一株戊糖乳杆菌SJ-2及其发酵应用
By screening and identifying Lactobacillus pentosus SJ-2 and Hansenula anomala for co-fermentation of mung bean pulp, the problem of unstable quality in the production of mung bean pulp in Luoyang was solved, and high-quality, short-cycle mung bean pulp preparation was achieved, which has industrial application value.
CN116555077BActive Publication Date: 2026-07-17HENAN UNIV OF SCI & TECH
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HENAN UNIV OF SCI & TECH
- Filing Date
- 2023-03-17
- Publication Date
- 2026-07-17
AI Technical Summary
Technical Problem
The production of mung bean sour pulp in Luoyang lacks scientific processes, resulting in unstable product quality, susceptibility to contamination by miscellaneous bacteria, poor flavor and taste, and has not yet achieved industrialized production.
Method used
A strain of Lactobacillus pentosus SJ-2 was screened and identified. By combining it with Hansenula anomala to ferment mung bean syrup and controlling the fermentation process, high-quality mung bean sour syrup was prepared.
Benefits of technology
It has a short fermentation cycle, high product quality, rich flavor, stability, and high content of active ingredients, making it suitable for industrial production.
✦ Generated by Eureka AI based on patent content.
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Figure CN116555077B_ABST
Abstract
本发明涉及一株戊糖乳杆菌SJ‑2及其发酵应用，属于生物工程技术领域。所述戊糖乳杆菌SJ‑2是从自然发酵绿豆酸浆中分离并筛选得到的，保藏编号为CGMCC No.26061。该菌具有耐受性好、产酸能力强、生长速度快等优点，可与异常汉逊酵母复配，形成绿豆浆水复合菌，应用于绿豆浆水的发酵。本发明使用具有自主知识产权的菌种发酵绿豆浆水，显著提高绿豆酸浆的风味成分和营养价值，提升了稳定性和品质。采用人工发酵绿豆酸浆的方法具有发酵时间短、绿豆浆水酸度高、固形物含量浓度高的特点，可工业化生产和开发成可稀释使用的浓缩的方便酸浆，进一步继承和发扬洛阳地方特色食品。
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