Fermented spicy Chinese cabbage with effects of soothing nerves, helping sleep and relieving anxiety and preparation method of fermented spicy Chinese cabbage

By using the acid-resistant and bile-resistant compound agents of the Aspergillus Esthelium NCU018046 and the NCU0011098, the flavor and health care functions caused by microbial instability during the fermentation of spicy cabbage were solved, and the safety, flavor and health care functions of the product were improved.

CN119662447AActive Publication Date: 2025-03-21NANCHANG UNIV
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Patent Information

Application Number
CN202411637003.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-11-15
Publication Date
2025-03-21
Estimated Expiration
2044-11-15

AI Technical Summary

Technical Problem

There are unstable microbial strains during the fermentation of existing spicy cabbage, which leads to changes in the product flavor, unstable health care functions, and may grow harmful microorganisms and increase the content of nitrite.

Method used

As a fermented strain, the strain has acid-resistant and bile salt resistance, can inhibit common food-borne pathogenic bacteria, and is used together with the NCU Lactobacillus plantarum NCU0011098 to prepare a complex bacteria agent for fermenting spicy cabbage.

Benefits of technology

Through the use of the NCU018046, the content of bioamine and nitrite in the product can be reduced, the content of amino acids and short-chain fatty acids can be increased, the product's antioxidant, anti-anxiety, anti-hypertensive and anti-colon cancer can be enhanced, and the product's flavor and taste can be improved.

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Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to leuconostoc mesenteroides, fermented spicy cabbages with the effects of soothing the nerves, helping sleep and relieving anxiety and a preparation method of the fermented spicy cabbages. The leuconostoc mesenteroides NCU018046 provided by the invention is preserved in the China General Microbiological Culture Collection Center (CGMCC) on September 5, 2024, and the preservation number of the leuconostoc mesenteroides NCU018046 is CGMCC NO.31870. The strain has strong acid and cholate resistance, has strong inhibition capability on common food-borne pathogenic bacteria, and meets safety standards. The complex microbial inoculant provided by the invention is prepared from the strain and plant lactobacillus NCU0011098. The fermented spicy cabbages prepared by fermenting a single bacterial agent of leuconostoc mesenteroides NCU018046 or the complex bacterial agent are good in flavor and low in content of harmful substances, and have various biological activities of soothing the nerves, helping sleep, relieving anxiety, resisting hypertension, resisting oxidation, reducing uric acid, resisting colon cancer and the like.
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