Method for applying lactic acid bacteria to pickle production and product thereof
By using highly tolerant lactic acid bacteria species in kimchi production, such as lactic acid genus and vesseloid genus, the quality problems caused by the growth of non-lactic acid bacteria by kimchi products are solved, and the market competitiveness and consumer acceptance of the products are improved.
Patent Information
- Application Number
- CN202311442237.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-01
- Publication Date
- 2025-05-06
AI Technical Summary
The existing kimchi products have poor quality due to the growth of non-lactic acid bacteria, and lack of labeled probiotic strains, which affects industrial competitiveness and market sales.
By selecting common lactic acid bacteria species from several types of kimchi products, such as erectin, erectinoid vestis and Lactobacillus plantarum, probiotic effect identification and gastrointestinal tolerance tests, select bacterial species with probiotic effects and high tolerance as the initial fermentation bacteria species and add them to kimchi production.
The yield and industrial competitiveness of kimchi products have been improved, the flavor of kimchi has been significantly optimized, and the market sales rate has been increased by labeling probiotic strains.
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Figure CN119931858A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of kimchi production, in particular to a method for applying lactic acid bacteria to kimchi production and a kimchi product thereof. Background Art
[0002] Fermented vegetables such as kimchi contain up to 10 6 CFU / g is similar to the amount of lactic acid bacteria in commercially available fermented dairy products. Many lactic acid bacteria have probiotic effects, so commercially available fermented dairy products are often labeled with probiotic species and amounts to increase product value. However, currently no commercially available fermented vegetables are labeled with fermentation species.
[0003] Furthermore, during the manufacturing of fermented vegetables such as kimchi, the growth of non-lactic acid bacteria often results in poor product quality. If lactic acid bacteria with probiotic effects can be found in kimchi products and used as the initial fermentation bacteria for kimchi production, not only can the product defect rate be reduced, but the name of the probiotic bacteria can also be marked on the product. This will definitely be more helpful for the sales of kimchi products and their industry competitiveness in areas such as Taiwan, China, where health-consciousness is prevalent.
[0004] The most common source of probiotics is dairy products. If there are kimchi products with confirmed probiotic strains, they will be able to provide a good source of probiotics for people with lactose intolerance. In addition, kimchi is a good source of vitamins and minerals and is rich in dietary fiber. If the probiotic strains can be further labeled to promote consumers' consumption and purchase, it will improve the problem of refined diet of modern people and reduce the risk of colon cancer. Summary of the invention
[0005] Therefore, in view of the problems of poor quality of existing kimchi products due to the growth of non-lactic acid bacteria, the inventor has developed the present invention with the assistance of his many years of manufacturing and design experience and knowledge in related fields and through various ingenuity.
[0006] The present invention relates to a method for producing kimchi using lactic acid bacteria and a kimchi product thereof, and its main purpose is to provide a kimchi production method and a kimchi product which can improve the kimchi product yield and enhance its industrial competitiveness.
[0007] In order to achieve the above-mentioned implementation objectives, the present inventors have developed the following method for applying lactic acid bacteria to kimchi production and its products, which mainly selects several common lactic acid bacteria species from several kimchi products, and identifies their probiotic effects respectively, and then selects lactic acid bacteria species with probiotic effects, which include Leuconostoc mesenteroides, Weissella paramesenteroides and Lactobacillus plantarum, and then conducts a gastrointestinal tolerance test on the Leuconostoc mesenteroides, Weissella paramesenteroides and Lactobacillus plantarum, so as to select Leuconostoc mesenteroides and Weissella paramesenteroides with high gastrointestinal tolerance as initial fermentation strains, and then one of the Leuconostoc mesenteroides and Weissella paramesenteroides or a combination thereof is added to the production of kimchi.
[0008] In the method for applying lactic acid bacteria to kimchi production as described above, the Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are cultured to the end of the logarithmic phase or the early stage of the stable phase before undergoing a gastrointestinal tolerance test.
[0009] In the method for applying lactic acid bacteria to kimchi production as described above, the Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are further subjected to antibiotic tolerance experiments.
[0010] The method for applying lactic acid bacteria to kimchi production as described above, wherein the antibiotic tolerance experiment uses chloramphenicol, clindamycin, ampicillin, levofloxacin, tetracycline, erythromycin, gentamicin, vancomycin and streptomycin, and the mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are resistant to vancomycin and streptomycin, and are moderately sensitive or non-resistant to chloramphenicol, clindamycin, ampicillin, levofloxacin, tetracycline, erythromycin and gentamicin.
[0011] In the method for applying lactic acid bacteria to kimchi production as described above, the Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are further subjected to antibacterial activity experiments.
[0012] The method for applying lactic acid bacteria to kimchi production as described above, wherein the antibacterial activity experiment uses Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and the enteric mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are all antibacterial to Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and the antibacterial activity to Listeria monocytogenes is the best.
[0013] In the method for applying lactic acid bacteria to kimchi production as described above, the Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are tolerant to gastric juice.
[0014] In the method for applying lactic acid bacteria to kimchi production as described above, the Leuconostoc mesenteroides and Weissella mesenteroides are tolerant to intestinal fluid.
[0015] In the method for producing kimchi using lactic acid bacteria as described above, the titratable acid content of the kimchi added with one or a combination of Leuconostoc mesenteroides and Weissella mesenteroides increases with the number of storage days.
[0016] The product made by the method of applying lactic acid bacteria to kimchi production as described above comprises kimchi, and one or a combination of Leuconostoc mesenteroides and Weissella mesenteroides is added to the kimchi.
[0017] The kimchi product containing Leuconostoc mesenteroides and Weissella mesenteroides of the present invention has a significantly better flavor than the kimchi product without probiotics. The bacterial phase analysis results of the finished product show that Leuconostoc mesenteroides is the dominant species, accounting for more than 90% of all microorganisms, and its bacterial count is as high as 10 6 ~10 7 CFU / g, and by adding Enterobacter mesenteroides and Weissella-like enterobacteria into kimchi products, the defective rate of kimchi products can be effectively reduced, and the names of lactic acid bacteria with probiotic effects can be clearly marked on kimchi products, so as to achieve substantial benefits such as effectively improving the market sales rate and industrial competitiveness of kimchi products. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 It is a flow chart of the present invention.
[0019] Figure 2 This is a growth curve of HLYG01 Leuconostoc mesenteroides of the present invention.
[0020] Figure 3 It is a growth curve diagram of HLYG04-type Weissella mesenteroides of the present invention.
[0021] Figure 4 It is a growth curve diagram of HLYN05 plant lactobacillus of the present invention. DETAILED DESCRIPTION
[0022] In order to make the technical means of the present invention and the effects that can be achieved more completely and clearly disclosed, the following is a detailed description, and please refer to the disclosed drawings and figure numbers:
[0023] First, see Figure 1 As shown, the method and product of the present invention for applying lactic acid bacteria to kimchi production include:
[0024] A. Prepare kimchi products: prepare several kinds of kimchi products. The present invention prepares three kinds of kimchi with different flavors, and the experimental codes thereof are HLYG, HLYL and HLYN respectively;
[0025] B. Selection of bacterial strains: After HLYG, HLYL and HLYN were stored at 4°C for 0, 7 and 14 days, 25 g of each sample was weighed and placed in a sterile homogenizing bag, and 225 mL of sterilized phosphate buffer was added. The sample was then placed in an iron stomacher and homogenized at 230 rpm for 1 minute. 1 mL of the homogenate was then added to 9 mL of phosphate buffer for 10-fold serial dilution. 100 μL of the appropriate dilution was then taken and smeared on plate count agar (PCA) and MRS agar. The sample was then cultured in a 37°C incubator for 24 hours and the bacterial count was calculated. The sample was then cultured on the MRS agar. agar) were used to select typical lactic acid bacteria colonies (white colonies with transparent rings), and the plate streaking was repeated several times to obtain purified strains. At least 10 colonies were selected from each of HLYG, HLYL and HLYN, for a total of 30 colonies, and stored at -80°C. Please refer to Table 1, Table 2 and Table 3 for the experimental results of pH value, total bacterial count (log CFU / g) and lactic acid bacteria (log CFU / g) of HLYG, HLYL and HLYN on different days. The results showed that the total bacterial count of HLYG and HLYN did not change significantly after 14 days of storage (as shown in Table 1 and Table 3), while the total bacterial count of HLYL increased significantly after 14 days of storage (as shown in Table 2);
[0026] Table 1
[0027]
[0028] Notes to Table 1: Data are mean ± standard deviation, different letters in the same column indicate significant differences (p < 0.05);
[0029] Table 2
[0030]
[0031] Notes to Table 2: Data are mean ± standard deviation, different letters in the same column indicate significant differences (p < 0.05);
[0032] Table 3
[0033]
[0034] Notes to Table 3: Data are mean ± standard deviation, different letters in the same column indicate significant differences (p < 0.05);
[0035] C. Identification of bacterial species: Based on 16rDNA, polymerase chain reaction (PCR) was performed to obtain gene fragments, and the bacterial species were identified after comparison with the gene library. The most common bacterial species were selected from the 30 colonies. The most common representative was the dominant bacterial species in kimchi products, and the success rate was higher when used as the initial fermentation bacteria. It was found that Leuconostocmesenteroides, Weissella paramesenteroides and Lactiplantibacillus plantarum were the most common in kimchi. Please refer to Table 4 for the bacterial species identification results of three types of kimchi, HLYG, HLYL and HLYN, on the 0th and 21st days. These three strains have been confirmed as probiotics in many literatures, so these three lactic acid bacteria were selected for subsequent experiments;
[0036] Table 4
[0037]
[0038]
[0039] D. Determination of lactic acid bacteria growth curve: The growth curve of three common lactic acid strains, HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella paramesenteroides and HLYN05 Lactiplantibacillus plantarum, was determined. It was found that at 18-20 hours, the late logarithmic phase or early stable phase could be reached. During this period, the bacteria had the most active physiological and biochemical activities. Therefore, the subsequent experiments were conducted using lactic acid bacteria cultured for 18-20 hours. The lactic acid bacteria were taken out from -80℃, thawed, and 1 mL of bacterial solution was added to 9 mL of lactic acid bacteria culture medium (MRS broth) in a sterile operating table. After anaerobic culture for 24 hours, a loop of bacterial solution was taken and added to 9 mL of MRS broth. broth at 37°C, and 1 mL of bacterial solution was taken in a sterile operating table after culturing for 12, 14, 16, 18, 20, 21, and 22 hours, and the absorbance was measured at 600 nm using a spectrophotometer (GENESYS10S UV-Vis Spectrophotometer, Thermo, USA) to confirm its growth status. Then, 1 mL of bacterial solution was taken at 18, 20, and 21 hours when the absorbance was the highest, and 10-fold serial dilution was performed. Then, appropriate dilutions were applied to lactic acid bacteria culture medium (MRS agar), and the colonies were counted after anaerobically culturing in a 37°C incubator for 24 hours. In this way, the growth rate of the bacterial strains was obtained. Figure 2The growth curve of HLYG01 Leuconostoc mesenteroides shown in Figure 3 The growth curve of HLYG04-type Weissella mesenteroides is shown, and Figure 4 Growth curve of HLYN05 Lactobacillus plantarum shown;
[0040] E. Lactic acid bacteria antibiotic tolerance test: Three common lactic acid strains, HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella mesenteroides and HLYN05 Lactobacillus plantarum, were used for disk diffusion susceptibility. The activated lactic acid bacteria solution was smeared on the lactic acid bacteria culture medium (MRS agar). Nine antibiotic paper tablets were taken with sterile tweezers. The nine antibiotic paper tablets were chloramphenicol, clindamycin, ampicillin, rifenicin, tetracycline, erythromycin, gentamicin, vancomycin and streptomycin. After being attached to the lactic acid bacteria culture medium (MRS agar) and cultured at 37°C for 24 hours, the diameter of the inhibition zone (mm) was measured. The judgment standard and dosage were based on the Clinical and Laboratory Standards Association (CLA) standard. The standard of the Laboratory Standards Institute (CLSI) is used as the standard, where Resistant (R) means that the antibiotic cannot effectively inhibit the growth of this strain of bacteria, Intermediate susceptible (I) means that the antibiotic cannot effectively inhibit the growth of this strain of bacteria at this dose, and Susceptible (S) means that the strain of bacteria cannot develop resistance to this antibiotic. The experimental results are shown in Table 5. HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella mesenteroides and HLYN05 Lactobacillus plantarum are resistant to vancomycin and streptomycin, and are moderately sensitive or non-resistant to the other seven antibiotics.
[0041] Table 5
[0042]
[0043] F. Antibacterial activity test of lactic acid bacteria: Since probiotics have the characteristics of intestinal protection barrier, inhibiting intestinal pathogens and maintaining intestinal microecological balance, four common pathogens were selected, namely Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Lactic acid bacteria were smeared on lactic acid bacteria culture medium (MRS agar) in advance and cultured in a 37℃ incubator for 24 hours. On the day of the experiment, about 10 6 The number of colonies per milliliter (CFU / mL) of pathogens was measured on a Trypticase Soy Agar (TSA) medium. A sterile micropipette of 8 mm was used to make holes in the TSA medium. At the same time, a micropipette of the same specification was used to aspirate the cultured lactic acid bacteria culture medium (MRS agar) and put it into the holes of the TSA medium. After culturing at 37°C for 24 hours, the diameter of the inhibition zone was measured. The experimental results are shown in Table 6. HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella mesenteroides and HLYN05 Lactobacillus plantarum were effective against Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. monocytogenes) all had inhibition zones, and in general, the inhibition zone against Listeria monocytogenes was the largest, indicating the best inhibition against Listeria monocytogenes.
[0044] Table 6
[0045]
[0046] Table 6 Note: Data are mean ± standard deviation. Capital letters in the same row indicate no significant difference among different strains (p>0.05), and lowercase letters in the same column indicate no significant difference among different pathogens (p>0.05). G. Simulated gastrointestinal tolerance test: Simulated gastric fluid containing 0.2% sodium chloride (NaCl) was prepared and adjusted to pH 2 or pH 3 with 1 normal concentration (N) of hydrogen chloride (HCL). After high temperature and high pressure sterilization at 121℃ for 15 minutes, pepsin (final concentration 0.3%) was added to the simulated gastric fluid and sterilized at 0.45mm. Then, 1mL of the secondary activated lactic acid bacteria solution was added to 9mL of simulated gastric fluid. After incubation at 37℃ for 0, 1.5 and 3h, 1mL of the bacterial solution was added to 9mL of phosphate buffer for 10-fold serial dilution. Then, 100μL of the appropriate dilution was smeared on lactic acid bacteria culture medium (MRS agar) to count the lactic acid bacteria colonies; then a simulated intestinal fluid containing 0.3% bile salt was prepared and adjusted to pH 8 with 1N sodium hydroxide (NaOH), and after high temperature and high pressure sterilization at 121°C for 15 minutes, trypsin (final concentration 0.1%) was added to the simulated intestinal fluid, and sterile filtered at 0.45mm, 1mL of the secondary activated lactic acid bacteria solution was added to 9mL of the simulated intestinal fluid, and after culturing at 37°C for 0, 1.5 and 3h, 1mL of the bacterial solution was added to 9mL of phosphate buffer for 10-fold serial dilution, and 100μL of the appropriate dilution was taken and smeared on lactic acid bacteria culture medium (MRS agar) to count the lactic acid bacteria colonies, and then an in vitro simulated gastric fluid test was performed on HLYG01 enteric Leuconostoc, HLYG04 enteric Weissella and HLYN05 plantarum. The test results are shown in Table 7. After testing, it was found that at pH 2 and pH 3, compared with the original bacterial solution, after 3 hours, the survival rates of HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella mesenteroides, and HLYN05 Lactobacillus plantarum were as high as over 90%, indicating that the survival rates of these three lactic acid bacteria in the highly acidic stomach were very high;
[0047] Table 7
[0048]
[0049] Table 7 Note: Data are mean ± standard deviation, different letters in the same column indicate significant differences (p < 0.05);
[0050] In addition, the in vitro simulated intestinal fluid test was conducted on HLYG01 Leuconostoc mesenteroides, HLYG04 Weissella mesenteroides and HLYN05 Lactobacillus plantarum. The test results are shown in Table 8. Since bile salts and trypsin have a certain inhibitory effect on the growth of microorganisms, the bacterial counts of HLYG01 Leuconostoc mesenteroides and HLYG04 Weissella mesenteroides decreased with the increase of time, but the final bacterial concentration was still 10 6 Up to 10 7 CFU / mL, while HLYN05 Lactobacillus plantarum was more sensitive to the simulated intestinal fluid and could hardly survive after 5 h, so HLYG01 Leuconostoc mesenteroides and HLYG04 Weissella mesenteroides were selected for subsequent experiments;
[0051] Table 8
[0052]
[0053] Notes to Table 8: Data are mean ± standard deviation, different letters in the same column indicate significant differences (p < 0.05), ND (non-detectable) indicates undetectable;
[0054] H. Determination of total bacterial count and lactic acid bacteria count: After the digestive tract test, HLYG01 Leuconostoc mesenteroides and HLYG04-like Weissella mesenteroides were selected as the initial fermentation bacteria to be added to the production of three types of kimchi, HLYG, HLYL and HLYN. In addition, kimchi of HLYG, HLYL and HLYN without the addition of lactic acid bacteria such as HLYG01 Leuconostoc mesenteroides and HLYG04-like Weissella mesenteroides were prepared according to the existing method. The total bacterial count and lactic acid bacteria count were determined on the day of production (0 day) and after storage at 4°C for 3, 5 and 7 days. Please refer to Table 9 for the experimental results of whether lactic acid bacteria were added to the three types of kimchi, HLYG, HLYL and HLYN. The experimental results show that there is not much difference in the total bacterial count of kimchi with and without lactic acid bacteria, but there is a significant difference in the lactic acid bacteria count, which proves that the inoculation of lactic acid bacteria can make lactic acid bacteria the dominant bacteria in kimchi;
[0055] Table 9
[0056]
[0057] Notes to Table 9: With LAB means kimchi with added lactic acid bacteria; Without LAB means kimchi without added lactic acid bacteria; Data are mean ± standard deviation, different superscript lowercase letters in the same column indicate significant differences between kimchi with and without added lactic acid bacteria (p<0.05);
[0058] I. Kimchi hardness test: Kimchi stems with and without lactic acid bacteria were taken and tested for breaking force and shear force using a texture analyzer on the day of production (day 0) and after storage at 4°C for 3, 5, and 7 days. The breaking force and shear force were measured using a texture analyzer (CT3-4500, AMETEK Brookfield, MA, USA) with a TA7 probe and a TA5 probe with a cutting distance of 2.4 mm (shear force) and a cutting speed of 1 mm / s. The required force (Newton, N) was measured. The test was repeated 3 times and the average value was taken. Please refer to the test results in Table 10, which show that there is no significant difference in breaking force and shear force between the two.
[0059] Table 10
[0060]
[0061] Table 10 Notes: With LAB means kimchi with added lactic acid bacteria; Without LAB means kimchi without added lactic acid bacteria; Data are mean ± standard deviation, different superscript lowercase letters in the same column indicate significant differences between kimchi with and without added lactic acid bacteria (p<0.05);
[0062] J. pH value determination: The pH values of the fermented kimchi juices with and without added lactic acid bacteria were measured on the day of production (0 day) and after storage at 4°C for 3, 5, and 7 days. Please refer to the test results in Table 11, which show that the pH values of both are around pH 5, with no significant difference.
[0063] Table 11
[0064]
[0065]
[0066] Table 11 Note: With LAB means kimchi with added lactic acid bacteria; Without LAB means kimchi without added lactic acid bacteria; Data are mean ± standard deviation, different superscript lowercase letters in the same column indicate significant differences between kimchi with and without added lactic acid bacteria (p<0.05);
[0067] K. Titratable acid determination: The titratable acid content of the kimchi juice after fermentation with and without lactic acid bacteria was determined on the day of production (day 0) and after storage at 4°C for 3, 5, and 7 days. Please refer to the test results in Table 12, which show that there is no significant difference between the two, but the titratable acid content of the kimchi with and without lactic acid bacteria increases with the storage days.
[0068] Table 12
[0069]
[0070] Table 12 Note: With LAB means kimchi with added lactic acid bacteria; Without LAB means kimchi without added lactic acid bacteria; Data are mean ± standard deviation, different superscript lowercase letters in the same column indicate significant differences between kimchi with and without added lactic acid bacteria (p<0.05);
[0071] L. Sensory evaluation test: The sensory evaluation test was conducted on kimchi with and without lactic acid bacteria on the day of production (0 day) and after being stored at 4°C for 7 days. Please refer to the test results in Table 13. It shows that there is no significant difference in appearance, smell, taste, and spiciness. However, the taste and overall preference of kimchi using lactic acid bacteria as fermentation bacteria are higher. In terms of acidity, the kimchi inoculated with lactic acid bacteria has more layers, the spiciness becomes smoother, and the direct impact is reduced;
[0072] Table 13
[0073]
[0074] Notes to Table 13: With LAB means kimchi with added lactic acid bacteria; Without LAB means kimchi without added lactic acid bacteria; data are mean ± standard deviation, different superscript lowercase letters in the same column indicate significant differences between kimchi with and without added lactic acid bacteria (p<0.05);
[0075] M. Bacterial phase changes: The bacterial phase changes of kimchi with added lactic acid bacteria were tested on the day of production (day 0) and after storage at 4°C for 7 days. Please refer to the test results in Table 14, which show that on day 0, in addition to Leuconostoc, other microorganisms still exist in the kimchi. On day 7, the proportion of HLY01 Leuconostoc mesenteroides in the kimchi inoculated with lactic acid bacteria is as high as 90%, proving that inoculation with lactic acid bacteria can indeed reduce the complexity of the kimchi microbial phase, making lactic acid bacteria the absolute dominant species, and this dominance is more certain as the number of storage days increases;
[0076] Table 14
[0077] Thus, the present invention mainly selects several strains of the most common lactic acid bacteria from several kinds of kimchi products, and identifies their probiotic effects respectively, and then selects lactic acid bacteria with probiotic effects, which include Leuconostoc mesenteroides, Weissella-like mesenteroides and Lactobacillus plantarum, and then conducts gastrointestinal tolerance tests on Leuconostoc mesenteroides, Weissella-like mesenteroides and Lactobacillus plantarum, so as to select Leuconostoc mesenteroides and Weissella-like mesenteroides with high gastrointestinal tolerance as initial fermentation strains, and then adds one or a combination of Leuconostoc mesenteroides and Weissella-like mesenteroides to the production of kimchi, so as to produce a product containing kimchi, and one or a combination of Leuconostoc mesenteroides and Weissella-like mesenteroides added to the kimchi. Furthermore, as the storage
[0078] Taxonomy Day 1(%) Day 7(%) Leuconostoc mesenteroides 79.85993 92.02296 Leuconostoc_unclassified (Leuconostoc) 3.671072 3.346163 Erwinia rhapontici 1.683045 0.261798 Weissella beninensis 1.598328 0.024273 Rahnella_unclassified 1.479724 2.070113 Bifidobacterium longum subsp.longum 1.0279 0.045078 Enterobacteriaceae_unclassified 0.994013 0.362357 Weissella paramesenteroides 0.011296 0
[0079] As the number of days increases, the added Leuconostoc mesenteroides and Weissella mesenteroides become the dominant bacteria in kimchi, especially Leuconostoc mesenteroides, which accounts for more than 90% and its bacterial count is as high as 10 6 ~10 7 CFU / g, and the flavor of kimchi products after adding Enterobacter mesenteroides and Weissella-like enterobacteria is significantly better than that of kimchi products without added probiotics. Based on this, the defective rate of kimchi products can be effectively reduced, and the name of lactic acid bacteria with probiotic effects can be clearly marked on kimchi products, so as to achieve substantial benefits such as effectively improving the market sales rate and industrial competitiveness of kimchi products.
Claims
1. A method for applying lactic acid bacteria to kimchi production, comprising selecting several common lactic acid bacteria species from several kimchi products, identifying the probiotic effects of the lactic acid bacteria species respectively, and then selecting lactic acid bacteria species with probiotic effects from the lactic acid bacteria species, wherein the lactic acid bacteria species include Leuconostoc mesenteroides, Weissella mesenteroides-like bacteria and Lactobacillus plantarum, and then subjecting the Leuconostoc mesenteroides, Weissella mesenteroides-like bacteria and Lactobacillus plantarum to gastrointestinal tolerance tests, so as to select Leuconostoc mesenteroides and Weissella mesenteroides-like bacteria with high gastrointestinal tolerance as initial fermentation strains, and then adding one of the Leuconostoc mesenteroides and Weissella mesenteroides-like bacteria or a combination thereof to the production of kimchi.
2. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The gastrointestinal tolerance test is performed on the Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum after they have been cultivated to the end of the logarithmic phase or the early stage of the stable phase.
3. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum were further subjected to antibiotic tolerance experiments.
4. The method for producing kimchi using lactic acid bacteria according to claim 3, wherein: The antibiotic tolerance test used chloramphenicol, clindamycin, ampicillin, levofloxacin, tetracycline, erythromycin, gentamicin, vancomycin and streptomycin. The strains of Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum were resistant to vancomycin and streptomycin, and were moderately sensitive or not resistant to chloramphenicol, clindamycin, ampicillin, levofloxacin, tetracycline, erythromycin and gentamicin.
5. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The antibacterial activity of Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum was further tested.
6. The method for producing kimchi using lactic acid bacteria according to claim 5, wherein: The antibacterial activity experiment uses Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The enterocolitica, Weissella mesenteroides and Lactobacillus plantarum have antibacterial properties against Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, especially the best antibacterial property against Listeria monocytogenes.
7. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The Leuconostoc mesenteroides, Weissella mesenteroides and Lactobacillus plantarum are resistant to gastric juice.
8. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The Leuconostoc mesenteroides and Weissella mesenteroides are resistant to intestinal fluid.
9. The method for producing kimchi using lactic acid bacteria according to claim 1, wherein: The titratable acid content of the kimchi added with one or a combination of Leuconostoc mesenteroides and Weissella mesenteroides increases with the storage days.
10. A product using lactic acid bacteria for kimchi production, comprising kimchi, to which one or a combination of Leuconostoc mesenteroides and Weissella mesenteroides is added.