Pickle Fermentation With L. Coryniformis for Stable Quality
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Solution Overview
Problem
The fermentation process of 'Qianli Piaoxiang' pickles is characterized by a low success rate, long fermentation time, and unstable quality due to complex microbial species and metabolic pathways, making large-scale production challenging and quality control difficult.
Innovation Solution
Inoculation of Loigolactobacillus coryniformis subsp. coryniformis 523L5, a strain with strong fermenting properties, acid and salt resistance, and nitrite degradation ability, is used to ferment pickles, optimizing the fermentation process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If natural fermentation is used for pickles, then the fermentation process can proceed with diverse microbial species, but the fermentation success rate is low (20%) and the quality is unstable
Solution Approach 1:
The patent applies preliminary action by pre-selecting and inoculating specific lactic acid bacteria strains (Loigolactobacillus coryniformis subsp. coryniformis and other selected strains) before the fermentation process begins. This pre-established microbial population ensures reliable fermentation from the start, overcoming the unpredictability of natural fermentation while maintaining microbial diversity through the use of multiple selected strains working together.
2Ease of operation
If natural fermentation is used for pickles, then the fermentation process can proceed without artificial intervention, but the fermentation time is long (2-3 months) and quality control is difficult
Solution Approach 1:
The patent applies parameter changes by modifying the microbial population parameters through controlled inoculation of specific lactic acid bacteria strains. This changes the fermentation kinetics and metabolic pathways, enabling the process to complete in a shorter time while maintaining simplicity in operation. The selected strains are specifically chosen for their ability to rapidly produce lactic acid and degrade nitrite, accelerating the fermentation process.
3Adaptability or versatility
If various microbial species are used in fermentation, then the metabolic pathways are diverse and flavor can be complex, but the quality and safety of pickles become difficult to unify
Solution Approach 1:
The patent applies local quality by assigning specific functional roles to different selected bacterial strains. Each strain is chosen for its particular metabolic capabilities (lactic acid production, nitrite degradation, flavor compound formation), and their combined actions create the desired complex flavor profile. This controlled diversity ensures that each microbe contributes a specific, predictable function, achieving quality uniformity while maintaining metabolic pathway diversity.
4Reliability
If lactic acid bacteria are used to ferment pickles, then the nutrients of vegetables can be retained and health benefits can be provided, but the fermentation success rate remains low under natural conditions
Solution Approach 1:
The patent applies preliminary action by pre-establishing a controlled microbial consortium of selected lactic acid bacteria strains before fermentation begins. This pre-configured system ensures reliable fermentation outcomes while keeping the overall system relatively simple. The selected strains work synergistically to ensure successful fermentation, retain nutrients, and provide health benefits without requiring complex external control mechanisms.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The strain significantly improves the fermentation success rate, reduces fermentation time, enhances flavor by increasing umami amino acids and volatile flavor substances, and stabilizes the quality of pickles, ensuring sensory qualities comparable to natural fermentation.
Implementation Method 1
the strain has a good fermenting property, has relatively good acid resistance and salt resistance, can degrade nitrite
Implementation Method 2
Pickles are a kind of typical traditional Chinese fermented food, which are usually fermented by lactic acid bacteria, yeast and other microorganisms
Data Source
AI summary
Disclosed in the present disclosure are Loigolactobacillus coryniformis subsp. coryniformis and an application thereof to improve the quality of pickles. The strain has a good fermenting property, has relatively good acid resistance and salt resistance, can degrade nitrite, and improves the food safety of the pickles. The strain is inoculated to ferment the pickles, which can greatly improve the success rate of fermentation, improve the flavor of the pickles to a certain extent, and effectively improve the quality of the pickles.