CN103849585A - Preparation method of composite microbial starter culture and application thereof - Google Patents
Preparation method of composite microbial starter culture and application thereof Download PDFInfo
- Publication number
- CN103849585A CN103849585A CN201410050864.4A CN201410050864A CN103849585A CN 103849585 A CN103849585 A CN 103849585A CN 201410050864 A CN201410050864 A CN 201410050864A CN 103849585 A CN103849585 A CN 103849585A
- Authority
- CN
- China
- Prior art keywords
- microbial culture
- starter culture
- vegetables
- compound microbial
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of a composite microbial starter culture and application thereof. The method is characterized by comprising the following steps: separating out lactobacillus plantarum, lactobacillus sake, lactococcus lactis and leuconostoc mesenteroides from a fermentation liquor of natural fermentation sauerkraut, producing strains by taking dabaryomyces hansenii as a leavening agent; independently producing the leavening agent, so that the viable count is greater than or equal to 10<9> per ml, and then respectively preparing freeze drying powder from different strains; evenly mixing according to the mass ratio of the lactobacillus plantarum to the lactobacillus sake to the lactococcus lactis to the leuconostoc mesenteroides to the dabaryomyces hansenii being (2-3):(2-3):(1-2):(1-2):(1-2), so as to prepare the composite microbial starter culture. The composite microbial starter culture is applied to a fermented vegetable product, so that growth of infectious microbes and harmful bacteria can be avoided, the quality of the fermented vegetable product can be improved, meanwhile, compared with a single strain starter culture, more flavor substances can be generated by adopting the composite microbial starter culture of the saccharomycetes and the lactic acid bacteria, the flavor is closer to the traditional natural fermented vegetable products, and production controllability and modern production are achieved.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of compound microbial culture starter and the application in fermented vegetables products.
Background technology
Spontaneous fermentation vegetables product is to form after the use salt solution such as fresh Chinese cabbage, white turnip, cucumber, leaf mustard are pickled to for some time in container.Due to the fermentative action of microorganism, produce unique local flavor and mouthfeel, be still deeply subject to so far liking of vast northern area resident.
Although, the main flow that spontaneous fermentation vegetables product is still consumed in occupation of fermented vegetables products at present, but because its fermentative production cycle is long, unstable product quality, activity and the ratio of fermented bacterium easily change, the security of product cannot guarantee, therefore produces in the urgent need to strengthening its modernization industry.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of compound microbial culture starter, the compound ferment of its gained not only can be realized the suitability for industrialized production of fermented vegetables products, guarantee quality product, and its local flavor of fermented vegetables products product and the mouthfeel of producing and to utilize natural fermentating method to make fermented vegetables products close.Another object is to provide the application of this compound microbial culture starter.
The preparation method of compound microbial culture starter provided by the invention is as follows:
First from the fermented liquid of spontaneous fermentation sauerkraut, isolate plant lactobacillus, lactobacillus sake, Lactococcus lactis and Leuconostoc mesenteroides, and Debaryomyces hansenji produces bacterial classification as starter, productive leavening agent separately separately, and reach viable count>=10
9individual/ml;
Then different strain is made to lyophilize powder separately;
Be the ratio of 2 ~ 3 ﹕ 2 ~ 3 ﹕ 1 ~ 2 ﹕ 1 ~ 2 ﹕ 1 ~ 2 according to the mass ratio of plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji, mix, be prepared into compound microbial culture starter.
Above-mentioned compound microbial culture starter provided by the invention is in the application of preparing in fermented vegetables products, and its concrete steps are as follows:
The vegetables that select are cleaned with clear water, put layer by layer in fermenting container, to 90% place of container volume, then add the aqua sterilisa that is cooled to 20 ~ 25 ℃, to just covering vegetables top; Be that 0.15 ‰ ~ 0.5 ‰ of vegetables weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, obtain fermented vegetables finished product.
Described vegetables are at least one in fresh, disease-free and mildew and rot Chinese cabbage, white turnip, cucumber, leaf mustard.
Positively effect of the present invention:
Choose isolated bacterial classification from the vegetables product of spontaneous fermentation, the control of composite and addition two aspects by bacterial classification, make beneficial microorganism become the dominant microflora in fermenting process, can avoid the growth of miscellaneous bacteria, harmful bacteria, improve the quality of fermented vegetables products; Adopt yeast can produce more flavour substances with milk-acid bacteria compound microbial culture starter compared with single culture starter, make taste be comparable to traditional natural fermented vegetables products; Realize production controllability and modern production.
Embodiment
embodiment 1:
The preparation of 1.1 substratum
The substratum of plant lactobacillus and lactobacillus sake is MRS substratum, concrete composition is: peptone 10g, extractum carnis 10g, yeast extract paste 5g, diammonium hydrogen citrate 2g, glucose 20g, tween 80 1mL, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.58g, manganous sulfate 0.25g, distilled water 1000mL, pH value is 6.2 ~ 6.6,121 ℃ of steam sterilizing 15min.
The substratum M17 substratum of Lactococcus lactis and Leuconostoc mesenteroides, concrete composition is: Tryptones 5g, fish peptone 5g, extractum carnis 5g, yeast extract 2.5g, xitix 0.5g, magnesium sulfate 0.25g, glycerine 10.0g, lactose 3g, dipotassium hydrogen phosphate 5g, aquae destillata l000mL, separately add 1% glucose.With NaOH adjusting pH value to 6.7 ~ 7.1,121 ℃ of steam sterilizing 15min.
The substratum of Debaryomyces hansenji is PDA substratum, and concrete composition is: potato 200g, glucose 20g, water 1000mL, use 10%(volume ratio) sterilizing aqueous tartaric acid solution adjust pH to 3.5,121 ℃ of steam sterilizing 15min.
The separation of single bacterial classification and purifying in 1.2 fermented vegetabless
The fermented liquid of the sauerkraut product of preparing with aseptic technique collection natural fermentating method, carry out gradient dilution to 10
-1~ 10
-6, get respectively the fermented liquid of 0.5 ~ 1mL dilution, coat MRS solid medium, M17 solid medium and PDA solid medium planar surface, at 20 ~ 25 ℃, cultivate 48h;
The doubtful single bacterium colony of yeast of picking PDA solid culture planar surface, is inoculated in PDA liquid nutrient medium, cultivates 48h at 20 ~ 25 ℃;
The doubtful single bacterium colony of picking milk-acid bacteria, is inoculated in MRS liquid nutrient medium, cultivates 48h at 20 ~ 25 ℃;
Then carry out gramstaining and catalase test, by the bacillus of Gram-positive, catalase feminine gender, be inoculated in MRS liquid nutrient medium, by the coccus of Gram-positive, catalase feminine gender, be inoculated in M17 liquid nutrient medium, cultivate 48h at 20 ~ 25 ℃; Respectively the bacterial classification inoculation in MRS liquid nutrient medium, M17 liquid nutrient medium and PDA liquid nutrient medium is lined to MRS solid medium, M17 solid medium and PDA solid medium flat board again, cultivate 48h at 20 ~ 25 ℃, determine whether as pure bacterium;
Picking list bacterium colony, then be inoculated in respectively MRS, M17 and PDA liquid nutrient medium, 3 generations of activation culture, be finally inoculated in slant medium, 4 ℃ of preservations, obtain purebred single bacterial classification for examination bacterial classification.
The making method of above-mentioned spontaneous fermentation dish is as follows: first Chinese cabbage is placed in watt cylinder at hot water rapid iron later layer by layer, every layer is spread a little salt, total salt amount is 1% ~ 5% of vegetables weight, put into cylinder and fill water, put scheelite extruding above and carry out uncovered or seal and pickle, in pickled process, by means of microorganisms such as the natural milk-acid bacterias that is attached to vegetable surface, ferment and form at ambient temperature, the time is generally 1 month.
The evaluation of 1.3 bacterial classifications
To separate and the milk-acid bacteria of purifying and yeast pass through respectively the D1/D2 region of 16S rDNA V3 region and 26S rDNA, carry out sequencing and strain identification, determine the kind of bacterial classification, therefrom select the bacterial strain of plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji, carry out next step screening.
1.4 saccharomycetic screenings
Primary dcreening operation: the Debaryomyces hansenji of evaluation is connect to bacterium to being placed with in the YPD liquid nutrient medium of Du Shi tubule, cultivate 24h at 20 ~ 25 ℃, observe aerogenesis situation every 4h, filter out the bacterial strain that gas production rate is maximum.The composition of YPD liquid nutrient medium is: yeast extract paste 10g, glucose 20g, peptone 10g, distilled water 1000mL, pH value is 6.1 ~ 6.2,121 ℃ of steam sterilizing 15min.
Multiple sieve: the bacterial strain of primary dcreening operation is connect to bacterium in YPD liquid nutrient medium, cultivate 24h at 20 ~ 25 ℃, soluble solid content, pH value, alcoholic strength and the reducing sugar content of measuring its fermented liquid every 4h determined the bacterial strain of fermentation character the best.
The screening of 1.5 milk-acid bacterias
Primary dcreening operation: the plant lactobacillus of evaluation, lactobacillus sake, Lactococcus lactis and Leuconostoc mesenteroides bacterial strain are linked into respectively in MRS and M17 liquid nutrient medium, at 20 ~ 25 ℃, cultivate 48h, measure the OD value under pH value and 600nm every 4h, the bacterial strain that acid is many and growth is fast is produced in screening.
Multiple sieve: the bacterial classification of primary dcreening operation is linked in MRS and M17 liquid nutrient medium, cultivates 48h at 20 ~ 25 ℃, get one time fermentation liquid sample every 4h, carry out the determination test of pH value, organic acid and reducing sugar, filter out the bacterial strain that fermenting power is strong.
The preparation of 1.6 freeze dried fermenting preparations
Milk-acid bacteria and yeast are linked into respectively in MRS, the M17 and PDA liquid nutrient medium of 5ml, activate after 3 generations, take volume ratio as 2% the bacterium amount that connects, milk-acid bacteria and yeast are linked into respectively in MRS, the M17 and PDA liquid nutrient medium of 300ml again, cultivate 24h for 20 ~ 25 ℃, as mother starter.Utilize according to the method described above fermentor tank to continue enlarged culturing mother starter, until viable count >10
9individual/ml;
At 4 ℃; centrifugation thalline under 4000 ~ 5000 rpm rotating speeds; and by the 0.75%(mass/volume of sterilizing) physiological saline carry out centrifuge washing three times; finally on thalline, add according to a certain percentage cryoprotectant; put into vacuum freeze drier; carry out freeze-drying, obtain freeze-dried vaccine powder, make its viable count >10
9individual/g.Cryoprotectant is the 10%(mass/volume of sterilizing) skimmed milk powder, sterilizing 10min at 110 ℃ of sterilising conditions.
1.7 starters composite
Be the ratio of 2 ﹕ 2 ﹕ 1 ﹕ 1 ﹕ 2 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
The application of 1.8 compound ferments in the sour Chinese cabbage of preparation, its concrete steps are as follows:
Fresh, the disease-free and mildew and rot Chinese cabbage clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering Chinese cabbage top of aqua sterilisa (100 ℃ of boiling 10min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of Chinese cabbage weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, sour Chinese cabbage finished product obtains fermenting.
embodiment 2:
Prepare freeze dried fermenting preparation according to method in embodiment 1, composite as follows:
Be the ratio of 2 ﹕ 2 ﹕ 1 ﹕ 1 ﹕ 1 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
The application of compound ferment in the sour Chinese cabbage of preparation, its concrete steps are as follows:
Fresh, the disease-free and mildew and rot Chinese cabbage clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering Chinese cabbage top of aqua sterilisa (100 ℃ of boiling 30min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of Chinese cabbage weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, sour Chinese cabbage finished product obtains fermenting.
embodiment 3:
Prepare freeze dried fermenting preparation according to method in embodiment 1, composite as follows:
Be the ratio of 3 ﹕ 3 ﹕ 2 ﹕ 2 ﹕ 2 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
The application of compound ferment in the sour Chinese cabbage of preparation, its concrete steps are as follows:
Fresh, the disease-free and mildew and rot Chinese cabbage clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering Chinese cabbage top of aqua sterilisa (100 ℃ of boiling 10min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of Chinese cabbage weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, sour Chinese cabbage finished product obtains fermenting.
embodiment 4:
Prepare freeze dried fermenting preparation according to method in embodiment 1, composite as follows:
Be the ratio of 2 ﹕ 2 ﹕ 1 ﹕ 1 ﹕ 2 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
The application of compound ferment in the sour white turnip of preparation, its concrete steps are as follows:
Fresh, the disease-free and mildew and rot white turnip clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering white turnip top of aqua sterilisa (100 ℃ of boiling 10min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of white turnip weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, sour white turnip finished product obtains fermenting.
embodiment 5:
Prepare freeze dried fermenting preparation according to method in embodiment 1, composite as follows:
Be the ratio of 2 ﹕ 2 ﹕ 1 ﹕ 1 ﹕ 2 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
Compound ferment is in the application of preparing in pickled cucumber, and its concrete steps are as follows:
Fresh, the disease-free and mildew and rot cucumber clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering cucumber top of aqua sterilisa (100 ℃ of boiling 10min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of cucumber weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, obtain the pickled cucumber finished product that ferments.
embodiment 6:
Prepare freeze dried fermenting preparation according to method in embodiment 1, composite as follows:
Be the ratio of 2 ﹕ 2 ﹕ 1 ﹕ 1 ﹕ 2 by plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji according to mass ratio, mix, be prepared into compound microbial culture starter.
The application of compound ferment in the sour leaf mustard of preparation, its concrete steps are as follows:
Fresh, the disease-free and mildew and rot leaf mustard clear water of selecting is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering leaf mustard top of aqua sterilisa (100 ℃ of boiling 10min) that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of leaf mustard weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, sour leaf mustard finished product obtains fermenting.
Claims (3)
1. the preparation method of a compound microbial culture starter, it is characterized in that step is as follows: from the fermented liquid of spontaneous fermentation dish, isolate plant lactobacillus, lactobacillus sake, Lactococcus lactis and Leuconostoc mesenteroides, and Debaryomyces hansenji is produced bacterial classification as starter, independent productive leavening agent separately, and reach viable count>=10
9individual/ml; Then different strain is made to lyophilize powder separately; Be the ratio of 2 ~ 3 ﹕ 2 ~ 3 ﹕ 1 ~ 2 ﹕ 1 ~ 2 ﹕ 1 ~ 2 according to the mass ratio of plant lactobacillus, lactobacillus sake, Lactococcus lactis, Leuconostoc mesenteroides and Debaryomyces hansenji, mix, be prepared into compound microbial culture starter.
2. a kind of compound microbial culture starter as claimed in claim 1, it is in the application of preparing in fermented vegetables products, it is characterized in that step is as follows: the vegetables that select clear water is cleaned, put layer by layer in fermenting container, to 90% place of container volume, then add the extremely just covering vegetables top of aqua sterilisa that is cooled to 20 ~ 25 ℃; Be that 0.15 ‰ ~ 0.5 ‰ of vegetables weight adds compound microbial culture starter according to inoculum size, and to add final concentration be 0.4 ~ 0.6 ‰ Ca
2+; 20 ~ 25 ℃ of sealed fermenting 72 ~ 120h, obtain fermented vegetables finished product.
3. compound microbial culture starter according to claim 2, in the application of preparing in fermented vegetables products, is characterized in that: the raw material of fermented vegetables products is at least one of fresh, disease-free and mildew and rot Chinese cabbage, white turnip, cucumber and leaf mustard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410050864.4A CN103849585A (en) | 2014-02-14 | 2014-02-14 | Preparation method of composite microbial starter culture and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410050864.4A CN103849585A (en) | 2014-02-14 | 2014-02-14 | Preparation method of composite microbial starter culture and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103849585A true CN103849585A (en) | 2014-06-11 |
Family
ID=50857710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410050864.4A Pending CN103849585A (en) | 2014-02-14 | 2014-02-14 | Preparation method of composite microbial starter culture and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103849585A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473175A (en) * | 2015-01-19 | 2015-04-01 | 中国食品发酵工业研究院 | Antrodia fermented product and preparation method thereof |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN104560747A (en) * | 2014-12-29 | 2015-04-29 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN105274035A (en) * | 2015-11-20 | 2016-01-27 | 四川东坡中国泡菜产业技术研究院 | Method for directional screening of probiotic lactic bacteria based on pickled vegetable fermentation system |
| CN109593676A (en) * | 2018-12-21 | 2019-04-09 | 江苏大学 | A kind of culture medium and preparation method thereof separated for microorganism in sauerkraut fermentation liquid |
| CN113647589A (en) * | 2021-08-17 | 2021-11-16 | 辽宁省农业科学院 | Method for preparing northeast flavor pickled Chinese cabbage by lactobacillus inoculation and fermentation |
| CN114058534A (en) * | 2021-10-08 | 2022-02-18 | 沈阳农业大学 | Bacillus subtilis capable of highly producing anti-hepatoma extracellular polysaccharide and application thereof |
| CN114680294A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Method for cold fresh cooking of beefsteak by lactobacillus synergistic fermentation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102212477A (en) * | 2011-04-06 | 2011-10-12 | 黑龙江省轻工科学研究院 | Lactic acid bacteria starter for pickling vegetables |
| CN103284028A (en) * | 2013-05-13 | 2013-09-11 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
-
2014
- 2014-02-14 CN CN201410050864.4A patent/CN103849585A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102212477A (en) * | 2011-04-06 | 2011-10-12 | 黑龙江省轻工科学研究院 | Lactic acid bacteria starter for pickling vegetables |
| CN103284028A (en) * | 2013-05-13 | 2013-09-11 | 陈正军 | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling |
Non-Patent Citations (4)
| Title |
|---|
| 张先琴等: "PCR-DGGE分析四川地区家庭制作泡菜中微生物多样性", 《食品科学》 * |
| 武俊瑞等: "自然发酵酸菜汁中乳杆菌的分离鉴定", 《食品科学》 * |
| 毕金峰等: "自然发酵酸菜汁中乳酸菌的分离、鉴定及发酵剂的筛选", 《沈阳农业大学学报》 * |
| 王卫东等: "人工发酵蔬菜的研究进展", 《食品科学》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560747A (en) * | 2014-12-29 | 2015-04-29 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN104560747B (en) * | 2014-12-29 | 2017-05-10 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN104473175A (en) * | 2015-01-19 | 2015-04-01 | 中国食品发酵工业研究院 | Antrodia fermented product and preparation method thereof |
| CN104473175B (en) * | 2015-01-19 | 2016-04-20 | 中国食品发酵工业研究院 | A kind of Antrodia camphorata fermented product and preparation method thereof |
| CN104543896B (en) * | 2015-01-29 | 2017-07-28 | 统一企业(中国)投资有限公司昆山研究开发中心 | A kind of method of local flavor pickled tuber mustard fermentation |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN105274035A (en) * | 2015-11-20 | 2016-01-27 | 四川东坡中国泡菜产业技术研究院 | Method for directional screening of probiotic lactic bacteria based on pickled vegetable fermentation system |
| CN105274035B (en) * | 2015-11-20 | 2018-10-19 | 四川东坡中国泡菜产业技术研究院 | A method of probiotic lactobacillus is screened based on pickle fermentation system oriented |
| CN109593676A (en) * | 2018-12-21 | 2019-04-09 | 江苏大学 | A kind of culture medium and preparation method thereof separated for microorganism in sauerkraut fermentation liquid |
| CN109593676B (en) * | 2018-12-21 | 2023-04-07 | 江苏大学 | Culture medium for separating microorganisms from pickled Chinese cabbage fermentation liquor and preparation method thereof |
| CN113647589A (en) * | 2021-08-17 | 2021-11-16 | 辽宁省农业科学院 | Method for preparing northeast flavor pickled Chinese cabbage by lactobacillus inoculation and fermentation |
| CN114058534A (en) * | 2021-10-08 | 2022-02-18 | 沈阳农业大学 | Bacillus subtilis capable of highly producing anti-hepatoma extracellular polysaccharide and application thereof |
| CN114058534B (en) * | 2021-10-08 | 2023-02-10 | 沈阳农业大学 | Bacillus subtilis for producing anti-hepatoma extracellular polysaccharide and application thereof |
| CN114680294A (en) * | 2022-04-24 | 2022-07-01 | 江苏大学 | Method for cold fresh cooking of beefsteak by lactobacillus synergistic fermentation |
| CN114680294B (en) * | 2022-04-24 | 2023-08-22 | 江苏大学 | Method for preparing cold fresh conditioned steak through lactic acid bacteria synergistic fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284028B (en) | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling | |
| CN103849585A (en) | Preparation method of composite microbial starter culture and application thereof | |
| CN101580809B (en) | Method for preparing direct vat set Lactobacillus casei subsp. rhamnosus freeze-dried powder | |
| CN101015306B (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
| CN102356913B (en) | Preparation method of probiotics fermented blueberry pulp powder | |
| CN104263669B (en) | A kind of application process of the microbe leaven of Yunnan cuisine salted vegetables | |
| CN101317646B (en) | Straight throw type leaven of sauerkraut | |
| CN108077847A (en) | A kind of method for being segmented low-temperature salting sauerkraut | |
| CN103598358B (en) | The method for making of fermented type hippophae rhamnoides tea | |
| CN104593290A (en) | Pickled vegetable composite ferment with antioxidation function and application thereof | |
| KR20220116000A (en) | Saccharopolispora and its application in reducing biogenic amines | |
| CN101560489A (en) | Direct vat set starter of preserved szechuan pickle and preparation method thereof | |
| CN109234204A (en) | A kind of pickle starter and its methods for making and using same | |
| CN107788517B (en) | Method for enhancing enzyme efficacy by using lactobacillus bulgaricus | |
| Zheng et al. | Preservation of King Oyster Mushroom by the use of different fermentation processes | |
| CN116376759A (en) | Proliferation method of lactobacillus plantarum and application thereof | |
| CN102899275A (en) | Method for preparing directed vat starter for making steamed breads | |
| CN110819576A (en) | Binary composite leaven and application thereof | |
| CN102246969B (en) | Starter and preparation method and use thereof | |
| CN104388332A (en) | Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof | |
| CN106635925B (en) | Composite microbial pickle starter culture screened based on microbial interaction and application thereof | |
| CN104305078A (en) | Method for preparing black garlic by fermenting with mixed bacteria | |
| CN108004176B (en) | Lactobacillus rhamnosus LRH09, leavening agent prepared from lactobacillus rhamnosus LRH09 and application of leavening agent | |
| CN114128857B (en) | Method for producing dried vegetables by mixed bacteria rapid fermentation | |
| CN112715890B (en) | Immobilized pickle starter and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140611 |