CN104388332A - Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof - Google Patents

Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof Download PDF

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Publication number
CN104388332A
CN104388332A CN201410520312.5A CN201410520312A CN104388332A CN 104388332 A CN104388332 A CN 104388332A CN 201410520312 A CN201410520312 A CN 201410520312A CN 104388332 A CN104388332 A CN 104388332A
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fermentation
production
parts
lactobacillus
yeast
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CN201410520312.5A
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邵素英
李建树
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天津天绿健科技有限公司
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20Bacteria; Culture media therefor

Abstract

The invention relates to a composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof, and belongs to the field of production of microbe preparations. The composite bacterial agent product for fermentation of pickled vegetable is composed of the following bacteria in parts by weight: 10-20 parts of plant lactobacillus CGMCC NO.9405, 2-4 parts of leuconostoc mesenteroide, 5-8 parts of lactobacillus rhamnosus, 1-5 parts of acetobacter aceti and 0.1-0.4 part of yeast. The employed bacterial strain is obtained through long-term test research, the obtained bacterial strain is especially suitable for fermentation production of pickled vegetable, and is used to prepare a directly-poured type bacterial powder special for fermentation of pickled vegetable. The bacterial powder is capable of rapidly preparing pickled-vegetable products, the production period is short, the product is good in quality, excellent in flavor and high in safety, and the product standards are consistent. The composite bacterial agent product is suitable for industrial large-scale production, also is applicable to manual workshop type production, and the product has relatively large application market.

Description

A kind of pickle fermentation composite fungus agent product and preparation method thereof
Technical field
The invention belongs to microbial preparation production field, particularly relate to a kind of pickle fermentation composite fungus agent product of preparation and preparation method thereof.
Background technology
The purebred production pickles of current milk-acid bacteria are also in the starting stage, and the milk-acid bacteria of employing is the proprietary bacterial classification of the product such as Yoghourt, lactic acid, does not develop the special bacteria of applicable pickle production.This type of flora bad adaptability in the specific environment of pickled vegetable making matrix, growth and breeding difficulty, brew cannot go out the exclusive grade of fermentation pickled vegetable.
Application number is the patent of invention of 200710048203.8, disclose a kind of technology of preparing of direct use agent with high activity for producing picled vegetables, plant lactobacillus, short lactobacillus, Leuconostoc mesenteroides access in vegetables juice nutrient solution carry out shaking culture by the amounts of 0.15 ~ 2% by this invention respectively, and by dripping the acidity in 10%NAOH solution control nutrient solution, nutrient solution is through centrifugal concentrating, obtain centrifugal sediment, carry out vacuum lyophilization after adding lyophilized vaccine wherein, obtain milk-acid bacteria microbial inoculum; Yeast, through Zengjing Granule, centrifugal concentrating, obtains centrifugal sediment, and dry after adding wheat bran, pulverizing, obtains yeast microbial inoculum.By plant lactobacillus, short lactobacillus, Leuconostoc mesenteroides, yeast in 2 ~ 3: 1 ~ 2: 1 ~ 2: 0.5 ~ 1 ratio composite after the pickles direct-throwing microbial inoculum that obtains.By this microbial inoculum by the amount access pot for pickling of 0.02 ~ 0.1%, carry out pickle fermentation.The present invention is conducive to mass-producing, the standardized production of pickles.
Application number is the patent of invention " a kind of ferment-fermented pickles and preparation method thereof " of 200810172333.7; Disclose a kind of food fermentation agent fermentation pickled vegetable containing profitable probliotics and preparation method thereof, particularly several pure lactobacillus starter fermentation pickled vegetable and preparation method thereof.Step prepared by this product is as follows: the process of (1) raw material vegetables: cleaning, pouring are done; (2) preparation of salt solution; (3) preparation of starter solution; (4) vegetables are bottled and add salt solution and starter solution; (5) ferment; This invention not only provides a kind of a kind of new further technological processing way of the food fermentation agent containing probiotic bacterium, and obtains a kind of pickles of new traditional health.
The patent No. is the patent of invention " preparation methods of biological process quick fermentation pickles " of 201110421967.3, discloses the preparation method of biological process quick fermentation pickles, belongs to field of vegetable deep-processing, particularly utilizes composite bacterium powder to produce the method for pickles.This invention solves the technical problem of quick production high-quality fermentation pickled vegetable; Key step has: (1) reinforced sealing: put into container after vegetable raw-material cutting, adds the composite bacterium powder containing bacillus aceticus, S. cervisiae and the auxiliary material containing salt, sealed vessel; (2) ferment: control temperature carries out prior fermentation at 23-36 DEG C, temperature is controlled subsequently to carry out secondary fermentation at 15-25 DEG C, and whole fermentation time is at 20-40 hour; (3) dehydration allotment: ferment and completely slough pickles moisture, add flavoring for mixture evenly.This invention is applicable to the pickle production of different scales, obviously can shorten the production time, and kimchi products is nutritious, pure taste, and this product has broad application prospects in pickle production field.
It can thus be appreciated that because of the reason of microbial strains, the suitability for industrialized production of pickles still receives larger restriction; In the face of raising and the growing market requirement of people's living standard, the industrialized developing of exploitation to pickles of pickle production microbial preparation has important practical significance.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of pickle fermentation composite fungus agent product;
Described pickle fermentation composite fungus agent product, be made up of following microbial inoculum: plant lactobacillus CGMCC NO.9405, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCCNO.940510-20, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-8, bacillus aceticus 1-5, yeast 0.1-0.4;
In the present invention, various bacterial classification proportion of composing is also through meticulous experimental study and obtains, and the selection of above-mentioned bacterial classification and proportioning have ensured the good quality of the production rate of kimchi products, kimchi products excellent flavor and kimchi products.
Technical scheme of the present invention is summarized as follows:
First the present invention carries out single culture to plant lactobacillus, bacillus aceticus, Leuconostoc mesenteroides, lactobacillus rhamnosus and yeast saccharomyces cerevisiae bacterial classification, cultivation through collected after centrifugation thalline, utilizes the production method of conventional microbiological preparation to prepare the powdery microbial germ powder of each bacterium after the scheduled time; The bacterial classification pulvis of preparation is carried out mixed allotment according to proportioning.
In the present invention, the preparation method of bacterium powder is as follows: first prepare bacillus aceticus, lactobacillus rhamnosus, plant lactobacillus powdery bacterium powder, step is as follows: slant strains is transferred to liquid nutrient medium and the volume required that spreads cultivation step by step; The bacterium liquid obtained spreading cultivation carries out centrifugation, collecting precipitation thalline; In precipitation thalline, add protective material and dilute; Drying plant is utilized to prepare powdery microbial inoculum.
The concrete production method of plant lactobacillus bacterium powder has more report, report article has the master thesis of Huang Liangchang " vacuum freeze-drying method produces the research of dry ferment agent for sour milk technique " (2002), and " development of direct use type ferment agent for sour milk " that Liu Yufeng etc. deliver at China Dairy Industry magazine is published in phase nineteen ninety-five the 5th.The production method of yeast bacterium powder is see Xiao Dongguang work " production of Active Dry Yeast and utilisation technology ", and the Inner Mongol People's Press publishes for 1994.
In the present invention, lactobacterium plantarum strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and gramstaining is positive, and atrichia does not produce gemma; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatine liquefication (-), indoles experiment (+), mobility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), produce hydrogen sulfide (-), in pH4.0MRS substratum, grow (+).
Plant lactobacillus of the present invention adopts following flow process to carry out seed selection:
The original bacterial classification that sets out → test tube activation → ethyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → plasma body mutagenesis → dull and stereotyped primary dcreening operation → shaking flask sieves → mitotic stability test again.
Starting strain of the present invention is in MRS dextrose culture-medium, and the throughput rate of its lactic acid is 1.5g/L/d, almost stops growing when medium pH is 3.5, is 0.34mg/h/kg Chinese cabbage to the rate of decomposition of Sodium Nitrite.Starting strain is the greenfeed that Li Zheng is collected in Fattening Sheep field, Yanchi county Ningxia, acquisition time on September 15th, 2013.
In order to improve the rate of decomposition of its lactic acid-producing speed, acid-fast ability and nitrite, DES and NTG technology is adopted to carry out mutagenesis to this bacterial classification successively, after mutagenesis, bacterial strain adopts MRS calcium carbonate flat board to carry out primary dcreening operation, then 500mL shake flask fermentation is adopted, biosensor analysis instrument carries out multiple sieve to Producing Strain, the lactobacterium plantarum strain that seed selection is excellent, then does passage assays, evaluates its genetic stability.
Plant lactobacillus tlj-2014 genetic stability result shows: through continuous passage ten times, property indices is all more stable, and heredity is better, and proterties is not replied, therefore using the object bacterial strain that plant lactobacillus tlj-2014 obtains as seed selection.
Empirical tests finds: the lactic acid-producing speed of this mutagenic strain can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L; Can survive under pH is the condition of 1.80.Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
Therefore adopt this bacterial classification produce pickles, whole fermenting process nitrite concentration at below 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
Plant lactobacillus (Lactobacillus plantarum) tlj-2014, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on July 2nd, 2014 and (is called for short CGMCC, address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, postcode: 100101), preserving number is CGMCC NO.9405.
1.DES mutagenic and breeding
1) on super clean bench, get plant lactobacillus L mono-ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL substratum MRS (without agar, glucose 20g/L), 200rpm, cultivates about 12h for 37 DEG C, makes thalline be in logarithmic growth in earlier stage.
2) get 5mL bacterium liquid, the centrifugal 10min of 5000rpm collects thalline, with brine 2 times.
3) 10 are diluted to pH7.0 phosphoric acid buffer 7individual/mL bacteria suspension.
4) get the potassium phosphate buffer of 32mL pH7.0,8mL bacteria suspension, 150mL triangular flask that 0.4mL DES to put into rotor in advance fully mix, make DES ultimate density be 1% (v/v).
5) in 37 DEG C of shaking tables, 150rpm reacts 30min, gets 1mL mixed solution, adds 0.5mL 25%Na 2s 2o 3solution stopped reaction.
6) suitably dilute, get last dilution bacterium liquid 0.2mL, coat in calcium carbonate screening culture medium (the calcium carbonate MRS substratum containing 100g/L glucose) plate.Cultivate after 2 ~ 3 days at 37 DEG C, adopting photolithography the bacterial strain of this screening flat board to be transferred to pH is in the upper and Sodium Nitrite screening culture medium (single nitrogenous source is the modification MRS screening culture medium of 2g/L Sodium Nitrite) of LPHMRS substratum (low ph value modification MRS substratum) of 1.5,1.8 and 2.0.
7) cultivate after 2 ~ 3 days at 37 DEG C, choosing colony is comparatively large, can grow respectively and in LPHMRS substratum, Sodium Nitrite screening culture medium in calcium carbonate screening culture medium.Through preliminary screening, the bacterium colony called after plant lactobacillus L1 that picking goes out.
2. nitrosoguanidine mutagenesis
1) on super clean bench, get plant lactobacillus L1 mono-ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL substratum MRS (without agar) (glucose concn is 60g/L), 200rpm, cultivates about 12h for 37 DEG C, makes thalline be in logarithmic growth in earlier stage.
2) get the centrifugal 10min of 5mL bacterium liquid 5000rpm and collect thalline, with brine 2 times.
3) 10 are diluted to pH6.0 phosphoric acid buffer 7individual/mL bacteria suspension.
4) get 10mL bacteria suspension to be transferred in 100mL triangular flask, add the NTG of 10mg, be mixed with the NTG solution that final concentration is 10mg/mL, and add 4-5 and drip acetone, be beneficial to NTG and dissolve.
5) at 37 DEG C, the centrifugal 10min of 200rpm oscillatory reaction 30min, 5000rpm collects thalline, with stroke-physiological saline solution washing several, and stopped reaction.
6) suitably dilute, get last dilution bacterium liquid 0.2mL, coat in calcium carbonate screening culture medium (the calcium carbonate MRS substratum containing 100g/L glucose) plate.Cultivate after 2 ~ 3 days at 37 DEG C, adopting photolithography the bacterial strain of this screening flat board to be transferred to pH is in the upper and Sodium Nitrite screening culture medium (single nitrogenous source is the modification MRS screening culture medium of 2g/L Sodium Nitrite) of LPHMRS substratum (low ph value modification MRS substratum) of 1.5,1.8 and 2.0.
7) select bacterial strain method: choosing colony is comparatively large, to grow in LPHMRS substratum, Sodium Nitrite screening culture medium respectively and in calcium carbonate screening culture medium.Through preliminary screening, picking 100 meets the bacterium colony of above condition.
3. shaking flask is sieved again
1) on super clean bench, get plant lactobacillus one ring on each test tube slant respectively, access is equipped with in the 250mL triangular flask of 50mL substratum MRS (without agar) (glucose concn is 100g/L), 200rpm, cultivate about 15h, make thalline be in mid log phase for 37 DEG C.
2) get 5mL bacterium liquid respectively, LPHMRS liquid nutrient medium (low ph value modification MRS substratum) and the Sodium Nitrite liquid screening medium (single nitrogenous source is the modification MRS screening culture medium of 2g/L Sodium Nitrite) upper (note: adopt 250mL triangular flask) that 50mL calcium carbonate screens in liquid nutrient medium (the calcium carbonate MRS substratum containing 250g/L glucose) plate, pH is 1.5,1.8 and 2.0 is equipped with in access.200rpm, cultivates 3-4 days for 37 DEG C, detects the wear rate that Pfansteihl in calcium carbonate screening liquid nutrient medium produces speed, biomass in LPHMRS liquid nutrient medium and Sodium Nitrite liquid screening medium nitrite every day respectively.After fermentation ends, compare the wear rate that Pfansteihl in the calcium carbonate screening liquid nutrient medium of 100 strain bacterial classifications produces speed, biomass in LPHMRS liquid nutrient medium and Sodium Nitrite liquid screening medium nitrite.
3) bacterial strain that high Pfansteihl produces speed, the wear rate of tolerate low pH (this bacterial classification only can grow in the minimum substratum for pH1.8) and nitrite is high is selected to have concurrently, by its called after L2 bacterium.
4. genetic stability test
L2 bacterium is gone down to posterity for continuous ten times on inclined-plane, and detects the fermentation situation after at every turn going down to posterity by the method that shaking flask is sieved again.Experiment finds, inclined-plane goes down to posterity for continuous ten times, and this bacterial classification proterties does not have considerable change, and property indices is all normal, illustrates that the genetic stability of this bacterial classification is stronger.Strain Designation is plant lactobacillus (Lactobacillus plantarum) tlj-2014.
5.5L fermentor tank is tested
1) plant lactobacillus L2 mono-ring on inclined-plane is got, access is equipped with in the 250mL triangular flask of 50mL substratum MRS (without agar) (glucose concn is 150g/L), 200rpm, cultivates about 12h, makes thalline be in mid log phase for 37 DEG C.
2) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentor tank of 3L MRS liquid nutrient medium (initial glucose is 150g/L).Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of plant lactobacillus L2 reaches 95g/L.Such lactic acid producing speed is beneficial to the quick fermentation of pickles.
3) 3L pH being equipped with in the access of the bacterial classification of logarithmic phase is in the 5L fermentor tank of LPHMRS liquid nutrient medium (initial glucose is 50g/L) of 1.8.Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), and later stage anaerobism, fermented liquid pH controls 1.8 by the sodium hydroxide of whole process 0.5mol/L, and total incubation time is 48 hours.After fermentation ends, the biomass detecting plant lactobacillus L2 is 2.5g/L, illustrates that plant lactobacillus L2 can survive in the environment of pH1.8.
4) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentor tank of 3L Sodium Nitrite liquid screening medium (single nitrogenous source is the modification MRS screening culture medium of 2g/L Sodium Nitrite).Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm dissolved oxygen in early stage controls 10% (ventilation 0.5L/min), and later stage anaerobism, fermenting process adds the sodium nitrite solution of 20g/L according to the wear rate stream of nitrite, cultivates 2-3 days.After fermentation ends, calculate fermenting process plant lactobacillus L2 to the degradation rate of Sodium Nitrite.Found that: under this condition, L2 can reach 563mg/h/L to the degradation rate of Sodium Nitrite.
5) the bacterial classification 10mL of logarithmic phase access be equipped with in the pretreated Chinese cabbage of 2kg, traditionally pickles method is processed, and within every 12 hours, measures the nitrite content in pickles.Found that, in whole fermenting process, L2 bacterium is 9.8mg/h/kg Chinese cabbage to the rate of decomposition of Sodium Nitrite.Content of sodium nitrite in pickles all the time lower than 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
Bacillus aceticus; Lactobacillus rhamnosus, yeast selects market common bacteria powder or available from commercial Spawn preservation organization.
The using method of pickles bacterium powder product is as follows: add according to the ratio of 10 ~ 1000 grams/ton in pickle production, produce according to pickle production technology.
In the present invention, drying plant preferably adopts vacuum freeze, and vacuum freeze can make number of viable in microbial inoculum many compared with other equipment.
Beneficial effect:
In the present invention adopt bacterial classification to be obtain through test of long duration research, gained bacterial classification is particularly suitable for pickle fermentation and produces, and makes direct-throwing pickle fermentation special bacterium powder, can prepare kimchi products fast, with short production cycle, good product quality, local flavor is good, and security is high, product standard is consistent, both can be applicable to industrialization scale operation, can be used for again handicraft workshop formula and produce, product has larger application market.
Adopt pickles special bacterium powder to produce pickles, manufacturer without the need to cultivating pickle fermentation microbial inoculum specially, without the need to setting up relevant culture device and facility; Save personnel and facility investment.
The application of pickle fermentation special bacterium powder can solve the problem of subculture starter effectively, except having the advantage of pure strain inoculation zymotechnique, also has the advantage of himself: (1) preserves and manage simple; (2) be easy to carry out process management and quality control; (3) inoculation is convenient, can be directly used in production, decrease pollution section; (4) ensure that the local flavor of pickles.
The taste that the use of pickles special bacterium is kimchi products and the guarantee of nutritive value provide favourable condition.
The development & application of pickle production microbial inoculum, will drive the technological innovation of China's pickles industry, will be a technological change of pickles conventional machining process.Direct-throwing biological process rapid accelerating ripening pickles Technology fundamentally will solve China's conventional Kimchi food safety question, unified kimchi products quality, and greatly can shorten the industrialization level of fermentation period (36 ~ 50 hours), raising pickles, meet the developing direction of modern pickles commercial scale production.
Embodiment
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1
A kind of pickle fermentation composite fungus agent product, be made up of following microbial inoculum: plant lactobacillus CGMCC NO.9405, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCCNO.940516, Leuconostoc mesenteroides 2, lactobacillus rhamnosus 8, bacillus aceticus 3, yeast 0.1;
Embodiment 2
A kind of pickle fermentation composite fungus agent product, be made up of following microbial inoculum: plant lactobacillus CGMCC NO.9405, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCCNO.940520, Leuconostoc mesenteroides 4, lactobacillus rhamnosus 5, bacillus aceticus 2, yeast 0.3;
Embodiment 3
Use experiment
Choose the pickled process of salt adding after the washing of 100 kilograms of Chinese cabbages, slitting, 8 hours pickled treatment times, temperature 20 DEG C, the pickled strength of solution of salt is 2%; Vegetables are taken out and add pickle production container, add the fermenting agent of the embodiment of the present invention 1, add the compound bag of sucrose, salt and spice, sealed vessel simultaneously according to vegetable raw-material mass ratio 0.3%; After control temperature carries out 30 hours fermentation at 26 DEG C, pH is 3.5; To ferment complete taking-up vegetables, admix blend flavouring, then sell through vacuum packaging refrigeration.
Add vegetables quality than the anise being 2%, fresh ginger, Chinese prickly ash and Root of Indigowoad during pickled process, anise, fresh ginger, Chinese prickly ash and Root of Indigowoad are equal in quality number;
The compound bag of spice: 1 kilogram, Chinese prickly ash, anise 0.1 kilogram, kaempferia galamga 0.1 kilogram, Lysimachia sikokiana 0.1 kilogram;
Blend flavouring: 0.5 kilogram of garlic, 0.1 kilogram of red chilly powder, 0.2 kilogram of fresh ginger, 0.05 kilogram of monosodium glutamate are pulverized and mixed;
Pickles mouthfeel experimental result:
Experiment effect: manually taste experiment: from tart flavour, fragrance, smell, agreeable to the taste degree, quality and the marking of comprehensive 7 aspects, every 10 points, panelist 10 people.From appraisal result, B group adopts the score value of leavened prod of the present invention apparently higher than A group about 30%.
A set product is market products.
Quality product grade form

Claims (4)

1. a pickle fermentation composite fungus agent product, be made up of following microbial inoculum: plant lactobacillus CGMCC NO.9405, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCCNO.9405 10-20, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-8, bacillus aceticus 1-5, yeast 0.1-0.4.
2. pickle fermentation composite fungus agent product according to claim 1, it is characterized in that, described bacterial strain CGMCC NO.9405 lactic acid concn after 71 hours fermentation reaches 95g/L; Can survive under pH is the condition of 1.80 can resistance to 1% cholate.
3. pickle fermentation composite fungus agent product according to claim 1, it is characterized in that, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCC NO.9405 16, Leuconostoc mesenteroides 2, lactobacillus rhamnosus 8, bacillus aceticus 3, yeast 0.1.
4. pickle fermentation composite fungus agent product according to claim 1, it is characterized in that, the parts by weight of described microbial inoculum consist of: plant lactobacillus CGMCC NO.9405 20, Leuconostoc mesenteroides 4, lactobacillus rhamnosus 5, bacillus aceticus 2, yeast 0.3.
CN201410520312.5A 2014-09-30 2014-09-30 Composite bacterial agent product for fermentation of pickled vegetable and preparation method thereof CN104388332A (en)

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CN105029322B (en) * 2015-09-02 2018-05-18 湖北吉农沃尔特农业有限公司 A kind of zinc-rich okra pickles and preparation method
CN105543134A (en) * 2015-12-31 2016-05-04 天津天绿健科技有限公司 Complex-microbial-inoculant product for vegetable fermentation
CN105647837A (en) * 2016-03-22 2016-06-08 天津市鑫海蔬菜加工有限公司 Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant
CN105907397A (en) * 2016-04-20 2016-08-31 义乌市锦钰信息科技有限公司 Composite microbial fertilizer and preparation of same

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Application publication date: 20150304