CN104498414A - Lactobacillus propagation solution preparation method and inoculant preparation method in industrial salted vegetable production - Google Patents
Lactobacillus propagation solution preparation method and inoculant preparation method in industrial salted vegetable production Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 35
- 239000002054 inoculum Substances 0.000 title claims abstract description 24
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 20
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000009938 salting Methods 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000008101 lactose Substances 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 7
- 239000011159 matrix material Substances 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 58
- 241000894006 Bacteria Species 0.000 claims description 35
- 235000014655 lactic acid Nutrition 0.000 claims description 29
- 150000003839 salts Chemical class 0.000 claims description 25
- 239000002068 microbial inoculum Substances 0.000 claims description 19
- 238000012258 culturing Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 claims description 4
- 230000003213 activating effect Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 238000013341 scale-up Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 12
- 239000002253 acid Substances 0.000 abstract description 3
- 235000021121 fermented vegetables Nutrition 0.000 abstract description 2
- 229910002651 NO3 Inorganic materials 0.000 abstract 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 230000000644 propagated effect Effects 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 description 22
- 241000220259 Raphanus Species 0.000 description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 230000002269 spontaneous effect Effects 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 235000011293 Brassica napus Nutrition 0.000 description 3
- 240000008100 Brassica rapa Species 0.000 description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 241000607142 Salmonella Species 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012092 media component Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a lactobacillus propagation solution preparation method and an inoculant preparation method in industrial salted vegetable production. The propagation solution preparation method comprises the steps that one litre of salting liquid (the amount of salting liquid is amplified in proportion according to production needs) is collected from a vegetable salting and fermenting vat (the vegetable salting time ranges from two days to five days), the salting liquid is in appropriate standing so that large-particle sediment can be removed, a liquid matrix with the volume ranging from 800 mL to 900 mL is obtained, 1% to 4% (w/v) of any one of glucose, lactose and sucrose is added and dissolved, and the mixture is boiled for 10 min to 40 min, and cooled to 30 DEG C to serve as the lactobacillus propagation solution. The inoculant preparation method comprises the steps that cultures are activated, the inoculated propagation solution is subjected to first-level culture propagation in level-by-level culture propagation, the inoculated propagation solution is subjected to second-level culture propagation in level-by-level culture propagation and the inoculated propagation solution is subjected to third-level culture propagation in level-by-level culture propagation. By the adoption of the methods, the four cultures of lactobacillus are propagated into liquid inoculants, the viable counts of the liquid inoculants are all larger than 108 cfu/mL, the inoculants are mixed in proportion and added into the vegetable salting vat for collaborative fermentation, compared with natural fermentation, the acid production speed is higher, fermented vegetable products are more crisp and tender in quality and lower in nitrate content, and the viable count of lactobacillus is larger. The methods are low in production cost, easy to operate and high in practicability.
Description
Technical field
The present invention relates to milk-acid bacteria to spread cultivation liquid and bacterial preparation process, belong to food processing technology field.
Background technology
Pickles take fresh vegetables as main raw material, adds or do not add auxiliary material, through salt or the fermentation of salt bubble stain, and the vegetables product of the processes such as seasoning or not seasoning.Pickles industry is as a large industry of China's fruits and vegetables, pickle fermentation technology is also in continuous development, for the defect such as improve that the spontaneous fermentation pickle fermentation cycle is long, production efficiency is lower and fermented quality is unstable, development and utilization artificial inoculation lactobacillus-fermented pickles technology has very large potential advantages and application prospect, has become a focus of research at present.Along with the fast development of pickles industry, in order to adapt to the development trend (less salt, fermentation pickled vegetable) of market pickles and meet the heavy demand in pickles market, at present with large-scale salt marsh pond (80 ~ 100 tons) for dominant fermentation container, the high salinity vegetables salt marsh spontaneous fermentation mode of production will be replaced by the mode of production of Low-salinity vegetables artificial inoculation lactobacillus forced fermentation gradually, and has become the development trend of most pickles enterprise.
Confirm through large quantity research, artificial inoculation lactobacillus-fermented pickles have the plurality of advantages such as fermentation period is short, constant product quality, security is high, local flavor is better.At present, although the domestic correlative study about artificial inoculation lactobacillus-fermented pickles provides theoretical basis and technical support for industrialized scale operation, but its application in pickles industry does not form scale, and most pickles enterprise still adopts natural fermentating process.
In recent years, start to be applied to gradually in pickle fermentation production with the direct-throwing milk-acid bacteria microbial inoculum grown up in widely used milk-product production, although direct-throwing milk-acid bacteria microbial inoculum avoids traditional zymotic agent in use actication of culture, enlarged culturing, the problems such as easy dye miscellaneous bacteria, but because its preparation condition is strict, process is loaded down with trivial details, cost is higher, the general manufacturer of specialty that needs produces, and the market value of pickles is relatively on the low side, pickles enterprise is made to apply the high expensive of direct-throwing milk-acid bacteria microbial inoculum, cause in pickles enterprise produces apply few, hinder further developing of current pickles industry.Therefore, seek a kind of simple and feasible, economical and practical starter preparation method, the Transformation Development produced for artificial inoculation milk-acid bacteria industrialization salted vegetable can play certain guidance and the promotion effect.
Summary of the invention
The object of the present invention is to provide and a kind ofly operate simple and easy, with low cost, practical milk-acid bacteria and to spread cultivation the preparation method of liquid and microbial inoculum, adopt microbial inoculum prepared by this kind of method, the effect of direct-throwing milk-acid bacteria microbial inoculum can be reached, be more suitable for the large-scale industrial production of pickles enterprise, certain guidance and the promotion effect is played to the development of pickles industry.
For achieving the above object, the present invention is by the following technical solutions:
During a kind of industrialization salted vegetable produces, milk-acid bacteria spreads cultivation liquid and preparation method thereof: the salt accumulated water 1L(gathering (salt marsh time 2 ~ 5d) in vegetables salting zymolysis pond scales up according to need of production), leave standstill about 1h to remove macrobead precipitation, obtain 800 ~ 900mL fluid matrix, add 1% ~ 4%(w/v) glucose, lactose, any one in sucrose make it dissolve, heated and boiled 10 ~ 40min sterilizing, be cooled to about 30 DEG C, namely can be used as lactic bacterium strains scale-up medium (namely spread cultivation liquid).
A preparation method for milk-acid bacteria microbial inoculum during industrialization salted vegetable produces, comprises the following steps:
1) actication of culture: the lactic bacterium strains of preservation is inoculated in MRS liquid nutrient medium and carries out activating (30 DEG C, cultivation 24h), obtain the seed liquor activated.
2) first class inoculum is cultivated: by the seed liquor of activation with 0.5% ~ 5%(v/v) inoculum size access is equipped with and spreads cultivation in the triangular flask of liquid, in 30 DEG C of quiescent culture 18 ~ 24h, obtains primary seed solution.
3) second class inoculum enlarged culturing: by primary seed solution with 0.5% ~ 5%(v/v) inoculum size access is equipped with and spreads cultivation in the vat of liquid, cultivate 18 ~ 24h, obtain secondary seed solution in 30 DEG C.
4) three-class strain enlarged culturing: by secondary seed solution with 0.5% ~ 5%(v/v) inoculum size access be equipped with in the large tank of the liquid that spreads cultivation, in 30 DEG C cultivate 18 ~ 24h, obtain three grades of seed liquor, namely can be used as lactobacillus suspension body microbial inoculum and add in fermentation vat.
The present invention includes following beneficial effect:
1) the present invention is that the production of industrialization salted vegetable provides a kind of liquid that spreads cultivation being suitable for milk-acid bacteria microbial inoculum and preparing, and utilizes this liquid that spreads cultivation can carry out milk-acid bacteria enlarged culturing and prepares liquid bacterial agent, reduce pickles enterprise production cost.This liquid that spreads cultivation takes from salt marsh pond, to spread cultivation liquid, be used for again salt marsh pond (inoculation fermentation) in order to obtain milk-acid bacteria after the milk-acid bacteria that spreads cultivation.Compare with two kinds of substratum of following practical application, its cost is low and preparation procedure simple, and the first adopts MRS substratum (formula: peptone 10.0 g, extractum carnis 10.0 g, yeast extract paste 5.0 g, glucose 20.0 g, dipotassium hydrogen phosphate 2.0 g, dibasic ammonium citrate 2.0 g, sodium acetate 5.0 g, magnesium sulfate 0.58 g, manganous sulfate 0.25 g, tween 80 1 mL, distilled water 1000 mL, pH 6.2-6.4,121 DEG C of sterilizing 15 min) carry out enlarged culturing step by step and prepare liquid bacterial agent, the second adopts fresh vegetables broken juice to obtain vegetables juice liquid culture medium (formula: fresh vegetables juice 1000mL, glucose 20g, 115 DEG C of sterilizing 20 min), and vegetables slag is discarded, and carrys out enlarged culturing step by step and prepares liquid bacterial agent, the liquid that spreads cultivation of the present invention be directly from salt marsh pond vegetables through the osmosis (salted vegetable 2 ~ 5d) of salt the salted vegetable juice that leaches, clearly of the present invention spread cultivation liquid compared to MRS and vegetables juice liquid culture medium cost low, and only need take salt marsh liquid (not destroying vegetable tissue) from salt marsh pond, add a certain amount of glucose again, lactose, a kind of in sucrose, boil 10-40min, therefore, prepare the substratum process spread cultivation as milk-acid bacteria also very simple, its nutrient media components and extensive vegetable fermentation similar, obviously can shorten the lag phase of microbial growth, be beneficial to shortening fermentation period.Certainly, the microbial inoculum cost adopting this method to prepare is well below the cost of business-like direct-throwing milk-acid bacteria microbial inoculum.
2) the invention provides the preparation method of milk-acid bacteria microbial inoculum in the production of a kind of industrialization salted vegetable, be the liquid that spreads cultivation adding any one the rear preparation in a certain amount of glucose, lactose, sucrose with vegetables salt marsh liquid, then carry out the milk-acid bacteria microbial inoculum that enlarged culturing is obtained step by step.Adopt the method milk-acid bacteria microbial inoculum cooperative fermentation vegetables of preparing, its fermented vegetables finished product quality is more tender and crisp, and nitrite content is lower, and the inventive method low production cost, operate simple and easy, practical.
Accompanying drawing explanation
Fig. 1 is the pH situation that under 30 DEG C of conditions, 4 strains of lactic acid bacteria cultivate 18 ~ 24 h respectively in MRS substratum, radish juice substratum and the liquid that spreads cultivation.
Fig. 2 is the viable count of lactobacillus situation that under 30 DEG C of conditions, 4 strains of lactic acid bacteria cultivate 18 ~ 24 h respectively in MRS substratum, radish juice substratum and the liquid that spreads cultivation.
Fig. 3 is nitrite and the total acid changing conditions of different salt marsh manual fermentation in period and spontaneous fermentation radish.
Fig. 4 is the viable count of lactobacillus changing conditions of different salt marsh manual fermentation in period and spontaneous fermentation radish.
Embodiment
Example 1: during a kind of industrialization salted vegetable produces, milk-acid bacteria spreads cultivation liquid: the salt accumulated water 1L(gathering (white turnip salt marsh 2 ~ 5d) in radish salting zymolysis pond scales up according to need of production), leave standstill about 1h to remove macrobead precipitation, obtain 800 ~ 900mL fluid matrix, 1% ~ 4%(w/v) glucose, lactose, any one in sucrose make it dissolve, heated and boiled 10 ~ 40min sterilizing, be cooled to about 30 DEG C, measure its pH and salinity.
From result, the liquid pH that spreads cultivation is 6.03, salinity is 3.31%, can be used as lactic acid bacteria culturing medium.
Example 2: during a kind of industrialization salted vegetable produces, milk-acid bacteria spreads cultivation liquid: the salt accumulated water 1L(gathering (white turnip salt marsh 2 ~ 5d) in radish salting zymolysis pond scales up according to need of production), leave standstill about 1h to remove macrobead precipitation, obtain 800 ~ 900mL fluid matrix, 1% ~ 4%(w/v) glucose, lactose, any one in sucrose make it dissolve, heated and boiled 10 ~ 40min sterilizing, is cooled to about 30 DEG C.
By plant lactobacillus 3m-1, the plant lactobacillus N2 of activation, Leuconostoc mesenteroides 8m-9, cibarium Wei Si Salmonella SJ14 be respectively with 0.5% ~ 5%(v/v) inoculum size be inoculated in identical pH, salinity MRS substratum, radish juice substratum and spread cultivation in liquid, 30 DEG C of cultivations, measure pH and the viable count of lactobacillus of 48h fermented liquid.
From result, plant lactobacillus 3m-1, plant lactobacillus N2, Leuconostoc mesenteroides 8m-9, cibarium Wei Si Salmonella SJ14 are respectively 3.67,3.68,4.06,3.53 and 1.29 × 10 at the spread cultivation pH that cultivates 48h in liquid and viable count of lactobacillus
9, 9.91 × 10
8, 7.92 × 10
8, 8.92 × 10
8cfu/mL, all can reach microbial inoculum interpolation and require that (after generally speaking, adding by 1% ~ 10% inoculum size in pickles, viable count of lactobacillus is greater than 10
6cfu/mL can start fermentation), although the liquid that spreads cultivation is slightly poor compared to MRS substratum, radish juice culture medium culturing effect, this takes from the method that pond is used for pond, economical and practical, operates simple and easy, have more practicality.
Example 3: during a kind of industrialization salted vegetable produces, milk-acid bacteria spreads cultivation liquid: the salt accumulated water 1L(gathering (white turnip salt marsh 2 ~ 5d) in radish salting zymolysis pond scales up according to need of production), leave standstill about 1h to remove macrobead precipitation, obtain 800 ~ 900mL fluid matrix, 1% ~ 4%(w/v) glucose, lactose, any one in sucrose make it dissolve, heated and boiled 10 ~ 40min sterilizing, is cooled to about 30 DEG C.
1) actication of culture: respectively the lactic bacterium strains (plant lactobacillus 3m-1, plant lactobacillus N2, Leuconostoc mesenteroides 8m-9, cibarium Wei Si Salmonella SJ14) of preservation is inoculated in MRS liquid nutrient medium and carries out activating (30 DEG C, cultivate 24h), obtain the seed liquor activated.
2) first class inoculum is cultivated: by the seed liquor of activation with 0.5% ~ 5%(v/v) inoculum size access is equipped with 200mL and spreads cultivation in the triangular flask of liquid, in 30 DEG C of quiescent culture 18 ~ 24h, obtains primary seed solution.
3) second class inoculum enlarged culturing: by primary seed solution with 0.5% ~ 5%(v/v) inoculum size access is equipped with 10L and spreads cultivation in the vat of liquid, cultivate 18 ~ 24h, obtain secondary seed solution in 30 DEG C.
4) three-class strain enlarged culturing: by secondary seed solution with 0.5% ~ 5%(v/v) inoculum size access is equipped with 200L and spreads cultivation in the large tank of liquid, cultivate 18 ~ 24h, obtain three grades of seed liquor, namely can be used as lactobacillus suspension body microbial inoculum and add in fermentation vat in 30 DEG C.
5) by above-mentioned four strains of lactic acid bacteria (3m-1, N2,8m-9, SJ14) microbial inoculum by 2:1:1:1 with 0.5% ~ 5%(v/w) inoculum size evenly adds in radish salting zymolysis pond (80 ~ 100 tons), carry out cooperative fermentation, take spontaneous fermentation as contrast, index of correlation analysis is carried out to the pickled radish in different fermentations period.
From result, compared with spontaneous fermentation, it is more tender and crisp that manual fermentation radish finished product has quality, and nitrite content is lower, and acid production speed is faster, the advantage that viable lactic acid bacteria quantity is higher.
Above example is only be described embodiments of the present invention; and not scope of the present invention is limited; for a person skilled in the art; can improve above-mentioned explanation or be out of shape, but all these improve or are out of shape the protection domain that all should fall into claim of the present invention and determine.
Claims (2)
1. an industrialization salted vegetable produce in milk-acid bacteria to spread cultivation liquid and preparation method thereof, it is characterized in that: the salt accumulated water 1L(gathering (vegetables salt marsh time 2 ~ 5d) in vegetables salting zymolysis pond scales up according to need of production), leave standstill about 1h to remove macrobead precipitation, obtain 800 ~ 900mL fluid matrix, add 1% ~ 4%(w/v) glucose, lactose, any one in sucrose make it dissolve, heated and boiled 10 ~ 40min sterilizing, be cooled to about 30 DEG C, namely can be used as lactic bacterium strains scale-up medium (namely spread cultivation liquid).
2. industrialization vegetables salt marsh produce in the preparation method of milk-acid bacteria microbial inoculum, be carry out on the basis that application rights requires 1, it is characterized in that, comprise the following steps:
Actication of culture: the lactic bacterium strains of preservation is inoculated in MRS liquid nutrient medium and carries out activating (30 DEG C, cultivation 24h), obtain the seed liquor activated;
2) first class inoculum is cultivated: by the seed liquor of activation with 0.5% ~ 5%(v/v) inoculum size access is equipped with and spreads cultivation in the triangular flask of liquid, in 30 DEG C of quiescent culture 18 ~ 24h, obtains primary seed solution;
3) second class inoculum enlarged culturing: by primary seed solution with 0.5% ~ 5%(v/v) inoculum size access is equipped with and spreads cultivation in the vat of liquid, cultivate 18 ~ 24h, obtain secondary seed solution in 30 DEG C;
4) three-class strain enlarged culturing: by secondary seed solution with 0.5% ~ 5%(v/v) inoculum size access be equipped with in the large tank of the liquid that spreads cultivation, in 30 DEG C cultivate 18 ~ 24h, obtain three grades of seed liquor, namely can be used as lactobacillus suspension body microbial inoculum and add in fermentation vat.
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| CN201510025059.0A Pending CN104498414A (en) | 2015-01-19 | 2015-01-19 | Lactobacillus propagation solution preparation method and inoculant preparation method in industrial salted vegetable production |
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| CN109371100A (en) * | 2018-11-20 | 2019-02-22 | 四川农业大学 | A kind of culture medium and its method for the detection of vinegar aerogenic bacteria |
| CN112358989A (en) * | 2020-11-10 | 2021-02-12 | 贵州老高山食品有限公司 | Lactic acid bacteria culture solution for industrial salt-free pickled Chinese cabbage and preparation method of lactic acid bacteria agent |
| CN113061557A (en) * | 2021-05-07 | 2021-07-02 | 北大荒亲民有机食品有限公司 | Propagation technology of pickled vegetable lactic acid bacteria |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109371100A (en) * | 2018-11-20 | 2019-02-22 | 四川农业大学 | A kind of culture medium and its method for the detection of vinegar aerogenic bacteria |
| CN109371100B (en) * | 2018-11-20 | 2023-09-22 | 四川农业大学 | Culture medium for detecting vinegar gas-producing bacteria and method thereof |
| CN112358989A (en) * | 2020-11-10 | 2021-02-12 | 贵州老高山食品有限公司 | Lactic acid bacteria culture solution for industrial salt-free pickled Chinese cabbage and preparation method of lactic acid bacteria agent |
| CN113061557A (en) * | 2021-05-07 | 2021-07-02 | 北大荒亲民有机食品有限公司 | Propagation technology of pickled vegetable lactic acid bacteria |
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