CN104673692A - Composite microbial preparation for pickle production and preparation method thereof - Google Patents
Composite microbial preparation for pickle production and preparation method thereof Download PDFInfo
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Abstract
The invention discloses composite bacterial powder for pickle production and a preparation method thereof, belonging to the field of production of microbial preparations. The composite bacterial powder comprises the following components in parts by weight: 1-5 parts of bacillus aceticus, 1-2 parts of saccharomycetes, 5-10 parts of lactobacillus rhamnosus and 8-15 parts of lactobacillus plantarum. According to the composite bacterial powder, the number ranges of viable cells in each strain are that each gram of lactobacillus rhamnosus contains (0.1-10.0)*10<9> viable cells, each gram of bacillus aceticus contains (0.01-6.0)*10<9> viable cells, each gram of saccharomycetes contains (0.01-5.0)*10<8> viable cells, and each gram of lactobacillus plantarum contains (1-50)*10<8> viable cells. The pickle products can be rapidly prepared, the production period is short, and the product is high in quality, good in flavor, high in safety and consistent in standard, is suitable for large-scale industrial production, can be used for manual workshop type production and has large application market.
Description
Technical field
The invention belongs to microbial preparation production field, particularly prepare microbial preparation of pickle production and preparation method thereof.
Background technology:
Pickle production mainly contains two kinds of methods, one utilizes aging process to prepare kimchi products, the natural bacterial classification existed is adopted in pickle production environment to produce, the fermented pickled vegetable of domestic production nearly all adopts this method, but this type of unstable product quality, product standard is extremely lack of standardization, there is serious food safety hidden danger; Second method adopts the pure milk-acid bacteria cultivated to produce, wherein bacterial classification has plant lactobacillus, lactobacterium casei and other milk-acid bacterias, the purebred production pickles of current milk-acid bacteria are also in the starting stage, the milk-acid bacteria adopted 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, cannot meet the requirement that fermentation pickled vegetable is exclusive.
Due to microbial strains, the suitability for industrialized production of pickles 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 complex microorganism preparations for pickle production.
Technical scheme of the present invention is summarized as follows:
Complex microorganism preparations, by bacillus aceticus, yeast, lactobacillus rhamnosus and plant lactobacillus composition.
The parts by weight of described complex microorganism preparations consist of: bacillus aceticus 1-5 part, yeast 1-2 part, lactobacillus rhamnosus 5-10, plant lactobacillus 8-15 part.
In complex microorganism preparations, each bacterial classification viable count weight range is as follows: lactobacillus rhamnosus is (0.1 ~ 10.0) * 10
9individual/gram, bacillus aceticus quantity is (0.01 ~ 6.0) * 10
9individual/gram, yeast number of viable is (0.01 ~ 5.0) * 10
8individual/gram, plant lactobacillus (1 ~ 50) * 10
8individual/gram.
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.
The concrete production method of plant lactobacillus, lactobacillus rhamnosus and bacillus aceticus 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.
Bacterium lacticum provided by the present invention is plant lactobacillus (Lactobacillus plantarum) Li-2013-01, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No.7928, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101.Preservation date on July 15th, 2013.
This bacterial 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 (-), and fermentation gas (-) produces hydrogen sulfide (-), grows (+) in pH4.5MRS substratum.
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 → dull and stereotyped primary dcreening operation → nitrosoguanidine (NTG) mutagenesis → dull and stereotyped primary dcreening operation → shaking flask sieves → mitotic stability test again.
The original bacterial classification that sets out is CICC20242, is purchased from Chinese industrial Microbiological Culture Collection administrative center.
Original strain of the present invention is in xylan substratum, and the output of lactic acid is 12.5g/L.In order to improve its lactic acid production, DES and NTG is adopted to carry out mutagenesis to this bacterial classification successively, mutagenesis 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.
Bacterial strain CGMCC No.7928 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 bacterial strain CGMCC No.7928 obtains as seed selection.
Object bacterial strain CGMCC No.7928 is done the experiment of 10L fermentor tank, result shows: after fermentation 72h, take xylan as carbon source, the lactic acid concn of plant lactobacillus CGMCC No.7928 can reach 57g/L, improves 356% compared with starting strain.
Object bacterial strain CGMCC No.7928 is done the experiment of 10L fermentor tank, result shows: after fermentation 72h, take glucose as carbon source, the lactic acid concn of plant lactobacillus CGMCC No.7928 can reach 68g/L.
Detailed process is as follows:
Substratum:
Liquid MRS xylan substratum (extractum carnis 2g, peptone 10g, yeast extract paste 5g, xylan 20g, sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, magnesium sulfate heptahydrate 0.2g, seven water manganous sulfate 0.05g, after dissolving one by one, tap water constant volume 1000mL, regulates pH7.0-7.2); MRS xylan screening solid medium (extractum carnis 2g, peptone 10g, yeast extract paste 5g, xylan 90g, sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, magnesium sulfate heptahydrate 0.2g, seven water manganous sulfate 0.05g, after dissolving one by one, tap water constant volume 1000mL, regulate pH7.0-7.2, add 20g agar);
Ethyl sulfate (DES) mutagenic and breeding
Super clean bench is got plant lactobacillus one ring on test tube slant, and access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan substratum, 200rpm, cultivates about 12h for 40 DEG C, makes thalline be in logarithmic growth in earlier stage.
Get 5mL bacterium liquid, the centrifugal 10min of 5000rpm collects thalline, with brine 2 times.
107/mL bacteria suspension is diluted to pH7.0 phosphoric acid buffer.
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).
In 30 DEG C of shaking tables, 150rpm reacts 30min, gets 1mL mixed solution, adds 0.5mL25%Na2S2O3 solution stopped reaction.
Dilution spread screens in solid medium plate in the MRS xylan containing 90g/L xylan.The bacterial strain that after cultivating 2 ~ 3 days at 40 DEG C, picking transparent circle/colony diameter is maximum, label is DES bacterium.
Nitrosoguanidine mutagenesis
Super clean bench is got plant lactobacillus DES mono-ring on test tube slant, and access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan substratum, 200rpm, cultivates about 12h for 40 DEG C, makes thalline be in logarithmic growth in earlier stage.
Get the centrifugal 10min of 5mL bacterium liquid 5000rpm and collect thalline, with brine 2 times.
107/mL bacteria suspension is diluted to pH6.0 phosphoric acid buffer.
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.
At 30 DEG C, the centrifugal 10min of 200rpm oscillatory reaction 30min, 5000rpm collects thalline, with stroke-physiological saline solution washing several, and stopped reaction.
Suitable dilution, gets last dilution bacterium liquid 0.2mL, coats in the MRS xylan screening solid medium plate containing 90g/L xylan.The bacterial strain 150 that after cultivating 2 ~ 3 days at 40 DEG C, picking transparent circle/colony diameter is larger.
Shaking flask is sieved again
Super clean bench is got plant lactobacillus one ring on each test tube slant respectively, and access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan substratum, 200rpm, cultivates 3-4 days, detects xylan concentration and Pfansteihl change in concentration every day for 40 DEG C.After fermentation ends, compare the xylan wear rate of 150 strain bacterial classifications and lactic acid and produce speed, the transformation efficiency of lactic acid and heteroacid content.Selection xylan metabolic rate is fast, lactic acid concn is high, transformation efficiency is high and the poor bacterial classification of heteroacid is final bacterial classification, called after Li bacterium.
Genetic stability is tested
Li-2013-01 bacterial strain 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.
In the present invention, lactobacillus rhamnosus (Lactobacillus rhamnosus) CGMCC No.4430 bacterial strain feature is as follows: examine under a microscope, this bacterial strain is shaft-like, and width is less than 1 μm, and 2 to 3 bacillus are easy to link together; On solid medium, this bacterium bacterium colony is oyster white, and smooth surface is moistening, and thickness, edge is more neat.Compared with original bacteria, this mutagenic strain is morphologically significantly less than starting strain.Starting strain lactobacillus rhamnosus CGMCC No.1.2134 is purchased from China Committee for Culture Collection of Microorganisms's common micro-organisms center.Lactobacillus rhamnosus of the present invention adopts following flow process to carry out seed selection: the original bacterial classification that sets out → test tube activation → high temperature acclimation → ethyl sulfate (DES) mutagenesis → high sugared plate screening → nitrosoguanidine (NTG) mutagenesis screening → high temperature bacterium screening → shaking flask sieves → mitotic stability test → 5L fermentor tank test again.Object bacterial strain CGMCC No.4430 is done the experiment of 5L lactic acid fermentation tank, result shows: compared with starting strain, and CGMCC No.4430 glucose-tolerant concentration can reach 270g/L, improves 95% compared with original bacteria; After fermentation ends, lactic acid content is 60g/L, improves 158% compared with original bacteria.
Lactobacillus rhamnosus (Lactobacillus rhamnosus) CGMCC No.4430 depositary institution is China General Microbiological culture presevation administrative center.Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101.
Bacillus aceticus cicc7008, cicc7016, cicc7012;
S. cervisiae selects the above-mentioned bacterial classification of cicc1526, cicc1413, cicc1559 to be all purchased from Chinese industrial Culture Collection.
The using method of pickle production microbial preparation is as follows: add according to the ratio of 10 ~ 1000 grams/ton in pickle production, produce according to pickle production technology.
The preparation method of described pickle production complex microorganism preparations is: by bacillus aceticus, yeast, after lactobacillus rhamnosus and plant lactobacillus bacterium liquid are mixed in proportion, adds starch and dextrin, mixing, dry;
Described drying is preferably vacuum lyophilization, and number of viable in microbial inoculum can be made more.
Beneficial effect:
In the present invention adopt bacterial classification to be obtain through test of long duration research, gained bacterial classification be particularly suitable for pickle fermentation produce, make direct-throwing, adopt pickle fermentation special bacterium powder, kimchi products can be prepared fast, with short production cycle, good product quality, local flavor is good, security is high, and product standard is consistent, is both applicable to industrialization scale operation, can be used for again handicraft workshop formula to produce, product has larger application market.
Adopt pickles special bacterium powder to produce pickles, manufacturer is without the need to cultivating pickle fermentation microbial inoculum specially; Producer is 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 powder is kimchi products and the guarantee of nutritive value provide favourable condition.
The development & application of complex microorganism preparations, 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 production complex microorganism preparations, its parts by weight consist of: bacillus aceticus 3 parts, 1 part, yeast, lactobacillus rhamnosus 10, plant lactobacillus 12 parts.
In complex microorganism preparations, each bacterial classification viable cell quantity is as follows: lactobacillus rhamnosus is 10*10
9individual/gram, bacillus aceticus is 1*10
9individual/gram, yeast is 0.5*10
8individual/gram, plant lactobacillus is 25*10
8individual/gram.
In this example, the production method of complex microorganism preparations is as follows: prepare lactobacillus rhamnosus respectively, bacillus aceticus, yeast, and plant lactobacillus bacterium liquid, adds starch and dextrin, and vacuum lyophilization obtains aforementioned proportion product.
In this example, bacterial classification is selected as follows: lactobacillus rhamnosus CGMCC4430, the preferred bacterial classification of bacillus aceticus is cicc7012, S. cervisiae cicc1526, plant lactobacillus CGMCC No.7928.
Embodiment 1 preparation is done the experiment of 10L fermentor tank, result shows: take xylan as carbon source, and after fermentation 72h, lactic acid concn can reach 82g/L.
Embodiment 1 preparation is done the experiment of 10L fermentor tank, result shows: take glucose as carbon source, and after fermentation 72h, lactic acid concn can reach 98g/L.
Embodiment 2
A kind of pickle production complex microorganism preparations, its parts by weight consist of: bacillus aceticus 1 part, 1 part, yeast, lactobacillus rhamnosus 7, plant lactobacillus 15 parts.
In complex microorganism preparations, each bacterial classification viable cell quantity is as follows: lactobacillus rhamnosus is 5*10
9individual/gram, bacillus aceticus quantity is 0.01*10
9individual/gram, yeast is 1.0*10
8individual/gram, plant lactobacillus 50*10
8individual/gram.
In this example, the production method of complex microorganism preparations is substantially with embodiment 1:
In this example, bacterial classification is selected as follows: lactobacillus rhamnosus CGMCC4430, the preferred bacterial classification of bacillus aceticus is cicc7016, S. cervisiae cicc1413, plant lactobacillus CGMCC No.7928.
Embodiment 2 preparation is done the experiment of 10L fermentor tank, result shows: take lyxose as carbon source, and after fermentation 72h, lactic acid concn can reach 70g/L.
Embodiment 2 preparation is done the experiment of 10L fermentor tank, result shows: take sucrose as carbon source, and after fermentation 72h, lactic acid concn can reach 87g/L.
Embodiment 3:
A kind of pickle production complex microorganism preparations, its parts by weight consist of: bacillus aceticus 5 parts, 2 parts, yeast, lactobacillus rhamnosus 5, plant lactobacillus 8 parts.
In complex microorganism preparations, each bacterial classification viable cell quantity is as follows: lactobacillus rhamnosus is 0.1*10
9individual/gram, bacillus aceticus quantity is 6.0*10
9individual/gram, yeast number of viable is 5.0*10
8individual/gram, plant lactobacillus 5*10
8individual/gram.
In this example, the production method of complex microorganism preparations is as follows: prepare lactobacillus rhamnosus respectively, bacillus aceticus, yeast, and plant lactobacillus bacterium liquid, adds starch and dextrin, and drying obtains aforementioned proportion product.
In this example, bacterial classification is selected as follows: lactobacillus rhamnosus CGMCC4430, the preferred bacterial classification of bacillus aceticus is cicc7008, S. cervisiae cicc1559, plant lactobacillus CGMCC No.7928.
Embodiment 3 preparation is done the experiment of 10L fermentor tank, result shows: take pectinose as carbon source, and after fermentation 72h, lactic acid concn can reach 93g/L.
Embodiment 3 preparation is done the experiment of 10L fermentor tank, result shows: take glucose as carbon source, and after fermentation 72h, lactic acid concn can reach 101g/L.
Add according to the ratio of 10 ~ 1000 grams/ton in pickle production, produce according to pickle production technology.
Claims (10)
1. a pickle production complex microorganism preparations, parts by weight consist of: bacillus aceticus 1-5 part, yeast 1-2 part, lactobacillus rhamnosus 5-10, plant lactobacillus 8-15 part.
2. pickle production complex microorganism preparations according to claim 1, it is characterized in that, in described complex microorganism preparations, each bacterial classification viable count weight range is as follows: lactobacillus rhamnosus is (0.1 ~ 10.0) * 10
9individual/gram, bacillus aceticus is (0.01 ~ 6.0) * 10
9individual/gram, yeast is (0.01 ~ 5.0) * 10
8individual/gram, plant lactobacillus is (1 ~ 50) * 10
8individual/gram.
3. pickle production complex microorganism preparations according to claim 1, it is characterized in that, described plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) Li-2013-01, and deposit number is CGMCC No.7928.
4. pickle production complex microorganism preparations according to claim 1, parts by weight consist of: bacillus aceticus 3 parts, 1 part, yeast, lactobacillus rhamnosus 10, plant lactobacillus 12 parts.
5. pickle production complex microorganism preparations according to claim 4, it is characterized in that, in described complex microorganism preparations, each bacterial classification viable cell quantity is as follows: lactobacillus rhamnosus is 10*10
9individual/gram, bacillus aceticus is 1*10
9individual/gram, yeast is 0.5*10
8individual/gram, plant lactobacillus is 25*10
8individual/gram.
6. pickle production complex microorganism preparations according to claim 1, it is characterized in that, described lactobacillus rhamnosus (Lactobacillus rhamnosus) is CGMCC No.4430.
7. pickle production complex microorganism preparations according to the arbitrary claim of claim 1-6, is characterized in that, described bacillus aceticus be cicc7008, cicc7016, cicc7012 one of them.
8. pickle production complex microorganism preparations according to the arbitrary claim of claim 1-6, is characterized in that, described S. cervisiae be cicc1526, cicc1413, cicc1559 one of them.
9. the method for preparation pickle production complex microorganism preparations according to the arbitrary claim of claim 1-6: by bacillus aceticus, yeast, after lactobacillus rhamnosus and plant lactobacillus bacterium liquid are mixed in proportion, add starch and dextrin, mixing, vacuum lyophilization.
10. the using method of pickle production complex microorganism preparations according to the arbitrary claim of claim 1-6, it is characterized in that, in pickle production, usage quantity is: 10 ~ 1000 grams/ton.
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| 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 |
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| 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 |
| CN107739724A (en) * | 2017-10-19 | 2018-02-27 | 江苏中通生物科技有限公司 | A kind of fruits and vegetables leavening |
| CN110250464A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN105602866A (en) * | 2015-12-31 | 2016-05-25 | 天津天绿健科技有限公司 | Microbial agent product for pickle fermentation and preparing thereof |
| 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 |
| CN107739724A (en) * | 2017-10-19 | 2018-02-27 | 江苏中通生物科技有限公司 | A kind of fruits and vegetables leavening |
| CN110250464A (en) * | 2019-07-17 | 2019-09-20 | 武汉市鑫宏食品酿造科研所 | A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger |
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Application publication date: 20150603 |