CN105647837A - Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant - Google Patents

Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant Download PDF

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CN105647837A
CN105647837A CN201610162342.2A CN201610162342A CN105647837A CN 105647837 A CN105647837 A CN 105647837A CN 201610162342 A CN201610162342 A CN 201610162342A CN 105647837 A CN105647837 A CN 105647837A
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pickle
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李绩
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Tianjin Xinhai Vegetable Processing Co Ltd
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Abstract

The invention belongs to the field of production of microbial inoculants, in particular relates to a complex microbial inoculant for pickled vegetable fermentation, and relates to application of the microbial inoculant. The complex microbial inoculant for pickled vegetable fermentation is prepared from the following microbial inoculants in parts by weight: 10-15 parts of lactobacillus plantarum CGMCC No.11763, 2-4 parts of leuconostoc mesenteroides, 5-6 parts of lactobacillus rhamnosus, 1-2 parts of acetobacter aceti, and 0.1-0.4 part of saccharomyces cerevisiae. The strains adopted by the invention are obtained through long-term experimental research, and the prepared strain is particularly suitable for the fermentation production of pickled vegetables, and is made into direct vat set special microbial powder for pickled vegetable fermentation, the pickled vegetable product can be quickly prepared, the production cycle is short, the product quality is good, the flavor is good, the safety is high, the product standard is consistent, the complex microbial inoculant is suitable for industrial mass production, and also for manual workshop style production, and the product has a relatively large application market.

Description

A kind of pickle fermentation composite fungus agent and application thereof
Technical field
The invention belongs to microbial preparation production field, in particular to a kind of pickle fermentation composite fungus agent product, and relate to the application of this bacterium agent.
Background technology
Pickles Gu claims, and refers to be beneficial to long storage time and passes through the vegetables fermented. In general, as long as the vegetables of fibre-enrich or fruit, pickles can be made into; It similarly is Caulis et Folium Brassicae capitatae, Chinese cabbage, Radix Dauci Sativae, white turnip, garlic, verdant, gherkin, onion, cabbage etc. Vegetables, after pickled and seasoning, are having kind of a special local flavor, and a lot of people can be used as a kind of common garnishes and eat. So modern obtains in the living environment without anxiety at food material, pickles still can be manufactured.
The shadow having pickles all over the world, local flavor also has different because various places way is different, wherein Fuling Zacai, France's pickled cucumber, Germany's sweet acid wild cabbage, and be called the big pickles in the world three. Make appropriate pickles and had abundant milk-acid bacteria, can help digest. But make pickles and have certain rule, similarly be to encounter unboiled water or oil, otherwise easy corruption etc. If eating the pickles polluted by mistake, it is easy to diarrhoea or food poisoning.
Pickles mainly generate a large amount of lactic acid by the fermentation of milk-acid bacteria instead of by the osmotic pressure of salt to suppress spoilage microorganisms. Pickles use the salt solution of lower concentration, or carry out pickled various fresh and tender vegetables with a small amount of salt, then through lactobacillus-fermented, make the curing food of a kind of band tart flavour, as long as lactic acid content reaches certain concentration, and make product completely cut off air, so that it may to reach the object of storage for a long time. Salt content in pickles is 2% to 4%, is a kind of salt-poor diet.
The correlative study of pickle production is also more, the Chinese invention of publication number CN103584038A " a kind of dry ice quick-frozen forward high pressure fermented liquid repeatedly infiltration technology prepare the method for leaf vegetables pickles " disclose a kind of dry ice quick-frozen forward high pressure fermented liquid repeatedly infiltration technology prepare the method for leaf vegetables pickles. The method adopts stem leaf separation air-dry and dry ice quick-frozen technology that leaf vegetables raw material is carried out pre-treatment,-18 DEG C of freezing storehouses are stored, after preparing fermented liquid, adopt positive and negative high pressure repeatedly infiltration technology prepare the Sichuan leaf vegetables pickles with traditional zymotic local flavor fast. The technology of the present invention makes leaf vegetables pickles raw material be issued to the object of long-term storage in the condition not adopting high salt pickled; reduce salt consumption 30%��35%; reduce the content 90%��95% of nitrite; discharge without high-salt wastewater; production efficiency improves more than 300%; achieve the serialization of Sichuan pickles, automatization and stdn and large-scale production, especially Sichuan pickles traditional mode of production mode is carried out the novelty revolution of milestone formula.
The Chinese invention " kind two-stage oxygen dissolving control strategy improves the pickles method of short lactobacillus viable count " of publication number CN104263671A discloses a kind of two-stage oxygen dissolving control to the method for short lactobacillus (LactobacillusbrevisWJH3) high density fermentation. Fermentation strain is deposit number is the short lactobacillus of CCTCCM2014150. Controlling dissolved oxygen amount in cultivation early stage (6��8h) by setting mixing speed 280��360r/min and air flow 0.7��1.2vvm coupling is DO20��30%, to logarithmic growth middle and later periods (22��23h), setting air flow 0.5��1.0vvm, mixing speed 50��300r/min, controls dissolved oxygen amount below 5%. Method provided by the invention can significantly improve the bacterium alive more than 60% of short lactobacillus in fermented liquid, can prepare and be suitable for suitability for industrialized production fermenting agent.
The Chinese invention of the publication number CN103704649A method of colorful pickled radish " a kind of tasty bag formula fermented liquid infiltration technology of precooking prepare " discloses a kind of method that tasty bag formula fermented liquid infiltration technology of precooking prepares colorful pickled radish. The method is taking white turnip, green turnip, Radix Dauci Sativae and Radix Dauci Sativae as main raw material, vacuum is adopted to precook tasty, load by a certain percentage in bag with fermented liquid after air-dry process, at being positioned over 15 DEG C��20 DEG C, after low temperature fermentation 24h��36h, it is colorful pickled radish finished product. The technology of the present invention improves produces efficiency 200%��300%, shorten the salt marsh time 65%��75%, technique is simple and convenient, easily realize suitability for industrialized production, fermentation time is short by 70%��80%, reduces high salt sewage discharge 70%��90%, the nutritive value maintaining pickles of low temperature bag formula fermentation maximum possible and commodity value, product color is attractive in appearance, nutritious, wide market.
At present the purebred production pickles of milk-acid bacteria being also in the starting stage, the milk-acid bacteria of employing is the proprietary bacterial classification of the product such as Yoghourt, lactic acid, it does not have develop the special bacteria of applicable pickle production. This type of bacterium group bad adaptability in the specific environment of pickled vegetable making matrix, growth and breeding difficulty, and single culture fermentation, cannot match in excellence or beauty with traditional zymotic pickles.
Application number is the Chinese invention of 200710048203.8, disclose the technology of preparing of a kind of high reactivity pickles direct-throwing bacterium agent, plant lactobacillus, short lactobacillus, Leuconostoc mesenteroides are accessed by the amount of 0.15��2% and carry out shaking culture in vegetables juice nutrient solution by this invention respectively, and the acidity added in 10%NaOH solution control nutrient solution by dripping, nutrient solution is through centrifugal concentrating, obtain centrifugal sediment, carry out vacuum lyophilization after adding lyophilized vaccine wherein, obtain lactic acid bacteria agent; Yeast, through Zengjing Granule, centrifugal concentrating, obtains centrifugal sediment, and dry after adding wheat bran, pulverizing, obtains yeast bacteria agent. 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 bacterium agent that obtains. By this bacterium agent 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.
The Chinese invention " preparation method of a kind of pickle fermentation bacterium agent and zymophyte powder " of publication number CN103614320A discloses the preparation method of a kind of pickle fermentation bacterium agent and zymophyte powder, and this preparation method comprises the bacterial strain activation of plant lactobacillus, short lactobacillus, Lactobacillus pentosus and lactobacillus paraceasi, enrichment medium preparation, centrifugal concentrating to the Zengjing Granule of bacterial strain, pickle fermentation bacterium agent after activation, protective material preparation and the technique such as pickle fermentation bacterium agent and protectant spraying dry. Pickle fermentation bacterium agent and zymophyte powder prepared by the method can effectively reduce nitrite in pickles; Enrichment medium selects pickles to commonly use vegetables, it is not only possible to Effective multiplication milk-acid bacteria, and has natural green, do not add the feature of other chemical reagent; The drying mode preparing zymophyte powder adopts spray-drying process, and it can effectively reduce production cost.
Application number is the Chinese invention " a kind of ferment-fermented pickles and its preparation method " of 200810172333.7; Disclose a kind of food fermentation agent fermentation pickled vegetable containing profitable probliotics and its preparation method, in particular to several pure lactobacillus starter fermentation pickled vegetable and its preparation method. Step prepared by this product is as follows: the process of (1) raw material vegetables: cleans, drench and do; (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 new further technological processing way of a kind of food fermentation agent containing probiotic bacterium, and obtains the healthy pickles of a kind of tradition newly.
It can thus be seen that because of the reason of microbial strains, the suitability for industrialized production of pickles still receives bigger restriction; In the face of improving and the growing market requirement of people's living standard, the industrialized developing of pickles is had important practical significance by the exploitation of pickle production microbial preparation.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of pickle fermentation composite fungus agent;
Described pickle fermentation composite fungus agent, it is made up of following bacterium agent: plant lactobacillus CGMCCNO.11763, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and S. cervisiae, the weight part array of described bacterium agent becomes: plant lactobacillus CGMCCNO.1176310-15, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.4;
Described bacterium agent preferably weight part array become: plant lactobacillus 11-14, Leuconostoc mesenteroides 2-3, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.3;
Described bacterium agent preferably weight part array become: plant lactobacillus 12-13, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.2;
Described bacterium agent preferably weight part array become: plant lactobacillus 15, Leuconostoc mesenteroides 2, lactobacillus rhamnosus 6, bacillus aceticus 2, yeast 0.1;
Described bacterium agent preferably weight part array become: plant lactobacillus 10, Leuconostoc mesenteroides 4, lactobacillus rhamnosus 5, bacillus aceticus 1, yeast 0.4;
Described bacterium agent preferably weight part array become: plant lactobacillus 12, Leuconostoc mesenteroides 3, lactobacillus rhamnosus 5, bacillus aceticus 1, S. cervisiae 0.2;
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 can ensure the good quality of the production rate of kimchi products, kimchi products excellent flavor and kimchi products.
The technical scheme of the present invention is summarized as follows:
First plant lactobacillus, bacillus aceticus, Leuconostoc mesenteroides, lactobacillus rhamnosus and yeast saccharomyces cerevisiae bacterial classification are carried out single culture by the present invention, cultivate after the scheduled time, after centrifugal, collect thalline, utilize the production method of conventional microbial preparation to prepare the powdery microbial germ powder of each bacterium; 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 preparing bacillus aceticus, lactobacillus rhamnosus, Leuconostoc mesenteroides powdery bacterium powder, step is as follows: slant strains is transferred to liquid nutrient medium and the volume that spreads cultivation step by step and require; 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 bacterium agent.
The concrete production method of plant lactobacillus bacterium powder has more report, report article has master thesis the research of dry ferment agent for sour milk technique " vacuum freeze-drying method produce " (2002) of Huang Liangchang, and " development of direct use type ferment agent for sour milk " that Liu Yufeng etc. deliver at China's dairy industry magazine is published in phase nineteen ninety-five the 5th. The production method of S. cervisiae bacterium powder is see Xiao Dongguang work " production of wine brewing active dry yeast and utilisation technology ", and the Inner Mongol People's Press publishes for 1994.
Plant lactobacillus of the present invention (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNo.11763, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
Plant lactobacillus probiotic properties is as follows:
Plant lactobacillus CGMCCNo.11763 provided by the present invention finds to survive when pH is 1.50 through experiment, is still in existing state after 1% cholate cultivates 4 hours; Plant lactobacillus CGMCCNo.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this bacterial classification is when producing pickles, and in whole fermenting process, nitrite concentration is at below 4.8mg/kg; Degrading rate of cholesterol, after fermentation 60h hour, can be reached 64.76% by CGMCCNo.11763. CGMCCNo.11763 Adhering capacity measure from aggegation rate be 95.71%.
CGMCCNo.11763 bacterial strain is to cholesterol degradation capability study and mensuration:
Get MRS cholesterol liquid nutrient medium (the cholesterol level 0.1mg/ml that 1mlCGMCCNo.11763 mother liquor is inoculated in 10mL, pH6.2) in, the constant temperature of 37 DEG C leaves standstill and cultivates 20h respectively, 40h, 60h is for subsequent use, to access the MRS cholesterol substratum of 1mL sterilized water as comparison, get bacterium liquid sample and the comparison each 1ml of liquid of above cultivation different time, 9000r/min, centrifugal 10min at 4 DEG C, obtain fermented supernatant fluid, o-phthalaldehyde method measures cholesterol level in supernatant liquor and (is specially: get each supernatant liquor 0.1ml in corresponding test tube, add Glacial acetic acid 0.3ml, the o-phthalaldehyde(OPA) 0.15ml of 1mg/ml, slowly add vitriol oil 1.0ml, mix. room temperature leaves standstill 10min, surveys light absorption value under 550nm). each process 3 repetition, in kind makes cholesterol typical curve, calculates cholesterol level and degradation rate in supernatant liquor, the results are shown in Table 1. it will be seen that cholesterol is had good Degradation by CGMCCNo.11763, after fermentation 60h hour, degradation rate can reach 64.76%.
Table 1 is to the degraded situation of cholesterol
Degradation time (h) 0 20h 40h 60h
Cholesterol level (mg/ml) 0.2273��0.0058 0.1356��0.0018 0.1011��0.0094 0.801��0.0231
Degrading rate of cholesterol % 40.34% 55.52% 64.76%
The bile tolerance test of CGMCCNo.11763 bacterial strain:
Get CGMCCNo.11763 bacterium liquid 1mL and inoculate bacterial classification in the 10mLMRS liquid nutrient medium (PH=6.4) containing different cholate (concentration gradients is 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%), cultivate 0 at being placed in 37 DEG C respectively, 2,4h, each processes 3 repetitions. Respectively get 1ml sample bacterium liquid mixed even in 9ml physiological saline, prepare extent of dilution solution, get 0.1ml diluent to be coated with in MRS, in 37 DEG C of biochemical culture casees, it is inverted the bacterium number number cultivated on 48 hours (it is parallel that each extent of dilution does 3) record calculating flat board. The results are shown in Table 2. The increment of this bacterium known bacterium after gallbladder salinity is 1% process 4h still reaches 0.59 �� 0.92 �� 107(cfu/ml), there is good bile tolerance ability.
Table 2 bile tolerance ability detection [(�� s) �� 107cfu/ml]
The acid resistance test of CGMCCNo.11763 bacterial strain
Get CGMCCNo.11763 mother liquor and inoculate bacterial classification in the 10mLMRS liquid nutrient medium of different pH value (pH gradient is 1.5,2.0,2.5,3.0,3.5,4.0) by 1ml, at being placed in 37 DEG C, cultivate 0 respectively, 2,4h, each process 3 repetition. Respectively get 1ml sample bacterium liquid mixed even in 9ml physiological saline, prepare diluting soln, get 0.1ml diluent and be coated with in MRS, in 37 DEG C of biochemical culture casees, be inverted the bacterium colony number cultivated on 48 hours (it is parallel that each extent of dilution does 3) record flat board. The results are shown in Table 3. Illustrate that this bacterium has very strong acid-fast ability.
Table 3 acid-fast ability detection [(�� s) �� 107cfu/ml]
The Adhering capacity of CGMCCNo.11763 bacterial strain measures
Cultivation CGMCCNo.11763 (MRS liquid nutrient medium), bacillus coli DH 5 alpha (LB liquid nutrient medium) 24h obtain fermented liquid, be placed in 3000r/min respectively, centrifugal 10min at 4 DEG C, collect bacterium mud, wash bacterium mud 2 times with the sterile phosphate buffer (PBS) of pH=7.0 respectively and (in bacterium colony, namely add PBS, after concussion mixes, be placed in 3000r/min, centrifugal 10min at 4 DEG C, collect thalline). From aggegation rate (%): light absorption value bacterium mud CGMCCNo.11763 being formed in wavelength 600nm place with aseptic PBS is suspension bacteria liquid and the bacteria suspension of 0.4 �� 0.1 (A0), measure light absorption value A24 after leaving standstill 24h, it is (A0 A24)/A0 from aggegation rate (%) formula. ; His aggegation rate (%): the outstanding bacterium liquid of CGMCCNo.11763 and bacillus coli DH 5 alpha is adjusted to the mix suspending bacterium liquid that the light absorption value at wavelength 600nm place is 0.6 �� 0.1 (A0). Measuring light absorption value A24 after leaving standstill 24H, his aggegation rate (%) formula is (A0 A24)/A0. Measurement result is in table 5, it is seen that CGMCCNo.11763's is 95.71% from aggegation rate, has very strong Adhering capacity.
Table 4 Adhering capacity table
Bacterial strain physiological property
Described plant lactobacillus (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, deposit number is CGMCCNo.11763, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
This bacterial strain feature is as follows: observe under the microscope, and this bacterial strain is rod-short, and gramstaining is positive, 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 (-), product hydrogen sulfide (-), pH4.0MRS substratum grows (+). It is accredited as plant lactobacillus (Lactobacillusplantarum) through Physiology and biochemistry, called after plant lactobacillus (Lactobacillusplantarum) XH.
This bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Plant lactobacillus of the present invention is by gathering people Li Jianshu, and from Xinjiang Uygur fellow-villager family, in Yoghourt, separation obtains, acquisition time on June 2nd, 2015.
5L fermentor tank is tested
(1) plant lactobacillus CGMCCNo.11763 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) substratum, 200rpm, cultivate about 12h for 37 DEG C, make thalline be in logarithmic growth mid-term.
(2) the bacterial classification access of logarithmic phase is equipped with in the 5L fermentor tank of 3LMRS liquid nutrient medium (initial glucose is 150g/L). Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, logarithm molten oxygen in early stage control 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours. After fermentation ends, the lactic acid production of plant lactobacillus CGMCCNo.11763 reaches 110g/L. Such lactic acid producing speed is beneficial to the quick fermentation of pickles.
(4) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentor tank of the 3L Sodium Nitrite liquid screening medium modification MRS screening culture medium of 2g/L Sodium Nitrite (the single nitrogenous source be). Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm molten oxygen in early stage control 10% (ventilation 0.5L/min), 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 CGMCCNo.11763 to the degradation rate of Sodium Nitrite. Found that: under this condition, the degradation rate of Sodium Nitrite can be reached 653mg/h/L by XH.
(5) the bacterial classification 10mL access of logarithmic phase being 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, the rate of decomposition of Sodium Nitrite is 10.9mg/h/kg Chinese cabbage by XH bacterium. Content of sodium nitrite in pickles all the time lower than 4.8mg/kg, far below in standard GB/T 2714-2003 regulation content (20mg/kg).
Bacillus aceticus, lactobacillus rhamnosus, S. cervisiae, Leuconostoc mesenteroides select market common bacteria powder or purchased from business Spawn preservation organization.
The using method of pickle fermentation composite fungus agent is as follows: adds according to the ratio of 10��1000 grams of/ton of vegetables in pickle production, produces according to pickle production technology.
In the present invention, drying plant preferably adopts vacuum freeze, and vacuum freeze can make number of viable in bacterium agent many compared with other equipment.
Useful effect
The present invention is adopted bacterial classification 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, it is possible to prepare kimchi products fast, with short production cycle, good product quality, local flavor is good, security height, product standard is consistent, both can being applicable to industrialization scale operation, and can be used for again handicraft workshop formula and produce, product has bigger application market.
Adopting pickles special bacterium powder to produce pickles, manufacturer is without the need to cultivating pickle fermentation bacterium agent specially, it is not necessary to set 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) it is 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.
Using as the taste of kimchi products and the guarantee of nutritive value provide favourable condition of pickles special bacterium.
The development & application of pickle production bacterium agent, 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 will fundamentally solve China's tradition kimchi foodstuffs safety issue, unified kimchi products quality, and can greatly 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 those skilled in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
A kind of pickle fermentation composite fungus agent, being made up of following bacterium agent: plant lactobacillus CGMCCNO.11763, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the weight part array of described bacterium agent becomes: plant lactobacillus CGMCCNO.1176315, Leuconostoc mesenteroides 2, lactobacillus rhamnosus 6, bacillus aceticus 2, yeast 0.1.
Embodiment 2
A kind of pickle fermentation composite fungus agent, being made up of following bacterium agent: plant lactobacillus CGMCCNO.11763, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the weight part array of described bacterium agent becomes: plant lactobacillus CGMCCNO.1176310, Leuconostoc mesenteroides 4, lactobacillus rhamnosus 5, bacillus aceticus 1, yeast 0.4.
Embodiment 3
A kind of pickle fermentation composite fungus agent, it is made up of following bacterium agent: plant lactobacillus CGMCCNO.11763, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and yeast, the weight part array of described bacterium agent becomes: plant lactobacillus CGMCCNO.1176312, Leuconostoc mesenteroides 3, lactobacillus rhamnosus 5, bacillus aceticus 1, S. cervisiae 0.2.
Use experiment
Choosing the pickled process of salt adding after 100 kilograms of vegetable cleanings, slittings, 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 fermenting agent 50g of the present invention, add the compound bag of sucrose, salt and spice, sealed vessel simultaneously; After control temperature carries out 30 hours fermentation at 26 DEG C, pH is 3.5; Ferment complete taking-up vegetables, admix blend flavouring, then sell through vacuum packaging refrigeration.
Adding vegetables quality during pickled process than being the anise of 2%, fresh ginger, Chinese prickly ash and Root of Indigowoad, ginger anistree, fresh, Chinese prickly ash and Root of Indigowoad are identical mass fraction;
The compound bag of described spice: 1 kilogram, Chinese prickly ash, anise 0.1 kilogram, kaempferia galamga 0.1 kilogram, row's grass 0.1 kilogram;
Described 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.
Sensory evaluation is tested:
With various embodiments of the present invention fermenting agent and commercially available analogous products under equal conditions ferment acid radish, do controlled trial, 50 panelists are invited to carry out blind product: from tart flavour, fragrance, flavour, agreeable to the taste degree, pleasant impression, quality 6 aspect marking, every full marks 10 points, by everyone each marking result average after obtain the every score value of each sample, after addition comprehensive scores. Number corresponding with each sample as follows: the commercially available bacterium agent of 1-embodiment 1,2-embodiment 2,3-embodiment 3,4-. The results are shown in following table:
Quality product grade form
As seen from the above table: adopt pickles prepared by pickle fermentation bacterium agent of the present invention, the pickles that every score value and comprehensive scores are all obviously prepared higher than commercially available similar bacteria fermentation.

Claims (10)

1. a pickle fermentation composite fungus agent, it is made up of following bacterium agent: plant lactobacillus, Leuconostoc mesenteroides, lactobacillus rhamnosus, bacillus aceticus and S. cervisiae, the weight part array of described bacterium agent becomes: plant lactobacillus 10-15, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.4;
Described plant lactobacillus (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on November 30th, 2015, and preserving number is CGMCCNo.11763.
2. pickle fermentation composite fungus agent according to claim 1, it is characterised in that, described bacterium agent weight part array becomes: plant lactobacillus 11-14, Leuconostoc mesenteroides 2-3, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.3.
3. pickle fermentation composite fungus agent according to claim 1, it is characterised in that, described bacterium agent weight part array becomes: plant lactobacillus 12-13, Leuconostoc mesenteroides 2-4, lactobacillus rhamnosus 5-6, bacillus aceticus 1-2, S. cervisiae 0.1-0.2.
4. pickle fermentation composite fungus agent according to claim 1, it is characterised in that, described bacterium agent weight part array becomes: plant lactobacillus 15, Leuconostoc mesenteroides 2, lactobacillus rhamnosus 6, bacillus aceticus 2, yeast 0.1.
5. pickle fermentation composite fungus agent according to claim 1, it is characterised in that, described bacterium agent weight part array becomes: plant lactobacillus 10, Leuconostoc mesenteroides 4, lactobacillus rhamnosus 5, bacillus aceticus 1, yeast 0.4.
6. pickle fermentation composite fungus agent according to claim 1, it is characterised in that, described bacterium agent weight part array becomes: plant lactobacillus 12, Leuconostoc mesenteroides 3, lactobacillus rhamnosus 5, bacillus aceticus 1, S. cervisiae 0.2.
7. the application of the arbitrary described pickle fermentation composite fungus agent of claim 1-6 in pickle production: add according to the ratio of 10��1000 grams of/ton of vegetables in pickle production, produce according to pickle production technology.
8. the application of pickle fermentation composite fungus agent in pickle production according to claim 7, comprises the steps:
Choosing the pickled process of salt adding after 100 kilograms of vegetable cleanings, slittings, 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 arbitrary described fermenting agent 50g of claim 1-6, add the compound bag of sucrose, salt and spice, sealed vessel simultaneously; After control temperature carries out 30 hours fermentation at 26 DEG C, pH is 3.5; Ferment complete taking-up vegetables, admix blend flavouring, then sell through vacuum packaging refrigeration;
The compound bag of described spice: 1 kilogram, Chinese prickly ash, anise 0.1 kilogram, kaempferia galamga 0.1 kilogram, row's grass 0.1 kilogram;
Described 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.
9. the application of pickle fermentation composite fungus agent in pickle production according to claim 8, it is characterized in that, adding vegetables quality during pickled process than being the anise of 2%, fresh ginger, Chinese prickly ash and Root of Indigowoad, ginger anistree, fresh, Chinese prickly ash and Root of Indigowoad are identical mass fraction.
10. the pickles of the arbitrary described pickle fermentation composite fungus agent application preparation of claim 7-9.
CN201610162342.2A 2016-03-22 2016-03-22 Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant Pending CN105647837A (en)

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Application publication date: 20160608