CN106520625B - A kind of symbiosis streptococcus acidi lactici fermented solution, preparation method and its usage - Google Patents
A kind of symbiosis streptococcus acidi lactici fermented solution, preparation method and its usage Download PDFInfo
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Abstract
The invention discloses a kind of symbiosis streptococcus acidi lactici fermented solutions, preparation method and its usage.It is prepared by HM60S1, HM6068 and HM6055 by viable count 1:2-4:1 inoculation post-fermentation.It can be used for food fermentation, breeding feed, plantation fertilizer field.Symbiosis streptococcus acidi lactici fermented solution of the present invention exists in the form of fermentation liquid, reduces the cost of lactic acid bacteria freeze drying；Not merely with the effect of high quality of metabolite, while the viable bacteria effect of lactic acid bacteria itself is also preferably played；Itself there is preferably fermentation fragrance, so that fermented dough fragrance diversification；The symbiotically fermented fermentation cooked wheaten food field of yeast is used in the form of lactic acid bacteria bacterium powder, whole fermentation time to be longer, and lactic acid bacteria effectively shortens fermentation time by way of fermentation liquid and yeast symbiotic fermentation.Enhance the natural fermented flavor of cooked wheaten food, improves mouthfeel and nutritive value.
Description
Technical field
The present invention relates to fermented food field, breeding feed, plantation fertilizer field more particularly to a kind of symbiosis lactic acid bacteria hairs
Zymotic fluid, preparation method and its usage.
Background technique
Lactic acid bacteria is current relatively common technique for fermented dough, and lactic acid bacteria has for the millet cake that ferments delays bread
Equal food aging is obviously improved product special flavour, easy to use, drop lead function, is extremely suitable for industrial production, has extraordinary
Application prospect.The main form for using throw type leaven at present.
When preparing throw type leaven mainly using the form of freeze-drying, higher cost；Furthermore in the drying process
The loss of lactic acid bacteria volatile materials is serious, this greatly reduces the competitiveness of such product.Lactic acid bacteria fermentation arts according to
Single strain ferment effect more limits to, more difficult to find the significant bacterial strain of resultant effect.
Patent application 201510259592.3 discloses the lactic acid bacteria ablation method of lactic acid bacteria liquid, the lactic acid bacteria of inactivation
For probiotics, lactic acid bacteria metabolite is only utilized.
Summary of the invention
The purpose of the present invention is to provide a kind of symbiosis streptococcus acidi lactici fermented solutions.
To achieve the above object, the present invention provides a kind of symbiosis streptococcus acidi lactici fermented solution, which is characterized in that its by HM60S1,
HM6068 and HM6055 is prepared by viable count 1:2-4:1 inoculation post-fermentation.
Further, method is prepared as follows to be prepared,
Inoculation: respectively with seed liquid culture medium activation HM60S1 bacterial strain, HM6068 bacterial strain and HM6055 bacterial strain, then distinguish
HM60S1 seed liquor, HM6068 seed liquor and HM6055 seed liquor after inoculation activation is into fermentation medium；The seed liquor
Culture medium prescription is 10g peptone；10g beef extract；5g yeast powder；20g glucose；5g sodium acetate；0.5g Tween 80；2g phosphoric acid
Potassium dihydrogen；2g sodium citrate；0.2g magnesium sulfate；1000g water；Adjust PH to 6.5,121 DEG C of sterilizing 15min；
The fermentative medium formula is 10g peptone；20g yeast powder；40g white granulated sugar；5g sodium acetate；0.5g tween
80；2g potassium dihydrogen phosphate；2g sodium citrate；0.2g magnesium sulfate；1000g water；PH to 6.5 is adjusted, 121 DEG C of sterilizings in fermentor
30min。
Fermentation: by the solution after inoculation in 37 DEG C of ± 1 DEG C of ferment at constant temperature, until pH drops to 4.5, the following are fermentation terminations i.e.
It can.
Further, in the inoculation step, according to HM60S1, HM6068 and HM6055 viable count match 1:2-4:1 into
Row inoculation；
Further, in the inoculation step, HM60S1, HM6068 and HM6055 press 1 × 10 respectively7CFU/mL、2×
107CFU/mL、1×107CFU/mL inoculation.
The present invention also protects the symbiosis streptococcus acidi lactici fermented solution in food fermentation, breeding feed, the use for planting fertilizer field
On the way.
Further, the field of food fermentation refers to cooked wheaten food, fruits and vegetables fermentation, sour milk beverage field.
Seed liquid culture medium of the present invention is improved on the basis of MRS, and national food safety standard food is more met
Product additive uses standard (GB2760-2014) requirement.
Fermentative medium formula of the present invention is improved on the basis of MRS culture medium, and the carbon source of culture medium is increased
Increase viable count and ferment local-flavor with nitrogen source proportional amount to allow lactic acid bacteria to use to greatest extent and growth.The fermentation
The carbon source nitrogen source content ratio of culture medium prescription is most suitable form, ratio lacked viable count of lactobacillus and ferment local-flavor all compared with
Difference, ratio increase will affect viable count and flavor.
Present invention employs symbiotic fermentations, play bacterial strain combination advantage, optimal lactic acid bacteria is played in products application and is answered
The adaptation step in production technology is eliminated with effect, while using symbiotic fermentation, reduce process costs and reduces pollution ring
Section.Obtained symbiotic fermentation product is stablized simultaneously, can industrialized production.
Acid producing ability and abundant metabolite, natural lactic acid bacteria wind of the present invention mainly around different lactobacillus-fermenteds
Taste forms 3 kinds of high-activity lactic acid bacteria symbiotic fermentations through bacterial strain screening compared with test, generates natural fermented flavor abundant,
Enhance natural food ferment local-flavor in food processing process.
Application the invention discloses the symbiosis streptococcus acidi lactici fermented solution in fermentation cooked wheaten food field.It is natural using lactic acid bacteria
Acid and abundant metabolite are produced, the natural fermented flavor of cooked wheaten food is enhanced.With lactic acid bacteria strains symbiotic fermentation technology, screening
The technique of bacterial strain combination and medium optimization out, forms excellent symbiosis streptococcus acidi lactici fermented solution, and form industrialized producing technology,
The natural lactic acid bacteria flavor for improving fermentation cooked wheaten food processing, improves mouthfeel and nutritive value.
The invention discloses the symbiosis streptococcus acidi lactici fermented solutions in the purposes of fruits and vegetables fermentation arts, and lactic acid bacteria is with the shape of fermentation liquid
Formula exists, and fermentative activity is more preferable, and viable count rises faster higher, the higher storage for being conducive to the later period of viable count in fermentation process
Transport.Symbiosis streptococcus acidi lactici fermented solution fermentation products obtained therefrom ferment local-flavor is more rich.It ferments using made from three bacterial strain symbiotic fermentations
Liquid is more preferable for product special flavour obtained in fruits and vegetables fermentation, and three bacterial strains carry out symbiotic fermentation using the bacterial strain portfolio ratio of science,
Bacterial strain combination advantage is played, optimal lactic acid bacteria application effect is played in products application.
The invention discloses the similarly suitable application field in sour milk beverage of the symbiosis streptococcus acidi lactici fermented solution, main features
It is that lactic acid bacteria exists in the form of fermentation liquid, fermentative activity is higher, is used for using fermentation liquid made from more bacterial strain symbiotic fermentations
Product special flavour obtained is more preferable in sour milk beverage.
It is main special the invention discloses the similarly suitable application in cultivation, field of planting of the symbiosis streptococcus acidi lactici fermented solution
It selects and is that lactic acid bacteria exists in the form of fermentation liquid, fermentative activity is higher, and the program for eliminating lactic acid bacteria freeze-drying is effectively protected
Stay the volatile materials in lactic acid bacteria metabolite, and the growth of other miscellaneous bacterias that the acid condition of fermentation liquid effectively inhibits,
Effectively accelerate nutriment release and absorbs.
Bacterial strain uses therefor of the present invention:
Acquire the lactobacillus plantarum Lactobacillus plantarum HM60S1 of the sauerkraut juice of spontaneous fermentation.
● strain name: lactobacillus plantarum Lactobacillus plantarum HM60S1；
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGMCC)；
● deposit number: CGMCC No.11217.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM60S1 obtains 1 1468bp's long
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 88.7% is Lactobacilluspalntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM60S1's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum.
2) Microbiological Characteristics
L.plantarumHM60S1 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative special-shaped hair
Ferment, catalase is negative, and poly- peptide sugar forms B groups as feminine gender, and form is that rule is rod-shaped, judges it for lactobacillus；Its arabinose,
Melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: it is rod-shaped in rule, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
Acquire the lactobacillus plantarum Lactobacillus plantarum HM6055 of the sauerkraut juice of spontaneous fermentation.
● strain name: lactobacillus plantarum Lactobacillus plantarum HM6055；
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGMCC)；
● deposit number: CGMCC No.11213.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM6055 obtains 1 treaty 1.5kb's
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 90% is Lactobacillus palntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM6055's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum
2) Microbiological Characteristics
L.plantarumHM6055 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative special-shaped hair
Ferment, catalase are negative, and poly- peptide sugar forms B group as feminine gender, form be it is regular rod-shaped, judge it for lactobacillus；Its arabinose,
Melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: in regular rod-shaped, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
Acquire the lactobacillus plantarum Lactobacillus plantarum HM6068 of the koumiss of spontaneous fermentation.
● strain name: lactobacillus plantarum Lactobacillus plantarum HM6068；
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGTCC)；
● deposit number: CGMCC No.11214.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM6068 obtains 1 1518bp's long
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 95% is Lactobacillus palntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM6068's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum.
2) Microbiological Characteristics
L.plantarum HM6068 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative abnormal shape
Fermentation, catalase is negative, and poly- peptide sugar forms B groups as feminine gender, and form is that rule is rod-shaped, judges it for lactobacillus；It is Arabic
Sugar, melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: it is rod-shaped in rule, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
Lactic acid bacteria and yeast symbiotic fermentation are compared to the prior art relatively common form has the advantage that
1, lactic acid bacteria exists in the form of fermentation liquid, reduces the cost of lactic acid bacteria freeze drying.Lactic acid bacteria is with the shape of fermentation liquid
Formula exists not merely with the effect of high quality of metabolite, while having played the viable bacteria effect of lactic acid bacteria itself again；
2, symbiosis streptococcus acidi lactici fermented solution itself has preferably fermentation fragrance, and different lactic acid bacteria proportions has different wind
Taste and effect structure, so that fermented dough fragrance is diversified, effect is obvious；
3, it is fermented in the form of lactic acid bacteria bacterium powder for yeast, whole fermentation time is longer, and the present invention passes through symbiosis lactic acid
The form of fermented liquid and yeast symbiotic fermentation, effectively shorten fermentation time.
Specific embodiment
The embodiment of the present invention is described below in detail, the examples of the embodiments are being intended to be used to explain the present invention, without
It can be interpreted as limitation of the present invention.In the examples where no specific technique or condition is specified, it is retouched according to the literature in the art
The technology or conditions stated are carried out according to product description.Reagents or instruments used without specified manufacturer, being can be with
Conventional products that are commercially available.
Embodiment 1: the preparation and identification of lactic acid bacteria
1, strain name: lactobacillus plantarum Lactobacillus plantarum HM60S1；
The sauerkraut juice of acquisition spontaneous fermentation obtains.
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGMCC)；
● deposit number: CGMCC No.11217.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM60S1 obtains 1 1468bp's long
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 88.7% is Lactobacilluspalntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM60S1's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum.
2) Microbiological Characteristics
L.plantarumHM60S1 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative special-shaped hair
Ferment, catalase is negative, and poly- peptide sugar forms B groups as feminine gender, and form is that rule is rod-shaped, judges it for lactobacillus；Its arabinose,
Melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: it is rod-shaped in rule, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
2, strain name: lactobacillus plantarum Lactobacillus plantarum HM6055；
Acquire the sauerkraut juice of spontaneous fermentation.
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGMCC)；
● deposit number: CGMCC No.11213.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM6055 obtains 1 treaty 1.5kb's
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 90% is Lactobacillus palntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM6055's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum
3) Microbiological Characteristics
L.plantarumHM6055 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative special-shaped hair
Ferment, catalase are negative, and poly- peptide sugar forms B group as feminine gender, form be it is regular rod-shaped, judge it for lactobacillus；Its arabinose,
Melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: in regular rod-shaped, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
3, strain name: lactobacillus plantarum Lactobacillus plantarum HM6068；
Acquire the koumiss of spontaneous fermentation.
● preservation date: on August 10th, 2015；
● depositary institution: city, BeiJing, China, north, Haidian District Zhong Guan-cun one No. 13, Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center (CGTCC)；
● deposit number: CGMCC No.11214.
Identification
1) 16s rDNA is identified
With the 16s rDNA of bacterium, by primer, the PCR amplification from the genomic DNA of HM6068 obtains 1 1518bp's long
Amplified production is sequenced band, obtains sequence and carries out homologous sequence retrieval in GenBank, 100 retrieved as the result is shown
In the 16S rDNA sequence of the higher bacterial strain of similitude, 95% is Lactobacillus palntarum；To related category kind 16S
RDNA sequence construct phylogenetic tree, through sequence analysis discovery bacterial strain HM6068's and Lactobacillus palntarum
16S rDNA sequence homology is more than 99%, it is thus determined that it is lactobacillus plantarum.
2) Microbiological Characteristics
L.plantarum HM6068 bacterial strain is Gram-positive, and amphimicrobian, glucose fermentation type is facultative abnormal shape
Fermentation, catalase is negative, and poly- peptide sugar forms B groups as feminine gender, and form is that rule is rod-shaped, judges it for lactobacillus；It is Arabic
Sugar, melezitose, wood-sugar fermentation are positive (utilization rate 11-89%), judge it for lactobacillus plantarum.
Micro- sem observation form: it is rod-shaped in rule, in liquid medium at short chain, spore of not sprouting；
Judge that it belongs to lactobacillus plantarum category according to " common bacteria system identification handbook " (the 2001 wonderful English version of elegant pearl Cai in east).
Embodiment 2: the preparation of symbiosis streptococcus acidi lactici fermented solution
Culture medium prescription
Seed liquor culture medium prescription:
Peptone 10g；Beef extract 10g；Yeast powder 5g；Glucose 20g；Sodium acetate 5g；Tween 80 0.5g；Biphosphate
Potassium 2g；Sodium citrate 2g；Magnesium sulfate 0.2g；Water 1000g；Adjust PH to 6.5,121 DEG C of sterilizing 15min.
Fermentative medium formula:
Peptone 10g；Yeast powder 20g；White granulated sugar 40g；Sodium acetate 5g；Tween 80 0.5g；Potassium dihydrogen phosphate 2g；Lemon
Sour sodium 2g；Magnesium sulfate 0.2g；Water 1000g；Adjust PH to 6.5,121 DEG C of sterilizing 30min in fermentor.
Preparation method:
1, culture medium is prepared: preparing corresponding culture medium as required, sterilizing is stand-by.
2, seed liquor passage inoculation: HM60S1 seed liquor, HM6068 seed liquor and HM6055 seed liquor are activated respectively, by not
With proportion (viable count match about 1:2:1) carry out inoculation symbiotic fermentation (HM60S1, HM6068, HM6055 respectively by 1 ×
107CFU/mL、2×107CFU/mL、1×107CFU/mL inoculative proportion symbiotic fermentation)
3, ferment: 37 ± 1 DEG C of ferment at constant temperature, until PH drops to 4.5, the following are fermentation terminations.
4, cooling is filling: vacuum filling after cooling.
5, it detects: carrying out viable count by relevant criterion, total plate count, mould/yeast, non-lactic acid bacteria, enterobacteriaceae, causes a disease
Bacterium produces the item detections such as sour vigor, fermentation acidity.
6, qualified product labels, Refrigerated Transport, uses.
Embodiment 3: the preparation of symbiosis streptococcus acidi lactici fermented solution
Culture medium prescription is the same as embodiment 2.
Preparation method:
1, culture medium is prepared: preparing corresponding culture medium as required, sterilizing is stand-by.
2, seed liquor passage inoculation: HM60S1 seed liquor, HM6068 seed liquor and HM6055 seed liquor are activated respectively, by not
With proportion (viable count match about 1:3:1) carry out inoculation symbiotic fermentation (HM60S1, HM6068, HM6055 respectively by 1 ×
107CFU/mL、3×107CFU/mL、1×107CFU/mL inoculative proportion symbiotic fermentation)
3, ferment: 37 ± 1 DEG C of ferment at constant temperature, until PH drops to 4.5, the following are fermentation terminations.
4, cooling is filling: vacuum filling after cooling.
5, it detects: carrying out viable count by relevant criterion, total plate count, mould/yeast, non-lactic acid bacteria, enterobacteriaceae, causes a disease
Bacterium produces the item detections such as sour vigor, fermentation acidity.
6, qualified product labels, Refrigerated Transport, uses.
Embodiment 4: the preparation of symbiosis streptococcus acidi lactici fermented solution
Culture medium prescription is the same as embodiment 2.
Preparation method:
1, culture medium is prepared: preparing corresponding culture medium as required, sterilizing is stand-by.
2, seed liquor passage inoculation: HM60S1 seed liquor, HM6068 seed liquor and HM6055 seed liquor are activated respectively, by not
With proportion (viable count match about 1:4:1) carry out inoculation symbiotic fermentation (HM60S1, HM6068, HM6055 respectively by 1 ×
107CFU/mL、4×107CFU/mL、1×107CFU/mL inoculative proportion symbiotic fermentation).
3, ferment: 37 ± 1 DEG C of ferment at constant temperature, until PH drops to 4.5, the following are fermentation terminations.
4, cooling is filling: vacuum filling after cooling.
5, it detects: carrying out the items such as viable count, total plate count, mould/yeast, non-lactic acid bacteria, enterobacteriaceae by relevant criterion
Visual inspection is surveyed.
6, qualified product labels, Refrigerated Transport, uses.
By taking fermented dough produces as an example:
Flour: 7kg, water 3kg, symbiosis streptococcus acidi lactici fermented solution 1kg, Angel Yeast 0.04kg, alkali face 6g, white granulated sugar 1.5kg,
It is mixed evenly, is compareed with blank group, dough obtained has preferably fermentation fragrance, and more flexible.With the dough system
The steamed bun fragrance obtained obviously increases, and it is fluffy to tear rear structure, and have a sense of hierarchy, mouthfeel more has chewy texture.
The preparation of comparative example:
Control 1: use to moisten and be full of the lactobacillus plantarum of purchase (viable count is 2 × 109CFU/g)。
Flour: 6-8kg, water 3-4kg, symbiosis streptococcus acidi lactici fermented solution 0.1-0.15kg, Angel Yeast 0.04-0.06kg, alkali
Face 6-8g, white granulated sugar 1.5-2kg.It is mixed evenly, folds pole face six times, the growth bar shaped of the 7th secondary volume, stripping and slicing.37 DEG C of constant temperature
Provocation half an hour steams 20 minutes, tastes after cooling.
Control 2: individually using the symbiosis streptococcus acidi lactici fermented solution for containing only HM60S1, preparation method is the same as embodiment 2.Cream used
The viable count of acid bacteria fermentation liquid is 2 × 109CFU/g。
Control 3: individually using the streptococcus acidi lactici fermented solution for containing only HM6068, preparation method is the same as embodiment 2.Lactic acid bacteria used
The viable count of fermentation liquid is 2 × 109CFU/g。
Control 4: individually using the streptococcus acidi lactici fermented solution for containing only HM6055, preparation method is the same as embodiment 2.Lactic acid bacteria used
The viable count of fermentation liquid is 2 × 109CFU/g。
Control 5: lactic acid bacteria is formed by viable count proportion about 1:2:1 inoculation fermentation using HM60S1, HM6068 and HM6055
Fermentation liquid, using lactic acid bacteria bacterium powder obtained is freeze-dried, viable count is 2 × 109CFU/g。
Embodiment 5: compliance test result test
1, by taking fermented dough produces as an example:
Flour: 7kg, water 3kg, symbiosis streptococcus acidi lactici fermented solution 1kg, the Angel Yeast 0.04kg that embodiment 2-4 is prepared,
Alkali face 6g, white granulated sugar 1.5kg.It is mixed evenly, folds pole face six times, the growth bar shaped of the 7th secondary volume, stripping and slicing.37 DEG C of constant temperature are waken up
Half an hour is sent out, is steamed 20 minutes, is tasted after cooling.
Blank control: flour: 6-8kg, water 3-4kg compare 1-50.1-0.15kg, Angel Yeast 0.04-0.06kg, alkali
Face 6-8g, white granulated sugar 1.5-2kg.
Compared with blank control, 1-3 the results are shown in Table using dough made from symbiosis streptococcus acidi lactici fermented solution of the present invention.
1 embodiment 2-4 of table and control 1-5 is used to the structure of dough result table of fermented dough
2 embodiment 2-4 of table and control are used to the dough flavor result table of fermented dough
3 embodiment 2-4 of table and control are used to the dough Q strength result table of fermented dough
It can be seen that from table 1-3 using dough made from symbiosis streptococcus acidi lactici fermented solution of the present invention and individually newborn
Sour bacterium is compared (control 2-4), the lactic acid bacteria powder (control 5) of three kinds of lactic acid bacterias, the lactic acid bacteria powder bought in the market (control 1) phase
Than in terms of structure of dough: appearance is more smooth, and tissue is fine and smooth, and section stomata is more uniform；In terms of dough flavor: fragrance is more
Enriching is strongly fragrant, and the duration is long, fragrant；In terms of dough Q strength: becoming apparent from elasticity in spongy, chewiness is obvious.It can see
Out, dough made from symbiosis streptococcus acidi lactici fermented solution of the present invention has preferably fermentation fragrance, and more flexible.With the face
Group's steamed bun fragrance obtained obviously increases, and it is fluffy to tear rear structure, and have a sense of hierarchy, mouthfeel more has chewy texture.
2, by taking fruits and vegetables ferment as an example
The preparation method of fermentation blueberry juice: adjusting blueberry inspissated juice pol (BX) to 20, inoculating lactic acid bacterium ferments, until
PH is 4.5 the following are fermentation termination (time is about 24 hours), and cooling is filling, detection, outbound.
6:HM6068 streptococcus acidi lactici fermented solution is compareed, total viable count is about 2 × 109CFU/mL。
7:HM60S1 streptococcus acidi lactici fermented solution is compareed, total viable count is about 2 × 109CFU/mL。
8:HM6055 streptococcus acidi lactici fermented solution is compareed, total viable count is about 2 × 109CFU/mL。
Control 9: lactic acid bacteria is formed by viable count proportion about 1:2:1 inoculation fermentation using HM60S1, HM6068 and HM6055
Fermentation liquid, using lactic acid bacteria bacterium powder obtained is freeze-dried, viable count is 2 × 109CFU/g。
Test group: using HM60S1, HM6068, HM6055 by symbiosis cream made from viable count 1:2:1 proportion inoculation fermentation
Acid bacteria fermentation liquid.
Fermentation condition: by the identical viable count inoculation (2 × 10 with experimental group of above-mentioned control group7CFU/mL) above-mentioned blueberry concentration
Juice, 37 DEG C ± 1 DEG C fermentation 24 hours after measure table 4 in parameter.
Detection method:
Viable count of lactobacillus: national food safety standard food microbiological examination lactic acid bacteria examines (GB4789.35-
2010),
Fermentation acidity: food processing is with lactic acid bacteria (QB/T 4575-2013).
Other data can be measured directly with specified instrument.
4 lactic acid bacteria powder of table and lactobacillus suspension effect comparison sheet
From table 4, it can be seen that
1, in lactic acid bacteria fermentation process, as PH is reduced, corresponding OD value and the inversely proportional growth of viable count of lactobacillus,
Lactic acid bacteria all not a large amount of pol using in fruit juice in fruit juice fermentation.Can be obtained according to pH value in actual production situation of change come
The constantly fermentation situation of intuitive judgment product.
2, that there are its fermentative activities in the form of fermentation liquid is more preferable, fermentation acidity is higher for lactic acid bacteria of the present invention, identical
It ferments under time the same terms, the viable count of symbiosis streptococcus acidi lactici fermented solution rises faster.
3, symbiosis streptococcus acidi lactici fermented solution fermentation products obtained therefrom ferment local-flavor of the present invention is more rich, using lactic acid bacteria bacterium powder
It ferments, the ferment local-flavor after extending fermentation time is still poor, corresponding viable count is relatively low.
4, symbiosis streptococcus acidi lactici fermented solution of the present invention fermentation products obtained therefrom viable count is higher, viable count is higher be conducive to after
The storage of phase transports.Though extending the time using lactic acid bacteria bacterium powder fermented juice, final viable count is still lower.
Using fermentation liquid made from more bacterial strain symbiotic fermentations for fruits and vegetables fermentation in product special flavour obtained it is more preferable, more bacterial strains
Using the bacterial strain portfolio ratio of science, symbiotic fermentation is carried out, bacterial strain combination advantage is played, optimal cream is played in products application
Sour bacterium application effect
Embodiment 6: it is tested for Tea planting
Two panels tea hill tea age, yield, tea grove similar in place are selected, area is about 10 mu, is done experiment respectively.It provides real
The resulting symbiosis streptococcus acidi lactici fermented solution 50kg of example 2 is applied, addition is mixed with compound fertilizer according to 4% or so weight ratio, does 10 mu
Control.Start May to cut tea tree fertilising.Pick tealeaves October, tea making is completed.
Wherein test group: tea tree height 60cm；25kg compound fertilizer adds 1kg symbiosis streptococcus acidi lactici fermented solution per acre.
Control group: planting density is higher；50 jin of compound fertilizers per acre.
5 experimental group of table and control group are used for the result table of Tea planting
As can be seen from Table 5, increase production 30% or so using the tea yield of symbiosis streptococcus acidi lactici fermented solution of the present invention, inspection
Result pesticide residue is surveyed without index meets organic tea standard.Tealeaves color, fragrance, tea water quality are compared with mouthfeel and control,
There is larger improvement.Illustrate that symbiosis streptococcus acidi lactici fermented solution of the present invention can be used for Tea planting, for changing tea leaf quality.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective
In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention.
Claims (6)
1. a kind of symbiosis streptococcus acidi lactici fermented solution, which is characterized in that it presses viable count 1:(2- by HM60S1, HM6068 and HM6055
4): 1 inoculation post-fermentation is prepared,
Wherein the HM60S1 is lactobacillus plantarum (Lactobacillus plantarum) HM60S1, on August 10th, 2015
It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No. 11217；
The HM6068 is lactobacillus plantarum (Lactobacillus plantarum) HM6068, is protected on August 10th, 2015
It is hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No. 11214；
The HM6055 is lactobacillus plantarum (Lactobacillus plantarum) HM6055, the preservation on the 10th of August in 2015
In China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No. 11213.
2. symbiosis streptococcus acidi lactici fermented solution described in claim 1, which is characterized in that the method for being prepared as follows is prepared,
Inoculation: it respectively with seed liquid culture medium activation HM60S1 bacterial strain, HM6068 bacterial strain and HM6055 bacterial strain, is then inoculated with respectively
HM60S1 seed liquor, HM6068 seed liquor and HM6055 seed liquor after activation is into fermentation medium；The seed liquor culture
Based formulas is 10g peptone；10g beef extract；5g yeast powder；20g glucose；5g sodium acetate；0.5g Tween 80；2g biphosphate
Potassium；2g sodium citrate；0.2g magnesium sulfate；1000g water；Adjust pH to 6.5,121 DEG C of sterilizing 15min；
The fermentative medium formula is 10g peptone；20g yeast powder；40g white granulated sugar；5g sodium acetate；0.5g Tween 80；2g
Potassium dihydrogen phosphate；2g sodium citrate；0.2g magnesium sulfate；1000g water；PH to 6.5 is adjusted, 121 DEG C of sterilizings in fermentor
30min；
Fermentation: by the solution after inoculation in 37 DEG C of ± 1 DEG C of ferment at constant temperature, until pH drops to 4.5, the following are fermentation terminations.
3. symbiosis streptococcus acidi lactici fermented solution described in claim 2, which is characterized in that in the inoculation step, according to HM60S1,
The viable count of HM6068 and HM6055 matches 1:(2-4): 1 is inoculated with.
4. symbiosis streptococcus acidi lactici fermented solution described in claim 2, which is characterized in that in the inoculation step, HM60S1, HM6068
1 × 10 is pressed respectively with HM60557CFU/mL、2×107CFU/mL、1×107CFU/mL inoculation.
5. any one of the claim 1-4 symbiosis streptococcus acidi lactici fermented solution is in food fermentation, breeding feed, plantation fertilizer field
Purposes.
6. purposes described in claim 5, which is characterized in that the field of food fermentation refers to cooked wheaten food, fruits and vegetables fermentation, cream
Acid bacteria beverage field.
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| CN103140588A (en) * | 2010-07-12 | 2013-06-05 | 吉利亚尼股份公司 | Fermented soya based mixture comprising isoflavones- aglicones, equol and lunasil, process for the preparation and uses thereof in food, medical and cosmetic fields |
| CN105132333A (en) * | 2015-09-30 | 2015-12-09 | 厦门和美科盛生物技术有限公司 | Lactobacillus plantarum (L. plantarum) HM60S1 and application thereof |
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| CN102747009A (en) * | 2012-04-18 | 2012-10-24 | 北京和美科盛生物技术有限公司 | Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products |
| CN105132333A (en) * | 2015-09-30 | 2015-12-09 | 厦门和美科盛生物技术有限公司 | Lactobacillus plantarum (L. plantarum) HM60S1 and application thereof |
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