CN106635925B - Composite microbial pickle starter culture screened based on microbial interaction and application thereof - Google Patents
Composite microbial pickle starter culture screened based on microbial interaction and application thereof Download PDFInfo
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- CN106635925B CN106635925B CN201710059247.4A CN201710059247A CN106635925B CN 106635925 B CN106635925 B CN 106635925B CN 201710059247 A CN201710059247 A CN 201710059247A CN 106635925 B CN106635925 B CN 106635925B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
Abstract
The invention belongs to the field of food, in particular to the field of biological fermentation technology of pickled vegetable in food, and particularly relates to a composite microbial pickled vegetable leaven screened based on microbial interaction and a preparation method thereof. The starter culture contains Lactobacillus plantarumLactobacillus plantarumLactobacillus brevisLactobacillus brevisAnd Saccharomyces cerevisiaeSaccharomyces cerevisiaeEach strain having a concentration of 106CFU/mL, and mixing the three strains according to the volume ratio of 1:1: 1. Compared with the method for fermenting the pickle by using the lactic acid bacteria, the method for preparing the pickle has the advantages that the nitrite content is far lower than the national standard, and the pickle is safer; compared with the method for fermenting the pickle by using the lactic acid bacteria, the pickle prepared by the method has better flavor; compared with the method for fermenting the pickles by using the lactic acid bacteria, the method adopts the fermentation bacteria growing in the soil, and the microorganisms are more suitable for the fermentation of the pickles.
Description
Technical Field
The invention belongs to the field of food, in particular to the field of biological fermentation technology of pickled vegetable in food, and particularly relates to a composite microbial pickled vegetable leaven screened based on microbial interaction and application thereof.
Background
The instant pickled vegetables popular in western regions of China are vegetable products which are obtained by taking various fresh vegetables as raw materials and naturally fermenting the fresh vegetables in a solution with a certain salt concentration by lactic acid bacteria. The pickle has unique flavor, is not only a good product for table serving, but also has the functions of stimulating appetite, improving the intestinal environment, promoting the gastrointestinal health and the like, and is widely popular with consumers. However, in the process of making the pickled vegetable, because the pickled vegetable raw materials are not sterilized and the spontaneous property of microbial fermentation is added, a large amount of microbes are still remained in the bittern after the normal fermentation of the pickled vegetable is finished, and the pickled vegetable can continue to grow and ferment in the process of storing the pickled vegetable, so that the over-ripening or the putrefaction of the pickled vegetable is caused, and the flavor and the edible safety of the pickled vegetable product are influenced.
In order to control the growth of spoilage microorganisms in the industrial pickle production and ensure the quality and safety of products, researchers in China research a plurality of methods, including adding a lactic acid bacteria agent for fermentation and adding a lactobacillus plantarum bacteria agent for fermentation at the initial stage of pickle fermentation. However, the method can cause the over acidification of the pickle in the production process, and the flavor of the pickle is not good enough to be far inferior to that of the pickle fermented by the novel fermentation bacteria agent.
Disclosure of Invention
The invention aims to solve the problems of safety and flavor of instant pickles in China, and provides a composite microbial pickle starter screened based on microbial interaction.
In order to achieve the purpose, the specific technical scheme of the invention is as follows:
a composite microbial starter culture for pickled vegetables is prepared from lactobacillus plantarum, lactobacillus brevis and Saccharomyces cerevisiae through screening on the basis of microbial interaction, and has a concentration of 106CFU/mL, and mixing the three strains according to the volume ratio of 1:1: 1.
The strain of the lactobacillus plantarum is purchased from a strain collection center of a microorganism resource platform of Sichuan province, and the collection number of the strain is SICC 1.1418.
The strain of Lactobacillus brevis is purchased from the strain collection center of the platform of microbial resources in Sichuan province, and the collection number of the strain is SICC 1.1225.
The strain of the Saccharomyces cerevisiae is purchased from a strain preservation center of a microbial resource platform in Sichuan province, and the preservation number is SICC 2.998
A preparation method of a composite microorganism pickle starter screened based on the interaction of microorganisms comprises the following steps:
(1) preparing lactobacillus plantarum strain, lactobacillus brevis strain and saccharomyces cerevisiae strain from strain collection center of microbial resource platform in Sichuan province, taking liquid culture to obtain lactobacillus plantarum (SICC 1.1418), lactobacillus brevis (SICC1.1225) and saccharomyces cerevisiae (SICC 2.998), and performing liquid culture to make the concentration of each strain liquid reach 109CFU/mL, and then respectively carrying out centrifugal separation to respectively obtain supernatant and precipitate;
(2) respectively adding 50g/L of trehalose into the precipitate obtained in the step (1), pre-freezing for 1h at-40 ℃, and then putting the precipitate into a vacuum freeze dryer for freeze drying for 20h at 40 ℃ to respectively obtain dry powder A (lactobacillus plantarum powder), dry powder B (lactobacillus brevis powder) and dry powder C (saccharomyces cerevisiae powder);
(3) mixing the dry powder A, the dry powder B and the dry powder C in equal proportion by mass and uniformly mixing;
(4) and (4) carrying out vacuum-pumping packaging on the mixed dry powder obtained in the step (3) to obtain the pickle fermentation bacteria agent.
Lactobacillus plantarum (SICC 1.1418), Lactobacillus brevis (SICC1.1225) and Saccharomyces cerevisiae (SICC 2.998) were determined for their growth characteristics by microbial interaction; after the microorganisms are prepared into dry powder, active lactic acid bacteria for starting the fermentation of the instant pickle and precursor components formed by flavor are endowed due to the enrichment of viable bacteria; is safe to eat and has better flavor.
The invention has the positive effects that:
compared with the method for fermenting the pickle by using the lactic acid bacteria, the method for preparing the pickle has the advantages that the nitrite content is far lower than the national standard, and the pickle is safer;
compared with the method for fermenting the pickles by using the lactic acid bacteria, the method for preparing the pickles has better flavor;
and (III) compared with the method for fermenting the pickles by using the lactic acid bacteria, the method adopts the fermentation bacteria growing in the soil, and the microorganisms are more suitable for the fermentation of the pickles.
Drawings
FIG. 1 is a histogram comparing the types of volatile components in kimchi;
FIG. 2 is a bar graph showing the analysis of the percentage of the volatile components in kimchi.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples.
Example 1:
preparing lactobacillus plantarum strain, lactobacillus brevis strain and saccharomyces cerevisiae strain from strain collection center of microbial resource platform in Sichuan province, taking liquid culture to obtain lactobacillus plantarum (SICC 1.1418), lactobacillus brevis (SICC1.1225) and saccharomyces cerevisiae (SICC 2.998), and performing liquid culture to make the concentration of each strain liquid reach 109CFU/mL, and then respectively carrying out centrifugal separation to respectively obtain supernatant and precipitate; respectively adding 50g/L of trehalose, pre-freezing for 1h at-40 ℃, then putting into a vacuum freeze-drying machine for freeze-drying for 20h, and performing vacuum freeze-drying to obtain dry powder A, dry powder B and dry powder C; mixing dry powder A, B, C at equal mass ratio to obtain compound pickle fermentation bacteria agent with each strain concentration up to 106CFU/mL. Then inoculating the composite microbial fermentation inoculum to 100mL of pickle simulated culture medium (prepared by taking commercially available cabbage as a raw material and adding 2 wt% of salt in a vegetable-water mass ratio of 1:2, crushing, continuously boiling for 5-10min, standing at room temperature, filtering with a 0.22 mu m sterile filter membrane to obtain the pickle simulated culture medium), co-culturing under the conditions of 2%, 5% and 8% salinity, analyzing by a fluorescence quantitative PCR instrument, and monitoring the frequency for 0, 1, 3, 5, 7 and 10 days. The complex microorganism fermentation tubes of example 1The agent is applied to the pickled vegetables for measuring the volatile components, and the volatile components of a single lactic acid bacteria strain applied to the pickled vegetables are measured under the same conditions, and the specific analysis is shown in a table 1:
TABLE 1 analysis of volatile components in kimchi
In the experiment, the pickle fermented by three composite bacterial powders of lactobacillus plantarum (SICC 1.1418), lactobacillus brevis (SICC1.1225) and saccharomyces cerevisiae (SICC 2.998) is found to have high fermentation speed and better flavor compared with the pickle fermented by pure lactobacillus. The pickle fermented by different microbial inoculum contains volatile components, and the flavor substances mainly comprise sulfide, ester, acid, alcohol and ketone. The 5 kinds of volatile substances in the pickle fermented by the novel microbial inoculum are 58, and the proportion is 72.96%; the alkane and other compounds are less in variety and proportion. Compared with the pickle fermented by the novel microbial inoculum, the pickle fermented by the lactic acid microbial inoculum has 39 kinds of the 5 volatile substances, the volatile substances account for 56.9 percent, and the volatile substances are few in kinds and also few in proportion; the alkane and other compounds are various and have larger proportion. The pickle fermented by the novel fermentation bacterium agent has relatively rich volatile components and better flavor than pickle fermented by lactic acid bacterium agent.
Example 2:
the same conditions as in example 1 were used to determine the results of the different interacting species under the same conditions:
TABLE 2 microbial interaction protocol
TABLE 3 analysis of the results of microbial interactions
As can be seen from the above table, in the interaction experiment of lactobacillus plantarum and other microorganisms, after lactobacillus plantarum (SICC 1.1418) and saccharomyces cerevisiae (SICC 2.998) and lactobacillus brevis (SICC1.1225) and saccharomyces cerevisiae (SICC 2.998) were co-cultured, the peak value of lactobacillus plantarum was higher than that of lactobacillus plantarum alone, and the peak value appeared faster than that of lactobacillus plantarum alone.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (2)
1. A preparation method of a composite microorganism pickle starter screened based on the interaction of microorganisms is characterized in that: the starter is a compound microorganism starter, which contains Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae, wherein the concentration of each strain is 106CFU/mL；
The method specifically comprises the following steps:
(1) liquid culture is carried out on lactobacillus plantarum strain, lactobacillus brevis strain and saccharomyces cerevisiae strain purchased from strain preservation center of microbial resource platform in Sichuan province, so that the concentration of each strain liquid reaches 109CFU/mL, and then respectively carrying out centrifugal separation to respectively obtain supernatant and precipitate;
(2) respectively adding a protective agent into the precipitate obtained in the step (1) and freeze-drying to obtain dry powder A, dry powder B and dry powder C;
(3) mixing the dry powder A, the dry powder B and the dry powder C in equal proportion by mass and uniformly mixing;
(4) vacuumizing and packaging the mixed dry powder obtained in the step (3) to obtain a pickle fermentation microbial inoculum;
the strain of the lactobacillus plantarum is purchased from a strain preservation center of a microorganism resource platform of Sichuan province, and the preservation number of the strain is SICC 1.1418; the strain of Lactobacillus brevis is purchased from a strain collection center of a microbial resource platform of Sichuan province, and the collection number of the strain is SICC 1.1225; the strain of the saccharomyces cerevisiae is purchased from a strain preservation center of a microbial resource platform in Sichuan province, and the preservation number of the strain is SICC 2.998.
2. The use of the composite microorganism kimchi starter prepared by the method of claim 1, wherein: the starter is used for preparing sauerkraut.
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| CN114304564A (en) * | 2021-12-30 | 2022-04-12 | 哈尔滨果垒生物科技有限公司 | Microbial fermentation composition and application thereof |
| CN114634893A (en) * | 2022-03-30 | 2022-06-17 | 余姚市阿姚皇食品有限公司 | Leavening agent and method for preparing mustard food |
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| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
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| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
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| 四川泡菜发酵过程中酵母菌的动态变化规律及分离鉴定;柏旭等;《食品安全导刊》;20160625;第80页 * |
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