CN107259454A - A kind of vegetables quick fermentation technology - Google Patents
A kind of vegetables quick fermentation technology Download PDFInfo
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- CN107259454A CN107259454A CN201710581026.3A CN201710581026A CN107259454A CN 107259454 A CN107259454 A CN 107259454A CN 201710581026 A CN201710581026 A CN 201710581026A CN 107259454 A CN107259454 A CN 107259454A
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- lactobacillus casei
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 41
- 238000000855 fermentation Methods 0.000 title claims abstract description 38
- 230000004151 fermentation Effects 0.000 title claims abstract description 38
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 56
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 12
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 12
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 12
- 240000001929 Lactobacillus brevis Species 0.000 claims abstract description 9
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 8
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 8
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 28
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- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 6
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 15
- 240000007124 Brassica oleracea Species 0.000 description 6
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- BSPUVYFGURDFHE-UHFFFAOYSA-N Nitramine Natural products CC1C(O)CCC2CCCNC12 BSPUVYFGURDFHE-UHFFFAOYSA-N 0.000 description 1
- 108010025915 Nitrite Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
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- 239000000618 nitrogen fertilizer Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to food processing technology field, and in particular to a kind of safe and nutritious vegetables quick fermentation technology.After vegetables are handled well, three phases are divided to be inoculated with lactobacillus casei subsp.rhamnosus mutant strain successively, be inoculated with Lactobacillus brevis after 12 hours, other lactic acid bacterias, including Lactobacillus plantarum, streptococcus cremoris, Lactobacillus casei, streptococcus thermophilus, lactobacillus casei subsp.rhamnosus are inoculated with after 48 hours.Present invention composite fermentation microbial inoculum fermented vegetable, it is divided into three stage inoculation fermentations, and lactic acid bacteria not of the same race is inoculated with per the stage, make fermented product not only safety but also nutrition, the delicate flavour and nutriment that can not only preserve vegetables using vegetables of the present invention after pickled are not endangered by putrefactivebacteria, and can further improve the local flavor of vegetables, acid is fragrant tasty and refreshing, improves a poor appetite, aid digestion, cleaning stomach.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of safe and nutritious vegetables Rapid Fermentation work
Skill.
Background technology
The residual of pickless finished product nitrite is always focus of concern, pickled not only safe but also nutritious
Vegetables, inoculation fermentation is preferred.In recent years, in agricultural nitrogenous fertilizer it is a large amount of using and industry in waste water random discharges, streams and
Nitrate in groundwater and the content of nitrite significantly rise, and seriously threaten human health.Nitrate and nitrous acid in environment
Salt content rises, and can cause to contain a large amount of nitrate in vegetables.In vegetable pickling fermentation process, nitrate can be by Escherichia coli
Deng bacterial reduction into nitrite, its course of reaction is inevitable.
Nitrite is a kind of harmful blood toxicity, and it in blood can be by the iron ion oxygen of hemoglobin
Change, generate ferrihemoglobin, red blood cell is lost the ability for carrying oxygen, so that each histocyte of whole body lacks oxygen, cause
Human body is set to be poisoned, eating 0.3g~0.5g nitrite can make human body be poisoned, and severe patient can cause death.At the same time, eat
The presence of NO3-N and NO2-N is related to the risk increase of human primary gastrointestinal cancers in thing, and easily baby is suffered from ferrihemoglobin
Mass formed by blood stasis or " blue baby's syndrome ".Nitrite can be converted into high carcinogen with the secondary amine class material effect in human body --- and it is sub-
Nitramine, the possibility for causing digestive system to occur canceration is greatly increased.Simultaneously, nitrite can also cause intestines source property livid purple
Disease, teratogenesis etc. endanger.Therefore, the content of food and water environment nitrite how is controlled, food security is improved and ensures human body
Health becomes important research problem in recent years.
Lactic acid bacteria is as the main probiotics in human body intestinal canal, with human body intestinal canal function is improved, and can promote digestion, suppression
The breeding of pernicious bacteria in enteron aisle processed, ensures health；Also there is enhancing body immunity, SOD enzyme activities, macrobiosis benefit is improved
The functions such as longevity.Lactic acid bacteria has the ability of degrading nitrite simultaneously, and lactic acid bacteria can produce acid, degraded of the acid to nitrite
There is certain effect, meanwhile, lactic acid bacteria can also carry out also original degraded Asia to nitrite by generating nitrite reductase
Nitrate.Traditional inoculation fermentation technique carries out fermented vegetable to be inoculated with single lactic acid bacteria or being directly added into compound lactobacillus agent,
The former fermented bacterium is single, and fermented product is unsatisfactory；Composite fermentation microbial inoculum fermented vegetable not only reached multi-cultur es composite fermentation but also
The nutrition of abundant product and local flavor.
The content of the invention
It is an object of the invention to provide a kind of safe and nutritious vegetables quick fermentation technology, harmful substance both effectively drops
Solution nitrite reaches the effect of multi-cultur es composite fermentation again.
The technical scheme is that：Divide three phases inoculation fermentation successively, three stages difference during fermented vegetable
The Rapid Fermentation that different mushrooms carry out vegetables is inoculated with, the first stage, it is sub- that 25~30 DEG C of temperature is first inoculated with Lactobacillus casei rhamnose
Plant mutant strain (Lactobacillus casei subsp rhamnosus mutation)；Second stage after 12 hours, inoculation
Lactobacillus brevis (Lactobacillus brevis)；It is the phase III behind 48 hours of first stage, is inoculated with other lactic acid bacterias, wraps
Include Lactobacillus plantarum (Lactobacillus plantarun), streptococcus cremoris (Streptococcus cremoris), cheese
Lactobacillus (Lactobacillus casei), streptococcus thermophilus (streptococcus thermophilus) or cheese breast
The one or more of bacillus rhamnose subspecies (Lactobacillus casei subsp rhamnosus).Above lactic acid bacteria institute
It is MRS culture mediums with culture medium, is cultivated at 25-30 DEG C.
Lactobacillus casei subsp.rhamnosus mutant strain uses ultraviolet mutagenesis lactobacillus casei subsp.rhamnosus, and seed selection is obtained
1 plant of Pfansteihl high yield lactobacillus casei subsp.rhamnosus mutant strain.
The strain of low-temperature preservation is taken out into streak inoculation after normal temperature melts and arrives MRS plating mediums, 37 DEG C are cultivated to growing
Single bacterium colony, chooses single bacterium colony and is seeded to MRS fluid nutrient mediums, inoculum concentration 1%, 37 DEG C, the work of 200rpm overnight incubations after purification
Change 2 times, be then seeded into MRS fluid nutrient mediums, culture 8h to bacterium number 2 × 108Individual/ml, takes bacterium solution 12000rpm to centrifuge
L0min, abandons supernatant, and brine 2 times collects somatic cells, and physiological saline suspends, adjustment bacterium number to 1 × 108Individual/ml,
Take 10ml in 9cm plate, ultraviolet irradiation is carried out under magnetic agitation.Uviol lamp power 15W, irradiation distance 35cm, wavelength 200
~275nm, irradiation time is respectively 0s, 15s, 30s, 45s, 60s, 90s, 120s.Ultraviolet irradiation is carried out under feux rouges, after irradiation
Take the μ l of bacterium solution 100 to be inoculated into standing light culture 48h at l0mI MRS fluid nutrient mediums, 37 DEG C at once, then take bacterium solution coating to connect
Plant and arrive YE screening and culturing mediums, same temperature culture 72h, the big bacterium colony of selection hydrolysis circle.
A kind of vegetables quick fermentation technology, is comprised the following steps that：
1) vegetable leaf cleaned is placed in thermostat water bath, 85~90 DEG C of water temperature, keeps 0.5~1min, taken out
Rinsed afterwards in rapid input cold water；Vegetable leaf after rinsing is placed in sieve basket and drains surface moisture；Vegetable leaf is cut into often
3~4cm of section；Section after segment is fitted into the vial of sterilizing, per it is bottled enter vial half volume vegetable leaf, and press
Tightly, air is excluded；The stone of one piece of sterilizing is put in the bottle for load vegetable leaf, 80~100g is weighed about, the salt for preparing 2% is water-soluble
Liquid, boils filtering, and temperature drops to room temperature, by the salt solution implantation glass configured bottle, highly more than the stone being pressed on vegetables i.e.
Can, it is ensured that vegetables are in the environment of an anaerobism；
2) the lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, by the 3% of injection brine volume
Inoculation, added in vial, bacterium solution is shaken up, with the bottle cap sealing of sterilizing, in 25~30 DEG C of heat-preservation fermentations 12 hours；
3) after 12 hours, 36h Lactobacillus brevis lactobacillus suspension has been cultivated in access, by 3% inoculation of injection brine volume, plus
Enter in vial, bacterium solution is shaken up, bottle cap sealing continues to ferment 36 hours；
4) after 36 hours, 36h Lactobacillus plantarum, streptococcus cremoris, Lactobacillus casei, thermophilic newborn hammer has been cultivated in access
Bacterium, one or more lactobacillus suspensions of lactobacillus casei subsp.rhamnosus, are inoculated with 3% by the volume of injection salt solution, add glass altogether
In glass bottle, bacterium solution is shaken up, bottle cap sealing, you can.
5) preserved 21 days under normal temperature, fermented vegetable is mature on the whole.
The beneficial effects of the invention are as follows：The present invention has abandoned the technique of conventional vaccination fermentation, is sent out using composite fermentation microbial inoculum
Ferment vegetables, are divided into three stage inoculation fermentations, and are inoculated with lactic acid bacteria not of the same race per the stage, make fermented product not only safety but also nutrition,
The delicate flavour and nutriment that can not only preserve vegetables using vegetables of the present invention after pickled are not endangered by putrefactivebacteria, and can be entered
One step improves the local flavor of vegetables, and acid is fragrant tasty and refreshing, improves a poor appetite, aid digestion, cleaning stomach.
Embodiment
The content of this statement is further illustrated with reference to embodiment.
Embodiment 1
A kind of safe and nutritious vegetables quick fermentation technology, is comprised the following steps that：The broccoli blade cleaned is put
In thermostat water bath, 85~90 DEG C of water temperature keeps 0.5~1min, is rinsed after taking-up in rapid input cold water；After rinsing
Broccoli is placed in sieve basket and drains surface moisture；Broccoli blade is cut into 3~4cm section；Broccoli after segment loads the glass of sterilizing
In bottle (500ml), per bottled amount 250g, and compress, exclude air；The stone of one piece of sterilizing, weight are put in the bottle for load broccoli
About 80~100g, the saline solution of preparation 2%, boils filtering, temperature drops to room temperature, by the salt solution implantation glass bottle configured,
Highly exceed the stone being pressed on vegetables, every bottle of injection 325ml；
The lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, 10ml is taken, is added in vial,
Bacterium solution is shaken up, with the bottle cap sealing of sterilizing, in after 25~30 DEG C of heat-preservation fermentations 12 hours, 36h short newborn bar has been cultivated in access
Bacterium lactobacillus suspension, takes 10ml, adds in vial, bacterium solution is shaken up；Bottle cap sealing；Continue after fermenting 36 hours, access has been trained
Support 36h Lactobacillus plantarum, streptococcus cremoris, Lactobacillus casei, streptococcus thermophilus, the one of lactobacillus casei subsp.rhamnosus
Plant or various lactobacillus liquid, ratio is 1:1, no matter several lactobacillus suspensions, take 10ml altogether, add in vial, bacterium solution is shaken up；
Bottle cap sealing, you can.
Embodiment 2
The cabbage leaf cleaned is placed in thermostat water bath, 85 DEG C of water temperature, keeps 1min, put into rapidly after taking-up cold
Rinsed in water；Chinese cabbage after rinsing is placed in sieve basket and drains surface moisture；Cabbage leaf is cut into 3cm section；It is white after segment
Dish is fitted into the vial of sterilizing (500ml), per bottled amount 250g, and compresses, and excludes air；One is put in the bottle for load Chinese cabbage
The stone of block sterilizing, weight 93g, the saline solution of preparation 2% boils filtering, temperature drops to room temperature, and the salt solution configured is injected
Vial, highly more than the stone being pressed on vegetables, every bottle of injection 325ml.
The lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, 10ml is taken, is added in vial,
Bacterium solution is shaken up, with the bottle cap sealing of sterilizing, in after 26 DEG C of heat-preservation fermentation 12h, 36h Lactobacillus brevis lactic acid bacteria has been cultivated in access
Liquid, takes 10ml, adds in vial, bacterium solution is shaken up, bottle cap sealing, continues after fermentation 36h, 36h butterfat has been cultivated in access
Streptococcus, Lactobacillus casei, three kinds of lactobacillus suspensions of lactobacillus casei subsp.rhamnosus, ratio is 1:1:1, three kinds of lactobacillus suspensions are total to
10ml is taken, adds in vial, bacterium solution is shaken up；Bottle cap sealing, you can.With under the conditions of, test in triplicate, average into
Row record.
It is as follows that fermentation different time measures dish nitrite：
Embodiment 3
The cabbage leaf cleaned is placed in thermostat water bath, 90 DEG C of water temperature, scalds 0.5min, put into rapidly after taking-up cold
Rinsed in water；Chinese cabbage after rinsing is placed in sieve basket and drains surface moisture；Cabbage leaf is cut into 4cm section；It is white after segment
Dish is fitted into the vial of sterilizing (500ml), per bottled amount 250g, and compresses, and excludes air；One is put in the bottle for load Chinese cabbage
The stone of block sterilizing, weighs about 85g, prepares 2% saline solution, boils filtering, temperature drops to room temperature, and the salt solution configured is noted
Enter vial, highly more than the stone being pressed on vegetables, every bottle of injection 325ml.
The lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, 10ml is taken, is added in vial,
Bacterium solution is shaken up；With the bottle cap sealing of sterilizing；In after 28 DEG C of heat-preservation fermentation 12h, 36h Lactobacillus brevis lactic acid breast has been cultivated in access
Sour bacterium solution, takes 10ml, adds in vial, bacterium solution is shaken up, bottle cap sealing, continues after fermentation 36h, access has cultivated 36h's
Lactobacillus plantarum, streptococcus thermophilus, three kinds of lactobacillus suspensions of lactobacillus casei subsp.rhamnosus, ratio is 1:1:1, three kinds of lactic acid
Bacterium solution takes 10ml altogether, adds in vial, bacterium solution is shaken up；Bottle cap sealing, you can.With under the conditions of, test, make even in triplicate
Average is recorded.
It is as follows that fermentation different time measures dish nitrite：
Embodiment 4
The cabbage leaf cleaned is placed in thermostat water bath, 87 DEG C of water temperature, scalds 0.5min, put into rapidly after taking-up cold
Rinsed in water；Chinese cabbage after rinsing is placed in sieve basket and drains surface moisture；Cabbage leaf is cut into 3cm section；It is white after segment
Dish is fitted into the vial of sterilizing (500ml), per bottled amount 250g, and compresses, and excludes air；One is put in the bottle for load Chinese cabbage
The stone of block sterilizing, weighs about 80~100g, prepares 2% saline solution, filtering is boiled, temperature drops to room temperature, by what is configured
Salt solution implantation glass bottle, highly more than the stone being pressed on vegetables, every bottle of injection 325ml.
The lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, 10ml is taken, is added in vial,
Bacterium solution is shaken up；With the bottle cap sealing of sterilizing；In after 27 DEG C of heat-preservation fermentation 12h, 36h Lactobacillus brevis lactic acid bacteria has been cultivated in access
Liquid, takes 10ml, adds in vial, bacterium solution is shaken up；Bottle cap sealing；Continue after fermentation 36h, 36h plant has been cultivated in access
Lactobacillus, streptococcus cremoris, Lactobacillus casei, four kinds of lactobacillus suspensions of streptococcus thermophilus, ratio is 1:1:1:1, four kinds of lactic acid
Bacterium solution takes 10ml altogether, adds in vial, bacterium solution is shaken up；Bottle cap sealing, you can.With under the conditions of, test, make even in triplicate
Average is recorded.
It is as follows that fermentation different time measures dish nitrite：
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, according to the ordinary technical knowledge of this area
And universal method, technique according to the invention scheme and its inventive concept are subject to equivalent substitution or change, should all covered in this hair
Within bright protection domain.
Claims (4)
1. a kind of vegetables quick fermentation technology, it is characterised in that divide three phases inoculation fermentation successively during fermented vegetable,
Three stages were inoculated with the Rapid Fermentation that different mushrooms carry out vegetables, first stage respectively, and 25~30 DEG C of temperature is first inoculated with the newborn bar of cheese
Bacterium rhamnose subspecies mutant strain；Second stage after 12 hours, is inoculated with Lactobacillus brevis；It is the 3rd rank behind 48 hours of first stage
Section, is inoculated with other lactic acid bacterias, including the newborn bar of Lactobacillus plantarum, streptococcus cremoris, Lactobacillus casei, streptococcus thermophilus or cheese
The one or more of bacterium rhamnose subspecies.
2. a kind of vegetables quick fermentation technology according to claim 1, it is characterised in that the training used in described lactic acid bacteria
Foster base is MRS culture mediums, and 36h is cultivated at 25-30 DEG C.
3. a kind of vegetables quick fermentation technology according to claim 1, it is characterised in that described Lactobacillus casei sandlwood
Sugared subspecies mutant strain is to use ultraviolet mutagenesis lactobacillus casei subsp.rhamnosus, and seed selection obtains 1 plant of Pfansteihl high yield cheese breast
Bacillus rhamnose subspecies mutant strain；Concretely comprise the following steps：
By streak inoculation after the lactobacillus casei subsp.rhamnosus taking-up normal temperature thawing of low-temperature preservation to MRS plating mediums, 37
DEG C culture chooses single bacterium colony and is seeded to MRS fluid nutrient mediums after purification to single bacterium colony is grown, inoculum concentration 1%, 37 DEG C,
200rpm overnight incubations are activated 2 times, are then seeded into MRS fluid nutrient mediums, culture 8h to bacterium number 2 × 108Individual/ml, takes bacterium solution
12000rpm centrifuges l0min, abandons supernatant, and brine 2 times collects somatic cells, and physiological saline suspends, and adjustment bacterium number is extremely
1×108Individual/ml, takes 10ml in 9cm plate, ultraviolet irradiation is carried out under magnetic agitation；Uviol lamp power 15W, irradiation distance
35cm, 200~275nm of wavelength, irradiation time is respectively 0s, 15s, 30s, 45s, 60s, 90s, 120s；Ultraviolet irradiation is in feux rouges
It is lower to carry out, take the μ l of bacterium solution 100 to be inoculated into standing light culture 48h at l0mI MRS fluid nutrient mediums, 37 DEG C after irradiation at once, then
Bacterium solution coating is taken to be inoculated into YE screening and culturing mediums, same temperature culture 72h, the as big bacterium colony of selection hydrolysis circle, Lactobacillus paracasei
Rhamnose subspecies mutant strain.
4. a kind of vegetables quick fermentation technology according to claim 1, it is characterised in that comprise the following steps that：
1) vegetable leaf cleaned is placed in thermostat water bath, 85~90 DEG C of water temperature, keeps 0.5~1min, it is fast after taking-up
Rinsed in speed input cold water；Vegetable leaf after rinsing is placed in sieve basket and drains surface moisture；Vegetable leaf be cut into every section 3~
4cm；Section after segment is fitted into the vial of sterilizing, per it is bottled enter vial half volume vegetable leaf, and compress, exclude
Air；The stone of one piece of sterilizing is put in the bottle for load vegetable leaf, 80~100g is weighed about, 2% saline solution is prepared, boils
Filtering, temperature drops to room temperature, by the salt solution implantation glass bottle configured, highly more than the stone being pressed on vegetables；
2) the lactobacillus casei subsp.rhamnosus mutant strain lactobacillus suspension for having cultivated 36h, connect by the 3% of injection brine volume
Kind, add in vial, bacterium solution is shaken up, with the bottle cap sealing of sterilizing, in 25~30 DEG C of heat-preservation fermentations 12 hours；
3) after 12 hours, 36h Lactobacillus brevis lactobacillus suspension has been cultivated in access, by 3% inoculation of injection brine volume, adds glass
In glass bottle, bacterium solution is shaken up, bottle cap sealing, continue to ferment 36 hours；
4) after 36 hours, access cultivated 36h Lactobacillus plantarum, streptococcus cremoris, Lactobacillus casei, streptococcus thermophilus or
One or more lactobacillus suspensions of lactobacillus casei subsp.rhamnosus, ratio is 1:1,3% is inoculated with altogether by the volume of injection salt solution,
Add in vial, bacterium solution is shaken up, bottle cap sealing；
5) preserved 21 days under normal temperature, fermented vegetable is ripe.
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| CN113068783A (en) * | 2021-04-21 | 2021-07-06 | 胡求智 | Preparation method of vegetable and fruit fermented product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077113A (en) * | 2015-08-12 | 2015-11-25 | 华南理工大学 | Pickle containing mixed lactic acid bacteria and making method thereof |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077113A (en) * | 2015-08-12 | 2015-11-25 | 华南理工大学 | Pickle containing mixed lactic acid bacteria and making method thereof |
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| 迟雪梅等: "食品中常见乳酸菌高效降解NO2-发酵性能评价", 《食品与发酵工业》 * |
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| CN113068783A (en) * | 2021-04-21 | 2021-07-06 | 胡求智 | Preparation method of vegetable and fruit fermented product |
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Application publication date: 20171020 |