CN109393440B - Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages - Google Patents

Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages Download PDF

Info

Publication number
CN109393440B
CN109393440B CN201811314586.3A CN201811314586A CN109393440B CN 109393440 B CN109393440 B CN 109393440B CN 201811314586 A CN201811314586 A CN 201811314586A CN 109393440 B CN109393440 B CN 109393440B
Authority
CN
China
Prior art keywords
lactobacillus
starter
lactic acid
acid bacteria
culture medium
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201811314586.3A
Other languages
Chinese (zh)
Other versions
CN109393440A (en
Inventor
叶海青
王鑫宇
张铁华
柳慧琴
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jilin University
Original Assignee
Jilin University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jilin University filed Critical Jilin University
Priority to CN201811314586.3A priority Critical patent/CN109393440B/en
Publication of CN109393440A publication Critical patent/CN109393440A/en
Application granted granted Critical
Publication of CN109393440B publication Critical patent/CN109393440B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages, which comprises the following steps: respectively carrying out amplification culture on lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus, centrifuging to remove supernatant, adding a protective agent into the bacterial sludge, carrying out vacuum freeze drying to obtain powder, and uniformly mixing according to a certain proportion to obtain the lactobacillus acidophilus fermented pickled Chinese cabbage. After the direct vat set composite lactobacillus starter is used, the contents of lactic acid, vitamin C, mannitol and acetic acid in the pickled Chinese cabbage are all obviously improved.

Description

Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages
Technical Field
The invention relates to the technical field of food biology, in particular to a preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages.
Background
China is a big country for vegetable production, pickled Chinese cabbage originates from China, and the method can be traced to the 'Qifol Yao' technology of Beiwei Jia thought 21232. Making saline water, making the vegetable extremely salty, and washing the vegetable in the saline water, namely, the Chinese pulsatilla root. "
For thousands of years, the method for pickling vegetables by ancient people is continuously used in China, fresh Chinese cabbages are immersed by high-concentration saline water and are subjected to sealed fermentation in a jar for more than one month for eating, the obtained pickled vegetable products are mellow in fragrance, sour and delicious, appetizing and greasing-relieving, and are popular among people in China, particularly people in the northeast region.
The research on the leavening agent in China is already started from the eighties of the last century, but the research of China in the field is less, and the method is not really applied to industrial production, and the product quality can be effectively controlled by fermenting the pickled Chinese cabbage with the lactic acid bacteria leavening agent, and the influence of seasons is less.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages.
The technical scheme of the invention is as follows:
a preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages comprises the following steps:
respectively carrying out amplification culture on lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus, centrifuging to remove supernatant, adding a protective agent into the bacterial sludge, carrying out vacuum freeze drying to obtain powder, and uniformly mixing according to a certain proportion to obtain the lactobacillus acidophilus fermented pickled Chinese cabbage.
Preferably, the formula of the protective agent is as follows: 10 to 15 percent of skim milk, 2 to 5 percent of trehalose, 0.5 to 2 percent of maltodextrin and 0.8 to 1.2 percent of glycerol (in percentage by weight after being added into the bacterial sludge).
Preferably, in the composite lactobacillus starter, the ratio of lactobacillus plantarum: lactobacillus acidophilus: the ratio of the lactobacillus rhamnosus is 1-1.2: 1: 0.8-1.
Preferably, the lactobacillus plantarum is a lactobacillus plantarum (lactobacillus plantarum) cultivated by the inventor, and the effect is better. The lactobacillus plantarum strain is preserved in the China general microbiological culture Collection center (CGMCC), the preservation number is CGMCC No.16478, and the preservation date is as follows: year 2018, month 9, and day 17. And (4) storage address: the institute of microbiology, national academy of sciences No. 3, Xilu No.1, Beijing, Chaoyang, Beijing.
A preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages comprises the following specific steps:
A. selection of fermentation strains and preparation of culture Medium
The composite lactobacillus starter is prepared from the following strains: lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus;
selecting an MRS liquid culture medium: 8-15 g of peptone, 3-8 g of yeast extract, 1-3 g of diammonium citrate, 8-12 g of beef extract, 15-25 g of glucose, 800.5-2 mL of Tween, 3-6 g of sodium acetate, 1-3 g of dipotassium hydrogen phosphate, 0.1-0.3 g of magnesium sulfate, 0.03-0.08 g of manganese sulfate, dissolving in 1000mL of distilled water, adding 12-18 g of agar powder into a solid culture medium, and sterilizing at 120-125 ℃ for 15-25 minutes;
B. preparation of direct-vat-set composite lactobacillus starter for pickling pickled Chinese cabbages
B.1 activation of the bacterial species
Rehydrating three lactobacillus powder in a water bath at 35-38 ℃ for 8-12 min respectively, inoculating the three lactobacillus powder into an MRS liquid culture medium, carrying out anaerobic culture at 35-38 ℃ for 18-30 h, inoculating the three lactobacillus powder onto an MRS solid plate, carrying out culture at 35-38 ℃ for 2-3 days, picking a single colony in the MRS liquid culture medium by using an inoculating loop, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, inoculating the single colony in the MRS liquid culture medium by using an inoculation amount of 1.2-1.8%, and repeating the inoculation twice to complete activation;
b.2 expanded culture of strains
Inoculating the activated strain into 40mL of MRS liquid culture medium by the inoculation amount of 1.2-1.8%, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, continuously inoculating into 400mL of MRS liquid culture medium by the inoculation amount of 1.2-1.8%, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, and detecting that the number of lactic acid bacteria is more than or equal to 109one/mL, if the quantity requirement is not met, continuing to culture;
b.3 preparation of lyophilized powder of Strain
Collecting three lactobacillus fermentation liquids, centrifuging at 5000-7000 r/min for 8-12 minutes at 4 ℃, discarding the supernatant, collecting thallus precipitates, eluting the precipitates with a freeze-drying protective agent, wherein the protective agent comprises: precipitating at a ratio of 2-3: 1; collecting a mixture of a protective agent and bacterial sludge, spreading the mixture in a flat plate, freezing the mixture at the thickness of 1.5-2 cm and the temperature of-85 to-75 ℃ overnight, and carrying out vacuum freeze drying by using a vacuum freeze dryer, wherein the temperature of a cold trap is-55 to-45 ℃, the vacuum degree is 1Pa, and the freeze drying is carried out for 18-30 hours to obtain lactobacillus powder;
b.4 compounding of direct vat set starter
Weighing the three lactic acid bacteria powders according to the weight, respectively weighing the three lactic acid bacteria powders according to the proportion, and uniformly mixing to obtain the composite lactic acid bacteria starter;
C. using method of direct vat set starter
The use method of the prepared direct vat set compound lactic acid bacteria pickled vegetable leaven comprises the following steps: selecting 8-12 kg of fresh and complete Chinese cabbage without rotting and deterioration, airing for two days to remove water, removing outer-layer leaves, removing roots, cleaning, arranging and stacking in a jar, compacting, boiling tap water, cooling, preparing 10kg of saline water with the mass fraction of 1-3%, weighing 1-3 g of composite bacterial powder leavening agent, pouring the composite bacterial powder leavening agent into the saline water, fully mixing, injecting the saline water into the jar, preferably covering 15cm of the Chinese cabbage, sealing the mouth of the jar, sealing the water seal around the mouth of the jar to isolate oxygen, and fermenting for 22-25 days at the temperature of 20-23 ℃.
Preferably, the amount of the added bacterial powder is 0.01-0.03% of the weight of the Chinese cabbage.
The invention has the advantages that: the invention provides a preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages, which comprises the following steps: respectively carrying out amplification culture on lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus, centrifuging to remove supernatant, adding a protective agent into the bacterial sludge, carrying out vacuum freeze drying to obtain powder, and uniformly mixing according to a certain proportion to obtain the lactobacillus acidophilus fermented pickled Chinese cabbage. The direct vat set composite lactobacillus starter is mainly different from the traditional Chinese sauerkraut starter in that: firstly, adopt lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus combined use, secondly can be applied to the pickled vegetable fermentation with the mode of direct vat set, in the aspect of the effect: the three strains have synergistic effect, and the contents of lactic acid, vitamin C, mannitol and acetic acid in the pickled Chinese cabbage are all obviously improved after the three strains are used. The lactobacillus plantarum cultivated by the inventor is adopted, and the contents of lactic acid, vitamin C, mannitol and acetic acid in the obtained pickled Chinese cabbage sample are obviously improved.
Detailed Description
Example 1:
1. selection of fermentation strains and preparation of culture Medium
Fermentation strain: lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus.
The lactobacillus plantarum powder is lactobacillus plantarum powder with the preservation number of CGMCC No.16478, and lactobacillus acidophilus and lactobacillus rhamnosus are purchased in the market.
Selecting an MRS liquid culture medium: 10g of peptone, 5g of yeast extract, 2g of diammonium citrate, 10g of beef extract, 20g of glucose, 801 mL of Tween, 5g of sodium acetate, 2g of dipotassium phosphate, 0.2g of magnesium sulfate and 0.05g of manganese sulfate, dissolving the components in 1000mL of distilled water, adding 15g of agar powder into a solid culture medium, and sterilizing at 121 ℃ for 20 minutes.
2. Preparation of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbage
2.1 activation of the bacterial species
Rehydrating the three lactobacillus powder in a water bath at 37 ℃ for 10min respectively, inoculating the three lactobacillus powder into an MRS liquid culture medium, carrying out anaerobic culture at 37 ℃ for 24h, inoculating the three lactobacillus powder onto an MRS solid plate, carrying out culture at 37 ℃ for 3 days, picking a single colony in the MRS liquid culture medium by using an inoculating loop, carrying out anaerobic culture at 37 ℃ for 20h, inoculating the single colony in 5mL of the MRS liquid culture medium by using the inoculation amount of 1.5%, and repeating the inoculation twice to complete the activation.
2.2 expanded culture of strains
Inoculating the activated strain in 40mL of MRS liquid culture medium at an inoculation amount of 1.5%, performing anaerobic culture at 37 deg.C for 20h, further inoculating in 400mL of MRS liquid culture medium at an inoculation amount of 1.5%, performing anaerobic culture at 37 deg.C for 20h, and detecting that the number of lactobacillus is not less than 109one/mL.
2.3 preparation of lyophilized powder of Strain
Collecting three lactobacillus fermentation liquids, centrifuging at 6000r/min at 4 ℃ for 10 minutes, discarding supernatant, collecting thallus precipitate, eluting the precipitate with a freeze-drying protective agent, wherein the protective agent comprises: the formula of the protective agent is as follows: 10% of skim milk, 4% of trehalose, 1% of maltodextrin and 0.8% -1.2% of glycerol, collecting a mixture of a protective agent and bacterial sludge, spreading the mixture on a flat plate, freezing the mixture at the thickness of 2cm and the temperature of minus 80 ℃ overnight, and performing vacuum freeze drying by using a vacuum freeze dryer at the temperature of minus 50 ℃ and the vacuum degree of 1Pa for 24 hours to obtain lactic acid bacteria powder.
2.4 compounding of direct vat set
Weighing the three lactobacillus powders according to the weight ratio according to lactobacillus plantarum: lactobacillus acidophilus: and (3) weighing three lactobacillus powders respectively according to the proportion of lactobacillus rhamnosus of 1.2:1:0.8, and uniformly mixing to obtain the composite lactobacillus leavening agent.
3. Application of lactobacillus leavening agent
Selecting 10kg of fresh and intact Chinese cabbage without rotting and deterioration, airing for two days to remove water, removing outer-layer leaves, removing roots, cleaning, arranging and stacking in a jar, compacting, boiling tap water, cooling, preparing 10kg of saline water with the mass fraction of 2%, weighing 2g of the composite bacterial powder leavening agent, pouring the mixture into the saline water, fully and uniformly mixing, injecting the saline water into the jar, preferably covering 15cm of the Chinese cabbage, sealing the mouth of the jar, sealing the periphery of the mouth of the jar with water to isolate oxygen, and fermenting for 24 days at the temperature of 20-23 ℃.
Example 2:
1. selection of fermentation strains and preparation of culture Medium
Fermentation strain: lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus.
Selecting an MRS liquid culture medium: 10g of peptone, 5g of yeast extract, 2g of diammonium citrate, 10g of beef extract, 20g of glucose, 801 mL of Tween, 5g of sodium acetate, 2g of dipotassium phosphate, 0.2g of magnesium sulfate and 0.05g of manganese sulfate, dissolving the components in 1000mL of distilled water, adding 15g of agar powder into a solid culture medium, and sterilizing at 121 ℃ for 20 minutes.
2. Preparation of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbage
2.1 activation of the bacterial species
Rehydrating the three lactobacillus powder in a water bath at 37 ℃ for 10min respectively, inoculating the three lactobacillus powder into an MRS liquid culture medium, carrying out anaerobic culture at 37 ℃ for 24h, inoculating the three lactobacillus powder onto an MRS solid plate, carrying out culture at 37 ℃ for 3 days, picking a single colony in the MRS liquid culture medium by using an inoculating loop, carrying out anaerobic culture at 37 ℃ for 20h, inoculating the single colony in 5mL of the MRS liquid culture medium by using the inoculation amount of 1.5%, and repeating the inoculation twice to complete the activation.
2.2 expanded culture of strains
Inoculating the activated strain in 40mL MRS liquid culture medium at an inoculation amount of 1.5%, performing anaerobic culture at 37 deg.C for 20h, further inoculating in 400mL MRS liquid culture medium at an inoculation amount of 1.5%, performing anaerobic culture at 37 deg.C for 20h, and detecting milkThe number of acid bacteria is more than or equal to 109one/mL.
2.3 preparation of lyophilized powder of Strain
Collecting three lactobacillus fermentation liquids, centrifuging at 6000r/min at 4 ℃ for 10 minutes, discarding supernatant, collecting thallus precipitate, eluting the precipitate with a freeze-drying protective agent, wherein the protective agent comprises: the formula of the protective agent is as follows: 10% of skim milk, 4% of trehalose, 1% of maltodextrin and 0.8% -1.2% of glycerol, collecting a mixture of a protective agent and bacterial sludge, spreading the mixture on a flat plate, freezing the mixture at the thickness of 2cm and the temperature of minus 80 ℃ overnight, and performing vacuum freeze drying by using a vacuum freeze dryer at the temperature of minus 50 ℃ and the vacuum degree of 1Pa for 24 hours to obtain lactic acid bacteria powder.
2.4 compounding of direct vat set
Weighing the three lactobacillus powders according to the weight ratio according to lactobacillus plantarum: lactobacillus acidophilus: and (3) weighing three lactobacillus powders respectively according to the proportion of the lactobacillus rhamnosus of 1:1:1, and uniformly mixing to obtain the composite lactobacillus leaven.
3. Application of lactobacillus leavening agent
Selecting 10kg of fresh and intact Chinese cabbage without rotting and deterioration, airing for two days to remove water, removing outer-layer leaves, removing roots, cleaning, arranging and stacking in a jar, compacting, boiling tap water, cooling, preparing 10kg of saline water with the mass fraction of 2%, weighing 3g of the composite bacterial powder leavening agent, pouring into the saline water, fully and uniformly mixing, injecting the saline water into the jar, preferably covering 15cm of the Chinese cabbage, sealing the mouth of the jar, sealing the periphery of the mouth of the jar with water to isolate oxygen, and fermenting for 22 days at the temperature of 20-23 ℃.
Comparative example 1
The composite lactobacillus leaven in the embodiment 1 is replaced by lactobacillus plantarum, the total using amount of lactobacillus is the same as that of the embodiment 1, and the other preparation methods are not changed.
Comparative example 2
The composite lactobacillus starter in the embodiment 1 is replaced by lactobacillus acidophilus, the total dosage of the lactobacillus is the same as the dosage of the embodiment 1, and the other preparation methods are not changed.
Comparative example 3
The lactobacillus rhamnosus fermenting agent in the embodiment 1 is replaced by lactobacillus rhamnosus, the total dosage of the lactobacillus is the same as the dosage of the embodiment 1, and the other preparation methods are not changed.
Comparative example 4
The composite lactobacillus leaven in the example 1 is replaced by lactobacillus plantarum and lactobacillus acidophilus with the same proportion, the total dosage of lactobacillus is the same as the dosage of the example 1, and the other preparation methods are not changed.
Comparative example 5
The composite lactobacillus starter in the embodiment 1 is replaced by lactobacillus acidophilus and lactobacillus rhamnosus in the same proportion, the dosage of the lactobacillus is the same as that of the embodiment 1, and the other preparation methods are not changed.
Comparative example 6
The composite lactobacillus leaven in the example 1 is replaced by lactobacillus plantarum and lactobacillus rhamnosus in the same proportion, the using amount of the lactobacillus is the same as that of the example 1, and the other preparation methods are not changed.
Comparative example 7
The invention has the following patent: lactobacillus casei for direct vat set pickled vegetable fermentation and liquid culture medium thereof, a sample obtained by the pickled vegetable fermentation method disclosed in the patent No. 201510149247.4 example.
Comparative example 8
The lactobacillus plantarum powder with the preservation number of CGMCC No.16478 in the embodiment 1 is replaced by five different lactobacillus plantarum powder purchased in the market, and the other preparation methods are not changed. The detection data adopts the optimal values of five different lactobacillus plantarum powder purchased from the market, for example, the lactic acid content is respectively (8.6, 8.6, 8.2, 8.5, 8.8) g/L at 21 days of fermentation, and 8.8g/L is taken.
Five different lactobacillus plantarum powder manufacturers purchased in the market are respectively:
shandong sunflower Biotechnology Ltd, Jiangsu Green Biotechnology Ltd, Suzhou Beinanna Biotechnology Ltd, Shaoguan Yilingquan Biotechnology Ltd, and Zheng Baiyibao Biotechnology Ltd.
Comparative example
A natural pickled Chinese cabbage fermentation sample.
The following table 1 shows the test data of example 1 and comparative examples 1 to 8 and comparative example.
Table 1: detection data of the pickled vegetable sample;
Figure GDA0003514321140000081
Figure GDA0003514321140000091
according to the detection data, the lactobacillus plantarum, the lactobacillus acidophilus and the lactobacillus rhamnosus have a synergistic effect in the composite lactobacillus starter. The lactobacillus plantarum (with the preservation number of CGMCC No.16478) cultivated by the inventor is adopted, and the contents of lactic acid, vitamin C, mannitol and acetic acid in the obtained pickled vegetable sample are obviously improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (4)

1. A preparation method of a direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages is characterized by comprising the following steps: respectively carrying out amplification culture on lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus, centrifuging to remove supernatant, adding a protective agent into bacterial sludge, carrying out vacuum freeze drying to obtain powder, and uniformly mixing according to a certain proportion to obtain the lactobacillus acidophilus fermented pickled Chinese cabbage;
the formula of the protective agent is as follows: the weight percentage of the added bacterial sludge is as follows: 10% -15% of skim milk, 2% -5% of trehalose, 0.5% -2% of maltodextrin and 0.8% -1.2% of glycerol;
in the composite lactobacillus starter, lactobacillus plantarum: lactobacillus acidophilus: the ratio of the lactobacillus rhamnosus is 1-1.2: 1: 0.8-1;
the lactobacillus plantarum is a strain of lactobacillus plantarum cultivated by the inventorlactobacillus plantarum(ii) a The lactobacillus plantarum strain is preserved in the China general microbiological culture Collection center (CGMCC), the preservation number is CGMCC No.16478, and the preservation date is as follows: year 2018, month 9, and day 17.
2. The method for preparing the direct vat set composite lactobacillus starter for pickling pickled Chinese cabbage according to claim 1, comprising the following steps:
A. selection of fermentation strains and preparation of culture Medium
The composite lactobacillus starter is prepared from the following strains: lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus;
selecting an MRS liquid culture medium: 8-15 g of peptone, 3-8 g of yeast extract, 1-3 g of diammonium citrate, 8-12 g of beef extract, 15-25 g of glucose, 800.5-2 mL of Tween, 3-6 g of sodium acetate, 1-3 g of dipotassium hydrogen phosphate, 0.1-0.3 g of magnesium sulfate, 0.03-0.08 g of manganese sulfate, dissolving in 1000mL of distilled water, adding 12-18 g of agar powder into a solid culture medium, and sterilizing at 120-125 ℃ for 15-25 minutes;
B. preparation of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbage
B.1 activation of the bacterial species
Rehydrating three lactobacillus powder in a water bath at 35-38 ℃ for 8-12 min respectively, inoculating the three lactobacillus powder into an MRS liquid culture medium, carrying out anaerobic culture at 35-38 ℃ for 18-30 h, inoculating the three lactobacillus powder onto an MRS solid plate, carrying out culture at 35-38 ℃ for 2-3 days, picking a single colony in the MRS liquid culture medium by using an inoculating loop, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, inoculating the single colony in the MRS liquid culture medium by using an inoculation amount of 1.2-1.8%, and repeating the inoculation twice to complete activation;
b.2 expanded culture of strains
Inoculating the activated strain into 40mL of MRS liquid culture medium by the inoculation amount of 1.2-1.8%, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, continuously inoculating into 400mL of MRS liquid culture medium by the inoculation amount of 1.2-1.8%, carrying out anaerobic culture at 35-38 ℃ for 18-22 h, and detecting that the number of lactic acid bacteria is more than or equal to 109one/mL, if the quantity requirement is not met, continuing to culture;
b.3 preparation of lyophilized powder of Strain
Collecting three lactobacillus fermentation liquids, centrifuging at 5000-7000 r/min for 8-12 minutes at 4 ℃, discarding the supernatant, collecting thallus precipitates, eluting the precipitates with a freeze-drying protective agent, wherein the protective agent comprises: precipitation = 2-3: 1; collecting a mixture of a protective agent and bacterial sludge, spreading the mixture into a flat plate, freezing the mixture overnight at the thickness of 1.5-2 cm and the temperature of-85 to-75 ℃, and performing vacuum freeze drying by using a vacuum freeze dryer at the freezing temperature of-55 to-45 ℃ and the vacuum degree of 1Pa for 18-30 h to obtain lactobacillus powder;
b.4 compounding of direct vat set starter
Weighing the three lactic acid bacteria powders according to the weight, respectively weighing the three lactic acid bacteria powders according to the proportion, and uniformly mixing to obtain the composite lactic acid bacteria starter.
3. The use method of the direct vat set of complex lactic acid bacteria starter for pickling pickled Chinese cabbage as claimed in any one of claims 1 to 2, wherein the use method of the complex lactic acid bacteria starter comprises the following steps:
selecting 8-12 kg of fresh, complete and rotten-free Chinese cabbages, airing for two days to remove water, removing outer-layer leaves, removing roots, cleaning, arranging, stacking in a jar, compacting, boiling and cooling tap water, preparing 10kg of saline water with the mass fraction of 1-3%, weighing 1-3 g of composite lactic acid bacteria starter, pouring the composite lactic acid bacteria starter into the saline water, fully mixing, injecting the saline water into the jar, preferably covering 15cm of the Chinese cabbages, sealing the mouth of the jar, sealing the periphery of the mouth of the jar with water to isolate oxygen, and fermenting for 22-25 days at the temperature of 20-23 ℃.
4. The use method of the direct vat set compound lactic acid bacteria starter for pickling pickled Chinese cabbage as claimed in claim 3, wherein the amount of the added compound lactic acid bacteria starter is 0.01-0.03% of the weight of the Chinese cabbage.
CN201811314586.3A 2018-11-06 2018-11-06 Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages Active CN109393440B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811314586.3A CN109393440B (en) 2018-11-06 2018-11-06 Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811314586.3A CN109393440B (en) 2018-11-06 2018-11-06 Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages

Publications (2)

Publication Number Publication Date
CN109393440A CN109393440A (en) 2019-03-01
CN109393440B true CN109393440B (en) 2022-04-15

Family

ID=65471727

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811314586.3A Active CN109393440B (en) 2018-11-06 2018-11-06 Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages

Country Status (1)

Country Link
CN (1) CN109393440B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110122812B (en) * 2019-06-27 2022-07-15 贵州大学 Composite lactic acid bacteria agent for rapidly fermenting food and application thereof
CN112625976A (en) * 2021-01-06 2021-04-09 吉林农业科技学院 Direct vat set starter for pickled Chinese cabbage
CN114668125B (en) * 2022-03-30 2023-09-12 广西来宾恒荣农业科技有限公司 Composite lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof
CN116004479B (en) * 2023-02-20 2023-07-07 东北农业大学 Lactobacillus plantarum and application thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102212477A (en) * 2011-04-06 2011-10-12 黑龙江省轻工科学研究院 Lactic acid bacteria starter for pickling vegetables
CN102599451A (en) * 2011-01-25 2012-07-25 天津科技大学 Preparation of novel composite starter for pickled cabbage
CN102894320A (en) * 2012-11-09 2013-01-30 黑龙江省轻工科学研究院 Preparation method of compound lactobacillus-fermented sauerkraut
CN104152354A (en) * 2013-05-14 2014-11-19 仙农生物科技(上海)有限公司 Compound probiotics as well as production process and application thereof to leavening agent
CN104719695A (en) * 2015-04-14 2015-06-24 黑龙江福成食品集团有限公司 Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599451A (en) * 2011-01-25 2012-07-25 天津科技大学 Preparation of novel composite starter for pickled cabbage
CN102212477A (en) * 2011-04-06 2011-10-12 黑龙江省轻工科学研究院 Lactic acid bacteria starter for pickling vegetables
CN102894320A (en) * 2012-11-09 2013-01-30 黑龙江省轻工科学研究院 Preparation method of compound lactobacillus-fermented sauerkraut
CN104152354A (en) * 2013-05-14 2014-11-19 仙农生物科技(上海)有限公司 Compound probiotics as well as production process and application thereof to leavening agent
CN104719695A (en) * 2015-04-14 2015-06-24 黑龙江福成食品集团有限公司 Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application

Also Published As

Publication number Publication date
CN109393440A (en) 2019-03-01

Similar Documents

Publication Publication Date Title
CN109393440B (en) Preparation method of direct vat set composite lactobacillus starter for pickling pickled Chinese cabbages
EP3444353B1 (en) Microbial fermentation of botanicals
CN105132308B (en) A kind of Lactobacillus plantarum that can reduce biogenic amine in food content and its application
CN110760464B (en) Lactobacillus plantarum and application thereof
CN101218964B (en) Leaven for producing sour and sweet cabbage and method for producing the same
CN110760471B (en) Acetobacter pasteurianus, microbial agent and application thereof, and vinegar preparation method
CN104593290A (en) Pickled vegetable composite ferment with antioxidation function and application thereof
CN111944731B (en) Method for improving flavor of fermented fruits and vegetables based on multi-bacterium co-fermentation technology
CN102965321A (en) Preparation method of composite lactic acid bacteria freeze-dried powder
CN111961603B (en) Saccharomyces cerevisiae and bacterial agents and their use in the preparation of fermented products, in particular in the brewing of Huai drop of water basin wines
CN103849585A (en) Preparation method of composite microbial starter culture and application thereof
CN109234204A (en) A kind of pickle starter and its methods for making and using same
CN105942299A (en) Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation
CN101560489A (en) Direct vat set starter of preserved szechuan pickle and preparation method thereof
CN113234632B (en) Method for improving freeze-drying survival rate of lactobacillus reuteri through fermentation control
KR20120121282A (en) Method for preparing pork cutlet using capsosiphon fulvescens
CN113151040B (en) Aroma-enhancing type direct-vat-set starter and preparation method and application thereof
CN102246969B (en) Starter and preparation method and use thereof
CN106635925B (en) Composite microbial pickle starter culture screened based on microbial interaction and application thereof
CN117448183A (en) Kluyveromyces marxianus KM-20 and application thereof in cherry tomato fermented juice
CN116555097A (en) Lactobacillus plantarum capable of resisting capsaicin stress, microbial inoculum and application thereof
CN108004176B (en) Lactobacillus rhamnosus LRH09, leavening agent prepared from lactobacillus rhamnosus LRH09 and application of leavening agent
CN108865919B (en) Lactobacillus pentosus CICC6294 and application thereof in chili fermentation
CN105176892A (en) Lactobacillus alimentarius W369 strain and functional application thereof
CN103387939A (en) Method for preparing dry powder of lactobacillus delbrueckii subsp. Bulgaricus

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant