CN110699306B - Lactobacillus fermentum and method for strengthening fermentation of rice flour by using lactobacillus fermentum - Google Patents
Lactobacillus fermentum and method for strengthening fermentation of rice flour by using lactobacillus fermentum Download PDFInfo
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Abstract
The invention discloses lactobacillus fermentum and a method for strengthening fermentation of rice flour by using the lactobacillus fermentum, and belongs to the technical field of bioengineering. In a fermentation period as long as 6d, the mould in the raw materials is always controlled to be less than or equal to 150CFU/g, and the exceeding of the mould does not occur in the product fermented by the lactobacillus fermentum, and the exceeding of the mould occurs in three days of fermentation when natural fermentation and other strain fermentation are adopted; meanwhile, the texture property of the fermented product of the lactobacillus fermentum is close to that of natural fermentation, and the cooking, sensory quality and smell of the fermented product are obviously superior to those of the natural fermentation. In addition, the invention provides a brand-new production process of fermented rice noodles, which omits the step of cleaning the fermented raw materials, is simple and efficient, and has wide application prospect.
Description
Technical Field
The invention relates to lactobacillus fermentum and a method for strengthening fermentation of rice flour by using the lactobacillus fermentum, and belongs to the technical field of bioengineering.
Background
Rice flour is one of the famous traditional foods in China, and has a history of over 2000 years. The rice flour is very popular in China and even countries in southeast Asia as a rice processing product, has large consumption, and is an important substitute of staple food in daily life. The rice flour has wide distribution and various forms, and the making method and the eating quality of the rice flour are different due to different regions. With the improvement of living standard of people, the consumption prospect of the rice flour is wide, the attention on the rice flour is increased in the market and research in recent years, and the rice flour product is expected to be developed towards better quality and more suitable for the market demand.
Until now, the production process of rice flour is well-developed, but most of the production process is designed for non-fermented rice flour, and few production processes involving fermentation lack professional control and are carried out by depending on experience. The mechanism of rice flour fermentation has been explored to a certain degree in China, and research mainly focuses on the aspects of raw material physicochemical component change, microbial composition, improvement of rice flour taste quality by fermentation and the like in the fermentation process. The Li Special teaching team of China university of agriculture carries out relatively deep and systematic research on the fermentation mechanism of rice flour. Researches indicate that microorganisms mainly comprise lactic acid bacteria and saccharomycetes in natural fermentation of rice flour, and lactic acid and various enzymes produced by the microorganisms can degrade protein and fat in rice, promote ash to dissolve out and hydrolyze amorphous regions of amylopectin, so that the effect of purifying starch is achieved, and finally the rice flour gel tensile property and the rice flour chewy feeling are enhanced on products. Obviously, because the natural fermentation microorganisms have complex composition and complex and diverse influencing factors, effective control is difficult to achieve, and on the contrary, the proper microorganisms are utilized for strengthening fermentation, so that the quality of the rice noodles is optimized, meanwhile, the control on the product quality can be realized, and the stability of industrial production is improved. In addition, the natural fermentation often occurs in cases of smelling, mold growth, and the like. The mold growth can increase the raw material loss and bring safety risk to the food production; while the odor increases the production costs for raw material cleaning and centrifugation. Therefore, to develop a more efficient and stable production system of fermented rice flour, it is necessary to find strains having superior characteristics in both flavor formation and bacteriostasis.
Disclosure of Invention
Aiming at the problems of the prior art, the invention provides lactobacillus fermentum for rice flour fermentation and a method for fermenting rice flour by using the lactobacillus fermentum.
The invention aims to provide Lactobacillus fermentum (STB 11) for rice flour fermentation, which is preserved in China center for type culture Collection in 10 months and 10 days in 2019, wherein the preservation number is CCTCC M2019794, and the preservation unit address is Wuhan, Wuhan university, China.
The second object of the present invention is to provide a microbial preparation containing ≥ 1X 106CFU/mL or 1X 106CFU/g Lactobacillus fermentum (Lactobacillus fermentum) STB 11.
In one embodiment, the microbial preparation is Lactobacillus fermentum STB11, cultured in MRS medium.
The third purpose of the invention is to provide a method for fermenting rice flour by using the lactobacillus fermentum STB11, wherein the ratio of the lactobacillus fermentum STB1 fermentation liquor to the rice is 1: (90-110), grinding into powder, and fermenting; and adjusting the fermentation product to rice pulp, curing and extruding and forming.
In one embodiment, the fermentation broth of lactobacillus fermentum is prepared as follows: inoculating lactobacillus fermentum STB11 into an MRS culture medium, and activating for 16-24 h at 35-37 ℃; and inoculating the activated STB11 into an MRS culture medium by an inoculation amount of 0.5-2% for culturing for at least 6h to obtain a fermentation liquid.
In one embodiment, the method comprises the steps of:
(1) inoculating lactobacillus fermentum STB11 into MRS culture medium, activating at 37 deg.C for 24 hr at 200 r/min;
(2) inoculating the activated STB11 into an MRS culture medium by an inoculation amount of 1% to culture for 6h to obtain a fermentation liquid;
(3) cleaning late long-shaped rice, soaking for 3h, and draining;
(4) mixing the fermentation liquor and rice in a ratio of 1: mixing the materials in a ratio of 90-110, grinding the mixture into powder, and fermenting;
(5) adding 35-45% (w/w) of water and a certain proportion of pH regulator into the fermentation product to prepare rice slurry, grinding the rice slurry by using a colloid membrane until the rice slurry has no granular sensation, putting the rice slurry into a steam rice noodle machine for curing, and carrying out extrusion forming.
In one embodiment of the invention, the MRS medium comprises 10g of peptone, 5g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 2g of dipotassium phosphate, 2g of triammonium citrate, 5g of sodium acetate, 0.2g of magnesium sulfate, 0.05g of manganese sulfate, 801 g of Tween, and pH 6.2 +/-0.02 (25 ℃).
In one embodiment of the present invention, the mixing ratio of the fermentation liquid and the rice flour is 1: 99.
in one embodiment, the fermentation is carried out at 25-37 ℃ for 1-6 days.
In one embodiment of the invention, the pH adjusting species are sodium carbonate and potassium carbonate.
In one embodiment of the present invention, the pH adjusting agent is added in a proportion of 0 to 0.20% (by mass on a dry basis of the starting material).
The invention also claims the application of the lactobacillus fermentum in preparing fermented food with rice flour as raw material.
The invention also claims the application of the strain or the fermentation method thereof in food fermentation and feed preparation.
The invention has the beneficial effects that:
in a fermentation period as long as 6d, the mould in the raw materials is always controlled to be less than or equal to 150CFU/g, and the exceeding of the mould does not occur in the product fermented by the lactobacillus fermentum, and the exceeding of the mould occurs in three days after the product is fermented by natural fermentation and other strains; meanwhile, the texture property of the fermented product of the lactobacillus fermentum is close to that of natural fermentation, and the cooking, sensory quality and smell of the fermented product are obviously superior to those of the natural fermentation. In addition, the invention provides a brand-new production process of fermented rice noodles, which omits the step of cleaning the fermented raw materials, is simple and efficient, and has wide application prospect.
Biological material preservation
Lactobacillus fermentum STB11, classified under the name Lactobacillus fermentum STB 11; has been preserved in China center for type culture Collection in 2019, 10 months and 10 days, with the preservation number of CCTCC M2019794, and the preservation unit address of Wuhan, Wuhan university, China.
Drawings
FIG. 1 shows the cell microscopic observation result of STB11 strain;
fig. 2 is a growth curve of strain l.fermentum STB 11;
FIG. 3 is a flavor preference evaluation of fermentation samples;
fig. 4 is the effect of fermentation temperature on l.fermentum STB11 fortified fermented rice flour flavor; l.f: samples that were fortified with l.fermentum STB; l.p: a sample of the enhanced fermentation is taken from the isolated L.plantarum; the suffix indicates the temperature of the fermentation. The farther the distance between samples, the greater the difference in flavor of the samples. Discrimination factor (Discrimination index is negative value to indicate that two samples with indistinguishable flavors exist)
Fig. 5 is the effect of fermentation time on flavor enhancement of l.fermentum STB11 fermented rice flour; the farther the distance between samples, the greater the difference in flavor of the samples.
Figure 6 shows the effect of two additives in removing sour taste of raw materials.
Detailed Description
The invention is further illustrated by the following specific examples.
Fermentation medium: MRS culture medium comprises 10g of peptone, 5g of beef extract powder, 4g of yeast extract powder, 20g of glucose, 2g of dipotassium phosphate, 2g of triammonium citrate, 5g of sodium acetate, 0.2g of magnesium sulfate, 0.05g of manganese sulfate, 801 g of Tween and pH of 6.2 +/-0.02 (25 ℃).
The flavor determination method comprises the following steps:
sample treatment: the electronic nose analysis adopts a top hole extraction sampling method. Weighing 3-5 g of sample in the top hole, slightly shaking to enable the sample to be paved at the bottom of the tube, standing for 30min, and then injecting the sample. Each sample was set in 3 replicates.
Electronic nose measurement conditions: sampling time 1 s/group; the self-cleaning time of the sensor is 60 s; the sensor zeroing time is 10 s; sample preparation time 5 s; the sample introduction flow is 400 mL/min; the sample time is analyzed for 120 s. The raw data was analyzed using Principal Component Analysis (PCA) and Discriminant Factor Analysis (DFA).
pH and titratable acidity (TTA) determination methods:
taking 10g of a traditional fermentation sample, adding 90mL of distilled water, fully and uniformly stirring by using a magnetic stirrer, and measuring the pH value by using a calibrated acidimeter. The solution was titrated with 0.1mol/L NaOH solution to a pH of 8.6. TTA is the volume of NaOH solution (mL) consumed in the above step. The experiment is repeated three times, and the final result is the average value of the three experiments.
The acidity value determination method comprises the following steps:
adding sodium carbonate and potassium carbonate into the prepared rice milk (i.e. raw materials for extrusion) at a certain ratio, dissolving and mixing completely, centrifuging at 3500rpm for 3min, and collecting the supernatant and measuring acidity value by using electronic tongue.
A gelatinization curve measuring method comprises the following steps:
weighing 20g of fermented rice flour, adding deionized water with the same mass, grinding with a colloid mill, freezing at-80 deg.C, drying with a vacuum freeze dryer for 72h (-20 deg.C, 15Pa), mashing with a mortar, sieving with a 100 mesh sieve, storing in a sealed bag, and drying in a dryer. Moisture content was measured before use.
The gelatinization properties of the samples were determined using a Rapid Viscoanalyser (RVA). A mass of sample was weighed and mixed with deionized water in an RVA aluminum box to make up a 6g/100g (dry basis) suspension. The determination was carried out using RVA Standard procedure 2. The change in processing properties of the feedstock is characterized by a peak viscosity and a reversion value.
The texture determination method comprises the following steps:
the rice flour texture determination mode is TPA, and the determination parameters are set as follows: the speed before measurement is 1.0mm/s, the speed during measurement is 1.0mm/s, the speed after measurement is 1.0mm/s, the compression ratio is 70 percent, and the times of parallel measurement are 10 times/sample. The measurement indexes include: hardness, viscosity, elasticity, chewiness, cohesiveness, recoverability, etc.
The sensory evaluation method comprises the following steps:
the preference evaluation adopts a ranking method, 10 sensory evaluators specifically refer to the GBT 12315-2008 standard. The descriptive test is rated by five parts, and the specific evaluation content and evaluation standard are shown in the table 1:
TABLE 1 rice flour descriptive test evaluation method
Scoring system (5-point preference scoring): 1: dislike; 2: is not so liked; 3: dislike and no unpleasant; 4: comparing the likes; 5: are very much preferred.
EXAMPLE 1 screening of fermentation Strain
Fermentation samples were collected from Guangxi Guilin rice flour stores. Weighing 1g of sample, placing into a sterile homogenizing bag, adding 10mL of sterile physiological saline, beating and homogenizing for 10 min. Then the homogeneous liquid is taken for gradient dilution (10)1、102、103、104、105And 106) mu.L of each was spread on an MRS medium plate to which 0.1g/L of cycloheximide was added, and cultured at 30 ℃ for 2 days. Observing the growth condition of the bacterial colonies, selecting the bacterial colonies with different forms as primary screening bacterial strains, inoculating the bacterial strains into a fermentation culture medium, culturing at the temperature of 30 ℃ at 200r/min for 3 days by shaking. Centrifuging the culture solution at 12000r/min for 5min, and collecting bacterial sludge for subsequent bacterial identification.
Example 2 identification of Lactobacillus fermentum strains and growth Curve determination
(1) Identification of lactobacillus fermentum strains:
the bacterial colony phenotype of the Lactobacillus fermentum is characterized in that the edges of the bacterial colony are irregular, the surface is smooth, yellowish, moist, semitransparent, easy to pick up and free from wrinkling, and the bacteria under a microscope are in a short rod shape and have no spores; the physiological and biochemical characteristics are that gram staining microscopic examination shows positive, and catalase test shows negative. The strain STB11 meeting the characteristics is inoculated into MRS culture medium (the microscopic result of the strain STB11 is shown in figure 1), the strain is cultured overnight at 30 ℃, and the total DNA of the strain is extracted as a PCR template. Carrying out PCR amplification by using bacterial 16S rDNA universal primers 27F and 1492R, wherein the PCR amplification conditions are as follows: circulating for 34 times at 95 deg.C for 5min,94 deg.C for 30s,55 deg.C for 30s, and 72 deg.C for 90 s; 10min at 72 ℃. And connecting the PCR amplification product with a pMD18-T vector to construct a recombinant plasmid, carrying out agarose electrophoresis detection, and then sequencing, wherein a sequencing result shows that the 16S rDNA of the strain has extremely high homology with the 16S rDNA of Lactobacillus fermentum in a GenBank database. Then, multiplex sequence alignment analysis is carried out by using ClustalW 2.0 software, and finally, a phylogenetic tree is constructed by using MEGA 7.0 software (Neighbor-Joining method), and the result shows that the STB11 phylogenetic evolution tree and Lactobacillus fermentum also present a stable genetic relationship. Combining morphological characteristics, 16S rDNA sequence comparison and phylogenetic tree analysis of the strain, preliminarily identifying the strain as Lactobacillus (Lactobacillus fermentum) Lactobacillus species of Lactobacillus (Lactobacillus) family (Lactobacillus) of Lactobacillus order, and preserving the strain in China center for type culture Collection with the preservation number of CCTCC M2019794 and the preservation address of Wuhan university in China.
(2) Strain growth curve determination
The STB11 strain is selected and inoculated into MRS culture medium, and is kept stand and activated for 24 hours at 37 ℃. Inoculating activated STB11 into MRS culture medium at 1%, standing at 37 deg.C, sampling every 2 hr to determine fermentation broth OD600And drawing a strain growth curve according to the strain growth curve. The STB11 growth curve is shown in FIG. 2, and it can be seen that STB11 enters the logarithmic growth phase within 2h, is in the rapid proliferation state before the 8h, and the bacterial concentration reaches saturation after 8h, that is, the logarithmic growth phase of Lactobacillus fermentum strain STB11 is 2-8 h, and the bacterial concentration reaches 107CFU/mL。
EXAMPLE 3 preparation of fermented Rice noodles
And selecting a single colony, inoculating the single colony into an MRS culture medium, activating at 37 ℃ at 200r/min for 24h, and inoculating the activated bacterial liquid into the MRS according to the inoculum size of 1% to culture for 10h to obtain fermentation liquid in the logarithmic growth phase. Cleaning late long-shaped rice, cleaning, soaking for 3h, draining, adding STB11 fermentation liquid, pulverizing into powder, fermenting at 25 deg.C, 30 deg.C and 37 deg.C for 1-6d, adding 40% (w/w) water and certain proportion of pH regulator into the fermented product to obtain rice slurry, grinding with colloid membrane until no granular feeling exists, aging in steam rice flour machine, and extrusion molding.
Fermented rice flour was prepared in the same manner as described above using another lactobacillus fermentum (l.fermentum, strain number BNCC194390, available from north china bio-technologies, inc., ltd.) of a different source as a control.
Example 4 evaluation of flavor preference of fermentation samples
The flavor preference evaluation was performed on the material fermented at 30 ℃ in example 3 as described above. As shown in FIG. 3, the flavor preference of the samples fortified with Lactobacillus fermentum was significantly higher than that of the samples from the natural fermentation (score: 2.2) (p <0.05), with L.fermentum STB11 score of 3.5, slightly higher than L.fermentum BNCC194390 (score: 3.4).
Example 5 comparison of the inhibitory effects of different fermentation protocols on mold
Simulating the traditional Guilin rice flour solid state fermentation condition, namely fermenting for 3d at 30 ℃, performing natural fermentation and intensified fermentation, and comparing the acidity and the mould content of the sample under different fermentation modes, wherein the natural fermentation utilizes the flora carried by the raw material to perform fermentation, and the intensified fermentation is to respectively insert 1% (v/w) of L.fermentum BNCC194390 and L.fermentum STB11 bacterial liquids to perform fermentation before the fermentation starts. Table 3 shows the results of measurements of relevant indicators in the feedstock during the fermentation period of period 3 d. The results show that l.fermentum STB11(pH 3.57, TTA 1.35) has a stronger acid forming capacity than l.fermentum (pH 3.62, TTA 1.10). In addition, the strains subjected to natural fermentation and L.fermentum intensified fermentation have the condition that the mould exceeds the standard within three days of fermentation (GB7099-2015 specifies that the mould is controlled to be less than or equal to 150CFU/g), and on the contrary, the strain lactobacillus fermentum STB11 shows a good mould inhibition effect, and the condition that the mould exceeds the standard does not occur in the fermentation process. The superior mold inhibitory properties of lactobacillus fermentum STB11 may be linked to its acid forming ability and acid forming species.
TABLE 2 fermentation sample Biochemical index determination
Note: according to the regulation of GB7099-2015, the number of the mould is less than or equal to 150CFU/g, and the mould is not out of standard.
Example 6 Effect of fermentation temperature on L.fermentum STB11 fortification of fermented Rice flour flavor
The specific implementation manner is the same as that of example 5, except that the fermentation temperatures are set to be 25 ℃, 30 ℃ and 37 ℃ respectively for 3 temperature gradients, and the flavor changes of the rice flour at different fermentation temperatures are compared. Figure 4 shows the flavour change of samples under different fermentation temperature conditions (isolated lactobacillus plantarum l.plantarum as control). The distance of the samples on the two-dimensional map represents the similarity of the two in flavor. Compared with fermentation results of lactobacillus fermentum (l.fermentum) STB11 and lactobacillus plantarum (l.plantarum), it can be seen that the similarity of fermentation flavors of lactobacillus fermentum at different temperatures is significantly higher than that of lactobacillus plantarum, the flavors of fermentation samples at 25 ℃, 30 ℃ and 37 ℃ cannot be distinguished through an electronic nose, and the fermentation flavor is less affected by temperature change; observing the parallelism of the same group of samples simultaneously, the flavor of the 30 ℃ and 37 ℃ fermentation samples is more stable, so that the temperature at 37 ℃ and 30 ℃ is suitable for the fermentation enhancement of the lactobacillus fermentum, but the temperature at 30 ℃ is more ideal for the fermentation of STB11 fermented rice flour from the economic point of view.
Example 7 L.fermentum STB11 enhanced fermentation feedstock flavor Change
The specific implementation manner is the same as that of example 5, except that the fermentation time is set to be different from 1-6d (0 d is used as blank control), and the flavor change of the STB11 fermented rice flour is compared under different fermentation times. As shown in FIG. 5, the distance between the two samples on the two-dimensional spectrum is characterized by the difference between the two samples in flavor, and the closer the distance is, the more similar the flavor is represented. It can be seen from the figure that the flavour of the sample is greatly changed after one day of fermentation; the fermentation smell of the sample is relatively close in the first three days, and the sample gives off sweet fermentation flavor; when the fermentation is carried out to the fourth day, the flavor of the sample begins to change in a staged manner, and the change is reflected by the fact that the odor of the sample is changed into acid through sensory smell; thereafter, the flavor change continues to increase, and sourness becomes more pronounced. Therefore, the fermentation period of the lactobacillus fermentum STB11 for fermenting rice flour should not exceed 3d from the aspect of flavor.
Example 8 L.Fermentum STB11 enhanced fermentation feedstock starch Properties Change
The changes in the properties of the raw material starch at different fermentation times were compared with example 7. Table 4 shows the change in the starch properties of the starting material during the fermentation for period 6d for the samples. Data observation shows that the gelatinization peak viscosity of the raw material is slowed down when the fermentation is carried out for the third day, and the rising value is already slowed down after two days, which reflects that the change of the microstructure of the raw material mainly occurs in the first three days. Taken together with the results of example 7, the optimum fermentation period for fermenting rice flour with Lactobacillus fermentum STB11 was determined to be 3 d.
TABLE 3 influence of Lactobacillus fermentum STB11 on the starch properties of the feedstock
Example 9 Effect of two additives in removing sourness of raw materials
Although the L.fermentum STB11 sample subjected to intensified fermentation has good flavor and does not grow mould, organic acid is accumulated in the intensified fermentation process to bring sourness to the product, so that the sourness brought by fermentation is preferably removed by adopting a pH regulator (refer to GB 2760-. Adding sodium carbonate or potassium carbonate into the fermented rice flour according to the addition amounts of 0, 0.05%, 0.10%, 015% and 0.20% (dry basis mass ratio of raw materials), adding water at a ratio of 2:5 to prepare rice slurry, centrifuging at 3500rpm/min to obtain supernatant, and measuring the acidity value of the supernatant by using an electronic tongue.
As shown in FIG. 6, the acidity values after the natural fermentation and the lactobacillus fermentum-enhanced fermentation were equivalent to 0.56 and-0.06, respectively, and the acidity decreased with the increase in the concentration of the pH modifier, and the acidity of the sample was effectively removed when the amounts of sodium carbonate and potassium carbonate added were 0.10% (mass ratio to dry basis of the starting materials) (when the acidity value was less than-13, it was indicated that the sample was not sour). From the viewpoint of the removal effect of sourness, the effect of sodium carbonate is superior to that of potassium carbonate, and in combination with the relevant limit standards, 0.10% of sodium carbonate is most suitably selected. Based on the process, the fermented raw materials do not need to be cleaned, so that water and energy consumption in production are saved, the production process is simplified, and the method has great application value.
Example 10 evaluation of fermented Rice flour quality
Natural and enhanced fermentations (l.fermentum STB11) were performed at 30 ℃ according to the method of example 3, the fermentation process was continued for 3 days, comparing the effect of different fermentation modes on rice flour quality. Analysis of the data in table 5 shows that the sample after the lactobacillus fermentum STB11 enhanced fermentation for three days has texture properties close to natural fermentation, cooking and sensory properties superior to air and natural fermentation, and the lactobacillus fermentum enhanced fermentation sample has significant advantages in odor.
TABLE 4 evaluation of fermented Rice flour quality
A: in order to highlight the influence of fermentation on the flavor of the product, the fermentation raw material is not cleaned before extrusion molding, and the naturally fermented sample has unpleasant smell and cannot be subjected to sensory evaluation. B: the rank of the odor represents the odor acceptance rank, and the smaller the rank, the higher the acceptance of the odor.
EXAMPLE 11 fermented Rice flour Process
By integrating the embodiments 2-10, a brand-new and high-efficiency production process of fermented rice flour can be obtained, and the process comprises the following specific steps:
(1) cleaning rice, removing impurities, and soaking for 3 h;
(2) draining water, adding 1% (v/w) L.fermentum STB11 bacterial liquid in logarithmic phase, pulverizing, mixing, and fermenting at 30 deg.C for 3 d;
(3) adding 0.10 percent of sodium carbonate (in mass ratio to the dry basis of the raw materials) and 40 percent of water (w/w) into the raw materials, and grinding the mixture in a colloid mill until no granular sensation exists;
(4) the paste is formed by adopting a steam pasting extrusion process, and the machine model is as follows: YC-30 type rice flour machine, Guangzhou gold mechanical equipment Co., Ltd; preheating a machine: 5 min; extrusion temperature: and (5) obtaining strip rice noodles at 105 ℃.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. A Lactobacillus fermentum (A)Lactobacillus fermentum) STB11, deposited in China center for type culture Collection in 2019, 10 months and 10 days, with the preservation number of CCTCC M2019794 and the preservation unit address of Wuhan, Wuhan university, China.
2. Comprising the Lactobacillus fermentum of claim 1 (C:)Lactobacillus fermentum) A microbial preparation of STB 11.
3. The microbial preparation according to claim 2, wherein the content of the microbial preparation is 1X 10 or more6CFU/mL or 1X 106CFU/g Lactobacillus fermentum (Lactobacillus fermentum）STB11。
4. A method for producing fermented rice flour, characterized in that rice flour is used as a raw material, and the Lactobacillus fermentum (Lactobacillus fermentum) of claim 1 is usedLactobacillus fermentum) STB11 was fermented.
5. The method of claim 4, wherein the fermentation is carried out at 25-37 ℃ for 1-6 days.
6. Method according to claim 4 or 5, characterized in that it comprises the following steps:
(1) cleaning late long-shaped rice, soaking for 1-3 h, and draining;
(2) lactobacillus fermentum (A), (B)Lactobacillus fermentum) Fermenting with STB11 to obtain fermented solution and processed rice of step (1)1: mixing the materials in a ratio of 90-110, grinding the mixture into powder, and fermenting;
(3) adding 35-45% of water and a proper amount of pH regulator into the fermentation product obtained in the step (2) to prepare rice slurry, grinding the rice slurry by a colloid mill until the rice slurry has no granular sensation, putting the rice slurry into a steam rice noodle machine for curing, and carrying out extrusion forming.
7. The method according to claim 6, characterized in that the pH regulator is sodium carbonate and/or potassium carbonate.
8. The method according to claim 6, wherein in the step (2), the pH regulator is added in an amount of 0 to 0.20% by mass on a dry basis of the starting material.
9. Lactobacillus fermentum (L) according to claim 1Lactobacillus fermentum) Use of STB11 or a microbial preparation according to any one of claims 2 to 3 for the preparation of a fermented food product from rice flour.
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