CN110699349A - Microbial food leavening agent and preparation method thereof - Google Patents
Microbial food leavening agent and preparation method thereof Download PDFInfo
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- CN110699349A CN110699349A CN201911030899.0A CN201911030899A CN110699349A CN 110699349 A CN110699349 A CN 110699349A CN 201911030899 A CN201911030899 A CN 201911030899A CN 110699349 A CN110699349 A CN 110699349A
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- bacillus
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- pediococcus pentosaceus
- saccharomyces cerevisiae
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- 230000000813 microbial effect Effects 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 42
- 241000894006 Bacteria Species 0.000 claims abstract description 42
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 36
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 36
- 239000002131 composite material Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 6
- 241000193403 Clostridium Species 0.000 claims abstract description 6
- 241000193448 Ruminiclostridium thermocellum Species 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 40
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 241001052560 Thallis Species 0.000 claims description 22
- 229920001817 Agar Polymers 0.000 claims description 20
- 239000008272 agar Substances 0.000 claims description 20
- 239000012153 distilled water Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 239000001888 Peptone Substances 0.000 claims description 15
- 108010080698 Peptones Proteins 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 235000019319 peptone Nutrition 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000009630 liquid culture Methods 0.000 claims description 5
- 239000003223 protective agent Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
Classifications
-
- 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
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
- C12N11/10—Enzymes or microbial cells immobilised on or in an organic carrier the carrier being a carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a microbial food leavening agent, which comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1: 1-2, and the composite thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria; the bacillus is bacillus subtilis; the thermophilic bacteria are a composition of clostridium thermocellum and clostridium thermohydrosulfide. The preparation method is simple, the thermophilic bacteria are added into the leavening agent, the heat resistance of the leavening agent can be greatly improved, the higher fermentation temperature can be adopted during use, and the fermentation efficiency is improved while the activity of the leavening agent is ensured.
Description
Technical Field
The invention relates to the technical field of biological fermentation, in particular to a microbial food leavening agent and a preparation method thereof.
Background
Microbial fermentation utilizes a specific microbial culture that produces a fermentation product, which changes the traditional mode of fermentation product production. The development of a special microbial starter culture for fermented products is an important method for solving the problem of the traditional industrial production of fermented foods. The nutrient components of the food raw materials are easier to absorb after fermentation, and the microbial starter has a certain health-care effect, at present, the microbial starter is more applied to the production of dairy products, meat products, fish products and pickles, the dairy product starter is a starter which is widely applied at present, and the selection of a proper starter has great significance to the food processing industry. However, in the case of the prior art, such microbial ferments require temperature conditions and other control conditions. Due to the control of conditions, the selection of the microbial leavening agent is complicated, the cost is high, the fermentation period is long, and the requirements of people cannot be met.
Disclosure of Invention
In order to solve the problems, the invention provides the microbial food leavening agent with high fermentation rate and good fermentation effect and the preparation method thereof.
The invention adopts the following technical scheme:
a microbial food leavening agent comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1: 1-2, and the composite thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria.
As a preferred technical scheme of the invention, the carrier is sterile flour.
As a preferred technical scheme of the invention, the bacillus is bacillus subtilis.
As a preferred technical scheme of the invention, the thermophilic bacteria is a composition of clostridium thermocellum and clostridium thermohydrosulfide.
As a preferable technical scheme of the invention, the preparation method of the microbial food leavening agent comprises the following steps:
step 1: respectively putting saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria into a liquid culture medium for propagation culture to obtain saccharomyces cerevisiae liquid, bacillus liquid, pediococcus pentosaceus liquid and thermophilic bacteria liquid;
step 2: respectively carrying out centrifugal separation on the brewing yeast liquid, the bacillus liquid, the pediococcus pentosaceus liquid and the thermophilic bacterial liquid obtained in the step 1, and collecting to obtain saccharomyces cerevisiae precipitated thalli, bacillus precipitated thalli, pediococcus pentosaceus precipitated thalli and thermophilic bacterial precipitated thalli;
and step 3: respectively adding a freeze-drying protective agent into each precipitated thallus obtained in the step 2, uniformly stirring, standing for 20-30 min, pre-freezing in a refrigerator for 8-12 h, freeze-drying by using a vacuum freeze-drying machine, crushing to obtain saccharomyces cerevisiae powder, bacillus powder, pediococcus pentosaceus powder and thermophilic bacteria powder, sealing the powder, and storing in the refrigerator;
and 4, step 4: mixing the saccharomyces cerevisiae powder, the bacillus powder, the pediococcus pentosaceus powder and the thermophilic bacteria powder obtained in the step 3 according to the mass ratio of 1:1:1:2 to obtain composite bacteria;
and 5: and (4) sterilizing the carrier at high temperature, and mixing the sterilized carrier with the composite bacteria obtained in the step (4).
According to a preferable technical scheme of the invention, the composition of the culture medium in the step 1 comprises distilled water, glucose, peptone, sodium chloride, beef extract and agar, and the mass ratio of the distilled water, the glucose, the peptone, the sodium chloride, the beef extract and the agar is 1000:25:13:6:0.6: 25.
As a preferred technical scheme of the invention, the preparation method of the culture medium comprises the following steps:
heating and stirring agar with appropriate amount of distilled water until the agar is completely melted, sequentially adding beef extract, glucose, peptone, sodium chloride and the balance of distilled water, mixing and stirring.
The invention has the beneficial effects that:
the preparation method is simple, the fermentation rate is high when the preparation method is used, and the fermentation effect is good; the existing microbial food leaven has poor integral heat resistance, so that the fermentation temperature needs to be controlled in a lower range when in use, the activity of the leaven is influenced by higher temperature, so that the fermentation effect is influenced, and the required fermentation time is long when the fermentation temperature is lower, so that the fermentation efficiency is influenced; the thermophilic bacteria are added into the leavening agent, so that the heat resistance of the leavening agent can be greatly improved, a higher fermentation temperature can be adopted during use, and the fermentation efficiency is improved while the activity of the leavening agent is ensured.
Detailed Description
The present invention will now be described in further detail with reference to examples.
Example 1
A microbial food leavening agent comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1:1, and the composite thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria;
the carrier is sterile flour; the bacillus is bacillus subtilis; the thermophilic bacteria are a composition of clostridium thermocellum and clostridium thermohydrosulfide;
the preparation method of the microbial food leavening agent comprises the following steps:
step 1: respectively putting saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria into a liquid culture medium for propagation culture to obtain saccharomyces cerevisiae liquid, bacillus liquid, pediococcus pentosaceus liquid and thermophilic bacteria liquid;
step 2: respectively carrying out centrifugal separation on the brewing yeast liquid, the bacillus liquid, the pediococcus pentosaceus liquid and the thermophilic bacterial liquid obtained in the step 1, and collecting to obtain saccharomyces cerevisiae precipitated thalli, bacillus precipitated thalli, pediococcus pentosaceus precipitated thalli and thermophilic bacterial precipitated thalli;
and step 3: respectively adding a freeze-drying protective agent into each precipitated thallus obtained in the step 2, uniformly stirring, standing for 20min, pre-freezing in a refrigerator for 12h, freeze-drying by using a vacuum freeze-drying machine, crushing to obtain saccharomyces cerevisiae powder, bacillus powder, pediococcus pentosaceus powder and thermophilic bacteria powder, sealing the powder, and storing in the refrigerator;
and 4, step 4: mixing the saccharomyces cerevisiae powder, the bacillus powder, the pediococcus pentosaceus powder and the thermophilic bacteria powder obtained in the step 3 according to the mass ratio of 1:1:1:2 to obtain composite bacteria;
and 5: and (4) sterilizing the carrier at high temperature, and mixing the sterilized carrier with the composite bacteria obtained in the step (4).
The culture medium in the step 1 comprises distilled water, glucose, peptone, sodium chloride, beef extract and agar, wherein the mass ratio of the distilled water to the glucose to the peptone to the sodium chloride to the beef extract to the agar is 1000:25:13:6:0.6: 25;
the preparation method of the culture medium comprises the following steps:
heating and stirring agar with appropriate amount of distilled water until the agar is completely melted, sequentially adding beef extract, glucose, peptone, sodium chloride and the balance of distilled water, mixing and stirring.
EXAMPLE 2
A microbial food leavening agent comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1:1.5, and the composite thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria;
the carrier is sterile flour; the bacillus is bacillus subtilis; the thermophilic bacteria are a composition of clostridium thermocellum and clostridium thermohydrosulfide;
the preparation method of the microbial food leavening agent comprises the following steps:
step 1: respectively putting saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria into a liquid culture medium for propagation culture to obtain saccharomyces cerevisiae liquid, bacillus liquid, pediococcus pentosaceus liquid and thermophilic bacteria liquid;
step 2: respectively carrying out centrifugal separation on the brewing yeast liquid, the bacillus liquid, the pediococcus pentosaceus liquid and the thermophilic bacterial liquid obtained in the step 1, and collecting to obtain saccharomyces cerevisiae precipitated thalli, bacillus precipitated thalli, pediococcus pentosaceus precipitated thalli and thermophilic bacterial precipitated thalli;
and step 3: respectively adding a freeze-drying protective agent into each precipitated thallus obtained in the step 2, uniformly stirring, standing for 25min, pre-freezing in a refrigerator for 10h, freeze-drying by using a vacuum freeze-drying machine, crushing to obtain saccharomyces cerevisiae powder, bacillus powder, pediococcus pentosaceus powder and thermophilic bacteria powder, sealing the powder, and storing in the refrigerator;
and 4, step 4: mixing the saccharomyces cerevisiae powder, the bacillus powder, the pediococcus pentosaceus powder and the thermophilic bacteria powder obtained in the step 3 according to the mass ratio of 1:1:1:2 to obtain composite bacteria;
and 5: sterilizing the carrier at high temperature, and mixing the sterilized carrier with the composite thalli obtained in the step 4;
the culture medium in the step 1 comprises distilled water, glucose, peptone, sodium chloride, beef extract and agar, wherein the mass ratio of the distilled water to the glucose to the peptone to the sodium chloride to the beef extract to the agar is 1000:25:13:6:0.6: 25;
the preparation method of the culture medium comprises the following steps:
heating and stirring agar with appropriate amount of distilled water until the agar is completely melted, sequentially adding beef extract, glucose, peptone, sodium chloride and the balance of distilled water, mixing and stirring.
Example 3
A microbial food leavening agent comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1:2, and the composite thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria;
the carrier is sterile flour; the bacillus is bacillus subtilis; the thermophilic bacteria are a composition of clostridium thermocellum and clostridium thermohydrosulfide;
the preparation method of the microbial food leavening agent comprises the following steps:
step 1: respectively putting saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria into a liquid culture medium for propagation culture to obtain saccharomyces cerevisiae liquid, bacillus liquid, pediococcus pentosaceus liquid and thermophilic bacteria liquid;
step 2: respectively carrying out centrifugal separation on the brewing yeast liquid, the bacillus liquid, the pediococcus pentosaceus liquid and the thermophilic bacterial liquid obtained in the step 1, and collecting to obtain saccharomyces cerevisiae precipitated thalli, bacillus precipitated thalli, pediococcus pentosaceus precipitated thalli and thermophilic bacterial precipitated thalli;
and step 3: respectively adding a freeze-drying protective agent into each precipitated thallus obtained in the step 2, uniformly stirring, standing for 30min, pre-freezing in a refrigerator for 8h, freeze-drying by using a vacuum freeze-drying machine, crushing to obtain saccharomyces cerevisiae powder, bacillus powder, pediococcus pentosaceus powder and thermophilic bacteria powder, sealing the powder, and storing in the refrigerator;
and 4, step 4: mixing the saccharomyces cerevisiae powder, the bacillus powder, the pediococcus pentosaceus powder and the thermophilic bacteria powder obtained in the step 3 according to the mass ratio of 1:1:1:2 to obtain composite bacteria;
and 5: sterilizing the carrier at high temperature, and mixing the sterilized carrier with the composite thalli obtained in the step 4;
the culture medium in the step 1 comprises distilled water, glucose, peptone, sodium chloride, beef extract and agar, wherein the mass ratio of the distilled water to the glucose to the peptone to the sodium chloride to the beef extract to the agar is 1000:25:13:6:0.6: 25;
the preparation method of the culture medium comprises the following steps:
heating and stirring agar with appropriate amount of distilled water until the agar is completely melted, sequentially adding beef extract, glucose, peptone, sodium chloride and the balance of distilled water, mixing and stirring.
Finally, it should be noted that: these embodiments are merely illustrative of the present invention and do not limit the scope of the present invention. In addition, other variations and modifications will be apparent to persons skilled in the art based on the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (7)
1. A microbial food leavening agent comprises a composite thallus and a carrier, wherein the mass ratio of the composite thallus to the carrier is 1: 1-2, and the microbial food leavening agent is characterized in that: the compound thallus comprises saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria.
2. A microbial food ferment according to claim 1, characterised in that: the carrier is sterile flour.
3. A microbial food ferment according to claim 1, characterised in that: the bacillus is bacillus subtilis.
4. A microbial food ferment according to claim 1, characterised in that: the thermophilic bacteria are a composition of clostridium thermocellum and clostridium thermohydrosulfide.
5. A process for the preparation of a microbial food starter according to any one of claims 1 to 4 wherein: the preparation method of the microbial food leavening agent comprises the following steps:
step 1: respectively putting saccharomyces cerevisiae, bacillus, pediococcus pentosaceus and thermophilic bacteria into a liquid culture medium for propagation culture to obtain saccharomyces cerevisiae liquid, bacillus liquid, pediococcus pentosaceus liquid and thermophilic bacteria liquid;
step 2: respectively carrying out centrifugal separation on the brewing yeast liquid, the bacillus liquid, the pediococcus pentosaceus liquid and the thermophilic bacterial liquid obtained in the step 1, and collecting to obtain saccharomyces cerevisiae precipitated thalli, bacillus precipitated thalli, pediococcus pentosaceus precipitated thalli and thermophilic bacterial precipitated thalli;
and step 3: respectively adding a freeze-drying protective agent into each precipitated thallus obtained in the step 2, uniformly stirring, standing for 20-30 min, pre-freezing in a refrigerator for 8-12 h, freeze-drying by using a vacuum freeze-drying machine, crushing to obtain saccharomyces cerevisiae powder, bacillus powder, pediococcus pentosaceus powder and thermophilic bacteria powder, sealing the powder, and storing in the refrigerator;
and 4, step 4: mixing the saccharomyces cerevisiae powder, the bacillus powder, the pediococcus pentosaceus powder and the thermophilic bacteria powder obtained in the step 3 according to the mass ratio of 1:1:1:2 to obtain composite bacteria;
and 5: and (4) sterilizing the carrier at high temperature, and mixing the sterilized carrier with the composite bacteria obtained in the step (4).
6. The method of claim 5, wherein the fermentation broth is prepared from the following raw materials: the culture medium in the step 1 comprises distilled water, glucose, peptone, sodium chloride, beef extract and agar, wherein the mass ratio of the distilled water to the glucose to the peptone to the sodium chloride to the beef extract to the agar is 1000:25:13:6:0.6: 25.
7. The method of claim 6, wherein the fermentation broth is prepared from the following raw materials: the preparation method of the culture medium comprises the following steps:
heating and stirring agar with appropriate amount of distilled water until the agar is completely melted, sequentially adding beef extract, glucose, peptone, sodium chloride and the balance of distilled water, mixing and stirring.
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2019
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Application publication date: 20200117 |