CN110747143A - Method for reducing biogenic amine by inoculating lactic acid bacteria without biogenic amine through circular rice soaking - Google Patents
Method for reducing biogenic amine by inoculating lactic acid bacteria without biogenic amine through circular rice soaking Download PDFInfo
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- C12N1/20—Bacteria; Culture media therefor
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Abstract
The invention discloses a method for reducing biogenic amine by inoculating lactobacillus circularly soaked rice without biogenic amine, belonging to the technical field of food processing and manufacturing. The lactobacillus plantarum is inoculated in the rice soaking process of the grain product for rice soaking, and the result shows that the lactobacillus plantarum can effectively reduce the content of biogenic amine in rice soaking water, so that the rice soaking water is clear in quality, and conditions are created for recycling rice pulp water.
Description
Technical Field
The invention relates to a method for reducing biogenic amine by inoculating lactobacillus to circularly soak rice without biogenic amine, belonging to the technical field of food processing and manufacturing.
Background
The soaked rice is an indispensable link in the production process of grain products such as yellow wine, white spirit, rice vinegar, rice noodles, rice flour and the like. The rice soaking process can ensure that the rice fully absorbs water and generates certain acidity, thereby facilitating the subsequent treatment work. However, due to the action of microorganisms in the soaking process, the process is easy to cause the accumulation of biogenic amine, so that the biogenic amine content in the final product is too high, rice soaking water smells, thick slurry is generated, and the treatment is difficult and water resource waste is caused when the biogenic amine is discharged as waste water.
Although the content of biogenic amine in rice soaking water can be reduced by inoculating high-quality strains in rice slurry water, no method for effectively utilizing the rice soaking water exists at present, and the repeated recycling of the rice soaking water cannot be effectively realized.
Disclosure of Invention
The lactobacillus plantarum L1901 does not generate and has the capability of degrading biogenic amine, the lactobacillus can also accelerate the acid production rate, compared with the traditional rice soaking method, the time required by rice soaking is shortened, clarified rice soaking water can be obtained after the rice soaking is finished, and an idea is provided for the rice milk recycling process. On the basis, the invention realizes the repeated cyclic utilization of the rice soaking water of the lactobacillus plantarum L1901 and the application thereof in the degradation of biogenic amine.
The first purpose of the invention is to provide a lactobacillus plantarum L1901 which does not produce and has the capacity of degrading biogenic amine. The Lactobacillus plantarum L1901(Lactobacillus plantarum L1901) is preserved in the China center for type culture collection (CCTCC NO) in 5.7.2019 at the preservation address of Wuhan, Wuhan university, CCTCC NO: and M2019331.
The second object of the present invention is a microbial agent comprising Lactobacillus plantarum L1901 of the present invention. Can be a liquid preparation or a solid preparation.
The third purpose of the invention is to provide the application of the lactobacillus plantarum L1901 in the degradation of biogenic amine.
The fourth purpose of the invention is to provide the application of the lactobacillus plantarum L1901 in the preparation of food products.
In one embodiment, the food product comprises any one or more of: yellow wine, white spirit, vinegar, cooking wine, rice vinegar, rice noodles and rice flour.
In one implementation, the applying comprises: in the rice soaking process of the grain product, lactobacillus plantarum L1901 is inoculated.
In one embodiment, the lactobacillus plantarum L1901 is inoculated in an amount of 1% -10%.
In one implementation, the applying comprises: and (3) recycling rice soaking water after the lactobacillus plantarum L1901 is inoculated to rice soaking.
In one implementation, the recycling includes: and mixing the rice soaking water inoculated with the lactobacillus plantarum L1901 soaked rice with clean water according to the proportion of 40-60%, and then carrying out the next round of rice soaking.
In one embodiment, the lactobacillus plantarum L1901 is inoculated with an activation treatment. After lactobacillus plantarum L1901 is activated and expanded, the bacterial liquid is inoculated in rice soaking water.
In one implementation method of the invention, lactobacillus plantarum is subjected to plate streaking activation, liquid MRS activation is performed for 2 times, and rice saccharification liquid is activated, and then the bacterial liquid is added into rice soaking water.
The invention discloses a non-produced lactobacillus plantarum L1901 with the capability of degrading biogenic amine, which is applied to the rice soaking process of grain products. After the strain is inoculated in rice wine soaking water, the content of biogenic amine is only 6.58 percent of that of clear water after the strain is soaked for 24 hours. When the fabric is soaked for 72h, 120h, 264h and 504h, the biogenic amine content is 6.37 percent, 8.24 percent, 15.58 percent and 10.31 percent respectively. The inoculation of the lactobacillus can also clarify the quality of the rice milk, and create conditions for the recycling of the rice milk.
Biological material:
lactobacillus plantarum L1901(Lactobacillus plantarum L1901), namely Lactobacillus plantarum L1901, has been deposited in the China center for type culture collection in 5/7.2019, with the deposition address of Wuhan university in Wuhan, China and the deposition number of CCTCC NO: m2019331.
The invention has the beneficial effects that:
the lactobacillus plantarum L1901 does not generate and has the capability of degrading biogenic amine, the acid production rate can be accelerated, compared with the traditional rice soaking method, the time required by rice soaking is shortened, and clarified rice soaking water can be obtained after the rice soaking. After lactobacillus plantarum L1901 is inoculated in rice soaking water according to the inoculation amount of 7.5% for 120 hours, the lactobacillus abundance accounts for the absolute advantage, the acid production rate is obviously improved, and the biogenic amine content can be reduced by more than 90%. After one round of rice soaking is completed, the rice soaking water inoculated with the bacterial strains is treated, and then the rice soaking water is circularly soaked by the addition amount of more than 50%, so that the rice soaking time can be greatly shortened, the content of biogenic amine in ten cycles is kept at an extremely low level, and all physical and chemical indexes of total acid, amino acid nitrogen, ethanol and total sugar are stable and meet the product standard. The method can achieve the effects of shortening the rice soaking time, reducing the content of biogenic amine and saving water resources by circularly soaking rice.
Drawings
Fig. 1 shows the biogenic amine degradation characteristics of lactic acid bacteria.
Fig. 2 is a growth curve of lactic acid bacteria in MRS.
Fig. 3 shows the pH change of lactic acid bacteria in MRS.
FIG. 4 shows the growth of lactic acid bacteria at different pH values.
FIG. 5 shows the microbiological analysis of the lactic acid bacteria inoculated rice-soaked.
Detailed Description
The measurement of total acid and amino acid nitrogen is carried out according to the national standard GB/T13662-2018 yellow wine.
The determination of the ethanol refers to a second method in the national standard GB 5009.225-2016 determination of the concentration of the ethanol in the national standard wine for food safety.
The total sugar was measured by the DNS method.
The determination of the biogenic amine and the total amine is carried out according to the national standard GB 5009.208-2016 determination of biogenic amine in food safety national standard food.
In the following examples, the lactic acid bacterial strain used was Lactobacillus plantarum L1901.
Example 1: screening of Lactobacillus plantarum L1901
In the early stage of the laboratory, 3 strains of unproductive lactobacillus L.mindensis ML4, L.plantarum L1901 and L.casei X12 with the ability of degrading biogenic amine are separated from yellow wine rice soaking water and fermented mash. In order to screen out a strain which meets the rice soaking requirement and can reduce the content of biogenic amine in the rice soaking process, the biogenic amine degradation capability, the growth acid production characteristic and the pH tolerance of the 3 lactobacillus strains are further analyzed.
The MRS culture medium formula is as follows: peptone 10.0 g/L; 10.0g/L of beef extract; 5.0g/L of yeast extract; 2.0g/L diammonium hydrogen citrate; glucose 20.0 g/L; tween 801.0 mL/L; 5.0g/L of sodium acetate (sodium oxalate); 2.0g/L of dipotassium phosphate; magnesium sulfate 0.58 g/L; 0.25g/L of manganese sulfate; agar 18.0g/L (added to solid MRS medium); the pH value is 6.2-6.6.
The method for detecting the degradation capability of the biogenic amine comprises the following steps: activating the strain in a solid MRS culture medium, transferring the strain into a liquid MRS culture medium, culturing at 37 ℃ for 24h, and carrying out passage twice until the concentration of the strain liquid reaches 108-1010And when CFU/mL is adopted, the strain is transferred into an MRS culture medium added with amino acid and biogenic amine precursors in an inoculation amount of 1%, the culture is carried out for 48 hours at 37 ℃, and the biogenic amine content in the culture medium is measured by using a high performance liquid chromatograph so as to determine the degradation rate of different strains on biogenic amine.
The detection method of the growth acid production characteristic comprises the following steps: the pH meter directly measures.
The method for measuring the pH tolerance is as follows:
inoculating activated lactobacillus into liquid MRS culture medium with different pH values (3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7 and 8), culturing for 24h, and determining the influence of pH on lactobacillus growth by measuring OD600 value.
The degradation capability of 3 strains of lactobacillus to 4 biogenic amines and total amines is shown in the attached figure 1. The highest degradation rate of the strain L1901 to the putrescine can reach 26.88%, and the degradation rates of the strains ML14 and X12 to the putrescine are 25.67% and 25.69%, respectively. There was no significant difference between the degradation rates of 3 strains on total biogenic amine.
Further analyzing the growth characteristics of 3 strains of lactobacillus to find that (shown in figure 2) L1901 has the strongest growth capacity, rapidly enters a logarithmic growth phase after 4h of adjustment period, and enters a stationary phase after 14 h; the growth rates of X12 and ML4 were significantly slower compared to L1901.
As shown in figure 3, the pH of the MRS culture medium inoculated with 3 strains of bacteria respectively rapidly decreases from about 6.0 to about 3.6 within 4-14h, and then becomes stable, while the pH decrease rate of the culture medium inoculated with L1901 within 6-18h is obviously faster than that of the other two strains. As can be seen from FIG. 4, strain L1901 has better pH adaptability and stronger growth ability than X12 and M14 at any pH than X12 and M14.
Therefore, l.plantarum L1901 was selected as the target strain, taking into account the degradation capacity, growth and acid production rate of 3 strains of bacteria for different biogenic amines, and tolerance to pH.
Lactobacillus plantarum L1901(Lactobacillus plantarum L1901), which has been deposited in the China center for type culture Collection in 2019, 5, 7, month, with the deposition address of Wuhan university, Wuhan, China, and the deposition number of CCTCC NO: and M2019331.
Example 2: application of lactobacillus plantarum L1901 in single-batch rice steeping of yellow wine
1. Activation of the Strain
The formula of the culture medium is as follows: MRS culture medium: peptone 10.0 g/L; 10.0g/L of beef extract; 5.0g/L of yeast extract; 2.0g/L diammonium hydrogen citrate; glucose 20.0 g/L; tween 801.0 mL/L; 5.0g/L of sodium acetate (sodium oxalate); 2.0g/L of dipotassium phosphate; magnesium sulfate 0.58 g/L; 0.25g/L of manganese sulfate; agar 18.0g/L (added to solid MRS medium); the pH value is 6.2-6.6.
Saccharifying glutinous rice liquid: rice (glutinous rice), malt flour and water are mixed according to the proportion of 1: mixing at ratio of 0.2:4(m/m/v), adding 2 ‰ liquefying enzyme, 2 saccharifying enzyme, 10% malt extract, saccharifying at 60 deg.C for 4 hr while stirring once every 1 hr, and sterilizing at 115 deg.C for 15min after saccharification.
Taking lactic acid strain L1901, carrying out plate streaking activation once on a solid MRS culture medium, and carrying out culture for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in rice soaking process
Putting the glutinous rice into a beaker, adding water into the beaker according to the feed-liquid ratio of 1:1.5, inoculating the activated strain into rice soaking water according to the inoculation amount of 7.5% of the volume fraction, and simultaneously soaking rice in clean water without inoculation as a control.
The high-throughput sequencing analysis of the microorganisms in the rice-soaked water on day 5 revealed that 7.5% of the microorganisms in the rice-soaked water consisted mainly of microorganisms of 5 genera, such as Lactobacillus (80.01%), Enterobacter (4.93%), Stenotrophomonas (4.81%), Pantoea (3.34%), Acinetobacter (0.98%), and the like, as shown in FIG. 1. The lactobacillus species in the rice-soaking water have the highest abundance and mainly consist of l.plantarum (79.52%), l.fermentum (0.39%) and other species. Therefore, the community structure of microorganisms in the rice-soaking water inoculated with the L.plantarum L1901 is greatly changed, the relative abundance of the L.plantarum is close to 80%, and a microflora with the L.plantarum as the absolute advantage is formed.
The rice is soaked for 21d in a single batch, stirred once a day, and the content of biogenic amine, total acid, amino acid nitrogen, ethanol and total sugar in the rice soaking water is detected by sampling at 1d, 3d, 5d, 11d and 21d respectively, and the results are shown in tables 1 and 2.
The results show that the content of biogenic amine in the rice milk is greatly reduced after the lactobacillus plantarum L1901 is added, and the physicochemical indexes of total acid, amino acid nitrogen, ethanol, total sugar and the like are basically the same as those of the rice soaked in clear water.
TABLE 1 biogenic amine content in Rice plasma Water after addition of Lactobacillus plantarum L1901
TABLE 2 physical and chemical indexes
Example 3: application of lactobacillus plantarum L1901 added in circulating rice soaking process of yellow wine
1. Activation of the Strain
Taking a lactic acid bacterial strain, carrying out plate streaking and activating once on a solid MRS culture medium, and carrying out culture for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in the process of circularly soaking rice
Putting the glutinous rice into a beaker, adding water into the beaker according to the feed-liquid ratio of 1:1.5, inoculating the activated strain into rice soaking water according to the inoculation amount of 7.5% of the volume fraction, and simultaneously soaking rice in clean water without inoculation as a control. And after rice is soaked for 21 days, treating the rice soaking water inoculated with the lactobacillus plantarum by the following specific method: collecting rice soaking water, standing for 10h, removing precipitate and white thick slurry on the surface, adding clear water according to 50% of the addition amount to reach the initial water amount, and continuing rice soaking without inoculating lactobacillus again. Soaking rice for 3 days each time, and circulating for ten times. The rice soaking water circulation mode of the clear water rice soaking control group without inoculating lactobacillus is the same as that of the inoculation group. The contents of the rice milk water biogenic amine and total acid, amino acid nitrogen, ethanol, and total sugar during the circulation were recorded and the results are shown in tables 3 and 4.
The result shows that when lactobacillus plantarum is added for circularly soaking rice, the content of biogenic amine in rice milk is reduced by more than 90%, and compared with the lactic acid bacteria CGMCC No.7184 used in another patent (patent publication No. CN201910089559.9), the reduction amplitude of the biogenic amine in the rice milk is only about 50%, which shows that the method has remarkable advantage in reducing biogenic amine. The physicochemical indexes of total acid, amino acid nitrogen, ethanol, total sugar and the like can reach the level basically the same as that of the rice soaking with clear water for 21 days when the rice is soaked for 3 days, the rice soaking time is greatly shortened, and the rice soaking water does not fluctuate greatly in ten cycles, so that the condition of recycling the rice soaking water is met.
TABLE 3 biogenic amine content in Rice slurry during Rice steeping cycle
TABLE 4 physicochemical indices of the Rice steeping cycle
The rice after rice soaking is used for making yellow wine, and the indexes of the finished product are detected as follows:
sensory indexes are as follows: the yellow wine is brown, clear and glossy, has the rich and mellow fragrance of yellow wine, has no peculiar smell, mellow taste and harmonious wine body.
Physical and chemical indexes: the total sugar content is 20-32 g/L, the non-sugar solid content is more than or equal to 29g/L, the alcoholic strength is more than or equal to 10% vol, the amino acid nitrogen is more than or equal to 0.43g/L, pH, the value is 3.7-4.2, the calcium oxide content is less than or equal to 1.0g/L, and the benzoic acid content is less than or equal to 0.05 g/kg.
All indexes meet the national standard, and the content of the biogenic amine is reduced by 20-60% compared with that of a control group without inoculation of bacteria.
Comparative example 1
The procedure of example 2 was followed, but the recycling of the rice-soaking water did not remove the precipitate and thick pulp, and it was found that the glutinous rice was not well cooked during the subsequent rice steaming, resulting in failure of fermentation.
Comparative example 2
The operation was carried out as in example 2, but when the rice-soaking water was recycled, the addition amount was < 40%, and it was found that the acidity after completion of rice-soaking was < 4g/L, which made it difficult to suppress the growth of foreign bacteria, and the rice-soaking water was smelly after 3-4 cycles.
Comparative example 3
The operation is carried out according to the example 2, but when the rice soaking water is recycled, the addition amount is more than 60 percent, the acidity after rice soaking is more than 10g/L, the fermented mash is rancid, the ethanol content is low, and the fermentation fails.
Example 4: application of lactobacillus plantarum L1901 preparation added in circulating rice soaking process of yellow wine
1. Activation of the Strain
10g of lactobacillus plantarum L1901 preparation is taken, plate-lined and activated once on a solid MRS culture medium, and cultured for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in the process of circularly soaking rice
Putting the glutinous rice into a beaker, adding water into the beaker according to the feed-liquid ratio of 1:1.5, inoculating the activated strain into rice soaking water according to the inoculation amount of 7% of volume fraction, and simultaneously soaking rice in clean water without inoculation as a control. After 21d of rice immersion, the rice immersion was continued cyclically in accordance with the method of example 3. The circulation is carried out for ten times, the contents of the rice milk water biogenic amine, total acid, amino acid nitrogen, ethanol and total sugar in the circulation process are recorded, and the results are shown in tables 5 and 6.
TABLE 5 biogenic amine content in Rice slurry during Rice steeping cycle
TABLE 6 physicochemical indices of the cyclic rice-soaking process
The rice after rice soaking is used for making yellow wine, and the indexes of the finished product are detected as follows:
sensory indexes are as follows: the yellow wine is brown, clear and glossy, has the rich and mellow fragrance of yellow wine, has no peculiar smell, mellow taste and harmonious wine body.
Physical and chemical indexes: the total sugar content is 20-32 g/L, the non-sugar solid content is more than or equal to 29g/L, the alcoholic strength is more than or equal to 10% vol, the amino acid nitrogen is more than or equal to 0.43g/L, pH, the value is 3.7-4.2, the calcium oxide content is less than or equal to 1.0g/L, and the benzoic acid content is less than or equal to 0.05 g/kg.
All indexes meet the national standard, and the content of the biogenic amine is reduced by 20-60% compared with that of a control group without inoculation of bacteria. .
Example 5: application of lactobacillus plantarum L1901 added in rice noodle circulating rice soaking process
1. Activation of the Strain
Taking a lactic acid bacterial strain, carrying out plate streaking and activating once on a solid MRS culture medium, and carrying out culture for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in rice soaking process
Putting fresh rice into a beaker, adding water at a feed-liquid ratio of 1:1.5, inoculating the activated strain into rice soaking water in an inoculation amount of 8% by volume fraction, and simultaneously soaking rice in clean water without inoculation as a control. After soaking for 16h at 40 ℃, the rice soaking is continued for 16h, with reference to the method of example 3. The circulation is carried out for ten times, the content of the rice milk water biogenic amine, total acid, amino acid nitrogen and total sugar in the circulation process is recorded, and the results are shown in tables 7 and 8.
TABLE 7 biogenic amine content in Rice slurry during Rice steeping cycle
TABLE 8 physicochemical indices of the Rice steeping cycle
The rice after soaking is used for making rice noodles, and all indexes of finished products are detected as follows:
sensory indexes are as follows: the finished product has uniform color, rice fragrance and no peculiar smell, the shape of the vermicelli is basically consistent after the rice flour blocks are rehydrated, the surface is smooth, the mouthfeel is flexible, and no visible impurities exist in normal vision.
Physical and chemical indexes: the water content of the rice flour blocks is less than or equal to 13.0 percent, the rehydration rate is more than or equal to 210 percent, the short strip rate is less than or equal to 12.0 percent, the strip sticking rate is less than or equal to 3.0 percent, the acidity of the rice flour blocks is less than or equal to 2.0 DEG T, the total arsenic content is less than or equal to 0.3mg/kg, and the lead content is less than or equal to 0.5 mg/.
The rice flour block microorganism index: the total number of colonies is less than or equal to 3000cfu/g, and the coliform group is less than or equal to 20MPN/100 g.
All indexes meet the industrial standard, and the content of the biogenic amine is reduced by 15-20% compared with a control group without inoculation of bacteria.
Example 6: application of lactobacillus plantarum L1901 preparation added in vinegar circulating rice-soaking process
1. Activation of the Strain
Taking a lactic acid bacterial strain, carrying out plate streaking and activating once on a solid MRS culture medium, and carrying out culture for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in the process of circularly soaking rice
Pulverizing sorghum, glutinous rice and rice according to a ratio of 4:3:3, sieving with a 40-mesh sieve, placing in a beaker, adding water according to a feed-liquid ratio of 1:3, inoculating the activated strain into rice soaking water according to an inoculation amount of 6% of volume fraction, and simultaneously soaking rice in clean water without inoculation as a control. After soaking the rice for 8-10h, the rice soaking is continued for 8-10h according to the method of the example 2. The circulation is carried out for ten times, and the content of the rice milk water biogenic amine, total acid, amino acid nitrogen and total sugar in the circulation process is recorded, and the results are shown in tables 9 and 10.
TABLE 9 biogenic amine content in Rice slurry during Rice steeping cycle
TABLE 10 physicochemical indices of the Rice steeping cycle
The rice after soaking is used for making vinegar, and the indexes of the finished product are detected as follows:
sensory indexes are as follows: the finished product has clear color, soft sour taste, no peculiar smell and clear body state.
Physical and chemical indexes: the total acid is more than or equal to 3.50g/100mL, and the soluble salt-free solid is more than or equal to 0.6g/100 mL.
All indexes meet the national standard, and the content of the biogenic amine is reduced by 20-40% compared with a control group without inoculation of bacteria.
Example 7: application of lactobacillus plantarum L1901 preparation added in cooking wine circulating rice soaking process
1. Activation of the Strain
Taking a lactic acid bacterial strain, carrying out plate streaking and activating once on a solid MRS culture medium, and carrying out culture for 2 times at 37 ℃ for 24h in a liquid MRS culture medium. Then inoculating the mixture into the glutinous rice saccharification liquid with the inoculation amount of 4 per mill, and culturing for 24 hours at 37 ℃ to complete activation.
2. Inoculating lactobacillus plantarum L1901 in the process of circularly soaking rice
Putting japonica rice in a beaker, adding water at a material-liquid ratio of 1:1, inoculating the activated strain into rice soaking water in an inoculation amount of 10% by volume fraction, and soaking rice in non-inoculated clear water as a control. After soaking the rice for 48h, the rice soaking for 48h was continued with reference to the method of example 2. The circulation is carried out for ten times, the contents of the rice milk water biogenic amine, total acid, amino acid nitrogen, ethanol and total sugar in the circulation process are recorded, and the results are shown in tables 11 and 12.
TABLE 11 biogenic amine content in Rice slurry during Rice steeping cycle
TABLE 12 physicochemical indices of the Rice steeping cycle
The rice after the rice soaking is used for cooking wine making, and all indexes of a finished product are detected as follows:
sensory indexes are as follows: the natural cooking wine has the advantages of brown color, brightness, luster, normal special aroma of cooking wine, harmonious aroma, mellow taste, no peculiar smell and harmonious wine body.
The physical and chemical indexes are that the alcoholic strength is more than or equal to 12 vol%, the total sugar content is 4.0-6.0 g/L, the amino acid nitrogen content is more than or equal to 0.45g/L, the sugar and salt removing solid content is more than or equal to 20g/L, the edible salt content is more than or equal to 1.2g/L, and the β -phenethyl alcohol content is more than or equal to 60 mg/L.
All indexes meet the group standard, and the content of the biogenic amine is reduced by 20-60% compared with a control group without inoculation of bacteria. .
Claims (10)
1. The lactobacillus plantarum is preserved in China center for type culture Collection in 2019, 5 and 7 months, and the preservation number is CCTCC NO: m2019331.
2. A microbial agent comprising the Lactobacillus plantarum strain defined in claim 1.
3. Use of the lactobacillus plantarum of claim 1 or the bacterial agent of claim 2 for degrading biogenic amines.
4. Use of the lactobacillus plantarum of claim 1 or the microbial inoculum of claim 2 in the preparation of a food product.
5. Use according to claim 3, wherein the food product comprises any one or more of: yellow wine, white spirit, vinegar, cooking wine, rice vinegar, rice noodles and rice flour.
6. The application according to claim 3, characterized in that it comprises: inoculating the lactobacillus plantarum of claim 1 or the microbial inoculum of claim 2 in a rice soaking process of a food product.
7. The application according to claim 3, characterized in that it comprises: recycling rice soaking water after rice soaking by inoculating the lactobacillus plantarum of claim 1 or the microbial inoculum of claim 2.
8. The use of claim 6, wherein the recycling comprises: the rice soaking water after rice soaking inoculated with the lactobacillus plantarum of claim 1 or the microbial inoculum of claim 2 is mixed with clean water in a ratio of 40-60%, and then the next round of rice soaking is carried out.
9. Use according to any one of claims 5 to 7, wherein the Lactobacillus plantarum strain is used in an amount of 1% to 10%.
10. Use according to any one of claims 5 to 7, wherein the Lactobacillus plantarum strain is activated prior to inoculation.
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