CN112760273A - Complex microbial inoculant and food prepared from same - Google Patents

Complex microbial inoculant and food prepared from same Download PDF

Info

Publication number
CN112760273A
CN112760273A CN202110315313.6A CN202110315313A CN112760273A CN 112760273 A CN112760273 A CN 112760273A CN 202110315313 A CN202110315313 A CN 202110315313A CN 112760273 A CN112760273 A CN 112760273A
Authority
CN
China
Prior art keywords
microbial inoculum
pediococcus acidilactici
fermentation
yeast
complex microbial
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.)
Pending
Application number
CN202110315313.6A
Other languages
Chinese (zh)
Inventor
薛文通
付文慧
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.)
China Agricultural University
Original Assignee
China Agricultural 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 China Agricultural University filed Critical China Agricultural University
Priority to CN202110315313.6A priority Critical patent/CN112760273A/en
Publication of CN112760273A publication Critical patent/CN112760273A/en
Pending legal-status Critical Current

Links

Images

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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • 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
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
    • A23V2400/41—Pediococcus
    • A23V2400/413—Acidilactici

Abstract

The invention relates to the technical field of food, in particular to a complex microbial inoculum and food prepared by the complex microbial inoculum. The composite microbial inoculum provided by the invention is prepared from yeast and pediococcus acidilactici. The composite microbial inoculum provided by the invention has better proteolysis capability, and the product obtained by fermenting the microbial inoculum has lower contents of allergenic protein and gluten peptide, so that the toxic effect on intestinal epithelial cells after gastrointestinal tract digestion can be reduced, and the dough obtained by fermenting the composite microbial inoculum has better ductility and richer flavor substances.

Description

Complex microbial inoculant and food prepared from same
Technical Field
The invention relates to the technical field of food, in particular to a complex microbial inoculum and food prepared by the complex microbial inoculum.
Background
The incidence of "wheat related diseases" such as wheat allergy, celiac disease, non-celiac disease and the like in wheat is increasing all over the world. For these patients with diseases, avoiding the intake of wheat allergenic protein is the only and effective method, however, wheat is one of the most important foods in human diet, and it is very challenging to completely avoid the contact of wheat-related foods, and therefore, the development of wheat foods with low allergenicity is a current urgent problem to be solved.
The allergen proteins in wheat include allergens recognized by IgE antibodies, which are mainly contained in wheat soluble albumin and globulin, and non-IgE recognized allergens, which are mainly contained in gluten proteins having poor solubility. Wheat gluten accounts for about 80% of the total amount of wheat protein, and is remarkable in that the wheat gluten is not only related to celiac disease with high incidence rate, but also has unique water retention, viscoelasticity and foamability, and plays a decisive role in dough strength, extensibility and air retention, so that the influence on the product quality is more concerned about the hydrolysis of the allergen protein.
At present, reported methods for reducing the wheat allergenic protein include heat processing treatment, enzymatic modification treatment, lactic acid bacteria hydrolysis treatment, pulsed ultraviolet light treatment, gamma radiation treatment and the like. However, in the above-mentioned allergen degradation method, only the elimination effect of the gluten toxic peptide related to celiac disease is considered, and the elimination of the allergen in the soluble protein of wheat is ignored. And most physical processing methods have defects in terms of food nutrient retention and flavor when processing foods. Thus, there is a need for improved methods of desensitized dough preparation that compromise dough quality, as well as a need for new non-physical processing methods that can be more broadly adapted for desensitized food preparation.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide the composite microbial inoculum and the food prepared by the composite microbial inoculum, wherein the composite microbial inoculum can effectively reduce the content of the wheat allergen protein, improve the flavor of the product and prolong the shelf life of the food.
The composite microbial inoculum provided by the invention is prepared from saccharomycetes and pediococcus acidilactici;
the yeast is saccharomyces cerevisiae and/or torulopsis delbrueckii;
the number ratio of the yeasts to the pediococcus acidilactici is 1: (10-100). In some embodiments, the ratio of the number of yeast to pediococcus acidilactici is 1: 10.
in the present invention, the source of the strain used is not limited, and similar effects can be obtained by strains commonly used in the art. In a specific embodiment, the pediococcus acidilactici, the saccharomyces cerevisiae and the torulospora delbrueckii are all from the college of food science and nutrition engineering of the Chinese agricultural university.
The inventor researches and compares the degradation of the wheat allergen protein, and finds that the pediococcus acidilactici and the lactobacillus sake show the best ability to degrade the wheat protein through three repeated experiments compared with other strains. However, the experiments of compounding the yeast and the pediococcus acidilactici show that the dough after the yeast and the pediococcus acidilactici are compounded and fermented can not only effectively reduce the content of the wheat allergen protein, but also improve the product flavor and prolong the shelf life of the food. The effect is better than the effect of compounding the yeast and other lactic acid bacteria.
Furthermore, the applicant has studied the selection of yeasts and has shown that a better effect can be obtained by the combination of Saccharomyces cerevisiae with Pediococcus acidilactici compared with the case of Saccharomyces delbrueckii or other yeasts. In addition, the effect obtained by adding other types of yeasts to the combined microbial inoculum of saccharomyces cerevisiae and pediococcus acidilactici is not as good as that of only saccharomyces cerevisiae and pediococcus acidilactici.
In the embodiment of the invention, the composite microbial inoculum can be bacterial liquid, bacterial sludge or bacterial powder, wherein yeast and pediococcus acidilactici can exist independently or in a mixed manner, and the invention is not limited to the above.
The preparation method of the complex microbial inoculum comprises the following steps:
after the yeast is subjected to amplification culture by an YPD culture medium, centrifugally taking thalli and re-suspending the thalli until the OD600 value is 0.65;
after the pediococcus acidilactici is subjected to amplification culture by using an MRS culture medium, the thallus is centrifugally taken and resuspended until the OD600 value is 0.35.
The method also comprises a step of mixing the two suspensions after preparing the suspensions of the two strains until the quantity ratio of the yeast to the pediococcus acidilactici is 1: (10-100). In some embodiments, the yeast and pediococcus acidilactici are mixed in a ratio of 1: 10.
the composite bacterial agent or the composite bacterial agent prepared by the preparation method is applied to degrading allergen protein.
The allergen protein of the invention is at least one of cow milk, soybean, egg and wheat. In some embodiments, the complex microbial inoculum is applied to degrading the allergen protein in wheat.
The invention also provides a method for degrading the allergen protein, which comprises the steps of mixing the raw materials with water and the composite microbial inoculum or the composite microbial inoculum prepared by the preparation method, and fermenting; the raw material is at least one of cow milk, soybean, egg and wheat.
In the invention, the ratio of the composite microbial inoculum to the raw materials is (10)7～108) CFU bacteria/g raw material. In some embodiments, the feedstock is wheat. In this example, 10 was added per g wheat flour7～108A complex bacterium of CFU.
The fermentation of the invention adopts a low-temperature fermentation mode or a medium-temperature fermentation mode. In the embodiment of the invention, the low-temperature fermentation is performed for 50-72 hours under the conditions of 4 ℃ and 50-70% of humidity. The medium-temperature fermentation conditions are 30-37 ℃ and 70-90% relative humidity, and the fermentation lasts for 12-24 hours. In some embodiments, the fermentation conditions include fermentation at 37 ℃ and 80% -90% humidity for 12-24 hours. In some embodiments, the fermentation time is 24 hours.
The invention also provides a product prepared by the degradation method.
The invention also provides a food which is prepared from the product prepared by the degradation method and acceptable ingredients in the food.
The composite microbial inoculum provided by the invention is prepared from yeast and pediococcus acidilactici. The composite microbial inoculum provided by the invention has better proteolysis capability, and the product obtained by fermenting the microbial inoculum has lower contents of allergenic protein and gluten peptide, so that the toxic effect on intestinal epithelial cells after gastrointestinal tract digestion can be reduced, and the dough obtained by degradation has better ductility and richer flavor substances.
Drawings
FIG. 1 shows the relationship between the number of colonies and OD values of Pediococcus acidilactici, Saccharomyces cerevisiae and Torulopsis delbrueckii in a culture medium;
FIG. 2 shows the content of the allergen protein after fermentation by mass spectrometry, wherein A in FIG. 2 is the allergen identified in albumin globulin, B in FIG. 2 is the allergen identified in gluten protein, L, L + S, L + NS, L + S + NS sequentially represent the single-strain fermentation of Pediococcus acidilactici, the mixed-strain fermentation of Pediococcus acidilactici and Saccharomyces cerevisiae, the mixed-strain fermentation of Pediococcus acidilactici and Torulopsis delbrueckii, the mixed-strain fermentation of Pediococcus acidilactici and Saccharomyces cerevisiae and Torulopsis delbrueckii, and C2 represents the control group of non-inoculated strains;
FIG. 3 shows the variation of amino acid content in relation to nutrition and flavor after fermentation in each group;
FIG. 4 shows the change in the content of the main organic acids after each set of fermentations.
Detailed Description
The invention provides the complex microbial inoculum and the food prepared by the complex microbial inoculum, and the technical personnel in the field can appropriately improve the process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The test materials adopted by the invention are all common commercial products and can be purchased in the market. The invention is further illustrated by the following examples:
example 1 preparation of a fermented dough with good quality and low sensitive Low gluten content by fermentation Using Pediococcus acidilactici and Yeast Mixed bacteria
(1) Expanding and culturing strains:
pediococcus acidilactici: expanding culture in Man-Rogosa-Sharpe (MRS) culture medium, centrifuging for 5 minutes at 5000g after about 15h to obtain bacterial sludge, suspending in 25mL sterile water, and adjusting OD600 value to 0.35 (pediococcus acidilactici) to obtain pediococcus acidilactici suspension.
Brewing yeast: expanding culture in Yeastpeptone Dextrose (YPD) culture medium, centrifuging for 5 minutes at 5000g after about 20h to obtain bacterial sludge, respectively suspending in 25mL sterile water, and adjusting OD600 value to 0.65 (Saccharomyces cerevisiae) to obtain Saccharomyces cerevisiae suspension;
torulopsis delbrueckii: expanding culture in Yeastpeptone Dextrose (YPD) culture medium, centrifuging for 5 minutes at 5000g after about 20h to obtain bacterial sludge, respectively suspending in 25mL sterile water, and adjusting OD600 value to 0.19 (Torulopsis delbrueckii) to obtain Torulopsis delbrueckii suspension.
(2) Dough fermentation: the experiment is divided into 5 groups, and each group is provided with three parallel experiments which are respectively as follows:
l: fermenting Pediococcus acidilactici single strain, inoculating 25mL of Pediococcus acidilactici suspension into 150g of common wheat flour (the addition amount of Pediococcus acidilactici is about 10)7CFU/g wheat flour), 50mL of water was added, and after kneading, fermentation was carried out at 37 ℃ and 85% humidity for 24 hours.
L + S: mixing pediococcus acidilactici and saccharomyces cerevisiae for fermentation, and mixing pediococcus acidilactici suspension and saccharomyces cerevisiae suspension until the thallus proportion is pediococcus acidilactici: the saccharomyces cerevisiae is 10: 1. Inoculating 50mL (not enough for water adjustment) of mixed bacteria liquid into 150g of common wheat flour (the ratio of the sum of Pediococcus acidilactici and Saccharomyces cerevisiae to wheat flour is about 10)7CFU/g wheat flour), 25mL of water was added, and after kneading, fermentation was carried out at 37 ℃ and 85% humidity for 24 hours.
L + NS: mixing Pediococcus acidilactici with Torulopsis delbrueckii for fermentation, and mixing Pediococcus acidilactici suspension and Torulopsis delbrueckii suspension until the thallus proportion is Pediococcus acidilactici: torulopsis delbrueckii 10: 1. The mixed bacteria liquid 50mL (not enough for water adjustment) is inoculated to 150g of common wheat flour (the ratio of the sum of pediococcus acidilactici and torulaspora delbrueckii to the wheat flour is about 107CFU/g wheat flour), 25mL of water was added,after mixing and kneading, the mixture is fermented for 24 hours at 37 ℃ and 85% humidity.
L + S + NS, mixing and fermenting Pediococcus acidilactici, Saccharomyces cerevisiae and Torulopsis delbrueckii, mixing Pediococcus acidilactici suspension, Saccharomyces cerevisiae and Torulopsis delbrueckii suspension until the thallus proportion is Pediococcus acidilactici: and (3) saccharomyces cerevisiae: torulopsis delbrueckii 20: 1: 1. the mixed bacteria liquid 75mL (not enough for water adjustment) is inoculated to 150g of common wheat flour (the ratio of the sum of pediococcus acidilactici, saccharomyces cerevisiae and Torulaspora delbrueckii to the wheat flour is about 107CFU/g wheat flour), and fermenting at 37 deg.c and 85% humidity for 24 h.
And C, fermenting for 24 hours at 37 ℃ and 85% humidity after mixing with water containing lactic acid and acetic acid (the molar ratio is 4: 1) without adding a microbial inoculum.
After 24 hours of culture under the conditions, the number of each group of lactic acid bacteria and yeast is increased by about two orders of magnitude.
(3) The fermented soluble protein component and insoluble protein component were fractionated with salt solution and organic reagent and tested (fig. 2, table 1).
The formula for the degradation rate (%) in tables 1 to 2 is (C)0-X)/C0X 100 wherein C0Indicates the relative abundance of each allergen protein in the dough without starting fermentation, and X indicates the relative abundance of the allergen protein in the dough of each fermentation group after 24h fermentation.
In the method of combining Lable-free liquid phase mass spectrometry for detecting each component in FIG. 2, the ordinate abundance represents the peak area of the related peptide segment, and the relative abundance refers to the relative abundance among the standardized experimental groups.
TABLE 1 allergen degradation Rate
Figure BDA0002990943390000051
Figure BDA0002990943390000061
As shown in table 2, the mass spectrometry measures the change in the content of celiac disease-related gluten peptides after fermentation. The sequences in the table with immunogenicity or gut epithelial cell disruption toxicity are from the allergen pool and the numbering is the corresponding numbering in the allergen pool.
TABLE 2
Figure BDA0002990943390000062
The results show that: all the groups of treatments have good degradation effect, and compared with single-bacterium fermentation, the compound fermentation of pediococcus acidilactici and saccharomycetes is more beneficial to the degradation of the allergen. The L + S has the optimal effect on degrading celiac disease-related gluten peptides, and the content is reduced by 24.79 percent. The degradation effect of the L + S and L + S + NS groups on the soluble allergen protein is optimal, wherein the main soluble allergen proteins Tria28 and Tria19 are reduced by about 50 percent and are superior to the degradation effect of other groups.
In addition, compared with single-strain fermentation, the rate of protein degradation of the lactic acid bacteria under the stimulation of yeast is also obviously improved, in addition, in the sample of mixed-strain fermentation, more abundant organic acids and free amino acids are generated, the protein structure analysis also shows that the gluten protein has better ductility,
as shown in figure 3, the increasing degree of the flavor amino acid content and the essential amino acid content of the lactobacillus and the yeast conforming to the fermentation group is greater than that of the lactobacillus single fermentation group, so that the nutritional value of the dough is improved. However, the influence of the amino acid content varies from group to group. The dough obtained by fermentation in the L + S group has the highest total content of essential amino acid, flavor amino-acid and restrictive amino acid, and is obviously superior to other groups.
As shown in fig. 4, lactic acid and acetic acid are two of the most important organic acids produced by lactic acid bacteria, affecting the flavor of dough and inhibiting the growth of harmful microorganisms, thereby extending the shelf life of food. The total content of acetic acid and lactic acid in the dough of the L + S and L + S + NS groups was significantly higher than that of the L group.
Succinic acid is not a main product of lactic acid bacteria metabolism, but is a main organic acid generated by yeast in dough fermentation, and can effectively reduce the aggregation of gluten protein and promote the extension of protein, thereby influencing the degradation of gluten and the rheological property of dough. The succinic acid content of the single fermentation group of the pediococcus acidilactici is always reduced, while the succinic acid content of the composite fermentation group is higher than that of the single fermentation group of the pediococcus acidilactici. The composite strain fermentation is beneficial to improving the texture of the dough.
The degradation of the soluble allergen protein and the gluten toxic peptide and the related results of the change of the flavor and the texture of the dough show that compared with single-bacterium fermentation of the pediococcus acidilactici, the single-bacterium fermentation of the pediococcus acidilactici and the saccharomycetes are compounded to act on the dough, so that the effects of reducing the allergenicity and improving the quality of the dough are better, and the compound fermentation effect of the pediococcus acidilactici and the saccharomyces cerevisiae is optimal.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that it is obvious to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and these modifications and improvements should also be considered as the protection scope of the present invention.

Claims (10)

1. A compound microbial inoculum is prepared from yeast and Pediococcus acidilactici;
the yeast is saccharomyces cerevisiae and/or torulopsis delbrueckii;
the number ratio of the yeasts to the pediococcus acidilactici is 1: (10-100).
2. The composite microbial inoculum according to claim 1, wherein the number ratio of the yeast to the pediococcus acidilactici is 1: 10.
3. the method for preparing a complex microbial inoculum according to claim 1 or 2, which comprises:
after the yeast is subjected to amplification culture by an YPD culture medium, centrifugally taking thalli and re-suspending the thalli until the OD600 value is 0.65;
after the pediococcus acidilactici is subjected to amplification culture by using an MRS culture medium, the thallus is centrifugally taken and resuspended until the OD600 value is 0.35.
4. The use of the complex microbial inoculum according to claim 1 or 2 or the complex microbial inoculum prepared by the preparation method according to claim 3 in degrading allergen protein;
the allergen protein is at least one of cow milk, soybean, egg and wheat.
5. A method for degrading an allergen protein, which is characterized in that a raw material is mixed with water and the complex microbial inoculum according to claim 1 or 2 or the complex microbial inoculum prepared by the preparation method according to claim 3, and then fermentation is carried out; the raw material is at least one of cow milk, soybean, egg and wheat.
6. The degradation method according to claim 5, wherein the ratio of the complex microbial inoculum to the raw material is (10)7～108) CFU bacteria/g raw material.
7. A degradation process according to claim 5 or 6, wherein the feedstock is wheat.
8. A degradation method according to claim 5,
the fermentation conditions comprise fermentation at 37 ℃ and 80-90% humidity for 12-24 h;
or fermenting for 50-72 h at 4 ℃ and 50-70% of humidity.
9. A product produced by the degradation process of any one of claims 5 to 8.
10. A food product prepared from a product prepared by the degradation method of any one of claims 5 to 8 and acceptable ingredients in food products.
CN202110315313.6A 2021-03-24 2021-03-24 Complex microbial inoculant and food prepared from same Pending CN112760273A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110315313.6A CN112760273A (en) 2021-03-24 2021-03-24 Complex microbial inoculant and food prepared from same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110315313.6A CN112760273A (en) 2021-03-24 2021-03-24 Complex microbial inoculant and food prepared from same

Publications (1)

Publication Number Publication Date
CN112760273A true CN112760273A (en) 2021-05-07

Family

ID=75691117

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110315313.6A Pending CN112760273A (en) 2021-03-24 2021-03-24 Complex microbial inoculant and food prepared from same

Country Status (1)

Country Link
CN (1) CN112760273A (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101138387A (en) * 2006-09-05 2008-03-12 上海源耀生物科技有限公司 High content of lactic acid, low content of soybean antigen soya bean watse preparation method
CN104431320A (en) * 2014-11-18 2015-03-25 安佑生物科技集团股份有限公司 Functional complex microbial inoculant for preparing fermented soybean meal and application of functional complex microbial inoculant
CN104611259A (en) * 2015-01-08 2015-05-13 华南农业大学 Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
CN105062903A (en) * 2015-09-02 2015-11-18 河南工业大学 Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof
CN109329787A (en) * 2018-10-11 2019-02-15 江南大学 A kind of processing method reducing fresh-water fishes allergen protein sensitization
CN109363107A (en) * 2018-10-26 2019-02-22 浙江省农业科学院 A kind of preparation method of low irritability crab meat
CN110584024A (en) * 2019-10-18 2019-12-20 河北农业大学 Method for preparing fermented mutton by using mixed bacteria of lactic acid bacteria and saccharomycetes
CN111793590A (en) * 2020-08-28 2020-10-20 滨州学院 Brewing microbial inoculum for acidized beer and application thereof
CN112205512A (en) * 2019-07-11 2021-01-12 江南大学 Preparation method of hypoallergenic plant protein meat

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101138387A (en) * 2006-09-05 2008-03-12 上海源耀生物科技有限公司 High content of lactic acid, low content of soybean antigen soya bean watse preparation method
CN104431320A (en) * 2014-11-18 2015-03-25 安佑生物科技集团股份有限公司 Functional complex microbial inoculant for preparing fermented soybean meal and application of functional complex microbial inoculant
CN104611259A (en) * 2015-01-08 2015-05-13 华南农业大学 Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
CN105062903A (en) * 2015-09-02 2015-11-18 河南工业大学 Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof
CN109329787A (en) * 2018-10-11 2019-02-15 江南大学 A kind of processing method reducing fresh-water fishes allergen protein sensitization
CN109363107A (en) * 2018-10-26 2019-02-22 浙江省农业科学院 A kind of preparation method of low irritability crab meat
CN112205512A (en) * 2019-07-11 2021-01-12 江南大学 Preparation method of hypoallergenic plant protein meat
CN110584024A (en) * 2019-10-18 2019-12-20 河北农业大学 Method for preparing fermented mutton by using mixed bacteria of lactic acid bacteria and saccharomycetes
CN111793590A (en) * 2020-08-28 2020-10-20 滨州学院 Brewing microbial inoculum for acidized beer and application thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PHROMRAKSA P等: "Identification ofproteolytic bacteria from thai traditional fermented foods and their allergenic reducing Potentials", 《JOURNAL OF FOOD SCIENCE》 *

Similar Documents

Publication Publication Date Title
KR101750154B1 (en) Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof
JP4815493B2 (en) Medium composition containing fermented gochujang, brewed soy sauce stock or acid-decomposed soy sauce stock, and method for producing γ-aminobutyric acid
TWI444145B (en) Ultra - low - salt soy sauce and its manufacturing method
WO2021120597A1 (en) Pediococcus acidilactici capable of reducing biogenic amine and application thereof
JP4908424B2 (en) Brewing seed meal, brewing meal, brewed food, and production method thereof
CN109306332B (en) Lactobacillus fermentum CD110 and application thereof in preparation of fermented sausages
JP2005312438A (en) FOOD MATERIAL WITH HIGH gamma-AMINOBUTYRIC ACID CONTENT AND METHOD FOR PRODUCING THE SAME
JP4313615B2 (en) Novel lactic acid bacteria having immunostimulatory activity and γ-aminobutyric acid producing ability, and use thereof.
JP6283810B2 (en) New fermented seasoning
CN105725163B (en) A kind of Lenlinus edodes black garlic sauce
KR20150004443A (en) Manufacturing Method of Blueberry Wine
CN109097312B (en) Lactobacillus pentosus HN127 and application thereof in preparation of fermented sausages
CN112760273A (en) Complex microbial inoculant and food prepared from same
CN114381409B (en) Fermented feed for improving animal productivity and/or improving feed utilization rate and application thereof
KR102288725B1 (en) Production method of polyamine-rich fermentation product using soybean embryo
JP2021122242A (en) Method for producing feed high-containing gaba and ornithine
KR20160077435A (en) Method for preparing functional dough with fermented material of turmeric and rice bran and snack prepared using same
KR101794443B1 (en) Method for preparing functional noodle using mixed fermentation of roasted wheat bran and black rice bran
CN110897088A (en) Preparation method of wheat germ polypeptide instant powder
KR20160034170A (en) Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same
CN115211552B (en) Microbial processing method for improving nutrition components of shrimp branchia sauce
KR102486964B1 (en) Solid medium composition comprising by-product of bread and method for producing dry yeast using the same
CN116948915B (en) Bacillus sojae and application thereof
JP4359017B2 (en) Method for dissolving chitosan
CN112961801B (en) Bacillus belgii and application of reinforced zero-additive soy sauce fresh flavor amino acid

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