CN113729192A - Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber - Google Patents
Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber Download PDFInfo
- Publication number
- CN113729192A CN113729192A CN202111175745.8A CN202111175745A CN113729192A CN 113729192 A CN113729192 A CN 113729192A CN 202111175745 A CN202111175745 A CN 202111175745A CN 113729192 A CN113729192 A CN 113729192A
- Authority
- CN
- China
- Prior art keywords
- parts
- culture medium
- lactobacillus
- lactobacillus reuteri
- salt
- 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
Links
- 230000004151 fermentation Effects 0.000 title claims abstract description 47
- 238000000855 fermentation Methods 0.000 title claims abstract description 47
- 241000219198 Brassica Species 0.000 title claims abstract description 23
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 23
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 23
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 235000010460 mustard Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 19
- 244000005700 microbiome Species 0.000 title claims abstract description 19
- 230000004060 metabolic process Effects 0.000 title claims abstract description 13
- 239000001963 growth medium Substances 0.000 claims abstract description 81
- 241000186604 Lactobacillus reuteri Species 0.000 claims abstract description 51
- 229940001882 lactobacillus reuteri Drugs 0.000 claims abstract description 51
- 241000186679 Lactobacillus buchneri Species 0.000 claims abstract description 39
- 235000013311 vegetables Nutrition 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000021110 pickles Nutrition 0.000 claims abstract description 23
- 241000320412 Ogataea angusta Species 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 238000012258 culturing Methods 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 10
- 102000005936 beta-Galactosidase Human genes 0.000 claims abstract description 9
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 7
- -1 acetal compounds Chemical class 0.000 claims abstract description 6
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000007513 acids Chemical class 0.000 claims abstract description 6
- 150000001298 alcohols Chemical class 0.000 claims abstract description 6
- 150000001491 aromatic compounds Chemical class 0.000 claims abstract description 6
- 150000002148 esters Chemical class 0.000 claims abstract description 6
- 238000007781 pre-processing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 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
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- 238000011081 inoculation Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 235000019319 peptone Nutrition 0.000 claims description 15
- 239000012138 yeast extract Substances 0.000 claims description 15
- 230000002503 metabolic effect Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 241000235648 Pichia Species 0.000 claims description 10
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 10
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 claims description 10
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 10
- 229940099596 manganese sulfate Drugs 0.000 claims description 10
- 235000007079 manganese sulphate Nutrition 0.000 claims description 10
- 239000011702 manganese sulphate Substances 0.000 claims description 10
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 10
- 229920000136 polysorbate Polymers 0.000 claims description 10
- 239000001632 sodium acetate Substances 0.000 claims description 10
- 235000017281 sodium acetate Nutrition 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000012408 PCR amplification Methods 0.000 claims description 2
- 238000005259 measurement Methods 0.000 claims description 2
- 241000255789 Bombyx mori Species 0.000 abstract description 4
- 125000000018 nitroso group Chemical group N(=O)* 0.000 abstract description 4
- 230000009982 effect on human Effects 0.000 abstract description 2
- 241000186660 Lactobacillus Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Polymers & Plastics (AREA)
- Virology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a metabolism method of low-salt microorganisms with high fermentation rate for tuber mustard production, which comprises the following steps: s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way; s2, culturing the lactobacillus reuteri culture medium; s3, culturing the lactobacillus buchneri culture medium; s4, culturing by using a hansenula polymorpha culture medium; s5, fermentation and metabolism: lactobacillus reuteri, lactobacillus buchneri and hansenula polymorpha are inoculated in tuber mustard for fermentation, and are metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, nitrite is degraded, and lactic acid is improved; the lactobacillus reuteri cultured by the MRS culture medium is metabolized to generate beta-galactosidase which is degraded with nitroso silkworm, so that the lactobacillus reuteri has strong denitrification capability, the nitrite content is reduced, and the protection effect on human bodies is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a metabolic method with high fermentation rate of low-salt microorganisms for producing hot pickled mustard tuber.
Background
The pickled mustard tuber is a common side dish, which is prepared from cabbage, Chinese cabbage, radish, etc. through pickling with a small amount of salt and fermenting with lactic acid bacteria.
The judgment of the fermentation end point of the microorganism is important for improving the production capacity and the economic benefit of the product. Capacity refers to the cumulative amount of product per unit tank volume per unit time. The production process combines the pursuit productivity and the product cost, and has high yield and reduced cost;
however, during the production of the existing preserved szechuan pickle, the fermentation period is long, the acid production is slow, so that the production cost is higher, the labor is wasted, and the economic benefit of enterprises is low; nitrite reacts with amine, a decomposition product of protein in food, to generate N-nitroso compounds, which are harmful to human body.
Therefore, a metabolic method with high fermentation rate of low-salt microorganisms for producing the preserved szechuan pickle is provided.
Disclosure of Invention
In view of the above, the embodiments of the present invention are intended to provide a metabolic method with high fermentation rate for low-salt microorganism used in the production of hot pickled mustard tuber, so as to solve or alleviate the technical problems in the prior art, and at least provide a beneficial choice.
The technical scheme of the embodiment of the invention is realized as follows: a metabolic method of low-salt microorganisms with high fermentation rate for producing preserved szechuan pickle comprises the following steps:
s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way;
s2, culturing lactobacillus reuteri culture medium: adopting an MRS culture medium to culture lactobacillus reuteri, wherein the MRS culture medium comprises the following components in parts by weight: 18-22 parts of glucose, 9-11 parts of beef extract, 9-11 parts of peptone, 4-6 parts of yeast extract, 4-6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57-0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s3, culturing lactobacillus buchneri culture medium: adopting an MRS culture medium to culture lactobacillus buchneri, wherein the MRS culture medium comprises the following components in parts by weight: 18-22 parts of glucose, 9-11 parts of beef extract, 9-11 parts of peptone, 4-6 parts of yeast extract, 4-6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57-0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s4, culture in Hansenula polymorpha culture medium: adopting an YPD culture medium, wherein the YPD culture medium comprises the following components in parts by weight: 19-21 parts of glucose, 9-11 parts of peptone, 9-11 parts of yeast extract and 1000 parts of water to volume;
s5, fermentation and metabolism: lactobacillus reuteri, Lactobacillus buchneri and Hansenula are inoculated to tuber mustard for fermentation, and the fermentation is metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, so that nitrite is degraded and lactic acid is increased.
In some embodiments: and in the step S1, when the moisture in the vegetables is drained in a ventilating way, drying the vegetables by adopting a warm air blower, wherein the drying temperature is 60-75 ℃.
In some embodiments: the moisture content of the dried vegetables is not more than 1%.
In some embodiments: in the S2, the culture time of the lactobacillus reuteri culture medium is 46-48h, and the temperature is 32-36 ℃.
In some embodiments: in the S3, the culture time of the lactobacillus buchneri culture medium is 30-42h, and the temperature is 32-36 ℃.
In some embodiments: in the S4, the culture time of the Hansenula polymorpha culture medium is 36-40h, and the temperature is 30-36 ℃.
In some embodiments: and (3) carrying out concentration measurement on DNA of the lactobacillus reuteri, the lactobacillus buchneri and the hansenula in the S2-S4 by using an ultramicro ultraviolet spectrophotometer, and carrying out PCR amplification.
In some embodiments: in the S5, the mass fraction of the lactobacillus reuteri inoculation amount is 1-2.5%, and the concentration of the lactobacillus reuteri bacterial liquid is 6 multiplied by 11.6-11.9 CFU/ml;
the mass fraction of the lactobacillus buchneri inoculation amount is 1-2.5%, and the concentration of the lactobacillus buchneri bacterial liquid is 6 multiplied by 10.5-10.8 CFU/ml;
the mass fraction of the Hansenula polymorpha inoculation amount is 1-2.5%, and the concentration of the Hansenula polymorpha liquid is 6 multiplied by 10.9-11.3 CFU/ml.
Due to the adoption of the technical scheme, the embodiment of the invention has the following advantages:
the lactobacillus reuteri cultured by the MRS culture medium is metabolized to generate beta-galactosidase which is degraded with nitroso silkworm, so that the lactobacillus reuteri has strong denitrification capability, the nitrite content is reduced, and the protection effect on a human body is improved;
secondly, by adopting the lactobacillus buchneri cultured by the MRS culture medium, a large amount of lactic acid is increased, the lactic acid generation speed in the fermentation process of the preserved szechuan pickle is improved, the fermentation time is shortened, the fermentation efficiency is improved, and the production cost is greatly reduced;
and thirdly, by adopting the hamm yeast cultured by the YPD culture medium, the generation speed of lactic acid is increased, the fermentation efficiency is improved again, and the production cost is reduced.
The foregoing summary is provided for the purpose of description only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the drawings and following detailed description.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the embodiments or technical descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the metabolic process of the present invention.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
Example one
As shown in figure 1, the embodiment of the invention provides a metabolic method with high fermentation rate of low-salt microorganisms for producing hot pickled mustard tuber, which comprises the following steps:
s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way;
s2, culturing lactobacillus reuteri culture medium: adopting an MRS culture medium to culture lactobacillus reuteri, wherein the MRS culture medium comprises the following components in parts by weight: 18 parts of glucose, 9 parts of beef extract, 9 parts of peptone, 4 parts of yeast extract, 4 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s3, culturing lactobacillus buchneri culture medium: adopting an MRS culture medium to culture lactobacillus buchneri, wherein the MRS culture medium comprises the following components in parts by weight: 18 parts of glucose, 9 parts of beef extract, 9 parts of peptone, 4 parts of yeast extract, 4 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s4, culture in Hansenula polymorpha culture medium: adopting an YPD culture medium, wherein the YPD culture medium comprises the following components in parts by weight: 19 parts of glucose, 9 parts of peptone, 9 parts of yeast extract and 1000 parts of water to volume;
s5, fermentation and metabolism: lactobacillus reuteri, Lactobacillus buchneri and Hansenula are inoculated to tuber mustard for fermentation, and the fermentation is metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, so that nitrite is degraded and lactic acid is increased.
In one embodiment: and S1, when the vegetables are ventilated and drained, drying by using a warm air blower at the drying temperature of 60-75 ℃, so that the water content of the preserved szechuan pickle can be reduced in a short time, and the crispness of the preserved szechuan pickle is increased.
In one embodiment: the water content of the dried vegetables is not more than 1 percent, and the crispness of the preserved szechuan pickle is ensured.
In one embodiment: in S2, the culture time of the lactobacillus reuteri culture medium is 46h, and the temperature is 32 ℃.
In one embodiment: in S3, the culture medium of Lactobacillus buchneri was incubated for 30h at 32 ℃.
In one embodiment: in S4, the culture time of the Hansenula polymorpha culture medium is 36h, and the temperature is 30 ℃.
In one embodiment: the DNA concentration of Lactobacillus reuteri, Lactobacillus buchneri and Hansenula in S2-S4 was determined by ultraviolett spectrophotometer and amplified by PCR.
In one embodiment: in S5, the mass fraction of the lactobacillus reuteri inoculation amount is 1%, and the concentration of the lactobacillus reuteri bacterial liquid is 6 multiplied by 11.6-11.9 CFU/ml;
the mass fraction of the lactobacillus buchneri inoculation amount is 1 percent, and the concentration of the lactobacillus buchneri bacterial liquid is 6 multiplied by 10.5-10.8 CFU/ml;
the mass fraction of the Hansenula polymorpha inoculation amount is 1 percent, and the concentration of the Hansenula polymorpha liquid is 6 multiplied by 10.9-11.3 CFU/ml.
Example two
As shown in figure 1, the embodiment of the invention provides a metabolic method with high fermentation rate of low-salt microorganisms for producing hot pickled mustard tuber, which comprises the following steps:
s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way;
s2, culturing lactobacillus reuteri culture medium: adopting an MRS culture medium to culture lactobacillus reuteri, wherein the MRS culture medium comprises the following components in parts by weight: 20 parts of glucose, 10 parts of beef extract, 10 parts of peptone, 5 parts of yeast extract, 5 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.58 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s3, culturing lactobacillus buchneri culture medium: adopting an MRS culture medium to culture lactobacillus buchneri, wherein the MRS culture medium comprises the following components in parts by weight: 20 parts of glucose, 10 parts of beef extract, 10 parts of peptone, 5 parts of yeast extract, 5 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.58 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s4, culture in Hansenula polymorpha culture medium: adopting an YPD culture medium, wherein the YPD culture medium comprises the following components in parts by weight: 20 parts of glucose, 10 parts of peptone, 10 parts of yeast extract and 1000 parts of water to volume;
s5, fermentation and metabolism: lactobacillus reuteri, Lactobacillus buchneri and Hansenula are inoculated to tuber mustard for fermentation, and the fermentation is metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, so that nitrite is degraded and lactic acid is increased.
In one embodiment: and in S1, drying the vegetables by using a warm air blower at the drying temperature of 68 ℃ when the moisture in the vegetables is drained in a ventilating way.
In one embodiment: the water content of the dried vegetables is not more than 1%.
In one embodiment: in S2, the culture time of the lactobacillus reuteri culture medium is 46-48h, and the temperature is 34 ℃.
In one embodiment: in S3, the culture medium of Lactobacillus buchneri is cultured for 30-42h at 34 ℃.
In one embodiment: in S4, the culture time of the Hansenula polymorpha culture medium is 36-40h, and the temperature is 34 ℃.
In one embodiment: the DNA concentration of Lactobacillus reuteri, Lactobacillus buchneri and Hansenula in S2-S4 was determined by ultraviolett spectrophotometer and amplified by PCR.
In one embodiment: in S5, the mass fraction of the lactobacillus reuteri inoculation amount is 1.8%, and the concentration of the lactobacillus reuteri liquid is 6 multiplied by 11.6-11.9 CFU/ml;
the mass fraction of the lactobacillus buchneri inoculation amount is 1.8%, and the concentration of lactobacillus buchneri bacterial liquid is 6 multiplied by 10.5-10.8 CFU/ml;
the mass fraction of the Hansenula polymorpha inoculation amount is 1.8%, and the concentration of the Hansenula polymorpha liquid is 6 multiplied by 10.9-11.3 CFU/ml.
EXAMPLE III
As shown in figure 1, the embodiment of the invention provides a metabolic method with high fermentation rate of low-salt microorganisms for producing hot pickled mustard tuber, which comprises the following steps:
s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way;
s2, culturing lactobacillus reuteri culture medium: adopting an MRS culture medium to culture lactobacillus reuteri, wherein the MRS culture medium comprises the following components in parts by weight: 22 parts of glucose, 11 parts of beef extract, 11 parts of peptone, 6 parts of yeast extract, 6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s3, culturing lactobacillus buchneri culture medium: adopting an MRS culture medium to culture lactobacillus buchneri, wherein the MRS culture medium comprises the following components in parts by weight: 22 parts of glucose, 11 parts of beef extract, 11 parts of peptone, 6 parts of yeast extract, 6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s4, culture in Hansenula polymorpha culture medium: adopting an YPD culture medium, wherein the YPD culture medium comprises the following components in parts by weight: 21 parts of glucose, 11 parts of peptone, 11 parts of yeast extract and 1000 parts of water to volume;
s5, fermentation and metabolism: lactobacillus reuteri, Lactobacillus buchneri and Hansenula are inoculated to tuber mustard for fermentation, and the fermentation is metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, so that nitrite is degraded and lactic acid is increased.
In one embodiment: and S1, when the vegetables are ventilated and drained, drying by using a warm air blower at the drying temperature of 60-75 ℃, so that the water content of the preserved szechuan pickle can be reduced in a short time, and the crispness of the preserved szechuan pickle is increased.
In one embodiment: the water content of the dried vegetables is not more than 1 percent, and the crispness of the preserved szechuan pickle is ensured.
In one embodiment: in S2, the culture time of the lactobacillus reuteri culture medium is 48h, and the temperature is 36 ℃.
In one embodiment: in S3, the culture medium of Lactobacillus buchneri was cultured for 42h at 36 ℃.
In one embodiment: in S4, the culture time of the Hansenula polymorpha culture medium is 40h, and the temperature is 36 ℃.
In one embodiment: the DNA concentration of Lactobacillus reuteri, Lactobacillus buchneri and Hansenula in S2-S4 was determined by ultraviolett spectrophotometer and amplified by PCR.
In one embodiment: in S5, the mass fraction of the lactobacillus reuteri inoculation amount is 2.5%, and the concentration of the lactobacillus reuteri liquid is 6 multiplied by 11.6-11.9 CFU/ml;
the mass fraction of the lactobacillus buchneri inoculation amount is 2.5%, and the concentration of the lactobacillus buchneri bacterial liquid is 6 multiplied by 10.5-10.8 CFU/ml;
the mass fraction of the Hansenula polymorpha inoculation amount is 2.5%, and the concentration of the Hansenula polymorpha liquid is 6 multiplied by 10.9-11.3 CFU/ml.
Comparative example 1
The fermentation metabolism of the preserved szechuan pickle is carried out by adopting the existing fermentation liquor:
cleaning vegetables, drying with hot air, adding 2% of saline water and lactobacillus powder, and fermenting at 34 deg.C for 6 days and 18 h.
The produced preserved szechuan pickle has crisp taste.
Comparative example No. two
The method of the invention is adopted to carry out fermentation and metabolism on the preserved szechuan pickle:
cleaning vegetables, drying with natural wind, adding 2% of saline water and lactobacillus powder, and fermenting at 34 deg.C for 4 days and 9 h.
The produced preserved szechuan pickle has clear and crisp taste.
Experimental example 1
The method is adopted to ferment and metabolize the preserved szechuan pickle to clean the vegetables, dry the vegetables by natural wind, add 2 percent of saline water and lactobacillus powder by mass fraction, ferment at the constant temperature of 34 ℃ for 4 days and 8 hours.
The produced preserved szechuan pickle has clear and crisp taste.
Experimental example two
2ml of the culture medium of lactobacillus reuteri cultured for 30 hours is adopted, 88.7mg/L of nitrososilkworm can be degraded, and the culture medium has denitrification capability.
2ml of the culture medium of lactobacillus reuteri cultured for 38 hours is adopted, 92.6mg/L of nitrososilkworm can be degraded, and the culture medium has good denitrification capability.
By adopting the lactobacillus reuteri culture medium cultured for 46h, 2ml of the lactobacillus reuteri culture medium can degrade 126.3mg/L nitroso silkworm, and has strong denitrification capability.
2ml of the culture medium of lactobacillus reuteri cultured for 50 hours is adopted, 125.7mg/L of nitrososilkworm can be degraded, and the culture medium has strong denitrification capability.
The lactobacillus reuteri culture medium cultured for 48 hours is adopted, 2ml of the lactobacillus reuteri culture medium is taken, 131.3mg/L of nitrososilkworm can be degraded, and the denitrifying capability is strong.
The optimal culture time of the lactobacillus reuteri culture medium is 46-48 h.
The invention is in operation: the lactobacillus reuteri cultured by the MRS culture medium is metabolized to generate beta-galactosidase which is degraded with nitroso silkworm, so that the lactobacillus reuteri has strong denitrification capability, the nitrite content is reduced, and the protection effect on human bodies is improved;
by adopting the lactobacillus buchneri cultured by the MRS culture medium, a large amount of lactic acid is increased, the lactic acid generation speed in the fermentation process of the preserved szechuan pickle is improved, the fermentation time is shortened, the fermentation efficiency is improved, and the production cost is greatly reduced;
by adopting the hamm yeast cultured by the YPD culture medium, the lactic acid generation speed is increased, the fermentation efficiency is improved again, and the production cost is reduced.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive various changes or substitutions within the technical scope of the present invention, and these should be covered by the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. A low-salt microorganism high-fermentation-rate metabolism method for producing hot pickled mustard tuber is characterized by comprising the following steps:
s1, preprocessing preserved szechuan pickle: cleaning vegetables, removing withered leaves, and draining moisture in the vegetables in a ventilating way;
s2, culturing lactobacillus reuteri culture medium: adopting an MRS culture medium to culture lactobacillus reuteri, wherein the MRS culture medium comprises the following components in parts by weight: 18-22 parts of glucose, 9-11 parts of beef extract, 9-11 parts of peptone, 4-6 parts of yeast extract, 4-6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57-0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s3, culturing lactobacillus buchneri culture medium: adopting an MRS culture medium to culture lactobacillus buchneri, wherein the MRS culture medium comprises the following components in parts by weight: 18-22 parts of glucose, 9-11 parts of beef extract, 9-11 parts of peptone, 4-6 parts of yeast extract, 4-6 parts of sodium acetate, 2 parts of dipotassium hydrogen phosphate, 2 parts of diammonium hydrogen citrate, 0.57-0.59 part of magnesium sulfate, 0.25 part of manganese sulfate, 80-1 part of tween and 1000 parts of water for constant volume;
s4, culture in Hansenula polymorpha culture medium: adopting an YPD culture medium, wherein the YPD culture medium comprises the following components in parts by weight: 19-21 parts of glucose, 9-11 parts of peptone, 9-11 parts of yeast extract and 1000 parts of water to volume;
s5, fermentation and metabolism: lactobacillus reuteri, Lactobacillus buchneri and Hansenula are inoculated to tuber mustard for fermentation, and the fermentation is metabolized to generate beta-galactosidase, acids, esters, alcohols, aromatic compounds and acetal compounds, so that nitrite is degraded and lactic acid is increased.
2. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: and in the step S1, when the moisture in the vegetables is drained in a ventilating way, drying the vegetables by adopting a warm air blower, wherein the drying temperature is 60-75 ℃.
3. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 2, wherein: the moisture content of the dried vegetables is not more than 1%.
4. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: in the S2, the culture time of the lactobacillus reuteri culture medium is 46-48h, and the temperature is 32-36 ℃.
5. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: in the S3, the culture time of the lactobacillus buchneri culture medium is 30-42h, and the temperature is 32-36 ℃.
6. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: in the S4, the culture time of the Hansenula polymorpha culture medium is 36-40h, and the temperature is 30-36 ℃.
7. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: and (3) carrying out concentration measurement on DNA of the lactobacillus reuteri, the lactobacillus buchneri and the hansenula in the S2-S4 by using an ultramicro ultraviolet spectrophotometer, and carrying out PCR amplification.
8. The metabolic method with high fermentation rate of low-salt microorganisms for mustard tuber production according to claim 1, wherein: in the S5, the mass fraction of the lactobacillus reuteri inoculation amount is 1-2.5%, and the concentration of the lactobacillus reuteri bacterial liquid is 6 multiplied by 11.6-11.9 CFU/ml;
the mass fraction of the lactobacillus buchneri inoculation amount is 1-2.5%, and the concentration of the lactobacillus buchneri bacterial liquid is 6 multiplied by 10.5-10.8 CFU/ml;
the mass fraction of the Hansenula polymorpha inoculation amount is 1-2.5%, and the concentration of the Hansenula polymorpha liquid is 6 multiplied by 10.9-11.3 CFU/ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111175745.8A CN113729192A (en) | 2021-10-09 | 2021-10-09 | Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111175745.8A CN113729192A (en) | 2021-10-09 | 2021-10-09 | Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113729192A true CN113729192A (en) | 2021-12-03 |
Family
ID=78726137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111175745.8A Pending CN113729192A (en) | 2021-10-09 | 2021-10-09 | Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113729192A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN109288001A (en) * | 2018-10-23 | 2019-02-01 | 四川理工学院 | A kind of less salt hot pickled mustard tuber production technology and the hot pickled mustard tuber using technique production |
| CN111329019A (en) * | 2020-04-07 | 2020-06-26 | 佳木斯大学 | Preparation method of honey-flavored instant pickled Chinese cabbage |
-
2021
- 2021-10-09 CN CN202111175745.8A patent/CN113729192A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960663A (en) * | 2012-11-19 | 2013-03-13 | 陕西科技大学 | Method for making serofluid dish |
| CN104543896A (en) * | 2015-01-29 | 2015-04-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for fermenting flavor pickled green vegetable |
| CN105995785A (en) * | 2016-06-30 | 2016-10-12 | 南昌大学 | Method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria |
| CN109288001A (en) * | 2018-10-23 | 2019-02-01 | 四川理工学院 | A kind of less salt hot pickled mustard tuber production technology and the hot pickled mustard tuber using technique production |
| CN111329019A (en) * | 2020-04-07 | 2020-06-26 | 佳木斯大学 | Preparation method of honey-flavored instant pickled Chinese cabbage |
Non-Patent Citations (2)
| Title |
|---|
| 刘玉等: "降解亚硝酸盐乳酸菌的筛选及其在发酵鱼糜中的初步应用", 中国酿造, vol. 38, no. 2, pages 66 - 72 * |
| 袁乐梅等: "低盐榨菜混菌强化发酵工艺研究", 中国调味品, vol. 44, no. 9, pages 65 - 71 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ramachandran et al. | Gluconic acid: properties, applications and microbial production. | |
| Coban | Organic acids as antimicrobial food agents: applications and microbial productions | |
| CN101744316B (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| Müller | Bacterial fermentation | |
| CN106434264B (en) | Method for strengthening solid state fermentation of traditional vinegar by using mixed microbial inoculum and application thereof | |
| Eikmeier et al. | Production of citric acid with immobilized Aspergillus niger | |
| CN108077847A (en) | A kind of method for being segmented low-temperature salting sauerkraut | |
| CN105285700A (en) | Biologic modifying method of bran for producing whole wheat flour | |
| CN101317646A (en) | Straight throw type leaven of sauerkraut | |
| CN104585686A (en) | Low-salt half-dry state fermentation method for pickled vegetables | |
| CN111662860A (en) | Method for improving survival rate of tetragenococcus halophilus under extreme conditions | |
| Ramachandran et al. | Gluconic acid | |
| CN103829193A (en) | Preparation method of fermented lotus sprout rich in active small peptides | |
| Van Der Walt | Kaffircorn malting and brewing studies. II.—Studies on the microbiology of Kaffir beer | |
| CN110004090B (en) | Leuconostoc mesenteroides and application thereof in pickled vegetable fermentation | |
| Singh et al. | Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains | |
| CN113729192A (en) | Metabolism method of low-salt microorganism with high fermentation rate for producing hot pickled mustard tuber | |
| CN108795892B (en) | Method for preparing, separating and purifying glucose oxidase | |
| CN109679944B (en) | Breeding method of high-yield bacteriocin lactobacillus and application thereof | |
| CN109805294B (en) | Preparation method and application of microbial fermentation source flavor supplement | |
| Ramachandra et al. | Production of citric acid in basal coffee husk medium by Aspergillus niger under solid state fermentation | |
| Medina | Fermentation Technology | |
| CN103099162B (en) | Making method of L-lactic acid pickled vegetable | |
| Chavasit et al. | Evaluation of fermentative bacteria in a model low salt cucumber juice brine | |
| Amoa-Awua et al. | The role of microorganisms in the fermentation of Agbelima cassava dough |
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 |