CN117645936A - Compound microbial inoculum for puer tea fermentation and fermentation method - Google Patents
Compound microbial inoculum for puer tea fermentation and fermentation method Download PDFInfo
- Publication number
- CN117645936A CN117645936A CN202311781860.9A CN202311781860A CN117645936A CN 117645936 A CN117645936 A CN 117645936A CN 202311781860 A CN202311781860 A CN 202311781860A CN 117645936 A CN117645936 A CN 117645936A
- Authority
- CN
- China
- Prior art keywords
- tea
- puer
- fermentation
- microbial inoculum
- bacterial suspension
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 30
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 239000002068 microbial inoculum Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 16
- 241001122767 Theaceae Species 0.000 title claims description 93
- 230000001580 bacterial effect Effects 0.000 claims abstract description 41
- 239000000725 suspension Substances 0.000 claims abstract description 34
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- 241000588694 Erwinia amylovora Species 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000011161 development Methods 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 7
- 239000007787 solid Substances 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 78
- 241000894006 Bacteria Species 0.000 description 7
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 5
- 235000020339 pu-erh tea Nutrition 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a compound microbial inoculum for puer tea fermentation and a fermentation method thereof, wherein the compound microbial inoculum comprises the following components in parts by volume: 7-12 parts of saccharomyces cerevisiae bacterial suspension, 1 part of bacillus licheniformis bacterial suspension, 7-12 parts of lactobacillus plantarum bacterial suspension and 1-4 parts of bacillus amylovorus bacterial suspension. The invention adopts the microorganism strains with different temperature environments, different degradation and conversion functions and different species on the surfaces, which are resistant to the pile center, to prepare the compound microorganism microbial inoculum, the compound microbial inoculum can obviously shorten the fermentation period and improve the quality of the puer tea, and the tea soup of the puer ripe tea produced by fermenting the compound strain has fresh fragrance, mellow taste and rich hierarchy, not only makes up the defects of flat taste and unobvious fragrance of the traditional puer ripe tea, ensures that the quality of the puer ripe tea is obviously improved in fragrance, soup color and taste, and lays a solid foundation for the development of new puer tea products and the development of industries.
Description
Technical Field
The invention belongs to the technical field of applied microorganisms, and particularly relates to a compound microbial inoculum for fermentation of puer tea and a fermentation method.
Background
The Yunnan is the hometown of the puer tea, and as the historical traditional famous tea, the puer tea is a unique attractive healthy drink widely favored by consumers at home and abroad at present, and a great deal of researches prove that the puer tea has the effects of inhibiting bacteria, losing weight and reducing fat. The piling process is a key process for processing Pu 'er tea, namely under the synergistic effect of various enzymes secreted by microorganisms in the environment and under the high-temperature and high-humidity condition, amino acid, tea polyphenol, caffeine, crude fiber, protein, pectin and the like undergo a series of reactions such as oxidization, polymerization, condensation, degradation and the like to form substances with special aroma and taste, so that the unique flavor of Pu' er tea is formed, and the microorganisms play an important role in the process. As is known, the pile fermentation of puer tea is a high temperature environment, and under the condition that the pile temperature requirement cannot be lower than 40 ℃ and the highest temperature can reach 65 ℃, how does the microorganism act under different environment temperatures of pile? The puer tea has unique processing technology and technique, has a plurality of beneficial microorganisms to participate in the puer tea and plays a key role, thereby finally influencing the quality and the efficacy of the puer tea. In the field of Pu ' er tea research, especially from the microorganism perspective, how to screen beneficial dominant microorganisms from Pu ' er tea processing and apply the microorganisms to production to improve the quality of Pu ' er tea has important significance.
The prior art mainly comprises the steps of screening microorganisms, inoculating single microorganisms to ferment puer tea, and applying the technology of multi-strain synergistic effect to puer tea processing to shorten fermentation time and improve mouthfeel.
Disclosure of Invention
In order to overcome the problems in the background technology, the invention provides a compound microbial inoculum for fermentation of puer tea and a fermentation method.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
the compound microbial inoculum for the fermentation of puer tea comprises the following components in parts by volume: 7-12 parts of saccharomyces cerevisiae BNCC356372 bacterial suspension, 1 part of bacillus licheniformis BNCC336463 bacterial suspension, 7-12 parts of lactobacillus plantarum BNCC336421 bacterial suspension and 1-4 parts of bacillus amylovorus BNCC336387 bacterial suspension.
Further, the effective viable count of the bacterial suspension of the Saccharomyces cerevisiae BNCC356372, the Bacillus licheniformis BNCC336463, the Lactobacillus plantarum BNCC336421 and the Bacillus amylovorus BNCC336387 is more than or equal to 1 multiplied by 10 8 cfu/ml。
The invention also provides a method for fermenting puer tea by the compound microbial inoculum for puer tea fermentation, which comprises the following steps:
s1, inoculating the prepared compound microbial inoculum into a puer tea raw material to be fermented, uniformly spraying a microbial inoculum onto tea, wherein the inoculation amount is 28-35% of the volume of the tea;
s2, the inoculated tea leaves are subjected to pile fermentation, the temperature of a reactor core is controlled to be 35-45 ℃, the temperature of the surface of the reactor is controlled to be 25-30 ℃, and the moisture content is controlled to be 40% -50%;
s3, turning the reactor once every 5 days, uniformly mixing the reactor core tea and the reactor surface tea, and keeping the reactor core, the opposite temperature and the moisture content;
s4, after fermentation for 20-27 days, ditching is carried out on the tea pile, and ventilation drying is carried out.
Further, in the step S1, when the bacterial liquid is sprayed, the bacterial liquid is uniformly sprayed and the tea leaves are kept from caking.
Further, in the step S2, the tea leaves are piled into tea piles with the height of 1 meter, the length of 3-5 meters and the width of 3-5 meters during piling and fermentation.
The invention has the beneficial effects that: the invention applies the compound strain to the production of the puer tea, on one hand, the fermentation period can be obviously shortened to about 3-4 weeks, and on the other hand, the invention does have the effect of improving the quality of the puer tea, and the tea soup of the puer tea produced by fermenting the compound strain has fresh fragrance, mellow taste and rich layering, not only makes up the defects of mild taste and unobvious fragrance of the traditional puer tea, and obviously improves the quality of the puer tea in fragrance, soup color and taste. The invention provides an important application foundation for the development of new puer tea products and provides a new microbial resource for the development of puer tea industry.
Detailed Description
In order to make the objects, technical solutions and advantageous effects of the present invention more apparent, preferred embodiments of the present invention will be described in detail below to facilitate understanding by the skilled person.
The preparation method of the bacterial suspension in the invention comprises the following steps: inoculating activated Saccharomyces cerevisiae BNCC356372 into liquid YM culture medium, performing aerobic shaking culture at 30deg.C for 36 hr to obtain bacterial suspension; inoculating the activated bacillus licheniformis BNCC336463 into a liquid YPD culture medium, performing aerobic shake culture at 30 ℃ for 24 hours to prepare bacterial suspension; inoculating activated lactobacillus plantarum BNCC336421 to a liquid MRS culture medium, performing aerobic shaking culture at 37 ℃ for 36 hours to prepare bacterial suspension; inoculating the activated bacillus caldarius BNCC336387 to a liquid LB culture medium, performing aerobic shake culture at 30 ℃ for 24 hours, and preparing a bacterial suspension.
An embodiment I relates to a compound microbial inoculant for puer tea fermentation, which comprises the following components in parts by volume:7 parts of saccharomyces cerevisiae BNCC356372 bacterial suspension, 1 part of bacillus licheniformis BNCC336463 bacterial suspension, 7 parts of lactobacillus plantarum BNCC336421 bacterial suspension, 1 part of bacillus amylovorus BNCC336387 bacterial suspension, and 1X 10 viable bacteria number in saccharomyces cerevisiae BNCC356372, bacillus licheniformis BNCC336463, lactobacillus plantarum BNCC336421 and bacillus amylovorus BNCC336387 bacterial suspension 8 cfu/ml。
In the second embodiment, a compound microbial inoculant for fermenting puer tea comprises the following components in parts by volume: 9.5 parts of saccharomyces cerevisiae BNCC356372 bacterial suspension, 1 part of bacillus licheniformis BNCC336463 bacterial suspension, 9.5 parts of lactobacillus plantarum BNCC336421 bacterial suspension, 2.5 parts of bacillus amylovorus BNCC336387 bacterial suspension, and 1.7 multiplied by 10 of viable bacteria in the saccharomyces cerevisiae BNCC356372, bacillus licheniformis BNCC336463, lactobacillus plantarum BNCC336421 and bacillus amylovorus BNCC336387 bacterial suspension 8 cfu/ml。
In the third embodiment, the compound microbial inoculum for fermenting puer tea comprises the following components in parts by volume: 12 parts of saccharomyces cerevisiae BNCC356372 bacterial suspension, 1 part of bacillus licheniformis BNCC336463 bacterial suspension, 12 parts of lactobacillus plantarum BNCC336421 bacterial suspension, 4 parts of bacillus amylovorus BNCC336387 bacterial suspension, and the number of viable bacteria in the saccharomyces cerevisiae BNCC356372, bacillus licheniformis BNCC336463, lactobacillus plantarum BNCC336421 and bacillus amylovorus BNCC336387 bacterial suspension is 2.4X10 8 cfu/ml。
In a fourth embodiment, the method for fermenting puer tea by using the compound bacteria agent in the first embodiment comprises the following steps:
s1, inoculating the prepared compound microbial inoculum into a puer tea raw material to be fermented, uniformly spraying a microbial inoculum onto tea, wherein the inoculation amount is 28% of the volume of the tea; the bacterial liquid is sprayed uniformly and the tea leaves are kept from caking;
s2, piling and fermenting the inoculated tea leaves, wherein the tea leaves are piled into tea piles with the height of 1 meter, the length of 3 meters and the width of 3 meters during piling and fermentation, the temperature of a reactor core is controlled to be 35 ℃, the temperature of the surface of the reactor is 25 ℃, and the moisture content is 40% -50%;
s3, turning the reactor once every 5 days, uniformly mixing the reactor core tea and the reactor surface tea, and keeping the temperature and the moisture content of the reactor core and the reactor surface;
s4, after fermenting for 27 days, ditching is carried out on the tea pile, and ventilation drying is carried out, so that the puer tea is obtained.
In a fifth embodiment, the method for fermenting puer tea by using the compound bacteria agent in the second embodiment comprises the following steps:
s1, inoculating the prepared compound microbial inoculum into a puer tea raw material to be fermented, uniformly spraying a microbial inoculum onto tea, wherein the inoculation amount is 35% of the volume of the tea; the bacterial liquid is sprayed uniformly and the tea leaves are kept from caking.
S2, piling and fermenting the inoculated tea leaves, wherein the tea leaves are piled into tea piles with the height of 1 meter, the length of 5 meters and the width of 5 meters during piling and fermentation, the temperature of a reactor core is controlled to be 45 ℃, the temperature of the surface of the reactor is 30 ℃, and the moisture content is 40% -50%;
s3, turning the reactor once every 5 days, uniformly mixing the reactor core tea and the reactor surface tea, and keeping the temperature and the moisture content of the reactor core and the reactor surface;
s4, after fermenting for 20 days, ditching is carried out on the tea pile, and ventilation drying is carried out, so that the puer tea is obtained.
In a sixth embodiment, the method for fermenting puer tea using the compound bacteria agent of the third embodiment comprises the following steps:
s1, inoculating the prepared compound microbial inoculum into a puer tea raw material to be fermented, uniformly spraying a microbial inoculum onto tea, wherein the inoculation amount is 31% of the volume of the tea; the bacterial liquid is sprayed uniformly and the tea leaves are kept from caking.
S2, piling and fermenting the inoculated tea leaves, piling the tea leaves into tea piles with the height of 1 meter, the length of 4 meters and the width of 4 meters during piling and fermentation, controlling the temperature of a reactor core at 40 ℃, the temperature of the surface of the reactor at 27 ℃ and the moisture content at 40% -50%;
s3, turning the reactor once every 5 days, uniformly mixing the reactor core tea and the reactor surface tea, and keeping the temperature and the moisture content of the reactor core and the reactor surface;
s4, after fermenting for 23 days, ditching is carried out on the tea pile, and ventilation drying is carried out, so that the puer tea is obtained.
In a seventh embodiment, sensory evaluation was performed on the puer tea obtained in the first to third embodiments, and in comparative example 1, the puer tea obtained by fermentation using the conventional method was subjected to soup-making evaluation on tea samples according to GB/T23776-2018 "tea sensory evaluation method" and GB/T14487-2017, and the results were as follows:
finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (5)
1. A compound microbial inoculum for puer tea fermentation is characterized in that: the compound microbial inoculum comprises the following components in parts by volume: 7-12 parts of saccharomyces cerevisiae BNCC356372 bacterial suspension, 1 part of bacillus licheniformis BNCC336463 bacterial suspension, 7-12 parts of lactobacillus plantarum BNCC336421 bacterial suspension and 1-4 parts of bacillus amylovorus BNCC336387 bacterial suspension.
2. The compound microbial inoculant for puer tea fermentation according to claim 1, which is characterized in that: the effective viable count of the bacterial suspension of the Saccharomyces cerevisiae BNCC356372, the Bacillus licheniformis BNCC336463, the Lactobacillus plantarum BNCC336421 and the Bacillus amylovorus BNCC336387 is more than or equal to 1 multiplied by 10 8 cfu/ml。
3. A method for fermenting puer tea using a compound microbial inoculum for puer tea fermentation according to claim 1 or 2, comprising the steps of:
s1, inoculating the prepared compound microbial inoculum into a puer tea raw material to be fermented, uniformly spraying a microbial inoculum onto tea, wherein the inoculation amount is 28-35% of the volume of the tea;
s2, the inoculated tea leaves are subjected to pile fermentation, the temperature of a reactor core is controlled to be 35-45 ℃, the temperature of the surface of the reactor is controlled to be 25-30 ℃, and the moisture content is controlled to be 40% -50%;
s3, turning the reactor once every 5 days, uniformly mixing the reactor core tea and the reactor surface tea, and keeping the reactor core, the opposite temperature and the moisture content;
s4, after fermentation for 20-27 days, ditching is carried out on the tea pile, and ventilation drying is carried out.
4. A method according to claim 3, characterized in that: in the step S1, when the bacterial liquid is sprayed, the bacterial liquid is uniformly sprayed and the tea leaves are kept from caking.
5. A method according to claim 3, characterized in that: in the step S2, the tea leaves are piled into tea piles with the height of 1 meter, the length of 3-5 meters and the width of 3-5 meters during piling and fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311781860.9A CN117645936A (en) | 2023-12-22 | 2023-12-22 | Compound microbial inoculum for puer tea fermentation and fermentation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311781860.9A CN117645936A (en) | 2023-12-22 | 2023-12-22 | Compound microbial inoculum for puer tea fermentation and fermentation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117645936A true CN117645936A (en) | 2024-03-05 |
Family
ID=90049511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311781860.9A Pending CN117645936A (en) | 2023-12-22 | 2023-12-22 | Compound microbial inoculum for puer tea fermentation and fermentation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117645936A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550723A (en) * | 2010-12-24 | 2012-07-11 | 云南天士力帝泊洱生物茶集团有限公司 | Preparation of conventional Pu'er tea microbial colony seeds and application of microbial colony seeds in Pu'er tea fermentation |
| WO2017206146A1 (en) * | 2016-06-02 | 2017-12-07 | 勐海茶业有限责任公司 | Candida blankii strain and application thereof, and method for processing pu'er tea |
| CN109055247A (en) * | 2018-07-13 | 2018-12-21 | 云南中茶茶业有限公司 | The method of one saccharomycete strain and its ripe general tea of processing |
| CN115044485A (en) * | 2022-06-29 | 2022-09-13 | 云南省农业科学院茶叶研究所 | Pu' er tea fermentation starter and preparation method thereof |
-
2023
- 2023-12-22 CN CN202311781860.9A patent/CN117645936A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550723A (en) * | 2010-12-24 | 2012-07-11 | 云南天士力帝泊洱生物茶集团有限公司 | Preparation of conventional Pu'er tea microbial colony seeds and application of microbial colony seeds in Pu'er tea fermentation |
| WO2017206146A1 (en) * | 2016-06-02 | 2017-12-07 | 勐海茶业有限责任公司 | Candida blankii strain and application thereof, and method for processing pu'er tea |
| CN109055247A (en) * | 2018-07-13 | 2018-12-21 | 云南中茶茶业有限公司 | The method of one saccharomycete strain and its ripe general tea of processing |
| CN115044485A (en) * | 2022-06-29 | 2022-09-13 | 云南省农业科学院茶叶研究所 | Pu' er tea fermentation starter and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 郝彬秀;李颂;田海霞;马跃;刘海新;王春玲;: "普洱熟茶的发酵微生物研究进展", 食品研究与开发, vol. 39, no. 08, 20 April 2018 (2018-04-20), pages 1 * |
| 高晓余;严亮;赵艳;相宏宇;谢秋宏;: "微生物多样性与普洱茶品质关系研究进展", 广东农业科学, no. 22, 25 November 2014 (2014-11-25) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109055247A (en) | The method of one saccharomycete strain and its ripe general tea of processing | |
| CN106755119B (en) | Method for improving quality of tobacco sheets through compound microbial fermentation | |
| CN106350465B (en) | One lactobacillus plantarum and the application in tune acid highly acidity rice wine production | |
| CN106906106B (en) | Preparation method of esterified red yeast rice for brewing wine | |
| CN110760452B (en) | Lu's combined yeast and application thereof in soybean paste fermentation | |
| WO2017210815A1 (en) | Microbial strain and application thereof in production of pu'er tea | |
| CN109971689B (en) | Pediococcus pentosaceus ZF618 and application thereof | |
| CN113278554B (en) | Method for improving acid resistance of lactic acid bacteria by using mixed bacteria biological film | |
| CN114540231B (en) | Pediococcus acidilactici for promoting production of flavor substances in fermented food and application thereof | |
| CN109554318B (en) | Acetobacter gluconicum in black tea fungus and application thereof | |
| CN111961600B (en) | Solid-state fermentation aroma-producing yeast and application thereof | |
| CN113755385B (en) | Stenotrophomonas maltophilia and application thereof | |
| CN113717879B (en) | Lactobacillus plantarum ZF603 and application thereof | |
| CN109699766A (en) | The method for preparing fermented tea, the fermented tea prepared with this method and its application | |
| CN112094769A (en) | Acetobacter pasteurianus subspecies, microbial agent and application thereof | |
| CN111849813A (en) | Fermentation microbial inoculum for white sour soup and white sour soup prepared by using same | |
| CN117645936A (en) | Compound microbial inoculum for puer tea fermentation and fermentation method | |
| KR20080082945A (en) | Preparation of fermented garlic extract and composition containing the same | |
| KR102409571B1 (en) | Method of manufacturing sweet flag vinegar using the barley nuruk and the sweet flag vinegar manufactured thereby | |
| CN105647812B (en) | One plant of schizophyllum commune bacterial strain and its application in Pu'er tea production | |
| CN114058552A (en) | Sphingobacterium parvum for fermentation of soybean paste | |
| WO2017206146A1 (en) | Candida blankii strain and application thereof, and method for processing pu'er tea | |
| KR20120088282A (en) | Manufacturing method of rice Kefir by using Lactobacillus plantarum and Saccharomyces cerevisiae | |
| CN112931796A (en) | Ester-producing lactic acid bacteria and application thereof in sour meat production | |
| CN112167331A (en) | Biological fruit and vegetable preservative and preparation method thereof |
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 |