CN106635925A - Compound microbial pickle fermenting agent based on microbial interaction screening and application of compound microbial pickle fermenting agent - Google Patents

Abstract

The invention belongs to the field of food, especially the technical field of kimchi fermentation in food, and specifically relates to a compound microbial kimchi starter based on microbial interaction screening and a preparation method thereof. The starter contains Lactobacillus plantarum , Lactobacillus brevis and Saccharomyces cerevisiae , the concentration of each strain is 10 ⁶ CFU/mL, and the volume ratio of these three strains is 1:1:1 mix. Compared with lactic acid bacteria fermented kimchi, this microbial starter has a much lower nitrite content in kimchi prepared by this method, which is safer; , the method adopts the native fermenting agent, and the microorganisms are more suitable for the fermentation of pickles.

Description

A compound microbial kimchi starter based on microbial interaction screening and its application

technical field

The invention belongs to the field of food, in particular to the technical field of kimchi fermentation in food, and specifically relates to a compound microbial kimchi starter based on microbial interaction screening and an application thereof.

Background technique

The instant kimchi popular in the west of my country is a kind of vegetable product obtained by natural fermentation of lactic acid bacteria in a certain salt concentration solution with various fresh vegetables as raw materials. Kimchi has a unique flavor and is not only a good accompaniment to meals, but also has the functions of stimulating appetite, improving intestinal environment, and promoting gastrointestinal health, and is widely loved by consumers. However, in the production process of kimchi, because the kimchi raw materials have not been sterilized and the spontaneous fermentation of microorganisms, a large number of microorganisms are still retained in the brine after the normal fermentation of kimchi is completed, and the growth and fermentation will continue during the storage of kimchi. , causing overcooking or spoilage of pickles, affecting the local flavor and edible safety of pickles.

In order to solve the problem of controlling the growth of spoilage microorganisms in industrial kimchi production and ensuring the quality and safety of products, Chinese researchers have studied many methods, including adding lactic acid bacteria for fermentation, and adding Lactobacillus plantarum for fermentation in the initial stage of kimchi fermentation. Yet this method can cause over-acidification of kimchi in the production process, and the local flavor of kimchi product is not good enough, far inferior to the kimchi fermented by the novel fermentation agent.

Contents of the invention

The purpose of the invention of this application is to address the safety and flavor problems faced by instant kimchi in our country, and propose a compound microbial kimchi starter based on microbial interaction screening. The nitrite content gives it rich material composition and enhances its flavor.

In order to achieve the above object, the concrete technical scheme of the present invention is:

A compound microbial pickle starter based on microbial interaction screening, the starter is a compound microbial starter, containing Lactobacillus plantarum, Lactobacillus brevis brevis and Saccharomyces cerevisiae in the starter, each bacterial species The concentration is 10 ⁶ CFU/mL, and the three strains are mixed in a volume ratio of 1:1:1.

The strain of Lactobacillus plantarum Lactobacilus plantarum was purchased from the Culture Collection Center of Sichuan Microbial Resources Platform, and its preservation number is SICC 1.1418.

The strain of Lactobacillus brevis Lactobacilus brevis was purchased from the Culture Collection Center of Sichuan Microbial Resources Platform, and its preservation number is SICC 1.1225.

The bacterial strain of Saccharomyces cerevisiae was purchased from Sichuan Provincial Microbial Resources Platform Culture Collection Center, and its preservation number is SICC 2.998

A kind of preparation method based on the compound microorganism kimchi starter of microbial interaction screening, comprises the following steps:

(1) Prepare Lactobacillus plantarum (SICC 1.1418) and Lactobacillus brevis (SICC1.1225) obtained from liquid culture by purchasing Lactobacillus plantarum strains, Lactobacillus brevis strains and Saccharomyces cerevisiae strains from the Culture Collection Center of Sichuan Microbial Resources Platform and Saccharomyces cerevisiae (SICC 2.998), and then carry out liquid culture, so that the concentration of each bacterial liquid reaches 10 ⁹ CFU/mL, and then carry out centrifugation separately to obtain the supernatant and precipitate respectively;

(2) Add 50 g/L trehalose to the precipitate in step (1) and pre-freeze at -40°C for 1 hour, then put it into a vacuum freeze dryer for freeze-drying for 20 hours at a temperature of 40°C, and prepare Obtain dry powder A (Lactobacillus plantarum powder), dry powder B (Lactobacillus brevis powder) and dry powder C (Saccharomyces cerevisiae powder);

(3) By mass, dry powder A, dry powder B and dry powder C are mixed and mixed in equal proportions;

(4) The mixed dry powder obtained in the step (3) is vacuum-packed to obtain the pickle fermenting agent.

The growth characteristics of Lactobacillus plantarum (SICC 1.1418), Lactobacillus brevis (SICC 1.1225) and Saccharomyces cerevisiae (SICC 2.998) are determined by the interaction of microorganisms; after the microorganisms are prepared into dry powder, due to the richness of live bacteria, endow the starter instant kimchi Fermented active lactic acid bacteria and flavor-forming precursor ingredients; safe to eat, better flavor.

The positive effect of the present invention is:

(1), compared with lactic acid bacteria agent fermented pickles, the nitrite content of pickles prepared by this method is far lower than the national standard, which is safer;

(2), compared with lactic acid bacteria agent fermented kimchi, the method prepares kimchi local flavor better;

(3), compared with lactic acid bacteria agent fermented pickles, this method adopts the fermented bacteria agent grown in the soil, and microorganism is more suitable for the fermentation of pickles.

Description of drawings

Fig. 1 is the column chart of comparative analysis of volatile component types in pickles;

Figure 2 is a histogram of percentage analysis of volatile components in pickles.

detailed description

In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail below in conjunction with specific embodiments, but it should not be understood that the scope of the above subject of the present invention is limited to the following examples.

Example 1:

Ready to buy Lactobacillus plantarum strains, Lactobacillus brevis strains and Saccharomyces cerevisiae strains from Sichuan Provincial Microbial Resource Platform Culture Collection Center to obtain Lactobacillus plantarum (SICC 1.1418), Lactobacillus brevis (SICC 1.1225) and Saccharomyces cerevisiae ( SICC 2.998), and then carry out liquid culture, so that the concentration of each bacterial solution reaches 10 ⁹ CFU/mL, and then perform centrifugation separately to obtain the supernatant and precipitate respectively; then add 50g/L trehalose to it respectively Pre-freeze at -40°C for 1 hour, then put it into a vacuum freeze dryer for freeze-drying for 20 hours, and obtain dry powder A, dry powder B and dry powder C after vacuum freeze-drying; mix dry powder A, B, and C in equal mass ratios A compound kimchi fermenting agent is obtained, and the concentration of each strain in the compound kimchi fermenting agent reaches 10 ⁶ CFU/mL. Then inoculate this complex microbial fermentation bacterial agent in 100mL kimchi simulated culture medium (with commercially available cabbage as raw material, vegetable water mass ratio is 1:2, breaks up, adding final concentration is the salt of 2wt%, it is steamed afterwards , continue to boil for 5-10min, place at room temperature and adopt 0.22 μm sterile filter membrane to filter to obtain Kimchi simulated medium), and co-cultivate under the salinity conditions of 2%, 5% and 8%, and pass through the fluorescence quantitative PCR instrument For analysis, monitoring frequency 0, 1, 3, 5, 7, 10d. The composite microbial fermenting bacterial agent in embodiment 1 is applied to the mensuration of volatile component in pickled vegetables, and under the same condition, measure the volatile component of single lactic acid bacteria strain being applied in pickled vegetables, specific analysis is shown in Table 1:

Table 1 Analysis of volatile components in kimchi

In the experiment, it was found that the kimchi fermented with three kinds of compound bacteria powder, Lactobacillus plantarum (SICC 1.1418), Lactobacillus brevis (SICC 1.1225) and Saccharomyces cerevisiae (SICC 2.998), fermented with pure lactic acid bacteria, the fermentation speed was fast, And the taste is better. The volatile components of kimchi fermented with different bacterial agents mainly contained sulfides, esters, acids, alcohols and ketones. Among them, there are 58 types of these five volatile substances in the pickles fermented by the new bacterial agent, accounting for 72.96%; there are few types of alkanes and other compounds and their proportions are also small. Compared with the pickles fermented with new bacterial agents, there are 39 kinds of these 5 volatile substances in the pickles fermented with lactic acid bacteria agents, accounting for 56.9%, which are fewer types and less in proportion; there are more types of alkanes and other compounds And the proportion is also larger. This shows that the kimchi fermented by the new fermentation agent is relatively rich in volatile components, and the flavor is better than that of the kimchi fermented by the lactic acid bacteria agent.

Example 2:

Adopt the condition identical with embodiment 1, measure under the same condition, the result analysis of different interactive strains:

Table 2 Microbial interaction scheme

Table 3 Analysis of microbial interaction results

It can be seen from the above table that in the experiment on the interaction between lactic acid bacteria and other microorganisms, it was found that after co-cultivation of Lactobacillus plantarum (SICC 1.1418) and Saccharomyces cerevisiae (SICC 2.998), Lactobacillus brevis (SICC 1.1225) and Saccharomyces cerevisiae (SICC 2.998), the lactic acid bacteria The peak value is higher than that of lactic acid bacteria inoculated alone, and the peak time is also faster than that of lactic acid bacteria inoculated alone.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention shall be included in the protection of the present invention. within range.

Claims (6)

1. a compound microbial pickle starter based on microbial interaction screening, characterized in that the starter is a compound microbial starter, containing Lactobacillus plantarum , Lactobacillus brevis and Saccharomyces cerevisiae in the starter, The concentration of each strain was 10 ⁶ CFU/mL. 2. The compound microbial pickled vegetable starter based on microbial interaction screening according to claim 1, characterized in that: the bacterial strain of the plant lactobacillus Lactobacillus plantarum was purchased from the Sichuan Provincial Microbial Resource Platform Strain Collection Center, and its preservation number for SICC 1.1418. 3. The compound microbial pickle starter based on microbial interaction screening according to claim 1, characterized in that: the bacterial strain of the Lactobacillus brevis is purchased from the Sichuan Provincial Microbial Resources Platform Strain Collection Center, and its preservation number for SICC 1.1225. 4. the compound microbial pickled vegetable starter based on microbial interaction screening according to claim 1, is characterized in that: the bacterial strain of described saccharomyces cerevisiae Saccharomyces cerevisiae is purchased in Sichuan Provincial Microbial Resources Platform Strain Collection Center, and its preservation number is SICC 2.998. 5. according to claim 1 to the preparation method of the compound microorganism kimchi starter that is screened based on microbial interaction according to any one claim in claim 4, it is characterized in that comprising the following steps: (1) Prepare to purchase Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae strains from the Culture Collection Center of Sichuan Microbial Resources Platform, take Lactobacillus plantarum, Lactobacillus brevis and Saccharomyces cerevisiae obtained from liquid culture, and then carry out liquid culture, Make the concentration of each bacterial solution reach 10 ⁹ CFU/mL, and then perform centrifugation separately to obtain the supernatant and precipitate respectively; (2) The precipitate in step (1) is added with a protective agent and freeze-dried to obtain dry powder A, dry powder B and dry powder C; (3) In terms of mass, mix and mix dry powder A, dry powder B and dry powder C in equal proportions; (4) Vacuum-packing the mixed dry powder obtained in step (3) to obtain a pickle fermenting agent. 6. according to the application of the compound microbial pickle starter based on microbial interaction screening according to any one of claims 1-4, characterized in that: the starter is used to prepare pickles.