Preparation method of composite microbial starter culture and application thereof

Abstract

The invention discloses a preparation method of a composite microbial starter culture and application thereof. The method is characterized by comprising the following steps: separating out lactobacillus plantarum, lactobacillus sake, lactococcus lactis and leuconostoc mesenteroides from a fermentation liquor of natural fermentation sauerkraut, producing strains by taking dabaryomyces hansenii as a leavening agent; independently producing the leavening agent, so that the viable count is greater than or equal to 10<9> per ml, and then respectively preparing freeze drying powder from different strains; evenly mixing according to the mass ratio of the lactobacillus plantarum to the lactobacillus sake to the lactococcus lactis to the leuconostoc mesenteroides to the dabaryomyces hansenii being (2-3):(2-3):(1-2):(1-2):(1-2), so as to prepare the composite microbial starter culture. The composite microbial starter culture is applied to a fermented vegetable product, so that growth of infectious microbes and harmful bacteria can be avoided, the quality of the fermented vegetable product can be improved, meanwhile, compared with a single strain starter culture, more flavor substances can be generated by adopting the composite microbial starter culture of the saccharomycetes and the lactic acid bacteria, the flavor is closer to the traditional natural fermented vegetable products, and production controllability and modern production are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of a composite microbial starter and its application in fermented vegetable products. Background technique [0002] Naturally fermented vegetable products are formed by marinating fresh Chinese cabbage, white radish, cucumber, mustard greens, etc. in a container for a period of time with salt water. Due to the fermentation of microorganisms, it produces a unique flavor and taste, and it is still loved by the majority of residents in the northern region. [0003] Although natural fermented vegetable products still occupy the mainstream of the consumption of fermented vegetable products at present, due to the long fermentation production cycle, unstable product quality, easy changes in the activity and proportion of fermented strains, and the safety of products cannot be guaranteed, it is urgent It needs to strengthen its modern industrial production. Contents o...

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Problems solved by technology

[0003] Although natural fermented vegetable products still occupy the mainstream of the consumption of fermented vegetable products at present, due to the long fermentation production cycle, unstable product quality, easy changes in the activity and proportion of fermented strains, and the safety of products cannot be guaranteed, it is urgent need to strengthen its modern industrial production