Lactobacillus brevis separated from traditional fermented food acidic gruel and application thereof

Abstract

The invention relates to lactobacillus brevis separated from traditional fermented food acidic gruel and an application thereof. The culture name is H20-c, the classification name is lactobacillus brevis, the collection department is the China General Microbiological Culture Collection Center (CGMCC), the collection umber is CGMCC No.11758, the collection date is November 30th, 2015, and the collection address is No.3, Courtyard 1, Beichen west Street, Chaoyang District, Beijing City. According to the lactobacillus brevis and the application, the screened lactobacillus brevis is subjected to artificial inoculation to simulate acidic gruel fermentation researching, and changes of the culture concentration, the pH, lactic acid and free amino acid of acidic gruel in the continuous 5-day fermentation process are detected. It is preliminarily proved that the lactobacillus brevis can serve as an original culture to guide fermentation of acidic gruel and can serve as a candidate culture for industrial production of acidic gruel.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to a strain of Lactobacillus brevis isolated from traditional fermented food porridge and its application. Background technique [0002] Traditional naturally fermented cereal foods are very common in Asia, where fermentation imparts unique organoleptic flavor and textural properties. In traditional fermented foods, the microbial flora is relatively stable and safe, and can be preserved for a long time without heat treatment. The raw materials for making sour porridge can be millet, millet, rice, corn grits, etc. Among them, millet is the most common raw material. Sour porridge with milled rice is the best food for refreshing and relieving heat in the windy and sandy areas along the Great Wall in the north. It is a very distinctive folk food custom in Fugu, Shanxi, Hequ, Inner Mongolia, and other places. In Hequ, Pianguan and other places in Shanxi, sour porridge is an essential food f...

AI Technical Summary

Problems solved by technology

This kind of production process leads to the formation of a unique microbial flora in the sour porridge, but the production of sour porridge family workshops often has unsanitary environments and high temperatures in daily life, which are very susceptible to bacterial contamination.

Today, as food safety is getting more and more attention, the rice sour porridge fermented in natural old soup can no longer meet the needs of modern people. The traditional production method will cause unstable vitality due to the continuous passage of microorganisms, and it is prone to bacterial contamination or symbiotic bacteria in the old soup. The unbalanced group will reduce the flavor and other quality properties of milled rice fermented sour porridge, thus limiting the commercial production of this traditional fermented food

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