A preparation method and application of a composition for strengthening watercress post-fermentation bacteria

A technology for fermentation inoculum and watercress, which is applied in the field of preparation of fermented inoculum composition after strengthening watercress, can solve problems such as hidden dangers of food safety, production of musty odor, etc., and achieve the effects of reducing content and improving food safety.

Active Publication Date: 2019-09-03
四川省郫筒酱园有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the production of Pixian Douban in the post-fermentation stage is in an open environment, there are still a large number of environmental microorganisms participating in the fermentation process during the post-fermentation period of "sun-exposed and night-dew" for at least half a year to more than two years, which not only determines the quality of Pixian Douban The unique composition and flavor characteristics also have huge food safety risks, such as Mucor and Penicillium will produce musty odor, toxin-producing Aspergillus flavus and some Aspergillus parasiticus may also produce aflatoxin B 1 , causing major food safety hazards

Method used

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  • A preparation method and application of a composition for strengthening watercress post-fermentation bacteria

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Effect test

Embodiment 1

[0017] A preparation method for strengthening watercress post-fermentation inoculum composition, characterized in that, said inoculum composition includes saccharomyces, aspergillus oryzae inoculum and Gesporum coelomyces agent, and the preparation method is as follows:

[0018] Preparation of yeast agent: Pichia anomaly and Torulopsis globosa in the logarithmic growth phase were cultured at 5 ° Be' wort at 30 ° C for 3 days at 3-5% (v / v) inoculum, and then in the fermentation broth Add 6% of porous starch, 3% of sucrose and 1% of glycerin, freeze and vacuum dry at a temperature of -40°C to -45°C, and freeze-dry for 24-48 hours to obtain a yeast agent;

[0019] The preparation of aspergillus oryzae inoculant: the aspergillus oryzae in logarithmic growth phase is cultivated 2-5 days at 6~7 ° of Bé rice koji juice, 28-30 ℃ by 3-5% (v / v) inoculum, makes rice koji When the juice appears slightly yellow, after the cultivation is completed, add porous starch, 8% sucrose and 1% glyce...

Embodiment 2

[0023] An application method for strengthening the post-fermentation microbial composition of watercress in watercress post-fermentation. During the post-fermentation of watercress, when the fermentation reaches 15-30 days, the Aspergillus oryzae inoculum is added according to the mass ratio of 0.2:10000 and mixed evenly for fermentation. When the fermentation reaches 30-60 days, add the yeast agent according to the mass ratio of 0.1:10000 and mix evenly. When the fermentation reaches more than 90 days, add the fermented Gesperia columella according to the mass ratio of 0.05:10000.

Embodiment 3

[0025] Inoculum composition of the present invention is effective against aflatoxin B in watercress post-fermentation 1 Impact.

[0026] (1) Sample collection

[0027] Add Pichia anomala CICC 1332, Pleospora sp. BNCC179839, Torulopsis globosa BNCC176445 and Aspergillus oryzae ATCC 41416 alone or in combination, totaling 40 batches Post-fermentation of Pixian Douban samples, 5 parallel experiments were done for each addition. (See table below for results)

[0028] (2) Instruments and reagents

[0029] Instruments: 90mm mortar (Tangshan Kaiping Shengxing Chemical Porcelain Factory); constant temperature culture oscillator (Shanghai Zhicheng Analytical Instrument Manufacturing Co., Ltd.); vortex oscillator (Germany IRM company); microplate reader (US Bio-Rad company) ; Constant temperature water bath (Jintan Fuhua Instrument Equipment Company).

[0030] Reagents: methanol, n-hexane, chloroform (all of analytical grade, Chengdu Kelong Chemical Reagent Factory), aflatoxin B1 (...

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Abstract

The invention relates to the field of bioengineering, and relates to a preparation method and application of an inoculum composition for strengthening watercress post-fermentation. The inoculant composition includes yeast inoculum, aspergillus oryzae inoculum and Gesporum coelomyces inoculum, which are prepared separately The three bacterial agents are then mixed with the post-fermented watercress in proportion for the post-fermentation of the watercress. The invention provides a preparation method of the bacterial agent composition, the overall process is suitable for industrial continuous production, comprehensively utilizes the by-product of Pixian watercress production (pepper bellflower), the production cycle can be saved for 6 months, the amino nitrogen is increased by 20%, and the volatility is high. Fragrance components increased by more than 3 times (total ester, total acid and total aldehyde content), in aflatoxin B 1 The peak produced (fermentation 30-60 days) was inserted into the yeast agent, which strengthened the process of ester production and aroma production, competitively inhibited the metabolism of toxin-producing Aspergillus flavus and some Aspergillus parasitica, and reduced the content of aflatoxin B1. Aspergillus toxin B 1 Less than 0.5ppm improves food safety.

Description

technical field [0001] The invention relates to the field of bioengineering, and relates to a preparation method and application of a composition for strengthening watercress post-fermentation bacterial agents. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It can be called the soul of Sichuan cuisine. By the end of 2015, the brand value of "Pixian Douban" had reached 60.716 billion yuan, ranking first in the country as "processed food geographical indication products". In most countries and regions, foreign exchange earning exceeds 40 million US dollars. [0003] The production of Pixian Douban includes two stages of pre-fermentation and post-ripening f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12N1/14A23L11/00C12R1/84C12R1/645C12R1/88C12R1/69A23L11/50
CPCC12N1/14C12N1/16
Inventor 张良徐炜桢赵红宇李玉锋杨国华岳鹏杨帆
Owner 四川省郫筒酱园有限责任公司
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