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A kind of low-salt kimchi micro-ecological additive and preparation method thereof

An additive and micro-ecological technology, applied in the field of low-salt kimchi micro-ecological additives and its preparation, can solve the problems of long fermentation period of low-salt kimchi, hidden dangers of pathogenic bacteria, high nitrite content, etc., and achieve good thermal stability and Acid-base tolerance, improved safety, good stress resistance effect

Active Publication Date: 2020-12-29
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a low-salt pickle micro-ecological additive and its preparation method in view of the potential safety hazards of pathogenic bacteria in low-salt pickles and the problem that the nitrite content in low-salt pickles is higher than the national standard
The low-salt kimchi micro-ecological additive can solve the problems of low-salt kimchi that are blooming and sticky due to frequent vegetable changes, and make the fermentation cycle of low-salt kimchi longer under low temperature conditions

Method used

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  • A kind of low-salt kimchi micro-ecological additive and preparation method thereof
  • A kind of low-salt kimchi micro-ecological additive and preparation method thereof
  • A kind of low-salt kimchi micro-ecological additive and preparation method thereof

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Effect test

Embodiment 1

[0027] Screening and Identification of Bacteriostatic Lactobacillus Pentosus

[0028] Take 25mL of pickle water from the upper, middle and lower layers of the pickle altar, put it in 225mL sterilized normal saline, mix it evenly, and then use sterilized normal saline to carry out gradient dilution to 10 -6 100 μL of each dilution sample was spread on the MRS plate, and incubated at 37°C for 48h. Pick a single colony that is visible to the naked eye on the culture medium, streak it, purify it repeatedly until there are no other bacteria, record the status of different colonies, and use Gram staining for microscopic examination to observe its morphological characteristics. Numbered and stored in glycerol in a ‐80°C refrigerator, isolated and purified Lactobacillus pentosus.

[0029] Lactobacillus pentosus was inoculated into 100 mL of sterilized liquid culture solution with an inoculation amount of 2%, and cultured statically at 37° C. for 48 hours to obtain a seed solution. T...

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Abstract

The invention belongs to the field of food, in particular to the technical field of kimchi fermentation in food, and specifically relates to a low-salt kimchi microecological additive and a preparation method thereof. The low-salt kimchi micro-ecological additive includes the strain Lactobacillus pentosus, which is classified as Lactobacillus pentosus PCYSWX-5, and the strain was stored in the General Microorganism Center of China Microbiological Culture Collection Management Committee on July 15, 2016, and the preservation number is CGMCCNo.12793 . The micro-ecological additive prepared in the present invention can inhibit or kill common pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Enterobacter sakazakii, Listeria monocytogenes, Salmonella, and has no inhibitory effect on main fermentation bacteria , improve the safety of eating pickles; can strongly inhibit or kill the nitrate-reducing bacteria in low-salt pickles in the early stage of fermentation, so that the nitrite content in low-salt pickles is lower than the national standard.

Description

technical field [0001] The invention belongs to the field of food, in particular to the technical field of kimchi fermentation in food, and specifically relates to a low-salt kimchi microecological additive and a preparation method thereof. Background technique [0002] Kimchi is a kind of traditional fermented vegetable product, which spreads all over the country and has always been an indispensable side dish. However, due to the excessive intake of salt by the human body, the risk of suffering from high blood pressure, cardiovascular and cerebrovascular diseases and bone diseases will be increased, so the low-saltization process (salt content 0.5-3%) will be one of the important directions for the development of the traditional kimchi industry. However, pickles have low salinity and weak microbial inhibition ability. In the early stage of fermentation, bacteria on the surface of vegetables grow rapidly, and there is a potential safety hazard that the nitrite content exceed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P21/00A23L19/20C12R1/225
CPCC12N1/20C12P21/00C12N1/205C12R2001/225
Inventor 唐垚陈功张其圣李恒汪冬冬伍亚龙
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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