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Method for fermenting bean dregs by mixed strains

A technology of fermenting bean dregs and mixed strains, which is applied in the field of microbial fermentation and bioengineering, can solve the problems of bad flavor and taste, insufficient nutrients, etc., and achieve the goal of increasing the comprehensive utilization rate, improving the utilization rate, and improving the antioxidant capacity in vitro Effect

Pending Publication Date: 2020-04-10
SOUTH CHINA AGRI UNIV
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Problems solved by technology

[0005] However, single microbial fermented bean dregs often have problems such as insufficient nutrients, bad flavor and taste, etc.

Method used

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Examples

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Embodiment 1

[0023] A method for fermenting bean dregs with mixed strains, comprising the following steps:

[0024] Preparation of raw materials: take fresh bean dregs and add water until the moisture content of bean dregs is 82%, sterilize at 120-122°C for 15-25 minutes, and set aside;

[0025] Strain inoculation: inoculate Transeudium racemosa and Transverse coliformis on PDA solid medium respectively, culture at 27-31°C for 2-5 days to obtain mold spore suspension, and set aside; Geotrichum candidum ( G. candidum GDMCC60675) was inoculated on PDA liquid medium, cultured at 27-31°C, 100-180rmp / min for 2-5d, and the yeast turbid liquid was obtained for use; Lactococcus lactis KF-20 ( Lac . lactis GDMCC60116), Bacillus subtilis were inoculated on MRS and LB liquid medium, cultured at 35-39°C for 1-3 days, and Lactococcus lactis KF-20 ( Lac . lactis GDMCC60116), Bacillus subtilis turbid liquid, spare;

[0026] Production of fermented bean dregs: Mix the suspensions of the above fi...

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Abstract

The invention discloses a method for fermenting bean dregs by mixed strains. The preparation method comprises the steps of before fermentation, adding water into fresh raw bean dregs, sterilizing, andinoculating five different strains, namely lactococcus lactis KF-20, bacillus subtilis, geotrichum candidum, aureobasidium pullulans and aureobasidium pullulans, into cooled and sterilized bean dregs. The method is simple in condition, does not need to add extra carbon and nitrogen sources and minerals, is simple to operate, is a suggested strategy for improving the nutritional value of bean dregs by utilizing microorganisms, does not add other organic matters in the fermentation process, reduces the possible pollution to the environment, and saves the economic cost. Through measurement, thenutritional value of the fermented bean dregs is improved, and meanwhile, the total phenol content is up to 144.56 mg / GAE 10g. The method has an important significance in improving the nutritional value of the bean dregs by fermenting the bean dregs through mixed bacteria, and a theoretical basis is provided for directly fermenting the bean dregs through microorganisms.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and bioengineering, and in particular relates to a method and application for fermenting bean dregs with mixed strains. Background technique [0002] Okara is the main by-product of soybean food processing products, and its nutritional components are similar to soybeans. In the dry matter of bean dregs, dietary fiber accounts for about 50%, protein accounts for about 25%, and fat accounts for about 10%. The bean dregs also contain essential amino acids, minerals and vitamins. [0003] Tens of millions of tons of bean dregs are produced in our country every year. Because the moisture content of fresh bean dregs is as high as about 80%, it is easy to spoil and deteriorate, and the cost of drying treatment is high, which is not conducive to storage and transportation, and the high cellulose content in bean dregs leads to its taste. It is rough and has a strong beany smell, and it is d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/12A23K10/37
CPCA23K10/12A23K10/37A23V2400/231Y02P60/87
Inventor 廖振林肖雅晴毛欣欣李倩滢王洁方祥钟青萍
Owner SOUTH CHINA AGRI UNIV
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