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The method of using lactic acid bacteria to improve the health function of cabbage

A technology of snail vegetables and lactic acid bacteria, which is applied in the direction of microorganism-based methods, lactobacilli, and the functions of food ingredients, can solve problems such as unseen technical reports, and achieve the effects of avoiding side effects, rich products, and clear fermentation conditions

Active Publication Date: 2022-07-29
ZHEJIANG GONGSHANG UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the in-depth research on lactic acid bacteria, more and more lactic acid bacteria have been found to have the ability to synthesize folic acid, but there are no relevant technical reports on the application of folic acid-rich lactic acid bacteria to ferment kimchi

Method used

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  • The method of using lactic acid bacteria to improve the health function of cabbage
  • The method of using lactic acid bacteria to improve the health function of cabbage
  • The method of using lactic acid bacteria to improve the health function of cabbage

Examples

Experimental program
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Effect test

Embodiment 1

[0057] Example 1: Preparation of direct-throwing fermented inoculum and spinach kimchi

[0058] (1), in the MRS liquid medium of Lactobacillus plantarum ZJ316 of one inoculation loop to 10mL, activate for 36 hours at 37 DEG C; then successively pass 2 times according to the above-mentioned method, then connect to the inoculum according to 3% (volume %) In a 500 mL large bottle of MRS liquid medium, after culturing at 37 °C for 24 h, the fermentation broth was centrifuged (4 °C, 10000 × g, 20 min), the supernatant was removed, the bacterial pellet was taken, and the bacteria were washed three times with 0.85% saline (4 °C, 8000×g, 10min) to obtain bacterial paste.

[0059] (2), the formula of protective agent is: 10% skim milk powder, 1.5% trehalose, 1% glycerol, 3.5% sorbitol, and the balance is water; 3.5g of sorbitol, dilute to 100ml with water to obtain a protective agent.

[0060] Mix the protective agent and the bacterial slurry in a ratio of 1:3 (w / v, i.e. 1g / 3ml) of b...

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Abstract

The invention discloses a method for using lactic acid bacteria to improve the healthy function of spinach, comprising the following steps: 1), configuring fermentation brine: adding salt, white granulated sugar and Lactobacillus plantarum ZJ316 bacterial agent into ultrapure water, and mixing to obtain fermentation Brine; Lactobacillus plantarum ZJ316 inoculum is prepared from Lactobacillus plantarum ZJ316 (Lactobacillus plantarum ZJ316) with deposit number CCTCC NO: M 208077; 2), using fermented brine to ferment the spinach. The spinach prepared by the invention has the functions of improving intestinal flora and supplementing folic acid.

Description

technical field [0001] The invention belongs to the technical field of food biotechnology, and in particular relates to a method for improving the healthy function of cabbage by using lactic acid bacteria. Background technique [0002] Capsules, also known as wormwood, capsula or manna, is an annual or perennial short-day herbaceous plant of the genus Stachys of the Lamiaceae family. It is widely distributed in Shandong, Jiangsu, Sichuan, Chongqing, Guizhou and other places in my country. The zucchini is light in taste, soft in cooked food, clean in color, beautiful in appearance, crisp and tender in taste and without fiber. It is a good ingredient for pickling kimchi. Each 1kg of spinach contains 55g of protein, 3g of fat, and 203g of carbohydrates. It is rich in minerals, vitamins, choline, oligosaccharides, etc., and contains almost no starch. Not only is it rich in nutrients, but also has extremely high medicinal value. [0003] The traditional fermenting process of sa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00A23L33/135C12N1/20C12N1/04C12R1/25
CPCA23L19/20A23L33/00A23L33/135C12N1/20C12N1/04A23V2002/00A23V2400/169A23V2200/3204A23V2200/30Y02A40/90
Inventor 郦萍顾青曾令州周青青
Owner ZHEJIANG GONGSHANG UNIVERSITY
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