Combined microbial agent for fermenting food and application of combined microbial agent

Abstract

The invention discloses a combined microbial agent for fermenting food and application of the combined microbial agent, and belongs to the technical field of microorganisms. According to the invention, the composite fermentation inoculant suitable for the broad bean mash of the Pixian bean paste is designed, and pediococcus acidilactici, staphylococcus carnosus and candida variabilis are sequentially inoculated in equal proportion, so that the quantity of flavor compounds generated by fermentation of the Pixian bean paste can reach 63.1% of that of in-situ fermentation, and the types of the flavor compounds are relatively similar; and the level of amino acid nitrogen reaches 0.45 g / 100g, which is far higher than 0.3 g / 100g specified by GB 2718-2014.

Description

technical field [0001] The invention relates to a combined microbial agent for fermented food and its application, belonging to the technical field of microbes. Background technique [0002] For thousands of years, fermented foods have been an important part of dinner tables around the world. Fermented food participates in the assembly of gut microbiome by providing vitamins, minerals, calories and other nutrients, and converts substrates into bioactive or bioavailable end products, some of which have antihypertensive, antihypertensive, Anti-cancer, anti-inflammatory, anti-diabetic, anti-thrombotic and anti-atherosclerotic functions. However, most fermented foods are open fermentation, and an important feature of this fermentation method is that it is uncontrollable. This leads to many problems, such as the intrusion of environmental microorganisms during the fermentation process leading to the production of harmful compounds. The introduction of artificially constructed ...

AI Technical Summary

Problems solved by technology

However, Pixian Douban broad bean fermented grains are fermented by mixing koji with salt water. After mixing, most of the microorganisms contained in the koji cannot adapt to the high-salt environment

Therefore, during the fermentation process of Pixian Douban broad bean fermented grains, most of the microorganisms that directly affect the flavor come from environmental microorganisms, and environmental microorganisms are affected by various environmental factors, and the environmental microorganisms entering Pixian Douban broad bean fermented grains are unstable. It leads to the instability of the final fermented broad bean grains and is susceptible to harmful substances

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