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CN-121991780-A - Novel lactobacillus plantarum fortified yeast and application thereof in improving vinegar yeast quality

CN121991780ACN 121991780 ACN121991780 ACN 121991780ACN-121991780-A

Abstract

The invention discloses novel lactobacillus plantarum fortified koji and application thereof in improving the quality of vinegar koji. The invention provides a method for preparing lactobacillus plantarum reinforced yeast, which comprises the steps of (A1) mixing barley and peas, sterilizing to obtain a base material, (A2) inoculating lactobacillus plantarum into the base material, adding water, stirring to obtain a mixture, and (A3) preparing vinegar yeast by using the mixture, wherein the reinforced yeast is obtained when the moisture content of the yeast reaches 12-15% by mass, and the lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillusplantarum) 9600 ACCC 64531. Compared with the traditional yeast, the enhanced yeast prepared by the invention effectively improves the enzyme activities of acid proteinase, xylanase, cellulase and pectase of the vinegar yeast, thereby improving the aroma quality of the vinegar yeast and the utilization rate of base materials.

Inventors

  • GU JINGANG
  • GUO SHANG
  • MA RUI
  • NAN XIAOJIE
  • CHENG MINGXIA
  • ZHANG YUJIE
  • CUI YANG
  • LU YUZE

Assignees

  • 中国农业科学院农业资源与农业区划研究所
  • 山西农业大学山西功能食品研究院

Dates

Publication Date
20260508
Application Date
20260206

Claims (10)

  1. 1. A method for preparing lactobacillus plantarum enriched yeast, comprising the following steps: (A1) Mixing barley with pea, and sterilizing to obtain base material; (A2) Inoculating lactobacillus plantarum into the base material, adding water, and stirring to obtain a mixture; (A3) Preparing vinegar yeast by using the mixture, and obtaining the reinforced yeast when the moisture content of the yeast reaches 12-15% by mass; The lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillusplantarum) 9600, and the preservation number of the lactobacillus plantarum in China center for type culture collection of agricultural microorganisms is ACCC 64531.
  2. 2. The method according to claim 1, wherein in (A1), the mass ratio of barley to pea is 7:3 and the crushing is 40 mesh.
  3. 3. The method according to claim 1 or 2, wherein in (A2), the lactobacillus plantarum is inoculated into the base material in an amount of 10 4 CFU per gram of the base material.
  4. 4. A process according to any one of claims 1 to 3, wherein in (A2), the water is added in an amount such that the water content of the mixture is 40% by mass.
  5. 5. The method according to any one of claims 1 to 4, wherein in (A3), the preparation of vinegar yeast using the mixture comprises the steps of mould setting, mould drying, damp fire, big fire, back fire and yeast formation.
  6. 6. The method according to claim 5, wherein: The mould feeding comprises arranging the curved blank prepared by the mixture into a room, adding a covering, keeping the room temperature at 20-42 ℃ for 2-4 days, and forming white spots on the surface of the curved blank; And/or The mould drying process comprises evaporating water on the surface of the curved blank by window opening ventilation or adjusting cover, reducing product temperature for 5-7 days, turning over the curved blank every 1 day, and maintaining room temperature at 16-40deg.C; And/or The damp fire comprises that the temperature of the curved blank is raised to 45-48 ℃ by closing the door and window and turning over the curved blank, and the temperature difference between day and night is raised to 20-25 ℃ for 3-5 days; And/or The big fire comprises Qu Pipin times of turning over at intervals of 1 day, wherein the temperature is stabilized at 44-46 ℃ and the temperature difference between day and night is 25-30 ℃ for 3-5 days; And/or The back fire comprises gradually cooling to 20-30deg.C for 5-7 days to reduce the moisture content of the yeast core to 12-15% by mass to form dry and mature yeast blocks; And/or The starter propagation comprises heat preservation and starter propagation at 15-30 ℃ for 1-3 months.
  7. 7. Lactobacillus plantarum fortified koji prepared by the method of any one of claims 1 to 6.
  8. 8. Use of the lactobacillus plantarum fortified koji of claim 7 in the production of vinegar.
  9. 9. Use of lactobacillus plantarum for the preparation of a fortified vinegar koji having at least one of the following properties (B1) - (B4): (B1) An increase in acid protease activity; (B2) An increase in xylanase activity; (B3) The activity of the cellulase is improved; (B4) The pectase activity is improved; The lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillusplantarum) 9600, and the preservation number of the lactobacillus plantarum in China center for type culture collection of agricultural microorganisms is ACCC 64531.
  10. 10. Use of lactobacillus plantarum for the preparation of a fortified vinegar koji having at least one of the following properties (C1) - (C2): (C1) The utilization rate of the vinegar yeast base material is improved; (C2) The quality of the vinegar yeast is improved; The lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillusplantarum) 9600, and the preservation number of the lactobacillus plantarum in China center for type culture collection of agricultural microorganisms is ACCC 64531.

Description

Novel lactobacillus plantarum fortified yeast and application thereof in improving vinegar yeast quality Technical Field The invention relates to the technical field of microorganisms, in particular to novel lactobacillus plantarum enriched yeast and application thereof in improving the quality of vinegar yeast. Background The Shanxi vinegar yeast is generally prepared by mixing barley and pea raw materials in a ratio of 7:3 as a base material and naturally fermenting, wherein the temperature, humidity, microorganisms and the like are required to be strictly controlled in the culture process for 1-3 months, the temperature of a yeast room and the vinegar yeast is generally increased due to the fermentation effect of the vinegar yeast microorganisms, meanwhile, the formation of beneficial bacteria and the generation of biological enzymes are accompanied, the effective degradation of the base material and the reduction of water content are accompanied, and the applicant finds that the growth performance and the enzyme production capability of different Daqu microorganism strains have larger difference in work, so that the saccharifying power, aroma generation, the raw material utilization rate and the like of the vinegar yeast are different, thereby reducing the vinegar yeast quality and bringing immeasurable loss to the brewing industry. In order to improve the quality of Shanxi vinegar yeast, on the basis of inheriting the traditional fermentation process, the vinegar yeast is optimized and innovated by using a microbial technology, and the prepared reinforced yeast not only can improve products, but also is beneficial to saving grain consumption and reducing production cost, so that the flavor characteristics of the Shanxi vinegar yeast products are reinforced. Disclosure of Invention The invention aims to provide novel lactobacillus plantarum enriched yeast and application thereof in improving the quality of vinegar yeast. In a first aspect, the invention claims a method for preparing lactobacillus plantarum fortified koji. The method for preparing the lactobacillus plantarum reinforced koji, which is claimed by the invention, can comprise the following steps: (A1) Mixing barley with pea, and sterilizing to obtain base material; (A2) Inoculating lactobacillus plantarum into the base material, adding water, and uniformly stirring to obtain a mixture; (A3) Preparing vinegar yeast by using the mixture according to the traditional process, and obtaining the lactobacillus plantarum reinforced yeast when the moisture content of the yeast reaches 12-15% by mass percent; The lactobacillus plantarum is lactobacillus plantarum (Lactiplantibacillusplantarum) 9600, and the preservation number of the lactobacillus plantarum in China center for type culture collection of agricultural microorganisms is ACCC 64531. Further, in (A1), the mass ratio of barley to pea may be 7:3 and crushed to 40 mesh when preparing the base. Further, in (A2), the lactobacillus plantarum is inoculated into the base material in an amount of 10 4 CFU per gram of the base material. Further, in (A2), the water is added in an amount of water to the mixture having a water content of 40 mass%. Further, in (A3), the preparation of vinegar yeast by using the mixture according to the conventional process may include the following stages of mold feeding, mold drying, damp fire, big fire, back fire, starter propagation. In some embodiments of the invention, the mould is the initial stage of starter propagation, beneficial microorganisms are promoted to grow on the surface of starter propagation through operations such as covering reed mats, closing windows and the like after starter propagation is arranged in a room, white spots are formed, the process lasts for 2-4 days, and the room temperature is kept at 20-42 ℃, so that the starter propagation moisture is kept and the microbial metabolism is started. In some embodiments of the invention, after the mould is dried, the surface moisture of the curved blank is evaporated by windowing and ventilating or adjusting a cover, the temperature is reduced, the excessively thick curved skin or the internal moisture retention is avoided, so that the loose ventilation of the interior of the curved blank is ensured, the process lasts for 5-7 days, the curved blank is turned once every 1 day, the room temperature is kept at 16-40 ℃, and then the window is closed for moisture preservation and fire. In some embodiments of the invention, the tidal fire is that the temperature of the yeast blank is raised to 45-48 ℃ by closing the door and window and turning over the yeast, and the day and night temperature difference is raised to 20-25 ℃, so that the microorganism propagation and enzyme activity enhancement are promoted, and meanwhile, the water is discharged, and the process lasts for 3-5 days, so that conditions are created for the subsequent microorganism colonization. In some embodiments of the invention, the big f