CN-122012337-A - Lactic acid bacteria and application thereof in fermentation of dreg vinegar

Abstract

The invention relates to the technical field of food fermentation, and discloses a lactobacillus strain and application thereof in dreg vinegar fermentation, wherein the lactobacillus strain is lactobacillus paracasei ZPC30 (Lacticaseibacillus paracasei), and is preserved in the Guangdong province microorganism strain preservation center, the preservation number is GDMCC NO:67278, the preservation date is 2025 and 11.05, and the lactobacillus strain is obtained by screening dreg vinegar vinasse and has good growth, acid production and ethanol resistance. Meanwhile, the application of the strain in the fermentation of the dreg vinegar and the preparation of the product is provided, the lactobacillus strain and the starter are inoculated into saccharified rice according to the set inoculation sequence and inoculum size, the dreg vinegar is obtained through stationary culture, the quality of the dreg vinegar product can be improved through the use of the strain, and a new way is provided for the development of the starter of the dreg vinegar or other vinegar products.

Inventors

• ZHANG JIACHAO
• LIN XUE
• WANG DONGXU
• CAI KUN
• XUE HUI
• YU LEILEI
• KE YICHENG

Assignees

• 海南大学

Dates

Publication Date

20260512

Application Date

20260225

Claims (7)

1. 1. A lactic acid bacterium, characterized in that the lactic acid bacterium strain is lactobacillus paracasei ZPC30 (Lacticaseibacillus paracasei) deposited with the cantonese collection of microorganism strains under the accession number GDMCC NO:67278 and the date of deposit 2025.11.05.
2. 2. A microbial agent comprising the lactic acid bacterial strain of claim 1.
3. 3. A lactic acid bacteria starter culture, characterized in that it is obtained by fermentation of the lactic acid bacteria according to claim 1.
4. 4. Use of the lactic acid bacterium according to claim 1, characterized in that the use comprises: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products.
5. 5. The use of lactic acid bacteria according to claim 4, characterized in that the step of using comprises: (1) Washing rice, soaking, steaming, inoculating Aspergillus rhizopus, and saccharifying; (2) Inoculating a fermenting agent and a lactobacillus agent into the saccharified rice according to a set inoculation amount and an inoculation sequence; (3) And (3) standing and culturing the inoculated saccharified rice to obtain a fermentation product, namely the dreg vinegar.
6. 6. Use of the microbial agent of claim 2, wherein the use comprises: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products.
7. 7. Use of the lactic acid bacteria starter according to claim 3, characterized in that the use comprises: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products.

Description

Lactic acid bacteria and application thereof in fermentation of dreg vinegar Technical Field The invention relates to the technical field of food fermentation, in particular to lactic acid bacteria and application thereof in fermentation of dreg vinegar. Background The dreg vinegar is a traditional fermented food unique to Hainan, is prepared by taking rice as a main raw material, fermenting by mixed microbial flora of lactobacillus, saccharomycetes, acetic acid bacteria and the like, and blending with capsicum oil and garlic oil. The flavor characteristics of the seasoning take 'sour, spicy, fresh and delicious' as a core, are rich in protein, polypeptide, amino acid and various organic acids, and also show potential health benefits. In recent years, as an emerging hot pot seasoning, the dreg vinegar is gradually evolved into a marked consumer product for Hainan travel, and the market demand is remarkably increased. Lactic acid bacteria are one of the key microorganisms for producing main flavor substances in the fermentation of the dreg vinegar, and have important influence on the final flavor of the product. However, the poor vinegar relies on the fact that lactic acid bacteria in the traditional natural fermentation mode are mainly carried in from raw materials, the environment and inoculated vinasse, and part of lactic acid bacteria are poor in growth performance and flavor producing capability, so that production efficiency is low, fermentation stability is poor and product quality fluctuation is large. At present, systematic screening and research on lactobacillus in the traditional high-quality dreg vinegar is still lacking, and the breeding and application of excellent strains are limited, so that the further improvement of the quality of dreg vinegar products and the process optimization are restricted. Based on the method, the lactobacillus which is separated and screened from the high-quality traditional dreg vinegar vinasse is provided, so that the lactobacillus strain resource library is enriched, and the total acid and the product flavor of the dreg vinegar can be improved through the intensified fermentation of the lactobacillus, and the method has important significance for stabilizing and improving the quality of dreg vinegar products. Disclosure of Invention The invention aims to provide lactic acid bacteria and application thereof in the fermentation of dreg vinegar, and aims to solve the problem that in the prior art, the lactic acid bacteria suitable for a dreg vinegar fermentation system are less in resources, and provide the lactic acid bacteria resources for the development of dreg vinegar fermentation agents. The invention discloses a lactobacillus which is lactobacillus paracasei ZPC30 (Lacticaseibacillus paracasei) and is preserved in the collection of microorganism strains in Guangdong province, wherein the preservation number is GDMCC NO:67278, and the preservation date is 2025.11.05. The invention also provides a microbial agent comprising the lactic acid bacterial strain of claim 1. The invention also provides a lactobacillus starter which is obtained by fermenting the lactobacillus according to claim 1. The invention also provides application of the lactic acid bacteria in the technical scheme, wherein the application comprises the following steps: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products. Further, the step of applying the lactic acid bacteria comprises the following steps: (1) Washing rice, soaking, steaming, inoculating Aspergillus rhizopus, and saccharifying; (2) Inoculating a starter and distiller's yeast prepared by lactic acid bacteria into the saccharified rice according to a set inoculation amount and inoculation sequence; (3) And (3) standing and culturing the inoculated saccharified rice to obtain a fermentation product, namely the dreg vinegar. The invention also provides application of the microbial inoculum according to the technical scheme, which comprises the following steps: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products. The invention also provides application of the lactic acid bacteria starter in the technical scheme, which comprises the following steps: The application in the fermentation of the dreg vinegar and/or the preparation of the dreg vinegar products. Compared with the prior art, the invention has the beneficial effects that: The existing technology for producing the dreg vinegar mostly adopts other commercial strains of food production systems, and lacks a fermentation strain special for the dreg vinegar. The invention provides a high-quality lactobacillus separated from the commercial dreg vinegar mash, which has good growth, acid production and acid resistance. The invention provides an application of lactobacillus in strengthening the fermentation of dreg vinegar, wherein the dreg vinegar after the strain is strength