CN102732447B - Lactobacillus plantarum for inhibiting mould and yeasts in bread, and application method thereof - Google Patents
Lactobacillus plantarum for inhibiting mould and yeasts in bread, and application method thereof Download PDFInfo
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- CN102732447B CN102732447B CN2012101148717A CN201210114871A CN102732447B CN 102732447 B CN102732447 B CN 102732447B CN 2012101148717 A CN2012101148717 A CN 2012101148717A CN 201210114871 A CN201210114871 A CN 201210114871A CN 102732447 B CN102732447 B CN 102732447B
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Abstract
The invention relates to a lactobacillus plantarum for inhibiting mould and yeasts in bread during a bread storing process. The technical scheme of the invention is that: the lactobacillus plantarum (lactobacillus plantarum PB-1) is a lactobacillus separated and obtained from a traditional fermented sauerkraut sample. The strain is collected in China General Microbiological Culture Collection Center on October 28th, 2011, with a collection number of CGMCC No.5399. The invention also discloses an application method of the lactobacillus plantarum.
Description
Technical field
The present invention relates to suppress a strain of yeast and mold in the bread storage process and suppress yeast and mold plant lactobacillus and using method thereof in bread.
Background technology
The lactobacillus-fermented sour flour dough has long history in bread industry, nowadays still play an important role.Although bakery uses bread yeast in a large number, milk-acid bacteria brings positive factor can for the quality of wheat bread, is subject to people and more and more payes attention to.Sour flour dough is a kind of important bread dough, and it is formed by milk-acid bacteria and yeast co-fermentation water and flour.Use sour flour dough in baking,, except increasing loaf volume, outside delaying retrogradation and raising nutritive value, can also extend the shelf life and improve local flavor, reduce unnecessary foodstuff additive.
Rot fungi common in bakery product has Penicillium, Eurotium, Monilia, mucor, Endomyces, Cladosporium, Fusarium and Rhizopus etc.Rizzello utilizes L.plantarum LB1 and L.rossiae LB5 to make the sourdough bread that contains wheat.After 28 days, naked eyes are not found fungal growth, and for control group, find that there is the hypha,hyphae bulk-growth after 14 days.In addition, L.plantarum FST 1.7 can suppress the speed of growth of bread fungi, Shelf-life.Corsetti thinks that the mechanism of mould fungus inhibition is the organic acid that lactobacillus produces.These organic acids are acetic acid, caproic acid, and formic acid, propionic acid, the mixture of butyric acid and valeric acid, caproic acid are main antibiotic metabolic substd.The lactic acid that milk-acid bacteria produces, acetic acid, hydrogen peroxide, the compound of bacteriocin and some small molecular weights has the characteristic of Antifungi.The hydrolyzed solution of L.plantarum fermentation wheat-flour can suppress E.repens, red loose capsule bacterium, Penicillium corylophilum, penicillum requeforti, Penicilllum expansum, Endomycopsis Fibnligera, black-koji mould, Aspergillus flavus and Fusarium graminearum.Further a kind of new antifungal substance-phenyllactic acid and 4-hydroxyphenyl lactic acid are found in research.Find that in the L.plantarum fermented supernatant fluid phenyllactic acid has antifungal property, report in addition the growth that can suppress 90% fungi less than the phenyllactic acid of 7.5mg/ml.
The present invention can effectively suppress yeast and mould in bread mainly for plant lactobacillus (Lactobacillus plantarum PB-1), thereby extends the bread shelf-lives.
Summary of the invention
The purpose of this invention is to provide an a kind of strain mould fungus inhibition and yeast plant lactobacillus and using method thereof that can suppress yeast and mold in the bread storage process.
The objective of the invention is to be achieved through the following technical solutions:
A kind of plant lactobacillus is characterized in that: described plant lactobacillus (Lactobacillus plantarum PB-1) is shared the milk-acid bacteria that obtains from the pickles sample of traditional zymotic; This bacteria strain has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica, Classification And Nomenclature: plant lactobacillus, preserving number is CGMCC No.5399, and preservation date is: on October 28th, 2011.
A kind of application of plant lactobacillus is characterized in that: the application of described plant lactobacillus (Lactobacillus plantarum PB-1) aspect mould fungus inhibition and yeast.
A kind of plant lactobacillus is as follows for the method steps that suppresses bread storage process yeast and mold:
The milk-acid bacteria dough formula is: flour 171 weight parts, whole-fat milk powder 19 weight parts, glucose 2 weight parts, sucrose 8 weight parts, AN lipase 0.03 weight part, PiccantaseR enzyme 0.03 weight part, L.plantarum PB-1 bacterium powder 0.1-0.2 weight part (contain L.plantarum PB-1 6 * 10
10CFU), dechlorination tap water 179 weight parts;
The milk-acid bacteria dough that is stirred is caused into 37 ℃ of constant temperature water baths and cultivates 3h15min, obtain the lactobacillus-fermented dough, this moment, the pH of dough was 6.05 ± 0.05;
Yeast containing dough formula: flour 686 weight parts, whole-fat milk powder 76 weight parts, sucrose 38 weight parts, Kaoliang spirit 1.5 weight parts, AN lipase 0.11 weight part, PiccantaseR enzyme 0.11 weight part, dry yeast 9.5 weight parts, 4 ℃ of dechlorination tap water 345 weight parts;
The method for making of yeast containing dough: first add agitator to mix in flour and whole-fat milk powder, then sucrose, Kaoliang spirit, AN lipase, PiccantaseR enzyme and active dry yeast are dissolved in 345 weight part dechlorination tap water and make and contain saccharomycetic mixing solutions;
Add agitator with the lactobacillus-fermented dough with to the yeast containing dough powder mix, the more saccharomycetic mixing solutions that contains that will prepare slowly adds agitator, 180rpm stirs 20min;
Stir dough leavening: proof temperature: 35 ℃ ± 2 ℃, relative humidity: 70-80%, proofing period is 1h, proofing terminal pH is 5.90 ± 0.05;
Dough leavening is completed rear surface brush liquid whole egg baking, the face fire: 170 ℃, and the fire in a stove before fuel is added: 190 ℃; Storing time 35min, obtain the bread that described use L.plantarum PB-1 bread dough prepares.
Described milk-acid bacteria dough is 1:4 with yeast dough weight ratio.
The invention has the beneficial effects as follows: with the lactobacillus-fermented dough with to yeast containing dough powder mix (flour and whole-fat milk powder), add and stir mPB-1 as a kind of probiotic bacterium, possess good probiotic properties, show that after deliberation this bacterial strain has good acid resistance, simulated gastric fluid, artificial digestion liquid tolerance, cholate tolerance, at enteron aisle, agglutination (from aggegation and its aggegation) arranged and suppress common pathogen enterobacteria growth characteristics.
The bread of described use L.plantarum PB-1 bread dough preparation is when the addition of plant lactobacillus is every 200g dry-matter interpolation 0.1-2g, and during 25 ℃ of storage 7d of bread, mould quantity is less than 50cfu/ml, and yeast quantity is less than 100cfu/ml.
The present invention accesses L.plantarum PB-1 lactic acid bacteria culturers in dough, and make after bread Molds and yeasts in storage process by suitable preparation technology and effectively suppressed, thus Shelf-life.L.plantarum PB-1, as a kind of potential probiotic bacterium, is with a wide range of applications in food (baked goods) field.
Description of drawings
Fig. 1 is milk-acid bacteria L.plantarum PB-1 fermentation bread process flow sheet;
Fig. 2 is milk-acid bacteria L.plantarum PB-1 fermentation bread storage process Molds and yeasts inhibition figure.
Embodiment:
The invention will be further described below in conjunction with embodiment; Following embodiment is illustrative, does not limit the scope of the invention.
Experimental technique in following embodiment, if no special instructions, be ordinary method.
A kind of plant lactobacillus, described plant lactobacillus (Lactobacillus plantarum PB-1) is shared the milk-acid bacteria that obtains from the pickles sample of traditional zymotic; This bacteria strain has been preserved in the preservation of common micro-organisms DSMZ of China Committee for Culture Collection of Microorganisms, and preserving number is CGMCC No.5399.
A kind of application of plant lactobacillus, the application of described plant lactobacillus (Lactobacillus plantarum PB-1) aspect mould fungus inhibition and yeast.
In Fig. 1, a kind of plant lactobacillus is as follows for the method steps that suppresses bread storage process yeast and mold:
The milk-acid bacteria dough formula is: flour 171 weight parts, whole-fat milk powder 19 weight parts, glucose 2 weight parts, sucrose 8 weight parts, AN lipase 0.03 weight part, PiccantaseR enzyme 0.03 weight part, L.plantarum PB-1 bacterium powder 0.1-0.2 weight part (contain L.plantarum PB-1 6 * 10
10CFU), dechlorination tap water 179 weight parts;
The milk-acid bacteria dough that is stirred is caused into 37 ℃ of constant temperature water baths and cultivates 3h15min, obtain the lactobacillus-fermented dough, this moment, the pH of dough was 6.05 ± 0.05;
Yeast containing dough formula: flour 686 weight parts, whole-fat milk powder 76 weight parts, sucrose 38 weight parts, Kaoliang spirit 1.5 weight parts, AN lipase 0.11 weight part, PiccantaseR enzyme 0.11 weight part, dry yeast 9.5 weight parts, 4 ℃ of dechlorination tap water 345 weight parts;
The method for making of yeast containing dough: first add agitator to mix in flour and whole-fat milk powder, then sucrose, Kaoliang spirit, AN lipase, PiccantaseR enzyme and active dry yeast are dissolved in 345 weight part dechlorination tap water and make and contain saccharomycetic mixing solutions;
, than being 1:4, with the lactobacillus-fermented dough with to the yeast containing dough powder mix, add agitator according to milk-acid bacteria dough and yeast dough weight, the more saccharomycetic mixing solutions that contains that will prepare slowly adds agitator, 180rpm stirs 20min;
Dough is divided into 50 ± 0.5 weight parts, the lower shaping sabot of room temperature (30 ℃ of left and right), process is 10min approximately.
Stir dough leavening: proof temperature: 35 ℃ ± 2 ℃, relative humidity: 70-80%, proofing period is 1h, proofing terminal pH is 5.90 ± 0.05;
Dough leavening is completed rear surface brush liquid whole egg baking, the face fire: 170 ℃, and the fire in a stove before fuel is added: 190 ℃; Storing time 35min, obtain the bread that described use L.plantarum PB-1 bread dough prepares.The finished product bread specific volume is that 3.40 ± 0.16, pH is 5.82 ± 0.04, and titration acidity is 2.40 ± 0.08.
1. the mensuration that contains the yeast and mold of L.plantarum PB-1 lactobacillus-fermented bread
Get the Bread Samples of 25 ℃ of storages, detect the quantity of its Molds and yeasts according to the regulation in GB4789.15-2010, the results are shown in Table 1 and table 2.
The changing conditions of 25 ℃ of duration of storage 7d yeast quantity of table 1 bread
The changing conditions of 25 ℃ of duration of storage 7d mould quantity of table 2 bread
Table 1 and the demonstration of table 2 result, the plant lactobacillus of Different adding amount all has certain inhibition to the yeast and mold in fermentation bread storage process.Plant lactobacillus bacterium powder addition is at the 10-15g/ ton hour, and is more obvious to the inhibition of Molds and yeasts.
The addition that the present invention has determined to contain the plant lactobacillus in L.plantarum PB-1 lactobacillus-fermented bread is every 200g dry-matter while adding 0.1-2g, and during 25 ℃ of storage 7d of bread, mould quantity is less than 50cfu/ml, and yeast quantity is less than 100cfu/ml.
2. storage is observed
The lactobacillus-fermented bread that will contain L.plantarum PB-1 is packaged in 25 ℃ of storages in freshness protection package, observed and recorded bread microbiological contamination every day situation.
Find by observed and recorded, the fermentation bread and the control group that add L.plantarum PB-1 have notable difference, and its fungistatic effect is (referring to Fig. 2) significantly.
Claims (2)
1. a lactobacillus plantarum is characterized in that: described plant lactobacillus (Lactobacillus plantarum) PB-1 separates the milk-acid bacteria that obtains from the pickles of spontaneous fermentation; This bacterial strain has been preserved in common micro-organisms DSMZ of China Committee for Culture Collection of Microorganisms, preserving number: CGMCC No.5399, preservation date is: on October 28th, 2011.
2. the application of a plant lactobacillus as claimed in claim 1 is characterized in that: the application of described plant lactobacillus (L.plantarum) PB-1 aspect mould fungus inhibition and yeast.
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| AU2014236693A1 (en) * | 2013-03-15 | 2015-07-16 | Intercontinental Great Brands Llc | Reducing mold in baked foods |
| CN105132333A (en) * | 2015-09-30 | 2015-12-09 | 厦门和美科盛生物技术有限公司 | Lactobacillus plantarum (L. plantarum) HM60S1 and application thereof |
| CN105238712A (en) * | 2015-09-30 | 2016-01-13 | 厦门和美科盛生物技术有限公司 | L.plantarum HM60C1 (lactobacillus plantarum HM60C1) and usage thereof |
| CN105274023A (en) * | 2015-09-30 | 2016-01-27 | 厦门和美科盛生物技术有限公司 | Lactobacillus plantarum L. plantarum HM6055 and use thereof |
| CN107897255A (en) * | 2017-11-13 | 2018-04-13 | 常州麒通国际贸易有限公司 | A kind of preparation method for the bread that ferments |
| CN110982731A (en) * | 2019-05-14 | 2020-04-10 | 世纪康美(北京)生物科技股份有限公司 | Space-induced lactobacillus plantarum ST20-71 with probiotic characteristics and application thereof |
| CN110157646B (en) * | 2019-05-30 | 2023-04-28 | 郑州大学 | Lactic acid bacteria capable of inhibiting fungi growth and application of lactic acid bacteria in steamed bread production |
| CN110710550A (en) * | 2019-10-14 | 2020-01-21 | 福建达利食品科技有限公司 | Natural fresh-keeping cake containing lactobacillus fermentum and making method thereof |
| CN110754495A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Fermented lactic acid bacteria white bread and making method thereof |
| CN111040960B (en) * | 2019-11-19 | 2022-02-01 | 西南大学 | Lactobacillus plantarum LP33 and application thereof in preparation of product for promoting lead excretion |
| CN111909884B (en) * | 2020-09-22 | 2022-05-17 | 内蒙古农业大学 | Lactobacillus plantarum and application thereof |
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| CN101974468A (en) * | 2010-10-26 | 2011-02-16 | 郑州大学 | Lactobacillus plantarum and application thereof |
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| JP4182145B1 (en) * | 2008-04-03 | 2008-11-19 | オリエンタル酵母工業株式会社 | New strain of Lactobacillus plantarum, food and drink containing the same, bakery seed and bread making method using the same |
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Effective date of registration: 20160725 Address after: 321021, Zhejiang Huashan Jinhua Tourism Economic Zone Luo Zhen Industrial Zone Patentee after: Jinhua Yinhe biological science and Technology Co Ltd Address before: 101407 No. 98, open road, Huairou Town, Huairou District, Beijing Patentee before: BEIJING KETUO HENGTONG BIOTECHNOLOGY DEVELOPMENT CO., LTD. |