CN107418912A - One plant of Lactobacillus brevis for improving old face steamed bun ferment local-flavor and its application - Google Patents
One plant of Lactobacillus brevis for improving old face steamed bun ferment local-flavor and its application Download PDFInfo
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Abstract
The invention discloses one plant of Lactobacillus brevis for improving old face steamed bun ferment local-flavor and its application, belong to food microorganisms field.The Lactobacillus brevis of the present invention, deposit number is CGMCC NO.14028, and depositary institution is China Committee for Culture Collection of Microorganisms's common micro-organisms center.The bacterial strain is screened from old face dough and obtained, and sour flour dough leavening can be used as to be used to prepare sour flour dough and be fabricated to steamed bun.The Lactobacillus brevis of the present invention ferments after 24h final concentration up to 8.88 (Log CFU/g) in flour extract solution, Δ pH=0.78, and 61 kinds of volatile flavor substances are produced, it is one plant of suitable fermented dough and the lactobacillus of the unique volatile flavor substance of product steamed bun can be assigned.The Lactobacillus brevis is used for the prior fermentation of steamed bun, can meet the needs of consumer is to traditional zymotic steamed bun.
Description
Technical field
The present invention relates to one plant of Lactobacillus brevis for improving old face steamed bun ferment local-flavor and its application, belongs to food microorganisms neck
Domain.
Background technology
Flavor is one of important organoleptic properties of steamed bun, and weighs the important indicator of steamed bread quality.At present, commercialization
Steamed bun uses commercial yeast as leavening more.But the steamed bun flavor that the method makes is relatively single.And lactic acid bacteria is added as hair
Ferment agent can be obviously improved the flavor of steamed bun.On the one hand, addition lactobacillus-fermented can produce more Flavor volatiles such as acid, aldehyde
Matter；On the other hand, during lactic acid bacteria and saccharomycete common fermentation, the metabolism interaction between bacterial strain can influence aroma compound
Generation and produce different flavor collection of illustrative plates.Thus, the steamed bun for adding lactic acid bacteria is often more favored by consumer.
Screening for starter culture, its ability for quickly colonizing and being acidified in fermented dough are to ensure that it is competitive
Key.The primary bacterial strain screened from original leavening, it is tamed in continuous repeated inoculation, thus its glycometabolism energy
Adapt to the main energy sources materials such as the fructose of low concentration, the maltose that contain in dough.In addition, it quickly disappears during the fermentation
Consumption glycogen simultaneously produces acid, and the growth of miscellaneous bacteria is inhibited while esterification precursor substance is generated.
Lactobacillus is distributed widely in the animals and plants fermented product containing carbohydrate.According to its glucose fermentation galactopoiesis
The difference of the ratio of acid, can be classified as homofermentation lactobacillus, heterofermentation lactobacillus and facultative lactobacillus fermenti.With homotype
Lactobacillus fermenti ratio, heterofermentation lactobacillus can produce more flavor substances in metabolic process, have finished product richer
Rich fragrance.But the lactobacillus applied to dough fermentation reported at present is mostly the homotype lactobacillus fermenti such as Lactobacillus plantarum.But
With Lactobacillus plantarum fermentation steamed bun, less pleasant flavor is produced sometimes.And the stronger growth ability of Lactobacillus plantarum and production
Sour ability, easily causes excessive fermentation and dough is excessively acidified.At present, also have and be fabricated to Lactobacillus plantarum and Lactobacillus brevis
The research of composite ferment, but composite ferment, because using two plants of bacterium, strain interphase interaction makes its compound proportion to being metabolized shadow
Sound is larger, and so as to be had a great influence to product special flavour, and cost is of a relatively high.
Lactobacillus brevis is a kind of important heterofermentation lactobacillus, is often found in the fermented foods such as pickles, yogurt, cheese
In.It extensive can must utilize carbon source, including glucose, fructose, maltose etc..Liu Na should by one plant of isolated Lactobacillus brevis
With the fermentation with wheat dough, it, which produces acid, makes dough final pH have stronger acid producing ability 3.75；Its caused volatility
Although flavor substance has 42 kinds, but its flavor substance is concentrated mainly in alcohols, esters, acids, aldehydes and ketone, and other are miscellaneous
Ring class flavor substance is less, and does not have aromatic series flavor substance.Therefore, it is an object of the invention to screen one plant of acid producing ability to fit
In, and the fragrant ability of production is strong, the widespread Lactobacillus brevis of flavor substance.
The content of the invention
It is more that Lactobacillus brevis and saccharomyces cerevisiae common fermentation dough can produce 3- methyl-1-butanols, ethyl lactate, 2 phenylethyl alcohol etc.
Kind flavor substance, and promote the generation of free amino acid, make finished product that there is more rich fragrance.The present invention is from traditional zymotic face
The Lactobacillus brevis of one plant of suitable fermented dough is filtered out in group, and demonstrate it to have good result to the flavor for improving steamed bun.
First purpose of the present invention is to provide a kind of Lactobacillus brevis that can improve steamed bun flavor, and its Classification And Nomenclature is short breast
Bacillus Lactobacillus brevis, deposit number are CGMCC NO.14028, and preservation date is on April 14th, 2017, are protected
Tibetan unit is China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection, and preservation address is court of Beijing
The positive institute 3 of area's North Star West Road 1.
Lactobacillus brevis separation screening from traditional zymotic dough obtains, and has following features：
(1) well-grown in flour hydrolyzate；(2) bacterial strain acid producing ability is moderate；(3) it is stronger to produce fragrant ability for bacterial strain.
Second purpose of the invention is to provide application of the Lactobacillus brevis in dough fermentation adaptability.
In one embodiment of the invention, the concrete scheme of the application is：
(1) weigh 90~110g of wheat flour in conical flask, add 180~220g of sterilized water, in 20~25 DEG C, 180
10~14h of~220rpm shaking tables concussion extraction；It is centrifuged into 10~15min in 4 DEG C, 500g, takes its supernatant to be carried for wheat flour
Take liquid.
(2) the Lactobacillus brevis Lactobacillus brevis of freezen protective are inoculated in MRS culture mediums, 35~38 DEG C
20~26h of lower culture, then after MRS fluid nutrient mediums Secondary Culture 2~3 times, the bacterium solution 1.0mL obtained, is used after centrifugation
PBS (phosphate buffer) is cleaned twice and is resuspended in PBS, is inoculated in wheat flour extract solution, 20 are cultivated at 30 DEG C
~26h, determine zymotic fluid pH before and after flavor substance and the fermentation in its strain amount, zymotic fluid.
Third object of the present invention is to provide application of the Lactobacillus brevis in steamed bun fermentation, and the application is by institute
State Lactobacillus brevis and be added to dough fermentation process as adjunct culture, to increase the formation of volatile flavor substance in steamed bun.
Specifically Lactobacillus brevis Lactobacillus brevis are added into fermentation in flour obtains sour flour dough, so
Sour flour dough is added in raw flour afterwards, adds commercial yeast common fermentation.
In one embodiment of the invention, the concrete technical scheme of the steamed bun making is：
(1) making of sour flour dough：Weigh 120~180g of wheat flour, add the bacterial strain activated make its final concentration 7~
9 (Log CFU/g), 70~100g of water is added, be well mixed and with face into dough, in 30~40 DEG C of temperature, humidity 70~90%
Under conditions of proof 10~15h, obtain sour flour dough.
(2) one time fermentation of steamed bun：Weigh 0.4~0.6g active dry yeasts activate 20 in 100~140g warm water~
40min；It is then added into 240~260g wheat flours, and adds 40~60g of sour flour dough, is well mixed with face into face
Group, 3-4h is proofed under conditions of 30~40 DEG C of temperature, humidity 70~90%.
(3) secondary fermentation of steamed bun and steam：20~40g wheat flours are weighed, are rubbed the face that completion is proofed in (2)
Group carries out face processing in an opposite direction；Dough is divided into the jizi for making dumplings of 70~90g sizes, rubbing shaping, in 30~40 DEG C of temperature, humidity 70~
90% proofs 30~60min.
(4) steamed bun steams：The secondary steamed bun proofed is placed in steam box, steams 20min, obtains finished product steamed bun.
Another object of the present invention is to provide a kind of microbial bacterial agent containing the Lactobacillus brevis.
In one embodiment of the invention, the microbial bacterial agent is to be answered by the Lactobacillus brevis with active dry yeast
With obtaining.Beneficial effects of the present invention：
Lactobacillus brevis provided by the invention is suitable for fermented dough, is made as adjunct culture for old face steamed bun
In, 0.9, acid producing ability is moderate for the pH changes of dough during fermentation termination；The steamed bun sample of addition Lactobacillus brevis, which contains 43 kinds, to be waved
Hair property flavor substance, adheres to 10 major classes separately, and contains more rich hydro carbons, aromatics and other heterocyclic materials, caused flavor
Collection of illustrative plates is more balanced, can effectively improve the flavor of steamed bun, makes its fragrance more rich strong.
Biomaterial preservation
Lactobacillus brevis Lactobacillus brevis, deposit number are CGMCC NO.14028, preservation date 2017
On April 14, in, depositary institution are China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preservation address is north
The institute 3 of Jing Shi Chaoyang Districts North Star West Road 1.
Brief description of the drawings
Fig. 1 represents growing state of the Lactobacillus brevis bacterial strain in wheat flour hydrolyzate；
After Fig. 2 is Lactobacillus brevis strain fermentation 24h, the change of flour hydrolyzate pH value；
Fig. 3 is the GC-MS figures of addition Lactobacillus brevis steamed bun sample.
Embodiment
Experimental method used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc., unless otherwise specified, are commercially obtained in following embodiments.
Embodiment 1：The separation and identification of Lactobacillus brevis bacterial strain in old face dough
1) preparation of sample diluting liquid and bacteria distribution
10g traditional zymotics dough sample is taken in sterile homogenizing bag, and adds 90mL sterilized waters；Homogenizing bag is placed in homogeneous
In machine, with 6 fast homogeneous 5min, 1 is made:10 sample liquid.Again 9ml is added with the sterile pipette tips pipette samples treatment fluid 1ml of l ml
In sterile saline, concussion mix 10-2Dilution；The like, serial dilution to 10-7.Draw 0.lml's respectively
10-5、10-6、10-7The dilution of gradient into the culture dish containing MRS agar mediums, and with spreading rod by it in culture medium
Surface even spread, in 37 DEG C of Anaerobic culturel 48h.
This feature bacterial strain colony characteristicses are that size 1mm, rounded protuberance, surface is smooth opaque, half-dried, white.
2) bacterial strain preliminary purification
With the single bacterium colony of the circular doubtful lactic acid bacteria of transfer needle picking MRS media surfaces, rule in MRS plating mediums
Inoculation, separation, 48h is cultivated after 37 DEG C.
3) basic physiological biochemical characteristic
From MRS media surface picking single bacterium colonies, gram staining experiment is done, and observes, record under an optical microscope
Phenomenon.Select gram-positive bacteria and purified for four generations in flat board, do catalase experiment after microscopy purity, and determine its acid and bile salt tolerance
Etc. basic physiological biochemical characteristic.
This feature bacterial strain is Gram-positive, and catalase is negative, is resistant to 2% salt and 0.3% cholate, but to acid
Tolerance is weaker, and when pH is 4, its growth ability substantially reduces, and OD values merely add 0.552.
The Lactobacillus brevis resistance characteristics of table 1
4) the 16S rDNA sequence analyses of bacterial strain
With bacterial genomes extracts kit extraction Lactobacillus brevis bacterial strain genome, after draw so that bacterial 16 S rDNA is general
Thing 27F, 1492R are that primer enters performing PCR amplification；Amplified production delivers to Hua Da with after 1.0% agarose gel electrophoresis checking
Gene sequencing, obtain 16S rDNA sequences.Homology alignment is carried out to obtained 16S rDNA sequences in NCBI, the results showed that
The bacterial strain has 100% homology with Lactobacillus brevis accessory, it can be assumed that it belongs to Lactobacillus brevis category.Gained Lactobacillus brevis
Lactobacillus brevis, it is commonly micro- to be preserved in China Committee for Culture Collection of Microorganisms on April 14th, 2017
Bio-Centers, preserving number are CGMCC NO.14028, and preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
Embodiment 2：Strain fermentation property verification
1st, adaptability of the Lactobacillus brevis in flour
Wheat flour 100g is weighed in conical flask, adds sterilized water 200g, in 20 DEG C, the concussion extraction of 200rpm shaking tables
12h；By it in 4 DEG C, 500g centrifugation 10min, it is wheat flour extract solution to take its supernatant.
The Lactobacillus brevis of the present invention of freezen protective is inoculated in MRS culture mediums, 24h is cultivated at 37 DEG C, then through MRS liquid
After culture medium Secondary Culture 2~3 times, the bacterium solution 1.0mL that obtains is cleaned twice simultaneously after centrifugation with PBS (phosphate buffer)
It is resuspended in PBS；Wheat flour extract solution is inoculated in, 24h is cultivated at 30 DEG C, determines its strain amount.
Experimental result is shown in Fig. 1, the results showed that strain amount maintains after Lactobacillus brevis cultivates 24h in wheat flour extract solution
8.88 (Log CFU/g), compare 8.64 (Log CFU/g) of Lactobacillus plantarum and 7.61 (Log CFU/ of Lactobacillus sanfrancisco
G), it has preferable growth adaptation ability in wheat flour, available for fermented dough.
2nd, acid producing ability of the Lactobacillus brevis in flour
The front and rear pH value of wheat flour extract solution fermentation in determination step 1, its initial pH is pH0, fermentation termination pH is pH1,
With Δ pH=pH0-pH1The acid producing ability of bacterial strain is calculated.And in the culture medium with the addition of sodium phosphate buffer as pair
According to.
Experimental result is shown in Fig. 2, the results showed that the Δ pH=of Lactobacillus brevis wheat flour after fermentation 24h under the conditions of 30 DEG C
0.78, compared to Lactobacillus plantarum (1.34) and Lactobacillus sanfrancisco (0.65), its acid producing ability is moderate, is suitable for the hair of dough
Ferment.
3rd, the production perfume (or spice) ability in dough
The wheat flour extract solution after being fermented in step 1 is taken, its volatile flavor substance is determined with SPME-GC/MS.Measure
Condition is as follows：
SPME program：Sample bottle is incubated 30min in 60 DEG C, 250rpm concussions, extracted after the same terms head space
Take 40min；Extracting head is rapidly inserted into injection port, after desorbing 10min, takes out SPME needle tubings.
GC-MS testing conditions：RTX-5MS capillary chromatographic columns；Injector temperature is 250 DEG C, and initial furnace temperature is 40 DEG C, is protected
After holding 2min, 150 DEG C are warming up to 3 DEG C/min, then 220 DEG C are raised to 6 DEG C/min, keeps 5min；Carrier gas speed 1.0ml/
Min, split sampling, ratio 10.0.
Experimental result is shown in Table 2.As a result show, the Lactobacillus brevis of the invention energy in the fermentation process of wheat flour extract solution
61 kinds of volatile flavor substances are produced, mainly including ethanol, octanol, 2,4- dimethylbenzaldehydes, isobutyl ether etc., its Zong Feng face
Product has stronger production perfume (or spice) ability up to 23392126.Particularly, Lactobacillus brevis fermentation generates 3, the 5- bis- of high level
Methylbenzyl alcohol and 3- methyl-1-butanols, accounting is respectively in 13.16% and 13.62%, hence it is evident that higher than other two plants of bacterium (respectively
4.53% and 2.49%).In addition, the flavor type of Lactobacillus brevis fermentation powder hydrolyzate below is wheat odor type, it is easy to allow and disappears
The person of expense receives.
The bacterial strain of table 2 produces fragrant ability
By above-mentioned it is demonstrated experimentally that Lactobacillus brevis of the invention has following properties：Have in wheat flour extract solution
Stronger growth adaptability, acid producing ability is moderate, and it is stronger to produce fragrant ability.
Embodiment 3：The preparation of steamed bun
The production technology of steamed bun is as follows：Materials of wheat flour (five get profit flour group, 910 high-strength flours), water (Wuxi Hua Jing
The continuous heavy rain Co., Ltd floatd), sour flour dough and leavening are added, is mixed and with face into dough, in 30 DEG C of temperature, humidity 80% proofs 3
~4h；Rubbed by 12% (flour quality) and carry out face in an opposite direction into new flour, and rub shaping, in 30 DEG C of temperature, humidity 80% proofs 30
~60min；The dough for proofing end is steamed into 20min in steam box, obtains finished product steamed bun.
Two groups of experimental design, A groups are first to make obtained steamed bun after sour flour dough by adding Lactobacillus brevis bacterial strain, and B groups are
Only add commercial ferment-fermented obtained steamed bun.
Comprise the following steps that：
(1) making of sour flour dough：Accurate to weigh wheat flour 150g, adding the bacterial strain activated makes its final concentration 8
(Log CFU/g), water 80g is added, is well mixed and with face into dough, 12h is proofed under the conditions of 30 DEG C of temperature, humidity 80%,
Obtain sour flour dough.
(2) one time fermentation of steamed bun：Accurately weigh 0.5g high activity dried yeasts activates 30min in 120g warm water；Then
Add it in 250g wheat flours, and add sour flour dough 50g, be well mixed with face into dough, in 30 DEG C of temperature, humidity
3-4h is proofed under the conditions of 80%.
Above-mentioned high activity dried yeast derives from Angel Yeast Co., Ltd.
(3) secondary fermentation of steamed bun：30g wheat flours accurately are weighed, are rubbed the dough progress that completion is proofed in (2)
Face is handled in an opposite direction；Dough is divided into the jizi for making dumplings of 80g sizes, rubbing shaping, 30~60min is proofed in 30 DEG C of temperature, humidity 80%.
(4) steamed bun steams：The secondary steamed bun proofed is placed in steam box, steams 20min, obtains finished product steamed bun.
Embodiment 4：PH situations of change are analyzed in sour flour dough
Take the sour flour dough being prepared in the step of 10g embodiments 3 (1) and the face not proofed in the step of 10g embodiments 3 (1)
Group, is separately added into 90g and removes CO2Distilled water, 20min is stirred, determine pH value after standing 5min, be repeated three times, as a result make even
Average.
PH changes in the sour flour dough of table 3
As a result it is as shown in table 3, the results showed that Lactobacillus brevis proofs the Δ pH=0.90 that 12h is rolled into a ball below under the conditions of 30 DEG C,
Compared to Lactobacillus plantarum (1.89) and Lactobacillus sanfrancisco (0.58), obtained dough is used for the steamed bun that ferments, and mouthfeel is more preferable.
Embodiment 5：The volatile flavor substance measure of steamed bun and analysis
Sample treatment：Steamed steamed bun is cooled down into 30min, takes 30g to be crushed in IKA crushers, continuous 3 times, each 5s；
The steamed bun sample 3g after crushing is weighed in 15mL sample bottles, is waited to be determined.
SPME program：Sample bottle is incubated 30min in 60 DEG C, 250rpm concussions, extracted after the same terms head space
Take 40min；Extracting head is rapidly inserted into injection port, after desorbing 10min, takes out SPME needle tubings.
GC-MS testing conditions：RTX-5MS capillary chromatographic columns；Injector temperature is 250 DEG C, and initial furnace temperature is 40 DEG C, is protected
After holding 2min, 150 DEG C are warming up to 3 DEG C/min, then 220 DEG C are raised to 6 DEG C/min, keeps 5min；Carrier gas speed 1.0ml/
Min, split sampling, ratio 5.0.
Data processing：GC-MS collection of illustrative plates composes storehouse with computer search NIST Library, manually parses collection of illustrative plates, with reference to document
Control is common to determine volatile ingredient.The determination of volatile ingredient relative amount uses areas of peak normalization method.
As a result as shown in Fig. 3 and table 4, the steamed bun sample for adding Lactobacillus brevis as seen from table contains 43 kinds of Flavor volatiles
Matter, mainly comprising 1,3-butadiene, 11- methyl laruyl alcohol, 3- methyl acetic acids butyl ester, 2- methyl isophthalic acids-propyl alcohol, 7- methyl 11
Alkene, 3- methyl -3- ethyl heptanes, 3,7- dimethyl decanes, diethyl phthalate, ethanol, ethyl acetate, ethylbenzene, 2- penta
Base furans, hexanal, 5- butyl nonane, octane, 2,2- dimethyl pentanes, ethyl propionate, 4- methyltetradecylphosphines etc., it is big to adhere to 10 separately
Class, and volatile flavor substance is concentrated mainly on alkanes, up to 12 kinds, includes 5 kinds of olefines flavor substances, has 3 kinds
Aromatic substance, 3 kinds of other heterocycle materials, is distributed in alcohol, aldehyde, ketone, ester, ether and acid, flavor relatively be distributed compared with
Extensively, caused flavor collection of illustrative plates is more balanced；And only add and 40 kinds of volatile flavor substances are comprised only in the steamed bun of commercial yeast, and
It concentrates on alcohols.The steamed bun that this explanation with the addition of Lactobacillus brevis making can produce more rich volatile flavor substance.
Volatile flavor substance classification in the steamed bun of table 4
Experiment demonstrates Lactobacillus brevis bacterial strain above can increase the shape of volatile flavor substance in dough during the fermentation
Into so that the flavor of steamed bun is more rich.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (9)
1. the Lactobacillus brevis of one plant of improvement steamed bun flavor, it is characterised in that the Lactobacillus brevis, its Classification And Nomenclature are Lactobacillus brevis
Lactobacillus brevis, deposit number are CGMCC NO.14028, and preservation date is on April 14th, 2017, preservation list
Position is China Committee for Culture Collection of Microorganisms's common micro-organisms center, and preservation address is BeiChen West Road, Chaoyang District, BeiJing City
No. 1 institute 3.
2. application of the Lactobacillus brevis described in claim 1 in dough fermentation adaptability.
3. apply according to claim 2, it is characterised in that the concrete scheme of the application is：
(1) wheat flour is weighed, adds water to be centrifuged after mixing concussion extraction, it is wheat flour extract solution to take its supernatant；
(2) it will be inoculated in after Lactobacillus brevis subculture in above-mentioned wheat flour extract solution, its bacterium determined after a period of time of fermenting
Zymotic fluid pH before and after kind amount, the flavor substance in zymotic fluid and fermentation.
4. application of the Lactobacillus brevis in terms of steamed bun making described in claim 1.
5. application according to claim 4, it is characterised in that the application is that short newborn bar is added into materials of wheat flour
Bacterium progress fermenting twice, obtains steamed bun as adjunct culture after steaming.
6. application according to claim 4, it is characterised in that the application is that Lactobacillus brevis is added in wheat flour
Fermentation obtains sour flour dough, then sour flour dough is added in materials of wheat flour as adjunct culture and fermented.
7. application according to claim 4, it is characterised in that the application comprises the following steps that：
(1) making of sour flour dough：120~180g of wheat flour is weighed, adding the bacterial strain activated makes its final concentration 7~9
(Log CFU/g), 70~100g of water is added, be well mixed and with face into dough, in 30~40 DEG C of temperature, humidity 70~90%
Under the conditions of proof 10~15h, obtain sour flour dough；
(2) one time fermentation of steamed bun：Weigh 0.4~0.6g active dry yeasts and 20~40min is activated in 100~140g warm water；
It is then added into 240~260g wheat flours, and adds 40~60g of sour flour dough, is well mixed with face into dough, Yu Wen
3-4h is proofed under conditions of 30~40 DEG C of degree, humidity 70~90%；
(3) secondary fermentation of steamed bun：20~40g wheat flours are weighed, is rubbed and the dough of completion is proofed in (2) is carried out face in an opposite direction
Processing；Dough is divided into the jizi for making dumplings of 70~90g sizes, rubbing shaping, 30 are proofed in 30~40 DEG C of temperature, humidity 70~90%
~60min；
(4) steamed bun steams：The secondary steamed bun proofed is placed in steam box, steams 20min, obtains finished product steamed bun.
A kind of 8. microbial bacterial agent containing Lactobacillus brevis described in claim 1.
9. microbial bacterial agent according to claim 8, it is characterised in that the microbial bacterial agent is by claim 1 institute
Lactobacillus brevis is stated to compound to obtain with active dry yeast.
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| CN110157646A (en) * | 2019-05-30 | 2019-08-23 | 郑州大学 | One plant of lactic acid bacteria for inhibiting fungi growth and its application in steamed bun production |
| CN110184212A (en) * | 2019-05-07 | 2019-08-30 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of Lactobacillus helveticus, traditional fried dough twist fermentation leaven, fried dough twist and the application for adding the Lactobacillus helveticus |
| CN113122476A (en) * | 2021-04-22 | 2021-07-16 | 武汉轻工大学 | Lactobacillus kefiranoides, composition and application thereof |
| CN114437960A (en) * | 2021-12-22 | 2022-05-06 | 中粮海嘉(厦门)面业有限公司 | Lactobacillus fermentum, microbial inoculum, preparation method and application thereof, fermented food and preparation method thereof |
| CN114747722A (en) * | 2022-05-18 | 2022-07-15 | 安徽瑞思威尔科技有限公司 | Preparation method of composite fermented yeast-flavored steamed bun |
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| CN110184212B (en) * | 2019-05-07 | 2022-07-19 | 天津桂发祥十八街麻花食品股份有限公司 | Lactobacillus helveticus, traditional fried dough twist fermented flour fertilizer added with lactobacillus helveticus, fried dough twist and application |
| CN110157646A (en) * | 2019-05-30 | 2019-08-23 | 郑州大学 | One plant of lactic acid bacteria for inhibiting fungi growth and its application in steamed bun production |
| 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 |
| CN113122476A (en) * | 2021-04-22 | 2021-07-16 | 武汉轻工大学 | Lactobacillus kefiranoides, composition and application thereof |
| CN114437960A (en) * | 2021-12-22 | 2022-05-06 | 中粮海嘉(厦门)面业有限公司 | Lactobacillus fermentum, microbial inoculum, preparation method and application thereof, fermented food and preparation method thereof |
| CN114437960B (en) * | 2021-12-22 | 2023-09-29 | 中粮海嘉(厦门)面业有限公司 | Lactobacillus fermentum, microbial inoculum and preparation method thereof, application of lactobacillus fermentum and microbial inoculum, fermented food and preparation method of lactobacillus fermentum and microbial inoculum |
| CN114747722A (en) * | 2022-05-18 | 2022-07-15 | 安徽瑞思威尔科技有限公司 | Preparation method of composite fermented yeast-flavored steamed bun |
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