Preparation of complex microbial inoculants of fermented chilli’s Direct Vat Set (DVS)

Authors

SHEN Changxuan, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
WANG Xiujun, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
ZHU Longhui, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
HUANG Shan, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
LIU Jiahui, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
YIN Shuang, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
TIAN Duo, Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China

Abstract

For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that the inoculating ratio had significant influence on the production of acid content of complex microbial inoculants among the four factors. Under this condition, the fermented chilli’s yield of acid was 0.77%, and sensory evaluation score was 17.525.

Publication Date

6-28-2017

First Page

201

Last Page

206

DOI

10.13652/j.issn.1003-5788.2017.06.040

Recommended Citation

Changxuan, SHEN; Xiujun, WANG; Longhui, ZHU; Shan, HUANG; Jiahui, LIU; Shuang, YIN; and Duo, TIAN (2017) "Preparation of complex microbial inoculants of fermented chilli’s Direct Vat Set (DVS)," Food and Machinery: Vol. 33: Iss. 6, Article 40.
DOI: 10.13652/j.issn.1003-5788.2017.06.040
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/40

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