Design amplification of composite bacterial preparations - the "golden key" to improve the quality, safety, and stability of fermented foods!

Compound microbial preparation is a microbial preparation made by mixing two or more strains with specific functions. The microorganisms used have high safety and metabolic activity that meets fermentation requirements.

Compared with pure bacterial fermentation agents, multi bacterial compound can maintain a good fermentation environment, leverage the advantages of bacterial strains, improve comprehensive functions, preserve the diversity of natural fermentation product flavors, increase production yield, improve product stability and safety, extend shelf life, and save production costs.

 Understanding the interactions between microorganisms: Clarifying the interactions between microbial systems in naturally fermented foods is beneficial for developing characteristic compound bacterial preparations and producing high-quality fermented foods.

Adhere to the principle of synergy: The selection of mixed bacterial strains follows the principle of fewer but more refined, and the design generally follows synergistic interactions such as mutualistic symbiosis and biased symbiosis, that is, different microorganisms promote each other's growth and metabolism during fermentation, or one microorganism promotes another's growth and metabolism without being affected, in order to improve the comprehensive function of composite bacterial preparations.

Formulation selection: There are two types of fermentation agents: liquid and powder. Compound bacterial preparations are generally mainly in powder form. The powder has a small volume, is easy to store, and is not easily contaminated with bacteria. It can be directly put into production without activation, shortening the production cycle.

There are two methods for selecting bacterial strains: one is to use advantageous strains isolated from traditional fermentation products to compound, which can adapt to the environment and processing conditions, release enzymes and help produce characteristic fermented foods; The second is to compound known beneficial bacterial strains for food fermentation to achieve commercial purposes.

Application of modern biological technology: Modern biological technology helps to understand the morphology, characteristics, and metabolic capacity of fermentation microorganisms, providing guarantees for the formulation of complex bacterial preparations. 

If genomics provides a theoretical basis for strain selection, gene analysis and detection techniques (such as PLFA, PCR DGGE, etc.) can be used to study the microbial community of fermented foods.

Traditional optimization methods: There are many factors that affect the quality of fermented products, and optimizing fermentation process conditions is very important. 

Single factor method and orthogonal experiment are commonly used for fermentation product process optimization, which can reduce workload and improve screening efficiency, but cannot obtain the regression equation between the optimal factors and response values.

Computer aided optimization methods: With the development of computer technology, using statistical software to assist in optimization and screening has become a reality. 

Common optimization methods include Plackett Burman design, steepest slope test, response surface test, etc., which can accurately and efficiently draw optimization conclusions.

Application in Fermentation of Alcoholic Beverages: Preparation of Compound Bacteria Preparation for Strengthening Daqu and Flavor Improvement. Strengthening Daqu can reduce the impact of artificial inoculation on the stability and coordination of Daqu, improve its sensory level, saccharification power, liquefaction power, fermentation power, esterification power, etc.

The composite fermentation of brewing yeast and non brewing yeast can diversify the aroma components of alcoholic beverages. Different yeast combinations can also improve the taste and color of alcoholic products, and reduce alcohol content.

Application in the fermentation of cereal products: flavor and nutrition improvement and quality improvement The fermentation of compound bacteria can give sour dough a unique texture and flavor, increase the content of flavor substances in cereal products such as Mantou, delay the aging of starch, reduce anti nutritional factors, extend the shelf life, improve the nutritional value, improve the taste and flavor, and increase the content of essential amino acids.