CN117467577B - Sweet potato paste fermentation product and application thereof - Google Patents
Sweet potato paste fermentation product and application thereof Download PDFInfo
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a sweet potato paste fermentation product and application thereof, which are prepared by adding microbial agents into sweet potato paste waste for fermentation, increasing the nutrition substances, the probiotics quantity, the pathogenic bacteria inhibiting substances and the nematode inhibiting substances in the sweet potato paste, reducing the viscosity of the sweet potato paste, preventing the putrefaction and the odor of the sweet potato paste, forming a sweet potato paste fermentation product with clear liquid and sediment, and the fermentation product has clear fragrance. According to the sweet potato paste fermentation liquor fermented by the strain, the nutrient substances of the sweet potato paste are effectively released, and the probiotics form antibacterial substances in the sweet potato paste fermentation liquor, so that the quality of the sweet potato paste fermentation liquor is effectively improved. The probiotics, the nutrients, the antibacterial substances and the insect inhibiting substances in the fermented mashed sweet potato are beneficial to the improvement of soil quality, and the growth and the yield improvement of sweet potato seedlings are facilitated.
Description
The invention relates to a division application, the name of the mother application is 'a method for utilizing sweet potato mud waste', the application number is 202211263474.6, and the application date is 2022-10-16.
Technical Field
The invention belongs to the technical field of food processing waste utilization, and particularly relates to a sweet potato paste fermentation product and application thereof.
Background
Sweet potatoes (Ipomoea batatas (L.), sweet Potato Potato), commonly known as Sweet Potato, and Sweet Potato, are rich in various nutritional components, and also contain various vitamins, amino acids, dehydroepiandrosterone, mucin, and other functional factors commonly known as "Tuginseng". Sweet potatoes have multiple purposes such as grains, vegetables and feeds, are used for supplementing ration of peasants in mountain areas, are also indispensable matters for improving dietary structures of urban and rural residents, and are important feed for starch processing raw materials and development of animal husbandry production. In recent years, the increasing demands of people for health food consumption are greatly pushing the structural adjustment of the sweet potato industry supply side, and promoting the rapid development of the sweet potato industry. The sweet potato industry can be divided into upstream and downstream industries. The upstream industry comprises two important links of detoxified sweet potato seedlings and raw material sweet potato tubers, which provide high-quality raw materials for processing sweet potato products. The downstream of the sweet potato industry is directly oriented to wide end consumers, and the purchasing power and the consumption preference of the consumers have direct influence on the management of the sweet potato processing industry. Sweet potato processed products are typically fast-food products that consumers want to purchase, while taste consumers want to be tasty. Sweet potato chips are common processed products. Mashed sweet potato waste is produced in the preparation process of the series of sweet potato products, for example, mashed sweet potato waste accounting for about 20% of the raw materials is produced in the processing process of the sweet potato strips, a certain amount of water is required to be added in the processing process, the ratio of mashed sweet potato to the added water is about 1:1.5 (mass ratio), the water content of the mashed sweet potato is extremely high, the water content of the mashed sweet potato after processing is about 84%, the adhesiveness is about 4.5mm, and the waste amount is increased by 1.5 times.
Because the mashed sweet potato contains a large amount of water, starch in the tuberous root of the sweet potato leads to high viscosity of the mashed sweet potato, so that the mashed sweet potato has the characteristics of high water content of 84% and high viscosity of 4.5mm, and is difficult to effectively use.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a method for utilizing mashed sweet potatoes, which utilizes microbial agents to ferment mashed sweet potatoes, so that odor emitted by the mashed sweet potatoes is greatly reduced or eliminated; the probiotics, the nutrients and the antibacterial substances in the fermented mashed sweet potato are beneficial to the improvement of soil quality, the viscosity of the fermented mashed sweet potato is reduced to about 0.5mm, a clear liquid phase and a sediment phase can be formed after the fermented mashed sweet potato is stationary, the clear liquid phase can be used for irrigating soil, and the sediment phase can be poured into the soil to be used as fertilizer, so that the soil performance is improved, and the growth and the yield improvement of sweet potato seedlings are facilitated. In addition, the invention also provides a preparation method of the microbial agent.
The technical scheme of the invention is as follows: a method for utilizing mashed sweet potato waste material comprises adding microbial agent into mashed sweet potato waste material, fermenting, increasing nutrition substances, probiotic bacteria amount, pathogenic bacteria inhibiting substance and nematode inhibiting substance in mashed sweet potato, reducing viscosity of mashed sweet potato, preventing putrefaction and odor of mashed sweet potato, and forming fermented product with clear liquid and precipitate of mashed sweet potato, and having fresh fragrance.
Furthermore, the sweet potato paste fermentation product is used for field spraying, the sweet potato paste fermentation liquid is poured into a field before starting spring, and after the next day, the cultivation is turned over, and a grower plants crops as required.
Further, the microbial agent comprises active ingredients of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and Pediococcus pentosaceus YN22.
Furthermore, the classification name of the bacillus thuringiensis FF05-2 is Bacillus thuringiensis, and the bacillus thuringiensis FF05-2 is preserved in the China general microbiological culture Collection center (China Committee for culture Collection of microorganisms) with the preservation date of 2021, 05 and 17 days and the preservation number of CGMCC NO.22542; the class name of the bacillus acidophilus CR01-1 is Bacillus aerophilus, the bacillus acidophilus CR01-1 is preserved in the China general microbiological culture Collection center (China Committee for culture Collection of microorganisms), the preservation date is 2021, 05 and 17 days, the address is North Star Xiyu No. 1,3 of the Korean region of Beijing, and the preservation number is CGMCC No.22544; the classification name of Pediococcus pentosaceus YN22 is Pediococcus pentosaceus, and the Pediococcus pentosaceus YN22 is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with a preservation date of 2021, 05 months and 17 days and a preservation number of CGMCC NO.22545.
Further, the fermentation refers to fermentation of different scales for different amounts of mashed sweet potatoes, including small amount of mashed sweet potatoes, medium amount of mashed sweet potatoes and industrialized mashed sweet potatoes.
Further, the fermentation steps of the small amount of sweet potato paste fermented product are as follows: collecting sweet potato mud waste generated in the sweet potato processing process, placing the sweet potato mud waste into three containers, adding or not adding starch degrading enzyme, adding sterilized rice hulls, brown sugar and vermiculite, shaking uniformly and standing; respectively taking fermentation liquor of bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22, respectively adding the fermentation liquor into three containers, shaking and standing the containers, shaking and shaking the containers for a period of time to obtain sweet potato paste fermented products, wherein the number of probiotics in the containers is 1 x 10 7 cfu/mL, the fermentation liquor is sterile, and the viscosity of the fermented sweet potato paste is 0.5 mm+/-0.08;
The fermentation steps of the medium sweet potato paste fermented product are as follows: uniformly shaking the fermentation of a small amount of sweet potato paste fermentation products, respectively adding the small amount of sweet potato paste fermentation products into different fermentation tanks according to the addition amount of 10 percent, carrying out medium-amount fermentation on the sweet potato paste, stirring, introducing oxygen, carrying out stirring and oxygen introduction at intervals of 1h, and stopping fermentation for 25-30 days when the pH value is 2.5-4.5 to obtain the sweet potato paste fermentation products, wherein the number of probiotics in a container is 1 multiplied by 10 7 cfu/mL, the fermentation products are sterile, and the viscosity of the fermented sweet potato paste is 0.5 mm+/-0.08;
The fermentation steps of the industrialized sweet potato paste fermentation product are as follows: compounding a medium sweet potato paste fermentation product containing bacillus thuringiensis FF05-2 with a medium sweet potato paste fermentation product containing bacillus acidophilus CR01-1 to form a compound bacterial agent of the compound bacillus thuringiensis FF05-2 and the bacillus acidophilus CR01-1, adding the compound bacterial agent into a 10-ton fermentation tank according to the addition amount of 20%, carrying out industrial fermentation of the sweet potato paste, stirring, introducing oxygen, stirring and introducing oxygen at intervals of 1h, fermenting for 25-30 days, ending the fermentation when the pH value of a sweet potato paste fermentation liquid is 4.5, and obtaining an industrial sweet potato paste fermentation product of the compound bacterial agent of the bacillus thuringiensis FF05-2 and the bacillus acidophilus CR01-1, wherein the number of probiotics in a container is 1X 10 7 cfu/mL, the compound bacterial agent is sterile, and the viscosity of the fermented sweet potato paste is 0.5 mm+/-0.08; adding the medium sweet potato paste fermentation product containing the pediococcus pentosaceus YN22 into a fermentation tank according to the addition amount of 20%, stirring, introducing oxygen at intervals of 1h, and fermenting for 25-30 days, ending the fermentation when the pH value of the sweet potato paste fermentation liquid is 2.5, so as to obtain the industrial sweet potato paste fermentation product of the pediococcus pentosaceus YN22 agent, wherein the number of probiotics in a container is 1 multiplied by 10 7 cfu/mL, the container is sterile, and the viscosity of the fermented sweet potato paste is 0.5 mm+/-0.08;
layering of the mashed sweet potato fermented product without amylase occurs after standing, wherein 1/3 of the upper layer is clear liquid fermented mashed sweet potato, and the rest 2/3 of the upper layer is precipitate which can be dispersed by shaking; the mashed potato added with amylase is a liquid without sediment.
Further, in the fermentation step of the small sweet potato paste fermented product, starch degrading enzyme is added or not, sterilized 5% rice husk, 2% brown sugar and 2% vermiculite are added after 24 hours, fermentation liquids of microbial agents of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and pediococcus pentosaceus YN22 are respectively measured, the fermentation liquids are added into different containers according to different addition amounts, shaking is carried out for 24 hours, shaking is carried out for one time at intervals of 6 hours, and the medium sweet potato paste fermented product and the industrialized sweet potato paste fermented product can be formed.
Further, the preparation method of the microbial agent comprises the following steps:
Step one, activating bacillus thuringiensis FF05-2 and bacillus acidophilus CR01-1 by adopting an Ashby solid culture medium, and culturing by adopting an Ashby liquid culture medium to obtain first-stage culture bacteria of the two strains; activating Pediococcus pentosaceus YN22 by adopting an MRS solid culture medium, and culturing by adopting an MRS liquid culture medium to obtain first-stage culture bacteria of the two strains;
Step two, inoculating the first-stage culture bacteria of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and pediococcus pentosaceus YN22 obtained by culture into a fermentation liquid culture medium respectively according to 10% of inoculum size for fermentation culture, and culturing at 37 ℃ for 10-12h to obtain the fermented microbial agent.
In the first step, bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and pediococcus pentosaceus YN22 stored at the temperature of minus 20 ℃ are taken out, a small amount of bacterial liquid is dipped in an inoculating loop and streaked on a solid culture medium, and the culture is carried out at the temperature of 37 ℃ for 10-12 h; picking a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony on a 100 mL triangular flask of a liquid culture medium, and culturing for 8-10 hours at 37 ℃ to obtain an activated strain; at this time, each milliliter of the liquid medium contains at least 1X 10 7 cfu of Bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and Pediococcus pentosaceus YN22, respectively.
Further, in the second step, the composition and content of fermentation liquid Ashby culture medium per liter are as follows: mgSO 4·7H2 O0.2 g; naCl 0.2g; 10g of mannitol; 0.2g of K2HPO 4; caCO3 2.0g; 2.0g of vermiculite; sterilizing at 121 ℃ for 15 minutes at pH value of 6.4, wherein the composition and the content of each liter of fermentation liquid MRS culture medium are as follows: yeast powder 5 g; brown sugar 3 g; lactose 15 g; diammonium hydrogen citrate 2g; l-cysteine hydrochloride 0.05 g; k2HPO 42 g; mgSO4.7H2O 0.58 g; mnSO4.H2O 0.25 g; ween-80: 80 mL; 10g of CaCO3, pH 6.4 and sterilizing at 121 ℃ for 15 minutes.
The invention has the beneficial effects that:
(1) The sweet potato paste fermentation liquid fermented by the strain has no peculiar smell, emits the fragrance of apple vinegar, has the pH of about 3, has the number of probiotics of about 10 7 cfu/mL, effectively releases the nutrient substances of the sweet potato paste, and forms antibacterial substances in the sweet potato paste fermentation liquid, thereby effectively improving the quality of the sweet potato paste fermentation liquid;
(2) Compared with the method that unfermented mashed sweet potatoes are directly put into a field, the mashed sweet potatoes are fermented by the prior art, so that the odor emitted by the mashed sweet potatoes can be greatly reduced to be free, and the viscosity of the mashed sweet potatoes is reduced to about 0.5 mm;
(3) The probiotics, the nutrients, the antibacterial substances and the insect inhibiting substances in the fermented mashed sweet potato are beneficial to the improvement of soil quality, and the growth and the yield improvement of sweet potato seedlings are facilitated.
Drawings
FIG. 1 is a photograph of a12 h fermentation of mashed sweet potato with amylase added;
FIG. 2 is a photograph of a 12h fermentation of mashed sweet potato without amylase added.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below in connection with specific embodiments, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without making any inventive effort are intended to fall within the scope of the present invention.
The present invention will be described in detail with reference to examples. In the following examples, unless otherwise specified, the methods are conventional; the reagents and biological materials used, unless otherwise indicated, are commercially available, and the percentages or concentrations are mass percentages, unless otherwise indicated.
Example 1
The method for utilizing mashed sweet potato waste material comprises the steps of adding microbial agent into mashed sweet potato waste material, fermenting, increasing nutrient substances, probiotics quantity, pathogenic bacteria inhibiting substances and nematode inhibiting substances in mashed sweet potato, reducing viscosity of mashed sweet potato, preventing the mashed sweet potato from spoiling and stinking, and forming a mashed sweet potato fermented product with clear liquid and sediment, wherein the fermented product has fresh fragrance. The microbial agent has active ingredients of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and pediococcus pentosaceus YN22, is applied to fermentation of mashed sweet potatoes, is used for preventing the mashed sweet potatoes from spoiling and stinking, and meanwhile, the mashed sweet potatoes are high in attachment value, and the fermented mashed sweet potatoes contain rich probiotics, nutrients, antibacterial substances and nematocide substances, so that the viscosity of the mashed sweet potatoes is reduced, the spoilage and stinking of the mashed sweet potatoes are effectively inhibited, the performance of farmlands can be improved after the mashed sweet potatoes are returned to fields, the health and the vigor of sweet potato seedlings are improved, and the yield is increased.
The classification name of the bacillus thuringiensis FF05-2 is Bacillus thuringensis, the bacillus thuringiensis FF05-2 is preserved in China general microbiological culture Collection center, the preservation date is 2021, 05 and 17 days, the address is North Star Xiyu No. 1,3 in the Chaiyang area of Beijing, and the preservation number is CGMCC No.22542; the class name of the bacillus acidophilus CR01-1 is Bacillus aerophilus, the bacillus acidophilus CR01-1 is preserved in the China general microbiological culture Collection center (China Committee for culture Collection of microorganisms), the preservation date is 2021, 05 and 17 days, the address is North Star Xiyu No. 1,3 of the Korean region of Beijing, and the preservation number is CGMCC No.22544; the classification name of Pediococcus pentosaceus YN22 is Pediococcus pentosaceus, and the Pediococcus pentosaceus YN22 is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with a preservation date of 2021, 05 months and 17 days and a preservation number of CGMCC NO.22545.
Active ingredients of the strain include bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and Pediococcus pentosaceus YN22, which have the ability of inhibiting aphids, nematodes, whiteflies, fungi, escherichia coli and viruses, and can promote the degradation of starch and cellulose. Bacillus thuringiensis FF05-2 has the capability of dissolving inorganic phosphorus and releasing phosphorus elements, has high amylase activity, cellulase activity and azotase activity, and can secrete auxin; the bacillus acidophilus CR01-1 dissolves inorganic phosphorus, organic phosphorus and insoluble potassium, and has amylase activity, nitrogen fixation enzyme activity and secretion of auxin; pediococcus pentosaceus YN22 has the ability to dissolve inorganic phosphorus and insoluble potassium. The 3 strains can be proliferated in the mashed sweet potato, and nutrient elements are efficiently released to facilitate the fermentation of the mashed sweet potato, and the nutrients promote the proliferation of the strains in the mashed sweet potato; after the strains proliferate to 10 7 cfu/mL, the sweet potato paste has no mixed bacteria, the pH value is changed to 2.5-4.5, and the strains ferment in the sweet potato paste to release insecticidal and bacteriostatic active substances, so as to become the probiotic fertilizer for improving the soil performance; starch in mashed sweet potato is decomposed by metabolism of probiotics, and viscosity is greatly reduced. The method solves the problem of spoilage and odor of the sweet potato puree, changes the sweet potato puree into waste into the probiotic bacterial fertilizer with insect-inhibiting and bacteria-inhibiting effects on soil, and promotes the development of agricultural ecological recycling economy.
Metabolites of probiotics in the sweet potato paste fermented product such as acetic acid, lactic acid, insecticidal crystal proteins and the like can relieve the problems of nematodes and pathogenic bacteria in sweet potato planting soil; the probiotics amylase can degrade starch and form different types of sugar, protein is also released from the starch, and the probiotics nitrogen fixation enzyme can form organic nitrogen, so that the nitrogen and carbon content in the mashed sweet potato can be increased, and the carbon source and the nitrogen source in soil can be increased after the mashed sweet potato is returned to the field. Under the inhibition effect of bacillus thuringiensis FF05-2, bacillus aerophilus CR01-1 and Pediococcus pentosaceus YN22 on nematodes and undesirable microorganisms, beneficial bacteria in soil are increased, so that the healthy growth of sweet potato seedlings can be promoted; metabolites such as organic nitrogen and auxin produced by growth and propagation of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-1 and Pediococcus pentosaceus YN22 can promote farmland crop growth, promote crop nutrient obtaining and are beneficial to healthy growth of farmland crops in field soil.
Example 2
As a specific application of example 1, the procedure was as follows:
(1) Collecting mashed sweet potato waste: collecting 15L of waste mashed sweet potato formed in the processing process of sweet potato, and putting the mashed sweet potato into a 25L plastic bucket, wherein amylase or no amylase is added into the plastic bucket; waste formed in the sweet potato processing process can also be filled into a 10-ton fermentation tank, and the filling amount is 8 tons;
(2) A small amount of sweet potato paste fermented product: adding sterilized 5% rice husk, 2% brown sugar and 2% vermiculite into the sweet potato clay plastic barrel added with amylase or not added with amylase, respectively inoculating Bacillus thuringiensis FF05-2, bacillus stearothermophilus CR01-1 and Pediococcus pentosaceus YN22 according to 10% inoculation amount, and performing first fermentation for 24 hours, wherein the thallus content in the fermentation liquor is 10 7 cfu/mL, the viscosity of sweet potato clay is reduced to about 0.5mm, and a small amount of sweet potato clay fermented product is prepared, namely, a Bacillus thuringiensis FF05-2 small amount sweet potato clay fermented product, a Bacillus stearothermophilus CR01-1 small amount sweet potato clay fermented product and a Pediococcus pentosaceus YN22 small amount sweet potato clay fermented product;
(3) Medium sweet potato paste fermented product: adding a small amount of sweet potato paste fermented product into a fermentation tank with the volume of 10 tons according to the addition amount of 10 percent, wherein the content of sweet potato paste in the fermentation tank is about 8 tons, stirring is carried out once every 1 hour, the pH value of sweet potato paste fermentation liquor is 2.5-4.5 after fermentation for 25-30 days, the strain content is 10 7 cfu/mL, the viscosity of the sweet potato paste is reduced to about 0.5mm, and the medium amount of sweet potato paste fermented product is prepared, namely a medium amount of sweet potato paste fermented product in Bacillus thuringiensis FF05-2, a medium amount of sweet potato paste fermented product in Bacillus stearothermophilus CR01-1 and a medium amount of sweet potato paste fermented product in Pediococcus pentosaceus YN 22;
(4) After adding the medium sweet potato paste fermented product into unfermented sweet potato paste, forming a composite microbial inoculum by the medium sweet potato paste fermented product containing bacillus thuringiensis FF05-2 and bacillus acidophilus CR01-1, adding the composite microbial inoculum into the unfermented sweet potato paste, and independently adding the medium sweet potato paste fermented product of Pediococcus pentosaceus YN22 into the unfermented sweet potato paste; the addition amount of the medium sweet potato paste fermented product is 20%; performing third fermentation on mashed sweet potato, ending the third fermentation when the pH value of the mashed sweet potato fermentation liquid is 2.5-4.5, and reducing the viscosity of the mashed sweet potato to about 0.5mm to obtain an industrialized mashed sweet potato fermentation product, namely; the industrial sweet potato paste fermented product of the bacillus thuringiensis FF05-2 and the bacillus acidophilus CR01-1 composite microbial inoculum and the industrial sweet potato paste fermented product of Pediococcus pentosaceus YN 22.
(5) Probiotic-containing mashed sweet potato fermentation broth: the small amount of sweet potato paste fermented product, the medium amount of sweet potato paste fermented product and the industrialized sweet potato paste fermented product are sweet potato paste fermented products containing probiotics; fermenting the mashed sweet potato by amylase to obtain a clear liquid, and spraying the clear liquid into soil or diluting and irrigating crops and the like; the fermented product of the mashed sweet potato, which is not subjected to amylase enzymolysis, can form 1/3 clear liquid and 2/3 sediment after standing, and can be directly irrigated into the land, and crops can be irrigated after the clear liquid is diluted.
(6) And (3) field spraying: the sweet potato paste fermented product can be used for fertilizing and irrigating sweet potato, wheat and other crops after being diluted by 100 times, and can improve the yield and quality.
Example 3
The preparation method of the microbial agent in the embodiment 1 comprises the following steps:
step one, activating bacillus thuringiensis FF05-2 and bacillus acidophilus CR01-12 by adopting an Ashby solid culture medium, and culturing by adopting an Ashby liquid culture medium to obtain first-stage culture bacteria of the two strains; activating Pediococcus pentosaceus YN22 by adopting an MRS solid culture medium, and culturing by adopting an MRS liquid culture medium to obtain primary culture bacteria of Pediococcus pentosaceus YN22 strain;
Step two, the first-stage culture bacteria of bacillus thuringiensis FF05-2, bacillus acidophilus CR01-12 and pediococcus pentosaceus YN22 obtained by culture are respectively put into fermentation liquid Ashby culture medium and MRS liquid culture medium for fermentation culture according to 10 percent of inoculum size, and are cultured at 37 ℃ for 10-12 h to obtain the fermented microbial agent.
Taking out the bacillus thuringiensis FF05-2 and the bacillus acidophilus CR01-12 stored at the temperature of minus 20 ℃ respectively, dipping a little bacterial liquid in an Ashby solid culture medium with an inoculating loop for streaking, and culturing at the temperature of 37 ℃ for 10-12 h; picking single colony on the solid culture medium by using an inoculating loop, inoculating the single colony on a 100 mL triangular flask of an Ashby liquid culture medium, and culturing for 8-10 hours at 37 ℃ to obtain an activated strain; at this time, at least 1X 10 7 cfu of Bacillus thuringiensis FF05-2 and Bacillus stearothermophilus CR01-12 were contained in each ml of Ashby liquid medium.
Taking out Pediococcus pentosaceus YN22 stored at the temperature of minus 20 ℃, dipping a small amount of bacterial liquid on an MRS solid culture medium by using an inoculating loop, and culturing at the temperature of 37 ℃ for 10-12 h; picking a single colony on the solid culture medium by using an inoculating loop, inoculating the single colony on a 100 mL triangular flask of an MRS liquid culture medium, and culturing for 8-10 hours at 37 ℃ to obtain an activated strain; at this time, at least 1X 10 7 cfu Pediococcus pentosaceus YN22 was contained in every milliliter of MRS liquid medium.
In the second step, the composition and the content of fermentation liquid Ashby culture medium per liter are as follows: mgSO4.7H2O 0.2g; naCl 0.2g; 10g of mannitol; 0.2g of K2HPO 4; caCO3 2.0g; 2.0g of vermiculite; sterilizing at 121 ℃ for 15 minutes at pH value of 6.4, wherein the composition and the content of each liter of fermentation liquid MRS culture medium are as follows: yeast powder 5 g; brown sugar 3 g; lactose 15 g; diammonium hydrogen citrate 2g; l-cysteine hydrochloride 0.05 g; k2HPO 42 g; mgSO4.7H2O 0.58 g; mnSO4.H2O 0.25 g; tween-80 mL; 10g of CaCO3, pH 6.4 and sterilizing at 121 ℃ for 15 minutes.
Example 4
As a specific application of example 1, the procedure was as follows:
Step one, fermenting the nitrogen, phosphorus and potassium content of mashed sweet potato: the mashed sweet potato is fermented for about 25 days, and the measured nitrogen content is 4.19% -8.28%, the phosphorus content is 1.44% -2.23%, and the potassium content is 0.50% -1.23%. The fermented sweet potato paste can be seen to contain certain nutrients.
Step two, fermenting the content of probiotics in mashed sweet potato: the fermented mashed sweet potato has no mixed bacteria pollution, the contents of bacillus thuringiensis FF05-2 and bacillus acidophilus CR01-12 in the fermented mashed sweet potato are at least 1 multiplied by 10 7 cfu/mL, and the content of Pediococcus pentosaceus YN22 in the fermented mashed sweet potato is at least 1 multiplied by 10 7 cfu/mL.
Step three, applying mashed sweet potatoes in a field: the fermented mashed sweet potato is filled into a filling vehicle, sprayed into the idle position of a green manure farmland in which the february and the like are planted, frozen in soil, planted with green manure crops such as common vetch, oil sunflower and the like, and ploughed into the soil and fertilizer farmland before planting the crops such as sweet potato and the like.
Fourthly, applying mashed sweet potatoes in a field: the fermented mashed sweet potato is filled into a filling vehicle and sprayed into farmlands, the quick-acting potassium content in the soil is improved by 10% when measured on the 7 th day, the alkaline hydrolysis nitrogen is improved by 5%, and the reducing sugar is increased by 8%. After the soil is thawed, planting green manure crops such as common vetch, oil sunflower and the like, and turning over the green manure crops into soil and fertilizing fields before planting the crops such as sweet potatoes and the like.
From the results, the sweet potato paste fermented by the microbial agent provided by the invention has good effects on various indexes of the sweet potato paste in different tests of sweet potato paste fermentation. Compared with the sweet potato paste without the microbial inoculum treatment, the fermented sweet potato paste gives off the apple vinegar fragrance of a person, has high probiotics content and certain nitrogen, phosphorus and potassium nutrition elements, and the viscosity is reduced from about 4.5mm to about 0.5mm, so that the fermented sweet potato paste provides a guarantee for improving the soil performance after being sprayed into farmlands.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and any modifications, equivalent substitutions, alterations, etc. made within the scope of the present invention should be included in the scope of the present invention.
Claims (3)
1. The microbial agent for fermenting mashed sweet potato is characterized by comprising bacillus acidophilus, bacillus thuringiensis and pediococcus pentosaceus, wherein the preservation number of the bacillus acidophilus is CGMCC No.22544, and the preservation number of the bacillus thuringiensis is CGMCC No.22542; the preservation number of Pediococcus pentosaceus is CGMCC NO.22545.
2. A method for fermenting mashed sweet potato, which is characterized by using the microbial agent of claim 1 for fermentation.
3. The fermentation process of claim 2, wherein a starch degrading enzyme is added during the fermentation of the process.
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| CN117568220A (en) * | 2022-12-07 | 2024-02-20 | 青岛科技大学 | Pediococcus pentosaceus and application thereof in preparation of microbial agent for edible fungi |
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| Title |
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| Adarsh Kumar等.Synergistic effect of ACC deaminase producing Pseudomonas sp. TR15a and siderophore producing Bacillus aerophilus TR15c for enhanced growth and copper accumulation in Helianthus annuus L.Chemosphere.2021,第276卷第5页3.4 植物生长促进属性，表4. * |
| Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria;Lili Zhu等;Food Chemistry;20220416;第374卷;第2页 2.3. 发酵SPR的制备, 第4页 3.1 营养成分，表1 * |
| Synergistic effect of ACC deaminase producing Pseudomonas sp. TR15a and siderophore producing Bacillus aerophilus TR15c for enhanced growth and copper accumulation in Helianthus annuus L;Adarsh Kumar等;Chemosphere;20210831;第276卷;第5页3.4 植物生长促进属性，表4 * |
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