It is reported that the Ministry of Science and Technology has discovered the growth and decline of bacterial structure during the fermentation of fruits and vegetables, and invented a new process for the production of probiotics to ferment fruits and vegetables. This not only breaks through the high-throughput screening of high-yield probiotics for fruit and vegetable fermentation and the large-scale preparation of high-activity engineering bacteria, but also spawns a new green and probiotic fermentation industry.
The key technology and industrial application of fruit and vegetable probiotic fermentation won the second prize of 2016 National Science and Technology Progress Award.
The research found that the growth and decline of the bacterial structure during the fermentation of fruits and vegetables broke through the high-throughput screening of high-yield probiotics for fruit and vegetable fermentation and the large-scale preparation of high-activity engineering bacteria to increase the concentration of viable liquid in large-scale production to 8 ×1010 CFU/mL, which is more than three times the level of similar bacteria culture at home and abroad; created a two-step vacuum drying and vacuum freeze-drying method to prepare large-scale preparation technology of fruit and vegetable fermented probiotics, and the number of live bacteria is up to 2.8×1012 CFU/g is more than five times the number of viable bacteria of similar products at home and abroad; the freeze-drying time of microbial agents is shortened by 50% compared with the traditional process, realizing green manufacturing of energy saving and emission reduction, filling the gap of production of special bacteria for fermentation of fruits and vegetables; The new process of probiotic fermentation of fruits and vegetables produces active substances such as short-chain fatty acids that are beneficial to human intestinal health, and the content is more than twice that of unfermented fruits and vegetables.
The new series of probiotic fermented fruits and vegetables created by this achievement has the distinctive characteristics of “safe, nutritious, delicious and convenientâ€, which has spawned a brand new fruit and vegetable probiotic fermentation green manufacturing industry. The direct economic benefits in the past three years are 2.138 billion yuan, which is a strong boost. The international competitiveness of China's fruit and vegetable foods.
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