Lactobacillus plantarum, leavening agent and application of lactobacillus plantarum in preparation of fresh and wet rice noodles

• Main Authors: ZOU YU, REN YUANYUAN, WANG YONGJUN, MENG ZIKUAN, LEI YINGJIE, LI YUHANG
• Format: Patent
• Language: Chinese; English
• Published: 09.06.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to the technical field of microorganisms, and discloses a lactobacillus plantarum RMMX002, the lactobacillus plantarum RMMX002 is preserved in Guangdong Microbial Culture Collection Center on June 30, 2021, the preservation number of the lactobacillus plantarum RMMX002 is GDMCC No.61764, and the lactobacillus plantarum RMMX002 is preserved in the Guangdong Microbial Culture Collection Center on June 30, 2021. The lactobacillus plantarum RMMX002 is high in fermentation acid production capacity, high in fermentation speed, high in environmental adaptability and high in growth and reproduction speed; the invention further discloses a leavening agent containing the lactobacillus plantarum RMMX002, and an application of the lactobacillus plantarum RMMX002 or the leavening agent in preparation of fresh and wet rice noodles. When the lactobacillus plantarum RMMX002 or the leavening agent is independently used for fermentation production of fresh and wet rice noodles, the fermentation time can b