Special-purpose bacterial strain for pediococcus pentosaceus used for low-acid fermentation meat products processing and preparing method for leaven thereof

A technology of pediococcus pentose and starter, applied in food preparation, bacteria, application, etc., can solve the problems of difficult development of low-acid fermented meat products, frequent safety and quality accidents, and difficult development

Inactive Publication Date: 2007-09-12
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the late development of relevant research in our country, the research is not yet systematic and in-depth, and the starter of low-acid fermented meat products is in a state of dependence on imports. The development of low-acid fermented meat products in my country is difficult due to the lack of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1, Screening of special-purpose Pediococcus pentosaceus P1 strain (Pediococcus pentosaceus) P1 CGMCC №1923) for processing low-acid fermented products

[0010] 1. Alternative strain acquisition process

[0011] From the pickling stage of the Bundnerfleisch fermented beef ham production and processing process of Beijing Huaan Meat Co., Ltd., meat samples were aseptically obtained on days 0, 6, 12, 18 (curing stage), 27, 36, and 48 (drying stage). Aseptically weigh 25.0 g of the meat samples obtained at each time, add them into 225 mL of sterile saline, homogenize for 30 seconds, and dilute with different concentrations. Then the bacterial suspensions with different dilutions were inoculated on the MRS plate medium, and after culturing for 48 h in a carbon dioxide incubator at 30 °C, 10 colonies were randomly picked from the culture plate with the highest dilution, and then transferred to MRS and MRS. In the nutrient agar slant medium, 70 strains of lactic acid b...

Embodiment 2

[0023] Embodiment 2, fermentation culture of Pediococcus pentosaceus P1 bacterial strain (Pediococcus pentosaceus) P1 CGMCC №.1923

[0024] 1. Determination of fermentation medium

[0025] The resulting Pediococcus pentosaceae P1 strain, which is specially used for processing low-acid fermented products, was cultured in liquid nutrient agar medium, tomato juice medium, carrot juice medium, and wort medium to observe its growth and determine its basis. The medium is wort medium. (The formulations of the culture medium have been disclosed) Add beef peptone, lactose and other proliferation factors to the basic medium, observe the growth situation of Pediococcus pentosaceae P1 bacterial strain therein, determine the effective proliferation factor by measuring the proliferation situation of the bacterial strain, and use This design orthogonal experiment, optimization has obtained the composition formula of the compound propagation medium of P1 bacterial strain as follows: add 0.5%...

Embodiment 3

[0028] Embodiment 3, the preparation of dry powder starter

[0029] The cultured strain is centrifuged, the centrifuged supernatant is removed, and then a freeze-drying protective agent is added for freeze-drying to obtain a dry powder starter.

[0030] Some process conditions in the freeze-drying process are optimized as follows:

[0031] 1. Optimization of centrifugation conditions

[0032] After bacterial cell enrichment culture, the effects of centrifugation conditions such as different centrifugation temperatures (0-25°C), different centrifugation speeds (3000-7500rpm), and different centrifugation times (10-40min) on the survival rate of the strains were studied, and it was determined that Pediococcus pentosaceae The suitable centrifugation conditions for the bacterial liquid of the P1 strain are: temperature 0-4°C, centrifugation speed 6000rpm, centrifugation time 30min.

[0033] 2. Lyoprotectant formula

[0034] The change of freeze-dried survival rate of Pediococcu...

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Abstract

This invention discloses a special strain of a ferment agent for processing low acid fermented meat products and its suitable technical conditions of cultivation, concentration, vacuum freezing and drying and its formula of complex increment culture medium and freezing protection agent, in which, the active component of the ferment agent is PI strain CGMCC No 1923 of Pediococcus pentosaceus with pankrin reactivity, colibacillus, golden staphylococcus, salmonella and listeriosis suppressing reactivity, which can be prepared to a powder ferment agent with survived bacterium reaching to 10 x 1010cfu/g after cultivation by complex increment culture medium, concentrated in cetrafuge and added with freezing out protection agent.

Description

technical field [0001] The invention relates to a preparation technology method of Pediococcus pentosaceae specially used for processing low-acid fermented meat products and a direct-throwing starter. Background technique [0002] Bundnerfleisch fermented beef ham is a low-acid fermented beef product produced by some joint ventures in my country that introduced foreign technology in the late 1980s. In the past two decades, its production and processing has gradually become one of the important ways for my country's high-quality and high-grade beef production enterprises to increase the added value of middle and low-grade beef processing. The production enterprises of Bundnerfleisch fermented beef ham have grown from 1 to 2 enterprises to more than ten enterprises, and the product market has gradually transformed from high-end hotels and restaurants to supermarkets. However, the imported and digested processing technology has been in natural fermentation processing, resultin...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/31C12S3/00A23L13/00
Inventor 孙宝忠贾英民田洪涛李海鹏种京华马菊马晓燕于辉马爱进张红梅高文霞
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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