Application of plants lactobacillus in fresh-keeping of freezing meat

A technology of Lactobacillus plantarum and Lactobacillus, applied in the direction of freezing/cooling preservation of meat/fish, bacteria, preservation of meat/fish with chemicals, etc., to achieve good antibacterial effect

Inactive Publication Date: 2008-07-16
INST OF AGRI RESOURCES & REGIONAL PLANNING CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] Although many studies have been done on the antibacterial effect of lactic acid bacteria, there are still few applications in the field of food preservation, especially in the preservation of frozen meat.

Method used

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  • Application of plants lactobacillus in fresh-keeping of freezing meat
  • Application of plants lactobacillus in fresh-keeping of freezing meat
  • Application of plants lactobacillus in fresh-keeping of freezing meat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Materials and methods

[0032] 1.1 Materials

[0033] 1.1.1 Strains

[0034] Lactic acid bacteria: isolated from the environment.

[0035] Indicator bacteria: Escherichia coli (Escherichia.coli) ACCC10503, Staphylococcus aureus (Staphylococcus aureus) ACCC10499, Bacillus cereus (Bacilluscereus) ACCC11108, Listeria monocytogenes (Listeria monocytogenes) ACCC11120, Pseudomonas fluorescens ( Pseudomomas fluorescens) ACCC10042 were all obtained from China Agricultural Microbiology Collection Center.

[0036] 1.1.2 Chilled meat raw materials

[0037] Pork tenderloin produced by Shuanghui Meat Group and cooled for 24 hours.

[0038] 1.1.3 Medium

[0039] 1.1.3.1 Lactic acid bacteria subculture medium (g / L)

[0040] MRS: peptone 10.0; beef extract 10.0, yeast extract 5.0, glucose 20.0; K2 HPO 4 2.0, triammonium citrate 2.0, sodium acetate 5.0, MgSO 4 .7H 2 O 0.58, MnSO 4 .4H 2 O 0.25, Tween 80 1ml, agar 20.0, pH 6.2~6.4, high temperature at 121℃

[0041] Autocl...

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Abstract

The invention provides the application of lactobacillus in frozen meat preservation and simultaneously provides a new bacterial strain A71 of Lactobacillus plantarum with a preservation number of CGMCC No.2228. The bacterial strain has an excellent culturing characteristic, a fermenting liquid of the bacterial strain has an excellent bacterial restraining capacity and can be used in the field of food preservation, in particular to the frozen meat preservation.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to the application of plantarum lactobacillus in preservation of frozen meat. Background technique [0002] Lactic acid bacteria (LAB) is a general term for bacteria that can ferment sugar and produce large amounts of lactic acid. Lactic acid bacteria are widely distributed in nature and are the dominant bacteria in the normal intestinal flora of humans and animals. They not only have many physiological functions beneficial to the health of humans and animals, but also can produce organic acids (such as lactic acid, butyric acid and acetic acid, etc.), Bacteriostatic substances such as hydrogen peroxide and bacteriocins (Yang Jiebin and Ge Xinghua, 1996). These antibacterial substances not only have a good effect on maintaining the flavor and tissue state of food, but also can inhibit the growth of spoilage bacteria and pathogenic bacteria, thereby preventing spoilage a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/22A23B4/06C12N1/20
Inventor 张晓霞姜瑞波
Owner INST OF AGRI RESOURCES & REGIONAL PLANNING CHINESE ACADEMY OF AGRI SCI
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