Pedicoccus acidilacticii strain, fermentation banger and method for preparing same

Abstract

The invention provides Pediococcus acidilactici (CGMCC No.2312) which is separated and filtrated and is suitable for fermentation of meat. The Pediococcus acidilactici is used as starter for the meat. Sausages with addition of the starter have special flavor, color and texture and are meat products which have long preservation period and can be directly ate without heating. The meat products of the invention are fermented, thereby unpleasant odor such as fishy smell, cowy flavor and so on of the meat can be removed; nitrite residual in the fermented meat products is greatly reduced, thereby the food safety is improved. Simultaneously, the meat is tenderized and the pH of the fermented meat products is low, thereby the growth of spoilage organisms and pathogen and the production of toxin are inhibited; the preservation period of the meat products is greatly prolonged; storage and circulation are convenient; the meat products are safe to eat; and the content of amino acids is high. Moreover, useful compositions are not damaged, thereby the meat products are rich in nutrition and easy in absorption.

Description

technical field [0001] The invention relates to a strain of Pediococcus lactis, a fermented sausage added with Pediococcus lactis and a preparation method thereof, belonging to the field of fermented food processing. Background technique [0002] Fermented meat products have a wide consumer market in Europe and the United States. In many European countries, its production is one of the most important and active economic activities in the national meat industry. The production of fermented sausage also occupies a unique position in the meat industry. status. Fermented sausage has the characteristics of delicious taste, strong fragrance, no need to refrigerate, and can be eaten immediately. It has great market potential under the current conditions in our country. In addition, with the improvement of people's living standards in our country, people urgently need some new meat products with high grade, unique flavor and certain health care effect. Fermented sausage can just me...

AI Technical Summary

Problems solved by technology

Only a few domestic manufacturers began to produce fermented sausages on a small scale a few years ago, mostly German-style semi-dry sausages. Due to their high water activity, these products still need to be stored at low temperature to ensure product safety, and the shelf life is short. In addition to product taste and price, it is difficult to be accepted by Chinese consumers.

Traditional processing depends on the "opportunistic inoculation and fermentation" of ideal microorganisms, so the processing of finished products is extremely unstable, the production cycle of products is long, unqualified products are common, and sausages become stale and inedible

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