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Application of bdellovibrio sp. telotroch to prevention and control of bacteria in sashimi making process

A production process and technology of leech vibrio, applied in the field of disinfection and sterilization, leech vibrio liquid, can solve the problems of short shelf life, incomplete cleaning, easy contamination of bacteria, etc. Effect

Inactive Publication Date: 2011-02-23
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sterilization of sashimi in the processing process mainly uses tap water to clean, but this method has the defects of short shelf life, incomplete cleaning, and easy residual bacteria and easy contamination of bacteria; the sashimi is eaten with the swimming body of Bdellovibrio The previous sterilization is a new biological method that is pollution-free, non-toxic and has no side effects. There has not been any relevant reports at home and abroad.

Method used

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  • Application of bdellovibrio sp. telotroch to prevention and control of bacteria in sashimi making process
  • Application of bdellovibrio sp. telotroch to prevention and control of bacteria in sashimi making process
  • Application of bdellovibrio sp. telotroch to prevention and control of bacteria in sashimi making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The application of Bdellovibrio swimmers in controlling the total number of colonies and pathogenic bacteria during the initial washing of raw raw materials for sashimi. The following sashimi takes salmon as an example.

[0040] The application method includes the following specific steps and their conditions:

[0041] Step 1: Preparation of Bdellovibrio Swimming Body Bacterial Liquid

[0042] The Bdellovibrio swimming body is fermented by the fermentation method of the high-density Bdellovibrio swimming body disclosed in the national invention patent application application number "200710031166.X": 100mL MRS liquid medium (peptone 10g, beef extract powder 8g, Yeast extract powder 4g, glucose 20g, dipotassium hydrogen phosphate 2g, triammonium citrate 2g, sodium acetate 5g, magnesium sulfate 0.2g, manganese sulfate 0.05g, 1g Tween 80, pH value 6.0~6.4) in a conical flask Inoculate 2mL with a concentration of 10 10 Streptococcus lactis (Streptococcus lactis, purchased ...

Embodiment 2

[0058] Application of Bdellovibrio swimming body in the disinfection and sterilization of sashimi production console and processing workshop

[0059] The test consisted of the following specific steps and their conditions:

[0060] Step 1: Same as Step 1 of Example 1

[0061] Step 2: Disinfection and sterilization experiment of applying Bdellovibrio swimmers to sashimi production operation table and workshop.

[0062] Adopt the application method of the present invention, select the operating table and the workshop that are the same in size and specifications, be divided into a plurality of different test groups and control groups, wherein three control groups are three parallel samples, and the rest are test groups, three for each group, for three parallel samples. Measure the total number of colonies and the pathogenic bacteria content of the test group and the control group respectively, then on the surface of the test group processing sashimi operation table and workshop...

Embodiment 3

[0065] Swimming body of Bdellovibrio applied to the disinfection and sterilization of sashimi serving dishes

[0066] The test consisted of the following specific steps and their conditions:

[0067] Step 1: Same as Step 1 of Example 1

[0068] Step 2: Disinfection and sterilization experiments using Bdellovibrio swimming bodies on sashimi dishes.

[0069] Adopt the application method of the present invention, be divided into a plurality of different test groups and control groups, select the same dish of specification and size, wherein three control groups are three parallel samples, and the rest are test groups, three in each group, are three a parallel sample. The total number of colonies and the content of pathogenic bacteria in the test group and the control group were measured respectively. Then, the plates were directly immersed in different concentrations of Bdellovibrio solutions. The test groups were soaked in the concentration of 10 1 pfu / mL, 10 2 pfu / mL, 10 ...

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Abstract

The invention discloses application of a bdellovibrio sp. telotroch to the prevention and control of bacteria in a sashimi making process. A strain is bdellovibrio sp. BDFM05 and is collected in China Center for Type Culture Collection (CCTCC) on 7th August, 2009 with collection number of CCTCC NO:M209172. The bdellovibrio sp. is prepared into bdellovibrio sp. telotroch bacterial liquid which is taken as a bactericide in the sashimi making process and is particularly applied to bacteria reduction in a primary washing process during the preparation of a fresh raw material from sashimi and disinfecting and sterilizing a working platform, a processing workshop and accommodating disks. Bdellovibrio sp. liquid prepared from the bdellovibrio sp. telotroch is used for preventing and controlling the total number of bacterial colonies and pathogenic bacteria in a key possible contamination step of the sashimi making process and has good prevention and control effects on the common food poisoning bacteria on the sashimi, the advantages of nontoxicity, no side effect on foods and the like and good application prospects.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to the application of a Bdellovibrio and a Bdellovibrio liquid made by using the Bdellovibrio swimming body to prevent and control the total number of colonies and pathogenic bacteria in the key link of raw fish production, especially It is used to reduce the bacteria of sashimi during the initial washing of fresh raw materials for making sashimi, and to disinfect and sterilize the operation table, processing workshop and holding plates. Background technique [0002] In recent years, "raw food therapy" has been regarded as a healthy fashion. Raw fish fillets are loved by consumers, especially Japanese cuisine is most famous for sashimi. The habit of eating raw fish fillets. The processing process of sashimi roughly includes: material selection, temporary breeding, bloodletting, initial washing, opening, peeling, skinning, trimming, grading, cleaning, plate, if it is eaten immediately, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015C12N1/20C12R1/01A23L1/326A23L5/20A23L17/10
Inventor 蔡俊鹏李冬梅
Owner SOUTH CHINA UNIV OF TECH
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