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Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation

A technology of Lactobacillus plantarum, ZY-40, applied in application, food preparation, microorganism-based methods, etc., to achieve good fermentation flavor and gel structure, good sliceability and chewiness

Active Publication Date: 2012-12-12
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing lactic acid bacteria are mainly isolated from traditional livestock and poultry meat products, fermented vegetables and fermented dairy products, and there are few reports on lactic acid bacteria with excellent performance screened in fish products

Method used

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  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation
  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation
  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Screening, identification and preservation of strains

[0026] (1) MRS liquid medium: peptone 10g, beef extract 10g, yeast extract 5g, triamine citrate 2g, glucose 20g, Tween-80 1ml, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.5g, sulfuric acid Manganese 0.25g, distilled water 1000ml, pH value 6.2~6.4.

[0027] (2) Isolation of strains: Under aseptic conditions, the vinasse fish meat was added to sterilized physiological saline, homogenized under aseptic conditions, and after gradient dilution, the plate was poured by pouring and cultured at 30°C for 48 hours. Pick a single colony and continue streaking the plate until it is purified. The gram-positive and negative catalase test strains are suspected lactic acid bacteria.

[0028] (3) Re-screening of strains: the suspected lactic acid bacteria are subjected to glucose fermentation, gas production, viscous substance formation, hydrogen peroxide production, hydrogen sulfide production, ...

Embodiment 2

[0034] Example 2: Application of Lactobacillus plantarum ZY-40 in preparing fish meat fermented sausage

[0035] The processing technology mainly includes: surimi preparation → adding auxiliary materials, chopping → inoculation → filling → fermentation maturity → packaging

[0036] The specific operations are as follows:

[0037] (1) Surimi preparation: thawing frozen octopus and then dissecting it, removing scales, skins, heads, tails and internal organs, washing, and mincing meat.

[0038] (2) Chopping: Add 3% starch, 1.5% sucrose, 2% glucose and 2% salt at low temperature (5-10°C), and chopping for 20 minutes.

[0039] (3) Liquid culture of Lactobacillus plantarum ZY-40: After activation, Lactobacillus plantarum ZY-40 is inoculated into MRS liquid medium, and cultivated to the late logarithmic growth period at a temperature of 20-40°C and a rotation speed of 150 rpm. Adjust the concentration of bacteria.

[0040] (4) Inoculation: Add Lactobacillus plantarum ZY-40 to the chopped surim...

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Abstract

The invention provides a lactobacillus plant arum ZY-40 separated from pickled fish, which is preserved in General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms, the address is Microbiological Research of Chinese Academy of Science, No. 3, No. 1 yard, West Beichen Road in Chaoyang District, Beijing, the post code is 100101, the preservation number is CGMCC No. 4007, and the preservation date is July 13th, 2010. The lactobacillus plant arum ZY-40 has the main advantages of providing the lactobacillus plant arum ZY-40 separated from the pickled fish and the application thereof to preparing the fish sausage through fermentation. In the fish fermentation sausage produced by the strain through fermentation, the total volatile basic nitrogen is obviously lower than corresponding period produced products without the strain, no sausage germ is detected, and in addition, the sausage has good fermentation flavor, good gel structure, good slicing performance and good chewiness.

Description

(1) Technical field [0001] The invention relates to a strain of Lactobacillus plantarum ZY-40 isolated from vinasse fish and its application in preparing fish meat fermented sausage by fermentation. (2) Background technology [0002] Fermented sausage is a traditional meat processed food from all over the world. During its processing, it undergoes fermentation by natural wild microorganisms or inoculated with beneficial microorganisms to convert sugar into various organic acids and alcohols. Lowering the pH of the system is beneficial to extend the product. The shelf life of the product; decompose protein and fat at the same time to form aldehydes and ketones, so that the product has a strong fermented flavor. At present, the processing method of fermented sausages has gradually shifted to directional inoculation and fermentation of beneficial microorganisms. The research focus is mainly on the selection and construction of excellent and safe fermentation microorganisms. [0003] ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L1/326C12R1/25A23L17/10
Inventor 聂小华
Owner ZHEJIANG UNIV OF TECH
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