Starter and preparation method and use thereof

A technology of direct input starter and fermented sausage, which is applied in the field of fermentation, can solve the problems that have not yet appeared in the application of industrialization, and achieve the effects of optimizing the culture process of bacteria and freeze-drying process, high activity, and fast acid production

Active Publication Date: 2011-11-23
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The domestic direct-input meat starter industry is still relatively backward. Both the strain selection and the direct-input starter manufacturing technology are in the laboratory stage, and industrial applications have not yet appeared.

Method used

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  • Starter and preparation method and use thereof
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  • Starter and preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of leavening agent of the present invention, its step is as follows:

[0033] 1) Cell culture

[0034] Lactobacillus pentosus GMCC No.2313 seed solution was inoculated into the improved MRS medium at a 1% inoculation amount for batch culture, and cultured at 30°C for 10 hours at a speed of 300r / min; then the temperature was adjusted to 40°C and the speed of 300r / min Min continue to cultivate for 3h, the 40°C high temperature culture process can induce the heat resistance of the bacteria; control pH 6.5 during the above culture process;

[0035] Among them, the proportion of the above-mentioned MRS medium is that 1 liter of medium contains: glucose 22g, peptone 4g, beef extract 6g, yeast extract 5g, dipotassium hydrogen phosphate 2g, diammonium hydrogen citrate 2g, sodium acetate 2g, Magnesium sulfate 0.4g, manganese sulfate 0.1g, Tween 1ml, the balance is water, pH6.5.

[0036] 2) Collect bacteria

[0037]Centrifuge the culture solution obtaine...

Embodiment 2

[0042] The preparation method of leavening agent of the present invention, its step is as follows:

[0043] 1) Cell culture

[0044] Lactobacillus pentosus GMCC No.2313 seed liquid was inoculated into the improved MRS medium according to the inoculation amount of 0.5% for batch culture; the initial pH of the medium was 6.5, and then the pH was controlled to 7.0, and the rotation speed was 250r / min; the culture stage 1 The temperature of the stage 2 was 32°C, and the incubation time was 11 hours; the temperature of the stage 2 was 35°C, and the incubation time was 4 hours;

[0045] Among them, the proportion of the above-mentioned MRS medium is that 1 liter of medium contains: 24g of glucose, 3g of peptone, 8g of beef extract, 7g of yeast extract, 2g of dipotassium hydrogen phosphate, 2g of diammonium hydrogen citrate, 2g of sodium acetate, Magnesium sulfate 0.5g, manganese sulfate 0.2g, Tween 1ml, balance water, pH 6.5.

[0046] 2) Collect bacteria

[0047] Centrifuge the c...

Embodiment 3

[0052] The preparation method of leavening agent of the present invention, its step is as follows:

[0053] 1) Cell culture

[0054] Lactobacillus pentosus GMCC No.2313 seed solution was inoculated into the improved MRS medium according to the inoculation amount of 0.1% for batch culture; the initial pH of the medium was 7.0, and then the pH was controlled to 7.0, and the rotation speed was 200r / min; The temperature is 33°C, and the incubation time is 12h; the temperature of the cultivation stage 2 is 38°C, and the incubation time is 2h;

[0055] Wherein, the proportion of the above-mentioned MRS medium is that 1 liter of medium contains: 20 g of glucose, 2 g of peptone, 4 g of beef extract, 3 g of yeast extract, 2 g of dipotassium hydrogen phosphate, 2 g of diammonium hydrogen citrate, 2 g of sodium acetate, Magnesium sulfate 0.6g, manganese sulfate 0.3g, Tween 1ml, balance water, pH 6.5.

[0056] 2) Collect bacteria

[0057] Centrifuge the culture solution obtained from t...

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Abstract

The invention provides a direct-vat starter containing Lactobacillus Pentosus with a collection number CGMCC No.2313 and use and a preparation method thereof. The starter can be directly used for fermenting meat products; and when the starter is used, acid can be produced quickly, the quality of the acid is stable, the use of the starter is convenient, and the production cost of fermented meat products can be lowered. The preparation method of the starter, which is provided by the invention, has the advantages of optimizing a De-Man, Rogosa and Sharpe (MRS) culture medium, adding stress resistance induced culture in a bacterium culture process, optimizing formula of a freeze-drying protective agent and a freeze-drying, improving activity of strains in the freeze-drying starter, and lowering the production cost of the starter at the same time.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a starter and its preparation method and application. Background technique [0002] Fermented sausage originated in the ancient Roman Empire more than 2,000 years ago. It is an ancient and modern fermented meat product. It has the characteristics of unique flavor, beautiful color and rich nutrition. It is deeply loved by consumers and plays an important role in the meat processing industry. status. At first, fermented sausages were made by mixing meat and spices and stuffing them into natural casings, fermenting and drying in a specific natural environment. The production process completely relied on chance inoculation and natural environment, and the product quality stability and safety were extremely high. lacking. With the development of biotechnology and meat processing technology, people began to gradually replace natural inoculation with commercial starters, and arti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/317C12N1/20C12R1/225A23L13/40A23L13/60
Inventor 李家鹏乔晓玲陈文华田寒友杨君娜周彤曲超申思
Owner CHINA MEAT RES CENT
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