Lactobacillus plantarum for freshwater fish fermentation product and application thereof

A technology of Lactobacillus plantarum and freshwater fish, which is applied in the direction of application, bacteria, and microorganisms, can solve the problems of lack of microbial flora, physical and chemical quality, sensory quality, and flavor substances, etc., to inhibit the growth of miscellaneous bacteria, use small doses, and be safe Good operability

Inactive Publication Date: 2013-12-04
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent Application No. 200910039214.9, Patent Publication No. CN101579011A, using isolated dominant lactic acid bacteria, staphylococcus and commercial Pediococcus pentosaceae to prepare flavored fish, but lacks the microbial flora, physical and chemical quality, sensory quality and flavor of pickled fish after inoculation and fe...

Method used

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  • Lactobacillus plantarum for freshwater fish fermentation product and application thereof
  • Lactobacillus plantarum for freshwater fish fermentation product and application thereof
  • Lactobacillus plantarum for freshwater fish fermentation product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Isolation, screening and identification of Lactobacillus plantarum

[0027] 1. Test material

[0028] Separation medium: MRS agar medium components, the specific components and their proportions are as follows:

[0029] Peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, dipotassium hydrogen phosphate 2.0g, diammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 801mL, magnesium sulfate 0.58g, manganese sulfate 0.25 g, calcium carbonate 5.0g, agar powder 12g, add distilled water to 1000mL. Adjust the pH value of the medium to 6.2-6.4. Sterilize under high pressure steam at 121°C for 30 minutes, and cool naturally for later use.

[0030] 2. Separation method (dilution plate method)

[0031] 2.1 Preparation of sample diluent:

[0032]Use a 1ml sterile pipette to draw 1ml of the enriched culture solution, put it into a test tube filled with 9ml of sterile water, oscillate and mix well and serve as 10 -1 diluent; then use a 1ml sterile pipette...

Embodiment 2

[0055] The preparation of embodiment 2 solid-state compound fermented bacterial agents

[0056] 1. Test material

[0057] 1.1 The strains used in the test are Lactobacillus plantarum XSB-001 isolated and identified by the applicant (the preservation number of China Typical Culture Collection Center is: CCTCC M2012396) and Pediococcus lactis (registration number of China Industrial Microbiology Culture Collection Management Center) No. CICC 10344) and Staphylococcus xylosus (the accession number of China Industrial Microorganism Culture Collection Management Center is CICC 10145).

[0058] 2. Production of compound starter

[0059] 2.1 Cultivation of strains in inclined test tubes: Lactobacillus plantarum (Lactobacillus plantarum) XSB-001 and Pediococcus acidilactici (the accession number of China Industrial Microorganism Culture Collection Management Center is CICC 10344) and Staphylococcus xylosus (Staphylococcus xylosus) (the accession number of the China Industrial Microb...

Embodiment 3

[0087] The comparison experiment of the fermentation effect of the compound fermentation of embodiment 3 strains of different proportions and the solid-state compound starter of the present invention

[0088] Compare the physical and chemical indicators of the preserved fish products inoculated with the solid-state composite starter prepared by the present invention and the composite fermentation of different proportions of strains. In this embodiment, the inoculum amount of the solid-state composite starter and the inoculum amount of a single strain Both are 10 8 cfu / 100g.

[0089] The comparison results are shown in Table 6. The TVB-N value and fat content of the preserved fish inoculated with the solid-state composite starter prepared by the present invention are lower than those of the preserved fish products fermented by a single strain. The inoculation ratio of different strains has a greater impact on the quality of fermented salted fish. Lactobacillus plantarum is the...

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Abstract

The invention belongs to the technical field of agricultural microorganisms and aquatic product processing, and particularly relates to a compound starter for lactobacillus plantarum and application thereof, wherein the compound starter is used as a microbial starter, is especially suitable for freshwater fish fermentation, and is composed of lactobacillus, pediococcus acidilactici and staphylococcus xylosus. A lactic acid bacterium, namely lactobacillus plantarum, suitable for freshwater fish fermentation is obtained through self separation and screening, and the preservation number in the China center for typical culture collection is CCTCC NO: M2012396. The compound microbial starter is prepared from lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus, is suitable for fish product fermentation and particularly suitable for the application to preserved fish fermentation, has a sound fermenting property, has typical fermentation fragrance, and facilitates industrial production.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and aquatic product processing, and in particular relates to the screening of Lactobacillus plantarum used as fermented fish products and the preparation and application of a composite fermentation bacterial agent containing the strain. Background technique [0002] my country is the largest freshwater fish breeding country in the world, but due to backward processing technology, the processing level of freshwater fish in my country is very low, the national average is less than 15%. It is not easy to preserve, and the annual loss of freshwater fish in my country is as high as 30% due to improper storage and transportation. This not only causes a great waste of resources but also restricts the healthy development of my country's freshwater fish farming and processing industries. [0003] Fermented cured fish is a traditional food in my country, and its materials are widely used. Almost a...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/00A23L1/325C12R1/25C12R1/01C12R1/44A23L17/00
Inventor 熊善柏赵思明胡奕静方炎鹏刘茹刘友明荣建华
Owner HUAZHONG AGRI UNIV
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