A strain of Lactobacillus plantarum for improving chicken quality and its application

A technology of Lactobacillus plantarum and chicken quality, applied in the field of high-quality probiotics-Lactobacil, to achieve the effect of improving muscle quality

Active Publication Date: 2017-11-14
内蒙古科拓微生态科技发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few domestic and foreign studies on its impact on the quality of livestock products.

Method used

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  • A strain of Lactobacillus plantarum for improving chicken quality and its application
  • A strain of Lactobacillus plantarum for improving chicken quality and its application
  • A strain of Lactobacillus plantarum for improving chicken quality and its application

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with the examples; the following examples are only illustrative, and the present invention is not limited by these examples.

[0018] A strain of Lactobacillus plantarum (Lactobacillus plantarum) HM-16 that improves the quality of chicken, isolated from naturally fermented feed, has excellent resistance to gastrointestinal digestive juice tolerance, the strain has been preserved in China on October 29, 2012 General Microbiology Center of Microbial Culture Collection Management Committee, preservation number CGMCC No.6742.

[0019] Lactobacillus plantarum (Lactobacillus plantarum) HM-16 is used to reduce the water loss rate, shear force and cooking loss of broiler breast muscle, and has a certain effect on the pHi and pHu of broiler breast muscle, so as to promote the tenderness and juiciness of meat The application of improving the taste and quality of meat and aroma.

[0020] The application of Lacto...

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Abstract

The invention relates to a strain of probiotic Lactobacillus plantarum HM-16 which can improve the quality of chicken. The plant Lactobacillus (Lactobacillus plantarum HM‑16) is isolated from naturally fermented feed, and has excellent resistance to gastrointestinal digestive juice tolerance; Governing Council Center for General Microorganisms, deposit number CGMCC No.6742. Feeding the strain can significantly reduce the water loss rate, shear force and cooking loss of broiler breast muscle, and has a certain effect on improving the pHi and pHu of broiler breast muscle. So as to achieve the effects of promoting the tenderness, juiciness and aroma of meat, improving the taste and quality of meat.

Description

technical field [0001] The invention relates to a probiotic strain that can improve the quality of chicken-Lactobacillus plantarum HM-16. Feeding the strain can significantly reduce the water loss rate, shear force and cooking loss of breast muscle of broilers, and has a certain effect on the pHi and pHu of breast muscles of broilers. The effect of improving, so as to achieve the effect of promoting the tenderness, juiciness and aroma of meat, improving the taste and quality of meat. Background technique [0002] Muscle meat quality refers to some characteristics related to the appearance and palatability of fresh meat or processed meat. It is the main index to evaluate the quality of poultry meat, and it is a relatively complicated concept. The quality of muscle is determined by many factors, including nutritional value, flavor, tenderness, appearance preservation performance, etc., which determine the acceptability of consumers to meat quality. Meat quality is defined in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23K50/75A23K10/18C12R1/25
CPCC12N1/205C12R2001/25
Inventor 姚国强高鹏飞赵金山
Owner 内蒙古科拓微生态科技发展有限公司
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