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Staphylococcus epidermidis and application thereof

A technology of Staphylococcus epidermidis and inoculation amount, which is applied to Staphylococcus epidermidis and its application field, can solve the problems such as the breeding of miscellaneous bacteria in pork and affect the quality of fermented pork, and achieve the effects of excellent flavor, good color development effect and avoiding complexity.

Active Publication Date: 2015-07-01
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of using the above-mentioned Staphylococcus epidermidis to ferment pork, there are also the following problems: after the bacteria are inoculated into the pork, open fermentation is carried out, and the pork is very easy to breed miscellaneous bacteria, which affects the quality of the fermented pork obtained.

Method used

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  • Staphylococcus epidermidis and application thereof
  • Staphylococcus epidermidis and application thereof
  • Staphylococcus epidermidis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The starter of this embodiment is made from Staphylococcus epidermidis CGMCC NO.8522.

[0061] The preparation method is as follows: inoculate the Staphylococcus epidermidis with an inoculum of 1% on the MSA liquid medium, keep the culture temperature at 33° C., and cultivate for 24 hours to obtain an activated medium, and prepare the activated medium as Liquid starter.

[0062] Adopt the described leavening agent that above-mentioned method obtains, carry out the preparation of fermented meat:

[0063] Take the meat to be fermented, inoculate the liquid starter at an inoculation amount of 0.05‰, keep the temperature at 30°C and relative humidity at 95%, and ferment to pH 5.0; adjust the temperature at 10°C and relative humidity at 90%, and continue to ferment to pH 4.8 , you can.

Embodiment 2

[0065] The starter of this embodiment is made from Staphylococcus epidermidis CGMCC NO.8522.

[0066] The preparation method is as follows: inoculate the Staphylococcus epidermidis on the MSA liquid medium with an inoculation amount of 0.8%, keep the culture temperature at 37°C, and cultivate for 18 hours to obtain an activated medium, and add The protective agent is placed in a low-temperature freezer at -18°C for pre-freezing treatment for 6 hours, then transferred to a vacuum freeze dryer for drying at -30°C, and the obtained solid starter is put into a freeze-dried bottle for later use.

[0067] Wherein, the protective agent is skimmed milk powder, glycerin and antifreeze protein which respectively account for 8%, 2%, and 0.1% of the total weight of the activated medium.

[0068] Adopt the described leavening agent that above-mentioned method obtains, carry out the preparation of fermented meat:

[0069] Take the meat to be fermented, inoculate the solid starter with an i...

Embodiment 3

[0071] The starter of this embodiment is made from Staphylococcus epidermidis CGMCC NO.8522.

[0072] The preparation method is as follows: inoculate the Staphylococcus epidermidis on the MSA liquid medium with an inoculation amount of 1.2%, keep the culture temperature at 35°C, and cultivate for 36 hours to obtain an activated medium, and add The protective agent is put into a low-temperature freezer for pre-freezing treatment for 10 hours, and then transferred to a vacuum freeze dryer for low-temperature drying to obtain a solid starter.

[0073] Wherein, the protective agent is skimmed milk powder, glycerin and antifreeze protein which respectively account for 8%, 2%, and 0.1% of the total weight of the activated medium.

[0074] Adopt the described leavening agent that above-mentioned method obtains, carry out the preparation of fermented meat:

[0075] Take the meat to be fermented, inoculate the solid starter with an inoculation amount of 0.08‰, keep the temperature at ...

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Abstract

The invention discloses staphylococcus epidermidis and an application thereof in production of a fermented meat product. The invention also provides a starter prepared from the staphylococcus epidermidis and an application thereof in meat product fermentation. The meat product fermented by the staphylococcus epidermidis disclosed by the invention has good flavor, and the product has stable quality without peculiar smell while the chromophoric effect is good.

Description

technical field [0001] The invention belongs to the field of fermentation, and in particular relates to a staphylococcus epidermidis and application thereof. Background technique [0002] Fermented sausage is a traditional meat product in Western countries. It originated in the Mediterranean region more than 2,000 years ago. At present, fermented meat products have formed various types and styles. Fermented meat products are raw meat that undergoes microbial fermentation to convert sugar into various acids and alcohols, lowering the pH of the meat, and degrading fat and protein into aldehydes and ketones at the same time, so that the meat has a good fermented flavor; then dried Dehydration lowers the Aw (water activity), giving it a longer shelf life. [0003] The fermentation methods of fermented meat products mainly include non-inoculation fermentation method and inoculation fermentation method. Among them, the non-inoculation fermentation is susceptible to infection by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L1/31A23L1/317C12R1/45A23L13/00A23L13/60
CPCC12N1/205C12R2001/45
Inventor 丁庆波陈历水俞伟祖倪军杨凯
Owner COFCO NUTRITION & HEALTH RES INST
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