Lactobacillus plantarum and application thereof in fermenting cured meat products

Abstract

The invention relates to fermentation of microorganism and meat products, and in particular discloses lactobacillus plantarum and application of the lactobacillus plantarum. The lactobacillus plantarum CMRC 10L is characterized in that the preservation number of the lactobacillus plantarum CMRC 10L is CGMCC (China General Microbiological Collection Center) No.11341, and the lactobacillus plantarum CMRC 10L is preserved in the on September 8th, 2005. A lactobacillus plantarum strain is separated from self-made traditional cured meat products of a peasant family, the growth of the lactobacillus plantarum on an MRS culture medium is good, the acid production speed is fast, the lactobacillus plantarum has the biological characteristics of salt resistance, nitrous resistance, cold injury resistance and inhibition on growth and propagation of spoilage microorganisms and is a good strain for preparing a fermenting agent for production. According to the lactobacillus plantarum disclosed by the invention, by adding the lactobacillus plantarum strain as the fermenting agent, the pH (Potential of Hydrogen) value of meat products can be quickly reduced at the early stage of fermentation, and the growth and propagation of spoilage bacteria and pathogenic bacteria and the generation of toxin are inhibited; meanwhile, objectionable odor of a fishy smell, a cowy / goaty smell and the like of meat are improved, the texture of the meat products is improved, and the degradation of protein in the meat and the flavor forming are promoted at the same time, so that the fermenting and ripening time of the products is shortened, and the nutritive value of the products is increased.

Description

technical field [0001] The invention relates to microorganisms and meat food fermentation, in particular to a plant lactobacillus and its application. Background technique [0002] Traditional cured meat products have the characteristics of high salt and low water activity, are easy to store, have unique flavors, and have high nutritional value. Bacon is an outstanding representative of traditional Chinese cured meat products. It is mainly made of livestock and poultry meat, marinated with salt, sugar, spices and other auxiliary materials, and then processed by baking, drying or smoking. products. It has distinctive features such as simple processing technology, unique flavor, convenient storage and transportation. However, there are still problems that cannot be ignored in the processing and production of traditional bacon products, such as unstable product quality, long production cycle, and bacterial contamination. This is mainly due to the fact that traditional bacon ...

AI Technical Summary

Problems solved by technology

In order to obtain starter cultures with excellent properties, scholars at home and abroad have done a lot of research in this area, but they mainly focus on fermented sausages. Fermented sausages taste sour and can be eaten directly after fermentation. accepted

At this stage, the production of traditional cured meat products still adopts the natural fermentation method, and there are few cured products that are artificially fermented with the addition of starter cultures, and there are few related researches and applications of starter cultures that are really suitable for traditional cured meat products in my country Therefore, the breeding of strains with excellent traits suitable for traditional cured meat products in my country is a key technical problem to be solved urgently in the production and development of cured meat products

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