Biological type beef tendering agent as well as preparation method and application thereof
A bio-type, tenderizer technology, applied in the field of microorganisms, can solve problems such as difficulty in cost, and achieve the effects of improving tenderizing effect, improving activity, and improving activity
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Embodiment 1
[0025] A preparation method of beef bio-type tenderizer, comprising the following steps:
[0026] (1) Isolation of Bacillus amyloliquefaciens from Guizhou traditional tempeh and sweet wine koji. The strain is white, smooth and moist colony, slightly raised, with folds in the middle of the colony, which is a spore-forming Gram-positive bacillus, and a clearly visible transparent circle will be formed around it. It is filmy on slopes and has a white surface.
[0027] (2) The strain was purely cultured with an isolation medium, cultured in a biochemical medium box at 37°C for 24 hours, and then stored on a slant.
[0028] Separation medium formula: peptone: 10g, glucose: 1g, NaCl: 5g, CaCl: 0.1g, L-tyrosine: 0.1g, agar: 15g, casein: 5g, distilled water: 1000ml; pH value: 7.2~7.4 .
[0029] (3) Pick the strain of Bacillus amyloliquefaciens from the slant culture medium, inoculate it into the broth medium, culture it on a shaker at 220 r / min at 37°C for 12 hours, and activate it...
Embodiment 2
[0033] A preparation method of a beef biological tenderizer, wherein the fermentation medium formula is:
[0034] Glucose: 10g, Yeast Extract: 15g, NaCl: 2g, CaCl: 2g, Dipotassium Hydrogen Phosphate: 5g, Potassium Dihydrogen Phosphate: 1.25g, Magnesium Sulfate: 0.01g, Ferric Sulfate: 0.001g, Distilled Water: 1000mL, pH Value: 7.0.
[0035] The remaining steps are the same as in Example 1, and the enzyme activity of the beef biological tenderizer obtained after cultivation is 108.29 U / g.
Embodiment 3
[0037] A preparation method of a beef biological tenderizer, wherein the fermentation medium formula is:
[0038] Glucose: 20g, Yeast Extract: 10g, NaCl: 2g, CaCl: 2g, Dipotassium Hydrogen Phosphate: 5g, Potassium Dihydrogen Phosphate: 1.25g, Magnesium Sulfate: 0.01g, Ferric Sulfate: 0.001g, Distilled Water: 1000mL, pH Value: 7.5.
[0039] The remaining steps are the same as in Example 1, and the enzyme activity of the beef bio-tenderizer obtained after cultivation is 93.21 U / g.
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