Compound Clostridium sporogenes spore inhibitor
A technology of Clostridium sporogenes and inhibitors, which is applied in the field of compound Clostridium sporogenes spore inhibitors, can solve the problem of no natural preservatives and the like
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Embodiment 1
[0026] 1.1 Clostridium sporogenes spore preparation
[0027] The activated Clostridium sporogenes strains were inserted into sterile spore medium, cultured at 30°C for 14 days, and then cultured at 20°C for 7 days. After the culture is over, centrifuge at 8000r / min for 5min, remove the supernatant, keep the sediment, and wash with sterile distilled water. Centrifuge, wash and repeat 5-6 times under the above conditions, and finally dilute the sediment with PBS buffer solution to obtain a spore liquid. Place the spore liquid in a water bath at 95°C for 15 minutes, and cool it rapidly to prepare the Clostridium sporogenes spore liquid, and store it in a refrigerator at 2-8°C until use. Morphological characteristics of Clostridium sporogenes spores figure 1 shown.
[0028] Depend on figure 1 It can be seen that the diameter of the dyed Clostridium sporogenes spores is obviously larger than that of the thallus, and it is located in the middle or at one end of the thallus of Cl...
Embodiment 2
[0068] The purchased fresh pork was cut into uniform small pieces (1×1×1 cm) with sterilized knives, and divided into 3 groups on average, and inoculated with Clostridium sporogenes spores. Dip the meat pieces in each group in sterilized distilled water containing monascus pigment, compound antibacterial agent, NaNO 2 in the solution for 5 minutes, then filter it with a sterile stainless steel mesh sieve for 1 minute, and finally put all the meat pieces into sterile plastic bags and store them in a special refrigerator at low temperature (4°C). Samples were taken from each bag and minced using a meat grinder to determine sensory quality, pH, TVB-N and TBC.
[0069] 2.1 Sensory observation
[0070] According to GB5009.44-2003 "Meat and Meat Products Hygienic Standard Analysis Method", the freshness of the sample is judged by observing and comparing the color, viscosity, smell, etc. of the sample.
[0071] Add different antibacterial agents to the samples and store them at 4°C...
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