Lactobacillus plantarum and application thereof in preparation of Sichuan sausages by fermentation
A technology for Lactobacillus plantarum and sausage, which is applied in the field of microorganisms and meat food fermentation, can solve the problems of not paying attention to the content of biogenic amines, long production cycle, difficult to guarantee safety and hygiene, etc. Strong application potential, enhance the effect of flavor
Image
Examples
Embodiment 1
[0039] Isolation, cultivation and molecular identification of Lactobacillus plantarum 1-1
[0040] Under sterile conditions, weigh 5 g of the chopped sample, place it in a Erlenmeyer flask filled with 50 mL of sterile distilled water, and shake it on a shaker at room temperature for 30 min. After standing still for a few minutes, the supernatant was sucked out and serially diluted 10 times, and an appropriate dilution was selected to spread on the MRS solid medium, and cultured upside down at 37°C for 48 h. According to the colony morphology on the culture medium and preliminary microscopic observation, different characteristic colonies were selected and separated and purified by multiple streaking. After the purified strain was propagated and cultured in the corresponding liquid medium, the genomic DNA of the strain was extracted, and its 16S rDNA was amplified using bacterial universal primers 27F and 1492R. The amplification conditions were 94°C pre-denaturation for 5 min, ...
Embodiment 2
[0046] Detection of main fermentation characteristics of Lactobacillus plantarum 1-1
[0047] 1. Salt tolerance test: Lactobacillus plantarum 1-1 was inoculated into the salt tolerance test medium, cultured at 37°C for 24 hours, and the OD value was measured at 600 nm. NaCl tolerance (%) = (OD 600（添加了NaCl） / OD 600（没添加NaCl） )×100%
[0048] 2. Nitrite resistance test: Lactobacillus plantarum 1-1 was inoculated into the nitrite resistance test medium, cultured at 37°C for 24 hours, and the OD value was measured at 600 nm. NaNO 2 Tolerance (%) = (OD 600（添加了NaNO2） / OD 600（没添加NaNO2） )×100%
[0049] 3. Growth at different temperatures: Lactobacillus plantarum 1-1 was inoculated into MRS liquid medium, cultured at different temperatures for 24 h, and the OD value was measured at 600 nm.
[0050] 4. Growth conditions at different pHs: inoculate Lactobacillus plantarum 1-1 into MRS liquid medium with pHs of 3.0, 4.0, 5.0, 6.0, and 7.0, culture at 37°C for 24 h, and measure OD val...
Embodiment 3
[0063] In vitro simulation system to explore the ability of Lactobacillus plantarum 1-1 to degrade sarcoplasmic protein and biogenic amine
[0064] 1. In vitro simulation system to explore the ability of Lactobacillus plantarum 1-1 to degrade sarcoplasmic proteins: Weigh 6 g of chopped longissimus dorsi muscle, add 10 times the volume of iced deionized water, and homogenize for 1 min. The homogenate was first allowed to stand at 4°C for 30 min, and then centrifuged at 10,000 × g for 10 min at 4°C. Filter the supernatant through Whatman No. 4 filter paper. The filtrate was supplemented with 1% glucose, and the pH of the filtrate was adjusted to 6.0, and the filtrate was sterilized by filtration with a 0.22 μm filter membrane to obtain the sarcoplasmic protein extract. The thalline of Lactobacillus plantarum 1-1 that was subcultured for 3 times was subjected to 10 7 The final concentration of cell / mL was inoculated into the sarcoplasmic protein extract, mixed evenly, and incu...
PUM
Login to View More Abstract
Description
Claims
Application Information
- IPC
- C12N1/20; A23L13/70; C12R1/25
- CPC
- A23L13/74; C12N1/205; C12R2001/25; Y02A40/90
- Inventors
- 孙群; 田圆圆