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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

Active Publication Date: 2018-09-28
SICHUAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional Sichuan sausages have unique flavor, texture, color, taste, and low-acidity advantages, but they have the disadvantages of long production cycle and difficulty in ensuring safety and sanitation
According to the analysis of proteolysis index and volatile flavor substances, the inoculated starter can promote the degradation of Sichuan sausage protein and increase the relative content of alcohols, ketones, esters and aldehydes in Sichuan sausage, but this paper does not pay attention to the possibility of proteolysis. Brings up the problem of increased biogenic amine levels
2) Fan Kang, The effect of inoculation fermentation on the quality of Chinese sausage and the development of its starter [D], "Nanjing Agricultural University", 2012, a Greek Weissella strain was screened from the sour meat of the Dong nationality, and it was compared with Lactobacillus plantarum and Pediococcus pentosaceus were inoculated into sausages as starters. By measuring the sausage proteolysis index, the two composite starters both had good protein degradation ability, but this article also did not pay attention to the content of biogenic amines that may be brought about by proteolysis. additional questions
It is further explained from the above literature reports that in view of the fact that the current meat starter is still difficult to guarantee the unique flavor and safety of Sichuan sausages, therefore, screening out lactic acid bacteria that can promote the degradation of protein and biogenic amines from Sichuan traditional sausages is important for promoting the traditional process of Sichuan sausages The organic combination with the modern industry is of great significance

Method used

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  • Lactobacillus plantarum and application thereof in preparation of Sichuan sausages by fermentation
  • Lactobacillus plantarum and application thereof in preparation of Sichuan sausages by fermentation
  • Lactobacillus plantarum and application thereof in preparation of Sichuan sausages by fermentation

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Experimental program
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Effect test

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...

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Abstract

The invention relates to fermentation of microorganisms and meat food and specifically discloses lactobacillus plantarum and application thereof in preparation of Sichuan sausages by fermentation. Theprovided lactobacillus plantarum 1-1 is preserved at China General Microbiological Culture Collection Center, the preservation number is CGMCC NO. 15467, and the preservation date is March 20th, 2018. The strain is isolated from traditional sausages of Qingcheng Mountain in Dujiangyan City, Sichuan Province, grows well on an MRS agar culture medium, meets the requirements of meat fermenting agents due to main fermentation characteristics and is suitable for meat fermentation. The lactobacillus plantarum has the capability of degrading sarcoplasmic protein and biogenic amines in an in vitro simulation system, is used in production of the Sichuan sausages, can promote degradation of sarcoplasmic protein of the Sichuan sausages and significantly reduce the content of biogenic amines in the Sichuan sausages and have the potential to be used in actual production of the Sichuan sausages, so that it is ensured that the flavor, taste and safety of the Sichuan sausages are improved.

Description

technical field [0001] The invention relates to the field of microorganisms and meat food fermentation, in particular to Lactobacillus plantarum ( Lactobacillus plantarum ) 1-1 and its application in Sichuan sausage. Background technique [0002] Sichuan sausage is spicy and refreshing, with a unique flavor and moderate acidity, and is loved by many consumers. The Sichuan sausages on the market are divided into Sichuan traditional sausages and modern mass-produced Sichuan sausages. Traditional Sichuan sausage belongs to naturally fermented meat products, and its fermentation microorganisms mainly come from raw meat and processing environment, and contain rich strain resources with regional characteristics. Traditional Sichuan sausage has unique flavor, texture, color, taste, and low-acidity advantages, but it has the disadvantages of long production cycle and difficulty in ensuring safety and hygiene. Modern mass-produced Sichuan sausages are safe, hygienic and stable i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/70C12R1/25
CPCA23L13/74C12N1/205C12R2001/25Y02A40/90
Inventor 孙群田圆圆刘绒梅张国建刘维刘保
Owner SICHUAN UNIV
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