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Lactobacillus pentosus hn127 and its application in the preparation of fermented sausage

A technology of Lactobacillus pentosus and HN127, which is applied in the field of microbiology, can solve the problems of easy to be restricted by climate, long processing time, and difficult to guarantee product safety and quality, so as to reduce the risk of spoilage and mildew of sausage and increase the quantity , the effect of shortening the fermentation cycle

Active Publication Date: 2021-03-23
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional fermentation mainly relies on the microbial flora of the raw meat itself to complete the fermentation and maturation, so the processing time is long and is easily restricted by the climate, making it difficult to guarantee the safety and quality of the product

Method used

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  • Lactobacillus pentosus hn127 and its application in the preparation of fermented sausage
  • Lactobacillus pentosus hn127 and its application in the preparation of fermented sausage
  • Lactobacillus pentosus hn127 and its application in the preparation of fermented sausage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1: the screening of bacterial strain

[0046] The specific implementation steps of the screening method are as follows:

[0047] 1. Sample collection

[0048] The original samples were collected from traditional naturally fermented sausages purchased from the vegetable market in Yiyang City, Hunan Province.

[0049] 2. Isolation of lactic acid bacteria from samples

[0050] Cut 25g sausage sample into pieces under aseptic conditions, dissolve in 225mL sterile normal saline, mix well, let it stand for a few minutes, after the minced meat is completely precipitated, take the supernatant and gradually dilute it by 1:10, choose the appropriate dilution 100ul of the bacterial solution was evenly spread on the MRS solid medium added with calcium carbonate, and cultured in an anaerobic incubator at 37°C for 48h. Pick independent single colonies with different shapes, calcium-dissolving circles, and conforming to the morphological characteristics of lactic acid ba...

Embodiment 2

[0061] Embodiment 2: Lactobacillus pentosus HN127 bile salt tolerance test

[0062] Adjust the bacterial suspension of the strain to be tested to 10 9 CFU / mL. According to the ratio of 1% (V / V), they were respectively inoculated into MRS broth containing 0.1% and 0.3% bile salts, and the control group was composed of MRS broth without bile salts. Incubate anaerobically at 37°C for 24 hours, and measure OD620 by a spectrophotometer at 0.5h intervals. The bile salt tolerance of each strain was based on the time required to increase the OD620 value by 0.3 units.

[0063] The results are shown in Table 2. The time required for HN127 to increase OD620 by 0.3 units in 0.1% bile salts and 0.3% bile salts was significantly lower than that of the other two strains, indicating that HN127 has the strongest tolerance to bile salts.

[0064] Table 2 Bile salt tolerance results of different strains

[0065]

[0066] Note: Different lowercase letters in the same column indicate signif...

Embodiment 3

[0067] Embodiment 3: Lactobacillus pentosus HN127 resistance to gastric juice test

[0068] Preparation of simulated gastric juice: 0.35 g of pepsin was added to 100 mL of 0.2% sterile saline, and the pH was adjusted to 3.0 with concentrated HCl, filtered and sterilized for later use.

[0069] The strain to be tested was cultured overnight in MRS broth at 37°C, and then inoculated into 5mL gastric juice at an amount of 1% and incubated at 37°C for 3 hours. After digestion in the simulated gastric juice, the number of viable bacteria (log10cfu / mL) of each bacterial strain was measured by plate counting method, and the survival rate was calculated, survival rate (%)=3h viable bacteria number / 0h viable bacteria number×100%.

[0070] The results are shown in Table 3. The three strains all have good tolerance to gastric juice, and after 3 hours of simulated digestion, the number of viable bacteria can still reach 10 7 cfu / ml, the survival rate of HN127 was significantly higher tha...

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Abstract

The invention discloses a strain of Lactobacillus pentosus HN127 and its application in preparing fermented sausage. The Lactobacillus pentosus (Lactobacillus pentosus) HN127 was deposited on July 17, 2018 in the General Microbiology Center of China Committee for the Collection of Microorganisms, and the preservation number is CGMCC No.16122. The Lactobacillus pentosus HN127 is capable of producing protease, rapidly producing acid, not producing stickiness, not producing gas, not producing biogenic amines, and not producing H 2 o 2 , does not produce H 2 S, does not produce pigment, tolerates high salt concentration, high acidity, inhibits the growth of Escherichia coli and Staphylococcus aureus, is resistant to bile salts, and is resistant to gastric juice. When applied to fermented sausages, it can significantly increase the number of live lactic acid bacteria in fermented sausages, reduce the pH value of sausages, inhibit the growth of harmful bacteria, and significantly improve the quality of fermented sausages.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, in particular to lactobacillus pentosus and its application in the preparation of fermented sausages. Background technique [0002] Traditional Chinese fermented sausages are known for their unique flavour, aroma, texture and taste. Our country's traditional fermented sausage is naturally fermented for several days in winter, and then matured at room temperature for several weeks, so that it has a unique rich flavor and firm texture. However, traditional fermentation mainly relies on the microbial flora of the raw meat itself to complete the fermentation and maturation, so the processing time is long and is easily restricted by the climate, making it difficult to guarantee the safety and quality of the product. [0003] The microbial flora of traditional fermented sausages mainly consisted of lactic acid bacteria, coagulase-negative staphylococci, yeasts and moulds. This microbial flora ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L13/40A23L13/60A23B4/22C12R1/225
CPCA23B4/22A23L13/45A23L13/65C12N1/20C12N1/205C12R2001/225
Inventor 孙健曹辰辰冯美琴徐幸莲周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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