Method for reducing biogenic amines in thick broad-bean sauce by compound bacteria strains

A technology of compound bacteria and bean paste, applied in the field of microorganisms, can solve problems such as complex control process, easily damaged food quality, and increased content of biogenic amines in bean paste

Inactive Publication Date: 2019-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above physical methods are easy to damage the food quality and the control process is complicated
The raw material of bean paste contains a lot of protein. Due to the extensive traditional processing technology and other reasons, the content of biogenic amines in the bean paste is likely to increase during the fermentation process, which poses a potential food safety risk.

Method used

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  • Method for reducing biogenic amines in thick broad-bean sauce by compound bacteria strains
  • Method for reducing biogenic amines in thick broad-bean sauce by compound bacteria strains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Preparation of starter strains

[0047] Lactobacillus plantarum was inoculated on the MRS medium plate, initially activated at 37°C for 48 hours at a constant temperature, and a single colony was picked and inoculated into the MRS liquid medium for 48 hours at 37°C, and then washed twice with 0.85% saline for later use. Inoculate Staphylococcus xylosus in MSA solid medium, culture at 37°C for 48 hours to initially activate the strain, pick a single colony and inoculate it into MSA liquid medium, culture at 37°C for 48 hours to initially activate the strain, and then wash with 0.85% saline Two backups.

[0048] (2) Broad bean pretreatment

[0049] The dried watercress after shelling is soaked in water at 85°C for 20 minutes, then cooled by supercooled water and dried on the surface.

[0050] (3) Koji making

[0051] Weigh the flour in proportion (the mass ratio of watercress to flour is 100:20) and the seed koji of Aspergillus oryzae (the mass ratio of watercress to...

Embodiment 2

[0055] In step (4), on the 15th day of fermentation, Lactobacillus plantarum and Staphylococcus xylosus were inoculated with a quantitative ratio of 1:2, and the rest were the same as in Example 1.

Embodiment 3

[0057] In step (4), on the 15th day of fermentation, Lactobacillus plantarum and Staphylococcus xylosus were inoculated with a quantitative ratio of 2:1, and the rest were the same as in Example 1.

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PUM

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Abstract

The present invention discloses a method for reducing content of biogenic amines in thick broad-bean sauce by using compound bacteria strains of lactobacillus plantarum and staphylococcus xylosus, andbelongs to the technical field of microorganisms. Compared with a traditional technology, the total biogenic amine content of the produced thick broad-bean sauce by using the method has an accumulation amount decreased by about 60% and amino nitrogen increased by 48%. At the same time, physical and chemical indexes of total acids and salinity, flavors, etc. are not affected; and pathogenic bacteria are not contained. The method is high in safety, strong in practicability, simple in operation and suitable for large-scale popularization and use.

Description

technical field [0001] The invention relates to a compound bacterial strain capable of reducing the content of biogenic amine in bean paste and application thereof, belonging to the technical field of microorganisms. Background technique [0002] As a traditional fermented product in my country, bean paste has a history of more than 300 years in the production and processing of its traditional craft. Doubanjiang is a kind of fermented reddish-brown seasoning that can maintain part of the original shape of the bean paste produced by the interaction of various microorganisms to produce complex biochemical reactions. It has a unique color, aroma, taste and shape. The main components of soybean paste include protein, fat, vitamins, calcium, phosphorus, iron and other indispensable nutrients for the human body. [0003] Biogenic amines are biologically active, amino-containing small molecule organic compounds synthesized by microbial decarboxylation of precursor amino acids. Th...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L5/20C12N1/20C12R1/25C12R1/44A23L11/50
CPCA23L5/28C12N1/20A23L11/50A23V2400/169
Inventor 夏小乐罗意李东蕊黄杨
Owner JIANGNAN UNIV
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