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Staphylococcus simulans BP10 and application thereof to sausage fermentation

A technology imitating staphylococcus and sausage, applied in the direction of application, bacteria, lactobacillus, etc., can solve the problems of unguaranteed food safety and quality, no clear technical indicators, high production costs, etc., achieve excellent sensory quality and reduce juice loss rate , the effect of short production cycle

Active Publication Date: 2019-03-01
HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional fermented sausage in my country is mainly natural fermentation, the fermentation period is as long as 8-10 months, and the production cost is high; there is no clear technical index, and the food safety and quality cannot be guaranteed; moreover, the traditional fermented sausage also has high salt content, which is easy to Oxidative rancidity, and the presence of harmful microorganisms

Method used

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  • Staphylococcus simulans BP10 and application thereof to sausage fermentation
  • Staphylococcus simulans BP10 and application thereof to sausage fermentation
  • Staphylococcus simulans BP10 and application thereof to sausage fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1 Obtaining Imitation Staphylococcus BP10

[0055] 1. Strain screening

[0056] 1. Weigh traditional fermented meat products. Weigh 25g of any one of Cantonese sausage, Sichuan bacon, Jiangsu Huayang bacon, homemade sausage, Huangshanghuang, Qiuzhifeng, Jinhua and Jinhuang sausage, and add it to 225mL In sterile normal saline, 200 μL of the diluted solution was taken after 10-fold serial dilution with sterile normal saline, spread on MSA medium plates, and cultured at 37°C for 24 hours.

[0057] 2. After completing step 1, pick a single colony from the MSA medium plate, and repeatedly streak and purify.

[0058] 3. Screen the strains purified in step 2, and further screen to obtain a strain through nitrous acid resistance test, nitrate reducing ability test, mucus production test, plasma coagulation test, hemolysis test, decarboxylation test and deoxyribonuclease test Strains with good nitrite tolerance, positive nitrate reduction test, no mucus production, st...

Embodiment 2

[0065] Embodiment 2, preparation and effect evaluation of fermented sausage

[0066] One, the preparation of Lactobacillus plantarum b-2 bacterial suspension

[0067] (1) Inoculate Lactobacillus plantarum b-2 into MRS medium, and the concentration of Lactobacillus plantarum b-2 inoculated into MRS medium is 10 7 CFU / ml, culture at 37°C for 16 hours;

[0068] (2) Centrifuge the fermented liquid obtained in step (1) at 4°C and 8000 r / min for 2 minutes to collect bacterial precipitates;

[0069] (3) Wash the bacterial pellet obtained in step (2) with sterile water, centrifuge at 4°C and 8000 r / min for 2 minutes, and collect the bacterial pellet;

[0070] (4) Repeat step (3) once;

[0071] (5) Add the bacterial cell precipitate obtained in step (4) into sterile water, and the amount of the sterile water added is 1 / 10 times the volume of the fermentation broth used in step (2).

[0072] 2. Preparation of imitation Staphylococcus BP10 bacterial suspension

[0073] (1) Inoculate...

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Abstract

The invention relates to a staphylococcus simulans BP10. The staphylococcus simulans BP10 is preserved in China General Microbiological Culture Collection Center with a preservation number of CGMCC (China General Microbiological Culture Collection Center) No. 16592. The invention also relates to a staphylococcus simulans BP10 suspension and a preparation method thereof. The staphylococcus simulansBP10 is prepared by inoculating the staphylococcus simulans BP10 into a LB (lysogeny broth) culture medium for cultivation and then performing centrifugal collection, washing and sterile water resuspension precipitation. The invention also relates application of the staphylococcus simulans BP10 to sausage fermentation and discloses a sausage fermenting agent. The sausage fermenting agent is composed of a lactobacillus plantarum b-2 suspension and the staphylococcus simulans BP10 suspension as a volume ratio of 3:1. When applied to sausage fermentation, the sausage fermenting agent can improvethe quality of fermented sausage products, increase the flavor of the products, improves the structural texture of the products, shorten the fermentation cycle and improve safety of the products.

Description

technical field [0001] The invention relates to a strain of staphylococcus imitating BP10, in particular to a strain of staphylococcus imitating BP10 capable of improving the quality of fermented sausages and its application in fermented sausages. Background technique [0002] Fermented sausage is a kind of traditional meat product, which refers to the meat product with stable microbial characteristics and typical fermented aroma, which is made by mixing ground meat with sugar, salt and starter, and pouring it into casings, and undergoing microbial fermentation. The traditional fermented sausage in my country is mainly natural fermentation, the fermentation period is as long as 8-10 months, and the production cost is high; there is no clear technical index, and the food safety and quality cannot be guaranteed; moreover, the traditional fermented sausage also has high salt content, which is easy to Oxidative rancidity, and the presence of harmful microorganisms. In the modern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/60A23L13/40A23B4/22C12R1/44C12R1/25
CPCA23B4/22A23L13/45A23L13/65C12N1/20A23V2002/00C12R2001/44C12N1/205A23V2400/169A23V2200/10A23V2200/02
Inventor 张香美卢涵
Owner HEBEI UNIVERSITY OF ECONOMICS AND BUSINESS
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