Moderately halophilic bacterial strain bacillus aquimaris for improving fermentation quality of fish sauce

A technology of sea bacillus and moderate halophilic bacteria, which is applied in the field of food microbial technology application, and can solve the problems of long fermentation time, unstable fermentation and high salt content of fermented products

Active Publication Date: 2019-03-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fermented aquatic products are rich in amino acids and have high nutritional value, and are deeply loved by consumers. However, there are problems such as long fermentation time, high salt content and unstable fermentation in fermented aquatic products.

Method used

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  • Moderately halophilic bacterial strain bacillus aquimaris for improving fermentation quality of fish sauce
  • Moderately halophilic bacterial strain bacillus aquimaris for improving fermentation quality of fish sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A kind of method utilizing moderate halophilic bacterial strain bacillus seawater to ferment fish meat sauce, carries out according to the following steps:

[0033] (1) Processing of raw materials: The minced fish meat was chopped with a chopping machine, added with 5% (w / w) pickled sea salt, and placed in a refrigerator at 4°C for 24 hours before fermentation.

[0034] (2) Preparation of moderate halophilic bacteria strains: the moderate halophilic bacteria strain Bacillus aquimaris CGMCC16541 was inoculated on the culture medium for activation and culture, and the operation was repeated three times. Centrifuge the cultured bacteria solution at 4°C and 10000r / min for 10min, then wash twice with sterile normal saline, and then suspend in sterile normal saline. Finally, the concentration of the bacterial solution was adjusted to 10 5 ~10 6 CFU / mL, store the bacterial solution at 4°C and use within 24 hours.

[0035] (3) Addition of starter: the moderate halophilic bac...

Embodiment 2

[0045] A kind of method utilizing moderate halophilic bacterial strain bacillus seawater to ferment fish meat sauce, carries out according to the following steps:

[0046] (1) Processing of raw materials: The minced fish meat was chopped with a chopping machine, added with 20% (w / w) of marinated sea salt, and placed in a refrigerator at 4°C for 24 hours before fermentation.

[0047] (2) Preparation of moderate halophilic bacteria strains: the moderate halophilic bacteria strain Bacillus aquimaris CGMCC16541 was inoculated on the culture medium for activation and culture, and the operation was repeated three times. Centrifuge the cultured bacteria solution at 4°C and 10000r / min for 10min, then wash twice with sterile normal saline, and then suspend in sterile normal saline. Finally, the concentration of the bacterial solution was adjusted to 10 5 ~10 6 CFU / mL, store the bacterial solution at 4°C and use within 24 hours.

[0048] (3) Addition of starter: the moderate halophil...

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Abstract

The invention discloses a moderately halophilic bacterial strain bacillus aquimaris for improving fermentation quality of fish sauce, and relates to the field of food microbial technology application. The bacterial strain has been collected in China General Microbiological Culture Collection Center on September 27, 2018 with the collection number being CGMCC NO. 16541 and can be called Bacillus aquimaris CGMCC16541. The bacterial strain is screened from traditional fermented shrimp sauce through a Gibbons culture medium. The bacterial strain has strong protease-producing ability, can be applied to animal aquatic product fermentation, and can accelerate the fermentation and flavor improvement of animal aquatic products.

Description

technical field [0001] The invention relates to the application field of food microbiology technology, in particular to a moderately halophilic bacterial strain sea bacillus which can improve the fermentation quality of fish sauce, and a new strain which can effectively promote the fermentation of fish sauce and improve the quality of fish sauce. Background technique [0002] my country's freshwater aquaculture is developing rapidly, but the development of processing industry is relatively lagging behind. Therefore, the development of freshwater fish products suitable for the domestic consumption market has important practical significance for promoting the healthy development of the freshwater fish industry. At present, fermented aquatic products are rich in amino acids and have high nutritional value, which are popular among consumers. However, there are problems such as long fermentation time, high salt content and unstable fermentation in fermented aquatic products. Mod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L17/00C12R1/07
CPCA23L17/65A23L17/70C12N1/205C12R2001/07
Inventor 高瑞昌郑志颖袁丽伍晓云周巧珍
Owner JIANGSU UNIV
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