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A moderately halophilic strain of Bacillus marinum that improves the fermentation quality of fish sauce

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

Active Publication Date: 2021-09-10
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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  • A moderately halophilic strain of Bacillus marinum that improves the fermentation quality of fish sauce
  • A moderately halophilic strain of Bacillus marinum that improves the fermentation quality of fish sauce

Examples

Experimental program
Comparison scheme
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 bacteria strain sea bacillus for improving the fermentation quality of fish sauce, and relates to the application field of food microbiology technology. The strain has been deposited in the General Microorganism Center (CGMCC) of the China Committee for the Collection of Microbial Cultures on September 27, 2018, with the number CGMCC NO.16541, which can be called Bacillus aquimaris CGMCC16541. The strain is screened from traditional fermented shrimp paste using Gibbons medium. This strain has a strong ability to produce protease and can be applied to the fermentation of animal aquatic products, which can accelerate the fermentation of animal aquatic products and improve the flavor.

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 Patents(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