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Fermentation method for reducing biogenic amine content in shrimp paste

A fermentation method and technology of biogenic amines, applied in the field of fermentation to reduce the content of biogenic amines in shrimp sauce, can solve the problems of lowering product quality, unrealizable, unsatisfactory effects, etc., and achieve the effect of inhibiting the content and enriching the content

Active Publication Date: 2019-03-29
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the methods for removing biogenic amines mainly include the following aspects: control the content of amino acids, and reduce the accumulation of biogenic amines by reducing the substrate. However, the source of amino acids is mainly the product of the hydrolysis of protein substances in raw materials. To reduce amino acids, you should first Reduce the protein in raw materials, which may reduce the quality of the product; replace the original production strain with a strain without amino acid decarboxylase activity, which can reduce the accumulation of biogenic amines from the source, but this method cannot be achieved for mixed bacteria systems or open systems; use Enzymatic degradation of existing biogenic amines, amine dehydrogenase secreted by some microorganisms can deaminate biogenic amines to form acetaldehyde and ammonia
However, the activity of amine dehydrogenase is also inhibited by some drugs such as carbonyl compounds, so the effect of amine dehydrogenase method on removing biogenic amine is not ideal

Method used

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  • Fermentation method for reducing biogenic amine content in shrimp paste
  • Fermentation method for reducing biogenic amine content in shrimp paste
  • Fermentation method for reducing biogenic amine content in shrimp paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This example specifically illustrates the method for optimizing the culture medium of Staphylococcus xylosus.

[0043] Prepare nutrient broth agar medium: peptone 5.0g, beef extract 3.0g, NaCl 5.0g, vitamin B 3 0.5g, vitamin B 1 0.5g, 15.0g agar, 1.0L distilled water, pH7.0. Addition of B vitamins to the medium 1 and vitamin B 3 , increase the growth rate of Staphylococcus xylosus, increase the accumulation of nutrients in the bacterial solution, and promote the fermentation of twine shrimp.

[0044] (1) Staphylococcus xylosus was revived in tubes, inoculated into nutrient broth agar medium, cultured at 9°C, 26°C, 23°C, 30°C, 37°C, and 44°C, and then the bacterial viability was measured. The results are as follows: figure 1 As shown, Staphylococcus xylosus grows best at 30°C.

[0045] (2) Revive Staphylococcus xylosus in tubes, inoculate them into nutrient broth agar medium, adjust the pH of the medium to 3.0, 5.0, 7.0, 9.0, and 11.0 respectively, culture them in ...

Embodiment 2

[0049] This example specifically illustrates the method for optimizing the Corkia culture medium.

[0050] Preparation of solid medium: 20.0g soluble starch, KNO 3 1.0g, K 2 HPO 4 0.5g, MgSO 4 ·7H 2 O 0.5g, NaCl 0.5g, FeSO 4 ·7H 2 O 0.01g, agar 15.0g, distilled water 1.0L, pH7.0.

[0051] (1) Revive Corkia bacteria in tubes, inoculate them into solid medium, and culture them at 9°C, 26°C, 23°C, 30°C, 37°C, and 44°C, and then measure the bacterial viability. The results are as follows: Figure 5 As shown, Staphylococcus xylosus grows best at 30°C.

[0052] (2) Revive Corkia bacteria in tubes, inoculate them into solid medium, adjust the pH of the medium to 3.0, 5.0, 7.0, 9.0, and 11.0, place them in an incubator at 30°C, and then measure the bacterial viability. The results are as follows: Image 6 It was shown that Corkia sp. grew best at pH 7.0.

[0053] (3) Revive Corkia bacteria in tubes, inoculate them into nutrient broth agar medium, adjust the salt concentrati...

Embodiment 3

[0056] Get embodiment 1 and embodiment 2 logarithmic growth phase Staphylococcus xylosus and Cochlear bacterium liquid mix by the ratio of 1:1, as composite bacterial liquid, the number of live bacteria of compound bacterial liquid is 10 6 CFU / g.

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Abstract

The invention relates to a fermentation method for reducing a biogenic amine content in a shrimp paste. According to the invention, in the fermentation process of the Acete chinensis, staphylococcus xylosus and kocuria mixed bacteria liquid can be added, which can greatly reduce the biogenic amine content of the product, can effectively control the biogenic amine content in the production processof the fermented food such as the shrimp paste, and does not change the main flavor. The staphylococcus xylosus and kocuria are harmless bacterium in the fermentation process of the shrimp paste, andhave obvious degradation effect on biogenic amines commonly used in five kinds of fermented foods such as tryptamine, phenethylamine, cadaverine, putrescine, tyramine, and spermine. The method of theinvention can effectively control the biogenic content of the shrimp past, and the flavor is good.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermentation method for reducing the content of biogenic amines in shrimp paste. Background technique [0002] The quality and safety of fermented food has long been widely concerned. Biogenic amine is one of the basic nitrogen-containing compounds in organisms, which is mainly formed by the decarboxylation of free amino acids in food microorganisms. Biogenic amines are physiological substances in animals, plants and most microorganisms, and play an important role in the life activities of the body. High concentrations of biogenic amines will seriously affect the flavor of food and even change its composition, and also have serious harmful effects on the human body, causing damage to the human nervous system and cardiovascular system. [0003] Shrimp paste, also known as shrimp paste, is defined by the National Committee for the Examination of Scientific and Technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40A23L5/20
CPCA23L5/28A23L17/40A23L17/65A23L27/60
Inventor 王立梅戴玲瑛齐斌
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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