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Halobacillus faecis capable of improving fermentation quality of fish paste

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

Active Publication Date: 2019-04-09
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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Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] A method for fermenting fish meat paste by using moderate halophilic bacteria strain Halo-loving bacillus, 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 Halobacillus faecis CGMCC16543 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 bacteria species ...

Embodiment 2

[0045] A method for fermenting fish meat paste by using moderate halophilic bacteria strain Halo-loving bacillus, 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 Halobacillus faecis CGMCC16543 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 halophilic bacteria sp...

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Abstract

The invention discloses halobacillus faecis capable of improving the fermentation quality of a fish paste, relates to the application field of food microbiology technologies. The halobacillus faecis is collected in China General Microbiological Culture Collection Center (CGMCC) on September 27, 2018, with the collection number of CGMCC NO.16543, and can be named as Halobacillus faecis CGMCC16543.The halobacillus faecis is screened from a conventional fermented shrimp paste by using a Gibbons medium; the halobacillus faecis has relatively strong protease-producing ability, can be applied to fermentation of animal aquatic products, and can accelerate the fermentation and flavor improvement of the animal aquatic products.

Description

technical field [0001] The invention relates to the application field of food microorganism technology, in particular to a moderately halophilic strain of Bacillus halophilus which improves 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. Moder...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/60C12R1/01
CPCA23L27/60C12R2001/01C12N1/205
Inventor 高瑞昌郑志颖袁丽李欣储倩代永洪
Owner JIANGSU UNIV
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