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Lactobacillus plantarum Yc-5 and application thereof to reduction of content of Yucha biogenic amine

A technology of Lactobacillus plantarum and biogenic amines, which is applied in microorganism-based methods, microorganisms, microorganisms, etc., can solve the problems of loss of nutrients, few types of biogenic amines, poor degradation effect, etc., and achieves wide application prospects and reduces biogenic amines. The effect of content

Pending Publication Date: 2019-04-09
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods have their own inevitable limitations, such as few types of biogenic amines, poor degradation effect, loss of nutrients, change of flavor and doubtful safety, etc.

Method used

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  • Lactobacillus plantarum Yc-5 and application thereof to reduction of content of Yucha biogenic amine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Utilize the method for plantaractobacillus Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea, comprising steps:

[0034] S1. Raw material pretreatment:

[0035] For fresh grass carp, remove the head, tail, fishbone and viscera, cut the fish meat into small pieces of 2cm×2cm×2cm; soak the fish pieces in saturated salt water at 10°C for 1.5h, drain and set aside;

[0036]The rice is cleaned, the weight ratio of the rice to water is 1:1.5, heated at 100° C. for 30 minutes to obtain rice, and cooled for later use;

[0037] S2. Making fish tea:

[0038] Clean the container and sterilize at 121°C for 20 minutes; take 210g of rice, 70g of fish pieces obtained in step S1 and 3.5g of 10 7 Mix the CFU / mL Lactobacillus plantarum Yc-5 bacterial solution evenly, place it in the container, and leave it sealed at 23°C for 35 days to ferment to obtain fish tea;

[0039] Wherein, the preparation method of the Lactobacillus plantarum Yc-5 bacterial liquid is as fo...

Embodiment 2

[0041] Utilize the method for plantaractobacillus Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea, comprising steps:

[0042] S1. Raw material pretreatment:

[0043] For fresh carp, remove the head, tail, fishbone and viscera, cut the fish meat into small pieces of 2cm×2cm×2cm; soak the fish pieces in saturated salt water at 15°C for 1 hour, drain and set aside;

[0044] The rice is cleaned, the weight ratio of the rice to water is 1:1.5, heated at 100° C. for 30 minutes to obtain rice, and cooled for later use;

[0045] S2. Making fish tea:

[0046] Clean the container and sterilize at 121°C for 20 minutes; take 140g of rice, 140g of fish pieces obtained in step S1 and 1.4g of 10 8 Mix the CFU / mL Lactobacillus plantarum Yc-5 bacterial solution evenly, place it in the container, and leave it sealed at 20°C for 37 days to ferment to obtain fish tea;

[0047] Wherein, the preparation method of the Lactobacillus plantarum Yc-5 bacterial liquid is as foll...

Embodiment 3

[0049] Utilize the method for plantaractobacillus Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea, comprising steps:

[0050] S1. Raw material pretreatment:

[0051] For fresh bighead carp, remove the head, tail, fishbone and viscera, cut the fish meat into small pieces of 2cm×2cm×2cm; soak the fish pieces in saturated salt water at 4°C for 3 hours, drain and set aside;

[0052] The rice is cleaned, the weight ratio of the rice to water is 1:1.5, heated at 100° C. for 30 minutes to obtain rice, and cooled for later use;

[0053] S2. Making fish tea:

[0054] Clean the container and sterilize at 121°C for 20 minutes; take 320g rice, 80g fish nuggets obtained in step S1 and 8g10 6 Mix the CFU / mL Lactobacillus plantarum Yc-5 liquid evenly, place it in the container, and leave it sealed at 25°C for 32 days to ferment to obtain fish tea;

[0055] The preparation method of the Lactobacillus plantarum Yc-5 bacterial liquid is as follows: Streak the Lactobaci...

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Abstract

The invention discloses lactobacillus plantarum Yc-5, with the preservation number being CGMCC NO.16615, and a method for reducing the content of Yucha biogenic amine through the lactobacillus plantarum Yc-5. The method comprises the following steps: taking a lactobacillus plantarum Yc-5 bacteria solution with the concentration being 106-108 CFU / mL as a leavening agent, inoculating the leavening agent into a fermentation system according to 1 to 10 percent of the weight of raw material fish, and performing fermentation. Through the inoculation of the lactobacillus plantarum Yc-5, biogenic amine in Yucha can be inhibited, the degradation rate of the total content of biogenic amine in the Yucha can reach 64 percent or higher, and particularly the degradation rate of histamine can reach 83 percent or higher.

Description

technical field [0001] The invention relates to the technical field of microbial starters, in particular to a strain of Lactobacillus plantarum Yc-5 capable of degrading biogenic amines and its application in reducing the content of biogenic amines in fish tea. Background technique [0002] Fish tea, also known as fish sour, is a traditional fermented food of the Li nationality in Hainan. Fish tea is usually made by mixing evenly freshwater live fish and steamed rice, and then fermenting in a closed container; after fermentation, the processed fish product is sour, salty, rich in nutrition and unique in taste. In the process of natural fermentation, the microbial population is complex, and some of them can catalyze the decarboxylation of free amino acids to produce biogenic amines, which brings safety hazards to this type of food. A small amount of biogenic amine intake will not affect human health, but when the human body ingests excessive biogenic amines from exogenous so...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L7/104A23L17/00C12R1/25
CPCA23L7/104A23L17/65C12N1/20C12R2001/25C12N1/205
Inventor 纪超凡张婧博张黎明胡岚淞林心萍梁会朋李冬梅董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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