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 ami

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

Example Embodiment

[0032] Example 1:

[0033] The method of using Lactobacillus plantarum Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea includes the following steps:

[0034] S1, raw material pretreatment:

[0035] Fresh grass carp, remove the head, tail, fish bones and internal organs, and cut the fish into 2cm×2cm×2cm pieces; soak the fish pieces in saturated salt water at 10°C for 1.5h, and drain for later use;

[0036] After the rice is washed, the weight ratio of the rice to water is 1:1.5, heated at 100°C for 30 minutes to obtain the rice, and let it cool for later use;

[0037] S2, making fish tea:

[0038] Clean the container and sterilize it at 121°C for 20 minutes; take 210g rice, 70g fish nuggets from step S1 and 3.5g10 7 CFU / mL of Lactobacillus plantarum Yc-5 bacterial liquid was mixed evenly, placed in the container, and sealed and fermented at 23°C for 35 days to obtain fish tea;

[0039] Wherein, the preparation method of the Lactobacillus plantarum Yc-5 bacterial sol...

Example Embodiment

[0040] Example 2:

[0041] The method of using Lactobacillus plantarum Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea includes the following steps:

[0042] S1, raw material pretreatment:

[0043] For fresh carp, remove the head, tail, fish bones and internal organs, and cut the fish into 2cm×2cm×2cm pieces; soak the fish pieces in saturated salt water at 15°C for 1 hour, and drain them for later use;

[0044] After the rice is washed, the weight ratio of the rice to water is 1:1.5, heated at 100°C for 30 minutes to obtain the rice, and let it cool for later use;

[0045] S2, making fish tea:

[0046] Clean the container and sterilize it at 121°C for 20 minutes; take 140g rice, 140g fish nuggets from step S1 and 1.4g10 8 CFU / mL of Lactobacillus plantarum Yc-5 bacterial liquid was mixed evenly, placed in the container, sealed and fermented at 20°C for 37 days to obtain fish tea;

[0047] Wherein, the preparation method of the Lactobacillus plantarum Yc-5 bacterial s...

Example Embodiment

[0048] Example 3:

[0049] The method of using Lactobacillus plantarum Yc-5 (CGMCC No.16615) to reduce the biogenic amine content of fish tea includes the following steps:

[0050] S1, raw material pretreatment:

[0051] For fresh bighead carp, remove the head, tail, fish bones and internal organs, and cut the fish into 2cm×2cm×2cm pieces; soak the fish pieces in saturated salt water at 4℃ for 3h, and drain for later use;

[0052] After the rice is washed, the weight ratio of the rice to water is 1:1.5, heated at 100°C for 30 minutes to obtain the rice, and let it cool for later use;

[0053] S2, making fish tea:

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

[0055] The preparation method of the Lactobacillus plantarum Yc-5 bacterial sol...

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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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