Staphylococcus camosus B1-2 with chromogenic effect and application thereof

A Staphylococcus carnosus, action technology, applied in the direction of bacteria, microorganism-based methods, microorganisms, etc., can solve the problems of limited application, red blood cell loss of oxygen-carrying ability, carcinogenicity, etc., achieve good color development, and realize nitrite-free The effect of fermentation

Active Publication Date: 2019-06-11
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the reaction of nitrite decomposition products with secondary amines in meat can produce nitrosamine compounds, some of which are carcinogenic, teratogenic and mutagenic
[0003] In recent years, the safety issue of nitrite has attracted people's attention and attention. Excessive intake of nitrite in the body will cause acute toxicity and poisoning, which will cause red blood cells to lose their ability to carry oxygen, resulting in tissue hypoxia, nausea, vomiting, Dizziness and other symptoms, severe cases will die from respiratory failure; in addition, the reaction of nitrite and secondary amines to generate carcinogenic nitrosamines has attracted more and more attention, and its safety issues limit its application in food

Method used

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  • Staphylococcus camosus B1-2 with chromogenic effect and application thereof
  • Staphylococcus camosus B1-2 with chromogenic effect and application thereof
  • Staphylococcus camosus B1-2 with chromogenic effect and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Tracking of strain transformation process of metmyoglobin

[0027] (1) Experimental design

[0028] Inoculate the cells of Staphylococcus carnosus B1-2 in the MRS liquid medium containing metmyoglobin in the anaerobic culture bottle (filled with nitrogen to deoxygenate, add methanol to induce NOS expression), add a layer of paraffin oil on the surface, and keep the temperature constant Cultivate at 37°C, take the culture medium that has been cultivated for 18-22h and centrifuge (10000×g, 5min, 4°C), and take the supernatant for spectroscopic analysis and color value determination.

[0029] The formula for calculating the content of each myoglobin derivative: In order to quantify each myoglobin derivative in the MRS (Met-Mb) culture solution of the inoculated strain, several myoglobin derivatives were analyzed by an ultraviolet-visible spectrometer Absorbance value at a specific wavelength (A 525nm , A 545nm , A 565nm , A 572nm ) for determination, the con...

Embodiment 2

[0046] Application of embodiment 2 chromogenic strains in salami

[0047] (1) Preparation of freeze-dried starter:

[0048] a. Cell centrifugation and drying: Centrifuge the cultured bacterial suspension under sterile conditions (4°C, 8000rpm, 10 min). After centrifugation, the bacteria were collected on a freeze-dried plate, added with cryoprotectant (20% skimmed milk powder, 2.5% glucose, 1% sucrose), placed in a -80°C refrigerator for 12 hours, and dried with a vacuum freeze dryer for about 72 hours.

[0049] b. Determination of the number of viable bacteria: take the prepared freeze-dried powder and dissolve it with physiological saline, and adopt gradient dilution pour plate method. Take the appropriate dilution factor of the bacterial suspension, inoculate it on the MRS solid medium, incubate at 37°C for 48 hours and count, and calculate the survival rate of the strain in the freeze-dried bacterial powder.

[0050] (2) Production of salami sausage:

[0051] Strains: S...

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PUM

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Abstract

The invention relates to staphylococcus camosus B1-2 with a chromogenic effect and application thereof, and belongs to the technical field of food fermentation. The strain B1-2 has classification nameStaphylococcus camosus, and is preserved in the China General Microbiological Culture Collection Center (CGMCC) on March 11, 2019; and the preservation number is CGMCC No.17325. The strain is appliedto preparation of a leavening agent to replace nitrite to realize a color protection effect. The staphylococcus camosus B1-2 with the chromogenic effect provided by the invention can replace the chromogenic effect of nitrite in meat products, and can be added into salami to realize nitrite-free fermentation.

Description

technical field [0001] The invention relates to a strain of staphylococcus carnosus B1-2 with color development and application thereof, which belongs to the technical field of food fermentation. Background technique [0002] The color of meat products reflects the freshness and quality of meat products. It is an important indicator to measure the quality of meat products and an important basis for consumers to choose. Freshly cut meat is purple-red, but the sixth coordination bond on the iron atom on myoglobin is easily combined with oxygen to form oxymyoglobin, which turns pink and continues to oxidize, and the ferrous iron turns into ferric iron , producing brown metmyoglobin. The formation of bad color of meat products is mainly related to the accumulation of metmyoglobin. Nitrite can form nitrous acid under acidic conditions, and then disproportionate into nitric oxide (NO). Nitric oxide reacts with myoglobin to form nitromyoglobin. The addition of nitrite thus cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/60A23L5/40A23L13/70C12R1/44
Inventor 刘英丽王静李福芳万真孙宝国
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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