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Method for detecting deamination capability of amino acid of spoilage bacteria in fish flesh

A detection method, amino acid technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganism measurement/inspection, etc., can solve the evaluation method of amino acid deamination ability of fish spoilage bacteria, bad flavor, reduce The commercial value of fish meat and other issues

Active Publication Date: 2020-01-24
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, amino acid deamination by spoilage bacteria is an important factor that causes fish spoilage, produces bad flavor, and reduces the commercial value of fish.
[0006] However, so far, there have been no reports on the evaluation method of amino acid deamination ability of fish spoilage bacteria

Method used

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  • Method for detecting deamination capability of amino acid of spoilage bacteria in fish flesh
  • Method for detecting deamination capability of amino acid of spoilage bacteria in fish flesh
  • Method for detecting deamination capability of amino acid of spoilage bacteria in fish flesh

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Detection of Amino Acid Deamination Ability of Specific Putrefaction Bacteria Pseudomonas helmanticensis in Refrigerated Bighead Carp Meat

[0040] Specifically include the following steps:

[0041] (1) Preparation of microbial suspension: Pick a single colony of isolated and purified Pseudomonas helmanticensis in tryptone soybean broth, culture in a shake flask in a water bath at 30°C until the total number of colonies in the broth reaches 9.0 log CFU / mL, and use sterile physiological Adjust the concentration of the bacterial suspension with saline to 8.0log CFU / mL for later use.

[0042] (2) Preparation of amino acid substrate solution: Dissolve the glycine substrate in 0.045M, pH=7.50 phosphate buffered saline (PBS), so that the glycine concentration is 5.0mM; the solution is sterilized at 121°C for 15min, and then added after cooling Oxidized nicotinamide adenine dinucleotide (NAD + ), so that NAD + The final concentration is 0.07mM, namely the substrat...

Embodiment 2

[0066] Example 2 Detection of Amino Acid Deamination Ability of Specific Putrefaction Bacteria Shewanella putrefaciens in Refrigerated Silver Carp Meat

[0067] Specifically include the following steps:

[0068] (1) Preparation of microbial suspension: Pick a single colony of isolated and purified Shewanella putrefaciens in tryptone soybean broth, culture in a shake flask in a water bath at 30°C until the total number of colonies in the broth reaches 9.0log CFU / mL, and use sterile physiological Adjust the concentration of the bacterial suspension with saline to 8.0log CFU / mL for later use.

[0069] (2) Preparation of amino acid substrate solution: Dissolve the glycine substrate in 0.045M phosphate buffered saline (PBS), pH=7.50, so that the concentration of glycine is 5.0mM; the solution is sterilized at 121°C for 15min, and then added after cooling Oxidized nicotinamide adenine dinucleotide (NAD + ), so that NAD + The final concentration is 0.07mM, namely the substrate sol...

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Abstract

The invention discloses a method for detecting deamination capability of an amino acid of spoilage bacteria in fish flesh. The method comprises the following steps: dissolving a to-be-detected amino acid substrate with a phosphate buffering solution to obtain a substrate solution of a to-be-detected amino acid; adding a bacteria suspension of to-be-detected spoilage bacteria into the substrate solution of the to-be-detected amino acid to obtain a mixture and using the mixture as an evaluation group; adding the bacteria suspension of the to-be-detected spoilage bacteria into the phosphate buffering solution to obtain a mixture and using the mixture as a control group, and adding a sterile saline solution into the substrate solution of the to-be-detected amino acid to obtain a mixture and using the mixture as a blank group; and separately culturing the evaluation group, the control group and the blank group under same conditions, and subsequently, performing detection to obtain evaluation C, control C and blank C of free ammonia concentration of the evaluation group, the control group and the blank group, and performing calculation to obtain the deamination capability of the amino acid of a variety of spoilage bacteria in various fish flesh. The method provided by the invention can be widely applied to detection of the deamination capability of the amino acid of the variety of spoilage bacteria in the various fish flesh, is applied to quantitative detection and evaluation of the deamination capability of a variety of specific amino acids through the spoilage bacteria, and isapplied to evaluation of the capability of free amino acids through utilization of metabolism of the spoilage bacteria in the fish flesh.

Description

technical field [0001] The invention belongs to the field of storage and preservation technology and quality safety of aquatic products, and in particular relates to a method for detecting the amino acid deamination ability of fish spoilage bacteria. Background technique [0002] Fish meat has always been an important part of the daily diet of Chinese residents due to its rich nutrition, easy digestion, and delicious taste. Corruption and deterioration due to growth and reproduction will eventually affect the processing and consumption of fish meat products. [0003] Studies have shown that spoilage bacteria in fish meat have a strong ability to deaminate amino acids. Through amino acid deamination reaction, microorganisms can use the amino acid carbon skeleton after deamination to carry out energy metabolism and material synthesis to promote their own growth; on the other hand, the free ammonia produced by deamination is an important volatile odor substance in fish meat, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/02G01N21/31C12R1/38C12R1/01
CPCC12Q1/02G01N21/31G01N2030/8818G01N2333/21
Inventor 罗永康庄帅沈慧星
Owner CHINA AGRI UNIV
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