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A strain of Staphylococcus carnosus reducing biogenic amine and its application

A technology of staphylococcus carnosus and biogenic amines, applied in staphylococcus carnosus and its application fields, can solve problems such as human harm, and achieve the effect of various types of flavor substances

Active Publication Date: 2021-03-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern factories can control biogenic amines by means of irradiating food, modified atmosphere packaging, high hydrostatic pressure treatment, adding food additives and preservatives, but it may be potentially harmful to the human body

Method used

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  • A strain of Staphylococcus carnosus reducing biogenic amine and its application
  • A strain of Staphylococcus carnosus reducing biogenic amine and its application
  • A strain of Staphylococcus carnosus reducing biogenic amine and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Screening and Identification of Biological Degradation Strains

[0026] (1) Primary screening of biogenic amine-degrading strains:

[0027] Take 5g of sauce unstrained spirits in a 100mL Erlenmeyer flask, add 50mL of normal saline, shake and mix well on a shaker, take the suspension and carry out gradient dilution to 10 -5 , take 100 μL of suspension for each gradient to spread on BAs solid medium and modified MRS solid medium, and culture in a 37°C incubator until the colonies grow well before they can be isolated.

[0028] Determination of biogenic amine degradation rate: Activate the single colony isolated from BAs solid medium and modified MRS solid medium in LB and modified MRS medium, adjust the initial OD value in phosphate buffer containing 100mg / L biogenic amine 0.6, and cultured statically in a 37°C incubator for 24h. Centrifuge at 4000×g for 5 minutes to obtain the supernatant, filter it through a 0.22 μm filter membrane, take 2 mL into a 10 mL ce...

Embodiment 2

[0044] Embodiment 2 utilizes the bean paste preparation of Staphylococcus carnus

[0045] First, soybeans, salt water and flour are used as raw materials, and the addition amounts are 38g / 100g, 50g / 100g and 12g / 100g respectively. Aspergillus oryzae 3.042 was added to soybeans to make the final concentration of 10 7 CFU / g, culture at 30°C for 24 hours to make koji, mix 20% (w / v) salt water into the tank after making koji to make the final concentration 10g / 100g, and inoculate 10-50mL / L Staphylococcus carneus when entering the tank M43, making the concentration of the strain in the sauce 10 7 CFU / g, with the sauce fermented grains without Staphylococcus carnus as a control, 5g / L putrescine, cadaverine, spermidine, spermine, tryptamine, phenylethylamine, group Amine and tyramine mixed solution 5mL, and left to ferment for 35 days in a constant temperature incubator at 37°C. Determination of the biogenic amine content in the soybean paste sample after 35 days of fermentation, t...

Embodiment 3

[0054] The salt tolerance of embodiment 3 Staphylococcus carnosus

[0055] (1) Use the improved MRS medium to activate Staphylococcus carnus M43 and another strain of Staphylococcus carnus M30 derived from the soybean paste, and adjust the initial OD value so that it is 0.1 in the improved MRS medium;

[0056] (2) Add the NaCl of 0g, 3g, 6g, 9g, 12g, 15g, 18g respectively in 100g culture medium, make NaCl final concentration be respectively 0%, 3%, 6%, 9%, 12%, 15%, 18%;

[0057] (3) and cultured statically in a 37°C incubator for 24 hours;

[0058] (4) Calculate the number of viable bacteria respectively. The number of viable bacteria of the strains M43 and M30 is shown in Table 4.

[0059] Table 4 The number of viable bacteria (log CFU / mL) of Staphylococcus carnosus in different concentrations of NaCl

[0060]

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Abstract

The invention discloses a strain of Staphylococcus carnosus that reduces biogenic amines and its application. The Staphylococcus carnosus has been preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on July 25, 2019, and the preservation number is CGMCC No.18295 , and the preservation address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. The strain has a good ability to degrade biogenic amines, and has obvious degradation effects on tyramine, spermidine, putrescine and cadaverine, which are common biogenic amines in fermented foods, and the degradation rates are 50.88% and 51.83% respectively. , 31.14% and 22.82%, and has stability in the production environment of soybean paste, and can be used for fermentation of soybean paste.

Description

technical field [0001] The invention relates to a strain of Staphylococcus carnosus for reducing biogenic amines and an application thereof, belonging to the technical field of biological fermentation. Background technique [0002] Staphylococcus carnosus is a key bacterium that forms the flavor of meat products in the meat product fermentation industry. It has been used as the initial culture of fermented meat products in Europe and other places for more than 60 years. Compared with other Staphylococci, it does not produce any toxin, hemolysin, coagulase or aggregation factor, and is a fully confirmed food-grade GRAS (generally regarded as safe) strain among the Staphylococcus genus. Staphylococcus carnosus has a very low capacity for extracellular proteolysis, so it can be used as a gene cloning host for the study of metabolic pathways related to Staphylococcus in molecular genetics, as well as the safe and normal expression and secretion of heterologous proteins. [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/50A23L13/70A23L13/60A23L27/50A23L27/24C12R1/44
CPCC12N1/20A23L13/74A23L13/65A23L27/50A23L27/24A23L11/50C12R2001/44C12N1/205
Inventor 钮成拓赵佳迪李崎刘春凤王金晶郑飞云
Owner JIANGNAN UNIV
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