A strain of Staphylococcus saprophyticus and its application in the preparation of dry fermented sausages

A saprophytic staphylococcus, dry fermentation technology, applied in the field of food processing, can solve the problems of long production cycle, seasonal influence, unstable batch quality, etc., and achieve the effect of reducing water activity, attractive taste, and improving overall acceptance.

Active Publication Date: 2022-07-19
DONGGUAN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the production process of fermented sausage has been dominated by natural fermentation. This traditional fermentation method has brought many problems such as long production cycle, severe seasonal influence, and unstable quality of each batch.
At present, there are few reports on the isolation of excellent strains from traditional fermented meat products and their practical application research

Method used

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  • A strain of Staphylococcus saprophyticus and its application in the preparation of dry fermented sausages
  • A strain of Staphylococcus saprophyticus and its application in the preparation of dry fermented sausages
  • A strain of Staphylococcus saprophyticus and its application in the preparation of dry fermented sausages

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Screening, identification, production characteristics and safety of Staphylococcus saprophyticus YQS16

[0035] Step a. Staphylococcus enrichment culture: Take 25g of Xuanwei ham sample and transfer it to a 225mL conical flask containing 0.85% saline and glass beads, shake the conical flask on a vortex shaker for 3 minutes, and then dilute the gradient after shaking. , choose 10 3 , 10 4 , 10 5 Three dilution gradients were spread on MSA plate selection medium respectively, and strains with Staphylococcus morphology were selected after culturing at 30°C for 24 hours;

[0036] Step b. Separation and purification of staphylococcus: streak separation on the staphylococcus separation medium MSA, cultivate at 30° C. for 24 hours, repeat the streak separation twice, and inoculate the pure bacteria in the liquid medium.

[0037] Step c. Physiological and biochemical identification of Staphylococcus and 16SrDNA identification: through casein hydrolysis experiment, viscosity ...

Embodiment 2

[0075] Application of Staphylococcus saprophyticus in fermented sausage

[0076] It mainly includes the following steps:

[0077] Step a. Preparation of dry powder of Staphylococcus saprophyticus starter: use case peptone yeast extract powder agar medium (PYA) to make Staphylococcus saprophyticus (the number of viable cells more than 10 9 After activation of cfu / g), the shake flask was expanded and cultured, and the number of revolutions was 10,000 r / min, and centrifugation was performed for 10 min; then the bacterial cells were collected to prepare a concentrated bacterial suspension. Add protective agent (skim milk 10.0%, mannitol 5.0%, lactose 5.2%, glycerol 2.5%), vacuum freeze-dry overnight, make starter dry powder, and the viable count reaches 10 6 -10 7 cfu / g;

[0078] Step b. Pre-treatment of raw meat: select the front elbow of the pig (lean meat 75%, fat meat 25%), wash with cold water, remove oil slick and dirt, and drain the water. Divide the processed meat into...

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Abstract

The invention discloses a strain of staphylococcus saprophyticus and its application in the preparation of dry fermented sausage. Step a. enrichment culture of staphylococcus: take 25 g of a Xuanwei ham sample and transfer it to 225 mL containing 0.85% physiological saline and glass beads In the Erlenmeyer flask, shake the Erlenmeyer flask on a vortex shaker for 3min, and then dilute the gradients after shaking. Select three dilution gradients, , and coat them on the MSA plate selection medium respectively. After culturing at 30°C for 24h, select bacteria with staphylococci. The present invention uses the screened Staphylococcus saprophyticus as a starter to prepare dry fermented sausage. The fermented sausage produced by using the starter has bright color and strong dry-salted flavor. The dry fermented sausage produced by the present invention has a simple and easy-to-operate process. , Short production cycle, suitable for children and the elderly, is a high-quality dry fermented sausage.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a strain of Staphylococcus saprophyticus and the application of the strain in fermented sausages. Background technique [0002] Fermented sausage, also known as raw sausage, refers to the combination of minced meat (usually pork or beef) and animal fat with sugar, salt, starter and spices, etc., and then stuffed into the casing. Microbiological properties and typical fermented aromas of meat products. The products are usually stored and transported at room temperature, and eaten directly without being cooked. During the fermentation process, lactic acid bacteria ferment carbohydrates to form lactic acid, which reduces the final pH of the sausage to 4.5-5.5. This lower pH denatures the salt-soluble proteins in the meat and forms a slicing gel structure. The lower pH, combined with the reduced water activity caused by the added salt and drying process, ensures product stability and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02A23L13/40A23L13/70C12R1/44
CPCC12N1/02A23L13/45A23L13/74C12R2001/44C12N1/205Y02A40/90
Inventor 肖珊王际辉朱杰孙跃秋刘宇佳蔡嘉铭陶冶李琳
Owner DONGGUAN UNIV OF TECH
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