Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products

A technology of Lactobacillus sake and aquatic products, applied in the direction of Lactobacillus, application, and preservation of meat/fish with chemicals, etc., can solve the problems of fish meat cell damage, sensory score decline, and reduced added value, etc., to extend shelf life and stabilize The effect of sensory quality

Active Publication Date: 2020-07-17
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preservation of Chinese carp is generally carried out through flowing water and oxygen, and it is killed and used immediately, which greatly increases the cost of preservation, and requires consumers to handle it by themselves, resulting in low processing utilization and reduced added value
[0004] Fresh carp slices can be preserved. At present, the most common preservation methods include chemical and physical preservation. Chemical preservation generally uses chemical preservatives to spray or dip in the surface of the fish to prolong the freshness period of the fish. For health reasons, chemical preservation Chemicals are not conducive to human health. The low-temperature preservation technology commonly used in China will cause damage to fish cells, resulting in the loss of water in fish cells. The taste of fish is relatively poor, and the sensory score drops sharply.

Method used

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  • Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products
  • Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products
  • Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Lactobacillus sake B2-4 of the present invention is screened in the intestinal tract of turbot, and the specific steps are as follows:

[0036] a. Strain isolation method

[0037] (1) Preparation of MRS medium

[0038] According to 20g / L glucose, 10g / L peptone, 5g / L yeast extract, 10g / L beef extract, 1mL Tween 80, 2g / L dipotassium hydrogen phosphate, 2g / L diammonium citrate, 5g / L sodium acetate, 0.58g / L magnesium sulfate heptahydrate, 0.25g / L manganese sulfate tetrahydrate, these raw materials were weighed, mixed uniformly, the obtained mixture was miscible in deionized water, and the obtained solution was sterilized at a temperature of 121°C for 20min to obtain The MRS medium.

[0039] Take the intestinal tissue of turbot, weigh 1g sample and put it into 4ml sterilized physiological saline with a concentration of 0.85% by weight, use the ten-fold dilution method to carry out gradient dilution of the sample, and then spread it on the step containing 2% agar (1) In th...

Embodiment 2

[0056] The purpose of Lactobacillus sake B2-4 of the present invention in fresh carp and fish meat biological preservation, fresh carp and fish meat biological preservation steps are as follows:

[0057] (1) Preparation of MRS medium: 20g / L glucose, 10g / L peptone, 5g / L yeast extract, 10g / L beef extract, 1mL Tween 80, 2g / L dipotassium hydrogen phosphate, 2g / L dicitric acid Ammonium, 5g / L sodium acetate, 0.58g / L magnesium sulfate heptahydrate, 0.25g / L manganese sulfate tetrahydrate, these raw materials are weighed, mixed uniformly, the obtained mixture is miscible in deionized water, and the obtained solution is at temperature Sterilize at 121° C. for 20 minutes to obtain the MRS medium.

[0058] (2) Activated strains: inoculate the cryopreserved Lactobacillus sake B2-4 in the MRS medium obtained in step (1) containing 2% agar, culture at a constant temperature of 37°C for 24 hours, and pick a single colony Cultivate in the MRS medium obtained in step (1) for 18 hours.

[0059...

Embodiment 3

[0065] The purpose of Lactobacillus sake B2-4 of the present invention in fresh carp and fish meat biological preservation, fresh carp and fish meat biological preservation steps are as follows:

[0066] (1) Preparation of MRS medium: 20g / L glucose, 10g / L peptone, 5g / L yeast extract, 10g / L beef extract, 1mL Tween 80, 2g / L dipotassium hydrogen phosphate, 2g / L dicitric acid Ammonium, 5g / L sodium acetate, 0.58g / L magnesium sulfate heptahydrate, 0.25g / L manganese sulfate tetrahydrate, these raw materials are weighed, mixed uniformly, the obtained mixture is miscible in deionized water, and the obtained solution is at temperature Sterilize at 121° C. for 20 minutes to obtain the MRS medium.

[0067] (2) Activation of strains: Streak inoculation of cryopreserved Lactobacillus sake B2-4 in the MRS solid medium obtained in step (1) containing 2% agar, culture at a temperature of 37° C. for 48 hours, and pick single The colonies were cultured in the MRS medium obtained in step (1) for...

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PUM

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Abstract

The invention discloses Lactobacillus sakei B2-4 and application thereof in fresh-keeping of aquatic products, and belongs to the technical field of biological application. The application comprises the steps of MRS culture medium preparation, strain activation, strain culture, carp meat treatment, biological preservation and the like. The Lactobacillus sakei B2-4 has the advantages that the prepared Lactobacillus sakei B2-4 can delay the spoilage progress of fresh carp meat and prolong the shelf life.

Description

technical field [0001] The invention belongs to the technical field of biological applications, and in particular relates to a Lactobacillus sakei B2-4 (Lactobacillus sakei B2-4) and its application in preservation of aquatic products. Background technique [0002] Lactic acid bacteria as Gram-positive bacteria. In the process of its own growth and metabolism, it can release organic acids, bacteriocins, diacetyl and other antibacterial substances, which can inhibit the growth of pathogenic bacteria and spoilage bacteria, and prevent product spoilage caused by microorganisms. [0003] Carp, a kind of freshwater fish, Chinese alias carp kidnapper, carp, Maozi, red fish, etc., belongs to the brown fish in Cyprinidae. It is native to Asia and later introduced to Europe, North America and other regions. It is a kind of omnivorous fish. . 96% of the protein of carp can be digested by the human body, which can provide the necessary nutrients such as amino acids, minerals, vitamin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23B4/22C12R1/225
CPCA23B4/22A23V2002/00C12R2001/225C12N1/205A23V2400/179A23V2200/10
Inventor 妥彦峰牟光庆刘佳秀时逸馨钱方
Owner DALIAN POLYTECHNIC UNIVERSITY
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