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

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...

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.

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