Planococcus ferment for improving low-salt fish sauce fermentation quality

A technology of motile coccus and starter, applied in the field of food microbial technology, can solve problems such as environmental pollution, processing utilization rate less than 15%, waste of resources, etc., achieve lower fermentation temperature, highlight innovation and practicability, and shorten the fermentation cycle shortened effect

Active Publication Date: 2020-08-14
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2017, the total output of freshwater aquaculture in my country was about 29.05 million tons, but the processing utilization rate was less than 15%, which caused problems such as waste of resources and environmental pollution.

Method used

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  • Planococcus ferment for improving low-salt fish sauce fermentation quality
  • Planococcus ferment for improving low-salt fish sauce fermentation quality
  • Planococcus ferment for improving low-salt fish sauce fermentation quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of method utilizing marine motility coccus Planococcus maritimus XJ2 to ferment fish sauce, carries out according to the following steps:

[0047] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 5% (w / w) of marinated sea salt and mixed evenly, and set aside.

[0048] (2) Preparation of the starter: activate and culture the marine Actionococcus Planococcus maritimus XJ2 (CGMCC NO.17057) three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0049] (3) Adding of starter: the marine action coccus Planococcus maritimus XJ2 (CGMCCNO.17057) is added according to the final amount (10 5 CFU / g) mixed into the pretreated raw minced fish, so that the final b...

Embodiment 2

[0056] A kind of method utilizing marine motility coccus Planococcus maritimus XJ2 to ferment fish sauce, carries out according to the following steps:

[0057] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 10% (w / w) of marinated sea salt and mixed evenly, and set aside.

[0058] (2) Preparation of the starter: activate and culture the marine Actionococcus Planococcus maritimus XJ2 (CGMCC NO.17057) three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0059] (3) Adding of starter: the marine action coccus Planococcus maritimus XJ2 (CGMCCNO.17057) is added according to the final amount (10 7 CFU / g) mixed into the pretreated raw minced fish, so that the final ...

Embodiment 3

[0066] A kind of method utilizing marine motility coccus Planococcus maritimus XJ2 to ferment fish sauce, carries out according to the following steps:

[0067] (1) Processing of raw materials: Grind minced fish meat (waste produced during fish meat processing) with a meat grinder, add 15% (w / w) of marinated sea salt, mix well, and set aside.

[0068] (2) Preparation of the starter: activate and culture the marine Actionococcus Planococcus maritimus XJ2 (CGMCC NO.17057) three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0069] (3) Adding of starter: the marine action coccus Planococcus maritimus XJ2 (CGMCCNO.17057) is added according to the final amount (10 9 CFU / g) mixed into the pretreated raw minced fish, so that the final bacterial coun...

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Abstract

The invention discloses a planococcus ferment for improving the low-salt fish sauce fermentation quality, and relates to the application field of food microbiological technologies. Four strains of planococcus have been preserved in the China general microbiological culture collection centre (CGMCC); the numbers are respectively as follows: CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059, and CGMCCNO.17060; and suggested classified names are respectively as follows: planococcus maritimus, planococcus plakortidis, planococcus dechangensis, and planococcus rifietoensis. The production period of the fish sauce fermented by utilization of planococcus is greatly reduced; the fermentation temperature is reduced; the fish sauce obtained by the method is transparent brownish red; and the fish saucehas the unique aroma of aquatic products, and is free from impurities, such as suspension or flocculation.

Description

technical field [0001] The invention relates to the application field of food microbe technology, in particular to a dynamic coccus starter for improving the fermentation quality of low-salt fish sauce. Background technique [0002] my country is a big fishery country, and freshwater aquaculture has become an important industrial pillar of my country's fishery industry. In 2017, the total output of freshwater aquaculture in my country was about 29.05 million tons, but the processing utilization rate was less than 15%, which caused problems such as waste of resources and environmental pollution. Therefore, how to solve the problem of comprehensive utilization of freshwater fish is a major challenge for my country's aquatic product processing industry. Fish sauce is a traditional aquatic fermented condiment, also known as fish soy sauce. It is one of the most popular condiments in Southeast Asia. It has a clear brown-red color and a unique flavor and aroma. a part of. Tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L17/00C12R1/01
CPCA23L17/65A23L17/70A23L27/24A23L27/50Y02A40/966Y02A40/90
Inventor 高瑞昌周晶袁丽周越王柱梅
Owner JIANGSU UNIV
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