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Lactobacillus sakeii strain and application thereof in food processing

A technology of Lactobacillus sake and food processing, which is applied to the functions of bacteria, Lactobacillus, and food ingredients used in food preparation, and can solve problems such as product quality differences

Active Publication Date: 2020-11-20
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, based on biological common sense, it is obvious that not all lactic acid bacteria are suitable as meat fermentation strains, and the differences in characteristics between different strains or even different strains of the same species will cause great differences in product quality

Method used

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  • Lactobacillus sakeii strain and application thereof in food processing
  • Lactobacillus sakeii strain and application thereof in food processing
  • Lactobacillus sakeii strain and application thereof in food processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In the previous research process, the inventor believed that Yunnan bacon, as a highly regional fermented meat product, had a special flavor. In order to determine the dominant fermentation strains, the inventors carried out a preliminary screening of the fermentation strains. The relevant screening process is briefly introduced as follows.

[0031] (1) Preliminary isolation of strains

[0032] Refer to GB 4789.35-2016 "National Food Safety Standard Food Microbiology Examination Lactic Acid Bacteria Examination" and follow aseptic operation;

[0033] Weigh 25 g of the sample, cut it into pieces, add 225 mL of sterile normal saline, homogenize it with a homogenizer, and make 10-fold dilutions with sterile normal saline;

[0034] Select 3 appropriate dilutions, take 200 μL of the dilutions and spread them on the MRS+3% calcium carbonate (mass fraction) medium plate, and incubate at 37°C for 24-48 h.

[0035] (2) Purification

[0036] Select colonies with obvious calciu...

Embodiment 2

[0042] On the basis of the initial screening in Example 1, since there are many obtained strains, in order to facilitate subsequent applications, further screening is required to determine the best strain according to actual performance requirements. In this application, according to the actual needs of the fermentation and processing of meat products, acid production capacity, fermentation performance, NaCl and NaNO2 tolerance, etc. were used as evaluation indicators to further re-screen the strains obtained from the preliminary screening; the strains obtained from the re-screening were further screened. 16S rDNA molecular biological identification was carried out to determine the taxonomic status of the strains obtained from the final screening. The specific process is introduced as follows.

[0043] (1) Specific measurement and evaluation indicators

[0044] Determination of acid production ability: inoculate the bacterial liquid of the strains screened in the liquid mediu...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a lactobacillus sakei strain and application thereof in food processing. The classification name of the strain is lactobacillus sakei HNF4, and the preservation number of the strain is CCTCC NO: M2020338. The Yunnan preserved meat is a traditional fermented flavored meat product with strong regionality inChina, and not only has unique flavor and taste, but also has long history and profound cultural deposits. In the application, the inventor takes Yunnan naturally fermented preserved meat as a raw material and takes the safety, the production adaptability, the influence on the product quality and the like of the strain as indexes, and the lactobacillus sakei strain which is high in acid productioncapacity and good in salt resistance and nitrite resistance is obtained through screening; and a certain technical foundation can be laid for industrial production of Yunnan preserved meat and preparation of standardized meat product leavening agents.

Description

technical field [0001] This application belongs to the technical field of food processing, and specifically relates to a strain of Lactobacillus sake and its application in food processing. Background technique [0002] Fermented meat products are high-salt, low-moisture fermented meat products, which have the characteristics of long storage period, unique flavor and high nutritional value. It is a meat product that undergoes a series of biochemical and physical changes under natural conditions through microbial fermentation or the action of microbial metabolic enzymes. [0003] At this stage, the development of fermented meat products in my country is relatively slow. One of the main reasons is the lack of starters with independent property rights, which leads to a single variety of meat products, a low degree of control in the processing process, and difficulty in stabilizing product quality. Therefore, screening and preparing excellent strains suitable for the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/40C12R1/225
CPCA23L13/45A23V2200/00C12R2001/225C12N1/205A23V2200/14A23V2400/11Y02A40/90
Inventor 祝超智李珊珊赵改名崔文明焦阳阳李佳麒银峰白雪原张桂艳苏世龙王晗
Owner HENAN AGRICULTURAL UNIVERSITY
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