Biogenic amine degrading bacterium for improving poor fermented flavor of shrimp paste and application thereof

A technology of unfavorable flavor and biogenic amines, which is applied in the field of microorganisms to achieve the effects of reducing accumulation, improving unfavorable flavor and improving quality

Pending Publication Date: 2021-04-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many researches on the biogenic amine-degrading strains in many fermente

Method used

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  • Biogenic amine degrading bacterium for improving poor fermented flavor of shrimp paste and application thereof
  • Biogenic amine degrading bacterium for improving poor fermented flavor of shrimp paste and application thereof
  • Biogenic amine degrading bacterium for improving poor fermented flavor of shrimp paste and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031]Example 1 Screening of bio amine resolution

[0032]Obaline degradation bacteria were screened from the strain isolated from the straw shrimpse, and 442 stranded bacteria were separated. After 16S rRNA gene identification, they were obtained from 46 of 103 bacteria (SANG, X. , Ma, XX, HAO, HS, BI, JR, ZHANG, G.L & Hou, HM (2020). Evaluation of Biogenic Amines Andmicrobial Composition In The Chinese Traditional Fermented Food Grasshoppersub Shrimp Paste.LWT, 134, 109979.). From the 103 kinds of bacteria, the decarboxylase mixed bacteria were screened, and the single collaboration in the LB solid medium was selected from the vaccination ring, and then liquid decarboxylase medium containing histidine, tyrosine, lysine and orginine. (Ingredient: trypsin 5g, yeast powder 5g, beef cream 5g, glucose 0.5 g, sodium chloride 2.5g, Tween 80 1ml, magnesium sulfate, manganese sulfate 0.04 g, ferrous sulfate 0.04 g, citrate 2g 0.01 g, potassium phosphate 2g, calcium carbonate 0.1 g, 5'-phospha...

Example Embodiment

[0033]Example 2 Morphological observation of Virgibacillus Pantothenticus

[0034]Gram staining includes four steps of initial dyeing, media, decolorization, and reaches. The specific method is as follows: Virgibacillus Pantothennticus is fixed, 1 min is crystallized by ammonium oxalate, flushing the distilled water, then iodine The liquid covering the coated surface dyed about 1 min, washed, absorbed with water absorbent paper, plus 95% alcohol, and gently shakes the decolorization, 20s after water, suck moisture, afterfection with crocple, Dye water flush , Dry, mirror test.

[0035]Such asfigure 1 As shown, the spiral acid formation is a rod, and the physiological characteristics are Gram-positive.

Example Embodiment

[0036]Example 3 VirgiBacillus Pantothennticus degraded bioamine experiment

[0037]Pantotacillus pantothenticus was seeded in 100 ml of LB liquid medium at 1% (V / V), 37 ° C, 150R / min culture 24 h (bacterial liquid), 4 ° C, 4000 g centrifugal 10min collection bacteria The body, 0.05 mol / l pH = 7.0 phosphate buffer was washed twice, and then the bacteria were resuspended to a salt containing four biohymine (histamine, typerine, hydrinemine and corpus concentration of 500 mg / L) salt (500 mg / L). Sodium chloride, external) mass concentration of 5% phosphate buffer (0.05 mol / L, pH = 7.0), adjust the concentration of the bacteria suspension is OD600nm = 0.8, then cultured at 37 ° C, 150 r / min. The control group was 20 ml of a salt (sodium chloride, additional) mass concentration of 500 mg / L of the total amount of 500 mg / L (0.05 mol / L, pH = 7.0), and cultured under the same conditions for 48 h. After the end, 4000 g centrifuge 10min, then tanulfoyl chloride derivation, deri...

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Abstract

The invention discloses a biogenic amine degrading bacterium for improving a poor fermented flavor of shrimp paste and application thereof. The name of the bacterial strain is Virgibacillus plantarum with the preservation number being CGMCC No. 1.18602; and the bacterial strain has the capacity of degrading the biogenic amine, with the degradation rates to biogenic amine standard substances being 17.1% for histamine, 98.6% for tyramine, 37.4% for putrescine and 9.2% for cadaverine, respectively. In general, the Virgibacillus plantarum, as a starter, conforms to related safety standards, and can be used as an effective biological control agent in fermented products to reduce the accumulation of harmful biogenic amines in the manufacturing process of products. The research provides a certain theoretical basis for selection and development of the starter culture and quality improvement of the fermented products.

Description

technical field [0001] The invention belongs to the technical field of microbes, and more specifically relates to a mycobacillus pantothenate capable of improving the bad flavor of shrimp sauce and capable of degrading biogenic amines and its application. Background technique [0002] Shrimp paste is one of the seasonings commonly used in coastal areas of China, Hong Kong, Korea and Southeast Asia. It is a sauce food made from shrimp, added with salt, and fermented and ground into a viscous shape. It has a delicious and unique taste. It is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, and eating in moderation is quite beneficial to the body. However, particularly high levels of biogenic amines have been reported in fermented products, such as fish products, fermented sausages, cheese, wine, and soy sauce, among others. Although there are few reports on the safety of biogenic amines in shrimp paste, attention should be paid to them. [0003] Biog...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L29/00A23L27/60C12N1/20C12R1/01
Inventor 侯红漫赵一睿桑雪毕景然张公亮郝洪顺
Owner DALIAN POLYTECHNIC UNIVERSITY
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