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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 fermented foods, but the research on biogenic amine-degrading bacteria in shrimp paste is slightly less

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

Embodiment 1

[0031] Example 1 Screening of biogenic amine-degrading bacteria

[0032]Biogenic amine-degrading bacteria were screened from the strains isolated from grasshopper shrimp paste in the early stage, and a total of 442 halophilic bacteria were isolated. After 16S rRNA gene identification, 103 bacteria belonging to 46 genera were obtained (Sang, X. , Ma, X.X., Hao, H.S, Bi, J.R., Zhang, G.L & Hou, H.M. (2020). Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshoppersub shrimp paste. LWT, 134, 109979.). Screen decarboxylase-negative bacteria from these 103 kinds of bacteria, use an inoculation loop to pick a single colony in LB solid medium, and then in a liquid decarboxylase medium containing histidine, tyrosine, lysine and ornithine (Ingredients: tryptone 5g, yeast powder 5g, beef extract 5g, glucose 0.5g, sodium chloride 2.5g, Tween 80 1mL, magnesium sulfate 0.2g, manganese sulfate 0.05g, ferrous sulfate 0.04g, ammonium citrate...

Embodiment 2

[0033] Morphological observation of embodiment 2 pantothenic mycobacterium (Virgibacillus pantothenicus)

[0034] The Gram staining method includes four steps of primary staining, mordant staining, decolorization, and counterstaining. The specific method is as follows: the smear of Virgibacillus pantothenicus was fixed, stained with ammonium oxalate crystal violet for 1 min, rinsed with distilled water, and then washed with iodine. Dye for about 1 minute, wash with water, absorb water with absorbent paper, add a few drops of 95% alcohol, and shake gently to decolorize, wash with water after 20 seconds, absorb water, dye with safranin staining solution for 1 minute, rinse with distilled water , dried, and examined under a microscope.

[0035] The result is as figure 1 As shown, Mycobacillus pantothenica is rod-shaped in shape, and its physiological characteristics are Gram-positive.

Embodiment 3

[0036] Example 3 Degradation of biogenic amine by Virgibacillus pantothenticus

[0037] Inoculate Virgibacillus pantothenicus (Virgibacillus pantothenicus) in 100mL LB liquid medium with an inoculum amount of 1% (v / v), culture at 37°C and 150r / min for 24h (bacteria liquid), and collect bacteria by centrifugation at 4°C and 4000g for 10min body, washed twice with 0.05mol / L pH=7.0 phosphate buffer, then resuspended the bacteria to 20mL salt containing four biogenic amines (500mg / L each for histamine, tyramine, putrescine and cadaverine concentrations) ( Sodium chloride, add) in the phosphate buffer saline (0.05mol / L, pH=7.0) of mass concentration 5%, adjust the bacterial suspension concentration to be OD 600nm =0.8, and then cultivated at 37°C and 150r / min for 48h. The control group was 20 mL of 5% phosphate buffer (0.05 mol / L, pH=7.0) containing 500 mg / L of each of the four biogenic amines (sodium chloride, plus) and cultured for 48 hours under the same conditions. After the ...

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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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