Ester-producing saccharomycetes and application thereof in sour meat production
A yeast and Saccharomyces cerevisiae technology, applied in the fields of application, fungi, climate change adaptation, etc., can solve problems such as difficult to realize industrial production, non-standardized products, unstable ester flavor production, etc.
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Examples
Embodiment 1
[0031] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:
[0032] S1. Raw material pretreatment: select fresh pork belly, cut into thin slices of 5cm×5cm×1cm, 5Kg in total;
[0033] S2, the preparation of rice flour: take 1Kg rice and stir-fry until it is golden yellow, pass through a 20-mesh sieve to remove impurities, and let it cool for later use;
[0034] S3. Preparation of starter: pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak it on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 16 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 160rpm, shaker culture for 16h, then inoculated into YPD broth medium with 5% inoculum size, shaker culture at 160rpm at 28°C for 16h; Centrifuge the solution at 5000rpm for 15min to collect the bacteria, wash the bacteria once with sterile normal saline, and centrifuge the bacteria at 8000rpm for 1min to...
Embodiment 2
[0041] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:
[0042] S1. Raw material pretreatment: select fresh pork belly, cut into strips of 10cm×10cm×50cm, 5Kg in total;
[0043]S2, the preparation of rice flour: take 500g rice flour and stir-fry until it is golden yellow, pass through a 40-mesh sieve to remove impurities, and let it cool for later use;
[0044] S3. Preparation of starter: Pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 24 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 200rpm, shaker culture for 24h, then inoculated into YPD broth medium with 10% inoculum size, shaker culture at 160rpm at 28°C for 24h; The solution was centrifuged at 8000rpm for 18 minutes to collect the bacteria, washed with sterile saline twice, and the bacteria solution was centrifuged at 5000rpm fo...
Embodiment 3
[0051] The method for inoculating fermented sour meat with saccharomyces cerevisiae comprises the following steps:
[0052] S1. Raw material pretreatment: select fresh fat and thin mutton, cut into thin slices of 5cm×5cm×2cm, 5Kg in total;
[0053] S2, the preparation of rice flour: take 1Kg rice flour and stir-fry until it is golden yellow, after passing through a 20-mesh sieve to remove impurities, let it cool for later use;
[0054] S3. Preparation of starter: pick Saccharomyces cerevisiae LXPSC1 stored at -80°C and streak it on YPD agar medium; place the streaked plate in a constant temperature incubator at 28°C for 16 hours; single colony on the plate Picked into YPD broth medium, at 28°C, 160rpm, shaker culture for 16h, then inoculated into YPD broth medium with 5% inoculum size, shaker culture at 160rpm at 28°C for 16h; The solution was centrifuged at 6000rpm for 19min to collect the bacteria, washed once with sterile normal saline, and the bacteria solution was centri...
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Description
Claims
Application Information
- IPC
- C12N1/16; A23L13/70; A23L13/40; C12R1/865
- CPC
- C12N1/16; A23L13/74; A23L13/428; A23V2002/00; A23V2250/762; Y02A40/90
- Inventors
- 林心萍; 吕静