Kocuria rhizophila and application thereof

Abstract

The invention discloses a strain of Kocuria rhizophila and application thereof, the strain is Kocuriarhizophila, the preservation name is Kocuria rhizophila AP1. The strain is preserved in the Guangdong Microbial Culture Collection Center (GDMCC), the preservation address is the 5th floor of the building 59, No. 100 courtyard, Xianlie Middle Road, Guangzhou, Guangdong province, the preservation date is November 19, 2020, and the preservation number is GDMCC NO.61297. The strain has high activity in a low-temperature and high-salt environment, and can be used for meat product fermentation to improve the flavor and color of products, ensure the quality consistency, effectively inhibit the growth of putrefying bacteria and avoid the accumulation of harmful metabolites. The strain selection except staphylococcus is provided for meat product fermentation, and the strain can be used for standardized production and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of the field of food microbes, and in particular relates to a strain of Kokia rootophilus and its application. Background technique [0002] Fermented meat products are a kind of meat products with special flavor, color and texture, which are marinated, fermented, dried or smoked under natural or artificially controlled low temperature conditions, using poultry meat as raw material. Fermented meat products have gradually formed a new dietary trend. The nutrients of fermented meat are more conducive to human body absorption and have a longer shelf life. [0003] In the fermented meat products industry, the original strains existing in the natural fermentation process are often used to optimize the starter to make a starter for standardized production. The use of specific bacteria to ferment meat products can effectively ensure product quality, shorten fermentation time, and inhibit the growth of spoilage bac...

AI Technical Summary

Problems solved by technology

Both Staphylococcus and Micrococcus belong to the original dominant strains in fermented meat products. There have been many studies on the application of Staphylococcus in meat products, but there are few reports on the use of Micrococcus in the processing of meat products, belonging to the Micrococcus family. Corkia rhizophilus used in fermented meat products has not been reported

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