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Klebsiella grimontii bacterium and application of Klebsiella grimontii bacterium in preparation of protein beverage by aquatic product fermentation

A technology for protein drinks and aquatic products, applied in the field of microorganisms, can solve the problems of heavy fishy smell, unsatisfactory sensory quality, unacceptable to consumers, etc.

Active Publication Date: 2021-12-24
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the methods for preparing protein beverages from aquatic products are prepared by enzymatic hydrolysis, but there are generally problems of unsatisfactory sensory quality and heavy fishy smell, which are unacceptable to consumers.

Method used

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  • Klebsiella grimontii bacterium and application of Klebsiella grimontii bacterium in preparation of protein beverage by aquatic product fermentation
  • Klebsiella grimontii bacterium and application of Klebsiella grimontii bacterium in preparation of protein beverage by aquatic product fermentation
  • Klebsiella grimontii bacterium and application of Klebsiella grimontii bacterium in preparation of protein beverage by aquatic product fermentation

Examples

Experimental program
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Effect test

Embodiment 1

[0020] The separation and purification of embodiment 1 Klebsiella grimontii bacterium

[0021] Use a sterilized cotton swab to wipe the different parts of the stinky mandarin fish to obtain the bacterial solution, dilute it to an appropriate concentration with 0.9% saline, apply it on the MRS agar plate with a sterilized glass triangular rod, and place it at 37 In a constant temperature incubator at ℃, after 24-72 hours, select a single colony, separate it by streaking on a plate, check the colony morphology with a staining microscope, and purify. Use an inoculation loop to inoculate the purified strain slant into the self-made aroma-producing bacteria screening medium, culture at 120r / min, 37°C constant temperature shaker for 2 days. Smell screening found that the aromas produced by the fermentation of the three strains R4, R7 and R8 were pleasant and strong, among which the aroma of R4 was the most intense. Take 0.5 mL of each of the three samples and put them into 20 mL he...

Embodiment 2

[0025] Example 2 Application of Klebsiella grimontii bacteria in fermenting grass carp to prepare protein beverage

[0026] Grass carp (weight ≥ 2kg) purchased in the aquatic product trading area of ​​Baishazhou Agricultural Products Market was transported to the laboratory with water, and the skin was removed after slaughter. Mix the fish meat with purified water at a ratio of 1:2 (w / w), grind it with a meat grinder, and filter it with 20-mesh gauze to obtain the filtrate; add 2% glucose and 1% NaCl to the filtrate according to the mass ratio, and extinguish Bacteria for 20 minutes to obtain fish culture medium.

[0027] Inoculate Klebsiella grimontii bacteria into fish medium, culture at 120r / min and 37°C for 2d and 7d respectively, pass through 100-mesh gauze to remove larger particles in the fermentation broth, add sucrose to adjust the sugar content to 7%, Then carry out degassing under 20-30kPa vacuum, then use high-pressure homogenizer to carry out 2 times of homogeniz...

Embodiment 3

[0035] Application of embodiment 3 Klebsiella grimontii bacteria in fermenting mandarin fish to prepare protein beverage

[0036] The same as Example 2, the difference is: the mandarin fish (strip weight ≥ 500g) purchased in the aquatic products trading area of ​​Baishazhou Agricultural Products Market was transported to the laboratory with water, and the skin was removed after slaughter.

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Abstract

The invention discloses a Klebsiella grimontii bacterium and application of the Klebsiella grimontii bacterium in preparation of a protein beverage by aquatic product fermentation, and belongs to the technical field of microorganisms. The Klebsiella grimontii bacterium disclosed by the invention is Klebsiella grimontii R4 with the collection number of CCTCC NO: M 2021976. The invention finds that the Klebsiella grimontii bacterium can remove the fishy smell when being used for the aquatic product fermentation, and can generate charming fragrance including cheese fragrance, nut fragrance, baking fragrance and flower fragrance, and the Klebsiella grimontii bacterium can be used for fermenting the aquatic products to prepare protein beverages. The Klebsiella grimontii bacterium is inoculated into a fish meat culture medium for fermentation, and filtration, blending, degassing, homogenization, canning and high-temperature sterilization are carried out on a fermentation product to obtain the aquatic product protein beverage.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to the application of a novel Klebsiella grimontii bacterium and fermented aquatic products to prepare protein beverages. Background technique [0002] With the improvement of people's living standards, the demand for protein is also increasing. Aquatic product resources are rich in protein, and the use of it to prepare protein drinks has attracted widespread attention. At present, most of the methods for preparing protein beverages from aquatic products are prepared by enzymatic hydrolysis, but there are common problems of unsatisfactory sensory quality and heavy fishy smell, which are unacceptable to consumers. Contents of the invention [0003] The purpose of the present invention is to provide a new kind of Klebsiella grimontii bacteria and the application of its fermented aquatic products to prepare protein drinks. The prepared protein drinks not only have no fishy smell, but...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P21/00A23L29/00A23L2/38C12R1/22
CPCC12P21/00A23L2/382A23L29/065
Inventor 丁安子吴文锦汪兰钱晓庆熊光权石柳李新乔宇
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI