Stenotrophomonas rhizophila capable of inhibiting generation of nitrosamine and application thereof

Abstract

The invention relates to the technical field of microorganisms, in particular to stenotrophomonas rhizophila capable of inhibiting generation of nitrosamine and application thereof. The preservation number of the stenotrophomonas rhizophila SR-1 disclosed by the invention is CCTCC NO: M 20211110. The invention provides a strain capable of inhibiting the generation of nitrosamine in food on the premise of no direct contact with the food. In order to solve the problems of bacterial breeding, harmful conversion of nitrite and the like in the cold storage process of cooked meat, a microbial fermentation product is adopted to prepare a sustained release preparation, so that the antibacterial and antioxidant action time of a preservative is prolonged, the action effect is improved, harmful conversion of nitrite in the cooked meat is effectively inhibited, generation of nitrosamine is inhibited, the fresh-keeping time of cooked food is prolonged, a safe and efficient natural slow-release fresh-keeping agent is provided for storage of cooked meat, and the fresh-keeping time of the cooked food is prolonged.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a Stenotrophomonas rhizophilus strain capable of inhibiting the generation of nitrosamines and its application. Background technique [0002] N-nitrosamine compounds are highly toxic chemical substances and one of the most important chemical carcinogens. Long-term low-dose exposure can cause cancer. N-nitrosamines in processed meat products are the reaction products of nitrosating agents and secondary amines. The nitrosating agents are mainly derived from the reduction products of nitrite added to meat products, and the secondary amines are derived from the inclusions produced during processing. Carbonyl products formed by biogenic amines of secondary amine groups, protein degradation, and oxidation of proteins and lipids. In addition, the formation of N-nitrosamines is also affected by factors such as pH value, processing time and ambient temperature, and the processing ...

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Problems solved by technology

However, the patent CN112840030A is highly targeted and difficult to realize in actual production. The patent CN108077934B has not been subjected to toxicology experiments, which poses a threat to human safety. The polyphenols used in the patent CN104824119B include green tea extract, artichoke extract, Olive leaf, olive paste extract, grape seed extract, rosemary extract, beetroot extract, the cost of industrialization is too high

Patent CN109679868A, patent CN109329884 A and other existing patents mainly focus on the suppression of the formation of nitrosamines in food raw materials before or during processing, and all of them need to directly contact with food raw materials and enter the human body, which will cause adverse effects on the original flavor and taste of food. influences

[0004] Mitsubishi Japanese patent application JP2007064620A, the anti-oxidation release component is arranged in the refrigerator to prevent the nutrients in the food from being combined with oxygen to reduce, the antibacterial and anti-oxidation functions are similar to those of the module studied in the present invention, and the specific components are not clear and are not provided. And the inhibitory effect of cooked food nitrite and its transformation

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