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Probiotic lactobacillus plantarum and application thereof in preparation of low-salt fermented meat food

A technology of Lactobacillus plantarum and fermented food, which is applied in the field of microorganisms, can solve the problems of unreported meat fermentation performance of unreported strains and probiotic performance of unreported strains, achieve excellent meat fermentation performance, ensure food safety and flavor quality, and high Adhesive effect

Active Publication Date: 2022-03-25
FOODSTUFF INST BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Chinese patent CN113957021A discloses a Lactobacillus plantarum grx401 with resistance to digestive stress and high intestinal adhesion ability and its application. The strain was reported to have excellent meat fermentation properties
Chinese patent CN113373097 A discloses a strain of Lactobacillus plantarum and its application in the fermentation of existing Sichuan-flavored sausages, but it has not been reported that the strain has excellent probiotic properties, and it uses Lactobacillus plantarum, Pediococcus pentosaceae and Staphylococcus compound bacterial agent

Method used

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  • Probiotic lactobacillus plantarum and application thereof in preparation of low-salt fermented meat food
  • Probiotic lactobacillus plantarum and application thereof in preparation of low-salt fermented meat food
  • Probiotic lactobacillus plantarum and application thereof in preparation of low-salt fermented meat food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Example 1 Isolation and Identification of Lactobacillus plantarum CMRC 19L

[0063] 1.1 Strain isolation and purification

[0064] The Lactobacillus plantarum CMRC 19L provided by the present invention is isolated from Guizhou traditional naturally fermented sour meat: take 25g of sour meat sample, add it to 225mL sterilized physiological saline, beat for 8 minutes to homogenize. Take the supernatant, spread it on the MRS agar medium after serial dilution, and after culturing at 30°C for 48 hours, randomly pick a single colony with neat edges and smooth edges from the plate with the highest dilution for further culture and purification.

[0065] The obtained strains were subjected to physical and chemical tests such as morphology, salt tolerance, nitrite tolerance, glucose homogeneous / heteromorphic fermentation, and Gram staining microscopic examination was selected as positive, tolerant to 8% sodium chloride and 0.015% sodium nitrite , homozygous or facultative hetero...

Embodiment 2

[0073] Example 2 Detection of probiotic performance of Lactobacillus plantarum CGMCC No.11347

[0074] 2.1 Bile salt tolerance test

[0075] Lactobacillus plantarum CGMCC No.11347, CGMCC No.9741, CGMCC No.9742, CGMCC No.11348 were mixed with 0.1%, 0.15%, 0.2%, 0.25%, 0.3% (W / V) sodium taurocholate After successive passages in MRS broth medium, they were inoculated on MRS agar medium containing 0.1%-0.3% (W / V) sodium taurocholate and MRS agar medium without sodium taurocholate, cultured at 37°C for 48 hours, and counted colonies. Calculate the survival rate of the strain.

[0076]

[0077] The growth conditions of Lactobacillus plantarum CGMCC No.11347, CGMCC No.9741, CGMCC No.9742 and CGMCC No.11348 on MRS agar medium containing different bile salt concentrations are shown in Table 1. Among them, Lactobacillus plantarum CGMCCNo.11347 had the highest survival rate under the conditions of 0.1%, 0.2%, and 0.3% (W / V) bile salt concentrations, indicating that it had good toler...

Embodiment 3

[0101] The preparation of embodiment 3 starter bacteria powder

[0102] Lactobacillus plantarum CGMCC No.11347 was inoculated in MRS broth medium, cultured at 37°C for 16 h and then centrifuged, and the bacteria were mixed with an equal mass of freeze-drying protectant (per 100ml of skim milk with a mass concentration of 10% added with 2g glycerol and 3g sucrose) mixed, pre-frozen at -20°C for 2 hours, then placed in a vacuum freeze dryer for vacuum drying (cold trap temperature -45°C, vacuum degree 10-20Pa) for 22h-24h, the water content of the bacterial powder dropped to Stop drying at 2.5%-3%, that is to get the bacterial agent in the form of dry powder, the live bacteria content of Lactobacillus plantarum in the bacterial agent is 10% 11 CFU / g.

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Abstract

The invention relates to the technical field of microorganisms, in particular to probiotic lactobacillus plantarum and application thereof in preparation of low-salt fermented meat food. The invention provides a strain of lactobacillus plantarum CMRC 19L, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.11347. The lactobacillus plantarum CMRC 19L is high in growth speed, capable of inhibiting growth of pathogenic bacteria, excellent in meat fermentation performance, resistant to the gastrointestinal tract environment, high in adhesiveness to intestinal mucus protein and intestinal epithelioid cells and good in probiotic performance. As a leavening agent, the strain can ensure the edible safety and flavor quality of the low-salt fermented meat food, and significantly improve the nutritional value of the fermented meat food.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a probiotic plant lactobacillus and its application in the preparation of low-salt fermented meat food. Background technique [0002] Fermented meat food has the characteristics of long shelf life and unique flavor, and is deeply loved by consumers. In order to ensure food safety, the amount of sodium chloride added in the production of fermented meat is usually as high as 4-10%. Higher sodium chloride content is likely to cause high blood pressure and cardiovascular diseases in consumers, which is not conducive to human health. As people pay more and more attention to health, low-salt fermented meat products that can improve intestinal flora and promote human health are favored by more and more consumers. [0003] Lactic acid bacteria have an important impact on the safety, flavor and nutritional quality of low-salt fermented meat products. Studies have shown that lact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04A23L13/60A23L13/40A23L33/135A23K10/18C12R1/25
CPCC12N1/20C12N1/04A23L13/65A23L13/45A23L33/135A23K10/18A23V2002/00A23V2400/169A23V2200/3204
Inventor 王守伟熊苏玥陈曦李家鹏米瑞芳戚彪刘睿茜曲超乔晓玲赵燕
Owner FOODSTUFF INST BEIJING
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