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Lactobacillus sake direct vat set starter for fermentation of smelly mandarin fish as well as preparation method and application of lactobacillus sake direct vat set starter

A technology of direct-throwing fermentation agent and Lactobacillus sake, which is applied in the field of bioengineering, can solve problems such as poor product stability, uneven flavor quality, and restrictions on the development of the stinky mandarin fish industry, and achieve good enzymatic hydrolysis effects

Pending Publication Date: 2022-04-12
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a high-quality freshwater fish, mandarin fish is mainly used to process stinky mandarin fish. However, the traditional processing technology mainly adopts natural fermentation method. The fermentation rate and the composition of fermentation microbial flora are greatly affected by natural conditions, and the product is stable. Problems such as poor performance and uneven flavor quality have largely restricted the further development of the stinky mandarin fish industry, and it is necessary to actively develop modern fermentation processes

Method used

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  • Lactobacillus sake direct vat set starter for fermentation of smelly mandarin fish as well as preparation method and application of lactobacillus sake direct vat set starter
  • Lactobacillus sake direct vat set starter for fermentation of smelly mandarin fish as well as preparation method and application of lactobacillus sake direct vat set starter
  • Lactobacillus sake direct vat set starter for fermentation of smelly mandarin fish as well as preparation method and application of lactobacillus sake direct vat set starter

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A kind of Lactobacillus sake direct-throwing starter and its preparation method and application for the fermentation of stinky mandarin fish

[0027] The colony of Lactobacillus sake on the MRS solid plate is milky white with neat edges, and the colony on the MRS-bromocresol green solid plate is dark green in the middle and light green at the edge. Cells are rod-shaped, in pairs or in short chains. SMF-L5 was deposited in the Guangdong Provincial Microbial Culture Collection Center on December 7, 2020, and was classified as Lactobacillus sakei, with the preservation number GDMCC 61345. After expanding the cultivation of Lactobacillus sake SMF-L5, the bacteria were collected by centrifugation and added with freeze-drying protective agent for vacuum freeze-drying to obtain freeze-dried bacteria powder, which was applied to the pickling and fermentation of stinky mandarin fish and the by-products of stinky mandarin fish processing. enzymolysis.

[0028] (1)...

Embodiment 2

[0069] Embodiment 2: A kind of Lactobacillus sake direct-throwing starter and its preparation method and application for the fermentation of stinky mandarin fish

[0070] A Lactobacillus sake direct-throwing starter for the fermentation of stinky mandarin fish, which is prepared by mixing Lactobacillus sake SMF-L5 cells with a volume freeze-drying protectant solution and then freeze-drying; the prepared freeze-dried bacteria powder contains sake The total number of Lactobacillus SMF-L5 reaches 10 10 cuf / g.

[0071] A kind of method for preparing the Lactobacillus sake direct-throwing type starter that is used for the fermentation of stinky mandarin fish comprises the following steps:

[0072] Step 1: Streak inoculation of Lactobacillus sake SMF-L5 on the MRS solid medium, place the solid plate in a vacuum packaging bag, vacuum seal it, then place it upside down in a constant temperature incubator, and cultivate it at 28°C for 20 hours ; Pick a single colony from a solid plat...

Embodiment 3

[0082] Embodiment 3: A kind of Lactobacillus sake direct-throwing type starter for the fermentation of stinky mandarin fish and its preparation method and application

[0083] A Lactobacillus sake direct-throwing starter for the fermentation of stinky mandarin fish, which is prepared by mixing Lactobacillus sake SMF-L5 cells with a volume freeze-drying protectant solution and then freeze-drying; the prepared freeze-dried bacteria powder contains sake The total number of Lactobacillus SMF-L5 reaches 10 11 cuf / g.

[0084] A kind of method for preparing the Lactobacillus sake direct-throwing type starter that is used for the fermentation of stinky mandarin fish comprises the following steps:

[0085] Step 1: Streak inoculation of Lactobacillus sake SMF-L5 on the MRS solid medium, place the solid plate in a vacuum packaging bag, vacuum seal it, then place it upside down in a constant temperature incubator, and cultivate it at 32°C for 26 hours ; Pick a single colony from a solid...

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Abstract

The invention discloses a lactobacillus sake direct vat set starter for fermentation of siniperca chuatsi as well as a preparation method and application of the lactobacillus sake direct vat set starter. The lactobacillus sake direct vat set starter is prepared by mixing and freeze-drying lactobacillus sake SMF-L5 thalli and a volume freeze-drying protective agent solution, the total number of the lactobacillus sake SMF-L5 in the prepared freeze-dried bacterial powder reaches 10 < 10 >-10 < 11 > cuf / g. The lactobacillus sake direct vat set starter for fermentation of the smelly mandarin fish, prepared by the preparation method disclosed by the invention, is used for comparing the improvement effects of the smelly mandarin fish subjected to inoculated fermentation in the aspects of color, texture, sense organ and the like by taking the naturally fermented smelly mandarin fish as a contrast in the pickling fermentation of the smelly mandarin fish.

Description

technical field [0001] The invention relates to a Lactobacillus sake direct-throwing starter for fermenting stinky mandarin fish, a preparation method and application thereof, and belongs to the technical field of bioengineering. Background technique [0002] As a high-quality freshwater fish, mandarin fish is mainly used for processing into stinky mandarin fish. However, the traditional processing technology mainly adopts natural fermentation method. The fermentation rate and the composition of fermentation microbial flora are greatly affected by natural conditions, and the product is stable. Problems such as poor sex and uneven flavor quality have largely restricted the further development of the stinky mandarin fish industry, and it is necessary to actively develop a modern fermentation process. In addition, during the processing of stinky mandarin fish, about 20%-40% of the fish body is by-products. These resources also need to be fully utilized and high-value utilized t...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04C12P21/06A23L17/00C12R1/225
Inventor 周迎芹殷俊峰鄢嫣张福生黄晶晶谢宁宁
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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