Lactobacillus sake capable of reducing nitrite and application of lactobacillus sake in fermented sausages

A technology of lactobacillus sake and nitrite, applied in the directions of lactobacillus, application, fermentation, etc., can solve problems such as safety performance to be improved, increase cost, etc., achieve high polypeptide content and antioxidant performance, improve texture, and excellent color and luster. Effect

Active Publication Date: 2022-05-03
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some emulsification technologies usually require high mechanical energy, which will increase the cost for the food industry, or use some toxic stabilizers, and the safety performance needs to be improved

Method used

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  • Lactobacillus sake capable of reducing nitrite and application of lactobacillus sake in fermented sausages
  • Lactobacillus sake capable of reducing nitrite and application of lactobacillus sake in fermented sausages
  • Lactobacillus sake capable of reducing nitrite and application of lactobacillus sake in fermented sausages

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Experimental program
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Effect test

Embodiment 1

[0035] The screening of embodiment 1 nitrite-reducing lactic acid bacteria

[0036] (1) Isolation, purification and colony morphological characteristics of nitrite-reducing lactic acid bacteria strains

[0037] Take pickle juice 0.1mL, carry out gradient dilution with 0.90% sterile saline, the dilution concentration is 10 -1 -10 -6 CFU / mL; solid sausage and salted fish were shredded and soaked in sterile normal saline for 24 hours, and the filtrate was diluted tenfold with sterile normal saline, and the dilution concentration was 10 -1 -10 -6 CFU / mL. After 48 hours of spreading and culturing the treated samples, more colonies appeared, but the colony morphology was relatively simple. After the single colony was streaked and purified repeatedly, 5 strains were isolated, and their numbers were P1, P2, Y1, Y2, and C. The colony size and Gram staining results of the 5 strains were as follows in Table 1 and figure 1 As shown, the 5 strains are all Gram-positive, rod-shaped and c...

Embodiment 2

[0049] Physiological and probiotic properties of embodiment 2 lactic acid bacteria

[0050] (1) Growth curve and determination of acid production capacity

[0051] Growth curve such as image 3 As shown in (A), the bacterial solution of strain P1 became more and more turbid after being cultured for 3 hours, OD 600nm The value began to increase rapidly and entered a stable period after 15h. The logarithmic growth phase of the strain Y1 is 6-15h, and enters the stable phase after 21h. Acid production capacity as image 3 As shown in (B), at the beginning of acid production, the pH values ​​of the two strains were both 5.69±0.01, and as the strains grew, the acid production rate of the two strains accelerated. However, P1 has a faster acid production rate and stronger acid production capacity. This is because P1 enters the logarithmic phase earlier and then the metabolism speed is accelerated, so that the pH value of the bacterial solution drops rapidly. After 24 hours of fin...

Embodiment 3

[0061] The preparation of embodiment 3 astaxanthin nanoparticles

[0062] (1) Extraction of Haematococcus Pluvialls Astaxanthin

[0063] Weigh a certain amount of Haematococcus pluvialis powder, add it to a 0.2mol / L acetic acid-sodium acetate buffer solution with a pH value of 6.0, the concentration ratio is 20:1 (mg / mL), add 0.4mg / mL helicase, Enzymatic hydrolysis at 35°C for 4h. After the enzyme inactivation treatment, the residue was added to absolute ethanol at a ratio of 5:1 (mg / mL), placed in a 50°C water bath for extraction for 1 hour, the supernatant was collected, repeated three times, and filtered through a 0.45 μm syringe filter for later use.

[0064] (2) Preparation of astaxanthin nanoparticles

[0065] After the astaxanthin stock solution was freeze-dried, a certain amount of astaxanthin stock solution was dissolved in food-grade ethanol to prepare Haematococcus pluvialis astaxanthin-ethanol solution. Hilmar 7500 whey protein powder with a protein content of 7...

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Abstract

The invention discloses lactobacillus sake capable of reducing nitrite, the classification name of a strain is lactobacillus sake GYX-6, and the lactobacillus sake is submitted to China General Microbiological Culture Collection Center on November 1, 2021 for preservation, the preservation address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC NO.23702; the method comprises the following steps: injecting a haematococcus pluvialis astaxanthin-ethanol solution when whey protein powder rich in milk fat globule membrane protein and Arabic gum are in a mass ratio of 2: 1 and pH is 4.0, fully compounding to obtain astaxanthin nanoparticles, and compounding the lactobacillus sake, other five lactic acid bacteria and the astaxanthin nanoparticles to prepare the fermented sausage which is ruddy in color and luster, low in nitrite content, low in nitrite content, and suitable for being eaten by people. The product is rich in probiotic lactic acid bacteria, polypeptide and astaxanthin, the nitrite content and peroxide indexes meet the national standard GB/T 23493-2009, and the product has the functions of oxidation resistance and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nitrite-reducing Lactobacillus sake and its application in fermented sausages. Background technique [0002] Lactic acid bacteria are the genus of bacteria that were first used in meat starters. They play an important role in meat starters and play an important role in fermented meat products. It can generate lactic acid during the fermentation process, thereby rapidly reducing the pH of the environment, adjusting the acidity, and can also produce lactic acid bacteria and other antibacterial substances, so as to achieve the purpose of inhibiting the growth of harmful microorganisms such as spoilage bacteria and pathogenic bacteria. Therefore, it is a very important task to screen and isolate excellent lactic acid bacteria so that they can play a certain role in the fermentation process of meat products. Fermented meat products refer to the use of microbial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P23/00A23L13/40A23L13/50A23L33/00B82Y5/00B82Y40/00C12R1/225C12R1/89
CPCC12N1/20C12P23/00A23L13/52A23L13/45A23L13/42A23L13/428A23L13/424A23L13/422A23L33/00B82Y5/00B82Y40/00A23V2002/00A23V2400/125A23V2400/147A23V2400/113A23V2400/179A23V2400/169A23V2400/427A23V2200/04A23V2200/02A23V2200/30A23V2250/54252A23V2250/5028A23V2250/21A23V2250/082Y02A40/90
Inventor 郭宇星袁巧月罗梦帆王孝治罗海波杨瑶陶明煊刘琛
Owner NANJING NORMAL UNIVERSITY
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