Application of Staphylococcus simulans HZ01 in replacing part of nitrite in meat products

By using Staphylococcus HZ01 as a fermentation agent, the problem that local microbial populations are difficult to maintain their advantages during the fermentation process is solved, and the sensory characteristics and quality improvement of fermented meat products are achieved.

CN116831273BActive Publication Date: 2025-05-27ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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Patent Information

Application Number
CN202310812671.7
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2022-06-22
Publication Date
2025-05-27
Estimated Expiration
2042-06-22

AI Technical Summary

Technical Problem

The existing local microbial populations are difficult to maintain their advantages during food fermentation, resulting in unsatisfactory sensory characteristics of fermented meat products.

Method used

Using imitating Staphylococcus HZ01 as the starter, this strain has high protease and lipase activity, good nitrate reductase activity and good adaptability, and can maintain an advantage in competition.

Benefits of technology

Imitating Staphylococcus HZ01 can significantly improve the flavor and texture of fermented meat products, reduce the amount of nitrite, and increase the content of esters, aldehydes and acids, and improve the quality of meat products.

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Abstract

The present invention relates to the technical field of microbial food fermentation, and specifically discloses the application of Staphylococcus simulans HZ01 to replace part of nitrite in meat products. The detection of the concentration of nitrite includes the following steps: (i) preparing an NB medium containing an appropriate concentration of KNO3 / NaNO3; (ii) inoculating the Staphylococcus simulans HZ01 bacterial solution into the NB medium in step (i) for cultivation; (iii) centrifuging the fermentation broth at intervals during the cultivation process and collecting the supernatant; (iv) detecting the nitrite content in the supernatant of step (iii). The present invention has the characteristics of good processing adaptability, relatively high protease and lipase activities, good nitrate reductase activity, and better flavor of the fermented meat products.
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