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Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware

A kind of Pediococcus pentosaceus, production process technology, applied in application, food preparation, bacteria and other directions, can solve the problems such as weak research and utilization of lactic acid bacteria resources, insufficient understanding of the importance of excellent strains, difficulty in separation and screening, etc.

Inactive Publication Date: 2006-08-23
河南双汇投资发展股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country has a vast territory and complex ecological conditions. Production practice shows that excellent natural strains widely exist in the main production areas of traditional meat products in my country. The research and utilization of lactic acid bacteria resources in fermented meat products in my country is still very weak

Method used

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  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware

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Embodiment Construction

[0030] 1. Bacteria screening criteria for fermented sausages

[0031] 1. Security

[0032] As a fermented sausage bacterial strain, it must be harmless to the human body. The specific content includes: ①It must be a Gram-positive bacterium, non-pathogenic, and must not produce bacterial toxins (especially in the screening of staphylococci); ②No biogenic amines . Certain bacteria have the ability to degrade proteins and amino acids, and some metabolites during the degradation process are harmful to the human body. Among them, some bacteria have the ability to decarboxylate amino acids, and can metabolize amino acids to generate biogenic amines. When the content of biogenic amines (especially histamine) in fermented foods is too high, people may cause allergic reactions after eating; ③ does not produce ethyl carbamate (EC). EC is a common carcinogen in naturally fermented foods. It is mainly produced by some LABs metabolizing arginine. This problem can be overcome by screenin...

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Abstract

The invention discloses a pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat product, wherein the docket number of the R9(Pediiococcus Pentosaceus I9) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0918. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

Description

technical field [0001] The invention relates to a strain of Pediococcus pentosaceae, a starter made from the strain and the application of the starter in the production process of meat food. technical background [0002] Fermented sausage was originally a fermented meat product invented by the ancient Romans, and it has formed many types and styles. Fermented sausage undergoes microbial fermentation during processing to convert sugar into various acids and alcohols, reducing the pH of the sausage; degrading fat and protein into aldehydes and ketones, so that the sausage has a good fermented flavor; and drying and dehydrating Make Aw drop. As a result, fermented sausages have unique flavor qualities and have a long shelf life. The fermentation methods of fermented meat products mainly include non-inoculation fermentation method and inoculation fermentation method. Among them, the non-inoculation fermentation is susceptible to infection by miscellaneous bacteria, the fermen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/225A23L1/31A23L1/317A23L13/00A23L13/60
Inventor 李红伟张春晖王玉芬
Owner 河南双汇投资发展股份有限公司
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