Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware

A technology for Staphylococcus xylosus and starter, applied in the field of starter, can solve the problems of insufficient understanding of the importance of fine strains, weak research and utilization of lactic acid bacteria resources, difficulty in separation and screening, etc., and achieves good color development effect and fermentation. Intense flavor and smooth fermentation

Inactive Publication Date: 2007-01-31
河南双汇投资发展股份有限公司
View PDF1 Cites 1 Cited by
  • Summary
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware
  • Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware
  • Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0034] The Staphylococcus xylosus I2 strain provided by the present invention has been preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee on April 8, 2003, and the preservation number is CGMCC No.0919.

[0035] Pediococcus pentosaceae I9 and Staphylococcus xylosus I2 are respectively cultured to late logarithmic growth in the improved MRS medium, and then mixed according to the volume ratio of 1:1 to obtain the composite starter of the present invention, wherein the pentose The preservation number of Pediococcus I9 in the General Microbiology Center of China Committee for Culture Collection of Microorganisms is CGMCC No.0918, and the preservation number of Staphylococcus xylosus I2 in the General Microbiology Center of China Committee for Culture Collection of Microbial Cultures is CGMCC No.0919.

[0036] The improved MRS medium can be prepared in the following proportions:

[0037] First prepare the culture medium ac...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
Login to view more

Abstract

The invention relates to an xylose staphylococcus I2 strain, whose docket number in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0919, the leaven can be applied into the production process for meat product e.g. fermentation sausage.

Description

technical field [0001] The present invention relates to a kind of Staphylococcus xylosus, a starter made from it and the application of the starter in 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 fermentation starts slowly, and the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/44A23L1/314A23L1/317A23L13/40A23L13/60
Inventor 王玉芬李红伟赵建生张春晖王永林马相杰王爱枝李彦军孟少华冯月荣
Owner 河南双汇投资发展股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap