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Strain for food preservation and its anti-bacterial product

A technology of food preservation and bacterial strains, which is applied in food preservation, food science, bacteria, etc., can solve the problems of narrow antibacterial spectrum, unstable antibacterial performance, and difficult to replace chemical preservatives, etc., to achieve broad antibacterial spectrum and control The effect of microbial growth

Inactive Publication Date: 2004-02-25
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Claims
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Problems solved by technology

This is mainly because the antibacterial spectrum of natural preservatives is narrow, the antibacterial effect is not ideal, and some antibacterial properties are not very stable, especially the price is high, so it is difficult to replace the role and status of chemical preservatives
Staphylococcus and Bacillus can also produce bacteriocins, but there is no research report on their application in food preservation

Method used

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  • Strain for food preservation and its anti-bacterial product
  • Strain for food preservation and its anti-bacterial product
  • Strain for food preservation and its anti-bacterial product

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Embodiment Construction

[0035]The bacterial strain fmbJ used for food preservation of the present invention is screened from soil and is identified as belonging to Bacillus subtilis. Deposit unit: China Committee for the Preservation of Microorganisms; Preservation date: June 6, 2003, Preservation number: CGMCC No.0943 , the main biological characteristics are Gram-positive bacteria, and the colonies cultured on ordinary nutrient agar are white or yellowish, round, opaque, rough, wrinkled, dull, with rough edges and lobed leaves, and the central color is darker than In the edge part, the diameter of the colony is 2-5mm; it is Brevibacterium spores, the spores are oval or columnar, not obviously enlarged, and the spores are mesogenetic or secondary mesozoic, mostly evenly stained at both ends; catalase is positive, and the anaerobic conditions cannot Growth, can use glucose, can reduce nitrate, 7% (mass ratio, the same below) NaCl can grow, pH5.7 medium can grow, can hydrolyze starch and casein, VP tes...

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Abstract

The present invention relates to a strain for food preservation and its antibacterial product, belonging to the field of food bio-technology. The antibacterial product produced by Bacillus subtilis strain fmbJ has obvious depressing effect for main pathogenic bacteria and putrefactive bacteria in the food, including 7 Gram-negative bacteria, 3 Gram-positive bacteria and 4 moulds. Its production process includes the steps: slope, shave-flask seed, seed tank, fermentation tank, separation extraction and antibacterial metabolic product.

Description

1. Technical field [0001] The invention is a food antiseptic bacterial strain and its antibacterial product, which belongs to the field of food biotechnology, is suitable for food processing and agricultural product storage and preservation, and is specially used for controlling pathogenic bacteria and spoilage bacteria in food, without any influence on food nutrition and quality . 2. Technical background [0002] In the food industry, in order to increase food safety and extend the shelf life of food, different treatment methods can be used to control microorganisms in food, but some sterilization methods will have adverse effects on the texture, flavor and nutrition of food. Food preservatives are still one of the important measures for food preservation because they are convenient and effective to use and can preserve the commodity value of food well. [0003] At present, among the 32 kinds of preservatives allowed to be used in my country's food additive standard (GB276...

Claims

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Application Information

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IPC IPC(8): A01N63/00A23L3/3571C12N1/20
Inventor 陆兆新别小妹吕凤霞
Owner NANJING AGRICULTURAL UNIVERSITY
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