Lactobacillus pentosus strain, ferment produced thereby and the use of ferment in meat ware

A technology of Lactobacillus pentosus and starter, applied in the field of Lactobacillus pentosus strains and starters made from the strains, which can solve the difficulties of separation and screening, the weak research and utilization of lactic acid bacteria resources, and the understanding of the importance of excellent strains not enough

Inactive Publication Date: 2005-01-19
河南双汇投资发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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  • Lactobacillus pentosus strain, ferment produced thereby and the use of ferment in meat ware
  • Lactobacillus pentosus strain, ferment produced thereby and the use of ferment in meat ware
  • Lactobacillus pentosus strain, ferment produced thereby and the use of ferment in meat ware

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Embodiment Construction

[0031] The Lactobacillus pentosus R1 strain provided by the present invention has been preserved in the General Microorganism Center of China Microorganism Culture Collection Management Committee on April 8, 2003, and the preservation number is CGMCC No.0917.

[0032] The compound starter of the present invention can be prepared by culturing Lactobacillus pentosus R1 in the improved MRS medium to late logarithmic growth.

[0033] The improved MRS medium can be prepared in the following proportions:

[0034] First prepare the culture medium according to the following formula: (unit / L)

[0035] Peptone 10g Yeast powder 5g Beef extract 10g

[0036] MgSO 4 ·7H 2 O 0.58g MnSO 4 4H 2 O 0.25g K 2 HPO 4 2g

[0037] Diammonium citrate 2g Sodium acetate 5g Glucose 20g

[0038] Tween80 1mL Cysteine ​​Hydrochloride 0.5g Tomato Juice 10% (v / v)

[0039] Then adjust the pH of the culture solution prepared according to the above ratio to 6.4, and sterilize with damp heat at 115°C f...

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Abstract

The invention discloses a lactobacillus pentosus strain and ferment produced thereby, wherein the docket number of the R1(Lactobacillus pentosus R1) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0917. The pentose lactobacillus R1 strain of the invention can endure 4.0% salt solution and nitrite solution whose concentration is 80-100mg/L. 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 Lactobacillus pentosus, a starter made from the strain 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 t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/60C12N1/20
Inventor 张春晖李红伟王玉芬
Owner 河南双汇投资发展股份有限公司
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