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

A technology of staphylococcus xylosus and starter, applied in the field of starter, can solve problems such as insufficient understanding of the importance of excellent strains, weak research and utilization of lactic acid bacteria resources, and difficulty in separation and screening, so as to achieve good color development and fermentation The effect of strong flavor and gentle fermentation process
CN1566323AInactive Publication Date: 2005-01-19河南双汇投资发展股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
河南双汇投资发展股份有限公司
Publication Date
2005-01-19
Estimated Expiration
Not applicable · inactive patent

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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.
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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
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