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

Inactive Publication Date: 2005-01-19
河南双汇投资发展股份有限公司
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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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  • 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

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Embodiment Construction

[0034] The Staphylococcus xylosus I2 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.0919.

[0035] Pediococcus pentosaceae I9 and Staphylococcus xylosus I2 were cultured in the modified MRS medium to late logarithmic growth, and then according to The volume ratio mixing can make the compound fermentation agent of the present invention, wherein the preservation number of Pediococcus pentosaceae I9 is ​​CGMCC No.0918 in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and Staphylococcus xylosus I2 is in the China Microbiology Bacteria The deposit number of the General Microorganism Center of the Species Collection Management Committee is CGMCC No.0919.

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

[0037] First prepare the cult...

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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.

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...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/60C12N1/20
Inventor 王玉芬张春晖李红伟
Owner 河南双汇投资发展股份有限公司
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