Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
A technology of Pediococcus pentosaceus and starter, which is applied in the field of starter, can solve the problems of difficulty in separation and screening, insufficient understanding of the importance of fine strains, weak research and utilization of lactic acid bacteria resources, etc.
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[0030] 1. Bacteria screening criteria for fermented sausages
[0031] 1. Security
[0032] As a fermented sausage bacterial strain, it must be harmless to the human body. The specific content includes: ①It must be a Gram-positive bacterium, non-pathogenic, and must not produce bacterial toxins (especially in the screening of staphylococci); ②No biogenic amines . Certain bacteria have the ability to degrade proteins and amino acids, and some metabolites during the degradation process are harmful to the human body. Among them, some bacteria have the ability to decarboxylate amino acids, and can metabolize amino acids to generate biogenic amines. When the content of biogenic amines (especially histamine) in fermented foods is too high, people may cause allergic reactions after eating; ③ does not produce ethyl carbamate (EC). EC is a common carcinogen in naturally fermented foods. It is mainly produced by some LABs metabolizing arginine. This problem can be overcome by screenin...
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Application Information
- IPC
- A23L13/00; A23L13/60; C12N1/20
- Inventors
- 李红伟; 张春晖