New lactic acid bacteria, its bacteriocin, and food processing method using said bacteria

Abstract

A new kind of lactobacteria: pentose pediococcus YJL (BCRC910210) and pentose pediococcus YJS (BCRC 910211), the bacteriocin extracted from them for suppressing growth of other bacteria, the process for preparing the food from meat, fish and bean by use of them, and the resltant food with unique taste and long storage time are disclosed.

Description

technical field

[0001] The invention provides a novel lactic acid bacterium and its bacteriocin, a fish food processing method and product using the lactic acid bacterium, and a bean food processing method and product. More specifically, the present invention provides a novel lactic acid bacterium screened from meat, which can be used in a fermented food processing method using fish or beans as a raw material, and provides a hybrid-inhibitory bacterium produced by the method. Bacteria growth, processed food with excellent flavor and higher economic value. The present invention further provides a bacteriocin produced by the novel lactic acid bacteria, which can effectively inhibit the growth of other miscellaneous bacteria, thereby ensuring the quality of food during storage. Background technique

[0002] Traditional food has gradually been unable to meet the needs of consumers. With the abundance of healthy food and exquisite food on the market, it is not difficult to under...

Examples

Embodiment 2

[0179]Example 2 Fish processing method using Lactobacillus acidophilus CCRC10069, Lactococcus lactis subspecies CCRC 12315, Lactobacillus helveticus CCRC 14092, Pediococcus pentosaceae YJL BCRC910210 and Pediococcus pentosaceae YJS BCRC910211

[0180] Frozen mackerel is thawed under running water at room temperature, and the internal organs and heads are removed, and the meat is harvested with a meat slicer. Dissolve it in homogeneous salt solution with equal volume of 2% NaCl solution, and then make a three-fold dilution of the fish matrix. After being sterilized at 100°C for 20 minutes, cool to 40°C, and finally add 4% sucrose, 1% glucose and lactic acid bacteria, mix evenly with a sterilized glass rod, and ferment at 37°C for 48 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. The items detected in the experiment include pH value, the number of lactic acid bacteria and the number of aerobic bacteria. In addition, changes ...

Embodiment 3

[0235] Example 3 Fish cheese and yoghurt processing methods utilizing Lactobacillus acidophilus CCRC10069, Lactococcus lactis subspecies CCRC 12315, Lactobacillus helveticus CCRC 14092, Pediococcus pentosaceae YJL BCRC910210 and Pediococcus pentosaceae YJSBCRC910211

[0236] Frozen silver carp slurry was thawed at 5°C overnight, then homogenized with an equal volume of 1.0% NaCl solution, sterilized at 100-115°C for 15 minutes, then cooled to 30°C, and added with 4% sucrose and lactic acid bacteria to sterilize the glass stick Mix evenly and ferment at 37°C for 24 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. Finally, after adding an appropriate amount of sesame or peanut powder, sterilize at 100-115°C for 15 minutes, and shape (such as image 3 and 4 shown) were square and were subjected to sensory evaluation after moderate drying.

[0237] Results: After 24 hours of fermentation at 37°C, the pH values ​​of the five lact...

Embodiment 4

[0239] Bean Processing Method Utilizing Pediococcus Pentosaceae YJL and Pediococcus Pentosaceae YJS

[0240] Add water to the soaked soybeans, homogenize, filter, heat and sterilize at 100-115°C for 20 minutes, then cool to 30°C, adjust the moisture content of the matrix to 60%, and finally add 4% sucrose, 1% glucose and lactic acid bacteria to sterilize the glass. Mix evenly off the sticks and ferment at 37°C for 24 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. And detect changes in pH value, lactic acid bacteria count, aerobic bacteria count, main microbial flora ~ Pseudomonas, Staphylococcus and Enterobacteriaceae and other flora. Finally, add an appropriate amount of strawberries and sugar to make a pudding (such as Figure 5 ), and make a sensory evaluation.

[0241] Results: After 24 hours of fermentation at 37°C, the pH value of lactic acid bacteria fermented products decreased from 6.0-6.2 to 4.7-4.9, and the pH v...

technical field

[0001] The invention provides a novel lactic acid bacterium and its bacteriocin, a fish food processing method and product using the lactic acid bacterium, and a bean food processing method and product. More specifically, the present invention provides a novel lactic acid bacterium screened from meat, which can be used in a fermented food processing method using fish or beans as a raw material, and provides a hybrid-inhibitory bacterium produced by the method. Bacteria growth, processed food with excellent flavor and higher economic value. The present invention further provides a bacteriocin produced by the novel lactic acid bacteria, which can effectively inhibit the growth of other miscellaneous bacteria, thereby ensuring the quality of food during storage. Background technique

[0002] Traditional food has gradually been unable to meet the needs of consumers. With the abundance of healthy food and exquisite food on the market, it is not difficult to under...

Examples

Embodiment 2

[0179]Example 2 Fish processing method using Lactobacillus acidophilus CCRC10069, Lactococcus lactis subspecies CCRC 12315, Lactobacillus helveticus CCRC 14092, Pediococcus pentosaceae YJL BCRC910210 and Pediococcus pentosaceae YJS BCRC910211

[0180] Frozen mackerel is thawed under running water at room temperature, and the internal organs and heads are removed, and the meat is harvested with a meat slicer. Dissolve it in homogeneous salt solution with equal volume of 2% NaCl solution, and then make a three-fold dilution of the fish matrix. After being sterilized at 100°C for 20 minutes, cool to 40°C, and finally add 4% sucrose, 1% glucose and lactic acid bacteria, mix evenly with a sterilized glass rod, and ferment at 37°C for 48 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. The items detected in the experiment include pH value, the number of lactic acid bacteria and the number of aerobic bacteria. In addition, changes ...

Embodiment 3

[0235] Example 3 Fish cheese and yoghurt processing methods utilizing Lactobacillus acidophilus CCRC10069, Lactococcus lactis subspecies CCRC 12315, Lactobacillus helveticus CCRC 14092, Pediococcus pentosaceae YJL BCRC910210 and Pediococcus pentosaceae YJSBCRC910211

[0236] Frozen silver carp slurry was thawed at 5°C overnight, then homogenized with an equal volume of 1.0% NaCl solution, sterilized at 100-115°C for 15 minutes, then cooled to 30°C, and added with 4% sucrose and lactic acid bacteria to sterilize the glass stick Mix evenly and ferment at 37°C for 24 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. Finally, after adding an appropriate amount of sesame or peanut powder, sterilize at 100-115°C for 15 minutes, and shape (such as image 3 and 4 shown) were square and were subjected to sensory evaluation after moderate drying.

[0237] Results: After 24 hours of fermentation at 37°C, the pH values ​​of the five lact...

Embodiment 4

[0239] Bean Processing Method Utilizing Pediococcus Pentosaceae YJL and Pediococcus Pentosaceae YJS

[0240] Add water to the soaked soybeans, homogenize, filter, heat and sterilize at 100-115°C for 20 minutes, then cool to 30°C, adjust the moisture content of the matrix to 60%, and finally add 4% sucrose, 1% glucose and lactic acid bacteria to sterilize the glass. Mix evenly off the sticks and ferment at 37°C for 24 hours. The concentration of lactic acid bacteria inoculated in this matrix is ​​about 10 5 CFU / g. And detect changes in pH value, lactic acid bacteria count, aerobic bacteria count, main microbial flora ~ Pseudomonas, Staphylococcus and Enterobacteriaceae and other flora. Finally, add an appropriate amount of strawberries and sugar to make a pudding (such as Figure 5 ), and make a sensory evaluation.

[0241] Results: After 24 hours of fermentation at 37°C, the pH value of lactic acid bacteria fermented products decreased from 6.0-6.2 to 4.7-4.9, and the pH v...

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