Complex microbial inoculant and application of complex microbial inoculant in preparation of food with low sulfur-containing amino acid and branched chain amino acid

Abstract

The invention belongs to the field of food processing, and relates to a complex microbial inoculant. The invention provides a complex microbial inoculant and application of the complex microbial inoculant in preparation of food with low sulfur-containing amino acid and branched chain amino acid. The complex microbial inoculant comprises lactobacillus plantarum, and further comprises one or two of lactobacillus reuteri and lactobacillus mucus fermentation. After the compound bacterial strain or the bacterial agent is applied to preparation of the fermented meat balls, compared with meat balls prepared by fermentation of commercial lactic acid bacteria, the content of branched chain amino acid and sulfur-containing amino acid in the fermented meat balls prepared by fermentation of the compound bacterial agent is remarkably reduced; wherein the three bacteria are compounded according to a ratio and then have a synergistic effect, so that branched-chain amino acids and sulfur-containing amino acids in the fermented meat balls are degraded to the maximum extent, and the contents of the branched-chain amino acids and the sulfur-containing amino acids are lowest.

Description

Technical Field

[0001] The present invention belongs to the field of food processing and relates to a compound bacterium agent. Background Art

[0002] Branched-chain amino acids (leucine, isoleucine, and valine) and sulfur-containing amino acids (methionine and cysteine), as two types of functional amino acids with special metabolic characteristics, play important roles in the synthesis of body proteins and the regulation of metabolic health. However, in recent years, a large number of studies have shown that excessive intake of both will produce many effects harmful to body health. A high branched-chain amino acid diet has been proven to induce insulin resistance, lead to glucose metabolism imbalance, and increase the risk of type 2 diabetes; it can also cause intestinal flora disorders, lead to dyslipidemia, promote visceral fat accumulation, and increase the risk of non-alcoholic fatty liver and obesity. A high sulfur-containing amino acid diet has been shown to increase the level of homocysteine in the blood, increasing the risk of atherosclerosis; inducing oxidative stress and inflammation, causing hyperlipidemia and hepatic steatosis; it can also cause intestinal flora imbalance, reduce the production of intestinal short-chain fatty acids, and damage the cognitive function of the brain.

[0003] As an important source of high-quality protein and essential nutrients, meat occupies an irreplaceable position in the human dietary structure. However, the content of branched-chain amino acids and sulfur-containing amino acids in meat is much higher than that in most plant-based foods. With the development of China's social economy and the improvement of residents' living standards, the dietary pattern dominated by meat has become increasingly common, resulting in a gradual increase in the intake of branched-chain amino acids and sulfur-containing amino acids in people's daily diet. Correspondingly, the incidence of chronic diseases such as obesity, diabetes, and cardiovascular and cerebrovascular diseases in China has increased year by year. Therefore, reducing the levels of branched-chain amino acids and sulfur-containing amino acids in meat products through lactic acid bacteria may become an effective way with great development potential and achieving many health benefits. In the early stage of this research group, a strain of Limosilactobacillus reuteri was disclosed in the application with the publication number of CN118726177A for degrading leucine; a strain of Lactobacillus plantarum was disclosed in the application with the publication number of CN118374403A for specifically degrading methionine. However, whether the combination of different strains will bring better degradation effects.

[0004] In view of this, the present invention aims to develop a compound strain for better application in the preparation of fermented meat to reduce the content of branched-chain amino acids and sulfur-containing amino acids in fermented meat and further improve the nutritional and functional value of fermented meat products. Summary of the Invention

[0005] To solve the above technical problems, the present invention provides a compound bacterium agent and its application in the preparation of foods with low sulfur-containing amino acids and branched-chain amino acids.

[0006] The technical solution of the present invention is realized as follows: The present invention provides a composite strain, which includes Lactobacillus plantarum ( Lactobacillus plantarum ), and also includes one or two of Lactobacillus mucosae reuteri ( Limosilactobacillus reuteri ), Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ).

[0007] Furthermore, the Lactobacillus plantarum is deposited in the China Center for Type Culture Collection with the deposit number CCTCC M2024742; the Lactobacillus mucosae reuteri is deposited in the China Center for Type Culture Collection with the deposit number CCTCC M20241244; the Lactobacillus mucosae fermentum is deposited in the China Center for Type Culture Collection, and its taxonomic name is Limosilactobacillus fermentun , and it was deposited in the China Center for Type Culture Collection on January 21, 2025, with the deposit number CCTCC M 2025193 and the deposit address being No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province. The above three strains all come from this laboratory.

[0008] A bacterial agent, which is a bacterial powder containing the above composite strain Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum and Lactobacillus mucosae reuteri. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, and the effective viable count of Lactobacillus mucosae reuteri is 1.89×10 7 to 1×10 8 CFU / g. The compounding ratio of Lactobacillus mucosae reuteri to Lactobacillus plantarum is 4:1.

[0009] Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum and Lactobacillus mucosae fermentum. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, and the effective viable count of Lactobacillus mucosae fermentum is 1×10 7 to 1×10 8 CFU / g. The compounding ratio of Lactobacillus mucosae fermentum to Lactobacillus plantarum is 4:1.

[0010] Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum, Lactobacillus mucosae reuteri, and Lactobacillus mucosae fermentum. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, and the effective viable count of Lactobacillus mucosae reuteri is 1.89×10 7 to 1×108 CFU / g, the effective viable count of Lactobacillus mucosae fermentum is 1×10 7 ~1×10 8 CFU / g. The compounding ratio of Lactobacillus reuteri, Lactobacillus mucosae fermentum and Lactobacillus plantarum is 2:2:1.

[0011] Application of the compound strain or bacterial agent in fermented meatball food.

[0012] A method for preparing fermented meatballs, wherein the fermented meatballs are fermented by using the compound strain or the bacterial agent.

[0013] Furthermore, the preparation method includes the following steps: Cut the chilled fresh pork into minced meat and sterilize it, mix the compound strain or bacterial agent with the minced meat and stir evenly. After fermentation is completed, make fermented meatballs. After the fermented meatballs are cooked and formed, fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids are obtained.

[0014] Preferably, in the step of mixing the compound strain or bacterial agent with the minced meat and stirring evenly, and making fermented meatballs after fermentation is completed, during fermentation, the fermentation temperature is 37°C to 42°C.

[0015] Preferably, in the step of mixing the compound strain or bacterial agent with the minced meat and stirring evenly, and making fermented meatballs after fermentation is completed, during fermentation, the fermentation time is 4 to 8 h.

[0016] Preferably, in the step of cooking and forming the fermented meatballs to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids, the step of cooking and forming includes: Put the fermented meatballs into water at 95°C to 100°C and cook until they float to the water surface, and then continue to cook for 5 to 15 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0017] Furthermore, the inoculation amount of the compound strain or bacterial agent is 1.0×10 6 CFU / mL~1.0×10 8 CFU / mL.

[0018] The present invention has the following beneficial effects: 1. The composite strain or bacterial agent described in the present invention includes Lactobacillus plantarum, Lactobacillus mucosae rogosae, and / or Lactobacillus mucosae fermentum. Among them, Lactobacillus plantarum can degrade sulfur-containing amino acids in food, and Lactobacillus mucosae rogosae and Lactobacillus mucosae fermentum can degrade branched-chain amino acids in food. Commercial lactic acid bacteria can improve the texture and enhance the flavor when applied to the preparation of fermented meatballs, but they cannot degrade amino acids. After the composite strain or bacterial agent described in the present invention is applied to the preparation of fermented meatballs, different from commercial lactic acid bacteria, it can reduce the contents of branched-chain amino acids and sulfur-containing amino acids in fermented meatballs.

[0019] 2. For the fermented meatballs prepared by fermenting with the composite bacterial agent of the present invention, the contents of branched-chain amino acids and sulfur-containing amino acids are reduced by 7.02% - 23.10% and 17.04% - 42.73% respectively. Among them, according to the comparison of Examples 1 - 6, it can be known that when Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus mucosae rogosae ( Limosilactobacillus reuteri ), and Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ) are compounded in a certain proportion, through their synergistic effect, the degradation of branched-chain amino acids (leucine, isoleucine, and valine) and sulfur-containing amino acids (methionine and cysteine) in fermented meatballs is the most, and the degradation rates reach 23.10% and 42.73% respectively. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0021] Figure 1 It is a comparison chart of the degradation rates of leucine, isoleucine, valine, and branched-chain amino acids of the fermented meatballs prepared by fermenting with the composite bacterial powder or bacterial agent provided by the present invention and the fermented meatballs prepared by fermenting with conventional strains.

[0022] Figure 2 It is a comparison chart of the degradation rates of methionine, cysteine, and sulfur-containing amino acids of the fermented meatballs prepared by fermenting with the composite bacterial powder or bacterial agent provided by the present invention and the fermented meatballs prepared by fermenting with conventional strains. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0023] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0024] Unless otherwise specified, the test methods used in the following experimental examples are all conventional methods; the materials, reagents, etc. used are, unless otherwise specified, reagents and materials that can be obtained commercially.

[0025] The Lactobacillus plantarum used in this application is deposited in the China Center for Type Culture Collection, with the deposit number CCTCC M2024742; the Limosilactobacillus reuteri is deposited in the China Center for Type Culture Collection, with the deposit number CCTCC M20241244; the Lactobacillus fermentum is deposited in the China Center for Type Culture Collection, and its taxonomic name is Limosilactobacillus fermentun , deposited in the China Center for Type Culture Collection on January 21, 2025, with the deposit number CCTCC M 2025193, and the deposit address is No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province. The above three strains are all from this laboratory.

[0026] A bacterial agent, which is a bacterial powder containing the composite strain Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum and Limosilactobacillus reuteri. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, and the effective viable count of Limosilactobacillus reuteri is 1.89×10 7 ~1×10 8 CFU / g. The compounding ratio of Limosilactobacillus reuteri to Lactobacillus plantarum is 4:1.

[0027] Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum and Lactobacillus fermentum. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, and the effective viable count of Lactobacillus fermentum is 1×10 7 ~1×10 8 CFU / g. The compounding ratio of Lactobacillus fermentum to Lactobacillus plantarum is 4:1.

[0028] Furthermore, the composite strain contained in the bacterial agent includes Lactobacillus plantarum, Limosilactobacillus reuteri, and Lactobacillus fermentum. The effective viable count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g to 3.04×10 8 CFU / g, the effective viable count of Limosilactobacillus reuteri is 1.89×10 7 ~1×10 8 CFU / g, and the effective viable count of Lactobacillus fermentum is 1×107 ~1×10 8 CFU / g. The compounding ratio of Lactobacillus mucosae, Lactobacillus fermentum mucosae and Lactobacillus plantarum is 2:2:1.

[0029] Application of the compound strain or bacterial agent in fermented meatball food.

[0030] A method for preparing fermented meatballs, wherein the fermented meatballs are fermented by using the compound strain or the bacterial agent.

[0031] Furthermore, the preparation method includes the following steps: Cut the chilled fresh pork into minced meat and sterilize it, mix the compound strain or bacterial agent with the minced meat and stir evenly. After fermentation is completed, make fermented meatballs. After the fermented meatballs are cooked and formed, fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids are obtained.

[0032] Preferably, in the step of mixing the compound strain or bacterial agent with the minced meat and stirring evenly, and making fermented meatballs after fermentation is completed, during fermentation, the fermentation temperature is 37°C to 42°C.

[0033] Preferably, in the step of mixing the compound strain or bacterial agent with the minced meat and stirring evenly, and making fermented meatballs after fermentation is completed, during fermentation, the fermentation time is 4 to 8 h.

[0034] Preferably, in the step of obtaining fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids after cooking and forming the fermented meatballs, the step of cooking and forming includes: Put the fermented meatballs into water at 95°C to 100°C and cook until they float to the water surface, and then continue to cook for 5 to 15 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0035] Furthermore, the inoculation amount of the compound strain or bacterial agent is 1.0×10 6 CFU / mL~1.0×10 8 CFU / mL.

[0036] The following is verified with specific examples: Example 1 The compound bacterial agent in this example is a bacterial powder freeze-dried from a compound strain. The compound strain contains Lactobacillus plantarum ( Lactobacillus plantarum ) and Lactobacillus mucosae ( Limosilactobacillus reuteri ). The effective viable count of Lactobacillus plantarum ( Lactobacillus plantarum ) in the bacterial powder is 1.04×10 8 CFU / g, and the effective viable count of Lactobacillus mucosae ( Limosilactobacillus reuteri ) is 1.89×10 7CFU / g. The compound ratio of Lactobacillus mucosae ( Limosilactobacillus reuteri ) and Lactobacillus plantarum ( Lactobacillus plantarum ) is 4:1.

[0037] The preparation method of the fermented meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, the bacterial powder is evenly sprayed on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 8 CFU / mL, and then stir evenly. Ferment at 37°C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into boiling water at 100°C until the fermented meatballs float to the water surface, and then continue to boil for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0038] Example 2 The compound bacterium agent described in this example is a bacterial powder freeze-dried from compound strains. The compound strains contain Lactobacillus plantarum ( Lactobacillus plantarum ) and Lactobacillus fermentum mucosae ( Limosilactobacillus fermentun ). The effective viable count of Lactobacillus plantarum ( Lactobacillus plantarum ) in the bacterial powder is 1.04×10 8 CFU / g, and the effective viable count of Lactobacillus fermentum mucosae ( Limosilactobacillus fermentun ) is 1.0×10 8 CFU / g. The compound ratio of Lactobacillus fermentum mucosae ( Limosilactobacillus fermentun ) and Lactobacillus plantarum ( Lactobacillus plantarum ) is 4:1.

[0039] The preparation method of the fermented meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, the bacterial powder is evenly sprayed on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 8 CFU / mL, and then stir evenly. Ferment at 37°C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into boiling water at 100°C until the fermented meatballs float to the water surface, and then continue to boil for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0040] Example 3 The compound bacterium agent described in this example is a bacterial powder freeze-dried from compound strains. The compound strains contain Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus mucosae ( Limosilactobacillus reuteri ) and Lactobacillus fermentum mucosae ( Limosilactobacillus fermentun ). The effective viable count of Lactobacillus plantarum ( Lactobacillus plantarum ) in the bacterial powder is 1.04×10 8 CFU / g, and the effective viable count of Lactobacillus mucosae ( Limosilactobacillus reuteri) The viable count of live bacteria is 1.89×10 7 CFU / g, and the viable count of live bacteria of Lactobacillus mucosae fermentum( Limosilactobacillus fermentun ) is 1.0×10 8 CFU / g. The compound ratio of Lactobacillus reuteri mucosae( Limosilactobacillus reuteri ), Lactobacillus mucosae fermentum( Limosilactobacillus fermentun ) and Lactobacillus plantarum( Lactobacillus plantarum ) is 2:2:1.

[0041] The preparation method of fermented meatballs is as follows: Cut chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, the bacterial powder is evenly sprayed on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 8 CFU / mL, and then stir evenly. Ferment at 37°C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into 100°C water and cook until the fermented meatballs float to the water surface, and then continue to cook for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0042] Example 4 The compound bacterium agent described in this example is a bacterial powder freeze-dried from compound strains. The compound strains contain Lactobacillus plantarum( Lactobacillus plantarum ) and Lactobacillus reuteri mucosae( Limosilactobacillus reuteri ). The viable count of live bacteria of Lactobacillus plantarum( Lactobacillus plantarum ) in the bacterial powder is 0.3×10 8 CFU / g, and the viable count of live bacteria of Lactobacillus reuteri mucosae( Limosilactobacillus reuteri ) is 5.0×107 CFU / g. The compound ratio of Lactobacillus reuteri mucosae( Limosilactobacillus reuteri ) and Lactobacillus plantarum( Lactobacillus plantarum ) is 4:1.

[0043] The preparation method of fermented meatballs is as follows: Cut chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, the bacterial powder is evenly sprayed on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 6 CFU / mL, and then stir evenly. Ferment at 37°C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into 100°C water and cook until the fermented meatballs float to the water surface, and then continue to cook for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0044] Example 5 The compound bacterium agent described in this example is a bacterial powder freeze-dried from compound strains. The compound strains contain Lactobacillus plantarum( Lactobacillus plantarum ) and Lactobacillus mucosae fermentum( Limosilactobacillus fermentun), the viable count of Lactobacillus plantarum ( Lactobacillus plantarum ) in the bacterial powder is 1.04×10 8 CFU / g, and the viable count of Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ) is 1.0×10 7 CFU / g. The compound ratio of Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ) and Lactobacillus plantarum ( Lactobacillus plantarum ) is 4:1.

[0045] The preparation method of the fermented meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, evenly spray the bacterial powder on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 7 CFU / mL, then stir evenly, ferment at 37°C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into boiling water at 100°C until the fermented meatballs float to the water surface, and then continue to boil for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0046] Example 6 The compound bacterium agent described in this example is a bacterial powder freeze-dried from compound strains. The compound strains contain Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus reuteri mucosae ( Limosilactobacillus reuteri ) and Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ). The viable count of Lactobacillus plantarum ( Lactobacillus plantarum ) in the bacterial powder is 3.04×10 8 CFU / g, the viable count of Lactobacillus reuteri mucosae ( Limosilactobacillus reuteri ) is 1.0×10 8 CFU / g, and the viable count of Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ) is 1.0×10 8 CFU / g. The compound ratio of Lactobacillus reuteri mucosae ( Limosilactobacillus reuteri ), Lactobacillus mucosae fermentum ( Limosilactobacillus fermentun ) and Lactobacillus plantarum ( Lactobacillus plantarum ) is 2:2:1.

[0047] The preparation method of the fermented meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, evenly spray the bacterial powder on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 6CFU / mL, and then stir evenly. Ferment at 37 °C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into water at 100 °C and cook until the fermented meatballs float to the water surface, and then continue to boil for 8 min to obtain fermented meatballs with low sulfur-containing amino acids and low branched-chain amino acids.

[0048] Comparative Example 1 The preparation method of the meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, make multiple meatballs. Put the meatballs into water at 100 °C and cook until the meatballs float to the water surface, and then continue to boil for 8 min to obtain the meatballs.

[0049] Comparative Example 2 The bacterial agent described in this comparative example is a bacterial powder freeze-dried from the strain. The strain is Lactiplantibacillus plantarum ( Lactiplantibacillus plantarum ATCC8014), purchased from the American Type Culture Collection. The effective viable count of Lactiplantibacillus plantarum ( Lactiplantibacillus plantarum ATCC8014) is 1×10 8 CFU / g.

[0050] The preparation method of the fermented meatballs is as follows: Cut the chilled fresh pork into minced meat under sterile conditions. After the fresh minced meat is sterilized by ultraviolet light, evenly spray the bacterial powder on the surface of the minced meat. The addition amount of the bacterial powder is 1.0×10 8 CFU / mL, and then stir evenly. Ferment at 37 °C for 6 h. After fermentation is completed, make multiple fermented meatballs. Put the fermented meatballs into water at 100 °C and cook until the fermented meatballs float to the water surface, and then continue to boil for 8 min to obtain the fermented meatballs.

[0051] Analysis of implementation effects Determination of the amino acid content of the meatballs prepared in Examples 1-6 and Comparative Examples 1-2: Perform pretreatment according to GB5009.124-2016 and determine the amino acid content in the examples and comparative examples by an amino acid analyzer. Taking the amino acid content of Comparative Example 1 as a reference, calculate the degradation rates of leucine, isoleucine, valine, branched-chain amino acids, and methionine, cysteine, and sulfur-containing amino acids in each example and comparative example (as Figure 1 and Figure 2 shown).

[0052] As can be seen from Figure 1 and Figure 2 compared with the meatballs prepared by commercial lactic acid bacteria fermentation, the content of branched-chain amino acids and sulfur-containing amino acids in the fermented meatballs prepared by using the composite bacterial agent of the present invention is reduced by 7.02% - 23.10% and 17.04% - 42.73% respectively. Among them, according to the comparison of Examples 1-6, it can be known that Lactiplantibacillus plantarum ( Lactobacillus plantarum)、Lactobacillus reuteri( Limosilactobacillus reuteri ) and Lactobacillus fermentum( Limosilactobacillus fermentun ) When the three kinds of bacteria are compounded in a certain proportion, through their synergistic effect, the degradation of branched-chain amino acids (leucine, isoleucine and valine) and sulfur-containing amino acids (methionine and cysteine) in fermented meatballs is the most, and the degradation rates reach 23.10% and 42.73% respectively.

[0053] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A composite bacterial agent, characterized in that: The invention comprises two or more of Lactobacillus plantarum with a preservation number of CCTCC NO: M 2024742, Lactobacillus reuteri with a preservation number of CCTCC M 20241244 and Lactobacillus fermentum with a preservation number of CCTCC M 2025193.

2. The composite bacterial agent according to claim 1, characterized in that: The invention comprises plant lactobacillus with the deposit number of CCTCC NO: M 2024742, and contains any one of Lactobacillus reuteri with the deposit number of CCTCC M 20241244 and Lactobacillus fermentum with the deposit number of CCTCC M2025193.

3. The composite bacterial agent according to claim 1, characterized in that: The invention comprises plant lactobacillus with the deposit number of CCTCC NO: M 2024742, Lactobacillus reuteri with the deposit number of CCTCC M 20241244 and Lactobacillus fermentum with the deposit number of CCTCC M2025193.

4. The composite bacterial agent according to any one of claims 1 to 3, characterized in that: The effective viable bacteria count of Lactobacillus plantarum in the bacterial agent is 0.3×10 8 CFU / g~3.04×10 8 CFU / g, the effective viable count of Lactobacillus reuteri was 1.89×10 7 ~1×10 8 CFU / g, the effective viable count of fermented mucus lactobacillus is 1×10 7 ~1×10 8 CFU / g.

5. The composite bacterial agent according to claim 4, characterized in that: The mass ratio of Lactobacillus reuteri, Lactobacillus fermentum and Lactobacillus plantarum in the bacterial agent is 0-4:0-4:

1.

6. The composite bacterial agent according to claim 5, characterized in that: The mass ratio of Lactobacillus reuteri, Lactobacillus fermentum and Lactobacillus plantarum in the bacterial agent is 2:2:

1.

7. Use of the composite bacterial agent according to any one of claims 1 to 6 in reducing sulfur-containing amino acids and branched-chain amino acids in food.

8. A food low in sulfur-containing amino acids and branched-chain amino acids prepared using the composite bacterial agent according to any one of claims 1 to 6.

9. A method for preparing fermented meatballs, characterized in that: The method comprises the following steps: cutting chilled fresh pork into minced meat and sterilizing the minced meat, then mixing the composite bacterial agent described in any one of claims 1 to 6 with the minced meat and stirring the mixture evenly, preparing fermented meatballs after fermentation is completed, and ripening and forming the fermented meatballs to prepare fermented meatballs with low sulfur amino acids and low branched-chain amino acids.

10. The method for preparing fermented meatballs according to claim 9, characterized in that: The inoculation amount of the composite bacterial agent is 1.0×10 6 CFU / mL~1.0×10 8 CFU / mL.

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