Plant lactobacillus, fermented fish product and preparation method of fermented fish product
By using Lactiplantibacillus plantarum SJY001 to ferment fish products under low-salt conditions, the health problems and fermentation instability of traditional cured fish have been solved, achieving rapid and healthy fermentation results and improving the flavor and color of fermented fish.
Patent Information
- Application Number
- CN202511105380.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-07
- Publication Date
- 2025-12-16
AI Technical Summary
Traditional salt-containing processing of cured fish leads to health problems due to its high salt content, long and unstable fermentation cycle, and poor adaptability of existing fermentation agents in low-salt environments, making it unable to effectively inhibit spoilage bacteria and pathogenic bacteria.
Fish products were fermented using Lactiplantibacillus plantarum SJY001 under low-salt conditions. The fermentation effect was significantly improved by inoculation and aseptic fermentation, combined with NaCl solution in a low-salt environment and hot air drying.
It shortens the fermentation cycle, enhances the flavor and umami of fermented fish products, improves color, addresses health risks associated with high salt content, increases the whiteness of fish meat, and improves the content of flavor compounds.
Smart Images
Figure CN121136842A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of biological food, in particular to a lactiplantibacillus plantarum, a fermented fish product and a preparation method thereof. BACKGROUND
[0002] In the traditional processing of cured fish, high-concentration salt (salt content > 10%) is usually added for pickling to inhibit the growth of spoilage bacteria, but long-term consumption of high-salt food can easily cause health problems such as high blood pressure. In addition, the fermentation period is also relatively long, and the natural fermentation period of traditional cured fish is 1-3 months, and the long period leads to unstable flavor formation during natural fermentation and easy contamination by miscellaneous bacteria.
[0003] Currently, some studies attempt to reduce salt content, but this can easily lead to the growth of spoilage bacteria and shorten the shelf life. There are also ways to introduce bacterial strains for fermentation, but existing fermentation agents (such as ordinary lactic acid bacteria) have poor adaptability to low-salt environments and slow acid production, which cannot effectively inhibit pathogenic bacteria. SUMMARY
[0004] The present application aims to overcome the shortcomings of the prior art and provide a lactiplantibacillus plantarum that can improve the quality of fermented fish in a low-salt environment.
[0005] To achieve the above-mentioned purpose, the present application adopts the following technical solutions:
[0006] A lactiplantibacillus plantarum, which is classified as Lactiplantibacillus plantarum and has a strain number of SJY001. It was deposited at the China Center for Type Culture Collection on July 11, 2025, at 299 Bajiyilu, Wuchang District, Wuhan City, Hubei Province, with a deposit number of CCTCC M20251561.
[0007] Preferably, the 16S DNA sequence of the lactiplantibacillus plantarum is SEQ ID NO: 1.
[0008] The present application also provides a preparation method of a fermented fish product, comprising:
[0009] (1) uniformly spreading salt on the surface of fish pieces under sterile conditions and inoculating the above-mentioned lactiplantibacillus plantarum suspension;
[0010] (2) placing the inoculated fish pieces in a sterile plastic bag, sealing it and placing it in an incubator for fermentation at 37℃ for 15-24 hours;
[0011] (3) drying the fermented fish pieces to obtain the fermented fish product.
[0012] As preferred, the Lactobacillus plantarum is cultured in MRS medium under deoxidation condition at 37℃ for 18 hours, centrifuged, washed with NaCl solution, and resuspended in NaCl solution to obtain the Lactobacillus plantarum suspension.
[0013] As preferred, the concentration of the NaCl solution is 0.85% (w / w), and the concentration of the Lactobacillus plantarum suspension is 1×10 9 CFU / mL.
[0014] As preferred, the concentration of the salt is 1.5%.
[0015] As preferred, the inoculation amount of the Lactobacillus plantarum suspension is 10 mL / 100 g.
[0016] As preferred, in step (3), the fish pieces after fermentation are dried by hot air.
[0017] As preferred, the temperature of the hot air drying is 30℃, and the drying time is 24 hours.
[0018] The application also provides a fermented fish product prepared by the preparation method.
[0019] Compared with the prior art, the application has the following beneficial effects:
[0020] In the application, the Lactobacillus plantarum can grow and reproduce in large quantities when applied to the processing of cured fish, and can secrete lipase and protease, thereby significantly increasing the content of free amino acids, volatile flavor substances and free fatty acids in fermented fish meat, and effectively improving the flavor of the fermented fish product. In addition, after inoculation and fermentation, the umami and sweetness of the fermented fish product are significantly improved. In the application, the low-salt combined Lactobacillus plantarum fermentation method greatly shortens the production cycle, improves the color of the fermented fish product, increases the whiteness of the fish meat, realizes low-salt (1.5%) fermentation, solves the health hazards of traditional high-salt fish products, and significantly improves the umami and aroma substance content through strain directional regulation of flavor metabolic pathways. BRIEF DESCRIPTION OF DRAWINGS
[0021] Figure 1 The figure is a colony of Lactobacillus plantarum in the embodiments of the application. DETAILED DESCRIPTION
[0022] The technical solutions in the embodiments of the application will be described clearly and completely below. Obviously, the described embodiments are part of, but not all of the embodiments of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the application.
[0023] Example 1 (inoculation and fermentation group)
[0024] In this embodiment, a strain of plant lactobacillus was screened from fermented fish products, which was obtained by using MRS medium, and the colony map is shown in Figure 1
[0025] In this embodiment, the above-mentioned Lactobacillus plantarum is applied to the processing of fermented fish products, and the specific steps are as follows:
[0026] (1) Lactobacillus plantarum strain is cultured in MRS medium under deoxidation conditions at 37°C for 18 hours, then collected by centrifugation (6000 x g, 10 minutes, 4°C), washed with 0.85% (w / w) NaCl and resuspended in 0.85% (w / w) NaCl to obtain a Lactobacillus plantarum bacterial suspension with a final concentration of about 1 x 10 9 CFU / mL.
[0027] (2) The fish meat is cut into small pieces (3 cm x 4 cm x 1.5 cm) for use; then, 1.5% (w / w) salt is uniformly applied to the surface of the fish pieces under sterile conditions, and the Lactobacillus plantarum bacterial suspension (10 mL / 100 g) is inoculated. The inoculated fish pieces are placed in a sterile plastic bag, heat-sealed, and placed in an incubator for fermentation at 37°C for 18 hours.
[0028] (3) The above-mentioned fermented fish pieces are dried in a hot air drying oven at 30°C for 24 hours.
[0029] Comparative Example (Natural Fermentation Group)
[0030] A traditional processing method of cured fish includes the following steps:
[0031] After the fresh grass carp sample is washed, drained and weighed, salt (10% salt amount) is uniformly applied to the surface of the fish sample, which is neatly stacked in a basin and compacted with an object, and then cured at 10°C for 6 hours. Subsequently, the cured grass carp is dried in a drying channel at 45°C for 24 hours.
[0032] Through detection and analysis of the quality changes of the examples and the comparative example, the detection and analysis results are shown in Table 1.
[0033] Table 1 Quality Changes
[0034]
[0035]
[0036] As can be seen from Table 1, after inoculation, Lactobacillus plantarum grows and reproduces in large quantities, secretes lipase and protease, significantly increases the content of free amino acids, volatile flavor substances and free fatty acids in fermented fish meat, and effectively improves the flavor of fermented fish products. Compared with the natural fermentation group, the inoculated fermentation group releases a large amount of free fatty acids, and free fatty acids are important precursor substances for flavor formation.
[0037] In addition, after fermentation, hexanal, 1-octene-3-ol, acetic acid, ethanol and the like are main aroma substances, which impart special fermentation flavor to the fermented fish product; the contents of umami amino acids (Glu) and sweet amino acids (Ala, Tyr) significantly increase, and increase to 357.10, 257.47 and 106.12 mg / 100 g respectively, all of which are greater than the taste threshold, and significantly improve the umami and sweet taste of the fermented fish product.
[0038] In addition, the low-salt fermentation method in Embodiment 1 of the present application also improves the color of the fermented fish product and increases the whiteness of the fish meat. Low-salt (1.5%) fermentation is achieved, and the health hazards of traditional high-salt fish products are solved. The flavor metabolic pathway is regulated by directional regulation of strains, and the contents of umami and aroma substances are increased.
[0039] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can easily think of various equivalent modifications or replacements within the technical range disclosed by the present application, and these modifications or replacements should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.
Claims
1. A Lactiplantibacillus plantarum, characterized in that, The plant lactiplantibacillus is named Lactiplantibacillus plantarum, and the strain number is SJY001, which has been preserved in China Center for Type Culture Collection on July 11, 2025, the address is No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, and the preservation number is CCTCC M 20251561.
2. The Lactiplantibacillus plantarum of claim 1, characterized in that, The 16S rDNA sequence of the plant lactiplantibacillus is SEQ ID NO:
1.
3. A method for the preparation of a fermented fish product, characterized in that, It comprises: (1) uniformly spreading salt on the surface of fish pieces under sterile conditions, and inoculating the plant lactiplantibacillus suspension as claimed in any one of claims 1-2; (2) placing the inoculated fish pieces into a sterile plastic bag, sealing, and then placing in an incubator for fermentation at 37℃ for 15-24 hours; (3) drying the fermented fish pieces to obtain the fermented fish product.
4. The method for preparing a fermented fish product according to claim 3, characterized in that, The plant lactiplantibacillus is cultured in MRS medium under deoxidization conditions at 37℃ for 18 hours, centrifuged, washed with NaCl solution, and then resuspended in NaCl solution to obtain the plant lactiplantibacillus suspension.
5. The method for preparing a fermented fish product according to claim 4, characterized in that, The concentration of the NaCl solution is 0.85% (w / w) and the concentration of the Lactobacillus plantarum suspension is 1 x 10 9 CFU / mL.
6. The method for preparing a fermented fish product according to claim 3, characterized in that, The concentration of the salt is 1.5%.
7. The method for preparing a fermented fish product according to claim 3, characterized in that, The inoculation amount of the plant lactiplantibacillus suspension is 10 mL / 100 g.
8. The method for preparing a fermented fish product according to claim 3, characterized in that, In step (3), the fermented fish pieces are dried by hot air.
9. The method for preparing a fermented fish product according to claim 3, characterized in that, The temperature of the hot air drying is 30℃, and the drying time is 24 hours.
10. A fermented fish product prepared by the preparation method as claimed in any one of claims 3-9.