38 results about "Staphylococcus carnosus" patented technology

The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection and freeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU / g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain in a traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.

The invention relates to staphylococcus camosus B1-2 with a chromogenic effect and application thereof, and belongs to the technical field of food fermentation. The strain B1-2 has classification nameStaphylococcus camosus, and is preserved in the China General Microbiological Culture Collection Center (CGMCC) on March 11, 2019; and the preservation number is CGMCC No.17325. The strain is appliedto preparation of a leavening agent to replace nitrite to realize a color protection effect. The staphylococcus camosus B1-2 with the chromogenic effect provided by the invention can replace the chromogenic effect of nitrite in meat products, and can be added into salami to realize nitrite-free fermentation.

The invention discloses a fermented meat sauce and a preparation method thereof. The fermented meat sauce includes fermented meat and a flavoring agent, and the flavoring agent contained in 100 g of fermented meat is specifically: 3% white sugar, 10% bean paste, chili powder 2%, hot and sour cowpea 15%, vegetable oil 10%, monosodium glutamate 0.5%, cumin powder 0.5%, pepper powder 0.06%, pepper powder 0.1%, ginger powder 0.08%, purified water 50%, sweet potato starch 5%. The compound starter prepared by using Pediococcus pentosaceae 37x‑15 and Staphylococcus carnus is added to the meat for fermentation, and the meat is fried after the fermentation is completed. The bolognese sauce of the invention has strong aroma, bright red color, moderate hot and sour taste and thick sauce body, and is a convenient accompaniment food with rich nutrition and unique flavor.

The invention discloses a strain of Staphylococcus carnosus that reduces biogenic amines and its application. The Staphylococcus carnosus has been preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on July 25, 2019, and the preservation number is CGMCC No.18295 , and the preservation address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. The strain has a good ability to degrade biogenic amines, and has obvious degradation effects on tyramine, spermidine, putrescine and cadaverine, which are common biogenic amines in fermented foods, and the degradation rates are 50.88% and 51.83% respectively. , 31.14% and 22.82%, and has stability in the production environment of soybean paste, and can be used for fermentation of soybean paste.