2 results about "Staphylococcus simulans" patented technology

The present application relates to the technical field of microbial food fermentation, and specifically discloses a Staphylococcus simulans HZ01 inoculant, preparation of the Staphylococcus simulans HZ01 inoculant comprising the following steps: (A) inoculating Staphylococcus simulans HZ01 into NB culture medium for culture to obtain a bacterial solution; (B) when the concentration of Staphylococcus simulans HZ01 in the bacterial solution obtained in step (A) is 1.0×10 8 log 10 CFU / mL to 9.9×10 9 log 10 CFU / mL, centrifugation is performed; (C) after completion of the centrifugation, sterilized skimmed milk is added for resuspension; (D) after completion of the resuspension, freeze-drying is performed to obtain a powdered Staphylococcus simulans HZ01 inoculant with a concentration of 1.0×10 10 log 10 CFU / g to 9.9×10 11 log 10 CFU / g. The present application has the characteristics of good processing adaptability, high protease and lipase activity, good nitrate reductase activity, and good flavor of fermented meat products.

The present invention relates to the technical field of microbial food fermentation, and specifically discloses the application of a Staphylococcus simulans HZ01 in dry-cured fermented meat products. The preparation of the dry-cured fermented meat products includes the following steps: (1) taking the concentrated solution or powder of Staphylococcus simulans HZ01 and diluting it with edible water; (2) dissolving appropriate amounts of table salt, white sugar, and monosodium glutamate in the solution in step (1) to prepare a pickling solution; (3) taking minced meat, adding the pickling solution in step (2) to the minced meat, and when the concentration of Staphylococcus simulans HZ01 in the minced meat reaches 1.0×10 7 log 10 CFU / g to 9.9×10 8 log 10 CFU / g, performing low-temperature pickling on the minced meat; (4) after the pickling is completed, subjecting the minced meat to enema, exhaust, baking, and fermentation in sequence to obtain the finished dry-cured fermented meat products. The present invention has the characteristics of good processing adaptability, relatively high protease and lipase activities, good nitrate reductase activity, and better flavor of the fermented meat products.