Uses of plant lactobacillus plantarum in freezing flesh refreshing

Abstract

The invention provides the application of lactobacillus in preservation of frozen meat and a new strain A18 of lactobacillus plantarum with the preservation number of CGMCC No.2227. The strain has excellent cultural characteristics with the fermentation broth thereof having excellent bacteriostatic ability and can be applied to the food preservation field, especially the preservation of frozen meat.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to the application of plantarum lactobacillus in preservation of frozen meat. Background technique [0002] Lactic acid bacteria (LAB) is a general term for bacteria that can ferment sugar and produce large amounts of lactic acid. Lactic acid bacteria are widely distributed in nature and are the dominant bacteria in the normal intestinal flora of humans and animals. They not only have many physiological functions beneficial to the health of humans and animals, but also can produce organic acids (such as lactic acid, butyric acid and acetic acid, etc.), Bacteriostatic substances such as hydrogen peroxide and bacteriocins (Yang Jiebin and Ge Xinghua, 1996). These antibacterial substances not only have a good effect on maintaining the flavor and tissue state of food, but also can inhibit the growth of spoilage bacteria and pathogenic bacteria, thereby preventing spoilage a...

AI Technical Summary

Problems solved by technology

[0016] Although many studies have been done on the antibacterial effect of lactic acid bacteria, there are still few applications in the field of food preservation, especially in the preservation of frozen meat.

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