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Application of bdellovibrio leech plastid in preventing and controlling bacteria in production process of raw steaks

A production process, Bdellovibrio technology, applied in the field of disinfection and sterilization, Bdellovibrio liquid, can solve the problems of incomplete cleaning, bacteria easy to infect bacteria, short shelf life, etc., to prevent bacterial infection, reduce the total amount of bacteria, and operate convenient effect

Inactive Publication Date: 2012-09-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sterilization of sashimi production process mainly uses tap water to clean, but this method has the defects of short shelf life, incomplete cleaning, and easy residual bacteria and easy contamination of bacteria; The previous sterilization is a new biological method that is pollution-free, non-toxic and has no side effects. There has not been any relevant reports at home and abroad.

Method used

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  • Application of bdellovibrio leech plastid in preventing and controlling bacteria in production process of raw steaks
  • Application of bdellovibrio leech plastid in preventing and controlling bacteria in production process of raw steaks
  • Application of bdellovibrio leech plastid in preventing and controlling bacteria in production process of raw steaks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The application of Bdellovibrio bdelloplasts in the prevention and control of the total number of colonies and pathogenic bacteria during the initial washing of fresh raw materials during the production of sashimi. The following sashimi takes sea bass as an example.

[0042] The application method includes the following specific steps and their conditions:

[0043] Step 1: Preparation of Bdellovibrio Liquid

[0044] The Bdellovibrio sp. (Bdellovibrio sp.) BDFM05 can form a transparent circular phage plaque with a diameter of 2-3 mm when cultured at 28° C. for three days with a double-layer plate method. The Bdellovibrio sp. The fermentation method of hiruplasma is fermented: in 100mL MRS liquid medium (peptone 10g, beef extract powder 8g, yeast extract powder 4g, glucose 20g, dipotassium hydrogen phosphate 2g, triammonium citrate 2g, sodium acetate 5g, Magnesium sulfate 0.2g, manganese sulfate 0.05g, 1g Tween 80, pH value 6.0~6.4) conical flask inoculation 2mL concent...

Embodiment 2

[0059] The Bdellovibrio bdelloplasts are used in the disinfection and sterilization of sashimi production consoles and workshops.

[0060] The test consisted of the following specific steps and their conditions:

[0061] Step 1: Same as Step 1 of Example 1

[0062] Step 2: The Bdellovibrio bdelloplasty was applied to the disinfection and sterilization experiment of the sashimi production operation table and workshop.

[0063] Adopt the application method of the present invention, select the operating table and the processing workshop with the same size and specification for use, be divided into a plurality of different test groups and control groups, wherein three control groups are three parallel samples, and the rest are test groups, three in each group , for three parallel samples. Measure the total number of colonies and the pathogenic bacteria content of the test group and the control group respectively, then on the surface of the test group processing sashimi operation...

Embodiment 3

[0066] The Bdellovibrio solution is applied to the disinfection and sterilization of sashimi dishes.

[0067] The test consisted of the following specific steps and their conditions:

[0068] Step 1: Same as Step 1 of Example 1

[0069] Step 2: The application experiment of Bdellovibrio solution in the disinfection and sterilization of sashimi dishes.

[0070] Adopt the application method of the present invention, be divided into a plurality of different test groups and control groups, select the same dish of specification and size, wherein three control groups are three parallel samples, and the rest are test groups, three in each group, are three a parallel sample. The total number of colonies and the content of pathogenic bacteria in the test group and the control group were measured respectively. Then, the plates were directly immersed in different concentrations of Bdellovibrio solutions. The test groups were soaked in the concentration of 10 2 pfu / mL, 10 3 pfu / mL, ...

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Abstract

The invention discloses application of a bdellovibrio leech plastid in preventing and controlling bacteria in the production process of raw steaks. The strain of bdellovibrio is bdellovibrio BDFM05 and is collected by China Center for Type Culture Collection (called CCTCC for short), the collection number is CCTCC NO:M 209172, and the collection time is August 7, 2009; the strain is prepared intobdellovibrio leech plastid bacterial solution which is used as a bactericidal agent and is used in the production process of the raw steaks; and the strain is particularly suitable for rough cleaning bacterium reduction of raw and fresh raw materials in the production process of the raw steaks, and sterilization of bacteria carried by an operating board, a processing workshop and a placing dish. In the invention, the bdellovibrio leech plastid is prepared into the bdellovibrio bacterial solution used for controlling the colony total number of key links probably being contaminated and controlling pathogens in the production process of the raw steaks, has a good effect of preventing and controlling common food poisoning bacteria on the raw steaks, has the characteristics of non-toxicity, noside effect on foods and the like, and has a good application prospect.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to the application of a Bdellovibrio and a Bdellovibrio liquid prepared by using the Bdellovibrio Bdellovibrio to control the total number of colonies and pathogenic bacteria in the key link of raw fish production, especially It is used to reduce the bacteria of sashimi during the initial washing of fresh raw materials for making sashimi, and to disinfect and sterilize the operation table, processing workshop and storage plates. Background technique [0002] People depend on food, and food is the most basic material condition for the survival and development of human beings. Food quality and safety are directly related to people's health and quality of life, and are related to the vital interests of every consumer. Food quality and safety caused by foodborne diseases has become an important issue affecting public health. According to various research and investigation results, in addi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/01A23L1/015A23L1/326A23L5/20A23L17/10
Inventor 蔡俊鹏李冬梅
Owner SOUTH CHINA UNIV OF TECH
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