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Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage

A technology of Staphylococcus xylo, YG-27, applied in application, food preparation, bacteria, etc.

Active Publication Date: 2011-02-23
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many studies on staphylococcus in fermented meat products, the existing staphylococcus is mainly isolated from traditional livestock and poultry meat products, and there are few reports on staphylococcus with excellent performance in fish processing products

Method used

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  • Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage
  • Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Screening, Identification and Preservation of Bacterial Strains

[0026] (1) MSA liquid medium: 1g of beef extract, 10g of peptone, 10g of D-mannitol, 75g of sodium chloride, 1000ml of distilled water, pH 7.2-7.6; after adjusting the pH, add 0.025g of phenol red.

[0027] (2) Isolation of bacterial strains: under aseptic conditions, salted fish meat was added to sterilized saline for homogenization, after gradient dilution, the plate was poured by pouring method, and cultured at 30° C. for 48 hours. Pick a single colony and continue plating until purified. Gram-positive and catalase-positive strains were suspected Staphylococci.

[0028] (3) Screening of strains: glucose fermentation of suspected staphylococcus bacteria to produce gas, viscous substance formation, hydrogen peroxide production, hydrogen sulfide production, amino acid decarboxylase, arginine ammonia production, salt tolerance, protease activity, lipase Activity, coagulase activity, drug susce...

Embodiment 2

[0033] Embodiment 2: Method for preparing fish meat fermented sausage by coupling Staphylococcus xylosus YG-27 to Lactobacillus plantarum

[0034] The processing technology mainly includes: surimi preparation → adding auxiliary materials, chopping → inoculation → filling → fermentation and maturation → packaging

[0035] The specific operation is as follows:

[0036] (1) Preparation of surimi: thaw the frozen hairtail, dissect it, remove the scales, skin, head, tail and viscera, wash and mince the meat.

[0037] (2) Chop and mix: Add quality 3% starch, 1.5% sucrose, 2% glucose and 2% salt at low temperature (5-10° C.), chop and mix for 20 minutes.

[0038] (3) Liquid culture of Staphylococcus xylosus YG-27: activate Staphylococcus xylosus YG-27 and inoculate it in MSA liquid medium, and cultivate it at a temperature of 20-40°C and a rotation speed of 150rpm until late logarithmic growth. Determination and adjustment of its bacterial concentration.

[0039] Liquid culture of...

Embodiment 3

[0045] Embodiment 3: the method for preparing fish meat fermented sausage by coupling Staphylococcus xylosus YG-27 to Pediococcus pentosacea

[0046] The processing technology mainly includes: surimi preparation → adding auxiliary materials, chopping → inoculation → filling → fermentation and maturation → packaging

[0047] The specific operation is as follows:

[0048] (1) Preparation of surimi: thaw frozen grass carp, dissect it, remove scale, skin, head, tail and viscera, wash and mince the meat.

[0049] (2) Chop and mix: Add quality 3% starch, 2% sucrose, 1% glucose and 2.5% salt at low temperature (5-10° C.), chop and mix for 20 minutes.

[0050] (3) Liquid culture of Staphylococcus xylosus YG-27: activate Staphylococcus xylosus YG-27 and inoculate it in MSA liquid medium, and cultivate it at a temperature of 20-40°C and a rotation speed of 150rpm until late logarithmic growth. Determination and adjustment of its bacterial concentration.

[0051] Liquid culture of Ped...

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Abstract

The invention provides a Staphylococcus xylosus YG-27 separated from salt fish and application thereof to preparation of a fish-fermented sausage. The stain is collected in the China General Microbiological Culture Collection Center with a collection number of CGMCCNo. XXXX in 2010. The invention has the advantages that: the Staphylococcus xylosus YG-27 separated from the salt fish and the application thereof to the preparation of the fish-fermented sausage are provided; and in the fish-fermented sausage produced by mixing the strain and lactic acid bacteria for fermentation, the flavor of the product is remarkably superior to that of a product which is synchronously produced and is only added with the lactic acid bacteria.

Description

(1) Technical field [0001] The invention relates to a strain of Staphylococcus xylosus YG-27 isolated from salted fish and its application in preparing fish meat fermented sausage, which belongs to the application in the aquatic product processing industry in the field of biological fermentation technology. (2) Background technology [0002] Fermented sausage is a traditional processed meat food from all over the world. During its processing, it is fermented by natural wild microorganisms or inoculated with beneficial microorganisms to convert sugar into various organic acids and alcohols. Lowering the pH value of the system is conducive to prolonging the product life. The shelf life; at the same time decompose protein and fat to form aldehydes and ketones, so that the product has a strong fermented flavor. At present, the processing method of fermented sausage has gradually shifted to the directional inoculation and fermentation production of beneficial microorganisms, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314C12N1/20C12R1/44A23L13/40A23L13/60
Inventor 聂小华
Owner ZHEJIANG UNIV OF TECH
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