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.
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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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