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Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation

A technology of Lactobacillus plantarum and ZY-40, which is applied in the fields of application, food preparation, and microbial-based methods to achieve good fermentation flavor and gel structure, good sliceability and chewiness

Active Publication Date: 2011-03-30
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing lactic acid bacteria are mainly isolated from traditional livestock and poultry meat products, fermented vegetables and fermented dairy products, and there are few reports on lactic acid bacteria with excellent performance screened in fish products

Method used

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  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation
  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation
  • Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation

Examples

Experimental program
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Effect test

Embodiment 1

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

[0026] (1) MRS liquid medium: peptone 10g, beef extract 10g, yeast extract 5g, triamine citrate 2g, glucose 20g, Tween-80 1ml, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.5g, sulfuric acid Manganese 0.25g, distilled water 1000ml, pH value 6.2~6.4.

[0027] (2) Isolation of strains: under aseptic conditions, distiller's lees fish meat was added to sterilized saline, homogenized under aseptic conditions, after gradient dilution, poured onto plates by pouring method, and incubated at 30°C for 48 hours. Pick a single colony and continue plating until purified. Gram-positive and catalase-negative strains were suspected lactic acid bacteria.

[0028] (3) Re-screening of strains: Carry out glucose fermentation gas production, viscous substance formation, hydrogen peroxide production, hydrogen sulfide production, amino acid decarboxylase, arginine ammonia production, sal...

Embodiment 2

[0034] Embodiment 2: Application of Lactobacillus plantarum ZY-40 in the preparation of fermented fish sausage

[0035] The processing technology mainly includes: surimi preparation → adding auxiliary materials, chopping → inoculation → filling → fermentation and maturation → packaging

[0036] The specific operation is as follows:

[0037] (1) Preparation of surimi: thaw the frozen hairtail, dissect it, remove the scales, skin, head, tail and viscera, wash and mince the meat.

[0038] (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.

[0039](3) Liquid culture of Lactobacillus plantarum ZY-40: after activation, Lactobacillus plantarum ZY-40 was inoculated in MRS liquid medium, cultivated to late logarithmic growth at a temperature of 20-40°C and a rotating speed of 150rpm, and measured and Adjust its cell concentration.

[0040] (4) Inoculation: Add Lactobacillus plantarum ZY-40 to the ...

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Abstract

The invention provides a lactobacillus plant arum ZY-40 separated from pickled fish, which is preserved in General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms, the address is Microbiological Research of Chinese Academy of Science, No. 3, No. 1 yard, West Beichen Road in Chaoyang District, Beijing, the post code is 100101, the preservation number is CGMCC No. 4007, and the preservation date is July 13th, 2010. The lactobacillus plant arum ZY-40 has the main advantages of providing the lactobacillus plant arum ZY-40 separated from the pickled fish and the application thereof to preparing the fish sausage through fermentation. In the fish fermentation sausage produced by the strain through fermentation, the total volatile basic nitrogen is obviously lower than corresponding period produced products without the strain, no sausage germ is detected, and in addition, the sausage has good fermentation flavor, good gel structure, good slicing performance and good chewiness.

Description

(1) Technical field [0001] The invention relates to a strain of Lactobacillus plantarum ZY-40 isolated from distiller's grain fish and its application in fermenting and preparing fish meat fermented sausage. (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 the research focus is mainly on the selection and construction of excellent and safe fermenting micro...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/326C12R1/25A23L17/10
Inventor 聂小华
Owner ZHEJIANG UNIV OF TECH
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