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Lactobacillus flexure r5 capable of converting metmyoglobin to generate oxymyoglobin and use thereof

A high-iron myoglobin and lactobacillus campylobacter technology, applied in the field of food science/meat science, can solve the problems of application limitation, toxicity and carcinogenicity, and achieve the effect of reducing the amount of use and reducing carcinogenicity

Active Publication Date: 2015-12-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its application is limited due to its own toxicity and potential carcinogenicity

Method used

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  • Lactobacillus flexure r5 capable of converting metmyoglobin to generate oxymyoglobin and use thereof
  • Lactobacillus flexure r5 capable of converting metmyoglobin to generate oxymyoglobin and use thereof
  • Lactobacillus flexure r5 capable of converting metmyoglobin to generate oxymyoglobin and use thereof

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with the accompanying drawings.

[0016] 1. Isolation and cultivation of Lactobacillus flexus R5

[0017] (1) Production of air-dried sausage

[0018] (1) Ingredients

[0019] 4.5kg lean pork, 0.5kg fat (pig back fat), 0.15kg koji wine (Yuquan Daqu), 0.25kg glucose, 0.075kg monosodium glutamate, 0.125kg salt, 0.025kg mixed seasoning (mixed seasoning includes: clove, Cinnamon, Angelica, Tsaoguo, etc.).

[0020] (2) Process flow

[0021] Raw meat (remove connective tissue such as lymph, tendons, blood vessels) → marinate → ground meat (minced lean meat, diced fat) → add seasonings → mix stuffing → pouring → ferment and air-dry (25°C, humidity 75% ) → finished product.

[0022] (2) Isolation and cultivation of Lactobacillus campylobacter R5 in air-dried sausage

[0023] Take the fermented air-dried sausage after 6 days of fermentation, after aseptically peeling off the casing, cut it into pieces and...

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Abstract

The present invention relates to lactobacillus curvatus R5 capable of converting metmyoglobin to produce oxymyoglobin, and a new use thereof, and belongs to the technical field of food science / meat science. The lactobacillus curvatus R5 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on June 17, 2013, the preservation number is CGMCC No.7739, and the classification name is Lactobacillus curvatus. With the lactobacillus curvatus R5, brown metmyoglobin can be converted into red oxymyoglobin in a MRS culture medium so as to provide a possible solution approach for replacement of coloration effects of nitrites in meat products in fermentation methods.

Description

technical field [0001] The invention belongs to the field of food science / meat science and technology, and relates to a new application of Lactobacillus flexus R5 and its transformable metmyoglobin to generate oxymyoglobin. Background technique [0002] Color is one of the important criteria to measure the quality of meat and meat products. The color of meat is mainly determined by the amount of myoglobin in it and its state. Ground state myoglobin (Myoglobin, Mb) (Fe in the porphyrin ring 2+ ) does not bind any subunits, but binds to water molecules. In the presence of oxygen, myoglobin can combine with one molecule of oxygen to form oxymyoglobin (MbO 2 ), which turns bright red. At this time, iron is still in the form of divalent iron ions (Fe 2+ )exist. However, oxygen and other oxidants will oxidize ferrous iron to ferric iron, and finally form metmyoglobin (Metmyoglobin, Met-Mb), which is brown. Ground state myoglobin, oxymyoglobin and metmyoglobin generally co-e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P21/00C12R1/225
Inventor 孔保华李沛军陈倩夏秀芳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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