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Lactobacillus plantarum and application of same to preparation of Chinese-style fermented pork sausage

A technology of Lactobacillus plantarum and fermented sausage, applied in the directions of bacteria, Lactobacillus, application, etc. used in food preparation, can solve problems such as safety, and achieve the effects of enhanced chewiness and elasticity, tight texture, and extended shelf life

Active Publication Date: 2017-09-29
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to reduce the degree of oxidation, chemically synthesized antioxidants are usually added in the production process, but there are safety problems, so seeking natural antioxidants is one of the effective ways to solve such problems

Method used

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  • Lactobacillus plantarum and application of same to preparation of Chinese-style fermented pork sausage
  • Lactobacillus plantarum and application of same to preparation of Chinese-style fermented pork sausage
  • Lactobacillus plantarum and application of same to preparation of Chinese-style fermented pork sausage

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Experimental program
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Effect test

Embodiment 1

[0030] The screening of embodiment 1 bacterial classification

[0031] (1) Separation and purification: randomly select Jinhua ham, randomly determine 4 points on the signing muscle and biceps femoris, use sterile scissors and a scalpel to cut off the surface with a thickness of about 0.5cm and a side length of about 4cm Discard the part; cut out a meat piece with a thickness of about 2cm in the depth and take it out; first sterilize the surface of the meat piece on an alcohol lamp, and then put it into a sterilized plastic bottle for aseptic For operation, cut about 2.0g of deep muscle from the meat sample with sterile scissors, put it into a sterilized mortar and grind it, then add sterilized sea sand to grind it, add sterilized water after grinding, mix well and dilute to 1:10 Diluent, and then diluted in 10-fold increments. Spread on MRS medium, culture in a biochemical incubator at 37°C for 18-24 hours, pick a single colony and repeatedly streak, isolate and purify until...

Embodiment 2

[0036] Example 2 Study on Antioxidant Activity of Lactobacillus plantarum NJAU-01 (Lactobacillus plantarum NJAU-01)

[0037] The cells of the strain obtained in Example 1 were centrifuged (6000 g, 10 min, 4° C.), washed twice with deionized water and resuspended in deionized water. Adjust the bacterial count of the cell pellet to 10 7 、10 8 、10 9 cfu / ml to obtain the sample solution.

[0038] (1) Determination of DPPH clearance rate: 2mL sample solution, 1mL 0.2mmol / L DPPH-absolute ethanol solution, mix and darken for 30min, centrifuge at 6000rpm for 10min, take the supernatant (distilled water and ethanol mixed with equal volume Zero adjustment, at 517nm) to measure the absorbance value A 1 , replace DPPH with an equal volume of absolute ethanol and measure the absorbance A in the same way 0 , replace the sample solution with an equal volume of distilled water and measure the absorbance A in the same way 2 . DPPH clearance rate = [1-(A 1 -A 0 ) / A 2 ] × 100%. Vc was...

Embodiment 3

[0044] 1) Preparation of Lactobacillus plantarum NJAU-01 (Lactobacillus plantarum NJAU-01) seed solution: Culture Lactobacillus plantarum strains in MRS broth at 37°C for 18h, centrifuge at 6000g centrifuge at 4°C for 10min, and wash with deionized water Twice and resuspended in deionized water to prepare a bacterial suspension, the bacterial count of the bacterial suspension cell pellet was adjusted to 10 5 cfu / ml, the preservation number of the Lactobacillus plantarum NJAU-01 (Lactobacillus plantarum NJAU-01) is: CGMCCNo.14194;

[0045] 2), sausage preparation:

[0046] 2.1), fresh pork, fat and thin are separated, cut into pieces, washed in water at 3°C, blood clots and pigskin are removed, the weight of fat meat accounts for 30% of the total weight of meat, minced for later use;

[0047] 2.2), weigh the following ingredients according to the total weight of 100 parts of meat: 6 parts of white sugar, 3 parts of salt, 0.1 part of monosodium glutamate, 0.1 part of five-spice...

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Abstract

The invention provides Lactobacillus plantarum and application of the same to preparation of a Chinese-style fermented pork sausage. According to the invention, a novel Lactobacillus plantarum strain screened out from food is applied to production of sausages to shorten the fermentation period of the sausages and reduce the oxidation degree of fat and proteins. The novel Lactobacillus plantarum strain is NJAU-01 and has an accession number of CGMCC No. 14194. The fermentation strain has strong antioxidation activity; the produced fermented pork sausage has better quality and antioxidation performance compared with conventional fermented sausages and is short in fermentation period, low in the oxidation degree of fat and substantially reduced in the oxidation degree of proteins; moreover, the fermented pork sausage with a starter has a pH value far lower than the pH values of conventional fermented sausages, so the growth and propagation of harmful bacteria can be effectively inhibited, spoilage and mildew of the fermented pork sausage can be inhibited to a certain extent, the shelf life of the Chinese-style fermented pork sausage is prolonged, and economic loss caused by rapid deterioration of products is reduced for enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plant lactobacillus and its application in the preparation of Chinese-style pork fermented sausages. Background technique [0002] my country's meat processing industry is in the transition period from traditional to refined processing. Traditional fermented sausages rely on the natural fermentation of microorganisms in the environment. The fermentation time is long, the product is single, and the product has a low degree of anti-oxidation, especially the oxidation of fat will generate many harmful substances to the human body, which is not conducive to health after eating. Various free radicals are continuously produced during the oxidative metabolism of life activities, and these free radicals can attack polyunsaturated fatty acids, trigger lipid peroxidation, and cause body damage. At present, in order to reduce the degree of oxidation, chemically synthesized antiox...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L13/60A23L13/40A23B4/22C12R1/25
CPCA23B4/22A23L13/45A23L13/65A23V2002/00C12R2001/25C12N1/205A23V2400/169A23V2200/10A23V2200/02
Inventor 张万刚葛庆丰顾于滨周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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