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Microorganism nitrification inhibitor and preparation method thereof

A nitrosation inhibitor and microbial technology, which is applied in the field of food processing, can solve problems such as prolonged production time, unstable products, and unstable products, and achieve the effects of improving safety quality, prolonging processing time, and reducing residues

Inactive Publication Date: 2019-04-26
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention combines the advantages of lactic acid bacteria fermentation technology with the prolongation of product production time and unstable products caused by lactic acid bacteria fermentation in practical applications, and has a great impact on product flavor and unstable products, and provides a microbial nitrosation inhibitor and its preparation method

Method used

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  • Microorganism nitrification inhibitor and preparation method thereof
  • Microorganism nitrification inhibitor and preparation method thereof
  • Microorganism nitrification inhibitor and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: a kind of microbial nitrosation inhibitor, described microbial nitrosation inhibitor is 2 * 10 11 CFU Staphylococcus xylosus, 2×10 11 CFU Lactobacillus sake and 2 x 10 11 It is prepared by compound fermentation culture of CFU Lactobacillus plantarum. The specific preparation method is: use MRS broth medium added with N-nitrosamine to cultivate Staphylococcus xylosus, Lactobacillus sake and Lactobacillus plantarum to OD600=1.8-2.4, centrifuge at 5000-7000g for 15 min at 4°C To obtain the bacterial cells, wash the bacterial cells with 25 mmol / L, pH=6 PBS for 1-2 times, then dilute with the PBS at a ratio of 1:3-10, and add lysozyme at a final concentration of 1-5 mg / mL After acting at 30°C for 2-5 hours, ultrasonically crushing for 5-10 minutes, and centrifuging at 8000-12000 g at 4°C for 10-15 minutes, the precipitate obtained is the microbial nitrosation inhibitor.

[0024] The culture medium of the mixed strains of Staphylococcus xylosus, Lactobacillus...

example 1

[0035] Example 1: Cultivating PRO-MIX5 in minced meat culture to make microbial inhibitors

[0036] Since PRO-MIX5 is a dominant milk starter that can inhibit the formation of N-nitrosamines obtained through screening in red sausage, and the effect is best when it is fermented for 12 hours, in order to keep the product obtained in vitro as consistent as possible, this experiment will The lactic acid bacteria starter was inoculated into the liquid minced meat medium prepared by the above method and fermented for 12 h (35°C).

[0037] Degradation of nitrite by fermentation metabolites: Nitrite is often added in meat processing, and nitrite is a precursor to the formation of carcinogen N-nitrosamines. Therefore, it is envisaged whether to reduce the formation of N-nitrosamines by reducing the residual amount of nitrite. The metabolites of lactic acid bacteria often exist in the fermentation supernatant, which contains a large amount of lactic acid, lactobacillus, hydrogen peroxi...

example 2

[0048] Example 2. Production of microbial inhibitors by culturing PRO-MIX5 with MRS medium

[0049] In order to rule out that the minced meat medium provides precursors such as amines for the formation of N-nitrosamines, and to further verify the conjecture that the effective substances that can inhibit NDMA exist in the cells in 2.1.3, in this step, PRO-MIX5 Inoculated into MRS broth medium for cultivation.

[0050] The effect of different treatment methods on the formation of NDMA: In this step, the PRO-MIX5 cells amplified and cultured in the MRS medium added with 10 μg / mLNaNO2 were respectively used as live bacteria (thalline obtained by centrifuging the MRS medium, using Rinse the cells twice with PBS) and dead bacteria (the washed cells were heated in a water bath at 100°C for 15 min) and added to 20 mL of NDMA-forming mock system at a wet weight of 0.1 g, and screened different Mode of action: After adding the simulated system, directly heat the reaction at 80°C for 1 ...

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Abstract

The invention belongs to the technical field of food processing. The invention provides a microorganism nitrification inhibitor and a preparation method thereof, in order to solve the problem that active lactobacillus is not suitable for fermentation-free products. The microorganism nitrification inhibitor is prepared from staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum in the manner of compound fermentation cultivation. The problem that active lactobacillus is not suitable for fermentation-free products can be solved; the influence of active lactobacillus on product flavor can be avoided by directly preparing a substance capable of inhibiting the forming of N-nitrosamine; the microorganism nitrification inhibitor is capable of restraining the forming of N-nitrosamine, reducing residual quantity of nitrite, promoting safety quality of product, and improving product flavor while having no influence on qualities, such as product color, luster and texture; the microorganism nitrification inhibitor has an excellent application effect, can be applied to some products free from fermentation process, such as meat balls, sausages and pickles, and has significance inpromoting safety quality of products capable of easily generating nitrosamine.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a microbial nitrosation inhibitor and a preparation method thereof. Background technique [0002] N-Nitrosamine is a strong carcinogen, carcinogenic, teratogenic, and mutagenic, and has great harm to human health. It is mainly produced by the reaction of nitrogen oxides and secondary amines. A certain amount of nitrite and perishable food can easily generate N-nitrosamine, and pH and temperature are important factors affecting its formation. In the processing of cured meat products, in order to play the role of color development, antibacterial, anti-oxidation, and flavor enhancement at the same time, according to national standards, the maximum amount of nitrite added can reach 0.15 g / kg. During processing and storage, The degradation products of protein in meat can provide precursors for the formation of N-nitrosamines, and the influence of heating temperatu...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L5/20C12R1/44C12R1/225C12R1/25
CPCA23L5/28C12N1/20A23V2400/179A23V2400/165
Inventor 马俪珍李秀明刘静静杨华王洋梁丽雅
Owner TIANJIN AGRICULTURE COLLEGE
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