Method for improving fermentation quality of low-salt fish sauce by using mixed strains of planococcus
The technology of motile coccus and mixed strains is applied in the application field of food microorganism technology, which can solve the problems of resource waste, environmental pollution, and processing utilization rate of less than 15%, and achieve the effects of lowering the fermentation temperature and shortening the fermentation period.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0044] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:
[0045] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 5% (w / w) of marinated sea salt and mixed evenly, and set aside.
[0046] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.
[0047] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ...
Embodiment 2
[0054] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:
[0055] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 5% (w / w) of marinated sea salt and mixed evenly, and set aside.
[0056] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.
[0057] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ...
Embodiment 3
[0064] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:
[0065] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) is minced with a meat grinder, added with 8% (w / w) pickled sea salt and mixed evenly, and set aside.
[0066] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.
[0067] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ12)...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com