Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware

A technology of Pediococcus pentosaceus and starter, which is applied in the field of starter, can solve the problems of difficulty in separation and screening, insufficient understanding of the importance of fine strains, weak research and utilization of lactic acid bacteria resources, etc.

Inactive Publication Date: 2005-01-19
河南双汇投资发展股份有限公司
View PDF0 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country has a vast territory and complex ecological conditions. Production practice shows that excellent natural strains widely exist in the main production areas of traditional meat products in my country. The research and utilization of lactic acid bacteria resources in fermented meat products in my country is still very weak

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware
  • Pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat ware

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] 1. Bacteria screening criteria for fermented sausages

[0031] 1. Security

[0032] As a fermented sausage bacterial strain, it must be harmless to the human body. The specific content includes: ①It must be a Gram-positive bacterium, non-pathogenic, and must not produce bacterial toxins (especially in the screening of staphylococci); ②No biogenic amines . Certain bacteria have the ability to degrade proteins and amino acids, and some metabolites during the degradation process are harmful to the human body. Among them, some bacteria have the ability to decarboxylate amino acids, and can metabolize amino acids to generate biogenic amines. When the content of biogenic amines (especially histamine) in fermented foods is too high, people may cause allergic reactions after eating; ③ does not produce ethyl carbamate (EC). EC is a common carcinogen in naturally fermented foods. It is mainly produced by some LABs metabolizing arginine. This problem can be overcome by screenin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat product, wherein the docket number of the R9(Pediiococcus Pentosaceus I9) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0918. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

Description

technical field [0001] The invention relates to a strain of Pediococcus pentosaceae, a starter made from the strain and the application of the starter in meat food. technical background [0002] Fermented sausage was originally a fermented meat product invented by the ancient Romans, and it has formed many types and styles. Fermented sausage undergoes microbial fermentation during processing to convert sugar into various acids and alcohols, reducing the pH of the sausage; degrading fat and protein into aldehydes and ketones, so that the sausage has a good fermented flavor; and drying and dehydrating Make Aw drop. As a result, fermented sausages have unique flavor qualities and have a long shelf life. The fermentation methods of fermented meat products mainly include non-inoculation fermentation method and inoculation fermentation method. Among them, the non-inoculation fermentation is susceptible to infection by miscellaneous bacteria, the fermentation starts slowly, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/00A23L13/60C12N1/20
Inventor 李红伟张春晖王玉芬
Owner 河南双汇投资发展股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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