CN1219052C - Rice wine lactobacillus strain for producing bacteriocin and its use method - Google Patents
Rice wine lactobacillus strain for producing bacteriocin and its use method Download PDFInfo
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- CN1219052C CN1219052C CNB031323235A CN03132323A CN1219052C CN 1219052 C CN1219052 C CN 1219052C CN B031323235 A CNB031323235 A CN B031323235A CN 03132323 A CN03132323 A CN 03132323A CN 1219052 C CN1219052 C CN 1219052C
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Abstract
The present invention relates to rice wine lactobacillus strains for generating bacteriocin and the use method thereof, which is novel food leaven. The inventor collected 57 shares of fermentation meat product samples in the research of traditional fermentation meat product acid flesh of dong nationality, 675 strains of rice wine lactobacillus are separated from the samples, and one strain which is suitable for industrially producing the meat products is screened out and is numbered as L. S-MA3-10. The morphological character, the physiological characteristic, the genetic stability and the conditions for generating the bacteriocin of the strain are investigated, and the industrial production acting as food leaven is studied. The physical-chemical properties and volatile flavor compounds of the acid meat and fermented sausages made from the strain are analyzed. After that the advantages of the strain used as special leaven of meat products are displayed, and the present invention has larger potential to be developed into commercialized food leaven.
Description
One, technical field
The present invention is rice wine milk bacillus strain of a kind of bacteriocinogeny and the method that is used to produce fermented meat prods thereof, belongs to the technical field of microorganism application and farming (poultry) product deep processing and Food Science and Engineering, is the novel food product starter.
Two, technical background
Along with the progress of society, China people's standard of living by simply having adequate food and clothing to fairly well-off excessively.People are also more and more higher to the requirement of diet; Food safety has become the focus that the whole world is paid close attention to simultaneously.More American-European countries not only develop the various fermented meat prods of assortment, and special starter manufacturing enterprise occurred, and make it industrialization in the process that traditional fermented meat prods is tapped the potential and upgrade technologically, and have promoted the quality of meat food greatly.China starts late to the research of fermented meat prods, and production technology falls behind, the particularly production of food special leaven, and except that the drinks starter, other industry is almost still blank.China has become a full member of WTO, and technology barriers will further limit China's farming (poultry) product deep processing and industrialized process thereof.Microorganism germ plasma resource and technical system that development has independent intellectual property right seem particularly important.We combine the traditional fermentation method of biotechnology and China, develop novel food product starter and related products thereof, under the prerequisite that improves food safety, can increase Nutritive value of food, the value added by manufacture of farming (poultry) product provides new method and approach.Good social benefit and economic benefit must be arranged.
Three, summary of the invention
Technical problem the objective of the invention is also not have at China the reality of the starter for fermentative meat of independent intellectual property right, rice wine milk bacillus strain of a kind of bacteriocinogeny and using method thereof is provided, is used for the production of products such as sour meat, fermented sausages, ham, instant sausage.Product is nutritious, and edible safety, taste meet Oriental's food habits.
Rice wine milk bacillus strain of a kind of bacteriocinogeny of technical scheme the present invention and the method that is used to produce fermented meat prods thereof, its content and embodiment are as follows:
A kind of rice wine milk bacillus strain is characterized in that: rice wine milk bacillus strain (L.S-MA3-10), (depositary institution: China Microbial Culture Preservation Commission; Preservation date: on January 16th, 2002; Preserving number: CGMCC No.0690 is lactobacillus (Lactobacillus) rice wine milk bacillus (Lactobacillus sake).On the MRS substratum, the bacterium colony of bacterial strain L.S-MA3-10 is a tip-like, white or light gray, and thalline is straight-bar or knee shape, the thalline size is 0.2-0.8 * 1.2-2.4 μ m; Be no gemma Gram-positive bacillus.In MRS solid (or liquid) substratum and skimmed milk, can tolerate the NaCl below 8%; Under 4 ℃, can slowly grow; Arginine hydrolysis feminine gender.In the skimmed milk of 2-10%, growing, bacteriocin arranged---Sakin forms.But this bacterial strain extracellular proteinase, aminopeptidase, carboxypeptidase and a spot of lipase have material impact to the local flavor of leavened food.
The production method that above-mentioned rice wine milk bacillus strain is used for fermented meat prods is: utilize the purifying culture of this bacterial strain, concentration is 10
5-10
11Cfu/mL (g), or be used starter as fermented meat prods with other microorganisms.Other microbial hosts will be meant plant lactobacillus (Lactobacillusplantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), micrococci (Micrococcus) and staphylococcus (Staphylococcus) etc.
Beneficial effect the present invention is directed to the reality that China does not also have the starter for fermentative meat of independent intellectual property right, from the traditional fermented meat prods of central bay, carry out the isolation and selection of microbial strains, and its growth performance studied, rice wine milk bacillus strain of a kind of bacteriocinogeny and using method thereof is provided, is used for the production of products such as sour meat, fermented sausages, ham, instant sausage.Product is nutritious, and edible safety, taste meet Oriental's food habits.
Major advantage of the present invention and positively effect are as follows:
1. rice wine milk bacillus strain L.S-MA3-10 separates from the Dong nationality's traditional zymotic meat product---the sour meat with more than 1,000 year production history, has higher edible safety, meets FAO about the requirement microbe-derived to the food fermentation agent.
2. bacterial strain can produce bacteriocin---Sakin in its process of growth, and coliform, listeria monocytogenes, Clostridium botulinum etc. in the product are had restraining effect, can improve the security and the shelf-lives of goods greatly.
3. this bacterial strain mixes with micrococci, staphylococcus, is used for the production of fermented sausages, can reduce the residual quantity of nitrite in the product, and can guarantee that product color is vivid.After 15-20 days low temperature maturations, the local flavor of fermented sausages and palatability are apparently higher than the traditional Chinese sausage.
4. this bacterial strain mixes with Pediococcus pentosaceus, be used for the production of sour meat, 25-30 ℃ of sealing and fermenting is after 20 days, product is through vacuum packaging, and normal temperature was preserved 1 year down, and volatile flavor substance obviously rises in the product, all kinds of microbe populatioies decline to a great extent, the palatability of product is good, and storage, transportation cost that this has reduced this series products have bigger economic benefit.
Four, embodiment
The contriver is to the Dong nationality's traditional zymotic meat product---sour meat, on the basis that takes a broad survey, from the Dong stockaded village on ground such as Hunan, Guangxi, Guizhou, collect 57 parts in fermented meat prods sample, therefrom be separated to 675 strains of rice wine milk bacillus, therefrom filter out 1 strain and be suitable for the bacterial strain of suitability for industrialized production meat product, it is numbered L.S-MA3-10.To the morphological specificity of this bacterial strain, the condition that physiological property, genetic stability, bacteriocin produce is studied, and its suitability for industrialized production as the food fermentation agent has been carried out pilot scale.On this basis,, demonstrate the advantage of this bacterial strain, have bigger potential development to become business-like food fermentation agent as the meat special leaven to analyzing with the sour meat of this bacterial strain manufacturing, the physicochemical property and the volatile flavor substance of fermented sausages.
Rice wine milk bacillus strain (L.S-MA3-10), (depositary institution: China Microbial Culture Preservation Commission; Preservation date: on January 16th, 2002; Preserving number: CGMCC No.0690 is lactobacillus (Lactobacillus) rice wine milk bacillus (Lactobacillus sake).On the MRS substratum, the bacterium colony of bacterial strain L.S-MA3-10 is a tip-like, white or light gray, and thalline is straight-bar or knee shape, the thalline size is 0.2-0.8 * 1.2-2.4 μ m; Be no gemma Gram-positive bacillus.In MRS solid (or liquid) substratum and skimmed milk, can tolerate the NaCl below 8%; Under 4 ℃, can slowly grow; Arginine hydrolysis feminine gender.In the skimmed milk of 2-10%, growing, bacteriocin arranged---Sakin forms.But this bacterial strain extracellular proteinase, aminopeptidase, carboxypeptidase and a spot of lipase (J.FoodSci., 1996,61,1024-1028), the local flavor of leavened food there is material impact.
This bacterial strain is to adopt deep liquid to cultivate as the cultural method of food fermentation agent, can adopt one of following substratum.
The MRS substratum:
Peptone 10g extractum carnis 10g yeast extract 5g
K
2HPO
42g dibasic ammonium citrate 2g sodium acetate 5g
Glucose 20g tween 80 1mL MgSO
4.7H
2O 0.58g
MnSO
4.4H
2O 0.25g distilled water 1000mL pH 6.2-6.4
Skim milk medium:
The skim-milk that does not contain antibiotic, concentration are 2-5%; Or fresh milk.
The soybean juice substratum:
Soya bean 100g glucose 20g distilled water 1000mL pH value nature
Soybean with water is boiled 30min, filters, and it is standby to get juice.
Embodiment 1: use the MRS liquid nutrient medium, to rice wine milk bacillus and Pediococcus pentosaceus, carry out pure culture, cell count reaches 3.4 * 10 respectively
9With 7.6 * 10
10Cfu/mL, after mixing in 1: 1, standby as starter.Carry out the production of sour meat by following prescription, product look delicate flavour U.S., after the vacuum packaging, shelf-lives can reach 1 year.
Fresh meat 100kg fries glutinous rice 15kg
Milk powder 5kg salt 6kg
Tealeaves 1kg sweet wine is made 6kg
Starter 1kg spices 0.5kg
Embodiment 2: with MRS liquid nutrient medium and nutrient broth rice wine milk bacillus and micrococci are cultivated respectively, cell concn reaches 4.6 * 10 respectively
9With 1.3 * 10
11Cfu/mL, after mixing in 1: 1, standby as starter, carry out the production of fermented sausages by following prescription, in the finished product, the content of nitrite is low by 80% than the traditional Chinese sausage, and the volatile flavor component has more 13 kinds, wherein 9 kinds relevant with protein, amino acid whose metabolism, 4 kinds are relevant with metabolism of fat.
Lean meat 80kg fat meat 20kg
White sugar 4kg Sodium Nitrite 200g
Salt 5.6kg Vc 80g
Starter 1.5kg
Embodiment 3: with MRS liquid nutrient medium and nutrient broth plant lactobacillus, staphylococcus are cultivated respectively, cell concn reaches 4.6 * 10 respectively
9With 1.3 * 10
6Cfu/mL, after mixing in 1: 1, standby as starter, carry out the production of fermented sausages by following prescription, in the finished product, the content of nitrite is low by 75% than the traditional Chinese sausage, and the volatile flavor component has more 15 kinds, wherein 10 kinds relevant with protein, amino acid whose metabolism, 5 kinds are relevant with metabolism of fat.
Lean meat 80kg fat meat 20kg
White sugar 4kg Sodium Nitrite 200g
Salt 5.6kg Vc 80g
Starter 1.2kg whey powder 7kg
Embodiment 4: use the MRS liquid nutrient medium, the rice wine milk bacillus is carried out pure culture, cell count is that concentration is 10
5-10
11Cfu/mL (g), standby as starter.Carry out the production of sour meat by following prescription, product look delicate flavour U.S., after the vacuum packaging, shelf-lives can reach 1 year.
Fresh meat 100kg fries glutinous rice 15kg
Whey powder 5kg salt 6kg
Tealeaves 1kg sweet wine is made 6kg
Starter 2kg spices 0.5kg
White sugar 4kg
Annotate: above-mentioned used other microorganism plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), micrococci (Micrococcus) and staphylococcus (Staphylococcus) are to produce and go up conventional bacterial strain.
Claims (4)
1, the rice wine milk bacillus of a kind of bacteriocinogeny (Lactobacillus sake) bacterial strain L.S-MA3-10 is characterized in that the preserving number of described bacterial strain is CGMCC No.0690.
2, the described rice wine milk bacillus strain of claim 1 is used for the production method of fermented meat prods, utilizes the purifying culture of this bacterial strain, and concentration is 10
5-10
11Cfu/mL is as the starter of fermented meat prods.
3, the described rice wine milk bacillus strain of claim 1 is used for the production method of fermented meat prods, utilizes the purifying culture of this bacterial strain, and concentration is 10
5-10
11Cfu/mL is used starter as fermented meat prods with other microorganisms.
4, be used for the method that fermented meat prods is produced according to the described rice wine milk bacillus strain of claim 3, it is characterized in that: other microorganisms are meant plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), micrococci (Micrococcus) and staphylococcus (Staphylococcus).
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| Application Number | Priority Date | Filing Date | Title |
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| CNB031323235A CN1219052C (en) | 2003-08-14 | 2003-08-14 | Rice wine lactobacillus strain for producing bacteriocin and its use method |
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|---|---|---|---|
| CNB031323235A CN1219052C (en) | 2003-08-14 | 2003-08-14 | Rice wine lactobacillus strain for producing bacteriocin and its use method |
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| CN1513981A CN1513981A (en) | 2004-07-21 |
| CN1219052C true CN1219052C (en) | 2005-09-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223902B (en) * | 2008-02-01 | 2010-12-08 | 中国农业科学院农业资源与农业区划研究所 | Uses of plant lactobacillus plantarum in freezing flesh refreshing |
Families Citing this family (11)
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| CN100352916C (en) * | 2005-11-14 | 2007-12-05 | 浙江大学 | Lichen spore bacillus strain and application of bacillocin produced by it |
| CN101218935B (en) * | 2008-02-01 | 2010-12-08 | 中国农业科学院农业资源与农业区划研究所 | Application of plants lactobacillus in fresh-keeping of freezing meat |
| CN102061271B (en) * | 2010-09-09 | 2012-09-12 | 四川大学 | Lactobacillus casei bacteriocin and use thereof in feed |
| CN101993845B (en) * | 2010-09-25 | 2012-12-12 | 浙江工业大学 | Lactobacillus plant arum ZY-40 and application thereof to preparing fish sausage through fermentation |
| CN104560802A (en) * | 2014-12-24 | 2015-04-29 | 中国肉类食品综合研究中心 | Fermentation strain and fermentation agent for canned meat products |
| CN107307315B (en) * | 2016-12-28 | 2019-10-29 | 湖南农业大学 | Ostrich meat instant flavour product and preparation method thereof |
| CN106889488B (en) * | 2016-12-28 | 2019-10-29 | 湖南农业大学 | Flavor ostrich meat pie and preparation method thereof |
| CN106819883B (en) * | 2016-12-29 | 2020-02-14 | 贵州大学 | Method for rapidly fermenting low-salt sour meat by lactobacillus curvatus SR6 |
| CN106942623A (en) * | 2017-04-12 | 2017-07-14 | 成都大学 | A kind of salted vegetables type composite fermentation local flavor meat products and its processing method |
| CN109566995B (en) * | 2018-11-30 | 2022-05-10 | 福建省农业科学院农业工程技术研究所 | Pearl barley fermented glutinous rice can and preparation method thereof |
| CN110982745B (en) * | 2019-12-24 | 2021-06-25 | 扬州大学 | Production method of pediococcus pentosaceus Z-1, pediococcus pentosaceus bacteriocin Z-1 and pediococcus pentosaceus bacteriocin Z-1 |
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2003
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223902B (en) * | 2008-02-01 | 2010-12-08 | 中国农业科学院农业资源与农业区划研究所 | Uses of plant lactobacillus plantarum in freezing flesh refreshing |
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