BG1510U1 - Starter culture for meat products - Google Patents

Abstract

The useful model relates to a starter culture for production of raw dried and raw smoked sausages and for preparation of minced meat as a half finished material for culinary processing, including a combination of probiotic stains of microorganisms with high antimicrobial and antioxidant activity and with moderate proteolytic and lipolytic activity, capable to produce fermentation in a meat mass. In accordance with the useful model, the starter culture allows suppression of the side micro flora and reduction of the enterococcus bacteria, which provide the safety of the products and the maintenance of their quality, while simultaneously forming their taste-aroma complex together with the other spices. Additionally, they contain high concentration of viable cells (3,5.1010 cfu/cm3) of the probiotic stains Lactobacillus plantarum NBIMCC 2415 (NBIMCC - National Bank for Industrial Microorganisms and Cell Cultures) or of the combination of Lactobacillus plantarum NBIMCC 2415, Pediococcus pentosaceus NBIMCC 1441 and Lactococcus lactis subsp. lactis NBIMCC 3707, which makes them probiotic and healthy food.

Description

(54) STARTER CULTURE FOR MEAT PRODUCTS

Technical field

The useful model relates to a starter culture for meat products, in particular for the preparation of raw-dried sausages and the preparation of crushed meat as a semi-finished product for culinary processing for the needs of rational, dietary and medicinal nutrition.

BACKGROUND OF THE INVENTION

It is known that microorganisms included as components of starter cultures for the production of raw-dried and raw-smoked sausages are required to grow well in meat at high concentrations of sodium chloride and low temperatures, since under such conditions the processes take place salting, maturing and drying of these products; have a well-expressed enzymatic activity without gas evolution; to tolerate lower active acidity; possess moderate proteolytic, lipolytic and antioxidant activity, which is associated with the formation of free amino acids, volatile fatty acids, carbonyl compounds and other substances that determine the taste and aroma of meat products, and possess high antimicrobial activity [Boshkova K., 2000 , Murgov I. et al., 1989, Amor M. and Mayo V., 2007].

The antimicrobial action of lactic acid bacteria is due to the accumulation of active metabolites (lactic and acetic acid, ethanol and carbon dioxide), as well as the formation of other antimicrobial constituents, such as formic and benzoic acid, hydrogen peroxide, diacetyl, acetoin and acetoin. Desmateand, 1991; 1992; Delgado et al., 2001]. The amounts of these constituents and their ratios [Piard and Desmateand, 1992] are related to the strain, nutrient composition and culture conditions.

According to patent RU 2313956 describing the preparation of raw smoked sausages, a microbial association of Lactobacillus bulgaricus and Staphylococcus camosus is used as the starter culture. The description does not contain data on the strains and the qualitative characteristics of the micro-organisms used in view of the final technological effect obtained.

Patent GB 1388507, extinguished, commented on the use of Lactobacillus plantarum NRRL-B-5461 alone or in combination with Pediococcus cerevisiae, Leuconostoc citrovorurn, Lactococcus lactis or Lactococcus diacetilactis as a starter crop for dried and dried drought . The particulars given in the description and the exemplary embodiments are limited only to the use of the monoculture of Lactobacillus plantarum and its effects in order to preserve the color and avoid further contamination of the meat products.

The technical nature of the utility model

By its nature, the utility model relates to a starter culture for the preparation of raw-dried and raw-smoked sausages and the preparation of crushed meat as a semi-finished product for culinary processing, comprising a combination of probiotic strains of micro-organisms with high antimicrobial and antioxidant activity and with umeric activity and lipolytic activity capable of fermenting meat.

The starter culture includes a combination of Lactobacillus plantarum strain NBPMCK 2415, alone as a monoculture or in combination with Pediococcus pentosaceus strain NBPMCK 1441 and Lactococcus lactis subsp. lactis NBPMC 3707 in a ratio of 2: 1: 0.25.

Sterile skimmed milk with a titratable acidity of 16-18 ° T or a culture medium with a pH of 6.0 including meat extract, yeast autolysate, tomato extract, peptone and glucose are used as the culture medium for the micro-organisms.

In particular, sterile skimmed milk with a titratable acidity of 16-18 ° T, according to the utility model, is used as a culture medium for strain Lactobacillus plantarum NBPCC 2415 as a monoculture. For cultivation of the combination of microorganisms including, in addition to Lactobacillus plantarum NBPMCK 2415 and Pediococcus pentosaceus NBPMCK 1441 and Lactococcus lactis subsp.

lactis NBPMC 3707, a culture medium of pH 6.0 was used including (g / dm ³ ): meat extract - from 1.0 to 1.2; yeast autolysate - from 2.8 to 3.0; tomato extract - from 90.0 to 92.0; peptone - from 4.5 to 5.0; pnocosis - from 4.8 to 5.0 and NaCl - from 5.0 to 5.2.

The advantages of the starter culture, according to the present utility model, lie in the fact that it suppresses the lateral microflora and the reduction of enterococci, which, on the one hand, ensures the safety of the products and, on the other, preserves their quality. In addition, they contain a high concentration of viable cells (3.5.10 ¹⁰ cfu / cm ³ ) of the probiotic strains of Lactobacillus plantarum NBPCC 2415 or of the combination of Lactobacillus plantarum NBPCC 2415, Pediococcus pentosaceus NBPococ 14cus. lactis NBPCC 3707, which makes them probiotic and healthy foods. Due to their ability to carry out lactic acid fermentation, they participate, together with other spices, in the formation of the flavoring complex of ready-to-cook raw and smoked meat products.

Lactobacillus plantarum NBPMCC 2415, used in starter cultures for meat products is safe to use, survives in the stomach and intestines (low pH (pH 2), neutral pH (pH 7), high concentration of bile salts (more than 1%), reproduces in the digestive tract and is resistant to most of the antibiotics used in clinical practice, which makes it suitable for administration during and after antibiotic therapy, adheres to the intestinal mucosa. All three probiotic strains, according to the utility model, use e.g. tested substrate for the development and synthesis of short chain fatty acids and bacteriocins, thereby suppressing and expel from the digestive tract pathogenic, putrefactive toksigenni and microbes.

The utility model is illustrated by the following exemplary embodiments without limiting its scope.

Example 1. A starter culture representing the monoculture of strain Lactobacillus plantarum NBPMCK 2415 for the production of lacunae

Lactobacillus plantarum strain NBPMCK 2415, cultivated alone as a monoculture in sterile skimmed milk with a titratable acidity of 16-18 ° T, is used to produce a lavander, in an amount of 10 ⁸ cfu / g, for purposeful lactic acid fermentation. The products were tested for microbiological parameters in the process of fermentation and drying. The test data are reflected in Table 1 and Table 2 respectively.

Table 1: Microbiological indicators in the process of fermentation and drying of the onion

Lot I

Day pH ohm cfu / g S. aureus cfu / g Salmonella cfu / g E.coll cfu / g Enterococcus cfu / g ICD cfu / g 0 6,00 2,8.10 *,  incl. Dreadlocks 2.4.1 C. - 7,1.10 ' 1.10 ' 1,1.10 ' 8 5,00 1,1.10 * - - 3.10 ' 1,1.10 * 2.10 ' 18 4.63 under 10 • - • 2,3.10 ' 6.10 28 5.10 under 10 - • Under 10 7,8.10 '' 40 5.50 under 10 • • UNDER 10 8L0 ¹

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Table 2: Microbiological parameters in the process of fermentation and drying of the onion

Lot II

Day pH ohm cfu / g S. aureus cfu / g Salmonella cfu / g E.coii cfu / g Enterococcus cfu / g ICD cfu / g 0 6,00 5,1.10 * incl. CSOs 4.10 ² - - 7,1.10 ² 1.10 ' 2.10 * 4 6.20 UNDER 10 - - - Under 10 * 8,4.10 ' 14 5.50 under 10 - - - Under 100 5,4.10 ™ 48 5.50 under 10 - - Under 10 3,5.10 ™

Example 2. Starter culture for preparation of crushed meat as a semi-finished product for culinary processing

The Lactobacillus plantarum strain NBPMCK 2415, cultured as monoculture as in Example 1, was used as a starter culture to preserve the pruning mince, which was considered to be of the highest microbial contamination. 30 cm ^{3 of} culture medium was added to 5 kg of the trimmings without the addition of sugar solution. The results of the experiment are presented in Table 3.

Table 3: Microbial contamination of minced meat during storage at 4 ± 2 ° C

Indicators 1d (0h) 5d 8d 11d 15d Total microbial contamination, cfu / g 1.10 ⁵ 4,2.10 ^s 5,4.10 ^s 5,4.10 * 1,4.10 * Pathogens, cfu / g staphylococci (S.aureus) 1.10 ³ 1,2.10 ³ 1,2.10 ³ 1.10 ² 10 Salmonella not mouth. not mouth. misery. not mouth. misery. Listeria misery. misery. misery. not mouth. not mouth. Live active cell titer of Lactobacillus plantarum, cfu / g 3,7.10 * 5.10 ^s 6,2.10 ⁵ 4.10 ⁶ 1,4.10 ⁷ PH 6,3 6.0 5.4 5.4 5.1

The data in Table 3 show that the strain Lactobacillus plantarum NBPMCK 2415 reaches the highest titer of viable cells - above 10 ¹⁰ cfu / cm ³ , with a glucose content in the culture medium of 0.1%, with a slight pH change of 6.3 to 6.0.

The same amount of starter culture prepared as in Example 1 was used to study the microbial contamination of meatballs and sausages and their variation, as well as to change the pH of the refrigerated storage process (temperature 4 ± 2 ° C) without freezing over a stream every 15 days. The data are presented in Table 4 below.

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Table 4: Microbial digestion of meatballs and sausages during storage at 4 ± 2C.

Days Indicators 1d (0h) 5d 10d 15d Total microbial contamination, cfu / g 8,9.10 ⁴ 6,4.10 ⁴ 1.10 ⁴ 1.10 ³ Pathogens, cfu / g Staphylococcus (S. aureus) 9.10 ³ 10 not mouth. not mouth. E. coli Salmonella 4.10 ³ 10 misery. not mouth. Listeria misery. not mouth. misery. not mouth. not yer. misery. not mouth. not mouth. Live active cell titer of Lactobacillus plantanim, cfu / g 6,4.10 * 6,4.10® 2,3.10 ⁷ 6,4.10 ⁷ pH 6,3 6,3 6,1 6,1

The table shows that Lactobacillus plantarum also inhibits the growth of Escherichia coli, similar to the toxigenic Staphylococcus aureus strain. Studies have shown that microorganisms identified as total microbial numbers are represented by non-spore-forming rod bacteria. In food products, according to standartizatsi- ^{J υ} ruptive requirements, they reached to 5.10 ⁴ cfu / g.

Similar results were obtained in the course of experiments in the preparation of semi-finished products for culinary processing such as skewers, chops, etc.)

Example 3. Association starter culture A combination of symbiotically developing Lactobacillus plantarum NBPCC 2415, Pediococcus pentosaceus NBPCC 1441 and Lactococcus lactis subsp. lactis NBPMC 3707 at a ratio of ⁴ θ 2: 1: 0.25 was cultured on a culture medium with a pH of 6.0 called conditioned broth, which included (g / dm ³ ): meat extract - 1.0; yeast autolysate - 3.0; tomato extract - 90,0; peptone 5.0; glucose - 5.0; NaCl - 5.0.

The starter culture according to the present embodiment, in an amount of 10 ⁸ cfu / g, was used in the production of raw-dried meat assortments of onion, babek and raw smoked sausage. The microflora of the finished meat products was determined, as well as the viable cell concentration of Lactobacillus plantarum NBIMCC 2415, Pediococcus pentosaceus NBIMCC 1441 and Lactococcus lactis subsp. lactis NBIMCC 3707. The study was conducted on days 1, 20 and 40 of the product manufacture. The data in Table 5 show that the fermentation process provides a low degree of microbial insemination and a high content of living cells of probiotic bacteria.

Table 5: Characteristics of the microflora of the onion, granule and raw sausage in the drying process

Day Meat product PH ohm cfu / g S.eureus cfu / g Salmonella cfu / g E.coll cfu / g Enterococcus cfu / g ICD cfu / g 1 Fillings * mass 6.0 1.10 * Β t> Yeast 3.1.10 * - 2,9.10 ² under 10 ² • 20 Lukanka 5.0 under 10 • - - 8,4.10 Babek 6.5 UNDER 10 - - - - 4.10 ¹² Raw sausage 6.0 2.10 ' - - - - 4,4.10 * 40 Lukanka 5.0 under 10 - - - 2.1.10 '° Babek in, 4 UNDER 10 - - - • 5.10 ” Raw sausage 5.5 under 10 - - - - 5,2.10 '

During the experiment (6 months), 4 experimental batches of onion, batch of bamboo and batch of raw smoked sausage were produced. As a result of the past fermentation process with 25 starter cultures, according to the present exemplary embodiment, complete suppression of pathogenic, toxigenic and putrefactive microorganisms has been found for the finished products; a high concentration of probiotic bacteria from 10 ^and up to 10 ¹³ cfu / g; ensuring the proper maturation of meat products; pleasant taste, aroma, consistency and color of the finished products.

Claims (1)

Claims 1. Starter culture for meat products, in particular for the preparation of raw-dried and raw-smoked sausages and in the preparation of crushed meat as a semi-finished product for lactic acid-based culinary processing, characterized in that it includes probiotic strains of Lactobacillus plantarum NBPCC No. 2415, alone as a monoculture or in combination with Pediococcus pentosaceus NBPCC No. 1441 and Lactococcus lactis subsp. lactis NBMCC No. 3707 in a ratio of 2: 1: 0.25.