CN101717743B - Staphylococcus saprophyticus and application thereof in producing fermented segmental pork - Google Patents
Staphylococcus saprophyticus and application thereof in producing fermented segmental pork Download PDFInfo
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- CN101717743B CN101717743B CN2009102645382A CN200910264538A CN101717743B CN 101717743 B CN101717743 B CN 101717743B CN 2009102645382 A CN2009102645382 A CN 2009102645382A CN 200910264538 A CN200910264538 A CN 200910264538A CN 101717743 B CN101717743 B CN 101717743B
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Abstract
The invention relates to Staphylococcus saprophyticus CGMCC 3475 and application thereof to producing fermented segmental pork. The mouthfeel and other qualities of pork blocks of the fermented segmental pork produced by the strain approach or are superior to those of naturally-fermented hams; in addition, the fermented segmental pork has short production period and can be manufactured into small packages; meanwhile, the quality stability of products can be improved.
Description
Technical field
The present invention relates to foods processing technique, be specifically related to a staphylococcus saprophyticus, and the application of this bacterial strain in producing fermented segmental pork.
Background technology
China's tradition meat product is produced more; With fermented products such as ham, sausages is main, and wherein the production of ham is main with spontaneous fermentation mainly, by rule of thumb with sensation control quality product; Do not have clear and definite technical indicator, production cycle to reach 8-10 month, production cost is high; Kind is comparatively single, and volume is bigger, is mostly a whole leg, carry and following process extremely inconvenient.
Summary of the invention
For the process-cycle that solves the traditional zymotic meat product longer; Volume is unfavorable for carrying the deficiency with following process more greatly; The invention provides a staphylococcus saprophyticus (Staphylococcus saprophyticus), and the method for utilizing this strain fermentation segmental pork.The qualities such as fermented segmental pork cube meat mouthfeel of producing through the present invention near or be superior to the spontaneous fermentation ham, and with short production cycle, can produce the fermented pork of small packages, can improve product quality stability simultaneously.
The disclosed bacterial strain of the present invention is Staphylococcus saprophyticus (Staphylococcus saprophyticus) CGMCC3475.
The invention also discloses the application of Staphylococcus saprophyticus CGMCC 3475 in producing fermented segmental pork.
The concrete grammar of producing fermented segmental pork with Staphylococcus saprophyticus CGMCC 3475 is may further comprise the steps:
(1) raw material cube meat: pork is divided into piece, and 5-8 ℃ is cooled off 14-18h fast;
(2) pickle: the 1-3% by raw material weight salts down with salt in advance, and temperature 2.0-5.0 ℃, humidity 75%-95% pickled 2-4 days; With salt 5-7%, temperature 2.5-4.5 ℃, humidity 65%-75% pickled 7-10 days for the second time,
(3) clean airing: after dry-salt segmental pork soaks in 3-7 ℃ of water, change washing and rinse totally, at temperature 10-15 ℃, the condition air dried of humidity 70%-95%;
(4) actication of culture and enrichment: make zymocyte liquid with cultivating after Staphylococcus saprophyticus CGMCC 3475 activation;
(5) inoculation: before the inoculation bacterium liquid density is transferred to about 10
7-10
8Cfu/mL is inoculated in air-dry segmental pork piece with inner injection and the surface mode of smearing respectively with bacterium liquid, and inoculum size is the bacterium liquid of every kg feed material inoculation 45-55mL;
(6) fermenting-ripening: postvaccinal segmental pork cube meat is placed the constant humidity cabinet fermenting-ripening; The prematuration period temperature be 15-20 ℃, humidity is 65%-80%, fermentation 55-65d, the temperature in ripe later stage is 20-25 ℃, humidity is 60%-75%, fermentation 55-65d;
(7) finishing packing: the dry-salt cube meat of fermenting-ripening is repaired neatly with cutter, and asepsis vacuum packing promptly gets the segmental pork that ferments.
In the above-mentioned steps (1), the cube meat of cutting apart is advisable with the size that is fit to packing, transportation, as heavily being the cube meat of 0.5-3kg, preferably 1-1.5kg.
In the above-mentioned steps (2), salt adding amount first is preferred 2%, for the second time salt adding amount preferred 6%.
In the above-mentioned steps (4), actication of culture and enrichment specifically are that Staphylococcus saprophyticus CGMCC 3475 after the activation, is added to the cultivation of simulation broth culture and makes zymocyte liquid in the MSA liquid nutrient medium.
In the above-mentioned steps (5), inoculum size is preferably the bacterium liquid of every kg feed material inoculation 50mL.
Stuck fermentation pork is a kind of novel pork product, and it is to utilize the meat product of good microbial starter culture to raw meat inoculation carrying out again fermenting-ripening.Compare with traditional fermented meat prodss such as dry-cured ham; The process-cycle of stuck fermentation pork product shortens nearly 5 months time, and less being easy to of volume packed and carried, and the product sensory quality is significantly improved; The muscle tangent plane presents rose, ham delicate flavour and fragrance that tool is stronger.
Compare with the traditional zymotic meat product; The beneficial effect particular embodiment that utilizes the stuck fermentation pork that method of the present invention produces is in the following areas: the process-cycle of (1) product is 4.5 months; The process-cycle that reaches 8-10 month than traditional dry-cured ham will shorten nearly 5 months time, for the large-scale production of product provides strong assurance.(2) finished product weight and volume are less, are easy to pack and carry, and relatively can satisfy the required amount of family life to fermented meat prods.(3) product fragrance is stronger, and volatile flavor compound quantity and relative content have to a certain degree to be increased.(4) the product flavour is purer, and the total content of total free aminoacids is compared amplification with contrast be 14-25%, makes that the taste of product is more mellow.(5) the muscle quality of product is tightr, and the more smooth exquisiteness of tangent plane is rose, fat white, glossy, moderately salted, and mouthfeel is relatively good.
Description of drawings
Fig. 1 is the colonial morphology of Staphylococcus saprophyticus CGMCC 3475
Fig. 2 is the microscopic morphology of Staphylococcus saprophyticus CGMCC 3475
Fig. 3 is the cell density change curve in Staphylococcus saprophyticus CGMCC 3475 24h
Fig. 4 is Staphylococcus saprophyticus CGMCC 3475 optimum growth temperatures
Fig. 5 is the salt tolerance of Staphylococcus saprophyticus CGMCC 3475
Fig. 6 is Staphylococcus saprophyticus CGMCC 3475 nitrite tolerances
Embodiment
Embodiment 1: the screening of Staphylococcus saprophyticus CGMCC 3475, evaluation and preservation
MSA substratum: peptone 10g, N.F,USP MANNITOL 10g, NaCl 25g, Carnis Bovis seu Bubali cream 1g, 1g/L phenol red solution 25mL, zero(ppm) water 1000mL, 7.4,121 ℃ of 15min of pH.Add 1.8% agar on the basis of solid medium liquid medium within.
The separation of bacterial strain: with aseptic technique leg deep (2.5cm) meat of getting fire, under aseptic condition, it is shredded, place the MSA liquid nutrient medium, cultivate 48h for 30 ℃, line, the single bacterium colony of picking continues plate streaking, until purifying.Pure bacterium carries out gramstaining, cellular form check, and gram-positive microorganism is preserved and supplied further check.
The primary dcreening operation of bacterial strain: with two generations of isolated bacterial strain activation, regulate thalline quantity, make cell concentration reach 1 * 10
7Cfu/mL is inoculated in the equivalent liquid nutrient medium respectively, and inoculum size is 5mL, cultivates 2d, the total amount of fermentation back mensuration total free aminoacids in 35 ℃.
The multiple sieve of bacterial strain: with two generations of bacterial strain activation that filtered out, the good bacterium colony of picking washes thalline with saline water after cultivating in 35 ℃ of cultivations of solid medium, regulates thalline quantity, makes cell concentration reach 10
7Cfu/mL is inoculated in the equivalent meat infusion broth respectively and (rubs pork 500g, NaCl 5g, peptone 10g, K
2HPO
42g, zero(ppm) water 1000mL, pH 7.4～7.6, and 121 ℃, sterilization 15min), inoculum size is 5mL, in 35 ℃ of cultivation 7d, whether sensory evaluation it can produce fragrance.
The bacterial strain called after YZU227 that screening obtains belongs to Staphylococcus saprophyticus through identifying.
Identify content: YZU227 colonial morphology such as Fig. 1, be creamy white, circle, neat in edge, opaque, moistening, microscopically is observed like Fig. 2, thalline becomes single, paired, bunchiness and in heaps, gramstaining is positive.
The Physiology and biochemistry qualification result of Staphylococcus saprophyticus YZU227:
Annotate :+positive strain;-negative strain.
The biological characteristics of Staphylococcus saprophyticus YZU227 is shown in Fig. 3-6.
The suitable culture condition of Staphylococcus saprophyticus YZU227: 35 ℃, 24 hours.Substratum: high salt mannite agar substratum (MSA substratum).Method for preserving: vacuum lyophilization, the protective material that suggestion is adopted is 8% skimming milk+2% glycerine+0.5% yeast extract paste.
The YZU227 bacterial strain that screening obtains is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC), depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica on November 25th, 2009; The classification called after of bacterial strain: Staphylococcus saprophyticus (Staphylococcus saprophyticus); Preserving number CGMCC No.3475.
Embodiment 2: produce fermented pork with Staphylococcus saprophyticus CGMCC 3475
The concrete characteristic of manufacture craft of producing stuck fermentation pork in the face of the present invention is down done further explanation:
Complete processing mainly comprises: the enrichment → inoculation of the activation → bacterial classification of pork stripping and slicing → precooling → pickle → soaking and washing → airing → bacterial classification → fermentation → finishing → packing.
Wherein key points for operation are following:
(1) pork stripping and slicing: belt leather tenterloin pork is cut into 0.5-3Kg, preferably the cube meat of 1.0-1.5Kg.
(2) precooling: pork 5-8 ℃ is cooled off 14-18h fast.
(3) pickle: salt down in advance with salt 1-3%, 2% (mass percent) preferably, temperature 2.0-5.0 ℃, humidity 75%-95% pickles 2-4d; For the second time with salt 5-7%, 6% (mass percent) preferably, temperature 2.5-4.5 ℃, humidity 65%-75% pickles 7-10d.
(4) clean airing: dry-salt Pork-pieces soaks 8-10h in 5 ℃ of left and right sides water, and the flush away salt surfactant changes washing again and rinses totally, then at temperature 10-15 ℃, and the condition air dried 3-5d of humidity 70%-95%.
(5) actication of culture: with Staphylococcus saprophyticus CGMCC 3,475 twice of 37 ℃ of activation in the MSA liquid nutrient medium.
(6) bacterial classification enrichment: the bacterium liquid 10mL after the abundant activation is added to 100mL simulation broth culture (the NaCl 30g that sterilized is housed; Carnis Bovis seu Bubali cream 20g; Peptone 20g, glucose 1g, pH 6.5; 115 ℃ of sterilization 20min) in the triangular flask, on the shaking table of 120r/min, cultivate 48h then and prepare starter.
(7) inoculation: before the inoculation bacterium liquid density is transferred to about 10
7-10
8Cfu/mL respectively is inoculated in segmental pork with the surface mode of smearing with bacterium liquid with inner injection, and inoculum size is that every kg feed material inoculates 45,50 or the bacterium liquid of 55mL, with the segmental pork that do not connect bacterium as contrast.
(8) fermenting-ripening: use the cotton thread of the bacterium of going out to put on postvaccinal segmental pork and hang over fermenting-ripening in the climatic chamber.The prematuration period temperature be 15-20 ℃, humidity is 65%-80%, about fermentation 60d, the temperature in ripe later stage is 20-25 ℃, humidity is 60%-75%, about fermentation 60d.
(9) finishing packing: the segmental pork of fermenting-ripening is repaired neatly with cutter, and asepsis vacuum packing promptly gets and cuts apart fermented pork.
The product that the inventive method is made and the traditional product of control group are carried out composition analysis, and the result is following:
What control group volatile compound content was the highest is hydrocarbon (52.31%), secondly is alcohol (14.59%); This treatment group content is higher has hydrocarbon (28.96%), aldehyde (26.15%), ester (16.33%).
The aldehyde material relative content is 26.15% in the fermented segmental pork piece of inoculation Staphylococcus saprophyticus CGMCC 3475; Be more than 3 times of spontaneous fermentation segmental pork, the abundant aldehyde material of content has 3-methyl butyraldehyde (1.48%), 2-ethyl butyraldehyde (2.40%), 2-ethyl-2-butyraldehyde (5.33%), 4-hydroxy-3-methyl butyraldehyde (1.65%), 4-methyl hexanal (5.33%), 2-methyl enanthaldehyde (3.03%), 2-bromine Shi Baquan (1.20%), octanal (2.10%).In addition, the relative content of Ester is 4.7 times of spontaneous fermentation segmental pork in this type of fermented segmental pork.Wherein 3 Methylbutanoic acid ethyl ester (3.58%), acetate-8-methyl-9-tetradecene-1-ester (1.28%), 6; 9; 12-triolefin stearic acid benzene methyl (2.43%), propionic acid-3-ten five-esters (2.35%) 2,5-18 diolefinic acid methyl esters (1.08%) wait the appearance of these materials can both improve the local flavor of stuck fermentation pork.
The total content of total free aminoacids is compared with contrast and is seen the following form in the products obtained therefrom of the present invention:
Total amino acid content amplification is 21% in the segmental pork of inoculation Staphylococcus saprophyticus CGMCC 3475 fermentations; (content is 63.11mg/100g for delicate flavour amino acid that the product flavour is played an important role such as aspartic acid; Amplification 37%), L-glutamic acid (content is 432.48mg/100g, amplification 25%); (content is 109.67mg/100g to sweet taste amino acid glycocoll; Amplification 23%), (content is 322.80mg/100g to L-Ala; Amplification 22%), Threonine (content is 148.99mg/100g, amplification 25%), Serine (content is 129.33mg/100g, amplification 14%), (content is 115.88mg/100g to proline(Pro); Amplification 30%), these total free aminoacidss have influence largely to the flavour of fermentation meat.
The muscle quality of products obtained therefrom of the present invention is tightr, and the more smooth exquisiteness of tangent plane is rose, fat white, glossy, moderately salted, and mouthfeel is relatively good.
Stuck fermentation pork muscle quality through above-mentioned explained hereafter is tightr, and the smooth exquisiteness of tangent plane is rose, ham delicate flavour and local flavor that tool is stronger.Because bacterial classification used in the present invention all separates highland dry-cured ham freely, and through safety analysis, therefore safe and reliable.
Claims (7)
- A Staphylococcus saprophyticus ( Staphylococcus saprophyticus), the deposit number that it is characterized in that it is CGMCC 3475.
- 2. the application of the described Staphylococcus saprophyticus of claim 1 in producing fermented segmental pork.
- 3. application according to claim 2 is characterized in that, specifically may further comprise the steps:⑴ raw material cube meat: pork is divided into piece, and 5-8 ℃ is cooled off 14-18h fast;⑵ pickle: the 1-3% by raw material weight salts down with salt in advance, and temperature 2.0-5.0 ℃, humidity 75%-95% pickled 2-4 days; With salt 5-7%, temperature 2.5-4.5 ℃, humidity 65%-75% pickled 7-10 days for the second time,⑶ clean airing: after dry-salt segmental pork soaks in 3-7 ℃ of water, change washing and rinse totally, and at temperature 10-15 ℃, the condition air dried of humidity 70%-95%;⑷ actication of culture and enrichment: make zymocyte liquid with cultivating after the Staphylococcus saprophyticus activation;⑸ inoculation: before the inoculation bacterium liquid density is transferred to about 10 7-10 8Cfu/mL is inoculated in air-dry segmental pork piece with inner injection and the surface mode of smearing respectively with bacterium liquid, and inoculum size is the bacterium liquid of every kg feed material inoculation 45-55mL;⑹ fermenting-ripening: postvaccinal segmental pork cube meat is placed the constant humidity cabinet fermenting-ripening; The prematuration period temperature be 15-20 ℃, humidity is 65%-80%, fermentation 55-65 d, the temperature in ripe later stage is 20-25 ℃, humidity is 60%-75%, fermentation 55-65d;⑺ repair packing: the dry-salt cube meat of fermenting-ripening is repaired neatly with cutter, and asepsis vacuum packing promptly gets the segmental pork that ferments.
- 4. according to the said application of claim 3, it is characterized in that, in the step (1) pork is divided into the cube meat of 0 .5-3kg.
- 5. according to the said application of claim 3, it is characterized in that, salt down in advance with salt earlier among the step ⑵ by 2% of raw material weight; Salt adding amount is 6% for the second time.
- 6. application according to claim 3 is characterized in that, step (4) specifically: with Staphylococcus saprophyticus CGMCC 3475 in the MSA liquid nutrient medium after the activation; Be added to and cultivate the preparation zymocyte liquid in the simulation broth culture; Said simulation broth culture prescription is NaCl 30g, Carnis Bovis seu Bubali cream 20g, peptone 20g; Glucose 1g, pH 6.5.
- 7. application according to claim 3 is characterized in that, step (5) specifically: inoculum size is the bacterium liquid of every kg feed material inoculation 50mL.
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| CN110885768B (en) * | 2019-10-11 | 2022-07-19 | 东莞理工学院 | Staphylococcus saprophyticus and application thereof in preparation of dry fermented sausage |
| CN113717896B (en) * | 2021-09-24 | 2023-07-14 | 扬州大学 | Lactobacillus fermentum YZU-06 and application thereof |
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