CN101979500A - Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage - Google Patents
Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage Download PDFInfo
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Abstract
The invention provides a Staphylococcus xylosus YG-27 separated from salt fish and application thereof to preparation of a fish-fermented sausage. The stain is collected in the China General Microbiological Culture Collection Center with a collection number of CGMCCNo. XXXX in 2010. The invention has the advantages that: the Staphylococcus xylosus YG-27 separated from the salt fish and the application thereof to the preparation of the fish-fermented sausage are provided; and in the fish-fermented sausage produced by mixing the strain and lactic acid bacteria for fermentation, the flavor of the product is remarkably superior to that of a product which is synchronously produced and is only added with the lactic acid bacteria.
Description
(1) technical field
The present invention relates to staphylococcus xylosus (Staphylococcus xylosus) YG-27 and the application in preparation fish meat fermented sausage thereof of strain separation, belong to the application of technical field of biological fermentation in the processing of aquatic products industry from cured fish.
(2) background technology
Fermented sausages is traditional processed meat food of countries in the world, process wild microorganism of nature or inoculation beneficial microorganism fermentative action in its course of processing, sugar is converted into various organic acids and alcohols material, reduces the shelf-lives that system pH helps prolonging product; Decomposing protein and lipogenesis aldehyde ketone material make product have strong fermented flavour simultaneously.At present, the processing mode of fermented sausages transfers beneficial microorganism directional inoculation fermentative production gradually to, and its research focus is mainly at seed selection and good, the safe organism of fermentation of structure.
Staphylococcus is one of bacterium commonly used in the fermented meat prods starter, in the ripening process of fermentation meat product, the formation of fragrance, elimination, protein and the fatty degraded stable, superoxide of color are played an important role, it is related to the stability of local flavor, fragrance and the color of the finished product, staphylococcus has nitrate reductase activity and catalase activity in addition, can suppress bad flavor and improve security of products.Though the staphylococcic research of relevant fermented meat prods is more, existing staphylococcus mainly separates from traditional animal meat products, and the staphylococcus of screening acquisition premium properties is still reported less in the fish converted products.
(3) summary of the invention
The object of the invention provides staphylococcus xylosus with premium properties (Staphylococcus xylosus) YG-27 and the application in preparation fish meat fermented sausage thereof of a kind of separation from cured fish.
The technical solution used in the present invention is:
Staphylococcus xylosus (Staphylococcus xylosus) YG-27, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, 100101, deposit number: CGMCC No.4225, preservation date: on October 12nd, 2010.
This bacterial strain obtains by separating in the cured fish, and energy for growth is strong, can tolerate the 12-15% salt solution, has protease activity and lipase activity.This bacterial strain is cultivated 48h for last 30 ℃ at MSA nutrient agar (solid medium that the MSA liquid nutrient medium+18g/L agar is made), and white colony presents sphere under simple microscope, and strains expressed is Gram-positive and hydrogen peroxide enzyme positive.The 16s rRNA sequence of this bacterial strain is as follows:
TACGACTTCaCCCCAATCATTTGTCCCACCTTCGACGGCTAGCTCCATAAATGGTTACTCCACCGGCTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGACCCGGGAACGTATTCACCGTAGCATGCTGATCTACGATTACTAGCGATTCCAGCTTCATGTAGTCGAGTTGCAGACTACAATCCGAACTGAGAACAACTTTATGGGATTTGCATGACCTCGCGGTTTAGCTGCCCTTTGTATTGTCCATTGTAGCACGTGTGTAGCCCAAATCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTGTCACCGGCAGTCAACCTAGAGTGCCCAACTTAATGATGGCAACTAAGCTTAAGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACTTTGTCCCCCGAAGGGGAAGGCTCTATCTCTAGAGTTTTCAAAGGATGTCAAGATTTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGTCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCAGCACTAAGGGGCGGAAACCCCCTAACACTTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTTGATCCCCACGCTTTCGCACATCAGCGTCAGTTACAGACCAGAAAGTCGCCTTCGCCACTGGTGTTCCTCCATATCTCTGCGCATTTCACCGCTACACATGGAATTCCACTTTCCTCTTCTGCACTCAAGTTTCCCAGTTTCCAATGACCCTCCACGGTTGAGCCGTGGGCTTTCACATCAGACTTAAGAAACCGCCTACGCGCGCTTTACGCCCAATAATTCCGGATAACGCTTGCCACCTACGTATTACCGCGGCTGC。
The invention still further relates to the application of described staphylococcus xylosus YG-27 in preparation fermented fish Pork sausage.
Concrete, described being applied as: staphylococcus xylosus YG-27 and milk-acid bacteria are added in the fish gruel, mix, can is in casing, and fermentation makes described fish meat fermented sausage; The ratio of the thalline addition of described staphylococcus xylosus YG-27 and milk-acid bacteria is 1: 0.5～2, and total addition level is 10
6～10
9The gruel of cfu/g fish.
Described milk-acid bacteria is the conventional milk-acid bacteria that is used to prepare fish meat fermented sausage, is preferably one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), lactobacillus sake (Lactobacillus sake).
Described fermentation can be carried out under routine is applicable to the condition of staphylococcus xylosus and milk-acid bacteria, and preferably divide two stages to carry out: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0.
As optimized technical scheme, described application method is as follows:
(1) the rotten preparation of fish: the raw material fish cutd open kill, the internal organ that truncate of scaling, clean, get meat and rub, get the fish gruel;
(2) cut and mix: add starch that quality is a fish gruel quality 2～8%, 1～5% sucrose, 1～5% glucose down in the fish gruel at 0～10 ℃, 2～3% salt is cut and mixed 10～20 minutes;
(3) liquid culture of bacterial strain: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Will milk-acid bacteria be inoculated in the MRS liquid nutrient medium after the activation, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Described milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus).
(4) inoculation: cut adding staphylococcus xylosus YG-27 and milk-acid bacteria in the fish gruel of mixing in step (2), mix; The ratio of described staphylococcus xylosus YG-27 and lactobacillus inoculum biomass is 1: 0.5～2, and total inoculum size is 10
6～10
9Cfu/g fish gruel (referring to cut the fish gruel of mixing);
(5) bowel lavage: the rotten can of the fish that step (4) is mixed is in casing;
(6) fermenting-ripening: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0, promptly gets the fish meat fermented sausage finished product.
Beneficial effect of the present invention is mainly reflected in: staphylococcus xylosus YG-27 and the application in preparation fish meat fermented sausage thereof of strain separation from cured fish is provided, carry out in the fish meat fermented sausage of fermentative production with this bacterial strain and milk-acid bacteria mixing, its product special flavour obviously is better than the product that only adds milk-acid bacteria of the production same period.
(4) description of drawings
The growth curve of Fig. 1 staphylococcus xylosus;
The salt resistant character of Fig. 2 staphylococcus xylosus.
(5) embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
Embodiment 1: the screening of bacterial strain, evaluation and preservation
(1) MSA liquid nutrient medium: beef extract 1g, peptone 10g, D-N.F,USP MANNITOL 10g, sodium-chlor 75g, distilled water 1000ml, pH value 7.2～7.6; Mix up pH value back and add phenol red 0.025g.
(2) separation of bacterial strain: under aseptic condition, carry out homogenate in the sterilized physiological saline of cured fish flesh of fish adding, behind the gradient dilution, it is dull and stereotyped to adopt tilt-pour process to fall, and cultivates 48h for 30 ℃.The single bacterium colony of picking continues plate streaking, until purifying.The bacterial strain of Gram-positive and catalase-positive is the doubtful bacterium of staphylococcus.
(3) screening of bacterial strain: the doubtful bacterium of staphylococcus is carried out aspects such as glucose fermentation aerogenesis, viscous substance formation, product hydrogen peroxide, product hydrogen sulfide, amino acid decarboxylase, arginine product ammonia, salt tolerance, protease activity, lipase activity, Thrombin coagulase activity, drug susceptibility test and growth performance and carry out comprehensive evaluation.
(4) evaluation of bacterial strain: above-mentioned screening obtains the doubtful bacterium of staphylococcus of a strain excellent property, through 16s rRNA sequencing analysis, identifies that this bacterial strain is a staphylococcus xylosus, called after staphylococcus xylosus YG-27.
(5) preservation of bacterial strain: staphylococcus xylosus YG-27, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, its preserving number is CGMCC No.4225.
(6) strain growth performance measurement: preparation staphylococcus xylosus seed fermentation liquid, be inoculated in the MSA liquid nutrient medium, in 30 ℃, 150rpm cultivation down, sampling at regular intervals, the optical density(OD) (being the OD value) in 680nm measures its nutrient solution down the results are shown in Figure 1.The result shows that staphylococcus xylosus YG-27 can enter the growth logarithmic phase fast, has good growth characteristics.
(7) the bacterial strain salt tolerance is measured: preparation staphylococcus xylosus seed fermentation liquid, be inoculated in respectively contain 0%, 3%, 6%, 9%, 12% and the MSA liquid nutrient medium of 15%NaCl in, in 30 ℃, the following 24h that cultivates of 150rpm, the optical density(OD) of its nutrient solution of sampling and measuring (being the OD value) the results are shown in Figure 2.The result shows that staphylococcus xylosus has very strong tolerance to NaCl, still has growth in containing the MSA liquid nutrient medium of 12-15%NaCl.
Embodiment 2: staphylococcus xylosus YG-27 coupling plant lactobacillus prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are as follows:
(1) the rotten preparation of fish: cut open after freezing hairtail thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 3% of fish, 1.5% sucrose, 2% glucose and 2% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of plant lactobacillus: with plant lactobacillus (China Committee for Culture Collection of Microorganisms common micro-organisms center, CGMCC No.4007) is inoculated in the MRS liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: add staphylococcus xylosus YG-27 and plant lactobacillus in cutting the fish gruel of mixing, inoculative proportion is 1: 1 (ratio of biomass, down together), and total inoculum size is 10
7Cfu/g fish gruel (to cut the fish gruel after mixing, down together) mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 30 ℃ of temperature, relative humidity 90% is fermented to pH5.2～5.5; The subordinate phase fermentation, 15 ℃ of temperature, relative humidity 80% is fermented to pH4.6～4.8;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling plant lactobacillus of the present invention, its product special flavour obviously is better than the product that only adds plant lactobacillus of the production same period.
Embodiment 3: staphylococcus xylosus YG-27 coupling Pediococcus pentosaceus prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are as follows:
(1) the rotten preparation of fish: cut open after freezing grass carp thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 3% of fish, 2% sucrose, 1% glucose and 2.5% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of Pediococcus pentosaceus: with Pediococcus pentosaceus (Chinese industrial microbial strains preservation administrative center, CICC22227) be inoculated in the MRS liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: add staphylococcus xylosus YG-27 and Pediococcus pentosaceus in cutting the fish gruel of mixing, inoculative proportion is 1: 2, and inoculum size is 10
8The gruel of cfu/g fish mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 28 ℃ of temperature, relative humidity 95% is fermented to pH5.3～5.5; The subordinate phase fermentation, 16 ℃ of temperature, relative humidity 75% is fermented to pH4.5～4.7;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling Pediococcus pentosaceus of the present invention, its product special flavour obviously is better than the product that only adds Pediococcus pentosaceus of the production same period, and has good fermented flavour and gel structure, and section property and chewiness are good.
Embodiment 3: staphylococcus xylosus YG-27 coupling lactobacillus sake prepares the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are as follows:
(1) the rotten preparation of fish: cut open after freezing grass carp thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 23% of fish, 2.5% sucrose, 1% glucose and 2% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of lactobacillus sake: will lactobacillus sake (Southern Yangtze University provides) be inoculated in the MRS liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: add staphylococcus xylosus YG-27 and lactobacillus sake in cutting the fish gruel of mixing, inoculative proportion is 1: 1, and inoculum size is 5 * 10
7The gruel of cfu/g fish mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 26 ℃ of temperature, relative humidity 90% is fermented to pH5.0～5.2; The subordinate phase fermentation, 14 ℃ of temperature, relative humidity 80% is fermented to pH4.5～4.6;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with the combined solid fermented production of bacterial strain coupling lactobacillus sake of the present invention, its product special flavour obviously is better than the product that only adds lactobacillus sake of the production same period, and has good fermented flavour and gel structure, and section property and chewiness are good.
Embodiment 5: staphylococcus xylosus YG-27 coupling plant lactobacillus, Pediococcus pentosaceus prepare the method for fish meat fermented sausage
Complete processing mainly comprises: the rotten preparation → interpolation auxiliary material of fish, and cut and mix → inoculate → can → fermenting-ripening → packing
Concrete operations are as follows:
(1) the rotten preparation of fish: cut open after freezing bighead thawed kill, the internal organ that truncate of scaling, clean, get the meat rubbing.
(2) cut and mix: add starch that quality is the rotten quality 1% of fish, 3% sucrose, 1% glucose and 3% salt down at low temperature (5～10 ℃), cut and mix 20 minutes.
(3) liquid culture of staphylococcus xylosus YG-27: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
The liquid culture of plant lactobacillus and Pediococcus pentosaceus: will plant lactobacillus and the Pediococcus pentosaceus activation after be inoculated in the MRS liquid nutrient medium, be cultured to logarithmic growth late period in that 20～40 ℃ of temperature, rotating speed 150rpm are following, measure and adjust its cell concentration.
(4) inoculation: add staphylococcus xylosus YG-27, plant lactobacillus and Pediococcus pentosaceus in cutting the fish gruel of mixing, inoculative proportion is 1: 1: 1, and inoculum size is 10
9The gruel of cfu/g fish mixes.
(5) bowel lavage: with the rotten can of the fish that mixes in 26mm TPR collagen albumen sausage casing.
(4) fermenting-ripening: the fs fermentation, 26 ℃ of temperature, relative humidity 90% is fermented to pH5.0～5.2; The subordinate phase fermentation, 18 ℃ of temperature, relative humidity 80% is fermented to pH4.5～4.6;
(5) packing: vacuum packaging.
In the fish meat fermented sausage with bacterial strain coupling plant lactobacillus of the present invention, the combined solid fermented production of Pediococcus pentosaceus, its product special flavour obviously is better than the product that only adds plant lactobacillus and Pediococcus pentosaceus of the production same period, and have good fermented flavour and gel structure, section property and chewiness are good.
Claims (6)
1. staphylococcus xylosus (Staphylococcus xylosus) YG-27, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, 100101, deposit number: CGMCC No.4225, preservation date: on October 12nd, 2010.
2. the application of staphylococcus xylosus YG-27 in preparation fermented fish Pork sausage according to claim 1.
3. application as claimed in claim 2 is characterized in that described being applied as: staphylococcus xylosus YG-27 and milk-acid bacteria are added in the fish gruel, mix, can is in casing, and fermentation makes described fish meat fermented sausage; The ratio of the thalline addition of described staphylococcus xylosus YG-27 and milk-acid bacteria is 1: 0.5～2, and total addition level is 10
6～10
9The gruel of cfu/g fish.
4. application as claimed in claim 3 is characterized in that described milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus), lactobacillus sake (Lactobacillus sake).
5. application as claimed in claim 3 is characterized in that described fermentation divides two stages to carry out: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0.
6. application as claimed in claim 2 is characterized in that described application method is as follows:
(1) the rotten preparation of fish: the raw material fish cutd open kill, the internal organ that truncate of scaling, clean, get meat and rub, get the fish gruel;
(2) cut and mix: add starch that quality is a fish gruel quality 2～8%, 1～5% sucrose, 1～5% glucose down in the fish gruel at 0～10 ℃, 2～3% salt is cut and mixed 10～20 minutes;
(3) liquid culture of bacterial strain: will staphylococcus xylosus YG-27 be inoculated in the MSA liquid nutrient medium after the activation, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Will milk-acid bacteria be inoculated in the MRS liquid nutrient medium after the activation, under 20～40 ℃ of temperature, rotating speed 100～200rpm, be cultured to logarithmic growth late period; Described milk-acid bacteria is one of following or wherein two or more mixing: plant lactobacillus (Lactobacillus plantarum), Pediococcus pentosaceus (Pediococcus pentosaceus)
(4) inoculation: cut adding staphylococcus xylosus YG-27 and milk-acid bacteria in the fish gruel of mixing in step (2), mix; The ratio of described staphylococcus xylosus YG-27 and lactobacillus inoculum biomass is 1: 0.5～2, and total inoculum size is 10
6～10
9The gruel of cfu/g fish;
(5) bowel lavage: the rotten can of the fish that step (4) is mixed is in casing;
(6) fermenting-ripening: the fs fermentation is carried out for 90～95% times in 25～30 ℃ of temperature, relative humidity, ferments to pH5.0～5.5; The subordinate phase fermentation is carried out for 75～85% times in 12～18 ℃ of temperature, relative humidity, ferments to pH4.5～5.0, promptly gets the fish meat fermented sausage finished product.
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| CN102763868A (en) * | 2012-05-31 | 2012-11-07 | 广东海洋大学 | Preparation method of scallop fermented sausage |
| CN103421704A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN103421704B (en) * | 2012-11-08 | 2015-03-11 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN104745501B (en) * | 2013-12-31 | 2019-12-20 | 中粮营养健康研究院有限公司 | Staphylococcus epidermidis and application thereof |
| CN104745501A (en) * | 2013-12-31 | 2015-07-01 | 中粮营养健康研究院有限公司 | Staphylococcus epidermidis and application thereof |
| CN105455035A (en) * | 2015-12-08 | 2016-04-06 | 江南大学 | Method for preparing fish and pork composite sausages through microorganism mixed fermenting agent |
| CN106072011A (en) * | 2016-06-13 | 2016-11-09 | 东北农业大学 | A kind of Pediococcus pentosaceus leaven makes the method for fermentation mirror Cyprinus carpio minced fish intestinal |
| CN106722382A (en) * | 2016-11-18 | 2017-05-31 | 中国海洋大学 | A kind of method that utilization microorganism reduces fish allergen activity |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
| CN107997034A (en) * | 2018-01-31 | 2018-05-08 | 漯河龙回首实业有限公司 | A kind of air-dried fermentation meat product production technology |
| CN108936362A (en) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | A kind of processing method of the pickle cured meat product with ferment local-flavor |
| CN111109548A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making Q-bomb preserved fish sausage |
| CN111154695A (en) * | 2020-02-11 | 2020-05-15 | 浙江亿丰海洋生物制品有限公司 | Staphylococcus perfumery and application thereof in fermented fish meal |
| CN112586693A (en) * | 2020-12-08 | 2021-04-02 | 福建省水产研究所（福建水产病害防治中心） | Preparation process of fermented puffer fish intestines |
| CN114209027A (en) * | 2021-11-23 | 2022-03-22 | 集美大学 | Preparation method of canned fatty fish |
| CN114891701A (en) * | 2022-06-22 | 2022-08-12 | 浙江省农业科学院 | Staphylococcus simulans HZ01, microbial inoculum and application thereof |
| CN114891701B (en) * | 2022-06-22 | 2023-07-25 | 浙江省农业科学院 | Staphylococcus HZ 01-mimicking bacterium agent and application thereof |
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