CN108977391B - 一株对肉制品具有发色及防腐功能的乳酸菌株 - Google Patents
一株对肉制品具有发色及防腐功能的乳酸菌株 Download PDFInfo
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- CN108977391B CN108977391B CN201810913462.0A CN201810913462A CN108977391B CN 108977391 B CN108977391 B CN 108977391B CN 201810913462 A CN201810913462 A CN 201810913462A CN 108977391 B CN108977391 B CN 108977391B
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Abstract
本发明提供一株对肉制品具备发色及防腐功能的乳酸菌株,其保藏编号为CGMCC No 16130。本发明所提供的乳酸菌株应用在食品加工领域中。本发明所筛选的乳酸菌株具有突出的发色及防腐能力,该菌株的应用能降低亚硝酸盐的使用量、有助于肉制品的发色及防腐,同时能增强肉制品的营养、风味及抗氧化性,从而降低盐硝酸盐对人体的潜在危害。
Description
技术领域
本发明属于食品加工菌株技术领域,具体涉及一株对肉制品具有发色及防腐功能的乳酸菌株。
背景技术
在传统的肉制品尤其时候发酵香肠的制作过程中,均添加亚硝酸盐作为发色剂和防腐剂,但是亚硝酸盐的急慢性毒性较大,具有强致癌性。而含有亚硝酸盐的香肠、腊肉,经过煎、炸或烤,会产生更多的亚硝胺;长期食用会导致食道癌和胃癌。因此,如何使用对健康没有副作用的防腐制品一直是食品加工领域的研究重点之一。
发明内容
本发明的目的是提供一株对肉制品具备发色及防腐功能的乳酸菌株及其应用,从而弥补现有技术的不足。
本发明提供的乳杆菌(Lactobacillus sp.)FJ001株,于2018年07月18日保藏于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No 16130。
本发明所提供的乳酸菌株在食品加工领域中的应用;
所述的应用,是在肉制品加工保存中的应用;
本发明再一个方面提供一种微生物发色及防腐剂,是将所筛选的FJ001株用无菌水或无菌生理盐水稀释成终浓度为104~1010cfu/mL的溶液。
本发明再一个方面提供一种肉制品的加工方法,是将所筛选的FJ001菌株用无菌水或无菌生理盐水稀释作为防腐剂,添加到肉制品中制成的;
上述的加工方法,其一种具体的步骤如下:在肉制品斩拌过程中加入,加入量为每1千克肉5~20mL,4℃腌制24~48h,然后30℃~37℃发酵时间3~48h,制作发酵肉制品。
本发明所筛选的乳酸菌株具有突出的发色及防腐能力,该菌株的应用能降低亚硝酸盐的使用量、有助于肉制品的发色及防腐,同时能增强肉制品的营养、风味及抗氧化性,从而降低盐硝酸盐对人体的潜在危害。
附图说明
图1:菌株FJ001在肌红蛋白平板上的反应结果图;
图2:菌株FJ001作用前后指示菌的荧光显微图片。A为大肠杆菌对照,B为作用后的大肠杆菌;C为金黄色葡萄球菌对照,D为作用后的金黄色葡萄球菌。
图3:菌株FJ001的产酸能力图;
图4:菌株FJ001对亚硝酸钠的耐受能力图;
图5:菌株FJ001对氯化钠的耐受能力图;
图6:菌株FJ001对香肠的发色效果图。
具体实施方式
本发明的目的是筛选具有发色及防腐功能的乳酸菌株,并将该菌株制备成微生物发色及防腐剂,部分替代亚硝酸盐在肉制品中进行应用,对于开发低硝肉制品具有很重要的意义,能满足消费者对于健康食品的需求。
本发明的乳酸菌株是从西式火腿中分离获得,可作为微生物发色剂及防腐剂应用于肉制品中部分替代亚硝酸对肉制品进行发色及防腐,从而降低盐硝酸盐对人体的潜在危害。
下面结合实施例对本发明进行详细的描述。
实施例1菌株的分离、筛选、鉴定
1.乳酸菌的分离、筛选
(1)样品的采集:从肉制品企业采集发酵香肠,选择与其他批次相比较,颜色好、保存时间长的批次,然后对该批的香肠进行菌株的筛选。
(2)样品处理:在无菌环境下取火腿肠25g,酸菜汁25mL、酸奶25mL,加入225mL无菌生理盐水中均质混匀,依次稀释至10-1、10-2、10-3、10-4、10-5、10-6、10-7,选择适宜的稀释度进行涂布培养。将分离的菌落接种于含碳酸钙的MRS琼脂培养基,恒温培养,反复纯化,分离出单有溶钙圈的菌落。
(3)菌株与肌红蛋白的反应
将肌红蛋白溶于50mM磷酸盐缓冲溶液(PH6.5)中,50℃水浴半个小时,10,000xg,4℃离心10min后,经0.45μm微孔滤膜过滤除菌。制成MRS肌红蛋白平板,使终浓度达到4mg/ml。迅速倒平板。将菌株穿刺接种于含肌红蛋白平板上培养,阳性结果为穿刺周围出现红色。若没有出现颜色变化则为阴性。
(4)菌株抑菌活性
将FJ001菌株种于MRS液体培养基中,震荡均匀,在37℃恒温培养箱中培养48h后,4℃下10000r/min离心10min,取上清液作为抑菌活性物质粗提液。以食品中常见的大肠杆菌及金黄色葡萄球菌为指示菌,在凝固冷却的营养琼脂平板中央滴加0.1mL指示菌菌悬液,用涂布棒涂布均匀,静置30min。用灭过菌的内径为12mm的打孔器在涂布后的培养基上打孔,每个平板需等距离地打出三个孔。分别取0.15mL乳酸菌发酵液接入打出的小孔中,将平板放于37℃恒温培养箱中培养24h。观察抑菌效果,测量并记录抑菌圈的直径大小。
能与肌红蛋平板反应,菌落周围产生红色区域较大,且抑菌效果较好的菌株作为具有发色及防腐效果的菌株。
最终筛选获得一株菌株,命名为乳杆菌(Lactobacillus sp.)FJ001株,于2018年07月18日保藏于北京市朝阳区北辰西路1号院3号的中国微生物菌种保藏管理委员会普通微生物中心,保藏编号为CGMCC No 16130。
(5)菌株的理化性质分析
对筛选的FJ001菌株进一步进行氧化氢酶实验、赖氨酸脱羧酶实验、鸟氨酸脱羧酶实验、精氨酸脱羧酶实验、脂肪分解实验、三糖铁实验、葡萄糖产气实验。
2.菌株的鉴定
(1)菌株的镜检
将分离的菌种进行革兰氏染色,镜检观察菌落形态,分析菌种阴、阳性,镜检结果清晰的菌种保存。
(2)纸层析法定性分析
配制展开剂体积比为:水:正丁醇:苯甲醇=1:5:5,的量混合,然后加入1%的甲酸。
配置显色剂:0.04%的溴酚蓝乙醇蓝色溶液。
将层析滤纸剪成合适的大小,点样,并注明点样编号。同时用2%的标准乳酸和不接培养液的样品作为对照。放入层析缸中进行层析,层析后烘干喷洒显色剂,比较Rf值,判断层析实验产不产乳酸。Rf值=原点到斑点中心的距离/原点到溶剂前沿的距离。
(3)菌株的生理生化鉴定
菌株的生理生化鉴定采用微量生化试剂盒进行,分别接种于七叶苷、纤维二糖、麦芽糖、甘露醇、水杨苷、山梨醇、蔗糖、棉子糖生化鉴定管中,37℃培养24h,进行结果的鉴定。同时接种于MRS培养基进行需氧型检测。
(4)菌株的分子生物学鉴定
利用基因组提取试剂盒提取菌株的模板DNA,取1μL模板溶液加入50μL PCR混合体系中扩增菌株的16S r DNA。取6μL PCR产物进行琼脂糖凝胶电泳,120V/min电泳30min,用凝胶成像分析系统观察电泳条带。PCR产物由上上海生工生物工程有限公司测序分析,经测序后获得菌株的16S rDNA序列,长度为1470kb,序列如图1所示。测序结果通过NCBI上的BLAST进行查找,将基因序列与GenBank数据库中的序列进行比对及同源性比较。
(5)结果
①乳酸菌的分离、筛选结果
含碳酸钙的MRS培养基上乳酸菌的形态特征:乳白色菌落,表面光滑,直径1-2mm,周围有透明圈。肌红蛋白平板结果如图1所示,菌落周围出现较大红色区域,说明菌株产生的代谢产物均能与肌红蛋白产生发色反应。因此有潜力进一步用作肉制品的发色剂。抑菌实验表明该菌株能显著抑制食品中常见的大肠杆菌及金黄色葡萄球菌的生长繁殖,抑菌圈与牛津杯的直径之比分别达到了2.18及2.21,有潜力作为防腐剂。
菌株的优良特性检测结果如下表1;
表1:菌株的特性检测表
氧化氢酶是生物体内重要的抗氧化酶之一,过氧化氢酶的存在能防止因过氧化氢引起的肉制品酸败和变色。赖氨酸脱羧酶、鸟氨酸脱羧酶及精氨酸脱羧酶阴性能防止尸胺、腐胺、精胺的产生。所述菌株过氧化氢酶阳性、赖氨酸脱羧酶、鸟氨酸脱羧酶、精氨酸脱羧酶及脂肪酶均为阴性、不产生硫化氢、不能发酵葡萄糖产气都是作为肉制品微生物添加剂必备的优良特性。
②菌株的鉴定结果
所述菌株为兼性厌氧,革兰氏染色阳性无芽孢短杆菌。纸层析法定性分析表明该菌株能产生乳酸。
菌株的生理生化鉴定结果如下表2。
表2:菌株的生理生化鉴定检测表
生理生化鉴定结果符合植物乳杆菌的生化反应特征。
通过基因序列比对,表明菌株FJ001与植物乳杆菌的同源性最高,相相似性99%,因此综合生理生化特征及16S rDNA序列(SEQ ID NO:1)分析结果,将这株菌归为植物乳杆菌属Plant Lactobacillus。
GGCTGCGGCGTGCTATACATGCAAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGTTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAAAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGTAAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATACTATGCAAATCTAAGAGATTAGACGTTCCCTTCGGGGACATGGATACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCATTAAGTTGGGCACTCTGGTGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGAACTCGCGAGAGTAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGTCGGTGGGGTAACCTTTTAGGAACCAGCCGCCTAAGTGACAGAGTTG
实施例2菌株的发色酶系及抑菌方式
(1)NO合酶活性检测
NO合酶粗酶液的制备:取FJ001菌株24h发酵液于11000r/min,4℃下离心15min,向菌体中加入体积约3倍的pH7.0磷酸盐缓冲液清洗,清洗菌体3次,最终用pH7.0磷酸盐缓冲液将菌体制备成戊糖乳杆菌菌悬液,以50W超声波输出功率下破碎20min,离心收集上清,即为菌体破碎粗酶液。
一氧化氮合酶酶活力测定:50mM的pH7.0磷酸缓冲液,1.0mM的CaCl2,10mM的FAD,10mM的FMN,80μM的H4B以及1.0mM的NADPH,加入酶液0.5mL,配置成1mL待测样品。加入L-Arg1.0mM时反应开始,于30℃下振荡反应30min,在波长340nm处测其吸光度。
一氧化氮合酶NOS酶活的定义:每分钟(min)转化1nmolNADPH所需的酶量(mL)为一个酶活单位(U)。
(2)高铁肌红蛋白还原酶活性检测
高铁肌红蛋白还原酶粗酶液的制备与NO合酶粗酶液的制备方法相同。
高铁肌红蛋白还原酶活性的测定:5mM EDTA、50mM磷酸盐缓冲液(pH值为7.0)、3mMK4Fe(CN)6及去离子水各0.1mL,0.75mM高铁肌红蛋白0.2mL,酶粗提液0.5mL。加入2mM NADH0.1mL启动反应,在580nm下测定吸光值,通过比较反应前后(初始反应线性阶段)吸光值的变化,便可计算出MetMb的还原酶活力。一氧化氮合酶NOS酶活的定义:在580nm下,每分钟(min)转化1nmol高铁肌红蛋白所需的酶量(mL)为一个酶活单位(U)。
(3)抑菌方式
对指示菌作用前后进行荧光染色:将指示菌菌悬液和等体积FJ001菌株发酵上清液混合,于37℃条件下培养24h。离心,沉淀清洗后,向菌体沉淀中加入二乙酸荧光素20μL,混匀后加入碘化丙啶60μL,最后用920μL无菌生理盐水将菌体悬起。4℃避光染色6h后;离心并洗涤三次,弃上清液,用生理盐水重悬细胞,涂片、荧光显微镜下观察。未经发酵上清液处理的指示菌作为对照组。
(4)结果
①NO合酶检测结果表明菌株FJ001发酵过程中能够产生一氧化氮合酶,酶活力约为48.65nmol/mL/min。一氧化氮合酶的存在能够合成NO,与肉中的肌红蛋白发生反应,可生成亚硝基肌红蛋白,形成肉制品的鲜红色泽。因此,菌株FJ001有潜力替代亚硝酸盐对肉制品发色,减少亚硝酸盐的含量,提高肉制品的质量。
②高铁肌红蛋白是亚硝基肌红蛋白的氧化产物,会使肉制品呈现褐色,而高铁肌红蛋白还原酶能将高铁肌红蛋白还原为亚硝基肌红蛋白,重新形成粉红色,减轻肉制品褐变。高铁肌红蛋白还原酶的检测结果表明菌株FJ001发酵过程中能够产生高铁肌红蛋白还原酶,酶活力为3.0nmol/mL/min。高铁肌红蛋白还原酶的存在,有利于减少高铁肌红蛋白含量,并最终在肉制品中形成亚硝基肌红蛋白,赋予香肠诱人色泽。
③抑菌前后指示菌的荧光显微照片如图2所示。从图2可以看出,未处理组大肠杆菌和金黄色葡萄球菌全部显示绿色荧光,表明指示菌菌株是活细胞,细胞膜完整。在菌株FJ001上清液的作用下,几乎所有的大肠杆菌和金黄色葡萄球菌都发射了红色荧光,说明这两株指示菌的细胞膜遭到了破坏。因此,菌株FJ001的代谢产物能通过破坏细菌的细胞膜,使其通透性增加,细胞内物质渗漏,细胞生长受到抑制,进一步导致死亡。
实施例3FJ001菌株的生长特性及对肉制品的发色及防腐效果
(1)菌株的生长特性
将FJ001菌株接种在MRS培养基中,37℃,培养。每隔2h测定其pH,以明确菌株的产酸能力。将FJ001菌株分别接种在含0%、2%、4%、6%、8%、10%及12%(w/v)NaCl的MRS培养基中,37℃,培养24h,测定其对NaCl的耐受能力。将FJ001菌株分别接种在含20,40,60,80,100及120mg/mL NaNO2的MRS培养基中,37℃,培养24h,测定其对NaNO2的耐受能力。
(2)发酵剂的制备
母发酵剂的制备:将活化好的FJ001菌株接种于MRS培养基,30℃~37℃发酵培养24~48h,离心,并洗涤菌体3次,用无菌生理盐水重新悬浮作为发酵剂,待用。
(3)发色作用
香肠配方:异Vc-Na:0.1%、δ-葡萄糖酸内酯:1%、葡萄糖:1.5%、三聚磷酸钠:0.2%、食盐:2%、白砂糖:2%、淀粉:2.5%
每组采100,原料肉肥瘦比为1∶9,对照组添加100mg/kg亚硝酸钠,不添加菌株FJ001。
实验组不添加亚硝酸钠,添加108cfu/g的菌株FJ001。4℃腌制24~48h。然后30℃~37℃发酵时间3~48h,制作发酵香肠。发酵结束65℃烘烤1小时、85℃烘烤直至香肠中心的温度达到74度以上,最后蒸熏,冷却,4℃贮存。将样品切片放入色差仪,重复3次取平均值,记录样品的红度值a值、亮度值L值。
(4)防腐作用
用平板菌落计数法测定对照组和实验组在贮存期15天后的菌落总数。在无菌工作台中将各组样品分别取10g置于无菌采样袋内,并注入无菌生理盐水90ml,密封好无菌采样袋,用均质机每个样品均质1.5min,然后10倍梯度稀释。分别吸取1ml稀释液倾注平板计数琼脂(PCA)培养基,37℃生化培养箱倒置培养48h后计数。
(5)结果
①菌株生长特性
从图3可以看出,菌株FJ001具有很强的产酸能力,在其生长过程中能快速降低培养基的pH,快速产酸是菌株的优良特征之一,能抑制杂菌的生长,赋予香肠特殊的风味。氯化钠和亚硝酸钠是香肠加工中的重要添加剂,发酵香肠初始氯化钠添加量是一般是1.5~3%,亚硝酸钠的最大添加量为150mg/kg。从图4可以看出,菌株FJ001对亚硝酸钠具有较强的耐受能力,能在0~120mg/kg的亚硝酸钠浓度下生长良好。从图5可以看出,氯化钠的浓度低于4%时,不影响菌株FJ001的生长,随这浓度继续增大,菌株生长受到一定的抑制作用。说明该菌株对氯化钠有较强的耐受性。
②发色及防腐作用效果
FJ001菌株对香肠的发色效果如图4所示。结果表明单独的FJ001菌株对香肠具有较好的发色效果,亮度值为55.82,红度值为14.75。与添加亚硝酸盐的对照组相比较,差异不显著。因此,该菌株有潜力作为微生物发色剂替代或部分替代亚硝酸盐对肉制品进行发色。照组和实验组在贮存期18天后的菌落总数分别为2.52log(cfu/g)、2.67log(cfu/g)。说明与亚硝酸钠相比较,FJ001菌株同样具有较好的抑菌效果,能显著抑制杂菌的生长繁殖,保证香肠的卫生质量,因此有潜力作为微生物防腐剂替代或部分替代亚硝酸钠的防腐作用。本发明所述菌株的发色能力明显高于文献报道的发酵乳杆菌(AS1.1880),同样浓度下的发酵乳杆菌(AS1.1880)对香肠的发色效果为亮度值为50.31,红度值为9.20。结果表明本发明所筛选的菌株对金黄色葡萄球菌及大肠杆菌的抑菌效果(抑菌圈与牛津杯的直径之比分别达到了2.18及2.21),优于文献报道的唾液乳杆菌H菌株(抑菌圈与牛津杯的直径之比分别为2.10及2.10)。
序列表
<110> 青岛农业大学
<120> 一株对肉制品具有发色及防腐功能的乳酸菌株
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1470
<212> DNA
<213> 人工序列(Artificial Sequence)
<400> 1
ggctgcggcg tgctatacat gcaagtcgaa cgaactctgg tattgattgg tgcttgcatc 60
atgatttaca tttgagtgag tggcgaactg gtgagtaaca cgtgggaaac ctgcccagaa 120
gcgggggata acacctggaa acagatgcta ataccgcata acaacttgga ccgcatggtc 180
cgagtttgaa agatggcttc ggctatcact tttggatggt cccgcggcgt attagctaga 240
tggtggggta acggctcacc atggcaatga tacgtagccg acctgagagg gtaatcggcc 300
acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg aatcttccac 360
aatggacgaa agtctgatgg agcaacgccg cgtgagtgaa gaagggtttc ggctcgtaaa 420
actctgttgt taaagaagaa catatctgaa agtaactgtt caggtattga cggtatttaa 480
ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt ggcaagcgtt 540
gtccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc 600
ttcggctcaa ccgaagaagt gcatcggaaa ctgggaaact tgagtgcaga agaggacagt 660
ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag tggcgaaggc 720
ggctgtctgg tctgtaactg acgctgaggc tcgaaagtat gggtagcaaa caggattaga 780
taccctggta gtccataccg taaacgatga atgctaagtg ttggagggtt tccgcccttc 840
agtgctgcag ctaacgcatt aagcattccg cctggggagt acggccgcaa ggctgaaact 900
caaaggaatt gacgggggcc cgcacaagcg gtggagcatg tggtttaatt cgaagctacg 960
cgaagaacct taccaggtct tgacatacta tgcaaatcta agagattaga cgttcccttc 1020
ggggacatgg atacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag atgttgggtt 1080
aagtcccgca acgagcgcaa cccttattat cagttgccag cattaagttg ggcactctgg 1140
tgagactgcc ggtgacaaac cggaggaagg tggggatgac gtcaaatcat catgcccctt 1200
atgacctggg ctacacacgt gctacaatgg atggtacaac gagttgcgaa ctcgcgagag 1260
taagctaatc tcttaaagcc attctcagtt cggattgtag gctgcaactc gcctacatga 1320
agtcggaatc gctagtaatc gcggatcagc atgccgcggt gaatacgttc ccgggccttg 1380
tacacaccgc ccgtcacacc atgagagttt gtaacaccca aagtcggtgg ggtaaccttt 1440
taggaaccag ccgcctaagt gacagagttg 1470
Claims (6)
1.一种乳酸菌株,其特征在于,所述的乳酸菌株为乳杆菌(Lactobacillus sp.)FJ001株,其保藏编号为CGMCC No 16130。
2.权利要求1所述的乳酸菌株在食品加工领域中的应用。
3.如权利要求2所述的应用,其特征在于,所述的应用,是在肉制品加工保存中的应用。
4.一种微生物发色及防腐剂,其特征在于,所述的发色及防腐剂是权利要求1所述的乳酸菌株用无菌水或无菌生理盐水稀释成终浓度104~1010cfu/mL的溶液。
5.一种肉制品的加工方法,其特征在于,所述的加工方法是将权利要求1所述的乳酸菌株用无菌水或无菌生理盐水稀释作为防腐剂,添加到肉制品中制成的。
6.如权利要求5所述的加工方法,其特征在于,所述的方法的步骤如下:在肉制品斩拌过程中加入,加入权利要求4所述的发色及防腐剂,加入量为每1千克肉5~20mL,4℃腌制24~48h,然后30℃~37℃发酵时间3~48h,制作发酵肉制品。
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