CN109402010A - A method of utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation - Google Patents
A method of utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation Download PDFInfo
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- CN109402010A CN109402010A CN201811371639.5A CN201811371639A CN109402010A CN 109402010 A CN109402010 A CN 109402010A CN 201811371639 A CN201811371639 A CN 201811371639A CN 109402010 A CN109402010 A CN 109402010A
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- salmonella
- lactococcus lactis
- mandarin fish
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- cibarium wei
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 92
- 238000000855 fermentation Methods 0.000 title claims abstract description 84
- 230000004151 fermentation Effects 0.000 title claims abstract description 84
- 241000607142 Salmonella Species 0.000 title claims abstract description 70
- 235000014897 Streptococcus lactis Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000011081 inoculation Methods 0.000 title claims abstract description 16
- 241000194035 Lactococcus lactis Species 0.000 title abstract 6
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- 239000000047 product Substances 0.000 description 23
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- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- C—CHEMISTRY; METALLURGY
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
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Abstract
The invention discloses M10 and one plant of cibarium Wei Si Salmonella (Weissella cibaria) M3 of one plant of Lactococcus lactis (Lactococcus lactis).Utilize the method for Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation, comprising the following steps: S1, mandarin fish remove internal organ；S2, Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 are activated respectively；S3, drinking water with weight such as mandarin fishes obtained by step S1 is weighed, Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 obtained by seasoning, step S2 is added, obtains fermentation liquid；S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, is fermented 5~7 days at 10~15 DEG C.Malonaldehyde and Content of Biogenic Amines in the smelly mandarin fish meat of gained is low, reaches 80%~95% with the flavor similarity of normal fermentation sample.
Description
Technical field
The invention belongs to fermented food processing technique fields, and in particular to a kind of to utilize Lactococcus lactis M10 and cibarium Wei
The smelly mandarin fish method of the Rapid Fermentation of this Salmonella M3 combined inoculation.
Background technique
Mandarin fish also known as mandarin fish, mandarin fish, mandarin fish flower fish, flower crucian carp etc., one of very high rare fish of economic value, meat
It is of fine quality good, rich in substances such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin.
Smelly mandarin fish is one of the representative of Huizhou City dish, and feature is that news is smelly very popular, and the flesh of fish is in garlic clove shape, deep by vast consumption
The pro-gaze of person.Traditional smelly mandarin fish is fermented mainly based on spontaneous fermentation, and predominantly small workshop mode produces, and product quality is unstable
Fixed, flavor is difficult to control, and there are the not high hidden danger of Product Safety.Smelly mandarin fish forms unique flora knot during the fermentation
Structure, these Bacterial communities play an important role the formation of smelly mandarin fish flavor.Compared with spontaneous fermentation, inoculation fermentation is normal
The process of fermentation can often be accelerated, assign the higher safety of fermentation system, Shelf-life etc..Lactic acid bacteria is as a kind of common
Inoculating starter uses in many fermented foods, such as Fermented Sausages (Kargozari et al.2014), fermented fish (Gao
et al. 2018；Zeng et al.2013), cheese (Ruggirello et al.2018) etc..Dai Zhiyuan et al. (Dai et
Al.2013) separation obtains various lactobacillus in smelly mandarin fish, and record free from worldly cares et al. (Ji et al.2017) pass through macro protein
Group credit analysis discovery lactic acid bacteria may play a significant role the flavor formation of smelly mandarin fish.Therefore, it is fermented by lactobacillus inoculum,
It may improve to some extent to the fermentation process of smelly mandarin fish.
Summary of the invention
But the production of existing smelly mandarin fish is family workshop type production mostly, fermentation period is long, and unstable product quality,
Quality is difficult to control.Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 of the present invention by addition in smelly mandarin fish, effectively
Fermentation period is shortened, the formation of product special flavour is promoted, improves Product Safety.
The lactic acid bacteria that it is an object of the invention to be separated from smelly mandarin fish using two plants --- Lactococcus lactis M10 and food
Dou Weisi Salmonella M3 realizes the Rapid Fermentation of smelly mandarin fish using the method for the two combined inoculation.Shortening the same of fermentation time
When, the generation of product special flavour substance can be improved, promote the safety of product.
In order to achieve the above objectives, the present invention provides one plant of Lactococcus lactis (Lactococcus lactis) M10, preservations
Number CGMCC 16612, was preserved in " in China Committee for Culture Collection of Microorganisms's common micro-organisms on October 24th, 2018
The heart ", abbreviation CGMCC, address are as follows: No. 3 Institute of Microorganism, Academia Sinica, institute of BeiChen West Road, Chaoyang District, BeiJing City 1, postal
It compiles: 10010.
The present invention also provides one plant of cibarium Wei Si Salmonella (Weissella cibaria) M3, deposit number CGMCC
16611, it is preserved in " China Committee for Culture Collection of Microorganisms's common micro-organisms center " on October 24th, 2018, referred to as
CGMCC, address are as follows: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Institute of Microorganism, Academia Sinica, postcode: 10010.
The present invention also provides a kind of Rapid Fermentation using Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 combined inoculation is smelly
Mandarin fish method, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ；
S2, bacterium solution preparation: respectively activating Lactococcus lactis M10 and cibarium Wei Si Salmonella M3, normal saline dilution,
It is spare；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, seasoning, step S2 institute is added
Obtain Lactococcus lactis M10 and cibarium Wei Si Salmonella M3；Wherein, the additive amount of thallus are as follows: mandarin fish addition obtained by every gram of step S1 is mixed
Combined bacteria body 105~109CFU, the mixing thallus press clump count 1 by Lactococcus lactis M10 and cibarium Wei Si Salmonella M3: (1~
10) it forms；The drinking water be aqua sterilisa or by water it is boiled after cool down；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, ferments 5 at 10~15 DEG C
~7 days, obtain smelly mandarin fish.
Under preferred embodiment, the preparation of bacterium solution described in step S2 specifically: the strain of -80 DEG C of picking preservations, according to the Chinese people
F2.7 method for resuscitation in republic inspection and quarantining for import/export professional standard SNT2660-2010 uses MRS solid medium 30
~37 DEG C, 16~recover for 24 hours to strain；Single colonie after picking recovery is connected to MRS meat soup fluid nutrient medium, 100~
200rpm, 37 DEG C, culture 16~20h, gained 5000~10000 × g of bacterium solution, room temperature be centrifuged 5~10min discard supernatant, gained
It is spare to suitable concentration with normal saline dilution after thallus 0.9% brine 2 times.
Under preferred embodiment, seasoning described in step S3 specifically: by the weight of drinking water be 100% in terms of, be added 3~
10wt% salt, 0.5~1.5wt% shallot, 0.2~0.8wt% ginger, 0.1~0.5wt% illiciumverum, 0.02~0.10wt% fennel,
0.02~0.10wt% cumin, 0.01~0.1wt% capsicum, 0.01~0.1wt% Chinese prickly ash.S4, fermentation: by mandarin fish obtained by step S1
Fish is dipped in fermentation liquid, and fish body is compacted using stone, ferments 5~7 days at 10~15 DEG C.
Preferably, described using Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation
Method, which comprises the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation:
Prepare Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution as follows respectively:
The Lactococcus lactis M10 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export professional standard
F2.7 method for resuscitation in SNT2660-2010 recovers to strain in 37 DEG C of culture 16h using MRS solid medium；It chooses
Single colonie after taking recovery is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10,000 × g centrifugation
10min is discarded supernatant, and thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/ml,
Obtain Lactococcus lactis M10 bacterium solution；
The cibarium Wei Si Salmonella M3 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export industry mark
F2.7 method for resuscitation in quasi- SNT2660-2010 recovers to strain using 37 DEG C of MRS solid medium, 16h；Picking is multiple
Single colonie after Soviet Union is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10, and 000 × g is centrifuged 10min and abandons
Supernatant is removed, thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/ml obtains cibarium Wei
This Salmonella M3 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel,
0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash, Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution；
Wherein, mixing thallus 5 × 10 is contained in fermentation liquid10CFU, the mixing thallus is by Lactococcus lactis M10 and cibarium Wei Si Salmonella
Cibarium Wei Si Salmonella M3 is formed by bacterium number 1: 1；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, is fermented 5 days at 12 DEG C,
Obtain smelly mandarin fish.
This patent the utility model has the advantages that
1, the method for the present invention connects bacterium using Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 mixing, and fermentation period shorten to 5
~7 days.
2, the method for the present invention is reduced the TBARS and Content of Biogenic Amines in the flesh of fish, is improved fermentation using addition lactic acid bacteria
The safety of smelly mandarin fish.
3, the method for the present invention mixes the method for connecing bacterium using Lactococcus lactis M10 and cibarium Wei Si Salmonella M3, promotes smelly
The generation of flavor substance in mandarin fish, and reach 80%~95% with the flavor similarity of normal fermentation sample.
Detailed description of the invention
Fig. 1 is the measurement result of smelly mandarin fish sample TBARS in different fermentations group；
Fig. 2 is the electronic nose measurement result of smelly mandarin fish sample in different fermentations group.
Specific embodiment
Smelly mandarin fish is one of the representative of one of Huizhou City dish, by public favor due to its unique ferment local-flavor, still
The production of existing smelly mandarin fish is family workshop type production mostly, and fermentation period is long, and unstable product quality, and quality is difficult to control
System.Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 of the present invention by addition in smelly mandarin fish, effectively shorten fermentation
Period promotes the formation of product special flavour, improves Product Safety.
The following further describes the technical solution of the present invention for following embodiment, helps to understand this patent, but the present invention
Embodiment be not restricted by the embodiments, protection scope of the present invention is determined by claim.
Embodiment is divided into: control group (C) individually connects bacterium Lactococcus lactis M10 group (L), individually connects bacterium cibarium Wei Si Salmonella
M3 (W), bacterium Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 group (LW) are met.
Embodiment 1
A kind of method of the smelly mandarin fish of Rapid Fermentation:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation:
Prepare Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution as follows respectively:
The Lactococcus lactis M10 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export professional standard
F2.7 method for resuscitation in SNT2660-2010 recovers to strain using 37 DEG C of MRS solid medium, 16h；Picking recovery
Single colonie afterwards is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10, and 000 × g centrifugation 10min is discarded
Supernatant, thallus abandon supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/ml obtains Lactococcus lactis
Bacterium M10 bacterium solution；
The cibarium Wei Si Salmonella M3 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export industry mark
F2.7 method for resuscitation in quasi- SNT2660-2010 recovers to strain using 37 DEG C of MRS solid medium, 16h；Picking is multiple
Single colonie after Soviet Union is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10, and 000 × g is centrifuged 10min and abandons
Supernatant is removed, thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/ml obtains cibarium Wei
This Salmonella M3 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel,
0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash, Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution；
Wherein, mixing thallus 5 × 10 is contained in fermentation liquid10CFU, the mixing thallus is by Lactococcus lactis M10 and cibarium Wei Si Salmonella
Cibarium Wei Si Salmonella M3 is formed by bacterium number 1: 1；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, is fermented 5 days at 12 DEG C,
Product is named as LW5.
Embodiment 2
A kind of method of the smelly mandarin fish of Rapid Fermentation:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation:
Prepare Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution as follows respectively:
The Lactococcus lactis M10 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export professional standard
F2.7 method for resuscitation in SNT2660-2010 recovers to strain using 30 DEG C of MRS solid medium, for 24 hours；Picking recovery
Single colonie afterwards is connected to MRS meat soup liquid shaking table 200rpm, 37 DEG C of culture 16h, takes bacterium solution 10, and 000 × g centrifugation 10min is discarded
Supernatant, thallus abandon supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline8CFU/ml obtains Lactococcus lactis
Bacterium M10 bacterium solution；
The cibarium Wei Si Salmonella M3 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export industry mark
F2.7 method for resuscitation in quasi- SNT2660-2010 recovers to strain；Single colonie after picking recovery is connected to MRS meat soup liquid
Body shaking table 200rpm, 37 DEG C of culture 18h take bacterium solution 10, and 000 × g is centrifuged 10 min and discards supernatant, 0.9% physiology salt of thallus
Water washing 2 times, supernatant is abandoned, thallus is adjusted to 10 with physiological saline8CFU/ml obtains cibarium Wei Si Salmonella M3 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 10wt% salt, 0.5wt% shallot, 0.2wt% ginger, 0.3wt% illiciumverum, 0.02wt% fennel,
0.02wt% cumin, 0.05wt% capsicum, 0.05wt% Chinese prickly ash, Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium
Liquid；Wherein contain mixing thallus 5 × 10 in fermentation liquid8CFU, the mixing thallus is by Lactococcus lactis M10 and cibarium Wei Si Shi
Bacterium cibarium Wei Si Salmonella M3 is formed by bacterium number 1: 10；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, is fermented 7 days at 10 DEG C,
Product is named as DLW7.
Embodiment 3
A kind of method of the smelly mandarin fish of Rapid Fermentation:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation:
Prepare Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution as follows respectively:
The Lactococcus lactis M10 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export professional standard
F2.7 method for resuscitation in SNT2660-2010 recovers to strain using 34 DEG C of MRS solid medium, 20h；Picking recovery
Single colonie afterwards is connected to MRS meat soup liquid shaking table 150rpm, 37 DEG C of culture 20h, takes bacterium solution 10, and 000 × g centrifugation 10min is discarded
Supernatant, thallus abandon supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/ml obtains Lactococcus lactis
Bacterium M10 bacterium solution；
The cibarium Wei Si Salmonella M3 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export industry mark
F2.7 method for resuscitation in quasi- SNT2660-2010 recovers to strain；Single colonie after picking recovery is connected to MRS meat soup liquid
Body shaking table 150rpm, 37 DEG C of culture 20h take bacterium solution 10, and 000 × g is centrifuged 10 min and discards supernatant, 0.9% physiology salt of thallus
Water washing 2 times, supernatant is abandoned, thallus is adjusted to 10 with physiological saline9CFU/ml obtains cibarium Wei Si Salmonella M3 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 6wt% salt, 1.5wt% shallot, 0.8wt% ginger, 0.5wt% illiciumverum, 0.1wt% fennel,
0.1wt% cumin, 0.1wt% capsicum, 0.1wt% Chinese prickly ash, Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution；Its
In, mixing thallus 5 × 10 is contained in fermentation liquid12CFU, the mixing thallus are eaten by Lactococcus lactis M10 and cibarium Wei Si Salmonella
Dou Weisi Salmonella M3 is formed by bacterium number 1: 5.；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, is fermented 6 days at 15 DEG C,
Product is named as SLW6.
Comparative example 1
The production of smelly mandarin fish:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel,
0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash.
S3, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, ferments 5 respectively at 12 DEG C
It and 7 days, products obtained therefrom is respectively designated as C5 and C7.
Comparative example 2
The production of smelly mandarin fish:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation: the Lactococcus lactis M10 of -80 DEG C of picking preservations enters and leaves the border according to the People's Republic of China (PRC) and examines
F2.7 method for resuscitation in quarantine professional standard SNT2660-2010 carries out strain using 37 DEG C of MRS solid medium, 16h
Recovery；Single colonie after picking recovery is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10,000 × g
Centrifugation 10min is discarded supernatant, and thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/
Ml obtains Lactococcus lactis M10 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel,
0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash, according to Lactococcus lactis M10 obtained by step S2, inoculum concentration 5 ×
1010CFU；
S4, mandarin fish obtained by step S1 is dipped in fermentation liquid obtained by step S3, container top layer is compacted with stone, at 12 DEG C
Lower fermentation 5 days, products obtained therefrom is named as L5.
Comparative example 3
The production of smelly mandarin fish:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation: the cibarium Wei Si Salmonella M3 of -80 DEG C of picking preservations enters and leaves the border according to the People's Republic of China (PRC) and examines
The F2.7 method for resuscitation tested in quarantine professional standard SNT2660-2010 carries out strain using 37 DEG C of MRS solid medium, 16h
Recovery；Single colonie after picking recovery is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10,000 × g
Centrifugation 10min is discarded supernatant, and thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/
Ml obtains cibarium Wei Si Salmonella M3 bacterium solution；
S3, fermentation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with the weight of drinking water
For 100% meter, it is diligent that 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% is added
So, 0.01wt% capsicum, 0.01wt% Chinese prickly ash, cibarium Wei Si Salmonella M3 bacterium solution obtained by inoculation step S2, inoculum concentration is 5 ×
1010CFU；；
S4, mandarin fish is dipped in fermentation liquid, container top layer is compacted with stone, is fermented 5 days at 12 DEG C, product is named as
W5。
Comparative example 4
The production of smelly mandarin fish:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation:
Prepare 1.62 bacterium solution of Lactococcus lactis CGMCC and cibarium Wei Si Salmonella MCCC 1A03409 as follows respectively
Bacterium solution:
The Lactococcus lactis CGMCC 1.62 of -80 DEG C of picking preservations, according to People's Republic of China's inspection and quarantining for import/export
F2.7 method for resuscitation in professional standard SNT2660-2010 answers strain using 37 DEG C of MRS solid medium, 16h
Soviet Union；Single colonie after picking recovery is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10,000 × g from
Heart 10min is discarded supernatant, and thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/
Ml obtains 1.62 bacterium solution of Lactococcus lactis CGMCC；
The cibarium Wei Si Salmonella MCCC 1A03409 of -80 DEG C of picking preservations enters and leaves the border according to the People's Republic of China (PRC) and examines
F2.7 method for resuscitation in quarantine professional standard SNT2660-2010 carries out strain using 37 DEG C of MRS solid medium, 16h
Recovery；Single colonie after picking recovery is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10,000 × g
Centrifugation 10min is discarded supernatant, and thallus abandons supernatant with 0.9% brine 2 times, and thallus is adjusted to 10 with physiological saline9CFU/
Ml obtains cibarium Wei Si Salmonella MCCC 1A03409 bacterium solution；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with drinking water
Weight be 100% meter, be added 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel,
0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash mix thallus 5 × 1010CFU, the mixing thallus is by lactic acid cream
Coccus CGMCC 1.62 and cibarium Wei Si Salmonella MCCC 1A03409 is formed according to clump count 1: 1.；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, and fish body is compacted with stone, is fermented 5 days at 12 DEG C,
Product is named as QTLW5.
Fermentation mandarin fish obtained by the present invention is detected:
One, TBARS assay
Using thiobarbituricacidα- method, fat oxidation product malonaldehyde in fish obtained by each group is measured, as a result such as Fig. 1
Shown, TBARS value represents the amount (mg) of the malonaldehyde contained in every Kg flesh of fish.Institute of the present invention is either individually inoculated with from Fig. 1
Isolated Lactococcus lactis M10 or cibarium Wei Si Salmonella M3, or Lactococcus lactis and cibarium Wei Si Shi using other sources
Bacterium carries out combined inoculation, TBARS value it is high compared with Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 combined inoculation group (LW5,
SLW6 and DLW7), this shows that the Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 of the separated acquisition of the present invention have good hair
Ferment characteristic may play synergistic effect to the formation for inhibiting TBARS, can effectively inhibit fat oxidation.
Two, the measurement of Content of Biogenic Amines
Biogenic amine is one of the important indicator of safety for evaluating aquatic products, and the present invention uses liquid chromatogram and mass spectrometry
Instrument analyzes the biogenic amine in sample, as shown in table 1.As can be seen from the table, smelly mandarin fish after separated lactic acid bacteria is added
Biogenic amine total amount is all lower than control group (C5, C7) in fish, illustrates to connect the generation that bacterium is conducive to biogenic amine in smelly mandarin fish, individually connects bacterium
The biogenic amine of group connects the height of bacterium group compared with mixing, illustrates that Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 may be to inhibition biogenic amine
Play synergistic effect.And it is inoculated with Lactococcus lactis and the cibarium Wei Si Salmonella (QTLW5) in other sources, it can not play preferable
The effect for inhibiting biogenic amine to be formed.Using bacterium Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 are met described in embodiment 1 jointly
Group (LW5), the content of biogenic amine is minimum, and the generation of cadaverine and tyrasamine is totally constrained, co-inoculation Lactococcus lactis M10
The generation of biogenic amine in smelly mandarin fish can preferably be inhibited with cibarium Wei Si Salmonella M3.
Table 1 ferments the content of biogenic amine in smelly mandarin fish sample
ND expression is not detected in table 2.
Three, the flavor of the smelly mandarin fish of each group is measured
(1), it is measured using flavor of the electronic nose to the smelly mandarin fish of each group, using PEN3 type portable electric nose (Germany
AIRSENSE company) it is measured, wherein the description of electronic nose sensor performance is as shown in table 2.Measurement result is as shown in Figure 2.From
The result of electronic nose can be seen that, be LW5, SLW6, DLW7 with 7 days groups similar of normal fermentation, similarity is reachable
98.5%, 97.3% and 97.1%.And remaining either spontaneous fermentation (C5), single bacterium connect bacterium (L5, W5) either using other
The Lactococcus lactis of type and cibarium Wei Si Salmonella meet smell profile and 7 days samples of the normal fermentation area of bacterium jointly
Not.
2 PEN of table, 3 type electronic nose sensor
(2), the other volatile flavor substance of each group is analyzed using GC-MS, that is tested the results are shown in Table 3, by table
3 it is found that 7 days sample sets of the other smell of LW5, SLW6, DLW7 group and normal fermentation closest, this and electronic nose result kissing
It closes.Illustrate that bacterium is connect using Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 mixing to be realized while shortening fermentation time
The fidelity of flavor substance.
Four, sensory evaluation
Sensory evaluation is carried out to gained mandarin fish, appraisal result is as shown in table 4.As seen from Table 4, mixing connect bacterium group LW5,
The acceptable degree of the totality of SLW6, DLW7 quite, illustrated that mixing connect bacterium and can keep the same of product special flavour with normal fermentation 7 days (C7)
When, shorten fermentation time.
The results of sensory evaluation of the smelly mandarin fish of table 4
In conclusion fermentation time can be shortened by connecing bacterium using mixing, the safety of product is improved, the volatility of product is enhanced
The fidelity of product special flavour is realized in the generation of flavor substance.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. one plant of Lactococcus lactis (Lactococcus lactis) M10 has been preserved in Chinese microorganism strain preservation management committee
Member can common micro-organisms center CGMCC, deposit number CGMCC 16612.
2. one plant of cibarium Wei Si Salmonella (Weissella cibaria) M3 has been preserved in Chinese microorganism strain preservation management committee
Member can common micro-organisms center CGMCC, deposit number CGMCC 16611.
3. a kind of method using Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation, special
Sign is, includes the following steps:
S1, pretreatment: mandarin fish removes internal organ；
S2, bacterium solution preparation: Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 are activated respectively, normal saline dilution is standby
With；
S3, fermentation liquid preparation: weighing the drinking water with weight such as mandarin fishes obtained by step S1, and cream obtained by seasoning, step S2 is added
Yogurt coccus M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution, obtain fermentation liquid；
Wherein, the biomass in fermentation liquid are as follows: mandarin fish addition mixing thallus 10 obtained by every gram of step S15~109CFU, the mixing
Thallus is by Lactococcus lactis M10 and cibarium Wei Si Salmonella M3 by bacterium number 1:(1~10) it forms；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, ferments 5~7 days at 10~15 DEG C, obtains smelly mandarin fish.
4. utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation according to claim 3
The method of fish, which is characterized in that the preparation of bacterium solution described in step S2 specifically: the strain of -80 DEG C of picking preservations uses MRS solid
30~37 DEG C of culture medium, 16~recover for 24 hours to strain；Single colonie after picking recovery is connected to MRS meat soup fluid nutrient medium,
100~200rpm, 37 DEG C, culture 16~20h, gained 5000~10000 × g of bacterium solution, room temperature be centrifuged 5~10min discard supernatant,
Gained thallus 0.9% brine of mass concentration, dilution are spare.
5. utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation according to claim 3
The method of fish, which is characterized in that seasoning described in step S3 specifically: by the weight of drinking water be 100% in terms of, be added 3~
10wt% salt, 0.5~1.5wt% shallot, 0.2~0.8wt% ginger, 0.1~0.5wt% illiciumverum, 0.02~0.10wt% fennel,
0.02~0.10wt% cumin, 0.01~0.1wt% capsicum, 0.01~0.1wt% Chinese prickly ash.
6. utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation according to claim 3
The method of fish, which comprises the following steps:
S1, pretreatment: mandarin fish removes internal organ, and weigh 5Kg；
S2, bacterium solution preparation: Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium solution are prepared as follows respectively；
The thallus of -80 DEG C of picking preservations recovers to strain using MRS solid medium in 37 DEG C of culture 16h；Picking is multiple
Single colonie after Soviet Union is connected to MRS meat soup liquid shaking table 100rpm, 37 DEG C of culture 18h, takes bacterium solution 10, and 000 × g is centrifuged 10min and abandons
Remove supernatant；0.9% brine of gained thallus mass concentration is diluted to 109CFU/ml, it is spare；
S3, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, is poured into container, with the weight of drinking water
Amount is 100% meter, and 3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% is added
Cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash, step S2 gained Lactococcus lactis M10 bacterium solution and cibarium Wei Si Salmonella M3 bacterium
Liquid；Wherein, mixing thallus 5 × 10 is contained in fermentation liquid10CFU, the mixing thallus is by Lactococcus lactis M10 and cibarium Wei Si Shi
Bacterium cibarium Wei Si Salmonella M3 is formed by bacterium number 1:1；
S4, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid, ferments 5 days at 12 DEG C, obtains smelly mandarin fish.
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