CN109456920A - 一株提高鱼酱发酵品质的中度嗜盐菌菌株海水芽孢杆菌 - Google Patents
一株提高鱼酱发酵品质的中度嗜盐菌菌株海水芽孢杆菌 Download PDFInfo
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- CN109456920A CN109456920A CN201811451711.5A CN201811451711A CN109456920A CN 109456920 A CN109456920 A CN 109456920A CN 201811451711 A CN201811451711 A CN 201811451711A CN 109456920 A CN109456920 A CN 109456920A
- Authority
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- Prior art keywords
- fish meat
- meat paste
- fermentation
- bacterial strain
- bacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 241000894006 Bacteria Species 0.000 title claims abstract description 48
- 238000000855 fermentation Methods 0.000 title claims abstract description 41
- 230000004151 fermentation Effects 0.000 title claims abstract description 41
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 31
- 239000013535 sea water Substances 0.000 title claims abstract description 12
- 241000193830 Bacillus <bacterium> Species 0.000 title claims abstract description 9
- 241001143891 Bacillus aquimaris Species 0.000 claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims description 65
- 235000013372 meat Nutrition 0.000 claims description 53
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- 239000011780 sodium chloride Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 8
- 238000004904 shortening Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000003252 repetitive effect Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 244000005700 microbiome Species 0.000 abstract description 9
- 241000238557 Decapoda Species 0.000 abstract description 7
- 241000282596 Hylobatidae Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 108091005804 Peptidases Proteins 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 3
- 238000012216 screening Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 18
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 229960001340 histamine Drugs 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000002798 spectrophotometry method Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- 241000203069 Archaea Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- C12R2001/07—Bacillus
-
- 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
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (2)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811451711.5A CN109456920B (zh) | 2018-11-30 | 2018-11-30 | 一株提高鱼酱发酵品质的中度嗜盐菌菌株海水芽孢杆菌 |
US16/761,132 US11974590B2 (en) | 2018-11-30 | 2019-03-29 | Method of fermentation of fish paste by medium halophilic bacteria |
PCT/CN2019/080282 WO2020107760A1 (zh) | 2018-11-30 | 2019-03-29 | 中度嗜盐菌及利用其发酵鱼肉酱的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811451711.5A CN109456920B (zh) | 2018-11-30 | 2018-11-30 | 一株提高鱼酱发酵品质的中度嗜盐菌菌株海水芽孢杆菌 |
Publications (2)
Publication Number | Publication Date |
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CN109456920A true CN109456920A (zh) | 2019-03-12 |
CN109456920B CN109456920B (zh) | 2021-09-10 |
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CN201811451711.5A Active CN109456920B (zh) | 2018-11-30 | 2018-11-30 | 一株提高鱼酱发酵品质的中度嗜盐菌菌株海水芽孢杆菌 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111534451A (zh) * | 2020-01-13 | 2020-08-14 | 江苏大学 | 一种改善低盐鱼露发酵品质的动性球菌发酵剂 |
CN114410546A (zh) * | 2022-02-25 | 2022-04-29 | 中国水产科学研究院南海水产研究所 | 一株产酯增香的威尼斯不动杆菌及其在海水鱼发酵制品中的应用 |
CN114752519A (zh) * | 2022-02-25 | 2022-07-15 | 中国水产科学研究院南海水产研究所 | 一种利用发酵热带芽孢杆菌改善海水鱼发酵品质的方法 |
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Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111534451A (zh) * | 2020-01-13 | 2020-08-14 | 江苏大学 | 一种改善低盐鱼露发酵品质的动性球菌发酵剂 |
CN111534451B (zh) * | 2020-01-13 | 2021-10-12 | 江苏大学 | 一种改善低盐鱼露发酵品质的动性球菌发酵剂 |
CN113528396A (zh) * | 2020-01-13 | 2021-10-22 | 江苏大学 | 一种改善低盐鱼露发酵品质的莱比托游动球菌发酵剂 |
CN113684145A (zh) * | 2020-01-13 | 2021-11-23 | 江苏大学 | 一种改善低盐鱼露发酵品质的德昌动性球菌发酵剂 |
CN114045227A (zh) * | 2020-01-13 | 2022-02-15 | 江苏大学 | 一种改善低盐鱼露发酵品质的普拉扣动球菌发酵剂 |
CN113528396B (zh) * | 2020-01-13 | 2022-08-23 | 江苏大学 | 一种改善低盐鱼露发酵品质的莱比托游动球菌发酵剂 |
CN114410546A (zh) * | 2022-02-25 | 2022-04-29 | 中国水产科学研究院南海水产研究所 | 一株产酯增香的威尼斯不动杆菌及其在海水鱼发酵制品中的应用 |
CN114752519A (zh) * | 2022-02-25 | 2022-07-15 | 中国水产科学研究院南海水产研究所 | 一种利用发酵热带芽孢杆菌改善海水鱼发酵品质的方法 |
CN114752519B (zh) * | 2022-02-25 | 2022-09-27 | 中国水产科学研究院南海水产研究所 | 一种利用发酵热带芽孢杆菌改善海水鱼发酵品质的方法 |
CN114410546B (zh) * | 2022-02-25 | 2022-10-11 | 中国水产科学研究院南海水产研究所 | 一株产酯增香的威尼斯不动杆菌及其在海水鱼发酵制品中的应用 |
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