CN109588622A - One lactobacillus plantarum and its application in reduction wet salting Spanish mackerel Content of Biogenic Amines - Google Patents
One lactobacillus plantarum and its application in reduction wet salting Spanish mackerel Content of Biogenic Amines Download PDFInfo
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- CN109588622A CN109588622A CN201910025424.6A CN201910025424A CN109588622A CN 109588622 A CN109588622 A CN 109588622A CN 201910025424 A CN201910025424 A CN 201910025424A CN 109588622 A CN109588622 A CN 109588622A
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- 241001622901 Scomberomorus commerson Species 0.000 title claims abstract description 67
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 65
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 64
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 64
- 238000009938 salting Methods 0.000 title claims abstract description 49
- 150000001412 amines Chemical class 0.000 title claims abstract description 36
- 230000000035 biogenic effect Effects 0.000 title claims abstract description 32
- 230000009467 reduction Effects 0.000 title description 2
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- 235000019688 fish Nutrition 0.000 claims abstract description 27
- 241000251468 Actinopterygii Species 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 21
- 230000036284 oxygen consumption Effects 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 210000001835 viscera Anatomy 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 1
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 abstract description 22
- 229960001340 histamine Drugs 0.000 abstract description 11
- 230000015556 catabolic process Effects 0.000 abstract description 8
- 238000006731 degradation reaction Methods 0.000 abstract description 8
- 241000186660 Lactobacillus Species 0.000 abstract description 2
- 229940039696 lactobacillus Drugs 0.000 abstract description 2
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 14
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000005700 Putrescine Substances 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- -1 tyrasamine Chemical compound 0.000 description 6
- BHHGXPLMPWCGHP-UHFFFAOYSA-N Phenethylamine Chemical compound NCCC1=CC=CC=C1 BHHGXPLMPWCGHP-UHFFFAOYSA-N 0.000 description 5
- 125000001295 dansyl group Chemical group [H]C1=C([H])C(N(C([H])([H])[H])C([H])([H])[H])=C2C([H])=C([H])C([H])=C(C2=C1[H])S(*)(=O)=O 0.000 description 5
- 235000013332 fish product Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- PFNFFQXMRSDOHW-UHFFFAOYSA-N spermine Chemical compound NCCCNCCCCNCCCN PFNFFQXMRSDOHW-UHFFFAOYSA-N 0.000 description 2
- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
- 108090000489 Carboxy-Lyases Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229940063675 spermine Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
-
- 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
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Tropical Medicine & Parasitology (AREA)
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- Virology (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a lactobacillus plantarum (Lactobacillus plantarum) Yc-6, deposit number CGMCC NO.16616；The method for reducing wet salting Spanish mackerel Content of Biogenic Amines using the lactobacillus plantarum Yc-6, comprising steps of being 10 by concentration6~108The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is seeded in system by the 1%~10% of raw material fish weight, ferments as leavening.By inoculated plant lactobacillus Yc-6, the biogenic amine in wet salting Spanish mackerel system can partially be inhibited, and the degradation rate of biogenic amine total content especially can achieve 86% or more to the degradation rate of histamine up to 53% or more in wet salting Spanish mackerel.
Description
Technical field
The present invention relates to microbe leaven technical fields, and in particular to one plant of lactobacillus plantarum for capableing of degradation biological amine
And its reducing the application in wet salting Spanish mackerel Content of Biogenic Amines.
Background technique
Wet salting Spanish mackerel fish product is the time-honored fish fabricated product in China, is the main composition portion of coastal area diet
Point.Fresh Spanish mackerel is saved via marinated rear unique flavor, shelf life extension, nutritive value；But in curing process
Free amino acid can be decomposed and generate the biogenic amines such as histamine, tyrasamine, spermine, putrescine by the amino acid decarboxylases that microorganism contains, and be made
There are safety problems for this based food.Histamine and tyrasamine are the primary biological amine for causing aquatic products to be poisoned by food, and cadaverine, putrescine
In the presence of the toxic effect that histamine can be enhanced, therefore the accumulation for controlling fermentation process biogenic amine is food-safe extremely important.
For the biogenic amine in food, mainly there are controlling of production process, chemical method, physical method, enzyme process etc. to control hand at present
Section.Zhejiang Ocean university 2017 application " a kind of preparation method of low biogenic amine content fish sauce " (application number:
201711289413.6), Zhejiang Ocean university 2016 application " biodegrading process of histamine in a kind of aquatic products " (application number:
201610394461.0).Above method has respective inevitable limitation: (1) degradation biological amine type is few；(2) it degrades
Effect is poor；(3) loss of nutritional ingredient, the change of flavor；(4) safety leaves a question open.Unlike above-mentioned control technology, rationally
Leavening is selected, especially has degradation biological amine ability, the microorganism there is no security risk, can effectively control in food
Biogenic amine accumulation.
Lactic acid bacteria is leavening important in food industry；In addition to the flavor to product has a castering action, lactic acid bacteria can be with
The flavor of product is promoted, while having and inhibiting harmful microbe effect；Lactic acid bacteria can make environmental acidification, secretion antibacterial
Matter, so as to effectively inhibit some pathogens and spoilage organisms.In addition, most lactic acid bacterias are safe and healthy, nonhazardous effect.
Summary of the invention
The purpose of the present invention is to provide a kind of sides that biogenic amine in wet salting Spanish mackerel fish product is reduced using lactobacillus plantarum
Method.
The present invention is achieved by the following technical solutions:
In order to achieve the above objectives, the present invention provides a lactobacillus plantarum (Lactobacillus plantarum) Yc-
6, deposit number CGMCC NO.16616, are preserved in that " China Committee for Culture Collection of Microorganisms is general on October 24th, 2018
Logical microorganism " center ", abbreviation CGMCC, address are as follows: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3 Chinese Academy of Sciences microorganism is ground
Study carefully institute, postcode: 10010.Above-mentioned lactobacillus plantarum is isolated from fermented food, carries out 16S using bacterial universal primers 27F/1492R
RDNA Sequence Identification is lactobacillus plantarum.
Invention also provides it is a kind of using the lactobacillus plantarum reduce wet salting Spanish mackerel Content of Biogenic Amines method,
Comprising steps of being 10 by concentration6~108The lactobacillus plantarum bacterium solution of CFU/mL as leavening, by raw material fish weight 1%~
10% is seeded in system, synchronizes marinated；Wherein, the lactobacillus plantarum is lactobacillus plantarum Yc-6, and deposit number is
CGMCC NO.16616。
Under preferred embodiment, the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum, comprising steps of
S1, pretreatment of raw material: taking Spanish mackerel, and removal head, tail portion and internal organ clean up, and is cut into fish section；
S2, production wet salting Spanish mackerel: by the section of fish obtained by step S1, the saline solution of mass concentration 2%~7% and 106~
108The mixing of CFU/mL lactobacillus plantarum Yc-6 bacterium solution is placed in container, and 10~20 DEG C of sealings are placed 20~28 days, obtains wet salting Spanish mackerel
Fish；The lactobacillus plantarum Yc-6 deposit number is CGMCC NO.16616；
Wherein, the addition weight ratio of the fish section, saline solution and lactobacillus plantarum Yc-6 bacterium solution is 1:(2~5): (0.01
~0.10).
Under preferred embodiment, the monolithic weight of the section of fish described in step S1 is 45g；
Under preferred embodiment, used after 121 DEG C of sterilizing 20min of container described in step S2；The lactobacillus plantarum Yc-6 bacterium solution
The preparation method comprises the following steps: by lactobacillus plantarum Yc-6 in the flat lining out of MRS agar medium, 37 DEG C, oxygen consumption, stationary culture for 24 hours,
Picking single colonie is seeded in MRS broth bouillon, 37 DEG C, oxygen consumption, stationary culture 12h；Thalline were collected by centrifugation, uses mass fraction
0.85% normal saline dilution is to 106~108CFU/mL；
Wherein, the MRS agar medium ingredient are as follows: peptone 10.0g/L, powdered beef 8.0g/L, yeast powder 4.0g/L,
Glucose 20.0g/L, dipotassium hydrogen phosphate 2.0g/L, diammonium hydrogen citrate 2.0g/L, sodium acetate 5.0g/L, magnesium sulfate 0.2g/L,
Manganese sulfate 0.04g/L, agar 14.0g/L, Tween 80 1.0g/L, 25 DEG C of pH value is 6.5 ± 0.2；
The MRS broth bouillon ingredient are as follows: peptone 10.0g/L, beef extract powder 8.0g/L, yeast extract 4.0g/L,
Glucose 20.0g/L, dipotassium hydrogen phosphate 2.0g/L, diammonium hydrogen citrate 2.0g/L, sodium acetate 5g/L, magnesium sulfate 0.2g/L, sulphur
Sour manganese 0.04g/L, Tween 80 1.0g/L, 5 DEG C of pH value is 5.7 ± 0.2.
Under preferred embodiment, the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum, comprising steps of
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, and the fish section that monolithic weight is 45g is cut into after cleaning；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 45g, 135g mass concentration of Spanish mackerel obtained by step S1
5% saline solution and 0.45g 108The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container, 10 DEG C
Sealing, which is placed, pickles 24 days, obtains wet salting Spanish mackerel；The lactobacillus plantarum Yc-6 deposit number is CGMCC NO.16616；
Wherein, the lactobacillus plantarum Yc-6 bacterium solution the preparation method comprises the following steps: by lactobacillus plantarum Yc-6 in MRS agar culture
The flat lining out of base, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C,
Oxygen consumption, stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by thallus sterile saline (sodium chloride
0.85% aqueous solution, w/v, g/mL) it is prepared into 108The bacteria suspension of CFU/mL.
The beneficial effects of the present invention are:
Lactobacillus plantarum Yc-6 provided by the invention can be used for reducing in fermented fish products especially wet salting Spanish mackerel fish product
Content of Biogenic Amines, have very extensive application prospect.
Specific embodiment
Below by specific implementation example, the present invention will be further described.
Embodiment 1
The method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum Yc-6 (CGMCC No.16616), including
Step:
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, and the fish section that monolithic weight is 45g is cut into after cleaning；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 450g, 2250g mass of Spanish mackerel obtained by step S1 dense
The saline solution and 22.5g 10 of degree 2%7The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container, 15
DEG C sealing is placed marinated 20 days, and wet salting Spanish mackerel is obtained；
Wherein, the lactobacillus plantarum Yc-6 bacterium solution the preparation method comprises the following steps: by lactobacillus plantarum Yc-6 in MRS agar culture
The flat lining out of base, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C,
Oxygen consumption, stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by thallus sterile saline (sodium chloride
0.85% aqueous solution, w/v, g/mL) it is prepared into 107The bacteria suspension of CFU/mL.
Wet salting Spanish mackerel obtained by the present embodiment is taken, the flesh of fish is detected by dansyl Cl column front derivation-high performance liquid chromatography
The content of middle histamine, tyrasamine, putrescine, cadaverine, tryptamines and phenyl ethylamine, testing result are as shown in table 1.
Embodiment 2
The method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum Yc-6 (CGMCC No.16616), including
Step:
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, and the fish section that monolithic weight is 45g is cut into after cleaning；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 45g, 135g mass concentration of Spanish mackerel obtained by step S1
5% saline solution and 0.45g 108The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container, 10 DEG C
Sealing, which is placed, pickles 24 days, obtains wet salting Spanish mackerel；
Wherein, the lactobacillus plantarum Yc-6 bacterium solution the preparation method comprises the following steps: by lactobacillus plantarum Yc-6 in MRS agar culture
The flat lining out of base, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C,
Oxygen consumption, stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by thallus sterile saline (sodium chloride
0.85% aqueous solution, w/v, g/mL) it is prepared into 108The bacteria suspension of CFU/mL.
Wet salting Spanish mackerel obtained by the present embodiment is taken, the flesh of fish is detected by dansyl Cl column front derivation-high performance liquid chromatography
The content of middle histamine, tyrasamine, putrescine, cadaverine, tryptamines and phenyl ethylamine, testing result are as shown in table 1.
Embodiment 3
The method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum Yc-6 (CGMCC No.16616), including
Step:
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, cleans the fish section for being cut into that monolithic weight is 45g；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 45g, 90g mass concentration of Spanish mackerel obtained by step S1
5% saline solution (5%, w/w) and 4.5g 106The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container
In, 20 DEG C of sealings, which are placed, pickles 28 days, obtains wet salting Spanish mackerel；
Wherein, the lactobacillus plantarum Yc-6 bacterium solution the preparation method comprises the following steps: by lactobacillus plantarum Yc-6 in MRS agar culture
The flat lining out of base, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C,
Oxygen consumption, stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by thallus sterile saline (sodium chloride
0.85% aqueous solution, w/v, g/mL) it is prepared into 106The bacteria suspension of CFU/mL.
Wet salting Spanish mackerel obtained by the present embodiment is taken, the flesh of fish is detected by dansyl Cl column front derivation-high performance liquid chromatography
The content of middle histamine, tyrasamine, putrescine, cadaverine, tryptamines and phenyl ethylamine, testing result are as shown in table 1.
Comparative example 1
Wet salting Spanish mackerel fish product, comprising steps of
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, and fish dorsal is cut into the fish section that monolithic weight is 45g after cleaning；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 45g, 225g mass concentration of Spanish mackerel obtained by step S1
2% saline solution is uniformly mixed, and is placed in the container, and 15 DEG C of sealings, which are placed, pickles 20 days, obtains wet salting Spanish mackerel；
Wet salting Spanish mackerel obtained by the present embodiment is taken, the flesh of fish is detected by dansyl Cl column front derivation-high performance liquid chromatography
The content of middle histamine, tyrasamine, putrescine, cadaverine, tryptamines and phenyl ethylamine, testing result are as shown in table 1.
Comparative example 2
The method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum PL-2 (CGMCC No.13919), including
Step:
Wherein, the lactobacillus plantarum PL-2, is isolated from pickles, is purchased from " Chinese microorganism strain preservation conservator
Meeting common micro-organisms center ", deposit number are as follows: CGMCC 13919；
S1, pretreatment of raw material:
Spanish mackerel removes head, tail portion and internal organ, and the fish section that monolithic weight is 45g is cut into after cleaning；
S2, production wet salting Spanish mackerel:
After cleaning container, 121 DEG C of high-temperature sterilization 20min；Take section 45g, 225g mass concentration of Spanish mackerel obtained by step S1
2% saline solution and 2.25g 107The PL-2 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container, and 15 DEG C of sealing placements salt down
System 20 days, obtains wet salting Spanish mackerel；
Wherein, the lactobacillus plantarum PL-2 bacterium solution the preparation method comprises the following steps: by lactobacillus plantarum PL-2 in MRS agar culture
The flat lining out of base, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C,
Oxygen consumption, stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by thallus sterile saline (sodium chloride
0.85% aqueous solution, w/v, g/mL) it is prepared into 107The bacteria suspension of CFU/mL.
Wet salting Spanish mackerel obtained by the present embodiment is taken, the flesh of fish is detected by dansyl Cl column front derivation-high performance liquid chromatography
The content of middle histamine, tyrasamine, putrescine, cadaverine, tryptamines and phenyl ethylamine, testing result are as shown in table 1.
Influence of the lactobacillus plantarum Yc-6 (CGMCC No.16616) to Content of Biogenic Amines in wet salting Spanish mackerel such as 1 institute of table
Show:
Influence of the 1 lactobacillus plantarum Yc-6 of table (CGMCC No.16616) to Content of Biogenic Amines in the Spanish mackerel that gently salts down
The experimental results showed that by inoculated plant lactobacillus Yc-6 (CGMCC No.16616), in wet salting Spanish mackerel system
Biogenic amine inhibited well, in embodiment 1,2,3 degradation rate of six kinds of biogenic amine total contents be respectively 53.81%,
58.53%, 55.63%, especially reaching respectively to the degradation rate of histamine is 86.50%, 89.53%, 86.26%；Compared to right
Ratio 2, lactobacillus plantarum Yc-6 (CGMCC No.16616) is more preferable to the degradation efficiency of biogenic amine, thus the bacterial strain can be used as it is low
The leavening of biogenic amine wet salting Spanish mackerel fishery -ies product.
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 (7)
1. a lactobacillus plantarum (Lactobacillus plantarum) Yc-6, has been preserved in " Chinese microorganism strain preservation
Administration committee's common micro-organisms center ", abbreviation CGMCC, deposit number CGMCC NO.16616.
2. a kind of method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum, which is characterized in that comprising steps of will
Concentration is 106~108The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is as leavening, by 1%~10% inoculation of raw material fish weight
To fermentation system, ferment；Wherein, the deposit number of the lactobacillus plantarum Yc-6 is CGMCC NO.16616.
3. the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum according to claim 2, feature exist
In, comprising steps of
S1, pretreatment of raw material: taking Spanish mackerel, removal head, tail portion and internal organ, and fish section is cut into cleaning；
S2, production wet salting Spanish mackerel: by the section of fish obtained by step S1, the saline solution of mass concentration 2%~7% and 106~108CFU/
The mixing of mL lactobacillus plantarum Yc-6 bacterium solution, is placed in container, and 10~20 DEG C of sealings are placed 20~28 days, obtains wet salting Spanish mackerel；Institute
Stating lactobacillus plantarum Yc-6 deposit number is CGMCC NO.16616；
Wherein, the addition weight ratio of the fish section, saline solution and lactobacillus plantarum Yc-6 bacterium solution is 1:(2~5): (0.01~
0.10)。
4. wanting 3 methods for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum according to right, which is characterized in that
The monolithic weight of the section of fish described in step S1 is 45g.
5. the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum according to claim 3, feature exist
In being used after 121 DEG C of sterilizing 20min of container described in step S2.
6. the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum according to claim 3, feature exist
In, lactobacillus plantarum Yc-6 bacterium solution described in step S2 the preparation method comprises the following steps: lactobacillus plantarum Yc-6 is put down in MRS agar medium
Lining out, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in MRS broth bouillon, 37 DEG C, oxygen consumption, standing
Cultivate 12h；Thalline were collected by centrifugation, with the normal saline dilution of mass fraction 0.85% to 106~108CFU/mL。
7. the method for reducing wet salting Spanish mackerel Content of Biogenic Amines using lactobacillus plantarum according to claim 3, feature exist
In, comprising steps of
S1, pretreatment of raw material: taking Spanish mackerel, removes head, tail portion and internal organ, cleans, and is cut into the fish that monolithic weight is 45g
Section；
S2, production wet salting Spanish mackerel: cleaning container, 121 DEG C of sterilizing 20min；Take section 45g, 135g matter of Spanish mackerel obtained by step S1
Measure the saline solution and 0.45g 10 of concentration 5%8The lactobacillus plantarum Yc-6 bacterium solution of CFU/mL is uniformly mixed, and is placed in the container
In, 10 DEG C of sealings are placed 24 days, and wet salting Spanish mackerel is obtained；
Wherein, the lactobacillus plantarum Yc-6 bacterium solution the preparation method comprises the following steps: lactobacillus plantarum Yc-6 is put down in MRS agar medium
Lining out, 37 DEG C, oxygen consumption, stationary culture for 24 hours, picking single colonie is seeded in 3ml MRS broth bouillon, 37 DEG C, oxygen consumption,
Stationary culture 12h；Thallus is collected after 10000r/min centrifugation 10min, by the thallus sterile NaCl of mass fraction 0.85%
Aqueous solution is diluted to 108The bacteria suspension of CFU/mL.
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