CN110241054A - It is a kind of improve shrimp delicate flavour photosynthetic bacteria preparation and its application - Google Patents
It is a kind of improve shrimp delicate flavour photosynthetic bacteria preparation and its application Download PDFInfo
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Abstract
The present invention relates to a kind of photosynthetic bacteria liquid preparations for improving shrimp delicate flavour, contain Rhodopseudomonas palustris bacterium living cells.The preparation is the illumination anaerobism heterotrophism liquid fermentation and culture object of Rhodopseudomonas palustris, and in the fermentation culture medium, and the Colony Forming Unit of Rhodopseudomonas palustris is 1.0 × 109/ mL to 1.0 × 1010/mL.The invention further relates to above-mentioned photosynthetic bacteria liquid preparations to improve the application in shrimp delicate flavour, the result shows that, the above-mentioned photosynthetic bacteria liquid preparation of 0.1wt% to 10.0wt% is added in shrimp feed and feeds Penaeus Vannmei after mixing evenly, the speed of growth of Penaeus Vannmei can not only be significantly increased, and the flavour nucleotide and delicious amino acid content that delicate flavour is shown in Penaeus Vannmei meat is greatly improved, the photosynthetic bacteria liquid preparation is with important application prospects.
Description
Technical field
The invention belongs to field of biotechnology, it is related to a kind of photosynthetic bacteria preparation for improving shrimp delicate flavour and its application.
Background technique
Photosynthetic bacteria (Photosynthetic Bacteria, abbreviation PSB) be occur on the earth earliest, it is general in nature
Store-through is not put oxygen photosynthetic bacteria under anaerobic in, prokaryotes with original luminous energy synthetic system
General name.Photosynthetic bacteria belongs to a kind of Gram-negative bacteria for not forming gemma ability, is using light as the energy, in anaerobism illumination
Or photosynthetic microorganism is carried out as hydrogen donor and carbon source using the organic matter in nature under aerobic dark condition.
Rhodopseudomonas palustris (Rhodopseudomonas palustris) as one of typical photosynthetic bacteria strain
It was applied to livestock and poultry and aquaculture industry as probiotics through Ministry of Agriculture's audit approval in 1998, protein content is high
Up to 60% or more, while it being rich in Co-Q10, lycopene, antiviral substance and positive growth factor, there is very high feed valence
Value.
In terms of livestock and poultry cultivation, photosynthetic bacteria can be improved ox, sheep, pig, rabbit, chicken and duck the speed of growth and disease-resistant energy
Power improves meat, eggs and milk yield amplitude between 5%-30%, it is every to increase milk cow for example, increasing by 15% or more piglet rate of gain
Daily 1.5 kilograms of output of milk of head or more.In terms of aquaculture, photosynthetic bacteria is as a kind of good probiotics, not only
The pollutants such as ammonia nitrogen, nitrous acid and hydrogen sulfide can be removed and be obviously improved water quality, and can be improved fishes and shrimps the speed of growth and
Disease resistance.Although utilizing light we have discovered that feeding Rhodopseudomonas palustris can be improved the speed of growth of broiler chicken
It closes bacterium and improves shrimp delicate flavour aspect but there is not yet document report.
Prawn is the main object of China's sea-farming, and wherein Penaeus Vannmei (Penaeus vannamei Boone) is
The highest shrimp species of world aquaculture yield.Penaeus Vannmei has that the speed of growth is fast, individual larger, delicious meat, economic valence
The advantages that value height and eurysalinity, it has also become the main economic kind of China's aquaculture.Although using a series of technologies certain
The yield of cultured prawn is improved in degree, but has no document report in terms of prawn quality and delicate flavour.In recent years, with people
Improvement of living standard and Consciousness of food security enhancing, more stringent requirements are proposed with delicate flavour for consumer prawn meat.
Therefore, it needs to research and develop a kind of preparation that can safely and effectively improve shrimp delicate flavour at present.
Summary of the invention
One of the objects of the present invention is to provide a kind of photosynthetic bacteria preparation for improving shrimp delicate flavour.Contain marsh in said preparation
Red pseudomonas living cells feeds shrimp after being added into feed, can obviously increase flavour nucleotide and flavor ammonia in shrimp
Base acid content improves shrimp delicate flavour.
The two of target of the invention are to provide a kind of above-mentioned photosynthetic bacteria preparation and are improving the application in shrimp delicate flavour.
For this purpose, first aspect present invention provides a kind of photosynthetic bacteria liquid preparation for improving shrimp delicate flavour, contain natural pond
Damp red pseudomonas living cells.
According to the present invention, the preparation is the illumination anaerobism heterotrophism liquid fermentation and culture object of Rhodopseudomonas palustris.
In some embodiments of the invention, in the illumination anaerobism heterotrophism liquid fermentation and culture of the Rhodopseudomonas palustris
In object, the Rhodopseudomonas palustris Colony Forming Unit (CFU) is 1.0 × 109/ mL to 1.0 × 1010/mL。
In some embodiments of the invention, the deposit number of the Rhodopseudomonas palustris is
CGMCCNO.1.2180。
According to the present invention, the preparation feeds the flavour nucleotide content that can be improved after shrimp in shrimp.
In some embodiments of the invention, the preparation can propose the flavour nucleotide content in shrimp after feeding shrimp
High 13wt%-76wt%.
In the present invention, flavour nucleotide includes in inosinic acid, guanylic acid and adenylic acid
It is one or more of.
According to the present invention, the preparation feeds the delicious amino acid content that can be improved after shrimp in shrimp.
In some embodiments of the invention, the preparation can propose the delicious amino acid content in shrimp after feeding shrimp
High 1wt%-10wt%.
In the present invention, delicious amino acid include glutamic acid, serine, glycine, isoleucine, leucine, alanine and
One or more of proline.
Second aspect of the present invention provides the photosynthetic bacteria liquid of raising shrimp delicate flavour as described in the first aspect of the invention
Preparation is improving the application in shrimp delicate flavour.
According to the present invention, the application includes that the preparation is added in the feed of shrimp, feeds shrimp after mixing evenly.
In some embodiments of the invention, with the feed total weight of shrimp, addition of the preparation in the feed of shrimp
Amount is 0.1wt% to 10.0wt%.
In some preferred embodiments of the invention, with the total weight of the feed of shrimp, feed of the preparation in shrimp
In additional amount be 1.0wt% to 10.0wt%.
In some further preferred embodiments of the invention, with the total weight of the feed of shrimp, the preparation is in shrimp
Feed in additional amount be 10.0wt%.
In the present invention, the feed includes one of particle, pulvis, semisolid and liquid feed or a variety of.
In the present invention, the shrimp includes Penaeus Vannmei, Chinese prawn, Penaeus monodon, lobster, cray and Macrobrachium rosenbergii
One of or it is a variety of.
It is living containing Rhodopseudomonas palustris the present invention provides a kind of photosynthetic bacteria liquid preparation for improving shrimp delicate flavour
Cell.Because Rhodopseudomonas palustris protein content is up to 60% or more, while being rich in Co-Q10, lycopene, disease-resistant poisonous substance
Matter and positive growth factor, therefore by adding Rhodopseudomonas palustris in feed, not only significantly improve the growth speed of shrimp
Degree and disease resistance, it is often more important that the fresh of shrimp is increased substantially by the promotion of flavour nucleotide and delicious amino acid content
Taste has important and broad application prospect.
Specific embodiment
To be readily appreciated that the present invention, the present invention is described more detail below.But before describing the present invention in detail, it should be understood that
The present invention is not limited to the specific embodiments of description.It is also understood that term used herein is only for description specific implementation
Mode, and be not offered as restrictive.
Unless otherwise defined, all terms used herein and those skilled in the art's is usual
Understand meaning having the same.Although similar or equivalent any method and material can also with method described herein and material
To use in implementation or test of the invention, but preferred method and material will now be described.
I, term
Term of the present invention " the photosynthetic bacteria liquid preparation for improving shrimp delicate flavour " refers to containing micro-organisms living cell, and
By feeding there is the preparation for improving flavour nucleotide and delicious amino acid content in shrimp after shrimp, wherein the microorganism is
Rhodopseudomonas palustris living cells.
II, embodiment
As previously mentioned, prawn is the main object of China's sea-farming, wherein Penaeus Vannmei (Penaeus vannamei
It Boone) is the highest shrimp species of world aquaculture yield.Penaeus Vannmei has that the speed of growth is fast, individual is larger, meat is fresh
The advantages that beauty, economic value height and eurysalinity, it has also become the main economic kind of China's aquaculture.Although using a series of skills
Art improves the yield of cultured prawn to a certain extent, but research report is had no in terms of prawn quality and delicate flavour.In recent years
Come, is proposed more with the enhancing of Consciousness of food security, consumer prawn meat and delicate flavour with the improvement of people ' s living standards
How high requirement, improve shrimp quality and delicate flavour is the problem of domestic and foreign scholars' basic research urgently to be resolved and application.Needle
To the above problem, the present inventor has carried out a large amount of research for the taste composition of shrimp and the method for raising shrimp delicate flavour.
Firstly, the present inventor analyzes and researches to the taste composition of shrimp, shrimp mainly includes water, nucleotide, egg
The ingredients such as white matter, amino acid, carbohydrate and lipid, flavour mostly come from such as nucleotide, amino acid, more of the taste compound in meat
Peptide, acids and carbohydrate etc., these substances by tongue taste bud experience after through nerve conduction to brain, thus show sweet tea, it is salty,
The tastes such as sour, bitter and fresh, wherein the power of delicate flavour is then mainly determined by flavour nucleotide in meat and delicious amino acid content.Research
It was found that flavour nucleotide is mainly fast by inosinic acid (inosinicacid, Inosine 5-monophosphate, IMP), bird
Purine nucleotide (guanosine monophosphate, GMP) and adenylic acid (Adenosine monophosphate,
AMP it) forms, delicious amino acid mainly includes glutamic acid, serine, glycine, isoleucine, leucine, alanine and dried meat ammonia
Acid.Therefore in shrimp flavour nucleotide and delicious amino acid content rising, the degree of shrimp delicate flavour can be improved.
Then, the present inventor feeds shrimp by adding probiotics in feed, has studied shrimp after eating different probiotics
The variation of the middle flavour nucleotide for embodying delicate flavour and delicious amino acid content.As a result, it has been found that after feeding Rhodopseudomonas palustris, it can
To be obviously improved the content of flavour nucleotide and delicious amino acid in shrimp.
Also, the present inventor also found by research, and Rhodopseudomonas palustris protein content is up to 60% or more, while high
It produces lycopene and Co-Q10, cell wall constituent contains lipopolysaccharides and peptide glycan, with high nutritive value and improve dynamic
The function of object immunocompetence.A series of researchs controlled by culture medium and training systern, obtain higher cell finally
The Rhodopseudomonas palustris liquid fermentation and culture object of concentration.
The present inventor further study show that, if directly by Rhodopseudomonas palustris liquid fermentation and culture object according to certain
Ratio is added to feed shrimp in feed after, not only promoted the speed of growth of shrimp and disease resistance, it is often more important that make shrimp
The flavour nucleotide of delicate flavour is embodied in meat and delicious amino acid content is increased substantially.
Therefore, the photosynthetic bacteria liquid preparation for shrimp delicate flavour being improved involved in first aspect present invention contains the red vacation in marsh
Monad living cells.
In an embodiment of the present invention, Rhodopseudomonas palustris (the Rhodopseudomonas palustris
(Molisch) van Niel) deposit number be CGMCC NO.1.2180.
Rhodopseudomonas palustris be the Ministry of Agriculture, China approval can in the prebiotic strain that livestock and poultry and aquaculture field use,
Extensive use has been obtained.Because Rhodopseudomonas palustris is as a kind of probiotics, the weight such as high yield lycopene and Co-Q10
Life active compound is wanted, cell wall constituent contains lipopolysaccharides and peptide glycan, has high nutritive value, and can improve animal
Immunocompetence.Rhodopseudomonas palustris preparation is fed into shrimp, the speed of growth and disease resistance of shrimp not only can be improved, it is more important
Be that Co-Q10 can promote the production capacity of shrimp to be metabolized, containing for flavour nucleotide and delicious amino acid in shrimp is greatly improved
Amount, makes the delicate flavour of shrimp obtain significantly being promoted.
For example, in some embodiments of the invention, the preparation can be by the growth speed of shrimp after feeding Penaeus Vannmei
Degree improves 17%-59%.
For another example, in some embodiments of the invention, can will be in shrimp after the preparation feeds Penaeus Vannmei
Flavor nucleotide content improves 13wt%-76wt%.
In the present invention, the flavour nucleotide includes inosinic acid, guanylic acid and adenylic acid
One or more of.
For another example, in some embodiments of the invention, can will be in shrimp after the preparation feeds Penaeus Vannmei
Taste amino acid content improves 1wt%-10wt%.
In the present invention, delicious amino acid include glutamic acid, serine, glycine, isoleucine, leucine, alanine and
One or more of proline.
According to the present invention, the liquid hair of the photosynthetic bacteria liquid preparation system Rhodopseudomonas palustris for improving shrimp delicate flavour
Ferment culture.
In some embodiments of the invention, it is described improve shrimp delicate flavour photosynthetic bacteria liquid preparation preparation method such as
Under:
It will carry out obtaining for illumination Anaerobic culturel 5-7 days at 30-35 DEG C of Rhodopseudomonas palustris liquid medium within, culture
Rhodopseudomonas palustris Colony Forming Unit is 1.0 × 10 in object9/ mL and 1.0 × 1010Between/mL.
The solution of photosynthetic bacteria of raising shrimp delicate flavour involved in second aspect of the present invention as described in the first aspect of the invention
Body preparation is improving the application in shrimp delicate flavour, it can be understood as improves shrimp using the above-mentioned photosynthetic bacteria liquid preparation of the present invention
The method of meat delicate flavour comprising the preparation is added in the feed of shrimp, feeds shrimp after mixing evenly, thus, it is possible to improve shrimp
The content of flavour nucleotide and delicious amino acid in meat, and improve the delicate flavour of shrimp.
In some embodiments of the invention, the addition with the total weight of the feed of shrimp, into the feed of shrimp
0.1wt% to 10.0wt%, preferably 1.0wt% to 10.0wt%, the present invention of further preferred 10.0wt% are above-mentioned photosynthetic thin
Bacterium solution body preparation, it is agitated uniformly after feed shrimp, the content of flavour nucleotide and delicious amino acid in shrimp can be significantly improved,
And then significantly improve the delicate flavour of shrimp.
The present invention of type in to(for) shrimp is not particularly limited, for example, the shrimp can be Penaeus Vannmei, China it is right
Shrimp, Penaeus monodon, lobster, cray and Macrobrachium rosenbergii etc..
Feed is not particularly limited in the present invention, for example, the feed can be particle, pulvis, semisolid and
Liquid feed etc..
The present invention of feeding mode in to(for) shrimp is not particularly limited, and can be thrown using conventional feeding mode
Material.
III, embodiment
The present invention is specifically described below by way of specific embodiment.Experimental method described below, such as without special theory
It is bright, it is laboratory conventional method.Experimental material described below can be obtained unless otherwise instructed by commercial channel.
Strain used by the present invention tests is Rhodopseudomonas palustris (Rhodopseudomonas palustris
(Molisch) vanNiel, culture presevation number are as follows: CGMCC NO.1.2180), it is purchased from China General Microbiological culture presevation pipe
Reason center.
Embodiment 1:
The first step carries out Rhodopseudomonas palustris illumination Anaerobic culturel 5 days at 35 DEG C of liquid culture medium, in culture
Rhodopseudomonas palustris Colony Forming Unit is 5.0 × 109/mL。
1kg Rhodopseudomonas palustris liquid fermentation and culture object is added in 1000kg solid complex feed by second step, is pressed
It carries out directly feeding shrimp after being thoroughly mixed uniformly according to total mass ratio 0.1: 100.
Embodiment 2:
The first step is the same as embodiment 1.
10kg Rhodopseudomonas palustris liquid fermentation and culture object is added in 1000kg solid complex feed by second step, is pressed
It carries out directly feeding shrimp after being thoroughly mixed uniformly according to total mass ratio 1: 100.
Embodiment 3:
The first step is the same as embodiment 1.
100kg Rhodopseudomonas palustris liquid fermentation and culture object is added in 1000kg solid complex feed by second step,
It carries out directly feeding shrimp after being thoroughly mixed uniformly according to total mass ratio 10: 100.
Embodiment 4:
Rhodopseudomonas palustris liquid fermentation is added according to different quality containing in solid complex feed in above-described embodiment
Culture stirs and feeds Penaeus Vannmei.Experiment be equipped with experimental group 1 (embodiment 1), experimental group 2 (embodiment 2),
Experimental group 3 (embodiment 3) and control group (Rhodopseudomonas palustris liquid fermentation and culture object is not added in feed), every group has 6
In parallel, each there are 2 mu of leg Shrimp Litopenaeus vannamei Culture Raceway-type Ponds in parallel.Entire experiment has carried out 80 days, is testing initially respectively and is terminating to claim
The weight (table 1) of every shrimp is taken, while testing the 80th day and each taking 50 shrimps in parallel, is sent to the supervision inspection of Ministry of Agriculture's agricultural product quality
It tests test center and national standard method (GB5413.40-2016 national food safety standard: in infant food and dairy products is respectively adopted
Nucleosides acidity test；GB5009.124-2016 national food safety standard: determined amino acid in food) measurement Penaeus Vannmei flesh
The mean value result of the content of flavour nucleotide and delicious amino acid in meat, each group of data is shown in Tables 1 and 2 and table 3 respectively.
1 Rhodopseudomonas palustris of table promotes the effect of Penaeus Vannmei growth
| Testing index experiment classification | Control group | Experimental group 1 | Experimental group 2 | Experimental group 3 |
| Initial prawn average weight (g/ is only) | 3.6 | 3.5 | 3.7 | 3.5 |
| Test 80 days prawn average weights (g/ is only) | 18.6 | 21.1 | 24.7 | 27.3 |
| Average every prawn weight gain (g/ is only) | 15.0 | 17.6 | 21.0 | 23.8 |
| It improves the speed of growth (%) | 17.3 | 40.0 | 58.7 |
Table 1 is shown, with the increase for adding Rhodopseudomonas palustris fermentation culture medium mass fraction in feed, continuous
It feeds within 80 days the effect for promoting it to grow after Penaeus Vannmei to be more obvious, improves shrimp growth rate and be increased to from 17.3%
58.7%, illustrate that the speed of growth of Penaeus Vannmei can be significantly improved by feeding Rhodopseudomonas palustris.
2 Rhodopseudomonas palustris of table improves the effect of flavour nucleotide content in Penaeus Vannmei meat
| Testing index experiment classification | Control group | Experimental group 1 | Experimental group 2 | Experimental group 3 |
| Inosinic acid (mg/100g) | 67.32 | 72.48 | 80.92 | 88.38 |
| Guanylic acid (mg/100g) | 2.87 | 3.88 | 5.71 | 6.48 |
| Adenylic acid (mg/100g) | 24.86 | 31.25 | 60.36 | 72.08 |
| It amounts to (mg/100g) | 95.05 | 107.61 | 146.99 | 166.94 |
| It improves flavour nucleotide ratio (%) | 13.2 | 54.6 | 75.6 |
Table 2 is shown, with the increase for adding Rhodopseudomonas palustris fermentation culture medium mass fraction in feed, continuous
It feeds within 80 days and improves flavour nucleotide content in shrimp after Penaeus Vannmei and be more obvious, increase rate increases to from 13.2%
75.6%.
3 Rhodopseudomonas palustris of table improves the effect of delicious amino acid content in Penaeus Vannmei meat
Table 3 is shown, with the increase for adding Rhodopseudomonas palustris fermentation culture medium mass fraction in feed, continuous
It feeds within 80 days and improves delicious amino acid content in shrimp after Penaeus Vannmei and be more obvious, increase rate increases to from 1.3%
9.9%.
The above results show with adding Rhodopseudomonas palustris quality of fermentation broth score in solid feed from 0.1%
Increase to 10%, not only accelerate the speed of growth (table 1) of Penaeus Vannmei, but also is greatly improved in Penaeus Vannmei meat
The content of flavour nucleotide (table 2) and delicious amino acid (table 3), therefore the delicate flavour of Penaeus Vannmei meat is greatly improved, have
There is important and broad application prospect.
It should be noted that embodiment described above for explaining only the invention, is not constituted to of the invention any
Limitation.By referring to exemplary embodiments, invention has been described, it should be appreciated that word used in it is descriptive
With explanatory vocabulary, rather than limited vocabulary.The present invention can be made within the scope of the claims by regulation
Modification, and the present invention is revised in without departing substantially from scope and spirit of the present invention.Although the present invention described in it relates to
And specific method, material and embodiment, it is not intended that the present invention is limited to particular case disclosed in it, on the contrary, this hair
It is bright to can be extended to other all methods and applications with the same function.
Claims (10)
1. a kind of photosynthetic bacteria liquid preparation for improving shrimp delicate flavour, contains Rhodopseudomonas palustris living cells.
2. preparation according to claim 1, which is characterized in that the preparation is that the illumination anaerobism of Rhodopseudomonas palustris is different
Nutrient solution body fermentation culture medium；Preferably, in the illumination anaerobism heterotrophism liquid fermentation and culture object of the Rhodopseudomonas palustris, institute
Stating Rhodopseudomonas palustris Colony Forming Unit (CFU) is 1.0 × 109/ mL to 1.0 × 1010/mL。
3. preparation according to claim 1 or 2, which is characterized in that the deposit number of the Rhodopseudomonas palustris is
CGMCC NO.1.2180。
4. preparation described in any one of -3 according to claim 1, which is characterized in that the preparation can be improved after feeding shrimp
Flavour nucleotide content in shrimp；Preferably, the preparation can propose the flavour nucleotide content in shrimp after feeding shrimp
High 13wt%-76wt%；And/or flavour nucleotide includes inosinic acid, guanylic acid and adenylic acid
One or more of.
5. preparation described in any one of -4 according to claim 1, which is characterized in that the preparation can be improved after feeding shrimp
Delicious amino acid content in shrimp；Preferably, the preparation can propose the delicious amino acid content in shrimp after feeding shrimp
High 1wt%-10wt%；And/or delicious amino acid includes glutamic acid, serine, glycine, isoleucine, leucine, the third ammonia
One or more of acid and proline.
6. the photosynthetic bacteria liquid preparation of the raising shrimp delicate flavour as described in any one of claim 1-5 is fresh in raising shrimp
Application in taste.
7. application according to claim 6, which is characterized in that the application includes that the system is added in the feed of shrimp
Agent feeds shrimp after mixing evenly.
8. application according to claim 7, which is characterized in that with the total weight of the feed of shrimp, the preparation is in shrimp
Additional amount in feed is 0.1wt% to 10.0wt%, preferably 1.0wt% to 10.0wt%, further preferably
10.0wt%.
9. application according to claim 7 or 8, which is characterized in that the feed includes particle, pulvis, semisolid and liquid
One of body feedstuff is a variety of.
10. the application according to any one of claim 6-9, which is characterized in that the shrimp include Penaeus Vannmei, in
One of state prawn, Penaeus monodon, lobster, cray and Macrobrachium rosenbergii are a variety of.
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