CN111990453A - Lactic acid bacteria-reducing liquid and preparation method and application thereof - Google Patents
Lactic acid bacteria-reducing liquid and preparation method and application thereof Download PDFInfo
- Publication number
- CN111990453A CN111990453A CN202010862077.5A CN202010862077A CN111990453A CN 111990453 A CN111990453 A CN 111990453A CN 202010862077 A CN202010862077 A CN 202010862077A CN 111990453 A CN111990453 A CN 111990453A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- product
- meat
- spraying
- acid bacteria
- 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.)
- Pending
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 104
- 239000004310 lactic acid Substances 0.000 title claims abstract description 52
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 52
- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 11
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 claims abstract description 42
- 241000186779 Listeria monocytogenes Species 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 29
- 235000013622 meat product Nutrition 0.000 claims abstract description 29
- 238000003860 storage Methods 0.000 claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 19
- 238000005507 spraying Methods 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000019687 Lamb Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 244000144972 livestock Species 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 230000009467 reduction Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 235000015073 liquid stocks Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- OSDLLIBGSJNGJE-UHFFFAOYSA-N 4-chloro-3,5-dimethylphenol Chemical compound CC1=CC(O)=CC(C)=C1Cl OSDLLIBGSJNGJE-UHFFFAOYSA-N 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229960005443 chloroxylenol Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000009972 noncorrosive effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 150000003242 quaternary ammonium salts Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
- A01N37/36—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
Abstract
The invention discloses a lactic acid bacteria-reducing liquid and a preparation method and application thereof, wherein the lactic acid bacteria-reducing liquid is an L-lactic acid aqueous solution with the mass percentage concentration ratio of 0.5-4%. The invention finds the application of the lactic acid bacteria-reduced liquid in reducing the Listeria monocytogenes in the production, processing, transportation and storage environments of meat products or meat products, and the lactic acid bacteria-reduced liquid at normal temperature is sprayed on the surfaces of the meat products or the production, processing, transportation and storage environments of the meat products, so that the Listeria monocytogenes in the meat products and the storage environments can be effectively reduced.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and relates to a lactic acid bacteria-reducing liquid, a preparation method and application thereof, in particular to a preparation method and an application method of a lactic acid bacteria-reducing liquid for reducing Listeria monocytogenes in meat products and storage environments.
Background
Healthy animal muscle tissue is sterile, but is susceptible to microbial contamination during breeding, slaughter processing, transportation and storage. China is the largest pork producing and consuming country in the world and occupies half of the total pork yield in the world. However, commercial pork is often polluted by a plurality of microorganisms such as listeria monocytogenes and salmonella during slaughtering, cold storage, transportation, marketing and storage in a household refrigerator, is spread along an industrial chain and shows a gradually-enlarged trend, and is a main cause of food-borne diseases such as human and animal comorbidities.
Listeria monocytogenes (L.), (Listeria monocytogenes) Is one of the pathogenic bacteria of the common diseases of food-borne people and animals in China. In 2014, Listeria monocytogenes cannot be detected in cooked meat products and instant raw meat products which are clearly specified in the national food safety standard GB 29921-2013 of the national export. The listeria monocytogenes in the storage environments of columns, walls, hooks, shelves, trays, partition boards of supermarkets, cutters and the like of the warehouse often cause cross and persistent pollution of meat products. In many cases, listeria is not completely sterilized in the production and storage environments, which results in the contamination of meat products with listeria monocytogenes and the infection of humans. The disinfection solutions commonly used at the present stage, such as phosphoric acid, peroxyacetic acid, chloroxylenol, quaternary ammonium salt, sodium hypochlorite and the like, have the defects of low toxicity and slight corrosivity. Therefore, it is important to research an economical, practical, convenient and fast antibacterial solution which is nontoxic, harmless and noncorrosive to human body.
Aiming at the situation that 10% -60% of listeria monocytogenes is polluted in pork sold in China at present, the method for controlling the listeria monocytogenes pollution in the pork production and processing process and the transportation and storage link is researched, and the method is very important.
Disclosure of Invention
The purpose is as follows: in order to overcome the defects in the prior art, the invention provides a lactic acid bacteria-reduced liquid and a preparation method and application thereof.
L-lactic acid is an organic acid which can be metabolized normally in the human body and is approved by the U.S. Food and Drug Administration (FDA) as an organic acid additive which can be directly used on food. The research aims to prepare a lactic acid bacteria-reducing liquid with an L-lactic acid main component for reducing the number of the Listeria monocytogenes in meat products and storage environments so as to achieve the purpose of quickly and efficiently reducing and killing the number of the Listeria monocytogenes. The method can reduce the risk of infection of human body by Listeria monocytogenes in meat products and storage environment. The preparation method and the use method of the lactic acid bacteria-reducing liquid are a supplement to the existing bacteria-reducing method, and have great significance for guaranteeing the safety of meat food.
The technical scheme is as follows: in order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the lactic acid bacteria-reducing liquid is an L-lactic acid aqueous solution with the mass percentage concentration ratio of 0.5-4%. May be 0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0% L-lactic acid aqueous solution.
Preferably, the L-lactic acid is food grade.
Preferably, the lactic acid bacteria-reduced liquid is an L-lactic acid aqueous solution with the mass percentage concentration ratio of 1% -4%.
On the other hand, the application of the lactic acid bacteria-reduced liquid in reducing the Listeria monocytogenes in the production, processing, transportation and storage environments of meat products or meat products is also provided.
In some embodiments, the meat product comprises a pork product, beef product, lamb product, chicken product, duck product, or goose product.
In some embodiments, the meat product production, processing, transportation and storage environment comprises poultry or livestock farms, slaughterhouse line processing plants and warehouses, inside transportation carts; supermarket storage warehouse, vegetable market storage environment and operation desk, family refrigerator, chopping board and kitchen knife.
In some embodiments, the application is spraying the lactic acid bacteria solution on the surface of the meat product or in the production, processing, transportation and storage environments of the meat product.
Further, spraying the surface of the meat product comprises the following steps: and (3) atomizing and spraying a lactic acid aqueous solution with the mass percentage concentration ratio of 1.0-1.5% on the surface of the meat by using a spraying device, and spraying not less than 5mL of lactic acid bacteria-reduced liquid per square decimeter.
Further, spray meat product production, processing, transportation and storage environment, include: and (3) atomizing and spraying the lactic acid aqueous solution with the mass percentage concentration ratio of 1.5-4% in the production, processing, transportation and storage environments of the meat products by using a spraying device, and spraying not less than 50mL of lactic acid bacteria reducing liquid per square meter.
On the other hand, the preparation method of the lactic acid bacteria-reduced liquid comprises the following steps: taking L-lactic acid, adding water, mixing uniformly, and preparing into an L-lactic acid aqueous solution with the mass percentage concentration ratio of 0.5% -4%. The water is purified water, and is further preferably sterile water.
The beneficial effects are that: the lactic acid bacteria-reducing solution provided by the invention can reduce Listeria monocytogenes in meat products and storage environments, and can be used for controlling the pollution of Listeria monocytogenes in farms, production lines and warehouses of slaughterhouses, transportation vehicle interiors, supermarket warehouses, vegetable market storage environments and operation tables, chopping boards, kitchen knives and household refrigerators, and has the advantages of simplicity, easiness in operation, safety, high efficiency, omnibearing no dead angle and no harm to human bodies.
The lactic acid bacteria-reducing method of the invention takes L-lactic acid as a main raw material, the L-lactic acid has the characteristics of no toxicity, easy acquisition and low cost, and is organic acid which can normally participate in metabolism in a human body, and the L-lactic acid with low concentration has no stimulation to skin and no influence on human health.
Drawings
FIG. 1 shows the effect of 1.0% lactic acid-reduced bacteria on the number of Lm bacteria in different sera;
FIG. 2 is a graph of the effect of 1.0% lactic acid minus bacteria on the number of contaminated pork bacteria;
FIG. 3 shows the effect of 2.0% of the lactic acid-reduced bacteria on the number of Lm bacteria in different sera.
Detailed Description
The invention is further illustrated by the following examples and figures.
Example 1 examination of the Effect of lactic acid bacteria reduction method on the reduction of Listeria monocytogenes at laboratory Room temperature
A method for reducing the bacteria of Listeria monocytogenes separated from pork by lactic acid at room temperature comprises the following operation steps:
(1) selecting L-lactic acid (food grade) as a main raw material of the lactic acid bacteria-reducing liquid, taking 100mL of L-lactic acid liquid, adding water to a constant volume of 1000 mL, and preparing a bacteria-reducing liquid stock solution;
(2) preparation of the experimental strains: different serotypes of listeria monocytogenes pork isolates;
(3) preparation of the required instruments and equipment: an ultraviolet spectrophotometer, a cuvette, an autoclave, a low-temperature high-speed centrifuge, a vibration instrument, a constant-temperature incubator, a water bath, a super clean bench, a spray can and a volumetric flask;
(4) selecting different serotype listeria monocytogenes strains separated from pork, and performing a bacterial reduction experiment on the different serotype listeria monocytogenes pork isolates by a single-factor experiment method according to process parameters;
the preparation method comprises the following specific steps:
(4-1) adding water into the lactic acid (food grade) stock solution prepared in the step (1), preparing lactic acid with different mass concentrations (0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%) in a gradient manner, and fully stirring and uniformly mixing;
(4-2) at 1X 104The bacterial liquid of the CFU listeria monocytogenes pork isolate is an experimental object: after culturing the listeria monocytogenes pork isolate for 14 h at the constant temperature of 37 ℃, and adding the following bacteria liquid: BHI broth = 1: 20 proportion of the culture medium is expanded and cultured at 37 ℃ for 3 h, the culture medium is centrifuged by a 4 ℃ low-temperature high-speed centrifuge at 8000rpmL/min, supernatant is removed, the thalli precipitate is washed by PBS buffer solution for three times under the same condition, and the ultraviolet spectrophotometer is used for adjusting the bacteria to OD600=0.8（1×109CFU/mL), and diluting the bacterial liquid stock solution to 1 × 10 in a multiple ratio5To obtain 1 × 105CFU/mL of bacterial liquid.
(4-3) taking 100 mu l of 1 × 105Adding the CFU/mL bacterial liquid into a 1.5mL centrifugal tube, adding 900 mu l of lactic acid with different dilutions into the centrifugal tube, shaking and uniformly mixing, and standing for 3-15 min;
(4-4) counting bacterial liquid drops subjected to L-lactic acid treatment, repeating the bacterial liquid drops for 9 times with each drop of 20 mu L, and culturing for 20 hours in a constant-temperature incubator at 37 ℃;
(5) counting colonies on the plate the next day, counting data, screening optimal conditions for a single factor experiment, and determining lactic acid bacteria reduction conditions for effectively reducing Listeria monocytogenes;
(6) the L-lactic acid with the concentration of 1.0 percent acts with the Listeria monocytogenes for 7 minutes, so that the content of the Listeria monocytogenes can be greatly reduced, and the figure 1 shows.
Example 2: detecting the actual effect of lactic acid on pork
The method for detecting the actual effect of lactic acid on the reduction of listeria monocytogenes on room-temperature pork and low-temperature pork comprises the following operation steps:
in order to detect the actual effect of the method on pork, the following experiments are designed according to the actual situation: fresh pork of the same day is purchased from a nearby supermarket, sliced (length is multiplied by width is multiplied by height = 15cm multiplied by 4cm multiplied by 0.5 cm), irradiated for 15min in a super clean bench with ultraviolet positive and negative irradiation, and used for 1 multiplied by 10 after the pork is ensured to be in a sterile environment9CFU/mL of 10 mul of Listeria monocytogenes bacterial sediment separated from a pork sample is coated on the surface of pork, after the pork is fixedly planted for 0.5 hour, 1.0% of lactic acid solution with the room temperature (25 ℃) is sprayed on the surface of the pork, and bacterial quantity detection is carried out after 7 min;
the listeria monocytogenes mixed strain which is fixedly planted on the pork for 0.5h is treated by lactic acid with the concentration of 1.0 percent at room temperature (25 ℃) for 7min, so that the content of the listeria monocytogenes of the polluted pork can be obviously reduced, the result is shown in figure 2, and the difference is extremely obvious through statistical analysis.
Example 3 examination of the actual Effect of the lactic acid bacteria-reducing method
The method for detecting the actual effect of the lactic acid in the room temperature and low-temperature storage environment comprises the following operation steps:
use of 1 x 10 for household refrigerator9CFU/mL Listeria monocytogenes mixed bacteria separated from pork sampleSpreading 10 μ l of the solution (the acquisition method is the same as example 1) in a refrigerator, spraying 2.0% of lactic acid in the refrigerator after the solution is fixedly planted for 0.5h, and carrying out bacterial quantity detection after 7 min;
using a chopping board in a room with a size of 1 x 10910 mul of CFU/mL Listeria monocytogenes mixed bacterial liquid separated from a pork sample (the obtaining method is the same as in example 1) is coated on the surface of a chopping board, 2.0% of lactic acid is sprayed on the surface of the chopping board after the chopping board is fixedly planted for 0.5h, and bacterial quantity detection is carried out after 7 min.
After 0.5h of mixed strain of listeria monocytogenes is fixedly planted on a chopping board at room temperature and a low-temperature household refrigerator by 2.0% of lactic acid for 7min, the content of listeria monocytogenes in the polluted chopping board and the refrigerator can be obviously reduced, and the result is shown in figure 3.
Although the invention has been described in detail with respect to the general description and the specific embodiments, it will be apparent to those skilled in the art that modifications and improvements may be made based on the invention. However, it is intended that all such modifications and improvements be made without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The lactic acid bacteria-reducing liquid is characterized by being an L-lactic acid aqueous solution with the mass percentage concentration ratio of 0.5-4%.
2. The lactic acid-reduced bacterium solution according to claim 1, wherein the L-lactic acid is food grade.
3. The lactic acid-reduced bacterium solution according to claim 1 or 2, wherein the lactic acid-reduced bacterium solution is an L-lactic acid aqueous solution having a concentration of 1% to 4% by mass.
4. Use of the lactic acid bacteria-depleted liquid of any of claims 1-3 for reducing listeria monocytogenes in meat products or in the production, processing, transportation and storage environments of meat products.
5. The use of claim 4, wherein the meat product comprises a pork product, a beef product, a lamb product, a chicken product, a duck product or a goose product.
6. The use according to claim 4, wherein the meat production, processing, transportation and storage environment comprises poultry or livestock farms, slaughterhouse pipelining plants and warehouses, inside transportation carts; supermarket storage warehouse, vegetable market storage environment and operation desk, family refrigerator, chopping board and kitchen knife.
7. Use according to any one of claims 4 to 6, characterized in that the surface of the meat product or the production, processing, transport and storage environment of the meat product is sprayed with a normal temperature lactic acid bacteria-reduced liquid.
8. The use of claim 7, wherein spraying the surface of the meat product comprises: and (3) atomizing and spraying a lactic acid aqueous solution with the mass percentage concentration ratio of 1.0-1.5% on the surface of the meat by using a spraying device, and spraying not less than 5mL of lactic acid bacteria-reduced liquid per square decimeter.
9. The use of claim 7, wherein spraying the meat product production, processing, transportation and storage environment comprises: and (3) atomizing and spraying the lactic acid aqueous solution with the mass percentage concentration ratio of 1.5-4% in the production, processing, transportation and storage environments of the meat products by using a spraying device, and spraying not less than 50mL of lactic acid bacteria reducing liquid per square meter.
10. A method for preparing the lactic acid-reduced bacteria solution according to any one of claims 1 to 3, comprising: taking L-lactic acid, adding water, mixing uniformly, and preparing into an L-lactic acid aqueous solution with the mass percentage concentration ratio of 0.5% -4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010862077.5A CN111990453A (en) | 2020-08-25 | 2020-08-25 | Lactic acid bacteria-reducing liquid and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010862077.5A CN111990453A (en) | 2020-08-25 | 2020-08-25 | Lactic acid bacteria-reducing liquid and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111990453A true CN111990453A (en) | 2020-11-27 |
Family
ID=73471504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010862077.5A Pending CN111990453A (en) | 2020-08-25 | 2020-08-25 | Lactic acid bacteria-reducing liquid and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990453A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602761A (en) * | 2020-12-15 | 2021-04-06 | 贵州大学 | Bacteria-reducing method for improving initial quality of meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998349A (en) * | 2006-12-30 | 2007-07-18 | 江苏省食品集团有限公司 | Method for spraying lactic acid to reduce bacteria in production of cooling meat |
| CN107646964A (en) * | 2017-08-29 | 2018-02-02 | 北京古斯塔生态科技有限公司 | A kind of bacteria reducing solution and its Chilled Meats bacteria reducing processing method |
-
2020
- 2020-08-25 CN CN202010862077.5A patent/CN111990453A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998349A (en) * | 2006-12-30 | 2007-07-18 | 江苏省食品集团有限公司 | Method for spraying lactic acid to reduce bacteria in production of cooling meat |
| CN107646964A (en) * | 2017-08-29 | 2018-02-02 | 北京古斯塔生态科技有限公司 | A kind of bacteria reducing solution and its Chilled Meats bacteria reducing processing method |
Non-Patent Citations (4)
| Title |
|---|
| A.C. GONC¸ALVES，等: "Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat", 《FOOD CONTROL》 * |
| ADEEL MANZOOR，等，: "Effect of lactic acid spray on microbial and quality parameters of buffalo meat", 《MEAT SCIENCE》 * |
| 段效辉，等: "水产品中单核细胞增生李斯特氏菌的乳酸控制研究", 《食品研究与开发》 * |
| 郭岩，等: "有机酸对牛肉原料表面致病菌的清洗抑制研究", 《安徽农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602761A (en) * | 2020-12-15 | 2021-04-06 | 贵州大学 | Bacteria-reducing method for improving initial quality of meat |
| CN112602761B (en) * | 2020-12-15 | 2023-08-25 | 贵州大学 | Bacteria reduction method for improving initial quality of meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ockerman et al. | Use of acetic and lactic acid to control the quantity of microorganisms on lamb carcasses | |
| US9936715B2 (en) | Compositions and methods for lowering counts of pathogenic microorganisms in food products | |
| CN101649299B (en) | Bdellovibrio bacteriovorus bacterial strain for eliminating Listeria monocytogenes and application thereof | |
| Mohamed-Noor et al. | Study of microbial contamination of broilers in modern abattoirs in Khartoum state | |
| Kannan et al. | Preharvest management and postharvest intervention strategies to reduce Escherichia coli contamination in goat meat: A review | |
| Albonetti et al. | In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota | |
| EA005521B1 (en) | A concentrated non-foaming solution of quaternary ammonium compounds and methods of use | |
| CN111990453A (en) | Lactic acid bacteria-reducing liquid and preparation method and application thereof | |
| CN101744343A (en) | Natural food preservative for fresh meat and preparation method thereof | |
| Khalafalla et al. | Quality improvement of broiler chicken breasts by nisin and lactic acid | |
| Morshedy et al. | Improving the microbial quality and shelf life of chicken carcasses by trisodium phosphate and lactic acid dipping | |
| CN101341901B (en) | Application of bdellovibrio in removing usual pathogen in fowls egg and meat | |
| CN108124946A (en) | A kind of sterilization fresh-keeping method of meat or meat products | |
| Sulieman et al. | Effect of antimicrobial properties of pepper fruits on some spoilage organism of sudanese wet-salted fermented fish (fassiekh) product | |
| Calumba et al. | Assessment of Lactobacillus paracasei F2I2 as a Possible Biopreservative for Raw Pork | |
| Liur et al. | Level of escherichia coli contamination of broiler chicken meat in Ambon City Market | |
| Ghazi | Bacterial contamination of frozen imported meat and sausage in Basrah city | |
| CN110915887B (en) | Composite biological preservative and application thereof | |
| Emam et al. | Improving the quality of ground mutton by garlic oil | |
| Mashat et al. | Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses | |
| CN101283699B (en) | Preparation technique of aloe extract | |
| Sabli et al. | Effect of probiotic on microflora population and carcass yield of quail, Coturnix japonica | |
| Khose et al. | Use of Ultraviolet Light for Surface Decontamination of Raw Chicken Carcasses | |
| Nayak | Foodborne pathogens in poultry production and post-harvest control | |
| Shaltout et al. | Journal of Chemistry: Education Research and Practice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201127 |