CN114752519A - Method for improving fermentation quality of marine fish by utilizing fermented tropical bacillus - Google Patents

Abstract

The invention discloses a method for improving the fermentation quality of marine fishes by utilizing fermented tropical bacillus, wherein the strain is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation number is CGMCC NO.23775, the preservation address is No. 3 of No.1 Xilu Beijing of Chaozhou, the facing-sunny area in Beijing, and the preservation time is 2021, 11 and 10 days. The method utilizes tropical bacillus as a leaven to inoculate into the seawater fish for fermentation, can promote the protein degradation of the fermented fish meat and improve the flavor and the safety of the product, obviously shortens the fermentation period, obviously improves the content of free amino acid and non-protein nitrogen, obviously reduces the content of volatile basic nitrogen and histamine, improves the flavor and the safety at the same time, and has very high application value and market potential compared with the traditional naturally fermented seawater fish product.

Description

Method for improving fermentation quality of marine fish by utilizing fermented tropical bacillus

Technical Field

The invention relates to the technical field of food microbial fermentation, in particular to a method for improving the fermentation quality of marine fish by utilizing fermented tropical bacillus.

Background

The sea fish has great consumption market due to the characteristics of large yield, rich nutrition and the like; however, because of its high water content, strong endogenous enzyme activity, and easy putrefaction, it is often processed into various products. In fish processing production, fermentation is a traditional food processing and preservation technology, and can prolong the preservation period of food and endow the food with special flavor. In the fermentation process of fish, under the action of endogenous enzyme and microbial enzyme, protein is degraded into small molecular peptides and free amino acids, and various flavor compounds are generated through a series of biochemical reactions such as transamination, decarboxylation and the like, so that great contribution is provided for the flavor formation of the fermented fish.

At present, domestic fermented seawater fish mainly adopts a traditional natural fermentation process, however, traditional fermented fish products are mainly accumulated by depending on production experience of workers and are restricted by natural conditions, and the problems of long production period, unstable product quality and the like exist, so that large-scale processing production is difficult to carry out. Therefore, realizing the targeted regulation and control of the quality of the fermented fish products and shortening the fermentation period become one of the problems to be solved.

Compared with natural fermentation, the use of the leavening agent is beneficial to better controlling the technological parameters in the production process of products in the food processing industry, realizing production mechanization, improving the safety of the products, keeping the consistency of the quality of products in different batches and ensuring the quality of the products. The inoculation fermentation is a novel fermentation processing method, and an excellent leaven is selected for inoculation fermentation, so that the fermentation process is accelerated, the unique flavor of the fermented fish product is improved, the growth of other harmful bacteria can be inhibited, and the safety of the product is improved. The tropical bacillus is identified as a strain which can produce neutral protease at normal temperature, has higher safety and plays a key role in the fermentation process of marine fishes. Many species of yeast and lactic acid bacteria have been developed as leaven for food industry, and other kinds of microorganisms are being developed. At present, no report of applying bacillus as a leavening agent to fermentation of marine fishes is found.

Disclosure of Invention

The invention aims to provide a method for improving the fermentation quality of marine fish by utilizing fermented tropical bacillus, which aims to solve the problems in the prior art.

In order to achieve the purpose, the invention provides the following scheme:

the invention provides a fermentation tropical Bacillus (Bacillus tropicus) SCSMX-8 which is preserved in the common microorganism center of China general microbiological culture Collection center with the preservation number of CGMCC No.23775, the preservation address is No. 3 of Beijing Shangyang district North West Lu No.1, and the preservation time is 2021 year, 11 months and 10 days.

The invention also provides a method for improving the fermentation quality of the marine fish by using the fermentation bacillus tropical SCSMX-8, which comprises the step of inoculating and fermenting the marine fish by using the fermentation bacillus tropical SCSMX-8.

Further, the inoculation amount of the inoculation fermentation is 10⁵-10⁷cfu/g。

Furthermore, the salt adding amount of the inoculation fermentation is 5-8 wt% of the fish raw material, the fermentation temperature is 25-30 ℃, and the fermentation time is 15 d.

Further, before inoculation and fermentation, the method also comprises the step of preparing a leaven; the preparation of the leavening agent comprises the following steps: activating and culturing fermentation tropical Bacillus SCSMX-8, centrifuging at 4 deg.C and 10000r/min for 10min, resuspending, and preparing into 10 with sterile normal saline⁵-10⁷cfu/g starter.

Further, the activation culture comprises: inoculating the fermentation tropical bacillus SCSMX-8 into a seed culture medium, and culturing at 30 ℃ for 24 h.

Further, the seed culture medium comprises the following components in percentage by mass: 5g/L glucose and 5g/L, CaCl peptone₂ 0.1g/L、Na₂HPO₄0.1g/L and Tween-801%.

Further, the raw fish includes trachinotus ovatus, sea bass, large yellow croaker and anoectochilus roxburghii.

Specifically, the above method comprises the steps of:

(1) treatment of raw fish: removing internal organs of fresh marine fishes, and cleaning for later use;

(2) preparation of a leavening agent: activating and culturing Bacillus tropical SCSMX-8 at 30 deg.C for 24 hr, centrifuging at 4 deg.C and 10000r/min for 10min, resuspending, and preparing into 10 with sterile normal saline⁵-10⁷cfu/g starter.

(3) Inoculating bacteria and fermenting: mixing the prepared leaven according to the proportion of 10⁵-10⁷The inoculation amount of cfu/g is uniformly sprayed on the surface of the fish meat; uniformly coating coarse salt on the fish body according to the salt adding amount of 5-8%, and finally putting the fish body into a jar filled with the coarse salt to carry out sealed fermentation for 15 days at 25-30 ℃ to obtain the marine fish fermented product.

The invention also provides an application of the bacillus tropicalis SCSMX-8, which is characterized by being used for promoting protein degradation of marine fish fermentation and improving the marine fish fermentation quality.

Compared with the prior art, the invention discloses the following technical effects:

according to the invention, a tropical bacillus strain for producing protease is screened and separated from the fermented trachinotus ovatus meat by using a screening culture medium, and the protein degradation in the traditional fermented seawater fish is promoted by an inoculation fermentation mode, so that the flavor and the quality of the seawater fish fermented product are improved, the fermentation period of the traditional seawater fish is shortened, and an important theoretical basis and technical support are provided for transformation and upgrading of the traditional seawater fish fermentation industry in China; compared with the traditional naturally fermented marine fish product, the marine fish product inoculated and fermented by utilizing the fermented tropical bacillus has the advantages that the fermentation period is obviously shortened, the content of free amino acid and non-protein nitrogen is obviously improved, the content of volatile basic nitrogen and histamine is obviously reduced, the flavor and the safety are also improved, and the marine fish product has high application value and market potential.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.

FIG. 1 shows the gram-stain results of fermentation of Bacillus tropicalis SCSMX-8;

FIG. 2 is a phylogenetic tree constructed using the 16s rRNA gene sequence of Bacillus tropicalis SCSMX-8;

FIG. 3 is an electrophoresis diagram of protein degradation in fish meat without inoculated fermented oval pompano, bands from left to right sequentially represent marker, the electrophoresis condition of fish protein degradation in 0 days of fermentation, the electrophoresis condition of fish protein degradation in 5 days of fermentation, the electrophoresis condition of fish protein degradation in 10 days of fermentation, and the electrophoresis condition of fish protein degradation in 15 days of fermentation;

FIG. 4 is an electrophoresis diagram of protein degradation in fish meat of trachinotus ovatus after inoculation and fermentation, bands from left to right sequentially represent marker, the electrophoresis condition of fish protein degradation after 0-day fermentation, the electrophoresis condition of fish protein degradation after 5-day fermentation, the electrophoresis condition of fish protein degradation after 10-day fermentation and the electrophoresis condition of fish protein degradation after 15-day fermentation.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated herein by reference to disclose and describe the methods and/or materials in connection with which the documents are cited. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Example 1

The fermented tropical bacillus is a strain which is screened and separated from fermented trachinotus ovatus fish and produces protease. The specific method comprises the following steps: weighing 25g of fermented Trachinotus ovatus meat in 225mL of sterile physiological saline, and diluting to 10% by gradient^-1-10^-8Dilution of dilution. And (2) coating the diluent in a solid primary screening culture medium (the components of the diluent comprise a PCA culture medium + 3% NaCl + 3% skimmed milk powder), culturing at 30 ℃ for 24h, selecting a bacterial colony with a transparent ring, carrying out streaking separation and purification for multiple times, determining the protease activity according to SBT10317-1999, finally screening out a bacterial strain with higher enzyme activity, placing the separated bacterial strain in a magnetic bead storage tube, and carrying out subsequent morphological observation and identification.

Gram staining and 16s rRNA identification are carried out on the separated and purified strain, the shape under a microscope after gram staining is shown in figure 1, and the strain is a typical gram-positive bacterium, is a strain capable of producing neutral protease at normal temperature and has higher safety. Through phylogenetic classification and morphological identification, the phylogenetic tree is identified as Bacillus tropicalis (Bacillus tropicus) as shown in figure 2.

The strain is named as tropical bacillus SCSMX-8, is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, has the preservation number of CGMCC No.23775, has the preservation address of No. 3 Xilu No.1 of Beijing Kogyo, and has the preservation time of 2021 year, 11 months and 10 days.

The sequencing and splicing results are identified by 16s rRNA gene sequences as follows (SEQ ID No. 1):

CAGGATGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAGCGAATGGATTAAGAGCTTGCTCTTATGAAGTTAGCGGCGGACGGGTGAGTAACACGTGGGTAACCTGCCCATAAGACTGGGATAACTCCGGGAAACCGGGGCTAATACCGGATAACATTTTGAACCGCATGGTTCGAAATTGAAAGGCGGCTTCGGCTGTCACTTATGGATGGACCCGCGTCGCATTAGCTAGTTGGTGAGGTAACGGCTCACCAAGGCAACGATGCGTAGCCGACCTGAGAGGGTGATCGGCCACACTGGGACTGAGACACGGCCCAGACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCGCAATGGACGAAAGTCTGACGGAGCAACGCCGCGTGAGTGATGAAGGCTTTCGGGTCGTAAAACTCTGTTGTTAGGGAAGAACAAGTGCTAGTTGAATAAGCTGGCACCTTGACGGTACCTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTATCCGGAATTATTGGGCGTAAAGCGCGCGCAGGTGGTTTCTTAAGTCTGATGTGAAAGCCCACGGCTCAACCGTGGAGGGTCATTGGAAACTGGGAGACTTGAGTGCAGAAGAGGAAAGTGGAATTCCATGTGTAGCGGTGAAATGCGTAGAGATATGGAGGAACACCAGTGGCGAAGGCGACTTTCTGGTCTGTAACTGACACTGAGGCGCGAAAGCGTGGGGAGCAAACAGGATTAGATACCCTGGTAGTCCACGCCGTAAACGATGAGTGCTAAGTGTTAGAGGGTTTCCGCCCTTTAGTGCTGAAGTTAACGCATTAAGCACTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAAGAACCTTACCAGGTCTTGACATCCTCTGACAACCCTAGAGATAGGGCTTCTCCTTCGGGAGCAGAGTGACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTGATCTTAGTTGCCATCATTAAGTTGGGCACTCTAAGGTGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGACGGTACAAAGAGCTGCAAGACCGCGAGGTGGAGCTAATCTCATAAAACCGTTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGCTGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCACGAGAGTTTGTAACACCCGAAGT。

example 2

(1) Treatment of raw materials: removing viscera from fresh Trachinotus ovatus, and cleaning;

(2) preparing a leavening agent: the fermentation tropical bacillus SCSMX-8 is inoculated into a seed culture medium. The components of the culture medium are glucose 5g/L and peptone 5g/L, CaCl₂ 0.1g/L、Na₂HPO₄0.1g/L and Tween-801%. Activating and culturing at 30 deg.C for 24 hr, centrifuging at 4 deg.C and 10000r/min for 10min, removing supernatant, resuspending the obtained precipitate, and preparing into 10 with sterile normal saline⁵-10⁷A starter at a concentration of cfu/g;

(3) inoculating bacteria and fermenting: mixing the prepared leaven according to the proportion of 10⁵Uniformly spraying the bacteria inoculation amount of cfu/g on the surface of fish meat, uniformly coating coarse salt on the fish body according to the salt addition amount of 5% in a traditional salting fermentation mode, and finally putting the fish body into a jar filled with the coarse salt for sealed fermentation for 15 days at 25 ℃ to obtain the trachinotus ovatus fermented product.

Example 3

(1) Treatment of raw materials: removing viscera from fresh sea bass, and cleaning;

(2) preparation of a leavening agent: the fermentation tropical bacillus SCSMX-8 is inoculated into a seed culture medium. The components of the culture medium are glucose 5g/L and peptone 5g/L, CaCl₂ 0.1g/L、Na₂HPO₄0.1g/L and Tween-801%. Activating and culturing at 30 deg.C for 24 hr, centrifuging at 4 deg.C and 10000r/min for 10min, removing supernatant, resuspending the obtained precipitate, and preparing into 10 with sterile normal saline⁵-10⁷A starter at a concentration of cfu/g;

(3) inoculating bacteria and fermenting: mixing the prepared leaven according to the proportion of 10⁶Uniformly spraying the cfu/g of inoculum size on the surface of the fish meat, uniformly coating crude salt on the fish body according to the 7% salt adding amount in a traditional salt pickling fermentation mode, and finally putting the fish body into a jar filled with the crude salt to carry out sealed fermentation for 15 days at the temperature of 28 ℃ to obtain a sea bass fermentation product.

Example 4

(1) Treatment of raw materials: removing internal organs of fresh large yellow croakers, and cleaning for later use;

(2) preparing a leavening agent: the fermentation tropical bacillus SCSMX-8 is inoculated into a seed culture medium. The components of the culture medium are glucose 5g/L and peptone 5g/L, CaCl₂ 0.1g/L、Na₂HPO₄0.1g/L and Tween-801%. Activating and culturing at 30 deg.C for 24 hr, centrifuging at 4 deg.C and 10000r/min for 10min, removing supernatant, resuspending the obtained precipitate, and preparing into 10 with sterile normal saline⁵-10⁷A starter at a concentration of cfu/g;

(3) inoculating bacteria and fermenting: mixing the prepared leaven according to the proportion of 10⁷Uniformly spraying the amount of the inoculated bacteria cfu/g on the surface of the fish meat, uniformly coating crude salt on the fish body according to the salt adding amount of 8 percent in a traditional salt pickling fermentation mode, and finally putting the fish body into a jar filled with the crude salt to carry out sealed fermentation for 15 days at the temperature of 30 ℃ to obtain a large yellow croaker fermented product.

Example 5

(1) Treatment of raw materials: removing internal organs of fresh anoectochilus formosanus, and cleaning for later use;

(2) preparing a leavening agent: inoculating fermentation tropical bacillus SCSMX-8 to seed cultureIn the formula (I). The components of the culture medium are 5g/L of glucose, 5g/L of peptone and 20.1g/L, Na of CaCl₂HPO₄0.1g/L and Tween-801%. Activating and culturing at 30 deg.C for 24 hr, centrifuging at 4 deg.C and 10000r/min for 10min, removing supernatant, resuspending the obtained precipitate, and preparing into 10 with sterile normal saline⁵-10⁷A starter at a concentration of cfu/g;

(3) inoculating bacteria and fermenting: mixing the prepared leaven according to the proportion of 10⁶Uniformly spraying the bacterium inoculation amount of cfu/g on the surface of fish meat, uniformly coating coarse salt on the fish body according to the salt addition amount of 6% in a traditional salt pickling fermentation mode, and finally putting the fish body into a jar filled with the coarse salt for sealed fermentation at 30 ℃ for 15 days to obtain a fermented product of the anoectochilus formosanus.

Comparative example 1

The comparative example differs from example 2 in that the comparative example was not inoculated with a starter and the remaining steps were exactly the same as example 2.

Comparative example 2

This comparative example differs from example 3 in that it was not inoculated with a starter and the remaining procedure was exactly the same as in example 3.

Comparative example 3

This comparative example differs from example 4 in that it was not inoculated with a starter and the remaining procedure was exactly the same as in example 4.

Comparative example 4

This comparative example differs from example 5 in that it was not inoculated with a starter and the remaining procedure was exactly the same as in example 4.

The physical and chemical indexes of the products of the examples 2-5 and the comparative examples 1-4 are determined:

the non-protein nitrogen content, the total amount of free amino acids, TVB-N and histamine content of the above examples and comparative products were measured, and the measured contents of the respective substances are shown in Table 1.

TABLE 1

The physicochemical indexes of the products in the examples and the comparative products are determined, so that the contents of non-protein nitrogen and free amino acid in different fish examples are higher than those in the comparative products, the contents of TVB-N and histamine are reduced, and the quality of the whole product is improved.

Analysis of protein degradation in fermented fish meat of 0-15d in example 2 and comparative example 1:

sarcoplasmic proteins and myofibrillar proteins in the fish meat fermented for 0-15d in example 2 and comparative example 1 were extracted, subjected to SDS-PAGE, and protein degradation was observed. The specific operation is as follows:

(1) extracting sarcoplasmic proteins: accurately weighing 2g of fish back meat at different fermentation periods, adding 20ml of 0.02mol/LPB buffer solution (pH6.5), homogenizing for 1min, centrifuging at 12000r/min and 4 deg.C for 20min, and passing the supernatant through 300KD dialysis bag at 4 deg.C overnight to obtain sarcoplasmic protein.

(2) Extracting myofibrillar protein: the centrifuged pellet was homogenized by adding 20mL of PB buffer (0.03mol/L, pH7.4) containing 0.1% Triton X-100, and centrifuged, and this step was repeated three times to remove cathepsin. Mixing the precipitate with 0.1mol/LPB buffer solution (pH 7.4, containing 0.7mol/L KI) at a ratio of 1:9, adding the solution, homogenizing, centrifuging at 12000r/min for 20min, and dialyzing the supernatant at 4 deg.C for 300KD overnight to obtain myofibrillar protein.

(3) SDS-PAGE electrophoresis: the protein solution was mixed with 5 XSDS sample buffer at a ratio of 3:1 and incubated in a water bath at 95 ℃ for 5 min. Electrophoresis was performed using 12% Bio-Rad precast gel with a sample loading of 10. mu.g and a standard protein loading of 5uL for 90min at 110V. And after the electrophoresis is finished, dyeing for 45min by using Coomassie brilliant blue ultrafast dyeing liquid R-250, decoloring for 1h by using clear water, and after the elution is finished, placing the gel in a gel imaging system to obtain an electrophoresis image. The electrophoresis results are shown in FIGS. 3 and 4.

Analysis on protein degradation conditions in the fish meat fermented for 0-15d in the example 2 and the comparative example 1 shows that the protein degradation in the fermented fish meat fermented for 15d after the fish body without bacteria inoculation in the comparative example 1 is not obvious, the protein degradation degree is gradually increased along with the fermentation in the example 2, and macromolecular proteins are degraded into micromolecular proteins; the protein in the fermented fish meat after fermentation for 15 days is obviously degraded; the protein degradation was more complete in the product of example 2 than in comparative example 1, and the time required for protein degradation was reduced.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Sequence listing

<110> research institute for south China sea aquatic products

<120> method for improving fermentation quality of marine fish by using fermentation bacillus tropical

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caggatgaac gctggcggcg tgcctaatac atgcaagtcg agcgaatgga ttaagagctt 60

gctcttatga agttagcggc ggacgggtga gtaacacgtg ggtaacctgc ccataagact 120

gggataactc cgggaaaccg gggctaatac cggataacat tttgaaccgc atggttcgaa 180

attgaaaggc ggcttcggct gtcacttatg gatggacccg cgtcgcatta gctagttggt 240

gaggtaacgg ctcaccaagg caacgatgcg tagccgacct gagagggtga tcggccacac 300

tgggactgag acacggccca gactcctacg ggaggcagca gtagggaatc ttccgcaatg 360

gacgaaagtc tgacggagca acgccgcgtg agtgatgaag gctttcgggt cgtaaaactc 420

tgttgttagg gaagaacaag tgctagttga ataagctggc accttgacgg tacctaacca 480

gaaagccacg gctaactacg tgccagcagc cgcggtaata cgtaggtggc aagcgttatc 540

cggaattatt gggcgtaaag cgcgcgcagg tggtttctta agtctgatgt gaaagcccac 600

ggctcaaccg tggagggtca ttggaaactg ggagacttga gtgcagaaga ggaaagtgga 660

attccatgtg tagcggtgaa atgcgtagag atatggagga acaccagtgg cgaaggcgac 720

tttctggtct gtaactgaca ctgaggcgcg aaagcgtggg gagcaaacag gattagatac 780

cctggtagtc cacgccgtaa acgatgagtg ctaagtgtta gagggtttcc gccctttagt 840

gctgaagtta acgcattaag cactccgcct ggggagtacg gccgcaaggc tgaaactcaa 900

aggaattgac gggggcccgc acaagcggtg gagcatgtgg tttaattcga agcaacgcga 960

agaaccttac caggtcttga catcctctga caaccctaga gatagggctt ctccttcggg 1020

agcagagtga caggtggtgc atggttgtcg tcagctcgtg tcgtgagatg ttgggttaag 1080

tcccgcaacg agcgcaaccc ttgatcttag ttgccatcat taagttgggc actctaaggt 1140

gactgccggt gacaaaccgg aggaaggtgg ggatgacgtc aaatcatcat gccccttatg 1200

acctgggcta cacacgtgct acaatggacg gtacaaagag ctgcaagacc gcgaggtgga 1260

gctaatctca taaaaccgtt ctcagttcgg attgtaggct gcaactcgcc tacatgaagc 1320

tggaatcgct agtaatcgcg gatcagcatg ccgcggtgaa tacgttcccg ggccttgtac 1380

acaccgcccg tcacaccacg agagtttgta acacccgaag t 1421

Claims (9)

1. A fermented tropical Bacillus (Bacillus tropicus) SCSMX-8 is preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCC No.23775, the preservation address of No. 3 Hospital No.1 Xilu of Chaoyang district in Beijing, and the preservation time of 2021 year, 11 months and 10 days.

2. A method for improving the fermentation quality of marine fish by using the Bacillus tropicalis SCSMX-8 according to claim 1, comprising the step of inoculating and fermenting the marine fish with the Bacillus tropicalis SCSMX-8.

3. The method of claim 2, wherein the inoculum fermentation has an inoculum size of 10⁵-10⁷cfu/g。

4. The method of claim 2, wherein the amount of salt added for the inoculated fermentation is 5 wt% to 8 wt% of the fish raw material. The fermentation temperature is 25-30 deg.C, and the fermentation time is 15 d.

5. The method of claim 2, further comprising a step of starter preparation prior to the inoculation fermentation;

the preparation of the leaven comprises the following steps: activating and culturing fermentation tropical bacillus SCSMX-8, centrifuging, resuspending, and preparing into 10 with sterile normal saline⁵-10⁷cfu/g starter.

6. The method of claim 5, wherein the activation culture comprises: inoculating the fermentation tropical bacillus SCSMX-8 into a seed culture medium, and culturing at 30 ℃ for 24 h.

7. The method of claim 6, wherein the seed medium comprises the following components: 5g/L glucose and 5g/L, CaCl peptone₂0.1 g/L、Na₂HPO₄0.1g/L and Tween-801 wt%.

8. The method of claim 2, wherein the raw fish comprises trachinotus ovatus, sea bass, large yellow croaker, and anoectochilus roxburghii.

9. Use of the fermenting tropical bacillus sp SCSMX-8 according to claim 1 for promoting protein degradation and improving the fermentation quality of marine fish.

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