CN1807591A - Leaven for fermenting meat product and its special-purpose strain - Google Patents
Leaven for fermenting meat product and its special-purpose strain Download PDFInfo
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- CN1807591A CN1807591A CNA2006100008206A CN200610000820A CN1807591A CN 1807591 A CN1807591 A CN 1807591A CN A2006100008206 A CNA2006100008206 A CN A2006100008206A CN 200610000820 A CN200610000820 A CN 200610000820A CN 1807591 A CN1807591 A CN 1807591A
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- staphylococcus xylosus
- cgmcc
- starter
- leaven
- meat
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Abstract
This invention discloses a leaven for meat fermention and its special strain. The active component of the leaven is Staphylococcus xylosus S1 CGMCC No 1572, which has high protein enzyme-hydrolysis activity and is achieved via filtration, purification separation. Adding freeze-drying protective agent to the strain can make drying powder leaven by freeze-drying measure. The drying powder leaven can be used to bloat meat thereby to produce fermentation meat, and this can largely improve product quality and taste, therefore it has good appliance foreground.
Description
Technical field
The present invention relates to a kind of starter and special strain therefore thereof of fermented meat prods.
Background technology
Fermented meat prods is meant under nature or manual control condition, a class meat product that utilizes the microbial fermentation effect to process, and for general meat product, its not only nutritious, edible hygienic safety is strong, shelf-lives is long, and local flavor and quality uniqueness.Fermented meat prods originates from ancient times people and utilizes and to pickle and drying means is preserved meat, has been accompanied by the application of refrigeration since century more than one, modern food storage technique such as freezing, and fermented meat prods then develops gradually becomes a quasi-tradition characteristic meat product.
Low acid fermented meat is that a class processes with dry through low temperature (≤22 ℃) fermentation, and finished product pH value is at the fermented meat prods more than 5.5.This series products is not only the same with the peracid fermented meat prods have nutritious, edible safety is high, the long characteristics of shelf-life, and, albumen low because of carbohydrate degradation rate in the course of processing and fatty enzymolysis degree height, have more the taste characteristics that comparatively are fit to China people dietary consumption custom such as soft, with rich flavor.In addition, France, Italy, Yugoslavia, Hungarian Sa rummy intestines, low acid fermented meats such as Spain's ham, Italian Bresaola, Brazilian Charqui, Spain Cecina, Switzerland Bundnerfleisch also are main high-grade fermented meat prodss in European countries.
Though in the last few years, the fermented meat prods production of American-European developed country has obtained large development, but from present production technology situation, all kinds of starters are commercially produced in application and souring agent realizes that the manual control fermentation also only limits to peracid fermented meat prods production aspect, how to realize the low acid fermented meat manual control fermentation, solution unstable product quality, the problem that the process-cycle is long, tooling cost is high also are in the exploratory stage.On the whole, the low acid fermented meat production of American-European developed country still is in the stage based on spontaneous fermentation, exist the process-cycle long, quality is unstable, the high deficiency of production cost, research and development low acid fermented meat starter is the important scientific and technological problem that the low acid fermented meat production development needs to be resolved hurrily.
Summary of the invention
The purpose of this invention is to provide a kind of starter and special strain therefore thereof that can be used for low acid fermented meat production.
Staphylococcus xylosus provided by the present invention (Staphylococcus xylosus) S1 is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on December 20th, 2005, and it abbreviates CGMCC as, and deposit number is CGMCC No.1572.
This bacterial strain is a gram-positive cocci, and single bacterial strain diameter is single or the two and irregular botryoidalis arrangement of one-tenth less than 1mm, and no gemma does not have the film of folder, atrichia.
The starter of low acid fermented meat provided by the present invention, its activeconstituents are staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572.
The content of staphylococcus xylosus in the starter (Staphylococcus xylosus) S1 CGMCC № 1572 is 10
9-10
11Cfu/g is preferably 10
10Cfu/g.
Starter is centrifugal after staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 is cultivated, after concentrated thalline adds lyophilized vaccine, obtained by freeze drying; Described frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimming milk that every 100ml mass concentration is 10-15%, 1-3g vitamins C, 3-5g sucrose and 3-5g lime carbonate.
In above-mentioned preparation process, the mass ratio that concentrates thalline and lyophilized vaccine is 0.1-10: 1, be preferably 1: 1.
Here, the substratum that staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 cultivates is preferably and adds 0.3～1g glucose, 1～2g beef peptone, 0.1～0.6g extractum carnis, 1～3gNaCl in every 100ml malt extract medium, and pH is 6.5-7.4; Culture temperature is 15-25 ℃.Cultivate 0～4 ℃ of back centrifugal temperature, centrifugal rotational speed is 4000～6000rpm, and centrifugation time is 15～40min.
The present invention goes out staphylococcus xylosus (Staphylococcus xylosus) the S1 CGMCC № 1572 that a strain has the high protein enzymolysis activity by screening, purifies and separates; this bacterial strain is added lyophilized vaccine adopts freeze-drying method can be prepared as dry powder leaven; use this dry powder leaven and pickle the production low acid fermented meat; can effectively shorten the production cycle; improve the quality of products greatly and mouthfeel; and; the production that can also realize low acid fermented meat prepares with starter, has a good application prospect.
Embodiment
The screening of embodiment 1, high protein enzymolysis activity staphylococcus xylosus S1 bacterial strain (staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572)
1. alternative bacterial strain acquisition process
From pickling the stage of Huaan, Beijing Bundnerfleisch of meat company limited jerked beef process of manufacture, the 0th, 6,12,18 (pickling the stage), 27,36,48 (drying stages) day aseptic respectively meat sample that obtains.The aseptic 25.0g of taking by weighing sample the meat sample of obtaining from each time adds in the 225mL stroke-physiological saline solution, and homogeneous 30s carries out the different concns dilution.Then with different extent of dilution bacterial suspension inoculations in MRS and PCA
+In the plate culture medium, in 30 ℃ of CO2gas incubator, cultivate 48h after, 10 bacterium colonies of picking at random from the culture plate of high dilution move and receive in MRS and the nutrient agar slant medium respectively, screening obtains milk-acid bacteria, respectively 70 strains of micrococci respectively.
2. alternative strain protein enzyme assay
Isolating 140 strain cultured solutions of aseptic absorption 0.1ml, coating evenly on MRS that is added with 15% skimmed milk and nutrient agar medium solid medium, is cultivated 48h in 30 ℃ of CO2gas incubator.Through cultivating,, then positive if the periphery of bacterial colonies on the solid medium has transparent ring.Relatively the transparent ring of 140 strain bacterium formation is big or small then, selects wherein transparent ring the maximum, is high protein enzymolysis activity bacterial strain of the present invention (staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572).
3. the security of high protein enzymolysis activity staphylococcus xylosus S1 bacterial strain is measured
Adopt GB4789.3-94～GB4789.14-94 food microbiological analysis regulation Salmonellas, Shigellae, cause the security of rushing down colon bacillus, Vibrio parahemolyticus, the gloomy Salmonella of small intestine colon, campylobacter jejuni, streptococcus aureus, Hemolytic streptococcus, Clostridium botulinum, clostridium perfringens, bacillus cereus method of inspection check high protein enzymolysis activity bacterial strain S1, determine that selected bacterial strain is safe and harmless, do not belong to the pathogenic bacterium that limited both at home and abroad.
4. high protein enzymolysis activity staphylococcus xylosus S1 bacterial strain kind is identified
Through purifying repeatedly, adopt the U.S.'s full-automatic fast microbiological assessing instrument of the Microstation of BIOLOG company type to identify then staphylococcus xylosus S1, should belong to staphylococcus xylosus through identifying this bacterial strain.
5. high protein enzymolysis activity staphylococcus xylosus S1 bacterial strain operability is measured
Bacterial strain has been carried out characteristic measurements such as salt tolerance, the salt of anti-nitrous acid, protease activity, lipase activity, bacteriostatic activity, found this bacterial strain salt tolerant that should possess that possesses the meat starter culture, anti-nitrite, desired characteristic such as antibacterial.
The fermentation culture of embodiment 2, staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572
1, fermention medium determines
Gained high protein enzymolysis activity staphylococcus xylosus S1 bacterial strain is cultivated in liquid nutritional nutrient agar, Tomato juice's substratum, Radix Dauci Sativae juice substratum, malt extract medium respectively, observe its growing state, determining its basic medium is malt extract medium.In basic medium, add multiplicaiton factor such as beef peptone, lactose, observe staphylococcus xylosus S1 bacterial strain growing state therein, determine effective multiplicaiton factor by the propagation situation of measuring bacterial strain, and design orthogonal test with this, the compositing formula of optimizing the compound proliferated culture medium that has obtained the S1 bacterial strain is as follows:
Add 0.3～1% glucose, 1～2% beef peptone, 0.1～0.6% extractum carnis, 1～3%NaCl in the malt extract medium.(% refers to g/100ml here)
2, culture condition determines
With bacterial strain constant temperature culture under the condition of differing temps (10～25 ℃), the initial pH value of different substratum (5.5～7.5), different dissolved oxygens, timing sampling is measured the viable count of bacterial strain, has determined the culture condition such as suitable culture temperature, substratum appropriate pH value, dissolved oxygen situation and best harvesting time of staphylococcus xylosus:
15～25 ℃ of temperature, medium pH value 6.5～7.4, centrifugal results thalline behind shaking table cultivation 18～22h.
The preparation of embodiment 3, dry powder leaven
Cultured bacterial classification is centrifugal, remove centrifuged supernatant, then, add lyophilized vaccine and carry out lyophilize, promptly can obtain dry powder leaven.
Below some processing condition in the freeze-drying process are optimized:
1, the optimization of centrifugal condition
After the thalline enrichment culture, (centrifugal conditions such as 10～40min) influence the bacterial strain survival rate to have studied different centrifuging temperatures (0-25 ℃), different centrifugal rotational speed (3000-7500rpm), different centrifugation time, the suitable centrifugal condition of determining staphylococcus xylosus S1 bacterium liquid is: 0～4 ℃ of temperature, centrifugal rotational speed 4000～6000rpm, centrifugation time 15～40min.
2, frozen-dried protective agent prescription
Studied the S1 bacterial strain in the variation of adding freeze-drying survival rate under the protectant situations of single-factor such as glycerine, vitamins C; And be the factor item with the single-factor protective material that filters out, carried out different protective materials and dosage thereof to the influence of S1 bacterial strain freeze-drying survival rate by orthogonal test, optimize the prescription that has filtered out S1 bacterial strain lyophilized vaccine:
Add 2～4g glycerine, 1～3g vitamins C, 3～5g sucrose and 3～5g lime carbonate in the skimming milk that every 100ml mass concentration is 10-15%.
3, freeze-dry process
In the freeze-drying process, the mass ratio of centrifugal concentrated thalline and lyophilized vaccine is 0.1-10: 1, mass ratio such as be preferably.In freeze-drying process, the bacterium powder stops drying when being dried to 2～5% water content, is beneficial to keep the activity of bacterial classification.
A concrete operating process is as follows:
With staphylococcus xylosus S1 inoculation in the pH value is 7.0 compound proliferated culture medium; inoculum size is 1%; shaking table is cultivated 20h under 20 ℃ of temperature; then behind 4 ℃, 6000rpm, centrifugal 30min, add the lyophilized vaccine with quality such as concentrated thalline, place vacuum freeze drier; in-30 ℃; the following dry 24～26h of absolute pressure 4 handkerchiefs, bacterium powder water content is reduced to and was stopped drying at 2.5～3% o'clock, promptly obtains dry powder leaven.
Gained dry powder leaven viable count magnitude can reach 10
10Cfu/g; After 60 days, bacterium powder viable count still is in the same order of magnitude, is 2.19 * 10 0～4 ℃ of storage
10Cfu/g.
Here, the compound multiplication culture based formulas of wort is:
Add 0.5% glucose, 1.5% beef peptone, 0.1% extractum carnis, 1%NaCl in the malt extract medium.(% refers to g/100ml)
The frozen-dried protective agent prescription is:
Every 100ml mass concentration is to add 3g sucrose, 1.5g vitamins C, 5g glycerine, 4g lime carbonate in 12% the skimming milk.
The application of embodiment 4, dry powder leaven
Dry powder leaven of the present invention is applied to can shorten the production cycle of beef in the production of Bundnerfleisch jerked beef, improves the quality of products.Concrete fermenting process is as follows:
The preparation of pickling liquid: 1000g salt, 50g glucose, 5g Sodium Nitrite, 150g spice are dissolved in the 10L clean water, the heating infusion keeps the skin wet to 10L and is cooled to 0-4 ℃ of preservation after 1.5-2.5 hour, then, add the prepared dry powder leaven 100g of embodiment 3 before injection, the bacterium amount is controlled at 10 in the pickling liquid
8Cfu/ml.
Adopting method for implanting is 10 with the bacterium amount
8Cfu/ml pickling liquid 300g is injected into 1.5 kilograms fresh cold cutting apart in the millet dragon beef, pickles 2～3 days at 0～4 ℃ of temperature lower seal, and begin drying then: the initial stage drying temperature is controlled at 16～22 ℃, relative humidity 75～85%, 10～15 days time of drying; The later stage drying temperature is controlled at 55～65 ℃, relative humidity and is controlled at 50～60%, and the time was controlled at 2～3 days.Be controlled at 15～20 days overall process period, promptly obtains the Bundnerfleisch jerked beef, and product pH value is 5.60～5.80.
As a comparison, adopt ordinary method to prepare the Bundnerfleisch jerked beef, its complete processing is pickled 20 days (salt is that 87.25 kilograms, glucose are that 2.5 kilograms, spice are 10 kilograms in hundred kilograms of curing agents for airtight under 0-2 ℃ of condition, Sodium Nitrite is 0.25 kilogram, the curing agent consumption is 4 a kilograms/double centner beef), pickle the back under 16～20 ℃, 70%～85% relative humidity dry 30～60 days to weightless 30%, obtain jerked beef, product pH value is 5.70～5.90.
Measure two kinds of jerked beeves that method is prepared, the result shows, adopt the prepared jerked beef of prepared jerked beef of starter of the present invention and ordinary method to compare, the total free aminoacids total content improves more than 30%, free glutamic acid content improves 60%, leucine content improves 30%, Isoleucine improves 30%, phenylalanine content improves more than 25%, significantly improved Bundnerfleisch jerked beef mouthfeel quality, can realize the production of low acid fermented meat, and can shorten the production cycle greatly (rise time is from being reduced to about 16-22 days more than 50 days).
Claims (9)
1, staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572.
2, a kind of starter of fermented meat prods, its activeconstituents are staphylococcus xylosus (Staphylococcusxylosus) S1 CGMCC № 1572.
3, starter according to claim 2 is characterized in that: the content of staphylococcus xylosus in the described starter (Staphylococcus xylosus) S1 CGMCC № 1572 is 10
9-10
11Cfu/g.
4, starter according to claim 3 is characterized in that: the content of staphylococcus xylosus in the described starter (Staphylococcus xylosus) S1 CGMCC № 1572 is 10
10Cfu/g.
5, according to claim 2 or 3 or 4 described starters, it is characterized in that: described starter is centrifugal after staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 is cultivated, after concentrating thalline adding lyophilized vaccine, obtained by freeze drying; Described frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimming milk that every 100ml mass concentration is 10-15%, 1-3g vitamins C, 3-5g sucrose and 3-5g lime carbonate.
6, starter according to claim 5 is characterized in that: the mass ratio of described concentrated thalline and lyophilized vaccine is 0.1-10: 1.
7, starter according to claim 6 is characterized in that: the mass ratio of described concentrated thalline and lyophilized vaccine is 1: 1.
8, starter according to claim 5, it is characterized in that: the substratum that described staphylococcus xylosus (Staphylococcus xylosus) S1 CGMCC № 1572 cultivates is to add 0.3～1g glucose, 1～2g beef peptone, 0.1～0.6g extractum carnis, 1～3gNaCl in every 100ml malt extract medium, and pH is 6.5-7.4; Culture temperature is 15-25 ℃.
9, starter according to claim 5, it is characterized in that: staphylococcus xylosus (Staphylococcusxylosus) S1 CGMCC № 1572 cultivates 0～4 ℃ of back centrifugal temperature, centrifugal rotational speed is 4000～6000rpm, and centrifugation time is 15～40min.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100008206A CN100406551C (en) | 2006-01-11 | 2006-01-11 | Leaven for fermenting meat product and its special-purpose strain |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100008206A CN100406551C (en) | 2006-01-11 | 2006-01-11 | Leaven for fermenting meat product and its special-purpose strain |
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|---|---|
| CN1807591A true CN1807591A (en) | 2006-07-26 |
| CN100406551C CN100406551C (en) | 2008-07-30 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101979500A (en) * | 2010-11-12 | 2011-02-23 | 浙江工业大学 | Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage |
| CN101717742B (en) * | 2009-12-25 | 2012-07-11 | 扬州大学 | Staphylococcus xylosus and application thereof in producing fermented segmental pork |
| CN103436576A (en) * | 2013-07-05 | 2013-12-11 | 东北农业大学 | Novel application of staphylococcus xylosus A2 in conversion of metmyoglobin into nitrosomyoglobin |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3671179B2 (en) * | 2001-01-23 | 2005-07-13 | 日本たばこ産業株式会社 | Fish sauce and its manufacturing method |
| CN1297655C (en) * | 2003-06-26 | 2007-01-31 | 河南双汇投资发展股份有限公司 | Staphylococcus xylosus I2 strain, composite ferment produced thereby and the use of ferment in meat ware |
-
2006
- 2006-01-11 CN CNB2006100008206A patent/CN100406551C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101717742B (en) * | 2009-12-25 | 2012-07-11 | 扬州大学 | Staphylococcus xylosus and application thereof in producing fermented segmental pork |
| CN101979500A (en) * | 2010-11-12 | 2011-02-23 | 浙江工业大学 | Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage |
| CN101979500B (en) * | 2010-11-12 | 2012-03-21 | 浙江工业大学 | Staphylococcus xylosus YG-27 and application thereof to preparation of fish-fermented sausage |
| CN103436576A (en) * | 2013-07-05 | 2013-12-11 | 东北农业大学 | Novel application of staphylococcus xylosus A2 in conversion of metmyoglobin into nitrosomyoglobin |
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| CN100406551C (en) | 2008-07-30 |
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Granted publication date: 20080730 Termination date: 20160111 |