RU2367685C1 - Bacterial preparate for production of fermented manufactured meat and for biotransformation of meat raw material - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: preparate pepresents the mixture of lactic acid bacteria strains: Lactobacillus sakei All-Russian collection of industrial microorganisms B-8936 (LSK-104), Lactobacillus plantarum All-Russian collection of industrial microorganisms B-1616 (22/2), Staphylococcus xylosus All-Russian collection of industrial microorganisms B-8945 (SPHYX-45), Pediococcus pentosaceus All-Russian collection of industrial microorganisms B- 8955 (PDA-55) separated from uncooked smoked sausages taken in equal percentage.

EFFECT: transformation of meat raw material to compounds determining its properties, colour formation and enhancing of its nutrition and biological value, decrease of biogenic amines content in ready product.

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Description

The invention relates to biotechnology and is a new bacterial preparation for use in the production of meat products.

Bacterial preparations are known for the production of raw smoked and dry-cured meat products BP-SK, ACID-SK-1, ACID-SK-2, containing acidophilus bacilli and micrococcus.

The closest in technical essence and the achieved results is the enzyme "LMP No. 7525" from Scheid-Rusal (6038 Gisikon, Switzerland), which is a mixture consisting of at least one Pediococcus pentosaceus, one Staphylococcus xylosus and one Lactobacillus carnis (RU 2181017 C2, 04/10/2002). However, it is used to obtain an intense taste and smell of salami and is not aimed at reducing the content of substances hazardous to the consumer’s organism, such as biogenic amines, which are formed during the production of meat products due to the occurrence of autolytic processes in meat, and non-compliance with sanitary and hygienic conditions of production , the presence of decarboxylase activity of natural microflora of meat raw materials.

The objective of the invention is the development of a new bacterial preparation that can reduce the content of biogenic amines in the product (histamine, tyramine, cadaverine, putrescine), as well as convert the main components of meat and raw meat into compounds that determine the taste and aromatic properties of the product (various aldehydes, ketones, alcohols , esters) and increasing its nutritional and biological value, promote color formation and create adverse conditions for the development of undesirable microflora (lowering the pH of raw materials).

The strains of Lactobacillus sakei L5K-104, Lactobacillus plantarum 22/2, Staphylococcus xylosus SPHYX-45, Pediococcus pentosaceus PDA-55 were isolated from uncooked smoked sausages and identified in MGUPB. The strains are located at the national patent deposit in the All-Russian collection of industrial microorganisms FSUE GosNII Genetics under the numbers VKPM B-8936 (Lactobacillus sakei L5K-104), VKPM B-1616 (Lactobacillus plantarum 22/2), VKPM B-8945 (StaphylococHcus vylus 45), VKPM B-8955 (Pediococcus pentosaceus PDA-55).

The bacterial preparation is a light cream homogeneous dry powder.

The microscopic picture of the preparation is a mixture of sticks with rounded ends, straight sticks with rectangular ends, cocci located in clusters, and cocci, dividing in planes with the formation of tetrahedra.

Cultural and morphological features of the strain Lactobacillus sakei L5K-104. Sticks with rounded ends of 0.7-3 microns, located individually or in small chains of 3-4 cells. Gram-positive, motionless, do not form spores and capsules. In MRS medium, after 24 hours, the strain forms a strong turbidity, disappearing on the 2nd day, and forms a dense white hard-breaking sediment. On solid nutrient media it forms dotted colonies of round shape with smooth edges, convex, whitish-cream, translucent, with a diameter of up to 1 mm. The surface of the colonies is smooth, shiny. It grows on MRS agar + 2-4% NaCl. Weak growth is observed on MRS-arape + 6-10% NaCl. Resistant to 0.8% phenol solution, 40% bile. Ferments esculin, galactose, fructose, cellobiose, maltose, lactose, sucrose, melibiosis, salicin. The optimum growth temperature is 37 ° C. Acidity on the 2nd day - 75 ° T, on the 7th day - 110 ° T. It shows aminoxidase activity against tyramine.

Cultural and morphological features of the strain Lactobacillus plantarum 22/2. It has the form of thick short sticks with slightly rounded ends, located one, two, short chains of 3-4 cells. The sticks are gram-positive, motionless, do not form spores and capsules. In MRS, after 24 hours, the strain forms a severe turbidity, disappearing on the 2nd day, and forms a dense white hard-to-break sediment. On solid nutrient media it forms small drop-shaped colonies of a round shape with smooth edges, whitened in the middle by a cone, whitish-cream. The surface of the colonies is smooth, shiny. It grows on BCH + 2-8% NaCl. It ferments sucrose, maltose, glucose, beckons, sorbitol, starch. The optimum growth temperature is 25-28 ° C. Acidity after 3 days - 65 ° T, after 7 days - 110 ° T. Aroma-forming. It has aminoxidase activity against cadaverine and putrescine.

Cultural and morphological features of the Staphylococcus xylosus SPHYX-45 strain. It has a spherical shape of cells with a diameter of 1.5 microns, which are arranged in pairs or clusters. Bacteria are gram-positive, motionless, do not form spores and capsules. In MRS medium, after 24 hours, the strain forms a strong turbidity, disappearing on the 2nd day, and forms a dense white hard-breaking sediment. On solid nutrient media it forms colonies of round shape with smooth edges, convex, opaque, white, with a diameter of 2 mm. The surface of the colonies is smooth. The optimum growth temperature is 37 ° C. It is denitrifying, promotes color formation.

Cultural and morphological features of the strain Pediococcus pentosaceus PDA-55. The cells have a spherical shape, arranged in the form of tetrahedrons. Gram-positive, motionless, do not form spores and capsules. In the environment of MRS after 24 hours forms a strong turbidity, disappearing on the 2nd day. On solid nutrient media it forms small convex colonies of round shape with smooth edges, whitish-cream in color, with a diameter of 1-2 mm. The surface of the colonies is smooth. It grows on MRS agar + 2-8% NaCl. Ferments esculin, galactose, fructose, cellobiose, maltose, lactose, salicin. The optimum growth temperature is 37 ° C. Acidity on the 1st day - 60 ° T, on the 7th day - 119 ° T.

All microorganisms included in the drug inhibit the development of sanitary-indicative microflora.

The properties of the components of the preparation listed above allow it to be used in the production of fermented products in order to intensify the technological process and improve product quality indicators, as well as in biotransformation of raw meat in order to increase its nutritional and biological value.

Example 1. To produce a dry bacterial preparation, separate cultivation is carried out on MRS medium of strains of Lactobacillus sakei LSK-104, Lactobacillus plantarum 22/2, Staphylococcus xylosus SPHYX-45, Pediococcus pentosaceus PDA-55 for (14.0 ± 2.0) h at a temperature of 37 ° C, and then - co-cultivation of strains of 25% Lactobacillus sakei. LSK-104, 25% Lactobacillus plantarum 22/2, 25% Staphylococcus xylosus SPHYX-45, 25% Pediococcus pentosaceus PDA-55 in a fermenter, mix bacterial cells with protective medium (skim milk, sucrose, sodium citrate, sodium chloride, gelatin, nicotinic acid, distilled water), frozen at a temperature of minus (35 ± 5) ° C for (4.5 ± 0.5) h, dried in a freeze dryer and packaged.

The finished bacterial preparation contains at least 10 ⁹ CFU. The acidity of the finished drug is not less than 70 ° T.

The bacterial preparation is used in the production of fermented meat products, as well as the biotransformation of secondary meat raw materials, which are added to the sausage recipe. This allows you to get high-quality products with pleasant flavoring characteristics, reduce the production time of fermented products, use secondary meat raw materials in sausage production, improving its nutritional and biological value.

Example 2. To produce a sausage product, a bacterial preparation is taken at the rate of 50 g per 100 kg of raw material. Before use, the dry preparation is diluted in cold salted water with 1% sodium chloride (50 g of the drug in 0.25 liters of water). A bacterial preparation is introduced into the minced meat at the very beginning of cutting for low-fat raw materials. Further product development is carried out in accordance with the accepted recipe.

Example 3. For biotransformation of secondary meat raw materials, a bacterial preparation is taken at the rate of 50 g per 100 kg of secondary meat raw materials (offal of the second category). The bacterial preparation is introduced into the crushed raw materials and biotransformation is carried out for 20-24 hours at 22-24 ° C in a vacuum stirrer. The resulting protein composite is added to the cooked sausage recipe, replacing it with 20 to 30% of the main raw material.

The results of studies on the use of biotransformed secondary meat raw materials in the production of sausage products showed that samples containing biotransformed raw materials practically do not differ in the content of flavoring compounds from a sample made by traditional technology. This was also confirmed by the results of organoleptic evaluation.

Thus, the process of biotransformation by introducing a bacterial preparation allows you to level the specific smell of offal.

To determine the ability to reduce the content of biogenic amines in meat products, the proposed bacterial preparation developed two batches of smoked sausage 100 kg each: control, without starter cultures; with a real bacterial drug. Biogenic amines (histamine, tyramine, putrescine, cadaverine) were determined in the feedstock, as well as during the process and storage (16 weeks) (see table).

Comparative characteristics of fermented products Weeks The amount of biogenic amine, mg / kg The control Suggested drug Histamine Tyramine Putrescin Cadaverine Histamine Tyramine Putrescin Cadaverine 0 1 ± 0.4 n.i. n.i. n.i. 1 + 0.4 n.i. n.i. n.i. one 1 ± 0.84 47 ± 0.32 123 ± 0.3 5 ± 0,0 1 ± 0.99 5 ± 0.1 3 ± 0.4 n.i. 2 2 ± 0.5 98 ± 0.9 169 ± 0.2 10 ± 0.3 2 ± 0.12 7 ± 0.67 5 ± 0.2 n.i. 3 1 ± 0.91 132 ± 1.7 189 ± 0.1 16 ± 0.25 1 ± 0.43 6 ± 0.11 6 ± 0.89 1 ± 0.3 four 3 ± 0.34 160 ± 0.1 270 ± 0.4 20 ± 0.57 3 ± 0.5 8 ± 0.14 7 ± 0.23 1 ± 0.92 6 2 ± 0.7 198 ± 0.1 358 ± 0.5 35 ± 0.9 4 ± 0,0 12 ± 0.89 10 ± 0.89 2 ± 0,0 8 4 ± 0.1 245 ± 0.56 412 ± 0.5 42 ± 0.7 4 ± 0.95 25 ± 0.17 16 ± 0.21 1 ± 0.89 10 16 ± 0.4 318 ± 0.17 445 ± 0.3 40 ± 0.41 5 ± 0.32 37 ± Def 0.4 24 ± 0.11 2 ± 0.88 12 29 ± 0.52 297 ± 0.22 527 ± 0.7 37 ± 0.5 8 ± 0.11 50 ± 0.23 39 ± 0.2 3 ± 0.12 fourteen 37 ± 0.65 478 ± 0.12 726 ± 0.6 48 ± 0.2 9 ± 0.3 69 ± 0.9 47 ± 0.4 4 ± 0.34 16 33 ± 0.4 450 ± 0.15 835 ± 0.4 46 ± 0.3 7 ± 0.21 87 ± 0.89 66 ± 0.22 5 ± 0.75 Designation: n.i. - not identified

The data in the table shows that the use of the proposed bacterial preparation can improve the safety of the produced fermented products by reducing the content of biogenic amines in them.

Claims (1)

Bacterial preparation for the production of fermented meat products and biotransformation of meat raw materials, containing live cultures of lactic acid microorganisms, staphylococci and pediococci, characterized in that of lactic acid microorganisms it contains Lactobacillus sakei strain VKPM B-8936 and strain Lactobacillus B16 plantarum , from staphylococci - a strain of Staphylococcus xylosus VKPM B-8945, from pediococci - a strain of Pediococcus pentosaceus VKPM B-9955 in an equal percentage.