Low-temperature lactobacillus plantarum and application thereof in production of dry-type ripened meat products

• Main Authors: FANG ZIYING, FANG XIANG, CHEN ZHAOMIN, RAO WEI
• Format: Patent
• Language: Chinese; English
• Published: 05.05.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of biological processing of food, and discloses low-temperature lactobacillus plantarum and application thereof in production of dry-type ripened meat products. The strain is named as a low-temperature lactobacillus plantarum SCB2505 strain, and is preserved in the Guangdong Microbial Culture Collection Center on March 23, 2022, and the preservation number is GDMCC No 62312. The invention further discloses a preparation method of the low-temperature lactobacillus plantarum SCB2505 strain. The bacterial strain liquid is sprayed to the surfaces of the meat blocks, and the bacterial strain liquid can occupy ecological niches on the surfaces of the meat blocks through interspecific competition, compress growth space of putrefying bacteria and reduce the growth probability of the putrefying bacteria on the ripened meat, so that the flora structure on the surfaces of the ripened meat is regulated and controlled, the generation of putrefying shells of the ripened meat is