Low-temperature meat lactic acid bacteria and application thereof in production of ripened beef

• Main Authors: FANG ZIYING, FANG XIANG, CHEN ZHAOMIN, RAO WEI
• Format: Patent
• Language: Chinese; English
• Published: 23.06.2023
• 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 food biological processing, and discloses a low-temperature meat lactic acid bacteria strain and application thereof in production of ripened beef. The strain is Leuconostoc mesenteroides, and is preserved in Institute of Microbiology, Guangdong Academy of Sciences on March 23, 2022, and the preservation number is GDMCC No 62311. The invention further discloses a preparation method of the Leuconostoc mesenteroides strain. The strain has a very good preservative application in the production of the cooked beef, inhibits the growth of putrefying bacteria in a low-temperature environment, inhibits the rising of volatile basic nitrogen, is beneficial to reducing the generation of putrefying shells of the cooked beef, can improve the tenderness of the cooked beef, and gives the beef a unique flavor. And the production cost is low, the bacterial strain activity retention time is long, the performance is stable, the application is simple, the method is safe to human an