The effect of different fermentation agents and process conditions on the bacteriology of the seasoning base of fermented beef.

Abstract: In order to study the effects of different fermentation agents and process conditions on the bacteriological inhibition of fermented beef seasoning base materials (), Staphylococcus aureus (), salmonella in ratty typhoid (), copper-green pseudomonas (), Ecoli () and type B paratyphoid salmonella () were added to the target bacteria to calculate the inhibition rate of different target bacteriaDesign group experiments: group (hot-pressure dipasse solution merad reaction) ;) reaction IGroup (hot-pressure dip-tine defermentation) inoculated in the fermentation process of a commercial complex bacteria or single strain;) Reaction group II (hot-pressure dipasse deferment edith yarraate reaction) continued merad reaction on the basis of reaction IThe results showed that the inhibition capacity of the treatment group produced by different processes was from strong to weak, and the suppression rate of the pair and the non-bacteriosuppressability pair was the highest () followed by () and (); The inhibition rate of the inhibitory rate of the pair produced by the reaction II to the target bacteria of the plant has a strong anti-bacteriality to The I.A, Licobacillus sake, which is produced as a fermentation agentFinally selected, Frankcosic aureus for the production of fermentation agent using hot-pressure dipasse deferment merade reaction process to produce a strong product inhibition
Fermented beef seasoning base ( ) to frozen beef carcass saw-off process produced by the end of the bovine bone and bone as raw materials in the traditional process (hot pressure dip, enzyme solution, Merad reaction) on the basis of the traditional process to increase the fermentation process of the seasoning base made by the process of rich nutrition, flavoring effect obvious and has a strong antioxidant effect can significantly improve the flavor of pickled meat products can be widely used in meat products processingThe anti-bacteriality improved by lactic acid fermentation makes its application prospect in meat products more broad
The bacterioc properties of lactic acid bacteria have been confirmed by scholars who have carried out extensive research on the anti-bacterial mechanism of lactic acid bacteriaThe anti-bacterial effect of lactic acid bacteria is mainly reflected in two aspects: first, lactic acid bacteria can ferment sugars to produce organic acid, diacetyl, hydrogen peroxide and other metabolites by reducing the environmental value and oxidizing potential to form a negative environment for harmful bacteria to inhibit the growth of pathogens and corrupt bacteria in food; The process involves the thermal inactivation of lactic acid bacteria and the study shows that inactivated lactic acid bacteria can still play a good inhibitory effect on harmful bacteriaInactivated lactic acid bacteria through their own adsorption of mucous membranes can inhibit the infestation of ecoli bacteria, white false silk yeast and other pathogenic microorganisms in human and animal son of bacteria to improve the composition of the intestinal flora in the organism to improve the body's nonspecific immunity
In the early experiments, the group took the commercial compound saccoccus Saco (Staphylococcus aureus, Staphylococcus aureus), (Xucca Staphylococcus aureus), (Sifia Wycoccus), (Xuccoccacoccus aureus saccoccus) for the study object found that the use of the best flavoring effect and the ecoli has a better inhibition effect in order to verify and improve the bacteriobacteria study to expand fermentation agent to plant composite or single strain of lactic acid bacteria in different fermentation agents and process conditions of the antibacterial characteristics of the difference to screen out the effect of better inhibition of the fermentation agent applied to the production
Materials and methods Materials and reagents Materials The end of bovine bone (bone, meat quality ratio:) produced when the chainsaw splits the frozen ox carcassee is provided by Dingxing (Tianjin) Food Technology Development Co., Ltd
Bacteria (Xucnoscoccal Staphylococcus aureus), (Staphylococcus Aureus), (Xuccosae aureus scoyce coccoscobacts coccoscoccal sylocose), (Xuccoccal Staphylococcus Aurethanus, E.T Bacillus Lactobacillus, (Xuccoccanoscoccus Staphylococcus Aureus Lactobacillus), (Xuccoccal Staphylococcus Acoccus Cocci cocci Cocci cocci) Italian Saco; Bcurvy Lactobacillus (), Lactus () The Microbiology Laboratory of Northeastern Agricultural University; Plant Lactobacillus (), Bacillus Carcocci (), Xucca Staphylococcus (), Bacillus Tifary (), Staphylococcus Aureus () were isolated from the Saco commercial complex The above-mentioned bacteria powder was activated in the sterilized milk medium containing mass fraction glucose before the use of the commercial compound powder of -C frozen storage, and the single bacteria was inoculated in the liquid medium medium for continuous activation in the storage reserve at the degree C
Staphylococcus aureus (), Salmonella Squash (), Copper Green pseudomonas (), E coli (), And B paratyphoid salmonella () are provided by the Microbiology Laboratory of the Agricultural University of China Pre-use inoculation in culture is based on continuous activation of the degree C - and is replaced by the storage reserve of the degree C
Medium Liquid Media: Beijing Soleibao Technology Co., Ltd
Medium: distilled water, yeast extract, trypsin, sodium chloride solution regulation value to the sterilisation of the degree C
Reagent Flavor Protease (), Complex Protease () Novozymes Denmark; xylitose, glucose, cysteine, glycine, alanine, Tingxing (Tianjin) Food Technology Development Co., Ltd.; yeast dips, trypsin, sodium chloride, sodium hydroxide Tianjin Fengship Chemical Reagent Technology Co., Ltd
Instruments and Equipment High-pressure steam sterilizing pot Japan Company; thermostatic oscillation shaker Hong Kong Company; thermostatic constant humidity incubator Allit International Trade Co., Ltd.; Enzyme marker U.S company
Methods Experimental Design Design a Treatment Group:) Group (Hot-pressure dipasanase solution merad reaction) ;) reaction I Group (hot-pressure diptic enzyme deferment) in the fermentation process, respectively, inoculated with a commercial complex bacteria or a single strain of bacteria is 、、、、、、、、、、、、、 and;
All processing is an average backup The target bacteria with 、、、 、 will be treated by the above-based effect on the target bacteria liquid by measuring the light density ( ) at the wavelength to study its inhibition
Sample preparation Hot pressure dip in the triangular flask called the end of beef and distilled water (the mass ratio of the last bone and distilled water:) stirred in the high-pressure sterilization pot, the temperature-absorbing in the condition of the "C" to fully extract the protein in the bone and bone of the cow In this procedure, a total of bottle hot pressure dipsolution is prepared
Enzyme solution The compound protease that cools the bottle thermo-pressing dip solution to room temperature, which adds the mass fraction of the fraction, is cooled to the temperature of the bottle enzyme after the simultaneous enzyme solution in the shaker
Fermentation The bottle-taking enzyme solution as a group does not ferment directly for the next millard reaction The remaining bottle enzyme solution is fermented in the enzyme solution to inoculate the activated fermentation agent commercial compound fermentation agent according to the recommended amount of the product to add the amount added for the quality of bovine osteoenzyme solution of the single bacteria inoculation amount of each fermentation agent inoculation amount in the s.C., under the conditions of vibration fermentation after fermentation after boiling water bath sterilization cooling to room temperature at this time to take different fermentation agent fermentation liquid bottles (bottles) as a reaction to the remaining i sample fermentation fluid (bottles) to continue the reaction
Merad Reaction Added xylitose, glucose, cysteine, glycine, alanine and merade reaction under the conditions of the bottle group enzyme solution and the remaining bottle fermentation solution respectively, cooling to obtain the bottle group and bottle reaction II group samples after mixing well
Centrifugation All samples are refrigerated in the afterfusion at the temperature of the c, x conditions
The anti-bacterial rate measurement refers to the method of The qiang and modifies it The activated suspended slurry liquid is fixed with a liquid medium to make its bacterial concentration up to reserve, and the sample fluid filtered by the membrane of the membrane is added to the sterile pore plate and then added to the bacterial suspension liquid of the above-mentioned bacteria, which is positive for the anti-bacterial suspension with the sycobacterium medium as the blank control of the liquid medium for the blank mixing of the liquid medium for the blank mixing of the sample liquid medium in the constant temperature The enzyme marker is used to determine The inhibition rate of each sample pair is calculated according to the following method in type: the value of the liquid medium, the value of the liquid suspension for the bacteria, the value of the liquid medium for the s
The experimental operation of the inhibition rate of each sample pair, and the target bacteria and its inhibition rate are calculated on the same
Data Processing Use Software for Data Processing Software Mapping Software for Significant Ity Testing () All group data are measured to average the maximum and minimum values
Results and analysis The inhibition rate of the different treatment group pairs is shown in the graph: the inhibition rate of the group's unfermented effect is only only, while the inhibition rate of other treatment groups in reaction II is significantly higher than that of reaction I The inhibition rate of both reaction I samples and reaction II sample pairs in the treatment group was higher than that of the rejection rate of the treatment group in other treatment group reaction I The inhibition rate of the treatment group ii
The inhibition rate of the pairs of different treatment groups was better than that of the pairs produced by the graph known reaction I and reaction II The inhibition rate of the group pair increased the reaction I of fermentation treatment The inhibition rate of the pair produced by fermentation treatment was in the range of reaction II On the basis of reaction I, the inhibition rate of merad reaction was more in the range Among them, the inhibition rate in reaction I and reaction II systems made with (Toriabacteria) as a fermentation agent was higher than that of other treatment groups( respectively In addition, the inhibition rate of the fermentation-produced pair increased greatly from reaction I
The inhibition rate of different treatment group pairs by the graph shows that the inhibition effect of the pair is weak in the seed reaction system group and reaction I group system, not only does not inhibit the effect but can promote the growth of the use of (Bending Lactobacillus) fermentation of the pair of growth rate can even be reached After meraded the inhibition rate of the reaction is reflected in which the inhibition effect is better is (plant Lactobacillus) () and (sifile Lactobacillus) ()
The inhibition rate of the pairs of different processing groups is the inhibition rate of the group pairs as can be seen in the figure Overall, the inhibition rate of each sample in the reaction group II was greatly higher than that of reaction I group, which showed the largest change in the inhibition rate of the fermentation agent made by (Lactobacillus sugar) from increase From different fermentation agents, the inhibition rate of reaction I Group pairs was mostly increased to the inhibition rate of the reaction II pair The highest inhibition rate in the reaction ii group was highas for the fermentation agent of commercial compound bacteria
The inhibition rate of different treatment groups was significantly better than that of reaction I and the composition produced by the graph known reaction II The group not only has an inhibitory effect but also promotes the growth of the pathogenic bacteria Reaction I-made to the inhibition rate is mostly for , wherein the inhibition effect is the best is (Staphylococcus aureus) for the fermentation agent produced by the inhibition rate as high as (saccharincoccal) and (xylitose glucocci) for the fermentation agent produced the inhibition rate is also as high as and Reaction symbiotic systors of the merade group II increased mostly to the inhibition rate of the fermentation agent from the reaction I group to the most effective inhibition in the reaction II group
Discussion On the difference of the anti-bacterial effect of different lactic acid bacteria fermentation treatment groups, the anti-bacterial effect of the compound fermentation agent fermentation in different treatment groups was more than that of monobacteria This is due to the synergistic effect of compound fermentation agents in mixed fermentation, which promote each other through their respective metabolites to increase the yield of metabolites and expand the range of bacteriobacteria and thus improve the antibacterial effect The fermentation agent used in this institute is mainly Lactobacillus genus, clobcoccal genus and staphylococcus belong to the three major categories The main fermenters used to deal with the screening are: (), and Staphylococcus can degrade proteins and fats especially Staphylococcus meat and xylitose staphylococcus they are mainly used as common fermentation agents for meat to slow down the formation of flavor and odor of meat products acidity The genus lacticcosis and the genus ococci can produce active substances such as organic acids, hydrogen peroxide and bacteriogen seroin in the metabolic process to inhibit the growth of pathogens and bacteria The study shows that the thermal stability of Lactobacillus can increase the permeability of the cell membrane so that the cell core acid and protein-like substances are released, which can cause cell death
Analysis of the difference in the effect of bacteriobacteria effect obtained by different process processes The results of the comparison of the anti-bacterial effects in reaction I and reaction II of different treatment groups showed that the inhibition of meradreaction could be improved At present, the anti-bacterial nature of Merad's reaction has been gradually recognized and applied The later stage of the Merad reaction will form a brown-black substance - black-like substances have certain antioxidant, anti-mutagenic function of some microorganisms also have better bacteriosuppression activity; In addition, there are differences in the bacteriotrophic resistance of different fermentation agents in reaction II this is due to the different metabolites accumulated during the growth and reproduction of different fermentation agents, so even if the type of fermentation agent in the production process is different, but as the substrate of merade reaction will make the anti-bacterial effect of the major differences
Analysis of the difference in the anti-bacterial effect of fermentation agent on different pathogenic bacteria This study found that there are differences in the inhibition effect of the same fermentation agent on different pathogenic bacteria By comparison, we can find that the experimental group has the worst inhibition effect On the one hand, it may be due to the -bacteria and lactic acid fermentation agent on the bacteria (especially the closest bacteria) inhibiting the effect of more, on the other hand, has the ability to secrete extracellular polysaccharides to form biofilms is more resistant to the environment, and can produce pyridine pigment these pigments have a strong resistance to the external environment, and Merad reaction in alkaline conditions will produce a large number of pyridine substances and certain products to promote the growth of the growth
Conclusion The reaction type II group (hot-pressure dipasse deferment meradreaction) produced the most bacteriic inhibition followed by the reaction I group (hot-pressure dip-tine de-fermentation) and the group (hot-pressure dipasse demymelating merad reaction) although there is also a certain degree of inhibition, but the least inhibition effect on the treatment of pathogenic bacteria In the reaction group II: the inhibition of the fermentation agent and Lycacti Aureus as a fermentation agent is better, the inhibition rate of Staphylococcus aureus and E coli is significantly higher than that of other treatment groups respectively, respectively, and the inhibition effect of salmonella in mice with tinite as a fermentation agent is the best to be achieved in all treatment groups to be comprehensive and the best yintol
Wu Chenyan Xiaolook Li Xiuming Wang YangMa Zhen (Tianjin Institute of Food Science and Bioengineering, Tianjin Agricultural College, Tianjin School of Aquatic Medicine) References: Slight Source: Meat Research.