The strain of bacteria paracoccus species for use when the ambassador of meat products

 

(57) Abstract:

The invention relates to biotechnology and can be used when the Ambassador of meat products. The strain of Paracoccus species is psychrophilic denitrifying microorganism according to the scheme NO3--> NO2--> NO. Selected from pouring brines. Participates in the reaction and color formation when the Ambassador of meat products. Is smooth (adjustable) recovery of nitrite to nitric oxide, which helps to stabilize tsvetograficheskie characteristics of meat products. The proposed strain allows to avoid exceeding the concentration of residual nitrite in the finished product. 4 Il., table 1.

The invention relates to biotechnology and represents a new strain of Paracoccus species, intended for use with the Ambassador of meat.

To improve coterminously characteristics of meat products at the present time, especially in the production of smoked and uncooked products used nitroreductase (NO3-->NO2) microorganisms of the family Mi-crococcoceae, lower temperature limit development which is 10oC. lower temperatures (...+2 -...+6oC), and low concentraing psychrophilic strain of Halomonas elongata, able to develop anaerobic conditions in the presence of glucose (see Patent DE 4035836 C2; C 12 N 1/20), the possibility of its use in the casting brines when the Ambassador of meat products, however, this strain does not possess nitratireducens properties, which does not allow to use it purposefully as cocoordinator.

Known method for improving the color formation and reduce the concentration of nitrite due to the application (when the Ambassador of raw materials) enzyme nitratreduktazy strain Alcaligenes guttatus, but this method has not found wide application, probably due to the high cost of enzyme production (see Soloviev, C. I., Prokoshev, A. On the application of enzyme preparation bacterial nitratreduktazy in the manufacture of sausage products.- Applied biochemistry and Microbiology. 1973. 9. N 4, S. 512-515).

The purpose of the invention is to develop a new, psychrophilic strain capable of smoothly convert used when the Ambassador of nitrite to nitric oxide, which helps to stabilize tsvetograficheskie characteristics of meat products and to reduce the content of residual nitrite in the finished product.

The strain of Paracoccus sp. selected from pouring brine.

Strain Par. sp. has a cult following is ametre, located in pairs and single, with age changes. On standard nutrient media forms a circular colony having a diameter of 3 mm or more convex with the rise in the center, smooth, shining, the edge of the blade, cream-coloured, opaque. Gram stain and reaction gram method Gregersen (1978) - gram, however, the results of electron-microscopic analysis there are signs of gram-negative bacteria with complex organized mucopeptide layer, which is represented by two different density layers. Layer more dense and adjacent to periplasm has a smaller thickness than the second, on the outer surface which is an outer membrane.

Aerobe. This strain does not require growth factors, chemoorganotrophs.

Grows well at +4oC, does not grow at 37oC. There has been little growth when nutrient medium 7% NaCl. Oxidase and catalase tests positive. Glucose oxidizes in oxidative-fermentative test (O-F). Has no argininosuccinate, lysine and interdiscursivity, tryptophanate. Does not form hydrogen sulfide, indole, does not destroy the urea. Utilizes citrate (as only source of carbon, the. that is, in their presence can grow without oxygen. The presence of low concentrations of oxygen (microaerobic conditions) does not inhibit the ability to denitrification (Fig. 3, 4). Intensive aeration at the initial stage of cultivation does not adversely affect the rate of denitrification at the final stage (microaerobic conditions), which allows to increase the biomass yield. Does not possess the enzyme gelatinase (not hydrolyzes gelatin), not hydrolyzes esculin. Not utilizes mannitol, Inositol, sorbitol, rhamnose, sucrose, melibiose, amygdalin, (L+)-arabinose.

The electron microscopy data shown in Fig. 1 and 2.

Freeze drying does not adversely affect the strain of Paracoccus sp. Conducted preliminary tests on meat model media dry concentrate of this strain.

Example. The concentrate is diluted with water or brine at a ratio of 1:10 and injected into raw meat at the rate of 5 g of concentrate per 100 kg of raw material. The cell concentration is 1x1071 g of material.

The table shows the results of preliminary tests of this strain on the meat modeling environments. As a model meat medium was used beef and St. the and 100 g of the raw material; sodium nitrite - 0.01 g per 100 g of raw material, the phosphate - 0.3 g per 100 g of raw material. The Ambassador was carried out at +4oC. control samples were added sodium ascorbate in the amount of 0.05 g per 100 g of material.

Dry concentrate of the strain of Paracoccus sp. does not require additional time for rehydration and can immediately be added in the curing brine or stuffing. When you do this:

1. Is a smooth transition of sodium nitrite is added to raw materials at the Ambassador, in nitric oxide at temperatures from +4oC and above.

2. One is improving the color characteristics of the finished product.

The strain is deposited in the collection of the laboratory of Microbiology and hygiene Institute of the meat industry.

The strain of Paracoccus species for use when the Ambassador of meat products.

 

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FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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