CN-118530858-B - Debaryomyces hansenii 3CC20 and preparation method and application thereof

CN118530858BCN 118530858 BCN118530858 BCN 118530858BCN-118530858-B

Abstract

The application provides a debaryomyces hansenii 3CC20 and a preparation method and application thereof. The preservation number of the debaryomyces hansenii 3CC20 is CGMCC28442. Preparing bacterial suspension or starter by using Debaryomyces hansenii 3CC20, coating the bacterial suspension or starter on meat blocks or ham according to the inoculation amount of 3% or 5% of the meat weight, and fermenting for a preset time in a constant temperature and humidity incubator. The application can extract the Debaryomyces hansenii 3CC20 on the surface and the shallow layer near the surface of the fermented meat product, and the Debaryomyces hansenii 3CC20 has the characteristics of high salt resistance, nitrate resistance, acid resistance, strong acid production capacity, strong oxidation resistance and the like. Debaryomyces hansenii 3CC20 has the characteristics of promoting the fermentation of meat products, shortening the production period of the meat products, ensuring the sanitary safety of the meat products, maintaining the original special flavor of the fermented meat products, and the like.

Inventors

LIANG XIAOBO
Liu Yitan
FENG YINGSHAN
Tang Ruoshi
HU LIJIE
LU YING

Assignees

昆明理工大学

Dates

Publication Date: 20260505
Application Date: 20231030

Claims (4)

1. The Debaryomyces hansenii (Debaryomyces hansenii) 3CC20 is characterized in that the preservation number of the Debaryomyces hansenii 3CC20 is CGMCC NO.28442.
2. The use of Debaryomyces hansenii 3CC20 as defined in claim 1, comprising the use of Debaryomyces hansenii 3CC20 for the preparation of bacon or ham.
3. The application of the debaryomyces hansenii 3CC20 according to claim 2, wherein the application of the debaryomyces hansenii 3CC20 in preparing preserved meat comprises the following steps: preparing a starter by using debaryomyces hansenii 3CC 20; Coating the fungus suspension of the fumigating material and the Debaryomyces hansenii 3CC20 on the pickled meat blocks, suspending the inoculated meat in a constant temperature and humidity incubator at 25 ℃ and the relative humidity of 60-70%, fermenting for 30 days, and drying the fermented meat in a 50 ℃ drying oven.
4. The application of debaryomyces hansenii 3CC20 according to claim 2, wherein the application of debaryomyces hansenii 3CC20 in the preparation of ham comprises the following specific contents: Preparing a bacterial suspension by using debaryomyces hansenii 3CC 20; Preparing raw meat, curing the raw meat, smearing 3CC20 bacterial suspension on the cured meat blocks according to the inoculum size of 3% of the meat weight, suspending the inoculated meat blocks in a constant temperature and humidity incubator for fermentation for a preset time, wherein the fermentation temperature is 25 ℃, the relative humidity is 60% -70%, and the fermentation time is 90 days.

Description

Debaryomyces hansenii 3CC20 and preparation method and application thereof Technical Field The application relates to the technical field of food microorganisms, in particular to debaryomyces hansenii 3CC20 and a preparation method and application thereof. Background The cured meat product is an outstanding representative of Chinese traditional meat products, has aromatic flavor and long shelf life, and is deeply favored by wide consumers in China. The traditional cured meat product is prepared by taking livestock and poultry meat as raw materials, curing with salt and spice, and processing through air drying, ripening and other processes under proper temperature conditions. Traditional cured meat products mainly depend on natural fermentation, and have long production period and are greatly influenced by environment. In view of the foregoing, there is a need to provide an improved solution to the above-mentioned deficiencies of the prior art. Disclosure of Invention The embodiment of the application aims to provide Debaryomyces hansenii 3CC20, a preparation method and application thereof, which can extract Debaryomyces hansenii 3CC20 on the surface and a shallow layer near the surface of a fermented meat product and can be applied to preparation of fermented meat blocks, preserved meat or ham. In a first aspect, a debaryomyces hansenii 3CC20 is provided, where the preservation number of the debaryomyces hansenii 3CC20 is CGMCC28442. According to a second aspect of the present application, there is also provided a method for preparing debaryomyces hansenii 3CC20, comprising the steps of: S1, separating a target strain; S2, purifying the target strain and determining the type of the target strain. In one embodiment, in step S1, at least the following are included: S11, enrichment culture of a target strain; s12, separating target strains. In one embodiment, in step S2, at least the following are included: Physiological and biochemical identification of the strain and ITS rDNA identification to determine the species of the strain of interest. In one embodiment, following step S2, debaryomyces hansenii 3CC20 is subjected to functional property assessment and various enzymatic properties of debaryomyces hansenii 3CC20 are determined. In one embodiment, the functional property evaluation of Debaryomyces hansenii 3CC20 comprises measuring a growth curve of Debaryomyces hansenii 3CC 20. And determining the optimal growth temperature of the debaryomyces hansenii 3CC20 according to the growth curve, and providing a basis for the application of the debaryomyces hansenii 3CC 20. According to a third aspect of the present application there is also provided the use of Debaryomyces hansenii 3CC20, comprising the use of Debaryomyces hansenii 3CC20 for the preparation of fermented meat pieces, bacon or ham. In one embodiment, the use of debaryomyces hansenii 3CC20 in the preparation of fermented meat pieces, comprises the steps of: Preparing a bacterial suspension by using debaryomyces hansenii 3CC 20; Preparing raw meat, pickling the raw meat, smearing 3CC20 bacterial suspension on the pickled meat blocks according to the inoculum size of 5% of the meat weight, suspending the inoculated meat blocks in a constant temperature and humidity incubator with the temperature of 25 ℃ and the relative humidity of 70%, and fermenting for 60 days. In one embodiment, the use of debaryomyces hansenii 3CC20 in the preparation of cured meat, in particular comprises the following steps: preparing a starter by using debaryomyces hansenii 3CC 20; Coating the fungus suspension of the fumigating material and the Debaryomyces hansenii 3CC20 on the pickled meat blocks, suspending the inoculated meat in a constant temperature and humidity incubator at 25 ℃ and the relative humidity of 60-70%, fermenting for 30 days, and drying the fermented meat in a 50 ℃ drying oven. In one embodiment, the use of debaryomyces hansenii 3CC20 in the preparation of ham. The method specifically comprises the following steps: Preparing a bacterial suspension by using debaryomyces hansenii 3CC 20; Preparing raw meat, curing the raw meat, smearing 3CC20 bacterial suspension on the cured meat blocks according to the inoculum size of 3% of the meat weight, suspending the inoculated meat blocks in a constant temperature and humidity incubator for fermentation for a preset time, wherein the fermentation temperature is 25 ℃, the relative humidity is 60% -70%, and the fermentation time is 90 days. Compared with the prior art, the application has the beneficial effects that: According to the technical scheme, the debaryomyces hansenii 3CC20 can be extracted from the surface and the shallow layer near the surface of the fermented meat product, and the debaryomyces hansenii 3CC20 has the characteristics of high salt resistance, nitrate resistance, acid resistance, strong acid production capacity, strong oxidation resistance and the like. Debaryomyces hansenii 3CC20 has the cha