Natural composite preservative special for chilled fresh meat

The invention discloses a natural composite preservative special for chilled fresh meat. The invention provides Lactobacillus plantarum b-2 collected under CGMCC No. 13413. The invention also claims bacteriocin produced by the Lactobacillus plantarum b-2. The bacteriocin produced by the Lactobacillu...

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Hauptverfasser:	NIE MENGYA, GUO QINGSHUANG, ZHANG XIANGMEI, YANG BEI, ZHAO YUXING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING 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 TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses a natural composite preservative special for chilled fresh meat. The invention provides Lactobacillus plantarum b-2 collected under CGMCC No. 13413. The invention also claims bacteriocin produced by the Lactobacillus plantarum b-2. The bacteriocin produced by the Lactobacillus plantarum b-2 is blended with ginger juice to prepare the natural composite preservative; the natural composite preservative is good in safety and zero in toxicity, has antibacterial, anti-oxidization and health functions, can be added to prevent chilled fresh meat from spoiling, significantly extend the shelf life of chilled fresh meat and improve the safety of the chilled fresh meat, may extend the shelf of chilled fresh meat for 4 days, and has a promising application prospect. 本发明公开了种冷鲜肉专用天然复合防腐保鲜剂。本发明提供了种植物乳杆菌(Lactobacillus plantarum)Lactobacillus plantarum b-2，其保藏编号为CGMCC No.13413。本发明还保护植物乳杆菌b-2生产的细菌素。本发明将植物乳杆菌b-2生产的细菌素与生姜汁复配，制备了天然复合防腐保鲜剂，所述天然复合防腐保鲜剂安全无毒，兼具抑菌、抗氧化及保健功能，通过添加该天然复合防腐保鲜剂可防止冷鲜肉的腐败变质，显著延长冷鲜肉的货架期，提