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1. WO2020107760 - MODERATELY HALOPHILIC BACTERIA AND METHOD FOR FERMENTING FISH MEAT SAUCE BY USING SAME

Publication Number WO/2020/107760
Publication Date 04.06.2020
International Application No. PCT/CN2019/080282
International Filing Date 29.03.2019
IPC
C12N 1/20 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
20Bacteria; Culture media therefor
A23L 17/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
C12R 1/07 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
01Bacteria or actinomycetales
07Bacillus
CPC
A23L 17/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
C12N 1/20
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
20Bacteria
C12R 1/07
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RPROCESSES USING MICROORGANISMS
1Processes using microorganisms
01using bacteria or actinomycetales
07Bacillus
Applicants
  • 江苏大学 JIANGSU UNIVERSITY [CN]/[CN]
Inventors
  • 高瑞昌 GAO, Ruichang
  • 郑志颖 ZHENG, Zhiying
  • 袁丽 YUAN, Li
  • 伍晓云 WU, Xiaoyun
  • 周巧珍 ZHOU, Qiaozhen
  • 储倩 CHU, Qian
Agents
  • 北京德崇智捷知识产权代理有限公司 JW IP LAW FIRM
Priority Data
201811451711.530.11.2018CN
201811452816.230.11.2018CN
201811452967.830.11.2018CN
201811453568.330.11.2018CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) MODERATELY HALOPHILIC BACTERIA AND METHOD FOR FERMENTING FISH MEAT SAUCE BY USING SAME
(FR) BACTÉRIES MODÉRÉMENT HALOPHILES ET PROCÉDÉ DE FERMENTATION DE SAUCE DE CHAIR DE POISSON À LES UTILISANT
(ZH) 中度嗜盐菌及利用其发酵鱼肉酱的方法
Abstract
(EN)
The present invention relates to the technical field of solid-state fermentation for fermenting aquatic products by using bacterial strains, and disclosed thereby are a moderately halophilic bacteria and a method for fermenting fish meat sauce by using same. A moderately halophilic bacteria starter is used as a production starter to produce fish meat sauce, and by means of physicochemical index evaluation and sensory evaluation of fermented fish meat sauce, the effects of the ratio of a mixed starter, inoculation amount, fermentation temperature, fermentation time and salinity on fish meat sauce have been studied such that the fish meat sauce has the characteristics of short fermentation time, low salinity, high safety, good flavor and high nutritional value. By using the described mixed starter, a fish meat sauce fermentation product with good flavor may be obtained.
(FR)
Bactérie modérément halophile et procédé de fermentation de sauce de chair de poisson l'utilisant. L'invention porte sur un ferment de bactéries modérément halophiles utilisé en tant que ferment de production pour une sauce de chair de poisson, et au moyen d'une évaluation d'indice physico-chimique et d'une évaluation sensorielle de sauce de chair de poisson fermenté, les effets du rapport entre un ferment mixte, la quantité d'inoculation, la température de fermentation, le temps de fermentation et la salinité sur la sauce de chair de poisson ont été étudiés de telle sorte que la sauce de chair de poisson présente un temps de fermentation court, une faible salinité, une sécurité élevée, une bonne saveur et une valeur nutritionnelle élevée. L'utilisation du ferment mixte décrit permet d'obtenir un produit de fermentation de sauce de chair de poisson présentant une bonne saveur.
(ZH)
本发明公开了中度嗜盐菌及利用其发酵鱼肉酱的方法,属于利用菌株发酵水产品固态发酵技术领域。利用中度嗜盐菌发酵剂作为生产发酵剂生产鱼肉酱,通过发酵鱼肉酱的理化指标评价和感官评价,研究混合发酵剂比例、接种量、发酵温度,发酵时间和盐度对鱼肉酱的影响,使得鱼肉酱具有发酵时间短、盐度较低、安全性高和风味与营养价值较高的特性。利用此混合发酵剂能够得到风味较好的鱼肉酱发酵制品。
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