{"id":5929,"date":"2024-08-05T14:45:05","date_gmt":"2024-08-05T14:45:05","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5929"},"modified":"2024-08-05T14:45:05","modified_gmt":"2024-08-05T14:45:05","slug":"streptococcus-lactis","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/streptococcus-lactis\/","title":{"rendered":"Hvilke anvendelsesmuligheder har Streptococcus lactis som konserveringsmiddel i f\u00f8devarer?"},"content":{"rendered":"

Kort introduktion<\/strong><\/p>\n

Streptococcus lactis (CNS: 17.019; INS: 234)
\nNational standard:<\/strong> GB 1886.231-2016 National standard for f\u00f8devaresikkerhed F\u00f8devaretils\u00e6tningsstoffer Streptococcus lactis<\/p>\n

Sensorisk indeks:<\/strong> lysebrunt til m\u00e6lkehvidt pulver<\/p>\n

Karakteristika:<\/strong> Streptococcus lactis er uopl\u00f8selig i upol\u00e6re opl\u00f8sningsmidler, opl\u00f8seligheden i vand afh\u00e6nger af Ph-v\u00e6rdien, opl\u00f8seligheden er 12%, n\u00e5r Ph-v\u00e6rdien er 2,5, og falder til 4%, n\u00e5r Ph-v\u00e6rdien er 5,0, og den er uopl\u00f8selig i vand under neutrale og alkaliske forhold.<\/p>\n

Der er to hovedformer af Streptococcus lactis i sin naturlige tilstand, NisinA og NisinZ, som er raffineret fra fermenteringskulturen af Streptococcus lactis, og sidstn\u00e6vnte har en st\u00f8rre opl\u00f8selighed og antimikrobiel kapacitet end f\u00f8rstn\u00e6vnte.<\/p>\n

Anvendelse i f\u00f8devarer<\/strong><\/p>\n

Anvendelse i k\u00f8dprodukter<\/strong><\/p>\n

Det kan effektivt h\u00e6mme Gram-positive bakterier, der for\u00e5rsager madspild, s\u00e5som Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum og mange slags ford\u00e6rvelsesmikroorganismer osv. Det har en tydelig konserverende effekt, og det kan forl\u00e6nge holdbarheden med 2-3 gange. Tils\u00e6tning af 5-15 g\/100 kg Streptococcus lactis i kombination med en lille m\u00e6ngde andre konserveringsmidler kan<\/p>\n

g\u00f8r holdbarheden af k\u00f8dprodukter med lav temperatur mere end tre m\u00e5neder ved stuetemperatur.<\/p>\n

Anvendelse i mejeriprodukter<\/strong><\/p>\n

Tils\u00e6t 0,05 g \/ kg streptococcus lactis i yoghurt og frugtm\u00e6lk med PH-v\u00e6rdi p\u00e5 ca. 4, holdbarheden af de produkter, der er steriliseret ved 90 \u2103 i 20 minutter, forl\u00e6nges til mere end en m\u00e5ned fra 6d ved stuetemperatur; tils\u00e6t 0.05g\/kg streptococcus lactis i ultrah\u00f8jtemperatursteriliseret aseptisk fyldt m\u00e6lk, vil produktforringelseshastigheden blive reduceret fra 0,04% til 0%; tils\u00e6t 0,08-0,1g\/kg streptococcus lactis i d\u00e5se us\u00f8det kondenseret m\u00e6lk, det kan bruges til at fremstille k\u00f8dprodukter ved lav temperatur n\u00e5 tre m\u00e5neder. Us\u00f8det kondenseret m\u00e6lk p\u00e5 d\u00e5se kan h\u00e6mme v\u00e6ksten af varmebestandige sporer og reducere varmebehandlingstiden med 10 minutter; Tils\u00e6tning af 0,08 g\/kg streptococcus lactis til fedtfattig k\u00e6rnem\u00e6lk, usaltet sm\u00f8r, fedtfri k\u00e6rnem\u00e6lk og aromatiseret m\u00e6lk kan konserveres i op til seks uger efter en varmebehandling ved 121 \u00b0C i 3 minutter (F0=3); I ost kan tils\u00e6tning af 0,05 g\/kg streptococcus lactis i d\u00e5se h\u00e6mme v\u00e6ksten af varmebestandige sporer og reducere varmebehandlingstiden med 10 minutter.05g\/kg I ost kan tils\u00e6tning af 0,05g\/kg -0,1g\/kg Streptococcus lactis l\u00f8se ford\u00e6rvelsen for\u00e5rsaget af varmebestandige Gram-positive sporer (f.eks. Clostridium botulinum og andre anaerobe Clostridium, Lactobacillus bulgaricus, osv.) i osteprocessen.<\/p>\n

Anvendelse i d\u00e5semad<\/strong><\/p>\n

Konserves er ofte forurenet med nogle ekstremt varmebestandige bakteriesporer, s\u00e5som termofile fedtbaciller og Clostridium thermolyticum-sporer, n\u00e5r forholdene er egnede, vil de vokse og for\u00e5rsage gasproduktion, syreproduktion og korruption.0,1 g \/ kg Streptococcal m\u00e6lkesyre tilsat til konserves, kan g\u00f8re konserves konserveret i 2 \u00e5r under de varme forhold. Og kan reducere intensiteten af varmebehandling 1\/2, spare energi, d\u00e5se mad for at opretholde god n\u00e6ringsv\u00e6rdi, udseende, smag, farve, opretholde produktkvalitet, forl\u00e6nge holdbarheden af f\u00f8devarer, effekten er bedre end kaliumsorbat.<\/p>\n

Anvendelse i kogte akvatiske produkter<\/strong><\/p>\n

Fisk, friske rejer og andre skaldyrsprodukter med sin l\u00e6kre og h\u00f8je n\u00e6ringsv\u00e6rdi elsket af folket, og mere kold mad, p\u00e5 grund af let at korruption og forringelse, let at lide af Listeria monocytogenes og E - Clostridium botulinum forurening, kontrol af f\u00e6rdige produkter i antallet af bakterier er meget vigtigt. Tils\u00e6tning af 0,1-0,15 g\/kg Streptococcus lactis kan h\u00e6mme v\u00e6ksten og reproduktionen af ford\u00e6rvelsesbakterier, hvilket forl\u00e6nger produktets friskhed og holdbarhed. R\u00e5t rejek\u00f8d som hovedmateriale, forarbejdet rejehakket, generelt kun 2d holdbarhed, tils\u00e6tning af m\u00e6lkesyre streptokokker kan g\u00f8re holdbarheden p\u00e5 60 ~ 70 dage.<\/p>\n

Anvendelse i juicedrik<\/strong><\/p>\n

\u00c5rsagen til harskning af frugtsaft og juicedrikke kommer fra Bacillus acidus, som er en syre- og varmebestandig sporeproducerende stavformet bakterie. Den er velegnet til v\u00e6kst og reproduktion i et milj\u00f8 p\u00e5 25 \u00b0C-60 \u00b0C, pH 2,5-6,0. I processen med drikkevareproduktion og vandbrug er der eksistensen af Bacillus acidus, som let kan bringes ind i produkterne af frugtsaft og saftdrik for at for\u00e5rsage korruption af frugtsaftprodukter.<\/p>\n

Tils\u00e6tning af 0,05-0,1 g\/kg Streptococcus lactis og pasteurisering kan forhindre v\u00e6kst og reproduktion af overlevende Bacillus acidus-sporer, hvilket forhindrer \u00f8del\u00e6ggelse af produkterne og opfylder kravene til kvalitetssikring.<\/p>\n

Anvendelse i flydende \u00e6g og \u00e6ggeprodukter<\/strong><\/p>\n

0,05g\/kg-0,1g\/kg Streptococcus lactis tilsat \u00e6ggeprodukter kan effektivt h\u00e6mme de varmebestandige sporer, der for\u00e5rsager produktford\u00e6rv, og forl\u00e6nge holdbarheden af \u00e6ggeprodukter med den oprindelige konserveringsperiode p\u00e5 7 dage til mere end 1 m\u00e5ned.<\/p>\n

Anvendelse i aromaer<\/strong><\/p>\n

0,05 g\/kg-0,2 g\/kg Streptococcus lactis kan tils\u00e6ttes til salatdressing osv., hvilket effektivt kan h\u00e6mme v\u00e6ksten af m\u00e6lkesyrebakterier og sporer, s\u00e5 produkter med lavt fedtindhold og lavt saltindhold reducerer ford\u00e6rv og forl\u00e6nger holdbarheden mere end 3 gange.<\/p>","protected":false},"excerpt":{"rendered":"

Brief Introduction Streptococcus lactis (CNS: 17.019; INS: 234) National Standard: GB 1886.231-2016 National Standard for Food Safety Food Additives Streptococcus lactis Sensory index: light brown to milky white powder Characteristics: Streptococcus lactis is insoluble in non-polar solvents, the solubility in water depends on the Ph value, the solubility is 12% when the Ph value is […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the preservative applications of Streptococcus lactis in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/streptococcus-lactis\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the preservative applications of Streptococcus lactis in food? 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