Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef
Xueyi Tian
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Conceptualization, Data curation, Formal analysis, Methodology, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorHanyu Liu
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Conceptualization, Data curation, Methodology, Software
Search for more papers by this authorXiao Wang
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Software, Supervision
Search for more papers by this authorCorresponding Author
Cuiqin Li
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, PR China
Correspondence
Cuiqin Li and Laping He, Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China.
Email: [email protected] and [email protected]
Contribution: Project administration, Resources
Search for more papers by this authorCorresponding Author
Laping He
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Correspondence
Cuiqin Li and Laping He, Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China.
Email: [email protected] and [email protected]
Contribution: Resources, Software, Supervision, Writing - review & editing
Search for more papers by this authorXuefeng Zeng
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Software
Search for more papers by this authorXueyi Tian
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Conceptualization, Data curation, Formal analysis, Methodology, Software, Writing - original draft, Writing - review & editing
Search for more papers by this authorHanyu Liu
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Conceptualization, Data curation, Methodology, Software
Search for more papers by this authorXiao Wang
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Software, Supervision
Search for more papers by this authorCorresponding Author
Cuiqin Li
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, PR China
Correspondence
Cuiqin Li and Laping He, Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China.
Email: [email protected] and [email protected]
Contribution: Project administration, Resources
Search for more papers by this authorCorresponding Author
Laping He
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Correspondence
Cuiqin Li and Laping He, Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China.
Email: [email protected] and [email protected]
Contribution: Resources, Software, Supervision, Writing - review & editing
Search for more papers by this authorXuefeng Zeng
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, PR China
College of Liquor and Food Engineering, Guizhou University, Guiyang, PR China
Contribution: Software
Search for more papers by this authorAbstract
Niuganba (NGB), fermented beef meat, is a traditional delicacy of China. Directed vat set starters can regulate the quality and shorten the fermentation time of NGB. In this study, the Box-Behnken experiment and a single factor test were used to prepare a directed vat set starter containing Lactobacillus pentosus MT-4, Staphylococcus xylosus, and fragrant yeast for fermentation. The concentration of trehalose, mannitol, and sodium glutamate in the most effective formulation of the protective agent were 9.27%, 6.57%, and 4.73% for freeze-dried fragrant yeast, 10.66%, 6.19%, and 5.77% for the freeze-dried S. xylosus, and 10.02%, 6.19%, and 4.76% for the freeze-dried L. pentosus MT-4, respectively. Under the optimal freeze-drying conditions, the highest survival rates of fragrant yeast, S. xylosus, and L. pentosus MT-4 after freeze-drying were 89.76%, 84.46%, and 89.4%, respectively. NGB fermented using directed vat set starters required less fermentation time and had enriched flavor than traditionally fermented beef.
Practical applications
Niuganba (NGB) in China is produced mostly via traditional methods. Primary producers of NGB are small- and medium-sized enterprises that prepare NGB via the traditional manual method. Traditional methods of NGB production have certain disadvantages compared to large-scale and automated methods. Directed vat set starters can significantly optimize traditional processing and technology for NGB production; besides, it can extend the shelf life of NGB. Thus, directed vat set starters for NGB have significant implications on the NGB’s large-scale and automated commercial production.
CONFLICTS OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors, and the authors confirm that the data supporting the finding of this study are available within the article and supplementary material.
Supporting Information
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|---|---|
| jfpp15694-sup-0001-TableS1-6.docxWord document, 41.3 KB | Table S1-6 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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