4results about How to "Bacteriostatic" patented technology

This utility model provides a waterproof packaging box with a protective structure, including a corrugated box body and a corrugated flap integrally formed on the opening side of the box body; a first honeycomb cardboard layer is provided at the bottom of the inner cavity of the corrugated box body, a buffer limiting seat is provided above the first honeycomb cardboard layer, and a buffer pressing seat is provided above the buffer limiting seat; the buffer limiting seat includes a limiting main board formed by folding a corrugated cardboard and support side plates formed on the four sides of the limiting main board and in contact with the first honeycomb cardboard layer, and a fitting hole matching the shape of the product is opened in the middle of the limiting main board; the buffer pressing seat includes a second honeycomb cardboard layer and hollow corrugated tubes respectively pasted and fixed at the four corners of the lower surface of the second honeycomb cardboard layer. In addition to having good shock absorption and cushioning functions, it can fix the product securely and provide good cushioning protection for the product, and also has waterproof and mildew-proof functions.

The application discloses a strain of Staphylococcus carnosus and application of the strain in improving sour taste of soy sauce, and belongs to the technical field of food fermentation. The Staphylococcus carnosus CS1.21 is first isolated from soy sauce mash, and has the characteristics of salt tolerance, strong acid production, ester production and bacteriostasis. The strain is used for fermenting high-salt dilute soy sauce, and can effectively produce lactic acid, acetic acid and succinic acid, and the production of lactic acid, acetic acid and succinic acid is respectively increased by 28.13%, 27.78% and 50.00% compared to the soy sauce without adding the CS1.21. Meanwhile, the accumulation of ester substances is promoted, and the content of the ester substances is increased by 86.23% compared to the soy sauce without adding the CS1.21, wherein the content of ethyl lactate and ethyl acetate is respectively increased by 70.11% and 85.76%. The addition of the Staphylococcus carnosus CS1.21 is beneficial to improving the sour taste of the soy sauce, and can improve the quality and flavor of the soy sauce without adding preservatives.

The application provides a preparation of gramicidin and an antibacterial hydrogel preparation of the gramicidin, and discloses medical uses of the gramicidin, and provides a recombinant gramicidin, heterologous expression of the gramicidin is realized by constructing a Pichia pastoris recombinant strain, and the antibacterial activity of the gramicidin is retained, and the method has the advantages of simplicity and rapidness. Meanwhile, the hydrogel preparation of the gramicidin provided by the application shows good potential for treating wound infection of a diabetic mouse, and has the performance of rapid adhesion and hemostasis, lays a foundation for development of a new antibacterial drug, and provides a new direction for treatment of chronic inflammatory wounds and open bleeding.

This invention belongs to the field of biomaterials technology, specifically an antibacterial magnesium and strontium-reinforced bioactive glass ceramic and its applications. Its composition, by weight percentage, is as follows: SiO2: 30-50; P2O5: 5-20; CaO: 10-35; Na2O: 10-20; SrO: 5-20; MgO: 2-10; ZnO: 5-15; B2O3: 0-10; K2O: 3-10; CuO: 0.05-5; F: 1.5-5; Ag: 0.05-0.9. It possesses good biocompatibility, is non-toxic and harmless to the human body, and effectively inhibits and kills bacteria. It can be used as a special additive in oral care products such as toothpaste, mouthwash, tooth powder, tooth gel, and chewing gum, promoting tooth surface mineralization and reducing dentin hypersensitivity during the teeth cleaning process.