Witzia coagulans, afterbiogen and application of Witzia coagulans and afterbiogen

By using Weizmannia coagulated Naqu.VC-1201 and its epibiotics, the oxidation problem caused by the precipitation of fat during the processing of walnut sauce was solved, which extended the shelf life and improved the stability and nutritional value of the product, avoiding the side effects of existing additives.

CN119709501APending Publication Date: 2025-03-28湖北安琪屈姑生物科技有限公司 +1
4 Cites 0 Cited by

Patent Information

Application Number
CN202411825178.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-11
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

During the processing process, walnut sauce is precipitated by oil and fat, which makes the product prone to oxidation and rancidity, and the shelf life is short. There are side effects of existing emulsification stabilizers and antioxidants, which affect the stability and performance of the product.

Method used

Epigenetic compositions were prepared by fermentation and inactivation in a supercritical carbon dioxide environment using Weizmannia coagulated Naqu.VC-1201 and its epibiotics, and added to walnut sauce to improve its stability and nutritional value.

Benefits of technology

Effectively inhibit oil oxidation, prolong the shelf life of walnut sauce, improve its application properties, enhance probiotic effects, and avoid the side effects of existing emulsifiers and antioxidants.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention relates to the technical field of microorganisms, in particular to Witzia ciliaris, a penicillium and application of the Witzia ciliaris and the penicillium. According to the present invention, the Weizmania coagulans is Weizmania coagulans Naqu.VC-1201, the Weizmania coagulans is preserved in the China Center for Type Culture Collection, and the preservation number of the Weizmania coagulans is CCTCC (China Center for Type Culture Collection): M 20231577; according to the present invention, the bacillus coagulans Naqu.VC-1201 has characteristics of strong antioxidant activity, strong antibacterial ability and artificial digestive juice tolerance; according to the present invention, with the addition of the Witzia ciliaris metagen in the walnut sauce product, the oxidation rancidity of the oil can be effectively inhibited, the shelf life of the walnut sauce can be prolonged, the nutritional value of the walnut sauce can be improved, the probiotic effect can be enhanced, and the human health can be easily achieved. And the problem of poor smearing property caused by addition of an emulsion stabilizer in the prior art can be solved, and the use is convenient.
Need to check novelty before this filing date? Find Prior Art