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4612 results about "Antibacterial activity" patented technology

The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production. A clean and hygienic manufacturing environment is an essential prerequisite in order to keep contamination-related reject rates low. The utilization of surfaces in the manufacturing environment with antibacterial properties can significantly reduce contamination risks.

Preparation method and applications of wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 and fermentation broth

The invention discloses a preparation method and applications of wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 and fermentation broth. The bacillus amyloliquefaciens new strain SZ23 is preserved at China General Microbiological Culture Collection Center on July, 25th, 2014, and preservation number is CGMCC No.9481. Morphological characteristics, physiological and biochemical indexes, and 16S rDNA sequencing results of bacillus amyloliquefaciens new strain SZ23 are detailedly disclosed by the invention. It is shown by bacteriostasis experiments that, the fermentation broth of bacillus amyloliquefaciens new strain SZ23 possesses excellent bacteriostatic activity on alternaria kikuchiana, fusarium oxyspirum F sp niveum, fusarium oxysporum Schl.f.sp vasinfectum(Atk.)Snyd.& Hans, alternaria solani, fusarium wilt of cucumber, cotton rhizoctonia solani kuhn, fusarium graminearum schw, and botrytis cirerea Pers et Tris; bacteriostasis rate ranges from 55.6% to 92.2%; and it is confirmed that wild jujube endophytic bacillus amyloliquefaciens new strain SZ23 possesses excellent broad-spectrum antibacterial activity. It is confirmed by practical experiments that control rate of the fermentation broth of new strain SZ23 on alternaria kikuchiana is more than 75%.
Owner:SHANXI AGRI UNIV
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