4 results about "Bacteriocin" patented technology

The application belongs to the technical field of microbial fermentation, and provides Lactobacillus paracasei subsp. paracasei with bacteriostatic and fermentation improvement characteristics, as well as a bacteriocin and application thereof. The classification name of the Lactobacillus paracasei subsp. paracasei is Lactobacillus paracasei subsp. paracasei, which has been preserved in the Guangdong Microbial Culture Collection Center (GDMCC) on June 25, 2025, the address of the preservation center is Building 59, 5th Floor, 100, Martyrs' Road, Guangzhou, and the preservation number is GDMCC No: 66588. The YCL29 bacteriocin produced by the application exhibits a significant inhibitory effect on Vibrio parahaemolyticus, and the starter prepared by the strain can be used to improve the flavor quality and metabolic regulation of fermented fish tea, thereby providing a new solution for developing a local starter with the functions of inhibiting raw material source pathogenic bacteria and regulating fermentation quality.

The present invention relates to the field of medicine, specifically the field of bacterial infection and treatment thereof.

The present application relates to the technical field of food chemistry processing, and discloses a ginseng fruit juice drink with high clarity and long shelf life and a preparation method thereof, wherein the preparation method comprises the following steps: subjecting fresh ginseng fruits to blanching color protection and acidification pretreatment to obtain pretreated ginseng fruit juice; subjecting free phenolic substances in the fruit juice to oxidative polymerization under the condition of continuous oxygen supply with laccase as a catalyst, removing insoluble polyphenol polymers by centrifugation to obtain depolymerized ginseng fruit juice; preparing TEMPO oxidized nanocellulose with a surface rich in carboxyl groups; adding the above nanocellulose dispersion, honey and streptococcal bacteriocin into the depolymerized fruit juice, and performing membrane filtration to obtain stabilized ginseng fruit juice; performing pasteurization, filling into a packaging container with a composite oxygen barrier inner liner of sodium alginate and beeswax, and cold storage aging to obtain a finished product.