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560 results about "Bacterosira" patented technology

Bifidobacterium bifidum lyophilization composite protection agent and application method thereof

InactiveCN102358884AIncrease health functionSolve problems such as easy to absorb water and become dampMicroorganism based processesMicroorganism preservationSodium bicarbonateArginine
The invention provides a bifidobacterium bifidum lyophilization composite protection agent and application method thereof. A formula of the bifidobacterium bifidum lyophilization composite protection agent is composed of xylooligosaccharide of 3.0 to 5.0 g, synanthrin of 6.0 to 8.0 g, stachyose of 5.0 to 7.0 g, glycine 2.0 to 4.0 g, arginine of 2.0 to 4.0 g, sodium bicarbonate of 0.4 to 0.6 g andsodium ascorbate of 0.7 to1.2 g. the composite protection agent is utilized to lyophilize bifidobacterium bifidum, lyophilization survival reaches more than 85%, and viable count of bacterium powder is larger than 2.0 * 1011 cfu/g. Prebiotic of the xylooligosaccharide, synanthrin and stachyose is added in the composite protection agent so as to further improving a health protection function of the bacterium powder of the bifidobacterium bifidum. The composite protection agent resolves the important key technology problems in processes of develop high activity bacterium powder of the bifidobacterium bifidum. The prepared high activity bacterium powder can serve as addition agents and leavening agents to be used for developing functionality food and pharmaceutical preparation of the bifidobacterium bifidum.
Owner:SHAANXI RES INST OF AGRI PRODS PROCESSING TECH +1

Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same

The invention discloses compound fresh-keeping liquid for chilled duck meat as well as a preparation and the application of the compound fresh-keeping liquid. Per 100 mL of compound fresh-keeping liquid for chilled duck meat comprises nisin accounting for 0.05 to 0.1g, chitosan mother liquor accounting for 5 to 10g, sodium lactate accounting for 4 to 4.8g, clove leaching solution accounting for 4.2 to 6g, cassia bark leaching solution accounting for 3.6 to 6g, pH conditioning agents accounting for proper quantities, and the rest is water. Secondary fresh-keeping treatment comprising soaking and spraying is adopted, the compound fresh-keeping liquid is applied to antisepsis and fresh preservation of chilled duck meat, and the synergistic action among different antiseptic bacteriostatic agents can be exerted; meanwhile, the double fresh-keeping treatment can inhibit the growth of special putrefying bacteria in chilled duck meat more effectively, such as pseudomonas, lactic acid bacteria, aeromonas veronii, brochothrix thermosphacta, enterobacterium and staphylococcus; and in addition, original quality and color of duck meat can be kept, and the conventional shelf life for chilled duck meat can be prolonged to reach about 10 days.
Owner:ZHONGKAI UNIV OF AGRI & ENG
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