2 results about "Coagulase" patented technology

The application discloses a coagulase Heyndrickx strain CCFM1539 with high spore yield and promoting intestinal calcium and zinc absorption and a postbiotic thereof, and belongs to the technical field of microorganisms. In the application, the absorption amount of zinc and calcium is significantly increased, which is specifically embodied in the following aspects: (1) the coagulase Heyndrickx strain CCFM1539 strain cell component significantly improves the expression level of zinc and calcium transport protein genes of Caco-2 cells; (2) the coagulase Heyndrickx strain CCFM1539 significantly increases the total transport amount of zinc and calcium of a Caco-2 cell monolayer model; and (3) the coagulase Heyndrickx strain CCFM1539 significantly promotes the absorption of zinc and calcium in a mouse body. Therefore, the coagulase Heyndrickx strain CCFM1539 has great application prospect in promoting intestinal zinc and calcium absorption.

The present application relates to the technical field of food processing, and discloses a compound fermentation aid for fermented meat products and application thereof, which comprises a functional bacteria compound, a flavor precursor and enzyme preparation compound package, and adaptive accessories; the functional bacteria compound is composed of lactic acid bacteria, coagulase-negative staphylococcus and yeast bacteria at a ratio of 60-70%:25-35%:5-10% in terms of viable bacterial count, the flavor precursor and enzyme preparation compound package comprises oligopeptide, free amino acid, fatty acid, neutral protease and lipase, and the adaptive accessories comprise protective agent and carrier, fermentation accelerator and antioxidant. The compound fermentation aid can quickly establish an acidic environment to inhibit pathogenic bacteria, directionally regulate the generation of flavor substances to improve flavor stability, improve product color and texture, and shorten the fermentation period, thereby effectively solving the problems of unstable flavor, difficult safety control, large quality fluctuation and long fermentation period in the production of fermented meat products in the prior art.