15 results about "Coliform bacteria" patented technology

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The embodiment of the invention discloses application of lactobacillus delbrueckii. The application is characterized in that the lactobacillus delbrueckii is applied to inhibition of mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria. The lactobacillus delbrueckii has a preservation number of CGMCC No.11247. In the lactobacillus delbrueckii activating process, bacteriocin can be generated and can remarkably inhibit the mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria on the surfaces of fruits and vegetables, so that the preservation effect of thefruits and vegetables can be improved. Furthermore, secondary metabolites of the lactobacillus delbrueckii can be biodegraded and digested by human bodies, and are healthy and harmless to human bodies.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

Existing predictive models employ fixed algorithms and parameters, which may not sufficiently account for dynamic nature of environmental conditions and microbial populations. The present disclosure receives data from one or more sensors specific to a water sample, information specific to Geographic Information System (GIS) and data specific to one or more process parameters. One or more sensors data is mapped with information specific to the GIS. Mapped data along with data specific to one or more process parameters are preprocessed using one or more data preprocessing techniques. The preprocessed data is fed into one or more trained Machine Learning (ML) models to predict likelihood of Escherichia coli. A correlation matrix of one or more parameters comprised in the preprocessed data and the predicted likelihood of E. coli is obtained. Contamination risks associated with the water sample are assessed based on the correlation matrix obtained.

The invention discloses a lactobacillus plantarum SC6 strain, a product prepared from the lactobacillus plantarum SC6 strain and application of the lactobacillus plantarum SC6 strain, the lactobacillus plantarum SC6 strain is classified and named as lactobacillus plantarum SC6, the lactobacillus plantarum SC6 strain is preserved in China Center for Type Culture Collection on May 6, 2023, the preservation address is No. 299, Wuchang District, Wuhan City, Hubei Province, the postal code is 430072, the preservation number is CCTCC No: M2023684, and the preservation number is CCTCC No: M2023684. The invention also provides an application of the lactobacillus plantarum SC6 strain in preparation of pleurotus geesteranus pickle species, the content of pathogenic bacteria and coliform bacteria in the finished pleurotus geesteranus pickle products prepared from the lactobacillus plantarum SC6 strain meets the national food safety standard, and compared with natural fermentation, compared with the natural fermentation, the inoculated fermentation has the advantages that the acid production speed is high, the fermentation time is short, and the production cost is low. The total acid content is proper, and the safety is higher; sensory evaluation results show that the score of the inoculated and fermented pleurotus geesteranus pickles is higher than that of naturally fermented pleurotus geesteranus pickles.

A diagnostic kit and method for detecting urinary tract infections (UTIs) and bacteremia using a drinking water test in low-resource settings is provided. The kit includes a first bag containing a first culture medium capable of detecting Gram-negative and coliform bacteria through colorimetric and fluorescence indicators, and a second bag containing a second culture medium capable of detecting Gram-positive bacteria through colorimetric indicators. A method of using the kit involves inoculating a sample into each bag, incubating the bags, and observing for color changes and fluorescence to indicate bacterial presence. The kit enables rapid, cost-effective detection of bacterial pathogens in urine and blood samples without specialized laboratory equipment, facilitating early diagnosis and treatment in resource-limited environments.

The invention relates to a preparation method of an instant cooked red date product. The method comprises the following steps: putting a red date raw material into an electrolytic bath with tap water to be electrolyzed and rinsed for 1-10 minutes; steaming the red dates obtained by electrolytic rinsing; then drying the steamed red dates with hot air; and finally, putting the hot-air-dried red dates into a microwave drying machine for microwave drying and sterilization treatment to obtain the instant cooked red date product. The total number of bacterial colonies and the number of coliforms and molds in the ready-to-eat red date cooked product are effectively reduced through combination of alkaline electrolyzed water, steam steaming, hot air drying and microwave treatment, and the stability and safety of the eating quality of the ready-to-eat red date cooked product can be guaranteed without other preservatives; the time required by microwave treatment can be greatly shortened, and the eating quality loss of the instant red date cooked product is reduced; the water vapor steaming process changes the tissue structure of the red date pulp, and brings unique texture and taste; according to the invention, the eating quality and safety of the ready-to-eat cooked red date product are comprehensively improved.

This application discloses a flavor-enhancing and fresh-preserving braising liquid and its preparation method, belonging to the field of food seasoning technology. It contains a variety of spices and seasonings blended in a specific weight ratio, prepared through a process of caramelizing sugar for aroma enhancement, staged simmering, sealed static aging, filtration, and ultra-high temperature instantaneous sterilization. This method solves the technical problems of traditional braising liquids, such as single aroma, short-lasting fragrance, poor deodorization, bitterness after prolonged cooking, excessive medicinal flavor, short shelf life, high salt and oil content, and the inability to simultaneously enhance aroma and preserve freshness. Testing showed that the product had no detectable acid value or peroxide value, met coliform bacteria standards, and its sensory and nutritional indicators met national and enterprise standards. It has extremely low fat and saturated fat content, possessing both a rich, complex aroma and long-lasting preservation effect. With stable flavor and healthy low-fat properties, it is suitable for the industrial production, long-distance transportation, and long-term storage of Chinese-style braised foods, showing promising application prospects.

The invention belongs to the technical field of microbiological detection, and particularly relates to a method for rapidly detecting coliforms, which comprises the following steps: (1) mixing a sample to be detected with a diluent to obtain a sample solution; (2) centrifuging the sample liquid to remove supernate, and uniformly mixing precipitate with a culture medium to obtain suspension liquid; the culture medium is an EC-MUG culture medium or a mixture of an EC culture medium and FDG; (3) generating water-in-oil liquid drops from the suspension through a microfluidic liquid drop technology; (4) culturing the liquid drops in an incubator for a period of time; and (5) scanning the cultured liquid drops by using exciting light, detecting the total number of the liquid drops and the fluorescence intensity of each liquid drop, and then calculating the concentration of the coliform bacteria by using a Poisson distribution formula. According to the invention, the coliform group is divided into single bacterium liquid drops by adopting a microdroplet generation technology, and the total number of the coliform group is detected by utilizing an enzyme substrate luminescence principle and a fluorescence scanning counting technology, so that the rapid and accurate detection of the coliform group is realized.

The utility model relates to the technical field of bacterium detection equipment, and particularly discloses a coliform group single-tube quantitative detection device, which comprises a culture tube, a detection tube, a reducer tube, a piston and a silica gel foam plug, the surface of the detection tube is coated with a color-bacterium concentration relation table, a liquid discharge tube is arranged in the tube wall of the culture tube in a penetrating manner, and the liquid discharge tube is connected with the silica gel foam plug. A valve is connected to the portion, outside the culture tube, of the liquid discharging tube, the reducer tube comprises a small-diameter section, a first large-diameter section and a second large-diameter section, the first large-diameter section and the second large-diameter section are connected to the two ends of the small-diameter section respectively, the first large-diameter section is connected to the top of the culture tube in a sealed mode, and a silica gel foam plug is clamped in the second large-diameter section. The piston is connected into the small-diameter section in a sealed and sliding mode, the top of the piston is connected with a drawing rod, the drawing rod penetrates through the silica gel foam plug, and the culture tube achieves the effect of facilitating sampling under the condition that ventilation and bacterium isolation are guaranteed.

The invention discloses a real-time monitoring and early warning system for coliforms in direct drinking water, and belongs to the technical field of direct drinking water coliform monitoring, the real-time monitoring and early warning system comprises a sampling module, the sampling module is in signal connection with a preprocessing module, the preprocessing module is in signal connection with a detection module, and the detection module is in signal connection with a control module. According to the system, continuous and online monitoring of coliform bacteria in direct drinking water can be achieved, water quality abnormity can be found in time, the fluorescent quantitative PCR technology is adopted, the detection speed is high, a detection result can be obtained in a short time, early warning can be conducted in time, meanwhile, the water quality is treated through the pretreatment module, and the detection sensitivity is improved; according to the water quality monitoring system based on the data management module, the requirement of the GB19298-2014 standard can be met, the whole process from sampling to early warning is automatic, manual intervention and operation errors are greatly reduced, the detection accuracy is improved, the system can record and analyze historical monitoring data through the data management module, a basis is provided for water quality management, and then detection personnel can conveniently manage the data.

A bacterial colony-forming-unit (CFU) detection system is disclosed that exploits a thin-film-transistor (TFT)-based image sensor array that saves ˜12 hours compared to the Environmental Protection Agency (EPA)-approved methods. A lensfree imaging modality was built using the TFT image sensor with a sample field-of-view of ˜10 cm2. Time-lapse images of bacterial colonies cultured on chromogenic agar plates were automatically collected at 5-minute intervals. Two deep neural networks were used to detect and count the growing colonies and identify their species. When blindly tested with 265 colonies of E. coli and other coliform bacteria (i.e., Citrobacter and Klebsiella pneumoniae), the system reached an average CFU detection rate of 97.3% at 9 hours of incubation and an average recovery rate of 91.6% at ˜12 hours. This TFT-based sensor can be applied to various microbiological detection methods. The imaging field-of-view of this platform can be cost-effectively increased to >100 cm2.

The invention discloses a novel gel type dairy product and a preparation process thereof. The novel gel type dairy product comprises a jasmine flower extracting solution, pure milk, white granulated sugar, gelatin and a 0.1% five-bacterium type lactic acid bacteria leavening agent. According to the preparation process of the novel gel type dairy product, the active ingredients of the jasmine flowers are extracted by adopting a cold extraction-distillation combined method, and the influence of multi-factor interaction on sensory scoring is solved through an orthogonal experimental design. Physicochemical and microbiological detection shows that the soluble solid content of the product is 18%, the acidity is 84 DEG T, the protein content is 4.51 g / 100g, the viable count of lactic acid bacteria is 4.7 * 10 < 8 > CFU / mL, the total number of bacterial colonies is only 1 CFU / g, coliform bacteria are not detected and are all superior to national standard requirements, and high nutritional value and safety are guaranteed. The product has fermented frankincense of yoghourt and fresh flower fragrance of jasmine flowers, is fine and smooth in taste and palatable in sourness and sweetness, and breaks through the limitation that traditional jelly is single in nutrition and insufficient in functionality.

The application belongs to the technical field of wastewater treatment, in particular to a pharmaceutical wastewater treatment process and a filtering equipment thereof; S1, pharmaceutical wastewater is introduced into a wastewater station through a wastewater pipe network, and most of floating matter and large-particle suspended matter in the wastewater is removed by a filtering equipment and discharged into a water collecting well, wherein the filtering equipment comprises a filter, a filter plate is fixedly connected inside the filter, a filter groove is arranged inside the filter plate, a limiting plate is fixedly connected to the upper surface of the filter plate, a moving plate is slidably arranged on one side of the limiting plate, a first scraper is fixedly connected to the lower surface of the moving plate, and a second scraper is slidably connected to one side of the first scraper; the effluent of the sedimentation tank is filtered through a membrane assembly with micron pore size, so that the suspended matter in the effluent meets the standard, the effluent is clear, and 99% of coliform bacteria can be removed at the same time.

To address such a problem that in medical food service (meals for hospitalized patients and residents of medical facilities, nursing and welfare facilities, etc.), particularly, hospital food service can provide only steamed vegetable salads, and it is not possible to eat raw vegetable salads, in addition, in conventional frozen vegetables, enzymes are deactivated by blanching, which results in poor texture and poor taste.SOLUTION: A production method of frozen vegetables includes: washing harvested vegetables; cutting the washed vegetables; when sterilizing them by heat, subjecting the cut vegetables to pasteurization satisfying conditions for killing coliform bacteria and not aiming at deactivation of enzymes; cooling the pasteurized vegetables; and freezing the cooled vegetables. Accordingly, after thawing, the frozen vegetables can be taken without heating, so as to achieve taste and texture close to those of fresh vegetables.