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2 results about "Coliform bacteria" patented technology
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Coliform bacteria are defined as rod-shaped Gram-negative non-spore forming and motile or non-motile bacteria which can ferment lactose with the production of acid and gas when incubated at 35–37°C. Due to the limited ability of certain coliform bacteria to ferment lactose, the definition has changed to bacteria containing the enzyme B-galactosidase. They are a commonly used indicator of sanitary quality of foods and water. Coliforms can be found in the aquatic environment, in soil and on vegetation; they are universally present in large numbers in the feces of warm-blooded animals. While coliforms themselves are not normally causes of serious illness, they are easy to culture, and their presence is used to indicate that other pathogenic organisms of fecal origin may be present. Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites. Coliform procedures are performed in aerobic or anaerobic conditions.
Application of lactobacillus delbrueckii
PendingCN110024850AGood at inhibiting harmful bacteriaImprove the preservation effectFruit and vegetables preservationLactobacillusBacteria coliformsFruits and vegetables
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.
Owner:LANZHOU UNIVERSITY
Fresh-keeping and flavor-enhancing sauce and preparation method thereof
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.
Owner:邹凡