54 results about "Debaryomyces hansenii" patented technology

The invention provides a method for making fermented minced or cubed meat by utilizing a fermenting agent. The method comprises the steps of minced or cubed meat raw material pretreatment, preserving, fermenting, storing and the like, the above raw material selects cold meat or fresh meat, and a strain comprises one or more of lactic acid bacteria, Debaryomyces hansenii, Micrococcus Kristinae, Micrococcus varians and Staphylococcus xylosus. A fermented product obtained in the invention has the characteristics of fine texture, elasticity, rich and pure fragrance, possessing of the sour fragrance specially possessed by fermented meat products, good mouthfeel and unique flavor, and also has the advantages of high nutrition value, high safety, eating convenience, easy preservation, probiotic effect and the like.

The invention relates to high-quality dark green tea and a processing technique thereof. The processing technique comprises the steps of pile fermentation, tea steaming, fermentation inducer adding, tea leaves pressing, tea leaf fermentation, drying and the like; in the step of pile fermentation, raw dark green tea is added with fresh tea leaf homogenate with high enzyme activity to effectively promote transformation of tea leaf matrix and flavor substance during pile fermentation and provide beneficial growth matrix for eurotium cristatum and other beneficial microorganisms in the fermentation process; the high-efficiency fermentation inducer composed of eurotium cristatum and hansenula debaryomyces hansenii is added to improve the purity of the microbial population, improve the microbial population structure and enable the fermentation period to be shortened to be 3-5 days, the high-quality dark green tea has dense golden flowers and rich arohid flavor, the quality of fu brick tea is remarkably improved and the processing cost is reduced; the environment temperature and the environment humidity in the fermentation process are controlled optimally, the beneficial microorganism population growth is promoted and the quality and the flavor of finished tea are effectively improved.

The invention relates to a composite fermentation agent, which is prepared by mixing lyophilized bacteria powder of Staphylococcus xylosus, Lactobacillus plantarum and Debaryomyces hansenii according to a certain proportion, and an application of the composite fermentation agent to fermentation of a sausage product. A process for producing the fermented sausage is simple, and the fermentation period is shortened to two weeks; the composite fermentation with a fixed ratio can be used for producing fermented sausages with stable production quality, pathogenic bacteria, pH value, peroxide value, total volatile basic nitrogen, and nitrite residual quantity in the fermented sausage accord with corresponding foodstuff safety standards, and the product has high safety.

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

The present invention provides a strain of Debaryomyces hansenii, wherein the strain is Debaryomyces hansenii XBL01 and has the preservation number of CGMCC No.10464. The present invention further provides applications of the strain and corresponding bacterial agents in preparation of pathogenic bacteria inhibitors, disease inhibitors, bio-pesticides and fruit fresh-keeping agents. According to the present invention, the Debaryomyces hansenii XBL01 CGMCC No.10464 strain can be well used for prevention and control of pathogenic bacteria, especially for prevention and control of Botrytis cinerea, can be used for preparation of fruit fungicides or fresh-keeping agents, does not have side effects, and can not cause great pressure on the environment and the ecology.

The invention discloses a Debaryomyces hansenii bacterial strain. The Debaryomyces hansenii bacterial strain is Debaryomyces hansenii. IS451, and the preservation number is CGMCC No.11893. A method for preparing 3-hydroxypropionic acid by fermenting the bacterial strain comprises the following steps that an agar slant culture medium is inoculated with the IS451 bacterial strain to activate the bacterial strain, then a seed medium is inoculated with the activated IS451 bacterial strain, the IS451 bacterial strain is cultured in a constant-temperature oscillator to a logarithmic phase, and IS451 bacterial strain seed liquid is prepared; a fermentation culture medium is inoculated with the cultured IS451 bacterial strain seed liquid according to the volume ratio of 10%, and the pH is regulated to 6.0; the IS451 bacterial strain seed liquid is cultured in the constant-temperature oscillator, fermenting is conducted for 5 days, and then fermentation liquid is prepared; it is detected that the content of 3-hydroxypropionic acid in the fermentation liquid reaches 48.96 g / L and is three times or above higher than that of a method for producing 3-hydroxypropionic acid through microbial fermentation in literature reports, and the wide application prospect is achieved.

The invention relates to kitchen garbage biological fermentation microbial inoculum. The kitchen garbage biological fermentation microbial inoculum consists of four or more of bacillus subtilis, bacillus licheniformis, cellulomonas flavigena, pseudomonas pesodoalcaligenes, rhodop seudanonas palustris, frankiaceae actinomycesbovis, debaryomyces hansenii, and candida tropicalis and is loaded to a carrier consisting of one or two of wheat bran, saw dust or straw, and is subjected to freeze drying to obtain the microbial inoculum; and the microbial inoculum is mixed with kitchen garbage, and a fermentation reaction is performed under 50-65 DEG C, so that the kitchen garbage can be reduced by 70% within 6-10 hours, and the content of generated organic matter exceeds 90%. The kitchen garbage biological fermentation microbial inoculum has the advantages that the technical method can efficiently reduce kitchen garbage, the treated substances can be used for soil modification, and the kitchen garbage biological fermentation microbial inoculum has remarkable economic, social and environmental benefits.

The invention discloses a compound microbial agent for riverway treatment and a preparation method and application thereof. The compound microbial agent comprises a microbial agent A and a microbial agent B, wherein the microbial agent A is mixed by fermentation liquor formed by independently culturing bacillus megaterium CCTCC No. M2012352, fermentation liquor formed by independently culturing bacillus subtilis CGMCC No. 1.2162, fermentation liquor formed by independently culturing bacillus licheniformis CGMCC No. 1.6510, fermentation liquor formed by independently culturing bacillus amyloliquefaciens CGMCC No. 1.7463 and fermentation liquor formed by independently culturing phanerochaete chrysosporium BKM-F1767; the microbial agent B is fermentation liquor formed by independently culturing Debaryomyces hansenii CGMCC No. 5770. The compound microbial agent can degrade amino nitrogen and nitro nitrogen in water, lower phosphorus concentration and precipitate solid suspended particles, bacterial cells and colloid particles.

The invention belongs to the technical field of soy sauce brewing, in particular to a strain of Dabaryomyces hansenii and its application in soy sauce brewing. The Dabaryomyces hansenii is preserved with the China Center for Type Culture Collection on March 8, 2019 with a preservation number of CCTCC NO: M 2019133, and a classification name is Debaryomyces hansenii RRJ-JM-2. The strain can grow and breed under the high salt environment of soy sauce brewing, can effectively change the flavor of soy sauce, and is suitable for soy sauce brewing.

The invention belongs to the technical field of microorganisms, and particularly relates to debaryomyces hansenii with good fermentation performance and an aroma production function and a screening method thereof. The strain is named as Debaryomyces hansenii SH4, which is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC No.22507. After the debaryomyces hansenii SH4 is inoculated into a fermented sausage simulation system and fermented for 12 days, the contents of aldehydes, acids, alcohols and esters are obviously higher than those of an uninoculated control group (P is greater than 0.05). The fat taste of the simulation system is reduced, the fermentation taste, the wine fragrance, the fruit fragrance and the flower fragrance are increased, and good quality as an aroma production leavening agent is shown. The debaryomyces hansenii provided by the invention is applied to the air-dried sausages and has important significance in improving the fragrance of products and increasing the strength and complexity of the fragrance.

The invention discloses a perfume prepared by Debaryomyces hansenii yeast fermentation, and belongs to the technical field of microbial fermentation. A fermentation medium containing sophora flowers is inoculated with Debaryomyces hansenii, and fermentation is carried out to make a fermentation product have the slightly fresh and sweet sophora flower fragrance in order to obtain the perfume with apleasant fragrance. The method has the advantages of simple process, rich sources of raw materials, low cost, and suitableness for industrial production; and the perfume prepared by using the methodhas the pleasant fragrance, is rich in active components of the sophora flowers and yeast, has the efficacy of resisting oxidation and inflammations, is safe and reliable, and can be widely applied tothe fields of foods, medicines, cosmetics and tobacco.

The invention discloses a compound microbial agent for river regulation, a preparation method of the compound microbial agent and a river sewage treatment method. In the compound microbial agent, a microbial agent A is made by mixing of five fermentation liquors formed by single culture of bacillus megaterium CCTCC NO.M2012352, bacillus subtillis CGMCC NO.1.2162, bacillus licheniformis CGMCC NO.1.6510, bacillus amyloliquefaciens CGMCC NO.1.7463 and phanerochaete chrysosporium BKM-F1767; a microbial agent B is made by mixing of two fermentation liquors formed by single culture of debaryomyces hansenii CGMCC NO.5770 and saccharomyces cerevisiae CGMCC NO.3003. The compound microbial agent has advantages that amino nitrogen and nitro nitrogen in water can be degraded, phosphorus concentration is decreased, and precipitation of solid suspended particles, bacterial cells and colloid particles in water is realized.

The invention provides a collagen tripeptide product, the collagen tripeptide contains tripeptide of which at least one end is alkaline amino acid, the molecular formula of the tripeptide of the alkaline amino acid comprises Gly-X-Arg, Gly-X-His and Gly-X-Lys, X is amino acid; based on the total weight of the collagen tripeptide, the content of the basic amino acid is not less than 10%. The invention also provides a method for preparing the collagen tripeptide, which comprises the following steps: adding water into the collagen to ensure that the pH value of the solution is 5-8, and adding the compound protease which is 0.5-5% of the weight of the collagen; carrying out enzymolysis for 2-6 hours at 45-60 DEG C; the compound protease comprises ficin protease and ginger protease; adjusting the pH value of the enzymatic hydrolysate to 7-8.5, adding a leavening agent accounting for 1-8% of the weight of the collagen, and fermenting at 30-42 DEG C for 2-4 hours; the leavening agent is prepared from debaryomyces hansenii, pediococcus pentosaceus and micrococcus mutans; and carrying out solid-liquid separation on the fermentation liquid, and collecting filtrate.

The invention discloses fermented western Hunan sausage and a preparation method thereof. The fermented western Hunan sausage is prepared from a raw material of pork and prepared by inoculating mixedfermentation broth of bacillus natto and debaryomyces hansenii to be fermented. The preparation method comprises the steps: mixing bacillus natto fermentation broth and debaryomyces hansenii fermentation broth to obtain the mixed fermentation broth; pickling the pork; inoculating the mixed fermentation broth in the pickled pork; filling, sealing, fermenting and baking to obtain the fermented western Hunan sausage. The western Hunan sausage prepared by the preparation method disclosed by the invention has a low nitrous acid content and a high unsaturated fatty acid content and has special fermentation flavor; furthermore, by means of inoculating the mixed fermentation broth of the bacillus natto and the debaryomyces hansenii, enterobacteria generation can be remarkably inhibited, and microorganism safety is high.

The invention discloses a composite microbial agent for river treatment and a preparation method and application thereof. According to the composite microbial agent, an agent A is formed by mixing five fermentation liquids formed by individual cultivation of a bacillus megatherium CCTCC No.M2012352, a bacillus subtillis CGMCC No.1.2162, a bacillus licheniformis CGMCC No.1.6510, a bacillus amyloliquefaciens CGMCC No.1.7463 and a phanerochaete chrysosporium BKM-F1767; and an agent B is a fermentation liquid formed by individual cultivation of a debaryomyces hansenii CGMCC No.5770. The composite microbial agent is capable of degrading amino nitrogen and nitro nitrogen in water, reducing the phosphorus concentration and precipitating solid suspended particles, somatic cells and colloid particles in water.

The invention discloses a preparation method of a yeast fusant being resistant to high salt and being high in yield of ester. The method includes the steps of: 1) inactivating Debaryomyces hansenii protoplast through thermal treatment and Torulopsis mogii protoplast through ultraviolet light; 2) performing electric-fusion to the inactivated Debaryomyces hansenii protoplast and Torulopsis mogii protoplast and culturing the mixture to obtain the fusant; 3) inoculating the fusant on a culture medium, which contains 26% (w / w) of NaCl, to perform cultivation and fermentation, and detecting ester content of a product obtained through fermentation; and 4) detecting growth speed of the fusant to prepare the yeast fusant being resistant to high salt and being high in yield of ester. The method belongs to protoplast electric-fusion yeast breeding methods, is free of barrier of cell walls, is high in fusion frequency of cells and is high in frequency of gene recombination too. The yeast fusant has advantages of parents, is resistant to high salt, is high in yield of ester and is high-temperature resistant.

The invention provides debaryomyces hansenii capable of improving the flavor of dried sausages and application of the debaryomyces hansenii. The strain is named as Debaryomyces hansenii SH4, the Debaryomyces hansenii SH4 is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC (China General Microbiological Culture Collection Center) No. 22507. By inoculating the debaryomyces hansenii SH4, the quantity of saccharomycetes in the fermentation process of the air-dried sausages can be increased, and the pH value is increased. In addition, the variety of volatile compounds is increased by inoculating the debaryomyces hansenii SH4, and the content of alcohols and esters is remarkably increased. Especially, the generation of various ester substances is promoted. Compared with naturally-fermented air-dried sausages, the air-dried sausages inoculated with the debaryomyces hansenii SH4 have higher salty taste, palatable taste, fermented taste, flower fragrance and fruit taste and slightly lower sour taste and fat taste, so that the overall acceptability is improved, and the fragrance level is richer. The strain shows the potential as an aroma-producing leavening agent and is beneficial to flavor improvement when being applied to the air-dried sausages.

The invention relates to the technical field of microorganisms, in particular to a complex microbial inoculant for efficient degradation of straw and a preparation method and application of the complex microbial inoculant. The complex microbial inoculant comprises a flora A, a flora B and a flora C; the flora A comprises aspergillus fumigatus, aspergillus versicolor, trichoderma harzianum, phanerochaete chrysosporium and auricularia polytricha; the flora B comprises bacillus subtilis, bacillus licheniformis and bacillus amyloliquefaciens; and the flora C comprises depubyomyces hansenii, pichia guilliermondii, bacillus subtilis, bacillus cereus and aneurinibacillus. The flora A is used for preparing a microbial agent I, the flora A and the flora B are used for preparing a microbial agent II, the flora A and the flora C are used for preparing a microbial agent III, and the flora A, the flora B and the flora C are used for preparing a microbial agent IV. According to the complex microbial inoculant, the flora A which is close to the environment and has a lignocellulose degradation function is preferably selected from the natural environment by a traditional microbiological method, and the flora B and the flora C are combined to achieve a synergistic effect, so that the straw degradation efficiency is effectively improved, and the complex microbial inoculant has important guiding significance on straw resource utilization.

The invention discloses a method for preparing tobacco essence and spice by fermentation by utilizing Debaryomyces hansenii and flower, and belongs to the technical field of microbial fermentation. The preparation method comprises the following steps: inoculating the Debaryomyces hansenii to a fermentation culture medium containing sophora flower and the like for fermentation so as to endow a fermented product with sophora flower fragrance with slight sweet taste to obtain cigarette essence and spice with pleasant fragrance; the method is simple in process, the raw materials are rich in sourceand low in cost, and the method is suitable for industrial production; moreover, the essence and spice prepared by the method is fragrant and pleasant in fragrance and rich in active ingredients of the sophora flower and yeast, has the effects of resisting oxidation, resisting inflammation and the like, is safe and reliable and can be widely applied to the field of tobacco.

The invention discloses a strain of yeast capable of decomposing cellulose and applications thereof, and relates to yeast having characteristic physiological functions. The yeast is separated from a producing area of Luzhou-flavor liquor in Yibin. The preservation number of the yeast is CGMCC No.9140. The yeast is named as Debaryomyces hansenii. The growth temperature is 27 to 34 DEG C, the growth pH value is 4.5 to 6.5, the bacterium colony is white after being cultured in a YPD culture medium for 2 days at a temperature of 32 DEG C, the diameter is around 5 mm, the surface is wet, smooth, and projected, the bacterium colony is easy to pick up, and the cell is in a round shaped, and is produced through gemmation. After the yeast is cultured in a YPD liquid culture medium with a pH value of 5.8 for 36 hours at a temperature of 32 DEG C, the activity of the cellulose produced by the yeast is 1.837 U / mL. The yeast can be used to produce high protein feed mainly composed of cellulose, and the protein content of white vinasse can be increased by 60% or more. The yeast can also be used to produce vinasse-free liquor, and the quality and output of the vinasse-free liquor are both improved.

The invention provides a Debaryomyces hansenii SH4 with a salt increasing effect, and belongs to the technical field of microorganisms. The strain is named Debaryomyces hansenii SH4, and is preserved in China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number is CGMCC No. 22507. After the Debaryomyces hansenii SH4 is inoculated into a low-salt air-dried sausage (the addition amount of salt is reduced by 30%) for fermentation for 12 days, the bitterness and astringency of the low-salt air-dried sausage can be inhibited, the saline taste can be improved, and more aromatic hydrocarbons, nitrogen oxides, alkane compounds, sulfides and long-chain alkane substances can be generated. Sensory evaluation results show that the total acceptability is the best, and the air-dried sausage can be softer in texture and stronger in smell. Compared with a low-salt control group, the Debaryomyces hansenii SH4 has higher delicate flavor and color score and moderate sourness, and improves the quality and flavor of the low-salt air-dried sausage. The strain can be used as a novel salt reduction means as a fermentation agent, makes up for the flavor defects of low-salt fermented meat products, and has a better development prospect.

The present invention provides for heterologous expression of beta-glucosidase (BGL) polypeptides encoded by Humicola grisea, Candida wickerhamii, Aspergillus aculeatus, Aspergillus oryzae, Penicillium decumbens, Chaetomium globosum, Neocallimastix frontalis, Debaryomyces hansenii, Kluyveromyces marxianus, or Phytophthora infestans in host cells, such as the yeast Saccharomyces cerevisiae. The expression in such host cells of the corresponding genes, and variants and combinations thereof, result in improved specific activity of the expressed BGL. Thus, such genes and expression systems are useful for efficient and cost-effective consolidated bioprocessing systems.

The invention discloses a Debaryomyces hansenii and an application thereof in treatment for high-concentration ammonium sulfate industrial wastewater. The preservation No. of the Debaryomyces hansenii ASAGFY31 is CGMCC No. 11237. The invention also provides a method for utilizing the Debaryomyces hansenii to treat the high-concentration ammonium sulfate industrial wastewater. The Debaryomyces hansenii provided by the invention can be utilized to effectively solve the problem of wastewater pollution, a large amount of mycoprotein can be acquired and applied to the fodder and cultivation industry and the resource utilization of the wastes is realized.

The invention discloses application of composite yeast in production of fermented grain re-brewed liquor, the composite yeast comprises Z8Y-15 and YB1, and the Z8Y-15 is Pichia sp., the preservation number is CGMCC No. 5110, YB1 is Debaryomyces hansenii, and the preservation number is CGMCC No. 9140. The Z8Y-15 and the YB1 are respectively from cellar room air and fermented grains, after the Z8Y-15 and the YB1 are added into waste fermented grains, the microflora of the whole brewing environment is less affected, microbial structures in the fermented grains are not easy to damage, and the composite yeast is good for fermentation of the fermented grains for liquor production. In summary, the composite yeast consisting of the Z8Y-15 and the YB1 can improve the liquor yield of the waste fermented grains, improves the proportion of flavoring substances, makes the liquor body flavor more harmonious, is beneficial to human health, and has good application potential.

The invention discloses flavored ostrich meat cakes and a preparation method thereof. The flavored ostrich meat cakes comprise ostrich meat and prime condition in a mass ratio of 9: 1. Fishy flavor-removal treatment on the ostrich meat is as follows: soaking the ostrich meat in a mixed fermenting liquid comprising a debaryomyces hansenii fermenting liquid and a lactobacillus sake fermenting liquid. The preparation method comprises the following steps of: soaking the ostrich meat in the mixed fermenting liquid comprising the debaryomyces hansenii fermenting liquid and the lactobacillus sake fermenting liquid to obtain pre-treated ostrich meat; mixing the pre-treated ostrich and prime condition in the mass ratio of 9: 1; salting the mixture of the pre-treated ostrich and prime condition and chopping the mixture into meat paste; and adding seasoners into the meat paste to prepare meat cakes, and packaging, steaming and sterilizing the cakes to obtain the flavored ostrich meat cakes. By means of biological fishy flavor-removal by using the debaryomyces hansenii and the lactobacillus sake, the prepared flavored ostrich meat cakes are bright in color and luster, delicious in taste, crispy and tender in taste and rich in elasticity.

The invention provides a Debaryomyces hansenii strain, which is Debaryomyces hansenii strain XBL01, and the preservation number is CGMCC No.10464. The invention also provides the application of the bacterial strain and the corresponding microbial agent in the preparation of pathogen inhibitors, disease inhibitors, biological pesticides and fruit fresh-keeping agents. Debariae hansenii XBL01 CGMCC No.10464 bacterial strain of the present invention can be well used in the prevention and treatment of pathogenic bacteria, especially the prevention and treatment of Botrytis cinerea after harvesting of grapes, and can be used to prepare fruit fungicides or preservatives, without Side effects will not cause huge pressure on the environment and ecology.

The invention belongs to the technical field of preparation of tobacco flavors, and provides a preparation method of a fermented plum refined extract. The preparation method comprises the following steps: inoculating Debaryomyces hansenii and Kluyveromyces marxianus into plum slurry according to a mass ratio of 1: (2-3), fermenting, and extracting the obtained fermented product to obtain the fermented plum refined extract. According to the technical scheme, the problems that plums are poor in extraction effect, light and rough in fragrance and poor in sensory effect when applied to tobacco shreds in the prior art are solved.

The invention discloses a fermented soy sauced stewed pigtail and a preparation method thereof. The fermented soy sauced stewed pigtail is prepared by the following steps: fermenting pigtails by staphylococcus pasteuri 4-8 and debaryomyces hansenii W08, and then marinating the fermented pigtails; wherein the preservation number of staphylococcus pasteuri 4-8 is CGMCC No. 12051, and the preservation number of debaryomyces hansenii W08 is CGMCC No. 5770. The preparation method comprises the following steps: mixing staphylococcus pasteuri 4-8 and debaryomyces hansenii W08 to prepare a fermenting liquid; inoculating the fermenting liquid to pigtails to carry out fermentation to obtain fermented pigtails; and marinating the fermented pigtails to obtain fermented soy sauce stewed pigtails. The fermented soy sauce stewed pigtail is low in salt content, contains little nitrite, and has a special fermentation flavor, the preparation technology is simple, and the yield of finished product is high.

The invention belongs to the technical field of fruit and vegetable postharvest biological control, and relates to a method for biological control of strawberry postharvest soft rot and strawberry fruit storage and preservation by debaryomyces hansenii Y3. The debaryomyces hansenii Y3 has the preservation number of CCTCC NO: M 2021610. The method comprises the following steps of activating, culturing and centrifuging yeast to obtain thalli, preparing 1*10<8> cells / mL yeast suspension by using sterile normal saline, soaking strawberry fruits in the yeast suspension, and naturally airing to realize biological control of strawberry postharvest soft rot and strawberry fruit storage and preservation. The method is safe and environment-friendly, can obviously inhibit the occurrence of the soft rot of the strawberry postharvest soft rot, and reduces the natural rotting rate of the harvested strawberry fruits; meanwhile, the main quality indexes of the harvested strawberry fruits are not affected, and the quality decline of the strawberry fruits can be delayed.

The invention discloses ostrich meat ready-to-eat flavored products and a preparation method thereof. The ostrich meat ready-to-eat flavored products comprise ostrich meat which is subjected to biological deodorization treatment, and the biological deodorization treatment is performed through the step of soaking the ostrich meat in mixed fermentation fluid containing debaryomyces hansenii fermentation liquor and lactobacillus sake fermentation liquor. The preparation method of the ostrich meat ready-to-eat flavored products comprises the following steps of soaking the ostrich meat in the mixed fermentation fluid containing debaryomyces hansenii and lactobacillus sake so as to obtain pretreated ostrich meat; pickling the pretreated ostrich meat, and performing marinating with a soy sauce so as to obtain marinated ostrich meat in a soy sauce; and baking the marinated ostrich meat in a soy sauce, performing packaging, and performing sterilization so as to complete the preparation of the ostrich meat ready-to-eat flavored products. The ostrich meat ready-to-eat flavored products disclosed by the invention have the advantages of being fresh bright in color, fresh and delicious in flavor, chewy in mouth feel, rich in elasticity, good in chewiness and the like.