53 results about "Lactobacillus sake" patented technology

The biological preservation method of cooled meat includes surface washing of fresh animal meat, low temperature acid elimination, packing, preservation at low temperature, and other steps, and features the treatment of the fresh animal meat after low temperature acid elimination with rice wine and lactobacillus sake LS-MA3-10 (CGMCC No. 0690). By means of the effect of the dominant bacterium, low pH value and generated bacteriocine, the present invention can inhibit the propagation of putrefactive microbe effectively to prolong the shelf period of the product.

The invention relates to a fermented pork ham, which belongs to the field of food. The aim of the invention is to provide the fermented pork ham produced through a new producing formulation and a new process. The compositions of raw materials for active components for producing the fermented pork ham in weight portion are as follows: salting ingredients comprises pork, edible salt, sodium nitrate, sodium ascorbate, ground pepper, and nutmeg powder; and inoculation injection ingredients comprises water, the edible salt, pediococcus pentosaceus, and lactobacillus sake. The fermented pork ham has broad range of selected materials and is acceptable in forms of joint or small piece. The producing method adopts an injection inoculation and rolling dispersion technology so that bacterial strains can be quickly dispersed in the pork evenly, the fermentation is even, and the fermentation speed is greatly improved.

The invention discloses a preparation method of a composite microbial starter culture and application thereof. The method is characterized by comprising the following steps: separating out lactobacillus plantarum, lactobacillus sake, lactococcus lactis and leuconostoc mesenteroides from a fermentation liquor of natural fermentation sauerkraut, producing strains by taking dabaryomyces hansenii as a leavening agent; independently producing the leavening agent, so that the viable count is greater than or equal to 10<9> per ml, and then respectively preparing freeze drying powder from different strains; evenly mixing according to the mass ratio of the lactobacillus plantarum to the lactobacillus sake to the lactococcus lactis to the leuconostoc mesenteroides to the dabaryomyces hansenii being (2-3):(2-3):(1-2):(1-2):(1-2), so as to prepare the composite microbial starter culture. The composite microbial starter culture is applied to a fermented vegetable product, so that growth of infectious microbes and harmful bacteria can be avoided, the quality of the fermented vegetable product can be improved, meanwhile, compared with a single strain starter culture, more flavor substances can be generated by adopting the composite microbial starter culture of the saccharomycetes and the lactic acid bacteria, the flavor is closer to the traditional natural fermented vegetable products, and production controllability and modern production are achieved.

The invention belongs to the technical field of microbial resource utilization, in particular relates to a method for preparing an antibacterial peptide mixed solution generated by lactococcus lactis subsp lactis and lactobacillus sake, and relates to an application of the antibacterial peptide mixed solution in beancurd preservation. The method comprises the following steps of: preserving freshness of beancurd by adopting 10wt% antibacterial peptide mixed solution, and uniformly spraying the antibacterial peptide mixed solution on the surface of a beancurd block in a ratio of adding 2ml of antibacterial peptide mixed solution in every 10g of beancurd. According to the antibacterial peptide mixed solution, the sense score of the beancurd can be effectively prevented from being reduced, the growing speed of spoilage microorganisms can be inhibited, and the growth of total number of bacteria in the beancurd in the storing period can be suspended. Therefore, the antibacterial peptide mixed solution provided by the invention plays an active effect in beancurd preservation, and has better practical value.

The invention discloses a formula of probiotics for inhibiting pathogenic bacteria of colorectal cancer and a screening method thereof. The screening method of the probiotics comprises the following steps: finding the pathogenic bacteria of the colorectal cancer according to metagenome data and abundance of intestinal flora of normal people and colorectal cancer patients, then constructing an intestinal flora interaction network to screen the probiotics capable of inhibiting the pathogenic bacteria of the colorectal cancer, adjusting the proportion of the probiotics, and finally verifying. Theformula of the probiotics obtained by the method is shown in the specification, wherein the content of the clostridium butyricum is 1.3*10 <10> CFU/ml; the content of enterococcus faecalis is 1*10 <9> CFU/ml, the content of lactobacillus brevis is 1*10<9> CFU/ml, the content of lactobacillus plantarum is 1*10 <9> CFU/ml, the content of lactobacillus rhamnosus is 1*10 <9> CFU/ml, the content of lactobacillus sake is 1*10 <9> CFU/ml and the content of leuconostoc mesenteroides is 1*10 <9> CFU/ml. The method disclosed by the invention has the advantages that (1) an intestinal flora interaction network is constructed, so that the screened probiotic formula can be better colonized in intestinal tracts; (2) the obtained probiotic formula does not generate drug resistance, and is safe, effectiveand excellent in performance; and (3) an online warehouse database of human intestinal microbiome is constructed, so that the result is more universal and reliable.

The invention discloses a fermentation agent for a Chinese air-dried sausage. The fermentation agent is characterized by consisting of lactic acid bacteria and staphylococcus, wherein the lactic acid bacteria are the combination of Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus sake, Lactobacillus paralimentarius, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus dextrinicus and Pediococcus pentosaceus; and the staphylococcus is the combination of Staphylococcus xylosus, Staphylococcus simulans and Staphylococcus sciuri. The fermentation of the air-drying process of sausages is promoted by adding the fermentation agent, so that the sausages can be produced throughout the year regardless of regions, and the quality and stability of the product are improved at the same time.

The invention relates to minced meat type fermented instant dried meat slices. Fresh meat is used as a raw material and undergoes mincing, pickling, fermenting, sieving, baking, pressing and slicing to prepare instant dried meat slices; in the fermentation stage, a fermentation agent selected from THM-17 (staphylococcus xylosus and pediococcus pentosaceus), VHI-41 (staphylococcus xylosus, pediococcus pentosaceus and lactobacillus plantarum), PROMIX-5 (staphylococcus xylosus, lactobacillus paraplantarum and lactobacillus sake) and WBX-43 (staphylococcus xylosus and staphylococcus carnosus) is inoculated, wherein dried meat slices prepared from the fermentation agent WBX-43 and PROMIX-5 are good in texture, taste, color and overall acceptability, thus providing data support for actual development and production of the fermented dried meat slices and producing the minced meat type fermented instant dried meat slices good in taste and water binding capacity.

The invention belongs to the technical field of food processing. The invention provides a microorganism nitrification inhibitor and a preparation method thereof, in order to solve the problem that active lactobacillus is not suitable for fermentation-free products. The microorganism nitrification inhibitor is prepared from staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum in the manner of compound fermentation cultivation. The problem that active lactobacillus is not suitable for fermentation-free products can be solved; the influence of active lactobacillus on product flavor can be avoided by directly preparing a substance capable of inhibiting the forming of N-nitrosamine; the microorganism nitrification inhibitor is capable of restraining the forming of N-nitrosamine, reducing residual quantity of nitrite, promoting safety quality of product, and improving product flavor while having no influence on qualities, such as product color, luster and texture; the microorganism nitrification inhibitor has an excellent application effect, can be applied to some products free from fermentation process, such as meat balls, sausages and pickles, and has significance inpromoting safety quality of products capable of easily generating nitrosamine.

The invention belongs to the technical field of health food research and development and relates to a preparation method for radix ginseng rubra and hericium erinaceus wine. The preparation method comprises the steps of grinding radix ginseng rubra into powder, mixing the powder with honey and glucose, steaming a mixture in a ceramic pot, naturally cooling, adding purified water and lactobacillus sake powder for fermentation, transferring a fermented material into a stainless steel extraction pot, grinding hericium erinaceus, fructus perillae, flos caryophylli, rhizoma alpiniae offininarum, semen myristicae, wrinkled gianthyssop herb, poria cocos, fructus amomi and radix glycyrrhizae into powder, transferring the powder into the stainless steel extraction pot, adding white spirit for extraction, combining radix ginseng rubra and hericium erinaceus wine liquid, filtering, storing the filtered wine liquid in the ceramic pot, sealing the ceramic pot, and burying the ceramic pot in the ground; and transferring the radix ginseng rubra and hericium erinaceus wine liquid into a stainless steel cryoprecipitation pot, adding white spirit, drinking water and rock candy water into the stainless steel cryoprecipitation pot, freezing, filtering, storing the filtered radix ginseng rubra and hericium erinaceus wine liquid in a stainless steel temporary storage pot, adjusting the alcohol concentration of the radix ginseng rubra and hericium erinaceus wine liquid by using the white spirit or the drinking water, and performing filling and packaging. The radix ginseng rubra and hericium erinaceus wine has the effects of invigorating stomach, helping digestion, benefiting five internal organs, assisting anticancer effect and building bodies.

The invention discloses a composite nutrient preventing and treating hypertension and hyperlipidemia. The composite nutrient comprises hawthorns, notoginseng buds, camellia nitidissima, corn stigmas,bitter gourds, aronia melanocarpa berries, cotton seed oligosaccharides, egg white yeast, ginseng ferment powder, wheat oligopeptides, Chinese olive fruit powder, grape seed extract, black garlic powder and others, and a preparation method of the nutrient includes the steps that the hawthorns, the notoginseng buds and camellia nitidissima are smashed, pectinase and papain are added for enyzmolysis, refrigerating is conducted after enzyme killing, water is added for pressurized soaking, and filtrate is taken and dried, so that a solid mixture A is obtained; the corn stigmas, bitter gourd, and aronia melanocarpa berries are smashed, lactobacillus sake is added, fermentation is conducted under irradiation of infrared rays, after sterilizing, ethyl alcohol is added, refrigeration and a water bath are conducted, and filtrate is taken and dried to obtain a solid mixture B; the solid mixture A, the solid mixture B and other raw materials are mixed. The invention further discloses applicationof the composite nutrient to preparation of products for preventing and treating hypertension and hyperlipidemia. The product has the advantage of adjusting hypertension and hyperlipidemia.

The present invention belongs to the technical field of health food research and development, and relates to a Western red ginseng tea preparation method, which comprises: washing Western red ginseng, drying, crushing into powder, placing the Western red ginseng powder, ficus carica, mulberry, medlar and common jujube into a stainless steel container, adding water, boiling three times, filtering to obtain the filtrates and the residue, combining the filtrates, adding Lactobacillus sake, fermenting, adding taurine to the fermentation filtrate, carrying out pressure reducing concentration to achieve a thick paste, adding maltodextrin and dextrose to the thick paste, preparing a soft material, granulating, drying, pelletizing, and packaging so as to obtain the product. The product of the present invention has functions of body building and physical fitness.

The invention discloses a making technology of an air-dried fermented meat product, and belongs to the technical field of food processing. The manufacturing method of the air-dried fermented meat product comprises the steps that streaky pork is sequentially subjected to pre-cooling, pickling, desalting, dewatering and air-drying fermentation, and the air-drying fermentation comprises the steps that 1, debaryomyces yeast liquid is sprayed to the surface of the dewatered streaky pork, and air-drying fermentation is conducted for 18-20 days at the room temperature; (2) spraying a staphylococcus equi bacterial liquid and a lactobacillus sake subspecies bacterial liquid onto the surface of the streaky pork, and continuing air-drying and fermenting at room temperature for 18-20 days; and (3) then placing the streaky pork under the condition of 3-5 DEG C, and continuing air-drying and fermenting for 12-18 days, thereby completing the production of the air-dried and fermented meat product. Under the technological conditions, the breeding of spoilage microorganisms can be inhibited, meanwhile, fat oxidative rancidity is inhibited, and the meat quality, flavor and quality are remarkably improved.

The invention provides a rapid gradient fermentation process for normal-temperature ready-to-eat leisure fermented meat and an application of the rapid gradient fermentation process. The normal-temperature ready-to-eat leisure fermented meat comprises the following strains in percentage by mass of 20-25% of lactobacillus sake, 20-25% of pediococcus acidilactici, 20-25% of staphylococcus xylosus, 15-25% of staphylococcus carnosus and 10-20% of staphylococcus vitulinus. Compared with the prior art, a design compound bacteria is used for fermentation, a three-stage rapid gradient fermentation production process is designed, the processing time of products is short, the acidity of the products better conforms to the mouth feel of Chinese people, the products are more moist, the mouth feel requirement of consumers is met, and in addition, the shelf life of the products is long.

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 discloses a method for reducing tyramine accumulation in Harbin air-dried sausages by using a composite leavening agent. The method is characterized in that pig hind leg meat is used as a raw material, and the Harbin air-dried sausages are prepared by pretreatment of the raw material meat, blending and pickling, culture of leavening agent strains, inoculation of the leavening agent, sausage filling, air drying and fermentation. Aiming at the problems that the quality of the air-dried sausage produced by natural fermentation is not easy to control, the tyramine content in the product has health hazards and the like, lactobacillus sake and staphylococcus epidermidis are used for carrying out compound fermentation on the air-dried sausage, natural fermentation is replaced by inoculation in the same proportion, and the inoculation amount of each kind is 107 CFU/g. In combination with the processing technology of the Harbin air-dried sausages, the effectiveness of the compound leavening agent in controlling the tyramine content of the product is explored by exploring the influence of inoculation of different leavening agents on the indexes such as the pH value, the water activity, the lactic acid bacteria number, the staphylococcus number, the alpha-amino sweat amount, the protein degradation situation and the tyramine content in the fermentation period of the air-dried sausages. The method reduces 55% tyramine accumulation in traditional air-dried sausage products, promotes degradation of proteins in the products and stabilization of effective microbial communities, improves product stability and finished product safety during fermentation of the Harbin air-dried sausages, and has important application value.

The invention belongs to the technical field of fruit wine production and particularly relates to a clarification method for fruit wine. The clarification method specifically includes: evenly mixing casein and gelatin to serve as a clarification agent A; inoculating lactobacillus sake into egg white to perform fermentation, centrifuging to obtain precipitation, and performing high-temperature sterilizing and spray drying to obtain a clarification agent B; inoculating Acetobacter suboxydans into the mixture of lotus root starch and deionized water, and performing high-temperature sterilizing and spray drying on obtained fermentation products to obtain a clarification agent C; processing to-be-clarified fruit wine with the clarification agent A, the clarification agent B and the clarification agent C to obtain clarified fruit wine. The clarification method is specifically designed according to the turbidity causing factors of the fruit wine and can remove the various factors causing fruit wine turbidity and achieve thorough clarification.

The invention provides a probiotic agent for fermenting silage and a production method thereof; the probiotic agent is composed of aspergillus niger, bacillus subtilis, bacillus laevolacticus, lactobacillus sake and lactobacillus acidophilus; the preparation method is simple, and the cost is low; the probiotic agent has significant effect on fermentation of the silage; the silage after fermentation is rich in fermentation cellulose lactic acid, calcium lactate, small peptides, amino acids, vitamins and probiotics, has the characteristics of high nutrition, easy digestion, good palatability and the like, can significantly reduce animal digestive system diseases, and is quite suitable for animal growth.

The invention belongs to the field of microbiology, and relates to a low-temperature complex bacterial preparation for microbial storage of dry and yellow corn stalks, and application of the preparation to production of a dry and yellow corn stalk feed, which overcome the lack of bacterial preparations for quickly promoting a low-temperature microbial storage process of a dry and yellow corn stalk feed in low-temperature seasons in north China at present. The low-temperature complex bacterial preparation comprises the following components in parts by weight: 15-30 parts of lactobacillus curvatus DSM20010 fermentation broth, 25-50 parts of lactobacillus nodensis JCM14932 fermentation broth, 25-30 parts of lactobacillus sake ATCC15521 fermentation broth and 10-30 parts of lactobacillus pickle DSM19674 fermentation broth. The low-temperature complex bacterial preparation can promote the low-temperature microbial storage process of the dry and yellow corn stalks, and improve the quality and the palatability of the fermented feed.

The invention discloses a method for improving bee pollen flavor by using probiotics. The method specifically comprises the following steps: (1) preparing a culture medium suspension by mixing bee pollen and purified water of 1:5-1:3 by weight, wherein the bee pollen has undergone impurity removal and radiation sterilization, and adding L-phenylalanine being 0.1%-0.5% of the culture medium suspension by weight; (2) inoculating Kluyveromyces marxianus, with the inoculation quantity being 1.0x10e6 cfu/g pollen to 1.0x10e7 cfu/g pollen, and cultivation is performed at 28 DEG C to 34 DEG C with input sterile air, wherein the volume of input air is 0.5-0.7 vvm, and the agitation speed is 100-150 rpm, and the culture time is 24-30 h; (3) inoculating Lactobacillus helveticus and Lactobacillus sake, with the inoculation quantity of each being 1.0x10e7 cfu/g pollen to 1.0x10e8 cfu/g pollen, wherein cultivation is performed in anaerobic conditions at 34 DEG C to 38 DEG C for 16-20 h; and (4) using a fermentation product to prepare the bee pollen beverage, or drying the fermentation product into powder to prepare pollen products in other forms. The invention has the following beneficial effects: pollen smell and other unpleasant odor of the bee pollen and the bitter drinking taste of the bee pollen are eliminated,and a pleasant sour and refreshing taste and an attractive rose fragrance are generated.

The invention provides a making method of ready-to-eat recuperating flavored fish dried bean curds stored at room temperature. The making method comprises the following steps of S1, placing dried crucian carps and bean powder in a mixing and kneading machine, performing mixing and kneading to obtain minced fillet, mixing edible condiments and egg white with the minced fillet, adding an appropriateamount of water, and performing mixing and stirring to obtain mixed materials; S2, cleaning fresh crucian carp meat, performing draining, according to a conventional fish sauce preparation method, performing fermentation respectively with lactobacillus sake, lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus to obtain fish sauces, and mixing the fish sauces to obtain a mixed fish sauce; S3, mixing the mixed materials obtained in the step S1 with the mixed fish sauce obtained in the step S2, adding table salt and monosodium glutamate, performing stirring and dispersing, in the stirring and dispersing course, adding an appropriate amount of water, performing kneading to obtain balls, and cutting the balls into block-shaped semifinished product materials; and S4, steaming the block-shaped semifinished product materials obtained in the step S3 to a cooked state, performing cooling to room temperature, putting the cooled block-shaped semifinished product materialsinto spiced oil which is prepared in advance, performing deep-frying, after deep-frying is completed, performing vacuum deoiling, and performing packaging to obtain finished products.

The invention discloses lactobacillus sake capable of being co-aggregated with helicobacter pylori and application of the lactobacillus sake, and belongs to the technical field of microorganisms and the technical field of medicines. The invention provides a lactobacillus sake 1199 strain, which is preserved in the Guangdong Province Microbial Culture Collection Center, the preservation number is GDMCC No: 61953, and the preservation date is September 26, 2021. The lactobacillus sake 1199 strain has the advantages that the lactobacillus sake 1199 strain is preserved in the Guangdong Province Microbial Culture Collection Center, the preservation number is GDMCC No: 61953; the lactobacillus sake CCFM1199 bacterial suspension and helicobacter pylori can generate a co-aggregation effect in artificial gastric juice (pH = 4), and the adhesive force of the helicobacter pylori to AGS cells can be remarkably reduced; the lactobacillus sake CCFM1199 has a huge application prospect in the preparation of products (such as food or medicines and the like) for preventing and/or treating helicobacter pylori infection.

The present invention provides a processing method of a preserved meat product with a fermentation flavor. The preparation method comprises the following steps: step 1, cleaning pork and beef, conducting proper draining to obtain meat materials, coating a layer of salt on the surface of the pork and the beef, beating the salt layer by using a wooden stick until the salt layer is fully mixed with the meat materials, and beating the meat materials until mashed; step 2, inoculating lactobacillus, pediococcus pentosaceus, lactobacillus sake and staphylococcus xylosus into a culture medium, conducting culturing to obtain fermentation bacteria, and mixing the fermentation bacteria with a sauce to obtain a bacterial sauce; and step 3, fully mixing the bacteria sauce in the step 2 with the mashedmeat in the step 1, conducting sausage filling to obtain sausages, placing the sausages into a fermentation room, conducting fermentation for 36-48h, conducting air-drying for 20-30 days, placing thesausages under dead branches, conducting smoking until the meat is cooked, and conducting sterilization and packaging. The fermentation-flavor preserved meat prepared by the technical scheme is good in taste and rich in nutrients, and the method can significantly improve free fatty acids in the meat product, and can obviously inhibit the breeding of escherichia coli during the fermentation process.

Lactobacillus sake is a natural food preservative and feed additive with potential development capacity; the lactobacillus sake is simplex in obtaining method and small in yield, so use and popularization of the lactobacillus sake are seriously influenced; meanwhile the lactobacillus sake is complex in preparation step and high in expenditure. A method for obtaining the lactobacillus sake by separating, screening and identifying bacteriocin producing lactic acid bacteria includes the steps of firstly, primary screening work of strains; secondly, secondary screening work of the strains, wherein in the secondary screening of the strains, an antibacterial test is conducted on a plurality of lactic acid bacteria strains obtained in the first step with gram-positive bacteria and gram-negative bacteria as indicator bacteria, and the strains which can inhibit gram-positive bacteria and gram-negative bacteria and have the dual inhibition characteristic are selected; thirdly, fermentation characteristic test work; fourthly, inspection of influences of other factors on the strains; fifthly, inspection of influences of pH and temperature on bacteriocin crude extracts; sixthly, physiology and biochemistry identification work and molecule identification work.