10 results about "Lactobacillus sake" patented technology

The invention discloses a silkworm pupa protein functional fermentation base material and application thereof in fermented meat products, and belongs to the technical field of food processing. The fermentation base material comprises a specific microbial fermentation agent, fresh silkworm chrysalis slurry and meat paste, and a stable protein co-gel network is formed through low-temperature fermentation. The leavening agent comprises lactobacillus sake and staphylococcus calvus or lactobacillus plantarum, and the viable count is larger than or equal to 1.0 * 10 < 8 > CFU / g. The addition amount of the fresh silkworm chrysalis slurry is 10-30%, the fermentation temperature is 4-10 DEG C, the fermentation time is 3-10 days, and the pH value is reduced to 5.2-5.5. The fermented meat product prepared from the base material has excellent flavor, texture and water-retaining property, and the residual quantity of nitrite is remarkably reduced. The invention provides a new technical scheme for high-valued application of the insect protein in meat products.

The invention provides lactobacillus sake and application thereof in fermented food, and belongs to the technical field of microorganisms, the lactobacillus sake SAAS-B-PCA-2020323-3 provided by the invention is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879, and the lactobacillus sake SAAS-B-PCA-2020323-3 is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC NO: 65879. The lactobacillus sake provided by the invention is a safe strain capable of being used for food and has high yield of phenethyl alcohol; the strain has good growth characteristics in brine and vegetable juice, and the yield of phenethyl alcohol in the prepared fermented vegetables is far higher than that of fermented vegetables prepared by conventional leavening agents. The strain is applied to a fermented product, can improve flavor formation in the maturing process of the fermented vegetable product, endows the product with rose fragrance, can effectively improve the fermentation rate of the fermented product and increase the flavor of the product, is beneficial to improvement of the quality characteristic of the product, and has a wide application prospect in the field of the fermented vegetable product.

The invention relates to a method for preparing yak milk ice cream by using a lactobacillus sake microcapsule, which comprises the following steps of: 1) microencapsulating lactobacillus lactis by using whey protein isolate and sodium hyaluronate as wall materials to prepare a wet microcapsule; 2) mixing yak milk, lactose, a stabilizer and an emulsifier, heating and homogenizing to obtain a mixed material; 3) sterilizing the mixed material, cooling, and aging; 4) performing inoculation and incubation of lactobacillus sake wet microcapsules on the aged materials to obtain a yak milk ice cream mixture; and 5) adding the mixture into an ice cream machine for congelation to obtain the yak milk ice cream, and putting the ice cream into a cup and freezing and storing in a refrigerator. According to the preparation method disclosed by the invention, whey protein isolate and sodium hyaluronate are used as wall materials to microencapsulate lactobacillus sake, and the microencapsulated lactobacillus sake is added into the yak milk ice cream, so that the activity of probiotics and the quality of the ice cream are improved, and the preparation method can be applied to the development of functional probiotic ice cream.

This invention discloses a human-derived *Lactobacillus TG035* for sake brewing and its application in antioxidant and acetaldehyde dehydrogenase-producing products, belonging to the field of microbial technology. The strain TG035 has the preservation number CCTCC NO: M 20252662, and its 16S rDNA sequence is shown in SEQ ID NO.1. This strain possesses the dual function of producing acetaldehyde dehydrogenase and superoxide dismutase.

The invention belongs to the technical field of microorganism application and the like, and particularly relates to application of nicotinic acid or lactobacillus sake LZ217 in preparation of a medicine for treating gastritis. The invention discloses application of nicotinic acid in preparation of a medicine for treating / relieving helicobacter pylori induced gastritis. The invention also provides an application of the lactobacillus sake LZ217 in preparation of a medicine for treating / relieving the helicobacter pylori induced gastritis, and the effect of treating / relieving the helicobacter pylori induced gastritis is achieved by improving the nicotinic acid level in a host body.

The invention discloses a method for prolonging the shelf life of baked food based on whey ferment powder and application, and relates to the technical field of biology. In the prior art, baked food is easily polluted by microorganisms, the shelf life is short, and the requirement for improving the texture and flavor of the baked food also exists, lactobacillus sake is used for fermenting whey powder to prepare whey fermentation powder, and the whey fermentation powder is added into the baked food as a natural fresh-keeping component, so that the quality of the baked food is improved. The problem that baked food is easily polluted by microorganisms is solved, the shelf life of the bread is prolonged, the texture and flavor of the bread are kept, meanwhile, the requirements of consumers for natural and healthy food are met, and remarkable technical and economic benefits are brought to the food industry.

This invention provides *Lactobacillus thuringiensis* TG036, a human-derived strain of sake bacteria, and its application in the preparation of β-nicotinamide mononucleotide (NMN). It belongs to the field of microbial technology and has the accession number CCTCC NO: M 20252663. Its 16S rDNA sequence is shown in SEQ ID NO.1. This bacterium combines the functions of synthesizing NMN and degrading uric acid precursors, thus not only combating aging but also eliminating the potential risk of elevated uric acid levels.

This invention relates to the field of food processing technology. It provides the application of *Lactobacillus sakei* SMF-L5 in micro-fermented poultry products and in improving their quality, wherein the mass ratio of *Lactobacillus sakei* SMF-L5 to poultry meat during micro-fermentation is 0.25-0.35:1000. This invention also provides a method for preparing micro-fermented poultry products, which utilizes the metabolic activity of *Lactobacillus sakei* SMF-L5 to alter the micro-fermentation environment, thereby effectively improving the texture, flavor, and other quality characteristics of the poultry products, producing livestock and poultry meat products with novel properties.

The invention discloses a silkworm chrysalis-flavored sauce and a preparation method thereof, and belongs to the technical field of compound seasonings, the preparation method of the silkworm chrysalis-flavored sauce comprises the following steps: mixing silkworm chrysalis and water, pulping for the first time, adjusting the pH value, adding protease, performing enzymolysis to obtain silkworm chrysalis enzymatic hydrolysate, mixing the silkworm chrysalis enzymatic hydrolysate with leek flowers, and performing enzymolysis to obtain the silkworm chrysalis-flavored sauce. The preparation method comprises the following steps: pulping for the second time, sterilizing, cooling, adding edible salt, inoculating lactobacillus sake, fermenting for the first time to obtain a first fermented sauce, fermenting for the second time by using aroma-producing yeast to obtain a second fermented sauce, adding saccharides into the second fermented sauce, and decocting to obtain the silkworm chrysalis flavored sauce. The silkworm chrysalis flavored sauce provided by the invention is strong in palatable taste and good in flavor, overcomes the fishy smell of silkworm chrysalis, has the content of amino acid nitrogen of 3.0-3.8 wt%, does not have the fishy smell of silkworm chrysalis, and has the unique fragrance and meat flavor of Chinese chives.

The present invention relates to a Lactobacillus sakei AMP5104 strain and uses thereof, which can be effectively used for preventing, ameliorating or treating skin-related conditions or inflammation-related conditions.