50 results about "Lactococcus lactis" patented technology

The invention relates to the technical field of microorganisms, and particularly discloses a nitrogen-fixing and cadmium-reducing microbial agent as well as a preparation method and application thereof. The microbial agent consists of bacillus pseudomycoides, lactococcus lactis, azotobacter chroococcum and biochar, wherein the biochar is obtained by pyrolyzing and carbonizing rice straws. The bacillus pseudomycoides can reduce the bio-availability of soil cadmium; lactococcus lactis can secrete a large number of biological active substances such as exopolysaccharides and enzymes, and the activity of other microorganisms is stimulated and improved; azotobacter chroococcum converts nitrogen in air into ammonium, amino acid and peptide which can be utilized by plants and promotes plant growth, and released metallothionein contains free sulfydryl which is combined with Cd ions, so that a stable sulfide compound is formed. The biological carbon adsorbs and fixes the three bacteria, so that the microorganisms can continuously and effectively play a role and have a mutual synergistic effect, the fixation of Cd in the soil is further enhanced, the availability of nitrogen is improved, and the plant growth is effectively promoted.

The invention relates to a polygonatum sibiricum probiotic compound preparation with an aging delaying effect and application thereof. The compound preparation comprises a polygonatum sibiricum extract and a probiotic composition, the bacterial strains in the probiotic composition comprise a combination of a bifidobacterium animalis subsp. Lactis BLa36 bacterial strain, a bifidobacterium longum BL21 bacterial strain, a bifidobacterium adolescentis BAC30 bacterial strain, a lactobacillus plantarum Lp90 bacterial strain, a lactobacillus casei LC89 bacterial strain, a bifidobacterium breve BBr60 bacterial strain and a pediococcus acidilactici CCFM7902 bacterial strain. After the rhizoma polygonati component and the probiotic component are combined for use, the rhizoma polygonati component and the probiotic component have potential synergistic effects in the aspects of improving the intestinal flora structure, regulating the intestinal environment, delaying senescence, reducing inflammation-related symptoms and the like. Moreover, further, various probiotic strains are compounded and combined for use, so that the capability of a related compound preparation in the aspect of delaying various symptoms of senescence can also be improved in a combined manner.

The invention relates to selenium-enriched pediococcus acidilactici Se34 with anti-oxidation, cholesterol-lowering and anti-tumor effects and application of the selenium-enriched pediococcus acidilactici Se34. The pediococcus acidilactici Se34 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the pediococcus acidilactici Se34 is CGMCC No.33933, and the preservation date of the pediococcus acidilactici Se34 is March 24, 2025. The pediococcus acidilactici Se34 provided by the invention integrates excellent probiotic characteristics (acid-resistant bile salt, safe and colonizable), efficient selenium enrichment capacity and remarkably enhanced activity of resisting oxidation, reducing cholesterol and inhibiting specific cancer cell proliferation and metastasis after selenium enrichment. The strain and the selenium-rich product thereof have important application value in the fields of developing functional foods (selenium-rich probiotic products), antioxidant / cholesterol-reducing health-care foods, potential auxiliary anticancer biological preparations or prodrugs and the like.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

The invention belongs to the technical field of biology, and particularly relates to a recombinant strain of high-yield riemerella anatipestifer bacteriophage lyase, a mutant strain, a construction method and application. The invention provides a coding gene of riemerella anatipestifer bacteriophage lyase, and further constructs recombinant lactococcus lactis of high-yield riemerella anatipestifer bacteriophage lyase. The mutant strain provided by the invention is obtained by taking the recombinant lactococcus lactis as a starting strain through a mutation breeding technology and a specific high-throughput screening strategy, has higher secretory expression quantity of riemerella anatipestifer bacteriophage lyase, is good in hereditary stability in an antibiotic-free culture medium, and has a good application prospect. The method is suitable for industrial efficient production of active lyase. The riemerella anatipestifer bacteriophage lyase expressed by the mutant strain has an obvious splitting effect on riemerella anatipestifer in vitro, has obvious prevention and treatment effects on riemerella anatipestifer infection in vivo, and can effectively improve the survival rate of infected chicks and remove pathogenic bacteria in vivo.

The application discloses a kind of complex fermentation inoculant for improving equol production, fermentation liquor and application thereof, belong to microbial fermentation technical field.The complex fermentation inoculant of the application, streptococcus thermophilus BLCC2-0025 and lactococcus lactis MP1001 have high β-glucosidase activity, and low activity glycoside form is converted into high activity daidzein;Salivary lactobacillus LS1101 and lactobacillus gregius 0010 have the activity of further converting daidzein into equol;Four strains of bacteria are used in combination, which can synergistically improve the content of equol.The fermentation liquor prepared by fermenting pueraria extract with the complex fermentation inoculant of the application can target regulate intestine-ovary axis, significantly improve the reproductive function of POF mice, relieve ovarian oxidative stress and accurately regulate intestinal flora balance, providing a safe and effective preparation and application scheme for non-hormone intervention of premature ovarian failure.

The application discloses a pure oat-based fermented beverage and a preparation method thereof, and belongs to the technical fields of microorganisms and fermentation. The pure oat beverage is used as a fermentation raw material, and lactococcus lactis is added to perform fermentation, so that the content of beta-glucan in the oat beverage is increased by 40% to 70%, and the taste of the oat beverage is improved. The ratio of sweet amino acids to bitter amino acids is (1-1.2):1. Compared with other similar products obtained by fermentation of pure plant bases, the product is natural and delicious, has a long survival time in storage, does not need complex processes and expensive equipment, has low product manufacturing cost, and has good practical value and application prospect.

The application relates to the field of food biotechnology, and discloses a low-salt bean paste production process based on segmented temperature control fermentation, which is made of fava bean koji, water, edible salt, sodium hexametaphosphate, lactococcus lactis nisin, edible alcohol, granulated coarse granular calcium carbonate and glucono-delta-lactone. The production process comprises the following steps: constructing a composite matrix, and first performing buffer-type medium-temperature enzymolysis; then adding a glucono-delta-lactone aqueous solution in a flow manner, utilizing the stoichiometric coupling reaction of the glucono-delta-lactone aqueous solution and the granulated coarse granular calcium carbonate to generate carbon dioxide in situ to construct a micropore structure and regulate the pH value of the system; and finally, connecting a Zygosaccharomyces rouxii to perform low-temperature aroma-producing after-ripening. Through the synergistic effect of the components, the application effectively solves technical problems in the low-salt fermentation process, such as low protein solubility, easy compaction of the matrix and breeding of miscellaneous bacteria, and improves the amino acid nitrogen content and protein hydrolysis rate of the finished product.

This invention provides a set-type yogurt with a milk skin layer and its production method, relating to the field of dairy product technology. The invention involves mixing raw milk with white sugar and a stabilizer, cooling it, and then adding functional excipients to obtain base material 1. The raw milk is then centrifuged and defatted to prepare light cream, yielding base material 2. Base material 1 and base material 2 are mixed, inoculated with a complex microorganism, and subjected to static fermentation followed by low-temperature ripening. The stabilizer consists of acetylated distarch adipate, κ-carrageenan, and diacetyl tartaric acid mono- and diglycerides. The complex microorganisms consist of *Streptococcus thermophilus* subsp. *salicylate*, *Lactococcus lactis* subsp. *lactophores*, and *Bifidobacterium animalis* subsp. *lactophores*. The stabilizer enhances gel water retention and reduces whey separation, allowing the light cream to float and form a uniform and dense milk skin layer. The static fermentation and low-temperature ripening of the complex microorganisms optimize texture and flavor. The milk skin layer of this invention's set-type yogurt is intact and uniform in thickness, the yogurt curd is delicate, whey separation is minimal, and the taste is rich and mellow.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

The invention discloses pediococcus acidilactici capable of producing cellulase and application of the pediococcus acidilactici, the preservation number of a pediococcus acidilactici strain Y2 is CCTCC M 20251203, and the 16S rDNA sequence of the pediococcus acidilactici strain Y2 is as shown in SEQ ID NO: 1. Experiments show that the Y2 bacterium and cane sugar composite addition group synchronously optimizes the two processes of fermentation and degradation through ingenious cooperation of microorganisms and substrates. A stable acid environment rich in lactic acid is created, decay is inhibited, meanwhile, a fiber barrier is remarkably broken, and the nutritional value is improved. Through the synergistic effect of the Y2 bacteria and the cane sugar, obvious advantages are shown in the aspects of fermentation efficiency, fermentation environment optimization and nutritional ingredient improvement, and good technical application prospects are achieved.

The invention relates to the technical field of flavor agents, in particular to a cream type bacterium-enzyme co-promoted cheese flavor agent with good sensory characteristics and a preparation method of the cream type bacterium-enzyme co-promoted cheese flavor agent. The flavor agent provided by the invention is composed of hydrolase and active lactic acid bacteria, the hydrolase is prepared from Protease AY 'Amano' 400SD protease, the active lactic acid bacteria are prepared from lactococcus lactis BL-19 (preserved in the China General Microbiological Culture Collection Center, the preservation number is CGMCC 16242), and the fermentation substrate is cream.

The application relates to a production method and application of combined fermentation of bupleurum and lonicera japonica residues by bacillus velezensis and pediococcus acidilactici, and belongs to the technical field of biotechnology. The bupleurum and lonicera japonica residues are treated by adopting a process of enzymolysis first and then fermentation, wherein the composite enzyme comprises cellulase, beta-glucanase, xylanase, beta-mannanase and phytase; and the fermentation bacteria comprise bacillus velezensis and pediococcus acidilactici. The fermented bupleurum and lonicera japonica residues provided by the application have a high release amount of active ingredients (chlorogenic acid, forsythoside and baicalin), and the addition ratio in broiler chickens is 2.0%-4.0%. The application effect includes improving growth performance, improving the levels of anti-inflammatory factor IL-10 and serum immunoglobulin IgM of the body, improving the muscle quality and flavor characteristics of the breast muscle, and improving the contents of inosinic acid, intramuscular protein, flavor amino acid and total amino acid. The product can not only improve the yield and quality of livestock products, but also relieve the pressure on the environment caused by solid waste residues, and has a good market prospect.

The invention discloses application of pediococcus acidilactici NR combined with a compound enzyme preparation in preparation of a wheat bran fermentation agent and a fermentation method of the pediococcus acidilactici NR combined with the compound enzyme preparation, and belongs to the fields of fermentation engineering and feed processing. The invention provides a method for improving the protein content and the protein digestibility of fermented wheat bran through synergistic fermentation of pediococcus acidilactici and a compound enzyme preparation. The acid soluble protein content and the in-vitro protein digestibility of the wheat bran are remarkably improved through a fermentation technology. In an actual animal feeding test, the fermented wheat bran shows an excellent feed replacement effect, and can partially replace corn and soybean meal, so that the feed digestibility is remarkably improved, and the feed cost is reduced. The invention provides a new way for high-value utilization of wheat bran, and has wide application prospect and important economic significance.

The present application relates to the technical field of food processing, and particularly relates to a processing method for cooked mutton, comprising the following steps: obtaining fresh mutton raw materials; performing pre-treatment before fermentation on the fresh mutton raw materials; adding a compound bacterial solution to the pre-treated fresh mutton raw materials and performing fermentation, so as to hydrolyze the amine substances in the mutton, and obtain fermented mutton; immersing the fermented mutton in a compound gel solution and performing vacuum impregnation, so as to selectively remove the free amine substances after fermentation, and obtain mutton with amine removed; after ingredient and curing treatment, the mutton with amine removed is cooked at 80 DEG C to 85 DEG C for 10 min to 15 min, and cooked mutton products are obtained; wherein the compound bacterial solution is composed of Staphylococcus carnosus, Pediococcus pentosaceus, Lactococcus lactis and calcium chloride solution. The present application degrades the branched short-chain fatty acids causing amine in mutton by the microbial amine reduction method, while the branched long-chain fatty acids with physiological activity are retained.

The invention relates to the technical field of synthetic biology and immunotherapy, in particular to an immune gene combination fragment responding to a tumor microenvironment, a recombinant plasmid, probiotics and application of the immune gene combination fragment, the recombinant plasmid and the probiotics. The preparation method comprises the following steps: selecting phytobacterium plantarum, casei casei, casei paracasei, streptococcus thermophilus and lactococcus lactis as a probiotic chassis, further designing and assembling an immune gene combination fragment of immune checkpoint inhibitors (PD-L1 and CTLA-4), and uploading the immune gene combination fragment to the bacterial strain to construct customized probiotics, so as to prepare the immune checkpoint inhibitors (PD-L1 and CTLA-4). The in-vitro expression condition is researched; it is found that in a mouse tumor model, the customized probiotics can release PD-L1 and CTLA-4 nano antibodies at the tumor site, the tumor microenvironment is reversed, the immune system is mobilized, and the anti-tumor effect is enhanced. The research is expected to provide a safe and efficient anti-tumor strategy for tumor treatment, and new hope is brought to tumor patients.

The invention relates to a microbubble drinking type tea yoghourt and a preparation method thereof, and the preparation method comprises the following steps: mixing tea juice, lemon juice, sodium citrate, raw milk and sugar, sterilizing, inoculating with a complex microbial inoculant for fermentation, and demulsifying to obtain the microbubble drinking type tea yoghourt, the strains in the complex microbial inoculant comprise a combination of streptococcus salivarius subsp. Thermophilus, lactococcus lactis subsp. Diacetyl, plant lactobacillus and leuconostoc mesenteroides subsp. Mesenteroides. In the invention, a complex microbial inoculant of four specific microbial strains is adopted to ferment the dairy product, and the four strains are further found to have a synergistic effect, so that the tissue state, the taste, the smell and the overall fusion effect of the tea yoghourt product prepared by final fermentation are further improved; the microbubble tea yoghourt beverage with excellent taste and stable tissue state is prepared.

The application discloses a recombinant lactococcus lactis oral vaccine, a preparation method and application thereof, characterized in that the recombinant lactococcus lactis expresses TcCTL-2 and / or TcCTL-5. The oral vaccine can not only effectively induce a mouse to produce a high-efficiency intestinal mucosal immune response, but also can stimulate the body to produce cellular immunity. The recombinant lactococcus lactis expressing TcCTL-2 and TcCTL-5 has the best protection effect on the mouse, and can be used as a preferred oral vaccine strain for preventing canine toxocariasis.

The present invention provides: an agent for reducing the concentration of a protein in blood, the agent containing Pediococcus acidilactici; and a food, a feed, and a medicine each of which is for reducing the concentration of a protein in blood and contains the agent for reducing the concentration of a protein in blood or Pediococcus acidilactici.

The invention belongs to the field of microorganisms, and particularly relates to screening of lactic acid bacteria capable of relieving ozostomia and application of oral cavity probiotic characteristics of the lactic acid bacteria. The invention provides pediococcus acidilactici ZJUIDS-C004, and the preservation number of the pediococcus acidilactici ZJUIDS-C004 is CGMCC (China General Microbiological Culture Collection Center) NO. 34145. The pediococcus acidilactici ZJUIDS-C004 can be used for inhibiting the growth of halitosis pathogenic bacteria with fusobacterium nucleatum (F.n), and the pediococcus acidilactici ZJUIDS-C004 has an inhibiting effect on a biological membrane formed by the halitosis pathogenic bacteria; the strain is used for solving oral health problems and relieving and improving halitosis.

The application belongs to the technical field of biology, and particularly relates to a recombinant strain of high-yield duck Riemerella anatipestifer phage lytic enzyme, a mutant strain, a construction method and application. The application provides a coding gene of duck Riemerella anatipestifer phage lytic enzyme, and further constructs a recombinant Lactococcus lactis of high-yield duck Riemerella anatipestifer phage lytic enzyme. The mutant strain provided by the application is obtained by using the recombinant Lactococcus lactis as a starting strain, through mutagenesis breeding technology and specific high-throughput screening strategies, has higher secretion expression of duck Riemerella anatipestifer phage lytic enzyme, and has good genetic stability in an antibiotic-free culture medium, and is suitable for industrialized and efficient production of active lytic enzyme. The duck Riemerella anatipestifer phage lytic enzyme expressed by the mutant strain has obvious lytic effect on duck Riemerella anatipestifer in vitro, has significant prevention and treatment effect on duck Riemerella anatipestifer infection in vivo, can effectively improve the survival rate of infected chicks, and can remove pathogenic bacteria in the body.

The invention discloses a recombinant yarrowia lipolytica strain with high yield of itaconic acid and a construction method and application thereof, and belongs to the field of strain cultivation, the recombinant yarrowia lipolytica strain is obtained by metabolism reconstruction of a wild type yarrowia lipolytica strain, a cis-aconitic acid decarboxylase gene cadA derived from Aspergillus terreus ATCC20542 is inserted into a genome, and a stable expression cassette is formed through a TEF1 promoter and a CYC1 terminator; a CIT1 gene front-end signal peptide is fused at the N end of the cadA to realize directional expression of mitochondria; iDH1, ACL1 and ADH1 genes are knocked out at the same time; cIT1 and ACO1 genes are overexpressed to enhance the flux of citric acid in the direction of cis-aconitic acid; and the noxE gene of Lactococcus lactis is introduced to regulate the balance of NADH (Nicotinamide Adenine Dinucleotide Hormone) in the cell. The strain is fermented for 72 hours under the conditions that glucose is used as a carbon source, the temperature is 30 DEG C and the pH value is 5.5-6.0, and the yield of itaconic acid can reach 12 g / L or above. According to the construction method, gene knockout and homologous recombination integration are realized by adopting CRISPR-Cas9, and a target strain is obtained after screening and verification. The method is used for preparing degradable polymers, plasticizers and medical intermediates. The method has the beneficial effects that the itaconic acid yield and metabolism efficiency are improved.

The present invention relates to a novel Lactococcus lactis GEN3033 strain and a composition for preventing or treating cancers, comprising the same. Specifically, the Lactococcus lactis GEN3033 strain of the present invention exhibits effects of directly inhibiting the proliferation of cancer cells and enhancing immunity, thereby having effects of preventing or treating cancers. In particular, the strain has an excellent anticancer effect by secreting metabolites having an anticancer effect while being established in the gut. In addition, when used in combination with an anticancer chemotherapeutic agent or an anticancer immunotherapeutic agent, the Lactococcus lactis GEN3033 strain of the present invention exhibits a better anticancer effect.

The invention discloses a preparation method of a lactic acid bacteria fermentation product for enhancing the heat sensitivity of microorganisms and application of the lactic acid bacteria fermentation product in food preservation. The preparation method comprises the following steps: carrying out initial fermentation by taking lactococcus lactis as first zymophyte, and then introducing lactobacillus as second zymophyte to carry out step-by-step fermentation; and after the fermentation is completed, carrying out solid-liquid separation and ultrafiltration treatment on the obtained fermentation liquor, enriching 500-1000 Da small molecule peptides, and drying the ultrafiltration product to obtain the lactic acid bacteria fermented product. The fermentation product can significantly enhance the heat sensitivity of target microorganisms, and effectively reduce the D values of staphylococcus aureus and bacillus subtilis under a heat treatment condition, so that the sterilization temperature in food processing is reduced or the sterilization time is shortened. The lactic acid bacteria fermentation product is applied to a food system, can reduce adverse effects of high-temperature treatment on food quality and flavor while ensuring food microorganism safety, and is suitable for typical thermal sterilization food systems such as marinated food, bean products and the like.

The present application discloses a lactic acid pediococcus SWU-HX39 with the function of reducing uric acid, and the classification name is lactic acid pediococcus (Pediococcus acidilactici) Pediococcus acidilactici ), which is preserved in the China General Microbiological Culture Collection Center, with the preservation number of CGMCC No.33055, the preservation date of December 13, 2024, and the preservation address of No.3, Xili, Beichen West Road, Chaoyang District, Beijing. The lactic acid pediococcus SWU-HX39 can relieve the kidney damage caused by high uric acid, reduce the synthesis of uric acid, lower the concentration of uric acid in blood, improve the excretion of uric acid in the body, reduce the reabsorption of uric acid in the body, and achieve the effect of reducing uric acid. In addition, SWU-HX39 can reduce the expression of LPS and the expression of inflammatory factors IL-1beta, IL-6 and TNF alpha. That is, it has the functions of anti-inflammation and relieving liver inflammation, and can also increase the content of SCFAs in the body of patients with high uric acid, especially propionic acid, so as to reduce the uric acid level and improve the abnormal uric acid content.

The present invention relates to novel lactic acid bacteria, Lactococcus lactis P32 (KCCM13222P), Bifidobacterium bifidum P45 (KCCM13223P), or a mixture thereof, and uses thereof. Strains and a mixture thereof, according to the present invention, can be effectively used in the prevention or treatment of an inflammatory disease, osteoporosis, depressive disorder, or anxiety disorder.

The invention belongs to the technical field of biology, and discloses a yak yogurt-derived pediococcus acidilactici strain with neuroprotection and anti-dementia functions as well as a metagen and application of the yak yogurt-derived pediococcus acidilactici strain, the name of the yak yogurt-derived pediococcus acidilactici strain is MNSR144, the classification name is pediococcus acidilactici, the preservation number is CGMCC NO.37266, the preservation date is January 4, 2026, and the preservation number is CGMCC NO.37266. The strain is preserved in China General Microbiological Culture Collection Center (CGMCC), No. 3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing. The invention finds that pediococcus acidilactici MNSR144 and the metaplast thereof can realize nerve injury protection and prevention and treatment of dementia diseases through anti-inflammatory action, experiments are carried out by using the pediococcus acidilactici MNSR144, and the experiments show that the strain and the metaplast thereof can reduce the content of IL-1beta, IL-6 and TNF-alpha in brain tissues of mice with senile dementia, improve neuroinflammation and prevent and treat dementia diseases, so that the pediococcus acidilactici MNSR144 and the metaplast thereof can be used for preventing and treating dementia diseases. Therefore, the effect of preventing senile dementia is achieved.

The invention provides a composite fiber pet hair-removing paste composition and a preparation method thereof. The composition comprises a composite fiber system, a matrix component, a natural lubricating complexing agent, a probiotic regulator, a natural emulsion stabilizer, a nutrition enhancer and a meat base material, the composite fiber system comprises soluble fibers and insoluble fibers in parts by weight, the insoluble fibers comprise 15-20 parts of wheat fibers and 20-30 parts of barley grass powder, and the soluble fibers comprise 10-15 parts of psyllium husk; the matrix component comprises the following components in parts by weight: 400-450 parts of purified water and 100-150 parts of maltitol; the natural lubricating complexing agent comprises 200-220 parts of fish oil and 25-35 parts of lecithin; the probiotic regulator comprises 15-20 parts of inactivated pediococcus acidilactici; the natural emulsion stabilizer is prepared from 30 to 40 parts of sodium carboxymethyl cellulose and 30 to 40 parts of sodium alginate. The composite fiber system is cooperated with the natural lubricating complexing agent and the natural emulsion stabilizer, so that mild and efficient hair removal is realized, and the product is good in stability and high in palatability.

The invention is applicable to the technical field of pickled Chinese cabbage fermentation, and provides a method for improving the quality of low-salt pickled Chinese cabbages based on a lactic acid bacteria relay type inoculation technology, which comprises the following steps: soaking Chinese cabbages in low-salt saline water, firstly inoculating 1 * 10 < 7 > CFU / g-5 * 10 < 7 > CFU / g of lactococcus lactis into each gram of Chinese cabbages, placing the Chinese cabbages in an environment of 10-14 DEG C for sealed fermentation for 3-7 days, then inoculating 1 * 10 < 7 > CFU / g-5 * 10 < 7 > CFU / g of lactobacillus plantarum, and fermenting the Chinese cabbages for 3-7 days at the temperature of 10-14 DEG C; then continuing to carry out sealed fermentation for 30-60 days; the adding amount of salt in the low-salt brine is 1.9-2.1% of the mass of the Chinese cabbages. According to the invention, regulation and control of pickled Chinese cabbage fermentation dominant flora succession are realized through a lactic acid bacteria relay type inoculation technology, and the flavor quality of low-salt pickled Chinese cabbages is effectively improved.

The invention provides a compound bacteria leavening agent and application thereof in improving the quality of fresh waxy corn food, and belongs to the technical field of food processing. The compound bacteria leavening agent consists of lactic acid bacteria, sweet distiller's yeast and saccharomycetes; wherein the lactic acid bacteria are lactococcus lactis and lactobacillus fermentum. The growth conditions of lactobacillus fermentum and lactococcus lactis in the fresh waxy corn paste are superior to those of other groups, further, lactic acid bacteria, sweet distiller's yeast and saccharomycetes are used for constructing a compound bacteria leavening agent, the influence of the compound bacteria leavening agent on the fresh waxy corn paste and the fresh waxy corn pastry is explored, and it is found that the compound bacteria leavening agent is a compound bacteria leavening agent for the fresh waxy corn paste and the fresh waxy corn pastry. The compound bacteria leavening agent not only has favorable influence on physicochemical properties of fresh waxy corn paste, but also can remarkably improve the quality and flavor of fresh waxy corn pastries, and can realize a multi-bacteria synergistic effect, so that the fermentation efficiency, the product quality and the functionality are improved to a certain extent; and a certain theoretical basis is provided for innovative research and development of new products such as fresh waxy corn cakes.