4 results about "Leuconostoc" patented technology

The present invention relates to a technology for preparing fermented foods, particularly kimchi, and relates to a kimchi preparation method and kimchi prepared using same, the method reducing off-odor, improving flavor and preference, and ensuring long-term storage and hygiene through salinity control of salted Chinese cabbage, optimization of a composition of lactic acid bacteria in kimchi seasoning, multi-stage aging, and a ultra-high pressure sterilization (HPP) process. In addition, a lightly fermented taste, a well-fermented taste, and a fully fermented taste can be selectively implemented using aging control. For example, a low acidity region (acidity of approximately 0.1% to 0.3%), a medium acidity region (acidity of approximately 0.31% to 0.9%), and a high acidity region (acidity of approximately 0.91% to 1.7%) can be stably ensured, and a combination of lactic acid bacteria strains (e.g., Leuconostoc, Lactobacillus, and Weissella spp.), the ratio of Chinese cabbage to seasoning, and a lactic acid bacteria inoculation amount are optimized such that fermentation variability can be reduced and reproducibility between products can be increased.

A microbial agent for fermenting low-nitrite, low-sodium sauerkraut and its preparation method include: *Leuconostoc mesenteriae* LM701 and *Lactobacillus plantarum* LP705, which have good nitrite degradation capabilities and effectively inhibit the growth of harmful bacteria such as *Escherichia coli*, *Staphylococcus aureus*, and *Salmonella* during sauerkraut fermentation. This enables low-sodium chloride fermentation, producing sauerkraut with a nitrite content ≤4 mg / kg and a crisp texture. The nitrite degradation rate of the fermented sauerkraut reaches over 63.8%. The nitrite content in the 1% edible salt concentration group is 2.69 mg / kg.

The present application relates to a kind of can prevent and treat bacterial wilt of lemon acid-loving Leuconostoc Q2-1, on February 9, 2026, be preserved in China Microorganism Strain Preservation Management Committee, and the application also relates to the application of the lemon acid-loving Leuconostoc Q2-1 in the prevention and treatment of bacterial wilt.The antagonistic strain Q2-1 of the present application is isolated from the rhizosphere of plant, and it is a kind of harmless strain to human and animal and plant, and the strain has significant antagonism to ralstonia solanacearum.In addition, volatile metabolites of antagonistic strain Q2-1 are analyzed by its plate bacteriostatic analysis, and it is found that certain metabolites in the gas produced by antagonistic strain Q2-1 have inhibitory effect on bacterial wilt pathogen CQPS-1.Therefore, the antagonistic strain Q2-1 of the present application has prevention and treatment effect on bacterial wilt of solanaceae crops, provides a new effective way for the prevention and treatment of bacterial wilt of solanaceae crops, and has good application prospect.

The application discloses Leuconostoc mesenteroides subsp. mesenteroides JMCC0041 for cheese fermentation and application thereof, and belongs to the technical field of microbial engineering. Leuconostoc mesenteroides subsp. mesenteroides The application provides the Leuconostoc mesenteroides subsp. mesenteroides JMCC0041, which has a high and suitable diacetyl yield, a prominent butter flavor of a fermented cheese product, and a fermentation stability in a high-salt environment, and has a wide working temperature range, thereby expanding the application range of the Leuconostoc mesenteroides subsp. mesenteroides and enriching the germplasm resources of the Leuconostoc mesenteroides subsp. mesenteroides in China. The application is suitable for preparing a fermenting agent and a fermented cheese.