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265 results about "Leuconostoc mesenteroides" patented technology
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Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases, for instance vegetables and food storage, it was associated with pathogenicity (causing soft rot, slime production and bad odor). When grown in sucrose solution, it converts the sugar to dextrans having mostly alpha 1,6 linkages, but 1,2, 1,3, and 1,4 linkages are also present.
Natural vegetable and fruit fermented beverage
The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce
The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a purestrain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.
Owner:新疆新康农业发展有限公司
Directly thrown leaven for effectively degrading nitrite in pickled vegetables and preparation thereof
The invention provides high-efficiency degradation nitrite pickled vegetable direct vat starter and a preparation method thereof. The high-efficiency degradation nitrite pickled vegetable direct vat starter comprises plantaricin, leuconostoc mesenteroides, pediococcus acidilactici and the freeze-dried fungus powder of lactobacillus brevis which are mixed by equal mass. The method prepares the high bacteria count starter under nutrition, growth and rich freeze-drying conditions by keeping bacterial strain with degradation nitrite through CICC, so the method has the advantages of product safety and no side effect. As determined, the bacterial count is equal to or more than 1010CFU / g. 150kg of Chinese cabbage is well fermented if fermented under 20 DEG C for 10 days; 150kg of Chinese cabbage is well fermented if fermented under 30 DEG C for 5 days; the mixed fermented degradation nitrite is equal to or more than 98 percent; the pickled vegetable has good flavor and excellent product quality. The invention can greatly shorten the vegetable fermentation time by 3 to 5 days, and can be used in industrialized production.
Owner:吉林省田谷有机食品有限公司
Synbiotic Use
The invention relates to the use of at least two lactic acid bacterial strains selected from the group comprising Pediococcus pentosaceus 16:1 (LMG P-20608), Leuconostoc mesenteroides 23-77:1 (LMG P-20607), Lactobacillus paracasei subsp paracasei F-19 (LMG P-17806), and Lactobacillus plantarum 2362 (LMG P-20606) for the manufacturing of a formulation for the prevention or treatment of stress-induced inflammatory disorder.
Owner:SYNBIOTICS CORP
Fermentation tea juice and preparation method thereof
ActiveCN103976052AImproves antioxidant activityImprove antioxidant capacityPre-extraction tea treatmentAdditive ingredientPlant Sources
The invention discloses a fermentation tea juice and a preparation method thereof. The preparation method comprises the following steps: taking tea leaves, crushing, adding water to extract, adding beta-glucosidase to the obtained extract liquid in order to carry out enzymatic hydrolysis, and filtering the above obtained enzymatic hydrolysis liquid to obtain a tea juice; concentrating the tea juice until the concentration of tea polyphenol is 10-120g / L, and adding a carbon source and a plant source oligopeptide into the tea juice in order to disinfect; inoculating Leuconostoc mesenteroides into the tea juice after the disinfection in order to ferment, and inoculating yeast and lactic acid bacteria into the above obtained fermentation liquid when the pH value of the fermentation liquid is 4.0-4.5 in order to carry out mixed fermentation; and collecting the obtained fermentation liquid, and post-processing the fermentation liquid to prepare the fermentation tea juice. In the invention, the glucoside modification of catechin is carried out in the fermentation process, so the flavor quality and the bioavailability of the above tea juice fermentation beverage are improved, the stability of functional components is improved, and the overall coordination effect of bioactive components in the tea leaves are comprehensively performed.
Owner:LUZHOU PINCHUANG TECH CO LTD
Lactic acid bacteria starter for pickling vegetables
ActiveCN102212477AShorten the fermentation cycleReduce contentBacteriaMicroorganism based processesLactobacillus rhamnosusFreeze-drying
The invention provides a lactic acid bacteria starter for pickling vegetables. The lactic acid bacteria starter for pickling vegetables is prepared by the following steps of: preparing five strains of lactic acid bacteria production starters of lactobacillus plantarum, lactobacillus acidophilus, pseudo-leuconostoc mesenteroides, lactococcus lactis lactis and lactobacillus rhamnosus, wherein the number of viable bacterial of each strain of production starter is more than or equal to 109 per milliliter; freeze-drying the five strains of lactic acid bacteria production starters; taking 2 to 3 parts of A bacterial powder, 3 to 5 parts of B bacterial powder, 2 to 3 parts of C bacterial powder, 3 to 5 parts of D bacterial powder and 3 to 5 parts of E bacterial powder according to the weight of the freeze-dried bacterial powder to mix completely and uniformly; and performing vacuum packaging, so that the lactic acid bacteria starter can be applied to production of pickles, wherein the amount of the bacteria is 0.012 percent of the weight of Chinese cabbage. By the lactic acid bacteria starter for pickling vegetables, the fermenting cycle of the pickles can be obviously shortened; the products are sour, crispy and delicious; the nitrite content of the products are greatly reduced; the food safety of the products is improved; and the finished product yield of the pickles is increased from 30 percent to 45 percent, wherein the finished product yield of the pickles is 30 percent during natural fermentation.
Owner:大连森耀食品有限公司
Composite bacteria leaven and preparation method thereof
The invention discloses a composite strain starter and the preparation method, belonging to the microorganism fermentation field, which is mainly prepared with equivalent lactobacillus delbrueckii Bulgaria subspecies, lactococcus lactis, Leuconostoc mesenteroide, lactobacillus acidophilus, lactobacillus casei, kluyveromyces and brettanomyces. The preparation method is as follow: the strains are optimized and cultivated, and then are respectively fermented, centrifuge-treated, concentrated, added with cell protective agent, and freezed in vacuum. The invention is compounded with various functional strains; the acidophilus milk made by the omposite strain starter has the advantages of original flavor, which has the function indexes close to kefir particle fermentation acidophilus milk, and can be excellent direct distribution kefir starter; the fermented acidophilus milk has strong inhibition effect to pathogenic microorganism, and has good therapeutic effect to gastrointestinal diseases, metabolic disease, hypertension and heart disease.
Owner:马小明
Dendrobium officinale fermented product and preparation method thereof
The invention provides a dendrobium officinale fermented product and a preparation method thereof. The method comprises the following steps: (1) crushing dendrobium officinale, adding water and extracting to prepare an extract liquid; (2) adding culture medium components to the extract liquid, inoculating leuconostoc mesenteroides and carrying out first fermentation to prepare a first fermentation liquor; (3) adding pectinase to a fruit and vegetable liquid with the pH value being 4.5-6, and carrying out enzymolysis treatment to prepare an enzymatic fruit and vegetable liquid; (4) adding the culture medium components to the enzymatic fruit and vegetable liquid, inoculating compound lactobacillus and carrying out second fermentation to prepare a second fermentation liquor; (5) adding the culture medium components to the second fermentation liquor, inoculating composite saccharomycetes and carrying out third fermentation to prepare a third fermentation liquor; and (6) mixing the first fermentation liquor with the third fermentation liquor, centrifuging, homogenizing and sterilizing centrifugal supernate to prepare the dendrobium officinale fermented product. The dendrobium officinale fermented product prepared by adopting the method is good in taste and unique in flavor, has good functions of immunoregulation and antioxidation, and is suitable for being taken by wide people.
Owner:浙江大医德美生物科技有限公司
Straight throw type leaven of sauerkraut
InactiveCN101317646AShorten the fermentation cycleReduce contentFruits/vegetable preservation using acidsFood preparationSynechococcusLeuconostoc mesenteroides
The invention provides a sauerkraut (Direct Vat Set) DVS. Five lactobacillus production leavens such as lactobacillus plantarum, pediococcus acidilactici, leuconostoc mesenteroides, lactic lactococcus, lactobacillus brevis, and the like, are firstly prepared; the viable count of all production leavens is not less than 10<9> / ml; subsequently, the five lactobacillus production leavens are frozen dryly; according to the weight portions of the dryly frozen bacteria powder, 3-5 of lactobacillus plantarum, 2-4 of pediococcus acidilactici, 1-3 of leuconostoc mesenteroides, 1-3 of lactic lactococcus and 3-5 of lactobacillus brevis are taken and uniformly mixed so as to obtain the mixed dryly frozen leaven powder. The product of the invention can obviously shorten the fermentation period of the sauerkraut, lead the product to have acid bitterness and good taste, greatly reduce the content of the nitrite in the product, improve the edible safety of the product, and lead the yield of the sauerkraut to be improved from about 30% of natural fermentation to more than 40% at the same time.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Enzyme bacterium composite additive used for fermentation of straw green/yellow silage
InactiveCN105341325AImprove availabilityBreak the lignin-cellulose-hemicellulose complex structureAnimal feeding stuffAccessory food factorsBiotechnologyRumen
The invention provides an enzyme bacterium composite additive used for fermentation of straw green / yellow silage. The enzyme bacterium composite additive comprises leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus buchneri, cellulose, xylanase, and beta-glucanase. The enzyme bacterium composite additive is sprayed onto straw for straw green / yellow silage fermentation, is capable of destroying a special lignin-cellulose-hemicellulose composite structure in straw green / yellow silage effectively, improving fermentation quality of straw green / yellow silage, increasing preservation amount of nutrients, increasing degradation rate of the rumen of ruminants on straw nutrients, and increasing utilization rate of straw. The enzyme bacterium composite additive can be dissolved in water directly for spraying on straw for green / yellow silage fermentation, is convenient to use, and possesses a promising application prospect.
Owner:FEED RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
Manufacturing method of novel semisolid quick-fermentation pickle
PendingCN105394669AIncrease concentrationFull of nutritionClimate change adaptationLactobacillusLeuconostoc mesenteroidesSludge
The invention belongs to the field of food processing, and in particular discloses a manufacturing method of a novel semisolid quick-fermentation pickle. The method comprises the following steps: (1) pretreating raw materials; (2) performing disinfection treatment on a pickle jar; (3) salting and dehydrating a pickle; (4) preparing lactobacillus plantarum and leuconostoc mesenteroide bacterial sludge; (5) adding auxiliary materials and a culture; (6) adding pickle old brine and glucose; (7) laying vegetable in the jar flat, adding a layer of film at the opening of the pickle jar, filling up the pickle jar edge water groove with water, thus achieving a double-layer sealing effect, and fermenting under normal temperature. According to the method, the pickle raw materials are firstly salted and dehydrated, and then leuconostoc mesenteroide and the lactobacillus plantarum are added into the pickle jar, so that an obtained pickle substrate is high in concentration, rich in nutrition, and short in fermentation period, and also has the characteristics of preventing pickle mildew, improving pickle taste, and improving pickle quality and safety, and the problem of high cost caused by great salt consumption and water consumption in pickle industrialization can be solved.
Owner:SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
Preparation of novel composite starter for pickled cabbage
The invention provides a novel composite starter for pickled cabbage, which belongs to the biotechnical field, and is used for solving the problems of pickled cabbage deterioration caused by growth environment change-induced massive cell death, bacteria sharp cutoff-induced difficulty in rapid decrease of initial pH value in fermentation, and mass propagation of various microorganisms during natural fermentation or inoculated fermentation. The composite starter is composed of three kinds of lactobacillus and a protectant, wherein a ratio of Leuconostoc mesenteroides to Lactobacillus plantarum to Lactobacillus casei is 1:1:(0.7-1.3); a ratio of the protectant to lactobacillus is 3:(0.8-1.2); and the protectant consists of the following raw materials: 1.5% of trehalose, 0.5% of glycerol, 2% of sorbitol, 1% of maltodextrin and 10% of skimmed milk. A preparation method of the composite starter comprises pre-refrigerating at minus70 DEG C for 2-3hr, and performing freeze drying in vacuum. The inventive composite starter can well restore the flavor of the conventional pickled cabbage. The pickled cabbage produced by using the composite starter is mellow, fresh and tasty, and has moderate sourness and pure flavor.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Mixed fruit and vegetable fermented product and preparation method thereof
ActiveCN104522820AGreat tasteUnique flavorFood ingredient functionsFood preparationPectinaseLactobacillus delbrueckii subspecies bulgaricus
The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +2
Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application
ActiveCN104719695AIncrease vitalityAdd flavorClimate change adaptationFood preparationLeuconostoc mesenteroidesVegetable processing
The invention discloses an acetic acid type pickled Chinese cabbage composite leavening agent, a preparation method thereof and an application, and belongs to the technical field of vegetable processing. The acetic acid type pickled Chinese cabbage composite leavening agent mainly comprises bacterial powder and calcium chloride; and the bacterial powder consists of acetobacter pasteurianus, leuconostoc mesenteroides, lactobacillus plantarum, lactobacillus brevis, lactobacillus buchneri and lactobacillus acidophilus. The leavening agent has the advantages of high activity, good taste, convenience in use and reliable quality. The viable count of the acetobacter pasteurianus, the leuconostoc mesenteroides, the lactobacillus plantarum, the lactobacillus brevis, the lactobacillus buchneri and the lactobacillus acidophilus reaches 1010cfu / g. After being fermented by the acetic acid type pickled Chinese cabbage composite leavening agent, Chinese cabbages contain lactic acid which tastes soft, and also contains flavor substances such as acetic acid tasting sour, and the taste of the Chinese cabbages which are fermented by the acetic acid type pickled Chinese cabbage composite leavening agent is the same with that of pickled Chinese cabbages which are fermented naturally by the traditional method.
Owner:HEILONGJIANG FUCHENG FOOD GRP
Ginseng fermentation product and preparation method thereof
ActiveCN104585826AIncrease profitIncrease health functionFood ingredient functionsFood preparationPectinaseLeuconostoc mesenteroides
The invention provides a ginseng fermentation product and a preparation method thereof. The preparation method comprises the following steps of (1) crushing ginseng, and then soaking the crushed ginseng into water to prepare a soak solution; (2) adding a culture medium component into the soak solution, and then, inoculating leuconostoc mesenteroides to carry out first fermentation to obtain a first fermentation solution; (3) adding pectinase into a fruit and vegetable solution with the pH value of 4.5-6 to carry out enzymolysis treatment to obtain an enzymolysis fruit and vegetable solution; (4) adding the culture medium component into the enzymolysis fruit and vegetable solution, and then, inoculating compound lactobacillus to carry out second fermentation to obtain a second fermentation solution; (5) adding the culture medium component into the second fermentation solution, and then, inoculating compound lactobacillus to carry out third fermentation to obtain a third fermentation solution; and (6) centrifuging after uniformly mixing the first fermentation solution and the third fermentation solution, and then, homogenizing and sterilizing a centrifugal supernatant liquid to obtain the ginseng fermentation product. The ginseng fermentation product is good in taste, unique in flavor, favorable in immune adjusting and oxidation resisting functions and other functions and wide in application crowd range.
Owner:浙江大医德美生物科技有限公司
Method for catalyzing and synthesizing salidroside or analogues by utilizing glucose glycosyl transferase
InactiveCN102174619AHigh selectivityAvoid tedious reaction stepsFermentationLeuconostoc mesenteroidesSalidroside
The invention discloses a method for catalyzing and synthesizing salidroside or analogues by utilizing glucose glycosyl transferase, comprising the following steps: carrying out a reaction on the leuconostoc mesenteroides glucose glycosyl transferase, cane sugar and alcohol in the water containing a buffer solution; and separating and collecting to obtain the salidroside or an analogue product. The enzyme catalytic reaction process disclosed by the invention is finished in a water phase and higher yield, is convenient and simple in operation; the product is easy to separate and purify, and has low environmental pollution and lower production cost; and the glucoside purity is higher after purification; and the process has large industrial application potential, and can satisfy the industrial requirements, such as medicaments and spices and the like.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
Leuconostoc mesenteroides as well as preparation method and application thereof
InactiveCN105349477AAffect qualityAffect shelf lifeMilk preparationBacteriaLeuconostoc mesenteroidesMicroorganism
The invention discloses Leuconostoc mesenteroides as well as a preparation method and an application of the Leuconostoc mesenteroides in polysaccharide production. The Leuconostoc mesenteroides is collected in CGMCC (China General Microbiological Culture Collection Center), the collection number is CGMCC No. 10064, and the culture name is BD3749. The Leuconostoc mesenteroides can be used for large-scale preparation of insoluble polysaccharides, so that whey separation can be controlled better, the Leuconostoc mesenteroides can be applied to fermentation of dairy products, and influence on the quality and shelf life of the dairy products due to severe damage to texture of the products because of whey separation during storage of the dairy products can be avoided. A strain culture method is simple and easy to operate, large quantity of insoluble polysaccharides is prepared from the Leuconostoc mesenteroides, and the Leuconostoc mesenteroides is suitable for industrialized application and has broad market.
Owner:BRIGHT DAIRY & FOOD
Starter used for producing fermented bean curd and preparation method
ActiveCN102827771AShort cycleImprove textureBacteriaMicroorganism based processesBiotechnologyFreeze-drying
The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection andfreeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU / g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain ina traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.
Owner:黑龙江省克东腐乳有限公司
Preparation method of composite microbial starter culture and application thereof
InactiveCN103849585AInhibit growthQuality improvementFungiBacteriaBiotechnologyStaphylococcus lactis
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.
Owner:SHENYANG AGRI UNIV
Blueberry fermented product and preparation method thereof
Owner:CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
Fermentation production method of thick broad-bean chili sauce
ActiveCN106901187AShorten the fermentation cycleImprove filtration efficiencyFood ingredient as taste affecting agentLactic acid bacteriumLeuconostoc mesenteroides
The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Plant composite ferment capable of adjusting intestinal floras and preparation method thereof
The invention discloses a plant composite ferment capable of adjusting intestinal floras and a preparation method thereof. The plant composite ferment is mainly prepared by uniformly mixing botanical raw materials consisting of black fungi, citrus fiber, oat bran and konjak powder according to a certain weight ratio, then adding probiotics for fermentation and carrying out blending with prebiotics and dietary fiber, wherein probiotics are one or more selected from a group consisting of Bifidobacterium adolescentis, Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl, Leuconostoc mesenteroides subsp. mesenteroides, conventional bacterial strains for food production and processing, etc.; and the prebiotics and dietary fiber are one or more selected from a group consisting of inulin, L-arabinose and stachyose. The plant composite ferment provided by the invention can provide beneficial bacteria for the intestinal tracts of people, is applicable as a raw material for metabolism of intestinal floras and has good effect on adjustment of the functions of intestinal floras.
Owner:华子昂
Leuconostoc mesenteroides freeze-dried preparation as well as production method and application of leuconostoc mesenteroides freeze-dried preparation
ActiveCN104651232AImprove food safetySimple processMicroorganism preservationFood preparationLeuconostoc mesenteroidesFreeze-drying
The invention discloses a leuconostoc mesenteroides freeze-dried preparation as well as a production method and the application of the leuconostoc mesenteroides freeze-dried preparation. The production method comprises the following steps: (1) inoculating a tomato juice cane sugar culture medium with the L. mesenteroides for shake cultivation under the conditions of a temperature ranging from 20 to 35 DEG C and a rotating speed of 100-300rpm for 8-48 hours, thereby obtaining a fermentation liquid; (2) regulating the pH value of the fermentation liquid obtained in the step (1) to the range of 6.5 to 7.5, and then performing freeze-frying to obtain the preparation. The production method is simple in process; the obtained leuconostoc mesenteroides freeze-dried preparation has the advantages that the survival rate of the probiotic strain contained in the preparation is high and the viable count of the probiotics is high; the obtained freeze-dried preparation also has the advantage of excellent preservation stability.
Owner:BRIGHT DAIRY & FOOD
Acid tolerant leuconostoc mesenteroides with excellent mannitol productivity and method for producing a kimchi using the same
InactiveUS20090022850A1Excellent mannitol productivityIncrease production capacityMilk preparationBacteriaFood additiveLeuconostoc mesenteroides
The present invention relates to acid tolerant Leuconostoc mesenteroides with excellent mannitol productivity and the use thereof. The inventive lactic acid bacteria is useful as a food additive composition and a Kimchi starter. Kimchi prepared with the addition of the inventive lactic acid bacteria is maintained at a suitable ripening degree over an extended period of time than to the prior Kimchis, and has excellent sensory properties, including excellent refreshing taste, weak sour odor and a very soft quality of sour taste.
Owner:DAESANG FNF CORP
Escherichia coli engineering bacteria for expressing recombinant sucrose phosphorylase
InactiveCN102174454ASimplify downstream purificationStrong specificityBacteriaMicroorganism based processesLeuconostoc mesenteroidesEscherichia coli
The invention belongs to the field of biotechnology, disclosing escherichia coli engineering bacteria for expressing recombinant sucrose phosphorylase. Sucrose phosphorylase SPase genes which are derived from leuconostoc mesenteroides ATCC 12291 are introduced into escherichia coli. The invention also discloses a construction method of the escherichia coli engineering bacteria for expressing the recombinant sucrose phosphorylase and application thereof. The escherichia coli engineering bacteria for expressing the recombinant sucrose phosphorylase have the characteristics of convenience of operation, stability for expression, high efficiency, low cost, easiness of purification and the like when used for producing the SPase on a scale.
Owner:NANJING UNIV OF TECH
Szechuan pickled tuber vegetable fermentation composite microbial agent and preparation method thereof
InactiveCN102406104AUniform qualityAchieve controllabilityBacteriaMicroorganism based processesMicrobial agentAirlift
The invention discloses a preparation method for a Szechuan pickled tuber vegetable fermentation composite microbial agent. The microbial agent comprises microbe powder 1, microbe powder 2 and microbe powder 3; the microbe powder 1 is prepared by inoculating 10L of Bacillus coagulans CICC 10144 strain culture solution in a logarithmic metaphase into a 1,000L airlift fermentor for high-density culture; the microbe powder 2 is prepared by inoculating 10L of Leuconostoc mesenteroides CGMCC 1.20 strain culture solution in a logarithmic metaphase into a 1,000L fermentor for culture; the microbe powder 3 is prepared by inoculating 5L of Lactobacillus plantarum CICC 6067 culture solution, 5L of Lactobacillus brevis CICC 6042 culture solution and 5L of Pediococcus acidilactici CGMCC 1.4 culture solution in a logarithmic metaphase into a 1,000L fermentor for co-culture; and the three kinds of microbe powder are mixed in a ratio of 2:5:5 and the mixture is subjected to vacuum packaging to form the Szechuan pickled tuber vegetable fermentation composite microbial agent. The problem that a microbial agent for producing Szechuan pickled vegetables at present is lacked is solved, and productioncontrollability and standard operation for industrially producing the Szechuan pickled vegetables are realized.
Owner:XIHUA UNIV +1
Method for producing low-salt chopped chili by multi-strain fermentation
InactiveCN107348431AReduced reducing sugarDecreased vitamin C contentFood scienceLeuconostoc mesenteroidesFlavor
The invention discloses a method for producing low-salt chopped chili by multi-strain fermentation. The method comprises the following steps: putting cleaned fresh chilies into a sealed ozonic space for conducting treatment, then chopping the chilies, adding calcium chloride, salt and a multi-strain compound starter prepared from CICC-21861 leuconostoc mesenteroides, ATCC-8014 lactobacillus plantarum, ATCC-11739 lactobacillus fermentium and ATCC-4356 lactobacillus acidophilus into the chopped chili, mixing the chopped chili evenly, and conducting sealed fermentation, sterilization and cooling. The method for producing low-salt chopped chili by multi-strain fermentation adopts multi-strain mixed fermentation, effectively inhibits the growth and reproduction of other bacteria, enables the lactobacillus to become the predominant flora to quickly produce acid, reduces the content of nitrite, shortens the fermentation period, and ensures the safety of products; and the method can also improve the flavor of the products and improve the product quality, the salt content of the produced chopped chili is only 6-8%, and the chopped chili has a palatable fermentation fragrance, acid brittleness and refreshing mouthfeel.
Owner:HUNAN AGRICULTURAL UNIV
Kefir fermented single cream and preparation process thereof
ActiveCN103828929ACater to strong demandRetain nutritional valueCream preparationLeuconostoc mesenteroidesLactobacillus acidophilus
The invention relates to kefir fermented single cream and a preparation process of the kefir fermented single cream. The process comprises the following steps: (1) homogenizing uniformly-mixed raw materials, sterilizing and cooling, wherein the raw material components comprise 80-100wt% of single cream and 0-20wt% of white granulated sugar; and (2) inoculating a kefir fermenting strain and fermenting at 30-37 DEG C for 10-30 hours to obtain the kefir fermented single cream. The kefir fermented single cream is one or the combination of more strains of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, lactococcus lactis lactic acid subspecies, lactococcus lactis milk fat subspecies, lactococcus lactis diacetyl subspecies and lactic acid bacillus leuconostoc mesenteroides. The kefir fermented single cream has a thick texture; no additive is added and the kefir fermented single cream still has good stability; the preparation process is simple and a continuous agitating process is reduced; a temperature control range of fermentation is wide so that the kefir fermented single cream is good for industrial production.
Owner:BRIGHT DAIRY & FOOD CO LTD
Method for preparing medium-low molecular weight dextran by using biological method
ActiveCN102690857ARealize regulationHigh yieldOrganic active ingredientsCosmetic preparationsLeuconostoc mesenteroidesMicroorganism
The invention discloses a method for preparing medium-low molecular weight dextran by using a biological method. The method comprises the following steps: adding a leuconostoc mesenteroides seed solution in a fermentation medium containing sucrose for carrying out fermentation culture; then adding a penicillium cyclopium seed solution or fermentation broth supernate of the penicillium cyclopium for continuously fermenting and culturing; and separating dextran from the fermentation broth to obtain the medium-low molecular weight dextran. The invention further discloses the prepared dextran and application thereof. The invention provides a method for directly obtaining the medium-low molecular weight dextran by using the biological method in a mode of coupling fermentation of double microorganisms. The medium-low molecular weight dextran is synthesized by directionally regulating and controlling through the biological method, so that the generated dextran degrades to form dextran which tends to be required by clinical application. Meanwhile, according to the method disclosed by the invention, ethanol precipitation can be directly carried out, and thus redundant, time-consuming and noble gradual dividing precipitation is omitted, the yield of the dextran is increased, and the use amount and the consumption of ethanol are reduced.
Owner:GUANGXI UNIV FOR NATITIES
Compound leavening agent and application thereof in Chinese pork fermented sausage
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.
Owner:YANGZHOU UNIV
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