45 results about "Leuconostoc sp." patented technology

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

The invention discloses a mycotoxin degrading adsorbent, which contains bacillus subtilis, lactobacillus plantarum, lactobacillus acidophilus, leuconostoc lactis, lactobacillus delbrueckii, lactobacillus fermenti, lactobacillus salivarius, vitamin C, vitamin E, radix astragali, zinc methionine, potassium chloride, cassia bark, clove, oriental wormwood, folium artemisiae argyi, sweet wormwood, wild chrysanthemum flower, semen plantaginis, yeast cell wall and phytase. The mycotoxin degrading adsorbent disclosed by the invention has multiple effects including generation inhabitation, degradation and adsorption on various common mycotoxins, and can additionally boost immunities of pigs and promote excretion of toxic substances; the mycotoxin degrading adsorbent has excellent comprehensive performance and plays a remarkable role on productivities of piglets, and the mycotoxin degrading adsorbent can reduce disease rate, improve daily gain, increase feed digestibility and reduce feed conversion ratio. Moreover, the mycotoxin degrading adsorbent is low in dosage but effective and free from adsorption on drugs and other nutrient substances, and the adsorbent can be biologically degraded after being secreted and avoid pollutants; and the mycotoxin degrading adsorbent has good application value in breeding industry.

The invention discloses coffee beans and a fermentation method thereof. The method comprises the following steps of: soaking peeled coffee berries in water, inoculating lactic acid bacteria, sealing with gauze, and performing anaerobic fermentation for 36-72 hours, wherein the pH value of the fermentation liquor at the fermentation end point is 3.35-4.00, thereby obtaining the coffee beans without a viscous liquid layer; and washing the obtained coffee beans with water, drying, shelling, and baking, thereby obtaining the finished product coffee beans, wherein the lactic acid bacteria consist of more than one of lactobacillus plantarum, leuconostoc mesenteroides or lactobacillus casei. According to the method disclosed by the invention, the lactic acid bacteria are inoculated for fermentation, the metabolic characteristics of the lactic acid bacteria are fully utilized, the coffee viscous liquid layer and nutrients of the bean bodies are utilized, the fermentation is performed in the liquid, anaerobic and acidic conditions suitable for growth of the lactic acid bacteria and saccharomycetes are created, the contact area between the strains and the bean bodies is increased, the fermentation process is accelerated, the coffee bean viscous liquid layer is effectively removed, the flavor precursor substance composition of the obtained raw beans is changed, and the final flavor quality of the coffee beans is improved.

The invention discloses pickled vegetables without an artificial preservative and a preparation method of the pickled vegetables. The pickled vegetables are prepared from, by weight, 0.01-0.5 part of lactic acid bacteria, 85-95 parts of main material, 2-10 parts of auxiliary materials and 100-300 parts of fermentation liquor. According to the pickled vegetables without the artificial preservative and the preparation method of the pickled vegetables, metabolites generated by means of fermentation of lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus brevis and ethanol-tolerant pediococcocci and antibacterial ingredients in the auxiliary materials synergistically inhibit growth of sundry bacteria, the production process of the pickled vegetables is optimized and controlled, and therefore the pickled vegetables which are free of artificial preservative and long in quality guarantee period are prepared; the pickled vegetables are high in content of nutritional ingredients and unique in flavor.

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 provides an aloe enzyme preparing method and a prepared aloe enzyme and belongs to the field of food. The preparing method comprises the steps of inoculating starting crude with zymocyte first, conducting filtration after fermentation, collecting filtrate, and conducting concentration to obtain the aloe enzyme. The starting crude comprises 30-100% of aloe, 0-30% of fruit, 0-20% of vegetable, 0-10% of alga and 0-10% of edible fungi. The zymocyte can be lactobacillus plantarum, lactobacillus fermenti, leuconostoc mesenteroides, lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, saccharomyces cerevisiae, zygosaccharomyces rouxii, hansenula anomala, aspergillus niger and bacillus subtilis. The aloe enzyme prepared with the method is reasonable in nutritional ingredient and good in taste. No allogenic water is added during starting crude preparation, and fermentation time is not long, so that the concentration and activity of the nutritional ingredients in the enzyme are high.

The invention discloses water-insoluble exopolysaccharide of leuconostoc mesenteroides and a preparation method thereof. The water-insoluble exopolysaccharide of leuconostoc mesenteroides is glucan of which the main chain is formed through connection of alpha-(1,6) glycosidic bonds and the branched chain is formed through connection of alpha-(1,3) and alpha-(1,4) glycosidic bonds, wherein the molar ratio of the glycosidic bonds alpha-(1,6), alpha-(1,3) and alpha-(1,4) is 1:0.2-0.3:0.3-0.4. Compared with other water-insoluble polysaccharide generated by bacterial strains coming from other sources, the water-insoluble exopolysaccharide possesses a special structure, and is a water-insoluble glucan simultaneously possessing alpha-(1,3) and alpha-(1,4) glycosidic bonds. The source of the water-insoluble exopolysaccharide is safe and reliable, the preparation method is relatively simple, is relatively suitable for industrialized production and application, and possesses extremely extensive application prospect.

The invention discloses a making method of composite tender ginger pickles, and belongs to the field of food processing. The making method is characterized in that lactobacillus plantarums, leuconostoc mesenteroides and lactobacillus fermenti are adopted for compounding mixed bacteria, and tender ginger and first-grade aged boiling water are used as a formula; the making method comprises the following processing technology processes of selecting raw materials, cleaning the selected raw materials, peeling the cleaned materials, putting the peeled materials in a jar for processing, finishing the processed materials, packaging the finished materials, vacuumizing and sealing the packaged materials, sterilizing the sealed materials, and performing heat insulation and examination so as to obtain finished products. The making method has the beneficial effects that the composite tender ginger pickles are crisp and tender in mouth feel, and crisp and delicious, have the unique flavor of the tender ginger, and are rich in special gingerol, so that the gastroenteric mucosa can be stimulated, the secretion of saliva, gastric juice and digestive juice can be promoted, the gastrointestinal peristalsis is increased, and the appetite is promoted; the composite tender ginger pickles have the effects of stimulating the appetite, invigorating the spleen and promoting the appetite, and also have the efficacies of removing summer-heat, refreshing the mind, resisting oxidation and restraining tumors, and are a green good integrating nutrient value and health-care value and with low calorie and low fat.

The invention relates to the technical field of food processing, in particular to a continuous production method of potato fermented beverage and potato residue powder and products prepared by the continuous production method. Potato raw materials are subjected to enzymolysis and fermented with probiotics such as lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides, supernate obtained through fermentation and precipitate are separated, the supernate is blended into the potato fermented beverage, and the precipitate is blended into the potato fermented residue powder. The fermented beverage provided by the invention is rich in sweet potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and has potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of a body, regulating blood pressure and the like; and the potato fermented residue powder is rich in soluble dietary fibers, the problems that traditional potato residues are rough in palatability, poor in flavor and the like are solved, and the dietary fiber structure can be improved, the diversity of probiotic flora of the intestinal tract and the normal function of the intestinal tract can be maintained, and the health of the intestinal tract can be promoted.

The invention discloses a method for producing pickled vegetables, and belongs to the technical field of microorganisms and the technical field of fermentation. The invention provides a pickled vegetable fermentation agent which is high in aroma substance generating capacity and free of infectious microbes. The pickled vegetable fermentation agent is prepared by compounding lactobacillus plantarumZH008, leuconostoc mesenteroides subsp. Q3-16 and pediococcus ethanolidurans VCQWZ3-L7. The pickled vegetable fermentation agent is inoculated into pickle raw materials, and fermentation is performedfor 72 hours, so that the total content of ketones, alkenes, aldehydes and terpenes in the pickled vegetables can reach up to 277.57 [mu]g/kg, the content of thioether substances can reach up to 794.91 [mu]g/kg, and the pickled vegetables have obvious compound aroma of fruit aroma and garlic aroma.

The invention discloses a tender and crisp pickle and a preparing method thereof. The tender and crisp pickle is prepared from, by weight, 0.02-0.5 part of lactic acid bacteria, 80-95 parts of a main material, 5-10 parts of an auxiliary material and 100-300 parts of fermentation liquor. According to the tender and crisp pickle and the preparing method thereof, the symbiotic relation among lactobacillus plantarum, leuconostoc mesenteroides, lactobacillus brevis and ethanol-tolerance pediococcus is utilized, and the bacteria and the auxiliary materials can be in synergism to jointly suppress generation of pectinase and promote degradation of pectinase; besides, a pickle fermentation formula is optimized, and the multiple technological conditions such as the fermentation temperature, time and pH value of the pickle are optimized and controlled, so that the activity of pectinase is reduced, and the tender and crisp pickle is prepared and is good in quality, unique in flavor and rich in nutrition.

The invention discloses a preparation method of a platycodon grandiflorum pickled vegetable and belongs to the field of food processing. The preparation method is characterized in that mixed bacteria prepared from lactobacillus plantarum, leuconostoc mesenteroides and lactobacillus fermentium, platycodon grandiflorum and first-grade pickled juice are adopted as formulas; and the method comprises the following technological processes: washing raw materials; peeling off the raw materials; processing in a jar; finishing; packaging; vacuumizing and sealing; sterilizing; carrying out heat preservation and inspection; and forming the finished product. The preparation method has the beneficial effects that the platycodon grandiflorum pickled vegetable is fine in mouthfeel, sour, crisp and delicious, has a unique flavor of lactobacillus plantarum, has the efficacies of dispersing lung qi, removing phlegm and expelling pus, is suitable for patients with coughing, excessive phlegm, oppression in the chest, pharyngalgia, hoarse voice, pulmonary abscess and no collapse of sores and ulcers, and is a green food which integrates nutrient and healthcare value, and is low in heat and fat.

The invention discloses Leuconostoc mesenteroides and application thereof. The Leuconostoc mesenteroides is preserved in Guangdong Microbiological Culture Collection Center, and the preservation number is GDMCCNO. 61344; and the Leuconostoc mesenteroides is a safe strain capable of being used for food, the yield of 2-methylhexanoic acid is high, the flavor of fermented food can be improved, and the strain is suitable for large-scale production and application.

The invention relates to a pseudosciaena crocea frozen conditioning food having fermentation aroma. The pseudosciaena crocea frozen conditioning food having fermentation aroma is made through the steps of with fresh or chilled or frozen pseudosciaena crocea as a raw material, performing treatment of removing gills, removing scales, removing internal organs, performing dissecting, performing cleaning and the like, performing fermentation with lactic acid bacteria (leuconostoc mesenteroides and lactobacillus plantarum) to cooperate with transglutaminase treatment, performing seasoning with a vacuum rolling and seasoning technique, performing quick-freezing with an instant freezer and performing packaging so as to obtain the pseudosciaena crocea frozen conditioning food having fermentation aroma.

Disclosed herein are glucosyltransferases with modified amino acid sequences. Such engineered enzymes exhibit improved alpha-glucan product yields and/or lower leucrose yields, for example. Further disclosed are reactions and methods in which engineered glucosyltransferases are used to produce alpha-glucan.

The invention relates to a preparation method of a corn straw feed leavening agent, and belongs to the technical field of feed processing. The preparation method comprises the following steps: respectively preparing culture solutions of lactobacillus plantarum, leuconostoc mesenteroides, bacillus subtilis, bacillus licheniformis, aroma-producing yeast and baker's yeast, centrifuging to obtain bacterial sludge of the strains, adding the bacterial sludge into sterile water, and uniformly stirring to obtain the finished product. The corn straw fermented feed prepared from the feed leavening agentis good in palatability and wide in application range, ruminants such as cattle and sheep can be fed, and monogastric animals such as chickens and pigs can also be fed.

The invention provides an acai fermentation method and a fermentation product. The fermentation method comprises the following steps: S1, preparing an acai pulp stock solution; and S2, subjecting the acai fruit pulp stock solution to fermentation treatment through microorganisms to obtain an acai fermentation produc, wherein the microorganisms are selected from any one or more of lactobacillus paracasei, leuconostoc mesenteroides, lactobacillus plantarum and lactobacillus acidophilus. The microorganisms are used for fermenting the acai pulp stock solution, so that protein and fatty acid in the acai fruit pulp stock solution are effectively decomposed, the antioxidant value of acai is increased, and the antioxidant performance of the acai pulp stock solution is improved; meanwhile, new volatile aroma components are generated in the fermentation process, so that the taste and smell of a fermentation product are improved; and the fermented product has the dual effects of acai and probiotics, and can better meet the nutritional requirements of human bodies. Food additives are not needed, other materials are not needed for improving the taste and smell, the raw material treatment process is simple, the cost is low, and the method is more suitable for industrial production.

The invention relates to a pickle fermenting and pickling process which comprises the following steps: (1) selecting 50-60 parts of fresh and tender long and thin cowpeas, cutting off rotten roots and pest and disease damage parts of the cowpeas, washing the cowpeas with clear water, sprinkling 10-20 parts of edible salt on the washed cowpeas, uniformly turning over the cowpeas, and softening the cowpeas; (2) cleaning the salted and softened cowpeas with cold boiled water; (3) putting the aired cowpeas into a jar for fermentation; and (4) after fermentation is finished, fishing out the cowpeas, draining water, and putting the cowpeas into a pickling container. According to the invention, a combination of leuconostoc, lactococcus lactis and lactobacillus plantarum inoculants is used for the first time to prepare a fermentation compound inoculant. The sour pickles obtained by fermentation of the fermentation compound microbial agent are moderate in acidity, fresh and tender in taste, sour, crisp and fresh and sweet in mouth feel, capable of appetizing and helping digestion, suitable for public taste, low in nitrite content, less in nutrition loss and more beneficial to body health of people.

The invention discloses a fresh cheese mooncake and a preparation method thereof. The fresh cheese mooncake is prepared from the following raw materials by weight: 15-25 parts of chocolate, 55-65 parts of fresh cheese and 10 parts of other components. The other components comprise butter, dietary fibers and xylitol; streptococcus thermophilus, Lactococcus lactis cremoris, lactococcus lactis subsp. Lactis, leuconostoc mesenteroides subsp. Mesenteroides, Lactococcus lactis subsp. diacetyl, bifidobacteria, lactobacillus rhamnosus and lactobacillus casei are used for fermenting milk, the milk is made into cheese through natural fermentation of florae, and the adjusted florae can inhibit growth of harmful bacteria, the preservation time of the fresh cheese is prolonged, any food additive is not added any more, and the absolute safety of the product is guaranteed.