70 results about "Mucor" patented technology

The invention discloses fermented shrimp paste and a bacterial strain used by the same. The strain for fermenting the shrimp paste is at least one of aspergillus, aspergillus niger, mucor and / or rhizopus oryzae. The fermented shrimp paste has excellent indexes such as amino nitrogen, volatile basic nitrogen, flavor, color and the like.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

The invention discloses Mucor irregularia and application thereof, the strain number of the Mucor irregularia is JSAFC 3408, the Mucor irregularia is preserved in China General Microbiological Culture Collection Center (CGMCC) on May 6, 2025, and the preservation number is CGMCC No.41982. The Mucor irregularia has the advantages that the Mucor irregularia has the advantages that the Mucor irregularia can be used for preparing the Mucor irregularia; according to the application, the soil around the pepper is separated and purified, so that the Mucor irregularia is obtained. The strain can inhibit the growth of the huanghuai glossospora, promote the development of the pepper and regulate the growth of plants, and has great significance for the development of a biocontrol fungicide for preventing and treating the pepper root rot in the future.

The invention discloses Mucor abundans and application of the Mucor abundans, the strain number of the Mucor abundans is JSAFC 2484, the Mucor abundans is preserved in the China General Microbiological Culture Collection Center on May 6, 2025, and the preservation number is CGMCC No. 41979. The Mucor abundans can be applied to the field of biological engineering. The biocontrol bacterium Mucor abundans JSAFC 2484 provided by the invention can effectively inhibit the growth of Fusarium equiseti, the inhibition rate of plate confrontation culture reaches 68.52%, meanwhile, extracellular metabolites secreted by the biocontrol bacterium Mucor abundans JSAFC 2484 can also significantly reduce the growth of the Fusarium equiseti, when the concentration of the extracellular metabolites of the JSAFC 2484 is 10 mL / 100 mL, the inhibition rate of the Fusarium equiseti reaches 76.35%, and when the concentration of the extracellular metabolites of the JSAFC 2484 is 100 mL / 100 mL, the inhibition rate of the Fusarium equiseti reaches 79.05%. Meanwhile, the plant growth promoting effect is achieved on pepper plants.

The invention discloses mucor oosperm and application of the mucor oosperm, the bacterial strain number of the mucor oosperm is JSAFC 2483, the mucor oosperm is preserved in the China General Microbiological Culture Collection Center on May 6, 2025, and the preservation number is CGMCC No.41980. The mucor oosperm has the advantages that the mucor oosperm can be used for preparing the mucor oosperm; the biocontrol bacterium Mucor moelleni JSAFC 2483 provided by the invention can effectively inhibit the growth of Fusarium equiseti, the inhibition rate of plate confrontation culture reaches 54.90%, meanwhile, extracellular metabolites secreted by the biocontrol bacterium Mucor moelleni JSAFC 2483 can also significantly reduce the growth of the Fusarium equiseti, when the concentration of the extracellular metabolites of the JSAFC 2483 is 10 mL / 100 mL, the inhibition rate of the Fusarium equiseti reaches 53.98%, and when the concentration of the extracellular metabolites of the JSAFC 2483 is 100 mL / 100 mL, the inhibition rate of the Fusarium equiseti reaches 56.64%. Meanwhile, the plant growth promoting effect is achieved on pepper plants.

The invention provides blueberry essence and a preparation method thereof. The invention aims to solve the technical problems that most of the existing blueberry essence is artificially synthesized, the fragrance is not harmonious, and the essence is irritant. According to the technical scheme, the preparation method of the blueberry essence comprises the following steps: crushing blueberries, and uniformly mixing the crushed blueberries with table salt, white granulated sugar and water to prepare a fermentation substrate; sterilizing the fermentation substrate; uniformly mixing the fermentation substrate with a microbial inoculum, and fermenting to obtain a fermentation product; separating the fermentation product to obtain a first filter residue and a first filtrate; uniformly mixing the first filter residue with ethanol, and then separating to obtain a second filter residue and a second filtrate; uniformly mixing the first filtrate and the second filtrate, and concentrating to obtain the blueberry essence; the microbial agent comprises mucor circinelloides, tetragonococcus halophilus, aspergillus tubingensis, lactobacillus plantarum and lactobacillus rhamnosus. The invention further provides the blueberry essence prepared by the preparation method, and the blueberry essence is more harmonious and soft in fragrance and free of irritation.

The invention relates to the technical field of in-vitro diagnosis, in particular to a primer probe combination for fungus PCR (polymerase chain reaction) detection. According to the invention, aiming at several detection targets of aspergillus, mucor, penicillium, blue marneffei and pneumocystis yarrowii, 18S rRNA, 5.8 S rRNA, 18S rRNA, ITS2 and a mitochondrial small subunit are respectively adopted as detection target regions for detection primer probe design, and different reaction systems are given for matching to complete automatic amplification. According to the primer probe combination and the kit for fungus PCR detection, the specificity for detecting different species of fungi is high, the detection system is stable, the detection limit is as low as 2 bacteria / mL, the joint detection design is beneficial to targeted coverage of fungal pathogens, and missing detection or mixed detection is effectively prevented.

The invention discloses a seaweed blue square fermented bean curd and a preparation method thereof. The preparation method comprises the steps of phycocyanin extraction, three-stage fermentation, blank making and mildewing, marinade pickling and after-ripening. According to the invention, a Maillard reaction and fermentation technology combined process is adopted, and synergistic interaction of flavor modification and pigment stability is realized through three-stage temperature gradient control. In the first stage, synchronous optimization of fishy smell removal and structural stability of phycocyanin is realized; in the second stage, Maillard-fermentation staged treatment is carried out to accurately control sulfide cracking; in the third stage, the flavor is solidified, the acid resistance of phycocyanin is remarkably improved, and an obvious seafood flavor is formed. The method effectively solves the problems of fishy smell residue, color deterioration and texture fusion in phycocyanin processing. The innovation of the composite plant marinade endows the product with unique flavor, and the final product shows stable sky-blue color by cooperating with the mucor post-fermentation, so that a novel fermented bean curd product with unique blue appearance, excellent flavor and nutritional value is developed.

The invention discloses a primer probe group, a kit and a detection method for simultaneously detecting five fungi. Specifically, in the primer and probe group, the nucleotide sequences of the primers comprise SEQ ID NO.7 to 8, SEQ ID NO.16 to 17, SEQ ID NO.25 to 26, SEQ ID NO.34 to 35 and SEQ ID NO.43 to 44, and the nucleotide sequences of the probes comprise SEQ ID NO.9, SEQ ID NO.18, SEQ ID NO.27, SEQ ID NO.36 and SEQ ID NO.45. The invention also discloses a kit for detecting the detection of the tumor cells. According to the invention, multiple detection in one tube is realized, and five invasive fungi, namely mucor, aspergillus, cryptococcus neoformans, pneumocystis yarrowii and talaromyces marneffei, are simultaneously detected in one tube of reagent by utilizing a PCR method.

The invention discloses a freshwater mucor and application thereof, the strain number of the freshwater mucor is JSAFC 2076, the freshwater mucor is preserved in China General Microbiological Culture Collection Center (CGMCC) on September 23, 2024, and the preservation number is CGMCC No.41523. The invention further discloses a preparation method of the freshwater mucor. The strain provided by the invention is a biocontrol fungus which can be used for preventing and treating major insect hyphantria cunea, has the characteristics of strong pathogenicity to hyphantria cunea larvae, safety to the environment and difficulty in causing drug resistance of insects, and can be applied to biological prevention and treatment of hyphantria cunea.

The invention relates to the technical field of fermented bean products, in particular to fermented bean curd rich in nattokinase and a preparation method of the fermented bean curd. Comprising the following steps: carrying out strain activation and enlarged culture on bacillus natto, centrifuging, and removing supernatant to obtain a bacillus natto precipitate; uniformly mixing mucor and bacillus natto precipitates with sterile water in proportion to prepare a strain suspension; preparing a bean curd blank, spraying the strain suspension, and carrying out primary fermentation to obtain a bean curd blank; spreading table salt on the surface of the bean curd blank to pickle the bean curd blank to obtain a salted blank; preparing a soup base, inoculating the bacillus natto precipitate, fermenting, and preparing a fermented bean curd soup base; and putting the salt blank and the fermented bean curd soup base into a container, sealing, and carrying out post-fermentation under the condition of constant temperature, so as to obtain the fermented bean curd rich in nattokinase. The method has the advantages that the biological activity of the nattokinase in a salt environment is improved by a method of reducing the use amount of the salt and performing multiple fermentation on the bacillus natto; and a fermentation microbial enzyme system is enriched.

The invention discloses a Cladomucor racemosus and application thereof, the strain number of the Cladomucor racemosus is JSAFC 1762, the Cladomucor racemosus is preserved in China General Microbiological Culture Collection Center on December 9, 2024, and the preservation number of the Cladomucor racemosus is CGMCC No.41702. The invention further discloses a preparation method of the Cladomucor racemosus. According to the application disclosed by the invention, the soil around the sweetgum is separated and purified to obtain the mycomucor racemosus (Mucorracemosus). The strain can be used as a biocontrol strain and has inhibitory activity on trametes maze, and the inhibition rate of plate confrontation culture reaches 58.01%; meanwhile, the strain can promote the growth of liquidambar formosana hance and regulate the growth of plants, and has great significance for the development of biocontrol microbial agents for preventing and treating wood rot in the future.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

The invention relates to the technical field of microorganisms, in particular to mucor capable of producing fungal protein at high yield and application of the mucor. The Mucor sp. TOF UM disclosed by the invention is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.40903. The Mucor sp. TOF UM disclosed by the invention has the advantages that the Mucor sp. The strain can efficiently produce fungal protein, fermentation is carried out under different nitrogen source conditions, the mycelium protein content and the proportion of essential amino acid in the obtained mycelium are both larger than 50%, and the strain can be used as a carrier with rich protein content for producing alternative protein. Moreover, the strain can utilize abundant substrates, can fully utilize wide-source and low-cost substrate raw materials such as industrial and agricultural wastes as a carbon source or a nitrogen source to ferment and produce the fungal protein, and has wide application value in food production.

The invention discloses a preparation and production process of natto soybean milk, which comprises the following steps: (1) preparing soybean milk: preparing soybeans into soybean milk, conveying the soybean milk into a first vacuum heat preservation tank, and cooling the soybean milk to 37 DEG C; (2) auxiliary material pretreatment: preparing sugar, a thickening agent and clear water, putting the sugar, the thickening agent and the clear water into a second vacuum heat preservation tank, sterilizing the interior of the second vacuum heat preservation tank, and cooling to 37 DEG C to prepare premixed auxiliary material liquid; (3) performing primary fermentation, namely aseptically conveying the premixed auxiliary material liquid prepared in the step (2) into a first vacuum heat preservation tank in a pipeline manner, adding bacillus natto into the first vacuum heat preservation tank, and performing micro-pressure fermentation for 24 hours under the pressure condition of 0.05-0.10 MPa to prepare nattokinase; and (4) secondary fermentation: cooling the nattokinase prepared in the step (3) to 20-28 DEG C, adding mucor into the first vacuum heat preservation tank, and performing micro-pressure fermentation for 24 hours to prepare the natto soybean milk.

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

The invention relates to a fermentation method of a fermented bean curd product, which ensures the quality and flavor of the product by accurately controlling raw material treatment, fermentation conditions and an after-ripening process. The method comprises the following specific steps: raw material pretreatment: selecting non-transgenic soybeans with the protein content of more than or equal to 40%, soaking, grinding and boiling to prepare bean curd blanks with the water content of less than or equal to 70%; in the primary fermentation, a complex microbial inoculant formed by mixing mucor, saccharomyces cerevisiae and lactobacillus plantarum according to a ratio of 1: 1: 0.3 is inoculated on the surface of the bean curd pehtze, and fermentation is performed for 60 hours in an environment with the temperature of 28 + / -1 DEG C and the relative humidity of 85% to form a hypha layer with the thickness of more than or equal to 1 mm; performing secondary fermentation: loading the bean curd pehtze and rice wine lees into a ceramic jar in layers according to the mass ratio of 1: 2, controlling the oxygen content to be less than or equal to 5%, performing sealed fermentation for 18 days, and turning over the pehtze once every 3 days during the period; in the after-ripening treatment, a fermentation product is transferred into a humidity control box with the humidity being 75% and the temperature being 16 DEG C, ventilation is conducted twice a day for 6 days, and the final finished product needs to meet the quality standards that the moisture content is smaller than or equal to 55%, the amino acid nitrogen content is larger than or equal to 0.8 g / 100 g, and the cover expansion and juice leakage rate is smaller than or equal to 0.8%.

The invention discloses a method for producing umami peptide by fermenting bighead carp meat with mucor, and belongs to the technical field of polypeptide preparation. According to the method, the characteristic that mucor can synthesize and secrete various extracellular proteases is utilized, mucor fermentation of bighead carp meat is combined with ultrafiltration, sephadex chromatography and high performance liquid chromatography separation to obtain the umami peptides, a large amount of umami peptides are obtained through a simple preparation process, the obtained umami peptides are various in variety, the umami value is high, and the method is suitable for industrial production. The astringent and bitter values are lower and are obviously superior to those of glutamic acid and beef octapeptide, and the application value is higher.

The invention discloses a preparation process of selenium-enriched gynostemma pentaphylla Fuzhuan tea. The preparation process comprises the following steps: selecting materials, spreading and airing, deactivating enzymes, rolling, adding selenium, carrying out pile fermentation on mucor, drying, ageing, steaming tea for the second time, pressing, shaping and growing fungus, and ageing for the second time. By adopting the mucor pile fermentation, on one hand, the added inorganic selenium is converted into organic selenium, and the organic selenium is tightly combined with the tea leaves, so that the loss of the selenium element is avoided; and on the other hand, the process of combining mucor pile fermentation with high-temperature instantaneous fixation reduces the degradation effect of gypenoside glycosidase on gypenoside, retains most of gypenoside in the gynostemma pentaphyllum, and improves the health-care effect of the gynostemma pentaphyllum Fuzhuan tea.

The present invention relates to a derivative compound comprising an amino nicotinamide structure, an isomer thereof or a pharmaceutically acceptable salt thereof, and an antifungal pharmaceutical composition containing same. More specifically, the present invention provides benzyl-oxybenzylamine amino acid derivatives with reduced side effects, and antifungal agents containing same, which exhibit antifungal activity against a spectrum of fungi selected from the group consisting of Candida spp., Sporotrichum spp., Malassezia spp., Cryptococcus spp., Aspergillus spp., Pneumocystis spp., and Mucor spp.

The present invention relates to a method for aging meat using a Mucor aligarensis strain deposited under accession number KACC 83102BP, and more specifically, to a meat-aging composition comprising the strain, meat aged with the strain, and a method for aging meat using the strain. The strain for aging meat according to the present invention enhances nutty, blue cheese, and buttery flavors in meat, thereby satisfying consumer preference for meat products.

The invention discloses a Cladomucor racemosus DLS157 strain and application thereof, and belongs to the technical field of microorganisms. The preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No.41738. The strain is high in humic acid production capacity when being used for fermenting lignocellulose, and DLS157 bacterial fertilizer is prepared from rice straw powder and wheat bran which are fermented by the strain. After the DLS157 bacterial fertilizer is added into soil, wheat and Chinese cabbage are sown, so that agronomic characters such as plant height, leaf length, leaf width and leaf number of wheat are remarkably promoted, and biomass such as plant height, leaf width, leaf number, overground fresh weight and overground dry weight of Chinese cabbage are remarkably improved. Research on the soil after wheat sowing is completed shows that the addition of the DLS157 bacterial fertilizer significantly changes the microbial community of the soil, increases the diversity and abundance of the microbial community, and increases the content of humus in the soil. It is further shown that the DLS157 bacterial fertilizer is beneficial to adjustment of the soil microbial community structure and can be used for soil improvement. And the method has important significance for realizing resource utilization of agricultural straws.

The invention discloses a preparation method of tea flower fragrance milk, which comprises the following steps: (1) squeezing tofu until moisture is removed, smashing the tofu, and carrying out high-pressure squeezing until the tofu is dried; (2) stirring the bean curd to 80 meshes by using a stirrer, and standing for more than 8 hours; (3) adding 5-8 parts by weight of camellia pollen, 2-3 parts by weight of table salt, 2-3 parts by weight of kaempferia galanga, 1-2 parts by weight of aniseed, 3-4 parts by weight of lemongrass, 2-3 parts by weight of cane sugar, 2-3 parts by weight of mucor, 1-2 parts by weight of spore powder and 2-3 parts by weight of sweet wine, stirring, standing for two hours, and carrying out high-pressure squeezing and drying; (4) cutting the bean curd into blocks with steel wires, and performing air-drying forming to obtain the fermented bean curd; (5) putting the air-dried and formed fermented bean curd into a fermentation box, spraying 60-degree glutinous rice wine, and fermenting for 3-6 months; and (6) bottling. The camellia fermented bean curd has the unique fragrance of camellia, is unique in taste, sufficient in delicate flavor, strong in fragrance, spicy and palatable, not only improves the taste and flavor of the fermented bean curd, but also increases the nutrition of the fermented bean curd, enables the fermented bean curd to have unique flavor, improves the problem that the existing fermented bean curd is single in taste, and meets various requirements of different consumers on the market.

The present invention relates to a derivative compound comprising an amino nicotinamide structure, an isomer thereof or a pharmaceutically acceptable salt thereof, and an antifungal pharmaceutical composition comprising same. More specifically, the present invention provides a benzyloxybenzylamine amino acid derivative having few side effects, and an antifungal agent comprising same. The antifungal agent has a range having antifungal activity against fungi selected from Candida sp., Sporothrix sp., Malassezia sp., Cryptococcus sp., Aspergillus sp., Pneumocystis sp., and Mucor sp.

The application discloses a biosynthesis gene cluster of a polyene macrolide natural product mandimycin, and a natural product and application of the biosynthesis gene cluster, wherein the nucleotide sequence of the biosynthesis gene cluster is shown as SEQ ID NO. 1, and the compound structural formula of the natural product mandimycin and mandimycin B is shown as formula I and formula II. The natural product mandimycin can target fungal cell membrane phospholipid molecules, especially phosphatidylinositol, cause important ion efflux in fungal cells, and lead to fungal cell death. The natural product mandimycin and mandimycin B have strong in-vivo and in-vitro antibacterial activity and a broad antibacterial spectrum on various WHO-published multiple drug-resistant fungal key pathogens, including candida, aspergillus, cryptococcus, mucor and fusarium.

The invention relates to the technical field of insecticides, in particular to an insecticide for preventing and controlling forest and herbivorous defoliating pests, the insecticide specifically contains a Mucor hiemares strain DTMM-01, the preservation number is GDMCC No: 65205, and the taxonomic name is Mucor hiemares, the indoor toxicity of the Mucor hiemares strain DTMM-01 with different concentrations to third-instar larvae of locusta flavomarginata is measured by adopting a leaf soaking method, and the result shows that the concentration of the Mucor hiemares strain DTMM-01 with different concentrations in the third-instar larvae of locusta flavomarginata is not less than 5% of that of the third-instar larvae of locusta flavomarginata. The death rate of the locusta flavomarginata larvae is in direct proportion to the concentration of the mucor frozen soil spore suspension, the death rate of the locusta flavomarginata larvae in 7 days is the highest and is 76.67% when the concentration of the spore suspension is 1.0 * 10 < 8 > spores. ML <-1 >, and the death rate of the locusta flavomarginata larvae in 7 days is the lowest and is 46.67% when the concentration of the spore suspension is 1.0 * 10 < 4 > spores. ML <-1 >. The Mucor hiemares strain DTMM-01 provided by the invention can be used as an insecticide for preventing and controlling forest and herbivorous defoliating pests.

The invention belongs to the technical field of food processing, and discloses low-salt sauced beef and a preparation method thereof. The preparation method comprises the following steps: steaming the sweet potatoes, adding the steamed sweet potatoes into the corn juice, inoculating pichia pastoris and mucor minuta, and fermenting to obtain fermentation liquor; adding a salt substitute, spices and seasonings into water to prepare brine, putting the fresh beef into the brine, boiling with big fire, then turning to soft fire for first marinating, and then adding the fermentation liquor for second marinating. The color, flavor and texture of the sauced beef can be improved, meanwhile, the problem that the sauced beef has peculiar smell due to the fact that salt substitutes potassium chloride is solved, and the quality of the prepared low-salt sauced beef is close to that of traditional sauced beef under the condition that salt is not added. The sauced beef is red, compact in tissue, clear in texture, appropriate in meat hardness, easy to chew, appropriate in saltiness, rich in sauce flavor and good in overall taste.

The invention relates to the technical field of food processing, and discloses a preparation process of fruit and vegetable extract compound fermented bean curd, which comprises the following steps: preparing a white blank inoculated with mucor sufu spores, and fermenting to obtain a blank; placing the blank in a vacuum environment, and dipping the blank in an enzymolysis modified fruit and vegetable penetrating fluid containing low-methoxyl pectin and phytase; the penetrating blank is subjected to sectional type vacuum breaking and re-pressing operation, the environment pressure is recovered to normal pressure in stages, penetrating fluid entering pores is subjected to in-situ gelation curing, and a cured blank is obtained; and salting the cured blank, bottling and carrying out later fermentation. The phytase and the low-methoxyl pectin are introduced into the penetrating fluid, the endogenous phytate of the blank is hydrolyzed by the phytase to release calcium ions, and the pectin is induced to be gelatinized and solidified in situ in the pores of the blank, so that liquid seepage caused by osmotic pressure difference in the subsequent processing process is blocked, and the retention rate of fruit and vegetable components in the finished product is increased.

This invention provides a method for inhibiting the growth of a pathogenic mold by contacting the pathogenic mold with a synergistically effective amount of an NK1 antagonisfand an antifungal agent. This invention also provides a method for inhibiting the growth of a mammalian fungal pathogen by contacting the mammalian fungal pathogen with a synergistically effective amount of posaconazole and rolapitant. In some aspects, the mammalian fungal pathogen is a species of Candida (e.g., C. glabrata, C. auris, C. albicans, C. dubliniensis, or C. parapsilosis). Aspergillus, Cryptococcus, Mucor, orRhizopus. In addition, A surface disinfectant comprising a synergistic amount of an NK1 antagonist and an antifungal agent in admixture with a carrier or excipient.

The application discloses a domesticated total Mucor and application thereof. The application provides the domesticated total Mucor, which is preserved in the China General Microbiological Culture Collection Center on September 19, 2022, and the preservation number is CGMCC NO. 40320. The application research finds that the domesticated total Mucor can grow in an anaerobic environment at 36-38 DEG C, can be used for preventing and / or treating radioactive diseases, expands the application field of the total Mucor, and provides theoretical guidance for clinical application. Experimental data show that the domesticated total Mucor can improve the inflammation level, integrity and function of the colon and small intestine of a mouse with intestinal type radiation injury.