153 results about "Pediococcus" patented technology

The invention relates to pediococcus pentosaceus with a cholesterol lowering function and application thereof, and belongs to the technical field of microorganisms. The invention discloses pediococcus pentosaceus with a cholesterol lowering function and application of the pediococcus pentosaceus. The pediococcus pentosaceus R5 (GDMCC No.65659) is separated from special fermented food stinky acid in Guizhou. The in-vitro cholesterol removal rate of the pediococcus pentosaceus R5 can reach 59%, and the pediococcus pentosaceus R5 has the characteristics of acid / cholate resistance, no hemolysis and sensitivity to common antibiotics; an in-vivo lipid-lowering experiment is carried out on a hyperlipidemia model mouse, and the result shows that the strain R5 can remarkably improve the in-vivo dyslipidemia state of the mouse, reduce liver fat accumulation and protect the liver at the same time, and can be used for developing lipid-lowering related probiotic functional products. The strain R5 provided by the invention provides a natural and safe probiotic for preventing and / or treating hyperlipemia.

The present invention relates to the technical field of microbial deodorants, and discloses a microbial composite deodorant and a preparation method thereof. The microbial composite deodorant comprises a bacterial powder mixture, which is embedded in a load material, and the load material is externally wrapped with a protective agent. The bacterial powder mixture comprises lactic acid Pediococcus, Bacillus megaterium, Alcaligenes faecalis, Bacillus subtilis, and Azotobacter chrysogenum, wherein the mass ratio of lactic acid Pediococcus, Bacillus megaterium, Alcaligenes faecalis, Bacillus subtilis, and Azotobacter chrysogenum is 1:1-3:1-2:0.5-1:1-2. The present invention adopts the above-mentioned microbial composite deodorant and a preparation method thereof. The prepared microbial composite deodorant can significantly remove malodorous gases such as NH3 and H2S in biological feces, has a long action time, and has a significant effect. At the same time, the raw materials of the microbial composite deodorant are green and safe, reducing health problems caused by accidental ingestion by livestock.

The invention discloses a Pediococcus pentosaceus strain and an application thereof. Belongs to the technical field of functional component conversion. According to the content of total saponin and polysaccharide in American ginseng, a lactic acid bacterium capable of efficiently converting saponin and polysaccharide is screened by taking a comprehensive score as an index, is identified as pediococcus pentosaceus through morphology, physiology, biochemistry and molecular biology and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.33430. The contents of total saponins in the transformed American ginseng and ginseng are respectively increased by 53.90% and 209.61%, and the contents of polysaccharides are respectively increased by 124.68% and 68.16%. The DPPH antioxidant capacity, the ABTS antioxidant capacity, the blood sugar reducing capacity and the blood fat reducing capacity of the converted American ginseng and ginseng total saponin extracting solution and the polysaccharide extracting solution are all improved. The pediococcus pentosaceus obtained by screening has a wide application prospect.

The invention discloses a Pediococcus pentosaceus (Pediococcus pentosaceus, PP) strain, the Pediococcus pentosaceus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.24884. The Pediococcus pentosaceus has the advantages that the Pediococcus pentosaceus can be used for preparing the Pediococcus pentosaceus; the strain has a good antibacterial effect on helicobacter pylori; the composition is friendly to normal gastric mucosa cells and does not have an inhibition effect; the compound has an obvious inhibiting effect on the growth of gastric cancer and can be used for preventing or treating gastric cancer.

The invention provides application of pediococcus pentosaceus in preparation of a product for improving pork quality and intestinal flora, and relates to the technical field of animal feeding. The pediococcus pentosaceus disclosed by the invention is pediococcus pentosaceus LL2018368, is separated from the digestive tract of a Diqing Tibetan pig and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.18709. The pediococcus pentosaceus disclosed by the invention has the advantages that the pediococcus pentosaceus can be used for preparing the pediococcus pentosaceus; the pediococcus pentosaceus LL2018368 is added into drinking water of the Du-Si pigs, the influence of the pediococcus pentosaceus LL2018368 on archaea, meat quality, tissue fat-soluble vitamins and excrement metabolite composition in the excrement of the Du-Si pigs is studied, and the result shows that the pediococcus pentosaceus LL2018368 enables the species of the archaea in the excrement to tend to be consistent, so that the content of the archaea in the excrement of the Du-Si pigs in the excrement of the Du-Si pigs in the excrement of the Du-Si pigs is increased. The contents of vitamin A and all-trans-retinol in kidney tissues are increased, and the probiotic functions of amino acid and fat metabolism related bacteria and enzymes are improved.

The invention discloses Pediococcus pentosaceus G41, which is separated from rumen fluid of healthy adult dairy cows in a certain cattle farm in Changchun, has the advantages of high growth speed and strong acid production capacity, and can effectively relieve cholestatic liver injury. Experiments prove that the Pediococcus pentosaceus G41 reduces the activity of serum AST, ALT and GDH of a mouse with cholestatic liver injury, reduces the content of total bile acid in blood and liver, increases the content of total bile acid in excrement, and improves cholestatic and dirty injury caused by cholestatic.

The invention discloses a probiotic animal feed and a preparation method thereof, and belongs to the technical field of animal feeds, the probiotic animal feed comprises the following components by mass: 40-55 parts of caragana microphylla powder, 20-30 parts of fermented soybean meal, 3-5 parts of a composite probiotic preparation, 5-10 parts of a medicinal and edible additive, and 2-3 parts of a mineral premix. According to the composite probiotic preparation, bacillus licheniformis, pediococcus pentosaceus and saccharomyces cerevisiae boulardii synergistically improve the fiber decomposition efficiency, inhibit pathogenic bacteria and reduce ammonia nitrogen emission. The medicinal and edible additive is of a multi-layer micro-capsule structure, the outer layer is carboxymethyl chitosan and copper gluconate modified nano zeolite, active substances in the middle layer are rapidly released through rumen pH response, and the middle layer contains a yucca extract, a liquorice extract and other components and can inhibit urease activity and ammonia-producing bacteria; in the inner layer, a nano-selenium-vitamin E compound, curcumin and the like are slowly released through sodium alginate-pectin gel, so that intestinal metabolism is optimized. The process of pretreating caragana microphylla through steam explosion and performing solid-state fermentation on soybean meal through aspergillus oryzae is utilized, so that grain-free production is realized.

The invention discloses pediococcus pentosaceus MPL5 and application thereof in promoting conversion of combined calcium in food into ionized calcium and improving calcium bioaccessibility, and belongs to the technical field of microorganisms. The pediococcus pentosaceus MPL5 provided by the invention can effectively promote combined calcium to be converted into ionized calcium (greater than 60%) in a culture solution or a composition fermentation solution, so that the bioavailability of calcium is improved; in addition, osteoporosis can be improved and conditioned, specifically, the bone mineral density, the number of bone trabecula, the connectivity of the bone trabecula and the connection density of the bone trabecula of an osteoporosis model mouse are remarkably improved, the separation degree of the bone trabecula and the index of a structural model are remarkably reduced, and therefore osteoporosis is reduced. The pediococcus pentosaceus MPL5 disclosed by the invention has a very wide application range in preparation of functional foods and health foods for promoting ionized calcium conversion and assisting in relieving osteoporosis, and is healthy and safe.

The invention belongs to the technical field of microbial fermentation, discloses a method for multi-bacterium synergistic fermentation of roxburgh rose juice, and particularly discloses a microbial agent which comprises rhizopus arrhizus CLF001 and at least one of pediococcus pentosaceus, lactobacillus plantarum, acetic acid bacteria, saccharomycetes and lactobacillus acidophilus. According to the microbial agent provided by the invention, the content of polysaccharide, polyphenol, brass and the like can be remarkably increased and the content of tannin in the roxburgh rose normal juice can be reduced by fermenting the roxburgh rose normal juice for 3 days by using the microbial agent, so that the fermented roxburgh rose normal juice does not feel obvious astringent taste, and the bitterness of the roxburgh rose normal juice is greatly improved; when the microbial agent is used for fermentation, polyphenol substances such as tannin with heavy astringent taste in the roxburgh rose normal juice are converted into non-astringent polyphenol substances, the taste of the normal juice is improved, the content of active ingredients is increased, for example, key ingredients (such as polyphenol, flavone and polysaccharide) capable of remarkably improving the antioxidant activity in the roxburgh rose normal juice can be used for improving the antioxidant performance of the roxburgh rose normal juice.

The invention relates to a probiotic preparation for improving intestinal health of pets and application of the probiotic preparation. The bacterial strains in the probiotic preparation consist of a bacillus coagulans BC66 bacterial strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) 21879, a pediococcus acidilactici PA153 bacterial strain with the preservation number of CCTCC NO: M 2023230, a lactobacillus plantarum LP194 bacterial strain with the preservation number of CGMCC 21766, a bifidobacterium animalis BA20 bacterial strain with the preservation number of CGMCC No. 21830 and a lactobacillus reuteri LR108 bacterial strain with the preservation number of GDMCC No: 63095. According to the probiotic preparation, five specific probiotics are compounded, the five strains are matched and promoted with one another, and synergistic interaction is achieved on the effect of improving the intestinal health of pets, specifically, the digestive ability of the pets on nutrients is improved; the immunity of pets is improved and the diarrhea rate is reduced; the content of beneficial bacteria in intestinal tracts of pets is increased.

The present invention relates to the technical field of bacterial enzyme fermentation, and provides a bacterial enzyme synergistic fermentation method for removing antinutritional factors in soybean meal, the method comprises the following steps: S1, soybean meal pretreatment: soybean meal, water and an auxiliary agent are mixed and then subjected to steam explosion treatment, and the auxiliary agent comprises citric acid, a hydrogen peroxide solution and polyphenol; s2, bacterial enzyme fermentation: mixing the pretreated soybean meal with molasses and water to obtain a raw material, adding a complex microbial inoculant and a complex enzyme, uniformly stirring, and fermenting; the complex microbial inoculants comprise saccharomycetes, bacillus subtilis, lactobacillus rhamnosus and pediococcus pentosaceus; the compound enzyme comprises acid protease, pectinase, phytase, glucanase, alpha-galactosidase and keratinase; and S3, after fermentation is finished, drying the materials to obtain the fermented soybean meal. According to the fermentation method, the glycinin degradation rate can reach 79% or above, the acid soluble protein content is increased to 26% or above, the anti-nutritional factor content is remarkably reduced, and the nutritional value is greatly increased.

The invention discloses a blood fat reducing complex microbial inoculant and application thereof, and belongs to the technical field of medicines. The composite bacterial agent is prepared by compounding pediococcus acidilactici freeze-dried powder and lactococcus gasseri freeze-dried powder, the active bacteria in the pediococcus acidilactici freeze-dried powder are pediococcus acidilactici CICC 20720, and the active bacteria in the lactococcus gasseri freeze-dried powder are lactococcus gasseri CICC 21038. The invention also discloses a preparation method of the composite bacterial agent, and the composite bacterial agent is prepared by compounding the pediococcus acidilactici freeze-dried powder and the lactococcus gasseri freeze-dried powder, the active bacteria in the pediococcus acidilactici freeze-dried powder are pediococcus acidilactici CICC 20720, and the active bacteria in the lactococcus gasseri freeze-dried powder are pediococcus gasseri CICC 21038. The mass ratio of the pediococcus acidilactici freeze-dried powder to the lactococcus gasseri freeze-dried powder in the complex microbial inoculant is (1-3): (1-3). Tests show that the complex microbial inoculant prepared by the invention can significantly reduce the blood fat level in serum and also has the effect of improving hypothyroidism.

The invention belongs to the technical field of microbiological detection, and discloses a PCR primer combination for detecting mixed microorganisms in a food fermentation process and a detection method thereof. The primer combination comprises a primer pair used for detecting pediococcus pentosaceus, a primer pair used for detecting plant lactobacillus, a primer pair used for detecting lactobacillus mucus fermentation, a primer pair used for detecting bacillus amyloliquefaciens and a primer pair used for detecting lactobacillus acidophilus. The primer pair is at least one of a primer pair for detecting lactobacillus helveticus and a primer pair for detecting acetobacter pasteurianus. The primer combination or the kit containing the primer combination can realize species level specific detection of microorganisms, and can be used for qualitatively / quantitatively detecting food and key functional microorganisms in the food fermentation process, so that the dynamic change of a target flora in the fermentation process is quickly and accurately monitored.

The invention provides pediococcus pentosaceus CQFP202426 and application of the pediococcus pentosaceus CQFP202426 in preparation of drugs for preventing or treating allergic rhinitis, and belongs to the technical field of microorganisms. The pediococcus pentosaceus CQFP202426 provided by the invention has a preservation number of CGMCC (China General Microbiological Culture Collection Center) No.29782, is preserved in the China General Microbiological Culture Collection Center on January 26, 2024, and is preserved in Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, West Beichen Road, Chaoyang District, Beijing. The strain can relieve oxidative stress injury, inhibit inflammatory response and regulate immune balance, and has a remarkable effect on prevention and treatment of allergic rhinitis.

The invention discloses a mulberry leaf fermentation extract as well as a preparation method and application thereof, and belongs to the technical field of fermentation extract preparation. The preparation method of the mulberry leaf fermentation extract comprises the following steps: S1, mincing dry mulberry leaves, putting the minced mulberry leaves into an ethanol water solution, carrying out ultrasonic extraction, and distilling; adding distilled water to a constant volume, adjusting pH, and sterilizing at high temperature to obtain mulberry leaf feed liquid; s2, firstly inoculating fungi into the mulberry leaf feed liquid, performing liquid fermentation treatment for 2-3 days, then inoculating lactobacillus plantarum and pediococcus pentosaceus, performing liquid fermentation treatment for 4-5 days to obtain a fermentation product, centrifuging the fermentation product, taking supernatant filtrate, and drying to obtain the mulberry leaf fermentation extract. Comprising the following active components: 1-deoxynojirimycin (DNJ) and flavone, the content of 1-deoxynojirimycin is greater than 1.2%, and the content of flavone is greater than 1%; the bitter taste is greatly reduced, and the product can be applied to hypoglycemic food.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The present invention discloses a strain of Pediococcus pentosaceus and its application. The present invention provides a strain of Pediococcus pentosaceus ( Pediococcus pentosaceus ) strain FeiHeP06. The Pediococcus pentosaceus ( Pediococcus pentosaceus ) strain FeiHeP06 is deposited in the General Microbiological Center of the China Committee for Culture Collection of Microorganisms, with the deposit number of CGMCC No. 31506. The Pediococcus pentosaceus provided by the present invention has good gastrointestinal adaptability, good stability, good antibacterial activity, and good ability to regulate immune cell cytokines, can improve the intestinal health of the host and enhance the body's immunity, and has great application prospects.

The invention belongs to the field of microorganisms, and particularly relates to pediococcus pentosaceus capable of producing various pyrazines and application of the pediococcus pentosaceus. The strain is separated from distiller's yeast of Baijiu, and the preservation number of the strain is GDMCC NO: 65815. Tests prove that the strain can generate special pyrazine compounds, such as 2-methylpyrazine, other strains do not generate the special pyrazine compounds, and the 2-methylpyrazine has typical nut and baked food fragrance and can be used in the field of food processing of wine brewing, spices and the like.

The invention belongs to the technical field of food processing, and particularly discloses a preparation process of natural preservative chicken soup based on lactobacillus fermentation. The process mainly comprises the following steps: decocting chicken and water according to a specific ratio to obtain basic chicken soup; the preparation method comprises the following steps: adding lactose, a yeast extract and the like as fermentation substrates, sterilizing, and inoculating a compound lactic acid bacteria starter consisting of lactobacillus plantarum and pediococcus pentosaceus to carry out anaerobic directional fermentation until the pH value is reduced to 4.0-4.6; and after fermentation is completed, adding natural preservative enhancers such as lactoferrin, and finally, homogenizing and filling to obtain the product. Natural preservation and flavor improvement of the chicken soup are synchronously achieved through a biological fermentation method, the obtained product is high in bacteriocin yield and remarkable in pathogenic bacterium inhibition effect, long-acting preservation can be achieved without adding chemical preservatives, meanwhile, the content of free amino acid and umami substances is greatly increased, and the fresh-keeping effect is good. The method is suitable for industrial production of high-quality concentrated chicken soup seasoning and liquid soup base.

The invention belongs to the technical field of food bacteriostatic agents, and particularly relates to a composite natural bacteriostatic agent and a preparation method and application thereof. The bacteriostatic agent comprises the following components in parts by weight: 2-4 parts of garlic powder, 1-3 parts of tea polyphenol and 1-3 parts of pediococcus pentosaceus freeze-dried powder. The natural plant source antibacterial components (garlic powder and tea polyphenol) and the microbial source antibacterial component (pediococcus pentosaceus freeze-dried powder) are scientifically compounded, so that a remarkable antibacterial effect is generated, and particularly, a high-efficiency inhibition effect is achieved on common putrefying bacteria (bacillus subtilis) and pathogenic bacteria (staphylococcus aureus) in meat prefabricated food.

The invention discloses pediococcus pentosaceus and application thereof in a product for relieving asthenopia, and relates to the technical field of microorganisms. The invention provides a strain of pediococcus pentosaceus RH3401, and the preservation number of the pediococcus pentosaceus RH3401 is CGMCC (China General Microbiological Culture Collection Center) No.25166. The pediococcus pentosaceus RH3401 The invention also provides an application of the pediococcus pentosaceus RH3401 in preparation of a product for relieving asthenopia. The pediococcus pentosaceus RH3401 provided by the invention has a relatively good effect of relieving asthenopia, can remarkably reduce eye apoptotic cells, and has a relatively good application prospect in preparation of products for relieving asthenopia.

The present invention relates to the field of microbial technology, and provides a Pediococcus acidilactici YYS-J2 that can degrade acrylamide and produce high levels of phenyllactic acid, and its application. Pediococcus acidilactici The preservation number of YYS-J2 is CGMCC No. 28183. This *Pediococcus lactis* YYS-J2 exhibits excellent acrylamide removal capacity, high efficiency in L-phenylalanine utilization and metabolism, high-quality phenyllactic acid production capacity, and excellent *Streptococcus mutans* antibacterial activity. It also produces superoxide dismutase (SOD) and shows good tolerance in simulated gastric and intestinal fluids. This *Pediococcus lactis* YYS-J2 can provide a new probiotic source for the development of functional products such as acrylamide removal products, antibacterial products, and SOD-producing products, and has significant application value.

The invention belongs to the technical field of food fermentation, and provides a naan air-holding aroma-enhancing rapid fermentation composite leavening agent and a preparation method, the composite leavening agent comprises freeze-drying type lactobacillus plantarum, freeze-drying type saccharomyces cerevisiae, freeze-drying type pediococcus pentosaceus, lactobacillus rhamnosus, lactobacillus casei and Xiangba powder, and the optimal mass ratio of the freeze-drying type lactobacillus plantarum, the freeze-drying type saccharomyces cerevisiae, the freeze-drying type pediococcus pentosaceus, the lactobacillus rhamnosus, the lactobacillus casei and Xiangba powder is 2: 1: 3: 2: 3: 1 or 3: 1: 3: 1: 2: 2. The crusty pancake prepared according to the proportion has better sensory characteristics, specifically, the crusty pancake tastes softer and more elastic, the surface glossiness is improved, and the color is more uniform and natural. In addition, the method can also shorten the fermentation time, and endows the product with unique aroma of the sour dough fermented crusty pancake, thereby enhancing the flavor of the final product. The problems that the taste and the flavor are single when commercial yeast is independently used for making the fermented crusty pancake are solved, and the problems that when traditional sour dough is used for making fermented flour products, the fermentation time is long, the stability is poor, the quality is difficult to control, harmful microorganisms are prone to breeding and the like are solved.

The present invention discloses a method for preparing milk-derived angiotensin-converting enzyme inhibitory peptides by fermentation with composite strains, which belongs to the fields of microbial technology and fermentation. The ratio of whey protein hydrolysate with a molecular weight below 1000 Da and the angiotensin-converting enzyme inhibition rate in the milk-based fermentation broth are used as evaluation indicators. The composite strain Lactobacillus helveticus ( Lactobacillus helveticus , CICC: 20289), composite strain Pediococcus dilactici ( Pediococcus acidilactici , CICC:20719) were rescreened to obtain strains with excellent whey protein hydrolysis performance and high angiotensin-converting enzyme inhibitory peptide production capacity. The two composite strains obtained from the rescreening were enriched and cultured separately, and then inoculated into skim milk powder culture medium at a specific compound ratio. Through composite fermentation, the angiotensin-converting enzyme inhibitory peptide content in the milk-based fermentation product was increased. The process of this invention is rationally designed and highly operable. It provides a reference for further increasing the content of small molecule functional peptides in fermented dairy products, efficiently preparing milk-derived angiotensin-converting enzyme inhibitory peptides, and improving the nutritional value of dairy products, and has great application prospects.

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

The invention discloses low-salt flavored fermented shredded chili and a preparation method thereof, and belongs to the technical field of food processing. Aiming at the problems of long fermentation period, high nitrite content and poor flavor of the existing chili fermentation method, the method comprises the following steps: pretreating chili, shredding and dehydrating; putting the dehydrated shredded chili, auxiliary materials, saline water and activated composite strains into an air pulsating pressure fermentation tank for pulsating pressure staged temperature control fermentation; wherein the composite strain is prepared from lactobacillus plantarum, lactobacillus pentosus and pediococcus pentosaceus according to a specific proportion; and after fermentation, draining, seasoning, standing at low temperature, sterilizing and packaging. The method disclosed by the invention can realize rapid fermentation under a low-salt condition, reduce nitrite and improve flavor, and is suitable for industrial production of high-quality fermented chili products.

The invention relates to the technical field of microorganisms, in particular to a pediococcus acidilactici ZF636 strain and application of the pediococcus acidilactici ZF636 strain. The pediococcus acidilactici strain ZF636 is obtained by screening, is salt-resistant and acid-resistant, has relatively strong ester production capacity, and particularly has high yield of isoamyl acetate; the strain is used for high-salt food fermentation, the content of ester substances, especially isoamyl acetate, of a product and the total amount of volatile compounds can be remarkably increased, meanwhile, the sauce flavor, the ester flavor, the delicate flavor and the strong flavor of the product are improved, the flavor of the product is more balanced and richer, and the flavor and the overall quality of the product are comprehensively improved.

The present application belongs to the technical field of disinfecting powder, and particularly relates to a preparation process of low-irritation anti-mite and antibacterial disinfecting powder. The process comprises the following steps: enzymatic hydrolysis and fermentation of callerya nitida leaf and sequoia sempervirens leaf; enzymatic hydrolysis and purification of helix pompejana gum; preparation of phosphate-PAMAM bacterial membrane disruptor; and compounding of antibacterial disinfecting powder. The callerya nitida leaf and sequoia sempervirens leaf are subjected to enzymatic hydrolysis by using beta-glucosidase, and then the obtained callerya nitida leaf-sequoia sempervirens leaf enzyme-treated substrate is subjected to mixed fermentation of lactobacillus plantarum and pediococcus pentosaceus to obtain callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid. The anti-mite and antibacterial disinfecting powder prepared by using the callerya nitida leaf-sequoia sempervirens leaf anti-mite and antibacterial liquid as the main component has good anti-mite and antibacterial effect, and has extremely low irritation to human body, so that harm caused by contact with skin after anti-mite and sterilization of close-fitting fabrics such as clothes and bedclothes can be avoided.

The present invention relates to a low-acid reflux, heat-stable rock sugar syrup and a preparation method thereof, belonging to the technical field of sweeteners. The rock sugar syrup is prepared from the following raw materials in parts by weight: 80 to 90 parts of rock sugar, 0.2 to 0.4 parts of steviol glycosides, 0.5 to 2 parts of maltitol, 0.5 to 2 parts of glucose syrup, 5 to 8 parts of monk fruit extract, 80 to 120 parts of purified water, and sodium citrate. The sodium citrate is used to adjust the pH value of the rock sugar syrup to 5.5 to 6.0. The monk fruit extract is a product obtained by co-fermenting the pulp and peel of fresh monk fruit with Bifidobacterium breve and Pediococcus pentosaceus, and then enzymolyzing it with ficin. The rock sugar syrup of the present invention is added with steviol glycosides and monk fruit extract, which can well maintain the stability of the rock sugar syrup, has good anti-acid reflux properties, and saves the amount of maltitol and glucose syrup.

The application provides a preparation method of a composite water-retaining agent and application of the composite water-retaining agent in fermented meat products. The composite water-retaining agent is composed of a basic water-retaining agent and water-retaining microspheres. Components of the basic water-retaining agent include glutamine transaminase, trehalose, L-histidine and gellan gum, and the basic water-retaining agent plays a water-retaining role in a curing period; the water-retaining microspheres are prepared by embedding L-cysteine and reduced glutathione in Pediococcus pentosaceus fermented pineapple leaves as wall materials and vehiclepsin seed gum, and slowly release active substances under acid triggering in a late fermentation period, thereby playing a water-retaining role. The application provides a non-phosphorus composite water-retaining agent with better comprehensive performance than composite phosphate and commercial non-phosphorus water-retaining agents, significantly improves water-retaining property without interfering with fermentation, and provides a green, efficient and non-phosphorus special water-retaining solution for fermented meat products.