339 results about "PEDIOCOCCUS PENTOSACEUS" patented technology

The invention provides a probiotic composition to alleviate Salmonella infection in farm animals. The composition may comprise at least one of Lactobacillus murinus, Lactobacillus pentosus, Lactobacillus salivarius sub-species salivarius, and Pediococcus pentosaceus. The composition maybe formulated as an animal feedstuff, or as a pharmaceutical composition.

A novel strain of lactic acid bacteria was found to be heat resistant and able to grow in a sulfur-limiting medium (SLM) containing a high concentration of sodium selenite. The microorganism is a non-spore forming and Gram-positive coccus, which is identified with >90% confidence using the API biochemical and sugar fermentation tests, ribotyoing and 16S rRNA sequencing as Pediococcus pentosaceus SP80. In the current study, P. pentosaceus SP80 grown on SLM containing 250 ppm sodium selenite produced both organic and inorganic forms of selenium. These selenium compounds can be separated using an anion exchange chromatography technique. The concentrations of selenium detected in the organic and inorganic fractions were 4.34 and 21.7 ppm, respectively. Selenium-enriched bacteria are useful as a source of selenium for supplementing the diets of animals and humans. Animals fed efficacious amounts of the selenium-enriched bacteria show improved feed conversion rates and higher levels of glutathione peroxidase (GPx) activity in heart, kidney and liver tissues indicating an increased absorption and retention of selenium over control diets.

The invention discloses a lactic acid bacteria semi-solid fermentation product. The product is prepared by the following processes: inoculating lactic acid bacteria in raw materials and fermenting at a temperature of 24-44 DEG C for 24-40h to obtain the product. The raw materials comprise 4.0-5.0g of wheat bran, 1.2-1.8g of soybean meal, 0.8-1.2g of glucose or brown sugar, and water, wherein water is added until the total amount of the raw materials is up to 100mL. The inoculation amount of the lactic acid bacteria is 1.0-2.0*10<7>cfu/100mL, wherein the lactic acid bacteria is composed of Lactobacillus plantarum and Pediococcus pentosaceus with a strain viable count ratio of (3:10)-(10:3). The lactic acid bacteria semi-solid fermentation product for increasing growth performance of animals provided by the invention is the first fluid fermentation feed independently developed in China according to the national conditions for culture, inherits the advantages of the traditional solid fermentation feeds, and at the same time has the advantages of being more convenient, fresher, more significant in feeding effects, lower in cost and the like.

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.

The invention provides a bacterial strain for preparing a phenyllactic acid and a method for preparing phenyllactic acid through bacterial strain fermentation, belonging to the food biotechnology. The invention discloses a pediococcus lactobacillus for preparing phenyllactic acid and particularly relates to Pediococcus pentosaceus SK25 capable of preparing phenyllactic acid, which is preserved inthe China center for type culture collection with a collection number of CCTCC NO: M2011360. According to the method provided by the invention, the pediococcus is used as a starting bacterial strain.In an MRS (Methicillin Resistant Staphylococcus) culture medium fermentation liquor, the content of phenyllactic acid reaches 0.8 mmol/L. At present, the reported maximum yield of wild bacterial strains in the MRS culture medium fermentation liquor is only 0.57 mmol/L. When phenylalanine or phenylpyruvic acid is added to the MRS culture medium, the yield of phenyllactic acid is improved. If the phenylpyruvic acid is added in the MRS culture medium, the improvement of the yield of the phenyllactic acid is obvious, and the optimal addition quantity is determined to be 5-6 mmol/L. The product obtained by the invention is safe and reliable, can be used as a medicinal intermediate and a food additive, and has a very strong antibacterial and antiseptic function.

The invention relates to a method for removing heavy metal cadmium from rice by utilizing complex lactobacillus fermentation. The method comprises the following steps: crushing a rice sample with the content of cadmium of more than 0.2mg/kg, sieving, and adding deionized water; inoculating a mixed zymocyte suspension containing a lactobacillus plantarum seed culture solution and a pediococcus pentosaceus seed culture solution, standing, fermenting at a constant temperature, washing fermented rice flour with water, and centrifugally dewatering to remove free heavy metal cadmium ions in the rice; and finally, drying centrifuged rice flour wet residues. By adopting the method provided by the invention, the removal rate of the cadmium in the rice is up to 70% above; the dewatered rice flour can be used as a feed or used for producing fermented rice flour after being dried by hot air. The content of the heavy metal cadmium in the rice can be effectively reduced, and the utilization problem of the rice with the excessive cadmium is effectively solved.

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu/g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

The invention discloses pediococcus pentosaceus and application thereof. The Latin name of the pediococcus pentosaceus is Pediococcus pentosaceus LI05, and the pediococcus pentosaceus is preserved in the China General Microbiological Culture Collection Center and has a preservation number of CGMCC No.7049. The pediococcus pentosaceus disclosed by the invention has the morphological characteristics that the thallus is rod-shaped, dose not generate spores, does not have motility, and has masculine Gram staining. The whole-cell fatty acid of the pediococcus pentosaceus disclosed by the invention comprises the following main components in percentage by weight: about 1.45% of 14:0, about 3.26% of 16:1w7c/16:1w6c, about 31.25% of 16:0, about 6.31% of 18:1w9c, about 38.59% of 18:1w7c, about 1.37% of 18:0 and about 14.59% of un18.846/19:1w6c. The invention also discloses a complete sequence of 16S ribosome DNA (16SrDNA) of the pediococcus pentosaceus. The pediococcus pentosaceus and a preparation thereof disclosed by the invention can be used for adjusting the micro-ecological balance of intestinal tracts of human or animals, promoting digestive absorption and slowing down the happening and development of liver failure of experimental animals.

A composite preparation for reducing a diarrhea rate of weaned piglets is disclosed. The composite preparation is prepared by mixing an oligosaccharide-acidifier solution and a probiotic fermentation liquor according to a volume ratio of 1:(3-5). Each mL of the oligosaccharide-acidifier solution contains 2500-3500 mug of oxalic acid, 30-60 mug of tartaric acid, 50-100 mug of malic acid, 4000-5500 mug of lactic acid, 2500-4000 mug of citric acid, 0.05-0.2 g of glucose, 0.05-0.1 g of isomaltooligosaccharide, 0.02-0.06 g of fructooligosaccharide and 0.08-0.15 g of chitosan oligosaccharide. The probiotic fermentation liquor is prepared by mixing a mixed fermentation liquor of lactobacillus plantarum and pediococcus pentosaceus and a clostridium butyricum fermentation liquor according to a volume ratio of (2-4):1. A preparing method of the composite preparation is also disclosed. The composite preparation reduces the diarrhea rate of weaned piglets, reduces the death rate of piglets, and boosts productive performance and immunity of piglets.

The invention discloses a pediococcus pentosaceus strain, ferment produced thereby and the use of ferment in meat product, wherein the docket number of the R9(Pediiococcus Pentosaceus I9) strain in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0918. The leaven prepared from the bacterial can be applied into the fermentation production of meat food.

The invention relates to a compound biological deodorizer as well as a preparation method and application thereof. The compound biological deodorizer comprises a plant extract, pichia pastoris, pediococcus pentosaceus, pediococcus acidilactici, candida mycoderma and bacillus megatherium. Through the utilization of compound biological deodorizer to treat a waste transfer station, a livestock and poultry farm and a composting site, the NH3 removal rate can respectively reach 65.2-71.6%, 63.4-73.7% and 53.42-75.77%, and the H2S removal rate can reach 53.5-60.1%, 35.5-45.9% and 47.2-53.8%, so that the odor concentration is obviously reduced, the environment of the periphery of the waste transfer station, the livestock and poultry farm and the composting site is effectively improved, and the improvement of both economic benefits and environment-friendly benefits is facilitated.

The invention relates to a fermented pork ham, which belongs to the field of food. The aim of the invention is to provide the fermented pork ham produced through a new producing formulation and a new process. The compositions of raw materials for active components for producing the fermented pork ham in weight portion are as follows: salting ingredients comprises pork, edible salt, sodium nitrate, sodium ascorbate, ground pepper, and nutmeg powder; and inoculation injection ingredients comprises water, the edible salt, pediococcus pentosaceus, and lactobacillus sake. The fermented pork ham has broad range of selected materials and is acceptable in forms of joint or small piece. The producing method adopts an injection inoculation and rolling dispersion technology so that bacterial strains can be quickly dispersed in the pork evenly, the fermentation is even, and the fermentation speed is greatly improved.

The invention provides a method for processing fermented fish. The method comprises the following steps: (1) removing the heads, tails and viscera of fresh fish, and dicing; (2) pickling the fish dices with a saline solution; (3) dewatering the pickled fish dices; (4) adding ginger power, paprika, red kojic rice, purple perilla powder, cane sugar, dextrose and white spirit to the dewatered fish dices, and fully stirring; (5) activating Lactobacillus plantarum, Pediococcus pentosaceus and micrococcus so as to be used as leavens in the processing; (6) mixing the Lactobacillus plantarum, the Pediococcus pentosaceus and the micrococcus, adding the mixture to the fish dices subject to dosing, and fermenting; and (7) finishing the fermentation so as to inactivate the leavens, and then stopping the fermentation. The method for processing the fermented fish has the advantages of controllable fermentation conditions, high and stable product quality, high product safety, and good organoleptic quality.

The invention discloses a complete fermented feed for a piglet creeping channel. The invention aims to fill the technical blank related to the complete fermented feed in the prior art. The complete fermented feed is formed by fermenting the fermenting base stock through a compound viable bacteria preparation. The fermenting base stock is prepared from the following raw materials by weight percent: 4-6% of fermented soybean meal, 8-12% of extruded soybean, 10-14% of bean pulp, 1-3% of plasma protein, 2-4% of soya-bean oil, 30-36% of corn, 18-22% of extruded corn, 8-12% of whey powder and 4-6% of premixed material. The compound viable bacteria preparation is composed of lactobacillus plantarum, pediococcus pentosaceus PP, bacillus subtilis, saccharomyces boulardii, beer yeast, candida utilis and clostridium butyricum. The complete fermented feed provided by the invention is fragrant and is capable of obviously promoting the feed palatability, bringing forward the mouth opening period of the piglet, obviously improving palatability, boosting ingestion and increasing feed intake, obviously increasing the digestive absorption utilization rate of the feed, optimizing intestinal flora, preventing and treating piglet scours and effectively reducing the diarrhea rate.

This invention discloses a special strain of a ferment agent for processing low acid fermented meat products and its suitable technical conditions of cultivation, concentration, vacuum freezing and drying and its formula of complex increment culture medium and freezing protection agent, in which, the active component of the ferment agent is PI strain CGMCC No 1923 of Pediococcus pentosaceus with pankrin reactivity, colibacillus, golden staphylococcus, salmonella and listeriosis suppressing reactivity, which can be prepared to a powder ferment agent with survived bacterium reaching to 10 x 1010cfu/g after cultivation by complex increment culture medium, concentrated in cetrafuge and added with freezing out protection agent.

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.

The invention belongs to the technical field of lactic acid bacteria for feed and particularly discloses pediococcus pentosaceus R09 which is preserved in the China General microbiological Culture Collection Center with the preservation No. 12487 on May 23rd, 2016. The strain is a lactic acid bacterium separated from the healthy pig intestinal tract, and is high in safety, capable of generating acid without gas and hydrolyzing arginine and tolerant to common animal drugs. The invention further discloses application of the strain in a microbiological feed additive. By using the prepared microbiological feed additive in daily ration of animals, the number of lactic acid bacteria in the animal body intestinal tract can be increased, the number of Escherichia coli in animal dung can be reduced, the animal body food intake can be improved, and the growth and development of animals can be promoted.

The invention discloses a kelp-flavored food ingredient and a preparation method thereof. The preparation method comprises the following steps: firstly, degrading effective ingredients of kelp by composite enzymes; secondly, fermenting kelp enzymolysis products by corynebacterium glutamicum and pediococcus pentosaceus mixed bacteria; thirdly, further degrading the effective ingredients of the kelp and releasing secondary metabolites with functionality; fourthly, carrying drying or spray drying on fermented products to obtain a kelp food with rich kelp flavor, easily absorbed nutrients, antioxidant activity and antibacterial activity, so that the added value of a product is increased. According to the preparation method, a conventional deep processing process of the kelp is broken through, a composite enzymatic hydrolysis process is organically combined with a food grade microorganism fermentation process, the shortcomings of low utilization rate, unremarkable product flavor, non-effective utilization of the nutrients, poor functionality and the like in the conventional deep processing process of the kelp are overcome, the application range of the kelp product is remarkably expanded, and the economic value of the kelp product is remarkably increased.

The invention discloses a preparation method of a fish meat fermented salad Salame. The preparation method of the fish meat fermented salad Salame comprises the following steps of: (1) preparing fish meat or fish slices which is obtained by collecting meat with a meat collecting machine and serve as raw materials into fish meat particles with the particle size of 2-13mm or the fish slices with the size less than or equal to 20mm and the thickness less than or equal to 5mm for reservation; (2) adding a leavening agent or auxiliary materials into the fish meat particles or the fish slices, then filling into a sausage, fermenting and ripening for more than 20 hours at the temperature of 19-30 DEG C and the relative humidity of 80-98%, wherein the leavening agent mainly comprises lactobacillus acidophilus, pediococcus pentosaceus and staphylococcus xylosus; and (3) drying the sausage for more than 1 day under the conditions of the temperature of 10-16 DEG C and the relative humidity of 20-80% after fermentation and ripening, and then packaging so as to form finished products. Further, the fish meet particles or fish meet slices in the step (1) are not required to be prepared by ripening. The process provided by the invention is simple and efficient, is low in cost, and is suitable for mass production, and the obtained product is unique in flavor, is good in mouthfeel, can be eaten in unripe, and is high in nutrition value.

The invention discloses a method for preparing fish and pork composite sausages through a microorganism mixed fermenting agent. The method comprises preprocessing of raw meat, pickling, chopping, vacuum stirring, filling, fermentation, drying, packaging, sterilization, storage and the like. Frozen surimi and pork are chosen as the raw materials, and a fermenting strain is the mixed fermenting agent of lactobacillus plantarum, pediococcus pentosaceus, staphylococcus xylosus and other microorganisms. Fermented products have fresh and tender texture, a high gel property and a composite flavor of fish and pork, are high in nutritional value, good in safety and convenient to carry and facilitate industrial production; a novel healthy and convenient food is offered to people due to development of the fermented fish and pork composite sausages.

The invention discloses a microbial additive for a silage fodder and a preparation method thereof. The microbial additive comprises lactobacillus plantarum, pediococcus pentosaceus, aroma-producing yeast, issatchenkia orientalis and bacillus cereus, and the microbial additive is prepared by a liquid culture method. The lactic acid content and acetic acid content of the composite silage fodder added with the microbial additive are improved, and simultaneously, the fodder does not contain propionic acid or butyric acid; compared with the fodder before ensiling, the fodder has the dry matter content which is increased on a small scale, and the ammoniacal nitrogen content which is increased but is low; and after the microbial additive is added, the CP content of the silage fodder is increased obviously, and is increased by 25 percent compared with the CP content of the fodder before the ensiling.

The invention discloses a protein feed raw material prepared from Asian carps and is used for animal breeding and a preparation method for the protein feed raw material. The preparation method comprises the steps of performing smashing pretreatment on the Asian carps, mixing the smashed Asian carps with a microorganism preparation, and then performing fermentation so as to obtain the high-quality protein feed raw material with balanced protein and amino acid. The protein feed raw material can be widely applied to livestock breeding and animal aquaculture. Strains of a microorganism leavening agent comprise at least three of bacillus subtilis, saccharomyces cerevisiae, lactobacillus plantarum, lactobacillus acidophilus and pediococcus pentosaceus. A method which is low in energy consumption and low in cost and does not have any waste emission is supplied to deep processing of the Asian carps, so that the ecological problem caused by the Asian carps in America can be effectively controlled, and protein resources of the Asian carps are fully used; the prepared protein feed raw material can guarantee no loss of nutrition of the raw material, and polypeptides, cellulose, oligopeptide, oligopeptide mixtures, trace elements and the like can be generated; the optimal nutrition is supplied to animal breeding.

The invention discloses a fermentation method of chrysanthemum broad bean sauce and belongs to the field of bioengineering. The fermentation method of the chrysanthemum broad bean sauce comprises thefollowing steps: (1) performing pretreatment on broad beans and performing pretreatment on chrysanthemum flowers; (2) making starters; (3) adding all the broad bean starters into a fermentation tank,adding saline water and chrysanthemum flower pulp, stirring uniformly and performing fermentation for 35 to 40 DEG C, wherein weissella confuse, saccharomyces rouxii, pediococcus pentosaceus LBST-L2 and bacillus tequilensis are added in the fermentation process and fermentation is conducted for 30 to 40 days. According to the fermentation method of the chrysanthemum broad bean sauce, the fermentation state of the broad bean sauce under the natural environment is simulated, the obtained broad bean sauce has strong flavor, different cultures are added at different stages, the maturation processof the broad bean sauce is accelerated, the fermentation cycle is shortened to 30 to 40 days, the beneficial active components are increased and the nutritional requirements of modern people are met.

The invention discloses a great burdock tea beverage and a method for preparing the same by adopting various malolactic bacteria for mixed fermentation, and belongs to the field of beverage processing. The great burdock tea beverage is characterized by being prepared from the following raw materials in parts by mass: 80-120 parts of great burdock juice, 100-200 parts of purified water, 4-6 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.03-0.05 part of chitosan, 0.01-0.02 part of Lactobacillus bulgaricus suspension, 0.01-0.02 part of lactobacillus rhamnosus suspension, 0.01-0.02 part of pediococcus pentosaceus suspension and 0.01-0.02 part of streptococcus thermophilus suspension; the finished product of great burdock tea beverage is prepared through the steps of blending, fermentation, clarification, filtration, degasification, filling, sterilization and packaging. The great burdock tea beverage obtained by the invention is rich in oligosaccharide, vitamin, minerals, and other substances beneficial to the human body, is simple in process, is low in preparation cost, is safe, has no toxic or side effect, and is convenient to drink.