188 results about "PEDIOCOCCUS PENTOSACEUS" 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 provides a Pediococcus pentosaceus ( Pediococcus pentosus ) strain ZPP083, which is deposited with the General Microbiology Center of the China National Center for Microbiological Culture Collection under the CGMCC No. 31944. The Pediococcus pentosaceus provided by the present invention has a strong antibacterial effect and produces a novel Class IIa bacteriocin with acid, heat, and protease resistance. The present invention also constructs a genetically engineered bacterium using this bacteriocin, increasing its expression.

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 relates to the technical field of microorganisms, in particular to a complex microbial inoculant for resisting salmonella infection and application of the complex microbial inoculant. The invention provides a microbial composition for resisting salmonella infection. The microbial composition comprises lactobacillus reuteri, lactobacillus mucosa, lactobacillus plantarum, lactobacillus bulgaricus and pediococcus pentosaceus. Results of the embodiment of the invention show that the complex microbial inoculant provided by the invention has an excellent anti-salmonella typhimurium effect, and only the anti-salmonella typhimurium effect of the complex microbial inoculant in a specific proportion provided by the invention is optimal; meanwhile, the complex microbial inoculant can effectively relieve the harm of salmonella typhimurium to chickens, improve the growth performance of the chickens and improve the immunity of the chickens. The invention provides a new prevention and treatment thought for salmonella.

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.

This invention belongs to the field of microbial technology, specifically relating to a strain of *Pediococcus pentosaceus* SUN02 with acetylcholinesterase inhibitory activity and its applications. This *Pediococcus pentosaceus* SUN02 is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 29705. The *Pediococcus pentosaceus* SUN02 provided by this invention exhibits strong acid and bile salt resistance, good tolerance in simulated gastric and intestinal fluids, and can successfully reach the human intestine. *Pediococcus pentosaceus* SUN02, in its bacterial suspension and inactivated cells, possesses strong acetylcholinesterase inhibitory activity, produces γ-aminobutyric acid (GABA), and has antioxidant and other probiotic functions. Its application in probiotic products may help improve Alzheimer's disease, enhance learning and memory abilities, regulate mood, and improve sleep.

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 discloses a preparation method of compound lactobacillus fermented asparagus yoghurt, and belongs to the technical field of food biotechnology and microbial fermentation. The lactobacillus fermented asparagus yoghurt is prepared by taking asparagus primary pulp and fresh cow milk as raw materials, and mixing, fermenting and ripening the raw materials by adopting the lactobacillus paracasei JGSLP08 and the lactobacillus pentosus JGS34, and the obtained compound lactobacillus fermented asparagus yoghurt has excellent antioxidant activity and high-dose lactobacillus viable count; meanwhile, the traditional Chinese medicine composition has a remarkable prevention and treatment effect on inflammatory bowel diseases. The lactobacillus fermented asparagus yoghurt can be widely applied to the field of preventing and / or treating inflammatory bowel diseases, in particular to preparation of food for preventing and / or treating inflammatory bowel diseases.

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 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 relates to the technical field of functional microbial preparations, in particular to a biological preparation for relieving intestinal discomfort caused by alcohol and a preparation method and application thereof.The main technical scheme is that the biological preparation is prepared from, by weight, 5-20 parts of bacillus coagulans, 10-30 parts of pediococcus pentosaceus, 5-10 parts of lactobacillus rhamnosus and 0-20 parts of saccharomycetes. 0-5 parts of bifidobacterium longum and 0-5 parts of lactococcus lactis. By constructing an alcohol metabolism-intestinal protection dual-function synergistic system, specific florae such as bacillus coagulans, pediococcus pentosaceus and lactobacillus rhamnosus are scientifically compatible with functional components such as inulin and L-cysteine, alcohol is efficiently metabolized, and a carbon source is generated; the technical problems of low metabolic efficiency, weak intestinal protection and serious gastric acid inactivation of a traditional product are comprehensively solved.

The invention provides a probiotic composition for inhibiting helicobacter pylori as well as a probiotic agent and application thereof, and belongs to the technical field of probiotic functional products. The probiotic composition is prepared from the following components in parts by weight: 0.05 to 2 parts of a pediococcus pentosaceus strain A21358, 0.01 to 1.5 parts of a plant lactobacillus strain A21136, 0.05 to 1.5 parts of a lactobacillus rhamnosus strain A21149 and 0.03 to 1.2 parts of a lactobacillus reuteri strain A21325. The probiotic agent comprises the probiotic composition, resistant dextrin, xylooligosaccharide, erythritol, inulin, fructo-oligosaccharide, hericium erinaceus powder, fucoidin and at least one fruit powder selected from grape powder, passion fruit powder and kiwi fruit powder, wherein the specific weight parts of the resistant dextrin, the xylooligosaccharide, the erythritol, the inulin, the fructo-oligosaccharide, the hericium erinaceus powder, the fucoidin and the at least one fruit powder are selected from grape powder, passion fruit powder and kiwi fruit powder. The probiotic agent has the effect of inhibiting helicobacter pylori, and a new thought is provided for clinical related auxiliary treatment of helicobacter pylori infection.

The invention relates to the field of microorganisms, in particular to kitten source pediococcus pentosaceus JZ01 and application thereof. The kitten source pediococcus pentosaceus JZ01 provided by the invention is preserved in the China General Microbiological Culture Collection Center (CGMCC) on June 19, 2024, and the preservation number is CGMCC NO.31002. The kitten source pediococcus pentosaceus JZ01 has the advantages that the kitten source pediococcus pentosaceus JZ01 is The kitten source pediococcus pentosaceus JZ01 disclosed by the invention has relatively strong acid resistance, bile salt resistance and extremely strong intestinal adhesion capacity, has a good inhibition effect on common pathogenic bacteria, is sensitive to various antibiotics and has good probiotic potential, a new candidate strain is provided for pet food, health-care treatment products or probiotic preparations, and the kitten source pediococcus pentosaceus JZ01 has a good application prospect. Wide application prospects are realized in the aspects of preparing pet foods, health care products, medicines and the like.

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.

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

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 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.

This invention discloses a multifunctional Pediococcus pentosaccharide strain and its applications. Pediococcus pentosaceus The strain, named *Pediococcus pentosaceus* A07, has the accession number CCTCC NO: M 2025777 and is deposited at the China Center for Type Culture Collection (CCTCC), located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province. This strain is capable of degrading nitrite. Using *Pediococcus pentosaceus* A07 to reduce nitrite content can produce high-quality pickles with good flavor and texture, low nitrite content, and high viable cell count. The *Pediococcus pentosaceus* A07 provided by this invention also possesses cholesterol-lowering, zinc protoporphyrin-forming, antibacterial, and antioxidant capabilities, and produces a high biofilm.

The invention discloses a pediococcus pentosaceus MDL511, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.35201, the preservation date is July 11, 2025, and the classification name of the strain is pediococcus pentosaceus. The pediococcus pentosaceus MDL511 has the advantages that the preservation number is CGMCC No.35201, the preservation number is CGMCC No.35201, the preservation date is July 11, 2025, and the classification name of the strain is pediococcus pentosaceus. The pediococcus pentosaceus MDL511 disclosed by the invention can be used for remarkably reducing weight gain and fat growth of mice caused by high fat diet, reducing serum cholesterol, LDL-C (Low Density Lipoprotein Cholesterol) and ALT (Atomic Lymphocyte Transferase) levels and remarkably improving hepatic lesions and fat accumulation caused by high fat diet, so that the MDL511 has a blood fat reducing effect, can be used for preparing blood fat reducing products and weight losing products and has a good development prospect.

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 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.