127 results about "Pentose" patented technology

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 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 lactobacillus pentosus capable of converting various substances of dendrobium officinale to generate rich active small molecules and improving skin health, and belongs to the technical field of microorganisms. The lactobacillus pentosus (Lactobacillus pentosus) CCFM1482 obtained by screening can be used for producing various active substances by fermenting dendrobium officinale and regulating and controlling the synthesis of skin collagen factors, such as HSF cells (human skin fibroblasts), MDA (malondialdehyde), Nrf2 (nuclear factor E2 related factor 2) and HaCaT cells (human keratinocytes). Therefore, the lactobacillus pentosus CCFM1482 fermented dendrobium officinale kimura ex migo fermentation liquor has a huge application prospect in the preparation of products for preventing or treating the skin quality, and the dendrobium officinale kimura ex migo fermentation liquor can be used for preparing the products for preventing or treating the skin quality.

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 invention relates to the technical field of synthetic biology, in particular to a squalene high-yield saccharomyces cerevisiae engineering bacterium and a construction method and application thereof.Saccharomyces cerevisiae CEN.PK.2-1D is used as an original strain, pentose phosphate pathway genes ZWF1, GND1, TAL1 and TKL1 and IDP1 genes of TCA circulation are integrated in a genome of the original strain through homologous recombination, and the squalene high-yield saccharomyces cerevisiae engineering bacterium is obtained. Constructing a dual-channel cofactor supply system to improve the intracellular NADPH level and the NADPH / NADP + ratio; according to the saccharomyces cerevisiae genetic engineering strain Sc-Sq04 constructed by the method disclosed by the invention, the yield of squalene obtained by shake flask fermentation reaches 741.08 + / -28.9 mg / L by further integrating all genes of an MVA way, ERG20 and ERG9 genes, and a new thought is provided for transforming saccharomyces cerevisiae to synthesize terpene compounds and promoting industrial application.

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 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 provides a method for the co-production of organic acids and lignin from lignocellulose, comprising the following steps: Step 1, pretreating the lignocellulose raw material to obtain a pretreated material; Step 2, enzymatically hydrolyzing the pretreated material to obtain an enzymatic hydrolysate containing pentoses, hexoses, and lignin; Step 3, performing solid-liquid separation on the enzymatic hydrolysate to obtain an enzymatic hydrolysate containing pentoses and hexoses and a solid phase containing lignin; Step 4, subjecting the enzymatic hydrolysate containing pentoses and hexoses to acid-producing fermentation to obtain a fermentation broth containing a mixture of organic acids; Step 5, extracting lignin from the lignin-containing solid phase to obtain lignin. The method provided by this invention can efficiently separate lignin and obtain various organic acids through a simple process.

Cosmetic products containing specific amounts of adenosine and at least one pentose in a cosmetic carrier are suitable for the treatment of hair and / or scalp and lead to - Revitalization of the hair and / or - Stimulation / activation of energy metabolism in hair follicles / hair roots and / or - Stimulation / enhancement of hair growth and / or - Prevention / reduction of premature hair loss and / or - Delaying scalp aging and / or - Increased keratin synthesis and / or - Improvement of the tensile strength of keratin fibers.

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

The present disclosure provides genetically engineered microorganisms for the simultaneous fermentation of pentose and hexose sugars, for example, glucose and xylose. The microorganisms can be modified to express AtSWEET polypeptides, LST1 polypeptides, mutants thereof, homologs thereof or combinations thereof. Also provided are methods of co-fermenting hexose and pentose sugars, methods of increasing the conversion of lignocellulosic biomass via microbial fermentation, and methods of generating biofuel.

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 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.

The invention provides a genetically engineered bacterium for efficiently producing pseudouridine and application of the genetically engineered bacterium. The genetically engineered bacterium is based on a high-yield uridylic acid strain E. coli MB219 (the patent application number is 202410153359.6), and the high-efficiency pseudouridine engineering bacterium is constructed through systemic gene modification. The genetically engineered bacterium is characterized in that (1) gene knockout: 10 genes such as pbs1, psuK and the like are knocked out to block a metabolic pathway of byproducts; (2) metabolism regulation: replacing a J23110 strong promoter, and overexpressing zwf / gnd to enhance a phosphopentose pathway; (3) heterologous gene integration: integrating a specific dephosphorylase gene HDHD1, and introducing RjpsuG, NmygdH and thyA to construct a co-expression plasmid pRL06; the fermentation yield of the finally obtained engineering bacterium CY20 (pRL06) reaches 45.3 g / L and is increased by 6 times compared with that of a traditional method, the production efficiency is greatly improved, the product purity is high, and by-products are few.

The application discloses a composition with soothing and itching-relieving effects and a preparation method and application thereof, and belongs to the cosmetic field; the composition comprises the following components: a composite plant extract, a polyhydric alcohol and water; the composite plant extract is compounded by a polygonatum sibiricum redoute fermentation liquor, a paeonia extract and a long-stemmed grape caulerpa lentillifera extract; and the polygonatum sibiricum redoute fermentation liquor is obtained by composite fermentation of lactobacillus pentosus and bacillus subtilis. The soothing and itching-relieving composition provided by the application has excellent soothing effects, and the soothing and itching-relieving composition provided by the application has excellent in-vitro hyaluronidase inhibition effects, and the in-vitro hyaluronidase inhibition rate reaches more than 60%.

The present application relates to a kind of pentose pediococcus and the preparation method of fermented whey.The present application provides a kind of pentose pediococcus IF2, on December 31, 2025, is preserved in Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No:67584.The strain is isolated from Xinjiang yogurt, with good whey adaptability and flavor promotion capacity.After the single bacteria fermentation whey, the content of dimethyl disulfide, dimethyl trisulfide in whey can be significantly reduced, while the content of acetaldehyde and other flavor compounds is greatly improved, and fermented whey is given apple fragrance.Sensory evaluation shows that the overall preference score of fermented whey can reach 4.6 points, and the flavor is significantly improved.

The invention belongs to the technical field of food, and particularly relates to an anti-sugar and anti-oxidation composition as well as a preparation method and application thereof. A mulberry leaf extract, an emblic leafflower fruit extract, pleurotus citrinopileatus powder and rosa roxburghii tratt fruit powder are used as composite plant fermentation raw materials, Weissella helenii and pediococcus pentosaceus are added for mixed fermentation, a composite plant fermentation product is prepared, then lecithin and vitamin E are added, and the anti-sugar and anti-oxidation composition is obtained. The composition has excellent anti-sugar and anti-oxidation effects, and is safe and non-irritant. The preparation method of the anti-sugar and anti-oxidation composition is simple, can be applied to preparation of anti-sugar and anti-oxidation products, and has good market application value.

The application discloses a Pediococcus pentosaceus with the functions of lowering cholesterol and inhibiting bacteria and a high-density industrial production fermentation medium of the Pediococcus pentosaceus, the Pediococcus pentosaceus is Pediococcus pentosaceus PG-2, and the preservation number is GDMCC No: 62392.The high-density industrial fermentation medium of the Pediococcus pentosaceus PG-2 contains 40 g / L of sugarcane molasses liquid, 20 g / L of corn syrup dry powder, 1.5 g / L of dipotassium hydrogen phosphate, 5 g / L of sodium acetate, 1 mL / L of Tween 80, 2 g / L of triammonium citrate, 0.2 g / L of magnesium sulfate heptahydrate, 0.05 g / L of manganese sulfate tetrahydrate, and the rest is water.The Pediococcus pentosaceus is cultured by using the medium, the bacterial concentration is significantly higher than that of MRS medium, a high-density bacterial body amount is effectively obtained, the utilization rate of industrial by-products is improved, the production cost is greatly reduced, and the production efficiency is improved.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The invention belongs to the technical field of Baijiu brewing, and particularly relates to a method for directionally enhancing the flavor of high-temperature yeast for making hard liquor. In order to break through the bottlenecks of single substrate utilization and uncontrollable reaction path in the existing yeast flavor regulation and control technology, the yeast flavor regulation and control method disclosed by the invention comprises the following steps: accurately proportioning pentose, hexose, disaccharide, sulfur-containing amino acid and aromatic amino acid, pretreating, preparing a solution, treating yeast-making raw materials, accurately controlling the temperature in the whole fermentation process, turning over yeast and the like. The Maillard reaction path in the high-temperature yeast preparation process is directionally regulated and controlled. Experiments show that the content of pyrazine and terpene compounds in the high-temperature Daqu can be remarkably increased, the characteristic flavors such as wood fragrance, baking fragrance and scorch fragrance are synchronously enhanced, and a systematic technical scheme is provided for regulating and controlling the flavor quality of Baijiu.

The invention belongs to the field of food fermentation, and particularly relates to a pediococcus pentosaceus strain, porphyra haitanensis-pediococcus pentosaceus fermentation liquor and application thereof in enhancing the intestinal barrier function. A strain of pediococcus pentosaceus is obtained through screening, the pediococcus pentosaceus and porphyra haitanensis are jointly fermented, a fermented product with the function of enhancing the intestinal barrier can be obtained, specifically, the expression level of ZO-1, occuldin, claudin-1 and claudin-4 tight junction protein related genes can be up-regulated, and the function of protecting the intestinal barrier is achieved. According to the fermentation strain and the fermentation method provided by the invention, the original biological activity and nutritional value of the porphyra haitanensis can be improved, healthy seaweed food capable of enhancing the intestinal barrier activity is developed, diversification of seaweed deep processing products and multi-level processing technologies are promoted, and rapid development of the seaweed deep industry in China is promoted.

The invention relates to a method for synthesizing an alkyl glycoside surfactant by a one-step process, which solves the problem that the residual quantity of glucose in a product material obtained by the existing one-step process for synthesizing the alkyl glycoside surfactant is high, and adopts the technical scheme that the method for synthesizing the alkyl glycoside surfactant by the one-step process comprises the following steps of: in the presence of an acid catalyst and an additive, adding a catalyst, alkyl alcohol and carbohydrate are subjected to an aldolization reaction to obtain a product material containing alkyl glycoside, the additive molecule comprises at least one selected from the group consisting of triose alcohol, butyl sugar alcohol, pentitol and hexitol, and the carbohydrate comprises glucose. The addition of the additive reduces the residual amount of glucose in the product material.

This invention relates to a method for preparing polylactic acid (PLA) by straw fermentation coupled with lactide ring-opening polymerization, belonging to the field of biomass resource utilization and bio-based polymer materials technology. To address the problems of high energy consumption and low sugar conversion rate in existing PLA preparation methods using crop straw, this invention provides a method for preparing PLA by straw fermentation coupled with lactide ring-opening polymerization. The method involves crushing the straw, pre-treating it with dilute acid coupled with steam explosion, washing and drying it, adding a complex cellulase and Lactobacillus pentosus LB-1 seed culture, and simultaneously saccharifying and fermenting under controlled temperature and pH to obtain a lactic acid fermentation broth. The fermentation broth undergoes multi-stage filtration, ion exchange, and concentration to obtain refined lactic acid, which is then prepolymerized, depolymerized, and distilled to obtain L-lactide. After purification, an initiator and antioxidant are added, and ring-opening polymerization, extraction, and drying are performed under nitrogen protection to obtain pure PLA. This invention features efficient and low-energy straw pretreatment, high sugar-acid conversion rate during fermentation, precise purification, stable polymerization, and low cost, making it a green and economical method using straw as raw material.

The invention relates to pediococcus pentosaceus CAR6 for improving carotenoid, protein peptide and plant-based flavor and application of the pediococcus pentosaceus CAR6. The preservation number of the pediococcus pentosaceus CAR6 is CGMCC (China General Microbiological Culture Collection Center) The strain has the acid stability fermentation characteristic, can avoid the problem of over-acidification caused by over-fermentation, can efficiently synthesize short-chain fatty acids such as organic acid and butyric acid, has good agglutination and self-agglutination capacity, oxidation resistance and SOD enzyme secretion capacity, and has a remarkable bacteriostatic effect on streptococcus mutans, staphylococcus aureus and shigella sonnei. When the carrot fermentation broth is applied to carrot fermentation, earthy smell and grass smell of raw materials can be effectively removed, the sensory flavor of a fermented product is remarkably improved, meanwhile, the content of carotenoid, total protein and polypeptide is increased, and the content of glucose is reduced. The strain provides a new bacterium source for fermentation of carrots and other plant-based products, and has important application value in development of flavor fermentation products, eye protection, sugar control, protein peptide and intestinal tract conditioning type healthy nutritional food.

The application belongs to the technical field of biomass catalytic conversion, and specifically discloses a gallium-modified dealuminized H-ZSM-5 catalyst, a preparation method and application thereof, and the method comprises the following steps: ion exchange is performed on Na-ZSM-5 molecular sieve and an ammonium salt solution; selective dealuminization is performed on NH4-ZSM-5 molecular sieve and an ammonium hexafluorosilicate solution; and the impregnation method is used to load a gallium salt solution to the dealuminized molecular sieve carrier DeAl-H-ZSM-5, so as to obtain the gallium-modified dealuminized H-ZSM-5 catalyst. The application adopts the above-mentioned gallium-modified dealuminized H-ZSM-5 catalyst, the preparation method and application thereof, and the method is characterized in that the composite strategy of purifying the base by selectively dealuminizing first and then precisely loading Ga to regulate the acidity is adopted, the prepared catalyst can efficiently catalyze the preparation of furfural from pentose in a γ-valerolactone / water system, and high conversion rate and high selectivity are realized.

The invention discloses a genetically engineered bacterium for biosynthesis of inositol and application of the genetically engineered bacterium for biosynthesis of inositol, and the genetically engineered bacterium for biosynthesis of inositol is obtained by co-expressing a sweet orange inositol-3-phosphate synthase gene Csino3 and an escherichia coli inositol-1-monophosphate gene suhB in recombinant escherichia coli and then knocking out a glucose phosphate isomerase gene pgi. According to the technical scheme, the yield of inositol produced by the strain reaches 2.04 g / L and is increased by about 6.6 times compared with that before optimization, the inositol yield is greatly increased, the metabolic flux of glycolysis to glucose-6-phosphoric acid is effectively blocked, carbon metabolic flux is forced to be redirected to a pentose phosphate pathway, glucose-6-phosphoric acid is enriched, and a raw material is provided for inositol production. By blocking downstream branches of a glycometabolism pathway, enrichment of glucose-6-phosphate in cells is realized, so that sufficient precursor substances are provided for synthesis of inositol, and finally the yield of inositol is increased. The technical scheme is expected to be applied to construction of microbial cell factories, so that large-scale and low-cost production of inositol is realized, and theoretical support is provided for development of related industries.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

The application discloses a Pediococcus pentosaceus strain derived from high-temperature Daqu and application thereof, the strain is named Pediococcus pentosaceus zqw75, and the preservation number is CGMCC NO.25146.The strain can produce aroma substances such as lauryl acetate, n-heptanol, butyl dodecalactone, benzene acetaldehyde, methyl heptenone and pyrazine, and when the strain is used in combination with commercial sweet wine starter, the relative content of phenylethanol is increased from 8.562% to 10.455%, the relative content of ethyl butyrate is increased from 0.460% to 1.473%, the relative content of ethyl octanoate is increased from 0.754% to 1.672%, the relative content of ethyl n-hexanoate is increased from 0.832% to 3.446%, and the relative content of isoamyl acetate is increased from 0.832% to 2.155%; and the strain can produce aroma substances that are not produced by the commercial sweet wine starter, such as hexanoic acid, butyric acid, octanoic acid, ethyl hexanoate and lauryl acetate.The strain can be applied in the field of liquor making, including pit mud making and liquor flavor substance improvement, and has great industrial application value.

A natural synergistic brewing method for Stachys aegypti, belonging to the field of food processing technology; addressing the problems of existing Stachys aegypti pickles relying on chemical preservatives, long fermentation cycles, high nitrite risk, and easily becoming soft and mushy, this invention provides a natural synergistic brewing method, comprising: mixing rosemary, green tea, cloves, and water in a mass ratio of (2~4):(1~3):1:100, and ultrasonically extracting to obtain a natural plant extract; adding a commercially available compound bacterial agent containing Lactobacillus plantarum and Pediococcus pentosaceus to a mixture of 2% glucose water and the extract. In the mixed solution, activate at 35-37℃ for 25-35 minutes; place the pretreated *Spiritobacterium tumefaciens* in 4%-5% saline solution, inoculate with 3%-5% activated bacterial solution by weight of saline solution, soak at 25-28℃ for 2-4 days, and then soak at 8-10℃ for 4-6 days; after testing, the finished product was found to contain no chemical preservatives such as benzoic acid and potassium sorbate, nitrite <1mg / kg, brittleness value reached 13.8N, and it has a unique herbal fragrance, achieving low-salt, rapid, and high-brittleness natural fermentation.