14 results about "Spoilage bacteria" patented technology

The application provides a preparation method of a zanthoxylum bungeanum essential oil active coating liquid and application thereof, and relates to the field of fruit and vegetable preservation technology. The preparation method of the zanthoxylum bungeanum essential oil active coating liquid is as follows: 3.5% zein nanoparticles are prepared; 3.5% citrus pectin solution is prepared; the 3.5% zein nanoparticles are dropped into the citrus pectin solution to obtain zein-citrus pectin Pickering emulsion; zanthoxylum bungeanum essential oil and 3.5% zein-citrus pectin Pickering emulsion are mixed to obtain zanthoxylum bungeanum essential oil Pickering emulsion; carboxymethyl cellulose sodium is dissolved in deionized water; glycerol is added; the zanthoxylum bungeanum essential oil Pickering emulsion is added under room temperature, and standing and defoaming are conducted, so that the zanthoxylum bungeanum essential oil active coating liquid is obtained. The application is favorable for inhibiting the spoilage bacteria of fresh red peppers, delaying the aging time of the peppers, and prolonging the preservation period of the peppers.

The present application provides a kind of fermented whey beverage and its preparation method.The denaturation rate of whey protein in the fermented whey beverage is less than or equal to 26%.The fermented whey beverage provided by the present application has the characteristics of lower denaturation rate of whey protein.In addition, the preparation method of the fermented whey beverage provided by the present application adopts ultra-high pressure sterilization with circulating pressure, which can kill miscellaneous bacteria, spoilage bacteria and pathogenic bacteria while minimizing the impact on non-covalent bonds of whey protein, reducing the degree of denaturation, improving the nutritional value of the final product, and has the characteristics of simple operation and the fermented whey protein beverage with lower denaturation rate of whey protein.

This invention relates to the fields of microbial genetic engineering and brewing technology, and provides a PDC1 gene mutant strain resistant to 2-phenylethanol and its application in the brewing of wheat-aroma baijiu. The mutant strain is *Saccharomyces cerevisiae* PDC1_473 (HM 03), with the preservation number CCTCC M20252996. The PDC1 gene of this strain has a base mutation from T to C at position 473. When this mutant strain is applied to the solid-state fermentation of wheat-aroma baijiu, it becomes the absolutely dominant fungal community, significantly altering the microbial community structure of the fermentation system, inhibiting the growth of various conditionally pathogenic and spoilage bacteria, strengthening the fermentation environment centered on *Lactobacillus*, and significantly enhancing the rose, citrus, grassy, ​​fatty, and caramel aromas of the baijiu. It imparts a pleasant, rich ester aroma and complex aroma to the baijiu, increasing its fullness, and has broad application potential in the brewing of wheat-aroma baijiu.

This invention belongs to the field of aquatic product preservation technology and discloses a method for preserving fresh fish fillets based on source-based sterilization and endogenous antibacterial action. The method includes: non-thermal sterilization of fresh fish fillets, followed by ultrasonic-ultra-high pressure synergistic treatment in a nano-antibacterial emulsion, then draining, packaging, and refrigeration. The nano-antibacterial emulsion is prepared by dissolving natural antibacterial active substances in anhydrous ethanol as the oil phase and using an aqueous solution of a natural polymer as the aqueous phase. The oil and aqueous phases are mixed, homogenized under microfluidic high pressure, and then microfiltered. This invention utilizes a dual-core synergistic process of source-based non-thermal targeted inactivation of spoilage bacteria and enhanced penetration of a natural antibacterial system to significantly extend the shelf life of fresh fish fillets under 0-4℃ refrigeration conditions from the conventional 3-5 days to over 18 days, while preserving the texture, flavor, and nutrition of the fish fillets to the greatest extent possible.

The invention relates to a liquid microbial enzyme as well as a preparation method and application thereof. The liquid microbial enzyme is prepared by taking soybean meal, fish meal, rice husk and water as raw materials, sterilizing and fermenting through a compound microbial agent, and the compound microbial agent comprises bacillus subtilis, bacillus licheniformis and bacillus velezensis. In the application, the soybean meal serves as a core nitrogen source and an energy source, soybean isoflavone of the soybean meal promotes functional bacteria to proliferate and enhances enzyme activity, and a fiber structure can optimize fermentation conditions; the fish meal provides high-quality protein which can be decomposed to generate organic acid, so that the pH value is reduced, and putrefying bacteria are inhibited; the rice husks maintain the material structure, and the porous characteristic improves ventilation and adsorbs peculiar smell; the bacillus velezensis as an auxiliary enzyme source can enhance the variety coverage of soluble enzymes, so that the substrate degradation capacity is more comprehensive. After the liquid microbial enzyme is prepared, the liquid microbial enzyme and the hermetia illucens are combined, livestock and poultry manure is used as a conversion object, and the conversion efficiency of the livestock and poultry manure on the manure is improved by regulating and controlling intestinal microflora of larvae of the hermetia illucens.

The invention discloses bacillus velezensis JL40 with antibacterial and preservative effects, and belongs to the field of microorganisms. The strain has good biological safety, and antibacterial substances produced by metabolism of the strain can keep stable antibacterial activity under extreme pH, high temperature and various organic solvent environments. Experiments show that the JL40 has a remarkable inhibition effect on food-borne pathogenic bacteria such as escherichia coli, staphylococcus aureus, salmonella and listeria monocytogenes, and meanwhile, the JL40 shows a relatively strong inhibition capability on main pathogenic bacteria such as edwardsiella tarda, aeromonas hydrophila and citrobacter buchneri in aquaculture. In the aspect of agricultural application, infection of banana fruit putrefying bacteria can be reduced, and banana decay is reduced. Therefore, the bacillus velezensis JL40 and the metabolites thereof have wide application potential in the aspects of replacing traditional chemical preservatives, inhibiting food-borne pathogenic bacteria and putrefying bacteria, prolonging the preservation time of the picked bananas and the like.

The invention discloses a preparation method of a composite biological fresh-keeping agent and application of the composite biological fresh-keeping agent in crab roe sauce, and belongs to the technical field of aquatic product processing and fresh-keeping. The green composite biological fresh-keeping agent comprises the following components: tea polyphenol, nisin, epsilon-polylysine hydrochloride and sterile water. Compared with a chemical preservative, the adopted green biological preservative better meets the requirements of consumers for food safety and health, contains multiple functional substances such as antioxidant components and antibacterial components, has the advantages of wide antibacterial spectrum, high safety and the like compared with a single preservative, can achieve the purposes of delaying oxidation of the crab spawn sauce and inhibiting growth of microorganisms, and is suitable for large-scale production. Therefore, the shelf life of the crab roe sauce is prolonged. The green composite biological fresh-keeping agent is applied to the crab spawn sauce, and by analyzing the change conditions of indexes such as microbial stability, protein degradation and lipid oxidation degree of the crab spawn sauce in the refrigeration process, the green composite biological fresh-keeping agent is proved to be capable of effectively inhibiting main putrefying bacteria in the refrigeration process of the crab spawn sauce, and has good bacteriostatic action and fresh-keeping effect.

The invention provides a method for prolonging the normal-temperature shelf life of a fermented flour product, and relates to the technical field of food preservation. The method comprises the two steps of barrier deoxidation packaging treatment and electrostatic field cooperative treatment. A BOPA / LDPE (biaxially-oriented polyamide / low-density polyethylene) composite barrier packaging material is selected for the barrier deoxidation packaging treatment, the oxygen permeability of the packaging material is 40-60 cm < 3 > / (m < 2 >. 24 h. 0.1 MPa), and the water vapor permeability of the packaging material is 5-8 g / (m < 2 >. 24 h); in the electrostatic field cooperative treatment, the output voltage is 3300-4000 V, the current is 0.03-0.05 A, a discharge plate and a packaging bag of the fermented flour product are placed in parallel, the distance between the discharge plate and the packaging bag is 15-25 cm, and the treatment time is 4-12 h. Aiming at the problem that fermented flour products are easy to rot and deteriorate at normal temperature, the deoxidation environment is utilized to block metabolism of aerobic microorganisms, and the electrostatic field is cooperated to destroy cell membranes of dominant putrefying bacteria, so that multi-target bacteriostasis is realized. According to the method, chemical preservatives do not need to be added, the total number of microorganisms can be effectively controlled, the good texture of the flour product is kept, the normal-temperature shelf life of the flour product is prolonged to 15-20 days, and good industrial application prospects are achieved.

This invention discloses a method for preparing a strain of Lactobacillus saccharidus and its application in the preservation of chilled fresh meat, including the following steps: Step (1) Initial screening: Take 1.0 g of environmental sample, add 9 mL of sterile physiological saline, shake at 37℃ and 200 r / min for 30 min, sonicate for 10 min, then serially dilute to 10⁻⁴-10⁻⁶, take 100 μL and spread it on MRS solid medium, incubate at 37℃ for 48 h, pick single colonies and purify 3 times; Step (2) Antibacterial screening: Use 8 strains of putrefactive bacteria such as Enterobacter and Escherichia coli as indicator bacteria. The preparation method of this Lactobacillus saccharidus strain is based on natural sources, ensuring high safety and making it a suitable alternative to chemical preservatives. It exhibits significant inhibitory effects on major spoilage bacteria (such as Pseudomonas and Enterobacteriaceae) and pathogenic bacteria in chilled meat. Its low-temperature resistance (4℃) and acid and alkali resistance make it suitable for the storage environment of chilled meat. After application, it can reduce the total bacterial count, TVB-N content, pH value, and drip loss rate, delay color changes, and effectively extend the shelf life of chilled meat.

The application discloses a temporary culture treatment method for purifying blue crabs, and specifically comprises the following steps: (1) a pretreatment step, (2) a mixed liquid preparation step, (3) a culture liquid preparation step, and (4) a culture step. The application provides a temporary culture treatment method for purifying blue crabs, which can clean the bodies of the blue crabs, reduce antibiotic and heavy metal residues, and reduce spoilage bacteria, so as to improve the quality and activity of the blue crabs and reduce the loss of the blue crabs.

This invention relates to the fields of microbiology and fermentation engineering, specifically to an acid-producing *Lactobacillus plantarum* strain and its applications. Specifically, this strain is named *Lactobacillus plantarum* (…). Lactiplantibacillus plants BLSCX-2. Experiments have verified that its lactic acid and phenyllactic acid yields are significantly higher than those of existing reported strains, making it suitable for high-efficiency fermented food production. Simultaneously, *Lactobacillus plantarum* BLSCX-2 in this invention exhibits broad-spectrum antibacterial activity against various foodborne pathogens and spoilage bacteria, making it suitable for biological preservation or pharmaceutical antibacterial agent development. Furthermore, this strain maintains its activity under low pH, high bile salt, low temperature, and high salt conditions, broadening its application range in complex environments and thus possessing significant practical application value.

This application relates to a plant essential oil composition and its application in aquatic product preservation. The plant essential oil composition contains tangerine peel essential oil and bergamot essential oil, which have excellent bactericidal effects against typical dominant spoilage bacteria in aquatic products—Shewanella and Vibrio parahaemolyticus. Furthermore, this invention integrates magnetic induction electric field-assisted extraction and compound essential oil preservation technology, significantly improving the extraction rate and antibacterial activity of plant essential oils. It is the first to construct a synergistic compound formula targeting dominant spoilage bacteria in aquatic products and achieve magnetoelectric-essential oil coupled preservation, extending the refrigerated shelf life of aquatic products by approximately 8 days. It has significant advantages of high efficiency, greenness, and safety, providing new ideas and technical support for the storage and preservation of aquatic products.