150 results about "Spoilage bacteria" patented technology

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and / or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and / or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and / or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

The invention relates to fermentation of microorganism and meat products, and in particular discloses lactobacillus plantarum and application of the lactobacillus plantarum. The lactobacillus plantarum CMRC 10L is characterized in that the preservation number of the lactobacillus plantarum CMRC 10L is CGMCC (China General Microbiological Collection Center) No.11341, and the lactobacillus plantarum CMRC 10L is preserved in the on September 8th, 2005. A lactobacillus plantarum strain is separated from self-made traditional cured meat products of a peasant family, the growth of the lactobacillus plantarum on an MRS culture medium is good, the acid production speed is fast, the lactobacillus plantarum has the biological characteristics of salt resistance, nitrous resistance, cold injury resistance and inhibition on growth and propagation of spoilage microorganisms and is a good strain for preparing a fermenting agent for production. According to the lactobacillus plantarum disclosed by the invention, by adding the lactobacillus plantarum strain as the fermenting agent, the pH (Potential of Hydrogen) value of meat products can be quickly reduced at the early stage of fermentation, and the growth and propagation of spoilage bacteria and pathogenic bacteria and the generation of toxin are inhibited; meanwhile, objectionable odor of a fishy smell, a cowy / goaty smell and the like of meat are improved, the texture of the meat products is improved, and the degradation of protein in the meat and the flavor forming are promoted at the same time, so that the fermenting and ripening time of the products is shortened, and the nutritive value of the products is increased.

The invention relates to a method for integrated detection of nine beer-spoilage bacteria, belongs to the technical field of beers. According to the method, nine beer-spoilage bacteria of Lactobacillus brevis, Lactobacillus casei, Lactobacillus coryniformi, Lactobacillus plantarum, Lactobacillus paracollinoides, Lactobacillus lindneri, Pediococcus damnosus, Pediococcus inopinatus and Pediococcus clausenii are amplified simultaneously at one time by using a ninefold PCR; and then products amplified by the ninefold PCR is separated through capillary electrophoresis. A primer SEQIDNO. 1-18 is used in the multifold PCR reaction. The high throughput and semi-quantitative analysis method for detection of contamination microorganisms in the beer has important significance in aspects of the detection and traceability of the beer-spoilage bacteria.

The invention relates to a probiotics health care beverage and a preparation method therefor. Essential chitin and probiotics are added into beverage, and lactic acid, sugar and the like are added to build superior living conditions for probiotics, so the fermentation of probiotics can reach a better number value. The probiotics health care beverage can activate immune cells of human body, enhance immunity, absorb heavy metals, inhibit the breeding of spoilage bacteria in intestines, improve digestion functions and prevent abnormal constipation. Vitamin B complex, various of amino acids such as foline, niacin, glycine, taurine and the like, organic acid nutrient substances such as vitamins, auxins, trace elements, antibiotics and the like can be generated in intestines and stomaches.

Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a component that interferes with the permeability of the cell membrane of spoilage bacteria and pathogens and another component that penetrates the same in order to kill or inhibit growth of such organisms.

The invention relates to a preparation method of a microencapsulated Enterococcus faecium live bacterium preparation and application of the preparation in breeding. The method employs a technological process of ''fermentation-coating-fermentation''. By adding 2g / L calcium chloride to a fermentation medium and conducting drying at 45DEG C, a microencapsulated Enterococcus faecium solid product with good sphericity and uniform size can be obtained, and its viable count can reach 11.57lgCFU / g. Compared with free Enterococcus faecium solid products, the microencapsulated Enterococcus faecium live bacterium preparation has stronger ability to tolerate a high temperature of 80DEG C and a simulated gastrointestinal fluid. After storage for 2 months under a normal temperature condition, the viable count basically has no change. The microencapsulated Enterococcus faecium live bacterium preparation has a simple pre-fermentation coating preparation process, good product appearance, strong stress resistance, high stability, and high encapsulation efficiency. Being use as a high activity microecological agent for feeding in actual production, the microencapsulated Enterococcus faecium live bacterium preparation can inhibit propagation of intestinal spoilage bacteria and pathogenic bacteria and intestinal infection, reduce the diarrhea rate, promote digestive absorption of nutrients, enhance immunity, improve feed intake and feed conversion rate, as well as lower feed-meat ratio.

Disclosed herein are compositions and methods for preventing biofilm formation, reducing existing biofilm, and / or reducing populations of pathogenic, indicator, and spoilage bacteria. In one example, disclosed are cell-free fermentates using Lactobacillus species, Pediococcus species, and / or Lactococcusspecies used separately, in combination, or combined with extract from Delisea pulchra marine algae.

The invention provides a low-temperature degradation straw composite microbial agent containing Saccharomyces cerevisiae. The composite bacterial agent uses 6 strains, so that the corn stalk maturitydays can be increased by 2 to 3 days in an environment with the outdoor temperature of 1 to 6 DEG C, and then the composite bacterial agent is particularly suitable for northern regions. Compared withthe control group, the average milk yield of cows fed with corn straw treated with compound bacteria is increased by 8.9kg, the content of crude fibers in cow manure is decreased by 3.4%, and the average daily intake is increased by 2.3kg, because the compound bacteria for degrading lignocelluloses is added, and a large amount of Saccharomyces cerevisiae is contained in the compound bacteria, thecorn straw has soft texture and acid aroma, and the palatability is obviously improved to increase the appetite of livestock. Furthermore, the Saccharomyces cerevisiae can promote animal growth, regulate normal gastrointestinal flora and maintain microecological balance, thereby having the effects of improving gastrointestinal functions, increasing food digestibility and biological values, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of spoilage bacteria in intestinal tracts and improving the immunity of bodies and the like so as to further increase the daily output.

The invention discloses probiotics powder with weight losing and intestine and stomach regulating functions. The probiotics powder is prepared from the following raw materials in parts by weight: 0.5 to 2 parts of lactobacillus acidophilus bacterial powder, 2 to 6 parts of bifidobacterium longum bacterial powder, 8 to 15 parts of fructooligosaccharide, 10 to 20 parts of maltodextrin and 8 to 15 parts of starch. According to the product disclosed by the invention, two types of strains including lactobacillus acidophilus and bifidobacterium longum are reasonably selected and matched; intestine and stomach functions of human bodies are regulated through manners of inhibiting enterococcus and clostridium perfringens, inhibiting reproduction of spoilage bacteria and the like; the probiotics powder has a repairing effect on intestinal flora and a remarkable weight-losing effect and is high in safety.

The invention discloses a fresh-keeping liquid for fresh cut fruits and vegetables. The fresh-keeping liquid is prepared by compounding lactobacillus plantarum, carbon dots, ascorbic acid, citric acid, disodium ethylene diamine tetraacetate, glycerol and calcium propionate. According to the fresh-keeping liquid, the lactobacillus plantarum and the carbon dots are combined for fresh keeping of the fresh cut fruits and vegetables for the first time, the capability of lactic acid bacteria to inhibit the growth of spoilage bacteria and pathogenic bacteria is fully exerted, abundant radicals on the surfaces of the carbon dots are utilized, the water solubility, the reducibility and the antibacterial activity are good, the permeation effect on plant cells is enhanced, and the technical effects of synergistic bacteriostasis, sterilization and enzyme activity inhibition are achieved. All raw materials involved in a formula of the fresh-keeping liquid are of the food grade, the fresh cut fruits and vegetables can be directly eaten after being soaked in the fresh-keeping liquid, and the taste of the fresh cut fruits and vegetables cannot be adversely influenced. A preparation process is simple, the fresh-keeping effect is excellent, and the shelf life of the fresh cut fruits and vegetables can be prolonged to 12-15 days after the fruits and the vegetables are soaked in the fresh-keeping liquid and stored at the low temperature.

The invention relates to a quick detection method for in-situ fluorescent staining of livestock meat spoilage bacteria. Spoilage bacterium living bodies are subjected to in-situ fluorescent staining by fluorescent dye, shot images are processed by tomography through a confocal scanning laser microscope, and average fluorescent strength is calculated to represent relative cell quantity of unit area of a section of pork tissue. The quick detection method is easy to operate, high in detection speed and free of harmfulness and capable of detecting livestock spoilage bacteria within a short time on the premise of not damaging psychological status, and thus distribution and impregnation situations of spoilage bacteria in pork tissue and dynamic change of the spoilage bacteria can be observed and tracked in rail time. In addition, the quick detection method has direct practical significance in further researching spoilage mechanism of livestock meat deeply so as to control the spoilage bacteria pointedly, prolong shelf life of meat, guarantee quantity safety of meat and care health of customers.

The present invention discloses an environment-induced material, which is characterized in that the environment-induced material is mixed with organic waste, thereby engineered microorganisms probiotics can be rapidly induced and activated for rapid proliferation in a short time, the growth of spoilage bacteria can be inhibited, the rapid odorless conversion of organic matter can be realized through natural stacking, an organic eco-conversion pathway is induced to generate amino acids, organic acids, polysaccharides, various vitamins, active enzymes and beneficial substances. The environment-induced material has the advantages of low cost, obvious effect, easy application, wide usage, environmental protection, difficult secondary pollution generation, easy popularization and application, and is an induced material with the characteristics of convenience, rapidity, practicality and environmental protection.

The invention discloses a culture medium and a detection method of aerogenic bacteria in cooking wine, comprising the steps of diluting a sample of cooking wine to be tested, inoculating the sample into a fermentation tube containing the culture medium, culturing for 48+ / -2 hours at 30+ / -1 DEG C, and detecting aerogenic bacteria according to whether the fermentation tube produces gas or not; the medium consists of the following parts by weight: 10 to 30 parts of sucrose, 3 to 6 parts of yeast extract, 4 to 10 parts of peptone, 3 to 10 parts of sodium chloride, 2 to 8 parts of yellow rice wine,and 1-2 parts of tween-80, 0.05-1 part of sodium thioglycolate, 0. 2-0.6 part of magnesium sulfate heptahydrate, 0. 01-0.1 part of methionine, 0. 01-0.2 part of cysteine and 1000 parts of distil water. The detection method of the invention can detect the spoilage bacteria of cooking wine which is difficult to grow on the conventional culture medium, and the detection result of the detection method has good correlation with the spoilage gas production of food, which provides the basis for improving the production process, controlling the product quality and improving the product quality The method has the advantages of high detection efficiency, simplicity, low cost and easy popularization, and is suitable for industrial application.

Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.

The invention belongs to the field of foods, and relates to a method for processing a novel lactic acid bacteria fermented tea beverage with lactobacillus plantarum ST. The lactobacillus plantarum STis collected in the China General Microbiological Culture Collection Center with the collection number CGMCC No.13911, and the classified named is lactobacillus plantarum ST. The lactobacillus plantarum has the abilities of promoting the biotransformation of catechin and inhibiting the growth of main spoilage bacteria and foodborne pathogens. A process of producing the novel lactic acid bacteria fermented tea beverage with the lactobacillus plantarum ST comprises the following steps: inoculating the lactobacillus plantarum ST into tea soup containing sucrose and sodium carboxymethyl cellulose;performing anaerobic fermentation; adding ingredients such as pectin and ascorbic acid; performing split charging. The prepared lactic acid bacteria tea fermented beverage has unique mouthfeel, contains bioactive substances such as lactic acid bacteria and catechin, and has a remarkable health-care function and a wide market prospect.

The invention belongs to the technical field of rattan processing, in particular to a softening method for improving rattan weaving performance. The specific method is as follows: (1) put the harvested rattan into a freezer for constant temperature freezing, take it out, and treat it with constant temperature steam to obtain One-time treatment of rattan; (2) Immerse the primary treatment of rattan in the softening solution and pass it through ultrasonic waves for ultrasonic treatment, drain the liquid, wrap it with plastic wrap, put it in a refrigerator for constant temperature refrigeration, take it out, and uncover it (3) Microwave-dry the rattan for the second treatment; the rattan treated by the present invention has a bending angle of 80-81 degrees during weaving and use, which effectively reduces the difficulty of weaving, It saves time and labor, improves weaving efficiency, not only does not deform and crack, has strong bearing capacity, good dimensional stability, tensile strength, compression resistance and elastic strength have been greatly improved, but also can improve its antibacterial and anti-sunshine ability, and inhibit spoilage bacteria growth, prolonging its lifespan.

The invention discloses a multi-enzyme complex microecological probiotic deodorant, which is prepared from the following nine raw materials: a bacillus fermentation material, a yeast fermentation material, a lactic acid bacteria fermentation material, a photosynthetic bacteria fermentation material, protease, lipase, cellulase, spice and water. The multi-enzyme complex microecological probiotic deodorant has an efficient viable count of up to 5 billion / g, and the product is rich in bacillus, yeast, lactic acid bacteria, photosynthetic bacteria and protease, lipase, cellulase and other active enzymes to keep the air fresh, reduce the density of mosquitoes and flies, inhibit the growth of pathogenic microorganisms, and reduce the respiratory diseases of livestock, especially the respiratorydiseases prone to occur in animal breeding; the deodorant can quickly inhibit the growth of spoilage bacteria, effectively absorb and degrade ammonia nitrogen, hydrogen sulfide, methanethiol and othermalodorous harmful pollutants, has no harm to humans and animals and plants, no secondary pollution to the environment, and has the maximum removal rate of ammonia nitrogen of up to 95%, and the removal rate of hydrogen sulfide of up to 90%.

The invention belongs to the technical field of tea processing, in particular to a processing method of nutritional and health-care tea. The specific method is as follows: the tea is pretreated first, so that the quality components of the tea can be retained to a large extent, and the damage to the quality components of the tea by subsequent processing can be reduced; Then warm water soaking, frying, primary nutrient solution soaking and fermentation, baking, secondary nutrient solution soaking and fermentation, freezing and drying are carried out successively to promote the conversion of polyphenols, cellulose, pectin, mushroomenes, proteins and other substances into various It can effectively hydrolyze the fiber in tea leaves to form monosaccharides, oligosaccharides and polysaccharides, and promote the decomposition of organic matter in tea leaves into various organic acids, monosaccharides, amino acids, hydrated pectin and carbohydrates, thus making tea leaves It is smooth and mellow, has a sweet aftertaste, and can eliminate or inhibit the growth of miscellaneous bacteria and spoilage bacteria. It plays an auxiliary role in the formation of tea quality, and endows tea with the effects of lowering blood fat, blood sugar, anti-inflammatory and analgesic.

The invention discloses a flavoring type bacteriostatic agent for inhibiting spoilage bacteria of a squid. The flavoring type bacteriostatic agent is prepared by compounding the following raw materials by volume: 16.5 to 50% of ginger extract, 20 to 50% of garlic extract and 25 to 50% of mature vinegar. The flavoring type bacteriostatic agent has good flavor; addition of the bacteriostatic agent into the squid enables a flavoring effect to be obtained at the same time, processing and preservation of the squid are organically combined together, so processing cost for conditioned squid foodstuffs is substantially reduced, and technology upgrading and transformation of squid processing enterprises are promoted.

The invention relates to a food production method for pickled pleurotus eryngii quel. The method comprises the following steps: arranging white radishes, chillies, onions, scallions, garlic and ginger together into a pickle jar, pouring cold boiled water containing table salt and white sugar into the pickle jar to submerge the raw materials, and performing natural fermentation at normal temperature for 7-14 days; after the fermentation is finished, adding 0.5% of aginomoto, and then beating the raw materials by a food processing machine into paste for later use; and mixing the pickle paste which is prepared from the seasoning vegetables and anchovy, and pleurotus eryngii quel in the ratio of 1 to 9, then adding 5%-10% of pickle water as a fermentation strain, arranging the pleurotus eryngii quel mixed with the prickle paste and the pickle water into an airtight meal box, fermenting for 3-5 weeks, and then taking out the pickled pleurotus eryngii quel as a finished product. The pickled pleurotus eryngii quel produced according to the method simultaneously has the flavor characteristics of Chinese Sichuan pickles and Korean seafood-flavored pickles, maintains the brittleness and hardness of pleurotus eryngii quel, and avoids the common defect that mushrooms are pickled to be rotten during a Sichuan edible mushroom pickle making process; and meanwhile the pickled pleurotus eryngii quel contains small amount of nitrite and few spoilage bacteria, so that the food safety is guaranteed.

The invention discloses a method for preparing fermented duck meat by using lactic acid bacteria. The method comprises the following steps of sterilizing pre-treated duck meat; inoculating the pre-treated duck meat with probiotic bacteria at 40 DEG C or below; performing fermentation at 27-30 DEG C for 3 days; then performing maturation at 4 DEG C for 7 to 10 days to obtain the fermented duck meat, wherein the probiotic bacteria are one or a mixture of more at random proportion of lactobacillus plantarum, lactobacillus rhamnosus or lactobacillus casei. The fermented duck meat has the advantages that the taste is good; the flavor is unique; the nutritional value is significantly improved; the functions of probiotic property and the like are achieved. Metabolites such as lactic acid and eprinomectin can be produced during the fermentation of the lactic acid bacteria; the pH value of meat products is lowered; the water content in raw meat is also reduced during the fermentation; the factors all have inhibitory effects on pathogenic bacteria and spoilage bacteria; the product safety is improved and the product shelf life is prolonged. A preparation process of the fermented meat is alsosuitable for industrial large-scale production.

An anti-bacterial package component comprising a packaging substrate having an anti-bacterial agent fixed thereto; and a chemoattractant (bacteria attractant) incorporated with the substrate and adapted for diffusion into a food or toiletry product medium; the attractant selected from the group consisting of monosaccharides, disaccharides, polysaccharides, vitamins, minerals and essential amino acids; wherein the attractant is adapted for biological transport of pathogenic or spoilage bacteria from a product medium in contact with the substrate across an attractant concentration gradient to contact with the fixed anti-bacterial agent whereby the bacteria is killed, immobilized, made steril, or otherwise rendered harmless.

The invention discloses a poultry freezing and fresh-keeping method. The method comprises the following steps: S1, acid discharging at low temperature; S2, pre-impregnation: putting meat blocks into afreezing protection solution, and performing ultrasonic impregnation at 0-2 DEG C for 1.5-3h, wherein the freezing protection solution comprises the following raw materials in parts by mass: 1 to 1.5parts of egg white protein peptide, 0.01 to 0.03 part of antifreeze protein, 0.5 to 1 part of tea polyphenol, 4 to 6 parts of sodium alginate, 0.5 to 1 part of lysozyme, 0.2 to 0.4 part of CITREM and100 parts of water; S3, magnetic field-assisted freezing: in a magnetic field environment with the magnetic induction intensity of 10-30Gs and the frequency of 50-1000Hz, continuously soaking the meat blocks into the freezing protection solution for pre-freezing for 25-50min at -3 to 0 DEG C, taking out the meat blocks, and performing freezing at -35 to -28 DEG C until the central temperature ofthe meat blocks is lower than -20 DEG C; and S4, cold storage. According to the invention, a protection liquid impregnation way and a magnetic field-assisted technology are adopted to perform synergetic quick-freezing on poultry, so that the poultry is kept in a supercooled state, phase change is controlled, ice crystal growth and recrystallization are effectively inhibited, the integrity of cellsand tissues is kept, spoilage bacteria are killed or inhibited, and lipid oxidation is prevented.

The invention discloses a fresh-keeping method for tomatoes. The fresh-keeping method includes the following steps: directly immersing freshly harvested tomatoes into a prepared tomato fresh-keeping agent, taking out the tomatoes, naturally air-drying the tomatoes, packing tomatoes into PET plastic bags (about 500 grams / PET plastic bag), sealing the PET plastic bags, and storing the packed tomatoes at 20-25 DEG C. The plant-based fresh-keeping agent for keeping the tomatoes fresh provided by the invention can effectively improve the shelf life of the tomatoes to 14-16 days; the synergistic effect of thymol and salicylic can effectively inhibit spore germination and mycelium growth of Fusarium solani and Rhizopus stolonifer, two main spoilage bacteria of the tomatoes. Therefore, the obtained fresh-keeping agent for the tomatoes is good in fresh-keeping effect, with plant resources as the main raw materials.

The invention relates to the field of food packaging materials, and discloses a preparation method of an astaxanthin-containing biological antibacterial composite membrane for inhibiting spoilage bacteria of penaeus vannamei boone. According to the preparation method, gelatin and chitosan are used as composite membrane matrixes, and epsilon-polylysine with an antibacterial effect and high-oxidation-resistance astaxanthin extracted from penaeus vannamei boone shells are added on the basis, so that the biological antibacterial composite membrane is prepared, wherein the antibacterial membrane can effectively inhibit the proliferation of spoilage bacteria of penaeus vannamei boone. According to the invention, it is accidentally found that addition of astaxanthin can bring oxidation resistanceto the composite membrane and can significantly improve the physical properties of the chitosan-gelatin-based membrane at a specific content. The preparation method of the composite membrane is simple, convenient and easy to operate and can be used for expanded production.