34 results about "Spoilage bacteria" patented technology

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention belongs to the technical field of food preservation, and particularly discloses an aerogel fiber membrane with humidity response and capable of being used for food preservation and a preparation method of the aerogel fiber membrane. The preparation method comprises the following steps: mixing a shell film-forming substance with a first solvent to obtain a shell spinning solution; mixing a core layer gel substance, a biological preservative, a cross-linking agent and a second solvent to obtain a core layer gel spinning solution; and then carrying out coaxial electrostatic spinning on the obtained shell layer spinning solution and core layer gel spinning solution at 40-60% RH to obtain the aerogel fiber membrane which has humidity response and can be used for food preservation. The core layer with the porous aerogel structure is prepared in one step, preparation is simple, industrialization is easy to achieve, and good application prospects are achieved; the aerogel fiber membrane not only can solve the problem of juice seepage in the storage process of fresh food, but also can perform humidity response to the environment and intelligently release an antibacterial agent in a controlled mode, growth and reproduction of dominant putrefying bacteria in the storage process of the fresh food are inhibited, and the preservation period is prolonged.

This invention belongs to the field of microbial technology, specifically relating to a strain of *Lactobacillus plantarum* that produces antimicrobial peptides and its applications. The *Lactobacillus plantarum* is specifically *Lactobacillus plantarum* (…). Lactobacillus plants Lactobacillus plantarum AF-6, with accession number CGMCC No. 33716, is a product of this invention. It generates a variety of antimicrobial peptides with broad-spectrum antibacterial activity, inhibiting spoilage bacteria such as Escherichia coli, Bacillus subtilis, Salmonella, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus. This provides a more reliable and effective option for food safety preservation.

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 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 invention provides a strain of Bifidobacterium breve BX-18 and its application, and belongs to the field of biotechnology. The deposit number of Bifidobacterium breve (Bifidobacterium breve) BX-18 provided by the present invention is CGMCCNo.28446. The Bifidobacterium breve BX-18 can synthesize active substances such as amino acids and metabolites thereof, benzene derivatives, flavonoids, and its metabolites have broad-spectrum antibacterial activity and have good antibacterial effect on foodborne pathogens or spoilage bacteria. The present invention provides a new idea for the in-depth study and utilization of probiotics with functional active substances, which has huge research and application value.

The application belongs to the technical field of food processing, and particularly relates to a fresh-keeping noodle and a preparation process thereof. The fresh-keeping noodle comprises the following preparation steps: (1) dough mixing and fermentation to obtain a primary fermented dough; (2) yeast activation, kneading of the primary fermented dough to a smooth surface, addition of activated yeast, secondary fermentation, and obtaining of a secondary fermented dough; (3) calendering, strip making, quantitative cutting, noodle boiling, and post-dipping metering packaging of the secondary fermented dough to obtain the fresh-keeping noodle. The dipping liquid comprises lactic acid, alcohol, and water. The alcohol plays a sterilization role, inhibits excessive water absorption of the noodles during the dipping process, and is beneficial to maintaining the toughness of the noodles. The lactic acid in the dipping liquid can adjust the pH and inhibit the growth of microorganisms in the noodles. The secondary fermentation consumes oxygen in the dough, forms a low-oxygen environment, inhibits the growth of spoilage bacteria, ensures the quality stability of the noodles during storage, and cooperatively improves the shelf life of the noodles.

The invention belongs to the technical field of food science, and particularly relates to a combined fresh-keeping method for improving the quality of raw milk and application of the combined fresh-keeping method. The total number of bacterial colonies, coliforms and psychrophilic bacteria are reduced through the high-density carbon dioxide and 75 MPa dynamic high-pressure microjet treatment; furthermore, near-freezing-point storage is more beneficial to slowing down the growth of microorganisms in the raw goat milk and the raw camel milk, the synergistic treatment effect of the two technologies is superior to that of the single technology, and the effect on the raw goat milk and the raw camel milk is superior to that of the raw cow milk. The combined technology can effectively inhibit the growth of putrefying bacteria and delay the spoilage of the raw milk, can maintain the protein structure to the maximum extent, and has a remarkable industrial application prospect.

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.

The present application belongs to the technical field of aquatic product preservation, and particularly relates to a preservative containing insect-derived extract and a preparation method and application thereof. The preservative comprises the following components in mass fraction: insect-derived protein 8-15%, insect-derived chitosan 8-25%, insect oil 4-10%, sea buckthorn seed oil 1-3%, and the balance being water. The oil phase and chitosan and protein in the preservative prepared by the present application are all extracted from the insect body or by-products, have good biocompatibility, improve the stability of the emulsion, and the insect oil and sea buckthorn seed oil are used in combination as the oil phase, which not only significantly improves the antibacterial effect on the spoilage bacteria of aquatic products, prolongs the preservation period of aquatic products, but also effectively removes the peculiar smell of aquatic products, maintains the fresh taste and the elasticity of the meat tissue. The preservative not only realizes the full utilization of insect and by-product resources, has low cost, but also is all-natural, green, non-toxic, friendly to human health and the environment, and has good application prospect.

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 the field of microorganisms and fermentation engineering, in particular to acid-producing plant lactobacillus and application thereof. Specifically, the bacterial strain is named as the lactobacillus plantarum BLSCX-2, and the bacterial strain is named as the lactobacillus plantarum BLSCX-2. Tests prove that the yield of lactic acid and phenyllactic acid is obviously higher than that of reported strains, so that the strain is suitable for efficient fermentation food production. Meanwhile, the plant lactobacillus BLSCX-2 disclosed by the invention has a broad-spectrum bacteriostatic effect on various food-borne pathogenic bacteria and putrefying bacteria, and can be used for biological preservation or development of medical bacteriostatic agents. Besides, the strain can still keep activity under the conditions of low pH, high bile salt, low temperature and high salt, and the application range of the strain in a complex environment is widened, so that the strain has good practical application value.

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 application belongs to the technical field of food biological processing, and discloses a low-temperature meat-derived lactic acid bacteria and application thereof in mature beef production. The strain is Leuconostoc mesenteroides, which was preserved in the Guangdong Microbial Culture Collection Center on March 23, 2022, and the preservation number is GDMCC No 62311. The strain plays a very good application in the production of mature beef, inhibits the growth of spoilage bacteria and the increase of volatile basic nitrogen in a low-temperature environment, helps to reduce the generation of a spoiled crust of mature beef, and can improve the tenderness of mature beef and give the beef a unique flavor. Moreover, the production cost of the strain is low, the activity maintenance time of the strain is long, the performance of the strain is stable, the application of the strain is simple, the strain is safe for humans and animals, and the strain has a good application prospect in the processing and production of mature beef.

The invention is suitable for the technical field of preservative production, and provides a starch food preservative and a preparation method thereof.The preservative comprises the following raw materials: a dynamic covalent bond gel carrier, a polyphenol-metal nano-cluster compound, compound enzyme, a compound extract, modified zein and a multistage pore channel starch-based adsorbent, a dynamic covalent bond gel carrier is added, dynamic imine bonds are cross-linked to form a three-dimensional network structure, when the pH of putrefying bacteria produced acid is reduced, the imine bonds are broken, antibacterial components are released, cross-linking is carried out again after the pH rises, waste of active components is prevented, a double-pH response network is formed with modified zein, and a release curve is smoother; by adding a polyphenol-zinc nano-cluster compound, the microbial enzyme activity and DNA replication are inhibited; fe2O3 in the modified zein is subjected to photo-thermal response, is heated under illumination, softens the shell to release active components, and is linked with the dynamic gel carrier to realize chemical and physical double-trigger release.

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum for producing antibacterial peptide and application of the lactobacillus plantarum. The lactobacillus plantarum is specifically lactobacillus plantarum AF-6, and the preservation number of the lactobacillus plantarum AF-6 is CGMCC (China General Microbiological Culture Collection Center) No. 33716. The lactobacillus plantarum AF-6 disclosed by the invention can generate various antibacterial peptides, has broad-spectrum antibacterial activity, can play a role in inhibiting putrefying bacteria such as escherichia coli, bacillus subtilis, salmonella, micrococcus luteus, pseudomonas aeruginosa, bacillus cereus and staphylococcus aureus, and can provide a more stable and effective choice for safety and preservation of food industry.

The present application belongs to the field of feed fermentation, and particularly relates to a concentrated-flavor cyperus esculentus dry grass feed based on biosynthesis and a preparation method thereof. The concentrated-flavor cyperus esculentus dry grass feed comprises cyperus dry grass, a bacteria liquid of fused weissella and carbon source and nitrogen source. The fused weissella has been preserved in the China General Microbiological Culture Collection Center (CGMCC) with a preservation number of CGMCC No. 24053. The technical solution of the present application utilizes biotechnology to assist in fermenting cyperus esculentus, generates organic acid by decomposing fiber and utilizing soluble carbohydrate and other fermentation substrates to inhibit the growth of mold and other spoilage bacteria and reduce the loss of nutritional ingredients. Meanwhile, flavor substances (mainly including alcohol, aldehyde, phenol, acid, ester, ketone and hydrocarbon substances) are greatly enriched after fermentation, which can effectively increase the aroma components of the feed.

The invention relates to a preparation method of a plant extract preservative for low-sugar food, which solves the problem of low-sugar food preservation by compounding lychee seeds and dried orange peel and combining an enzymolysis-ultrahigh pressure synergistic extraction process. Litchi nucleoside in the lychee seeds has a bacteriostatic effect, and hesperidin and limonene in the pericarpium citri reticulatae have antioxidant and color-protecting functions. Active components are released through enzymolysis pretreatment, the biological activity is reserved at low temperature through ultrahigh-pressure extraction, and high efficiency and stability are ensured. The preservative effectively inhibits putrefying bacteria in the low-sugar fruit and vegetable juice, delays browning, keeps the original flavor of the fruit and vegetable juice, and is free of peculiar smell and flavor interference. According to the method, agricultural wastes and by-products are utilized, the cost is reduced, the green production requirement is met, and good economical efficiency and environmental friendliness are achieved.

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 relates to application of Streptococcus paris W3B and a fermentation product of the Streptococcus paris W3B in fresh keeping of fish meat. The preservation number of the Streptococcus paris W3B is CGMCC (China General Microbiological Culture Collection Center) No.32831. The invention further relates to a preparation method of the Streptococcus paris W3B and the fermentation product of the Streptococcus paris W3B. The streptococcus paris W3B and / or the fermentation product of the streptococcus paris W3B disclosed by the invention have / has an antibacterial effect and / or a sterilization effect on dominant putrefying bacteria of fish meat, and the streptococcus paris W3B and / or the fermentation product of the streptococcus paris W3B have / has an antibacterial effect and / or a sterilization effect; the fish preservative can delay oxidation of fish protein and fat, can be applied to fresh keeping of fish as a fresh keeping agent, and can improve the fresh keeping effect of the fish and prolong the shelf life of the fish.

The invention provides a natural preservative for seasoning flour products and a preparation method of the natural preservative, and the preservative comprises the following components in percentage by weight: 2.5%-4.5% of a microencapsulated active core material, 1.8%-2.8% of trehalose grafted modified chitosan lactate, 2.8%-3.8% of composite phosphate, 0.15%-0.25% of vitamin C palmitate and 86%-92% of RS3 type resistant starch. The preservative disclosed by the invention is wide in antibacterial spectrum and covers putrefying bacteria of the whole category. Through the synergistic effect of GMC, protamine and chitosan lactate, 9 types of main putrefying bacteria in flour products can be inhibited, and the problem that an existing preservative is narrow in antibacterial spectrum is solved. GMC is a preservative allowed by national standard, protamine and chitosan lactate are natural components, and all the components are safe and non-toxic; the preservative is low in addition amount and controllable in cost, and meanwhile, the risk that the preservative exceeds the standard is avoided. All the components not only have a bacteriostatic effect, but also can synergistically improve the quality of flour products.

The present invention provides an antibacterial peptide, its uses, and antibacterial drugs and preservatives prepared therefrom, belonging to the field of biotechnology. The antibacterial peptide of the present invention is the amino acid sequence shown in SEQ ID NO:1, SEQ ID NO:2 or SEQ ID NO:3, or an amino acid sequence having more than 95% homology with the amino acid sequence shown in SEQ ID NO:1, SEQ ID NO:2 or SEQ ID NO:3. All three antibacterial peptides of the present invention have a broad-spectrum antibacterial effect, and have a significant inhibitory effect on Gram-positive bacteria, Gram-negative bacteria and fungi, and can be prepared into antibacterial drugs for use. At the same time, the antibacterial film agent prepared from the antibacterial peptide of the present invention can be used as an antibacterial preservative, which can delay the proliferation of spoilage bacteria in food or drugs, thereby extending the shelf life of food or drugs. For example, it can be used to prevent and control the soft rot of kiwifruit. The antibacterial peptide of the present invention has good application prospects in the fields of food, medicine, etc.

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.

The present invention aims to provide a method for easily producing vegetable food products from frozen vegetables in which the growth of spoilage bacteria is suppressed. [Solution] The method for producing a vegetable food product according to the present invention is characterized by including a step of thawing frozen vegetables by immersing them in a hypertonic solution.

The invention belongs to the technical field of food preservation, and relates to a preparation method and application of a citral / carvacrol composite coating film for inhibiting mucor circinelloides and botryis cinerea. According to the invention, citral and carvacrol are used as a composite bacteriostatic agent and are added into a sodium alginate and pulullan film-forming material to prepare the citral / carvacrol composite coating film. According to the present invention, the main putrefying bacteria such as mucor circinelloides and botrytis cinerea can be effectively inhibited, the multiple quality deterioration problem during the strawberry storage can be pertinently solved so as to maintain the appearance quality, the rotting after the strawberry picking can be significantly improved, and the shelf life can be prolonged.

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.