8 results about "Spoilage bacteria" patented technology

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 application discloses a bacillus velezensis JL40 with bacteriostatic and antiseptic effects, and belongs to the field of microorganisms. The strain has good biological safety, and metabolically produced bacteriostatic substances can maintain stable bacteriostatic activity under extreme pH, high temperature and various organic solvent environments. Experiments show that JL40 has significant inhibitory effect on foodborne pathogenic bacteria such as escherichia coli, staphylococcus aureus, salmonella, and listeria monocytogenes, and also has strong inhibitory capacity on main pathogenic bacteria in aquaculture, such as edwardsiella tarda, aeromonas hydrophila and citrobacter braakii. In the aspect of agricultural application, the JL40 can reduce the infection of banana fruit spoilage bacteria and reduce the rotting of bananas. Therefore, the bacillus velezensis JL40 and its metabolites have broad application potential in replacing traditional chemical preservatives, inhibiting foodborne pathogenic bacteria and spoilage bacteria, prolonging the preservation of bananas after harvesting and the like.

The present application relates to the technical field of livestock feed, and discloses a forage grass silage additive, a preparation method and application thereof. The additive is made of mixed traditional Chinese medicine extract, mixed bacterial agent and coating material. The mixed traditional Chinese medicine extract is made of five kinds of traditional Chinese medicine extracts, and the mixed bacterial agent contains three kinds of special lactic acid bacteria for silage. The mixed traditional Chinese medicine extract and the mixed bacterial agent play the roles of antibiosis and fermentation promotion. The specific coating process forms a microcapsule structure, and guarantees the stability of active ingredients. The additive is suitable for corn stalks, alfalfa and other forage grasses, can effectively reduce the pH value of the silage system, increase the lactic acid content, inhibit the breeding of spoilage bacteria, reduce the degradation of nutritional components, significantly improve the fermentation quality and nutritional value of the silage feed, and is safe and convenient to use.

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.

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.