6 results about "Staphylococcus carnosus" patented technology

The application discloses a strain of Staphylococcus carnosus and application of the strain in improving sour taste of soy sauce, and belongs to the technical field of food fermentation. The Staphylococcus carnosus CS1.21 is first isolated from soy sauce mash, and has the characteristics of salt tolerance, strong acid production, ester production and bacteriostasis. The strain is used for fermenting high-salt dilute soy sauce, and can effectively produce lactic acid, acetic acid and succinic acid, and the production of lactic acid, acetic acid and succinic acid is respectively increased by 28.13%, 27.78% and 50.00% compared to the soy sauce without adding the CS1.21. Meanwhile, the accumulation of ester substances is promoted, and the content of the ester substances is increased by 86.23% compared to the soy sauce without adding the CS1.21, wherein the content of ethyl lactate and ethyl acetate is respectively increased by 70.11% and 85.76%. The addition of the Staphylococcus carnosus CS1.21 is beneficial to improving the sour taste of the soy sauce, and can improve the quality and flavor of the soy sauce without adding preservatives.

The application discloses a salt-tolerant flavor-enhancing biological amine degradation strain Staphylococcus carnosus WQ-4 and application thereof, and belongs to the technical field of biological fermentation. The Staphylococcus carnosus WQ-4 has been preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20251802. The strain has good salt tolerance and biological amine degradation capacity, has obvious degradation effect on histamine and tyramine which are common biological amines in fermented food, the degradation rates are 55.12% and 81.47% respectively, and has good stability, safety and flavor-enhancing effect in a soy sauce fermentation environment, and can be used for soy sauce brewing.

This application relates to a Staphylococcus aureus strain with hangover-relieving and liver-protecting effects. This strain can maintain essentially normal growth in an environment containing 10% ethanol, exhibiting ethanol tolerance. This Staphylococcus aureus strain not only possesses high antioxidant capacity but also high acetaldehyde dehydrogenase activity. This application also relates to the use of the said Staphylococcus aureus strain for hangover-relieving and liver-protecting purposes. Furthermore, this application discloses compositions comprising the said Staphylococcus aureus strain.

A freeze-dried formulation includes an antibacterial protein having a killing activity specific to at least one or all of the following genera: Staphylococcus arlettae, Staphylococcus aureus, Staphylococcus auricularis, Staphylococcus carnosus, Staphylococcus caprae, Staphylococcus chromogenes, Staphylococcus cohnii, Staphylococcus delphini, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus gallinarum, Staphylococcus haemolyticus, Staphylococcus hominis, Staphylococcus intermedius, Staphylococcus kloosii, Staphylococcus lentus, Staphylococcus lugdunensis, Staphylococcus muscae, Staphylococcus pasteuri, Staphylococcus saprophyticus, Staphylococcus warneri, and Staphylococcus xylosus; a poloxamer; a sugar; and an amino acid.

The application provides a Staphylococcus carnosus strain with high salt tolerance and good fermentation characteristics and application thereof, and belongs to the technical field of microbial application and meat product processing. The Staphylococcus carnosus strain is Staphylococcus carnosus XUCSB 022, which is preserved in the China General Microbiological Culture Collection Center (CGMCC) on June 24, 2025, and the strain preservation number is CGMCC No. 34991. The Staphylococcus carnosus XUCSB 022 strain has the ability to tolerate 18% salt concentration, and has the ability to degrade nitrite in fermented meat. After the meat product is fermented for 15 days, the average residual amount of nitrite is 9.77 mg / kg, which is reduced by 39.77% compared with a CK group, and flavor substances including aldehydes, ketones, alcohols, esters, acids and other substances are produced, the Staphylococcus carnosus XUCSB 022 strain has high safety characteristics, excellent fermentation ability and fermentation flavor-producing capacity when inoculating fermented meat, and provides a strain resource for producing fermented meat products.

The composition contains at least one Staphylococcus carnosus strain, e.g., at least one of S. carnosus CNCM I-5398 or S. carnosus CNCM I-5400. A unit dosage form of the composition contains a prophylactically or therapeutically effective amount of at least one Staphylococcus carnosus strain. A method of making such a composition includes adding at least one Staphylococcus carnosus strain to at least one other food ingredient. Methods of using such compositions for treatment or prevention include promoting mucosal healing; controlling gut microbiota dysbiosis; and treating or preventing intestinal inflammatory diseases such as IBD, irritable bowel syndrome, hepatitis (NASH, NAFLD, alcohol-induced liver injury), allergies, atopy, bone inflammation, rheumatoid arthritis, systemic lupus, Gougerot-Sjogren's syndrome, Reiter's syndrome, poliomyelitis, dermatomyositis, thyroiditis, Graves', Hashimoto's disease, type I diabetes, Addison's disease, autoimmune hepatitis, celiac disease, Beermer's disease, multiple sclerosis, myasthenia gravis, ophthalmia, obesity-related inflammation, age-related low-grade inflammation, Blau syndrome, Alzheimer's disease, cardiovascular disease, atherosclerosis, metabolic syndrome, type II diabetes, gingivitis, periodontitis, and food sensitivities.