18 results about "Staphylococcus carnosus" patented technology

The invention belongs to the technical field of food processing, and particularly relates to fermented beef jerky and a preparation method thereof. The preparation method of the beef jerky comprises the following steps: (1) removing fascia and fat from fresh cattle hind leg meat, washing with clear water, and cutting into meat slices; (2) adding table salt, glucose, white granulated sugar and sodium nitrite into the sliced meat, uniformly mixing, adding a fermentation inoculant which comprises staphylococcus calcaratus, pediococcus acidilactici, bifidobacterium bifidum and Witzia ciliaris, and fermenting; and (3) after fermentation, drying and cooling to obtain the fermented beef jerky. Specific strains are selected to form a fermentation inoculant for fermentation, and the prepared fermented beef jerky is high in free amino acid and soluble peptide content, low in nitrite residual quantity, uniform red brown in color and slightly bright in surface, and belongs to high-quality beef jerky.

The invention belongs to the technical field of processing of prefabricated dishes, and discloses a method for preserving the flavor of the prefabricated dishes. The method comprises the following steps: cooling pre-cooked and seasoned meat materials, and adding compound probiotics for enrichment culture fermentation; performing vacuum packaging on the fermented meat product; adding a natural plant antioxidant material into the auxiliary materials, and stir-frying; performing vacuum packaging on the fried auxiliary materials; and packaging and preserving the meat product subjected to vacuum packaging and auxiliary materials in a combined manner. Wherein the compound probiotics are obtained by mixing micrococcus mutans, staphylococcus carnosus and leuconostoc carnosus according to the mass ratio of 1: 1: 1; the natural plant antioxidant material is a mixture of food-grade strigose hydrangea juvenile leaf polysaccharide, pungent litse fruit oil and zanthoxylum armatum oil. According to the invention, the raw material meat and the auxiliary materials are separately packaged by adopting a double-packaging method, and natural corrosion resistance, oxidation resistance and flavor fidelity of the prefabricated vegetable are realized through oxidation resistance of the natural plant extract and targeted bacteriostasis of the probiotics.

The invention provides staphylococcus carnosus with high salt tolerance and good fermentation characteristic and application thereof, and belongs to the technical field of microorganism application and meat product processing. The staphylococcus carnosus is staphylococcus carnosus XUCSB 022, the staphylococcus carnosus is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation date is June 24, 2025, and the preservation number of the strain is CGMCC No.34991. The staphylococcus carnosus has the advantages that the staphylococcus carnosus XUCSB 022 can be used for preparing the staphylococcus carnosus; the staphylococcus carnosus XUCSB 022 strain disclosed by the invention has the beneficial effects that the staphylococcus carnosus XUCSB 022 strain has the capacity of resisting the salt concentration of 18% ultimately and has the capacity of degrading nitrite in fermented meat, after the meat product is fermented for 15 days, the average value of the residual quantity of the nitrite is 9.77 mg / kg and is reduced by 39.77% compared with a CK group, flavor substances containing aldehydes, ketones, alcohols, esters, acids and other types are generated, and the flavor substances are rich in flavor substances, rich in flavor substances and capable of resisting the salt concentration of 18%. The strain has the characteristics of high safety, excellent fermentation capability and fermentation aroma-producing capability during inoculation of fermented meat, and provides strain resources for production of fermented meat products.

The invention discloses a staphylococcus carnosus chromophore strengthening method based on regulation and control of exogenous additives and application of the staphylococcus carnosus chromophore strengthening method in salting dried fish. The staphylococcus carnosus chromophore strengthening method comprises the following steps: mixing a methemoglobin solution with broth, adding the exogenous additives, and constructing a simulation system; inoculating staphylococcus carnosus into the simulation system for culturing, and observing the color change of the simulation system; wherein the exogenous additive comprises one or more of L-arginine, tea polyphenol, ascorbic acid or tocopherol. One or more of L-arginine, tea polyphenols, ascorbic acid or tocopherol are used as exogenous additives for synergistic fermentation with staphylococcus carnosus, so that the redness value of the salted dried fish is remarkably increased.

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 invention relates to the technical field of food processing, in particular to a processing method for cooked mutton, which comprises the following steps: obtaining a fresh mutton raw material; performing pretreatment before fermentation on the fresh mutton raw material; adding a compound bacteria solution into the pretreated fresh mutton raw material, and fermenting to hydrolyze goaty-flavor substances in the mutton to obtain fermented mutton; immersing the fermented mutton into a composite gel solution and carrying out vacuum impregnation so as to selectively remove fermented free mutton smell substances, so as to obtain mutton smell removed mutton; and pickling the mutton with the removed mutton smell with ingredients, and cooking the mutton at 80-85 DEG C for 10-15 minutes to obtain a cooked mutton finished product, wherein the compound bacteria liquid consists of staphylococcus carnosus, pediococcus pentosaceus, lactococcus lactis and a calcium chloride solution. According to the invention, mutton-smell-causing short-chain branched fatty acid in mutton is degraded by a microbial mutton-smell-reducing method, and long-chain branched fatty acid with physiological activity is retained at the same time.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The present invention relates to the field of microbial technology, and in particular to a composite fermentation agent of a Staphylococcus carnosus ZF626 and a Pediococcus acidilactici ZF627 and applications thereof. The composite fermentation agent provided by the present invention has high salt tolerance and high ester production capacity, and is used for fermenting fermented black beans. It can significantly increase the content of a variety of key volatile compounds in the fermented black beans, including the total content of flavor substances such as alcohols, esters, phenols, and acids, especially the content of key flavor compounds such as isopentanol, ethyl acetate, γ-caprolactone, and guaiacol. The composite fermentation agent can be used to ferment fermented black beans to significantly improve the flavor, taste, and aroma coordination of the black beans, not only improving the overall aroma and flavor of the black beans, but also making the flavor and taste more rich, complex, layered, and recognizable, significantly improving the overall flavor and quality of the black beans.

The invention relates to the technical field of food processing, in particular to low-salt soy sauce meat based on probiotic fermentation and a preparation method thereof.The low-salt soy sauce meat is prepared from pork as a raw material through pretreatment, inoculation of a compound probiotic leavening agent (lactobacillus plantarum CGMCC No. 1.555 and staphylococcus carnosus CGMCC No. 1.274), vacuum rolling, kneading and pickling, stepped temperature control fermentation and low-temperature air drying and curing; the sodium chloride content is 2.0%-4.5%, the water activity is 0.80-0.84, the probiotics comprise 0.4%-0.7% of lactic acid and 0.08%-0.15% of acetic acid, and the total viable count of the two probiotics is not less than 1.0 * 10 CFU / g. According to the preparation method, lactobacillus plantarum CGMCC No.1.555 and staphylococcus carnosus CGMCC No.1.274 are taken as compound probiotic leavening agents, gradient temperature control fermentation is combined, sodium chloride of the soy sauce meat is reduced to 2.0%-4.5%, lactic acid and acetic acid are generated to construct a natural antibacterial system, and chemical preservatives are not needed; through processes of micropore puncture, vacuum intermittent rolling and kneading and the like, consistent indexes are ensured, two-stage fermentation and low-temperature air drying are easy to control, and the quality and flavor are improved.

The present application relates to the technical field of food processing, and particularly relates to a processing method for cooked mutton, comprising the following steps: obtaining fresh mutton raw materials; performing pre-treatment before fermentation on the fresh mutton raw materials; adding a compound bacterial solution to the pre-treated fresh mutton raw materials and performing fermentation, so as to hydrolyze the amine substances in the mutton, and obtain fermented mutton; immersing the fermented mutton in a compound gel solution and performing vacuum impregnation, so as to selectively remove the free amine substances after fermentation, and obtain mutton with amine removed; after ingredient and curing treatment, the mutton with amine removed is cooked at 80 DEG C to 85 DEG C for 10 min to 15 min, and cooked mutton products are obtained; wherein the compound bacterial solution is composed of Staphylococcus carnosus, Pediococcus pentosaceus, Lactococcus lactis and calcium chloride solution. The present application degrades the branched short-chain fatty acids causing amine in mutton by the microbial amine reduction method, while the branched long-chain fatty acids with physiological activity are retained.

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.

The invention discloses staphylococcus carnosus and application of the staphylococcus carnosus in improvement of sour taste of soy sauce. Belongs to the technical field of food fermentation. The staphylococcus carnosus CS1.21 is separated from soy sauce mash for the first time, and has the characteristics of salt resistance, strong acid production, ester production, bacteriostasis and the like. When the strain is used for fermenting the high-salt liquid-state soy sauce, lactic acid, acetic acid and succinic acid can be effectively produced and are respectively increased by 28.13%, 27.78% and 50.00% compared with fermented soy sauce without CS1.21, meanwhile, accumulation of ester substances is promoted, the content of the ester substances is increased by 86.23% compared with the fermented soy sauce without CS1.21, the content of ethyl lactate is increased by 70.11%, the content of ethyl acetate is increased by 85.76%, and the content of succinic acid is increased by 70.12%. The addition of the staphylococcus carnosus CS1.21 is beneficial for improving the sour taste of the soy sauce, the quality and flavor of the soy sauce are improved, and no preservative is needed.

The invention relates to the technical field of microorganisms, in particular to a staphylococcus carnosus ZF626 and pediococcus acidilactici ZF627 composite fermentation inoculant and application thereof. The composite fermentation inoculant provided by the invention has high salt resistance and high ester yield, is used for fermentation of fermented soya beans, and can significantly increase the content of various key volatile compounds in the fermented soya beans, including the total content of flavor substances such as alcohols, esters, phenols, acids and the like, especially the content of key flavor compounds such as isoamyl alcohol, ethyl acetate, gamma-caprolactone, guaiacol and the like. The compound fermentation inoculant is used for fermenting the fermented soya beans, so that the flavor, taste and aroma coordination of the fermented soya beans can be remarkably improved, the overall aroma and flavor of the fermented soya beans are improved, the flavor and taste of the fermented soya beans are richer, more complex, layered and recognizable, and the overall flavor and quality of the fermented soya beans are remarkably improved.

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.

The invention relates to the technical field of food processing, in particular to a multi-strain flavored fermented bean curd coupling preparation technology. The invention relates to a multi-strain flavored fermented bean curd coupling preparation process, which comprises: S1, selecting soybeans, removing shells, washing, removing impurities, soaking at a temperature of 20-30 DEG C for 3-5 h, grinding, filtering, boiling, filtering, curdling, and squeezing to obtain a bean curd white blank; s2, inoculating the compound strain into the bean curd white embryo, and then performing sterile culture and fermentation to obtain a fermented bean curd blank; wherein the composite strain is prepared from micrococcus luteus, staphylococcus carnosus, Koculomyces roseus, bacillus cereus and bacillus subtilis; s3, putting the fermented bean curd blank into a pickling vessel, and then sprinkling salt layer by layer for pickling to obtain a salted fermented bean curd blank; s4, marinating soup is added into the fermented bean curd salt blank for later fermentation, finally, a product is taken out, heated and sterilized, and the multi-strain flavored fermented bean curd is obtained. The multi-strain flavored fermented bean curd coupling preparation process provided by the invention has a shorter brewing period and more flavors.