38 results about "Staphylococcus carnosus" patented technology

The invention discloses a method for producing bound trotters through artificial inoculation and fermentation, and belongs to the technical field of food processing. The method comprises the following steps: preparing trotter skin; pretreating raw materials; pickling the pretreated raw materials at a low temperature; rolling and kneading the pickled raw materials; inoculating and fermenting the kneaded raw materials; encrusting the fermented raw materials, and bundling up the encrusted raw materials; marinating the bundled raw materials; cooling the marinated raw materials, and vacuum packing the cooled raw materials; and sterilizing the packed raw materials at high pressure, cooling the sterilized raw materials, packing the cooled raw materials in boxes, and warehousing the boxes. According to the method disclosed by the invention, a conventional processing method is combined with a microorganism fermentation technique, mixed bacteria species of bulgaricus milk bacillus, saccharomyces cerevisia or bulgaricus milk bacillus and staphylococcus carnosus are used for fermentation in a bacteria species mixing manner, so that a novel and convenient ready-to-eat health food is provided for society. The bound trotters processed by the method disclosed by the invention are unique in special flavor, deep red in color, loose in meat quality, high in nutrient value, easy to preserve, stable in quality, and high in edible safety, and effectively reduce the content of nitrite.

The invention relates to a beef quality regulation and control method and a beef product produced by the method. The beef quality regulation and control method comprises the following steps: adding aleavening agent during pickling of a beef raw material, wherein the leavening agent comprises Staphylococcus carnosus and Staphylococcus vitulinus, pickling is performed for 24-72 hours at a temperature of 15-25 DEG C; and conducting drying, cooking and sterilization. According to the invention, the leavening agent is added during the pickling of the beef raw material, and drying, cooking and sterilization are then performed so as to achieve the quality regulation and control of the beef raw material, so the problems of dry and hard texture and color deterioration of the beef product can be improved, shearing force can be reduced by about 56%, and the product can be endowed with new flavor. The new micro-fermented beef product produced by the method disclosed by the invention is ruddy in color, easy to chew and unique in flavor, and has better market competitiveness.

The invention discloses a method of recycling kitchen waste effluent and relates to the technical field of resource recycling. The method includes the steps of adjusting pH of waste effluent to 6-8, adding soybean cake powder and molasses, heating to 80 DEG C and above to obtain a pretreated fermentation liquor; lowering the temperature of the pretreated fermentation liquor to 32 DEG C and below,adding a Bacillus siamensis agent and a Staphylococcus carnosus agent into the pretreated fermentation liquor, carrying out ventilated aerobic fermentation, and applying a fermentation product as a liquid microbial fertilizer to agricultural planting. The method has the advantages that the whole process is free of fouling odor, the liquid microbial fertilizer meets the national standard of microbial fertilizers, contains massive free amino acids and polypeptide ingredients, is more helpful for direct absorption by crops, can promote quick germination of seeds and development of roots, allows crops to mature early, and has a significant biocontrol function.

The invention relates to a starter used for producing fermented bean curd and a preparation method, the starter is composed of bacterial strains of Micrococcus luteus, Kocuria kristinae, Staphylococcus carnosus, Leuconostoc mesenteroides, bacillus subtilis and Tetragenococcus halophilus, the above bacterial strains are subjected to high density culture, concentration, freeze drying protection and freeze drying to obtain a freeze-dried fungus powder, the freeze-dried fungus powder is mixed with the above bacterial strains according to specific proportion of 3:2:1:1:2:1 to prepare the starter product which can be directly used for producing the fermented bean curd. The technology of the method is simple, the viable bacteria amount in the obtained starter is greater than 2.0*10<11> CFU / g freeze-drying powder. The starter has the advantages of high fermentation activity, less amount and good fermentation effect, thereby the fermentation period of the fermented bean curd is shortened by 60-70 days. The starter can be liquid. The method of the invention solves the problems of unstable product quality caused by competitor pollution and decreased production capacity of bacterial strain in a traditional natural fermentation process, extra protease addition is not required in the fermentation process, the fermentation period is effectively shortened, and the flavor of the product is unique.

The invention discloses a method for electroporation of Staphylococcus carnosus. The method comprises the following three steps: preparation of competent cells, electroporation, and resuscitation and culture. In the step of preparation of competent cells, Staphylococcus carnosus ATCC 51365 is activated in a LB medium and then inoculated into a growth medium B2, then undergoes shaking culture until OD578 is 0.6, and then is washed with a GS electric shock buffer. In the step of electroporation, to be transformed plasmids and the competent cells are uniformly mixed and subjected to ice-bath treatment and electroporation. In the step of resuscitation and culture, 1 mL of a LBM resuscitation medium is rapidly added into an electric shock cup after electric shock, the plasmids and the competent cells are taken out after uniform mixing and subjected to resuscitation and culture for 4 h, and the plasmids and the competent cells then coat a plate for culture overnight so as to obtain recombinant Staphylococcus carnosus with the introduced plasmids. With the method provided by the invention, conversion efficiency reaches 5.95 * 10<3> CFU / [mu]g DNA, so the conversion efficiency of Staphylococcus carnosus is greatly improved.

The invention relates to the field of deep processing of aquatic products, and discloses a method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air-drying inoculation fermentation. The method comprises the following steps: (1) pretreating raw materials; (2) sousing; (3) cleaning and draining; (4) carrying out low-temperature air drying; (5) carrying out microwave drying; and (6) carrying out vacuum packaging. According to the invention, lactobacillus plantarum and staphylococcus carnosus are used as mixed fermenting agents, fat hydrolysis of fish meat is promoted through rapid fermentation and sousing, and the content of flavor precursor substance free fatty acid is increased; and by adopting a low-temperature air-drying process, excessive oxidation offat in scomberomorus niphonius meat is remarkably inhibited, and the strength of aldehyde and ester flavor compounds is improved so as to improve the volatile flavor quality of scomberomorus niphoniusand reserve nutritional and functional components of the dry-soused scomberomorus niphonius to the greatest extent. The prepared low-salt dry-soused scomberomorus niphonius product is fresh and tender in meat quality, golden in color and luster and moderate in salty taste.

The invention relates to staphylococcus camosus B1-2 with a chromogenic effect and application thereof, and belongs to the technical field of food fermentation. The strain B1-2 has classification nameStaphylococcus camosus, and is preserved in the China General Microbiological Culture Collection Center (CGMCC) on March 11, 2019; and the preservation number is CGMCC No.17325. The strain is appliedto preparation of a leavening agent to replace nitrite to realize a color protection effect. The staphylococcus camosus B1-2 with the chromogenic effect provided by the invention can replace the chromogenic effect of nitrite in meat products, and can be added into salami to realize nitrite-free fermentation.

The invention discloses a fermented meat sauce and a preparation method thereof. The fermented meat sauce includes fermented meat and a flavoring agent, and the flavoring agent contained in 100 g of fermented meat is specifically: 3% white sugar, 10% bean paste, chili powder 2%, hot and sour cowpea 15%, vegetable oil 10%, monosodium glutamate 0.5%, cumin powder 0.5%, pepper powder 0.06%, pepper powder 0.1%, ginger powder 0.08%, purified water 50%, sweet potato starch 5%. The compound starter prepared by using Pediococcus pentosaceae 37x‑15 and Staphylococcus carnus is added to the meat for fermentation, and the meat is fried after the fermentation is completed. The bolognese sauce of the invention has strong aroma, bright red color, moderate hot and sour taste and thick sauce body, and is a convenient accompaniment food with rich nutrition and unique flavor.

The invention discloses a strain of Staphylococcus carnosus that reduces biogenic amines and its application. The Staphylococcus carnosus has been preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on July 25, 2019, and the preservation number is CGMCC No.18295 , and the preservation address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. The strain has a good ability to degrade biogenic amines, and has obvious degradation effects on tyramine, spermidine, putrescine and cadaverine, which are common biogenic amines in fermented foods, and the degradation rates are 50.88% and 51.83% respectively. , 31.14% and 22.82%, and has stability in the production environment of soybean paste, and can be used for fermentation of soybean paste.

The invention discloses a preservative for prolonging the shelf life of pork and a preparation method thereof, and belongs to the technical field of pork freshness preservation. Raw materials comprise the following components in parts by weight: 15-25 parts of chitosan, 1-4 parts of lactic acid bacteria, 0.2-0.7 part of staphylococcus carnosus, 3-8 parts of soybean protein, 10-14 parts of cherry pit powder, and 3-5 parts of sorbitol. The preservative disclosed by the invention can be used for improving the saturation degree of pork intermuscular fat, so that the oxidation resistance, the pork color and the pH index of the pork are improved, and the shelf life of the pork is prolonged.

The invention discloses a processing method for enhancing chewiness of fish meat by using a biological method, which comprises the following steps: pretreating fish, draining water, smearing a composite biological fermentation agent which is 1-2% of the mass of the fish, and fermenting the fish at low temperature for 1.5-2.5 days, and taking out the fermented fish, wherein the compound biological leavening agent is prepared by mixing pediococcus pentosaceus, lactobacillus sake and staphylococcus carnosus according to the mass ratio of 1: 1: 3, and dissolving the mixture in water according to the mass ratio of 1:(10-20); and adding 2-3% of table salt, 0.03-0.05% of ginger powder and 0.03-0.05% of licorice powder based on the mass of the fish into the water. According to the processing method disclosed by the invention, the product is endowed with fragrant and sweet taste and chewy mouth feel, so that the single mouth feel and quality of the traditional frozen or hot-processed fish are changed; the invention also solves the problem of fishy smell of fishes, especially mud fishy smell of freshwater fishes; the product is chewy and elastic, has no bad taste, and is a nutritious food suitable for people of all ages.

A freeze-dried formulation includes an antibacterial protein having killing activity specific to at least one of or all following species: Staphylococcus arlettae, Staphylococcus aureus, Staphylococcus auricularis, Staphylococcus carnosus, Staphylococcus carprae, Staphylococcus chromogenes, Staphylococcus cohnii, Staphylococcus delphini, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus gallinarum, Staphylococcus hemolyticus, 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.