16 results about "Staphylococcus xylosus" patented technology

The invention belongs to the technical field of health-care products, and particularly relates to a fermented composition beneficial to enhancing immunity and a preparation method thereof. The fermentation composition for improving immunity is prepared by taking yeast beta-glucan, an elderberry extract, glucoraphanin, sea cucumber peptide, inulin and a traditional Chinese medicine zymolyte as fermentation raw materials, firstly inoculating bacillus coagulans and staphylococcus xylosus for aerobic fermentation, and then inoculating bifidobacterium longum for anaerobic fermentation, the aerobic fermentation stage and the anaerobic fermentation stage have a synergistic effect, so that the fermentation speed can be increased, the fermentation time can be shortened, and richer nutrient substances can be provided, and therefore, the composition has an excellent effect of enhancing the immunity; the fermentation composition is applied to preparation of capsules helpful for enhancing immunity, is helpful for enhancing human immunity, and can solve the problem that active substances in existing health-care products are difficult to effectively absorb by human bodies, so that the effect of enhancing immunity is influenced.

The invention provides a preparation method and application of anti-aging and cell-repairing pancreas biological zymolyte, and relates to the technical field of enzyme viscera extracts. The preparation method comprises the following steps: pretreating pancreas, adding water, pulping, boiling, cooling to room temperature, and adjusting the pH value; adding alkaline protease, heating for enzymolysis, dynamically adjusting the temperature and pH during enzymolysis, and inactivating after enzymolysis is finished to obtain enzymatic hydrolysate; adding a reducing agent into the enzymatic hydrolysate, then adding staphylococcus xylosus liquid, carrying out two-stage fermentation, taking supernate after fermentation is finished, and carrying out ultrafiltration concentration; the staphylococcus xylosus bacterial liquid is produced from staphylococcus xylosus YB-12, the staphylococcus xylosus YB-12 is preserved in the China General Microbiological Culture Collection Center on January 3, 2023, and the preservation number of the staphylococcus xylosus YB-12 is CGMCC No. 26373. The finished product prepared by the method is high in stability; meanwhile, the zymolyte can be applied to cell repair or anti-aging.

The invention relates to the technical field of pathogenic microorganism detection, and particularly discloses a primer group for detecting pathogenic microorganisms of rodent experimental animals and application of the primer group. The primer group disclosed by the invention is used for simultaneously detecting corynebacterium pneumophila, staphylococcus xylosus and staphylococcus sciuri of rodent experimental animals; the primer group comprises a primer pair aiming at Corynebacterium bovis, wherein the sequences of the primer pair are SEQ ID NO: 1 and SEQ ID NO: 2; the sequences of the primer pair aiming at the staphylococcus xylosus are SEQ ID NO: 3 and SEQ ID NO: 4; the sequences of the primer pair aiming at the staphylococcus sciuri are SEQ ID NO: 5 and SEQ ID NO: 6. The primer group and the detection method disclosed by the invention can realize rapid detection of three bacteria on a molecular level, have the advantages of simplicity and convenience in operation, high detection efficiency and accurate result, and are suitable for rapid screening and monitoring of health conditions of experimental animals.

The application discloses a method for high-efficiency degradation of high-salinity wastewater by salt-tolerant bacteria in a composite inorganic salt system, and relates to the technical field of biological treatment of high-salinity industrial wastewater.The method realizes directional strengthening of the salt-tolerant performance of three strains of Staphylococcus xylosus, Alcaligenes faecalis and Bacillus cereus by a gradient-increasing NaCl domestication method.Under the condition of 40-50 g / L high salinity, the growth amount of the domesticated strains is increased by 30-40% compared with that of the non-domesticated strains, effectively relieving the osmotic pressure stress and metabolic enzyme activity inhibition of the microorganisms in the high-salinity environment.Meanwhile, the composite salt-tolerant bacteria agent is compounded based on functional complementation, and the agent has the abilities of efficient denitrification, phosphorus removal and organic matter degradation, and can adapt to the composite inorganic salt system of NaCl, CaCl2 and MgSO4 alone or in combination, and can realize synchronous and efficient removal of COD, ammonia nitrogen, total nitrogen and total phosphorus in a wide salinity range of 10-80 g / L.The method breaks through the technical limitation that the existing salt-tolerant bacteria only adapt to a single salt system and have single degradation function, and greatly widens the applicable scenarios of the biological method in the treatment of high-salinity wastewater.

This invention belongs to the field of biomedical technology, specifically disclosing a blood sugar-lowering probiotic and its application. The strain is Staphylococcus xylose (S. xylose). Staphylococcus xylosus. BC100, deposited on December 12, 2025, at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37053, located at Institute of Microbiology, Chinese Academy of Sciences, No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. Compared with existing technologies, the fermentation broth of *Staphylococcus xylose* strain BC100 provided by this invention has the effect of inhibiting α-amylase and α-glucosidase activities. Furthermore, the fermentation broth of this strain combined with fruit enzymes exhibits even better inhibitory effects, particularly when combined with lemon enzymes and apple enzymes. This strain can be used to develop oral or other products for lowering blood sugar and has significant application value.

This invention discloses a method for compensating the flavor of low-salt fermented aquatic products using *Lactobacillus paracasei* and a bacterial-fungal co-culture, belonging to the field of aquatic product processing technology. *Staphylococcus xylose*, *Lactobacillus paracasei*, and *Kluyveromyces martensii* are mixed and inoculated into a saline solution to form a pickling solution, which is then used to prepare fermented fish. Fermented fish prepared using this method has a unique flavor, enhancing the aroma and saltiness of low-salt fermented fish. This invention isolates *Staphylococcus xylose* and *Lactobacillus paracasei* from sour meat and *Kluyveromyces martensii* from butter. The isolated *Staphylococcus xylose* has a greater lipid-degrading ability than *Kluyveromyces martensii*, while *Lactobacillus paracasei* cannot decompose lipids. Mixing these three bacteria and applying them to the preparation of fermented fish helps inhibit excessive lipid hydrolysis by the strains, enhancing the aroma and flavor of the fermented fish.

The application belongs to the technical field of microbial fermentation and biological medicine, and discloses a probiotic preparation, a preparation method and application of the probiotic preparation in anti-aging products. Staphylococcus xylosus The method uses Staphylococcus xylosus YB-12 as a core, and prepares the probiotic preparation through fermentation supernatant mediation of rhizoma polygonati fermentation. The method of the application uses the secondary treatment of rhizoma polygonati fermentation products by the fermentation supernatant of Staphylococcus xylosus YB-12 to realize the enrichment of tetrahydropyrimidine, and the content of tetrahydropyrimidine in the rhizoma polygonati afterbiotic prepared by the method is significantly increased, the content of rhizoma polygonati polysaccharide is increased, and the rhizoma polygonati afterbiotic has multiple biological activities such as antioxidant, anti-inflammatory and immune regulation, and can be applied in the preparation of antioxidant, anti-inflammatory and anti-aging medical preparations, and provides a new technical path for developing efficient and safe anti-aging products.

The application discloses a Staphylococcus xylosus with lipid degradation function and application thereof in fermented food, and belongs to the field of microorganisms. The application provides a Staphylococcus xylosus S3, wherein the Staphylococcus xylosus S3 has the ability of degrading lipids, and can effectively improve the acid value and TBARS value of fermented surimi after 48 hours of fermentation. Therefore, the Staphylococcus xylosus S3 can adjust the hydrolysis degree of lipids in fermented surimi to an ideal range, and has wide application prospects in the food industry.

The invention relates to the technical field of biology, and discloses an antioxidant peptide derived from fermented meat and application of the antioxidant peptide, the antioxidant peptide comprises minced pork, auxiliary materials and a composite leavening agent composition composed of lactobacillus sake and staphylococcus xylosus, and fermentation and maturation are carried out by controlling the inoculum size and adopting a two-stage temperature control process. The core innovation of the method is as follows: firstly, performing comprehensive peptide sequence identification on small molecular weight components extracted from a fermentation product by adopting liquid chromatography-tandem mass spectrometry, and then accurately predicting and locking a target antioxidant peptide from a peptide library by utilizing virtual screening technologies such as molecular docking and the like. The antioxidant peptide prepared by the invention can be used for effectively relieving cell oxidative damage induced by ethanol by activating a Kelch sample ECH associated protein 1-Nrf2 (Keap1-Nrf2) signal channel. According to the method, directional fermentation and computational biology are combined, a new normal form is provided for efficiently discovering novel active peptides from natural products, and the research and development efficiency is effectively improved.

The invention discloses a preparation method of fermented beef jerky based on a function substitute bacteria group. The preparation method comprises the following steps: step 1, treating raw materials; step 2, adding auxiliary materials and inoculating a microbial inoculum; step 3, two-stage gradient fermentation; step 4, low-temperature drying and cooling; according to the method disclosed by the invention, the strain combination with equivalent function is screened to replace the strain collocation protected by the existing patent, so that the infringement risk is avoided, the same and excellent product indexes are realized, and a new technical choice is provided for the industry. Through the synergistic effect of staphylococcus xylosus, pediococcus pentosaceus, bifidobacterium animalis and Witzia coagulans, protein hydrolysis in beef is effectively promoted, the content of free amino acid in the product is larger than or equal to 170 mg / 100 g, the content of soluble peptide is larger than or equal to 15 mg / g, the residual quantity of nitrite is controlled to be smaller than or equal to 2.75 mg / kg, and the nutritional value and digestion and absorption performance of the product are improved.

The application provides a preparation method of a pancreas bioenzyme hydrolysate for anti-aging and cell repair and application thereof, and relates to the technical field of pancreatic extract. The preparation method comprises the following steps: pretreating pancreas, performing beating-up with water, cooling to room temperature after boiling, and adjusting pH; then adding alkaline protease and performing enzymolysis by heating, dynamically adjusting temperature and pH during the process, inactivating after the enzymolysis is completed, and obtaining an enzymolysis liquid; adding a reducing agent to the enzymolysis liquid, then adding a staphylococcus xylosus liquid, performing two-stage fermentation, taking supernatant after the fermentation is completed, and performing ultrafiltration concentration; the staphylococcus xylosus liquid is produced from staphylococcus xylosus YB-12; the staphylococcus xylosus YB-12 has been preserved in the China General Microbiological Culture Collection Center on January 3, 2023, and the preservation number is CGMCC No. 26373. The method has high stability of the prepared finished product; meanwhile, the enzymolysis product can be applied to cell repair or anti-aging.

The invention discloses a low-sour salted egg yolk flavored compound seasoning and application thereof. According to the seasoning, salted egg yolk is taken as a core, directional fermentation is carried out through a compound flora composed of staphylococcus xylosus and lactobacillus plantarum, and a compound yeast extract, whey protein powder and the like are compounded. The technical problems that a traditional fermented condiment is too strong in sour feeling and thin in flavor are effectively solved. The seasoning obtained by the invention has strong fragrance of salted egg yolk, remarkable sandy taste and mellow flavor deposit, and is widely applied to the field of foods such as baking.

The invention belongs to the technical field of fermentation engineering, and particularly relates to a method for increasing the flavor of an aquatic product seasoning, and the method comprises a unique strain of staphylococcus pseudoxylosus capable of enhancing the fermentation flavor, and the preservation number is GDMCC NO: 66815. When the bacteria are used for fermenting the aquatic product enzymatic hydrolysate, compared with unfermented aquatic product enzymatic hydrolysate, the content of flavor substances such as ketones, alcohols, esters and pyrazine furans in the aquatic product seasoning can be remarkably increased, and the bacteria are suitable for commercialization.

The application relates to Staphylococcus xylosus, a biological agent, a tobacco product and a preparation method thereof. The Staphylococcus xylosus has a preservation number of CGMCC No. 36128. The strain can secrete cellulase, protease and amylase, and by applying the Staphylococcus xylosus to intensified fermentation of tobacco leaves, the aroma characteristics of the tobacco leaves are enhanced, the overall quality of the tobacco leaves is improved, and an effective biological technology means is provided for a tobacco fermentation process.

The application provides a ternary compound fermentation production method of low-salt functional fermented sausages, which comprises the following steps: A) compounding Lactobacillus casei, Lactobacillus plantarum and Staphylococcus xylosus to obtain a compound fermentation agent; B) subjecting pig lean meat, chicken breast meat and pig backfat to thawing, processing and grinding treatment, stirring, pickling, tumbling, filling, and rinsing to obtain a treated sausage body; and C) subjecting the treated sausage body to fermentation by the compound fermentation agent, and then to baking, cooling and packaging to obtain the fermented sausage. Through the synergistic innovation of ternary compound fermentation agent, GABA precursor strengthening, segmented fermentation, probiotic survival rate strengthening and low-salt adaptation technology, and in combination with a microbial dynamic prediction model, the application realizes the production of fermented sausages which are efficient, stable, safe, healthy and have nutritional functions.

The invention discloses a natural color former based on protamine hydrolysate and a color development method of the natural color former in a fermented meat product, and belongs to the technical field of food processing. The protamine zymolyte provided by the invention is rich in easily utilized substrates such as arginine and oligopeptide, and can significantly promote biosynthesis of NO. Any one or more of lactobacillus fermentum, lactobacillus plantarum, staphylococcus xylosus and the like with nitric oxide synthase activity are utilized to catalyze arginine to generate NO in the fermentation process, the NO and protamine zymolyte cooperate to promote color development, and the natural and safe color development effect can be achieved after fermentation is finished. According to the method, the color and luster of the fermented meat product are remarkably improved, particularly, the fermented meat product still has a stable red color and luster under the nitrite-free condition, the economic and environment-friendly values of the fermented meat product are improved by utilizing high value of fish byproducts, and the method is wide in applicable product type and can be widely applied to the nitrite-free fermented sausages; the invention discloses a low-nitrate / reduced-nitrate type fermented sausage. Or other micro-fermented meat products and the like.