34 results about "Tetragenococcus halophilus" patented technology

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 andfreeze 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 ina 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 fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

The invention relates to a strain of tetragenococcus halophilus which can effectively remove aflatoxin B1 (AFB1) in a high-salt environment. First of all, an activated strain of tetragenococcus halophilus is cultivated in an MRS fluid medium until entering the early logarithmic phase, and then applied respectively to a high-salt liquid material system added with pure AFB1 toxin and a high-salt semisolid material system contaminated by AFB1 so as to remove AFB1; finally, the strain of tetragenococcus halophilus is used in a kind of thick broad-bean sauce contaminated by AFB1. In a simulated factory production environment, the removal rate of AFB1 by the tetragenococcus halophilus of the invention can reach 41.76%. The invention is applicable to the traditional brewage industry, especially in the flavouring industry with high-salt environments, and has good economic benefit and practical application value.

The invention relates to the technical field of food, and particularly relates to low-salt bean paste and a preparation method thereof. According to the invention, the usage amount of salt is reduced,halves of bean containing mixed parsley, dill and oregano are fermented using Aspergillus oryzae, Pediococcus halophilus, and Actinomucor elegans, so that the beneficial components of the halves of beans are sufficiently dissolved, and the flavors of the halves of bean are enhanced; pepper is fermented using Pediococcus halophilus and Tetragenococcus halophilus to sufficiently dissolve out the beneficial components in pepper, so that the aroma of pepper is stronger; the fermented halves of bean, bean sauce mash and fermented pepper paste are mixed, Pichia pastoris and leuconostoc mesenteroides are added to the mixture and then fermented, so that flavors of the halves of bean are fused together, and effects of enhancing aroma and promoting nutritive values of the bean paste are achieved. The low-salt bean paste is finally obtained using the preparation method of the bean paste, and is bean paste with low salinity and having good flavor and long shelf life.

The invention discloses a method for lowering the content of nitrogen metabolism hazard materials in soy sauce through compound bacteria, and belongs to the technical field of microorganisms. By meansof combined fermentation of staphylococcus xylosus and Tetragenococcus halophilus, by lowering accumulation of biogenic amine and ethyl carbamate, the nitrogen metabolism hazard materials in soy sauce are controlled. In the soy sauce fermentation process, when soy sauce is mixed with finished koji and saline water according to the ratio of 1:1, when staphylococcus xylosus and Tetragenococcus halophilus are inoculated at the same time for fermentation, the total biogenic amine content in the finished soy sauce can be lowered by 64.2%, the content of ethyl carbamate is lowered by 77.2%, and meanwhile the amino nitrogen is increased by 61.1%.

Belonging to the field of food fermentation, the invention discloses a fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor. The steps include: soybean washing, soaking, cooking, inoculation and starter making, material mixing, inoculation of salt tolerant microorganisms and after fermentation. Through the use of pure strain starter making primary fermentation is employed to improve the metabolic enzyme activity of fermented soybean starter, at the after fermentation stage, salt tolerant microorganisms (Saccharomyces rouxii CGMCC 3791, Candida CGMCC 3790 and Tetragenococcus halophilus CGMCC 3792) are added simultaneously to improve the characteristic flavor of fermented soybeans, and heat preservation fermentation is carried out to shorten the after fermentation time. The method has the advantages of shortening the fermentation period and improving the flavor quality of fermented soybeans. The study result provides a new technical thinking for strengthening the traditional fermented food process.

The invention relates to a halophilic tetracoccus and application thereof in soy sauce production. The strain has a good flavor enhancement effect and can enhance the flavor of a soy sauce. The totalamount of volatile substances in the soy sauce has increased by 154.5%, among which alcohols, acids, esters, phenols, aldehydes and hybrids increased by 159.2%, 206.4%, 373.8%, 123.6%, 62.3%, and 269.48%, separately. The total amino acid content in the soy sauce increased by 14.6%, and the sweet amino acid increased by 13.4%.

The invention discloses a Tetragenococcus halophilus strain high effectively using arginine and preventing accumulation of citrulline and belongs to the field of microorganisms. The Tetragenococcus halophilus L3H9 is preserved in the China center for type culture collection (CCTCC) in the Wuhan University of China and has a preservation number CCTCC NO: M 2017250. The Tetragenococcus halophilus strain can high effectively use arginine and prevent accumulation of citrulline under conditions of high salt and high arginine, has the potential to reduce the ethyl carbamate content in the environment and has potential application values in improvement of Tetragenococcus halophilus industrial application performances, development of a soy sauce industry, control or reduction of ethyl carbamate content of the fermentation system and improvement of the safety of fermented foods.

The invention discloses a complex microbial inoculum applied in high-salinity organic wastewater. The complex microbial inoculum is prepared from, by mass, 10-25% of salinicoccus sp, 10-25% of tetragenococcus halophilus, 10-25% of kangiella sp, 5-25% of sulfitobacter sp and 10-25% of bacillus sphaericus. The invention further discloses a preparation method of the complex microbial inoculum. The complex microbial inoculum can stably grow in the high-salinity environment, utilizes the metabolism of bacteria themselves for treatment, is green and environmentally friendly, and cannot cause secondary pollution to the environment, after the complex functional microbial inoculum is added, microorganisms can steadily increase, and after one week of stable operation, it is measured that the COD content is reduced from 869 mg/L to 38-52 mg/L; the ammonia nitrogen is reduced from original 68 mg/L to 1.08-1.65 mg/L, the COD content and ammonia nitrogen content in the high-salinity organic wastewater can be effectively reduced, the removal rate of COD in high-salinity printing and dyeing wastewater can reach 94% or above, and the removal rate of the ammonia nitrogen can reach 97% or above.

The invention relates to the technical field of functional microorganism screening and application, and particularly provides a novel tetragenococcus halophilus and an application of the novel tetragenococcus halophilus in production of anti-cancer extracellular polysaccharide. The tetracoccus halophilus is separated and screened from natural fermented soybean paste in northeast China, the preservation number is CGMCC No.23137, and the tetracoccus halophilus can produce exopolysaccharides at high yield and has the advantages of being short in sugar production period, safe and free of toxic and side effects. The exopolysaccharide produced by the strain can significantly inhibit human hepatoma carcinoma cell proliferation and induce cell apoptosis, and is expected to be developed into a new anti-cancer natural drug.

The invention discloses a method for supplementing salt in batches for promoting lactic acid bacteria salt resistance and belongs to the technical field of bioengineering. The method comprises the following steps of: taking Tetragenococcus halophilus CGMCC no.3792 as original strain; respectively adding 6% (w/v), 3% and 3% NaCl into a fermentation medium after fermenting for 0 hour, 24 hours and 48 hours; statically culturing for 96 hours at 30 DEG C; collecting the acquired thallus; inoculating into the fermentation medium containing 18% NaCl; and statically culturing for 120 hours at 30 DEG C. The viable count is increased by 3 times of the viable count acquired from one-time salt-adding culture. The method provided by the invention has the advantages of simplicity and convenience in operation and application to the fermentation production of lactic acid bacteria.

The invention discloses a method for shortening a high-salt fermentation period of lactic acid bacteria by controlling pH of two phases and belongs to the technical field of microorganism fermentation. The method takes tetragenococcus halophilus with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.3792 as a fermentation strain; a fermentation culture medium (w/v) is prepared from 0.5% of glucose, 6.4% of soybean peptone, 8% of tryptone, 0.025% of magnesium sulfate heptahydrate, 0.05% of ascorbic acid and 12% of sodium chloride and is prepared by utilizing distilled water, and the pH value is 6.5; the fermentation culture medium is sterilized at 121 DEG C for 20min; at a first phase of fermentation (0-60 hours), the pH value is controlled to be 6.5; at a second phase of fermentation ( after 60 hours), the pH value is controlled to be 6.0. The operation method provided by the invention is simple, convenient and reliable; the fermentation time is effectively shortened for 12 hours and the biomass is improved by 17.3%; and an effective method is provided for applying the lactic acid bacteria to actual fermentation production.

The invention discloses zygosaccharomyces rouxii and application thereof in the aspect of reducing the content of biogenic amine in soy sauce, and belongs to the technical field of microbial fermentation. In view of no report of using the zygosaccharomyces rouxii for reducing the biogenic amine in the soy sauce at present, the invention provides the zygosaccharomyces rouxii QH-17 which is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number CGMCC 21865. According to the invention, the zygosaccharomyces rouxii and compound bacteria of tetragenococcus halophilus and zygosaccharomyces rouxii are respectively applied to the production process of the soy sauce, corresponding strains are inoculated in the brewing process of the soy sauce, the content of the biogenic amine in the soy sauce can be obviously reduced after fermentation is finished, and the zygosaccharomyces rouxii has a wide application prospect.

The invention discloses a preparation method of fermented bean curd. The preparation method comprises the following steps of: S1, preparing soybean milk: soaking soybeans, grinding the soybeans into thick liquid, filtering the thick liquid, boiling the thick liquid, and sieving the thick liquid to obtain bean dregs and soybean milk; S2, preparing a blank: curdling the soybean milk with beneficial bacterium acid water with the acidity of 0.7-1.0 g/100ml, squeezing the curdled soybean milk, and performing medium emulsification to obtain a white blank; S3, spraying seeds: uniformly mixing 5-15% of lactococcus lactis or tetragonococcus halophilus with 85-95% of mucor strains to obtain a beneficial bacterium mixed bacterium solution, inoculating the beneficial bacterium mixed bacterium solution to the white blank, and performing fermentation to obtain a blank after the fermentation is mature; S4, performing pickling: pickling the blank to obtain a salted blank; and S5, performing after fermentation: uniformly mixing 5-10% of tetragonococcus halophilus or lactococcus lactis with 90-95% of semi-finished product juice to obtain beneficial bacterium juice, filling the salted blank with the beneficial bacterium juice to form a semi-finished product, and performing after fermentation. According to the preparation method disclosed by the invention, the quality problems of white points, gas production, juice leakage and the like are controlled in a targeted manner, and fermented bean curd products with stable quality are produced.

The invention relates to the technical field of functional microorganism screening and application, and particularly provides a strain of novel Tetragenococcus halophilus and application of the novel Tetragenococcus halophilus. The Tetragenococcus halophilus is screened from traditional naturally-fermented soybean paste in Northeast, and is preserved in China General Microbiological Culture Collection Center (CGMCC) on August 20, 2021, wherein the preservation address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No. 23165. The strain can greatly improve the yield of umami peptide, is beneficial to reducing the production cost of the umami peptide, and promotes the wide application of the umami peptide in the food field.

The invention provides an onion fermentation method by virtue of added tetragenococcus halophilus. A technological process comprises the following steps: peeling and removing bulbs of onions; washing and crushing; fermenting in a fermentation tank; centrifuging and filtering; and storing. The onion fermentation method comprises the specific steps as follows: (1) peeling and removing the bulbs and roots of onions, washing and crushing; (2) adding NaCl and an onion fermented product of the previous batch to the crushed materials, and inoculating with tetragenococcus halophilus; (3) fermenting the crushed onions into a constant-temperature box at 30-35 DEG C; (4) centrifuging and filtering the fermented product to obtain onion fermenting juice; and (5) adding beta-cyclodextrine into the onion fermenting juice and storing at a room temperature for later use. The onion fermentation method takes the onions as fermentation substrates which are fermented by using microorganisms in the environment at a room temperature for three to four days; the original spicy flavor of the onions is removed, the onion flavor is kept and the nutritional ingredients are improved; and the onion fermentation method is simple to operate in easily-controlled conditions and is suitable for large-scale production.

The invention discloses a preparation method of a high-activity lactic acid bacterium agent, and relates to the technical field of microorganisms. The preparation method of the high-activity lactic acid bacterium agent disclosed by the invention comprises the following step of pretreating tetracoccus halophilus before a spray drying process flow is carried out on the tetracoccus halophilus. Wherein the pretreatment conditions are as follows: the temperature is 45 DEG C, and the time is 1.5 h; the spray drying process parameters are as follows: the inlet temperature and the outlet temperature are 120 DEG C and 75 DEG C respectively, the air flow rate is 40 m < 3 >/h, the material flow rate is 7.5 ml/min, and the pressure intensity is lower than-50 mbar. Before the preparation process of the powder microbial inoculum, the tetracoccus halophilus is pretreated (45 DEG C, 1.5 h), so that the viable count of the tetracoccus halophilus in the powder microbial inoculum can be remarkably increased, and meanwhile, various properties (such as stability, shelf life and fermentation capacity) of the powder microbial inoculum are remarkably improved and promoted.