49 results about "Viable Cell Count" patented technology

The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding Lactobacillus rhamnosus ATCC 53103 and certain quantity of growth promoting factors under aseptic condition. According to various pH value, the product can be stored at ambient temperature for 1-6 months and the viable cell count will not be less than 105 cfu / ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage prepared by conventional process. Thereby it overcomes the defects that direct-acidified milk beverage with long shelf life has no viable lactic acid bacteria and has low nutritional value.

To shorten a long aging time required for meat processing and reducing the viable cell count of a carcass before being cooked, an electric stimulus is imparted by applying an AC voltage via from electrode needles to at least the neck and legs of the meat carcass. The AC voltage is turned on for a time Ton and then turned off for a time Toff, and the application of the voltage is repeated a predetermined number of cycles. The Ton period is not longer than the Toff period, although the first Ton period can be longer than the Toff period. The voltage is not higher than 100V, and the frequency is not higher than the commercial frequency (maximum, 60 Hz). The aging effect is improved by stimulating the entire meat carcass electrically from at most three points.

A rapid method for the quantitation of various live cell types is described. This new cell fluorescence method correlates with other methods of enumerating cells such as the standard plate count, the methylene blue method and the slide viability technique. The method is particularly useful in several applications such as: a) quantitating bacteria in milk, yogurt, cheese, meat and other foods, b) quantitating yeast cells in brewing, fermentation and bread making, c) quantitating mammalian cells in research, food and clinical settings. The method is especially useful when both total and viable cell counts are required such as in the brewing industry. The method can also be employed to determine the metabolic activity of cells in a sample. The apparatus, device, and / or system used for cell quantitation is also disclosed.

The present invention discloses a device and method for processing meat carcass. In order to shorten a long aging time required for meat processing and reducing the viable cell count of a carcass before cooked, an electric stimulus is imparted by applying an ac voltage from electrode rails (1, 2, 3) to the neck, chest and legs of the meat carcass respectively. The ac voltage is turned on for a time Ton and then turned off for a time Toff and the application of the voltage is repeated a predetermined number of cycles. Ton is not longer than Toff, the voltage is not higher than 100V and the frequency is not higher than the commercial frequency (maximum, 60 Hz). A needle (51) for chest is supported by a metal support (52) and brought into pressure contact with the electrode rail (2), and a needle (53) for neck is supported by a metal support (54) and brought into pressure contact with the electrode rail (1) through a meal support (57). Legs of the meat carcass are energized by the electrode rail (3). Aging effect is improved by stimulating the entire meat carcass electrically from at most three points.

Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 108 CFU / ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.

The invention provides a method for maintaining the number of living bacteria in sour milk or an active lactobacillus beverage, relates to new applications of Rhodiola rosea, and concretely relates to applications of Rhodiola rosea in the maintenance of the stability of the number of living bacteria in sour milk or the active lactobacillus beverage within a shelf life, and / or in the inhibition of the increase of the acidity of sour milk. The invention also provides a making method of Rhodiola rosea-containing sour milk, and a making method of the active lactobacillus beverage. The sour milk and the active lactobacillus beverage are respectively adopted as a carrier, Rhodiola rosea is added, and the total number of lactobacillus in the obtained sour milk or the active lactobacillus beverage is constant; and after the fermentation acidity of the sour milk reaches about 130DEG T, the increase of the acidity of the sour milk is inhibited. A reasonable formula and an appropriate technology enable the obtained sour milk and the active lactobacillus beverage to have a good flavor, a good mouthfeel and a good living bacterium stability within the shelf life.

The invention discloses fermented milk with a high number of viable bacteria within the shelf life, which increases the number of viable bacteria in the fermented milk without changing the flavor of the fermented milk during the shelf life. The preparation method of fermented milk can ensure that there will be no after-acid problem, so the bacteria can be used for the preparation of yogurt or beverage with high viable count. Taking advantage of the low autolysis of Lactobacillus plantarum N3117, in the case of imperfect cold chain, the number of viable bacteria will not change significantly, and there will be no after-acid problem, so this bacteria can be used in yogurt with high viable count or Preparation of drinks. In the preparation process, the addition amount of Lactobacillus plantarum N3117 ranged from 10 5 -10 8 Cfu / g, can increase the number of viable bacteria in the final fermented milk, and the number of viable bacteria does not change significantly during the 21-day shelf life at 37°C, and the number of viable bacteria remains at more than 10 7 cfu / g. The present invention is suitable for fermented milk that can have a high number of viable bacteria within the shelf life.

The invention discloses a probiotic traditional Chinese medicine compound preparation for promoting lactation of sows and improving milk quality, which is compounded from a traditional Chinese medicine compound and probiotics; the traditional Chinese medicine compound is made of the following raw materials in parts by weight: angel yeast 0.5 1.5 parts, 5‑15 parts of fructooligosaccharides, 1‑4 parts of vitamin E, 5‑15 parts of Wang BuliuXing, 1‑3 parts of Tongcao, 4‑6 parts of compound enzyme preparation, 1‑3 parts of soybean isoflavones, wheat 45-50 parts of rice stone powder, 17-25 parts of cornstarch; the probiotics are mixed bacteria powder of Bacillus subtilis and Lactobacillus plantarum. In the probiotic traditional Chinese medicine compound preparation, the number of live bacteria of Bacillus subtilis is greater than or equal to 2×108cfu / g, and the number of viable bacteria of Lactobacillus plantarum is greater than or equal to 3×108cfu / g. The probiotic traditional Chinese medicine compound preparation of the present invention can increase the expression level of prolactin, promote the lactation of sows, reduce the ratio of feed to weight and improve the utilization rate of feed through the compounding of probiotics and traditional Chinese medicine.

The invention relates to composite microbial agents, in particular to a composite microbial agent for water environment treatment and an application thereof. The composite microbial agent comprises: Pseudomonas otitidis, Pseudomonas kunmingensis, Pseudomonas asiatica, and Alcaligenes sp., and the total viable cell count of the microbial agent is not less than 1 x 10<9> cfu / mL. The composite microbial agent has low cost and no pollution to environment, a polluted water body is treated at an adding ratio of 0.01%-0.1%, after 1-2 weeks, removal efficiency of ammonia nitrogen is close to 100%, andtotal nitrogen elimination is up to 60% or more. At the same time, no accumulation of nitrites and nitrates is caused, the functional strain is traced in situ after repairing is completed, and thus relatively strong adaptability of the microbial agent in an actual water environment is verified. The composite microbial agent can be used for water environment treatment, and a feasible method for elimination of black odorous water body in China is provided.

By accurately estimating the survival cell count in a probiotic product, the time for developing the product can be shortened. In a device (1) for estimating survival cell count, a calculation unit (14) calculates an estimated result of the survival cell count nt (CFU / g) of a specific strain contained in a composition after storage, in accordance with the following equation (I). (I) Log10nt=Log10n0−t×EXP{(AT×T+BT)w+(CT×T+DT)}, provided that t stands for the storage period (days)× 1 / 30, nt stands for the survival cell count (CFU / g) of the strain contained in the composition after the storage period t (days), n0 stands for the viable cell count (CFU / g) of the strain contained in the composition at the initiation of storage, T stands for the storage temperature (° C.), w stands for the water activity value of the composition, AT and CT stand for experimentally determined coefficients specific to the strain, and BT and DT stand for experimentally determined constants specific to the strain.