130 results about "Spoilage microorganisms" patented technology

A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated.

A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

The invention discloses compound microecological preparation, which has the active ingredients of photosynthetic bacteria, lactic acid bacteria, microzyme, and actinomyceto. The invention can rapidly promote the decomposition of organic matters in a cultivation water area, inhibit the growth of spoilage microorganism and pathogene, promote the growth of plants and animals, and inhibit diseases from happening.

The invention discloses a method for producing low-salt fish sauce, which comprises the following steps of: adding crushed prawn heads into a crushed low-value fish table salt solution; carrying out enzymolysis fermentation at low temperature; and after fermentation and maturation, removing protein and other impurities with incomplete fermentation by steps of filtering, heating for sterilizing, refiltering, and the like. Because the endogenic protease of the prawn heads is used for carrying out enzymolysis fermentation, the invention not only can improve the enzymolysis speed of the fish protein and shorten the fermenting period at low temperature but also can inhibit the breeding of rotten microorganisms in the fermenting process at the low temperature; in the invention, free amino acid generated by fish protein hydrolysis can prompt fermentation liquor pH to decrease in the low-temperature enzymolysis process so as to further inhibit the breeding of the rotten microorganisms; and when the pH is reduced to a certain degree, the fermenting temperature can be also improved to further shorten fermenting time, and the fermented and matured fish sauce has less fishy smell compared with the traditional fermented fish sauce.

The invention relates to a nano preservative film for preventing edible fungus from deterioration and application thereof, and a preparation method and application thereof, belonging to the technical field of agricultural product storage processing. The preparation method comprises the following steps: taking 15 wt% of nano powder (30% of nano silver, 35% of nano titanium dioxide, 25% of nano attapulgite and 10% of nano silicon dioxide), 45 wt% of low density polyethylene, 22 wt% of low density linear polyethylene, 10 wt% of dispersing agent, 5 wt% of lubricant and 2 wt% of coupling agent, evenly mixing, extruding, cooling and carrying out set cutting to obtain a nano master batch; and taking 7.5 wt% of nano master batch, 8 wt% of antifogging agent master batch and 84.5 wt% of low density linear polyethylene, carrying out hot melt, evenly mixing, and running to form the nano preservative film with the thickness of 18 mu m. The nano preservative film is used for packaging edible fungus to form a high-humidity low-oxygen environment; the lower spoilage microorganism activity and ethylene content can effectively inhibit the after growth, deterioration and other phenomena of the edible fungus, effectively maintain the storage quality and enhance the commodity value of the edible fungus; and thus, the nano preservative film has wide market prospects.

The invention relates to fermentation of microorganism and meat products, and in particular discloses lactobacillus plantarum and application of the lactobacillus plantarum. The lactobacillus plantarum CMRC 10L is characterized in that the preservation number of the lactobacillus plantarum CMRC 10L is CGMCC (China General Microbiological Collection Center) No.11341, and the lactobacillus plantarum CMRC 10L is preserved in the on September 8th, 2005. A lactobacillus plantarum strain is separated from self-made traditional cured meat products of a peasant family, the growth of the lactobacillus plantarum on an MRS culture medium is good, the acid production speed is fast, the lactobacillus plantarum has the biological characteristics of salt resistance, nitrous resistance, cold injury resistance and inhibition on growth and propagation of spoilage microorganisms and is a good strain for preparing a fermenting agent for production. According to the lactobacillus plantarum disclosed by the invention, by adding the lactobacillus plantarum strain as the fermenting agent, the pH (Potential of Hydrogen) value of meat products can be quickly reduced at the early stage of fermentation, and the growth and propagation of spoilage bacteria and pathogenic bacteria and the generation of toxin are inhibited; meanwhile, objectionable odor of a fishy smell, a cowy / goaty smell and the like of meat are improved, the texture of the meat products is improved, and the degradation of protein in the meat and the flavor forming are promoted at the same time, so that the fermenting and ripening time of the products is shortened, and the nutritive value of the products is increased.

The biological preservation method of cooled meat includes surface washing of fresh animal meat, low temperature acid elimination, packing, preservation at low temperature, and other steps, and features the treatment of the fresh animal meat after low temperature acid elimination with rice wine and lactobacillus sake LS-MA3-10 (CGMCC No. 0690). By means of the effect of the dominant bacterium, low pH value and generated bacteriocine, the present invention can inhibit the propagation of putrefactive microbe effectively to prolong the shelf period of the product.

The invention discloses a spice composition for inhibiting food spoilage microorganisms, which consists of the following raw materials in percentage by weight: 30 to 50 percent of cinnamic aldehyde, 20 to 45 percent of eugenol, 20 to 40 percent of thymol, and 5 to 25 percent of salicylaldehyde. The eugenol, the cinnamic aldehyde, the thymol and the salicylaldehyde come from essential oil or natural-identical edible spices which are rich in the spices; components of the spice composition can be directly mixed, dissolved evenly and then used according to the proportion, or are dissolved and diluted by adopting solvents such as water, edible alcohol, propanediol, and grease to use, or are dispersed evenly by adopting other carriers such as dextrine and starch to use; the material selection of the spice composition is natural, safe and nontoxic; the co-synergistic action among spice ingredients ensures that the composition is highly-efficient and broad-spectrum to inhibit the food spoilage microorganisms; the spice composition has small usage amount, and can not apparently affect the flavor of food; and the spice composition is added into various food to effectively inhibit the growth and propagation of microorganisms which cause the food to spoil and deteriorate, thereby preventing spoilage of the food and keeping the food fresh.

The invention discloses a rapid-brewing production method of low-salt fish sauce, which comprises the steps of mixing fish viscera and soy sauce koji, and preparing into a fish viscera fermentation solution after the salt is added into the mixture for fermentation for a time at a low temperature; and then heating to dissolve the fish heads, the fish skins, the fish bones and the minced fish meal and the like with an acidic solution, after salting, cooling and pH regulating, mixing with the fish viscera fermentation solution for fermentation; and prepraring into the low-salt fish sauce after the steps that the fish meal without residues fermented to be mature is subject to after-maturation degreasing, heating and sterilization and filtering and the like. According to the invention, the fish viscera and the soy sauce koji are fermented at the low temperature, thereby not only inhibiting the growth and propagation of the spoilage microorganisms, but also fully utilizing the protease resource of the fish viscera; furthermore, an acidifying and heating and dissolving process is utilized to quickly dissolve collagen in a fish processing side-product, thereby being beneficial to reducing the fermentation time and having an effect on sterilizing the stale raw materials; and the combined after-maturation degreasing process is combined to further improve the flavor and quality of the fish sauce product.

The invention belongs to the field of microbial fermentation, and especially relates to a fermentation metabolite having an effect of protecting skins, and a preparation method and applications thereof. The product is prepared by taking lactobacillus plantarum, lactobacillus casei, lactobacillus lactentis, bifidobacterium animalis and lactobacillus rhamnosus as fermentation strains and taking sucrose, seaweed meal, soybean meal and milk powder as fermentation raw materials through mixing and fermentation. The product contains specific fermentation metabolites, such as malonylgenistin, genistein, hyaluronic acid, irone, Preaustinoid A and daidzein, which are helpful for the enhancement of a skin protection effect; and tartaric acid, malic acid, succinic acid, salicylic acid, vanillic acid, phenylpropionic acid and other organic acid generated by fermentation can control pathogenic bacteria and spoilage microbial flora, so that skin flora balance can be maintained, and a natural antiseptic effect can be achieved. Efficacy tests show that the product has the efficacy of removing wrinkles, increasing skin elasticity, resisting inflammation and repairing skin barriers, and is significant in effect.

An antimicrobial, anti-bacterial processing aid, food additive and food ingredient is provided to inhibit cellular growth of known pathogenic, indicator and spoilage organisms, such as salmonella, stahphylococcus, listeria, e coli, and the like. The antimicrobial agent of the present invention is useful as a treatment for animal feed, a treatment for pre-harvest and post-harvest processing of foodstuffs, a treatment for cooked food subject to airborne contaminants and many other conditions in need of disinfectants and sanitizers. One of the primary benefits of the antimicrobial agent is that it inhibits the growth of bacteria that have become antibiotic resistant.

The invention relates to a preparation method of an edible and nutrient composite fruit-vegetable coating preservative. The method comprises the following steps: adding pectin into deionized water so as to prepare a pectin solution; adding whey protein into the deionized water so as to prepare a whey protein solution; mixing the pectin solution with the whey protein solution; stirring and emulsifying; adding a plasticizer, tripotassium citrate anhydrous and calcium propionate; stirring; and performing vacuum degassing so as to prepare the composite coating preservative. The method is simple, strong in operability and low in cost; and the coating preservative is rich in nutrition. A preservative film prepared from the coating preservative is good in stability, high in strength and good in water resistance and has a good effect for inhibiting spoilage microorganisms so as to prolong the shelf life of fruits and vegetables.

A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

The invention discloses a natural compound preservative containing cinnamaldehyde and carvacrol. The preservative comprises raw materials in percentage by weight as follows: 0.03-0.08% of the cinnamaldehyde, 0.2-0.4% of carvacrol, 1.0-3.5% of citric acid and 96.02-98.77% of edible alcohol. All components of composition can be used after being directly and uniformly mixed in the proportion, or dissolved and diluted with a fat solvent or emulsified with other carriers such as starch and the like; the materials of the composition are natural, safe and non-toxic; the compound preservative is efficient and broad-spectrum in inhibition of spoilage microorganisms in food under the synergistic bacteriostatic action of perfume essential oil; in addition, the use dosage is small, and flavors of the food are not affected while the preservative effect is guaranteed.

The invention belongs to the technical field of microbial resource utilization, in particular relates to a method for preparing an antibacterial peptide mixed solution generated by lactococcus lactis subsp lactis and lactobacillus sake, and relates to an application of the antibacterial peptide mixed solution in beancurd preservation. The method comprises the following steps of: preserving freshness of beancurd by adopting 10wt% antibacterial peptide mixed solution, and uniformly spraying the antibacterial peptide mixed solution on the surface of a beancurd block in a ratio of adding 2ml of antibacterial peptide mixed solution in every 10g of beancurd. According to the antibacterial peptide mixed solution, the sense score of the beancurd can be effectively prevented from being reduced, the growing speed of spoilage microorganisms can be inhibited, and the growth of total number of bacteria in the beancurd in the storing period can be suspended. Therefore, the antibacterial peptide mixed solution provided by the invention plays an active effect in beancurd preservation, and has better practical value.

The present invention relates to an euphausia superba ice temperature preservation method which comprises the following steps: (1) pre-treatment; (2) preservative agent A treatment; (3) preservative agent B treatment; and (4) low temperature storage. The preservative agent A is a fluidized ice solid-liquid mixture which consists of a fluidized ice solid and aqueous solution; and wherein the mass concentration of the fluidized ice solid is 30-40%, and concentrations of each components of the aqueous solution are as follows: 6-10 g / L smoked plum extract, 8-12 g / L honeysuckle extract, 3-5 g / L citric acids, 1-2 g / L phytic acids, and 0.05-0.3 g / L magnesium salt. The preservative agent B is also a fluidized ice solid-liquid mixture, wherein the mass concentration of the fluidized ice solid is 50-80%, and concentrations of each components of the aqueous solution are as follows: 7-10 g / L smoked plum extract, 10-14 g / L honeysuckle extract, 2-3 g / L citric acids, and 0.8-1 g / L phytic acid. The ice temperature preservation method can effectively suppress the large reproduction of pathogens and spoilage organisms, effectively prevent shrimp body melanosis, and ensure shrimp meat quality and freshness.

The invention provides low-value freshwater fish sauce. The low-value freshwater fish sauce comprises 98-99% of fish sauce, and 0.01-0.02% of antioxidant. A processing method of the low-value freshwater fish sauce comprises the following steps: 1) preprocessing; 2) self-dissolving with low salt; 3) performing low-temperature enzymolysis and fermenting; 4) ripening fermenting; 5) sterilizing, centrifuging and filtering; and 6) flavoring fermenting. The low-value freshwater fish sauce and the processing method have the advantages that the preparation is convenient; the fermenting period is reduced; spoilage microorganisms are inhibited to breed during the fermenting process, so that the fishiness is reduced.

The invention discloses a bean product preservative and application thereof. The bean product preservative comprises the following components in percentage by weight: 20%-60% of lauric acid monoglyceride, 20%-40% of an acidifying agent and 20%-50% of monostearin. The invention also provides application of the preservative to bean product preservation. The bean product preservative is capable of effectively inhibiting the growth of spoilage microorganisms in bean products and prolonging the shelf life of the bean products and also has a good defoaming effect; the components in the bean product preservative meet the national standard and can be applied to all the bean products; the bean product preservative is convenient to use, and the conventional process is not required to be changed, so that the bean product preservative can be widely used in the bean product preservation technology.

The present invention belongs to the technical field of garbage treatments and particularly relates to a preparation method and an application of an ultrahigh-temperature aerobic composite biologicalbacterium agent. The provided ultrahigh-temperature aerobic composite biological bacterium agent comprises 50-60 parts of high-temperature-resistant composite microbial powder, 15-30 parts of a composite carrier, 5-12 parts of an adsorbent and 3-10 parts of a decomposition accelerator. The ultrahigh-temperature aerobic composite biological bacterium agent thoroughly decomposes kitchen waste, has areduction rate of the kitchen waste reaching 95% or above, also has decomposition efficiency, enables fruit and vegetable kitchen waste to be decomposed within 0.5 h, enables decomposition of meat and bone kitchen waste to be completed within 2-4 hours, effectively achieves a harmless treatment of the waste, at the same time can effectively inhibit growth of spoilage microorganisms in the kitchenwaste and eliminates foul smells generated in a waste degradation process.

The invention discloses a method for testing streptococcus in cosmetics, against that no method for testing the streptococcus in the cosmetics is reported at home or abroad. The method identifies and determines spoilage microorganisms of the streptococcus mainly existing in the cosmetics through adopting SCDLP as pre-enriched liquid, blood agar and brain heart infusion agar as an isolation medium through catalase tests and vancocin series biochemical tests. The method is significant to safety of the cosmetics.

The invention discloses a freshwater fish compound preservative, a preparing method and a freshwater fish preserving method. The freshwater fish compound preservative comprises components in percent by weight: 3-6 percent of garlic extracted liquor with allicin being 0.04-0.08 percent, 4-8 percent of green tea extracted liquor with tea polyphenol content being 0.06-0.1 percent, and 2-4 percent of purple perilla extracted liquor with terpenoid content being 0.03-0.06 percent. The garlic extracted liquor, green tea extracted liquor and purple perilla extracted liquor are compounded to prepare the compound preservative, thus achieving an action of inhibiting endogenesis proteinase activity and growth of spoilage microorganisms in a fish slice, and effectively inhibiting quality deteriorating of the fish slice. Such technique can obviously improve a structure quality in a freshwater fish storage process, effectively prolongs a shelf period of the fish slice, improves the product quality and storage stability of the refrigeration and preservation fish slice, is easy for realizing industrialized production and has a broad market prospect.

The invention relates to a method for preserving a fish liver by slurry ice. The method is characterized by comprising the following steps: (1) performing pretreatment, namely cleaning fresh sinonovacula anglerfishes fished just now for later use; (2) taking out the fish liver, namely bleeding the fresh sinonovacula anglerfishes fished just now, taking out the fish liver, immersing the fish liver into slurry ice until the center temperature of 15kg of slurry ice reaches below 1.6-0 DEG C, wherein the ratio of the slurry ice and the fish liver is (20L:8kg)-(40L:15kg). Compared with the prior art, the method has the advantages that the fish liver is pretreated by the slurry ice, growth and propagation of spoilage microorganisms can be effectively delayed, the quantity increase of alkali compounds such as ammonias can be slowed down, and the freshness of the fish liver of the sinonovacula anglerfish is well kept; the slurry ice precooling method can prolong the process from the neutral stage to the rotting stage of the fresh anglerfish liver, and the method can provide technical base for processing, storage and long-distance transportation of the fresh anglerfish liver and has great significance for improving the economic value of the fresh anglerfish.

A system and method for producing a packaged food article or beverage may include processing a first food source including a spoilage microorganism along a first processing path, which may limit temperature of the first food source to be below a temperature level that causes the spoilage microorganism to be inactivated. A second food source may be processed along a second processing path, which may heat the second food source to be in a predetermined temperature range that causes spoilage microorganisms in the second food source to be substantially inactivated when in the predetermined temperature range for a predetermined period of time. A package may be filled with the first and the second food sources. The second food source, when mixed with the first food source, may be in the predetermined temperature range for the predetermined period of time in the package to inactivate the spoilage microorganism.

The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

The invention discloses pectin acid oligosaccharide and the application thereof, wherein, the pectin acid oligosaccharide is produced by the method as follows: firstly, water solution of pectin is taken with the pH regulated, decomposed under 95-130DEG C to obtain the composed substances of the pectin and; secondly, the decomposed substances of the pectin is treated with a hollow fiber film or a porcelain filtration film to harvest the mixture of the oligosaccharides, and obtain the pectin acid oligosaccharide with the superposition degree of 2-20 through gel column chromatography with a Bio-gel P-2 column or a Sephadex G-25 column, the invention is easily accessible with satisfactory inhibitive effect on multiple corrosive microorganisms in food, and is a food antiseptic which is excellent, green, natural and safe.

The invention relates to a process for replacing traditional block koji with composite yellow wine yeasts. The process comprises the following steps: taking rice, broomcorn millet, corn or wheat as main raw materials, adding koji, saccharifying yeasts, fermenting and brewing, wherein the step of adding koji is to add the composite yellow wine yeasts, and the composite yellow wine yeasts are yellow wine yeasts prepared by taking aspergillus niger, aspergillus oryzae and lactic acid bacteria as cultures. The process disclosed by the invention is improved on the basis of the traditional yellow wine making process, the traditional block koji is replaced with the composite yellow wine yeasts, the fermentation success rate is high, the liquor yield ratio is improved by 20%, the labor force is saved, the production cost is reduced, reproduction of spoilage microorganisms can be inhibited, and the economic benefits of wineries are improved.

The invention discloses a microbial deodorizer, comprising water and a deodorizer stock solution composed of essence, an emulsifier and aerobic bacteria, wherein the aerobic bacteria comprise micrococcus and bacilliform bacteria; the emulsifier comprises polyoxyethylene sorbitan fatty acid ester and fatty alcohol-polyoxyethylene ether; the essence comprises camphor oil, eudesmol, terpilenol and terpinene; and the deodorizer stock solution further comprises amylase, bacillus, saccharomycetes, lactic acid bacteria and actinomycetes. The microbial deodorizer with the above structure has the advantages of low production cost, short fermentation period, simplicity and convenience in operation, no secondary pollution and the like; and meanwhile, an acidic deodorizer solution is unfavorable for the survival of spoilage microorganisms, so the purposes of resisting bacteria and inhibiting odor are achieved, and the deodorizer solution can play a role at various temperatures, in a wide pH valuerange and in a low-oxygen environment and is high in adaptability.

The invention discloses a natural external spray preservative composition for inhibiting putrefying bacteria of pastries, and applications thereof. The raw materials of the composition comes from microbial fermentation products or bio-extraction products, the composition comprises the following components in parts by weight: 30-60 parts of lactic acid bacteria fermentation broth spray drying powder, 25-55 parts of lysozyme, and 5-20 parts of natamycin. The composition is broad-spectrum antibacterial, high-efficiency, natural, safe, non-toxic, and convenient to use, can be used for sterilizingputrefying bacteria on the surfaces of pastries; after being added into the pastries, the composition cannot cause the bad mouthfeeling of a chemical type food additive; and the product can also be applied to bacteria inhibition in the fields of seasonings, beverage, fresh food, and the like.