31results about How to "Lowers histamine levels" patented technology

The invention discloses saccharomyces cerevisiae engineering bacteria capable of reducing biogenic amine in yellow rice wine and its construction method and application, and belongs to the technical field of molecular biology. Through knockout of a PEP4 propeptide gene of saccharomyces cerevisiae, the saccharomyces cerevisiae engineering bacteria having low protease A activity are obtained and can be used for fermentation production of yellow rice wine having low biogenic amine content. Under the premise of no influence on fermentation performances, a result of comparison between the converted offspring saccharomyces cerevisiae engineering bacteria and the parent bacteria shows that after simulative semi-solid state fermentation, main biogenic amine content is reduced, the reduction amounts of tyramine, cadaverine and histamine are maximum and compared with the original bacteria, the saccharomyces cerevisiae engineering bacteria have tyramine, cadaverine and histamine contents respectively reduced by 57.5%, 24.6% and 54.3%; and the screened engineering bacteria have no special requirements on fermentation equipment and conditions, are suitable for equipment and conditions of common wineries, have wide application prospects and can provide important guarantee for safe production of yellow rice wine.

The invention discloses a low-salt abalone fish sauce and a processing method thereof. The processing method comprises the following steps of (1) by using low-value marine products and abalone internal organs as raw materials, performing fermentation so as to obtain fish sauce fermentation original liquid; and (2) performing desalination treatment on the fish sauce fermentation original liquid sothat the salt content of the fish sauce fermentation original liquid is reduced to 12-15g / 100ml, and performing sterilization so as to obtain the low-salt abalone fish sauce. According to the low-saltabalone fish sauce and the processing method thereof disclosed by the invention, an optimized fermentation technology is adopted, so that the production cycle of the fish sauce is effectively shortened, but the mouth feel and the flavor of the fish sauce are equivalent to those of a fish sauce prepared through natural fermentation and are even better than those of the fish sauce prepared throughnatural fermentation. The salt convent of the prepared low-salt abalone fish sauce disclosed by the invention is 12-15%, so that requirements of people for low-sodium diet can be met.

The invention discloses a method for extracting a nutrient solution from marine wastes. The method comprises the following steps: (I) pretreating marine wastes, namely removing obviously decayed partsin shellfish shells and marine wastes, and grinding the marine wastes into particles with the size of 5-10mm; (II) adding trypsin into 50-70 weight parts of the marine wastes in the step I, and performing inactivation after enzymolysis; (III) adding alkaline protease into 100-120 weight parts of the marine wastes in the step I, and performing inactivation after enzymolysis; (IV) mixing the enzymolysis mixture of the steps II and III, inoculating Kodamaea ohmer, and performing inactivation after fermentation; and (V) filtering the fermentation mixture obtained in the step IV, thereby obtainingthe nutrient solution. According to the method disclosed by the invention, the prepared extract is enriched in nutrient substances such as polypeptides, free amino acids and soluble proteins, and thehistamine content is low. The method disclosed by the invention is reasonable in process, advanced in technology and high in operability and can be applied to processing of the marine wastes.

The invention discloses a method for preparing sea cucumber oil capsules from sea cucumber viscera, which comprises the following steps: (1) take fresh sea cucumber viscera, wash, drain and cut into pieces, and add water, salt, magnesium chloride and polypropylene fiber Non-woven strips, stir evenly; (2) Add the mixture in step 1 to the high-pressure reactor and heat it, then release the pressure and lower the temperature; (3) Evaporate the mixture obtained in step 2 under reduced pressure to obtain a solid, and Crude sea cucumber oil is obtained by critical extraction; (4) The crude sea cucumber oil obtained in step 3 is sequentially washed with sodium carbonate aqueous solution, hydrochloric acid, and then washed with water; (5) The sea cucumber oil obtained in step 4 is filled into soft capsules , to obtain sea cucumber oil capsules. The method of the invention can efficiently extract sea cucumber oil, and obtain sea cucumber oil products with very low histamine content. The method is reasonable in process and advanced in technology, and can be widely used in processing and utilizing the viscera of sea cucumbers.

The invention discloses a method for controlling the content of histamine in fermented aquatic products. The method comprises the following steps of: 1) cleaning a fresh aquatic product which serves as a raw material and then keeping the raw material fresh at a low temperature; 2) adding an appropriate quantity of salt and As3.942 protease into the cleaned aquatic product which serves as the raw material, and adding an appropriate quantity of lactic acid bacteria strains which serve as a biological control agent of the histamine at the same time, mixing uniformly, then placing the mixture into a fermentation container, and covering and tightly sealing the fermentation container, wherein the inoculum concentration is controlled to be 10<6> to 10<8> cfu / mL, and the used amount of an enzyme preparation is controlled to be 50,000 to 150,000 IU / kg in the raw material; and 3) transferring the fermentation container to a fermentation room for fermenting to obtain the fermented aquatic product, namely fish sauce, wherein the fermentation temperature is controlled to be between 18 DEG C and 22 DEG C, and the fermentation time is controlled to be 40 to 60 days. The method is simple and easy to implement; the conventional natural fermentation process is replaced by an enzyme engineering fermentation technology, and the lactic acid bacteria strains serve as the biological control agent, so that the fermentation period is shortened from six months to 40 to 60 days, and the production efficiency is improved; and harmful infectious microbes are prevented from generating decarboxylase to produce the histamine in the process of natural fermentation, so that the histamine is eliminated or degraded, and the yield and safety of the product are improved.

The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.

The invention discloses a method for extracting holothuroidea oil from holothuroidea viscera. The method comprises the following steps: (I) taking fresh holothuroidea viscera, cleaning, draining and cutting into blocks; (II) heating and stirring the blocks obtained in the step (I), then adding water and mixing; (III) adding ethyl alcohol and food-grade diatomite into a mixture obtained in the step (II), adding papain for fermentation, and then adding sodium carbonate; (IV) vacuumizing a mixture obtained in the step (III) while stirring; (V) performing decompress evaporation and freeze drying on the mixture obtained in the step (III); (VI) performing carbon dioxide supercritical extraction on a holothuroidea freeze-dried material obtained in the step (IV), thus obtaining a holothuroidea oil product. The method provided by the invention is reasonable in process, feasible in operation, and is capable of being used for efficiently preparing holothuroidea oil with low histamine content; rejectable waste obtained by processing holothuroidea is sufficiently used, the additional valve of the product is increased, and the waste is avoided.

The invention discloses a production method of a fish sauce condiment. By means of the method, the problem of a big stench of traditional fish sauce is solved. The method comprises the following stepsthat (I) the fish sauce is heated to 40-45 DEG C, and yeasts are inoculated to the fish sauce at the same time or in sequence; (II) the fermentation mixture from the step I is fermented at 40-45 DEGC for 10-18 hours; (III) the fermentation mixture obtained from the step II is inactivated and filtered at 80-90 DEG C. In the step I, the yeasts are a mixture of Kodomaea ohmeri whose preservation number is CGMCC No. 9510 and Saccharomyces cerevisiae whose preservation number is CCTCC M 2011021. The condiment prepared by the method is fermented, low in histamine content, good in smell and free ofstench. The production method is rational in process, advanced in technology and high in operability, and mass production is easy to achieve.

The invention discloses a method for producing sea food seasoning sauce. The method comprises the following steps: (I) pretreating sea foods, namely removing seriously rotten parts of shellfish shellsand sea foods, crushing the sea foods, and mixing with water; (II) putting 20-40 parts by weight of tartaric acid, 35-55 parts by weight of disodium hydrogen phosphate and 100-200 parts of ethanol into 10,000 parts by weight of sea food mixture of the step (I); (III) putting papain and flavourzyme into the sea food mixture of the step (II), and performing enzymolysis and deactivation; and (IV) filtering the enzymolysis mixture obtained in the step (III), thereby obtaining the clear liquid. By adopting the method disclosed by the invention, an enzymolysis aid mixture is added into the sea foodmixture, and thus the sea food seasoning sauce has the characteristics of high content of glutamic acid, low content of histamine, no fish smell, and the like. The method disclosed by the invention is reasonable in process, advanced in technique and good in operability and can be widely applied to processing and treatment on sea food products.

The invention discloses a preparation method of squid liver paste. The method comprises the following steps of: mixing squid processing wastes of which the visceral quality is not less than 50% with glutamic acid; carrying out heat preservation at 40-65 DEG C, carrying out enzymatic hydrolysis for 1-6 hours by using enzyme under agitation, wherein the dosage of the glutamic acid is 0.5-3% of weight of dry substances of the squid processing wastes; adding xylose to the obtained zymolyte, wherein the additive amount of the xylose is 0.2-2% of weight of the dry substances of the squid processing wastes; concentrating into pasty fluid of which the moisture content is not more than 45%, so as to form the product. By adopting the method, aroma enhancement of the traditional squid liver paste can be rapidly and effectively achieved; the histamine content is reduced; the method has a broad prospect in industrial application.

The invention discloses saccharomyces cerevisiae engineering bacteria capable of reducing biogenic amine in yellow rice wine and its construction method and application, and belongs to the technical field of molecular biology. Through knockout of a PEP4 propeptide gene of saccharomyces cerevisiae, the saccharomyces cerevisiae engineering bacteria having low protease A activity are obtained and can be used for fermentation production of yellow rice wine having low biogenic amine content. Under the premise of no influence on fermentation performances, a result of comparison between the converted offspring saccharomyces cerevisiae engineering bacteria and the parent bacteria shows that after simulative semi-solid state fermentation, main biogenic amine content is reduced, the reduction amounts of tyramine, cadaverine and histamine are maximum and compared with the original bacteria, the saccharomyces cerevisiae engineering bacteria have tyramine, cadaverine and histamine contents respectively reduced by 57.5%, 24.6% and 54.3%; and the screened engineering bacteria have no special requirements on fermentation equipment and conditions, are suitable for equipment and conditions of common wineries, have wide application prospects and can provide important guarantee for safe production of yellow rice wine.

The invention discloses a PEG-ACS / M-siRNA nanocomposite and its application and a method for reducing the histamine content in the fishmeal storage process: (1) according to the main histamine-producing bacterium Morganella morganii in the fishmeal subsp.morganii KT) (CP004345) histidine decarboxylase gene MU9_RS17900 (Gene ID: 14672734) sequence design and preparation of small interfering ribonucleic acid (siRNA); (2) chitosan modified with arginine after PEGylation as a carrier to obtain a stable PEG-ACS / M-siRNA nanocomplex; (3) adding the PEG-ACS / M-siRNA nanocomplex to fish meal in a certain proportion. The method has a significant inhibitory effect on the histamine content in the fishmeal storage process, can reduce the histamine content in the fishmeal by 49% to 53%, and has great significance for the control of biogenic amines in the fishmeal in the feed industry.

The invention discloses a composition with anti-inflammatory synergistic effect, which is composed of licochalcone A and licorice flavonoid B, and the two are in the molar ratio (1-7):(1-3) preparation. Compared with licochalcone A or licorice flavonoid B, the anti-inflammatory activity of the composition provided by the invention is significantly enhanced, and it is superior to other flavonoid compounds and compositions, indicating that there is an obvious anti-inflammatory synergistic effect between the two . It has been confirmed by different inflammatory models that when licorice chalcone A and licorice flavonoid B are combined, the anti-inflammatory synergistic effect is prominent, and it is licorice flavonoid B that significantly affects the anti-inflammatory activity of licorice chalcone A or other compositions, overcoming the existing There is a technical prejudice that the content of licochalcone A is higher or significantly higher than that of licorice flavonoid B to have significant anti-inflammatory activity. In particular, when the combination ratio of licochalcone A and licorice flavonoid B is 1:1, the anti-inflammatory activity of the composition is the highest, and has wide application value in the field of anti-inflammatory.