224 results about "Putrefying bacteria" patented technology

The invention relates to bacillus amyloliquefaciens NCPSJ7 and further relates to an application of the strain in treating plant diseases, diseases before and after harvesting fruits and vegetables as well as in preventing food-borne pathogenic bacteria and putrefying bacteria. The strain is preserved in China Center for Type Culture Collection (CCTCC) on March 22, 2013, wherein the preservation number is CCTCC NO: M2013098 and the strain is named as bacillus amyloliquefaciens NCPSJ7. The thallus and fermentation liquor of the strain disclosed by the invention has the effects of treating plant diseases caused by plant pathogenic fungus including antagonistic peach root rotten disease, fusarium wilt of cucumber, botrytis cinerea, jujube anthracnose, pear black spot, pear blue mould, apple brown rot, apple altermaria leaf spot, watermelon fusarium wilt and the like, as well as diseases after harvesting fruits and vegetables and food-borne pathogenic bacteria and putrefying bacteria including antagonistic staphylococcus aureus, salmonella paratyphi A, vibrio parahaemolyticus, yeast and the like; moreover, the bacillus amyloliquefaciens is broad in spectrum and antibacterial and great in potential in developing novel, efficient and natural biological control and biological preservative and fresh-keeping preparation.

The invention discloses a method and a system for preparing restaurant-kitchen wastes into a livestock and poultry feed, wherein the method comprises the following steps: carrying out sorting preprocessing on restaurant-kitchen wastes so as to obtain biodegradable restaurant-kitchen wastes; carrying out solid-liquid separation on the obtained biodegradable restaurant-kitchen wastes; adding bran, corn flour and coarse meal into the obtained product so as to obtain a mixed material; adding composite fungicides into the mixed material according to the inoculum concentration (8-20 wt%) so as to ferment the mixed material; and finally, drying and cooling the fermented mixture, then packing the obtained object so as to obtain a livestock and poultry feed product. The system comprises a feed device, a wet sorting machine, a pressafiner, an agitated mixer, a fermentation tank, a low-temperature drying machine, a crusher and a finished product material storage tank which are sequentially connected; and the system has the advantages that the growth of putrefying bacterias and the reproduction of pathogenic microorganisms in restaurant-kitchen wastes can be inhibited, and the freshness retaining effect and organoleptic quality of the livestock and poultry feed are good; meanwhile, the protein content of the livestock and poultry feed can be improved; in addition, the system is low in used equipment cost, small in energy consumption, high in production efficiency and beneficial to environmental protection.

The invention relates to a microorganism cleaning bactericide capable of removing multiple poisonous and harmful substances and a preparation method thereof. The microorganism cleaning bactericide comprises the mixture of compound balsamic extract liquor and the fermentation product of compound microbial bacterium system protospecies liquid in an industrial fermentation culture solution. The invention utilizes the high-efficiency adsorption, assimilation and metabolism of the microbial bacterium system to purify and treat aldehydes, benzenes, alcohols, esters, phenols, amines, alkanes, sulfur-containing substances, TVOC, putrefying bacteria secreta, obnoxious gases of pathogenic bacteria, pathogenic bacteria secreta and the like, or the harmful substances of the solution thereof by the degradation and decomposition processes; harmful substances, such as formaldehyde, benzene, volatile organic compounds and the like in environment, which are released by housing decoration, office furniture and new car decoration, are converted into nontoxic, harmless and scentless substances; and meanwhile, the invention also performs the functions of sterilization to the pathogenic bacteria and the secreta thereof and realizes the targets of thoroughly improving air quality and protecting the health of people.

The invention discloses a composite bacillus preparation applied to improving the aquatic environment of mariculture, and a making method thereof. The preparation is made by mixing Bacillus subtilis, Bacillus licheniformis, Bacillus cereus and Bafillus natto according to certain ratio, and under room temperature, the active microorganism is in resting state and the preparation is stable and easy to be preserved. After the composite bacillus preparation is put into mariculture water, the dormant bacteria can be back to normal quickly, degrade residual bait, dejection, fertilizer, biological residual bodies and other organic contaminant fast, reduce the content of ammonia nitrogen, nitrite and COD in the culture water and reproduce to be predominant bacteria in the water quickly so as to further restrain the putrefying bacteria from reproduction, improve the environment of the culture water and purify the water. The preparation of the invention is safe, contains no pollution nuisance and residual, can obviously improve the environment of the culture water, and meanwhile, the immunity of aquatic livestock can be improved.

The invention discloses an attapulgite fruit and vegetable fresh-keeping coating. The technical scheme comprises the essential that the attapulgite fruit and vegetable fresh-keeping coating consists of pasty attapulgite clay, chitosan, superfine polyvinyl alcohol, sodium hexametaphosphate, sodium diacetate, super water absorbent resin and de-ionized water. A production method of the attapulgite fruit and vegetable fresh-keeping coating comprises the steps of mixing materials, stirring, comminuting, grinding, stirring, degasifying and packing to obtain a finished product of the attapulgite fruit and vegetable fresh-keeping coating. The attapulgite fruit and vegetable fresh-keeping coating has good film-forming property. When coated on surfaces of fruits and vegetables, the attapulgite fruitand vegetable fresh-keeping coating forms a protective layer of a sealing film quickly to inhibit and kill various midew, bacteria and other putrefying bacteria, effectively prevent nutritive materials and moisture of fruits and vegetables from running off and keep the original taste of the fruits and vegetables with the fresh-keeping period of more than 60 days. The attapulgite fruit and vegetable fresh-keeping coating can be sprayed, painted and dipped to cover the surfaces of the fruits and vegetables.

The invention relates to a method for preparing an antibacterial fiber material by using bagasse. The preparation method comprises the following steps of: fully drying and mechanically crushing the bagasse, removing cane wax by cable type extraction, removing hemicellulose by hot water bath, and removing lignin by using sodium chlorite and acid base to obtain separated bagasse cellulose; and adding an active reagent into the dried bagasse cellulose, stirring and activating, adding an esterification reagent into the activated bagasse cellulose system, and performing esterification reaction for 1 to 2 hours with stirring at room temperature, wherein the consumption of the esterification reagent is controlled to be 1 to 2 milliliters in each 1 gram of bagasse cellulose; and adding alcoholic alkali liquor into the reaction solution after the reaction is finished to separate out a product, washing the sediment by using 95 percent ethanol, and drying for 3 hours by blowing air at the temperature of 60 DEG C to obtain bagasse cellulose ester derivative, wherein a test proves that the average substitution degree is 0.3 to 0.6, and the crystal structure of the fibers is complete. The obtained antibacterial bagasse fibers have obvious inhibiting effect on most food putrefying bacteria and skin fungi, and can be used for food packing materials and antibacterial functional textile products.

The present invention is one kind of re-compounded natural preservative preparation for preventing putrefying bacteria from generating in beef ham slices effectively. The re-compounded natural preservative preparation consists of Nisin and tea polyphenol in the weight ratio of 1 to 12.5-200. The present invention has expanded bacteriostasis spectrum and optimized effect, and may be used to replace available synthetic preservative.

The invention discloses a method for manufacturing an attapulgite preservative corrugated cardboard. The technical scheme adopts the essential that the attapulgite preservative corrugated cardboard ismade of a seven-layer double corrugated cardboard composite material. The method comprises the following steps: bonding an aluminum-plastic composite film on face paper by adopting a hot press method, and sequentially bonding the lower side of the face paper together with corrugated paper A, sandwich paper, corrugated paper B and inner layer paper through a corrugated cardboard machine; and thencoating attapulgite fruit and vegetable preservative paint on the outer surface of the inner layer paper to obtain the attapulgite preservative corrugated cardboard through natural airing. When a fruit and vegetable preservative packing box made of the attapulgite preservative corrugated cardboard is used for storing and transporting fruit and vegetable products, the packing box can restrain and kill various mildews, bacteria and other putrefying bacteria, have the effects of absorbing ethylene gas, preventing temperature in the box from rising and protecting freshness, can effectively reducethe loss of nutritive materials and water of fruits and vegetables and keeping the original taste of the fruit and vegetable products. The attapulgite preservative corrugated cardboard is suitable formanufacturing various fruit and vegetable preservative boxes, preservative refrigeration and transportation boxes as well as fruit and vegetable aerobic preservative transportation boxes.

The invention discloses a compound preservative which is characterized by comprising the raw materials in percent by weight: 1-10 percent of nisin, 1-10 percent of sodium dehydroacetate, 1-10 percent of tea polyphenol, 1-10 percent of potassium sorbate and 60-96 percent of sodium lactate. The compound preservative can remarkably inhibit multiple putrefying bacteria of bacillus subtilis, bacillus pumilus, bacillus cereous, pseudomonas aeruginosa, micrococcus, staphylococcus aureus and the like, is applied to meat products, can remarkably prolong the shelf life, and improve the food safety.

The invention belongs to the field of environmental-friendly additives, and in particular relates to a foamed composite bio-enzyme deodorant as well as a preparation method and application thereof. The foamed composite bio-enzyme deodorant comprises the following components: 5-10 parts of bacillus subtilis, 5-10 parts of lactic acid bacteria, 6-12 parts of streptomycete, 10-15 parts of yeast, 7-10 parts of a composite enzyme preparation, 10-15 parts of alkyl glycoside, 8-10 parts of an amino acid surfactant, 0.1-0.2 part of xanthan gum and 60-80 parts of water. The foamed composite bio-enzyme deodorant is good in odor specificity and remarkable in degradation effect, emission of odor such as hydrogen sulfide, an ammonia gas and fatty acid systems can be greatly reduced, reproduction and growth of harmful microbe such as putrefying bacteria and pathogenic bacteria can be effectively inhibited, odor can be eliminated, and odor reoccurrence can be avoided; due to the green degradable surfactant, the deodorant has rich and fine foams, then a function of isolating odourous pollutants can be achieved, and odourous smell can be prevented from further diffusion.

The invention relates to a health-care beverage. The health-care beverage is prepared from the following raw materials in parts by weight: 50-99.99999999 parts of water, 0-30 parts of prebiotics and 0.00000001-20 parts of an additive. The health-care beverage disclosed by the invention is prepared from the water, the prebiotics and the additive in set parts by weight; in addition, the water is used as the main component, so that the cost of the health-care beverage is lower, the health-care beverage is suitable for people to drink for a long term, and side effects do not exist; the prebiotics can regulate a pH value in intestines, restrain the growth of salmonella and putrefying bacteria in the intestines, regulate gastroenteric functions and maintain microecological balance; and the additive can enable the health-care beverage to have various efficacies. The health-care beverage disclosed by the invention has the advantages that the health-care beverage is low in cost and convenient to popularize, the microecological balance of a human body can be fundamentally regulated, the gastroenteric functions can be regulated, the immunity and the resistibility of an organism are enhanced, and the absorption of the human body to nutrient substances is promoted.

The invention provides a microcological feed additive for lowering the concentration of ammonia in a livestock and poultry house and application of the microcological feed additive. The microcological feed additive comprises the following components: bacillus subtilis in the ratio of 3.92-4.08*10<9>pcs / g, bacillus licheniformis in the ratio of 0.98-1.02*10<9>pcs / g, butyrate clostridium in the ratio of 1.96-2.04*10<8>pcs / g, SSF (sodium fluosilicate) enzyme prepared by aspergillus oryzae in the ratio of 148-152mg / g and a carrier in the ratio of 98-102mg / g. The microcological feed additive for lowering the concentration of ammonia in the livestock and poultry house can improve protein absorbing capacity of an intestinal canal of livestock and poultry through producing enzyme, thus a nitrogensource is reduced; growth of putrefying bacteria is inhibited by beneficial bacteria, thus emission of the ammonia is reduced; and the activity of urease is inhibited, and the ammonia generated by uric acid and urea under the catalysis of urease is reduced, thus the aim of lowering the concentration of the ammonia in a livestock house is achieved.

The invention belongs to the field of foods, and particularly relates to a low-salt quick fermentation technology of Pixian thick broad-bean sauce. The technology comprises the following steps of (1) making low-salt fermented hot pepper blanks; (2) making sweet fermented broad beans; and (3) making the low-salt Pixian thick broad-bean sauce: mixing the low-salt fermented hot pepper blanks with the fermented broad beans in a ratio of the low-salt fermented hot pepper blanks to the sweet fermented broad beans being 9 to 1 to obtain a low-salt sauce, putting the low-salt sauce in a sealed fermenting tank or a sealed fermenting jar, adopting a two-stage fermentation technology comprising stirring the sauce, drying the sauce in the sun and allowing the sauce to stand at night for natural fermentation to obtain the low-salt Pixian thick broad-bean sauce, and then subjecting the low-salt Pixian thick broad-bean sauce to a pasteurization technology so as to obtain the finished product of the low-salt Pixian thick broad-bean sauce. According to the technology disclosed by the invention, pre-fermentation is performed, so that the fermentation flavor of the hot peppers can be promoted, and the salinity can also be reduced; under the effects of acid and salt, the growth of putrefying bacteria can be restrained, and pollution caused by infectious microbes in subsequent processes can be avoided; in addition, dried hot peppers and fresh hot peppers are adopted, so that the occupied volume of salting ponds of enterprises can be reduced, and the cost of the enterprises for storing the hot peppers can be reduced; and the fresh hot peppers are added, so that the table salt in the high-salt hot pepper blanks can be diluted, the flavor of the fresh hot peppers can also be increased, and the mouth feel of the sauce can be enriched.

The invention discloses a preservation antibacterial technology for conventional pickled bacon products. The technology controls the growth of putrefying bacteria and pathogenic bacteria through using a biological coating preservation technology and an ultra-high pressure processing technology, and prolongs the shelf life through compound film packaging. In the technology, sodium alginate is taken as a coating material, tea polyphenol is added as a preservative, and an antibacterial film is prepared through a calcium salt cross-linking process, so as to take effects of the sterilizing and preventing the bacterium propagation; the technology can prevent the oxidation stain, and improves the shortcoming of a sodium alginate coating on the antioxidant performance; the ultra-high pressure technology not only can control the growth of the putrefying bacteria and the pathogenic bacteria, but also can improve the tenderness of meat and accelerate the salt penetration; and due to the application of a compound film, the technology has the characteristics of preserving moisture, preserving, keeping out of the sun, preventing the penetration and prolonging the shelf life.

The invention discloses edible composite sodium alginate antibacterial film liquid as well as a preparation method and application thereof. The edible composite sodium alginate antibacterial film liquid is characterized in that by taking a sodium alginate solution with the mass concentration of 1%-4% as a film base solution, glycerin accounting for 0.5%-1.5% of the film base solution by mass, epsilon-polylysine accounting for 0.15% -0.5% of the film base solution by mass and shaddock peel nanofiber accounting for 0.15%-0.25% of the film base solution by mass are added, citric acid is added to adjust the pH value of the solution to 5-6 and then uniform mixing is carried out; the preparation method comprises the following steps: sodium alginate solution preparation, shaddock peel nanofiber preparation and composite sodium alginate antibacterial film liquid preparation. The edible composite sodium alginate antibacterial film liquid can be used for fresh keeping of fresh-frozen ducks and has the advantages that moisture permeability of a film can be reduced, so that water loss of the duck meat is controlled and a biological antibacterial agent contained in the edible composite sodium alginate antibacterial film liquid can restrain the growing of putrefying bacteria in the fresh-frozen ducks. Therefore, color, luster and flavor of duck meat can be kept, and the shelf life of the fresh-frozen duct is prolonged.

The invention discloses compound fresh-keeping liquid for chilled duck meat as well as a preparation and the application of the compound fresh-keeping liquid. Per 100 mL of compound fresh-keeping liquid for chilled duck meat comprises nisin accounting for 0.05 to 0.1g, chitosan mother liquor accounting for 5 to 10g, sodium lactate accounting for 4 to 4.8g, clove leaching solution accounting for 4.2 to 6g, cassia bark leaching solution accounting for 3.6 to 6g, pH conditioning agents accounting for proper quantities, and the rest is water. Secondary fresh-keeping treatment comprising soaking and spraying is adopted, the compound fresh-keeping liquid is applied to antisepsis and fresh preservation of chilled duck meat, and the synergistic action among different antiseptic bacteriostatic agents can be exerted; meanwhile, the double fresh-keeping treatment can inhibit the growth of special putrefying bacteria in chilled duck meat more effectively, such as pseudomonas, lactic acid bacteria, aeromonas veronii, brochothrix thermosphacta, enterobacterium and staphylococcus; and in addition, original quality and color of duck meat can be kept, and the conventional shelf life for chilled duck meat can be prolonged to reach about 10 days.

The invention relates to a method for producing Pingxiang cacai through rapid fermentation by virtue of compound bacteria. Two dominant bacteria, namely lactic acid bacteria and saccharomycetes, are screened and identified from natural fermentation and vegetable twisting process. The two bacteria are taken as initial fermentation strains, cleaned vegetables are dried until the moisture content is 15-65%, the dominant lactic acid bacteria and saccharomycetes which are obtained through purification or purchased are inoculated onto the surface of the vegetables in a ratio of lactic acid bacteria to saccharomycetes of (1-6):(1-6), the inoculation quantity is 0.5-5% of the total quantity of the vegetables, uniform stirring is carried out, then the vegetables are compacted and placed into a sterilized container, the container is sealed, kept in a dark place and stored in a shady and cool environment, and the vegetables can be taken out for eating after 20-30 days. The method provided by the invention has the advantages that fermentation time is only 1 / 3 of that of the natural fermentation, so that production benefit is greatly improved; taste, colour and the like are respectively better or close to those of the naturally fermented twisted vegetables; compared with the traditional fermented pickled vegetables, nitrite content is obviously reduced, so that food safety is improved; artificial fermentation microflora is controllable, and lactic acid bacteria-saccharomycetes compound bacteria realize coordinate symbiosis, so that inhibiting effect on putrefying bacteria is improved.

The invention discloses a preparation technology of total nutrient powder (peptide) of oysters. The preparation technology comprises the following steps: oysters are pretreated; pretreated oysters are subjected to microwave vacuum drying, prepared oyster powder has been subjected to decontamination and fishy removal when the oyster powder is pretreated, and pathogenic bacteria and putrefying bacteria are reduced; the oyster peptide is prepared through adjusting the state of environment and promoting oysters to utilize enzyme systems and beneficial bacteria of the oysters; and low-temperature microwave vacuum drying allows the enzyme to be passivated and microbes to be killed when drying is carried out, security of products to be guaranteed and effective components of the oysters to be more than 95%. The preparation technology has the advantages of simple process, good rehydration, low energy consumption and cost and the like.

The invention discloses a method for preparing a fertilizer effect type molasses alcohol waste mash bacterial liquid through triple fermentation. The method comprises steps of: inoculating high-temperature bacillus thermocoagulans Sp.nov. into a high-tempreature (90 DEG C) molasses alcohol waste mash which is just discharged to be fermented preferentially so as to prevent the waste mash from getting smelly in a cooling process due to putrefying bacteria contamination; cooling the waste mash to be below 45 DEG C, and then inoculating strains of Alicaligenes ACCC 02841 and strains of Alicaligenes faecalis ACCC 01720 for secondary fermentation so as to improve the pH of the waste mash; and finally, adding Bacillus macilaginosus, BacillusmegateriumGMCC 1.270 and Rhizobiumradiobacter for the third fermentation, thus preparing the organic waste mash bacterial liquid which is safe and odor-free and has a lasting fertilizer effect. The waste mash bacterial liquid after triple fermentation can be fully used as an agricultural liquid fertilizer, is safe and odor-free, realizes zero emission of the waste mash and is an organic bacterial liquid fertilizer which is popular with most peasants. Applications of a plurality of sugar mills prove that the bacterial liquid can replace at least more than half of the application amount of a chemical fertilizer; and by utilizing the bacterial liquid, soil is improved, the rhizosphere active fertility is increased, and plant diseases and insect pests are reduced.

The invention relates to a biological agent for improving human body intestinal floras and a preparing method thereof. The biological agent comprises 45-68 parts by weight of lactic acid bacteria, 30-50 parts by weight of isomerized lactose powder, 20-50 parts by weight of apple vinegar, 30-50 parts by weight of ferment and 10-30 parts by weight of dietary fiber. The biological agent is prepared by fully mixing the acetic acid bacteria, the apple vinegar and the dietary fiber by stirring, adding the isomerized lactose powder and the ferment, continuously stirring and mixing for 30-45 min, and sterilizing. Compared with the prior art, the biological agent is simple in composition and is capable of effectively promoting increase of bifidobacteria which are beneficial bacteria in intestinal tracts, allowing the lactic acid bacteria and the bifidobacteria to increase in a balance manner and inhibiting growth of putrefying bacteria and pathogenic bacteria, thus effectively balancing beneficial floras in the intestinal tracts. The biological agent is simple in preparing process, rapid in production of desired effects, wide in suitable population, low in medicine using amount, less in side effects, high in stability, long in shelf life, convenient in medicine taking, easy to carry, low in cost and suitable for large-scale production.

The invention discloses a method of separating and purifying phenyl lactic acid from lactobacillus plantarum and belongs to the field of food biotechnology. Lactobacillus plantarum ZJ316 is already collected at the China Center for Type Culture Collection under a collection number of CCTCC NO:M 208077. Lactobacillus plantarum ZJ316 is used as a target strain; without optimization under any condition, content of phenyl lactic acid in a MRS liquid culture medium fermentation supernatant reaches 108.87mg / mL(0.66mmol / L) through high performance liquid chromatography, and purity of purified phenyllactic acid is up to 98.14%. Chiral chromatographic column-high performance liquid chromatography shows that mass percentage of L-phenyl lactic acid is 92-98%. A product obtained by the method is safeand reliable, can effectively inhibit food-borne pathogenic bacteria and putrefying bacteria and can be applied in medicinal intermediates, food additives and cosmetics.

The invention discloses a method for preparing puffed fermented feed from fermentation bed wastes. The method comprises the following steps: with livestock breeding fermentation bed wastes as a fermentation medium, inoculating yeast bacteria, and performing fermentation so as to prepare fermentation broth; performing high-temperature curing and extrusion puffing treatment on raw materials such asthe fermentation bed wastes and straw, and performing primary degradation on the raw materials. The effects of soft textures and fragrant smell are achieved, a next step of fermentation is facilitated, the fermentation time is shortened, harmful bacteria in the raw materials are thoroughly killed and damaged at a high temperature and high pressure, and the quality of the feed is improved; and through mixed fermentation of puffed and cured materials and the fermentation bed wastes, the materials are further degraded, proliferation of harmful bacteria and putrefying bacteria is inhibited, the feed value is increased, decaying is not easily caused, the feed can be stored and applied to livestock for a long time, and when animals are fed with the feed, not only are the absorption rate and theimmunity of the animals improved, but also intestinal diseases of the animals are reduced.

The invention discloses biological feeds for sea cucumber, which comprise the following components by weight portion: vegetable protein accounting for 10 to 20 parts, straws accounting for 30 to 50 parts, bur clover accounting for 10 to 20 parts, pomace and peelings accounting for 10 to 30 parts, pot ale accounting for 5 to 10 parts, zymocyte accounting for 0.02 to 0.05 parts and complex enzyme accounting for 0.02 to 0.05 parts. The sea cucumber biological feeds can resolve polysaccharide substances such as robust fibers to produce low-molecular monosaccharide, hexabiosa and the like, can improve nutritional components of the feeds, can accelerate the feed acidation, can promote vegetable protein to convert to microbial protein nitrogen, can improve the digestion utilization ratio, can reduce feed coefficient, can achieve good food calling performance, and can accelerate the growth rate; the sea cucumber biological feeds contain a great amount of probiotics groups and active enzyme, so that propagation and growth of destructive bacteria, mixed bacteria and putrefying bacteria can be inhibited, water contamination caused by putrefaction of residual bait can be controlled, water environment with sufficient oxygen can be provided to sea cucumber, the immunization and the disease resistance of sea cucumber can be improved, the survival rate is improved, and output benefits can be improved further; in addition, raw materials are abundant and are easy to get, and the cost of the feeds is low.

The invention discloses a deodorant complex microbial inoculant and a preparation method and application thereof. The deodorant complex microbial inoculant is prepared from 4.8-10*10<8> cfu / mL of lactic acid bacteria, 2-5*10<6> cfu / mL of mucor, 3.9-7.2*10<7> cfu / mL of saccharomycetes, 3-10*10<6> cfu / mL of bacillus megatherium and 7-10*10<6> cfu / mL of bacillus subtilis, and the total count is 5.31-10.97*10<8> cfu / mL. The deodorant complex microbial inoculant is prepared from various microbial strains through fermentation, the deodorant complex microbial inoculant can grow well in feces due to the characteristics of flora composition, metabolic types, respiration types and functional diversity of effects, the deodorant complex microbial inoculant can grow well in feces and fast occupy favorable ecological niches, and therefore growth and propagation of putrefying bacteria producing repugnant substances can be effectively inhibited or the repugnant substances are directly degraded, repugnant odor in-situ source control is achieved, and the deodorization effect is achieved.

The invention provides a method for preparing microbial oligosaccharide with probiotic action. The method is characterized in that: a sugar producing culture medium is used for liquid fermentation of K.rhinoscleromatis K13 to extract extracellular polysaccharide; enzymatic solution of phage glycanase is prepared, the enzymatic solution and water solution of extracellular polysaccharide are mixed for enzymolysis, the undegraded macro molecular sugar is removed by ultrafiltration, and the obtained filtrate is refined and condensed to obtain the microbial oligosaccharide KOS. Tests show that the microbial oligosaccharide KOS is non-digestible oligosaccharide which can promote the growth of probiotics such as bifidobacterium, lactobacillus and the like, inhibit the growth of harmful bacteria such as pathogenic bacteria, putrefying bacteria and the like, and has the functions of improving the micro ecological environment of the intestinal tract and cleaning the intestinal tract. The microbial oligosaccharide KOS is novel probiotics, which is novel microbial oligosaccharide which is obtained by degrading the extracellular polysaccharide of the K.rhinoscleromatis K13 through the phage glycanase, and the raw materials used in the method are different from those of other polysaccharides, and the result repeatability is good due to the degradation by an enzyme method, so that the application prospect is wide.

The present invention discloses a mixed bacterium fermented livestock and poultry bone and meat paste production method which comprises the following steps: A, bone paste and soup producing; B, meat paste producing; C, material blending and pickling; D, mixing and boiling; E inoculating to ferment; and F, canning, sterilizing, cooling, and storing. The production method makes full use of by-products from meat product processing industry to turn waste into treasure, promotes deep processing of the livestock and poultry bone, and has certain market prospects; the ultrafine grinded bone powder has special physical and chemical properties which are not found in general granules, and is better in solubility and dispersion, and thus the ultrafine grinded livestock and poultry skeleton bone powder has very good effects of supplementing calcium; and lactobacillus fermentation can produce lactic acids to reduce the pH value of the environment, can also produce peptide antibacterial substances, reduce the nitrite content, etc., thereby suppressing the growth of pathogenic and putrefying bacteria, and improving product safety.

The invention discloses flavored tea-pork sausages and processing methods thereof. The flavored tea-pork sausages are processed and made by using pork as a main raw material and using tea liquid, fruit, fermented vegetables, a spice extracting solution and the like as main auxiliary materials. According to different used materials, the invention provides formulas of three different flavors of flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing three types of products, namely a dried flavored tea-pork sausage, a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit and the fermented vegetables in the processing of the sausages, the growth of beneficial microorganisms, such as lactobacilli, can be promoted in the ripening process of the sausages, and the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages. Meanwhile, the sausages can be specially flavored, the greasy feeling of the sausages is reduced, and the nutrients of the sausages are more balanced.

The invention discloses fermented flavored tea-pork sausages and processing methods thereof. Pork is used as a main raw material, tea liquid, fruit and fermented vegetables are used as main auxiliary materials, and the fermented flavored tea-pork sausages are made by fermenting the materials through inoculating a mixed strain consisting of purely cultured lactobacilli, saccharomycetes and micrococci. According to different used materials, the invention provides formulas for three different flavors of fermented flavored tea-pork sausages. According to different product storage methods, the invention provides methods for processing two types of products, namely a refrigerated type ripened flavored tea-pork sausage and a normal-temperature stored type ripened flavored tea-pork sausage. Through the adding of the tea liquid, the fruit, the fermented vegetables and the fermenting strain in the processing of the sausages, the growth of beneficial microorganisms, such as the lactobacilli and the ripening of the sausages can be promoted in the making process of the sausages, the growth and the reproduction of putrefying bacteria and harmful microorganisms and the production and the accumulation of nitrite can be inhibited in the processing process of the sausages, and the eating safety can be improved. Meanwhile, the sausages can have unique flavors, the nutrients of the sausages are more balanced, and the greasy feeling of the sausages is reduced.

The invention discloses a prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef. A BP (Back-Propagation) artificial neural network which comprises an input layer, a hidden layer and an output layer is adopted; the input layer comprises storage temperature, modified atmosphere proportion, strain and beef storage time for setting a prediction range; the strain can be selected from pseudomonas, lactic acid bacteria, brochothrix thermosphacta or coliform bacteria; the hidden layer is used for processing complex nonlinear relation between input data and output data; after optimization and comparison, the most accurate result can be obtained when 11 neuron nodes included in the hidden layer is determined; the output layer is the bacteria number of the putrefying bacteria in the required beef at a certain moment under a specific storage condition; adopted activation functions between layers are a hyperbolic tangent propagation function and a linear propagation function respectively; and training and learning are performed on the constructed BP artificial neural network by using data obtained by experiments, so that the bacteria numbers of the putrefying bacteria in the beef at different moments under different storage conditions are predicted.

The invention aims to provide a nontoxic and safe fruit and vegetable preservative convenient to use. The fruit and vegetable preservative comprises ectoine, hydroxy ectoine, preservative and water. The preservative using the ectoine and the hydroxy ectoine has the following fresh-keeping functions that: (1) growth of microbes is controlled, and mainly the growth of putrefying bacteria is inhibited; and (2) internal water evaporation is controlled, namely water among the tissues of the fruits and the vegetables forms combined water by combining the ectoine or the hydroxy ectoine and free water molecules, so that the viscosity of solution in the whole system is increased, evaporation of moisture is inhibited, and loss of the moisture is effectively controlled.