Lactobacillus plantarum MMB-05 and application of lactobacillus plantarum MMB-05 in preparation of laver sauce from fermented seaweed leftovers

The invention discloses lactobacillus plantarum MMB-05 and application thereof in preparing laver sauce by fermenting leftovers of nori, the lactobacillus plantarum MMB-05 and/or fermentation liquor thereof have/has an inhibiting effect on putrefying microorganisms in the fermentation process, and t...

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Bibliographische Detailangaben
Hauptverfasser:	GAO TENGQI, XU JIE, ZHAO PENGPENG, PAN SAIKUN, WANG WENBIN, ZHANG HAORAN, CHEN JINLING, TANG HAIFENG, YANG JIE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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