Bamboo shoot source lactococcus lactis and application thereof
The invention belongs to the field of food processing, and relates to bamboo shoot source lactococcus lactis and application thereof. The invention discloses a strain of lactococcus lactis, the lactococcus lactis is lactococcus lactis TJJ-02, the lactococcus lactis is preserved in the China Center f...
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| creator | WANG YUANLIANG LI LUOMING XIAO YU LI ZONGJUN HOU AIXIANG WANG CHUANHUA REN YOUHUA LI KE |
| description | The invention belongs to the field of food processing, and relates to bamboo shoot source lactococcus lactis and application thereof. The invention discloses a strain of lactococcus lactis, the lactococcus lactis is lactococcus lactis TJJ-02, the lactococcus lactis is preserved in the China Center for Type Culture Collection, and the preservation number of the lactococcus lactis is CCTCC NO: M20211689. The strain is used for fermenting the waste bamboo shoot liquid in the clean water canned bamboo shoot products, a new way is provided for solving the problem that a large amount of bamboo shoot liquid in the canned bamboo shoots is wasted, benefit maximization is achieved for enterprises, environment friendliness and resource intensification are achieved for the society, and meanwhile a new bamboo shoot probiotic product is developed.
本发明属于食品加工领域，涉及一株竹笋源乳酸乳球菌及其应用。本发明公开了一株乳酸乳球菌，所述乳酸乳球菌为乳酸乳球菌(Lactococcus lactis Strain)TJJ-02，保藏于中国典型培养物保藏中心，保藏号为CCTCC NO:M20211689。本发明将该菌用于清水罐头竹笋产品中废弃竹笋液的发酵，为解决竹笋罐头大量笋液被浪费问题提供了一个新途径 |
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本发明属于食品加工领域，涉及一株竹笋源乳酸乳球菌及其应用。本发明公开了一株乳酸乳球菌，所述乳酸乳球菌为乳酸乳球菌(Lactococcus lactis Strain)TJJ-02，保藏于中国典型培养物保藏中心，保藏号为CCTCC NO:M20211689。本发明将该菌用于清水罐头竹笋产品中废弃竹笋液的发酵，为解决竹笋罐头大量笋液被浪费问题提供了一个新途径</description><language>chi ; eng</language><subject>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</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230414&DB=EPODOC&CC=CN&NR=115960761A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230414&DB=EPODOC&CC=CN&NR=115960761A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG YUANLIANG</creatorcontrib><creatorcontrib>LI LUOMING</creatorcontrib><creatorcontrib>XIAO YU</creatorcontrib><creatorcontrib>LI ZONGJUN</creatorcontrib><creatorcontrib>HOU AIXIANG</creatorcontrib><creatorcontrib>WANG CHUANHUA</creatorcontrib><creatorcontrib>REN YOUHUA</creatorcontrib><creatorcontrib>LI KE</creatorcontrib><title>Bamboo shoot source lactococcus lactis and application thereof</title><description>The invention belongs to the field of food processing, and relates to bamboo shoot source lactococcus lactis and application thereof. The invention discloses a strain of lactococcus lactis, the lactococcus lactis is lactococcus lactis TJJ-02, the lactococcus lactis is preserved in the China Center for Type Culture Collection, and the preservation number of the lactococcus lactis is CCTCC NO: M20211689. The strain is used for fermenting the waste bamboo shoot liquid in the clean water canned bamboo shoot products, a new way is provided for solving the problem that a large amount of bamboo shoot liquid in the canned bamboo shoots is wasted, benefit maximization is achieved for enterprises, environment friendliness and resource intensification are achieved for the society, and meanwhile a new bamboo shoot probiotic product is developed.
本发明属于食品加工领域，涉及一株竹笋源乳酸乳球菌及其应用。本发明公开了一株乳酸乳球菌，所述乳酸乳球菌为乳酸乳球菌(Lactococcus lactis Strain)TJJ-02，保藏于中国典型培养物保藏中心，保藏号为CCTCC NO:M20211689。本发明将该菌用于清水罐头竹笋产品中废弃竹笋液的发酵，为解决竹笋罐头大量笋液被浪费问题提供了一个新途径</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBzSsxNys9XKM7Izy9RKM4vLUpOVchJTC7JT85PTi4tBrMzixUS81IUEgsKcjKTE0sy8_MUSjJSi1Lz03gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhqaWZgbmZoaMxMWoAedsw4g</recordid><startdate>20230414</startdate><enddate>20230414</enddate><creator>WANG YUANLIANG</creator><creator>LI LUOMING</creator><creator>XIAO YU</creator><creator>LI ZONGJUN</creator><creator>HOU AIXIANG</creator><creator>WANG CHUANHUA</creator><creator>REN YOUHUA</creator><creator>LI KE</creator><scope>EVB</scope></search><sort><creationdate>20230414</creationdate><title>Bamboo shoot source lactococcus lactis and application thereof</title><author>WANG YUANLIANG ; LI LUOMING ; XIAO YU ; LI ZONGJUN ; HOU AIXIANG ; WANG CHUANHUA ; REN YOUHUA ; LI KE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115960761A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG YUANLIANG</creatorcontrib><creatorcontrib>LI LUOMING</creatorcontrib><creatorcontrib>XIAO YU</creatorcontrib><creatorcontrib>LI ZONGJUN</creatorcontrib><creatorcontrib>HOU AIXIANG</creatorcontrib><creatorcontrib>WANG CHUANHUA</creatorcontrib><creatorcontrib>REN YOUHUA</creatorcontrib><creatorcontrib>LI KE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG YUANLIANG</au><au>LI LUOMING</au><au>XIAO YU</au><au>LI ZONGJUN</au><au>HOU AIXIANG</au><au>WANG CHUANHUA</au><au>REN YOUHUA</au><au>LI KE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Bamboo shoot source lactococcus lactis and application thereof</title><date>2023-04-14</date><risdate>2023</risdate><abstract>The invention belongs to the field of food processing, and relates to bamboo shoot source lactococcus lactis and application thereof. The invention discloses a strain of lactococcus lactis, the lactococcus lactis is lactococcus lactis TJJ-02, the lactococcus lactis is preserved in the China Center for Type Culture Collection, and the preservation number of the lactococcus lactis is CCTCC NO: M20211689. The strain is used for fermenting the waste bamboo shoot liquid in the clean water canned bamboo shoot products, a new way is provided for solving the problem that a large amount of bamboo shoot liquid in the canned bamboo shoots is wasted, benefit maximization is achieved for enterprises, environment friendliness and resource intensification are achieved for the society, and meanwhile a new bamboo shoot probiotic product is developed.
本发明属于食品加工领域，涉及一株竹笋源乳酸乳球菌及其应用。本发明公开了一株乳酸乳球菌，所述乳酸乳球菌为乳酸乳球菌(Lactococcus lactis Strain)TJJ-02，保藏于中国典型培养物保藏中心，保藏号为CCTCC NO:M20211689。本发明将该菌用于清水罐头竹笋产品中废弃竹笋液的发酵，为解决竹笋罐头大量笋液被浪费问题提供了一个新途径</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Bamboo shoot source lactococcus lactis and application thereof |
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