CN112189779A - Bacteriostatic composition - Google Patents
Bacteriostatic composition Download PDFInfo
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- CN112189779A CN112189779A CN202011139117.XA CN202011139117A CN112189779A CN 112189779 A CN112189779 A CN 112189779A CN 202011139117 A CN202011139117 A CN 202011139117A CN 112189779 A CN112189779 A CN 112189779A
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- Prior art keywords
- bacteriostatic
- bacteriostatic composition
- lactobacillus plantarum
- microbial
- pediococcus acidilactici
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- 230000003385 bacteriostatic effect Effects 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 title claims abstract description 33
- 230000000813 microbial effect Effects 0.000 claims abstract description 33
- 239000007858 starting material Substances 0.000 claims abstract description 26
- 241000207199 Citrus Species 0.000 claims abstract description 14
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 22
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 22
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 22
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 241000235070 Saccharomyces Species 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- SFAYBQDGCKZKMH-UHFFFAOYSA-N BNCC Chemical compound BNCC SFAYBQDGCKZKMH-UHFFFAOYSA-N 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000010855 food raising agent Nutrition 0.000 abstract description 2
- 210000000577 adipose tissue Anatomy 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000012488 sample solution Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 5
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000019249 food preservative Nutrition 0.000 description 3
- 239000005452 food preservative Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- -1 ABTS free radical Chemical class 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 2
- 206010040047 Sepsis Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229960005322 streptomycin Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 208000003100 Pseudomembranous Enterocolitis Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 244000078673 foodborn pathogen Species 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 208000008494 pericarditis Diseases 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
Abstract
The invention discloses a bacteriostatic composition. The bacteriostatic composition comprises 12-28% by mass of a microbial starter, 5-8% by mass of citrus dietary fiber and the balance of water. The total viable count of the microbial leavening agent in the bacteriostatic composition is 1.5 multiplied by 109~2.5×109CFU/mL. The bacteriostatic composition is particularly added with the citrus dietary fiber, so that the bacteriostatic diameter of the microbial starter is effectively improved, meanwhile, the biocompatibility is better in the preparation process of the preprocessed meat product, and the elasticity, hardness and color of the product in the production and processing process can be maintained to the greatest extent. The composition can effectively remove free radicals generated in the preservation process of meat products, avoid the continuous oxidation of adipose tissues and ensure that the flavor and the mouthfeel of the products are better in the shelf life.
Description
Technical Field
The invention relates to the technical field of food preservatives, and discloses a formula of a bacteriostatic composition.
Background
Food-borne pathogen Staphylococcus aureus (Staphylococcus aureus) Belonging to the gram-positive cocciIt can cause many serious infections, such as pneumonia, pseudomembranous enteritis, pericarditis, etc., and even septicemia, sepsis, etc. Is easy to be absorbed byS.aureusThe polluted food mainly comprises milk, meat, eggs, fish and products thereof, and is the main pathogenic bacteria causing food poisoning in China. With the development of Chinese meat products, the quality safety problem of meat products is widely concerned by people. The meat products are extremely susceptible to being carried by the dairy environment, appliances, operators, etcS.aureusContamination causes food-borne diseases. To reduceS.aureusRisk of contamination, chemical preservatives are added in meat product processing. However, the use of chemical preservatives in food processing can compromise the original quality of the food and cause harm to human health.
With the progress of modern science and technology and the improvement of living standard of people, nature and health occupy more and more important positions in diet. The traditional chemical preservative not only can generate bad taste and influence the taste and mouthfeel of food, but also can leave some ingredients harmful to human bodies, so in recent years, the development and utilization of safe, nontoxic, natural and efficient food preservatives are paid much attention.
Lactobacillus plantarum belongs to the genus Lactobacillus in the family of Lactobacillus, gram-positive, facultative anaerobes. The thallus is in a short rod shape, does not produce spores, is beneficial flora in human digestive tracts, can produce multiple antibacterial substances such as diacetyl, bacteriocin and the like through metabolism, can adjust the relationship of intestinal flora, and maintains the flora balance. With the continuous improvement of living standard of people, the safety condition of food preservatives is concerned day by day, the potential safety hazard of chemical preservatives and the continuous food safety problem are not of great variety, and the search of a new substitute for reducing the possible harm caused by the chemical preservatives becomes a research hotspot of scholars at home and abroad.
Disclosure of Invention
Based on the analysis, the invention provides a bacteriostatic composition and application thereof in preprocessing meat products. The invention is realized by the following means:
a bacteriostatic composition comprising:
microbial starter, citrus dietary fiber and water.
Further, the mass fraction of the microbial starter is 12-28%, the mass fraction of the citrus dietary fiber is 5-8%, and the balance is water.
Furthermore, the total number of viable bacteria of the microbial starter is 1.5 multiplied by 109 to 2.5 multiplied by 109 CFU/mL.
Further, the microbial starter culture is composed of homofermentation lactic acid bacteria and yeast.
Further, the homofermentative lactic acid bacteria are prepared by mixing pediococcus acidilactici and lactobacillus plantarum.
Furthermore, the colony ratio of pediococcus acidilactici to lactobacillus plantarum is 2-3: 1.
Further, the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC336421, respectively; the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
The invention has the beneficial effects that:
the citrus dietary fibers are added into the bacteriostatic composition, so that the bacteriostatic diameter of the microbial starter is effectively increased, the bacteriostatic diameter of staphylococcus aureus reaches 11.5-13.9 mm, the bacteriostatic diameter of escherichia coli reaches 9.7-11.0 mm, the bacteriostatic diameter of pseudomonas aeruginosa reaches 12.2-14.1 mm, and the bacteriostatic diameter of the microbial starter is almost not different from that of streptomycin. Meanwhile, the antioxidant performance of the composition is surprisingly found to be outstanding, and the ABTS free radical clearance rate can reach 81.3% -87.6%.
Detailed Description
Example 1
A bacteriostatic composition comprising:
20 percent of microbial leaven, 6.5 percent of citrus dietary fiber and the balance of water. Wherein the total viable count of the microbial starter is 2.0 × 109CFU/mL, wherein the microbial starter is composed of homotypic fermentation lactic acid bacteria and yeast, the homotypic fermentation lactic acid bacteria is prepared by mixing pediococcus acidilactici and lactobacillus plantarum, the colony ratio of the pediococcus acidilactici to the lactobacillus plantarum is 2.5:1, and the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC336421, respectively; the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Example 2
A bacteriostatic composition comprising:
12% of microbial starter, 5% of citrus dietary fiber and the balance of water. Wherein the total viable count of the microbial leavening agent is 1.5 × 109CFU/mL, wherein the microbial starter is composed of homotypic fermentation lactic acid bacteria and yeast, the homotypic fermentation lactic acid bacteria is prepared by mixing pediococcus acidilactici and lactobacillus plantarum, the colony ratio of the pediococcus acidilactici to the lactobacillus plantarum is 2:1, and the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC336421, respectively; the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Example 3
A bacteriostatic composition comprising:
12% of microbial starter, 5% of citrus dietary fiber and the balance of water. Wherein the total viable count of the microbial starter is 2.5 × 109CFU/mL, wherein the microbial starter is composed of homotypic fermentation lactic acid bacteria and yeast, the homotypic fermentation lactic acid bacteria is prepared by mixing pediococcus acidilactici and lactobacillus plantarum, the colony ratio of the pediococcus acidilactici to the lactobacillus plantarum is 3:1, and the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC336421, respectively; the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Comparative example 1
A bacteriostatic composition, compared to example 1, that eliminates the use of citrus dietary fiber, comprising:
20 percent of microbial starter culture and the balance of water. Wherein the total viable count of the microbial starter is 2.0 × 109CFU/mL, the microbial starter is composed of homofermentation lactobacillus and yeastThe homofermentation lactic acid bacteria are prepared by mixing pediococcus acidilactici and lactobacillus plantarum, the colony ratio of the pediococcus acidilactici to the lactobacillus plantarum is 2.5:1, and the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC336421, respectively; the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Comparative example 2
A bacteriostatic composition, compared to example 1, comprising, without the use of homofermentative lactic acid bacteria:
20 percent of microbial leaven, 6.5 percent of citrus dietary fiber and the balance of water. Wherein the total viable count of the microbial starter is 2.0 × 109CFU/mL, the microbial starter is yeast, and the Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Comparative example 3
A bacteriostatic composition, compared to example 1, without the use of yeast, comprising:
20 percent of microbial leaven, 6.5 percent of citrus dietary fiber and the balance of water. Wherein the total viable count of the microbial starter is 2.0 × 109CFU/mL, wherein the microbial starter is composed of homotype fermentation lactobacillus, the homotype fermentation lactobacillus is prepared by mixing pediococcus acidilactici and lactobacillus plantarum, the colony ratio of the pediococcus acidilactici to the lactobacillus plantarum is 2.5:1, and the pediococcus acidilactici isPediococcus acidilactici AS 1.2696, respectively; the lactobacillus plantarum isLactobacillus plantarum BNCC 336421。
Test example 1
Microbial detection
The bacteriostatic diameters of examples 1 to 3 and comparative examples 1 to 3 were measured, and the results are shown in table 1.
TABLE 1 comparison of bacteriostatic diameters (mm) for each group
According to the results in table 1, the prepared bacteriostatic composition is particularly added with the citrus dietary fibers, so that the bacteriostatic diameter of the microbial starter is effectively increased, the bacteriostatic diameter of staphylococcus aureus reaches 11.5-13.9 mm, the bacteriostatic diameter of escherichia coli reaches 9.7-11.0 mm, the bacteriostatic diameter of pseudomonas aeruginosa reaches 12.2-14.1 mm, and almost no obvious difference is generated from the bacteriostatic diameter of streptomycin. The antibacterial effect of the composition can be obviously influenced no matter any compatibility of the whole composition is canceled.
Test example 2
Detection of antioxidant Properties
Reference is made to Kobayashi Y et al with minor modifications:
b. determination of antioxidant activity by 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) method
After the sample solution is diluted properly, 3mL of the sample solution is taken, 3mL of 0.2mmol/L DPPH solution is added into the sample solution, the sample solution is fully and uniformly mixed, the mixture is stored in the dark at room temperature for 30min, the absorbance is measured at 517nm, the measurement is carried out for 3 times in parallel, a curve is drawn, and methanol is used as a blank control.
DPPH radical clearance is calculated as:
DPPH radical scavenging ratio (%) [1- (Ai-Aj)/A0 ]. times.100%
In the formula:
a0-absorbance value at 517nm of mixed solution of water and DPPH solution;
ai-absorbance value of mixed solution of sample solution and DPPH solution at 517 nm;
aj-absorbance value at 517nm of a mixture of sample solution and methanol.
The results are shown in Table 2.
TABLE 2 comparison of antioxidant Properties (%)
According to the results in the table 2, the antioxidant performance of the antibacterial composition prepared by the invention is outstanding, and the ABTS free radical clearance rate can reach 81.3% -87.6%. In case of eliminating any compatibility of the composition of the present invention, the free radical scavenging rate of the bacteriostatic composition is significantly affected.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (7)
1. A bacteriostatic composition comprising:
microbial starter, citrus dietary fiber and water.
2. The bacteriostatic composition according to claim 1, wherein:
the microbial starter is 12-28% by mass, the citrus dietary fiber is 5-8% by mass, and the balance is water.
3. The bacteriostatic composition according to claim 1 or 2, wherein:
the total number of viable bacteria of the microbial starter is 1.5 multiplied by 109~2.5×109CFU/mL。
4. The bacteriostatic composition according to claim 3, wherein:
the microbial leaven is composed of homotype fermentation lactobacillus and yeast.
5. The bacteriostatic composition according to claim 4, wherein:
the homofermentation lactobacillus is prepared by mixing pediococcus acidilactici and lactobacillus plantarum.
6. The bacteriostatic composition according to claim 5, wherein:
the colony ratio of pediococcus acidilactici to lactobacillus plantarum is 2-3: 1.
7. The bacteriostatic composition according to claim 5, wherein:
the Pediococcus acidilactici isPediococcus acidilactici AS 1.2696；
The lactobacillus plantarum isLactobacillus plantarum BNCC 336421；
The Saccharomyces fungus isKazachstania spencerorum ATCC 200069。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202011139117.XA CN112189779A (en) | 2020-10-22 | 2020-10-22 | Bacteriostatic composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011139117.XA CN112189779A (en) | 2020-10-22 | 2020-10-22 | Bacteriostatic composition |
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| CN112189779A true CN112189779A (en) | 2021-01-08 |
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Cited By (2)
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| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN116179028A (en) * | 2023-03-23 | 2023-05-30 | 上海康德莱医疗器械股份有限公司 | Coating for medical equipment or instruments |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN112956527B (en) * | 2021-03-13 | 2023-08-04 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN116179028A (en) * | 2023-03-23 | 2023-05-30 | 上海康德莱医疗器械股份有限公司 | Coating for medical equipment or instruments |
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