CN113040363A - Seasoning with gout resisting function prepared by fermenting lactobacillus acidophilus - Google Patents
Seasoning with gout resisting function prepared by fermenting lactobacillus acidophilus Download PDFInfo
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- CN113040363A CN113040363A CN202110392817.8A CN202110392817A CN113040363A CN 113040363 A CN113040363 A CN 113040363A CN 202110392817 A CN202110392817 A CN 202110392817A CN 113040363 A CN113040363 A CN 113040363A
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- seasoning
- lactobacillus acidophilus
- flavor
- enzymolysis
- fermentation
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 25
- 240000001046 Lactobacillus acidophilus Species 0.000 title claims abstract description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 title claims abstract description 12
- 229940039695 lactobacillus acidophilus Drugs 0.000 title claims abstract description 12
- 201000005569 Gout Diseases 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000014102 seafood Nutrition 0.000 claims abstract description 12
- 229960002708 antigout preparations Drugs 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 12
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 claims description 10
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 229940116269 uric acid Drugs 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 7
- 102000035092 Neutral proteases Human genes 0.000 claims description 7
- 108091005507 Neutral proteases Proteins 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229960003080 taurine Drugs 0.000 claims description 6
- 239000006227 byproduct Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000006041 probiotic Substances 0.000 claims description 4
- 230000000529 probiotic effect Effects 0.000 claims description 4
- 235000018291 probiotics Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 108010093894 Xanthine oxidase Proteins 0.000 description 16
- 102100033220 Xanthine oxidase Human genes 0.000 description 16
- 230000000694 effects Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005714 functional activity Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- JYGRAOYMDDFOSM-FQJIPJFPSA-N (4s)-4-[[(2s)-4-carboxy-2-[[(2s)-3-carboxy-2-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]propanoyl]amino]butanoyl]amino]-5-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-3-hydroxy-1-oxopropan-2-yl]amino]-5-oxopentano Chemical compound OC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN JYGRAOYMDDFOSM-FQJIPJFPSA-N 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000288906 Primates Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 108010053500 delicious peptide Proteins 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 108010007119 flavourzyme Proteins 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000004144 purine metabolism Effects 0.000 description 1
- 150000003212 purines Chemical class 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229940075420 xanthine Drugs 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
- A23V2400/113—Acidophilus
Abstract
The invention belongs to the technical field of seasoning production, and discloses a seasoning with an anti-gout function prepared by lactobacillus acidophilus through fermentation. In the examples, compared with the control results, the seafood seasoning prepared by the invention has the function of resisting gout.
Description
Technical Field
The invention relates to a functional seafood seasoning prepared by probiotic fermentation, and relates to the field of seasoning production.
Background
The rapid development of Chinese economy and the improvement of the dietary consumption level bring huge market space and development opportunity for the production industry of salty essences and seasonings, the global annual operating amount of the seasoning industry reaches 2180 billion dollars, accounts for about 10 percent of the food industry amount, and is a typical small product and large market. At present, the total value of China is about 1300 billion yuan, which is about 200 billion dollars, and the proportion is less than 10 percent of the total amount of the world condiment market, so the market potential is huge. The seafood seasoning is characterized by fresh taste and rich nutrition, and becomes the main seasoning for food seasoning and freshness enhancement.
A large amount of byproducts are generated in the processing of aquatic products, wherein protein resources are not fully utilized, so that not only is the resources wasted, but also serious environmental pollution is caused. The main method for producing the seafood seasoning by using the aquatic product processing by-products is to take marine protein as a raw material, carry out compound enzymolysis by endogenous enzyme and an external enzyme preparation, improve the contents of delicious peptide, delicious amino acid and a strong flavor agent, namely nucleotide, and produce the seasoning base material with the seafood flavor by carrying out Maillard reaction under the condition of reheating.
Uric acid (C)5H4N4O3) Is a purine metabolite produced endogenously by primates. When the concentration of serum uric acid in the body of a patient exceeds the standard, hyperuricemia can be diagnosed; gout is caused when uric acid is supersaturated to separate out urate and is deposited in a human body. Xanthine Oxidase (XO) is a key enzyme in the last step of uric acid synthesis, and directly regulates the production of uric acid in purine metabolism. Inhibiting XO can effectively inhibit uric acid synthesis, and is the primary treatment method for reducing uric acid level of organisms and reducing inflammation. The health efficacy of microorganisms and their secondary metabolites has received increasing attention from researchers in recent years.
However, most of the existing seafood seasonings are aquatic product raw material enzymolysis liquid, and the seafood seasoning liquid is heated to generate Maillard reaction to increase fragrance, and the seasoning effect is prominent. With the advent of the afterepidemic era, functional foods and healthy diets have become a trend of development. The functionality of the probiotic fermentation product is well known to consumers, and whether the seafood seasoning can be endowed with functional activity is a key technical problem to be solved by the invention.
Disclosure of Invention
In order to solve the problems that the existing seafood seasoning only focuses on the seasoning effect, does not have obvious functional activity and limits the development of health food, the invention provides a probiotic fermentation method to increase the anti-gout activity of the seafood seasoning, and solves the problems that gout is high in coastal areas and the health of consumers is seriously influenced.
In order to solve the social problems, the invention adopts the following technical scheme:
adding water into a byproduct of the processing of the aquatic product, pulping the cod steak according to a certain material-liquid ratio, adding neutral protease and flavor enzyme for enzymolysis, adding flavor enhancers such as reducing sugar and the like, heating, performing Maillard reaction for flavoring, cooling to room temperature, adding lactobacillus acidophilus for fermentation, and preparing the seafood fish seasoning with the function of resisting uric acid.
The cod steak is adopted as a raw material, water is added according to a certain feed-liquid ratio of 1: 5-1: 10 for pulping, 0.25-0.5% of neutral protease and 0.5-1.00% of flavor enzyme are added according to the mass of cod steak solid, the enzymolysis temperature is 40-55 ℃, and the enzymolysis time is 4-6 hours. Adding flavor intensifier such as glucose 0.50-1.00%, fructose 0.1-0.5%, taurine 0.05-0.10%, etc. into the enzymolysis liquid, heating to 70-100 deg.C, heating for 3-6 hr for Maillard reaction to enhance flavor, cooling to room temperature, adding Lactobacillus acidophilus 107～108CFU/mL, adjusting the fermentation temperature to be 30-40 ℃, adjusting the fermentation time to be 12-24 hours, and detecting and filling the product.
Drawings
FIG. 1 is a graph showing the inhibition of Xanthine Oxidase (XO) activity.
Detailed Description
The invention discloses a seasoning with anti-gout function prepared by fermenting lactobacillus acidophilus, which can be realized by properly improving process parameters by referring to the content in the text. It is expressly intended that all such similar substitutes and modifications which would be obvious to those skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The following detailed description of the invention refers to specific embodiments thereof for better understanding by those skilled in the art.
Example 1
Taking cod steak which is a byproduct of cod processing, adding water according to the feed-liquid ratio of 1:5, pulping, adding neutral protease which is 0.5% of the mass of cod steak solid and flavor enzyme which is 1.0%, wherein the enzymolysis temperature is 40 ℃, and the enzymolysis time is 4 hours. Adding flavor enhancer such as glucose 0.50%, fructose 0.5%, taurine 0.10%, etc., heating to 70 deg.C for 6 hr for Maillard reaction to enhance flavor, cooling to room temperature, adding Lactobacillus acidophilus 107CFU/mL, adjusting the fermentation temperature to 30 ℃, adjusting the fermentation time to 24 hours, and detecting and filling the product.
The anti-gout function evaluation method comprises the following steps:
the supernatant was added to wells in a 96-well plate and the blank was added to the culture medium without inoculation. Each sample was analyzed in triplicate. Then, 140. mu.L of PBS buffer, 60. mu.L of xanthine oxidase (15mU/mL) enzyme, pre-heating at 37 ℃ for 10min, and then 40. mu.L of xanthine (6mM) were added to each well of the 96-well plate, and the initial absorbance value (OD1) at 290nm was immediately measured. The blank set measures absorbance values (OD 0). After incubation of the 96-well plates at 37 ℃ for 10min, the reaction was stopped by addition of 50. mu.L of 1M HCl and the absorbance value (OD3) was measured again at 290 nm. The blank set measures absorbance values (OD 4).
The XO inhibitory activity (XOI) of each sample was calculated according to the following formula:
XOI: XO inhibitory Activity
The product is evaluated, the result is shown in figure 1, the Xanthine Oxidase (XO) activity can be inhibited, and the product can resist gout.
Example 2
Adopting cod fillets as raw materials, adding water according to a certain feed-liquid ratio of 1:10 for pulping, and adding the cod filletsNeutral protease accounting for 0.5 percent of solid matter and flavourzyme accounting for 0.5 percent of solid matter, wherein the enzymolysis temperature is 55 ℃, and the enzymolysis time is 6 hours. Adding flavor enhancer such as glucose 1.00%, fructose 0.1%, taurine 0.05%, etc., heating to 100 deg.C for 3 hr for Maillard reaction to enhance flavor, cooling to room temperature, adding Lactobacillus acidophilus 108CFU/mL, adjusting the fermentation temperature to 40 ℃, adjusting the fermentation time to 12 hours, and detecting and filling the product.
The product is evaluated, the result is shown in figure 1, the Xanthine Oxidase (XO) activity can be inhibited, and the product can resist gout.
EXAMPLE 3
The cod steak is adopted as a raw material, water is added according to a certain feed-liquid ratio of 1:7 for pulping, neutral protease accounting for 0.3% of the mass of the cod steak solid and flavor enzyme accounting for 0.75% of the mass of the cod steak solid are added, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 5 hours. Adding flavor enhancer such as glucose 0.75%, fructose 0.3%, taurine 0.075%, etc., heating to 80 deg.C for 5 hr for Maillard reaction to enhance flavor, cooling to room temperature, adding Lactobacillus acidophilus 107CFU/mL, adjusting the fermentation temperature to be 30-40 ℃, adjusting the fermentation time to be 20 hours, and detecting and filling the product.
The product is evaluated, the result is shown in figure 1, the Xanthine Oxidase (XO) activity can be inhibited, and the product can resist gout.
Control column
The cod steak is adopted as a raw material, water is added according to a certain feed-liquid ratio of 1:5 for pulping, neutral protease accounting for 0.5% of the mass of the cod steak solid and flavor enzyme accounting for 0.75% of the mass of the cod steak solid are added, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 6 hours. Adding flavor intensifier such as glucose 1.00%, fructose 0.21%, taurine 0.10%, etc., heating to 100 deg.C, heating for 3 hr for Maillard reaction to enhance flavor, cooling to room temperature, detecting, and bottling.
The product is evaluated, the result is shown in figure 1, the activity of inhibiting Xanthine Oxidase (XO) is low, and the product has no anti-gout function.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A seasoning with anti-gout function prepared by fermenting lactobacillus acidophilus is characterized in that: adding water into a byproduct of the processing of the aquatic product, pulping the cod steak according to a certain material-liquid ratio, adding neutral protease and flavor enzyme for enzymolysis, adding flavor enhancers such as reducing sugar and the like, heating, performing Maillard reaction for flavoring, cooling to room temperature, adding lactobacillus acidophilus for fermentation, and preparing the seafood fish seasoning with the function of resisting uric acid.
2. The enzymatic hydrolysis of claim 1, wherein: adding neutral protease with the weight percentage of 0.25-0.5% of the solid content of the cod steak and flavor enzyme with the weight percentage of 0.5-1.00%.
3. The enzymatic conditions of claim 1, wherein: the enzymolysis temperature is 40-55 ℃, and the enzymolysis time is 4-6 hours.
4. The flavor enhancer of claim 1, wherein: comprises the following components, by weight, 0.50-1.00% of glucose, 0.1-0.5% of fructose and 0.05-0.10% of taurine.
5. A thermal fragrancing reaction as claimed in claim 1, characterized in that: adding the flavor enhancer enzymolysis liquid, heating to 70-100 ℃, and heating for 3-6 hours.
6. The probiotic fermentation of claim 1, characterized in that: the addition amount of Lactobacillus acidophilus is 107～108CFU/mL, fermentation temperature of 30-40 ℃, and time of 12-24 hours.
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| CN202110392817.8A CN113040363A (en) | 2021-04-13 | 2021-04-13 | Seasoning with gout resisting function prepared by fermenting lactobacillus acidophilus |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110392817.8A CN113040363A (en) | 2021-04-13 | 2021-04-13 | Seasoning with gout resisting function prepared by fermenting lactobacillus acidophilus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115429820A (en) * | 2022-05-16 | 2022-12-06 | 微康益生菌(苏州)股份有限公司 | Application of lactobacillus acidophilus in preparation of product for reducing blood uric acid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0866165A (en) * | 1994-08-30 | 1996-03-12 | Tokushima Pref Gov | Production of fermented seasoning using chicken bone as raw material |
| CN101156673A (en) * | 2007-11-21 | 2008-04-09 | 中国水产科学研究院南海水产研究所 | A method for preparing flavouring base material from java tilapia processing by-product |
| CN103142655A (en) * | 2013-02-28 | 2013-06-12 | 薛松晓 | Composite probiotics for treating podagra and preparation method thereof |
-
2021
- 2021-04-13 CN CN202110392817.8A patent/CN113040363A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0866165A (en) * | 1994-08-30 | 1996-03-12 | Tokushima Pref Gov | Production of fermented seasoning using chicken bone as raw material |
| CN101156673A (en) * | 2007-11-21 | 2008-04-09 | 中国水产科学研究院南海水产研究所 | A method for preparing flavouring base material from java tilapia processing by-product |
| CN103142655A (en) * | 2013-02-28 | 2013-06-12 | 薛松晓 | Composite probiotics for treating podagra and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115429820A (en) * | 2022-05-16 | 2022-12-06 | 微康益生菌(苏州)股份有限公司 | Application of lactobacillus acidophilus in preparation of product for reducing blood uric acid |
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