The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059, and CGMCC NO.17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059, and CGMCC NO.17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

The present disclosure is directed to methods for the formation and production of renewable muscle and/or fat primary cell lines, immortalized cell lines, and stem cell lines from shrimp, prawn, crab, crayfish, and/or lobster species and the cell lines themselves as well as human and animal consumable meat products produced therefrom.

The present disclosure is directed to methods for the formation and production of renewable muscle and/or fat primary cell lines, immortalized cell lines, and stem cell lines from shrimp, prawn, crab, crayfish, and/or lobster species and the cell lines themselves as well as human and animal consumable meat products produced therefrom.

The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.

A method of producing a bioproduct from a sea cucumber wherein the steps of weighing the sea cucumbers, cleaning the sea cucumber, and milling the sea cucumber in a milling machine for creating a sea cucumber pulp may be performed. Further, the processing of the sea cucumber pulp in a multi-step hydrolysis membrane reactor may be completed for the formation of an unfiltered bioproduct. Such a product may need filtering through an ultrafiltration membrane system to obtain a filtered bioproduct. Followed by inactivation of the protease to create a filtered bioproduct, to which drying may then be needed. The final step may be the application of the filtered bioproduct to a relevant industrial use may be described herein.

Disclosed are baby formula compositions and methods of making thereof. In some embodiments, the baby formula composition includes goat milk and a variety of other nutritional components. In some embodiments, the baby formula composition is provided as a powder, to be mixed with water and fed to a baby or toddler. In some embodiments, the baby formula composition is suitable for babies at least 12 months in age or older.

Disclosed are baby formula compositions and methods of making thereof. In some embodiments, the baby formula composition includes goat milk and a variety of other nutritional components. In some embodiments, the baby formula composition is provided as a powder, to be mixed with water and fed to a baby or toddler. In some embodiments, the baby formula composition is suitable for babies at least 12 months in age or older.

The present disclosure is directed to methods for the formation and production of renewable muscle and/or fat primary cell lines, immortalized cell lines, and stem cell lines from shrimp, prawn, crab, crayfish, and/or lobster species and the cell lines themselves as well as human and animal consumable meat products produced therefrom.