A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

Disclosed in one aspect is a pickled vegetable-based edible packaging paper, the raw material of which is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, a compounding thickener (0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein), and a compounding plasticizer (3-4 parts of sorbitol, and 0.5-1.5 parts of citral); and further disclosed in another aspect is a method for preparing a pickled vegetable-based edible packaging paper. The pickled vegetable paper of the present invention is a novel pickled vegetable-based product having both edible and practical functions, which product is rich in dietary fibers, retains the unique flavor and color of the pickled vegetable, has toughness and non-stickiness to teeth, and is soft and easy to process after being wetted.

Disclosed in one aspect is a pickled vegetable-based edible packaging paper, the raw material of which is composed of the following components in parts by weight: 92-95 parts of a high dietary fiber-level pickled vegetable, a compounding thickener (0.6-0.8 parts of pectin, 0.6-0.8 parts of potato starch, and 0.2-0.4 parts of soy protein), and a compounding plasticizer (3-4 parts of sorbitol, and 0.5-1.5 parts of citral); and further disclosed in another aspect is a method for preparing a pickled vegetable-based edible packaging paper. The pickled vegetable paper of the present invention is a novel pickled vegetable-based product having both edible and practical functions, which product is rich in dietary fibers, retains the unique flavor and color of the pickled vegetable, has toughness and non-stickiness to teeth, and is soft and easy to process after being wetted.

A strain of Oceanobacillus picturae and applications thereof are provided, which relate to technical fields of microorganism and food processing. A strain of halophilic bacteria was screened from the brine of Xiangyang Pickled Kohlrabi and was identified as the strain of Oceanobacillus picturae by morphology, physical and chemical properties and 16S rRNA sequence. The strain is able to significantly increase the varieties and contents of volatile substances, and decrease the contents of pungent substances in pickled vegetables. The strain of Oceanobacillus picturae can improve the to taste and the flavor of the pickled vegetables.

A strain of Oceanobacillus picturae and applications thereof are provided, which relate to technical fields of microorganism and food processing. A strain of halophilic bacteria was screened from the brine of Xiangyang Pickled Kohlrabi and was identified as the strain of Oceanobacillus picturae by morphology, physical and chemical properties and 16S rRNA sequence. The strain is able to significantly increase the varieties and contents of volatile substances, and decrease the contents of pungent substances in pickled vegetables. The strain of Oceanobacillus picturae can improve the to taste and the flavor of the pickled vegetables.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001## wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition ##STR00001## wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.