The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

Capsules are coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for example. The two phases can be encapsulated and kept stable within the formed capsule.

Capsules are coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for example. The two phases can be encapsulated and kept stable within the formed capsule.

The present invention relates to the technical field of microbes, in particular to a Lactobacillus plantarum which can significantly inhibit the occurrence of colorectal cancer, and its use thereof. The Lactobacillus plantarum strain CCFM164 has a deposit number CGMCC No. 14520, which has a good tolerance to gastric acid and bile salts, significantly alleviate the level of colorectal inflammation in colorectal cancer model mice, and can reduce the number of tumors in the colon and rectum of the model mice by regulating the Notch1, Notch2 signaling pathway and the expression of VEGFR2 molecule in colorectal tissue. In addition, the Lactobacillus plantarum CCFM164 can also improve the intestinal flora population and short-chain fatty acid levels in the intestine. The Lactobacillus plantarum CCFM164 is used to prepare a fermented food for the inhibition of the occurrence of colorectal cancer with wild applications.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

The present disclosure discloses a salt-reduced fermentation method for high-salt dilute-state fermented soy sauce, and belongs to the technical field of fermentation engineering. The present disclosure separates and screens Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 which inhibit the growth of spoilage bacteria from low-salt soy sauce mash, and by changing the microbial fermentation process of high-salt dilute-state soy sauce, the strains obtained by screening are used for the fermentation of low-salt soy sauce mash. Without changing the flavor and quality of soy sauce, low-salt fermentation of the soy sauce is enabled to proceed normally, and the biogenic amine content is less than 100 mg L.sup.−1, and the number of spoilage bacteria in the soy sauce are reduced. The prepared low-salt soy sauce has an amino acid nitrogen content of greater than 1.2 g.Math.100 mL.sup.−1, contents of various spoilage bacteria of less than 1.0×10.sup.3 CFU.Math.g.sup.−1, a NaCl concentration of no more than 10 g.Math.100 mL.sup.−1, and a sodium content of less than or equal to 420 mg.Math.10 mL.sup.−1. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.

The present disclosure discloses a salt-reduced fermentation method for high-salt dilute-state fermented soy sauce, and belongs to the technical field of fermentation engineering. The present disclosure separates and screens Weissella paramesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 which inhibit the growth of spoilage bacteria from low-salt soy sauce mash, and by changing the microbial fermentation process of high-salt dilute-state soy sauce, the strains obtained by screening are used for the fermentation of low-salt soy sauce mash. Without changing the flavor and quality of soy sauce, low-salt fermentation of the soy sauce is enabled to proceed normally, and the biogenic amine content is less than 100 mg L.sup.−1, and the number of spoilage bacteria in the soy sauce are reduced. The prepared low-salt soy sauce has an amino acid nitrogen content of greater than 1.2 g.Math.100 mL.sup.−1, contents of various spoilage bacteria of less than 1.0×10.sup.3 CFU.Math.g.sup.−1, a NaCl concentration of no more than 10 g.Math.100 mL.sup.−1, and a sodium content of less than or equal to 420 mg.Math.10 mL.sup.−1. Without the addition of preservatives, the quality stability is the same as that of soy sauce without salt reduction.

The present invention relates to the technical field of food science and engineering, and specifically to a method for improving the stability of anthocyanins. In the method, a starch and an anthocyanin are mixed in an aqueous solution of hydrochloric acid, treated at a certain high hydrostatic pressure condition to enable the starch to be gelatinized and to interact with the anthocyanin, and then stored at a certain temperature, so that interaction between the anthocyanin and the starch is further enhanced to form a complex. The method can improve the stability of anthocyanins, which helps to improve the quality of products and extend the shelf life of products.

A flavour composition comprising a compound according to the formula (I) edible salts thereof, 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 m is 0 or 1. ##STR00001##