The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

The disclosure provides microbial composition and application in reducing biogenic amines, and belongs to the technical field of food processing and manufacturing. The disclosure provides a construction method for an inoculated biogenic amine degrading lactic acid bacteria flora and an application in reducing biogenic amines in cyclic rice steeping and persistently inhibiting invasion of amine producing microorganisms. In the disclosure, a lactic acid bacteria ternary interacting flora that efficiently inhibits invasion of the amine producing microorganisms is constructed. In a rice steeping process in preparation of a brewed product, the lactic acid bacteria ternary interacting flora is inoculated for rice steeping, and a cyclic rice steeping process is improved. The result shows that inoculation of the lactic acid bacteria ternary interacting flora and utilization of the improved rice steeping process may effectively reduce the content of biogenic amines in rice steeping water and completely inhibit invasion of the amine producing microorganisms to realize zero growth of the biogenic amines, thereby creating conditions for the cyclic rice steeping process in mass production in a plant.

The invention relates to preparation of plant-based meat analogue products with Leuconostoc carnosum. Such products can be made by inoculating a composition comprising said bacteria on plant based starting material. The invention also provides use of Leuconostoc carnosum for improving the sensory properties of such products.

Provided are novel grain tempeh, method of producing grain tempeh, grain tempeh produced thereby, and fermented aged grain tempeh.

The invention provides a Lactobacillus plantarum NBM-01-07-003, which is scientifically named: Lactobacillus plantarum subsp. plantarum NBM-01-07-003, depositary authority: China General Microbiological Culture Collection Center (CGMCC) of the China Committee for Culture Collection of Microorganisms (CCCCM); address: Institute of Microbiology, Chinese Academy of Sciences, NO.1 Beichen West Road, Chaoyang District, Beijing 100101, China; depositary date: Sep. 4, 2018; depositary number: CGMCC No. 16417. The Lactobacillus plantarum NBM-01-07-003 has a use of adsorbing metals, and is capable of achieving an efficacy of treating and/or preventing metal poisoning or related complications.

Disclosed is a sea buckthorn-citrus compound prebiotics meal replacement bar, belonging to the technical field of food. The raw materials include, in parts by weight, 5 parts of protein powder, 3 parts of oats, 3 parts of chopped walnuts, 1.5-2 parts of citrus compound prebiotics, 3-4 parts of cocoa powder, 4-6 parts of sea buckthorn ferment powder, 5 parts of white sugar, 3 parts of chopped peanuts and 15-20 parts of egg white; it is obtained by steps of: mixing protein powder, oats, chopped walnut, citrus compound prebiotics, cocoa powder, white sugar, chopped peanut and sea buckthorn ferment powder, adding egg white, immediately stirring to obtain meal replacement bar pulp, and baking.

The present invention relates to the fields of microorganisms, feed, food and ecological restoration, in particular to a strain for degrading deoxynivalenol (DON) and the use thereof. The strain has the deposit number CCTCC No. M 2020565. The strain can grow by means of taking the toxic compound DON as a sole carbon source, and convert the DON into chemical components for itself. The reaction process is irreversible, the reaction conditions are moderate, and secondary pollution cannot be caused. The strain provided in the present invention can be used for preparing a biological detoxification preparation for DON. The strain provided in the present invention can be used for degrading DON in feed and food raw materials, primary processing products, deep processing products and related processing byproducts. The strain provided in the present invention can be applied to various ecosystems such as soil or bodies of water polluted by DON to achieve the purposes of DON degradation and ecological restoration.

Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.