Bright Dairy & Food Co., Ltd.

Zhenmin Liu

Jing Liu

Hao Zhang

Benheng Guo

Feng Hang

Xin Song

Huaning Yu

Haibo Mu

Caixia Gao

Jin Han

Zhengjun Wu

Jianping Hou

Junwei Zhu

Wei Chen

Qinbo Wang

Jingkai Jiao

Yuanrong Zheng

Junwei Teng

The present disclosure relates to the field of biotechnology, in particular, to aand use thereof. The present disclosure provides aunder the accession number of CGMCC No. 18564. The cheese prepared by theprovided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.

Monascus purpureus and use thereof

Disclosed areaged cheese and a preparation method thereof, wherein the preparation method of thecheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent andspore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of thespore powder is 0.001&#x2030;-0.008&#x2030;&#x2030; of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30&#xb0; C.; 7-15 days are taken for maturing under 15-20&#xb0; C.; 10-20 days are taken for continuing maturing under 8-12&#xb0; C.; and relative humidity of an environment for maturing is 85%-95%.

Aspergillus oryzae aged cheese and preparation method thereof

Provided are a newsp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of, as well as adjusting human intestinal microflora.

sp. strain, cultivation method and use of the same

[object Object]

A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk withsp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20&#xb0; C.-30&#xb0; C. for 2-15 days, ripening at 12&#xb0; C.-20&#xb0; C. for 2-15 days, and ripening at 4&#xb0; C.-15&#xb0; C. for 10-45 days.

Mold ripened cheese and preparation method thereof

Growing community of inventors

Shanghai, China

Zhenmin Liu