CN104357349B - 一种能降低食品中丙烯酰胺含量的植物乳杆菌及其应用 - Google Patents
一种能降低食品中丙烯酰胺含量的植物乳杆菌及其应用 Download PDFInfo
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- CN104357349B CN104357349B CN201410521776.8A CN201410521776A CN104357349B CN 104357349 B CN104357349 B CN 104357349B CN 201410521776 A CN201410521776 A CN 201410521776A CN 104357349 B CN104357349 B CN 104357349B
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- lactobacillus plantarum
- dough
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- fermentation
- food
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410521776.8A CN104357349B (zh) | 2014-09-30 | 2014-09-30 | 一种能降低食品中丙烯酰胺含量的植物乳杆菌及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410521776.8A CN104357349B (zh) | 2014-09-30 | 2014-09-30 | 一种能降低食品中丙烯酰胺含量的植物乳杆菌及其应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104357349A CN104357349A (zh) | 2015-02-18 |
CN104357349B true CN104357349B (zh) | 2017-12-12 |
Family
ID=52524663
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201410521776.8A Active CN104357349B (zh) | 2014-09-30 | 2014-09-30 | 一种能降低食品中丙烯酰胺含量的植物乳杆菌及其应用 |
Country Status (1)
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CN (1) | CN104357349B (zh) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109805057A (zh) * | 2019-03-26 | 2019-05-28 | 大连工业大学 | 一种马铃薯麻花及其制备方法 |
CN112293694A (zh) * | 2020-09-22 | 2021-02-02 | 湖北中医药大学 | 一种薯片及其制备方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0407301D0 (en) * | 2004-03-31 | 2004-05-05 | Forinnova As | Use |
CN101869130A (zh) * | 2010-06-10 | 2010-10-27 | 山东农业大学 | 一种高蛋白膳食纤维营养面包及其制作方法 |
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2014
- 2014-09-30 CN CN201410521776.8A patent/CN104357349B/zh active Active
Non-Patent Citations (1)
Title |
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植物乳杆菌燕麦酸面团发酵过程及其面包烘焙特性研究;张庆;《中国优秀硕士学位论文全文数据库 工程科技辑I辑》;20120715;第25页第2段和第34页第1段 * |
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Publication number | Publication date |
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CN104357349A (zh) | 2015-02-18 |
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SE01 | Entry into force of request for substantive examination | ||
CB03 | Change of inventor or designer information |
Inventor after: Zhao Jianxin Inventor after: Zhao Guozhong Inventor after: Zhang Baixi Inventor after: Zhang Hao Inventor after: Zhang Junye Inventor after: Yan Bowen Inventor after: Chen Wei Inventor after: Tian Fengwei Inventor after: Fan Daming Inventor after: Wang Gang Inventor after: Liu Xiaoming Inventor after: Zhang Qiuxiang Inventor before: Zhang Junye Inventor before: Zhao Guozhong Inventor before: Zhang Baixi Inventor before: Zhang Hao Inventor before: Yan Bowen Inventor before: Zhao Jianxin Inventor before: Chen Wei Inventor before: Tian Fengwei Inventor before: Fan Daming Inventor before: Wang Gang Inventor before: Liu Xiaoming Inventor before: Zhang Qiuxiang |
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