Tag: Bacillus

“Research and Application of New Fish Vaccine Based on Bacillus Presentation System” Project Passed Acceptance
By: Date: 2021-09-01 Categories: foodtechnology Tags: ,

On August 26, 2021, the Guangdong Provincial Marine Development Planning Research Center organized relevant experts in Guangzhou to the Pearl River Fisheries Research Institute and Sun Yat-sen University, jointly undertaken by the Guangdong Provincial Special Fund for Promoting Economic High-quality Development”New Fish Based on Bacillus Presentation System””Vaccine Research and Application” has been accepted.

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Our scientists have innovatively discovered the indigenous bacteria in fish intestines and the mechanism that regulates fish body sugar metabolism
By: Date: 2021-05-05 Categories: foodtechnology Tags: ,

Recently, the aquatic animal feed innovation team of the Feed Research Institute of the Chinese Academy of Agricultural Sciences discovered a highly abundant bacteria in the intestinal flora of fish-Cetobacterium somerae, which can activate the parasympathetic nervous system through the metabolite acetic acid , So as to promote the expression of insulin and sugar utilization of fish, and play an important role in regulating fish health. Related research results were published on”Gut Microbes”.

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The”Composite Bacteria Containing Velez Bacillus and Its Application in the Preparation of Aquatic Bacteriostatic Agents” by the Yangtze River Research Institute of the Chinese Academy of Fishery Sciences obtained the national invention patent
By: Date: 2021-04-29 Categories: foodtechnology Tags:

A few days ago, Xue Mingyang and other researchers from the Yangtze River Fisheries Research Institute of the Chinese Academy of Fishery Sciences applied for the”Composite Bacteria Containing Velez Bacillus and Its Application in the Preparation of Aquatic Bacteriostatic Agents”, and the patent number is ZL201910770385.2.

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The Yangtze River Research Institute of the Chinese Academy of Fishery Sciences obtained the national invention patent authorization for the”Composite Microbial Agent Containing Methylotrophic Bacillus and Its Application in the Preparation of Medicines for Aquatic Animal Diseases”
By: Date: 2021-04-29 Categories: foodtechnology Tags: ,

A few days ago, Xue Mingyang and other researchers from the Yangtze River Fisheries Research Institute of the Chinese Academy of Fishery Sciences applied for the”Composite Inoculum Containing Methylotrophic Bacillus and Its Application in the Preparation of Medicines for Aquatic Animal Diseases”, which was granted a national invention patent with patent number It is ZL201910767188.5.

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Brazil approved 39 generic pesticides, including 14 low-toxicity products including Beauveria bassiana
By: Date: 2021-04-17 Categories: Internationalfood Tags: ,

Agrochemical Network Chinese website reported:The Plant Protection and Agricultural Input Bureau of the Brazilian Agricultural Defense Secretariat issued Decree No. 19 in the official gazette on April 13, announcing the approval of the registration of 39 generic crop protection products (also classified as Preparation products) for farmers to use. Among them, 14 are considered to be”low toxicity” products.

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Innovation drives development-the vegetable disease prevention and control innovation team has won three patent authorizations
By: Date: 2021-04-12 Categories: foodtechnology Tags: ,

The vegetable disease prevention and control innovation team of the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences has continuously strengthened the research and development of biological pesticides. Recently, the team has added 3 national invention patents, namely”A strain of Bacillus amyloliquefaciens and its application in the prevention and control of soft rot of celery”,”A strain of Bacillus subtilis and its application in the control of tomato stolonifer leaf spot” and”A strain of Bacillus Velez and its application in the control of tomato Phytophthora root rot”.

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Co-expression of alcohol dehydrogenase and acetaldehyde dehydrogenase in Bacillus subtilis
By: Date: 2021-03-31 Categories: foodtechnology Tags: ,

Alcoholic liver disease is a major cause of morbidity and death worldwide. Reducing alcohol intake and accelerating alcohol degradation can reduce the retention time of alcohol in the blood, thereby helping to prevent alcoholic liver disease. In a recent research work, the team of Professor Lu Yingjian from the School of Food Science and Engineering of Nanjing University of Finance and Economics and researchers from Nanjing Agricultural University constructed a food-grade recombinant Bacillus subtilis, which can effectively degrade alcohol. Animal experiments have shown that it has the potential to be used as an oral The preparation is used to slow down alcoholic liver injury.

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Traceability, control and detection of harmful microorganisms in Chinese dairy products
By: Date: 2020-12-11 Categories: chinesefood Tags: ,

Common harmful microorganisms in dairy products can be roughly divided into pathogenic bacteria, psychrotrophic bacteria and heat-resistant bacteria. Common pathogenic bacteria include:Cronobacterium, Salmonella, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, etc.; common psychrophilic bacteria include:Pseudomonas, Alcaligenes, Lactococcus, Lichen spore Bacillus, etc.; common heat-resistant bacteria are:Bacillus cereus, Bacillus subtilis, Bacillus stearothermophilus, Bacillus pumilus, etc.

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