Invention patent number: ZL 96115595.7; An industrial production method of fermented vegetables inoculated with pure bacteria, 2001.6.16;
Invention patent number: ZL 02144963.5; ; Preparation method of direct-throwing yogurt starter, March 2006, 6438+05.
Patent number: ZL 02 1 44935. Ten, the production method of lactic acid bacteria dry powder products; 2006. 1. 18
Patent number: ZL 02144936.8; ; Production method of Lactococcus dry powder products, September 2005 14.
Patent acceptance 1: patent acceptance number 02144962.7; North air-dried sausage and its making method;
2. Awards:
Second prize for outstanding teaching achievements in Heilongjiang Province 1, second prize for scientific and technological progress in Heilongjiang Province 1, third prize for scientific and technological progress in Heilongjiang Province 1, second prize for scientific and technological progress in Heilongjiang Province Education Commission 1, and outstanding scientific and technological workers in Heilongjiang Province 1999.
3. Main achievements:
(1) Breeding of High-quality Yogurt Strains and Industrial Production Technology of Direct-throw Yogurt Starter
(2) Study on industrialized production of fermented vegetables by inoculation with pure bacteria.
(3) Study on the fermentation mechanism and production technology of traditional air-dried sausage.
(4) Breeding of special lactic acid bacteria containing probiotics and series of fermented foods.