Patents by Inventor Qiaozhen Zhou

Qiaozhen Zhou has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method of fermentation of fish paste by medium halophilic bacteria
    Patent number: 11974590
    Abstract: The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.
    Type: Grant
    Filed: March 29, 2019
    Date of Patent: May 7, 2024
    Assignee: Jiangsu University
    Inventors: Ruichang Gao, Zhiying Zheng, Li Yuan, Xiaoyun Wu, Qiaozhen Zhou, Qian Chu
  • Moderate Halophilic Bacteria And The Method Of Fermentation Of Fish Paste By Medium Halophilic Bacteria
    Publication number: 20210137143
    Abstract: The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.
    Type: Application
    Filed: March 29, 2019
    Publication date: May 13, 2021
    Inventors: Ruichang Gao, Zhiying Zheng, Li Yuan, Xiaoyun Wu, Qiaozhen Zhou, Qian Chu
  • Food tray
    Patent number: D818318
    Type: Grant
    Filed: April 18, 2017
    Date of Patent: May 22, 2018
    Inventor: Qiaozhen Zhou