63results about How to "Control overgrowth" patented technology

The invention belongs to the technical field of water body treatment, in particular relates to a method for using water hyacinths as resources. The method is to biotechnology for using water hyacinths as resources is characterized in that fish is released in a water area with grown water hyacinths, and the fish is tamed in the following steps: (1) adding water hyacinth burgeons to brewed soybeans, and grinding into pulp; (2) after fries of the fish are released in a pond for breeding, dropping the pulp obtained by Step 1 into the pond each day, and lasting for 15 days; (3) crushing the water hyacinths to obtain crushed water hyacinth feed; and (4) reducing the dropping amount of the pulp and increasing the dropping amount of the crushed water hyacinth feed each day, and lasting for 15 days. The biotechnology can effectively prevent the water hyacinths from breeding so as to obtain the goal of water hyacinth control. By arranging a net container or making a purse net with wave-calming floating beds in a eutrophic water body as well as dropping water hyacinths and tamed fish in the net container or the purse net, the effect of treating the eutrophic water body can also be achieved.

The invention discloses a method for producing kojic acid by using molasses fermented by immobilized aspergillus oryzae. The molasses is taken as a raw material, and the immobilized aspergillus oryzae is adopted to ferment the molasses which is subjected to acidolysis pretreatment. By carrying out acid treatment on the molasses at an earlier stage, on one hand, impurities such as colloid, heavy metals and nitrite which are adverse to microbial growth metabolism in the molasses can be removed; on the other hand, cane sugar in the molasses can be prompted to be converted into monosaccharide such as glucose and fructose, which are easily utilized by microorganisms. Fermentation is carried out by adopting the immobilized aspergillus oryzae; new immobilization method and fermentation condition are provided, so that the fermentation period is shortened; the fermentative capability of strains is improved; hypermorphosis of thalli is controlled to a certain extent; the method can be recycled, and also has strong anti-bacteria capacity. In a word, byproducts in the sugarcane industry can be comprehensively utilized to produce the kojic acid; the method has the advantages of being low in cost, simple in steps, easy to control and the like; the problems of increase of requirements on the kojic acid at present, low yield and high cost can be effectively solved.