67results about How to "Enzyme rich" patented technology

The invention discloses bacillus megatherium, a method for preparing a microbial inoculum through solid fermentation of the bacillus megatherium and an application of the microbial inoculum, belonging to the technical field of microbial preparations. The bacillus megatherium JSSW-JD-2F5 has been preserved in the China General Microbiological Culture Collection Center with the preservation number of CGMCC NO.8045. By adopting solid fermentation, a preparation method of a bacillus megatherium JSSW-JD-2F5 solid fermentation microbial inoculum and the application of the solid fermentation microbial inoculum are disclosed, wherein the solid fermentation microbial inoculum is used as an additive of a livestock, poultry and fishery cultivation feed and is added into the feed according to a mass percentage of 0.01-0.05%. The product of the microbial inoculum contains high-concentration viable bacteria, active enzyme and physiological active matters, and the concentration of the viable bacteria reaches more than 1.0*10<10>CFU/g and can meet requirements of a feeding microbial additive on the viable count; the application of the inoculum not only can improve the breeding environment, but also has an important significance for increasing the feed utilization ratio and promoting the growth of animals, so that the inoculum is widely applied to livestock, poultry and fishery cultivation.

The invention belongs to the field of microbial fermentation and in particular relates to a method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof. The method comprises the following steps: performing ultraviolet mutagenesis by utilizing aspergillus oryzae AS 3.95, and screening to obtain a mutant strain of which the protease activity is improved; and performing peanut meal fermentation by utilizing the strain so as to produce the peanut peptides and delicious amino acids with good flavors. The hydrolysis rate and delicate flavor value of the peanut proteins can be improved, the content of taste-active peptides and free amino acids is increased, and the method has high application value in flavoring base materials. The main component of the selected fermentation medium is peanut meal, the raw materials are easily available and low in price, and the cost is low. The hydrolysis rate and delicate flavor value of the peanut meal proteins can be obviously improved after fermentation, and the method has high application value. According to the preparation method disclosed by the invention, the fermentation cost can be reduced, the production link is simplified, and the efficiency is improved.

The invention discloses a method for improving the sensory quality tobacco reconstituted through a papermaking method. Biotreatment is conducted twice on raw materials and sizing agents of the tobacco which is reconstituted through the papermaking method through crude enzyme obtained through microbial fermentation, the object of the primary biotreatment is raw materials obtained after extraction and tobacco rod rolling are conducted, biological enzyme penetrates through the surfaces of tobacco stems and shredded tobacco leaves obtained after extraction and tobacco rod rolling are conducted and the surface of tobacco powder and enters cell walls and middle lamella to act on chemical connection among lignin, cellulose and hemicellulose, and enzyme-promoting and defibrination functions are achieved while macromolecule matter is degraded. Secondary biotreatment is conducted in the latency process conducted before low-concentration defibrination and after high-concentration defibrination, the biological enzyme acts on sizing agent fiber, and the lignin, cellulose, hemicellulose, pectin, protein and other macromolecule matter are further degraded effectively. After biotreatment is conducted twice, cell wall matter in raw materials and the sizing agent and undissolved macromolecule matter can be degraded effectively, and the sensory quality of the tobacco reconstituted through the papermaking method is improved remarkably.

The invention discloses a bacillus megaterium which is a bacillus megaterium JD4 collected by the China Center for Type Culture Collection (CCTCC) and has a collection number of CCTCC NO: M2016033. The invention also discloses an application of the bacillus megaterium, and an organic fertilizer additive and a biological organic fertilizer prepared by using the bacillus megaterium for fermentation. The bacillus megaterium disclosed by the invention has good protease producing activity, can efficiently degrade organic substances, can be used for preparing biological organic fertilizers, and has good application prospects.

The invention discloses a yeast culture and a preparation method thereof. The preparation method comprises the following steps: mixing saccharomycetes liquid zymophyte liquid with a solid culture medium inoculated with aspergillus niger, and carrying out aerobic fermentation at 28-35 DEG C for 12-24 hours, so as to obtain a solid fermentation product; and carrying out anaerobic fermentation on the solid fermentation product at 28-35 DEG C for 48-85 hours, and drying an anaerobic fermentation product, so as to obtain the yeast culture. The yeast culture prepared by virtue the preparation method has special aroma; after the yeast culture is subjected to wall breaking by drying, benefiting components such as yeast cell walls and contents can take efficacies of food calling, stress resistance, intestinal tract benefiting and the like, which cannot be presented or embodied fully by live bacteria.

The invention relates to a poultry waste deodorization method and the application thereof. The invention is characterized in that: firstly, peroxidase solution of 0.5U/mL to 1.5U/mL and hydrogen peroxide solution of 1 to 4 percent is made up, and the peroxidase solution is sprayed on the poultry waste (spraying 3mL for each liter of waste), and then the hydrogen peroxide solution with the same volume is sprayed, or calcium superoxide powder of 75 percent (spraying 0.3 to 0.5 g for each liter) is sprayed. Using the principle that the peroxidase ensures that the aromaticity compound is catalyzed and oxidized to free radical to be decomposed and eliminated by using peroxide or calcium superoxide as an electron acceptor in the range of having wider temperature, PH value, pollutant concentration and salinity, the bad smelly produced by poultry waste in a poultry cultivation farm is eliminated. The deodorization method is simple without any complex facility, and any staff and device are not needed to be increased having no investment cost and having low running cost. The deodorization effect is obvious and can last for a long time, and secondary pollution can not be caused. The invention has application prospect in the meager profit industry of livestock breeding.

This invention relates to a fermental shoyu and preparation of levure species in the process of producing levure from shoyu product. The preparation of saccharifying levure of increasing incense, its characteristic is that including following steps: 1). Preparation of esterifying red rice; 2): preparation of fermental red rice;3): preparation of black levure;4): preparation of saccharifying levure of increasing incense: a). preparation of saccharifying levure of increasing incense which is used for shoyu: it is composed of fermental red rice, esterifying red rice and black levure, the above-mentioned fermental red rice, esterifying red rice and black levure are compounded according to proportion by weight ratio is 1:0.5-1:0.03-0.07, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu; b). preparation of saccharifying levure of increasing incense which is used for shoyu product: it is composed of fermental red rice and esterifying red rice, the above-mentioned fermental red rice, esterifying red rice and are compounded according to proportion by weight ratio is 1:0.3-0.7, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu product.

The invention discloses novel red preserved bean curd and a production process thereof and belongs to the field of preserved bean curd production processes. The raw materials of the novel red preserved bean curd comprise soybeans, red beans and Chinese dates. The production process comprises the following steps: preparing a blank, performing early-stage bacteria culture, performing early-stage fermentation and salting; standing in a dark environment for 1-2 months, thereby obtaining finished red preserved bean curd; and bottling for selling. According to the red preserved bean curd, the raw materials and production process of making the traditional red preserved bean curd are changed, so that the red preserved bean curd has the color of the traditional red preserved bean curd, the interior and exterior of the preserved bean curd are red, the taste is good, especially the nutritional ingredients such as dietary fibers, vitamin B group, vitamin E and carotene are increased, and the red preserved bean curd has nutritional and health care effects.

The invention relates to a genetically engineered bacterium of Bacillus licheniformis with high yield of phenyllactic acid. A construction method of the genetically engineered bacterium is as follows:modifying bacillus licheniformis TCCC 11148 (2709) or/Escherichia coli Rosetta (DE3) by a genetic engineering and metabolic engineering technology. The construction method comprises three steps of molecular manipulations: inhibiting branching of chorismic acid to a tryptophan pathway; inhibiting branching of prephenic acid to a tyrosine pathway; and over-expressing phenyllactic acid synthase/aminotransferase. By modifying a Bacillus licheniformis aromatic amino acid metabolic pathway, knocking out a phenyllactic acid synthesis precursor phenylalanine synthesis pathway competitive enzyme geneand overexpressing a most direct precursor enzyme (lactic dehydrogenase) gene for phenyllactic acid synthesis, the yield of phenyllactic acid is greatly increased, and a new thought is provided for obtaining a target product phenyllactic acid. Finally, the yield of the obtained phenyllactic acid production strain reaches to 17.8 g/L after fermentation, and the strain has certain potential in industrial production of phenyllactic acid.

The invention belongs to the technical field of fermentation, and particularly relates to a preparation method of nutrient and functional fermented soybean meal fermented by purebred strains. The preparation method of the nutrient and functional fermented soybean meal fermented by the purebred strains comprises the steps that raw material pretreatment, cooking, drying and fermentation are carriedout, wherein at the beginning of fermentation, the purebred monscus.sp.9901 is accessed. In the fermentation process, the fermented soybean has higher protease activity and isoflavone aglycone conversion rate in the fermentation process, and main physiological active substances produced by the Monascus is lovastatin. The protease activity is 115.47 U.g<-1>; and the isoflavone aglycone content is 77.10%; and the ring-opening lovastatin content and lactone-type lovastatin content are separately 579.12 [mu]g/g and 116.5887 [mu]g/g.

The invention discloses ecological vinegar rich in probiotics and a preparation method of the ecological vinegar, and particularly relates to ecological vinegar and a making technology thereof. The making technology performs culture and induced fermentation according to temperature, humidity and PH value adapting to growth of probiotics. According to the technology, germinated brown rice, germinated sorghum, wheat, corn, oat, sticky rice, highland barley, quinoa, tartary buckwheat, ginseng, ganoderma lucidum, radix puerariae and maca as main raw materials. Under the germinating action of the germinated brown rice and unprocessed grains, a large quantity of enzymes are activated and transformed from a combined state to a free state, soluble total sugar, reducing sugar, total free amino acidand total pectic acid are obviously increased, nutritional value is greatly improved, and particularly, due to change of a protein structure of brown rice flour mass, content of produced gamma-aminobutyric acid is many times that of common rice. According to the method, a traditional process of pulverizing raw materials is changed, the grains are rolled, three leavens are adopted for coordinativeco-fermentation, and high-temperature smoking and high-temperature sterilization of the traditional process are changed.

The invention discloses an enzyme preparation for hemp bast degumming. Xylanase and a CaCl2 assistant are added to a fermentation broth of Dickeya chrysanthemi, and above substances are mixed to obtain the enzyme preparation, wherein the preservation number of the is Dickeya chrysanthemi is CGMCC 14600, and the Dickeya chrysanthemi is named as Dickeya chrysanthemi DC. The invention also provides atechnology for degumming hemp bast by using the enzyme preparation. The technology sequentially comprises the following steps: preparing the enzyme preparation, preprocessing a hemp raw material, carrying out circulating immersion in the enzyme, performing inactivation, and washing hemp to finally obtain pure hemp fibers. The enzyme preparation has the advantages of rough culture conditions for the Dickeya chrysanthemi DC, high growth speed and high enzyme activity, and is suitable for to degumming of bast of ramie, kenaf, hemp, flax and kendir; and a circulating enzyme immersion process is adopted to cyclically use the enzyme preparation, so the use efficiency of the enzyme preparation is improved, the process flow is shortened, the production cost is reduced, pickling, high-pressure andhigh-concentration soda boiling and acid rinsing are not needed, conditions are mild, the treatment load of inorganic and organic pollutants is 70% less than that of chemical degumming, and the processing cost is reduced by about 20%.

The invention aims to provide mulberry soy sauce which has the nutrient components of mulberries, has the color of purple red brown, has gloss, has thick soy sauce fragrance, ester fragrance and thickmulberry fragrance, and is delicious and mellow in taste, fresh, sweet and palatable, slight in salty taste, unique in flavor and rich in nutrition, and a new variety is provided for the soy sauce family. Compared with conventional high-salt diluted soy sauce, the mulberry soy sauce has three bacteria of aspergillus oryzae, aspergillus niger and monascus, so that enzyme systems are enriched, andthe protease activity, the saccharifying enzyme activity and the monascorubin value are increased; in high-salt fermentation, saccharomyces rouxii and saccharomyces cerevisiae LM001 of an appropriateratio are added, gentle brewing at 30 DEG C or less is implemented, the fermentation and fragrance generation capability of the saccharomycetes can be effectively improved, and the fermentation time can be shortened. Organic acids generated when lactobacillus FJ001 is fermented and alcohols generated from yeast metabolism are compounded to generate esters, and thus the decorous feeling of the taste of the soy sauce is further improved.

The invention belongs to the field of solid-state fermentation, discloses a microbial solid-state fermentation method for improving the eating quality of brown rice and application, and aims to solve the problems that the brown rice is not easy to cook, rough in taste and the like. The influence of microbial solid state fermentation on the soaking water absorption rate, pH, cooking characteristics, sensory quality, texture characteristics, microstructure and thermodynamic properties of brown rice is studied. Results show that compared with unfermented brown rice, the cooking characteristic and the eating quality of the brown rice subjected to solid state fermentation of different microorganisms are improved; the soaking water absorption rate is increased, the optimal cooking time is shortened, the hardness is reduced, and the sensory quality is improved. In addition, the integrity of the cortex structure of the brown rice is destroyed by the solid fermentation treatment, and the thermodynamic property of the brown rice starch is changed, so that the brown rice starch is more easily gelatinized, and the brown rice is easier to cook and the hardness is reduced. Compared with solid state fermentation results of different microorganisms, the mixed fermentation effect of the lactic acid bacteria and the rhizopus oryzae is the best, and the cooking characteristic and the eating quality of the brown rice are remarkably improved.

The invention provides a compound enzyme rich in beta-mannase as well as preparation and application thereof. The cultured fermentation product contains beta-mannase, beta-glucanase, acidic protease,xylanase, pectinase and alpha-galactosidase. Aspergillus niger is named as Aspergillus niger BAK200310, and the preservation number is CGMCC No. 19616. The fermented compound enzyme is extremely richin zymoprotein types, contains various zymoprotein components, and almost covers all components in conventional enzymes; different enzymes perform respective functions, and different components of onesame enzyme cooperate with each other to jointly exert a greater enzymatic hydrolysis effect. The compound enzyme is rich beta-mannase and complete in enzyme components, and the enzyme activity of the compound enzyme can reach 12170U/g according to national standard detection.

The invention provides beef paste with an effect of strengthening tendons and bones and a preparation method of the beef paste. Fresh beef, carrots, mushrooms, fresh beef bones and beef tendons are used as main materials of the beef paste, bean sauce mash and soup are fermented by a composite leavening agent consisting of aspergillus oryzae, gluten concentrate monascus and papain, nutritional ingredients such as various vitamins, protein and calcium which are rich in the raw materials are effectively transferred into the beef paste, moreover, by a fermentation technology, macromolecular protein in the soup and soybeans is fully degraded into micromolecular substances which are easily digestively absorbed by human bodies, and thus, a purpose of strengthening the tendons and bones is achieved after people eat the beef paste. In addition, by cooperative interaction of various bacteria strains, the flavor of the beef paste is improved, the fermenting period of the product is shortened obviously, and the production efficiency of the beef paste is improved.