109results about How to "High acid production" patented technology

The invention relates to a method for promoting the phosphorus release and the gas production of phosphate-precipitate-containing sludge under a room temperature condition. The method comprises: placing phosphate-precipitate-containing sludge in a reactor, carrying out static precipitation at a room temperature, and discharging the supernatant to obtain concentrated mixed sludge; adding trisodiumcitrate according to the total suspended solid content of the sludge, sealing the reactor, and carrying out anaerobic fermentation for more than 7 days under a room temperature condition, wherein thephosphorus release rate of the sludge can be increased, and the anaerobic fermentation of the sludge can be promoted so as to produce acid and methane. Compared to the method in the prior art, the method of the present invention has the following characteristics that the phosphorus release in the phosphate-precipitate-containing sludge can be promoted sp as to improve the recovery rate of the phosphorus resource at the late stage and promote the anaerobic fermentation of the sludge to produce acid and gas, and achieve the resource utilization of the residual sludge, and the operation is performed at the room temperature, such that the economic cost is low.

The invention discloses an L-lactic acid fermentation method by using polyvinyl alcohol to solidify rhizopus oryzae. The method comprises the following steps: heating polyvinyl alcohol and sodium alginate in a boiling water bath to be jointly dissolved; mixing with a rhizopus oryzae spore suspension; using an injector to drip the mixed solution to a saturated boric acid solution containing calcium chloride while using a magnetic stirrer to continuously stir so that particles are spherical and good immobilized particles can be hardened at a low temperature; and then, treating by a monobasic sodium phosphate solution and washing with distilled water after solidified cells are propagated and grow so as to be used for the batch fermentation and the repetitive batch fermentation of the L-lactic acid. The improved L-lactic acid fermentation method by using the polyvinyl alcohol to solidify the rhizopus oryzae overcomes the defects of spherical carriers and poor permeability of the prior polyvinyl alcohol and has the advantages of great mechanism strength, large acid production amount, high acid production speed and good repetitive use effect.

The invention provides a fermentation method of gibberellic acid. The method comprises the steps that a seed solution of gibberellic acid is transferred into a fermentation tank for fermentation to obtain a gibberellic acid fermentation liquid; when the dissolved oxygen rate is higher than 20% in the fermentation process, glucose and vegetable oil are added. Compared with the prior art, glucose and vegetable oil are adopted for blending in the fermentation process, and the acid yield is increased; meanwhile, corn protein powder serves as an organic nitrogen source, the protein content of the corn protein powder is high and reaches 50% or above, and high-density fermentation of gibberellin can be achieved; the hidden danger that aspergillus flavus is generated from peanut cake powder can beavoided, synthesis and metabolism of thalli are ensured, and the thalli can be rapidly and stably fermented; furthermore, the vegetable oil is added to provide a carbon source for fermentation, the phenomena of fermentation bubble escaping and the like can be effectively reduced, and the potential risks such as material loss and bacterial contamination are avoided; in addition, trace elements areadded into a fermentation culture medium so that the activity of various enzymes and metabolites in the microbial growth metabolism process can be comprehensively ensured.

The invention discloses an inulin low-fat yogurt pudding and a preparation method thereof, and belongs to the technical field of food processing. The inulin low-fat yogurt pudding is prepared from the following components by weight percent: 30-40% of yogurt base, 2-10% of inulin, 0.05-0.5% of a thickener, 0.001-5% of a sweetening agent and the balance of water, wherein the inulin is a soluble dietary fiber, can selectively promote growth of colon probiotics, and has the functions of reducing blood sugar concentration, maintaining lipid metabolism balance, improving the bioavailability of mineral elements, enhancing the immunity of the organism, and the like. The inulin low-fat yogurt pudding disclosed by the invention contains the inulin dietary fiber, is low in fat content, and smooth in mouthfeel, has the functions of improving the intestinal microenvironment, controlling blood fat and blood sugar levels, reducing the energy, promoting absorption of a mineral substance and synthesis of vitamins, and is especially suitable for middle aged and elderly people with diseases such as constipation, obesity, hypertension, hyperlipidemia and diabetes mellitus.

The invention discloses fermented chilli sauce and belongs to the technical field of deep processing of chillis. The fermented chilli sauce can be prepared from a method comprising the steps of material preparation, salting, fermentation, check, sterilization and packaging. The chilli sauce is fermented by adding mixed bacteria solution, adopted lactobacillus plantarum and L.rhamnosus have the advantages of being high in acid yield and stability, and thus in the production process, the fermentation period of the chilli sauce can be shortened and the fermentation quality is stabilized. Through fermentation of strains under natural conditions, nutrients in the chillis are reserved completely, and particularly some thermal sensitive nutrients are reserved. Lactobacillus plantarum and L.rhamnosus can further generate plenty of main body fragrance ingredients such as diacetyl and ethyl lactate in the fermentation process, fermentation aroma of the chilli sauce is increased, the use of flavors and fragrances is avoided, and nutritional values and unique flavor of the product are improved.

The invention discloses a method for increasing lactic acid bacterium biomass and the acid yield and relates to the field of bioengineering. The lactic acid bacterium biomass and the acid yield are increased by adopting ultrasound as a supplementary means in the lactic acid bacterium fermentation process. With the adoption of the method, the lactic acid bacterium biomass is increased by 12%-55%, the acid yield is increased by 15%-60%, the time for reaching the highest acid yield is shortened by 0.5-3 h, the fermentation time can be shortened, and the production cost can be reduced.

The invention belongs to the field of machining and manufacturing of a dairy product, and relates to a preparation method of yogurt. A mixed fungicide is prepared from lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium animalis, wherein the mass ratio of the lactobacillus plantarum to the lactobacillus bulgaricus to the bifidobacterium animalis in the mixed fungicide is 1:(0.2-0.5):(0.1-0.2); the lactobacillus plantarum is Li-2013-01 with the preservation number being CGMCC No.7928. Cooperative fermentation of the yogurt is carried out by adopting the lactobacillus plantarum, streptococcus thermophilus and the lactobacillus bulgaricus, and the generated yogurt also has the characteristics of being high in viscosity, strong in water binding capacity and good in post-acidification.

Provided are a novel noium salt compound which is helpful in forming monomers of an acid amplifier, an acid amplifier containing repetitive units derived therefrom, and a resist composition comprising same. The noium salt compound has a structure described in Formula 1. The acid amplifier containing repetitive units derived therefrom, when being used as an additive during preparing a resist, shows a high acid yield in the same photosensibility, thereby raising the photosensibility of the resist and forming finest corrosion patterns having excellent photosensibility and distinguishability. The Formula 1 is described in the description. And in the Formula 1, all the substituent groups are the same as defined in the description.

The invention relates to a method for promoting residual sludge to be anaerobically fermented to produce acid by utilizing tea saponin. The existing chemical surface active agent is poor for improving the anaerobic acid production effect of the residual sludge, the chemical surface active agent is poor in biological degradation property and easy for causing the secondary pollution, and the cost of the biological surface active agent synthesized through the microbial metabolism is high. The tea saponin is a plant extract, the effect on promoting the anaerobic fermentation and acid production of the residual sludge is remarkable, the acid yield is high, the secondary pollution on the environment is avoided, the raw material is widely sourced, the cost is low, and the large-scale application in the anaerobic fermentation acid production process of the residual sludge can be realized.

The invention relates to an enhancing method for producing malic acid through biological electrodialysis and belongs to the field of electrodialysis. According to the invention, by using improved continuous flow biological electrodialysis and adding ion exchange resin, biological electrodialysis energy consumption is reduced further, internal resistance is reduced and current density is increased.

The invention relates to the technical field of microbial culture, and in particular to relates a complex microbial inoculant and an application thereof. The complex microbial inoculant is composed ofXiaoqu and red yeast rice in a mass ratio of 5: 5, wherein the Xiaoqu is composed of rhizopus and yeast in a mass ratio of 10: 1. The complex microbial inoculant is used for brewing wine, and is specifically used as distiller's yeast in the wine brewing process. The complex microbial inoculant is mainly used for brewing rice-flavor liquor, and can effectively improve the content of flavor substances such as total acid and total ester of rice-flavor liquor. The improved flavor substances just make up for the defects of taste and aroma in the past.

The present invention discloses a method for producing a long chain dicarboxylic acid by fermentation as well as a fermentation broth, a treated fermentation broth and a wastewater. The salt content in the fermentation broth is controlled to be below 20% by the fermentation method of the present invention. The method for producing a long chain dicarboxylic acid by fermentation provided by the present invention can effectively reduce the amount of alkali used in the fermentation process and the amount of acid used in the subsequent extraction of the long chain dicarboxylic acid, thereby reducing the amount of salt in the whole production process of the long chain dicarboxylic acid. At the same time, the method of the present invention also has many advantages such as shortening the fermentation time, increasing the acid production, reducing the amount of medium, and suitable for the production of various types of long-chain dicarboxylic acids, etc. Compared with the existing production process, the method of the present invention not only has significant cost advantages, but also can effectively reduce the pressure on resource and environment, thus it has a very obvious value advantage in industrialization.

The invention belongs to the technical field of food processing, and particularly discloses a method for direct feeding fermentation production of instant preserved cowpeas. The method for direct feeding fermentation production of instant preserved cowpeas comprises the following steps of 1, processing raw materials, wherein fresh, crispy and tender cowpeas with compact tissue and without plant diseases or insect pests are picked, washed and drained for use; 2, fermenting, wherein the cowpeas are placed into a fermentation jar, auxiliary materials, carbon sources and direct feeding leavening agents are sequentially added and mixed to be uniform, then, fermentation is performed, and the instant preserved cowpeas can be obtained; the direct feeding leavening agents include leuconostoc mesenteroides, bacillus subtilis, bifidobacterium breve, Lactobacillus curvatus and bacillus pumilus. According to the method for direct feeding fermentation production of instant preserved cowpeas, the specially manufactured direct feeding leavening agents are adopted as zymocyte to be mixed with cowpeas for fermentation, the fermented instant preserved cowpeas are high in sensory quality, the food safety is good, and the edible value is high.

The invention discloses a method for improving the propionic acid output of acetic bacteria through pulsed magnet field, and relates to the field of bioengineering. According to the method, acetic bacteria are treated through the pulsed magnet field with different magnet field strengths and number of pulses, so that acetic bacteria mutant strains with increased propionic acid output are obtained. The method ensures that the propionic acid output is increased by 20 to 60 percent, and the hereditary stability is good.

The invention belongs to the field of amino acid fermentation and discloses a method for producing L-glutamine with a fermentation method. The method comprises the following steps: mixing seed liquid according to the volume ratio of 2 to 1 to obtain mixed bacterium liquid; then inoculating the mixed bacterium liquid into a fermentation culture medium according to the inoculation amount of 5 percent; carrying out fermentation culture for 34 hours; controlling an oxygen dissolving level to be 10 percent to 15 percent, so as to obtain L-glutamine fermentation liquid. By optimizing a fermentation culture medium formula and parameters including fermentation culture process conditions and the like, the yield of products is high and the cost is low; the method has a wide application prospect.