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

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

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 a preparation method of yoghourt. The method comprises the following steps: cooling a sterilized material to 43-45 DEG C at the cooling inoculation phase for preparing the yoghourt; adding a mixed working fermentation bacteria agent, wherein the adding amount is 1-4% of that of the materials, and the mixing working fermentation bacteria agent is a mixed bacteria agent of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus. Cooperative fermentation of the yoghourt is carried out by adopting the lactobacillus plantarum, the streptococcus thermophilus and the lactobacillus bulgaricus. The produced yoghourt also has the characteristics of being high in viscosity, strong in water binding capacity and good in post-acidification.

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 discloses a preparation method for hot pepper sauce, and belongs to the technical field of hot pepper deep processing. The preparation method for the hot pepper sauce comprises the following steps: preparing materials, pickling, fermenting, inspecting, sterilizing and packaging. According to the preparation method, the hot pepper sauce is fermented by adding a mixed bacterium solution; the adopted lactobacillus plantarum and lactobacillus rhamnosus have the characteristics of high acid yield and high stability, so that the fermentation period of the hot pepper sauce can be shortened, and the fermentation quality can be stabilized in a production process; nutrient substances in hot pepper are completely remained, particularly some thermosensitive nutrient substances are remained; meanwhile, a large amount of main flavor components of diacetyl, ethyl lactate and the like can also be produced by the lactobacillus plantarum and the lactobacillus rhamnosus in the fermentation process; the fermentation flavor of the hot pepper sauce is increased; the use of flavours and fragrances is avoided; the nutritional value and the unique flavor of the product are improved.

The invention discloses three-flavor lactic acid bacteria for ensiling of an alpine postoral area, wherein the optimal growth temperature is 15 DEG C, and the lactic acid bacteria has the characteristics of high growth speed, large acid production amount and the like and provides favorable conditions for the blending of ensiling. The lactic acid bacteria can be rapidly fermented (shorter than or equal to 20d) at low temperature, the contents of lactic acid and total acids are increased, the pH value, the ammoniacal nitrogen / total nitrogen ratio and the contents of propionic acid and butyric acid are reduced, the fermentation quality of an ensiling feed is improved, the crude protein content of the ensiling feed and in vitro dry matter digestion rate are increased, and the lactic acid bacteria can be used as an additive in the ensiling blending process.

The invention discloses a production technology of nitric acid and belongs to the field of nitric acid preparation. The production technology comprises the following steps: (1) air compression; (2) fractionation; (3) preparation of nitric oxide; (4) preparation of nitrogen dioxide; and (5) spray: nitrogen dioxide prepared in the step (4) is introduced into a spray tower, a sprayed liquid is clear water, pressure is controlled to 20-30 KPa, nitric acid is prepared, and generated gas is introduced into a nitrogen dioxide preparation tank in the step (4). Sources of raw materials are wide. In addition, generated by-products cause no pollution to the environment, and raw materials can be recycled. The preparation technology is simple. The prepared nitric acid has high quality and is suitable for popularization and application.

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 a device and a method for acid production by anaerobic and low dissolved oxygen hydrolysis and fermentation of excess sludge. The device comprises a nitrogen machine, an excess sludge hydrolysis and fermentation reactor, an air compressor, an excess sludge acid production reactor and a carbon source storage pool, wherein the excess sludge hydrolysis and fermentation reactor is a sealed pool, and is provided with a sludge feeding pipe, a stirrer and a fermentation liquor output pipe; the excess sludge acid production reactor is a sealed pool and is provided with a fermentation liquor input pipe, a stirrer and a carbon source output pipe; the carbon source storage pool is an open pool, and is provided with a water discharging pipe and a sludge discharging pipe. The method comprises the following steps that the excess sludge firstly is conveyed into the hydrolysis and fermentation reactor, cell walls are broken down and macromolecule organics are released, and the macromolecule organics are converted into micromolecule organics under the action of hydrolysis and ferment bacteria; then, micromolecule organics are conveyed into the acid production reactor, and under the action of acid-producing bacteria, the micromolecule organics are converted into short chain fatty acids (SCFAs); after that the short chain fatty acids are conveyed into the carbon source storage pool; all the steps are repeated, and finally, the SCFAs can be produced efficiently for a long time.

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 discloses a preparation method of yoghourt, and belongs to the field of processing and manufacturing of dairy products. The preparation method of the yoghourt comprises the following steps: material treatment, secondary sterilization, cooling, inoculating, fermenting, cooling, crushing curd, bulking, cooling and after-ripening, wherein the added mixing work leavening agent is prepared from lactobacillus plantarum, lactobacillus bulgaricus and bifidobacterium animalis in the cooling and inoculating steps. The yoghourt is produced by mixed strains of the lactobacillus plantarum, the lactobacillus bulgaricus and the bifidobacterium animalis, the mixed strains can greatly grow and breed, and produce acids at the early stage of yogurt fermentation. Thus, the coagulation time of the yoghourt is shortened, the coagulation state of the yoghourt is improved, whey separation is reduced, the yoghourt is appropriate and refresh in tart flavor, has typical outstanding fermented milk flavor, not only is the fermentation speed of sour milk quickened, but also the production cycle is also shortened by strong acid yield of the lactobacillus plantarum, and the costs in the aspects such as manpower, energy consumption, equipment and the like are saved.

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 invention aims to provide a microecological preparation capable of preventing and treating reproductive tract infection of a dairy cow. Dominating lactic acid bacteria in the vagina of a healthy dairy cow are separated and identified; then two optimal lactic acid bacteria are selected; the two lactic acid bacteria are non-toxic according to results of safety detection on mice and have striking antagonistic effects according to results of detection on their antagonism on pathogenic bacteria. The two lactic acid bacteria are used as raw materials and fermented to prepare bacterial powders, then the bacterial powders of the two lactic acid bacteria are mixed together, and an obtained mixture is returned to the body of an ill animal; colonization of bacterial strains is benefited, an inhibitory effect is exerted on pathogenic bacteria, damage of chemical medicines to a body is avoided, the problem of residual medicines in the body is overcome, and the dairy cow is benefited in production of a dam.

The invention discloses a microbial organic fertilizer capable of improving acidity of soil. Strains contained in the organic fertilizer disclosed by the invention can produce acid under different fermentation conditions, so that compared with inorganic salts, the organic fertilizer has the advantages that acid production is lasting, frequent applying is not required, the problems of soil caking and the like caused by anion enrichment do not occur, and meanwhile, a micro-ecological environment for root growth of alkaline soil crops can be optimized; the strain are derived from poor soil, i.e., corn rhizosphere soil, so that the tolerance of crops such as lactuca sativa, corn and the like to alkaline soil can be obviously promoted, the activity of urease of the soil can be improved, and an excellent liquid bacterial fertilizer can be provided for the growth of the crops such as lactuca sativa, corn and the like in the alkaline soil; and the organic fertilizer prepared from the strains can be used for obviously increasing the chlorophyll content of leaf tissue of the crops such as lactuca sativa, corn and the like, the Vc content of leaves of the crops such as lactuca sativa, corn and the like and the yield of the crops such as lactuca sativa, corn and the like, thereby having the good effect of improving quality and increasing yield.

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 discloses a plant lactobacillus and its application in fermented feed, belonging to the technical field of fermented feed. Lactobacillus plantarum (Lactobacillus plantarum) JUN-DY-6 of the present invention has been preserved in the China Typical Culture Collection Center on March 23, 2017, with a preservation number of CCTCC M 2017138, and the preservation address is China, Wuhan, Wuhan University. The bacterial strain of the present invention has a wide acid spectrum, high acid production, broad-spectrum antibacterial effect, can effectively reduce the content of anti-nutritional factors in fermented soybean meal, reduce the incidence of diarrhea, and improve the utilization level of nutrients. The bacterial strain is used to prepare feed It can effectively prolong the storage period of feed.

The invention discloses a tagetes erecta fermenting method. The method comprises a process for fermenting tagetes erecta by using microorganisms, wherein fermented raw materials includes fresh flowersof tagetes erecta, a calcium-source compound and lactobacillus bacteria solution, obtains a fermented percolate containing calcium lactate and tagetes erecta residue, and used for a production process for simultaneously preparing the calcium lactate and lutein. By adopting the tagetes erecta fermenting method, the yield of lactobacillus can be increased, the reaction time is shortened, the production cost is decreased, the prepared calcium lactate is high in purity, the fermented tagetes erecta residue can be used for extracting the lutein, and the process produces no waste and has no pollution.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifying koji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C, adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

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 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 discloses a method for corynebacterium constitutive expression vector promoter based on construction of transcriptome sequencing, and further discloses a corynebacterium constitutive expression vector promoter based on the construction of transcriptome sequencing, an expression vector containing the promoter and recombination strains obtained by transforming the corynebacterium glutamicum of host cells by using the expression vector. According to the expression vector constructed by the promoter obtained by the invention, in the logarithmic phase, the target gene protein expression quantity is low, but in the stable phase, the target protein expression quantity is improved by a large margin compared with that of the logarithmic phase, the influence on host bacteria growth is low, and the plasmid passage stability is high, so that the expression vector is suitable for vector construction of target genes, which does not require expression in the logarithmic phase but requires high expression in the stable phase, and is particularly suitable for the construction of engineered strains for amino acid fermentation.

The invention relates to a gluconobacter oxydans strain which is high in non-volatile organic acid content and capable of tolerating high temperature and high alcohol, separated and screened from figs, and the preservation number of the strain is CGMCC NO: 18500. The gluconobacter oxydans W-1 strain is separated and screened out, the strain has high non-volatile organic acid yield, good high-temperature tolerance and high-alcohol tolerance, high acid yield and good vinegar brewing flavor, the vinegar production efficiency can be improved, the production cost can be saved, high-quality vinegarcan be produced, and the economic benefits of enterprises can be remarkably improved.

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.