94results about How to "High fermentation activity" patented technology

The invention discloses a bacillus subtilis strain for producing nattokinase and an application thereof. The method comprises the following steps: separating and purifying from soybean paste in Hanjiang River basin, rapidly screening to obtain a nattokinase production strain at high efficiency by adopting a method for combining preliminary skim milk screening, soybean solid fermenting and re-screening, integrated nattokinase gene PCR (Polymerase Chain Reaction) with fiber activity, and finally, performing molecular identification to determine the bacillus subtilis through 16SrRNA, wherein the bacillus subtilis is BN-05 CCTCC NO:M2013530, and the strain is subjected to solid soybean fermentation and culture for 24 hours at the temperature of 35 DEG C. The natto drawing is long, the mouthfeel is good, the nattokinase production content is high, and the strain can serve as a basis of food fermentation research. The strain contributes to improving the in-vivo nattokinase content through diet and preventing and relieving the incidence rate of thromboembolic diseases.

The invention discloses a composite leavening agent combining xylanase with multiple strains and a method for fermenting a straw feed. The leavening agent consists of the following components in part by weight: 4 parts of xylanase, 2 parts of lactobacillus acidophilus, 2 parts of propionibacterium, 2 parts of saccharomyces cerevisiae, 3 parts of bacillus subtilis, 1 part of lactobacillus plantarum and 1 part of bacillus coagulans, wherein the xylanase can quickly degrade cell walls of straw plants and release nutrient substances; and under the synergistic effects of a plurality of microorganisms, fermentation speed is increased, fermentation period is shortened, fermentation activity is enhanced, protein conversion rate is increased and fermentation cost is lowered. The prepared fermented straw feed has low cellulose content, high protein content, high viable count, long retention period, soft and wet feel, strong acid incense, high palatability and high nutritional value. The problem of low resource utilization ratio of crops such as straws and the like is solved; simultaneously, environmental pollution is reduced; and the leavening agent and the method have high economic benefit and social benefit.

The invention discloses streptomyces albidoflavus Actin-1. The streptomyces albidoflavus Actin-1 can grow and propagate with apple tree rot pathogenic bacterium mycelium as nutrition, long-term colonization of biocontrol bacteria on apple tree rot scabs is promoted, a long-term biological prevention and treatment function is achieved, meanwhile, the streptomyces albidoflavus Actin-1 is induced to generate multiple ectoenzyme cell wall hydrolytic enzymes, and pathogenic bacterium cells disintegrate in combination with the enzyme dissolving function; high antibacterial active matter can be generated, the bacteriostasis rate on the apple rot pathogenic bacteria is 89.82%, a good antibacterial effect is achieved on botryosphaeria berengeriana and other pathogenic bacteria, the bacteriostasis rate ranges from 76.08% to 87.10%, and broad spectrum bacteriostasis performance is achieved. The streptomyces albidoflavus Actin-1 is adopted as main biocontrol bacteria for preventing and treating the apple tree rot and other fruit and vegetable pathogenic bacteria, and the advantages of being good in prevention and treatment effect (100%), high in efficiency, low in recurrence rate (0), high in environment adaption capacity, high in stability, not likely to generate resistance to drugs and the like are achieved. Important significance is achieved on improving the prevention and treatment effect on the apple tree rot and other fruit and vegetable pathogenic bacteria, preventing pathogenic bacterium relapse and protecting the environment.

The invention relates to a freeze-drying protective agent which is prepared from the following components in parts by weight: 10-18 parts of skimmed milk powder, 0.5-2 parts of sodium glutamate, 0.3-1.5 parts of sodium ascorbate, 0.5-3 parts of glycerol, 2-10 parts of sucrose, 10-20 parts of trehalose and the balance of water. The invention also relates to a preparation method of the freeze-drying protective agent, which comprises the following steps: mixing the components, and sterilizing at 100 DEG C for 30 minutes to obtain the freeze-drying protective agent. The freeze-drying protective agent is used for freeze-drying microbes, especially lactic acid coccus. The invention maximally displays the protective function of the freeze-drying protective agent, reduces the death of coccus in the freeze-drying process, and greatly increases the survival rate of coccus.

The invention provides a method for producing ethanol from a microbial fermentation lignocellulose raw material. The method comprises carrying out enzymolysis on a lignocellulose raw material to obtain a lignocellulose raw material enzymatic hydrolysate, carrying out microbial enlarging cultivation to obtain an enlarging cultivation solution, inoculating the lignocellulose raw material enzymatic hydrolysate with the enlarging cultivation solution, and adjusting fermentation by intermittent oxygen supply. The method greatly improves an ethanol yield.

The invention relates to a Trametes sp. and an application thereof. The above strain has the advantages of rapid growth, wide utilization range of a nutrition matrix, cheap and easily available medium components, and easy culturing. Laccase produced by using the strain can be used in the fields of biomass energy, texture, foods, biological restoration and papermaking.

The invention provides a freeze drying protective agent. Based on 100 parts, the freeze drying protective agent is prepared from the following components in parts by weight: 12 parts-20 parts of degreased milk powder, 0.5 part-3 parts of sodium glutamate, 0.1 part-0.5 part of sodium ascorbate, 0.5 part-3 parts of glycerol, 0.05 part-0.3 part of cystine, 10 parts-20 parts of trehalose and the balance of water. The invention provides a method for preparing the freeze drying protective agent. The method comprises the following steps: mixing the components; and sintering for 30 minutes at the temperature of 100 DEG C so as to prepare the freeze drying protective agent. The freeze drying protective agent is applied to freeze drying of microorganisms, especially lactobacillus, thereby exerting the protective function of the freeze drying protective agent to the greatest extent and reducing the death of thallus in the freeze drying process so as to greatly improve the survival rate of thallus.

The invention relates to a method for preparing fermented liquid rich in L-tryptophan by utilizing rice, which is applied in the preparation of fermented liquid containing L-tryptophan. The method comprises the following steps of: (1) preparation of double enzyme glucose solution, which includes zymohydrolysis and saccharification of rice slurry by using high-temperature amylase and efficient saccharifying enzyme; (2) preparation of seed culture, which includes the steps of (2.1) dividing the double enzyme glucose solution obtained in (1) into three parts of X, Y and Z by weight according to the proportion that X : Y : Z is equal to 1 : 4 : 95, wherein X is used as sugar liquid needed by seed culture medium, Y is used as sugar liquid needed by fermentation medium and Z is used as sugar liquid needed by fed-batch sugar; and (2.2) preparing seed culture medium containing double enzyme glucose solution with the amount of X by using a conventional method and equally dividing the seed culture medium into two parts: one part is used as seed culture medium for recombinant Escherichia coli; and the other part is used as seed culture medium for corynebacterium glutamicum; and (3) fed-batch sugar fermentation by using the seed culture. The method has the advantages of improving the acid yield and the yield coefficient, shortening the fermentation period and saving the energy consumption.

The invention discloses an antibiological inoculant for controlling apple tree canker, and application of the antibiological inoculant. The antibiological inoculant can grow and propagate directly by using pathogenic mycelium as nutrition, and can induce the self to produce multiple extracellular enzyme capable of degrading cell walls of pathogenic bacteria; a streptomyces albidoflavus Actin-1 strain, colonized at disease spots of the apple tree canker for a long time, is activated and subjected to spore production, so that spore suspension is prepared; after that, a fermented seed solution is prepared by continuously carrying out liquid fermentation; finally, the fermented seed solution is inoculated into a solid fermentation medium, and is then fermented, dried in the air, crushed and screened so as to be prepared into spore raw powder; the spore raw powder is then scientifically screened and compounded by using auxiliary agents such as an ultraviolet protective agent, a dispersing agent and a carrier. The antibiological inoculant provided by the invention has the multiple advantages of being good in control effect, high in efficiency, low in recurrence rate and high in environmental adaptability and stability, not easy in producing drug-resistance, and the like, thus being a first choice for biological control; the antibiological inoculant has a great significance for improving the preventing and treating effect of fruit and vegetable pathogenic bacteria such as the apple tree canker, preventing pathogen recurrence and protecting environment.

The invention discloses a nattokinase-producing bacillus velezensis strain which is characterized in that the strain is bacillus velezensis SN-14. Compared with the prior art, the strain disclosed by the invention has the advantages that (1) the bacillus velezensis SN-14 in the invention comes from local fermented soya beans in Guizhou, and the safety of the strain is high; (2) natto products obtained from the bacillus velezensis SN-14 in the invention have excellent taste; and (3) the bacillus velezensis SN-14 disclosed by the invention has high nattokinase-producing activity and is a primary condition for researching and developing nattokinase products. Therefore, the bacillus subtilis has excellent application prospects for improving the food taste, improving the fermentation activity and enriching effects of natto health care products.

The present invention relates to crop nutrition agent, and in particular to a crop nutrition agent and a preparation method thereof. The crop nutrition agent is a fermentation liquid obtained by expansive fermentation on an initial fermentation liquid from fermentation of plant lactobacillus in a raw material. The inoculation amount of the plant lactobacillus is 2-5% of total weight of the raw materials; and the raw materials comprise, by weight, 55-60% of soybean, 10-15% of carrot, 10-15% of beet, 15-20%of molasses and 3-5% of salt. Compared with the prior art, the crop nutrition agent provided by the invention has the characteristics of high fermentation activity, convenient use and no chemical pollution, and can be used as a microbial soil conditioner for crop cultivation.

The invention provides a method for producing ethanol through co-fermenting C5 and C6 by using microbes. The method comprises the steps of enlarged culture of the microbes, and oxygen supply mode adjusting fermentation. The method for producing ethanol through co-fermenting C5 and C6 by using microbes allows different environment conditions to be controlled in different stages of the ethanol production process using a microbe fermentation medium and especially the difference of oxygen supply environments to be controlled in stages in order to realize high efficiency production of ethanol through co-fermenting C5 and C6 by using microbes, so the content of ethanol in a fermentation solution is high.

The invention relates to the technical field of fermented food, and particularly discloses a fruit and vegetable natural yeast acid dough and a preparation method thereof. The yeast sour dough comprises following raw materials in parts by weight: 10-60 parts of fruit and vegetable fermentation broth; 20-50 parts of flour; 0-25 parts of additional fermentation broth; 0-60 parts of water. Due to themixed fermentation of the fruit and vegetable fermentation broth, the flour, the additional fermentation broth and the water, the obtained fruit and vegetable natural yeast acid dough has special fruit and vegetable fermentation flavor, the produced fruit and vegetable natural yeast acid dough has a large number of viable bacteria, the number of lactic acid bacteria is more than 109 CFU / g, the number of yeast bacteria is more than 107 CFU / g. The fruit and vegetable natural yeast acid dough has very high fermentation activity, very strong gas-holding property and water-holding property.

The invention relates to a brewing method of common yam rhizome beer. According to the method, Lager yeast is selected and used, malt and common yam rhizomes are adopted as raw materials, saccharification, main fermentation and after-fermentation are carried out, the temperature, the pressure and the fermentation degree are controlled in the after-fermentation process, and the common yam rhizome beer is obtained after clarification and microfiltration. The prepared beer has typical malt and hop fragrance and has a balanced and coordinated taste; foam is pure white and fine, and the beer is more tasty and refreshing to drink; the healthcare effect of common yam rhizomes is achieved.

An additive for reducing greenhouse gas emissions of livestock manure compost and application thereof are disclosed. The additive is a mixture composed of zeolite, ferrous sulfate, Bacillus subtilis WJC11 and Bacillus cereus WJC2 in a mass ratio of 50:30:1:1. The additive is used under the conventional operation process of compost. Compost production can be ensured while compost quality is improved, and emission of greenhouse gas in the composting process is preferentially reduced. Thereby, the environmental pollution caused by the gas release during the composting process is effectively controlled.

The technical problem to be solved in the invention is to overcome the defects in the prior art, so the invention provides a compound microorganism bacterium agent preparation, preservation and application technology through which biogas can be efficiently generated under the low-temperature condition. Water can be added into the compound bacterium agent and the mixture is directly added into a rural biogas digester after being uniformly mixed with low-temperature cellulose, so that the winter biogas can be kept stable. Besides, the invention further provides a compound bacterium agent preparation, preservation and application method.

The invention discloses a preservative-resistant bread yeast strain and a method for preparing bread yeast. The method comprises the following steps: screening the bread yeast on a solid culture medium containing 0.1 to 1 weight percent of preservative, selecting the yeast with large colony, preserving the yeast on a slant culture medium containing 0.1 to 1 weight percent of the preservative, inoculating the yeast on the slant culture medium to a liquid culture medium containing 0.1 to 1 weight percent of the preservative to be cultured, and inoculating the yeast to the liquid culture medium containing 0.5 to 1 weight percent of the preservative to be cultured; and repeating the steps more than once, and screening the yeast on the solid culture medium containing 0.1 to 1 weight percent of the preservative to obtain the preservative-resistant bread yeast strain. The invention also provides a method for preparing the preservative-resistant bread yeast. The preservative-resistant bread yeast strain and the bread yeast have the advantages that the preservative-resistant bread yeast strain and the bread yeast enhance fermenting activity of the bread yeast in the presence of the preservative, shorten fermenting time of dough, and improve production efficiency.

The invention provides an amplification culture method for producing ethanol microorganisms by virtue of co-fermentation of C5 and C6. The method comprises the following steps: inoculating a seed solution obtained by culturing the microorganisms to an amplification culture medium; performing amplification culture on the microorganisms by virtue of at least one stage of an amplification culture step; and adjusting the oxygen supply concentration in the process of amplification culture to realize the amplification culture of the microorganisms.

The invention relates to the technical field of preparation of lactic acid bacteria products, and provides a preparation process of lactobacillus bulgaricus powder with high fermentation activity. The process comprises the following steps: S1, strain activation: under a sterile condition, after a strain preserved at a low temperature is recovered to room temperature, inoculating 12-15% sterile skimmed milk with an inoculum size of 1-3%, and culturing; S2, inoculating strains into a fermentation culture medium according to the inoculum size of 1%-3%, and performing fermentation culture; S3, centrifuging and concentrating to obtain bacterial sludge; S4, embedding a first layer of antioxidant; S5, embedding with a second layer of anti-freezing embedding protective agent; S6, liquid nitrogen cryogenic granulation: spraying the emulsion obtained in the step S5 into liquid nitrogen by using liquid nitrogen cryogenic granulation equipment to instantly form frozen particles, recovering the frozen particles, and transferring the frozen particles into a freeze dryer for drying; and S7, collecting freeze-dried particles obtained in S6, and crushing the freeze-dried particles into bacterial powder. Through the technical scheme, the problem of low fermentation activity of lactobacillus bulgaricus industrial bacterial powder in the prior art is solved.

The invention discloses a method for producing glucosamine through fermentation of escherichia coli. After the escherichia coli, bacillus subtilis and staphylococcus are subjected to seed activation,a mixed fermentation agent is prepared, the mixed fermentation agent is inoculated into a fermentation medium containing glucose and a nitrogen source for constant-temperature shaking table culture, the fermentation process is carried out in a constant-speed material supplementing mode, the fermentation pH is controlled to be 6.8-7.0 through ammonia water, thus fermentation liquid containing the glucosamine is obtained, and the glucosamine is obtained after separation and purification. The fermentation activity of the escherichia coli is improved through the mixed fermentation agent, through addition of cysteine and alanine, the production speed of glutamic acid in the fermentation process can be decreased, and the synthesis rate of the glucosamine is increased.

The invention discloses a liquid medium used for production of laccase through fungal fermentation, and a preparation method and application thereof. Each L of the liquid medium comprises 10 to 40 g of shaddock peel powder, 5 to 10 g of wheat bran powder, 3 to 10 g of soybean meal, bean dregs or a mixture soybean meal and bean dregs, 3 to 10 g of ammonium chloride, 0.1 to 0.5 g of copper sulfate pentahydrate, 5 to 15 g of glucose, maltose, or a mixture of glucose and maltose, 5 to 15 g of sodium chloride, 1 to 2 g of potassium dihydrogen phosphate and 0.3 to 0.8 g of calcium chloride. The liquid medium provided by the invention uses agricultural by-products like shaddock peel as a main raw material and can substantially increase the laccase fermentation output of a plurality of fungi; and the medium has the characteristics of easiness in preparation, easy availability of raw materials, low price, etc., reduces industrial preparation cost for laccase and provides an approach for comprehensive utilization of shaddock peel.

The invention discloses a cottonseed meal feed and a preparation method thereof. According to the cottonseed meal feed, the content of gossypol is less than or equal to 100mg / kg. The preparation method comprises the following steps: adding water 2-6 times of the weight of cottonseed meal to the cotton seed meal, uniformly stirring and heating for 1-3 hours; respectively culturing an aspergillus niger strain and a bacillus natto strain; adjusting the pH of the cottonseed meal subjected to pretreatment to 6.5-7.5, adding cane molasses, carrying out heat treatment at 60-90 DEG C for 1 hour, then inoculating the strains, and fermenting for 48-96 hours; and drying and crushing the fermented product to obtain detoxified cottonseed meal. The content of gossypol in the cottonseed meal obtained by final fermentation is less than or equal to 80mg / kg, the small molecule peptide and crude protein content is greatly increased and the cottonseed meal feed can completely used as an animal feed.

The invention relates to the field of probiotics and especially relates to a heat-resisting type bifidobacterium longum, a screening method thereof and a preparation method for bacterial powder. The heat-resisting type bifidobacterium longum is preserved at China General Microbiological Culture Collection Center with the preservation number of CGMCC NO.10452. The screening method thereof comprisesthe steps of collecting of samples, conditional preliminary screening and secondarily screening for stress resistance. The preparation method thereof comprises the following steps: activating bacterial strain, expanding culture, anaerobically fermenting, collecting and emulsifying thalli, freeze-drying emulsion, crushing and then packaging. The heat-resisting type bifidobacterium longum providedby the invention has high activity, is capable of obviously promoting the stability within the shelf life under normal temperature or high temperature and has excellent acid resistance, cholate resistance and intestinal tract adhesion in human gastrointestinal tracts.

The invention discloses an additive for frozen dough. The additive comprises the following raw materials in parts by mass:10-25 parts of trehalose, 5-15 parts of sucrose fatty acid esters, 20-30 parts of glycerine, 10-15 parts of locust bean gum, 30-50 parts of modified starch, 3-8 parts of guar gum, 2-5 parts of monostearin, 1-3 parts of cellulases, 1-3 parts of hemicellulose, 5-10 parts of glucose oxidase, 1-3 parts of transglutaminase, 10-20 parts of an emulsifying agent and 5-10 parts of a thickening agent. According to the additive disclosed by the invention, the freezing resistance of the frozen dough can be improved, the intensity of gluten of the dough is improved, the fermentation vitality of the yeast in the freezing process is improved, and the properties of the frozen dough are improved.

The invention discloses compound monascus wine. The compound monascus wine comprises 100-150 parts by weight of glutinous rice, water, 8-15 parts by weight of monascus and 0.3-0.45 part by weight of yeast. The invention further discloses a brewing method for the compound monascus wine. The brewing method comprises the following processes: a, a soaking process; b, a washing process; c, a steaming process; d, a yeast blending process; e, a fermenting process; f, a transferring process; g, an alcoholization process; h, a wine airing process; I, a detection process; j, a primary filtering process; l, a secondary filtering process; m, a sterilization process; n, a packaging process. The compound monascus wine is simple in preparation materials comprising three raw materials only, so that the cost is reduced greatly; the monascus is combined with the yeast, so that the quality of the wine is better while the original drug property of the monascus is kept.

The invention relates to a preparation method of a high-activity ready-to-use yoghurt starter, and belongs to the technical field of fermenting agents. The preparation method comprises the followings steps: firstly, storing jerusalem artichoke at a shady ventilation place after sun exposure; performing high-temperature enzyme deactivation and drying; smashing, extracting by ultrasonic treatment and constant-temperature stirring to obtain white powder; mixing fruit and vegetable juice prepared from kiwi fruits and the like with yeast extract to obtain a probiotics culture medium for culturing lactobacillus bulgaricus and streptococcus thermophilus; lastly, complexing with the white powder, sodium alginate and the like; pre-refrigerating in a refrigerator, and performing freeze drying in vacuum to obtain the high-activity ready-to-use yoghurt starter. In the preparation method, the fruit and vegetable juice prepared from the kiwi fruits and the like is used for culturing probiotics, so that the activity is increased; a jerusalem artichoke extract, the sodium alginate and glycerol are taken as effective components of a protective agent for protecting the probiotics, so that the probiotics are protected from being damaged by refrigeration, and the problem of slightly low probiotics activity of the conventional read-to-use yoghurt starter is solved effectively.

The invention relates to fungal laccase as well as a preparation method and application thereof. The amino acid sequence of the fungal laccase is as shown in SEQ ID NO. 1. The invention also discloses a gene for coding the fungal laccase, wherein the gene is shown as SEQ ID NO. 2. The invention also constructs a recombinant expression strain CGMCC No.24040 of the fungal laccase, the enzyme activity of the fungal laccase expressed by the recombinant expression strain is improved by 59% compared with the enzyme activity of the existing wild laccase LAC1, and the tolerance of the obtained fungal laccase to various metal ions and EDTA (Ethylene Diamine Tetraacetic Acid) is improved to different extents.

The invention discloses a method for preparing chili sauce by using chili salt blanks, which comprises the following steps: adding water into the chili salt blanks for soaking to obtain low-salt chiliblanks, adding disodium ethylene diamine tetraacetate, monopotassium phosphate, glucose and soybean yellow serofluid into the low-salt chili blanks, and uniformly stirring; activating lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum respectively, inoculating the activated lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum into a culture medium for multiplication culture, inoculating lactobacillus plantarum, lactobacillus acidophilus and self-separated lactobacillus fermentum into the pretreated low-salt chili blank, fermenting, adding spices for seasoning, and carrying out wet-process superfine grinding treatment on the seasoned fermented chili bases to obtain the chili sauce. According to the method,three strains are adopted for combined fermentation, synergistic interaction can be achieved, the chili sauce has rich fermentation fragrance and oxidation resistance, meanwhile, the nutrition and sour, spicy, salty and fresh taste of the chili sauce can be reserved to the maximum extent, and important commercial application prospects are achieved.

The invention discloses preparation process of anoectochilus roxburghii enzymes. The preparation process includes: selecting raw materials and pretreating, to be more specific, selecting mature anoectochilus roxburghii, using an extruder to perform enzymatic inactivation on part of the anoectochilus roxburghii to obtain inactivation liquid, and cooling the inactivation liquid; soaking and blending, to be more specific, soaking the other part of the anoectochilus roxburghii with water of 30 DEG C to soften the anoectochilus roxburghii, washing with water, draining, preserving in a constant-temperature box, performing low-temperature blowing drying, cooling to room temperature, and crushing to obtain fresh anoectochilus roxburghii powder; blending and fermenting, to be more specific, sufficiently mixing, adding mixed solution, evenly stirring, and fermenting in the constant-temperature box for 2 hours to obtain fermentation liquid; drying and crushing, to be more specific, using a vertical vibration cooler to cool sheets to room temperature, and crushing the cooled sheets in a food crusher. The preparation process has the advantages that the anoectochilus roxburghii is used as the raw material to perform fermentation, yeast activation liquid is added during the fermentation to increase the fermentation activity of yeast, fermentation time is shortened, fermentation efficiency is increased, fermentation process is simplified, and the development harmful flora is reduced.

The invention discloses a gene expression cassette, which is constituted by sequentially connecting a promoter, a nucleotide sequence shown as SEQ ID NO.1 and a terminator sequentially, an expressionvector which is interpolated into the gene expression cassette and two multiple-stress-resistance yeast strains which are prepared via the gene expression cassette and are high in cell viability. According to the technical scheme, saccharomyces cerevisiae is transformed by virtue of the gene expression cassette of the invention, so that the fine transformation of ubiquitin proteasome is achieved;the invention provides a method which is capable of simultaneously improving cell viability and multiple stress resistance of the saccharomyces cerevisiae and an application of the method; and the obtained saccharomyces cerevisiae engineering strain is stable in genetic performance, and has a broad application range and a broad application prospect in industrial fermentation.