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 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 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 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 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 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 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.