59results about How to "Improve acid production efficiency" patented technology

The invention discloses a method for producing short-chain volatile fatty acids by utilizing kitchen wastes and the short-chain volatile fatty acids. The method specifically comprises the following steps: uniformly mixing and stirring the kitchen wastes serving as a fermentation substrate and sludge serving as an inoculum, thereby obtaining a fermentation matrix; and adding alkyl polyglucosides into the fermentation matrix, and performing anaerobic fermentation under a stirring condition. The reduction, recycling and innocent treatment of the kitchen wastes are realized, and the method has the advantages of low operating cost, high profit, high yield of the short-chain volatile fatty acids and the like.

The invention relates to the technical field of resource converting of organic solid wastes and particularly relates to a method for producing volatile fatty acid (VFA) from mushroom cultured residue through alkaline fermentation. The preparation method comprises the following steps: taking the mushroom cultured residue as a fermentation substrate, and taking anaerobically digested sludge as inoculating sludge; carrying out mechanical pulverization on dried mushroom cultured residue, adding distilled water into the powder so as to prepare a mixed solution with the solid content of 12% to 18%, mixing the mixed liquid with the inoculating sludge according to the volume ratio of 5: 1, and introducing nitrogen gas into the mixture for 3 to 5 minutes; controlling the reaction temperature to 35 DEG C and the stirring rate to 120r / min to 180r / min, maintaining the pH of a system to about 10, and carrying out alkaline fermentation on the mushroom cultured residue in an anaerobic environment for 4 to 7 days; carrying out centrifugation on the mixed solution obtained after the alkaline fermentation by adopting a centrifuge at the centrifugal speed of 12,000r / min, so as to obtain centrifugal supernatant, i.e. VFA fermentation liquor. According to the method, the technological operation is simple, anaerobic fermentation conditions are easily controlled, and the economic cost is low, so that the method has a good application prospect. The invention provides a novel method for solving the problem of stacking of the mushroom cultured residue and achieving the resource converting of agricultural wastes and has important significance.

The fruit vinegar fermenting tank includes a sandwiched tank body with a blow down port in the bottom, a material inlet port, an air exhaust port and an observation window; a coiler and a temperature controlling probe inside the tank; a centrifugal pump; a spraying system connected to the centrifugal pump; an air intake system comprising an air intake pipe, an air filter and an air flow rate regulator; and a discharge / sampling port. The fruit vinegar fermenting tank has the centrifugal pump for circulating the liquid and well combined air intake system and spraying system to complete air-liquid mixing and oxygen transfer. It has simple structure, easy sterilizing, great oxygen dissolving amount, high acetic acid producing efficiency, low cost and other features, and may be used for liquid acetic acid fermentation and other aerobic fermentation engineering.

The invention is suitable for the technical field of photosensitizers, and provides a photosensitizer and a preparation method thereof. The structural general formula of the photosensitizer is shown in the specification, wherein R1 is one or more of substituent groups containing sulfur / oxygen / nitrogen heteroatoms of aromatic hydrocarbon with 1-10 hydrogen and carbon atoms; r2 is one or more of hydrogen, methyl, propyl, isopropyl, n-butyl, tertiary butyl, methoxyl, ethyoxyl, propoxy, isopropoxy, isobutoxy or fluorine, bromine and iodine; r3 is one or more of hydrogen, aromatic hydrocarbon of alkane with the carbon atom number of 1-10 or substituent groups containing sulfur / oxygen / nitrogen heteroatoms; r4 is one or more of hydrogen, aromatic hydrocarbon of alkane with the carbon atom number of 1-10 or substituent groups containing sulfur / oxygen / nitrogen heteroatoms. According to the photosensitizer and the preparation method thereof, the diffusion range can be effectively controlled, the photoresist has better morphology and line width roughness, defects are reduced, meanwhile, the preparation method provided by the invention is simple in step, and various photosensitizers can be prepared.

The invention belongs to the technical field of biochemical engineering and particularly relates to a method for preparing medical grade valine through fermentation. The method comprises the followingsteps: fermenting, filtering and concentrating to prepare coarse valine; performing primary acid dissolution on the coarse valine by adopting hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution; performing secondary acid dissolution on the valine solid with hydrochloric acid, cooling, crystallizing and centrifuging to obtain the valine solid and mother solution again; dissolving the obtained valine solids with water by adopting distilled water, performing ion exchange, discoloration, refined filtration and crystallization, so as to obtainthe medical grade valine. According to the method disclosed by the invention, the fermentation efficiency is high, heteroacid can be effectively removed, the product quality is greatly improved, and the medical grade standard is reached.

The invention relates to a method for producing citric acid by continuous fermentation of Aspergillus niger, which comprises the following steps: (1) carrying out progressive amplification culture on Aspergillus niger to obtain mature spores; (2) inoculating the spore solution to a seed culture medium, and culturing to obtain a mature seed solution; (3) transferring the mature seed solution to a fermentation culture medium F1; (4) after the fermentation and culture, dividing the fermentation solution into two parts, and continuing fermenting one part of the fermentation solution to obtain the citric acid; (5) and dispersing the other part of the fermentation solution to obtain a dispersed hypha fermentation solution; (6) inoculating the dispersed hypha fermentation solution into a fermentation culture medium F2; and after the fermentation and culture, returning to the step (4), and repeating like this, thereby implementing continuous fermentation. The method obviously lowers the production cost and operating cost, obviously shortens the production cycle and enhances the production efficiency; and the method enhances the equipment utilization rate, lowers the labor intensity, is easier to operate, and can be widely used in citric acid production.

The invention discloses a preparation method of fermented jackfruit vinegar. The method comprises the following steps that S1, jackfruit pulp is put into a color retention agent and soaked, the jackfruit pulp obtained after soaking is mixed with distilled water, and homogenization is conducted to obtain jackfruit pulp slurry; S2, a bacteriostatic agent is added to the jackfruit pulp slurry obtained in the step S1 for bacteria inhibition, pectinase is added for enzymolysis, the sugar content and pH are adjusted, and jackfruit fermentation liquor is obtained; S3, a secondary yeast propagation seed solution is added to the jackfruit fermentation liquor obtained in the step S2 for alcoholic fermentation, and filtration is conducted to obtain jackfruit fermented wine; S4, the pH of the jackfruit fermented wine obtained in the step S3 is adjusted, a secondary acetic acid bacteria propagation seed solution is added for acetic fermentation, after shaking culture, jackfruit vinegar raw stock isobtained, and after filtration and sterilization, the fermented jackfruit vinegar can be obtained. The acid content of the fermented jackfruit vinegar is high, the aroma components of the fermented jackfruit vinegar are rich, the fermented jackfruit vinegar has various health-care functions, and the application and popularization prospect is wide.

The invention discloses a Weissella cibaria and an application, screening and testing method thereof. The Weissella cibaria is preserved in the General Microbiology Center of the China Microorganism Culture Collection and Management Committee, and the preservation number is CGMCC No. 15075; The Weissia sinensis has a fast growth rate and a high acid-producing efficiency; the Weissia antrophagum is used as a forage silage additive to improve the quality of forage silage, and has a wide application prospect.

The invention belongs to the technical field of fermentation and in particular discloses a process for preparing and extracting L-glutamine. The process comprises the following steps: preparing L-glutamine feed liquid, performing ultrafiltration treatment, removing mycoprotein and other macromolecular substances, performing activated carbon decolorization, strongly acidic cation exchange, vacuum concentration, isoelectric point cooling crystallization, centrifugation and the like on ultrafiltrate so as to obtain a crude product; re-dissolving the crude product, and sequentially performing weakly acidic and weakly alkaline ion exchange resin impurity removal, vacuum concentration, isoelectric point cooling crystallization, centrifugation and drying, thereby obtaining the refined L-glutamine. According to the process in the invention, the fermentation efficiency of the L-glutamine is improved, the finished product has high purity and total yield, the process is simple and convenient in production technology, the usage amount of the exchange resin is obviously decreased, and the amount of acid and alkali is greatly reduced, so that wastewater discharge is reduced, and environmental protection is facilitated.

According to the present invention, a process for producing an amino acid using a microorganism in which aspartate aminotransferase activity is decreased or deleted, and which has the capability of producing and accumulating the amino acid is provided.