6results about How to "Improve fermentation performance" patented technology

The invention discloses a 13-hydroxyglucopiericidin A heterologous expression engineering strain, a construction method of the 13-hydroxyglucopiericidin A heterologous expression engineering strain and an application of the 13-hydroxyglucopiericidin A heterologous expression engineering strain. According to the engineering strain, Streptomyces avicularis SUKA17 is taken as a host, and heterologous synthesis of the chalicimycin glycoside, especially 13OH-GPA, is realized by introducing a biological synthesis gene cluster of the chalicimycin glycoside; the bacterial strain is classified and named as Streptomyces sp. SK-SA23E, and the preservation number of the bacterial strain is GDMCC NO.67271. The invention further discloses a preparation method of the bacterial strain. According to the invention, the efficient heterologous expression of the biological synthesis gene cluster of the chalcone glycoside is realized for the first time, the yield of the 13OH-GPA in the engineering strain is increased by 2.8 times compared with that of the original production strain, the relative content of the 13OH-GPA in the chalcone glycoside is increased to 48.1% from 23.6%, and the method is suitable for large-scale preparation of the 13OH-GPA.

The application discloses a process for improving the quality of palm kernel meal feed by enzyme and bacteria synergistic fermentation, and belongs to the field of feed biotechnology.The process is characterized by the following steps: crushing and screening palm kernel meal, mixing the palm kernel meal with 20% bran and 4% ammonium sulfate as dry matter to obtain a basic substrate;compounding bacillus subtilis, aspergillus niger and saccharomyces cerevisiae at a ratio of 1:1:1 of viable bacterial number, adding 0.67% mannanase and 0.3% xylanase to prepare a bacteria-enzyme mixed solution, inoculating the bacteria-enzyme mixed solution at a 10% inoculation amount, adjusting the moisture content to 50% and the pH to 6.4, and then sealing and storing the bacteria-enzyme mixed solution for use after 4 days of fermentation at 33.5 DEG C; and the bacteria-enzyme mixed solution can be stored for a long time.The process can efficiently degrade crude fiber and anti-nutritional factors, improve the protein content and the digestibility, is stable and easy to mass-produce, can replace part of corn and soybean meal in the daily ration of ruminants, and realizes high-value utilization of palm kernel meal.

The invention discloses a preparation method of an environment-friendly salt-resistant and high-temperature-resistant filtrate reducer for a long open hole section. The preparation method specifically comprises the following steps: step 1, preparing a first mixed solution; step 2, preparing dispersion liquid; step 3, mixing the first mixed solution and the dispersion solution, and then shearing for 1-2 hours to obtain a shearing solution; step 4, adding the shear fluid into a reaction kettle, introducing nitrogen into the reaction kettle, discharging air in the reaction kettle, keeping the temperature at 70 DEG C, stirring for 10 minutes while keeping the temperature, adding an initiator, and stirring for 10-12 hours to obtain a reaction liquid; step 5, adding the reaction liquid into isopropanol according to a volume ratio of 1: 1.5, stirring for 40 minutes, standing for 2 hours, and filtering to obtain a reaction material; and step 6, washing the reaction material with absolute ethyl alcohol and methanol for 10 minutes respectively, and then drying to obtain the environment-friendly salt-resistant and high-temperature-resistant filtrate reducer for the long open hole section. The problem that an existing filtrate loss agent is poor in filtrate loss reduction performance in a long open hole section is solved.

The invention discloses a leavening agent containing leuconostoc mesenteroides subsp. Mesenteroides and application of the leavening agent in fermentation of dendrobium milk, and belongs to the technical field of fermentation engineering. The fermentation agent is prepared from leuconostoc mesenteroides subsp. Mesenteroides JMCC0041, bifidobacterium animalis subsp. Lactis and lactobacillus mucus fermentation according to the viable count ratio of 1: 1: (1-5). When the fermentation agent is used for fermenting dendrobium nobile milk, the content of polysaccharide, alkaloid and small molecule peptide in a fermentation product can be remarkably increased, and the effect of protecting gastric mucosa is achieved by inhibiting the activity of helicobacter pylori and relieving inflammatory reaction. The fermentation process is simple, convenient and rapid, does not need segmented fermentation, and is suitable for preparing functional products through fermentation.

The application belongs to the technical field of utilization of waste biomass by microorganisms, and specifically discloses an abnormal williamsonia strain Y8 and application thereof in beer dreg fermentation. The preservation number of the strain is CCTCC NO: M 2026579. The strain has good tolerance to extreme chemical environments such as high salt, high sugar, strong acid and high-concentration ethanol; can ferment polysaccharides and monosaccharides; under the condition of rich nutrition, the content of cell protein can reach 57%; can adapt to the liquid physicochemical environment of beer dregs and effectively utilize beer dregs to grow. With the aid of enzyme preparation composed of beta-glucanase and xylanase, the efficiency of the strain in utilizing beer dregs to grow is significantly improved, and after 72 h of fermentation, the fermentation liquor with viable cell count of the strain ≥1.8×10 9 CFU / mL is obtained, and the prepared fermentation feed is effectively enriched with total phenols and improved in antioxidant performance. The application is green, mild and efficient, and has excellent application prospect.

This invention discloses a method for preparing liquid fermented tea that enhances the floral and fruity aroma of tea leaves, belonging to the field of fermented tea technology. This invention uses Pichia pastoris (a type of yeast). Pichia cactophila FL2 fermented tea liquor, after fermentation, shows an increase of more than 11.59 times in the content of floral and fruity aroma compounds such as terpinene, an increase of 86.58 times in the content of phenylethanol, an increase of 82.83 times in the content of phenethyl acetate, and an increase of 369.26 μg / mL in the content of 1-butanol and o-cymene from 0. In addition, the increases in cymene, α-terpineol, and nerolidol reached 5.41, 13.54, and 3.34 times, respectively. The interaction of various aroma components gives the tea liquor a unique "lemon and citrus fruity aroma" flavor, while also containing sweet and sour aroma compounds. It has a good flavor and is of industrial promotion value.