51results about How to "Improve fermentation production efficiency" patented technology

The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinese medicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, since alcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.

The invention discloses a method for producing ethanol by high-efficiency simultaneous saccharification and cofermentation, which comprises the following steps: pretreating; concentrating and detoxifying; preparing yeast seed solution; performing simultaneous saccharification and cofermentation; and distilling/rectifying. When the method provided by the invention is used, the inhibition action of a monosaccharide component formed by hydrolysis of cellulose on cellulose is relieved, the enzymolysis saccharification efficiency and fermentation yield are improved, the recovery rate of hemicelluloses in bagasse is about 60 percent, the cellulose recovery rate is about 86 percent, and the total ethanol yield of dry bagasse can reach about 20 percent.

The invention relates to a preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage. The preparation method comprises the following steps: pulping black currant fruit and then carrying out enzymolysis with pectinase so as to obtain black currant juice; based on grape wine active dried yeast as a wine yeast, carrying out low-temperature alcohol fermentation; carrying out acetic acid fermentation with AS1.41 acetic acid bacteria so as to obtain the fermentation type black currant fruit vinegar; and adding raw materials such as a flavor agent, a sweetener, a sour agent, the black currant juice, oligosaccharide, purified water and the like in the fermentation type black currant fruit vinegar to prepare the black currant fruit vinegar beverage. The preparation method comprises the following process flows of selecting and washing the black currant fruits, washing and pulping, carrying out enzymolysis, filtering, conditioning components, carrying out alcohol fermentation, carrying out acetic acid fermentation to obtain the fermentation type black currant fruit vinegar, blending, homogenizing, filling, and sterilizing so as to obtain the black currant fruit vinegar beverage. The technical scheme provided by the invention is practicable; the produced fermentation type black currant fruit vinegar and fruit vinegar beverage are rich in fruit fragrance, good in taste and rich in nutrition. The process technique is simple, and is easy for industrial production.

The production of a diutan polysaccharide exhibiting increased viscosity properties as compared with previously produced polysaccharide of the same type of repeating units. Such an improved diutan polysaccharide is produced through the generation of a derivative of Sphingomonas sp. ATCC 53159 that harbors a multicopy broad-host-range plasmid into which genes for biosynthesis of diutan polysaccharide have been cloned. The plasmid provides the capability within the host Sphingomonas strain to produce multiple copies of genes for such polysaccharide synthesis. In such a manner, a method of not just increased production of the target diutan polysaccharide, but also production of a diutan polysaccharide of improved physical properties (of the aforementioned higher viscosity) thereof is provided. Such a diutan polysaccharide has proven particularly useful as a possible viscosifier in oilfield applications and within cement materials. The inventive methods of production of such an improved diutan polysaccharide, as well as the novel cloned genes required to produce the improved diutan within such a method, are also encompassed within this invention. Additionally, the novel engineered Sphingomonas strain including the needed DNA sequence is encompassed within this invention.

The invention discloses a screening and constructing method for high temperature-resistant Saccharomyces cerevisiae. The method comprises the following steps: carrying out ARTP plasma mutagenesis on astrain AY12-G used as an original strain, carrying out primary screening at 37 DEG C to obtain 150 strains, carrying out genome rearrangement on the 150 strains, and primarily screening the 150 strains at 37 DEG C to obtain 137 strains; and carrying out 35 DEG C corn hydrolysate fermentation on the 137 strains to obtain 14 strains, carrying out 35 DEG C simultaneous saccharification and fermentation on the 14 strains and 48 h cell survival rate determination to obtain 7 strains having improved high temperature fermentation performances and 48 h cell survival rate, and carrying out 41 DEG C and 42 DEG C high temperature domestication on the 7 strains to finally obtain a strain X-130 having excellent high temperature fermentation performances and significantly improved 48 h cell survival rate. Compared with the original strain AY12-G, the strain X-130 has the advantages of improvement of the 48 h cell survival rate by 84.68%, no obvious change of the 35 DEG C simultaneous saccharification and fermentation performances, and shortening of the fermentation cycle by 12 h through adding acidic protease.

The invention discloses a production process for improving the fermentative strength of 2-keto-L-gulonic acid. The production process comprises the following steps of: controlling the temperature to be 28 to 33 DEG C during culture for 0 to 32 hours in the process of preparing the 2-keto-L-gulonic acid by fermenting mixed bacteria of Ketogulonigenium vulgare and Bacillus megaterium; culturing for 32 hours until the fermentation is finished, and controlling the temperature to be 34 to 38 DEG C; supplementing 0.2 to 0.5 percent of corn steep liquor during culture for 16 to 20 hours; and supplementing 0.1 to 0.35 percent of urea during culture for 28 to 32 hours. The physiological relationship of double bacteria in the fermentation of the2-keto-L-gulonic acid is adjusted through the research and development of stage-by-stage and fed-batch culture, so that environments and nutritional conditions are more suitable for the growth of mixed strain cells; therefore, the biosynthesis rate of a mixed strain is effectively improved; and strains are unchanged, and the process is easy to operate and popularize, low in cost, energy-saving and environment-friendly.

The invention discloses nitrobacter winogradsky and nitrobacteria-denitrifying bacteria complex microbial inoculants, a production method and application. Nitrobacter winogradsky is deposited at the China Center for Type Culture Collection with the accession number of ((i) Nitrobacter Winogradsky i (/i)) Y3-2, CCTCC NO: M2014203. The nitrobacter winogradsky has a function of effectively treating nitrite, and is mixed with nitrosomonas europaea and pseudomonas stutzeri to obtain the complex microbial inoculants, and the complex microbial inoculants can efficiently remove nitrogen in water, and can be used for treating aquaculture water, livestock breeding sewage or industrial sewage.

The invention discloses a Paenibacillus polymyxa GY40 bacterial strain. The preservation number is CGMCC NO.14481. The invention also discloses a spore production fermentation culture method of the Paenibacillus polymyxa GY40 bacterial strain, and a method used for preparing bacterial powder and a wettable powder from the Paenibacillus polymyxa GY40 bacterial strain. Compared with terrestrial microorganisms, the Paenibacillus polymyxa GY40 bacterial strain possesses following advantages: salt resistance is excellent, growth temperature is low, and antibacterial effect is excellent. The spore production fermentation culture method is simple in formula; the main raw materials are agricultural product leftovers; the cost is low; the raw materials are widely available; bacterial strain growthspeed is high; fermentation temperature is low; fermentation time is short; fermentation conditions are convenient to control; fermentation spore yield is high; raw material cost is reduced; fermentation energy consumption is reduced; fermentation production efficiency is increased; the wettable powder possesses excellent preventing and treating effect on wheat scab and fusarium wilt of cucumber,and can be used in plantation of wheat and cucumber.

The invention discloses an ocean-originated bacillus amyloliquefaciens GY30 strain. The preservation number of the ocean-originated bacillus amyloliquefaciens GY30 strain is CGMCC NO. 14480. The invention also discloses a spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain and a method for preparing bacterium power through the bacillus amyloliquefaciens GY30 strain. The bacillus amyloliquefaciens GY30 strain has the advantages of being high in salt tolerance, low in growth temperature, good in antibacterial effects, wide in antibacterial range and easy to culture, which do not exist in terrigenous microorganisms. The spore production fermentation medium composition and the culture method of the bacillus amyloliquefaciens GY30strain are simple, applied raw materials are mainly agricultural product leftovers, thereby being low in price, extensive in resources, high in strain growth speed, low in fermentation temperature, short in fermentation time, easy to control in fermentation conditions, high in spore fermentation yield and capable of reducing raw material costs and fermentation energy consumption and improving thefermentation production efficiency; bacterium powder prepared through the spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain is high ineffects on processing microorganism fertilizers or rice sheath blight disease preventing pesticides.

The invention discloses 2-keto-L-gulonic acid high tolerance type gluconobacteroxydans TL-1045 and also provides application of the bacterial strain in vitamin C fermentation production. The gluconobacteroxydans TL-1045 can tolerate the 2-keto-L-gulonic acid which has high concentration, the feedback inhibition of a product for a thallus in a second step during vitamin C fermentation production is eliminated, the output of 2-keto-L-gulonic acid can reach above 125g/L, the production efficiency of the vitamin C is improved remarkably and the production cost of the vitamin C is reduced effectively.

A method of producing a sugar liquid includes concentrating an aqueous cellulose-derived sugar solution with a nanofiltration membrane and/or reverse osmosis membrane, wherein the concentration is carried out after adding a water-soluble anionic polymer to the aqueous cellulose-derived sugar solution to remove a fermentation inhibitor(s) into a permeate side of the nanofiltration membrane and/or reverse osmosis membrane.

The invention discloses a vinegar beverage with a vital energy and blood nourishing effect. The vinegar beverage mainly comprises the following raw materials: 100 kg of Chinese dates, 5-7 kg of angelica sinensis, 4-5 kg of rhizoma atractylodis macrocephalae, 3-5 kg of radix astragali, 2-3 kg of pilos deer horn, 4-8 kg of medlar, and 5-7 kg of Chinese yam. The production method of the vinegar beverage comprises the following steps: cleaning the raw materials, squeezing juice, and performing alcoholic fermentation at low temperature, acetic fermentation, ageing, filtering and sterilizing. The vinegar beverage is better than the table vinegar using grains as the raw material in the internal ingredients and nutritive value. The vinegar beverage keeps the sour, sweet and good taste characteristics of fruit vinegar and the active ingredients in the traditional Chinese herbs, is good in quality, and is produced by alcoholic fermentation and acetic fermentation in one step, so that the production cycle is shortened.

The invention provides a method of producing pochonia chlamydosporia spores by virtue of liquid-solid double phase fermentation. The method comprises the steps of: preparation of a culture activated shake flask seed liquid, liquid fermentation and solid fermentation to product spores. In the steps of preparation of the culture activated shake flask seed liquid and liquid fermentation, a liquid culture medium comprises saccharose, peptone, NaNO3, KH2PO4, K2HPO4, MgSO4.7H2O and FeSO4.7H2O, wherein the initial pH is 5-8. In the step of solid fermentation to product spores, a solid culture medium comprises the main components of bran, corn straw powder and corn powder. According to the method of massively producing pochonia chlamydosporia spores by virtue of a liquid-solid double phase fermentation technology, the highest quantity of chlamydospore can reach 1.4*10<6>/g, and the highest quantity of conidia can reach 4.3*10<9>/g. The spore-matrix mixture obtained by fermentation can be directly used for preparing antibiological inoculants after being dried and crushed.

The invention belongs to the technical field of bioengineering, and particularly relates to a clostridium butyricum strain with high yield of 1,3-propanediol and a sequential inoculation fermentationprocess thereof. The strain is named as clostridium butyricum DL07 and a preservation number is CGMCCCNO. 17934. The strain of the present invention can produce 104.78 g/L and 94.23 g/L of 1,3-propanediol by fermentation with pure glycerin and crude glycerin respectively, and the currently reported natural microorganisms uses the pure glycerin and crude glycerin to ferment and produce the highestyield of 1,3-propanediol. The invention also provides a sequential inoculation fermentation process and an automatic fed-substrate fermentation control method, which saves seed cultivation time and realizes multi-stage continuous fermentation, and provides a new fermentation control mode with high degree of automation and excellent economy for the production of 1,3-propanediol by microbial fermentation, and the process has the good industrial application prospect.

The invention discloses a vinegar beverage with dampness clearing and water retention alleviating effects. The vinegar beverage mainly comprises the following raw materials: 100 kg of papaya, 6-8 kg of tuckahoe, 4-5 kg of liquorice, 3-5 kg of tangerine peel, 2-4 kg of rhizoma alismatis, 2-3 kg of rhizoma atractylodis, and 2-5 kg of codonopsis pilosula. The production method of the vinegar beverage comprises the following steps: cleaning the raw materials, squeezing juice, and performing alcoholic fermentation at low temperature, acetic fermentation, ageing, filtering and sterilizing, so that the vinegar beverage is obtained. The vinegar beverage is better than the table vinegar using grains as the raw material in the internal ingredients and nutritive value. The vinegar beverage keeps the sour, sweet and good taste characteristics of fruit vinegar and the active ingredients in the traditional Chinese herbs, is good in quality, and is produced by alcoholic fermentation and acetic fermentation in one step, so that the production cycle is shortened.

The invention discloses a kitchen waste resource centralized treatment system and a treatment process. The treatment system comprises a garbage conveying system, a garbage pretreatment system, a wastegrease treatment system and an aerobic composting system, wherein the garbage conveying system is used for conveying kitchen garbage; the garbage pretreatment system is used for sequentially carryingout automatic sorting and crushing, solid-liquid separation and auxiliary material mixing on the conveyed kitchen garbage; the waste grease treatment system is used for treating filtrate obtained through solid-liquid separation, the filtrate is subjected to primary separation through a three-phase separation system firstly, and crude grease obtained through primary separation is further subdivided by the waste grease treatment system to obtain a water phase and an oil phase; and the solid garbage obtained by solid-liquid separation and the organic matters are mixed with auxiliary materials and then enter the aerobic composting system to be subjected to aerobic fermentation, and the mixture is converted into an available fertilizer. The generated water phase and wastewater enter a sewage disposal system, and the oil phase is recovered, so that the resource utilization of the kitchen waste is realized.

A production method for chemicals by continuous fermentation, comprising: filtering a culture medium containing a fermentation feedstock, chemicals, microbes, or cultured cells by a separation membrane; collecting the chemicals from the filtrate; retaining or refluxing the unfiltered remains in the culture medium; and supplying washing liquid from the permeate side of a membrane unit to wash the membrane in a continuous fermentation in which the fermentation feedstock is added to the culture medium, characterized in that the washing liquid has a higher temperature than the culture medium, and is high-temperature water of 150 DEG C or lower, and a microbial concentration in a fermenter is controlled by supplying the washing liquid. By using the production method, the retention of the filtration property for high cell-density cultivation of microbial mixture and the control of the microbial concentration can be simultaneously performed, in the collection of products by the fermentation using the separation membrane.

The invention provides a method for producing Chlamydosporium crassicarpa granule by solid state fermentation of silkworm excrement, which comprises the steps of bacterial species activation, liquid species preparation, solid state fermentation, solid state fermentation product drying and the like. A liquid strain is prepared by activating that strain, and the culture medium component in the solidfermentation step is silkworm excrement and water. The invention adopts solid state fermentation of silkworm excrement to produce Chlamydosporium chlamydosporum granule, which not only makes good useof silkworm excrement and effectively implements recycling and reuse of resources, but also produces Chlamydosporum chlamydosporum granule with minimum cost and simplified process.