3results about How to "Increase Potassium" patented technology

The application discloses a planting method for improving tobacco quality, and the fertilization mode of the planting method is set as T3, or T4, or T5. The fertilization treatment is beneficial to tobacco plant growth, tobacco carbon and nitrogen metabolism, tobacco leaf quality, and improves tobacco leaf yield.

The application belongs to the field of agricultural biotechnology, and particularly relates to a gene mutant with high potassium absorption and utilization efficiency and application thereof. GhAKT1bD The gene mutant A is obtained by deleting the 111th-114th bases of the wild-type gene, and the gene mutant B is obtained by deleting the 112th-114th bases of the wild-type gene. GhAKT1bD The gene mutant A is obtained by deleting the 111th-114th bases of the wild-type gene, and the gene mutant B is obtained by deleting the 112th-114th bases of the wild-type gene. GhAKT1bD The gene mutant A is obtained by deleting the 111th-114th bases of the wild-type gene, and the gene mutant B is obtained by deleting the 112th-114th bases of the wild-type gene. The transgenic plant provided by the application has excellent low-potassium stress resistance compared with the wild-type plant. In addition, the transgenic plant provided by the embodiments of the application has growth advantages, higher stem potassium content and root potassium content compared with the wild-type plant under the conditions of sufficient potassium supply (2.5 mM) or severe potassium deficiency (0.03 mM).

This invention relates to a method for preparing potassium-enriched soy sauce, comprising the following steps: adding food-grade potassium salts to a fermented and extracted soy sauce base liquid for fortification, so that the potassium content of the final product reaches 3500-4000 mg / 100 mL. (a) Raw material processing: soaking and steaming soybeans, roasting and crushing wheat, and mixing the two; (b) Koji making: inoculating the mixture with Aspergillus oryzae for cultivation to obtain koji; (c) Fermentation: mixing the koji with brine for dilute mash fermentation; (d) Extraction: performing solid-liquid separation on the fermented mash to obtain the soy sauce base liquid. This invention significantly increases the potassium content of soy sauce to approximately 3700 mg / 100 mL, classifying it as a high-potassium fortified food. For people with "low potassium constitution" who do not consume enough potassium in their daily diet, there is no need to deliberately increase the intake of vegetables and fruits; potassium can be conveniently and efficiently supplemented simply through daily cooking and seasoning.