133results about How to "Increase the number of live bacteria" patented technology

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a lactobacillus casei-containing active lactobacillus beverage and a preparation method thereof. The preparation method for the active lactobacillus beverage comprises the following steps of: fully dissolving a certain amount of soybean protein powder in milk at the temperature of between 50 and 60 DEG C, preparing fermentation substrate solution, and homogenizing at the temperature of between 50 and 60 DEG under the pressure of 15 to 30MPa; sterilizing at the temperature of between 90 and 120 DEG C for 10 to 150 minutes, and cooling to the temperature of between 36 and 38 DEG C; inoculating a lactobacillus casei-containing fermenting agent, culturing at the temperature of between 36 and 38 DEG C for 36 to 48 hours, regulating the pH value to be 3.4-3.6, and stopping fermenting to prepare acidophilus milk base stock; and diluting the acidophilus milk base stock to prepare the active lactobacillus beverage. By adding the soybean protein powder into the fermentation substrate, the fermentation time is shortened so as to reduce the risk of fermentation, and the production efficiency is improved and the production cost is reduced correspondingly.

The invention discloses a method for producing a compound microbial preparation serving as fodder, which comprises the steps of microbial inoculum production, material proportioning, bacillus subtilis medium preparation, beer yeast medium preparation and lactobacillus plantarum medium preparation. According to the method, bacillus subtilis, beer yeast and lactobacillus plantarum are bred to form compound strains, so that the totality of the compound thalli is increased, and the advantages such as high strain survival rate, strong stability and the like are achieved; the compound thalli are mixed with ball-milling chaff, bran and oligoisomaltose in a proper proportion, and the optimum compounding proportion is formed for the preparation; good conditions are created for the formation of the internal environment of intestinal canals of livestock and poultry, the aerobic bacillus subtilis interacts with yeast to generate more nutrient substances, amylase, protease cellulose and the like; and meanwhile, oxygen in the intestinal canals of livestock and poultry can be consumed, excellent growth environment is created for propagation of lactic acid bacteria, intestinal canal functions of livestock and poultry are improved, the fodder conversion rate is improved, and the microecological balance of the intestinal canals of livestock and poultry is improved.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a probiotic agent containing Lactobacillus plantarum and Bifidobacterium lactis, and its preparing method, and belongs to the technical field of feed microbes. The probiotic agent having the advantages of special sour fragrance, high number of contained live bacteria and improved degradation rate of proteins in the soybean meal, wheat bran and corn flour is prepared through the solid-state fermentation of soybean meal, wheat bran and corn flour by adopting Lactobacillus plantarum HM-10 and Bifidobacterium lactis V9; and the method has the characteristics of low production cost and simple operation. The adoption of mixed bacterium segment solid state fermentation can utilize the mutualism synergism of strains, and can improve the yield and the thallus concentration; and the probiotic agent utilizing the growth, propagation and metabolism of the Lactobacillus plantarum HM-10 in the early stage of fermentation can provide abundant nutrients and necessary anaerobic environment for the propagation of the Bifidobacterium lactis V9, so it is helpful for the growth of the Bifidobacterium lactis V9, and the number of Lactobacillus plantarum HM-10 live bacteria is increased.

The invention provides a preparation method of an ecological fruit vinegar drink, comprising the following steps: 1, preparing microbial strain fermentation liquid containing lactobacillus, bifidobacterium, saccharomycete and Enterococcus faecium; 2, taking fresh fruit, washing, airing, draining and then squeezing into fruit juice; and 3, adding the fruit juice into a fermentation tank containing the microbial strain fermentation liquid, evenly mixing and stirring, sealing, covering tightly, and then fermenting at the temperature of 30-38 DEG C for 24-48h. The preparation method has the advantages that the ecological fruit vinegar drink product prepared by the method contains viable probiotic microecologics, integrates the functions of nutrition and health care, prevention and treatment of diseases, toxin excrement and beauty reservation, and is a green drink with obvious functions and effects. In addition, the preparation invention has wide raw material source, i.e. waste fruit such as broken fruit, fallen fruit, extruded and damaged fruit and the like can be taken as raw materials and then is fermented and purified by probiotics to obtain the favorite green drink of people, thus turning waste into wealth; and the preparation method has less energy consumption, small investment of production equipment, thus being a resource-saving and environmental-friendly development project.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention relates to cellulase-producing bacillus licheniformis 50, a microbial fermentation preparation thereof and application of of the cellulase-producing bacillus licheniformis 50. The cellulase-producing bacillus licheniformis is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.15012. The bacillus licheniformis 50 disclosed by the invention can produce cellulase with high yield and improve the degradation capacity on cellulose in corn processing by-products, and can be applied to feed fermentation with the cornprocessing by-products as raw materials to decrease the fiber content in fermented feed, so as to improve the quality of the feed and facilitate the efficient use of the feed by livestock and poultry.

The invention discloses a milk beverage containing bifidobacteria embedded beads and a preparation method of the milk beverage to solve the problems of low activity, short storage time and difficulty in storage of bifidobacteria in a bifidobacteria milk beverage product. The milk beverage contains the bifidobacteria embedded beads. The preparation method comprises the following two steps: firstly, preparing the bifidobacteria embedded beads; secondly preparing the milk beverage containing the bifidobacteria embedded beads. According to the milk beverage, the problems of low viable count, short storage time, difficulty in reaching the intestinal tract and the like of the bifidobacteria in the milk beverage are effectively solved, the viable count, the activity and the storage time of the bifidobacteria are effectively ensured, and the probiotic effect of the bifidobacteria on a human body is achieved. The preparation method is mild in preparation conditions, is simple and convenient, and is suitable for large-scale industrialization production.

The invention relates to a preparation method of a microbial compound preparation based on various probiotic fermenting cultures. The various probiotics comprise Saccharomyces cerevisiae, Bacillus subtilis, Lactobacillus acidophilus, Rhodopseudomonas palustris and Enterococcus faecalis. The preparation method comprises preparation and fermentation processes of culture media. The preparation process of the culture media comprises the following steps of: (a) preparing a culture medium for fermenting the Saccharomyces cerevisiae; (b) preparing a culture medium for fermenting the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis; and (c) preparing a culture medium for fermenting again after the Saccharomyces cerevisiae, the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis are fermented and mixed and then the Bacillus subtilis strain is added for uniformly mixing. The fermentation process comprises the following steps of: (a) fermenting the Saccharomyces cerevisiae; (b) fermenting the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis; and (c) fermenting the Bacillus subtilis. The invention has the advantages that the viable count in products is high, and the retention period of finished products is long.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The invention belongs to the technical field of biological pesticide and relates to a strain of bacillus methylotrophicu with high antagonistic activity on wheat scab caused by fusarium asiaticum andfield application, in particular to a kind of bacillus methylotrophicu and application. The preservation number of bacillus methylotrophicu is CGMCC NO:16842, and the preservation unit is the China General Microbiological Culture Collection Center (CGMCC). According to bacillus methylotrophicu and the application, biocontrol bacteria with high inhibitory activity on fusarium asiaticum are screenedout for the first time, and a good control effect is achieved on wheat scab in field plot experiments.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

A compound-flavor bacterial agent is mainly prepared by mixing salt-tolerant bacillus subtilis powder and salt-tolerant torulopsis powder according to a mass ratio of 1:1-1.4. The preparation method specifically includes: subjecting salt-tolerant bacillus subtilis and salt-tolerant torulopsis to thallus high-salinity high-density amplification culture to obtain bacterial liquids; adding a protection agent into each of the two bacterial liquids; spray-drying the bacterial liquids to obtain bacterial powder; mixing the bacterial powder according to the mass ratio to obtain the compound-flavor bacterial agent. The compound-flavor bacterial agent can be applied in sauce aroma enhancement, and can be directly cast into sauce fermentation mash for use without being activated during application; content of amino-acid-state nitrogen and volatile flavor ingredients in sauce can be remarkably increased after application, the sauce is enabled to be strong sauce aroma and high in quality, and application means is simple and convenient.

The invention discloses a composition containing probiotics as well as a preparation method and application of the composition, and belongs to the technical field of food microorganisms. The technical scheme adopted by the invention lies in that the composition containing the probiotics consists of edible oil, anaerobic or facultative anaerobic probiotics and entrapping wall materials. According to the composition containing the probiotics as well as the preparation method of the composition, provided by the technical scheme of the invention, the composition containing the probiotics can be effectively entrapped, so that the number of viable bacteria arriving at intestinal tracts can be greatly increased.

A sour milk rich in L-lactic acid is prepared from the defatted or fresh milk through inoculating cheese lactobacillus, adding tomato juice and malt juice, fermenting, inoculating acidophilic lactobacillus and thermophilic streptococcus, fermenting and coagulating. It features high contents of living bacteria.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

The invention discloses a microbial agent for treating aquaculture wastewater. The microbial agent comprises bacillus, yeast, nitrifying bacteria and aerobic denitrifying bacteria. The total effectiveviable cell count of the microbial agent is more than 2*10<8> CFU/g. The aerobic denitrifying bacteria include pseudomonas mendocina, pseudomonas stutzeri and alcaligenes faecalis. Accordingly, the invention also provides a method for preparing the microbial agent for treating aquaculture wastewater and application. According to the microbial agent, through mutual cooperation of the bacillus, theyeast, the nitrifying bacteria and the aerobic denitrifying bacteria, COD, BOD5, ammonia nitrogen and total nitrogen in aquaculture wastewater are effectively removed, so that treated outlet water reaches the national urban sewage discharge standard level A standard.