14results about How to "Mild fermentation conditions" patented technology

The invention provides a microbial fermentation production method of raspberry ketone, which takes agricultural production waste as a raw material of a fermentation culture medium, adopts a one-step fermentation method of natural saccharomycetes from raspberry fruits to produce raspberry ketone, and solves the problems of complex operation, long fermentation period, high raw material price and the like. The method comprises the following operation steps: S1, activation of a fermentation strain, S2, preparation of a fermentation seed solution, S3, preparation of a sterilized raspberry leaf extracting solution, S4, preparation of a sterilized bamboo shoot skin extracting solution, S5, preparation of a fermentation culture medium, S6, production inoculation and fermentation of raspberry ketone, and S7, obtaining of a raspberry ketone product. According to the invention, resources are effectively utilized, and environmental pollution caused by discarded agricultural wastes is reduced; the fermentation culture medium is green and environment-friendly, the cost is low, the produced raspberry ketone has very high economic value, and waste is turned into wealth; the fermentation conditions are mild, the time is short, the efficiency is high, the yield is high, equipment required by industrial production is conventional fermentation equipment, the operation is simple, and the feasibility is high.

The invention belongs to the field of biological fermentation feeds, and discloses a preparation method and application of a Sophora alopecuroides feed based on multi-bacterial enzyme synergistic fermentation, and particularly relates to a preparation method of a Sophora alopecuroides feed based on multi-bacterial enzyme synergistic fermentation by taking Sophora alopecuroides straw as a raw material, adopting a complex microbial inoculant composed of lactobacillus plantarum, saccharomyces cerevisiae, bacillus subtilis and aspergillus niger, cooperating with cellulase and beta-mannase, and performing multi-bacterial enzyme synergistic fermentation. The compound is prepared through a two-stage fermentation process of aerobic enzyme production and anaerobic detoxification. The invention provides a preparation method and application of a Sophora alopecuroides feed based on multi-bacterial enzyme synergistic fermentation, toxic alkaloids in Sophora alopecuroides can be efficiently degraded, the crude protein content can be significantly increased, and fibers can be degraded, and after the prepared fermented feed replaces corn in daily ration of mutton sheep, the daily gain of the mutton sheep can be significantly increased, the feed-to-weight ratio can be reduced, and the production cost can be reduced. The flavor and the nutritional value of the mutton are improved, high-valued and safe utilization of toxic agricultural wastes is realized, and a new scheme is provided for green breeding and high-quality animal product production.

The invention relates to an antioxidant rose fermentation product and a preparation method thereof, and belongs to the technical field of cosmetics. The rose fermentation product is obtained through a solid state fermentation process and a liquid state fermentation process, namely solid state fermentation of lactic acid bacteria and lactobacillus plantarum and liquid state fermentation of saccharomycetes and bacillus subtilis, and meanwhile, fucose, sodium alginate, vitamin C and deionized water are added for simultaneous fermentation. The solid and liquid two-time fermentation process significantly improves the dissolution and conversion of total phenols and flavonoid substances in the rose fermentation product, and enhances the extraction rate and utilization rate of active ingredients of the rose. Adding carotenoid, a chlorophytum comosum extract, caprylyl glycol, butanediol, sorbitan monostearate, licoflavone and deionized water into the rose fermentation product, and uniformly mixing to prepare the cosmetic. The rose fermentation product, the carotenoid and the chlorophytum comosum extract cooperate to improve the anti-oxidation effect of the cosmetic.

The invention discloses a rosa roxburghii tratt ergothioneine fermentation broth and a preparation method and application thereof. The preparation method comprises the following steps: inoculating a fermentation substrate with lactobacillus A, carrying out primary fermentation to obtain a primary fermentation broth, adding ergothioneine into the primary fermentation broth, inoculating lactobacillus B, and carrying out secondary fermentation and sterilization to obtain the rosa roxburghii tratt ergothioneine fermentation broth. Wherein the fermentation substrate comprises roxburgh rose and water; the lactobacillus A comprises lactobacillus delbrueckii subsp. Bulgaricus, and the lactobacillus B comprises lactobacillus plantarum. According to the method, the active substances in the roxburgh rose are released in the primary fermentation process by utilizing the composite strains in a staged fermentation manner, the ergothioneine is added in the secondary fermentation process, a synergistic effect is realized in the mixed fermentation process, the whole fermentation process performs staged fermentation on the ergothioneine and the roxburgh rose, the release of the active substances in the roxburgh rose is improved, and the yield of the roxburgh rose is improved. Ideal effects of resisting aging, resisting oxidation, promoting cell repair, preserving moisture and the like are achieved.

This invention discloses a method and application for treating moldy corn to synthesize polyhydroxy fatty acids (PHA) using a compound enzyme preparation, relating to the fields of fermentation engineering and waste resource utilization technology. The method for treating moldy corn to synthesize PHA using a compound enzyme preparation includes the following steps: 1) screening and culturing highly efficient halophilic bacteria as inoculum strains for open-enzyme PHA synthesis; 2) pretreating moldy corn with a compound enzyme preparation composed of α-amylase, β-amylase, and glucoamylase; 3) using the moldy corn hydrolysate as a fermentation carbon source, inoculating with PHA-producing halophilic bacteria for open-enzyme fermentation. This invention constructs a complete process system of specific halophilic bacteria screening – moldy corn enzymatic pretreatment – ​​open-enzyme fermentation to synthesize PHA, realizing the resource utilization and high-value utilization of moldy corn. Compared with existing technologies, it has significant economic, environmental, and industrial value, with outstanding comprehensive beneficial effects.

The invention discloses a single-bacterium fermentation compounding method of cattle feed, and relates to the technical field of feed fermentation. Comprising the following steps: preparing a single-bacterium fermentation bacterial material, the single-bacterium fermentation bacterial material comprises 42.25-47.25 parts of wheat bran, 19-21 parts of soybean meal, 14.25-15.75 parts of corn flour, 19-21 parts of rice hull powder and 0.003-0.005 part of a bacterial liquid, and strains used by the bacterial liquid comprise six probiotics including saccharomyces cerevisiae, bacillus subtilis, bacillus licheniformis, lactobacillus plantarum, enterococcus faecalis and lactobacillus acidophilus; the six probiotics are subjected to independent solid fermentation, the prepared fermentation fungus materials are compounded in proportion to obtain a compound fermentation fungus material, and the compound fermentation fungus material is fed according to cows with different weights. Through the technical route of single-bacterium independent fermentation, the problem of mutual inhibition generated during compound fermentation of various strains is avoided, high-density propagation of the strains in the fermentation process is guaranteed, the compounded feed can meet the nutritional requirements of cattle in different stages, and the yield of the cattle is improved. The feed digestion and absorption rate is effectively improved, the cattle immunity is enhanced, and the growth performance is promoted.

This invention relates to a recombinant bacterial cell for de novo synthesis of xanthocyanin WGX-50 using glucose as a carbon source, its construction method, and its applications. The recombinant bacterial cell uses *Escherichia coli* as the host strain and integrates the following three heterologous biosynthetic modules: a 3,4-dimethoxyphenylethylamine de novo synthesis module, which contains an enzyme system catalyzing the generation of dopamine from L-tyrosine and further stepwise methylation of dopamine to 3,4-dimethoxyphenylethylamine; a cinnamoyl-CoA synthesis module, which contains an enzyme system catalyzing the generation of cinnamoyl-CoA from phenylalanine or glucose metabolic intermediates; and an amidation module, which contains an acyltransferase capable of catalyzing the condensation of 3,4-dimethoxyphenylethylamine and cinnamoyl-CoA to generate xanthocyanin WGX-50. This invention achieves, for the first time, the de novo biosynthesis of xanthocyanin in microorganisms, completely eliminating dependence on the expensive exogenous precursor 3,4-dimethoxyphenylethylamine and significantly reducing raw material costs.

The present application discloses a method for preparing a Tremella fuciformis fermented liquid with moisturizing, soothing and firming effects, comprising the following steps: inoculating thermophilic Streptococcus and Lactobacillus into a fermentation substrate, fermenting and culturing, and sterilizing; the fermentation substrate comprises Tremella fuciformis fruiting bodies and water; wherein the ratio of the number of viable bacteria of the thermophilic Streptococcus to the Lactobacillus is 1:(0.8-2.2). The Tremella fuciformis fermented liquid prepared in the present application has ideal antioxidant, anti-allergic and damaged cell repair, firming and anti-wrinkle effects, simple preparation process, mild fermentation conditions, low energy consumption, resource saving, no use of any organic reagents, high product safety, meeting the needs of modern society for the functionality and safety of skin topical preparations, and can be widely used in the field of skin topical preparations.

The invention relates to the technical field of food, and particularly discloses a fermentation method of flavored bone and meat soup, lactic acid bacteria and aspergillus niger are adopted to synergistically ferment the bone and meat soup, the interaction among strains can be more comprehensively utilized, more complex and richer flavor substances can be generated in the fermentation process, and the flavor level of the bone and meat soup is remarkably improved; moreover, the lactic acid bacteria and the aspergillus niger are common microbial resources, are wide in source and moderate in price, and do not generate harmful wastes in the fermentation process, and the wastes are easy to treat and more accord with the concept of sustainable development; a large number of chemical reagents do not need to be added in the fermentation process, and the reagent purchasing and waste treatment cost is reduced; meanwhile, the fermentation condition is mild, so that the energy consumption is relatively low. Compared with naturally fermented or unfermented bone and meat soup, the flavored bone and meat soup prepared by the preparation method disclosed by the invention is more layered and attractive in flavor.

This invention discloses a strain of *Bacillus glabra*, a microbial inoculant, and its applications. *Bacillus glabra* (… Bacillus altitudinis Named Bacillus altitudinis The strain number is M1118, the accession number is GDMCC NO:67333, and the accession date is November 21, 2025. Using the *Bacillus hygroscopicus* strain of this invention to extract flavonoids from bamboo leaves significantly improves extraction efficiency: through microbial fermentation, the extraction rate of bamboo leaf flavonoids is increased by more than 50% compared to traditional methods. It is environmentally friendly: the fermentation conditions are mild, requiring no heating or electrical equipment. It is simple to operate and low in cost: the preparation of the inoculum and the fermentation process are easily scalable, reducing the cost of bamboo leaf processing. It allows for comprehensive resource utilization: the fermentation residue can be converted into organic fertilizer, achieving full resource utilization.

The invention relates to an antibiotic-free biological fermentation compound feed for poultry and a preparation method thereof, and belongs to the technical field of feeds, the feed takes a fermentation basic raw material as a carrier, plant extracts and chemical addition components are added, and the synergistic effects of resisting bacteria, diminishing inflammation, regulating intestinal flora, promoting nutrient absorption and improving the immunity of poultry are achieved in a biological fermentation synergistic manner; and antibiotic residues are avoided, so that the safety of poultry products is guaranteed.

This invention provides a strain of *Lactobacillus fermentatus* and its applications, belonging to the field of microbial technology. The *Lactobacillus fermentatus* strain is named *Lactobacillus fermentatus* JMS-ZY and is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 37637. This invention also provides the application of this strain in reducing xanthophoretic compounds in Sichuan pepper seed meal. Specifically, activated *Lactobacillus fermentatus* JMS-ZY seed culture is inoculated into raw Sichuan pepper seed meal, and the moisture content and inoculation amount are adjusted. Solid-state fermentation is carried out at a suitable temperature. After fermentation, the product is dried and pulverized to obtain Sichuan pepper seed meal with low xanthophoretic flavor. This invention utilizes a specific *Lactobacillus fermentatus* strain for solid-state fermentation of Sichuan pepper seed meal, which can effectively degrade xanthophoretic compounds, thereby improving the palatability of the Sichuan pepper seed meal and increasing its utilization rate as a feed ingredient. This method is simple, green, and safe, providing a new approach for the resource utilization of Sichuan pepper seed meal.

The invention discloses a preparation method of a galangal fermentation product, which comprises the following steps: inoculating Saccharomyces cerevisiae into a fermentation substrate, and carrying out fermentation culture and sterilization, thereby obtaining the galangal fermentation product. Wherein the fermentation substrate comprises galangal and water; the saccharomyces cerevisiae comprises yellow wine saccharomycetes and / or fruit wine saccharomycetes. The prepared galangal leavening has ideal effects of resisting oxidation and allergy, repairing damaged cells and the like, the preparation process is simple, the fermentation condition is mild, the energy consumption is low, resources are saved, no organic reagent is adopted, the use safety of the product is high, the requirements of modern society for the functionality and safety of skin external preparations are met, and the galangal leavening is suitable for popularization and application. The composition can be widely applied to the field of skin external preparations.

This invention belongs to the field of biomedical technology, specifically disclosing a method for extracting and applying fermented sword bean oil. The method involves first activating Bacillus subtilis, then inoculating it onto sword bean powder for solid-state fermentation. After drying and pulverizing the fermented material, extraction is performed using an extraction solvent on a shaker and followed by filtration. The filtrate is then evaporated under vacuum to remove the solvent, yielding fermented sword bean oil. This method disrupts the cell walls of sword beans, promoting oil release and increasing the oil yield. After fermentation, the content of polyunsaturated fatty acids in the oil increases to 25.763±0.663%, with the addition of pentadecenoic acid and erucic acid, as well as DPPH and ABTS. + The free radical scavenging ability and iron ion reducing ability are significantly enhanced, resulting in improved antioxidant activity. The process conditions of this invention are mild, the process is simple, the energy consumption is low, and it is easy to scale up. The resulting oil can be used in the food, health product, and pharmaceutical industries.