3results about How to "Optimizing Fermentation Conditions" patented technology

The invention relates to the technical field of food processing, in particular to a constant-temperature quantitative inoculation device for dregs vinegar fermentation, which comprises a tank body, a spraying assembly is arranged in the tank body, an inoculation assembly is arranged at the top, and a temperature control pipeline is arranged on the outer side wall; the inoculation assembly comprises a sterile inoculation box, a connecting pipeline and a metering pump, and the spraying assembly is driven by an electric sliding rail; a temperature sensor is arranged in the tank body, a pressure sensor, a sterile air inlet and a one-way exhaust valve are arranged on the top of the tank body, and a side wall control panel is integrated with a wireless transmission module and linked with all parts. The device can accurately control the temperature and quantitatively inoculate, construct a sterile fermentation environment, realize uniform distribution of spraying and real-time monitoring and regulation of parameters, solve the problems of large quality fluctuation and high risk of infectious microbe pollution of a traditional device, improve the fermentation efficiency and the product percent of pass, and is suitable for large-scale production of dregs vinegar.

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 belongs to the field of bioengineering technology, specifically relating to a preparation process for nano-sized water-soluble squalene. The process includes the following steps: S1, corn flour is treated and then mixed with pure water, followed by enzymatic hydrolysis using a compound enzyme to obtain a corn saccharification liquid for later use; S2, *Saccharomyces cerevisiae* GS-A3 is inoculated into a culture medium containing the corn saccharification liquid for fermentation; S3, after centrifugation of the fermentation broth, crude squalene is obtained by supercritical CO2 extraction; S4, after molecular distillation, the product is nano-sized. This invention uses corn as raw material, utilizing abundant starch resources, converting it into glucose through enzymatic hydrolysis, and producing squalene in *Saccharomyces cerevisiae* via the MVA pathway. This invention prepares high-yield, high-purity squalene, and through a special nano-saccharification process, improves the stability of squalene, extends its shelf life during application, and significantly improves its bioavailability. Furthermore, the technology used in this invention meets the requirements of green environmental protection.