33results about How to "Rich in metabolites" patented technology

The invention discloses a method for using immobilized targeted multi-microbe strains to brew flavored mature vinegar. The targeted strains isolated from Daqu are co-immobilized, and the co-immobilized strains are used for cultivation and fermentation. Seed mash, the cultured seed mash is added to the liquid thick mash alcohol fermentation stage and the solid alcohol fermentation process of the old mature vinegar brewing instead of part of Daqu. Co-fermentation in the stage of alcohol fermentation and acetic acid fermentation makes the metabolites at the end of fermentation rich, and the aged vinegar product is sour and palatable, with a soft taste and a mellow taste.

The invention discloses a method for promoting germination of elaeagnus mollis seed, belonging to the technical field of germination of plant seeds. According to the invention, the problems of low germination rate, high requirements for equipment and complicated process existed in the existing technology can be solved. The method for promoting germination of elaeagnus mollis seed disclosed by the invention comprises the following steps: removing membranous and external peel of seeds, putting the seeds in a refrigerator at the temperature of 20 DEG C below zero and freezing the seeds for 24-28 hours, then refrigerating the seeds in the refrigerator at the temperature of 4 DEG C for 7 days; soaking the seeds in hot water at the temperature of 45-55 DEG C for 35-45 minutes and peeling hard mesocarp; soaking the seeds for 1 day by using a bacillus subtilis QM 34 bacteria liquor which is diluted by 1-100 times, cleanly washing the seeds by using aquae sterilisata and peeling endocarp for seeding; and seeding the seeds in a culture medium with flower nutritional soil and vermiculite in a mass ratio of 1:1 by facing embryo ends downwards and putting the culture medium in a constant-temperature illumination culture box at the temperature of 25 DEG C, a humidity of 65% and a light-dark cycle of 12 hours / 12hours to germinate. The method for promoting germination of elaeagnus mollis seed disclosed by the invention has the advantages of high safety, good sustainability, simple process operation, good repeatability and high germination rate.

The invention relates to a liquid compound lactobacillus preparation and its preparation method and application. The preparation comprises the following components and contents in parts by weight: 3-4.5 parts of compound lactobacillus, 9-15 parts of protective agent, and the pH value of the preparation is 3.9-5.2 When preparing, first prepare the mixed lactobacillus seed liquid, then prepare the fermented bacterial liquid, and finally add the bacterial slime to the protective agent and mix evenly. Compared with the prior art, the present invention aims at the defect that the shelf life of the liquid lactic acid bacteria preparation is relatively short, by adding a protective agent containing energy substances in the liquid compound lactic acid bacteria preparation for the survival of the bacteria, and maintaining a lower pH to delay The growth rate of the bacteria can be increased, and finally the purpose of prolonging the shelf life of the liquid compound lactobacillus preparation at room temperature can be achieved, thereby improving its practical application effect in pig farms.

The invention discloses a red date, herba cistanches and pomegranate bark composite ferment and a preparation method thereof. The method comprises the following steps of adding water into red dates, pomegranate bark and herba cistanches; performing juice squeezing or pulp grinding according to the material-water ratio of 1:(3 to 5); obtaining pulp liquid; using pectinase, cellulase and xylanase as complex ferments to be mixed with the pulp liquid; performing enzymolysis for 3 to 4 hours at 50 to 60 DEG C to obtain enzymolysis liquid, wherein the adding mass of the complex ferments is 0.2 to 0.6 percent of the mass of the pulp liquid; using saccharomycetes, lactobacilli and acetic bacteria as seed liquid; inoculating the seed liquid into the enzymolysis liquid, wherein the inoculating mass is 2 to 4 percent of the weight of the enzymolysis liquid; performing fermentation for 50 to 60d at 28 to 32 DEG C to obtain fermentation liquid; concentrating the fermentation liquid; obtaining the red date, herba cistanches and pomegranate bark composite ferment. In the whole manufacturing process, any chemical substances or additives are not added; good multiplex health care effects of resisting oxidization, preventing aging, enhancing the body immunity, inhibiting and preventing cancer, enhancing the physical power, resisting fatigue, replenishing kidney yang, benefiting essence and blood and the like are achieved.

The invention provides a Streptomyces flavinus solid fermentation medium, a preparation method and a fermentation method thereof, a fermentation product, a biocontrol product and an application, and relates to the technical field of microbial fermentation. The Streptomyces luteus solid fermentation medium comprises the following components in parts by weight: 40-50 parts of bran, 15-25 parts of rice husk, 25-35 parts of rice bran, 3-7 parts of calcium carbonate and water. The fermentation method of Streptomyces flavinus includes: optionally after seed activation and liquid seed cultivation of Streptomyces luteus strains, fermenting and culturing by using Streptomyces luteus solid fermentation medium to obtain a fermentation product. The present invention alleviates the defects of the existing Streptomyces flavinus with few viable counts and sporulations. The present invention adopts the above-mentioned culture medium for solid fermentation culture, has a short fermentation period and a large number of viable counts, is suitable for industrial production, and obtains a fermentation product It has remarkable effects in preventing and treating bacterial wilt of crops, and improves the quality and yield of crops.

The invention belongs to the field of potato deep processing, and relates to fermented potato cakes and a production method of the fermented potato cakes. The fermented potato cakes are characterized in that a traditional cake making technology and a fermentation technology are combined to make the fermented potato cakes, a starter culture is selected from saccharomycetes, or lactobacilli or rhizopus oryzae, Custer bouquet yeast or active dry yeast is used as the saccharomycetes, the lactobacilli are lactobacillus plantarum, and the type of the rhizopus oryzae is Rhizopusoryzae zsm-003, the composite strains are adopted for synergistic fermentation, the defect of single strain fermentation is overcome, and the quality of the potato cakes can be improved obviously. Modified starch in ingredients is pregelatinization waxiness corn starch, or starch octenyl succinate or alpha-cyclodextrine and preferably is starch octenyl succinate, and other raw materials include mashed potatoes, low-gluten wheat flour, yolk, egg white foam and butter. According to the fermented potato cakes, potato starch, dietary fibers, vitamins, protein and wheat starch are reasonably matched, nutrition complementation is achieved, and the fermented potato cakes have good flavor and mouthfeel.