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

The invention relates to a bio-fertilizer produced by fermenting steel slag, vinegar residue and weathered coal through microbes and a preparation method thereof. The bio-fertilizer comprises the following components in percentage by weight: 15 to 20 percent of steel slag, 5 to 73 percent of vinegar residue, 10 to 15 percent of weathered coal and 0.05 to 0.1 percent of microbes. The preparation method comprises the following steps: selecting the microbes; activating the microbes; performing first-stage and second-stage rocker expansion; mixing; fermenting; turning a pile; obtaining finished products; drying at low temperature; detecting; and metering and packaging. The steel slag, the vinegar residue and the weathered coal are subjected to high temperature fermentation by utilizing the microbes; metallic oxides in the steel slag and organic acid in the vinegar residual undergo neutralization reaction to generate an organic complex under the action of the weathered coal and the synergy of the microbes so as to improve the effectiveness of the fertilizer; and the method can be promoted and applied to innocent treatment for various industrial and agricultural wastes such as flyash in a power plant, vinasse in a winery, decoction dreg in a pharmaceutical factory, urban garbage and the like, can change the wastes into treasure, and protects the environment simultaneously.

The invention provides a bacillus cereus solid fermentation method, as well as a fermented product and application thereof, and relates to the technical field of microbial fermentation. The fermentation method comprises the following steps: after seed activation and liquid seed cultivation are performed on a bacillus cereus strain, a solid culture medium is adopted to carry out fermentation cultivation, and the fermented product is obtained; wherein the solid culture medium is prepared from the following components in parts by weight: 40 to 60 parts of mushroom residues, 10 to 30 parts of rice husks, 15 to 35 parts of bran and 2 to 8 parts of corn syrup, and the pH value of the solid culture medium is 6.5 to 7.5. According to the bacillus cereus solid fermentation method, the problem that the number of viable bacteria and the sporation rate are relatively low as the conventional bacillus cereus fermentation mode adopts liquid fermentation is relieved; by the adoption of a high-density solid fermentation method for producing the bacillus cereus, the process is simple and easy to implement; due to the method, growth of the bacillus cereus can be obviously promoted, and the number of viable bacillus cereus and the sporation rate are increased.

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

The invention relates to a preparation method of a biological selenium-rich fertilizer. According to the invention, various microbes with specific functions are respectively cultured or are combined and cultured, such that a large amount of selenium-rich living cells are obtained; at a same time, a combined culturing product of various probiotics is fermented under an anaerobic condition, such that a large amount of selenium-rich multi-strain fermentation product is obtained; the products are blended according to a certain ratio, such that the fertilizer is obtained. The fertilizer is characterized in multiple microbe floras, multiple functions, multiple metabolites, stable selenium element content, and substantial application effect. Through foliar fertilization, selenium nutrient contents in various crops can be increased, and agricultural product qualities can be improved. The fertilizer is suitable for spray applications on crops such as melons, leafy vegetables, tobaccos, teas, fruit trees, grains, beans, and the like.

The invention discloses a formula of a mulberry fruit rice wine. The mulberry fruit rice wine is characterized by being prepared by mixing the following components in percentage by weight: 10% to 55%of mulberry fruit, 6% to 18% of glutinous rice or rice, 27% to 72% of water, 0.02% to 0.35% of citric acid, 0.02% to 0.2% of edible essence, and 0.02% to 0.33% of carbon dioxide. The mulberry fruit rice wine has the advantages that the special flavor and nutritional value of the mulberry fruit are utilized, and the mulberry fruit is combined with the rice or the glutinous rice; the mulberry fruitrice wine is fermented and brewed by sections, the output is high, the mouth feel is good, and the rich nutrients are contained.

The invention discloses a probiotics microecological preparation and a preparation method and an application thereof. The probiotics microecological preparation comprises lactococcus lactis, bacillusamyloliquefaciens and rhodotorula mucilaginosa. The preparation method comprises the following steps: S1, preparing liquid preparations of strains; mixing the liquid preparations of the strains with bran in a weight ratio of 1: (4-11), airing the mixture at 40-60 DEG C, and crushing the mixture to obtain the solid preparations of the strains; and S2, preparation of the probiotics microecological preparation: uniformly mixing the liquid preparations of the strains to obtain probiotics microecological liquid preparations; and uniformly mixing the probiotics microecological liquid preparations toobtain the probiotics microecological preparation. The microecological preparation prepared by the invention is remarkable in synergic effect. The probiotics in the preparation are high in activity and rich in metabolite, the production performance of livestock in different stages can be improved, and the probiotics microecological preparation can be used as a feed additive and a substituent of antibiotics.

The invention discloses ecological vinegar rich in probiotics and a preparation method of the ecological vinegar, and particularly relates to ecological vinegar and a making technology thereof. The making technology performs culture and induced fermentation according to temperature, humidity and PH value adapting to growth of probiotics. According to the technology, germinated brown rice, germinated sorghum, wheat, corn, oat, sticky rice, highland barley, quinoa, tartary buckwheat, ginseng, ganoderma lucidum, radix puerariae and maca as main raw materials. Under the germinating action of the germinated brown rice and unprocessed grains, a large quantity of enzymes are activated and transformed from a combined state to a free state, soluble total sugar, reducing sugar, total free amino acidand total pectic acid are obviously increased, nutritional value is greatly improved, and particularly, due to change of a protein structure of brown rice flour mass, content of produced gamma-aminobutyric acid is many times that of common rice. According to the method, a traditional process of pulverizing raw materials is changed, the grains are rolled, three leavens are adopted for coordinativeco-fermentation, and high-temperature smoking and high-temperature sterilization of the traditional process are changed.

The intention belongs to the field of microbial agents, and relates to an agricultural microbial agent with nitrogen-fixing, phosphorus-dissolving, potassium-dissolving and cellulose-dissolving functions, the agricultural microbial agent comprises the following components in percentage by mass: 20-30% of aspergillusniger fermentation product, 10-20% of azotobacter powder, 15-25% of trichodermareesei fermentation product and 10-20% of trichodermaharzianum fermentation product. 1-5% of carbohydrate, 1-5% of white carbon black and 1-5% of at least one of amino acids and polypeptides; The method comprises the following steps: firstly, mixing solid raw materials with an inorganic salt solution containing cane sugar and then sterilizing to prepare a sterile culture medium; inoculating aspergillusniger spore powder, trichodermaharzianum spore powder and trichodermareesei spore powder into a sterile culture medium for fermentation; and finally, uniformly mixing the amino acids or polypeptideswith the aspergillusniger fermentation product, the trichodermaharzianum fermentation product, the trichodermareesei fermentation product, the azotobacter powder, the carbohydrate and the white carbonblack. The microbial agent provided by the invention can activate beneficial elements such as phosphorus, calcium and the like in soil while rapidly decomposing straw in the soil, and fix nitrogen inair, so that the purpose of promoting crop growth is achieved.

The invention discloses a preparation method of an active probiotic sweet wine, and the active probiotic sweet wine. The preparation method comprises the following steps: soaking glutinous rice, and carrying out draining, cooking and cooling; adding probiotic sweet wine koji into the drained glutinous rice, and carrying out uniform mixing to obtain a mixture; controlling a room temperature to be 28-30 DEG C, adjusting the product temperature of the mixture to be 32-34 DEG C, and subjecting the mixture to bacterium cultivation; raising the room temperature to 30-32 DEG C, adjusting the product temperature of the mixture having undergone the bacterium cultivation to 34-36 DEG C, and entering a saccharification stage; raising the room temperature to 34-36 DEG C, adjusting the temperature of the mixture having undergone the bacterium cultivation to 38-42 DEG C, entering a bacterium cultivation stage, and acquiring active probiotic sweet wine liquid after bacterium cultivation; detecting the viable count of probiotics in the active probiotic sweet wine liquid, wherein the viable count of the probiotics is greater than or equal to 1.2*10<7> Cfu/g; and cooling the detected active probiotic sweet wine liquid to 2-4 DEG C, and stopping bacterium cultivation to obtain the active probiotic sweet wine.

The invention provides a method for obtaining chlorogenic acid by fermenting leaves of Acer truncatum. The method uses fresh leaves of Acer truncatum as raw materials and utilizes microorganisms suchas Bacillus to ferment the extract of leaves of Acer truncatum, and fully utilizes chlorogenic acid precursor substance in leaves of Acer truncatum to carry out biological transformation in the fermentation process, thereby accumulating chlorogenic acid in large quantities. The method comprises the step: extracting Acer truncatum leaves by breaking walls, preparing fermentation culture medium, inoculating the strain into fermentation culture medium for culture, and centrifuging the supernatant after fermentation to obtain chlorogenic acid for separation and purification. The fermentation culture medium is composed of 10-20g of sucrose, 10-20g of ammonium chloride, 0. 01-0.02g of cop sulfate, 200-400g of maple syrup and 1000mL of water. The method has the advantages of low cost, high yield,high purity, good activity, simple operating and being suitable for industrial production.

The invention discloses lactobacillus sanfranciscensis Ls-1001 bread and a preparation method thereof. The bread is prepared from secondary fermentation dough and main dough by adopting a secondary fermentation method; the secondary fermentation dough comprises 110-130 grams of high protein flour, 0.3-0.4 gram of Angel high-activity dry yeast, 65-75 grams of water and 3-37 grams of lactobacillus sanfranciscensis Ls-1001 fermentation broth, wherein the number of bacterial colonies is 6.0*108-7.3*108 CFU/mL; the main dough comprises 70-90 grams of high protein flour, 0.7-1.6 grams of Angel high-activity dry yeast, 15-25 grams of water, 25-35 grams of white granulated sugar, 1.5-2.5 grams of salt, 18-25 grams of butter, 55-65 grams of egg and 8-15 grams of skim milk powder. The lactobacillussanfranciscensis Ls-1001 bread and the preparation method thereof have the advantage that the bread is delicate and soft in taste and moderate in sour and sweet by adding lactobacillus sanfranciscensis Ls-1001 with different bacterial counts.

The invention provides a treatment agent for laying hen pecking and a preparation method thereof. Firstly, serratia marcescens ATCC14756 and clostridium butyricum ATCC19398 are respectively activatedand singly fermented, and are then mixed to prepare seed liquid; next, rhizoma acori tatarinowii and spirulina are mixed and extracted to prepare mixed slurry; finally, the mixed slurry is added intothe seed liquid; and mixed fermentation is performed. The serratia marcescens and the clostridium butyricum can produce various metabolites after the fermentation treatment; and antibacterial performance and immune enhancing performance are realized. The rhizoma acori tatarinowii has the sedation effect. The spirulina can be used for regulating various body functions. D-fructose-1,6-diphoshatecalcium salt can provide an energy source on one hand, and can provide a calcium source on the other hand. By using the treatment agent provided by the invention, antibacterial and anti-inflammatory effects can be achieved; the occurrence and diffusion of other complication diseases can be avoided; the sedation effect is achieved on laying hens; the further diffusion of the pecking is primarily controlled; meanwhile, the immunity of the laying hens is improved; the requirements of the laying lens on amino acids, vitamins and mineral substances are met; and the reoccurrence of the laying hen pecking is avoided from the source.

The invention relates to the field of fungus cultivation and the field of fermentation of fungus liquid, in particular to an earthstar scleroderma strain, and a culture medium, a culture method and application thereof. The invention provides the earthstar scleroderma strain with the preservation number of CGMCC No.7406, provides a seed culture medium, the seed culture method, a liquid fermentation method and the culture medium of the strain and also provides application of bacterium solution (fermentative hyphae and fermentation liquor) obtained after strain liquid is fermented. The strain provided by the invention has excellent stability and strong metabolic capability and is not aged or degenerated after being subjected to passage to the 25th generation. When the liquid culture medium and the fermentation method (namely the culture method) which are provided by the invention are adopted to prepare the fermentative hyphae, the hyphae grow rapidly, are uniform and are branched a little and rich metabolic products are generated.

The invention discloses a compound microbial agent for promoting nitrogen utilization of crops, which is prepared from the following components in percentage by mass: 20 to 30 percent of nitrosospirillum leavening, 20 to 30 percent of lactobacillus leavening, 20 to 30 percent of saccharomycetes leavening, 10 to 20 percent of aspergillus niger leavening and 10 to 20 percent of trichoderma reesei leavening, each fermentation product comprises a corresponding bacterium and a metabolite produced by the corresponding bacterium. The compound microbial agent contains a plurality of microorganisms including bacteria, fungi and the like, and metabolites and enzymes thereof. Each strain has respective emphasis and can perform advantage complementation, so that the strain has the advantages of various functions and metabolites, no antagonism, difficulty in inhibition and the like; in addition, ammonium nitrogen can be promoted to be converted into nitrite nitrogen, insoluble phosphorus and calcium in soil can be activated to be in effective states, the nitrogen absorption and nitrogen metabolism level of hosts can be improved, and the growth of crops and the absorption of nutrient substances can be promoted.