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

The invention relates to a microbe preparation, and concretely relates to a production method of a saccharomyces cerevisiae and lactobacillus acidophilus composite microbe preparation used for feed, the production method is characterized in that concentrated saccharomyces cerevisiae mother liquor containing saccharomyces cerevisiae greater than or equal to 50 hundreds million / ml and the concentrated lactobacillus acidophilus mother liquor with high density containing lactobacillus acidophilus greater than or equal to 100 hundreds million / ml are mixed according to 1:1 with the volume ratio, and the composite microbe preparation product containing saccharomyces cerevisiae greater than or equal to 50 hundreds million / ml and containing lactobacillus acidophilus greater than or equal to 100 hundreds million / ml. The saccharomyces cerevisiae and lactobacillus acidophilus composite microbe preparation takes glucose, cane sugar, cane sugar honey and corn steep liquor as main fermentation raw materials, the fermental cultivation can be carried out at 30-34 DEG C, the product bacteria number is high, the quality is good, pH value is between 5.0-6.6, and the quality guarantee period is 18 monthes. The saccharomyces cerevisiae and lactobacillus acidophilus composite microbe preparation used for feed has simple production technology and good product application effect, can purify the culture environment, and can be used in the culture industries such as aquatic product and livestock and poultry.

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 provides a biological deodorant for a pig farm. The deodorant is characterized by consisting of three microorganisms which belong to yeast, bacteria and actinomycetes and are pink sporobolomyces, lactobacillus plantarum and streptomycs micuoflavus in a mass ratio of 1-2:1:1-4 respectively. In the production process, the yeast, the bacteria and the actinomycetes are taken as functional microorganisms and the production process comprises the following steps of: activating the yeast, the bacteria and the actinomycetes by using a microorganism bevel plane strain; performing primary expansion; performing secondary expansion; expanding by using a table concentrator; preparing; detecting; and packaging liquid to obtain the biological deodorant. The biological deodorant and the preparation method have the advantages that: (1) the microorganism strain consists of three different strains, so that a remarkable acting effect is achieved, the three different strains do not have remarkable antagonistic effect, a large quantity of microorganism metabolic products is produced and sufficient deodorization is realized; and (2) when used for performing biological deodorization on the pig farm, the biological deodorant does not cause secondary pollution, saves energy and realizes cyclic utilization of resources. The method can be applied to biological deodorization of various culturing farms, such as chicken farms, cattle farms or other special culturing farms.

The invention provides an organic material decomposing agent and a preparation method thereof. The organic material decomposing agent is mainly prepared by inoculating compound bacterial liquid to a solid culture medium through fermentation, wherein the compound bacterial liquid is prepared from trichoderma harzianum, saccharomyces cerevisiae, lactobacillus plantarum and bacillus subtilis throughmixing after liquid fermentation, and a weight ratio of a trichoderma harzianum liquid fermentation strain to a saccharomyces cerevisiae liquid fermentation strain to a lactobacillus plantarum liquidfermentation strain to a bacillus subtilis liquid fermentation strain is (5 to 15):(15 to 25):(15 to 25):(45 to 60). When the organic material decomposing agent provided by the invention is used for livestock excrement composting, the fermentation temperature can be quickly increased, the highest composting temperature is 75 DEG C, a high-temperature period can last for 10 to 15 days, harmful organisms in livestock excrement can be effectively killed, a large amount of beneficial microorganism and metabolic products which are required by plants can be generated by decomposing organic substances, dewatering and deodorizing can be realized, the composting time can be shortened, and harmless treatment and resource conversion of the livestock excrement can be quickly realized.

The invention provides an active biology growth promoter and a preparation method thereof. The active biology growth promoter comprises the following components as mass percent: 1 percent of compound bacteria preparation, 5-6 percent of biogas digester waste liquid, 1-3 percent of citric acid fermentation liquid, 1-2 of percent biological humic acid, 1-2 percent of brown sugar and the allowance of water. The method comprises the steps as follows: mixing the biological humic acid, the brown sugar and some water; heating the solution for dissolution, and adding the rest water in the solution after the temperature is stable, and then obtaining a mixture through cooling; uniformly mixing the mixture with the mixture of the biogas digester waste liquid and the citric acid fermentation liquid, then adding the compound bacteria preparation; and stirring uniformly the mixture, and carrying out anaerobic fermentation to obtain the active biology growth promoter. The active biology growth promoter has the functions of regulating and promoting the plant growth and strengthening the photosynthesis and resistance of the plant, has effects of nutrition, disease resistance, and production increasing, is favorable for improving soil structure so as to form a benign soil ecological environment, and has the advantages of long shelf life, sufficient delayed effect, and obvious effects.

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 provides a streptomyces microflavus solid fermentation medium and a preparation method thereof, a streptomyces microflavus fermentation method and fermentation product, bio-control products of the fermentation product as well as application of the fermentation product and bio-control products, and relates to the technical field of microbial fermentation. The streptomyces microflavussolid fermentation medium is prepared from the following components in parts by weight: 40-50 parts of bran, 15-25 parts of rice hull, 25-35 pats of rice bran, 3-7 parts of calcium carbonate, and water. The streptomyces microflavus fermentation method comprises the steps of optionally enabling a strain of streptomyces microflavus to be subjected to seed activation and liquid seed culture, and performing fermentation culture by using the streptomyces microflavus solid fermentation medium to obtain the fermentation product. The streptomyces microflavus fermentation method overcomes the defect that the existing streptomyces microflavus is less in viable count and sporulation quantity. When being used for solid fermentation culture, the streptomyces microflavus solid fermentation medium is short in fermentation cycle and more in viable count, thus being suitable for industrial production; the obtained fermentation product has a significant effect in the aspect of controlling bacterial wiltof crops, thus increasing the quality and yield of the crops.

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 viable bacteria type probiotic fermented mulberry juice functional beverage and a preparation method thereof. Mulberry, cane sugar, skimmed milk powder and the like are used as raw materials, lactobacillus plantarum P_17 is inoculated for fermentation, and the viable count, antioxidant activity and bioactive components of obtained mulberry juice are obviously superior to those of juice fermented by other commercial strains. The raw materials of the mulberry juice are wide in source and easy to obtain; and the mulberry juice has unique fermentation flavor and taste and rich metabolites, and is easy to be effectively absorbed by a human body, stable in quality and free of any preservatives through optimized fermentation strains.

The invention relates to a tea storage method and a tea storage cabinet. The storage temperature and humidity of post-fermented tea are adjusted in sections, so that the tea is aged at different temperatures for a certain time to generate richer flavor substances, the aging process is accelerated, and the flavor of tea cakes is also improved. The tea cakes are further subjected to ventilation operation, blue light irradiation and low-pressure treatment, so that aging is further accelerated, and the quality of the tea cakes is optimized. The invention further provides the tea storage cabinet which can implement the storage method.

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 relates to the field of feed additives, in particular to a feed additive for promoting growth of Japanese eel and enhancing immunity as well as a preparation method and application of the feed additive. The feed additive is prepared from the following components in percentage by weight: 10-20 percent of lipase (Lip2) produced by fermentation of Yarrowia lipolytica, 20 percent of emulsifier, 20-40 percent of bacillus amyloliquefaciens, 10 percent of vitamin E and the balance of carrier. The feed additive according to the invention remarkably improves the growth performance and thedisease resistance of the Japanese eel, and thus the economic benefit of a Japanese eel breeding enterprise is remarkably increased.

The invention belongs to the technical field of traditional Chinese medicine tea drinks, and particularly relates to a traditional Chinese medicine tea drink for treating waist and leg pain and a preparation method thereof. The tea drink prepared by the method can fully act the efficacy of medicinal materials on the disease after long-term drinking, and the fermentation method adopted by the invention is more suitable for long-term drinking to prevent the recurrence of pain on the premise of ensuring the treatment effect. The adopted technical scheme is as follows: the traditional Chinese medicine tea drink for treating waist and leg pain comprises the following raw materials in parts by weight: 8-15 parts of astragalus membranaceus, 8-12 parts of radix rehmanniae preparata, 5-10 parts ofpolygonum multiflorum, 4.5-7.5 parts of rhizoma drynariae, 3-5.5 parts of rhizoma cibotii and 40-50 parts of buckwheat. The invention is widely applied to the technical field of traditional Chinese medicine tea drinks.

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 microorganism bacterial fertilizer which comprises the following raw material components in parts by weight: 10-20 parts of bean pulp, 10-20 parts of brown sugar, 1-3 parts of fermentation bacteria and 160-180 parts of water. The invention further discloses a preparation method of the microorganism bacterial fertilizer. The preparation method comprises steps of brown sugar dilution, bean pulp dilution, bacterium activation and fermentation. By adopting the microorganism bacterial fertilizer, technical problems that in the prior art, the labor cost and the instrument cost are high in the microorganism bacterial fertilizer production process, the fermentation process is not acute, nutrient components cannot be rapidly converted, the bacterium activity is low, and the fertility of a microorganism bacterial fertilizer is affected, can be solved.

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 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 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.

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 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.