15results about How to "Short fermentation time" patented technology

The invention belongs to the technical field of biology, and particularly relates to recombinant escherichia coli for producing melonic acid and application of the recombinant escherichia coli. Escherichia coli MG1655 is used as a host cell, and HMG-CoA synthetase MvaS gene and HMG-CoA reductase MvaE gene derived from lactobacillus casei, acetyl-coenzyme A acetyltransferase atoB gene derived from escherichia coli, phosphoketoenzyme fxpk gene derived from bifidobacterium adolescentis and fructose-1, 3-D-glucanase derived from escherichia coli are synthesized into an HMG-CoA synthetase MvaS gene and HMG-CoA reductase MvaE gene derived from lactobacillus casei. And transferring the 2, 6-diphosphatase fbp gene into Escherichia coli host cells to obtain the gene. The recombinant Escherichia coli constructed by the invention can be used for synthesis of the melonic acid, the yield of the melonic acid can reach 87.86 g / L after the recombinant Escherichia coli takes glucose as a substrate and is fermented for 48 hours in a 5L fermentation tank at 37 DEG C, and the recombinant Escherichia coli has the advantages of short fermentation time and high yield and meets the requirements of industrial production.

The invention discloses rose fermentation liquor as well as a preparation method and application thereof. According to the method, pure rose flowers are fermented by using unique maneosporium fibuligerum, and under the condition of not additionally adding a nitrogen source, a nitrogen source or a growth factor, macromolecular substances such as polysaccharide and protein which are difficult to decompose by lactic acid bacteria can be fully hydrolyzed by using a single strain, so that more rose phenol, rose flavone, vitamin C, anthocyanin and the like are released; meanwhile, the yeast is matched with the roses, so that the rose fermentation liquid is additionally endowed with an oil control effect. The method is short in fermentation time and high in process benefit, secondary high-temperature sterilization is not needed after fermentation is finished, loss of thermosensitive volatile components of the roses is avoided, the fragrance of the roses is reserved, meanwhile, the unique ester fragrance of yeast is fused, and the prepared rose fermentation liquor is richer and lasting in fragrance level and more lasting in fragrance. The rose fermentation raw material has the advantages of multiple functions, strong efficacy and low cost, and has a good application prospect in the daily chemical industry.

The group B streptococcus fermentation culture medium comprises salt substances, a carbon source, an amino acid source, a vitamin source, a purine source, a pyrimidine source, a nitrogen source and solvent water, salt substances: 0.2 g / L to 0.5 g / L of dipotassium phosphate, 0.3 g / L to 0.5 g / L of monopotassium phosphate, 3 g / L to 5 g / L of disodium hydrogen phosphate, 2 g / L to 5 g / L of sodium dihydrogen phosphate monohydrate, 0.5 g / L to 0.8 g / L of ammonium sulfate, 0.2 g / L to 0.5 g / L of magnesium sulfate heptahydrate, 0.01 g / L to 0.03 g / L of manganous sulfate monohydrate and 0.03 g / L to 0.06 g / L of ferrous sulfate; an amino acid source: 0.2 g / L to 0.5 g / L of glycine and 0.1 g / L to 0.3 g / L of tryptophan; a nitrogen source: 3-6g / L of acid hydrolyzed casein; the feed also comprises 5-10g / L of yeast extract powder. The group B streptococcus is fermented and cultured by using the fermentation culture medium disclosed by the invention, sufficient nutrient substances can be provided for strains, and the bacterium concentration is effectively improved.

The present invention discloses a sphingomonas and its application, belonging to the field of ergothioneine biosynthesis. The bacterial name is sphingomonas sp.HBJ-193, and the deposit number is CGMCC NO.24613. The sphingomonas HBJ-193 of the present invention has the characteristics of efficient production of ergothioneine, and has a more efficient production of ergothioneine ability under the fermentation conditions in the present invention, which is embodied in that the EGT synthesized by HBJ-193 is mainly distributed outside the cell and is easy to extract; The best fermentation conditions for synthesizing EGT by sphingomonas HBJ-193 are obtained by single factor and response surface experiments, and its yield can be as high as 100.04mg / L. The sphingomonas HBJ-193 is a newly discovered EGT synthetic strain, and has the characteristics of high yield, short fermentation time, and easy extraction of fermentation products, and has broad application prospects.

This invention provides an engineered bacterium for producing ectoine, its preparation method, and its application. The engineered bacterium is prepared using a method comprising the following steps: using *Corynebacterium glutamicum* as the starting strain, feedback inhibition by aspartate kinase LysC is relieved, the activity of the gene lysE encoding lysine efflux permease is reduced, and the ectoine synthesis gene cluster ectABC is expressed. Based on this, the activity of any one or at least two of the following—diaminobutyrate acetyltransferase EctA, pyruvate carboxylase Pyc, or aspartate kinase LysC—is enhanced, and / or the activity of any one or at least two of the following—maloquinone oxidoreductase Mqo or homoserine dehydrogenase Hom—is reduced to further increase ectoine yield.

This invention discloses a method for preparing rum with high total ester content. The method includes the following steps: pretreating molasses; preparing a first fermentation medium using the pretreated molasses; expanding the culture of fissile yeast seed liquid in the first fermentation medium to obtain fissile yeast fermentation broth; continuously adding the pretreated molasses to the fissile yeast fermentation broth, culturing to obtain a fermentation product, wherein the residual sugar content of the fermentation product is controlled at 0.5-2%; preparing a second fermentation medium using the pretreated molasses; inoculating the fermentation bacteria into the second fermentation medium, culturing to obtain a fermentation broth; the fermentation bacteria include at least one of Clostridium acetic acid and Acetobacter pasteurella; adding the fermentation broth to the fermentation product, culturing to obtain a mash; continuously distilling the mash, using a kettle heating method for three-part distillation, mixing the second fraction with oak shavings, and aging; obtaining the base spirit, which is then blended to obtain rum with high total ester content. This method can produce mash with high alcohol content and high ester content in a short time.

The invention discloses an edible fungus fermented black beans based on co-fermentation of Mucor and Aspergillus and its koji making process, belonging to the technical field of food fermentation. The edible fungus fermented black beans are made from edible fungi or their scraps and beans as raw materials, and are obtained after fermentation of mixed fungus spore liquid containing Mucor and Aspergillus, wherein the number ratio of Mucor and Aspergillus is (1-6): (1-6). The protease activity, β-glucosidase activity, amino acid nitrogen content, soybean isoflavone content and antioxidant activity of the edible fungus fermented black beans provided by the present invention are significantly improved, and have excellent nutrient content, biological activity and health care efficacy. The koji making process of the present invention is simple to operate, low in cost, short in fermentation time, and has broad application prospects.

The present invention discloses a composite bacterial agent and its application. The composite bacterial agent provided by the present invention comprises Lactobacillus plantarum, Leuconostoc mesenteroides and Weissella cibaria. The present invention also provides a method for preparing the composite bacterial agent, a method for preparing kimchi, kimchi and the application of the composite bacterial agent in preparing kimchi. When the composite bacterial agent provided by the present invention is used to prepare kimchi, it has the advantages of simple use, short fermentation time, good kimchi flavor, good taste, low nitrite content and stable quality, and has broad application prospects.

The invention discloses a mutant for synthesizing ergothioneine and application thereof, and relates to the technical field of gene engineering and synthetic biology, the mutant comprises mutant ergothioneine synthetase and mutant cysteine sulfoxide lyase, the amino acid sequence of the mutant ergothioneine synthetase is selected from any one of SEQ ID No: 5, SEQ ID No: 6, SEQ ID No: 7 and SEQ ID No: 8, and the amino acid sequence of the mutant cysteine sulfoxide lyase is selected from any one of SEQ ID No: 9, SEQ ID No: 10 and SEQ ID No: 11. According to the invention, mutant ergothioneine synthetase and mutant cysteine sulfoxide lyase with high activity are obtained; the two mutant types obtained through screening are used for producing ergothioneine, the advantages of being high in acid yield, short in fermentation time and the like are achieved, the material cost is greatly saved, and industrial production is facilitated.

The invention discloses a method for improving the uric acid reducing function of safflower enzyme through lactobacillus fermentation. According to the method, Weissella cibaria X1 is inoculated into a safflower culture medium for fermentation, after centrifugation and filtration, the safflower enzyme with the improved uric acid reducing function is obtained, and the preservation number of the Weissella cibaria X1 is CGMCC No.31306. The invention further discloses a preparation method of the safflower enzyme with the improved uric acid reducing function. The X1 fermented safflower enzyme prepared by the method disclosed by the invention is obviously superior to natural fermented safflower enzyme (without inoculation) in uric acid reducing effect, can be used for preparing health food or medicines with the uric acid reducing effect, and has a wide application prospect.

The invention belongs to the technical field of microorganisms and food fermentation, and discloses neurospora crassa and application thereof in preparation of red fungus bean curd. The Neurospora crassa ZK is preserved in the Guangdong Microbial Culture Collection Center (GDMCC) on October 21, 2024, and the preservation number of the Neurospora crassa ZK is GDMCC No: 65602. The neurospora crassa ZK is obtained through simple separation and screening, has the advantages of being high in reproductive capacity and high in growth speed, and has the advantages of being short in fermentation time and improving taste when being used for preparing the red fungus bean curd.

The invention discloses a Cordyceps militaris liquid fermentation method for increasing the yield of cordycepin, and belongs to the technical field of biological fermentation. The invention can significantly increase the yield of cordycepin in the Cordyceps militaris fermentation liquid by adding an appropriate amount of rotenone after the Cordyceps militaris is fermented for a period of time. Compared with the yield of 189.66 mg / L of traditional fermentation without adding rotenone, the yield after adding rotenone is as high as 804.69 mg / L, that is, the total yield of cordycepin is increased by 324.28%. The method has a simple process and does not need to improve the enzyme activity by means of genetic modification or the like; the production cost is low, and there is no need to continuously feed adenine and other substrates required for the synthesis of cordycepin, and the total fermentation time of cordycepin is short, and the production efficiency is significantly improved, which is suitable for industrial production.

The present invention provides a polyketide compound trichodinerin and a preparation method and application thereof, and relates to the field of compound preparation and biochemical pesticide technology. The trichodinerin is a new polyketide compound, which is a metabolite of Trichoderma sp. QTS‑92 with a deposit number of CCTCC NO: M2024723, can be prepared by microbial fermentation, and has certain antibacterial activity and is non-cytotoxic. The present invention overcomes the deficiencies of the prior art, and the obtained compound can be used to prepare antibacterial agents, providing new compounds or small molecule lead compounds for the development of antibacterial agents, and also providing new drug source molecules with application value for the medical industry.

The invention relates to a strain of efficient lactic acid-producing bacteria, which is classified and named as Enterococcus faecium, with a Latin name of Enterococcus faecium and a biological collection number of CGMCC No. 22226, and its application in producing lactic acid from kitchen waste. The efficient lactic acid bacteria of the invention are applied to producing lactic acid from kitchen waste, which has the beneficial effects of short fermentation time, high lactic acid production rate, high lactic acid conversion rate of fermentable sugar, high lactic acid accumulation concentration, less byproducts, less carbon dioxide emissions, and the like.

The invention belongs to the technical field of agricultural materials, and relates to a low-carbon method for preparing an agricultural material new material by using brewer's grains, which comprises the following steps: fermenting brewer's grains taken out after saccharification in the beer production process under the condition of no light to obtain the agricultural material new material; the fermentation is divided into six stages; the conditions of the fermentation reaction are regulated and controlled in each stage so as to regulate and control the progress of the fermentation reaction, the first to third stages are brewer's grain aerobic bacteria breeding stages, after brewer's grain aerobic bacteria are bred, organic matters can be decomposed to release viscous substances, so that the brewer's grains are changed into a viscous block state from a loose state, and the fourth to sixth stages are aerobic reaction stages, and along with the proceeding of the aerobic reaction, the viscous substances can be released. The water content of the brewer's grains is gradually reduced, so that the brewer's grains are changed into a loose state from a sticky block state. According to the method, exogenous raw materials and exogenous strains do not need to be added, the fermentation time is short, and the method is low-carbon and environment-friendly.