176results about How to "Shorten fermentation time" patented technology

The invention relates to the technical field of food processing, in particular to oat fermented milk and a preparation method thereof, and the preparation method comprises the following steps: respectively preparing bacterial suspensions of TZ3-1-2, TG8-1-9 and QF-1-1; adding the TZ3-1-2 bacterial suspension and the TG8-1-9 bacterial suspension into the oat juice, and carrying out lactic acid bacteria fermentation to obtain a lactic acid bacteria fermentation product; adding the QF-1-1 bacterial suspension into the lactic acid bacteria fermentation product for yeast fermentation to obtain a yeast fermentation product; and carrying out after-ripening catalysis on the yeast fermentation product to obtain the oat fermented milk. The lactic acid bacteria TZ3-1-2 are pediococcus pentosaceus, and the preservation number of the lactic acid bacteria TZ3-1-2 is CGMCC (China General Microbiological Culture Collection Center) No.32259; the lactic acid bacteria TG8-1-9 are lactobacillus plantarum, and the preservation number of the lactic acid bacteria TG8-1-9 is CGMCC (China General Microbiological Culture Collection Center) No.32258. The lactic acid bacteria TG8-1-9 are lactobacillus plantarum. According to the method, mixed fermentation and two-stage sequential fermentation technologies are utilized, the fermentation time is shortened, meanwhile, the defects of single fermentation are effectively overcome, and finally the oat fermented milk which is excellent in taste and good in tissue state in all aspects is obtained.

The invention relates to the technical field of fermentation, in particular to a dough fermentation temperature control device which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough bearing disc and a dough elasticity detection device. Judging whether the initial heating power of the heating device needs to be adjusted according to the fermentation temperature rise slope comparison result to obtain second heating power; according to the fermentation temperature comparison result, whether a cooling device is started or the current fermentation dough temperature is detected or the fermentation dough continues to be heated with second heating power is judged; judging whether the volume of the fermented dough needs to be detected or not according to the fermentation temperature comparison result; and adjusting the second heating power according to the volume growth curve comparison result to obtain second constant heating power. By measuring the temperature, the volume and the elasticity of the dough, the fermentation temperature in the fermentation process is adjusted, so that the dough fermentation accuracy is ensured.

The invention discloses a biogas fermentation purification liquefaction and carbon capture process. The process comprises a biogas fermentation system for performing high-temperature fermentation on biomass; the biogas purification and liquefaction system, the CO2 purification and liquefaction system and the organic fertilizer production system are arranged at the biogas residue output end of the biogas fermentation system to produce organic fertilizer; a thermal energy recovery system; according to the invention, a high-temperature facultative anaerobic hydrolysis and high-temperature anaerobic fermentation process is provided, so that high-concentration biomass biogas is produced; cH4, H2S and CO2 in the biogas are separated and liquefied by adopting a process of'wet process and dry process serial desulfurization, PSA (Pressure Swing Adsorption) + MDEA (Methyl Methanol Ether Alcohol) decarburization, molecular sieve dehydration, single-order two-stage mixed refrigerant compression and propane refrigeration compression ', and produced liquid CH4 and CO2 are recycled; meanwhile, the biogas residues are subjected to a secondary fermentation technology under the action of microorganisms to obtain a solid organic fertilizer; in addition, the solar heat collection and heat pump technology is utilized, and the whole-field heat energy is recycled to supply heat to the biogas fermentation system.

The invention belongs to the technical field of agricultural waste resource utilization, and particularly relates to a method for efficiently synthesizing medium-chain fatty acid through dry-wet coupling anaerobic fermentation. The invention provides a method for efficiently synthesizing medium-chain fatty acid through dry-wet coupling anaerobic fermentation, which comprises the following steps: spatially isolating hydrolytic acidification microorganisms and carbon chain extension microorganisms through partition of a fermentation device, innovatively adopting chitosan and tannic acid as an adhesive, and immobilizing hydrolytic acidification bacteria and lactic acid producing bacteria on agricultural wastes. Efficient hydrolytic acidification of agricultural wastes is realized, lactic acid and acetic acid are directionally produced, and a high-quality substrate is provided for a carbon chain extension stage. And in addition, the medium-chain fatty acid is synthesized by innovatively spraying the biogas slurry containing potassium ferrate and spraying the acidified product generated in the hydrolytic acidification area to the carbon chain extension area, and meanwhile, the potassium ferrate promotes interspecific electron transfer of the system, so that the carbon chain extension reaction is further enhanced, the fermentation time is shortened, and the medium-chain fatty acid is efficiently synthesized.

The invention discloses pseudomonas TB392 and application thereof in degradation of pectin and generation of flavor substances in tobacco leaves, and belongs to the technical field of biology. The strain is preserved in the China General Microbiological Culture Collection Center on October 16, 2024, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.32230. The strain can produce pectinase at high yield, has the capability of reducing nicotine, can degrade macromolecular compounds such as carotenoid, starch, pectin, cellulose and the like in tobacco leaves, and can remarkably improve the content of flavor substances in the tobacco leaves. After the strain or the prepared microbial agent is applied to tobacco leaves, the quality of the tobacco leaves can be improved, and the use value of the tobacco leaves is improved.

The invention relates to plant fermented oil for cosmetics and a preparation method of the plant fermented oil. The preparation method comprises the following steps: S1, fungus cultivation; s2, fungus selection: respectively taking single colonies of the cultured escherichia coli, staphylococcus aureus, lactobacillus lactis and streptococcus lactis; s3, bacteriostatic concentration selection: adding mixtures of cortex albiziae oil and schisandra chinensis oil with different concentrations, detecting the survival rate of the fungi, and recording the concentration with the lowest survival rate of the fungi; s4, performing fermentation; and S5, post-processing. On the basis of fermentation of conventional vegetable oil, a mixture of cortex albiziae oil and fructus schizandrae oil is added, so that the fermentation time of the plant fermentation oil is shortened to a certain extent compared with the traditional fermentation time, and the fermentation efficiency is greatly improved; moreover, the fermented oil can keep better antibacterial activity at a lower temperature, so that the phenomena of low activity and uncontrollable product of the fermented vegetable oil caused by high-temperature sterilization are avoided.

The invention belongs to the technical field of cosmetic raw materials, and particularly provides a composition containing kava pepper and mung bean seed extracts, a preparation method and application. The preparation method of the mung bean seed extract is specifically optimized, for example, a lactobacillus plantarum strain, a lactobacillus johnsonii strain and a lactobacillus acidophilus strain are compounded and used for fermenting sprouted mung bean liquid, and a fermentation culture medium, fermentation environment conditions and the like are optimized; the nutritional ingredients of protein, glycine, inorganic salt and the like in the prepared mung bean seed extract are effectively improved, so that the prepared composition containing the kava pepper and the mung bean seed extract and the cosmetics thereof can show excellent effects of moisturizing and repairing, resisting inflammation, resisting aging, instantly calming, easing pain and the like.

The invention discloses a method for producing biogas through anaerobic fermentation of straws, and belongs to the field of solid waste treatment, the method comprises the following steps: carrying out hydrothermal pretreatment on the straws to obtain a solid-liquid mixture, and carrying out anaerobic fermentation on the solid-liquid mixture by taking sludge as an inoculum to produce biogas. Straw and polylactic acid are potential high-quality fermentation substrates and are converted into biogas through anaerobic fermentation, so that the utilization rate of waste is increased, and secondary pollution to the environment is reduced.

The invention provides a bio-organic fertilizer preparation process based on a microbial fermentation technology, and relates to the technical field of organic fertilizer preparation, the process comprises the following steps: S1, raw material preparation: selecting different types of animal and plant wastes as organic raw materials, and pre-treating to adjust the physical properties of the organic raw materials so as to facilitate subsequent fermentation; s2, proportioning and adjusting: adjusting the carbon nitrogen ratio of the raw materials according to the characteristics of the raw materials, in the invention, through reasonable pretreatment of the raw materials and accurate adjustment of the carbon nitrogen ratio, the fermentation environment is improved, the degradation efficiency of microorganisms on organic matters is significantly improved, in the pretreatment step, by adjusting the physical properties of the raw materials, the contact area of the microorganisms and the organic matters is increased, and the degradation efficiency of the microorganisms on the organic matters is improved; the carbon-nitrogen ratio control during proportioning enables microorganisms to perform metabolic reaction more efficiently, the problem of nutrition imbalance in the fermentation process is reduced, the stability of the fermentation process is ensured by the optimization, and the overall quality of the organic fertilizer is improved.

The invention belongs to the technical field of dairy product processing, and discloses instant brown yoghourt and a preparation method thereof, the instant brown yoghourt comprises the following raw materials: raw milk, reducing sugar and a leavening agent, and the reducing sugar is xylose or L-arabinose. The preparation method of the instant brown yoghurt comprises the following steps: preparing raw materials, proportioning and homogenizing, fermenting, refrigerating, demulsifying and filling. According to the method disclosed by the invention, the reducing sugar and the leavening agent are optimally selected, so that the energy consumption in the production process can be reduced while the browning treatment and fermentation time of the brown yoghurt can be shortened, the purposes of reducing cost and improving efficiency can be achieved, and powerful technical support is provided for large-scale and efficient production of the brown yoghurt.

The invention discloses bacillus siamensis G12, a microbial inoculum, a preparation method and application of the bacillus siamensis G12 in improvement of tobacco leaf quality, and belongs to the technical field of bioengineering. The bacillus siamensis provided by the invention can inhibit mould in tobacco leaves, can degrade nicotine, and can well survive and metabolize in a tobacco leaf environment; a very good degradation effect is achieved on macromolecular compounds including protein, pectin, cellulose, lignin and starch which influence the quality, combustibility, health and safety of the tobacco leaves; the tobacco leaf smoking quality can be effectively improved, tobacco leaf fermentation is accelerated, the tobacco leaf fermentation time is saved, and the usability of tobacco leaves, especially low-quality tobacco leaves, is greatly improved.

The invention discloses a process for preparing a liquid fertilizer from high-purity tryptophan fermentation waste liquid, and relates to the technical field of fertilizer preparation, and the process comprises the steps of pretreatment of tryptophan fermentation liquid, concentration of the fermentation waste liquid, component optimization and stabilization treatment. The first filtering operation can remove suspended particles and macromolecular impurities in the waste liquid, the second filtering operation can remove macromolecular substances such as protein aggregates and polysaccharides in the waste liquid, meanwhile, the light transmittance of the waste liquid is improved, and the recovery rate of tryptophan is improved. A low-frequency pulse electromagnetic field is applied into the fermentation tank, so that the permeability of microbial cell membranes can be enhanced, the uptake of microorganisms to substrates and the secretion of metabolites can be promoted, the fermentation efficiency can be improved, and the fermentation time of tryptophan fermentation liquor can be shortened.

The invention discloses bacillus subtilis for cellulose degradation and application of the bacillus subtilis in preparation of a bio-organic fertilizer through fermentation of mulberry leaf and chrysanthemum cold granule traditional Chinese medicine residues. The bacillus subtilis is collected and separated from decomposed soil under osmanthus fragrans forests in the bead mountain park in the Dalou City; through a sodium carboxymethyl cellulose culture medium, a Congo red dyeing transparent ring and an enzyme activity determination method, an efficient cellulose degradation strain is screened, and the cellulose degradation strain is inoculated with mulberry leaf and chrysanthemum cold granule traditional Chinese medicine residues, rice hull fungus sticks and pig manure as raw materials for solid state fermentation to produce the bio-organic fertilizer. The cellulose degrading bacterium is high in degrading capacity, and the bio-organic fertilizer prepared by fermenting the traditional Chinese medicine residues through the cellulose degrading bacterium is uniform in size and gap, alkalescent, capable of reducing the content of heavy metal, relieving soil acidification and remarkably increasing the number of soil microbial fungi and bacteria. The bio-organic fertilizer prepared by applying the cellulose degrading bacteria to ferment traditional Chinese medicine residues and livestock wastes can significantly improve the yield and quality of citrus.

The invention belongs to the field of leavening agents, and particularly relates to a compound microbial agent for cow dung compost fermentation and a preparation method and application thereof. The compound microbial agent is a mixed bacterial agent of bacillus subtilis (HBU33), streptomyces althiophosphaticus (HBU11) and aspergillus niger (Aspergillus niger) HBUN19, and the compound microbial agent is a mixed bacterial agent of bacillus subtilis (HBU33), streptomyces althiophosphaticus (HBU11) and Aspergillus niger (HBUN19). The compound microbial agent is applied to cow dung compost, and can effectively shorten the fermentation time of cow dung compost, improve the compost temperature, promote organic matter degradation and lignocellulose decomposition, accelerate the composting process of fermented compost and reduce the loss of nutrient substances, thereby ensuring the stability of the compost quality.

The invention discloses an edible fungus liquid strain rapid fermentation tank which structurally comprises a clamping ring, a fermentation tank body and a supporting seat. When the edible fungus liquid strain rapid fermentation tank is used, the tank body is stably placed on the supporting seat through the clamping ring, a bacterial liquid needing to be fermented is injected into a cavity in the tank body through a connector, and a driving motor drives a stirring assembly to rotate; according to the present invention, with the fermentation tank, the bacterial liquid in the tank body is effectively mixed and stirred so as to ensure the full contact of the bacterial strain and the influencing nutritional components in the tank body, such that the fermentation product is completely heated, and the input oxygen can be uniformly dispersed in the tank body so as to improve the fermentation efficiency of the fermentation product and shorten the fermentation time of the fermentation product.

The utility model discloses a fermentation machine for tea production, which comprises a base, a fermentation tank is mounted on the base, a feed pipe and a discharge pipe are arranged on the fermentation tank, and a stirring structure is rotatably mounted on the fermentation tank. After tea leaves and water are added into a fermentation tank from a feeding pipe according to the proportion, a servo motor is started to drive a first staggered-axis bevel gear to rotate, the first staggered-axis bevel gear drives a second staggered-axis bevel gear to rotate, and a stirring rod on a rotating shaft of the second staggered-axis bevel gear continuously stirs the tea leaves in the fermentation tank; according to the device, tea leaves and water can be fully and uniformly mixed through stirring, meanwhile, the fermentation speed can be increased through continuous stirring, the fermentation time is saved, the stirring rod can rotate when moving up and down in the fermentation tank through the arrangement of the electric telescopic rod, and therefore the fermentation concentration of the upper layer and the fermentation concentration of the lower layer can be kept consistent when the fermentation tank conducts fermentation.

The invention provides a preparation method of specific molecular weight hyaluronic acid with concentrated molecular weight distribution, and relates to the technical field of polysaccharide preparation. The method comprises the following steps: inoculating a streptococcus zooepidemicus seed solution into a fermentation culture medium, and culturing for 6-8 hours under the conditions that the temperature is 35-39 DEG C and the dissolved oxygen is 15-50%; adding hyaluronidase to enable the enzyme activity concentration to be 1500-4000 U / L, and culturing for 6-10 hours at the temperature of 37-40 DEG C; the fermentation culture medium comprises the following components in parts by mass: 30-50 parts of glucose, 10-15 parts of a yeast extract, 10-15 parts of casein peptone, 5-10 parts of yeast peptone, 1-3 parts of magnesium sulfate and 0.2-0.8 part of sodium glutamate. By regulating and controlling the HAase addition amount, the addition time, the fermentation temperature and the fermentation time, a specific low-molecular-weight hyaluronic acid product can be obtained, and the dispersion degree of the molecular weight of the hyaluronic acid is remarkably reduced.

The invention belongs to the field of microbial fermentation and the technical field of daily chemicals, and particularly relates to deacetylated sophorolipid as well as a preparation method and application thereof. By using cheap culture medium components and screening out saccharomycetes with high yield of lactone type sophorolipid, the problem that the production cost of the sophorolipid is too high is effectively solved, and the application of the sophorolipid in various fields is promoted; through the step of carrying out enzymolysis on a fermentation substrate in advance, the problems of long single fermentation period, low thallus utilization rate, high energy consumption and high cost of traditional saccharomycetes are solved. A multi-round fermentation circulation system is designed, and bacteria liquid is settled and recycled and then inoculated and fermented, so that thalli are efficiently and repeatedly utilized, the unit yield is increased, the fermentation period is shortened, and the production cost is effectively controlled. The structure is adjusted through a resin modification technology, a final product mainly comprises acetylated sophorolipid, and compared with acetylated sophorolipid and deacetylated sophorolipid, the sophorolipid has better foam stability and sensitive skin repairing effect and is suitable for the application fields of cosmetics, washing care and the like.

The invention relates to the technical field of black tea processing, and discloses a uniform fermentation device for black tea processing, the uniform fermentation device comprises a fermentation tank and a tea tray, the fermentation tank is internally provided with a scattering mechanism; the scattering mechanism comprises a linear motor, a vertical shaft, a spiral groove and two groups of scattering rods, the linear motor is used for driving a tea tray to move up and down, so that tea in the tea tray is shaken up and down to the air to be in full contact with the air, the vertical shaft is driven to rotate through the spiral groove in the up-down moving process of the tea tray, and the linear motor is fixedly connected to the bottom of the fermentation tank; the top output end of the linear motor penetrates into the fermentation tank, a transverse shaft and a rolling roller are driven to rotate through a telescopic rod, and tea leaves contained at the bottom in a tea tray are pushed, so that the tea leaves are in full contact with oxygen in air, the activity of oxidase in the tea leaves is improved, aroma emission of the tea leaves is more facilitated, and the tea leaves are more healthy. Finally, the quality of tea finished products is improved.

The invention relates to a millet steamed cake premix powder and a millet steamed cake and a preparation method thereof. The preparation method comprises the steps of soaking and grinding, heating gelatinization, enzymatic sterilization, preparing liquid cake seeds, preparing solid cake seeds, and drying and powdering. Yellow millet is introduced as the main raw material of steamed cake to prepare a new millet steamed cake product with unique millet flavor, mouthfeel and golden color. The use of mixed fermentation of yeast and lactic acid bacteria can avoid the single flavor of fermentation of a single strain, so that the flavor of the product is richer and mellower, the mouthfeel is softer, and the sourness and sweetness are appropriate. The millet steamed cake premix powder prepared by the invention is used to produce millet steamed cake, which eliminates multiple cumbersome processes, is simple and time-saving to operate, has good product storage stability, and is excellent in texture, specific volume, sensory organ and flavor, and is conducive to the industrialized production of millet steamed cake.

The invention discloses a multi-strain active lactobacillus beverage and a preparation method thereof. The multi-strain active lactobacillus beverage disclosed by the invention is good in flavor and mouth feel, fresh and cool in mouth feel, sour, sweet and delicious, and capable of maintaining the constant viable count within the shelf life and still maintaining the viable count gt after being refrigerated at 2-10 DEG C for 30 days; the method has the advantages of high purity, high purity, 1 * 10 < 9 > CFU / ml, good stability, no layering and precipitation phenomena, and centrifugal precipitation rate maintained within 2%.

The invention discloses a novel homogeneous-phase tea fermentation method which comprises the following steps: step 1, building a closed fermentation chamber capable of automatically controlling temperature and humidity by taking an insulation board as a base material, and arranging a multi-layer net-shaped shelf shelf in the fermentation chamber for placing tea; according to the homogeneous tea fermentation method, the uniformity of the temperature and the water content of each part of a tea pile can be maintained, and the fermented tea has unique fungus fragrance and high repeatability. The homogeneous fermentation method is beneficial to accelerated degradation of caffeine, oxalic acid, tannin and the like in the tea leaves, and the fermented tea with low (zero) caffeine, low (zero) oxalic acid and low tannin can be stably obtained and is suitable for all people to drink. The method is particularly suitable for preparing the fresh tea and is also suitable for fermenting the Chinese herbal medicines except the tea leaves.

The present invention discloses a vertical fermentation tank and a method for making koji, including a vertical tank body, a feed inlet and a discharge outlet on the vertical tank body, a drain outlet arranged at the bottom of the vertical tank body, a drain valve installed on the drain outlet, and further including: a middle bottom: used for carrying fermented materials, a collection trough is arranged on the upper surface of the middle bottom, and a plurality of drainage holes are arranged on the collection trough; a screw propeller: used for spirally pushing the fermented materials to the discharge outlet, the screw propeller is assembled in the collection trough; the discharge outlet is arranged on the side wall of the vertical tank body, and is located in the extension direction of the screw propeller; a valve is installed on the discharge outlet. In one embodiment of the vertical fermentation tank of the present invention, full use is made of the three-dimensional space, which is conducive to the factory to upgrade the output based on the original land scale. Using a middle bottom with a collection trough and a screw propeller, it is convenient to take the petal koji, and all the materials can be dug.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

The invention relates to the technical field of food processing equipment, in particular to a microbial engineering fermentation device.The microbial engineering fermentation device comprises a heater, a water supply heating assembly, an integrated tank assembly and a fermentation liquor circulating assembly.The integrated tank assembly comprises a tank body, a tank body end socket, a rice inlet pipe, an air return pipe, a conical barrel, a water inlet pipe, a high-pressure component and an overflow component; the rice inlet pipe and the air return pipe are fixedly communicated with the rice conveyor, rice is guided into the tank body, the water inlet pipe is communicated with the water supply heating assembly, hot water is input into the tank body, and the high-pressure component introduces high-pressure gas into the tank body from the bottom, so that the rice in the tank body is fully turned over, impurities are washed away, and the rice is discharged from the overflow component. The fermentation liquid circulating assembly enables materials in the tank body to keep balanced fermentation conditions in different areas, fermentation parameters can be accurately set and adjusted, the fermentation period is shortened, the fermentation efficiency is improved, and balanced management integrating cleaning, soaking and fermentation is achieved.

The invention discloses a method for preparing corn steamed buns through lactobacillus plantarum and yeast fermentation, belongs to the technical field of food processing, and adopts the synergistic effect of lactobacillus plantarum JSLp-20 and saccharomycetes to shorten the fermentation time of high-proportion corn steamed buns; organic acid is generated through synergistic fermentation, starch acid hydrolysis is promoted, meanwhile, esterification reaction with alcohols is carried out to generate flavor substances such as esters, the flavor of the steamed buns is enriched, and the ageing resistance and the water binding capacity of the starch are improved; the specific volume of the prepared corn steamed bun is increased by 18.75%, the hardness, the cohesiveness and the chewiness are reduced by 3.60%, 4.00% and 5.19% respectively, the elasticity and the adhesiveness are increased by 1.14% and 57.36% respectively, the resilience is increased by one time, the total score of sensory evaluation is remarkably increased, and the prepared corn steamed bun product does not collapse or crack and has considerable texture properties.

The culture medium comprises methionine, a carbon source, a nitrogen source and a phosphorus source, and the contents of the methionine, the carbon source, the nitrogen source and the phosphorus source in the culture process are 0.3-0.5 g / L, 180-230 g / L, 19-27 g / L and 3-5 g / L respectively. The optimized culture medium for improving the yield of the intracellular antibiotics can be used for fermenting penicillium brevicompactum to produce mycophenolic acid, and the titer of the penicillium brevicompactum for producing the mycophenolic acid can be obviously improved in a short time by utilizing the optimized culture medium and the fermentation method which are prepared by the invention; by utilizing the culture medium prepared by the invention, the activity of the mycophenolic acid produced by the mould in the penicillium brevicompactum can be improved.

The invention discloses application of a raoultella ornithine product in degradation of animal waste, and belongs to the technical field of animal waste treatment. The raoultella ornithinolyticus product comprises a raoultella ornithinolyticus solution with the concentration of 2 * 10 < 8 > cfu / mL to 2 * 10 < 9 > cfu / mL. Experiments prove that the raoultella ornithinolyticus solution with the specific concentration can promote the decomposition degree of animal waste, accelerate the composting fermentation speed, shorten the composting fermentation time and reduce the water content of fermented materials, so that the raoultella ornithinolyticus product has the advantages of high yield, high yield and the like. The degradation of organic matters in the animal waste is effectively promoted, the content of nutritional ingredients such as nitrogen, phosphorus and potassium is increased, and the method has important practical significance on resource utilization of agricultural wastes.

The present invention discloses Escherichia coli and applications for efficiently utilizing sucrose to produce L-lactic acid, and belongs to the field of biotechnology. The Escherichia coli of the present invention is Escherichia coli HBUT-SL with a deposit number of CCTCC NO: M 20221463 or Escherichia coli HBUT-SLE with a deposit number of CCTCC NO: M 20221464. Compared with the starting strain HBUT-L, Escherichia coli HBUT-SL has an additional copy of the glpD gene. Escherichia coli HBUT-SLE is further transferred with the ptrc99a-glpD plasmid expressing glpD on the basis of Escherichia coli HBUT-SL. Compared with the starting strain HBUT-L, the Escherichia coli HBUT-SL and HBUT-SLE of the present invention have a significant improvement in lactic acid yield, average production intensity and maximum biomass. The present invention provides valuable strain resources for the utilization of sucrose molasses.

The application discloses a preparation method of oat plant-based fermented milk rich in polyphenols based on a combined enzymolysis-fermentation technology. The preparation method comprises the following steps: after oat is soaked and cleaned, the oat is dried to obtain pretreated oat; the pretreated oat is baked and crushed, and then ball milled to obtain oat ultrafine powder; then, water is added to the oat ultrafine powder to obtain oat milk, the oat milk is stirred and subjected to high-speed shearing, the oat milk is completely dissolved and then gelatinized, and then enzyme is added to perform enzymolysis to obtain an enzymolysis solution; after the enzyme is inactivated, the enzymolysis solution is mixed and homogenized to obtain a homogenized solution, the homogenized solution is sterilized and cooled to obtain a uniform and stable system; finally, a strain is inoculated into the uniform and stable system to perform fermentation and post-ripening to obtain oat plant-based fermented milk. According to the preparation method, a nitrogen source does not need to be additionally added, the polyphenol content of the system and the acidity of the product can be effectively improved, and the fermentation time is shortened.