11results about How to "Shorten fermentation time" patented technology

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 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 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 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.

This invention provides a fermented milk yogurt for infants, which, by weight, consists of the following ingredients: 300-450 parts fermented milk, 80-120 parts compound fresh fruit puree, 20-40 parts concentrated fruit juice, 10-20 parts compound dietary fiber, 15-30 parts protein components, and 5-15 parts cereal powder. This invention introduces five specific proportions of compound probiotics for fermentation, including *Bifidobacterium animalis* subsp. *lactobacterium* HN019, *Lactobacillus fermentum* CECT5716, *Lactobacillus rhamnosus* HN001, *Bifidobacterium breve* M-16V, and maltodextrin. These five strains produce a significant synergistic effect, not only shortening the fermentation time and increasing the number of live bacteria in the fermented milk, but also forming a more complete intestinal flora barrier in infants, effectively promoting nutrient absorption and reducing the incidence of diarrhea and constipation in infants.

A process for preparing fermented peanut vine pellet feed includes the following steps: S1. Drying peanut vines to a moisture content of 14-18%, then crushing them into pellets with a particle size of 5-8 mm, mixing in a fermenting agent, adding water to make the mixture's moisture content 80-85%, and then fermenting in a sealed fermentation container for 3-5 days; S2. Mixing the pellets again into the mixture obtained in S1, along with corn flour and soybean meal, and fermenting in an open environment for 2-3 days; S3. Feeding the mixture obtained in S2 into a screw extruder for granulation, and cooling the resulting pellets to room temperature to obtain the product. This invention solves the problem of shortening the overall fermentation time to less than 7 days through a two-stage fermentation process, thus greatly improving the overall processing efficiency and solving the technical problem of low processing efficiency caused by long fermentation times in the prior art.

This invention discloses a fermented feed based on fresh ginger vines and its application in improving the growth performance of fattening pigs. Belonging to the field of livestock feed processing, it is prepared by fermenting pretreated fresh ginger vines and fruit pomace with the addition of a mixed microbial agent. The resulting fermented feed based on fresh ginger vines is mixed with a basic feed and used to feed fattening pigs. This results in improved disease resistance, reduced disease incidence, increased feed intake, and lower production costs.

The invention discloses a preparation method and application of an organic waste fermentation inoculant, and belongs to the technical field of microorganisms. The organic waste fermentation inoculant is prepared from the following raw materials in parts by weight: 1 to 3 parts of bacillus subtilis, 2 to 4 parts of bacillus amyloliquefaciens, 2 to 3 parts of pseudomonas fluorescens, 4 to 6 parts of streptococcus thermophilus, 5 to 8 parts of lactobacillus delbrueckii subsp. Bulgaricus, 4 to 6 parts of nocardia albicans, 30 to 40 parts of porous activated carbon, 2 to 3 parts of beet extract, 4 to 6 parts of mannitol and 10 to 15 parts of straw waste powder. The organic waste fermentation inoculant can accelerate the degradation speed of organic matters in the composting process and shorten the fermentation time of the organic wastes, and has remarkable advantages in practical application.

The application provides a pertussis antigen recombinant expression vector and engineering bacteria and application thereof. The pertussis antigen recombinant expression vector comprises a resistance screening gene, an upstream recombinant nucleic acid fragment of a pertussis exotoxin gene and a downstream recombinant nucleic acid fragment, wherein the upstream and downstream recombinant nucleic acid fragments can respectively perform homologous recombination with the upstream and downstream of the pertussis exotoxin gene. The application takes the pertussis bacillus as a host, constructs an engineering bacteria ΔPT strain for producing FHA and PRN by knocking out the PT gene, simplifies the production process of the FHA and PRN antigens, maintains the high purity and immunogenicity of the FHA and PRN antigens, eliminates the interference of the PT protein in the production of the FHA and PRN antigens, avoids the PT protein detoxification process, and eliminates the risk of possible PT protein toxicity reversal.

The application relates to the field of biological medicine, and discloses a bifidobacterium adolescentis YF-01 and application of the bifidobacterium adolescentis YF-01 in fermented milk. The bifidobacterium adolescentis YF-01 is isolated from adult feces and is preserved in the China Center for Type Culture Collection, with a preservation number of CCTCC NO: M 20251308. Experiments prove that the bifidobacterium adolescentis YF-01 has good gastrointestinal fluid tolerance, the survival rate can reach 90.1% after being treated by simulated gastric juice for 3 hours, and the survival rate can reach 72% after being treated by simulated intestinal juice for 4 hours. The self-aggregation rate of the strain is 88.83%, and the hydrophobicity is 79.41%; the strain has significant scavenging capacity for DPPH free radicals and hydroxyl free radicals, and shows good antioxidant activity and adhesion capacity, which provides a theoretical basis for the application of the strain in fermented milk. The strain and metabolites thereof can be used for preparing food, medicine or health care products with the functions of regulating intestinal flora and enhancing antioxidant capacity, and have significant application potential in the development of functional fermented milk products.