106results about How to "Strong fermentation ability" patented technology

The invention provides a Bacillus coagulans HEW-B379 with a probiotic effect. The above strain is named as HEW-B379, and the preservation number of the strain is CGMCC No.12553. The Bacillus coagulans HEW-B379 has a substantial probiotic property, and can effectively inhibit growth breeding of enteropathogenic Escherichia coli, Staphylococcus aureus, Salmonella typhi, salmonella, Shigella, Proteus species, Shewanella putrefaciens and Pseudomonas aeruginosa. The Bacillus coagulans HEW-B379 has strong stress resistance, can resist high temperature and simulated gastric juice and simulate bile salt environment, can keep the survival rate of 99-100%, and can effectively adjust microbial balance of animal intestinal tracts, inhibit growth of harmful microbes, promote nutrition absorption of animals, improve the conversion rate of a feed and improve the productivity of the animals.

The invention discloses a method for producing white spirit. By adopting the method, the white spirit which is characterized by clearness and transparentness, full-bodied cellar vinasse, soft, sweet and mellow taste, harmonious flavors, and safety and health by green raw materials selection, steaming and impurity removal, mixed steaming and reaction in an aged pit mud, double aspergillus driving,high and low combination, high-temperature accumulation, polyxenie coexistence, same tank and different vinasse, thermophilic fermentation, laminated distillation, liquor storage according to quality, long air storage and aborative blending. The method has the advantages of simplicity and easily controlled condition and the produced white spirit is characterized by clearness and transparentness, full-bodied cellar aroma, secluded soya sauce, comfortable aroma, soft, sweet and full-bodied taste, harmonious favors, thick wine body, unique style and typical character.

The invention discloses newly separated pediococcus acidilactici HEW-AP27 collected in the CGMCC (China General Microbiological Culture Collection Center) in the Institute of microbiology of CAS (Chinese Academy of Sciences) in Beichen west road No.1 yard No.3 in Chaoyang District of Beijing with the postal code of 100101 on March 7, 2018, with the collection number of CGMCC NO.15419. The invention also provides a preparation method of a viable pediococcus acidilactici preparation. The method comprises the steps as follows: the pediococcus acidilactici is used as a fermentation strain, an optimized fermentation process and a fermentation medium are adopted, discharging is performed after first-stage, second-stage and third-stage culture, active bacterial sludge is obtained through centrifugation, a stabilization protective agent is added, granulation is performed through a granulator, a coating liquid is added to a coating machine for coating, and finally, the viable pediococcus acidilactici preparation is obtained. The pediococcus acidilactici HEW-AP27 has acid resistance, cholate resistance and high-temperature resistance, has high acid producing performance and can inhibit growth and reproduction of pathogenic bacteria.

The invention discloses a brewing method of grapefruit wine. The brewing method is characterized in that the whole grapefruit is used as the raw material, soluble solid, alcohol content and sensory evaluation are used to research influence of different pretreatment methods and yeasts on fruit wine fermentation, and strain capability evaluation tests show that yeasts SY and BV818 which are high in fermentation capability, high in wine yield and good in taste have high acid resistance, potassium metabisulfite resistance, sugar resistance and alcohol content resistance and are optimal strains for brewing the grapefruit wine. The free radical removing ability of the grapefruit wine brewed by the method reaches 73.69%, and the FRAP value of the grapefruit wine reaches 196.60mmol Fe<2+>/L; the grapefruit wine has the special fragrance and taste of the grapefruit and has effects of moistening the throat and dredging the intestines. The brewing method has the advantages that resources are utilized reasonably, grapefruit processing is further deepened, fruit wine varieties are enriched, grapefruit peel resources are utilized comprehensively, and the method is good in social and economic benefits.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses an efficient fertilizer contributing to reduction of accumulation of a chromium heavy metal pollutant in a vegetable. The fertilizer comprises the following components, by weight part: betaine, activated nanometer attapulgite, rice bran, powder or fermented substances of stem-type vegetables with strong fiber, cationic chitosan, germinated brown rice, microzyme, melatonin, an anion-modified macro-molecule chitosan heavy metal adsorbent, and a proper amount of mineralized micromolecule activated water. Melatonin and betaine treated with mineralized micromolecule activated water match activated nanometer attapulgite to prepare factors for self-cleaning of a chromium heavy metal. The factors easily enter the inside of cells, quickly participate into living movement of plants, promote plant bodies to absorb and utilize heavy-metal-chromium-type substance, and further promote living movement of the bodies, thereby reducing pollution. The fertilizer matching a nutrient solution treated through mineralized micromolecule activated water, and main materials can effectively convert heavy metals left in the vegetable, thereby having a function of self-cleaning of heavy metals.

The invention relates to an organic pickled tuber mustard and a preparation method for the same, belonging to the technical field of biology and food. The organic pickled tuber mustard is prepared by adding the following ingredients using the weight of tuber mustard as reference and fermenting to obtain a pickled tuber mustard embryo, and then secondarily fermenting: 5.00-10.00% of non-iodized salt and 0.10-0.30/ten thousands of directly-poured lactobacillus dry powder, wherein the directly-poured lactobacillus dry powder uses the 'pickle-type paolemei' preparation produced by Sichuan Gaofujibiological technology Co., LTD; and the pickled tuber mustard embryo is secondarily fermented according to the following process steps: detecting and preparing; pouring in a pool and sealing the pool; blending and adding pickling solution; as well as packaging with original pool solution. The organic pickled tuber mustard and the preparation method for the same disclosed by the invention remarkably shorten the maturation time of fermentation, as well as are high in the quality of fermented embryo and good in stability. Simultaneously, in the organic pickled tuber mustard and the preparation method for the same disclosed by the invention, embryo is used as raw material as well as secondarily fermented and regulated to achieve the specified indexes, bagged with original jar fermentation solution, and directly packaged into organic pickled tuber mustard product without any additive.

The method for preparing soybean peptide liquid food utilizes Bacillus.Subtilis Natto capable of producing Natto kinase as yeast, and uses soybean pea-starch, soybean cakes, or soybean milk as the culture medium through the steps of fermenting, separating, and filling findings.

The invention discloses a method for preparing a ready-to-use tea fungus starter, which is characterized by comprising the following steps: mixing yeast thalli, acetic bacteria thalli and lactic-acid bacteria thalli, which are obtained by centrifuging in equal proportion, inoculating the thalli into tea fungus culture fluid to be cultured and then mixing with sodium alginate solution in equal volume, dropping the solution into CaCl2 solution, placing obtained bacteria-containing gel beads into the CaCl2 solution and standing to prepare the ready-to-use tea fungus starter. The method has the advantages of short production cycle, high yield, no waste and the like. The ready-to-use tea fungus starter prepared by the method solves the problems of variable microflora and complex process of traditional tea fungi in the industrialized production and provides a reliable approach for the industrialized production of tea fungus beverage. As the thalli used by the ready-to-use tea fungus starter are exact probiotics which are non-toxic to humans, functional drinks produced by the ready-to-use tea fungus starter, which are secure in health-care property and security can be used.

The invention discloses a fermentation processing method of pork, and relates to the technical field of food processing. According to the fermentation processing method, lactobacillus plantarum and pediococcus acidilactici are combined and used as fermentation inoculum, meat before fermentation is firstly subjected to cold and hot treatment, in the pickling process of the meat, starch is added toform uniform starch films on the surface of the meat, and later uniform fermentation is facilitated. Under the premise that the elasticity and the color of the meat are guaranteed, the fermentation quality of the meat is entirely improved. The pork processed by the fermentation processing method is brown and red in color, soft, tender and refreshing in mouth feel, and unique in flavor, and the fermentation processing method is suitable for health consumption ideal of modern consumers.

The invention provides a pediococcus pentosaceus NHB-PpA9601. The pediococcus pentosaceus NHB-PpA9601 is separated from intestinal tracts of white feather broilers, and is preserved in China General Microbiological Culture Collection Center (CGMCC for short, the address is Institute of Microbiology, Chinese Academy of Sciences, 3 #, 1 # yard, West Beichen Road, Chaoyang District, Beijing, the postal code is 100101), the preservation number is CGMCC NO.22646, and the preservation date is May 31, 2021. The pediococcus pentosaceus NHB-PpA9601 has the advantages that the obvious probiotic property is realized, the growth and reproduction of pathogenic bacteria such as intestinal pathogenic escherichia coli, staphylococcus aureus, salmonella suis, salmonella choleraesuis, salmonella gallinarum, salmonella pullorum, salmonella typhimurium, salmonella, shigella, bacillus perfringens, proteus penneri, aeromonas hydrophila and vibrio parahaemolyticus can be effectively inhibited; the pediococcus pentosaceus NHB-PpA9601 can be used for producing a wet-based fermented feed, and can be used for effectively improving intestinal health and increasing economic benefits.

The invention relates to the field of fermenting and brewing, and discloses distiller's yeast. The distiller's yeast comprises the following raw materials: a sacchariferous agent, complex enzyme, a fermenting agent, an additive, yeast and flavoring matters. The invention aims to provide distiller's yeast, which is used for solving the problem of single application range of the conventional distiller's yeast. The method has high generality, and is suitable for fermenting and brewing various raw materials, treated materials, melons, fruits, soy sauce, vinegar, flour paste, feeds and the like.

The invention belongs to the technical field of microorganisms, and particularly relates to debaryomyces hansenii with good fermentation performance and an aroma production function and a screening method thereof. The strain is named as Debaryomyces hansenii SH4, which is preserved in the China General Microbiological Culture Collection Center on May 12, 2021, and the preservation number of the Debaryomyces hansenii SH4 is CGMCC No.22507. After the debaryomyces hansenii SH4 is inoculated into a fermented sausage simulation system and fermented for 12 days, the contents of aldehydes, acids, alcohols and esters are obviously higher than those of an uninoculated control group (P is greater than 0.05). The fat taste of the simulation system is reduced, the fermentation taste, the wine fragrance, the fruit fragrance and the flower fragrance are increased, and good quality as an aroma production leavening agent is shown. The debaryomyces hansenii provided by the invention is applied to the air-dried sausages and has important significance in improving the fragrance of products and increasing the strength and complexity of the fragrance.

The invention provides improved methods and an apparatus for transporting a starter culture of living cells including fungi, bacteria, animal and plant cells. The methods and apparatus enable on-demand feeding and on-demand supply of nutrient gas resulting in increased cell viability and improved fermentations.

The invention pertains to the bio-engineering technical field, disclosing a fermentation method of alcohol with high concentration. The invention overcomes the shortages of low fermentation efficiency and long fermentation time, etc., of the existing alcohol fermentation technique. The invention adopts the steps that: bacteria-free air is introduced at the first stage; after 8 to 30 hours fermentation, material and fermentation agent are added under the temperature of 25 to 35 DEG C, oscillated or stirred with a rotation speed of 10-500r/min for 50 to 66 hours; the high concentration alcohol is made, and the volume concentration of the alcohol in the fermentation liquid is up to 16 to 18 percent. The invention can fast and effectively produce the high concentration alcohol.

The invention relates to a method for optimizing high temperature resisting alcohol yeast. Yeast strains are irradiated by high dosage rate pulsed electron beams, and the high temperature resisting yeast strains are obtained after selection by combining the high temperature domestication. The invention also discloses high temperature resisting yeast strains obtained by adopting the selection of the method. The method is adopted to optimize the yeast strain and has good reproducibility. The high temperature resisting yeast strains obtained by the method have stable performance, high activity and strong fermenting force and the industrial use can ensure that the high temperature resisting yeast strains in the alcohol industry can normally grow in summer with high temperature; both the water consumption and the electricity consumption are reduced, and the alcohol yield is increased, thereby bringing evident economic benefits.

The invention discloses a method for making a perilla cake seasoning sauce. The method comprises the following steps: (1) pulverization and soaking: a perilla cake is smashed and sieved, and after soaking with water, a perilla cake wet basis is obtained; (2) boiling: the perilla cake is steamed and sterilized; (3) inoculation: the steamed perilla cake wet basis in step (2) is taken out, after thetemperature is lowered to 40 DEG C, flour is added, and then the seed liquid is introduced and uniformly mixed to obtain a mixture; and (4) the mixture obtained after the inoculation in the step (3) is fermented under certain conditions to obtain the seasoning sauce finished product. The method prepares the seasoning sauce with the perilla cake as the raw material, realizes the comprehensive utilization of resources, improves the added value of the perilla cake, and has good economic, social and ecological benefits. The prepared perilla seasoning sauce has unique taste and unique flavor, whichnot only has the characteristics of traditional sauce, but also improves the health value of the sauce; and provides more and better health food for the market.

The invention discloses a method for preparing hypolipidemic mare yogurt through mixed fermentation of mixed bacteria, and the prepared hypolipidemic mare yogurt. The preparation method comprises the following steps: by combining Lactococcus lactis, Lactobacilluscasei and Monascusruber on the basis of self-screened Kluyveromycesmarxianus WWMJ-1 with the preservation number of CGMCC No.8432, performing mixed fermentation of complex strain, optimizing and confirming the best preparation technology parameters of mare yogurt by adopting a response surface method through the influence of a plurality of single factors such as inoculation proportion, fermentation temperature, fermentation time and sugar addition amount on the fermentation of mare yogurt. The prepared mare yogurt has an obvious hypolipidemic effect, not only remains abundant nutrition in mare yogurt, but also is endowed with the health-care function of the mare yogurt, thus having wide application value.

The invention relates to a Saccharomyces cerevisiae strain for producing ethanol by quick fermentation of xylose and a construction method, discloses a Saccharomyces cerevisiae strain capable of producing ethanol by fermenting glucose, xylose and cellobiose at the same time, and solves the problem that existing Saccharomyces cerevisiae cannot be used for producing ethanol by using xylose and cellobiose. The Saccharomyces cerevisiae strain SEB3 is collected in China General Microbiological Culture Collection Center under CGMCC11323. The invention also provides a construction method of the Saccharomyces cerevisiae strain SEB3. The Saccharomyces cerevisiae strain has the advantages of high xylose fermenting capacity, high xylose consumption speed, high ethanol yield and the like; meanwhile, the Saccharomyces cerevisiae strain SEB3 is better in acid resistance and temperature tolerance, and both pH not lower than 3 and temperature not higher than 35 DEG C have no significant impact on the fermenting speed and efficiency of xylose and cellobiose.

The invention provides Lactobacillus salivarius NHE-LsE33. The Lactobacillus salivarius NHE-LsE33 is used for separating intestinal tracts of piglets and is preserved in China General Microbiological Culture Collection Center (CGMCC for short, the address is Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, West Beichen Road, Chaoyang District, Beijing, the postal code is 100101), the preservation number is CGMCC NO.22510, and the preservation date is May 12, 2021. The lactobacillus salivarius NHE-LsE33 has remarkable prebiotics, and can be used for effectively inhibiting growth and reproduction of pathogenic bacteria such as intestinal pathogenic escherichia coli, staphylococcus aureus, salmonella typhimurium, salmonella choleraesuis, salmonella, shigella, bacillus perfringens, proteus penneri, aeromonas hydrophila and vibrio parahaemolyticus. The lactobacillus salivarius NHE-LsE33 can be prepared into a micro-ecological preparation to be applied to animal breeding, and the strain of the micro-ecological preparation for feed is widened.

The invention belongs to the technical field of fruit wine production and particularly relates to a brewing method of high-aroma strawberry fruit wine. The brewing method specifically includes: evenly spraying a layer of lactose pediococcus liquid to the surfaces of strawberries to perform fermentation, sufficient grinding and juicing, filtering to obtain strawberry juice, adding pectinase for enzymatic hydrolysis, standing for one night, siphoning to obtain clear liquid, inoculating mixed fermentation powder into the clear liquid, fermenting, performing sufficient high-temperature sterilization after the fermentation, inoculating candida tropicalis into the strawberry juice to perform fermentation, centrifuging fermentation liquor, clarifying, removing precipitation, and performing sterile filtration to obtain the strawberry fruit wine. The brewing method has the advantages that the method is simple, the strawberry fruit wine does not need long-term aging to achieve certain alcoholic strength and increase mellowness, the brewing time of the strawberry fruit wine is shortened evidently, and the brewed strawberry fruit wine is high in aroma, sweet and sour, palatable, and free of bitter taste.