106 results about "Acetic acid bacteria" patented technology

The invention belongs to the technical field of microbial fermentation, discloses a method for multi-bacterium synergistic fermentation of roxburgh rose juice, and particularly discloses a microbial agent which comprises rhizopus arrhizus CLF001 and at least one of pediococcus pentosaceus, lactobacillus plantarum, acetic acid bacteria, saccharomycetes and lactobacillus acidophilus. According to the microbial agent provided by the invention, the content of polysaccharide, polyphenol, brass and the like can be remarkably increased and the content of tannin in the roxburgh rose normal juice can be reduced by fermenting the roxburgh rose normal juice for 3 days by using the microbial agent, so that the fermented roxburgh rose normal juice does not feel obvious astringent taste, and the bitterness of the roxburgh rose normal juice is greatly improved; when the microbial agent is used for fermentation, polyphenol substances such as tannin with heavy astringent taste in the roxburgh rose normal juice are converted into non-astringent polyphenol substances, the taste of the normal juice is improved, the content of active ingredients is increased, for example, key ingredients (such as polyphenol, flavone and polysaccharide) capable of remarkably improving the antioxidant activity in the roxburgh rose normal juice can be used for improving the antioxidant performance of the roxburgh rose normal juice.

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The invention provides a preparation method of composite degradable TIEL aerogel, and relates to the technical field of production of TIEL aerogel. The preparation method of the composite degradable TIEL aerogel comprises the following steps: S1, firstly, preparing a culture medium, and dissolving 20g / L of glucose, 5g / L of yeast extract, 5g / L of peptone, 2.7 g / L of Na2.HPO4, 0.5 g / L of MgSO4. 7H2O and 1.5 g / L of citric acid in deionized water; s2, adjusting the pH value of the culture medium with HCl, then performing high-temperature sterilization treatment on the culture medium, cooling the culture medium to room temperature, inoculating pre-cultured acetobacter aceti into the culture medium, performing static culture for 7 days at 30 DEG C, then repeatedly cleaning the harvested film with deionized water, and removing impurities with an alkaline solution to obtain a fresh bacterial cellulose film. According to the cellulose aerogel, chitosan is introduced as a natural electron donor, so that the triboelectric property of the cellulose aerogel is optimized, and meanwhile, the degradability is kept.

The invention relates to a composite strain leavening agent and application thereof in baking cake making. The composite strain leavening agent is composed of six microorganisms according to a specific ratio, including saccharomyces cerevisiae, lactobacillus rolfsii, lactobacillus curvatus, lactobacillus plantarum, acetic acid bacteria and associated lactobacillus casei, the optimal volume ratio of fresh and wet thalli of all the strains is 1: 0.3: 0.2: 0.1: 0.2: 0.2, and the viable count of all the strains is larger than or equal to 1.0 * 10 < 7 > CFU / g. According to the composite strain leavening agent, through the synergistic effect of a specific flora combination, the dual technical effects are achieved in the baked cake making process, on one hand, metabolites of different strains act together, and the texture characteristics of dough are remarkably improved; and on the other hand, various flavor substances generated by the composite flora endow the baked cakes with unique flavor characteristics. The method is of great significance in realizing industrial production of traditional leavening agent fermented food, inheriting ethnic diet culture and promoting and developing ethnic spirit.

The invention provides high-activity crataegus pinnatifida fruit vinegar and a preparation method thereof.The preparation method comprises the steps that crataegus pinnatifida fruits are juiced, then a composite chelating agent composed of polyglucuronic acid and monopotassium phosphate is added for chelating treatment, and a polysaccharide-metal ion cross-linked network is removed; then adding endo-beta-1, 4-glucanase to carry out linear polysaccharide directional enzymolysis, so that the viscosity of the fruit juice is obviously reduced; after the components are adjusted, double modified yeast beta-glucan microspheres are added, yeast is inoculated for alcoholic fermentation, the microspheres are subjected to double grafting modification through galactooligosaccharide and theaflavin, and active components in the crabapple can be directionally captured and stabilized through hydrophilic and hydrophobic effects respectively; after alcohol fermentation is finished, acetic bacteria are inoculated for acetic fermentation, and finally, filtering and sterilization are performed. According to the method disclosed by the invention, by virtue of a synergistic strategy of breaking a network firstly, then carrying out enzymolysis debonding and then carrying out microsphere loading, the fermentation mass transfer efficiency is effectively improved, and meanwhile, the retention rate of functional components such as polyphenol and saponin in the fruit vinegar is increased.

The invention relates to flavored fruit vinegar and a preparation method thereof, and the flavored fruit vinegar has the beneficial effects that the coexistence of flavor and nutrition is realized through the matching of apples and roxburgh roses; wherein the apple juice is used as a fermentation substrate, so that stable sugar-acid ratio and mellow feeling are provided; the rosa roxburghii tratt greatly enriches active ingredients such as vitamin C, SOD, polyphenol and the like, and lays a health-care foundation of the product. In the fermentation process, the synergistic effect of saccharomycetes, acetic bacteria and lactic acid bacteria is adopted, the saccharomycetes efficiently complete alcoholic fermentation, the acetic bacteria dominate acid production, the lactic acid bacteria not only can generate soft lactic acid, more importantly, metabolites of the lactic acid bacteria can effectively complex and convert tannin astringency in the roxburgh roses, and the taste is fundamentally improved. The final product successfully integrates the mellowness of the apples and the high nutrition of the roxburgh roses and is free of obvious bitter and astringent taste, and the taste, flavor and nutritional value are comprehensively improved.

The invention relates to the technical field of feces and biogas residue treatment, in particular to a fermentation functional bacterial agent and application thereof in feces and biogas residue treatment. The fermentation functional microbial agent comprises strains including acetic acid bacteria, cellulomicrobe, nitrogen-fixing bacteria and bifidobacterium longum; the fermentation functional bacterial agent provided by the invention obviously improves the treatment efficiency of manure and biogas residues; compared with the prior art, the method has the advantages that the aerobic fermentation time is shortened to 15-30 days, and the biogas residue decomposition process is accelerated; meanwhile, the content of each strain in the microbial inoculum is accurately controlled, so that the synergistic effect of each strain is more efficient, the activity of each strain in the manure biogas residues is improved, the organic matter decomposition capacity of each strain is enhanced, and the resource utilization rate is increased. The device can be widely applied to the technical field of excrement and biogas residue treatment.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing cereal raw materials and a product prepared by the method. According to the method, micronization treatment, steaming, quantitative liquefaction and saccharification, monascus / saccharomycetes / bacillus synergistic fermentation, acetic bacteria fermentation and ultrasonic wave / microwave synergistic aging acceleration are combined, so that the flavor, the nutritional function and the production efficiency of the table vinegar can be improved. In addition, full utilization of cereal raw materials can be achieved through wine making, table vinegar and high-fiber nutrition powder.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

A water kefir starter culture comprising either an isolated Bifidobacterium sp. nov, (isolated WK012_4_13) strain or an isolated Bifidobacterium sp. nov (WK041_4_12) (now assigned its official name of Bifidobacterium aquikefiricola) and one or more of a yeast, an acetic acid bacteria, and a lactic acid bacteria.

The utility model relates to microbial culture, and provides a device for extracting acetic acid bacteria in liquor yeast, which comprises a plurality of fermentation devices distributed along the vertical direction, a supporting device for supporting the fermentation devices, and a connecting device for communicating the adjacent fermentation devices, the fermentation device comprises a fermentation tank and a feeding pipe arranged on the side edge of the fermentation tank; the connecting device comprises a discharging pipe arranged at the lower end of the fermentation tank, a blocking pipe which is arranged in the discharging pipe in a sealing and sliding manner and has two sealed ends, a first discharging opening formed in the side wall of the upper end of the blocking pipe, a second discharging opening formed in the side wall of the lower end of the blocking pipe, a third discharging opening formed in the side wall of the discharging pipe, and a guiding pipe arranged at the third discharging opening; the driving device is used for driving the plugging pipe to lift; and the lower end of the material guide pipe is communicated with the lower fermentation tank. The device for extracting the acetic acid bacteria in the white spirit yeast disclosed by the utility model can effectively avoid adverse effects caused by insufficient fermentation of part of microorganisms in the pipeline in the fermentation process.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

This invention relates to the field of coffee processing technology, specifically disclosing a method for directional regulation of flavor during anaerobic fermentation of fresh coffee fruit. Sodium alginate and chitosan are used to construct single-layer, double-layer, and triple-layer microcapsules to encapsulate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. These three types of microcapsules are then placed into a sealed anaerobic fermentation container, where the bacterial strains are released sequentially as the pH naturally decreases, achieving metabolic relay. The entire process requires no opening of the container, thus balancing flavor enhancement and food safety.

The screening method comprises the following steps: S1, taking a high-temperature yeast sample, adding sterile normal saline, soaking and oscillating, taking supernate, inoculating the supernate into an acetic acid bacteria enrichment culture medium, and culturing at constant temperature to obtain enriched liquid; s2, carrying out gradient dilution on the enrichment liquid, taking a diluent with a proper concentration, coating a calcium plate isolation culture medium with the diluent, and selecting a single colony generating a transparent circle to carry out multi-generation streak purification; s3, inoculating the purified strain to an acidogenic qualitative culture medium, carrying out shake cultivation, centrifuging the fermentation broth, taking the supernatant, neutralizing the supernatant with a NaOH solution until the pH value is 7, adding a FeCl3 solution, and heating in a boiling water bath to generate a rufous flocculent precipitate which is an acidogenic bacterium; and S4, preparing bacterial suspension from the bacterial strains which are qualitatively identified as acid-producing bacteria, inoculating the bacterial suspension to a basic culture medium, and selecting the bacterial strain with the highest acid yield as a target bacterial strain. The strain with high acid yield and high stress tolerance obtained by screening provides a high-quality microbial resource for improving the quality of Maotai-flavor liquor.

The application provides a pueraria ferment as well as a preparation method and application thereof. The preparation method of the plant ferment comprises the following steps: step 1, crushing dry pueraria root powder, mixing with water to obtain a pueraria root powder mixture; step 2, mixing the pueraria root powder mixture with a compound enzyme preparation to perform enzymolysis, to obtain an enzymolysis liquid; step 3, adding a carbon source into the enzymolysis liquid, mixing, and then performing a two-stage fermentation process; the first-stage fermentation is aerobic fermentation by using a bacterial agent containing yeast and acetic acid bacteria, and the second-stage fermentation is anaerobic fermentation by using a bacterial agent containing lactobacillus; and step 4, filtering the fermented mixture to obtain a clear solution, and the pueraria ferment is obtained. The obtained pueraria ferment has high contents of active ingredients such as puerarin and glucuronic acid, has good antioxidant capacity, has a health care effect, and has a liver protection effect.

A high-antioxidant tomato flavoring condiment is made from tomato peel and pomace and tomato sauce as raw materials. The mixture undergoes ultrasonic pretreatment and enzymatic pretreatment, followed by a three-step fermentation process using brewer's yeast, lactic acid bacteria, and acetic acid bacteria. The ultrasonic pretreatment involves adding olive oil, glyceryl monostearate, and citric acid to the tomato peel and pomace juice, followed by ultrasonic treatment. This invention enhances the release of bioactive substances and the dissolution of nutrients through ultrasonic pretreatment and enzymatic hydrolysis, thereby significantly increasing the content of antioxidants in the tomato peel and pomace and improving the product's antioxidant capacity. Combined with a three-stage fermentation process, the product develops a unique flavor. The original condiment juice is amber in color, has a refreshing and tangy taste without astringency, and possesses strong antioxidant activity and tomato aroma. Furthermore, marine materials such as seaweed and sea grapes are added as raw materials to prepare a marine-based condiment. After fermentation, these release amino acids, anthocyanins, and other substances, effectively improving the product's nutritional value.

The invention discloses a specific primer pair and a qPCR quantitative detection method for acetic acid bacteria in table vinegar, and particularly relates to the technical field of quantitative detection of acetic acid bacteria in table vinegar. The specific primer pair is designed by using a groEL gene as a target sequence and comprises a forward primer F and a reverse primer R, the sequence of the forward primer F is shown as SEQ ID No: 1, and the sequence of the reverse primer R is shown as SEQ ID No: 2. According to the qPCR quantitative detection method, accurate and rapid quantitative measurement of the concentration of acetic bacteria is realized through specific primer amplification, so that technicians can conveniently control the fermentation efficiency and the fermentation flavor of table vinegar.

The invention discloses a nutrition activator for improving fermentation acid production activity of acetic bacteria and application of the nutrition activator, and belongs to the technical field of food fermentation. The nutrition activator disclosed by the invention is prepared from the following nutritional ingredients in percentage by concentration: 1.00 to 1.50 percent of acetic acid, 1.00 to 2.00 percent of yeast extract, 1.50 to 2.50 percent of trehalose and 0.10 to 0.20 percent of CaCl2. The nutrition activator can improve the fermentation acid production activity of acetic acid bacteria, is a natural and safe nutrition activator, can activate the acetic acid bacteria, improves the activity of ethanol dehydrogenase and acetaldehyde dehydrogenase of the acetic acid bacteria in vinegar fermentation, improves the acid resistance of the acetic acid bacteria, and improves the fermentation efficiency and the acetic acid yield.

The invention provides a formula and a production process of a fermentation type tea drink, and relates to the technical field of fermentation type tea drinks.The fermentation type tea drink comprises water, original pulp apple vinegar, brown rock sugar and fermented dark green tea, the fermented dark green tea contains theaflavin, thearubigins, theabrownin, caffeine, amino acid, vitamins, various mineral substances and polysaccharide substances, the original pulp apple vinegar contains multiple microelements, and the original pulp apple vinegar contains multiple microelements. Wherein the elements comprise potassium element, calcium element and iron element. According to the formula, the fermented dark green tea contains three probiotics including the saccharomycetes, the acetic acid bacteria and the lactic acid bacteria, the intestinal flora balance of the human body can be adjusted, the lactic acid bacteria can inhibit the growth of harmful bacteria, and acetic acid generated by the acetic acid bacteria can improve the acidic environment of the intestinal tract, so that the reproduction of beneficial bacteria is facilitated; organic acid and other components generated in the fermentation process can promote intestinal tract movement, improve the digestion and absorption functions of intestinal tracts, reduce accumulation of intestinal putrefying substances and cancerogenic substances, and contribute to prevention of constipation, enteritis and other intestinal diseases.

This invention discloses a method for preparing and applying a bifunctional iron-doped carbon dot photocatalyst for extracellular CO2 reduction and intracellular coenzyme regeneration. The method employs a dual-ligand chelation-hydrothermal method, using NaFeEDTA, 1,10-phenanthroline, and other raw materials to prepare iron-doped carbon-nitrogen quantum dots. This catalyst possesses a unique spatiotemporal decoupling dual function: extracellularly, it can efficiently photocatalyze the reduction of CO2 and selectively generate methanol; intracellularly, after being endocytosed by microorganisms, the catalyst can achieve efficient regeneration of reduced nicotinamide adenine dinucleotide (NADH) coenzyme. This catalyst can be used with methanol-nutritional acetic acid bacteria (such as... Acetobacterium By coupling microorganisms such as methanol and NADH, a photobiological coupling system is constructed to achieve efficient synthesis of acetic acid from CO2 by simultaneously providing carbon source (methanol) and reducing power (NADH).

To provide a novel strain of acetic acid bacterium and its use or application, in response to ongoing investigation of the effects of acetic acid bacteria on fermentation performance and physiological functions, particularly regarding application of acetic acid bacteria to foods and health foods, and to meet the demand for employing previously unidentified acetic acid bacteria as fermentation-use microorganisms or immunoactivators.SOLUTION: An acetic acid bacterium identified as Gluconacetobacter takamatsuzukensis, deposited under deposit number NITE P-04018 with the Patent Microorganisms Depositary of the National Institute of Technology and Evaluation, and a fermentation composition containing the same are provided, and furthermore, compositions including immunoactivating compositions comprising the acetic acid bacterium are also provided.SELECTED DRAWING: Figure 1

To provide a processed food containing a meat-like ingredient mainly made of plant raw materials and having a meat-like richness imparted thereto, and a method for producing the same. [Solution] A heat-treated, containerized processed food containing a meat-like ingredient, wherein the meat-like ingredient is primarily made of plant-based ingredients including plant protein, and the processed food further contains acetic acid bacteria cells, the plant protein content of the total protein being 90% by mass or more, the mass ratio of the bacterial cells to the plant protein being 0.0005 or more, and the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state being 0.1 U / mg or less.

A kind of fermentation processing method and production equipment system of Gongfu black tea, the Gongfu black tea is formed tea mixture by adding lophatherum gracile, dried tangerine or orange peel and jasmine petals in tea leaves, withering, fermentation, shaping and drying, the fermentation includes pre-fermentation and complete fermentation, wherein pre-fermentation is the self-oxidation fermentation of tea leaves, complete fermentation is microbial fermentation, specifically, first step fermentation is carried out by using acetic acid bacteria and enterococcus faecalis to form compound microbial inoculant, then abnormal hansenula is added to carry out second step fermentation.In the present application, the differences in raw material fermentation process of each component during fermentation are overcome, which leads to the problems of sour and stale taste, etc.in tea leaves.The types and content of aroma substances are increased, and the problem of insufficient infusion resistance of loose tea is solved.The Gongfu black tea prepared by the present application has red and bright golden ring tea soup color, the ratio of teaflavins, theabrownins and thearubigins is coordinated, so that the tea soup is sweet and smooth with honey aroma when entering the mouth, and the aroma is long-lasting in cold cup.

The invention discloses an edible preservative capable of rapidly forming a film. The preservative is a chitosan-sodium alginate-acetic acid bacteria fermentation liquor-calcium chloride composite film (CSAC); the weight ratio of the cane sugar to the sodium alginate to the chitosan to the distilled water in the mixed solution is (4-6): (0.5-2): (1-3): 100, and the weight ratio of the mixed solution of the cane sugar to the sodium alginate to the chitosan to the acetic bacteria fermentation supernatant is 10: (1-3). The fresh-keeping application result of the mashed shrimps shows that after CSAC treatment, the change of color and luster of the mashed shrimps can be effectively reduced, the MDA content and TVB-N increase in tissues are delayed, the pH of the mashed shrimps is reduced, the water-retaining property is improved, and the comprehensive fresh-keeping effect is optimal. According to the method disclosed by the invention, acetic acid bacteria fermentation liquor is innovatively introduced into a chitosan-sodium alginate composite membrane system, and in-situ rapid membrane formation on the surface of the mashed shrimp is realized by utilizing calcium ion crosslinking. The CSAC film realizes comprehensive and efficient regulation and control of smooth color, protein stability, lipid oxidation, pH and water binding capacity of prawns through a synergistic effect of biological activity of a physical barrier and acetic acid bacteria metabolite.

The invention discloses a preparation method of low-bitterness table vinegar, which comprises the following steps: (1) cooking raw material rice to obtain cooked rice; (2) performing alcoholic fermentation on the cooked material to obtain wine mash; (3) inoculating acetic acid bacteria into the wine mash, and fermenting to obtain vinegar mash; (4) sealing the vinegar mash, adding table salt into the vinegar mash, and soaking in water to obtain raw vinegar; and (5) decocting the raw vinegar, adding the fried rice color, and carrying out astringency reduction treatment to obtain the low-bitterness table vinegar. According to the method, raw materials and auxiliary materials in the existing vinegar making process are subjected to astringency removal treatment, and meanwhile, the cooked vinegar is subjected to astringency reduction treatment, so that the content of astringent substances is greatly reduced.

The present invention discloses a method for hydrolyzing and coupling soapstock by biological method to jointly produce fatty acids and biogas, which comprises the following steps: Step 1: Mix materials, control the temperature and carry out aerobic fermentation. The materials include soapstock, acetic acid bacteria, methanobacterium and water. During the acidification of soap, the hydrolysis of oil by lipase is coupled to generate crude fatty acids. The water layer rich in organic matter is discharged into fermentation tank B, and the oil layer (crude fatty acids) is discharged into tank C. Step 2: Anaerobic fermentation is carried out in fermentation tank B. After the gas production is completed, the temperature is raised to denature and inactivate the microorganisms. Then, centrifugation is carried out to separate the solid phase, oil phase and water phase. The solid phase and water phase are used for ecological organic fertilizer, and the oil phase is merged into the crude fatty acid tank C. Step 3: After the crude fatty acids are heated, dehydrated and dried, rectification is carried out to obtain the finished fatty acids. The operation of the present invention is simple, the cost is low, it is environmentally friendly, and fatty acids, biogas and ecological organic fertilizer are obtained respectively, further improving the production benefit. The production process is safe and reliable and is convenient for popularization and application.

The invention relates to the technical field of food fermentation, and discloses a combined fermentation process of probiotics and functional food. The fermentation process comprises the following steps: S1, obtaining a stock solution; s2, obtaining fermented wine liquid. S3, activating acetic acid bacteria and compound probiotics, and adding the activated acetic acid bacteria and compound probiotics into the fermented wine liquid for continuous fermentation to obtain fermented vinegar liquid. And S4, performing enzymolysis on the protein to obtain polypeptide, and performing supercritical CO2 treatment on the polypeptide to obtain the polypeptide liposome. And S5, carrying out embedding treatment on the polypeptide liposome to obtain the active polypeptide. And S6, mixing the active polypeptide with the fermented vinegar liquid to obtain a fermented product. And S7, adjusting the sugar content of the fermented product, packaging, sterilizing and delivering. The probiotics are combined with the fermentation production of functional food, the acetic bacteria and the compound probiotics cooperate to promote the fermentation process, so that the acetic fermentation efficiency is improved, and the active polypeptide is added, so that the fermented product is endowed with a better health-care effect.

The utility model relates to the technical field of food processing, in particular to an acetic bacteria anaerobic treatment device which comprises a box body, a rotating assembly is arranged in the box body and comprises a first rotating motor, the first rotating motor is fixedly connected to one side of the box body, the transmission end of the first rotating motor is fixedly connected with a first rotating shaft, and the transmission end of the first rotating shaft is fixedly connected with a second rotating shaft. A connecting block is fixedly connected to the side surface of the first rotating shaft, a reaction kettle is fixedly connected to the top of the connecting block, and a water storage tank is formed in the top of the reaction kettle. According to the acetic bacteria anaerobic treatment device, a rotating assembly is additionally arranged, a first rotating motor can drive a first rotating shaft to rotate so as to drive a reaction kettle fixedly connected with a connecting block to turn on one side, residual mixed liquid in the reaction kettle is poured out, a check block can be used for limiting, and a soft block can be used for reducing impact pressure so as to protect the reaction kettle; the supporting block is used for limiting when the reaction kettle is reset, labor is saved through mechanical control, the reaction kettle is prevented from being manually damaged, and the service life is prolonged.

Provided is a method for producing vinegar in which fermentation is easily controlled in production of the vinegar and the occurrence of a stuffy odor is suppressed. A method for producing vinegar includes a fermentation step using acetic acid-producing bacteria, in which all of the following fermentation conditions (a) to (c) are satisfied. (a) A rate of increase in absorbance (660 nm) of the fermentation liquid from a time point at which a ratio of Brix to the total value of an acidity and an alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (b) A rate of increase in ratio of the alcohol concentration to the total value of the acidity and the alcohol concentration of the fermentation liquid from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes up to 3 hours after the time point is -0.2 / h or more. (c) When the fermentation step is defined as a period from a time point at which the ratio of Brix to the total value of the acidity and the alcohol concentration of the fermentation liquid changes to a time point at which aeration and / or stirring is continuously stopped for 15 minutes, an average alcohol concentration of the fermentation liquid in the entire fermentation step is 0.2 v / v% or more.

The invention discloses a hermetia illucens breeding feed based on waste mushroom sticks. The hermetia illucens breeding feed comprises mushroom stick residues and eutrophic balls which are uniformly dispersed, 0.2-2% by mass of a compound microbial agent is uniformly added into the mushroom stick residues; the compound microbial agent is prepared from 25 to 35 parts of bacillus subtilis, 15 to 25 parts of lactic acid bacteria, 13 to 17 parts of actinomycetes, 13 to 17 parts of saccharomycetes, 8 to 12 parts of photosynthetic bacteria and 8 to 12 parts of bacillus aceticus; the eutrophic ball comprises a ball core and a ball shell, the ball core comprises mushroom stick powder, bacillus aceticus, bacillus subtilis, a microelement additive, pregelatinized starch and carboxymethyl cellulose which are uniformly mixed, and the ball shell comprises starch and brown sugar which are uniformly mixed. The invention further discloses a preparation method of the hermetia illucens culture based on the waste mushroom sticks, a hermetia illucens culture method and a fecula treatment method. The black soldier fly breeding feed based on the waste mushroom sticks is high in biotransformation rate; the closed-loop ecological cycle of the mushroom stick residues, the insect protein and the organic fertilizer is realized.