1322 results about "Acetic acid bacteria" patented technology

Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

The invention discloses a composite enzyme beverage and a preparation process method thereof. The composite enzyme beverage is prepared from five cereals, fruits and vegetables, edible plants and edible fungi as main raw materials through common fermentation; three-step fermentation is realized by using microzyme, acetic acid bacteria and lactic acid bacteria; and substep fermentation for different strains is adopted at different stages in the manufacturing process, so that the demands of a human body on the efficacies of health and nutrition are met. According to the composite enzyme beverage disclosed by the invention, the mixture ratio of the raw materials is more gentle, more pure natural organic raw materials are used and the three-step fermentation is realized by the microzyme, the acetic acid bacteria and the lactic acid bacteria; and the composite enzyme beverage retains original vitamins and carbohydrate of the fruits and vegetables, is rich in various B-group vitamins and various amino acids, is a nutrient necessary for eliminating the human fatigue and particularly benefits people suffered from chronic disease syndrome. Particularly after coarse grains are fermented, insoluble dietary fibers can be dissolved into small molecular substances which are easily digested and absorbed by the human body, and thus the digestion and intake of nutritive substances by the human body can be enhanced.

The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes.

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g / 100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention relates to a composite probiotics feed additive containing lactic acid bacteria. The composite probiotics feed additive is prepared by spraying, freezing, drying and compounding 40-60% of lactobacillus acidophilus, 15-20% of lactobacillus amylophilus, 5-10% of lactobacillus salivarius, 5-10% of streptococcus thermophilus, 5-10% of bacteroides thetaiotaomicron and 5-10% of glucose. All strains are separated from pig intestines chime. With the consideration of each part of an intestinal canal of animal, the lactic acid bacteria which produce lactic acid of the front section of the intestinal canal are combined with the bacteroides thetaiotaomicron which dissolve cellulose and polysaccharide of the rear section of the intestinal canal, the proportion among the bacteria is similar to the composition of corresponding bacteria in the intestinal canal of a healthy animal, so that the respective advantages can be developed well, the health of the animal is improved further, the feed digestibility is improved, and the production performance of the animal is improved.

The invention discloses a micro capsule of lactic acid bacteria and its preparation, wherein the micro capsule includes a core material of lactic acid bacterium particles, the bolus making auxiliary material being one or more selected from cane sugar, maltose dextrin, crystalline cellulose, maize starch, glucose or protein sugar, and the wall material comprises sodium acetylide and CaCl2, carrageenan, soybean separated albumen powder, and water-insoluble plant oil.

A high flux of metabolites from pyruvate to 2,3-butanediol in Lactobacillus plantarum was achieved through genetic engineering. Substantial elimination of lactate dehydrogenase activity in the presence of heterologously expressed butanediol dehydrogenase activity led to 2,3 butanediol production that was at least 49% of the total of major pyruvate-derived products.

The invention describes a microorganism of the order of lactic acid bacteria or an analogue, fragment, derivative, mutant or combination thereof, wherein the microorganism, or analogue, fragment, derivative, mutant or combination thereof can coaggregate with Streptococcus pyogenes.

The invention discloses a method for producing table vinegar by adopting a two-step acetic acid fermentation method and belongs to the technical field of brewing of the table vinegar. According to the method, the problems of low alcohol intolerance, long fermentation period and low acetification rate for acetic acid fermentation in a traditional method are solved. The method comprises the following steps of: uniformly stirring sorghum flour, corn flour, rice meal and water; adding thermostable alpha amylase for liquefying; after liquefying, reducing the temperature, adding Daqu, saccharifyingkoji, red starter, saccharomyces cerevisiae and aroma-producing yeast and carrying out alcoholic fermentation to obtain liquor; adopting the two-step acetic acid fermentation method: firstly, mixing the liquor; adding acetic acid bacteria subjected to liquid amplification culture for carrying out primary acetic acid fermentation; when the alcoholic strength of brewing mass is reduced to 6-5DEG C,adding wheat bran and rice husk as accessories for mixing; inoculating fire fermented liquor for carrying out secondary acetic acid fermentation; sealing the liquor; smoking the liquor; spraying vinegar; filtering; and packaging to obtain a finished product. According to the method disclosed by the invention, the high-content alcohol can be effectively converted; the acid yield and the acetification rate in unit time are improved; and the flavor of the table vinegar produced by adopting a traditional solid acetic acid fermentation method is ensured.

The invention relates to fresh flower food and the preparation method and the usage, which uses edible fresh flower petal of rose flower, safflower, chrysanthemum, lily, honeysuckle, sweet osmanthus, Chinese peony, apple blossom, shrubalthea flower or jasmine flower and other flowers as raw material and edible natural plants extractant of dogbane leaf, black currant leaf, sea buckthorn, medlar, dried dates, liquorice, rhodiola root, balm mint, Chinese yam, aloe and other plants as auxiliary material and adds honey and cane sugar through a plurality of yeasts and acetic acid bacteria mixing and fermenting. The invention takes order of principle for homology of medicine and food and realizes active ingredient dissolution and enhancing for drugs through modern biotechnology, overcomes prior problem of insufficient technology for fresh flower food and health care products. The fresh flower food and the preparation method and the usage has the advantages of having simple production technology, natural product color and pleasant flavor, benefiting qi and nourishing blood, maintaining the skin and restoring hair, resisting fatigue and depression and reducing blood fat and other corresponding healthcare functions, meeting requirements of different multitude and being widely used in production of healthcare products and cosmetic products.

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

A high flux of metabolites from pyruvate to 2,3-butanediol in Lactobacillus plantarum was achieved through genetic engineering. Substantial elimination of lactate dehydrogenase activity in the presence of heterologously expressed butanediol dehydrogenase activity led to 2,3 butanediol production that was at least 49% of the total of major pyruvate-derived products.

A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and / or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful in the described method, are also disclosed. The use of the described starter cultures and compositions permits faster fermentation, fermentations with targeted population dynamics and succession of microorganisms, and fermentations with targeted levels of both desirable and undesirable metabolites.

The invention relates to a litchi fruit vinegar beverage and a production method thereof. The production method comprises the following steps of: removing shells and kernels of fresh litchis, and crushing the pulp to squeeze a juice; defecating the juice at a low temperature; separating the litchi juice; adding lactic acid bacteria into the litchi juice to perform fermentation for the first time; performing cross flow filtration to remove the lactic acid bacteria, and adding wine yeast into the litchi juice to perform fermentation for the second time; adding acetic acid bacteria into the litchi juice to perform fermentation for the third time to obtain a litchi raw vinegar; mixing the raw vinegar with a fruit juice, fructo-oligose (prebiotics), honey, purified water and the like in certain proportion; and filtering the mixture through an ultrafiltration membrane and performing aseptic canning to obtain the litchi fermented vinegar beverage. The litchi fruit vinegar beverage has a unique production process, and after multi-bacteria, low-temperature and long-time fermentations, the produced vinegar beverage has strong litchi fruit aroma and thick mouthfeel integrates nutritional and health-care functions, and is a novel nutritious, cosmetic and pollution-free green beverage.

The invention relates to a vinegar melody, biological vinegar and the preparing method, which dissolve the problem that glacial acetic acid or the like in the edible vinegar has side effect for the human. The vinegar melody is made by Avena sativa, wheat, black rice, peart barley, soya bean, black soya bean, green bean, red bean, broad bean, pea, tea, traditional Chinese medicine herbal pieces prepared for decoction and vinegar melody bacterial. The preparing method of the vinegar melody comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material, water and vinegar melody bacterial and fermenting. The biological vinegar is made by vinegar melody, Daqu, Shenqu, bran melody, wine yeast, aspergillus oryzae, Chinese sorghum, corn, millet, glutinous millet, peart barley, glutinous rice, black rice, citrate bacterial, yeast, acetic acid bacteria and fruit normal juice. The preparing method of the biological vinegar comprises the following steps: 1, boiling after disintegrating high starch raw material and infiltrating with the water; 2, adding the other raw material and saccharifying and acetous fermenting zymogeneous bacteria; 3, adding the salt and afterripening; 4, drenching the vinegar; ageing; sterilizing and filtering. The local flavor of the biological vinegar comes from the raw material and the metabolite of the microorganism completely without the glacial acetic acid or the like, and the biological vinegar doesn't have the side effect for the human and has the delicious taste and more than 8. 13g / 100ml high vinegar yield.

The invention discloses a preparation method of a methane dry fermentation compound bacterial preparation, which comprises the following steps: mixing fermentation substrate with an inoculum which is compound bacteria composed of cellulose decomposing bacteria, proteolytic bacteria, fat decomposing bacteria, hydrogen-producing aceogenic bacteria, sulfate reducing bacteria and methanogenic archaea, adjusting the water content and pH of the mixed materials to 70-80% and 7.0 respectively, performing anaerobic fermentation under the condition of 35 DEG C plus or minus 2 DEG C for 60-90 days to obtain methane dry fermentation compound bacterial preparation. The preparation method of the invention can prepare compound bacterial preparation with a relatively complete methane fermentation function, and the total number of microbial cells and methanogenic archaea cells in the bacterial preparation are at least 10*10<10> / g and 1.0*10<8> / g respectively. Using the compound bacterial preparation as an inoculum of methane dry fermentation can reduce the starting time, and the fermentation process is stable and easy to control.

The invention relates to the production method of biotic straw feedstuff, wherein the bacterial employed includes fungus, saccharomycete, bacillus and lactic acid bacteria, the stalk comes from rice straw and corn stems, the auxiliary materials include bran and urea, the stalk fermentation procedure comprises aerobic solid fermentation. The process requires no acid, alkali or ammonification preparatory treatment.

or continuous process for producing heterologous peptides, polypeptides or proteins in lactic acid bacteria, comprising the steps of (i) constructing a recombinant lactic acid bacterium comprising a nucleotide sequence coding for the heterologous peptide, polypeptide or protein, and appropriate regulatory nucleotide sequences such as regulatable promoters and signal peptides to control the expression of the coding sequence and the secretion of gene product, (ii) cultivating the recombinant bacterium under or continuous cultivation conditions to express the gene, and (iii) harvesting the recombinant bacterium or the gene product. Preferably, the cultivation medium is a chemically defined or synthetic medium optionally supplemented with yeast extract.

The invention relates to an animal Bifidobacterium and a use method thereof. The animal Bifidobacterium is the Bifidobactrium amimalis Subsp Lactis B174, the CGMCC No. is 4182, the conservation date is September 16, 2010 and the conservation unit is the China General Microbiological Culture Collection Center. The Bifidobactrium amimalis Subsp Lactis B174 can colonize in human body and resist the gastric acid and cholate of human body. Meanwhile, the strain has better inhibitory action on Escherichia coli and can survive for 30 days at the room temperature. The strain and other lactic acid bacteria have better synergic action for growth; the strain has better combination effect with lactic acid bacteria; the product has better flavor, can be used to prepare fermented yoghurt, animal feed additives and antibacterial solution and can be widely used in the fields of other foods and biological products.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention discloses a preparation method of fermented soybean meal for feeding. The preparation method includes inoculating mixed bacteria solution into fermented soybean meal substrate and uniformly mixing; fermenting for 72 to 96 hours at 27-37 degrees Centigrade; drying and smashing to obtain fermented soybean meal for feeding. The mixed bacteria solution is composed of aspergillus niger liquid, saccharomycetes liquid, bacillus subtilis liquid and lactic acid bacteria liquid. The weight ratio of the mixed bacteria solution to the fermented soybean meal substrate is 6-18:1000, and the weight ratio of aspergillus niger liquid, saccharomycetes liquid, bacillus subtilis liquid and lactic acid bacteria liquid is 1-4:0.5-2:0.5-2:0.5-2. By the preparation method, polysaccharide in the fermented soybean meal can be effectively degraded, nutrient substance in the soybean meal is released, and crude protein of the fermented soybean meal is concentrated. Meanwhile, antinutritional factors such as glycinin, beta-conglycinin, oligosaccharide and phytic acid are effectively degraded, digestive utilization rate of nutrients is increased, and the key problems that glycan content in the fermented soybean meal is high and crude protein is hard to improve and poor in nutritive value are solved.

PCT No. PCT / EP97 / 03560 Sec. 371 Date May 21, 1999 Sec. 102(e) Date May 21, 1999 PCT Filed Jul. 5, 1997 PCT Pub. No. WO98 / 09535 PCT Pub. Date Mar. 12, 1998Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 103 to 109 cfu / g of lactic acid bacteria. Preferably, the expanded cream includes more than 106 cfu / g of lactic acid bacteria, the ratio (e / g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.

The invention provides a preparation method of a fermented cigarette fructus momordicae extractum, belonging to the technical field of tobaccos, and relating to a preparation method of a cigarette flavor. The preparation method comprises the following steps of: 1) preparing a fructus momordicae extract; 2) performing acetic acid bacteria fermentation, namely using the fructus momordicae extract as a substrate, and fermenting the fructus momordicae extract in an airtight state; and 3) performing after-treatment on the fermented product, namely treating the obtained fermented product by using alcoholic solution, and performing settling, filtering and vacuum concentration to obtain the fermented cigarette fructus momordicae extractum. According to the preparation method, acetic acid bacteria are used for treating the fructus momordicae extract to degrade the polysaccharide content, and the residual polysaccharide which increases the cigarette pungency is transformed into acidic-odor type substances such as acetic acid and the like, thereby turning disadvantages into advantages. The fermented cigarette fructus momordicae extractum prepared by the method has pleasant sweet and sour perfume, and has the functions of enriching cigarette perfume, increasing the smoke gas concentration, sweetening and moistening smoke gas, increasing fresh and sweet fragrance and the like when added to cigarettes, and simultaneously the smoke gas is lighter.

The invention provides a method for preparing a roxburgh rose vinegar beverage. The method comprises steps of treating raw materials, adding pectinase, adjusting total sugar degree, inoculating pre-activated alcohol active dry yeast for alcohol fermentation, inoculating pre-activated acetic acid bacteria suspension for acetic acid fermentation, and clarifying, removing acerbity and filtering by gelatin-tannic acid method. Compared with the prior art, the invention develops a new roxburgh rose product, namely roxburgh rose vinegar beverage. Compared with the other table vinegar, the roxburgh rose vinegar beverage has richer nutrition, mellow taste, intense flavor and unique efficiency, is tasty and refreshing, and has the functions of relaxing blood vessels and reducing blood lipid. By adopting the gelatin-tannic acid method, the acerbity taste of the roxburgh rose is completely removed, the taste of the roxburgh rose is changed, the interest of the people in eating the roxburgh rose is improved, and the functions of the roxburgh rose such as beautifying and skin maintaining, and nourishing and building health are fully developed. The product can be stored for 18 months at room temperature while maintaining nutritious and health-care ingredients of the roxburgh rose very well.

The invention belongs to production technology field of health products, specifically relates to a producing method of a batata fruit vinergar beverage and the products thereof. The purple tabata or purple tabata is used as raw material and saccharomyces cerevisiae and acetic acid bacteria are used as fermentation bacteria. The obtained tabata vinergar is mixed with strawberry juice, honey, sugar and water and then is subjected to degassing, sterilizing, cooling to produce a batata fruit vinergar beverage which can be directly drunk. The avail effects are: 1) saccharified purple tabata being used as culture medium to perform alcoholic fermentation and vinergar fermentation; 2) the purple tabata vinergar being mixed with strawberry juice, honey, sugar and water to give prominence to the brewage flavor of tabata vinergar and blending with the fruit fragrance of the strawberry juice, easy to be accepted by user; 3) being natural product rich in anthocyanin and vinegar and the other effective components.

The invention relates to melon and fruit vinegar and a preparation method thereof, which is prepared by washing, peeling, color protecting, smashing and pulping fresh hami melon or water melon, adding various yeasts and various acetic acid strains for mixing and going through the steps of one time fermentation, aging, clarification, blending, sterilization, filling and sterilization. The melon and fruit vinegar of the invention is prepared by adopting fruit vinegar fermented by whole meshed fruit; the adoption of one time fermentation by mixing various microzyme and various acetic acid strains overcomes the disadvantage of the relative weakness of the nutrient contents and flavor substances of the fermentation products owing to the monotonicity of the strain and leads the nutrition composition and flavor substances of the fruit vinegar to be more abundant; meanwhile, in the process of fermentation, by properly supplementing oxygen, the intergrowth of the microzyme and acetic acid bacteria is quick, the fermentation period is short and the efficiency is high; a certain amount of juice is contained in the vinegar, therefore, the nutrition is more abundant and the flavor is better. The melon and fruit vinegar has the advantages of eliminating fatigue, tonifying qi, nourishing the blood, preventing constipation, softening blood vessel, relieving hypertension and decreasing blood fat.

The invention relates to a cow rumen fermentation accelerator, which comprises bacterial broth and complex carbohydrate, wherein the weight ratio of the bacterial broth to the complex carbohydrate is 1:1-2, the bacterial broth comprises 1.0-2.0 * 1010CFU / ml beer yeast, 1.5-2.0 * 1010CFU / ml bacillus subtilis, 1.5-2.0 * 1010CFU / ml bacillus licheniformis, 1.0-2.0 * 109CFU / ml lactic acid bacteria, and 1.0-2.0 * 109CFU / ml aspergillus oryzae. The complex carbohydrate comprises 60-70 percent by weight of lactose, 15-25 percent by weight of fructose, 4-6 percent by weight of fumaric acid, 2-4 percentby weight of malic acid, 4-6 percent by weight of sodium bicarbonate and 1-3 percent by weight of magnesium oxide. Due to the cow rumen fermentation accelerator disclosed by the invention, the activity of cow rumen microorganism can be improved, the degradation of coarse fodder in rumen is promoted, the utilization ratio of nitrogen is improved, the output of MCP is increased, and thus the purpose of promoting the function of cow rumen fermentation is achieved.

The invention discloses anaerobic degradation cellulose methane composite bacteria, which is composed of 13 strains that respectively belong to facultative anaerobic and strictly anaerobic fermentative bacteria, hydrogen-production and acetic acid-production bacteria and methane-producing bacteria. The composite bacteria can not only effectively perform anaerobic degradation to the cellulose, but also can use the degradation production of the cellulose to produce methane, which can be widely used in straw biogas fermentation, compost processing, and the like conversion processes.

The invention discloses a lactobacillus plantarum used for the silage alfalfa, which can improve the quality of the alfalfa silage feed. The lactobacillus plantarum used for the silage alfalfa has the technical scheme that the lactobacillus plantarum (L. plantarum Ps-9) is lactic acid bacteria which is screened from 100 plants of lactobacillus plantarum and has the advantages of favorable acid resistance, strong growth capability and high acid production speed. The bacterial strain of the bacteria is collected in the China general microbiological culture collection center with the collection number of CGMCC (China general microbiological culture collection center) No. 5489, and the collection data is 23rd, Nov., 2011. The invention also discloses a use method for the lactobacillus plantarum.

This invention relates to the selection and use of nonpathogenic, lysine-uptake stimulating lactic acid bacteria strains, and products and methods using such strains for example for improvement of fur-coat and claws quality in pet-animals.