155 results about "Acetobacter aceti" patented technology

The invention discloses a biological method for quickly preparing fermented pickle, belongs to the field of vegetable deep processing and in particular relates to a method for producing the pickle by using composite bacteria powder. The invention solves the technical problem to quickly produce the high-quality fermented pickle. The method comprises the following main steps of: (1) adding materials and sealing: cutting vegetable raw materials, putting into a container, adding the composite bacteria powder containing acetobacter aceti and saccharomyces cerevisiae, and auxiliary materials containing table salt, and sealing the container; (2) fermenting: performing early fermentation at the temperature of between 23 and 26DEG C, performing after fermentation at the temperature of between 15 and 25DEG C, and controlling the total fermentation time to be 20-24hours; and (3) dehydrating and blending: removing water from the pickle after the fermentation is finished, adding seasonings, and uniformly mixing. The method is suitable for pickle production in different scales, the production time can be obviously shortened, and the pickle product is rich in nutrients and pure in taste; and the product has a wide application prospect in the fixed of pickle production.

The invention provides a microbial composition comprising acetobacter aceti, beauveria bassiana, azospirllum brasilense, nocardia cellulans, bacillus mucilaginosus, metarhizium anisopliae, trichoderma aureoviride and the like. The microbial composition can be stably combined in a microbial agent, is used for improving soil/land and especially can be used for effectively improving soil polluted by heavy metals.

The present invention discloses a production technology and a formula of a fermented fungus chaff feed for geese. The production technology includes: crushing fungus chaff, adding 0.1% of probiotic, fermenting for 7-14 days in an anaerobic environment, and drying for storage or directly feeding geese. The probiotic is 2-5 of lactobacillus, bacillus, saccharomycetes, and acetobacter aceti. The feed includes by mass: 34%-52% of corn flour, 6%-12% of soybean cake, 8%-15% of wheat bran, 15%-48% of fermented fungus chaff, 6%-8% of a vinasse powder, 0.2%-0.3% of salt, 2%-3% of a mineral additive, 2%-3% of vegetable oil, and the balance 20%-30% of a fresh green material for feeding. The present invention utilizes beneficial microorganism for degradation and decomposition of fungus chaff cellulose and improvement of the nutritional value. The proliferation of beneficial bacteria can reduce the number of intestinal escherichia coli and salmonella, improve micro-ecological environment and increase disease resistance for geese. The feed is simple to operate, high in economic efficiency and broad in development prospect.

The invention relates to a method for producing bacterial cellulose with wheat straws/straws, comprising the following steps: (1) grinding the wheat straws or straws, soaking the ground wheat straws or straws in dilute sulfuric acid or hydrochloric acid to react, then separating the residues of the wheat straws or straws from the acid hydrolysate through pump filtration and collecting the hydrolysate for later use; (2) detoxicating the hydrolysate; and (3) taking the detoxicated hydrolysate as the carbon source in the culture medium and adding the nitrogen source to prepare the culture medium and inoculating acetobacter aceti or gluconobacter oxydans into a shaker at 25-30 DEG C and 160-250r/min to be cultured or an incubator at 25-30 DEG C to undergo static culture, thus obtaining the bacterial cellulose. The carbon source in the culture medium is good in quality, low in price and suitable for industrial production.

The invention discloses a universal feed starter composed of the following raw materials by weight: 20-30 parts of soybean meal, 20-30 parts of corn, 20-30 parts of straw, 10-20 parts of fish meal, 10-20 parts of bran, 5-10 parts of sugar, 5-10 parts of Omega-3 fatty acid, 100 parts of multidimensional composite enzyme bacteria and 50-100 parts of water; the multidimensional composite enzyme bacteria contains 5-10 parts of bcillus subtilis, 5-1 parts of bacillus licheniformis, 10-20 parts of acetobacter aceti, 10-20 parts of lactobacillus amylovorus, 5-10 parts of candida, 10-20 parts of protease, 5-10 parts of geotrichum candidum, and balance of enterococcus faecalis. The efficient feed starter prepared by fermentation of various raw materials by the multidimensional composite enzyme bacteria can be widely used in breeding of ruminant animals, swine, poultry, aquatics and the like. The efficient feed starter fermentation agent belongs to a micro ecological preparation, does not contain any chemical agents and hormones, and is used in the production of green livestock products and aquatic products beneficial to human health.

The invention relates to a liver-tonifying and spleen-strengthening ferment and a preparation method thereof. The liver-tonifying and spleen-strengthening ferment comprises the following components in percentage by weight: 20 percent of chive seeds, 20 percent of celery, 5 percent of codonopsis pilosula, 20 percent of sage, 10 percent of chamomile and 25 percent of taro rice; the liver-tonifying and spleen-strengthening ferment is prepared by performing three-stage fermentation on fermenting bacteria. The preparation method for the liver-tonifying and spleen-strengthening enzyme comprises the following steps: (A) cooking the taro rice and the codonopsis pilosula in the raw materials together for 90 minutes, and placing the cooked taro rice, the codonopsis pilosula and other materials into a fermentation kettle; (B) performing fermentation process flows, namely (1) feeding kunlun rhizopus, monascus, brewing yeast, red yeast and hansenula variants for performing first-stage fermentation, wherein the fermentation time is 7 days; and (2) feeding acetobacter aceti for performing second-stage fermentation, wherein the fermentation time is 30 days; and (C) feeding lactobacillus plantarum for perform third-stage fermentation for 180 days, so as to obtain a suspension, namely the liver-tonifying and spleen-strengthening ferment. The liver-tonifying and spleen-strengthening ferment has the effects of tonifying liver, strengthening spleen, promoting the circulating of qi and blood, lubricating intestines and relaxing bowel, and is suitable for the crowd with the kidney Yang deficiency.

The invention provides a microbial composition comprising acetobacter aceti, beauveria bassiana, azospirllum brasilense, nocardia cellulans, bacillus mucilaginosus, metarhizium anisopliae, trichoderma aureoviride and the like. The microbial composition can be stably combined in a microbial agent, can survive for a long term in a plurality of improved soil to play a role, is good in adaptation of improving soil/land and especially can be used for effectively improving a plurality of soil, such as secondary salinization land, desertification soil.

The invention relates to a preparation method of probiotic ferment. The preparation method comprises the following steps of performing batch fermentation through saccharomycetes and acetobacter aceti,releasing effective components in fruits and vegetables, reducing the content of alcohol in fermentation liquor, performing inactivation treatment through modern fermentation equipment, performing bacteria-free anaerobic fermentation through lactic acid bacteria and bifidobacteria, and finally performing sterile filling. According to the method disclosed by the invention, a conventional fermentation technology is reserved, the brewing technological process is improved, and modern technology equipment is fully utilized, so that finished products are avoided from containing the saccharomycetesor the acetobacter aceti, the activity of the lactic acid bacteria and the activity of the bifidobacteria are reserved, and beneficial bacterium flora in intestinal tracts are furthest reserved; and the probiotic ferment disclosed by the invention is unique in functional components and significant in effects, and the preparation method belongs to a completely new technology for efficiently exerting the probiotic efficacy of the ferment.

The invention relates to a fermented chili-pepper product and relates to a preparation method of the chili-pepper product; and the invention belongs to the technical field of vegetable deep-processing. The preparation method of the fermented chili-pepper product comprises the following main steps: washing, cutting and mixing chili peppers, fruits and garlic; preparing a composite bacteria agent by Acetobacter aceti, Leuconostoc mesenteroides, Lactobacillus rhamnosus, Saccharomyces cerevisiae and Lactobacillus plantarum of which the preservation number is CGMCC No. 11763, and adding the composite bacteria agent into the mixture; controlling the temperature to carry out early-stage fermentation and late-stage fermentation; and carrying out seasoning and packaging after completion of the fermentation, so that the fermented chili-pepper product is prepared. The fermented chili-pepper product disclosed by the invention is soft in spicy taste, good in taste, coordinated and harmonious in flavor and appropriate in a sour and hot first-taste. Moreover, the preparation method disclosed by the invention can be used to rapidly prepare fermented chili-pepper products; the preparation method is short in production circle; and the products have fine qualities, good flavors, high safeties and identical product standards; thus, the preparation method has a relatively large application market.

The invention relates to a preparation method of a semi-solid micro-ecological preparation for aquaculture and belongs to the technical field of the aquaculture. The preparation method includes that byproduct bran, wheat middling and soy sauce residues of industrial and agricultural production are taken as a fermentation matrix, microbiological strains of bacillus natto CICC 10454, lactobacillus acidophilus CICC 21007, acetobacter aceti CICC 21684, saccharomyces cerevisiae CICC 1005 and candida utilis which have different characters and ecological activities are used for mixed fermentation toform a fermentation product high in viable count, protein and amino acid content, and the semi-solid micro-ecological preparation integrated with functions of water purification, pathogenic inhibition, intestinal repairing, liver protection, digestion promotion, disease prevention and growth promotion and the like is obtained via vacuum package. Characters of water and powder of the microbial preparation are combined with those of multi-strains effectively, so that the semi-solid micro-ecological preparation is long in storage life, high in activity and convenient to carry; the semi-solid micro-ecological preparation can be used directly by being sprayed or stirred with materials as well as used after culture expansion.

The invention discloses a method for preparing a sugarcane fruit vinegar, comprising the following steps of 1, squeezing sugarcane into sugarcane juice; 2, conducting decompressing evaporation to concentrate the sugarcane juice by a rotary evaporator; 3, recurrently irradiating the concentrated sugarcane juice through a radiation field, accessing SO2 and adding fermentation broth into the concentrated sugarcane juice, conducting sealed fermentation to prepare sugarcane base liquor, and adjusting the sugarcane base liquor with the alcohol concentration of 8%-10% to prepare sugarcane fruit wine; and 4, adding concentrated Corsvenor Momordica fruit juice to adjust the sugarcane fruit wine with the sugar content of 8%-10%, adding acetobacter aceti into the sugarcane fruit wine and preparing the sugarcane fruit vinegar after continuing to conduct sealed fermentation for 3-6 days. Before fermentation, the sugarcane juice is recurrently irradiated through the radiation field to sterilize and decompose polysaccharide in the sugarcane juice; the sugar content of the sugarcane fruit juice is adjusted by the concentrated Corsvenor Momordica fruit juice so that the sugarcane fruit vinegar is fermented; by the preparing method, saccharose intake can be reduced, the effect of the Corsvenor Momordica fruit juice is increased and the blood pressure and blood fat reduction effect of the sugarcane fruit vinegar is enhanced.

The invention relates to a method for producing bacterial cellulose with wheat straws/spruces, comprising the following steps: (1) grinding the wheat straws or spruces, soaking the ground wheat straws or spruces in dilute sulfuric acid or hydrochloric acid to react at 90-240 DEG C, then separating the residues of the wheat straws or spruces from the acid hydrolysate through pump filtration and collecting the hydrolysate for later use; (2) detoxicating the hydrolysate; and (3) taking the detoxicated hydrolysate as the carbon source in the culture medium and adding the nitrogen source to prepare the culture medium and inoculating acetobacter aceti or gluconobacter oxydans into a shaker at 25-30 DEG C and 160-250r/min to be cultured or an incubator at 25-30 DEG C to undergo static culture, thus obtaining the bacterial cellulose. The carbon source in the culture medium is good in quality, low in price and suitable for industrial production.

The invention discloses a microorganism environment modifier and a microorganism packing material. The modifier comprises photosynthetic bacteria, acetobacter aceti, yeasts, lactic acid bacteria, actinomycetes and filamentous bacteria. The invention also discloses the microorganism packing material. The packing material comprises a packing raw material and the modifier. The modifier comprises the following bacterial floras in percentage: 20 percent to 30 percent of photosynthetic bacteria, 2 percent to 10 percent of acetobacter aceti, 20 percent to 30 percent of lactic acid bacteria, 10 percent to 20 percent of yeasts, 10 percent to 20 percent of actinomycetes and 10 percent to 20 percent of filamentous bacteria. By the modifier and the packing material, the immunologic function of an animal can be improved, the environment is purified, and the healthy growth of the animal is promoted. The microorganism environment modifier and the microorganism packing material are suitable for breeding various domestic animals. During breeding, a strain maintenance packing material does not need to be added. After the service lives of the microorganism environment modifier and the microorganism packing material are reached, the microorganism environment modifier and the microorganism packing material can also be used for planting vegetable crops.

The invention relates to a preparation method of composite bacterial cellulose medical dressing, and belongs to the technical field of biological material preparation. According to the method, firstly, saccharomyces cerevisiae, acetobacter aceti and gluconacetobacter xylinus are inoculated into a self made activation culture medium for activation culture; then, activated strains are inoculated into a seed culture medium for culture; then, seed liquid is inoculated into a fermentation tank and is subjected to anaerobic fermentation together with sodium alginate, chondroitin-sulfuric acid and the like; next, an obtained bacterial cellulose membrane is taken out, and thalli and the culture medium are removed; finally, the bacterial cellulose membrane and sanguisorba officinalis extracts are subjected to operation such as freeze drying and buffer solution soaking; the composite bacterial cellulose medical dressing is obtained. The problem that the biological dressing cannot be used for a dry wound is solved; the medical dressing prepared by the invention can penetrate through hard necrotic tissues to enter the wound inside, so that the wound is fast healed; in addition, when the medical dressing acts on cartilage tissues, the cartilage tissue growth can also be promoted.

The invention discloses Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag. Acetobacter pomorum AcF1 with the preservation number: CCTCC No: M2013554 which is stable in heredity and excellent in fermentation performance is obtained by carrying out compound mutation on acetic acid bacterial strain through nitrosoguanidine and ultraviolet rays, wherein under conditions that initial alcoholic strength is 6%, acetic acid inoculation amount is 14%, fermentation time is 25 days, fermentation temperature is 31 DEG C and acetic acid content is 8.16g/100ml, alcohol resistance and high acid resistance are excellent; the apricot bark slag vinegar which can be produced by a solid-state mixed culture fermentation process has excellent qualities on sensorial, physical and chemical, and sanitary indexes, is brown-yellow and clear in color, thicker in fruity flavor and sour, comfortable in sweet and full in body, so that varieties of fruit vinegar products are enriched, and therefore, the Acetobacter aceti has wide practicability and product typicality.

The invention belongs to the technical field of food processing and biological fermentation and provides a method for producing hawthorn vinegar by hawthorn sugary liquor. The method includes steps: diluting the hawthorn sugary liquor with water, adding dried corn pulp powder, ammonium sulfate, magnesium sulfate, biotin, Na2HPO3, CaCl2 and FeSO4 7H2O, and pasteurizing to obtain a fermentation culture liquor; inoculating mixed saccharomycetes into the fermentation culture liquor, culturing at a constant temperature, replenishing the hawthorn sugary liquor until sugar degree reaches 8 Brix, adding sodium glutamate and D-ascorbic acid, inoculating propagated acetobacter aceti AS1.41, using NaOH solution for regulating pH, and fermenting in a constant-temperature shaker; pasteurizing fermentation liquor, cooling, filtering, adding edible salt, ageing at the normal temperature to obtain the hawthorn vinegar. The method solves the problem of resource waste caused by discarding of a large quantity of the sugary liquor generated in a preserved hawthorn processing process. In addition, the method has the advantages of short production cycle, low cost, richness of flavor substances of products and easiness for industrial production.

The invention provides a preparation method of mulberry wine rich in mulberry polysaccharide, and belongs to the technical field of mulberry wine. The preparation method of the mulberry wine rich in the mulberry polysaccharide includes the steps of juicing of raw materials, fermentation by Acetobacter aceti, treatment by pectinase, adjustment of sugar content, inoculation of yeasts, additive main fermentation, secondary fermentation, clarifying filtration and sterilization, and wine storage process. According to the preparation method of the mulberry wine, tea polyphenols and sodium alginate are added in the traditional mulberry wine main fermentation process, and chitosan is added in the secondary fermentation process; experiments prove that by means of addition of additives and control over fermentation conditions, decomposition and use of the mulberry polysaccharide by the yeasts are greatly reduced, so that the content of the mulberry polysaccharide in the mulberry wine significantly increases, beneficial effects of the mulberry polysaccharide in the wine are retained, and the nutrition and health care value of the mulberry wine is improved; meanwhile, the mulberry wine produced has a particularly pleasant flavor and color and an outstanding taste, and the market prospect is very good.

The invention relates to aloe and wheat vinegar, in particular to a preparation method of nutritious aloe and wheat vinegar powder which is rich in nutrition. The method comprises steps as follows: cutting aloe into slices, and drying and crushing the slices; crushing wheat into paste; mixing the pasty wheat with aloe powder in the weight ratio of 8:3, and adding brewer's dry yeast powder for fermentation; inoculating the mixture with acetobacter aceti with the number of CGMCC1.1810, and performing fermentation, sterilization and drying to obtain the nutritious aloe and wheat vinegar powder. The utilization rate and the processing depth of the aloe and the wheat are increased, the fragrance of the aloe and wheat vinegar is enhanced, and the nutritional value of the aloe and wheat vinegar is increased; the aloe and wheat vinegar is good in quality, strong in acidity, unique in flavor, rich in nutrition and capable of preventing hypertension and hyperlipidemia and relieving fatigue and the like, so that the health-care function of the vinegar is greatly enhanced. The production method is simple and low in cost, the aloe and wheat vinegar powder is convenient to use, carry and transport, easy to store and long in shelf life and cannot deteriorate easily, and the method is suitable for large-scale industrial production.

The invention discloses a soil remediation liquid, which comprises the following components: polyhydroxyalkanoates (PHA), polybutylene succinate (PHS), Pseudomonas strain, Acetobacter aceti, aldehydeoxidizing microorganism strain and water. The soil remediation liquid is produced by reverse neutralization reaction and membrane separation technology, harmful ingredients in soil are naturally degraded, at the same time, the traditional agricultural land rearing mode is combined, means of plant migration are used, soil restoration can be realized in a short period and the effect of soil renovation can be greatly enhanced, which can fundamentally solve and transform the organic ecological environment of the land and restore the natural organic agriculture, the soil remediation liquid is green, environmental protection and effective, and the agricultural production benefits are ensured.