21 results about "Acetobacter sp." patented technology

The invention discloses a rose fermented product as well as a preparation method and application thereof. According to the invention, the fermentation process is optimized, the combination of saccharomycetes, acetic acid bacteria and lactic acid bacteria is innovatively adopted for sequential fermentation, the first fermentation is saccharomycetes fermentation, the second fermentation is acetic acid bacteria fermentation, and the last fermentation is lactic acid bacteria fermentation. The fermented product effectively reduces cytotoxicity, effectively inhibits the generation of reactive oxygen species (ROS), and has a protective effect on oxidative stress injury of cells; compared with similar products, the content of effective components (flavone and total phenols) and the oxidation resistance (DPPH free radical scavenging rate, ABTS free radical scavenging rate and O2-free radical scavenging rate) are improved.

The invention discloses a method for improving the amplification culture success rate of zero-generation strains of acetic acid bacteria, and relates to the technical field of acetic acid fermentation. In view of the problem that 0-generation seeds are sensitive to the environment and the process, the rotating speed and the ventilation quantity of a seed tank in a workshop seed preparation stage are selectively controlled according to the foam forming condition in an expanding culture stage with the acidity being 0.5 g / 100mL to 1.3 g / 100mL, a polydimethylsiloxane emulsion defoaming agent is added, and the foam forming condition of the seed tank is controlled to be 0.5 g / 100mL to 1.3 g / 100mL; the negative influence on seeds caused by the fact that foam covers the surface of liquid to influence stirring and rolling of the culture solution, insufficient dissolved oxygen of fermentation liquor caused by mixing of air and the culture solution, or influence on mixing of strains and the culture solution caused by the fact that the foam takes away from the strains can be reduced, the seed delay is shortened, and the success rate and stability of workshop seed amplification culture are improved. And the propagation time can be shortened.

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 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.

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

The invention belongs to the technical field of genetic engineering, and discloses a genetically engineered bacterium for efficiently synthesizing gamma-aminobutyric acid from the beginning by efficiently utilizing a mixed carbon source, a method and application, and the genetically engineered bacterium is obtained by overexpressing edd from Zymomonas mobilis on the basis of escherichia coli E. coli G16; eda from the zymomonas mobilis is over-expressed; performing overexpression on acs (Acetobacter pasteurianus) sources; a malic acid synthase gene aceB is knocked out; a malic acid synthase gene glcB is knocked out; and the acetyl phosphate transferase gene eutD is knocked out. The escherichia coli strain which is clear in genetic background and capable of producing gamma-aminobutyric acid is utilized, and an ED path and an acetic acid utilization path are introduced, so that acetyl CoA branch metabolism is reduced, and the yield and conversion rate of gamma-aminobutyric acid are remarkably improved.

The invention relates to the technical field of biological environmental protection, and discloses a compound microbial agent for constructing micro-ecological balance based on five florae. Comprising the following raw materials in parts by weight: 3-5 parts of photosynthetic bacteria, 1-2 parts of lactic acid bacteria, 2-4 parts of yeast acid, 2-5 parts of bacillus, 2-5 parts of actinomycetes, 1-2 parts of acetic bacteria, 2-3 parts of trichoderma viride, 2-4 parts of bifidobacterium, 2-3 parts of lactobacillus plantarum, 1-2 parts of nitrifying spina bacteria, 10-14 parts of corn, 10-14 parts of soybeans, 10-14 parts of sorghum and 1-3 parts of aspergillus. According to the compound microbial agent with micro-ecological balance constructed based on the five flora, the aspergillus is decomposed into monosaccharide by utilizing energy, the monosaccharide becomes food of saccharomycetes, the monosaccharide is converted into alcohol after being subjected to saccharomycetes bacterial decomposition, the alcohol is converted into acetic acid by acetic acid bacteria, and carbon dioxide generated by the saccharomycetes is utilized by photosynthetic bacteria to prepare glucose; the microbiota complement each other to live together, and micro-ecological balance is constructed through the five microbiota.

The present invention relates to the technical field of microbial agents. The present invention provides a microbial agent for reducing methane emissions from ruminants, a preparation method thereof, and a compound feed containing the microbial agent. The microbial agent comprises the following raw materials in parts by weight: 6 to 10 parts of Bacteroides fragilis powder, 3 to 5 parts of white Ruminococcus powder, 3 to 5 parts of yellow Ruminococcus powder, 4 to 6 parts of Bacillus subtilis powder, 2 to 4 parts of Acetobacter striata powder, and 10 to 12 parts of Lactobacillus plantarum powder. The microbial agent of the present invention can supplement beneficial microorganisms in the stomach of ruminants, increase the number of Bacteroides fragilis and white Ruminococcus, affect the concentration of metabolites myristic acid and palmitic acid, and thus reduce methane emissions. The prepared feed adjusts the nutritional structure of the diet, can reduce the fermentation of sugars in the rumen, inhibit the methane production pathway, and achieve synergistic effects with the microbial agent.

The present invention relates to a foal coconut bacillus, as well as compositions, food products or dietary supplements, cultures and fermentation products comprising the same. The invention further relates to application of the foal coconut bacillus and the composition in preparation of food products or dietary supplements or health care products.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC / MS), of 1:10 to 100:1.

To provide a flavor and / or texture modifier.SOLUTION: The flavor and / or texture adjusting agent contains acetic acid bacteria. There are also provided a method for producing a food having an adjusted flavor and / or texture, comprising adding the acetic acid bacterium to a food, and a food having an adjusted flavor and / or texture, comprising the acetic acid bacterium.SELECTED DRAWING: None

The invention discloses a primer and a method for rapidly detecting acetic bacteria, which adopt a real-time quantitative PCR (Polymerase Chain Reaction) technology to establish a rapid quantitative detection method with high sensitivity, high accuracy and short time aiming at the acetic bacteria, and by comparing 16S rRNA (Ribosomal Ribonucleic Acid) gene sequences of different acetic bacteria and lactic acid bacteria, the acetic bacteria can be rapidly detected. Specific nucleic acid fragments capable of efficiently distinguishing acetic acid bacteria with relatively close genetic relationship are screened, a specific primer sequence is designed, an absolute quantitative detection method for acetic acid bacteria is established, rapid quantitative detection of acetic acid bacteria in the brewing process is realized in a relatively short time, and a foundation is laid for rapid detection of acetic acid bacteria in vinegar enterprises. Theoretical basis and technical support are provided for evaluating the structure and fermentation state of the microbial flora and formulating a microbial regulation strategy.

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

To provide unfiltered vinegar containing many acetic acid bacterial cells and giving a feeling of fermentation derived from acetic acid bacteria, a method for producing the same, and a food composition containing the same. The unfiltered vinegar of the present invention contains acetic acid bacteria and has an acidity of from 4% to 9% and is characterized in that the major acetic acid bacteria accounting for 90% or more of the cells contained in the unfiltered vinegar are one type of acetic acid bacteria selected from the Gluconoacetobacter sp., Acetobacter sp., Gluconobacter sp., Komagataeibacter sp., and Nobuacetimonas sp., the cell count of the acetic acid bacteria is 1.0×108 / mL or more, and the dry weight of the solids fraction is from 5% (w / v) to 18% (w / v).

Provided is an oil and fat composition that can enhance the flavor of food without adversely affecting the flavor of the food by adding the composition to the food. The oil and fat composition of the present invention includes: an edible vegetable oil and fat extract of an acetic acid bacterium; and insoluble matter that is not passed through a mesh of 1 μm and is derived from the bacterial cells of an acetic acid bacterium, the insoluble matter being 1% by mass or less.

[Problem] To provide an acetic acid bacteria-containing beverage having a low viscosity and a sustained fruit flavor in the oral cavity. [Solution] This beverage is characterized by containing at least a polysaccharide and dry acetic acid bacteria, the viscosity of the beverage at 25 DEG C being 50 mPa.s or less, and the volume average particle diameter of the acetic acid bacteria in the beverage being 0.1 [mu] m or more and less than 0.5 [mu] m.

A fermented beverage capable of preserving live bacteria / yeast at room temperature and its preparation method. Through two-stage bacteria propagation and two-stage fermentation, by using the time difference of bacteria propagation and stage-by-stage fermentation, first in the first stage, Bacillus coagulans, acetic acid bacteria and lactic acid bacteria are implanted into a sugar extract in a fermentation tank for primary fermentation to produce a primary fermentation product, and then in the second stage, yeast is implanted into the primary fermentation product in a container for secondary fermentation to produce a secondary fermentation product, and sterilization is carried out to inactivate the yeast, lactic acid bacteria and acetic acid bacteria in the container and stop the fermentation reaction, so as to be cooled to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature, so as to achieve the technical effects of improving the preservation convenience of the fermented beverage and avoiding the alcohol concentration exceeding the standard.

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

The present invention has an object to provide a D-mannose isomerase of membrane-bound form having the optimal reaction pH in acidic region. The membrane-bound D-mannose isomerase derived from acetic acid bacteria is produced. The acetic acid bacteria preferably belong to the genera of Acetobacter, Gluconobacter, or Gluconacetobacter. Furthermore, the membrane-bound D-mannose isomerase from the acetic acid bacteria is used to produce D-fructose from D-mannose.

The application discloses a grape aroma vinegar brewing process and grape aroma vinegar capable of killing influenza viruses, and the brewing process comprises the following steps: 1) preparing acetobacter mother liquor by using sports-type acetobacter; 2) pouring the acetobacter mother liquor into a ceramic jar, and then pouring rose wine into the bottom layer of the ceramic jar to accelerate mixing; 3) covering the ceramic jar with a lid to isolate, and then storing for a period of time to obtain grape aroma vinegar. In the grape aroma vinegar prepared by using the grape aroma vinegar brewing process, the sports-type acetobacter in the grape aroma vinegar can generate an electric field effect in the oxidation process by discharge, and has aerobic characteristics, can destroy aerosols, and viruses cannot grow under the double effects of anaerobic and electric shock, so that the grape aroma vinegar can effectively inhibit viruses, and can prevent and treat respiratory diseases such as influenza and novel coronavirus infection, and the treatment effect is remarkable. The grape aroma vinegar has high concentration, high acidity, contains active acetobacter, and the sterilization rate reaches 99.99%, and the test and clinical trial prove that the treatment efficiency can reach 99.99%.