50 results about "Actinomucor elegans" patented technology

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

The invention discloses Bacilus cereus of which the collection name is No.6, the collection unit is General Microbiology Center for China Committee for Culture Collection of Microorganisms, the collection address is Institute of Microbiology of Chinese Academy of Sciences, No.3, N0.1 yard, Beichen west road, Chaoyang district, Beijing city, the collection date is June 1st, 2010, and the collection number is CGMCCNO.3884. The invention also discloses a food waste degradation and elimination type microbial bacterial agent III, which is a liquid composite bacterial agent of actinomucor elegans with the microbial content of 3.0*10<8> to 1.4*10<11>cfu / ml and the Bacilus cereus with the microbial content of 3.0*10<8> to 1.8*10<11>cfu / ml. The invention also discloses a preparation method of the food waste degradation and elimination type microbial bacterial agent III. The microbial bacterial agent III is used for degrading food waste.

The invention provides rapeseed protein feed which is solid powder or particulate matter. The content of protein is between 35 and 50 percent (N * 6.25, dry basis); the content of water-soluble nitrogen is between 25 and 35 percent; the content of small peptide is between 10 and 25 percent; the content is counted by weight percentage; and thioglycoside accounts for 5 to 15 micromole per gram of rapeseed protein feed. The invention also provides a method for preparing the rapeseed protein feed; one of bacillus subtilis, lactobacillus or candida utilis and actinomucor elegans or aspergillus usamii are compounded to prepare a fermenting agent; the fermenting agent is added to pulverized rapeseed dreg for solid fermentation; and a culturing substrate is sterilized, dried and pulverized to obtain the rapeseed protein feed rich in small peptide. The preparation method is environment-friendly, has mild reaction condition, can fully exert the functions of protease hydrolysis and thioglycoside degradation of microbe and is a method which has low cost and is suitable for the industrialized large-batch preparation of the rapeseed protein feed.

The invention relates to pure-culture mixed fermented mildewed bean dregs and a preparation method thereof. The method comprises the following steps: (1) fresh wet bean dregs are washed and squeezed to reduce water content to 70-80 %; (2) the squeezed bean dregs are boiled for 15-30 min at normal pressure; (3) the boiled bean dregs are cooled to room temperature, 0.1-10ml Actinomucor elegans spore suspension with a concentration of 104-106 cfu / ml and 0.2-20ml Zymomonas mobilis suspension with a concentration of 106-108 cfu / ml are vaccinated in the bean dregs, after uniform stir, the inoculated bean dregs are pressed into spherical or pie-shaped bean dregs; (4) the spherical or pie-shaped bean dregs are fermented in an artificial climate case for 3-6 d at 18-30 DEG C, with 90-95% relative humidity, so as to obtain the mildewed bean dregs. The invention has the advantages of reasonable technology, simple operation, reasonable utilization of bean dregs, reducing pollution and improving the nutrition value of bean dregs.

The invention relates to a preparation method of fermented bean curd with purple perilla flavor, belonging to the field of agriculture product processing technology. The preparation method comprises the steps of carrying out ultraviolet irradiation on actinomucor elegans strains, adding with purple perilla meal and lycium barbarum powder for habituated culture, manufacturing a bean curd base, fermenting in earlier stage and fermenting in later period; particularly, the preparation method comprises the following specific steps of soaking purple perilla meal and soybeans grinding, then carrying out residue filtering, solidifying, standing, squeezing and slicing to obtain the bean curd base; dipping the bean curd base into seed solution added with lycium barbarum powder to be inoculated, and then carrying out early-stage fermentation to form a blank; then carrying out later-stage fermentation on the blank and filling into a pot, then adding soup base to obtain the fermented bean curd with purple perilla flavor. According to the preparation method of the fermented bean curd with purple perilla flavor, purple perilla meal is added in the soybean raw material of the traditional fermented bean curd, the flavor of the traditional fermented bean curd taking the soybeans as raw materials is kept, the fermented bean curd also has the purple perilla flavor; the fermented bean curd is rich in alpha-linolenic acid and flavonoids, the nutrition value, the health value and the edible value of the fermented bean curd are improved, protein, residual perilla oil and functional ingredients in purple perilla meal can be effectively utilized and waste resources are effectively utilized.

The invention relates to a high-temperature-resistant deodorizing and nitrogen preserving fermented organic manure strain and a preparation method thereof. In a secondary high-temperature fermentation and composting process of metabolic biomasses obtained by biological transformation of organic wastes, the strain has the effects of resisting high temperature, removing odor and preserving nitrogen, and is prepared by mixing bacillus subtilis, actinomucor elegans, bacillus cereus, bacillus licheniformis, rhodopseudomonas palustris, lactococcus lactis and saccharomyces cerevisiae. By use of the synergistic effect among organic matter degradation microorganism microbial flora, inhibiting pathogenic bacteria, deodorizing bacteria and high-temperature-resistant acid-forming bacteria, the high-temperature-resistant deodorizing and nitrogen preserving fermented organic manure strain provided by the invention has the characteristics of novelty of a strain combination, stable structure, high activity, high microbial content and the like; meanwhile, the problems of slow organic matter degradation, non-obvious deodorizing effect, low nitrogen content of a composting finished product and the like of conventional organic manure compost and metabolite compost obtained by the biological transformation of the organic wastes are solved; the organic manure treatment efficiency and the nutrient utilization rate are improved.

The invention discloses actinomucor elegans which has the collection name of No. 1 and the collection number of No. 3881 and is collected in the China General Microbiological Culture Collection Center (CGMCC) located in No.3 first Courtyard Beichen West Road Chaoyang District Beijing City on 1st June 2010. The invention also discloses a kitchen rubbish degrading and eliminating microbial agent II. The Kitchen rubbish degrading and eliminating microbial agent II is a composite liquid microbial agent of 3.0*108-1.5*1011cfu / ml of actinomucor elegans and 3.0*108-1.3*1011cfu / ml of Paenibacilluscineris. The invention also discloses a preparation method of the kitchen rubbish degrading and eliminating microbial agent II. The microbial agent II can be used for degrading kitchen rubbish.

The invention relates to the technical field of food, and particularly relates to low-salt bean paste and a preparation method thereof. According to the invention, the usage amount of salt is reduced,halves of bean containing mixed parsley, dill and oregano are fermented using Aspergillus oryzae, Pediococcus halophilus, and Actinomucor elegans, so that the beneficial components of the halves of beans are sufficiently dissolved, and the flavors of the halves of bean are enhanced; pepper is fermented using Pediococcus halophilus and Tetragenococcus halophilus to sufficiently dissolve out the beneficial components in pepper, so that the aroma of pepper is stronger; the fermented halves of bean, bean sauce mash and fermented pepper paste are mixed, Pichia pastoris and leuconostoc mesenteroides are added to the mixture and then fermented, so that flavors of the halves of bean are fused together, and effects of enhancing aroma and promoting nutritive values of the bean paste are achieved. The low-salt bean paste is finally obtained using the preparation method of the bean paste, and is bean paste with low salinity and having good flavor and long shelf life.

The invention relates to the field of biotechnology and particularly relates to a method for reducing the content of cyanides in cassava residues. The method is characterized by comprising the following steps: mixing saccharomycetes and actinomucor elegans according to a volume ratio of (1-5):(1-3) to obtain a mixed bacterial solution, then mixing 10-20ml of the mixed bacterial solution and 180-250g of cassava residues, and carrying out fermentation at 25-31 DEG C for 48-96h. The method is simple and easy. By adopting a micro-biological degradation mode, the content of hydrocyanic acid can be greatly reduced, the cyanide degradation rate is more than 80%, the safety of the cassava residues serving as feed is improved, and the hydrocyanic acid can be decomposed and converted to non-toxic organic matters to serve as nutrients of the feed, thereby increasing the economic benefits of safe utilization of the cassava residues.

The invention provides a method for preparing rapeseed active peptide by using mixing bacteria to perform solid state fermentation. The method comprises the following steps: rapeseed pulp obtained by pressing or leaching oil preparation process is crushed to obtain crushed rapeseed pulp; one of bacillus subtilis, lactic acid bacteria or candida utilis is compounded with actinomucor elegans or aspergillus usamii to prepare a fermenting agent; the fermenting agent is injected in the crushed rapeseed pulp for solid state fermentation; a culture medium after solid state fermentation is extracted by adding water, and the residue is removed by separation so as to obtain a coarse extracting solution of the rapeseed active peptide; and the coarse extracting solution is decolored, desalted and dried to obtain the rapeseed active peptide. The method has the advantages of environmental protection and mild reaction conditions, and can fully utilize hydrolytic action and sulfur glycoside degradation action of protease, so the method is low in cost and suitable for industrialized production of the rapeseed active peptide.

The present invention relates to the technical field of seasoning products and particularly discloses a preparation method of fermented bean curd powder. The preparation method comprises the followingsteps: A) pre-fermentation is conducted: an expandedly cultured actinomucor elegans As3.2778 strain is sprayed on a fermentation plate; soybean bases cooled to room temperature are placed on the fermentation plate; the expandedly cultured actinomucor elegans As3.2778 strain is evenly sprayed on the upper surfaces of the soybean bases; and fermentation is conducted at a temperature condition of 15-20 DEG C for 3-5 days to obtain mold bases; B) a small amount of edible salt and baijiu are added in the mold bases; and an inoculation of aroma-producing yeasts is conducted for post-fermentation; at the same time, seasoning materials are added; and the fermentation is conducted for 4-5 days to obtain mature fermented bean curd rich in fragrances and flavoring materials; and C) the fermented bean curd sauce is vacuum freeze-dried; and after the drying, the fermented bean curd is put into an ultrafine crushing machine to be crushed to obtain flavored fermented bean curd powder rich in edibleactive mucor, active yeasts and lactic acid bacteria. The soybean bases in the preparation technology of the fermented bean curd powder are subjected to the twice multi-micro-organism fermentation before and after. The prepared fermented bean curd powder is rich in taste, mellow in mouthfeel, short in preparation cycle, less in infectious micro-organisms and long in shelf life.

The invention relates to the technical field of foods, in particular to a low-salt instant-cooked fermented bean curd sauce and a preparation method thereof. The low-salt instant-cooked fermented beancurd sauce is prepared through the following steps of dicing sour soup bean curd into small dices, performing inoculating with actinomucor elegans, performing culturing, performing refining treatment, adding a ferment-beneficial mixed bacteria agent, table salt and exogenous alpha-ketoglutaric acid disodium salt, and performing after-ripening fermentation for 10d-20d so as to obtain a pasty fermented bean curd sauce being low in salt, convenient, uniform in quality, and good in applying properties and ductibility. The defects that conventional fermented bean curd is high in salt, easy to break, long in post-fermentation period, not liable to seal and apply and the like can be effectively overcome, the phenomena that fermented bean curd semi-finished products have bald spots, red stains and yellow bodies, and the finished product fermented bean curd go mouldy, are acetified, generate aerogenesis and generate smell stinky due to secondary pollution after being taken from bottles, are avoided, and healthy food requirements are met.

The invention belongs to the technical field of biological fermentation engineering, and more specifically relates to actinomucor elegans strain used for producing lipase from vegetable oil and fat deodorizing distillates. The actinomucor elegans strain belongs to gc-1 actinomucor elegans, and the preservation number is GDMCC No.60214. The bacteria strain is capable of taking vegetable oil and fatdeodorizing distillates as a single carbon source, can be used for fermentation production of lipase taking the vegetable oil and fat deodorizing distillates as raw materials; the highest enzyme activity is 10.89U / ml, and the application prospect is promising. The related raw materials are cheap; the preparation technology is simple and convenient; no environment pollution is caused; the economical benefits are excellent; and the economical value and the popularization application meaning are excellent.

The invention discloses an active mold inhibitor, as well as a preparation method and an application thereof, and specifically provides a conveniently and easily operated bacterial agent for preparing a mycelium blank by a white blank in the process of manufacturing a fermented bean curd. According to the active mold inhibitor, thalli are obtained by performing plate-frame filtration on actinomucor elegans that is cultivated by a fermentation tank in a liquid state; the thalli are compounded with a corn starch or a soluble starch, soybean meal and glycerol according to a certain ratio to form a drying-assisting protective agent; and massive mycelia can be rapidly multiplied and grown on the surface of the bean curd, thereby covering the white blank of the bean curd and forming the mycelium blank that is dense in texture. According to the invention, the bacterial agent is used for manufacturing a fermented bean curd, is short in growth cycle, can become a dominant flora within only 36-48h, and achieves the maximum mycelium length and the dense coverage so as to avoid the invasion of sundry bacteria; the bacterial agent is simple in manufacturing method, easy to extract at any time, and high in activity; and the content of flora in per unit of the bacteria agent is maximum.

The invention provides a novel strain capable of synthesizing ATP (Adenosine Triphosphate), namely an Actinomucor elegans ZGB1 and application thereof. The strain is preserved in China General Microbiological Culture Collection Center (address: Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Precinct, Beichen West Road, Chaoyang District, Beijing; zip code: 100101), the preservation number is CGMCC No.4313, and the preservation date is November 8th, 2010. By using the strain, adenine can be used as the precursor for ATP synthesis, thereby achieving the advantages of low material cost, abundant material source, simple formula of thallus culture medium, easy thallus separation process and the like; and the conversion efficiency is high: ATP of higher than 10g / L can be produced in the reaction solution containing adenine of higher than 3g / L.

The invention discloses a method for decolorizing white pepper through microbial fermentation. The method comprises a step of subjecting hulled white pepper to liquid fermentation decoloring via lactic acid bacteria and / or mould, wherein the lactic acid bacteria are one or more selected from the group consisting of Lactobacillus plantarum CICC20264, Lactobacillus plantarum subsp. CICC20022, Lactobacillus plantarum CICC20264 and Lactobacillus plantarum subsp. CICC20022; and the mold is one or more selected from the group consisting of Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Rhizopus oligosporus ATCC22959, Rhizopus oryzae CICC41441, Aspergillus oryzae CICC41376, Actinomucor elegans CICC20252 and Actinomucor elegans CICC20252. The method for decolorizing white pepper providedby the invention has good decolorization effect, fast decolorization and obvious fragrance improving effect after decolorization, and solves the problems of a dark color (blackening), odor and the like of white pepper.

The invention relates to soybean paste based on pre-fermentation and using Monascus purpureus as a dominant fungus symbiotic system, and a preparation method thereof, belonging to the technical fieldof seasoning preparation. According to the invention, soybeans are used as a raw material, three-stage fermentation is performed in virtue of a composite strain composed of Monascus purpureus TYQ017,Aspergillus oryzae 3.042, Actinomucor elegans, Aspergillus niger, Penicillium, Bacillus subtilis and Kluyveromyces marxianus, so the production of free amino acids is promoted, and the contents of aspartic acid, glutamic acid and threonine are increased; through combined usage of the Bacillus subtilis, the growth of dominant fungi is promote while the production of pathogens is inhibited; and through the introduction of the Kluyveromyces marxianus, the mellow flavor of the soybean paste is improved, and the soybean paste is allowed to be bright in color, soft and smooth in mouthfeel, rich in sauce flavor and delicious and lasting in aftertaste. The soybean paste is rich in monascorubin and lovastatin while retaining the nutrition of the soybean paste, has the effects of reducing cholesterol and preventing cardiovascular diseases; and the preparation method can improve productivity and shorten a production cycle, and has good social benefits.

The invention provides a method for preparing erythritol with bean dregs as a main raw material. The method comprises the following steps: firstly, pre-fermenting bean dregs by utilizing actinomucor elegans (A. elegans), and by controlling the pre-fermenting condition, sufficiently hydrolyzing macromolecular substances in the bean dregs by utilizing an enzyme system generated by the A.elegans, and reducing utilization of the A.elegans for nutritional substances as much as possible so as to furthest ensure the solubility and utilization of macromolecular substances in the bean dregs; and performing erythritol liquid-state fermentation by using erythritol production strain Y.lipolytica as a fermenting strain and the pre-fermented bean dregs as the unique matrix.

The invention discloses a method for high-efficiency expression of carboxypeptidase Y derived from actinomucor elegans and belongs to the field of bioengineering. By construction of expression recombinant plasmid pPICZalpha-procpy and electrotransformation of pichia yeast GS115 and through a method for continuously raising antibiotic, expression recombinant strains with different copy numbers arescreened out; then, chaperone BIP derived from pichia yeast is inoculated into the recombinant strain so as to finally obtain an expression recombinant strain for high-efficiency expression of carboxypeptidase Y derived from actinomucor elegans; and after 6 days of induced expression, expression level reaches 525 + / - 20 mg / L.

The invention discloses pleurotus stem dietary fiber prepared with an actinomucor elegans fermentation method. The method comprises the following preparation steps of: A, culturing an actinomucor elegans strain; B, fermenting actinomucor elegans to prepare pleurotus stem dietary fiber: adding 10 percent by volume of the strain obtained in the step A into a mixed liquid of pleurotus stem powder and water, culturing in ventilated state, and fermenting at the temperature 26-30 DEG C to obtain a zymotic fluid; and C, performing after-treatment on the zymotic fluid, wherein the after-treatment mainly comprises a homogenizing step for homogenizing the zymotic fluid under the pressure 120 MPa. The invention further provides a method for preparing a nutritional food or beverage from the obtained pleurotus stem dietary fiber. According to the invention, efficient recycling of pleurotus stems is realized.

The invention discloses a preparation method of debitterized high-temperature soybean meal peptide powder capable of promoting calcium absorption, and belongs to the technical field of processing of novel soybean meal peptide powder. The technology comprises specific steps of (1) performing high-temperature soybean meal pretreatment; (2) performing efflux cavitation treatment; (3) performing enzymolysis through complex enzymes of Alcalase2.4L enzymes and actinomucor elegans benjam. et hesseit. protease; (4) adding OPO structure lipids; (5) performing embedding through beta-cyclodextrin; and (6) performing vacuum freeze drying. According to the preparation method disclosed by the invention, high temperature soybean meal is used as a raw material, an efflux cavitation assisted enzymolysis technique is combined with a polysaccharide embedding and concealing method, and high temperature soybean meal peptide powder which is low in bitterness and capable of calcium absorption by the intestine and the stomach is prepared, so that development in pluralism of the high temperature soybean meal is realized, and resources are in transposition; and besides, the enzymolysis is performed througha compound enzyme preparation, so that the efficiency is high, and industrial production of the debitterized high-temperature soybean meal peptide powder is facilitated.

The invention relates to a method for preparing rapeseed peptides by microorganism liquid fermentation, which sufficiently utilizes the functions of hydrolyzing proteins and degrading sulfuric glucoside by microorganism, thereby effectively improving the soluble nitrogen content and the bioactivity of the product. The method for preparing the rapeseed peptides by microorganism liquid fermentationcomprises the following steps: (1) mixing rapeseed meal powder with nutrient solution to prepare liquid fermentation medium; (2) inoculating the microorganism into the fermentation medium to carry outliquid fermentation; (3) carrying out solid-liquid separation on the liquid fermentation medium after fermentation to obtain the crude extract of the rapeseed peptides; and (4) purifying the crude extract to obtain the rapeseed peptides. A strain capable of generating protease is actinomucor elegans, aspergillus usamii, bacillus subtilis, lactobacillus or candida utilis. The invention has simplepreparation process, utilizes the microorganism liquid fermentation to generate a plurality of metabolites and enzymes and sufficiently utilizes the functions of hydrolyzing proteins and degrading sulfuric glucoside by the microorganism, thereby improving the soluble nitrogen content, the bioactivity and the yield of the rapeseed peptides.

The invention discloses a method for preparing purple perilla sauce with mixed fermentation. Through the utilization of bacillus velezensis SN-14 which has excellent performance and can produce nattokinase, protease and beta-glucosidase and actinomucor elegans which can produce the protease and grows quickly, the purple perilla sauce can have thick ester fragrance; through the combination of the bacillus velezensis SN-14 and the actinomucor elegans, the purple perilla sauce can be rich in produced nattokinase, protease and beta-glucosidase content and moderate in macromolecules such as enzymolysis proteins and fibers, and the bitter taste of purple perilla and soybean meal brought by single strain fermentation can be neutralized, so that the final product can be rich in texture and nutrition; and therefore, novel active components can be brought, the special nutritional components, active components and flavor substances in purple perilla cakes can be completely reserved in the purpleperilla sauce, and the purple perilla sauce can be better in flavor and texture. Compared with the flavoring traditional soybean sauce food, the obtained purple perilla sauce is better on fragrance enhancement.

The present invention discloses a preparation method of multi-microorganism coupling fermented konjac bean curds. The method comprises the following steps: a certain ratio of mixed mucor (mucor wutungkiao, actinomucor elegans and rhizopus chinensis) is mainly used to conduct fermentation of konjac bean curds, the mixed mucor is screened suitable microorganism flora for optimizing the coupling symbiotic fermentation and prepared by mixing the mucor wutungkiao, actinomucor elegans and rhizopus chinensis at a volume ratio of (1-5):(1-5):1, an inoculation amount is 0.5%-1.5%, and packaging and sterilization are conducted to obtain the products. The method shortens the fermentation cycles of the fermented bean curd products, at the same time also improves the product quality and nutritional health care and economic values, and can be more widely applied.

The invention discloses an artificial mixed starter culture for highland barley wine and application thereof in fermentation of the highland barley wine. The artificial mixed starter culture for the highland barley wine comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and hansenula anomala, or further comprises actinomucor elegans on the basis of the rhizopus oryzae and the saccharomyces cerevisiae. All the raw materials are compounded to prepare the artificial mixed starter culture for the highland barley wine. The artificial mixed starter culture for the highland barley wine solves the problems that the existing starter culture for the highland barley wine has various microorganisms and uncontrollable varieties and the like, and can provide reference for promoting the industrial production of the highland barley wine under an artificially controllable condition.

The invention discloses a complex enzyme preparation. The active ingredients of the complex enzyme preparation comprise protease, Halomonas urumqiensis and actinomucor elegans. The complex enzyme preparation is applied to fish sauce processing, produced fish sauce has pleasant mushroom fragrance, and the fishy smell is remarkably reduced. The Halomonas urumqiensis and the actinomucor elegans are combined for use, have the effects of reducing the content of heptanal metabolites and increasing 1-octen-3-ol metabolites and achieve synergistic interaction.