4 results about "Aspergillus candidus" patented technology

The invention discloses a biphenyl-diketopiperazine indole alkaloid hybrid compound, which is separated from a fermentation product of a strain Aspergillus candidus HNNU0546, and has a skeleton molecule formed by hybridizing rare diketopiperazine indole alkaloid with biphenyl molecules through an isopentenylation branch chain, and the biphenyl compound can obviously inhibit the activity of crop disease fungi.

The invention provides a bacterial strain for preventing and treating tobacco black shank, which is a new aspergillus strain Aspergillus candidus, and the preservation number of the bacterial strain is CGMCC (China General Microbiological Culture Collection Center) NO.40802. The invention also provides a preparation method of the bacterial strain for preventing and treating tobacco black shank. The obtained MFZ2320 strain with biological activity on tobacco black shank can be applied to prevention and treatment of tobacco black shank on tobacco, the bacteriostatic activity of a crude extract is tested by adopting an agar diffusion method, and a result shows that when the concentration of a secondary metabolism crude extract of the marine fungus MFZ2320 strain is 10mg / mL, the bacteriostatic diameter on tobacco black shank reaches 16.67 mm, the inhibition rate is 37.04%, and the marine fungus MFZ2320 strain can be applied to prevention and treatment of tobacco black shank. The obvious antibacterial effect is shown.

The invention discloses a method for producing eurotium cristatum and hippophae rhamnoides leaf tea through solid-state fermentation of aspergillus cristatum (MK346334, NCBI) separated from Fuzhuan tea, and belongs to the field of deep processing of tea leaves. Comprising the following steps: 1) carrying out fixation, rolling, baking and fragrance extraction on freshly picked hippophae rhamnoides leaves to obtain hippophae rhamnoides green tea; 2) sterilizing the tea leaves to obtain sterile tea leaves; 3) inoculating 8% aspergillus cristatus spore suspension into the sterile tea leaves; and (4) carrying out solid-state fermentation at 28 DEG C for 8 days, and drying to obtain the eurotium cristatum and hippophae rhamnoides leaf tea. Results show that the sea-buckthorn green tea is fermented by aspergillus cristatus (MK346334, NCBI) separated from Fuzhuan tea, the color of the tea leaves is deepened, the leaf surfaces are'golden flower 'full, and the tea leaves have obvious fungus fragrance; tea soup is darkened in tawny color, and the content of total phenols and total flavonoids is increased; sensory evaluation results show that the eurotium cristatum and hippophae rhamnoides leaf tea is uniform and obvious in eurotium The tea soup is orange yellow, clear and bright; the taste is mellow and smooth, and the mushroom flavor is strong. According to the method, hippophae rhamnoides leaf resources can be fully utilized, and the eurotium cristatum hippophae rhamnoides leaf tea which is smooth in mouth feel and rich in fungus fragrance and The tea making and fermentation process is simple, the fermentation time is short, generation of active ingredients such as total phenols and total flavonoids in the hippophae rhamnoides leaves is promoted, and a feasible method is provided for effective utilization of hippophae rhamnoides leaf resources.

The application belongs to the technical field of soy sauce and specifically relates to a kind of umami brewing organic soy sauce and processing method.The processing method of the umami brewing organic soy sauce comprises the following steps: (1) mixing defatted soybean and water, adding wheat flour, sterilizing, then adding first strain, stirring and mixing, and performing koji making to obtain koji; the first strain comprises aspergillus oryzae, aspergillus awamori and aspergillus candidus; (2) mixing the prepared koji with brine to obtain a mixture, adding second strain to the mixture, performing fermentation, and obtaining umami brewing organic soy sauce through pressing, filtering and sterilizing; the processing method of the application can simultaneously improve the content of amino acid nitrogen and isoamyl alcohol while ensuring that the soluble salt-free solids of the soy sauce meet the standard.