437 results about "Aspergillus oryzae" patented technology

The invention relates to the field of microorganisms, and discloses an Aspergillus oryzae strain and application thereof.The Aspergillus oryzae can produce protease, aminopeptidase, glutaminase, cellulase, amylase and pectinase at high yield, and when the Aspergillus oryzae is applied to soy sauce brewing, the utilization rate of raw materials can be increased, the content of amino acid in soy sauce can be increased, and the flavor of the soy sauce can be increased.

The invention relates to the technical field of feeds, and particularly discloses a cattle fattening feed which is technically characterized by comprising the following components in percentage by weight: 20-60 parts of a fermented mixture, 10-16 parts of modified coconut fiber, 0.5-1.5 parts of an additive and 5-10 parts of an additive, the fermented material mixture is prepared from soybean meal, corn, rice bran, pennisetum purpureum, hops, an aspergillus oryzae culture, saccharomycetes, bacillus subtilis and bacillus amyloliquefaciens; the mass ratio of the soybean meal to the corn to the rice bran to the pennisetum purpureum to the hops is (2-4): (1-3): (3-5): (2-4): (0.4-0.9); the additive is fructus momordicae residues; the additive is a mixture of codonopsis pilosula and rhizoma atractylodis. The feed disclosed by the invention contains the siraitia grosvenorii residues, so that the apparent digestibility, the growth performance, the serum biochemical index and the antioxidant index of the fattening cattle can be improved, and the quality of the fattening cattle can be effectively improved.

The invention discloses a compound feed for raising plateau live pigs and a preparation method thereof, and relates to the technical field of feed processing. The compound feed for raising the plateau live pigs is prepared from manganese-selenium compound modified charcoal, soybean polysaccharide polylysine-based supported nanoparticles, aspergillus oryzae, soybean meal powder, corn flour, wheat bran, mountain flour, calcium hydrophosphate, table salt and multivitamins. Manganese-selenium composite modified charcoal, soybean polysaccharide polylysine-based supported nanoparticles and aspergillus oryzae are subjected to co-fermentation culture to form a uniform, stable, loose and porous three-dimensional network fermentation substrate composite system, so that the damage of gastric acid to components is reduced, the targeted release of intestinal tracts is realized, and the bioavailability is improved. The composite functional additive which is high in nutrition, easy to absorb, anti-oxidation, anti-anemia, anti-ultraviolet radiation and the like is obtained, and the adverse effects of low temperature, oxygen deficit and ultraviolet factors on animal growth and feed oxidative rancidity are effectively reduced.

The invention discloses a brewing method of sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite aspergillus oryzae, rhizopus, mucor and saccharified aroma-enhancing yeast, and culturing to prepare high-quality soy sauce yeast; s2, adding water into the puffed vital gluten, mixing, and inoculating protease and pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash mixed solution, mixing the enzymolysis mash mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-sugar soy sauce with low sugar content. S5, inoculating the low-sugar soy sauce into rhodotorula mucilaginosa for secondary fermentation, and sterilizing and refining after fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.

The invention discloses a method for preparing an agricultural biostimulant containing fructooligosaccharide from molasses and application of the agricultural biostimulant, and relates to the technical field of agricultural planting of fruits. The agricultural biostimulant is prepared by fermenting cane molasses with aspergillus oryzae or aspergillus niger, and the specific fermentation method comprises the following steps: inoculating activated strains into a cane molasses diluent with the baume degree of 10-16oBX, and carrying out aerobic fermentation on a shaking table at 25-35 DEG C for 70-72 hours to obtain a strain seed solution; and inoculating the strain seed solution into cane molasses diluent with the baume degree of 20-80 oBX, carrying out aerobic fermentation on a shaking table at 40-55 DEG C for 70-72 hours, and sterilizing to obtain the strain. By controlling the types of fermentation strains, the baume degree of cane molasses, the fermentation temperature and the fermentation time, the obtained fermentation product has the effects of promoting the growth and development of crops and increasing the yield, and is suitable for popularization.

The invention discloses antioxidant salmon collagen peptide and a preparation method thereof, and belongs to the technical field of processing of salmon collagen peptide. The preparation method comprises the following steps: firstly, carrying out enzymolysis on the salmon material by using phospholipase A2, hydrolyzing abundant membrane phospholipids in the salmon material, destroying fat cell structures and releasing wrapped triglyceride, then carrying out secondary enzymolysis by using aspergillus oryzae lipase, hydrolyzing macromolecular lipids into free fatty acids which are easily dissolved in supercritical carbon dioxide, and carrying out secondary enzymolysis by using aspergillus oryzae lipase. The degreased salmon material is obtained by means of supercritical carbon dioxide extraction, the lipid removal rate is greatly increased, and the antioxidant salmon collagen peptide which is small in molecular weight and high in oxidation resistance is obtained through subsequent collagen extraction and enzymolysis.

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

The invention discloses a decay-promoting and carbon-retaining agent and a preparation method, application and a verification method thereof. The decay-promoting and carbon-retaining agent comprises a complex microbial inoculant and a nutrient preparation, the complex microbial inoculant comprises the following substances in parts by weight: 2 parts of aspergillus oryzae, 4 parts of saccharomyces cerevisiae, 3 parts of bacillus subtilis, 2 parts of lactic acid bacteria, 4 parts of Koxime saccharomycetes, 3 parts of acetobacter aceti, 4 parts of aspergillus candidus, 1 part of deuteromycetes and 1 part of arthrobacter; the nutrient preparation comprises the following substances in parts by weight: 5 parts of urea, 2 parts of diammonium phosphate and 1.3 parts of potassium sulfate. According to the method, the method for verifying the effect of mixed application of the straw and the decay-promoting and carbon-retaining agent to the soil is constructed, and the 13C isotope tracing technology is combined to verify the SOC immobilization effect of the decay-promoting and carbon-retaining agent on the soil with different textures, so that the situation that the decay-promoting and carbon-retaining agent with different components can achieve more effective SOC immobilization on the soil with the different textures is obtained, and straw resources are fully utilized.

The invention discloses a high-efficiency enzymatic fermentation soy sauce production process, and relates to the technical field of soy sauce production processes, the high-efficiency enzymatic fermentation soy sauce production process comprises the following process steps: S1, material preparation, S2, material steaming, S3, inoculation, S4, fermented grain preparation and fermentation, S5, squeezing, and S6, sterilization and filling. The high-temperature-resistant amylase is added in the material steaming process, starch on the surfaces of the wheat and soybean meal raw materials is preliminarily decomposed, the starchy raw material can be decomposed in advance, growth of the aspergillus oryzae raw material in starter propagation is facilitated, clinker can be prevented from caking and being sticky, and the looseness of the starter material is improved; papain is added in the starter propagation process, and protein in wheat and soybean meal raw materials is continuously decomposed by aspergillus oryzae protease in starter propagation, so that the protein raw materials are quickly decomposed in advance, the growth of the aspergillus oryzae raw materials in starter propagation is facilitated, and the fermentation period is shortened; the compound clarification enzyme is added during fermentation to decompose intermediate products such as phytic acid, cellulose and the like which cause a large amount of aggregation after the raw soy sauce is heated, the clarification speed is high after the soy sauce is sterilized, and the precipitation amount is reduced by 50%-70%.

The invention relates to the technical field of low-salt brewing fermentation, and particularly discloses a fermentation method of low-salt soy sauce, which is based on the problem that low-salt high-temperature fermentation is single in flavor and thin in taste, and by means of mixed culture of multiple strains (yeast rouxii and aspergillus oryzae), yeast materials or soy sauce mash can generate antibacterial substances, so that the low-salt soy sauce is obtained. Meanwhile, the level of microorganisms in soy sauce mash is controlled through yeast material stacking heating and staged water activity control, under the conditions of no salt, low salt and no other preservative additives, low-salt fermentation is achieved by regulating and controlling the yeast making or yellowing process and controlling the water content of the soy sauce mash, the taste and flavor of the soy sauce are improved, and the taste of the soy sauce is improved. The utilization rate of raw materials and the yield of products are improved, and the quality of crude oil is improved.

The invention discloses a processing method of fermented cottonseed meal for replacing soybean meal. The method comprises the following steps: uniformly mixing cottonseed meal, feather meal, corn starch and water to obtain a fermentation substrate, adding a first-stage fermentation inoculant into the fermentation substrate for aerobic fermentation, adding a second-stage fermentation inoculant for anaerobic fermentation after fermentation is finished, and performing low-temperature drying and crushing on a fermentation product after fermentation is finished to obtain the cottonseed meal fermented feed. The first-stage fermentation inoculant comprises candida utilis, aspergillus oryzae, papain and cellulase; and the second-stage fermentation inoculant comprises lactobacillus reuteri and lactobacillus acidophilus. According to the method, a bacterium-enzyme synergistic two-step fermentation mode is adopted, bacterium-enzyme synergistic aerobic fermentation is carried out firstly, then anaerobic fermentation is carried out with compound probiotics, and the obtained cottonseed meal fermented feed is high in crude protein and amino acid content and good in palatability, can completely replace soybean meal, can effectively regulate fat metabolism and can improve the lean meat percentage of fattening pigs.

The invention relates to a preparation method of a double-bacterium fermented opuntia ficus-indica fermentation extract and application of the double-bacterium fermented opuntia ficus-indica fermentation extract in cosmetics, and belongs to the technical field of cosmetics. The invention provides a preparation method of a double-bacterium fermented opuntia ficus-indica fermentation extract and application of the double-bacterium fermented opuntia ficus-indica fermentation extract to cosmetics, and the preparation method roughly comprises the following steps: preparing opuntia ficus-indica stem slurry and rice milk, mixing the slurry and the rice milk, performing double-bacterium fermentation, centrifuging, retaining residues, and finally enriching supernate. According to the invention, food-grade opuntia ficus stem and rice are used for fermentation, and aspergillus oryzae and saccharomycetes are used for combined fermentation, so that the introduction of exogenous enzyme is avoided, macromolecular substances are fully decomposed through synergistic metabolism, the release rate of micromolecular active ingredients is increased, and finally, the effects of moisturizing, oxidation resistance, wrinkle resistance and the like of the product are further improved through enrichment.

The invention discloses a probiotic animal feed and a preparation method thereof, and belongs to the technical field of animal feeds, the probiotic animal feed comprises the following components by mass: 40-55 parts of caragana microphylla powder, 20-30 parts of fermented soybean meal, 3-5 parts of a composite probiotic preparation, 5-10 parts of a medicinal and edible additive, and 2-3 parts of a mineral premix. According to the composite probiotic preparation, bacillus licheniformis, pediococcus pentosaceus and saccharomyces cerevisiae boulardii synergistically improve the fiber decomposition efficiency, inhibit pathogenic bacteria and reduce ammonia nitrogen emission. The medicinal and edible additive is of a multi-layer micro-capsule structure, the outer layer is carboxymethyl chitosan and copper gluconate modified nano zeolite, active substances in the middle layer are rapidly released through rumen pH response, and the middle layer contains a yucca extract, a liquorice extract and other components and can inhibit urease activity and ammonia-producing bacteria; in the inner layer, a nano-selenium-vitamin E compound, curcumin and the like are slowly released through sodium alginate-pectin gel, so that intestinal metabolism is optimized. The process of pretreating caragana microphylla through steam explosion and performing solid-state fermentation on soybean meal through aspergillus oryzae is utilized, so that grain-free production is realized.

The invention discloses efficient expression of an aspergillus oryzae beta-galactosidase mutant and application of the aspergillus oryzae beta-galactosidase mutant in dairy products. The invention belongs to the technical field of enzyme engineering and the technical field of dairy product processing, and particularly relates to efficient expression of an aspergillus oryzae beta-galactosidase mutant and application of the aspergillus oryzae beta-galactosidase mutant in dairy products. The mutant protein disclosed by the invention can be as follows: A1) a protein with an amino acid sequence of SEQ ID No.2; a2) a fusion protein which is obtained by connecting a label to the N end and / or the C end of A1) and has the same function. The mutant protein is subjected to high-density fermentation in a 5L fermentation tank, the enzyme activity of fermentation liquor can reach 4628U / mL, and the recovery rate of mutant enzyme is increased by 1.7 times. Compared with a wild type, the mutant has the advantages that the optimum pH is increased from 4.5 to 5.5, the optimum temperature is reduced from 60 DEG C to 50 DEG C, the lactose hydrolysis efficiency is improved by 11%, and the mutant is more suitable for a production process of low / zero lactose dairy products.

The preparation method comprises the following steps: mixing salvia miltiorrhiza-schisandra chinensis superfine powder and roxburgh rose normal juice in a ratio of 3: 2: 5, carrying out composite enzymolysis and saccharomyces cerevisiae pretreatment, and sequentially carrying out aspergillus oryzae solid-state fermentation, acetobacter pasteurianus liquid-state index fed-batch fermentation and lactobacillus plantarum anaerobic flavor fermentation, so as to obtain the vinegar product with the homology of medicine and food. And parameters are regulated and controlled in real time through the three-layer stacked LSTM neural network. According to the invention, the conversion rate of tanshinone IIA to tanshinol reaches 65.8%, the total acid is greater than or equal to 7.2 g / 100mL, at least 21 flavor substances are contained, the batch difference rate is 4.2%, the energy consumption is reduced by 29.2%, the equipment utilization rate is increased by 50%, the product safety reaches the standard, and the method has a health-care function and palatability, and is suitable for industrial production.

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The invention relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The present invention discloses a composite microbial agent for degrading diazepam and its application. It belongs to the field of biodegradation technology. The composite microbial agent comprises the following components: Bacillus subtilis, yeast, Cladosporium cladosporium, Aspergillus oryzae and Aspergillus niger. The present invention prepares a composite microbial agent by screening suitable microbial strains and applies it to the degradation of DZP in aquaculture ponds. In terms of degradation rate index, the plant remediation method can reach up to about 70%, the nano zero-valent copper method can reach up to about 75%, and the degradation rate of the technical solution of the present invention can reach up to 100%. Comprehensive comparison shows that the technical solution of the present invention shows great superiority in degrading DZP residues in aquaculture water bodies and has significant promotion and demonstration prospects. At present, there is no report on the degradation of DZP in aquaculture pond water bodies by microbial methods.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for biologically reducing mycotoxin in a corn by-product, which comprises the following steps: fermenting the corn by-product twice, fermenting the corn by-product for the first time by adopting aspergillus oryzae and bacillus licheniformis, and then fermenting for the second time by adopting lactobacillus casei; the fermented product contains neutral protease, alkaline protease, small peptide, L-lactic acid and other beneficial metabolites, so that the microbial environment of animal intestines can be effectively improved, the natural immune function of animal organisms can be regulated and controlled, and the disease resistance and stress resistance can be improved; moreover, the degradation rate of aflatoxin B1 is 70%-80%, the degradation rate of zearalenone is 75%-85%, the degradation rate of vomitoxin is 60%-70%, the three mycotoxins are all effectively degraded, the quality safety is ensured, and the resource utilization rate of corn byproducts is remarkably improved.

The invention relates to a composition for promoting collagen generation based on sophora flower powder as well as a preparation method and application of the composition, and belongs to the technical field of sophora flower extracts. A preparation method of the sophora flower powder extract comprises the following steps: taking sophora flower powder, adding water, boiling, cooling, adding a carbon source and aspergillus oryzae CICC 2066, fermenting, sterilizing, filtering, concentrating and freeze-drying to obtain the sophora flower powder extract. The sophora flower powder extract can be applied to food, can also be applied to cosmetics, and can effectively promote the generation of collagen and improve the skin elasticity and tightening effect.

The invention relates to a pre-fermentation method for improving biogas production of straws and a biogas production fermentation system. The pre-fermentation method comprises the following steps: S1, preparing a mixed microbial agent to be fermented; the mixed microbial agent is prepared by inoculating the following zymophyte in parts by weight into a fermentation culture medium according to the total inoculation amount of 3-10% (v / v): 5-50 parts of bacillus subtilis, 10-20 parts of white-rot fungi, 5-10 parts of aspergillus oryzae, 5-10 parts of trametes versicolor and 5-10 parts of trichoderma viride; s2, uniformly mixing the mixed microbial agent with the micro-nano bubble water, and fermenting to form an enhanced hydrolysis bacterium solution containing a microbial agent fermentation solution and an enzyme solution; s3, spraying enhanced hydrolysis bacteria liquid onto the straws for enhanced hydrolysis so as to complete pretreatment before fermentation and biogas production; wherein the volume of the reinforced hydrolytic bacteria liquid required by each kg of straw is 3-5L. Compared with the prior art, the mixed microbial agent and the micro-nano bubble water are used for carrying out cooperative treatment on the straw, so that the gas production efficiency and the methane production amount of the straw can be effectively improved.

The invention provides a gene Aokap10 for improving the kojic acid yield of aspergillus oryzae, a method and application. The invention finds that in the Aspergillus oryzae Aokap10 gene, nucleotide sequences from the 198 site to the 217 site are taken as target sequences, the site-specific knockout of the Aokap10 gene can be efficiently realized, and when insertion or deletion occurs at the 198 site to the 217 site of the sequence as shown in SEQ ID NO.2, the encoding protein of the Aokap10 gene can be damaged, so that the kojic acid yield of the Aspergillus oryzae is increased, and the application prospect is broad. The construction efficiency of the engineering strain for high yield of kojic acid based on Aokap10 gene mutation is effectively improved.

The invention discloses a special ecological fermented feed for procambarus clarkii and a production method of the special ecological fermented feed, and relates to the technical field of aquaculture fermented feeds, the fermented feed is prepared by using a crayfish feed as a fermentation substrate and fermenting with a mixed bacterial liquid; wherein the mixed bacterial liquid is prepared by adding cutinase, phytase, sodium butyrate, a fermentation accelerant and a mixed strain composed of lactic acid bacteria, bacillus, saccharomycetes and aspergillus oryzae into water. When the ecological fermented feed provided by the invention is applied to feeding the procambarus clarkia, the quality of the procambarus clarkia can be promoted to be improved while the procambarus clarkia can be ensured to have relatively good growth performance, the hardness of shrimp shells is improved while the soft shell rate of the procambarus clarkia is reduced in the aspect of shrimp shells, and the shrimp meat is tender in the aspect of the quality of the shrimp meat; the elasticity and the chewiness are improved, the meat quality is good, the eating quality is good, the market preference is favorably improved, and the breeding benefit is improved.

An application of rice NAT protein and a coding gene thereof in regulation and control of plant disease resistance, a method for regulating and controlling rice resistance to rice blast and a method for cultivating transgenic rice with high resistance to rice blast are provided. In the research of rice immune response, a gene NAT of which the translation is induced by M. oryzae is identified and obtained.

The invention provides high-satiety chicken small molecule peptide and application thereof in chicken meal replacement powder.The method comprises the steps that firstly, intragastric self-swelling microspheres are prepared, wall materials are yeast beta-glucan and hydroxypropyl methyl cellulose, a core material is modified chicken small molecule peptide, the microspheres absorb water to swell in a gastric acid environment to generate satiety, and the self-swelling microspheres absorb water to swell in the gastric acid environment; the modified chicken small molecule peptide is slowly released in an intestinal environment, so that absorption is promoted, and intestinal health is regulated; in addition, the coarse cereal powder is subjected to solid state fermentation by using aspergillus oryzae and then is used for preparing the chicken meal replacement powder, and the self-expanding microspheres in the stomach and the fermented coarse cereal powder are added, so that the satiety is improved, and the market demand of healthy meal replacement food is met.

The invention belongs to the field of traditional Chinese medicines, mainly relates to a traditional Chinese medicine ointment and a preparation process thereof, and particularly relates to a traditional Chinese medicine ointment for clearing heat, relieving cough and reducing sputum and a preparation process thereof. According to the invention, indigo naturalis, cortex lycii radicis, gypsum, scutellaria baicalensis, radix stemonae, tabasheer, raw ephedra, platycodon grandiflorum and lalang grass rhizome are used as a traditional Chinese medicine prescription, glycerin monostearate, paraffin, liquid paraffin, albolene, span 80, an OP emulsifier, chlorocresol and distilled water are used as auxiliary materials, bacillus megatherium CICC 24484 and aspergillus oryzae CICC2066 are used for carrying out synergistic fermentation on platycodon grandiflorum and lalang grass rhizome, and then decoction is carried out for multiple times. The traditional Chinese medicinal materials are more beneficial to exerting the effects, the traditional Chinese medicinal composition has important significance for treating symptoms such as cough and excessive phlegm caused by internal heat, and meanwhile, an unexpected effect of relieving asthma is shown due to synergistic fermentation.

The application discloses efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products, and belongs to the technical fields of enzyme engineering and dairy product processing, and particularly relates to efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products.The mutant protein can be as follows: A1) a protein with an amino acid sequence of SEQ ID No.2; A2) a fusion protein with the same function obtained by connecting a label to the N terminal and / or C terminal of A1).The mutant protein is subjected to high-density fermentation in a 5L fermentation tank, and the enzyme activity of the fermentation liquor can reach 4628U / mL, and the recovery rate of the mutant enzyme is increased by 1.7 times.Compared with the wild type, the optimal pH of the mutant is increased from 4.5 to 5.5, the optimal temperature is decreased from 60 DEG C to 50 DEG C, the lactose hydrolysis efficiency is increased by 11%, and the mutant is more suitable for the production process of low / zero lactose dairy products.

The utility model discloses an aspergillus oryzae fermentation extraction device, which belongs to the technical field of fermentation devices and comprises a water tank, an electric heating box fixedly connected to the top end of the water tank and a mixing box fixedly connected to the top end of the electric heating box, a steam box is arranged above the mixing box, and a pressing block is arranged above the steam box. According to the utility model, the electric heating box, the mixing box, the steaming box and the pressing block are matched with one another, so that the processes of steaming, mixing and fermenting rice can be realized, the rice does not need to be transferred for many times, and the efficiency from steaming to fermenting of the rice is obviously improved; according to the rice steaming machine, when the rice is steamed, the steamed rice is driven to move upwards, the rice penetrates through a net plate under the downward pressing action of a pressing block, the rice can be cut up under the cutting action of the net plate, and meanwhile the mixing difficulty of the rice and aspergillus oryzae strains can be remarkably reduced under the mixing action of a comb plate.

The invention relates to the technical field of microbial fermentation, and particularly discloses a microbial fermentation process for food processing. The composition used in the process comprises lactobacillus plantarum, aspergillus oryzae and a compound enzyme preparation containing neutral protease, cellulase and phytase. The preparation method comprises the following steps: firstly, pretreating the raw materials, then compounding lactobacillus plantarum and aspergillus oryzae into a fermentation starter according to a specific proportion, fermenting in a liquid environment, and implementing dynamic stepped oxygen control; adding a complex enzyme preparation in a hypha growth period; then transferring into solid matrix conversion to construct a porous structure; and finally, carrying out two-stage temperature-controlled vacuum drying to obtain the product. The composition disclosed by the invention can be used for fermenting plant-based raw materials such as beans and grains, and has the advantage that the availability of a substrate can be improved through the synergistic interaction of bacteria and enzymes; in addition, according to the process, through stepped oxygen control, the double-bacterium respiratory rhythm can be precisely adapted, and the problem of metabolism mutual exclusion in a constant oxygen mode is thoroughly solved.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a method for reducing fiber-binding protein content by microbial fermentation of sesame meal, in order to effectively utilize nutritional ingredients of the sesame meal, firstly, aspergillus oryzae yeast and kluyveromyces marxianus are utilized for aerobic fermentation, then enzymolysis is performed, and finally, the content of the fiber-binding protein is reduced. Finally, lactobacillus plantarum and clostridium butyricum are inoculated for anaerobic fermentation, the obtained sesame seed meal fermentation product contains various high-content nutritional ingredients including lactic acid, small peptide and crude protein, the content of fiber binding protein in neutral detergent fibers is reduced, the sesame seed meal fermentation product is used for animal feed, the feed-weight ratio can be effectively reduced, and the feed utilization rate is increased. The diarrhea rate of the piglets is reduced, and the growth performance of the piglets is improved.