287 results about "Aspergillus oryzae" patented technology

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 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 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 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 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 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.

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 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 provides an application of a Ustilaginoidea virens UvWSC1 gene in improvement of plant disease resistance. The invention develops a new application of the Ustilaginoidea virens UvWSC1 gene in improving the broad-spectrum disease resistance of crops such as rice for the first time, and the UvWSC1 gene is subjected to heterologous high expression in the rice, so that the broad-spectrum resistance of the rice to various pathogenic bacteria such as Ustilaginoidea virens, Magnaporthe oryzae and Xanthomonas oryzae can be obviously enhanced, and the agronomic traits of the rice are not influenced; an important theoretical basis is provided for rice disease-resistant breeding. By heterologous expression of the UvWSC1 gene, broad-spectrum disease resistance can be safely and effectively endowed to crops, a broad-spectrum disease-resistant rice variety is obtained for production, and the broad-spectrum disease-resistant rice gene has great application prospects and economic values in the aspects of crop breeding disease resistance improvement, rice disease prevention and control and crop yield increase and pesticide reduction.

The invention discloses a method for improving livestock and poultry breeding wastewater treatment by a phycomycete system through starch wastewater and application, and belongs to the technical field of environmental engineering and biological recycling. The method comprises the following steps: (1) pretreating livestock and poultry breeding wastewater and starch wastewater to remove impurities; livestock and poultry breeding wastewater and starch wastewater are mixed according to a certain volume ratio to prepare mixed wastewater; (2) mixing chlorella sorojin and aspergillus oryzae in a logarithmic phase according to a certain quantity ratio, and inoculating to construct a microalgae-fungus co-culture system; and (3) putting the microalgae-fungus co-culture system into the mixed wastewater, treating under an illumination oscillation condition, and purifying the mixed wastewater. According to the method, the starch wastewater is adopted as a novel carbon source for replacing a traditional commercial carbon source, and a biological treatment mode of microalgae-fungus co-culture is combined, so that efficient purification of the livestock and poultry breeding wastewater is realized, meanwhile, biomass accumulation is promoted, resource utilization of wastes is realized, and dual targets of wastewater treatment and resource recovery are achieved.

The invention relates to a microbial agent based on a phosphate tailing storage yard and application of the microbial agent, the microbial agent based on the phosphate tailing storage yard comprises a talaromyces new species Talaromyces coriarcola KY-QH135, which is preserved in China Center for Type Culture Collection in Wuhan University with the number of CCTCC M 20252753, and the microbial agent based on the phosphate tailing storage yard is preserved in China Center for Type Culture Collection in Wuhan University with the number of CCTCC M 20252753. The invention relates to the field of biotechnology, and in particular relates to a biotechnology which is selected from one or more of Aspergillus tubingensis, Aspergillus flavus, Aspergillus oryzae, Aspergillus bombycis and Aspergillus niger, as well as one or more of Aspergillus tubingensis, Aspergillus flavus, Aspergillus oryzae, Aspergillus bombycis and Aspergillus niger.

The invention discloses a Chinese herbal medicine leavening, a preparation method thereof and application of the Chinese herbal medicine leavening in cosmetics, and particularly relates to the technical field of cosmetics. Comprising the following raw materials in parts by weight: 12-18 parts of radix astragali, 8-12 parts of radix ampelopsis, 10-15 parts of radix saposhnikoviae, 18-22 parts of rhizoma chuanxiong, 6-9 parts of bitter almond seeds, 18-22 parts of radix salviae miltiorrhizae, 7-10 parts of herba centellae, 6-9 parts of folium artemisiae argyi, 7-10 parts of fructus gardeniae, 4-6 parts of flos sophorae immaturus, 5-8 parts of fructus citri, 12-15 parts of poria cocos and 1.5-2.5 parts of a dendrobium officinale extract. The composition can synergistically exert moisturizing, immune regulation and anti-allergy effects with other raw material components to form an anti-allergy, anti-oxidation and repair efficacy closed loop, a process chain from aspergillus oryzae high-enzyme-activity solid fermentation to double-bacterium liquid symbiosis to chitinase directional enzymolysis can synergistically improve the yield of active matters, and the situation that traditional anti-allergy components have no hair growth effect is broken through, so that the anti-allergy and anti-allergy effects are achieved. Due to the limitation that the hair restorer stimulates sensitive skin, the hair growing and double effects are integrated, and the hair restorer is suitable for preparing cosmetics for resisting allergy, resisting oxidation and repairing barriers and is especially suitable for sensitive skin care and scalp care.

The invention provides a peptide-enriched organic fertilizer as well as a preparation method and application thereof, and belongs to the technical field of organic fertilizer preparation. The preparation method of the peptide-enriched organic fertilizer provided by the invention comprises the following steps: mixing corn soaking water with aspergillus oryzae seed koji, and fermenting for the first time to obtain the peptide-enriched organic fertilizer; the aspergillus oryzae mold starter is obtained by inoculating aspergillus oryzae YY-21 into a culture medium and fermenting 2. According to the preparation method provided by the invention, the peptide-enriched organic fertilizer with high amino acid nitrogen content, high small peptide content, high soluble protein content and high thallus biomass can be prepared, and when the peptide-enriched organic fertilizer is used for planting lettuce, the plant height, the fresh weight of a single plant, the root length, the leaf number and the leaf area of the lettuce can be remarkably increased; the chlorophyll content, the vitamin C content and the total sugar content in the lettuce can be remarkably improved, and the nitrate content of lettuce leaves can be reduced.

The invention belongs to the field of microorganisms, and particularly discloses Aspergillus nomiae for preventing and controlling spodoptera frugiperda. The technical problem to be solved by the invention is how to prevent noctuid insects from harming plants. The invention provides aspergillus for preventing and treating noctuid insects from harming plants, the aspergillus is Aspergillus nomiae WNAN1, and the preservation number of the aspergillus nomiae is CGMCC (China General Microbiological Culture Collection Center) No.41741. The invention further provides a preparation method of the aspergillus nomiae. Experiments prove that the aspergillus has a relatively high fatality rate on third-instar larvae of the spodoptera frugiperda, and can be used for preventing and controlling the spodoptera frugiperda.

The invention provides a compound based on aspergillus oryzae spores. The compound is composed of carbonized aspergillus oryzae spore microsphere surfaces and pores loaded with quercetin. The average porosity of the carbonized aspergillus oryzae spore microspheres is 25%-45%; the mass of the quercetin accounts for 30%-50% of the total mass of the compound. According to the compound, the solubility and bioavailability of quercetin are remarkably improved, efficient pulmonary alveolar deposition is guaranteed through the optimized aerodynamic diameter of the compound, and rapid intake of macrophages is guaranteed through the rough surface of the compound. An in-vivo and in-vitro ALI model verifies the safety of the compound QU-cASP prepared by the invention, and the compound QU-cASP has excellent effects in the aspects of targeted delivery, oxidative stress inhibition and macrophage polarization regulation. The invention also provides a method for preparing the compound, an application of the compound in preparation of a medicine for relieving acute lung injury, and an inhalable preparation taking the compound as an active ingredient.

The invention relates to the technical field of traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

The invention provides an anti-aging and skin-tightening composition and a preparation method thereof, and belongs to the technical field of anti-aging and skincare, and the composition comprises a hovenia acerba infructescence extract, an okra seed extract, tetrapeptide-4, acetyl octapeptide-1, a hill-pit snail extract, paeonol and a carnosine-zinc gluconate chelate. And carrying out aerobic fermentation on the raisin tree infructescence powder through aspergillus oryzae, and purifying the centrifuged supernatant through a composite filler resin column to obtain the raisin tree infructescence extract. The preparation method comprises the following steps: sequentially carrying out enzymolysis on okra seeds by virtue of compound enzyme, ficin and subtilisin, adding absolute ethyl alcohol for extraction, centrifuging supernate, and purifying by virtue of an LH-20 sephadex column, so as to obtain the okra seed extract. The preparation method comprises the following steps: sequentially carrying out enzymolysis on the mountain snail meat through trypsin and lumbrukinase, centrifuging the enzymatic hydrolysate, and carrying out ultrafiltration on the supernate to obtain the mountain snail extract with the molecular weight of less than 3kDa. The components are matched for use, so that the balance of high-efficiency anti-aging and low-irritation can be realized through synergism of three major pathways of inhibiting collagen degradation, promoting collagen synthesis and resisting sugar and relieving.

The application belongs to the technical field of microbial fermentation, and particularly relates to a kind of cytolysis product of mixed bacteria fermentation and a preparation method. The cytolysis product is prepared by mixed bacteria fermentation of two kinds of aerobic probiotics, i.e. Lactobacillus plantarum and Aspergillus oryzae are used as fermentation strains to carry out mixed bacteria fermentation treatment on rice milk, and membrane filtration and column chromatography system are used for filtration and enrichment, so as to obtain a cytolysis fermentation product filtrate rich in kojic acid, the content of kojic acid is greater than 200 g / L, which is significantly improved compared with conventional process. The obtained cytolysis product has no bad smell and clear color, so that the beneficial function of kojic acid can be played only with a low addition amount in cosmetics, and the addition of odor masking and color correcting auxiliaries is reduced, and the cytolysis product can be used for preparing cosmetics with skin repair, whitening and other functions.

The method comprises the following steps: drying and crushing shrimp heads and shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after enzyme deactivation, adding 7-10% of brown sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic lactic acid bacteria (CGMCC 25352), hansenula polymorpha (CGMCC 25353) and aspergillus oryzae, mixing the three strains according to the viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the fermentation period is less than or equal to 48 hours, the amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of lactic acid (6.88 mg / g), succinic acid (3.73 mg / g) and free amino acid is greater than or equal to 313mg / 100g, the volatile amino salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional shrimp soy sauce are solved.

The invention provides a method for efficiently preparing active polypeptide by fermenting rapeseed dregs, which comprises the following steps: pretreatment: crushing rapeseed dregs, adding 3-5% of reducing sugar, humidifying and sterilizing; performing mixed bacteria segmented fermentation: inoculating a composite strain consisting of bacillus licheniformis SWJS33 with high yield of aminopeptidase, aspergillus oryzae and lactobacillus plantarum, and fermenting at 30 DEG C or 37 DEG C for 72-84 hours; ultrasonic wall breaking: adding water after fermentation, uniformly mixing, carrying out ultrasonic treatment for 20-30 minutes under the power of 120-200W, and breaking thalli to release intracellular enzyme; enzymolysis: carrying out enzymolysis for 4-6 hours under the condition of 50-60 DEG C; post-treatment: enzyme deactivation, centrifugation and drying are carried out after enzymolysis, and a polypeptide product is obtained. By adding the exogenous reducing sugar, nutrition is enhanced, and thallus proliferation is accelerated; bacillus licheniformis SWJS33 with high yield of aminopeptidase is inoculated, so that the generation of small-molecule active peptide is further promoted; a mixed bacteria composite system and a segmented fermentation technology are adopted, and bacteria cells are crushed in an ultrasonic-assisted manner, so that the enzymolysis efficiency is enhanced, and the yield and activity of the polypeptide are remarkably improved.

This invention provides a method for culturing Aspergillus oryzae, a culture kit, a method for producing mycoprotein, and mycoprotein, all of which result in a culture of Aspergillus oryzae that is rich in γ-aminobutyric acid compared to ordinary Aspergillus oryzae, yields a large amount of microbial cells, and improves the mushroom-like flavor of the purified mycoprotein. [Solution] A method for culturing γ-aminobutyric acid-enriched Aspergillus oryzae is provided, characterized by adding glutamic acid and / or its salt and a vitamin B6-containing component to a culture medium for culturing the Aspergillus oryzae. A culture kit for γ-aminobutyric acid-enriched Aspergillus oryzae is also provided, comprising Aspergillus oryzae and a culture medium for culturing the Aspergillus oryzae, wherein the culture medium contains glutamic acid and / or its salt and a vitamin B6-containing component. Furthermore, a γ-aminobutyric acid-enriched mycoprotein and a method for producing the same are also provided, characterized by having a γ-aminobutyric acid content of 400 mg or more per 100 g dry weight of mycoprotein.

The invention provides a whitening and spot-fading skin care composition and a preparation method thereof, and belongs to the technical field of whitening and skincare, and the composition comprises modified glabridin, a nicotinamide-tranexamic acid co-coating, an alhagi sparsifolia flower extract and an artemisia desertorum seed extract. The modified glabridin is obtained by modifying glabridin with tocopherol succinate, polyethylene glycol and artemisia desertorum seed gum. The nicotinamide-tranexamic acid co-coating is obtained by coating a mixture of nicotinamide and tranexamic acid with sodium alginate and chitosan hydrochloride. The alhagi sparsifolia extract is obtained by carrying out common enzymolysis on alhagi sparsifolia dry powder through compound enzyme and glucosidase and purifying through a mixed filler adsorption column, and the artemisia desertorum seed extract is obtained by fermenting artemisia desertorum seed powder through aspergillus oryzae, removing impurities through ADS-7 resin and purifying through a polyamide resin column. The effective components are prepared by adopting a special preparation and purification method and are matched according to a specific ratio for use, and the whitening effects of inhibiting tyrosinase, blocking melanin generation, scavenging free radicals and the like are achieved through multi-effect synergism.

The application belongs to the field of genetic engineering and biosynthesis, and particularly relates to biosynthesis of a class of diterpenoids. The application provides genes having a key role in the formation of a 5-8-5 tricyclic mother nucleus and a five-membered heterocyclic ring in biosynthesis of the class of diterpenoids, which are respectively named as PrcA and PrcB and polypeptides encoded by the genes, expression of PrcA and PrcB is carried out through a heterologous expression system of Aspergillus oryzae, and five diterpenoids with novel structures and anti-metabolic related fatty liver disease activity are obtained. The application provides application of the polypeptides in biosynthesis of the class of diterpenoids, and enriches a diterpenoid library, thereby providing lead compound resources for discovering new anti-metabolic related fatty liver disease medicinal raw materials.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

The invention relates to the technical field of traditional Chinese medicines, in particular to a preparation method of fermented pinellia tuber, which comprises the following specific steps: S1, crushing rhizoma pinelliae preparata and medicated leaven into fine powder; s2, preparing ginger juice; s3, dissolving alum in a proper amount of water, adding the ginger juice, uniformly mixing, and uniformly mixing with the rhizoma pinelliae preparata, the medicated leaven, the flour and the raw bran which are crushed into fine powder; s4, knocking out an ochratoxin synthetic gene (otaA) from the aspergillus oryzae CICC 40186 through CRISPR-Cas9, and transferring the ochratoxin synthetic gene (otaA) into a lactic dehydrogenase gene (ldhL) of lactobacillus plantarum; s5, preparing a compound bacterium suspension; s6, placing the inoculated material in a solid state fermentation reactor; s7, vacuum freeze drying and variable-temperature drying are combined; the consistency of components of different batches of fermented pinellia can be guaranteed, the risk of infectious microbe contamination can be avoided, ochratoxin can be completely eradicated, the fermentation period can be greatly shortened, the overall production efficiency can be improved, the content of the key active component gamma-aminobutyric acid can be greatly improved, and the stability between batches is good.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.