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37 results about "Aspergillus parasiticus" patented technology

Aspergillus parasiticus is a fungus belonging to the genus Aspergillus. This species is an unspecialized saprophytic mold, mostly found outdoors in areas of rich soil with decaying plant material as well as in dry grain storage facilities. Often confused with the closely related species, A. flavus, A. parasiticus has defined morphological and molecular differences. Aspergillus parasiticus is one of three fungi able to produce the mycotoxin, aflatoxin, one of the most carcinogenic naturally occurring substances. Environmental stress can upregulate aflatoxin production by the fungus, which can occur when the fungus is growing on plants that become are damaged due to exposure to poor weather conditions, during drought, by insects, or by birds. In humans, exposure to A. parasiticus toxins have potential to cause delayed development in children and produce serious liver diseases and/or hepatic carcinoma in adults. The fungus is also able to cause the infection known as aspergillosis in humans and other animals. A. parasiticus is of agricultural importance due to its ability to cause disease in corn, peanut, and cottonseed.

Preparation method and application of microbial agent composition for enhancing secondary fermentation of bean paste

The invention relates to the field of bioengineering, in particular to a preparation method and an application of a microbial agent composition for enhancing secondary fermentation of a bean paste. The microbial agent composition consists of a saccharomycetes agent, an aspergillus oryzae agent and a pleospora agent; and the three microbial agents are prepared, and then the prepared microbial agents are mixed with the secondary-fermented bean paste, so as to promote the secondary fermentation of the bean paste. The whole process of the preparation method of the microbial agent composition provided by the invention is applicable to continuous industrial production; by-products (chili and radix platycodonis), from the production of Pixian bean paste, are comprehensively utilized; a production cycle can be shortened by 6 months, the content of amino nitrogen can be improved by 20% and the content of volatile aroma-producing components can be improved by more than 3 times (the contents of total ester, total acid and total aldehyde); by inoculating aflatoxin B1 with the saccharomycetes agent at a production peak (after being fermented for 30-60 days), an ester producing and aroma generating process can be enhanced, the metabolism of aspergillus flavus and partial aspergillus parasiticus can be competitively inhibited and the content of the aflatoxin B1 can be reduced, and the content of the aflatoxin B1 is lower than 0.5ppm, so that food safety is enhanced.
Owner:XIHUA UNIV

Rice processing method with essential oil mist spraying and pulse microwave action

The invention discloses a rice processing method with essential oil mist spraying and pulse microwave action. The rice processing method comprises the following steps of preliminary screening, impurity removal, drying, dehumidification, husking shelling, rice milling, atomization and wetting and then drying, milling, polishing, color sorting, grading, packaging and storage and a pulse microwave anti-insect and anti-mould process, specifically, harvested rice is screened, firstly, a screening machine with appropriate sieve meshes is selected for screening out impurities with a different size from grains according to the different widths and thicknesses of rice and the impurities, then fine selection is performed, the rice is separated from the impurities according to the difference in lengths of the rice and the impurities, then air separation is continued to be performed, and the light impurities (such as chaff, rice straws and false grains) are taken away by wind force to be separatedfrom the rice in ascending or horizontal airflow. The rice processing method has good antibacterial and delay aging effects, can inhibit generation of colonies and formation of fatty acids in the rice and has a high fatality rate to pests and aspergillus parasiticus, and pulse microwave treatment reduces the hatching rate of pest eggs and reduces the viability of the pests.
Owner:江苏育龙粮油有限公司

Pu'er tea leaf endophytic bacillus and application thereof

The invention discloses Pu'er tea leaf endophytic bacillus and application thereof. The name of the Pu'er tea leaf endophytic bacillus is FZ06 (Bacillus velezensis FZ06). The strain is preserved in China Center for Type Culture Collection in Wuhan University in Wuhan of China on October 25th, 2019, and the preservation number is CCTCC NO: M 2019854. Lipopeptide substances which can be produced bythe Bacillus velezensis FZ06 comprise 27 kinds of three categories, and the richness of the lipopeptide substances is higher than that of currently reported bacillus velezensis; the generated lipopeptide substances have obvious inhibitory activity on pathogenic bacteria such as escherichia coli, staphylococcus aureus, salmonella, aspergillus flavus and aspergillus parasiticus, and can be well applied to inhibition of the pathogenic bacteria.
Owner:SOUTH CHINA UNIV OF TECH

Serratia plymithica synthetic culture medium and method for preparing fermentation liquid of serratia plymithica synthetic culture medium

The invention relates to a serratia plymithica synthetic culture medium and a method for preparing fermentation liquid of the serratia plymithica synthetic culture medium. The formula (gram/liter) of the culture medium comprises the following components of 2 to 10 of colloidalchitin, 3 to 10 of beef extract, 5 to 15 of peptone, 6 to 10 of sodium chloride, 1 to 5 of ammonium sulfate, 1 to 3 of sodium citrate, 1 to 5 of dipotassium phosphate, 0.5 to 3 of magnesium sulfate and 0.01 to 0.05 of ferrous sulfate. The serratia plymithica high-yield fermentation liquid for producing a large quantity of active substances and chitinase which are used for suppressing aflatoxin can be obtained by continuously culturing on a table concentrator at the temperature within 28 and 35 DEG C and the speed of 140 r/min for 4 to 6 days according to the inoculation quantity within 1 to 10 percent. The activity of the chitinase in fermentation supernate is 2.04 to 5.36U/ml; the rate of suppressing the growth of parasitic aspergillus silk is 80.13 to 89.56 percent; and the rate of suppressing the aflatoxin is 90.22 to 98.31 percent. The culture medium is rational in component, and the preparation method is simple and reliable.
Owner:HARBIN INST OF TECH AT WEIHAI

Method for synchronously extracting peanut oil and performing high-value utilization to cakes

The invention relates to a method for synchronously extracting peanut oil and performing high-value utilization to cakes, belonging to the field of deep processing and high-value utilization of peanuts. The processing method comprises the following steps: by taking high-quality peanuts as raw materials, performing high-temperature hot pressing, extracting with edible alcohol, filtering and evaporating, soaking Chinese herbal medicines, performing microbial fermentation, grinding, homogenizing, spray-drying and the like. According to the method, in the step of soaking the Chinese herbal medicines, herba portulacae, herba houttuyniae, fresh rhizoma phragmiti, skullcap, radix astragali seu hedysari, radix glycyrrhizae, acorus calamus and the like are added, and aspergillus parasiticus, aspergillus oryzae, saccharomyces cerevisiae and bacillus are adopted during microbial fermentation. Oil processed by utilizing the method is produced and eaten safely, the price of the peanut cakes is high, the protein solubility is good, the absorption utilization degree is high, the high-nutrition peanut hot-pressed cakes can effectively prevent various bred pest and disease damage as a feed, the cultured animals grow fast, the economic and social benefits are significant, and the high-value utilization of the peanut hot-pressed cakes can be realized.
Owner:青岛天祥食品集团有限公司

AFG1 (Aflatoxin G1) toxin-producing fermentation method of aspergillus parasiticus

The invention belongs to the technical field of fermentation engineering and in particular relates to an AFG1 (Aflatoxin G1) toxin-producing fermentation method of aspergillus parasiticus. The AFG1 toxin-producing fermentation method of the aspergillus parasiticus comprises the following steps: a, carrying out reviving proliferation on aspergillus parasiticus spores by adopting an enrichment culture medium; b, carrying out solid fermentation culture by adopting a solid fermentation culture medium, wherein components of each of the enrichment culture medium and the solid fermentation culture medium contain yeast extract which accounts for 1 percent to 3 percent of the total amount of the culture medium. According to the AFG1 toxin-producing fermentation method provided by the invention, theproblems that AFG1 in grains which are naturally infected with mildew at present is low and not uniform and long time is consumed and the like are solved.
Owner:WUHAN POLYTECHNIC UNIVERSITY

Fermented pig feed and preparation method thereof

The invention discloses a fermented pig feed and a preparation method thereof. The preparation method comprises the following steps of mixing taken 10-20 parts by mass of corn flour, 10-20 parts by mass of wild jujube and 0.1-2 parts by mass of microorganism starter culture to obtain a mixture I, wherein the microorganism starter culture comprises lactic acid bacteria, saccharomycetes and bacillus; adding taken 50-200 parts by mass of sweet potato stems and leaves to the mixture I and mixing to obtain a mixture II; and putting the mixture II into a closed container and carrying out airtight fermentation for 2-6 days to obtain a fermented feed. Firstly, the fermented feed product has an acid fragrance, feeding of a pig can be stimulated and the feed intake is greatly improved; secondly, the digestion and absorption rate of the fermented feed is high, the nutrient value is high, and the digestion and absorption function of the pig can be improved after beneficial viable organisms contained in the fermented feed enter intestinal tracts of the pig; thirdly, growth and toxin production of mycete can be inhibited by the lactic acid bacteria and spore germination of aspergillus parasiticus can be inhibited by lactobacillus acidophilus; and fourthly, growth of the pig can be facilitated by the fermented feed.
Owner:湖南猪八戒生态农业科技开发有限公司

Serratia plymithica synthetic culture medium and method for preparing fermentation liquid of serratia plymithica synthetic culture medium

The invention relates to a serratia plymithica synthetic culture medium and a method for preparing fermentation liquid of the serratia plymithica synthetic culture medium. The formula (gram / liter) of the culture medium comprises the following components of 2 to 10 of colloidalchitin, 3 to 10 of beef extract, 5 to 15 of peptone, 6 to 10 of sodium chloride, 1 to 5 of ammonium sulfate, 1 to 3 of sodium citrate, 1 to 5 of dipotassium phosphate, 0.5 to 3 of magnesium sulfate and 0.01 to 0.05 of ferrous sulfate. The serratia plymithica high-yield fermentation liquid for producing a large quantity of active substances and chitinase which are used for suppressing aflatoxin can be obtained by continuously culturing on a table concentrator at the temperature within 28 and 35 DEG C and the speed of 140 r / min for 4 to 6 days according to the inoculation quantity within 1 to 10 percent. The activity of the chitinase in fermentation supernate is 2.04 to 5.36U / ml; the rate of suppressing the growth of parasitic aspergillus silk is 80.13 to 89.56 percent; and the rate of suppressing the aflatoxin is 90.22 to 98.31 percent. The culture medium is rational in component, and the preparation method is simple and reliable.
Owner:HARBIN INST OF TECH AT WEIHAI

A preparation method and application of a composition for strengthening watercress post-fermentation bacteria

The invention relates to the field of bioengineering, and relates to a preparation method and application of an inoculum composition for strengthening watercress post-fermentation. The inoculant composition includes yeast inoculum, aspergillus oryzae inoculum and Gesporum coelomyces inoculum, which are prepared separately The three bacterial agents are then mixed with the post-fermented watercress in proportion for the post-fermentation of the watercress. The invention provides a preparation method of the bacterial agent composition, the overall process is suitable for industrial continuous production, comprehensively utilizes the by-product of Pixian watercress production (pepper bellflower), the production cycle can be saved for 6 months, the amino nitrogen is increased by 20%, and the volatility is high. Fragrance components increased by more than 3 times (total ester, total acid and total aldehyde content), in aflatoxin B 1 The peak produced (fermentation 30-60 days) was inserted into the yeast agent, which strengthened the process of ester production and aroma production, competitively inhibited the metabolism of toxin-producing Aspergillus flavus and some Aspergillus parasitica, and reduced the content of aflatoxin B1. Aspergillus toxin B 1 Less than 0.5ppm improves food safety.
Owner:四川省郫筒酱园有限责任公司

A strain of Bacillus amyloliquefaciens with high fungal inhibitory activity and its application

The invention relates to a strain of bacillus amyloliquefaciens with high fungal inhibitory activity and application thereof, belonging to the field of biotechnology application. The invention provides a new bacterial strain; a Bacillus amyloliquefaciens, the preserved strain name is Bacillus amyloliquefaciens F1, its preservation number is CGMCCNo.10942, the preservation date is June 1, 2015, and the preservation unit is China Microbial Strain Collection Committee General Microbiology Center (CGMCC). The Bacillus amyloliquefaciens F1 with the preservation number of CGMCC No. 10942 of the present invention can produce antifungal protein, and can effectively inhibit the growth and toxin production of fungi such as Aspergillus niger, Aspergillus white, Aspergillus parasitica and Aspergillus flavus. The antibacterial protein produced by the bacterial strain of the invention can resist the infection of the mold on the black pepper, weaken the growth ability of the mold hyphae, protect the active ingredients of the black pepper, and reduce the loss and deterioration of the quality of the black pepper. The bacterial strain and its metabolites of the invention can be developed into a residue-free, safe and efficient food protection agent, which prolongs the shelf life of food and improves food safety.
Owner:YANGZHOU UNIV
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