Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Hiro

57 results about "Aspergillus tubingensis" patented technology

Aspergillus tubingensis is a darkly pigmented species of fungus in the genus Aspergillus section Nigri. It is often confused with Aspergillus niger due to their similar morphology and habitat. A. tubingensis is often involved in food spoilage of fruits and wheat, and industrial fermentation. This species is a rare agent of opportunistic infection.

Aspergillus tubingensis and a theabrownin producing method by liquid state fermentation thereof

The invention relates to aspergillus tubingensis and a theabrownin producing method by liquid state fermentation thereof, and belongs to the technical field of biology. The production strain is aspergillus tubingensis KUtea 01, and is conserved in the China General Microbiological Culture Collection Center the address of which is number 3, courtyard 1, Beichenxi Road, Chaoyang District of Beijing. The conserving time is 30 December, 2014. The accession number is CGMCC No.10022. By inoculating the aspergillus tubingensis KUtea 01 into pasteurized green tea soup and culturing under culture conditions in a shake-flask single-strain manner for 3-4 days, the theabrownin content is 11-12 g/L, and the volumetric productivity is 11 times higher than that of solid fermentation. The aspergillus tubingensis and the method are advantageous in that production conditions and environments can be controlled easily and are not limited to the tea leaf production season, and automation, a high efficiency and a low cost can be achieved. The strain is directly bred in the green tea soup, does not need extra addition of carbon sources or nitrogen sources, and can rapidly and biologically convert polyphenols in the green tea soup into the macro-molecule water soluble theabrownin.
Owner:YUNNAN AGRICULTURAL UNIVERSITY

Aspergillus tubingensis and application of aspergillus tubingensis in preparing yam diosgenin

The invention discloses aspergillus tubingensis and an application of the aspergillus tubingensis in preparing yam diosgenin. The aspergillus tubingensis HG-57 has a preservation number of CCTCC (China Center for Type Culture Collection) M2016389. The method comprises the steps of inoculating an appropriate amount of aspergillus tubingensis hyphae to a PDA solid culture medium for activation, adding water to collect a spore suspension after spore production, inoculating the spore suspension to a seed culture medium for amplification to form a seed solution, inoculating the spore suspension or the amplified seed solution to a yellow ginger water extract, a yellow ginger alcohol extraction aqueous solution or a yellow ginger water suspension for aerobic fermentation for 1-7 days to form fermentation liquid, and separating and extracting the yam diosgenin product from the fermentation liquid. A yam diosgenin content is increased by 1.2-1.4 times, 1.1-1.4 times and 1.4-1.8 times compared with a content of the yam diosgenin obtained by directly adding acid into the system for hydrolysis. The strain can effectively convert yellow ginger saponin into the yam diosgenin; an acid hydrolysis conversion process in the traditional technology is substituted thoroughly; engineering amplification is very easy; and the strain has wide industrial application prospects.
Owner:HUAZHONG UNIV OF SCI & TECH

Aspergillus tubingensis L-27 strain, fermentation broth, herbicide and active component enrichment method

The invention belongs to the technical field of herbicides, and discloses an aspergillus tubingensis L-27 strain of which a fermentation broth has herbicidal activity, the fermentation broth and an herbicide which are prepared from the strain, and an enrichment method and an identification method of herbicidal active components in the aspergillus tubingensis L-27 strain fermentation broth. By screening herbicidal activities of fermentation broths of 30 soil fungus strains, phenomena are found that inhibition rates of the aspergillus tubingensis L-27 strain fermentation broth on roots and stemsof amaranthus retroflexus, descurainia sophia and portulaca oleracea reach 100%; and regarding pharbitis purpurea, only stems grow weakly, and an inhibition rate still reaches 77.8%. A weak-base anion-exchange resin D301 is screened out to serve as an enrichment resin of the herbicidal active components, and after adsorption, growth inhibition rates of a residual liquid on roots and stems of wheat are only 1% and 7% respectively; and finally, a 100% ethanol solution of 0.1 mol/L HCL is determined to serve as a desorption agent of the active components enriched by the D301 resin. The herbicidal activity of the fermentation broth of the L-27 strain has potential development value.
Owner:QINGDAO AGRI UNIV

Aspergillus tubingensis and method for producing theabrownins through liquid fermentation of Aspergillus tubingensis

The invention relates to Aspergillus tubingensis and a method for producing theabrownins through liquid fermentation of Aspergillus tubingensis, and belongs to the technical field of biology. The producing strain of the invention is Aspergillus tubingensis KUtea 00, and Aspergillus tubingensis KUtea 00 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on December 30th, 2014, the preservation unit address is No.3. No.1 Courtyard, West Beichen Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.10021. According to the invention, Aspergillus tubingensis KUtea 00 is inoculated in an aqueous extract of Camellia sinensis var. assamica which is pasteurized, after a single bacterial strain is purely cultured for 4 days in a shake flask, the content of theabrownins is 6.5g/L, and the volumetric productivity of theabrownins is 5.5 times higher than that of solid state fermentation. The Aspergillus tubingensis and the method for producing theabrownins by the liquid fermentation of Aspergillus tubingensis disclosed by the invention have the advantages of easy control of production conditions and environment, no limit to tea production seasons, automation, high efficiency and low cost. According to the invention, the strain is directly grown and reproduced in the aqueous extract of Camellia sinensis var, without adding any additional carbon sources and nitrogen sources, and polyphenols in the aqueous extract of Camellia sinensis var can be biologically transformed into macromolecule water-soluble theabrownins quickly.
Owner:YUNNAN AGRICULTURAL UNIVERSITY

Water quality modifier for fishery culture and preparation method thereof

The invention discloses a water quality modifier for fishery culture. The water quality modifier comprises the following components: peanut cake, corn flour, microelements, nitrobacteria, bifidobacterium, aspergillus tubingensis, green syrup, tea cake and acetylcholin esterase. A preparation method comprises the following steps: (1) taking the component raw materials in parts by weight; and (2) mixing the peanut cake, corn flour, microelements, tea cake and acetylcholin esterase, adding nitrobacteria, bifidobacterium, aspergillus tubingensis and green syrup, preparing a mixture into tablet or particle, thereby acquiring the water quality modifier. According to the invention, the aspergillus tubingensis, the green syrup and the acetylcholin esterase are used as the raw materials of the water quality modifier, so that the effects of improving water quality and purifying can be promoted; the adopted acetylcholin esterase can improve the activity of enzyme and bacteria in the modifier; the water quality modifier provided by the invention has a better purifying effect for water; the water quality modifier prepared according to the invention can effectively solve the problems of easiness in damaging and eutrophication of water quality in the fishery culture water, so that the quality and quantity of the aquatic products can be promoted.
Owner:南宁海世界生物科技有限公司

Separation method of aspergillus tubingensis and application of aspergillus tubingensis

The invention relates to a method for separating Aspergillus tubingensis and application of Aspergillus tubingensis, straws are taken as a carrier to extract microorganisms capable of degrading straws, strains can be massively propagated through culture, red brown to brown black conidia are obtained through separation, the conidia are spherical or radial, most of molecular sporophores are generated from a matrix, and most of the molecular sporophores grow from the matrix. Most spore production structures are double layers, and bacterial colonies of top sacs are densely generated; the method comprises the following steps: selecting bacterial colonies, activating the selected bacterial colonies, culturing the bacterial colonies by using an ABTS chromogenic solid culture medium and an aniline blue chromogenic solid culture medium, seeing that decolorized rings are generated after the bacterial strains are dyed, proving that the bacterial strains can secrete laccase and lignin peroxidase, amplifying ITS sequences of the screened bacterial strains, and comparing the sequences in NCBI (National Center of Biotechnology Information) to obtain similar sequence information. A phylogenetic tree is established by utilizing MEGA-X, the strain is determined to be Aspergillus tubingensis, and the Aspergillus tubingensis can be applied to lignin degradation and dye decoloration.
Owner:SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI

Liubao tea automatic stacking fermentation process and fermentation strain composition

The invention discloses a Liupao tea automatic pile fermentation strain composition which comprises a base bacterium solution, a consolidation bacterium solution and an aging bacterium solution. The bacterium solutions contain Aspergillus awamori, Aspergillus niger, Aspergillus tubingensis, penicillium citrinum, Aspergillus fumigatus, Eurotium rubrum, Aspergillus versicolor, Eurotium amstelodami, Paecilomyces variotii, Eurotium niveoglaucum, saccharomycetes and other beneficial microorganisms. On such basis, the inventor establishes the corresponding fermentation technique and equipment; and on the premise of not changing the upstream and downstream main production techniques of the original pile fermentation, the beneficial microorganism florae are added to control the growth of harmful infectious microbes, thereby enhancing the fermentation efficiency, shortening the pile fermentation period, and keeping the special thick flavor of the traditional Liupao tea. The pile fermentation automatic control system is utilized to dynamically monitor and control the changes on temperature, humidity and florae in the whole fermentation process, thereby implementing automation, continuity and high efficiency of the production technique, and ensuring the Liupao tea product to have safe and reliable quality and high and stable quality.
Owner:GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products