161 results about "Bacillus aceticus" patented technology

The invention discloses a process for preparing viable bacteria enzyme. The process comprises the following steps of: respectively adding aspergillus oryzae, ganoderma lucidum, bacillus subtilis, lactic acid bacteria and saccharomycetes into vegetables and fruits to ferment so as to obtain a vegetable ferment basic solution and a fruit ferment basic solution; vaccinating the bacillus subtilis, yeast and the lactic acid bacteria by using edible fungus to ferment so as to obtain an edible fungus ferment basic solution; vaccinating the ganoderma lucidum, the bacillus subtilis, the saccharomycetes and the lactic acid bacteria by using perennial herbs to ferment so as to obtain a herbal enzyme solution; inoculating the bacillus subtilis, the yeast and the lactic acid bacteria to ferment so as to obtain an algae ferment basic solution; and inoculating bifidobacterium, bacillus natto and bacillus aceticus to carry out secondary fermentation after combining filtrates, and then sealing for ageing for 2 months, so as to obtain the aged viable bacteria enzyme. According to the process provided by the invention, mixed fungi generation can be effectively reduced; macro-molecular substances are rapidly resolved to micro-molecular substances which can be easily absorbed by a human body; and the problem that the substances are difficult to digest and inactivate in severe environments of intestinal canals can be solved. Furthermore, the content of functional active components can be greatly improved, and various health benefits and high added value of the enzymes can be effectively improved.

The invention discloses a method for preparing quickly-fermented probiotic pickle by the biological method, belongs to the field of deep processing of vegetables, and particularly relates to a method for producing pickle by compound bacteria powder. The method solves the technical problem about quick production of high-quality fermented pickle and includes main steps of firstly, adding raw materials and sealing: cutting vegetables and placing cut vegetables into a container, adding compound bacteria powder containing bacillus aceticus and brewer's yeast, and auxiliaries with salt, and sealing the container; secondly, fermenting: controlling the temperature at 23-36 DEG C for early fermenting, and controlling temperature at 15-25 DEG C for later fermenting, and keeping fermenting time within 20-40 hours; and thirdly, dewatering and flavoring: dewatering the pickle after fermenting, and adding seasoning to mix uniformly. The method is applicable to pickle production in different scale and has wide application prospect in the pickle production field, production time can be obviously shortened, and pickle products are rich in nutrition and pure in taste.

The invention provides a microbial composition comprising acetobacter aceti, beauveria bassiana, azospirllum brasilense, nocardia cellulans, bacillus mucilaginosus, metarhizium anisopliae, trichoderma aureoviride and the like. The microbial composition can be stably combined in a microbial agent, is used for improving soil / land and especially can be used for effectively improving soil polluted by heavy metals.

The invention discloses a preparation method of a raw tea enzyme. The method comprises the following steps of: primary fermentation step: carrying out ozone sterilization treatment on raw tea, then, shredding and cutting out the raw tea under the clean conditions, adding dark brown sugar to uniformly mixing the raw tea, adding lucid ganoderma strains, bacillus subtilis strains and bifidobacterium strains, and carrying out fermentation for 30 to 50 days at room temperature; and secondary fermentation step: inoculating bacillus aceticus into semi finished products subjected to the primary fermentation, carrying out fermentation for 15 to 20 days at room temperature, and obtaining the raw tea enzyme raw liquid. The invention also discloses the corresponding raw tea raw tea enzyme. When the method provided by the invention is adopted for preparing the raw tea enzyme, the used time is short, the pollution is little, the raw tea can fast realize the glycolysis to obtain small molecular substances easily absorbed by the human body, the active ingredients of the tea can be remained to the maximum degree, in addition, a large number of physiological active products and various kinds of fiber enzymes, protein enzymes, hementerin enzymes, starch enzymes and the like can be accumulated, and the integrated health-care values of the raw tea enzyme are greatly improved.

The invention provides a black tea fungus drink which is produced by the mixed fermentation of pure fungi. Three kinds of fungi of saccharomyces cerivisiae, bacillus aceticus and lactobacillus plantarum are compounded, and mixed and fermented to produce the black tea fungus drink. In the drink, the combination of the pure fungi and the mixed fermentation are utilized, and the formula of the culture medium of the black tea fungus and the fermentation process conditions are optimized, thereby obviously shortening the fermentation time, avoiding the pollution of mixed fungi and ensuring the product safety; management methods for culture, rejuvenation and preservation of the fungus are scientific and reasonable, the product quality is stable, and a good basis is laid for the industrialized production of the black tea fungus; and the prepared black tea fungus drink not only tastes good, but also contains various effective components, and is a microbial fermentation drink with high utility value.

The invention relates to a feed additive and a preparation method thereof, in particular to a traditional Chinese medicine microecological preparation and a preparation method thereof. The traditional Chinese medicine microecological preparation for preventing and treating enteritis of grass carp comprises the following components in percentage by weight: 25-35% of bacillus subtilis, 30-40% of bacillus aceticus and 20-35% of clostridium butyricum. In the invention, the traditional Chinese medicine extracting solution is used for culturing microbes, and the cultured microecological preparationcontains rich polysaccharide components, probiotics and metabolite thereof of acalypha australis, polygonum bydropiper L., purslane and the like. The compound traditional Chinese medicine microecological preparation as the feed additive can be used as a substitute for antibiotic, and the additive prepared into the feed of the grass carp is green and safe, can prevent and treat the enteritis of the grass carp, enhances the immunity and disease resistance, can improve the conversion rate of the feed, and is favorable for purifying water and protecting and improving the ecological environment.

The invention discloses environment-friendly fermented traditional Chinese medicine shampoo and a preparation method thereof. The environment-friendly fermented traditional Chinese medicine shampoo is prepared from the following traditional Chinese medicines in parts by weight: an A component: 95-105 parts of tea seed powder, 95-105 parts of saponin powder, 95-105 parts of soapberry powder, 18-22 parts of cacumen biotae, 18-22 parts of ginger, 18-22 parts of fleece-flower root, 18-22 parts of angelica, 18-22 parts of ginseng, 9-11 parts of astragalus membranaceus, 18-22 parts of folium mori, 0.01-0.03 part of pearl powder, 140-160 parts of brown sugar, 0.01-0.03 part of probiotics and 1450-1550 parts of distilled water; a B component: 0.4-0.6 part of preservative, 1-1.5 parts of foaming agent and 0.3-0.4 part of thickening agent which are added in each 100 parts of A component extracting solution. The preparation method is as follows: adding such probiotics as bacillus aceticus, distiller's yeast, yeast and the like, hermetically fermenting for 6 months, filtering after the fermentation, and packaging for use. The shampoo has the functions of removing dandruff, preventing hair loss, supplementing hair nutrition and reducing hair divarication.

The invention discloses an active ferment with a high SOD content and a preparation method thereof. The preparation method comprises the following steps: (a) cutting different fruits and vegetables into slices, grinding the slices, and adding white sugar; (b) pulping edible fungus, extracting cordyceps militaris sporocarp and hericium erinaceus sporocarp to obtain extracts, and mixing extracts and edible fungus pulp to obtain edible / pharmaceutical fungus mixed liquid; (c) culturing inonotus obliquus to obtain inonotus obliquus fermentation broth; (d) individually using saccharomyces, bacillus aceticus , and lactobacillus to ferment fruits and vegetables and the edible / pharmaceutical fungus mixed liquid to obtain fruit and vegetable ferment original liquor and edible / pharmaceutical fungus ferment original liquor; (e) merging the inonotus obliquus fermentation broth, fruit and vegetable ferment original liquor, and edible / pharmaceutical fungus ferment original liquor to obtain the active ferment with a high SOD content. The reutilization of inonotus obliquus fermentation waste liquid is achieved, and the waste liquid can be effectively chelated with ferment to obtain the active ferment with a high SOD content. A long time fermentation, which lasts for about 30 days, is adopted and the active ferment can prominently improve the bioavailability of human body.

The invention relates to a compound microorganism agent and application thereof, in particular relates to a compound microorganism agent, application of the compound microorganism agent in degradation of humic acid and an application method of the compound microorganism agent, aims at solving the problems of difficult degradation and low degradation rate of humic acid, provides the compound microorganism agent and application of the agent in the degradation of humic acid and provides a method for using the compound microorganism agent to degrade humic acid into micromolecules. The compound microorganism agent comprises bacillus, saccharomyces cerevisiae, lactobacillus and bacillus aceticus, wherein the bacillus comprises bacillus subtilis, bacillus licheniformis and bacillus pumilus; the lactobacillus comprises lactobacillus plantarum, lactobacillus acidophilus and streptococcus thermophilus. Due to the adoption of the agent, macromolecules of humic acid can be degraded into micromolecules.

The invention relates to the field of fermentation engineering, and discloses a method for preparing antrodia camphorata ferment. The method comprises the following steps of: a) performing combined fermentation on fruits and vegetables by using antrodia camphorata bacteria, bacillus subtilis, lactobacillus, microzyme and bacillus aceticus to obtain a ferment stock solution of the fruits and vegetables; b) performing combined fermentation on edible fungi and seaweeds by using the antrodia camphorata bacteria, the bacillus subtilis, the lactobacillus, the microzyme and the bacillus aceticus to obtain a ferment stock solution of the edible fungi and seaweeds; and c) combining the ferment stock solution of the fruits and vegetables with the ferment stock solution of the edible fungi and seaweeds, uniformly mixing, and then canning and ripening the mixture for more than 20 days to obtain a finished product of the antrodia camphorata ferment. By adopting the method for preparing the antrodia camphorata ferment, beneficial viable organisms are purposely added to accelerate fermentation, so that a food material is degraded or converted into micro-molecular easily-absorbable substances in a short time, bacterial contamination is reduced, the antrodia camphorata bacteria grow quickly, triterpene and polysaccharide type functional substances are effectively accumulated, and a lot of beneficial factors are generated through the multi-bacterium combined fermentation.

The invention discloses a microbial agent for producing pickles, belonging to the field of production of microbial preparations. The microbial agent product contains lactobacillus plantarum CGMCC NO.9405, and consists of the following agents: lactobacillus plantarum CGMCC NO.9405, bacillus aceticus and saccharomycetes. The preparation method comprises the following steps: singly culturing the lactobacillus plantarum, bacillus aceticus and saccharomyces cerevisiae strains, centrifuging to collect the thallus after culturing by a preset period of time, and preparing microbial powder of each strain by utilizing a conventional microbial preparation production method; and mixing and blending the prepared microbial powder according to a ratio. According to the selection and ratio of the strains, the production speed, good flavor and quality of pickle products are guaranteed, so that the production safety of the pickles is high, and the product is standard and consistent, can be suitable for large-scale industrial production and manual workshop type production and has wide application market.

The present invention belongs to the field of food health care and particularly relates to a preparation method and an application of glucan fruit and vegetable enzymes. The preparation method comprises the following steps: (1) fruits and vegetables are cleaned, the cleaned fruits and vegetables are dried, and the dried fruits and vegetables are crushed to obtain a mixed fruit and vegetable liquid; (2) sugar is added into the mixed fruit and vegetable liquid, yeast is inoculated, the mixed fruit and vegetable liquid is sealedly fermented, and when a pH is less than 4.5, a first fermentation liquid is obtained; (3) glucan is added into the first fermentation liquid at a weight percentage, compound lactic acid bacteria are inoculated to conduct a second fermentation, the compound lactic acid bacteria comprise lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and bacillus aceticus, the fermented liquid is sealedly fermented, and when a pH is less than 4.0, a second fermentation liquid is obtained; and (4) the second fermentation liquid is filtered or centrifuged and a filtrate / a supernatant is sterilized to prepare the glucan fruit and vegetable enzymes. The glucan fruit and vegetable enzymes have a function of enhancing immunity, can be developed into health-care food, functional food and food with special medical purposes and are suitable for a long-term prevention and health-care consumption of population with low immunity.

The invention belongs to the field of food health protection, and particularly discloses a preparation method and application of turmeric fruit and vegetable enzyme. The preparation method comprises the following steps: (1) cleaning, airing and smashing fruits and vegetables to obtain a mixed fruit and vegetable solution; (2) adding sugar into the mixed fruit and vegetable solution, inoculating saccharomycetes, carrying out sealed fermentation, and when the pH is less than 4.3, obtaining primary fermented liquid; (3) inoculating compound lactobacillus into the primary fermented liquid for secondary fermentation, wherein the compound lactobacillus comprises lactobacillus plantarum, lactobacillus casei and bacillus aceticus; carrying out sealed fermentation, and when the pH is less than 3.8, adding a turmeric extract into the fruit and vegetable solution for continuous fermentation for 10 days to obtain secondary fermented liquid; (4) filtering or centrifuging the secondary fermented liquid, and homogenizing and sterilizing filtrate or centrifuged supernate to obtain the turmeric fruit and vegetable enzyme. The prepared turmeric fruit and vegetable enzyme has a liver protecting effect, and is suitable for long-term prevention and health care application of people working under a high chemical liver injury risk environment.

The invention belongs to the technical field of gene engineering and particularly relates to carbonyl reductase AcCR and an encoding gene and application thereof. The amino acid sequence of the carbonyl reductase AcCR is shown as SEQ ID NO.1. The nucleotide sequence of the gene for encoding the carbonyl reductase AcCR is shown as SEQ ID NO.2. The carbonyl reductase AcCR comes from bacillus aceticus XZY003 and can catalyze 13 carbonyl compounds to generate corresponding chiral alcohol of single enantiomers. The carbonyl reductase AcCR and glucose dehydrogenase GDH are co-expressed in a prokaryotic expression system or a eukaryotic expression system, the biological reaction process of biological catalytic conversion is conducted through the carbonyl reductase, in-situ regeneration of coenzyme is achieved, production cost is greatly reduced, the optical purity of an obtained product is high, the reaction process is efficient, and conditions are moderate.

The invention discloses an asparagus beverage and a preparation method thereof. The preparation method comprises the following steps: juicing, performing high-temperature autoclaved sterilization, performing lactobacillus fermentation, performing saccharomycetes fermentation, performing bacillus aceticus fermentation, mixing instant coffee and a final fermentation product, and filling. The method has the beneficial effects that the asparagus juice is subjected to lactobacillus fermentation and lactic acid with soft sour is generated, wild wormwood flavor in the asparagus is removed through the saccharomycetes fermentation, fermentation aroma is generated, and finally, acetic acid aroma is generated through the bacillus aceticus fermentation; the asparagus fermented beverage prepared by the method is golden yellow in color, clarified and transparent and unique in flavor, does not contain an additive, contains rich proteins, amino acids, vitamins, lactic acid and other nutritional ingredients and has the health-care effects of appetizing, tonifying spleen, reducing blood pressure, allaying tiredness and the like; moreover, according to the asparagus and coffee mixed beverage, various original nutritional ingredients of the asparagus and elegant asparagus aroma are kept, and the bitter taste of coffee is changed.

The invention discloses a vegetable fermentation composite bacterial agent product for pickled vegetable production, and belongs to the microbial preparation production field. The vegetable fermentation composite bacterial agent is composed of the following bacterial agents: lactobacillus plantarum CGMCC No.9405, lactobacillus rhamnosus, bacillus aceticus, and yeast. Firstly, lactobacillus plantarum, bacillus aceticus, lactobacillus rhamnosus and saccharomyces cerevisiae strains are cultured individually, are cultured for a predetermined time and then are centrifuged to collecting thalli, and powdered microbial powders of the strains are prepared by using a conventional microbial preparation production method; the prepared stain powders are mixed and blended according to the proportion, wherein the composition ratio of the stains is also obtained through carefully experimental investigation; selection and proportioning of the strains guarantee the production rate of pickled vegetable products, excellent flavor of the pickled vegetable products and good quality of the pickled vegetable products.

The invention relates to fermentation type chopped chilli, which is prepared from fresh red peppers, ginger, garlic, peppers, monosodium glutamate, salt and fermentation broth. A processing technology comprises the following steps: washing the fresh red peppers with bases removed by using 0.5% saline, soaking the red peppers after washing into citric acid solution at 95-98 DEG C for 5 minutes, fishing out, rapidly placing into clear water, thus obtaining the blanched fresh red peppers; mixing saccharomycetes, bacillus aceticus, hydrocarbon corynebacterium and lactic acid bacteria, activating for 3-5min by using hot water at 30-40 DEG C, pouring the bacterium solution after activation into saline, adding rice wine into the saline, thus obtaining the fermentation broth, and regulating the pH of the fermentation broth to 4-5 by using 5% acetic acid solution for later use; and pouring the fermentation broth into the blanched fresh red peppers, adding with the ginger, the garlic, the peppers, the monosodium glutamate and salt, and performing fermentation culture for 10-15h at 20-25 DEG C, and thus obtaining the fermentation type chopped chilli. The fermentation type chopped chilli is unique in flavor and bright red and crispy, and has the shelf life longer than three years.

The invention discloses a preparing method of Dendrobium candidum and coconut vinegar. The preparing method includes: 1, mixing coconut pulp and Dendrobium candidum pulp according to a ratio: (1.25-3):1 so as to obtain mixed pulp; 2, adding 0.6%. to 2.5%. naringinase into the mixed pulp, and performing processing for 1 to 6 hours at 28 to 38 DEG C; 3, adding 12% to 18% of baijiu, and adjusting the alcohol by volume to 5% to 7% to obtain fruit wine mixture; 4, inoculating bacillus aceticus to 15% of the fruit wine mixture according to the percent: 0.04% to 0.08%, allowing fermenting at 28 to 35 DEG C for 6 to 8 days to obtain ferment mother liquid, adding the rest 85% of fruit wine mixture if the acidity of the ferment mother liquid is higher than 2.1 g / ml, continuing fermenting for 4 to 6 days until that the acidity is higher than 4.8 / ml so as to obtain vinegar original liquid; and 5, performing sealing after packaging, allowing ageing, and performing filtering and sterilizing to obtain the Dendrobium candidum and coconut vinegar. The Dendrobium candidum and coconut vinegar has better health effect.

The invention provides a microbial composition comprising acetobacter aceti, beauveria bassiana, azospirllum brasilense, nocardia cellulans, bacillus mucilaginosus, metarhizium anisopliae, trichoderma aureoviride and the like. The microbial composition can be stably combined in a microbial agent, can survive for a long term in a plurality of improved soil to play a role, is good in adaptation of improving soil / land and especially can be used for effectively improving a plurality of soil, such as secondary salinization land, desertification soil.

The invention provides health drink with effects of lowering blood pressure and reducing blood fat and a preparation method of the health drink. The health drink comprises the following raw materials: garlic, moringa leaf powder, chia seeds, blueberries, celery, radix ophiopogonis, natto, black fungus, lycium barbarum, mung beans, watermelon peel, tomatoes, rice, radix rehmanniae preparata, bitter gourd, ligusticum wallichii, kelp, onion, enzymes, probiotics, glacial acetic acid, pectinase, concentrated juice, bacillus aceticus and drinking water. According to the health drink disclosed by the invention, multiple medicinal materials with homology of medicine and food are subjected to scientific and reasonable compatibility, has the effects of lowering blood pressure and reducing blood fat, does not have any toxic or side effect, and is suitable for people of all ages to drink for a long time.

The invention discloses a healthcare snake feed capable of preventing snake gastroenteritis and a preparation method thereof. The healthcare snake feed capable of preventing snake gastroenteritis comprises the following raw materials in parts by weight: 15 to 17 parts of fish scale, 12 to 16 parts of shrimp head, 25 to 28 parts of earthworm, 12 to 16 parts of fish meat, 8 to 10 parts of chicken meat, 20 to 25 parts of soybean meal, 18 to 21 parts of needle mushroom root, 8 to 10 parts of corncob, 5 to 7 parts of rice husk, 25 to 30 parts of lotus root starch, 10 to 13 parts of fruit peel, 1 to 1.5 parts of tartaric acid, 3 to 5 parts of traditional Chinese medicine preparation, 0.8 to 1 part of additive, 0.002 to 0.003 part of bifidobacterium, 0.001 to 0.0015 part of lactobacillus, 0.003 to 0.0045 part of saccharomycetes and 0.002 to 0.003 part of bacillus aceticus. The healthcare snake feed capable of preventing snake gastroenteritis disclosed by the invention has the advantages that the snake feeding amount can be improved, the snake immunity is improved, the morbidity of snake gastroenteritis is reduced, thereby the snake skin disease is prevented and the production cost of the feed is reduced.

A preparation technology of a sugarcane fruit vinegar comprises the following steps: squeezing sugarcane to obtain a sugarcane juice; regulating the sugar degree of the sugarcane juice to 17-19%, regulating the pH value of the sugarcane juice to 4.4-4.7, after regulating is completed, carrying out high-temperature and high-pressure sterilization, cooling to room temperature, then inoculating with saccharomyces cerevisiae under aseptic operation, and carrying out anaerobic fermentation for 3-4 days, to obtain a sugarcane fruit wine; regulating the sugar degree of the sugarcane fruit wine to 5.5-6.5%, regulating the pH value of the sugarcane fruit wine to 5.0-5.5, regulating the alcoholic strength of the sugarcane fruit wine to 6.5-7.5% (v / v), after regulating is completed, carrying out pasteurization and cooling to room temperature, then inoculating with bacillus aceticus under aseptic operation, after fermentation is finished, carrying out clarification treatment, and carrying out high temperature instantaneous sterilization treatment, to obtain the sugarcane fruit vinegar. The brewing technology of the sugarcane fruit vinegar is relatively simple, no additional carbon sources or nitrogen sources are required to be added, fermentation conditions are loose and easy to control, the alcohol fermentation time of the fruit vinegar is short, and the yield is high.

The invention discloses an environment-friendly biological pesticide which is characterized by comprising the following components in parts by weight: 0.001-0.002 parts of shigella dysenteriae bacillus aceticus powder, 0.001-0.002 parts of bdellovibrio powder, 0.001-0.002 parts of phage powder, 0.001-0.002 parts of oceanospirillales powder, 20-26 parts of tea seed cake, 10-16 parts of rape seed cake, 1-10 parts of synergist, 5-20 parts of taraxacum, 1-3 parts of rhizoma smilacis glabrae, 1-3 parts of ground beeltle, 1-3 parts of indian adenosma, 1-3 parts of pericarpium arecae, 1-3 parts of screwtree roots, 12-18 parts of houttuynia cordata, 5-18 parts of common andrographis herb and 100-150 parts of water. The environment-friendly pesticide is a novel pesticide which is efficient, targeted, environment-friendly and nuisanceless, has no secondary toxicity, residue or pollution, and keeps the ecological balance, is an important guarantee for achieving ecological agriculture, green ecological agriculture and a green enterprise, and has a wide prospect.

The invention discloses a mixotroph-type functional microbial flora capable of removing acid-soluble cadmium and reducible-status cadmium in cadmium-polluted soil, and a preparation method and an application method thereof, and belongs to the technical field of microbial treatment of heavy metal polluted soil. In the invention, the mixotroph-type functional microbial flora, which can high-effectively remove the acid-soluble cadmium and reducible-status cadmium soil, is prepared by compounding autotrophic and heterotrophic microorganisms, i.e., the flora not only includes heterotrophic microorganisms, such as Geobacter metallireducens, Alicyclo bacillus, Acetobacter diazotrophicus, Anaeromyxobacter and trichoderma, but also includes autotrophic microorganisms, such as Acidithiobacillus thiooxidans, Thiobacillus caldus and bacillusacidoohilus. The invention solves the problems that compound functional microbial flora is poor in adaptability and is difficult to colonize when being appliedto polluted soil. The functional microbial flora guarantees high removal rate of the acid-soluble cadmium and reducible-status cadmium in the polluted soil, significantly reduces bioavailability of cadmium and plant availability, and lays a certain fundament for promotion and application of microbial treatment of the cadmium-polluted soil.

The invention discloses a fruit vinegar beverage making method, belongs to the technical field of beverage processing, and particularly relates to a fruit vinegar making method. The fruit vinegar beverage making method comprises the following steps of mixing pear residue powder, wheat malt powder and clear water, stirring the mixed solution for 10 minutes, rewatering, implementing enzymolysis, boiling, cooling and filtering on the rewatered mixed solution to obtain a pear residue and wheat malt enzymolysis solution, adding white granulated sugar into the pear residue and wheat malt enzymolysis solution, stirring to dissolve, fermenting through saccharomycetes and bacillus aceticus to obtain a fermentation solution, and filtering, diluting, blending, bottling and sterilizing the fermentation solution to obtain a finished product. A fruit vinegar beverage prepared through the making method takes the pear residue as the main raw material, and compared with the fruit vinegar beverage made of juice, the cost is greatly lowered, the fragrance is equivalent, and besides, the enzymolysis process of the wheat malt also produces nutrient substances having healthcare effects like gamma-aminobutyric acid and flavonoid aglycones, so that the healthcare effects of the fruit vinegar beverage are further improved.

The invention relates to a method for increasing the utilization rate of nutrient elements after straw returning to field, comprising the following steps: reserving crop straws after harvest for strawreturning to field; broadcasting a fertilizer and a straw maturing multiple species inoculant and then performing deep ploughing, wherein the straw maturing multiple species inoculant contains trichoderma reesei, aspergillus oryzae, trichoderma, white rot fungi, bacillus subtilis, dietary fiber clostridium, sporogenes dietary fiber fungi, streptomyces, bacillus aceticus and photosynthetic bacteria. According to the method, partial straw returning to field is adopted, so as to promote germination of seeds of afterreap crops and growth of seedlings, and increase favorable factors in crop allelopathic effect; by adopting combination of the fertilizer and the straw maturing multiple species inoculant after straw returning to field, the contents of alkali-hydrolyzale nitrogen, rapidly available phosphorus and rapidly available potassium in soil can be increased; use of the fertilizer is reduced while ensuring yield, so as to avoid the problems of soil nutrient saturation, surplus nutrientloss and water pollution caused by excessive application of the fertilizer. The invention provides reference for existing application of straw returning to field and has important practical application value.

The invention discloses an acid-proof color-protecting process method for black rice wine. The process method comprises the steps of soaking rice, steaming the rice, adding koji, saccharifying, fermenting, squeezing, decocting, storing and blending. The process method is characterized in that the raw wheat koji is added during the rice saccharifying period, the pH value of cooling water is adjusted to be 3.0-3.2 by lactic acid, the rice is saccharified for 40 minutes at the temperature of 60-65 DEG C, microorganism bacterial colonies of moulds, bacillus aceticus and the like in the wheat koji are killed, the activity of saccharifying enzymes in natural microorganisms are retained, and wheat koji pollution sources are reduced; and a bacteriostatic agent and a color-protecting agent-sulfur dioxide are added in the fermenting process, and the total addition amount of the bacteriostatic agent and the color-protecting agent is 100 ppm of the mass of fermented mash in the fermenting process. The rancidity phenomenon is further reduced, the fermenting acidity is controlled to be less than 6.5 g / L (by lactic acid), a wine body does not have turbid and fading phenomena, the stability of anthocyanin in the black rice wine is improved, and the wine body is improved in color, luster, mouth feel, flavor and nutritional effect.

The invention relates to a method for preparing bacterial cellulose by using bagasse. The method comprises steps of: (1) drying and crushing the bagasse, soaking the bagasse in acid with a solid-liquid ratio of 1:5-1:20, then reacting at 100 DEG C-240 DEG C for 50-90 min, filtering after the reaction, and collecting a hydrolysate; (2) detoxifying the hydrolysate; and (3) using the detoxified hydrolysate as a carbon source for a medium, adding 0.1-2% of a nitrogen source, and sterilizing at 121 DEG C for 15-20 min to obtain a culture medium; inoculating bacillus aceticus or Gluconobacter oxydans with an inoculation amount of 5%-10%; and conducting shaking culture at 25-30 DEG C with 160-250rpm or conducting static culture at 25-30 DEG C for 6-25 days, so as to obtain bacterial cellulose. The culture medium carbon source prepared by the invention has good quality and low price, and is suitable for industrialized production.

The invention discloses a preparation method of mixed Chinese medicine residue feed, relates to feed formed by microorganisms through glycolysis, and belongs to the feed processing field. The preparation method is characterized by comprising the steps of inoculating bacillus aceticus, rod bacteria, trichoderma koningii and trichoderma viride in a bacterial colony liquid culture medium for culture, respectively performing sealing fermentation on the four raw materials, which are activated in the culture, in cynomorium songaricum, medlar, liquorice and desert cistanche residues for 12-30 days, and mixing the four fermented materials to obtain the mixed Chinese medicine residue feed. The preparation method has the beneficial effects that the feed takes the Chinese medicine residues as the main raw materials, thus being low in cost; after being cultured and fully activated, the bacillus aceticus, the rod bacteria, the trichoderma koningii and the trichoderma viride are respectively applied to the Chinese medicine residues for complete glycolysis and fermentation so as to decompose cellulose, crude fiber and the like in the Chinese medicine residues into nutrients which can be absorbed by beasts and birds, and therefore, the feed quality is improved; and besides, the crude cellulose can be reduced by 40%, the crude protein can be improved by 4%, the feed is good in palatability and the food consumption increases by 25%-30%.

The invention discloses an HEB compound biological preparation for high-difficulty organic wastewater treatment. The compound biological preparation comprises the following components in percentage by weight: 1% of yeast, 1% of fermented lactic acid bacteria, 1% of liquefied bacillus aceticus, 1% of denitrification alkali-producing bacteria, 1% of bacillus subtilis, 0.5% of Brevibacterium casei, 0.5% of Nitrosoccusnitrosus, 0.5% of Rhodopseudomonas palustris and 0.5% of Blastochloris. By putting the compound biological preparation into a high-difficulty organic wastewater treatment system, high-difficulty organic wastewater such as organic wastewater can be treated to meet the first class discharging standard in Integrated Wastewater Discharge Standard (GB8978-1996).