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288 results about "Bacillus ramosus" patented technology

Fresh-keeping method for prolonging preservation duration of strawberries

The invention belongs to the field of food preservation, and particularly relates to a fresh-keeping method for prolonging preservation duration of strawberries. The method comprises the following steps: selecting materials, preparing strawberry extracts, preparing a mixed chitosan solution, preparing fresh-keeping liquid, and soaking and air drying strawberries. The main components of the fresh-keeping liquid are supernate extracted from the strawberries and chitosan, raw materials of the supernate and the chitosan can be obtained conveniently, and particularly the supernate of the strawberries can be directly extracted from the bought strawberries, and is not required to be separately bought. According to the method, bacillus subtilis is added into the fresh-keeping liquid, so that growth and reproduction of mycete and botrytis cinerea can be effectively inhibited. Active substances, such as subtilin and gramicidin are produced during the growth of bacillus subtilis cells, and have obvious inhibition effects on the mycete and botrytis cinerea; in addition, the bacillus subtilis quickly consumes oxygen in the environment, and produces organic acids, such as lactic acid, so that the PH value of the environment is reduced, the growth of the mycete and botrytis cinerea is indirectly inhibited, and the storage duration is greatly prolonged.
Owner:HENAN UNIV OF SCI & TECH

Compound fungicide and continuous fermentation method of compound microorganisms adopted

The invention discloses a continuous fermentation method of compound microorganisms. The continuous fermentation method comprises the following steps: 1) respectively preparing a bacillus subtilis liquid, a bacillus licheniformis liquid and a clostridium butyricum liquid; 2) adding a basic fermentation liquid into a fermentation tank; 3) controlling the temperature of the basic fermentation liquid at 36-38 DEG C, controlling the pressure of the tank at 0.01MPa, firstly, inputting the bacillus subtilis liquid to cultivate, then, inputting the bacillus licheniformis liquid for continuous fermentation and cultivation and finally inputting the clostridium butyricum liquid to stand for anaerobic fermentation and cultivation; and 4) centrifugally concentrating the obtained fermentation liquid which is filtered in the step 3) to 28-32% of the original liquid in volume; and then spraying and drying to obtain a compound probiotic preparation. The method disclosed by the invention can be used for overcoming the defects that the number of sterilization and feeding in a single fermentation process of microorganisms are great, the fermentation procedure is simplified and meanwhile, the viable count is increased and the number of contaminating microorganisms is decreased by virtue of neutralizing synergistic effects of different microorganisms by continuous fermentation, so that the effect of microorganisms is improved.
Owner:ZHEJIANG HUIJIA BIOTECH +1

Method for producing efficient protein feed by feed enzymes cooperated with bacillus coagulans

ActiveCN106974063ARegulates Gut HealthAdjustable healthFood processingAnimal feeding stuffBiotechnologyAcid dissolution
The invention discloses a method for producing efficient protein feed by feed enzymes cooperated with bacillus coagulans, and belongs to the field of biotechnology fermentation. The bacterium enzymes are used for treating bean meal in a cooperated way; the sterilization treatment on the bean meal is not needed; the facultative anaerobic and anaerobic fermentation are performed in the whole process; the energy consumption is low; the dry substance loss is low. The technical flow process operation is simple and convenient; the method is suitable for direct production and feeding in a culture plant and is also suitable for scaled production in a feed plant; in addition, the raw material cost is low; the method is suitable for industrial production. The fermented bean meal has high acid fragrance; the palatability is high; the pH is 3.2 to 4.5; the organic acid content is 2.8% or above; the acid dissolution protein is improved by 6.5 times or above through being compared with that before the fermentation; the soluble protein with the relative molecular weight within 500 is 60% or above; the urease activity is lower than 0.073U/g; the cotton seed sugar content is lower than 0.42 percent; the stachyose is lower than 0.035 percent; the spore number of the bacillus coagulans is 2.0*10<9>cfu/g or above.
Owner:南宁精成生物科技有限公司
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