470 results about "Fermentation rate" patented technology

The invention provides a biologically-fermented complete compound feed. In the complete compound feed, a protein feed and an energy feed are fermented respectively and are matched with a premix compound, or the protein feed and the energy feed are matched together to be fermented, and are matched with the premix compound, or the protein feed, the energy feed and the premix compound are matched together to be fermented, wherein the premix compound accounts for 2 to 6 percent of the total weight of the feed; and the fermentation is performed by adding feed-level microbes which are beneficial tothe survival or growth period of raised animals into the feed or adding feed-level enzymic preparations into the feed, wherein the fermentation rate is between 50 and 100 percent, and the fermented feed contains a large number of fermentation products and beneficial bacterial colonies. The complete compound feed has the advantages of high utilization rate of absorption, growth promotion, disease prevention, disease resistance and high cost performance and is easy to digest, and safe, so the feed industry and the cultivation industry have new development space.

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.

An improved method and device is accomplished for ethanol production using an in-line extraction of ethanol by ultrasonic atomization, thereby removing the effect of the ethanol inhibition factor that adversely affects the rate and yield. The in-line removal of ethanol as it is formed increases the fermentation rate, improves the yield and uses 20-25% of the energy required as compared to thermal distillation processes currently used. The improved method makes sure that ultrasonic vibration does not deactivate enzymes to any significant level. The elimination of the effect of the ethanol inhibition factor allows for a continuous fermentation process as opposed to the costly, time-consuming repeated batch processes.

The invention discloses a composite leavening agent combining xylanase with multiple strains and a method for fermenting a straw feed. The leavening agent consists of the following components in part by weight: 4 parts of xylanase, 2 parts of lactobacillus acidophilus, 2 parts of propionibacterium, 2 parts of saccharomyces cerevisiae, 3 parts of bacillus subtilis, 1 part of lactobacillus plantarum and 1 part of bacillus coagulans, wherein the xylanase can quickly degrade cell walls of straw plants and release nutrient substances; and under the synergistic effects of a plurality of microorganisms, fermentation speed is increased, fermentation period is shortened, fermentation activity is enhanced, protein conversion rate is increased and fermentation cost is lowered. The prepared fermented straw feed has low cellulose content, high protein content, high viable count, long retention period, soft and wet feel, strong acid incense, high palatability and high nutritional value. The problem of low resource utilization ratio of crops such as straws and the like is solved; simultaneously, environmental pollution is reduced; and the leavening agent and the method have high economic benefit and social benefit.

The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.

The invention belongs to the technical field of microorganism fermentation engineering, and in particular relates to a method for producing high-concentration ethanol by fermenting fresh sweet potato raw materials with slag. The method of the invention comprises three steps, namely fermentation raw material preparation, seed liquor preparation and fermentation. In the process of fermentation raw material preparation, composite pretreatment enzyme solution which contains composite pectinase, cellulose and xylanase is added; and the high-concentration ethanol is obtained after the fermentation. The method has the characteristics of simple process, high operability, high fermentation speed, high final ethanol concentration, high fermentation efficiency, low residual sugar and effective reduction of ethanol production cost.

The invention provides food preservative, which comprises a kernel and a cladding layer, wherein the kernel contains 45 percent to 95 percent of preservative and 0 to 5 percent of bond; and the cladding layer is a 5 percent to 50 percent of membrane-controlled material. The invention also provides a preparation method of the food preservative. The food preservative overcomes the defects of the present food preservative during the fermentation process that the fermentation is influenced, the fermentation rate is low to influence the fermentation of the fermentation-typed food, the coating rate of the soluble membrane-controlled material for coating the preservative is low, the coating effect is poor, the production procedure is complicate by adopting molten and mixing process to produce the micro capsule food preservative and the like. The food preservative is temperature-sensitive preservative, and the preservative material can be completely coated by the membrane-controlled material, so the preservative can be released at a fixed point at the late period of the food processing, the application effect is good, the stability is good, and the food preservative is suitable for different food processing techniques.

The invention discloses a saccharomyces cerevisiae and application thereof, which relate to a microorganism and a technique of brewing fruit wine. The strain of the saccharomyces cerevisiae is also used for preparing a sea-buckthorn fruit wine by using sea-buckthorns or sea-buckthorn fruits as raw materials so as to produce a high-quality sea-buckthorn fruit wine. The separation source of the strain of the saccharomyces cerevisiae comprises a sea-buckthorn fruit juice natural fermentation broth, peels and pulps of the sea-buckthorn fruits, and soil of a sea-buckthorn orchard, and the characteristic of a colony is that the tube wall has no membranes and webs when the colony is cultured in a wort liquid medium; and the colony grown on a wort agar solid medium is white and butyrous, the surface is glossy, and the edge is orderly. A brand new strain is obtained after cultivation, screening and optimization, which can sufficiently adapt to the high acidity of the sea-buckthorns and overcome the defect that a port wine active dry yeast cannot adapt to the high acidity of the sea-buckthorns, and has high strain fermentation rate and superior safety; and the sea-buckthorn fruit wine produced by using the saccharomyces cerevisiae has the advantages of low residual sugar, high alcohol content, rich fruity aroma, plumpy wine body, and unique style of the sea-buckthorn fruit wine.

The invention relates to a preparation method of a biological organic and inorganic mixed liquid fertilizer. The preparation method comprises the steps of evenly mixing materials according to the ratio of EM solid glass Cassie to dried poultry litter to 1% EM stoste being (5-8) to (88-92) to (3-4) (parts by weight), yarding and fermenting for 21-25 days at room temperature, airing until the moisture content is lower than or equal to 30wt%; putting the materials into a fermentation tank according to the ratio of an ingredient to EM active carbon of 1 to 9 (weight ratio); hermetically fermenting for 5-7 days under an intermittent mixing condition; filtering the fermentation liquor to remove insoluble substance to obtain the clear liquid and store; mixing nutrients of nitrogen, phosphorus and potassium in the filtrate, so that the content ratio of nitrogen to phosphorus to potassium achieves the ratio of N to P2O5 to K2O being 1 to 2 to 2.5 (weight ratio), and N+P2O5+K2O is higher than or equal to 110g/L, and storing and bottling the materials. The preparation method disclosed by the invention is fast in fermentation speed, short in preparation period, and high in fermentation degree; the efficient biological organic and inorganic mixed liquid fertilizer can be obtained, and the preparation method has the effects of comprehensive nutrition, high fertilizer efficiency, nuisanceless property and obvious yield-increasing effect of crop.

The invention discloses a method for producing bio-organic fertilizers by quick fermentation of kitchen wastes. The bio-organic fertilizers are obtained by primary fermentation and secondary fermentation. Since primary fermentation products are partially returned to a fermentation matrix, fermentation rate is increased. According to characteristics of the kitchen wastes, yarrowia lipolytica, Saccharomyces willianus and bacillus laterosporus are selected for zymolysis of the kitchen wastes. Functional bacteria including streptomyces jingyangensis and the bacillus laterosporus are added, the streptomyces jingyangensis is capable of generating antibiotics to protect crops from pest and disease damages, and the bacillus laterosporus is resistant to high temperature, high salinity, dryness and high permeability and capable of improving soil salinity and alkalinity after being applied to soil and continuing decomposing macromolecular substances in the soil to provide nutrition for the crops, so that efficacies of the bio-organic fertilizers are improved.

The invention relates to a colon bacillus alcohol fermentation engineering bacterium resisting alcohol. A colon bacillus mutant strain highly resisting the alcohol is obtained through a plurality of generations of directional screening; and an alcohol dehydrogenase gene II and a pyruvate decarboxylase gene of zymomonas mobilis are transferred into the mutant strain to obtain the novel colon bacillus alcohol fermentation engineering bacterium. When the engineering bacterium uses pentose and hexose as substrates to ferment for producing the alcohol, the engineering bacterium can still maintain higher fermentation rate under high-concentration alcohol, and has higher transformation rate of the alcohol.

The invention belongs to the technical field of domestic fungus production, relates to a domestic fungus culture material and especially relates to a mushroom medium and a preparation method thereof. The mushroom medium is prepared from 80-100 parts by weight of clay, 20-40 parts by weight of wood chip, 10-20 parts by weight of straw, 20-30 parts by weight of livestock and poultry faeces, 10-20 parts by weight of mushroom dreg, 2-5 parts by weight of lime and 6-12 parts by weight of a nutrition additive. The mushroom medium has the advantages of slow acid-base balance change, high content and long action time of nutrients in the nutrient additive, slow medium fermentation rate, long action time, long mushroom production period, and adaptability to different temperatures and humidities.

The fixing barm alcohol fermentation bio-system comprises: an air cleaning system, an adding system for fermented liquid, a fixing barm fluid bed fermentation reactor, a CO2 cycle system, and a collecting system for mash; all connected in turn with rubber pipe or metal pipe to connect out from last system top and connect in the next system bottom. This invention is simple, can improves material utility with low consumption and land area.

The invention relates to the field of wine making, and particularly relates to strains with high cellulase activity as well as a screening method and a use method of the strains. The strains with high cellulase activity are aspergillus. The screening method comprises the following steps of: A. enriching and cultivating bacteria through an inorganic salt culture medium; B. carrying out once or multiple-time inoculation on the bacteria enriched and cultivated on filter paper dipped with the inorganic salt culture medium; C. acquiring a cultured product at the fracture part of the filter paper, and carrying out once or multiple-time streaking on the cultured product on a carboxymethylcellulose culture medium plate, so as to obtain pure strains; D. cultivating the pure strains obtained from the step C in the inorganic salt culture medium and carrying out fibrinolysis on the cultivated pure strains; E. inoculating the pure strains with high fibrinolysis capacity in the step D to a steriled solid fermentation medium for cultivating; and F. extracting coarse enzyme liquid by adopting a water bath method, and carrying out enzyme activity test to obtain the strains with high cellulase activity. The strains and bread yeast are compounded for use and fermented by taking wine waste lees and brans as main materials. With the adoption of the strains with high cellulase activity, the fermentation rate of the wine waste lees can be improved.

The invention discloses pseudomonas mendocina and application thereof, and relates to pseudomonas mendocina NK-01 CCTCC M 208005, and a method for producing medium-and-long-chain-length polyhydroxyalkanoate which is the copolymer of 3-hydroxy hexanoate, 3-hydroxy octanoic acid, 3-hydroxy capric acid, Delta<7>-3-jalapinolic acid and 3-hydroxy stearic acid. In the method, Pseudomonas mendocina NK-01 CCTCC M 208005 is fermented in the culture medium of carbon source including glucose or treacle, or the mixture of glucose and treacle. The invention overwhelms the defects that long chain fatty acid needs to be added in the carbon source when long-chain-length polyhydroxyalkanoate, microbial growth is inhibited easily, the fermentation rate is low and the rate of production of fermentation products is low. By adopting the strain and the production process, a novel high elasticity biologic degradable material easy to be processed and shaped, namely the copolymer of 3-hydroxy hexanoate, 3-hydroxy octanoic acid, 3-hydroxy capric acid, Delta<7>-3-jalapinolic acid and 3-hydroxy stearic acid, can be produced. In addition, the fermentation conditions and the process enable large-scale industrial production.

The invention discloses a microbial additive for alfalfa haylage, a preparation method and an application thereof. The additive is prepared from a bacterial suspension of aspergillusoryzae and an MRS liquid nutrient medium for streptococcus lactis according to the ratio of 50-70%: 50-30% in weight percent, wherein per milliliter of the bacterial suspension of the aspergillusoryzae at least contains 1.0*108 aspergillusoryzae spores, and per milliliter of the MRS liquid nutrient medium at least contains 4.0*108 cfu streptococcus lactis. The microbial additive quickens the initial fermentation rate of lactobacillus, enhances acid production capability, effectively inhibits the activity of saccharomycetes and other undesirable microorganism, strengths haylage effect and effectively promotes the production performance of cows, beef cattle, mutton sheep and swine. The strain adopted by the invention can be obtained easily, can be produced massively on application and has practicability.

The invention relates to a preparation method for cactus-black rice nutritional vinegar. The preparation method comprises the steps of (1) raw material treatment: firstly processing the cactus, removing spines and peels from the cactus and pulping for use, then smashing the black rice, and carrying out starch gelatinization, liquidation and saccharification; (2) alcoholic fermentation: adding the cactus pulp into a saccharification fermented liquor and adding yeast to carry out alcoholic fermentation; and (3) liquid deep acetic fermentation and postprocessing processes such as rough filtration, sterilization, ageing, blending and fine filtration. Compared a conventional processing method for edible vinegar, the preparation method provided by the invention increases utilization rate and processing depth of the black rice and the cactus, is fast in fermentation speed, low in production cost and high in automatic degree, and is suitable for large-scale production. The cactus-black rice nutritional vinegar has pure fragrance, unique flavor, thick sour flavor and rich nutrition, can prevent hypertension, hyperlipidemia and hyperglycemia, relieve fatigue, resist aging, beautify looks and care skins, and greatly enhances the nutritional and health-care function of the edible vinegar.

The invention provides a method for improving the fermentation capability of a slurry dry process, belonging to the field of solid waste recycling, which can be used for solving the problems that reacted intermediate products and energy are difficult to transmit and diffuse in a medium resulted from the large viscosity of reaction matrix and high total solid (TS) concentration; slow hydrolysis acidification and low aerogenesis speed are caused by that a large amount of substances difficult to degrade exist in slurry and the further biotransformation is limited by the microbial residue cell-wall structure. In the method, dewatered slurry is placed in microwave of which the frequency is 915MHz and the power is 10-60kW for carrying out pretreatment for 3-10 minutes; the pretreated dewatered slurry is cooled to the selected fermentation temperature, and then mixes with seed slurry uniformly based on the mass ratio of 5: 1-3:1 to obtain a mixture which is placed in an anaerobic fermentation tank for standing for 3-5 days in a sealing and non-stirring state; a stirring motor is started, and the stirring speed is controlled to 10-30r/min; and materials are fed and discharged continuously so as to ensure the materials to stay in the anaerobic fermentation tank for 40-60 days. The method for improving the fermentation capability of the slurry dry process can be used to reduce the slurry viscosity and improve the dry fermentation rate and gas production rate; and in addition, the method for improving the fermentation capability of the slurry dry process can be used to save equipment investment and land occupancy compared with the wet fermentation.

The invention discloses an immobilization method of Aspergillus niger. According to the immobilization method, a pretreated fibrous material is used as an immobilization medium, the Aspergillus niger is activated and then cultured in a fermentation container containing the immobilized medium, and the strain is adsorbed on the fibrous material in the culturing process. When an airlift-type fiber bed reactor with polyester fiber as the immobilization medium is used for continuously producing citric acid for 15 batches, the acid producing level is not reduced and the fermentation process is stable. Ultimately, the citric acid yield is 88.65g/L, the fermentation rate is 1.06g/L/h, and the yield rate (citric acid yield/glucose consumption) is 93.3% (w/w). Compared with free fermentation, the yield of immobilized fermentation is obviously increased, the fermentation period is shortened, the number of mycelia in a fermentation broth is obviously reduced, and the viscosity is decreased therewith, so that separation of a product and the mycelia at a later period is facilitated.