2196 results about "Fermentation starter" patented technology

The invention discloses a hametz used for fermenting tobacco and applications thereof. The hametz is characterized by comprising three strains of Bacillus subtilis, lactobacillus and microzyme, the viable count ratio of which is 10 to 50: 2 to 30: 2 to 30. The hametz can ferment waste material of the tobacco or the flavor used for producing natural cigarettes by using the tobacco and can be used for tobacco fermentation. The flavor used for the natural cigarettes prepared by the hametz has a velvet fragrance and can remarkably increase the fragrance, reduce the unpurified gas and reduce the thrill as well when the flavor is used in the cigarettes, thus leading the smoke gas to be lingering and smooth. The hametz used for fermenting tobacco leaves can remarkably shorten the alcoholizing time and improve the quality of the tobacco leaves.

A composite microbial preparation is prepared from hay bacillus (35-45%) lichen bacillus (25-35%) and thermofat bacillus (25-35%) through inclulating, culturing, proportional mixing, and culturing again. A microbial leaven is prepared from said composite microbial preparation through adsorption, press filter, breaking and baking. A microbial fertilizer is prepared from said composite microbial preparation, mud, peet, dung and dropping of chicken and livestock, distiller's grain, powered coal ash, straw or stalk, and city refuse through fermenting.

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

The invention discloses a functional microbial fertilizer and a production method thereof. The production method comprises the following steps: grinding 60%-70% of mushroom residue and 15%-25% of livestock manure to 2-3mm to obtain the major material by a grinder, regulating water content to be 60%-65%; adding composite fermenting agent consisting of bacillus subtilis, bacillus licheniformis, trichoderma harzianum and trichoderma viride in accordance with 50g-100g/T; stacking, fermenting and maturing for 15-30d, and turning 5-10 times during the process; evenly mixing the major material prepared from fermentation with auxiliary materials consisting of 6%-10% humic acid and 6%-10% rice hull; adding arbuscular mycorrhiza agent in accordance with 50g-100g/T; and sieving with a 3mm sieve to obtain the fertilizer. The invention provides an economic and effective technological approach for the resource recycling of agricultural wastes in China, and has important application prospect on promoting the development of green agriculture, controlling and reducing rural environmental pollution, improving rural eco-environment and other aspects.

The invention relates to a dry powder ready-to-use starter and a preparation method for the starter. The dry powder ready-to-use starter consists of the compound lactic acid powder made from lactobacillus plantarum 550 and lactobacillus buchneri 225, the nutritional agents promoting the lactobasillus to grow or perfume selectively added. The lactobacillus plantarum powder and the lactobacillus buchneri powder are prepared by liquefying, saccharifying, inoculating, fermenting, centrifugating, spraying and drying the corn powder. The compound lactobacillus powder is prepared by mixing the lactobacillus plantarum powder with the lactobacillus buchneri powder by a weight ratio of the lactobacillus plantarum powder to the lactobacillus buchneri powder ranging from 65 to 30: 70 to 35. When the infusing is carried out, the compound lactobacillus powder is dissolved into the fermentation broth by the cold boiling water and the salt, the sugar, the peptone and the perfume are added to the fermentation broth to make the pickle. The pickle products can be obtained by infusing the fresh vegetables in the pickle for 18 to 24 hours. With easy storage, convenient carrier and use, quick and simple preparation, the starter mannufactures the pickle which not only reaches the flavor and quality of the traditional products, but also effectively lowers the formation of the nitrites.

The invention provides a feed fermenting agent, fermented feed and a preparation method thereof, and relates to the technical field of animal product cultivation. The feed fermenting agent is mainly prepared from lactobacillus plantarum, enterococcus faecalis, bacillus subtilis, saccharomyces cerevisiae, lactobacillus cellobiosas, a complex enzyme preparation and the like. The fermented feed is prepared from the feed fermenting agent and fermentation raw materials by using a preparation method of carrying out fermentation in a device which is in one-way exhaust. According to the feed fermenting agent and the fermented feed, disclosed by the invention, the problems of high livestock cultivation cost caused by poor nutritive value, low animal digestion and absorption rate and abuse of antibiotic drugs during cultivation, long fermentation time and slow fermentation starting of existing livestock breeding feed are solved, and high absorption and conversion rate of nutrient contents of the fermented feed are achieved; the fermented feed contains a large amount of probiotics for protecting intestine health of animals, so that the organism immunity of the animals is increased, and the use of antibiotics during livestock cultivation is reduced.

The invention relates to a saline-alkali soil improving agent and its preparation method. The preparation method comprises the following steps: mixing Rhodopseudomonas palustris, Pichia membranefaciens Hansen bacterium, lactobacillus casei, Staestomyces microflavus and seaweed slurry, organically combining a plurality of beneficial microorganisms and seaweed through multi-time fermentation, culturing in a compound mode to obtain a novel microorganism agent-seaweed bio-fungus. adding a proper amount of humic acid, organic matter, active zeolite powder and molasses, fermenting and drying the fermented product. The saline-alkali soil improving agent uses a plurality of microorganisms and employs strong effects of a unique ionic adsorbent, an organic neutralization balancing agent, an ion-exchange agent and a beneficial bacteria conversion starter to achieve the purposes of improving the soil environment, regulating acid-base balance, reducing the salt content, effectively raising the soil fertility and permeability, loosening the soil, eliminating the soil hardening, degrading the harmful substance and promoting the accumulation and conversion of the organic substance.

The invention relates to lactobacillus plantarum CCFM8724 and application thereof. The lactobacillus plantarum CCFM8724 has ability of suppressing growth of campylobacter jejuni in vitro, good resistance to acid and cholate and good adhesive ability to intestinal epithelial cells, and can control the campylobacter jejuni adhering to the intestinal epithelial cells so as to suppress growth of the campylobacter jejuni in chicken. The lactobacillus plantarum CCFM8724 can be used for preparing a medicinal composition for suppressing campylobacter jejuni; a fermentation agent containing the strain of lactobacillus plantarum CCFM8724 can be used for producing fermented dairy products, fermented bean products, fermented fruit/vegetable products and silage; the fermentation agent enables the products to obtain certain acidity and particular flavor; and meanwhile, the product preserving time is prolonged, and the nutritional value, digestibility and safety of the products are improved.

The invention discloses a process of preparing a pig manure bio-organic fertilizer by a microbial fermentation method. The process comprises the following step: by taking the pig manure as a raw material and supplementing straws, earthworm cast, seaweeds, and the like, performing a two-step fermentation process of a biological fermenting agent to prepare the pig manure bio-organic fertilizer. The process is high in resource utilization degree, easy for large-scale industrial production, beneficial to realizing resource utilization of live pig breeding wastes and capable of a pig breeding environmental pollution problem at present. The pig manure bio-organic fertilizer has the effects of the bio-organic fertilizer and the seaweed fertilizer, is rich in functional active ingredients of seaweeds and a large number of probiotics, capable of effectively regulating equilibrium of microorganisms in soil, decomposing organic or inorganic components such as organic substances and mineral substances in the soil, eliminating soil hardening, desertification, salinization and the like caused by abuse of a chemical fertilizer throughout the year, increasing the yield of crops, and has the special effects of improving the quality of the crops and improving the stress resistance of the crops. Besides, the pig manure bio-organic fertilizer is long in acting period, and is an ideal fertilizer for developing green ecological agriculture.

A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

The invention discloses a microbial fertilizer producing by using agricultural wastes and preparation thereof. Main materials are obtained by mixing and smashing 20%-40% oil sally bean dregs, 40%-60% crop straw and 15%-25% poultry excrement, moisture content achieves 60-65%, composite leaven is added according to 150g-200g/T to pile to be cone-shaped, yellow mud is used on the outside for sealing, a plastic film is used for covering in a sealing mode, after stacking, fermentation and digesting, and the composite leaven is composed of bacillus subtilis, bacillus licheniformis, trichoderma harzianum and trichoderma viride according to the mass ratio (W/W) of 1.5:1:1:2.5:4. Auxiliary materials made of 5%-10% mushroom dregs and 6%-10% rice husk ash are evenly mixed with fermented and prepared main materials, arbuscular mycorrhizal fungi agent are added according to 600-1000g/T for compounding, and the microbial fertilizer is prepared after passing a 3mm sieve. Good production and efficiency improvement is obtained through application, and the microbial fertilizer has good application value.

The invention relates to a technology for high-density fermentation of Lactobacillus casei (Lactobacillus casei Zhang) with prebiotic efficacy, which comprises optimal controls on a proliferation culture medium and the condition of a fermentation process, and a technology for preparing high-vitality freeze-dried powder of the strain. With the technology, the freeze-dried powder of the Lactobacillus casei with more than 10<11> cfu per milliliter of viable bacteria can be obtained, and the freeze-dried powder can be directly applied to the preparation and the application of a probiotic hametsz and a probiotic preparation of the strain.

The invention relates to a high-efficiency ferment for fermenting bean pulp, belonging to the biologic enzymolysis fermentation technical field. The high-efficiency ferment is formed by mixing bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus, lactobacillus casei, saccharomyces cerevisiae and candida utilis. The fermentation technology comprises the following steps: crushing the bean pulp and corn; activating the strains; uniformly mixing the bean pulp and the fermentation liquor using a mixer; packing the mixed bean pulp in fermentation bag; fermenting the packaged bean pulp and processing fermented bean pulp: drying-crushing-detecting-packaging-finished product. The technology is simple and the product quality is stable and the content of the anti-nutrient factor in the bean pulp is eliminated and obviously reduced, therefore the bean pulp is a safe plant protein feeder for infant animal with balanced nutrient, good quality and low price and help for health growth of the infant animal, in replace of animal protein feeder of bone powder, fish powder or the like.

The invention discloses a fermented compound feed and a production method thereof. In a TMR mixer, premixed fine and coarse feed materials and other nutritional ingredients are pulverized, kneaded and mixed until the particle size, uniformity and water content are desired. Further, microbial fermentation starters are added and water is added during the mixing process to allow the water content of the compound feed to meet the standard. The raw material mixture is compacted and sealed with films by using industrial equipment or directly packed in a sealed container and then subjected to directional and timed fermentation in a predetermined environment, to produce the final fermented compound feed. The product has rich and balanced nutrition, good palatability, high safety, environmental friendliness and convenient transport and use. The invention realizes industrial production and commoditization of feeds for dairy cows as well as resource utilization.

The invention discloses a weaned lamb forage and a preparation method thereof. The weaned lamb forage is composed of the following raw materials, by weight, 45-55 parts of corn straw, 30-40 parts of Pennisetum sinese Roxb, 15-25 parts of Black Locust leaf, 5-10 parts of Herba Leonuri, 10-20 parts of sweet potato residue, 10-15 parts of brewer's grain, 20-30 parts of peanut hull powder, 1-2 parts of a starter, 40-50 parts of corn flour, 20-25 parts of wheat bran, 10-15 parts of soybean meal, 4-6 parts of a lyophilized powder additive, 3-5 parts of fried rice flour, 5-8 parts of MaiFan stone, 2-4 parts of mandarin oil, 3-6 parts of sodium alginate, 0.2-0.3 parts of calcium carbonate, 0.3-0.4 parts of potassium hydrogen phosphate and 0.3-0.5 parts of salt. The forage contains all nutrition required by the growth of weaned lambs, guarantees the healthy production of the weaned lambs, provides healthcare values, and raises the growth speed of the weaned lambs.

The invention relates to an animal feed and a preparation method thereof. The preparation method of the animal feed comprises the steps of: using biological leftovers as raw materials; evenly contacting hametz with the biological leftovers; and carrying out 2-5-day fermentation on the biological leftovers at a temperature of 15 DEG C-45 DEG C so as to obtain the animal feed; wherein the mass ratio of the biological leftovers and the hametz is 50 : 1-10 : 1. The preparation method of the animal feed is simply operated and has good effect. The biological leftovers which undergo microorganism flora treatment can be used as feed and are completely fermented, and the prepared feed has good taste and high bioavailability; animals which eat the feed can build up resistance, the stink of the waste of the animals is obviously reduced; and the feed can be preserved for a long time in the presence of oxygen and at the normal temperature and has low cost for processing and storage.

The invention provides a functional geese fermented sausage and a preparation method thereof. The preparation method of the fermented sausage is characterized by comprising the following steps: killing geese, burning the geese to remove feathers, removing viscera, washing and cleaning the geese; then taking out the white and dark meat, spreading a mixture of nitrite and sodium erythorbate on the geese, pickling the geese in a refrigerator at 0-4 DEG C 15-18 hours, mincing, performing cut-mixing and inoculating the geese; filling the geese into a sausage casing and fermenting; and roasting andcooling the sausage, thus obtaining the geese fermented sausage product with the functions of resisting oxidation, resisting angiotensin converting enzyme (ACE) and regulating immune. The preparationmethod comprises the following steps in sequence: preparing a fermenting agent, preparing the geese, pickling, rolling, performing vacuum cut-mixing, filling the geese into the sausage casing, fermenting and finally ripening, thus obtaining the functional geese fermented sausage. The invention has the following advantage: the method for preparing the fermented sausage with the functions of resisting oxidation, resisting ACE and regulating immune by utilizing the geese is disclosed for the first time.

The invention relates to a leaven dedicated for fermenting bed of microorganism engineering constituting in weight ratio: Lactobacillus of 15%-25%, enterococcus of 15-30%, yeast of 5-15%, bacillus subtilis of 10-30%, Bacillus licheniformis of 5-20%, Lactobacillus sporogenes of 5-20%; total live microbe being 5-10 hundred million/g. The leaven of the invention is composed of biotic bacteria with strong activity, and has definite composition and mechanism, and stable product quality, and good health effect for improving immunity of the animal and preventing disease, strong degradation ability for pig manure; the leaven can not degrade material of fermenting bed pad, can prolongs life of fermenting bed; the fermenting bed can be conveniently and simply manufactured, which saves more than 80% of labor.

The microbe fermented feed is produced through preparing fermenting agent with several kinds of microbial strains, mixing supplementary material, straw and activated fermenting agent, fermentation inside one container of fermenting pond. The fermenting agent has wide application range of fermentation conditions and various straw and vine, green or dry, of different crops may be used as the main material for producing the fermented feed. The fermented feed has good feeding effect, and is delicious and easy to digest and absorb.

The invention discloses a lactobacillus leavening agent, a preparation method thereof and a special bacterial strain. The preservation serial number of lactobacillus is CCTCC M208151. An active constituent of the lactobacillus leavening agent is the lactobacillus. The invention also discloses a method for preparing the lactobacillus leavening agent, which comprises the following steps: firstly, leavening and culturing lactobacillus plantarum SC79 CCTCC M208151 in SC79 optimal culture medium; and secondly, collecting thallus in the step 1 and then adding a protective agent to the thallus to obtain the leavening agent. The lactobacillus leavening agent has small dosage, quick acid production speed through mixing the lactobacillus leavening agent and a harvestless exopolysacchatide yoghourt bacterial strain to prepare yoghourt, better relative viscosity, elasticity, denseness and adhesiveness than that of the conventional yogurt and small syneresis sensibility of formed sticky yogurt colloids, larger water holding capacity than that the conventional yogurt and hard whey separation.

The invention relates to a pickle starter culture and a preparation method of the pickle starter culture and an application method in the pickle starter culture in vegetable pickling. The raw materials of the pickle starter culture are acid-producing lactobacillus plantarum and healthcare lactobacillus plantarum which are prepared into the liquid-state pickle starter culture or freeze-dried into the solid powdery pickle starter culture. The preparation method of the pickle starter culture comprises the following steps of: performing enlarge culturing on the liquid seed, preparing the bacterium suspension, and mixing two bacterium suspensions into the liquid-state pickle starter culture, or further freeze-drying the mixed bacterium suspensions into the solid powdery pickle starter culture. The application step of the pickle starter culture comprises inoculating the starter culture, adding Ca<2+> ions with a certain concentration and fermenting for a certain time. The fermentation time is shortened, the fermented pickle finished product is stable in quality, good in color, acid crisp and tasty, the toxic harmful substances such as nitrite are far lower than the standard limit range, and the pickle product is environment-friendly.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.