383 results about "Fermentation system" patented technology

The invention belongs to the technical field of bioengineering, and particularly relates to a biomass fermentation safety reinforcement learning control method and system, and the method comprises the steps: training an initial strategy network through imitation learning by employing historical data, and providing safety weight initialization for a reinforcement learning agent; and constructing a virtual training environment fusing the mechanism model and the data-driven residual error correction network, applying domain randomization, training an agent in the environment to maximize long-term accumulated rewards, and obtaining a robust control strategy. A training strategy is deployed to a real fermentation system, a control instruction is corrected in real time through an independent safety layer according to a hard constraint rule to ensure operation safety, and meanwhile online fine tuning and updating are conducted on the strategy based on actual operation data. According to the method, safe and smooth transition from virtual training to practical application is realized, and the final ethanol concentration and the overall control performance in the fermentation process are remarkably improved.

The invention relates to the technical field of fermentation systems, and particularly discloses a partition stirring dry type anaerobic intelligent fermentation system which comprises a dynamic reconstruction fermentation unit, a bionic stirring device, a multi-dimensional sensing network, a cognitive control center, an intelligent energy network and a digital twinborn interaction system. The dynamic reconstruction unit and the bionic stirring device improve the fermentation effect; the multi-dimensional sensing network and the cognitive control center realize accurate monitoring and regional optimization; the intelligent energy network improves the energy efficiency and reduces the cost and emission; the digital twin interaction system is combined with AR and block chain evidence storage, so that operation and maintenance are facilitated, and data are guaranteed; the regional function dynamic allocation and optimization algorithm enhances the adaptability and anti-interference performance of the system, and assists the fermentation system to become efficient, intelligent and green.

The invention discloses a pretreatment method for increasing the yield of anaerobic fermentation methane of a lignocellulose material, and belongs to the technical field of high-efficiency anaerobic fermentation methane production of organic solid waste. The method comprises the following steps: (1) crushing straws; (2) mixing the straw powder and deionized water according to a mass ratio of 1: (19-21), stirring at a rotating speed of 120-180r / min, treating for 22-26h, fully and uniformly mixing, adjusting the pH value of the system to 3.4-3.7, adding 0.08-0.12 wt% of cellulase according to the mass of the straw, and carrying out enzymolysis at 49-51 DEG C for 2-4d to obtain an enzymatic hydrolysate; (3) yeast pre-fermentation: inoculating 4-6% v / v activated angel high-activity dry yeast into the enzymatic hydrolysate in the step (2) for anaerobic pre-fermentation, wherein the pre-fermentation time is 16-20 hours; and (4) anaerobic fermentation for methane production: adding 20-30% v / v of introduction sludge into the fermentation system in the step (3), and carrying out anaerobic fermentation for methane production, wherein the fermentation temperature is 36-38 DEG C. Compared with the prior art, the method has the advantages of being high in adaptability, short in treatment period, good in economic benefit, free of environmental pollution and the like, and has certain guidance and inspiration effects on engineering of producing methane from straw.

The invention discloses a beverage capable of improving sleep and a preparation method of the beverage, and belongs to the technical field of fermentation engineering technology and health-care food. Through a specific probiotic fermentation system, a natural raw material extracting solution, sodium glutamate and a humulus lupulus extract are jointly fermented, endogenous GABA is efficiently converted and generated, and the endogenous GABA and functional components such as pachymaran, lily polysaccharide and jujuboside form a polymorphic composite system. The GABA in the prepared beverage is high in bioavailability and good in stability, all the components have a synergistic effect through multiple ways such as intestinal brain axis regulation and neurotransmitter regulation, sleep is effectively improved, and meanwhile the beverage has good flavor and storage stability.

The invention discloses a method for producing a carbon source through co-fermentation of sludge and kitchen waste, and relates to the technical field of organic waste recycling, and the method comprises the following steps: collecting a bubble generation time sequence, a liquid phase pressure fluctuation signal and an acoustic scattering signal in a sludge and kitchen waste co-fermentation system, and constructing a coupling distribution model of a bubble size and an oscillation frequency; generating an initial energy evolution spectrum; and under the constraint of the initial energy evolution spectrum, identifying a coherent feature sequence of bubble oscillation, calculating the energy concentration intensity of a multi-scale bubble group, positioning a high-frequency energy concentration area and generating a nonlinear resonance fingerprint. By means of dynamic monitoring and intelligent regulation and control, the energy gathering area is accurately positioned, the resonance process is intervened in real time, suppression of shock wave propagation and predictive control over the structural fatigue risk are achieved, and the fermentation system stability and the carbon source release efficiency are improved.

The invention discloses a system for producing short-chain volatile fatty acid through kitchen co-fermentation of sludge, and relates to the technical field of biochemical engineering and environmental engineering. Comprising a time phase construction module, a causal playback identification module, a flow field mapping correction module, a metabolism gating feedback module, a structure reconstruction steady-state module and a phase traction control module, and reconstructing a gas-liquid phase difference reference surface according to the real-time flow field response, and establishing a reference surface to calibrate an anti-phase trigger window. According to the method, gas-liquid reverse-phase accurate identification is realized through a high-precision time base line and flow field tracking, a causal chain is constructed to early warn an inverted nucleation area in advance, a steady-state energy base plane is established in combination with three-dimensional flow field correction and metabolism monitoring feedback and driving structure cooperative adjustment, and finally disturbance suppression and path self-resetting are realized through phase traction regulation. The acid production efficiency and the system stability are improved.

The invention provides a leavening agent and a preparation method thereof, and belongs to the technical field of leavening agents. According to the scheme, an efficient fermentation system is constructed through the synergistic effect of bacillus amyloliquefaciens, bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae, in the initial stage, the bacillus amyloliquefaciens secretes amylase and phytase degradation substrates, and conditions are created for the saccharomyces cerevisiae to metabolize monosaccharide to generate flavor substances and vitamins; in the middle stage, bacillus licheniformis decomposes protein to release amino acid, lactobacillus plantarum regulates pH through lactic acid metabolism to inhibit infectious microbes, and a multi-layer encapsulated compound enzyme preparation is introduced to synergistically degrade a complex substrate; in the later stage, fructooligosaccharide in the prebiotics-buffer stabilizer promotes proliferation of probiotics, mannitol and chitosan protect the activity of thalli and the function of metabolic enzymes, and the fermentation environment is stabilized; according to the whole system, the functionality, the environmental adaptability and the storage stability of the leavening agent are improved through flora synergistic metabolism, dynamic fermentation condition control and the action of the multifunctional additive, and the diversified requirements in industrial production are met.

The invention relates to the technical field of health wine preparation, and discloses a multi-effect synergistic enhanced bear gall body-building wine compound preparation process which comprises the following steps: taking sorghum, corn and fructus lycii as fermentation base materials, and carrying out double-strain synergistic fermentation by adopting saccharomyces cerevisiae and lactobacillus plantarum; adding fresh ursodesoxycholic acid during fermentation, carrying out in-situ enzymatic debinding conversion by using a compound enzyme system generated by a fermentation system, and converting the bound bile acid into free ursodesoxycholic acid; after fermentation, distilling to obtain raw wine; a molecularly imprinted polymer prepared by taking a wolfberry polyphenol key monomer as a template molecule is adopted to carry out targeted anchoring refining on raw wine, selective capture and enrichment of wolfberry polyphenol are carried out, and finally aging is carried out to obtain a finished product. According to the method disclosed by the invention, upstream double-strain fermentation in-situ enzymatic conversion and downstream molecular imprinting targeted refining are systematically integrated, so that the technical contradictions that the conversion rate of combined bile acid is low and a large amount of polyphenol functional components are synchronously lost during purification and impurity removal in a traditional process are solved.

The invention discloses a production method of high-grade flavoring liquor of Luzhou-flavor liquor, and relates to the field of liquor brewing. Aiming at the problems of insufficient substrate conversion, easy unbalance of flavor and easy rancidification of fermentation in the traditional double-round fermentation process, the technical scheme of combining double-round fermentation of 15-20% of fermented grains at the bottom of a cellar, mother grain acidity / starch double-index screening, precise regulation and control of sterile air in three-round fermentation / feeding before entering the cellar, and segmented distillation and graded storage is adopted. The process can improve the fermented grain conversion efficiency and stabilize the acidity of a fermentation system; the content of characteristic flavor substances such as ethyl hexanoate is greatly increased, and the flavor ratio is balanced; the sensory quality of raw wine is improved, and the cellar aroma and the ester aroma are stronger. The technological parameter range is feasible through experimental verification, the technical effect is obviously superior to that of a traditional technology, and the method is suitable for producing high-quality Luzhou-flavor liquor.

The invention provides a preparation process of fen-flavor floating beam black tea, which comprises the following steps: constructing a multi-strain directional fermentation system consisting of debaryomyces hansenii, saccharomycopsis fibuligera and lactobacillus plantarum, and supplementing with seaweed kelose as a synergist; the problems of unstable quality and large flavor randomness caused by the fact that traditional black tea depends on natural microflora are solved. In the system, debaryomyces hansenii dominates to generate fresh and sweet floral compounds, saccharomycopsis fibuligera releases more aroma precursors by secreting extracellular enzyme and improves the mellowness of tea soup, and lactobacillus plantarum inhibits infectious microbes and optimizes the metabolic environment by producing acid; meanwhile, the seaweed kelose is used as an exclusive carbon source, so that rapid colonization and advantage establishment of functional flora are ensured. According to the technology, the faint scent type floating beam black tea with elegant and strong flower fragrance and fruit fragrance, fresh, refreshing and mellow taste and orange yellow and bright soup color can be finally and stably produced, and an effective path is provided for standardization and modernization upgrading of a traditional black tea technology.

The invention relates to the field of devices for microbiology, in particular to an intelligent constant-pressure constant-temperature sterile air system for liquid fermentation of edible and medicinal fungus hyphae. A tail gas outlet is formed in the inner tank; an inlet and an outlet are formed in the outer tank; the tail gas outlet is communicated with a heat source inlet of a heat exchanger, a heated gas inlet of the heat exchanger is communicated with a compressed air pipeline used for conveying compressed air, and a heated gas outlet of the heat exchanger is communicated with an air inlet of a filtering assembly used for conducting sterile filtering on the compressed air. An air outlet of the filtering assembly is communicated with an air inlet of the inner tank, and the air inlet is formed in the bottom of the inner tank. The problem that an existing edible and medicinal fungus hypha liquid fermentation system is unstable in hypha culture effect is solved, and the intelligent constant-pressure and constant-temperature sterile air system for edible and medicinal fungus hypha liquid fermentation can enable the hypha culture effect to be stable.

This utility model relates to the field of bio-fertilizer technology, providing a fermentation device and system. The fermentation device includes a fermentation tank and an aeration assembly. The aeration assembly includes an air pump, multiple microporous aeration discs, a ring-shaped pipeline, and a gas flow meter. The air pump provides oxygen to the fermentation broth. Multiple microporous aeration discs are located inside the fermentation tank. The ring-shaped pipeline is located at the bottom of the fermentation tank and is connected to each microporous aeration disc and the air pump. The gas flow meter is located in the ring-shaped pipeline and is used to detect the oxygen flow rate within the pipeline. The fermentation device provided by this utility model, by integrating the gas flow meter into the ring-shaped pipeline, monitors and feeds back gas flow data in real time. This allows operators to precisely adjust the air pump output based on quantitative indicators, avoiding the oxygen supply fluctuations caused by traditional reliance on experience-based judgment. This significantly lowers the operational threshold and provides a technical foundation for standardized control in large-scale production.

The application provides a pediococcus acidilactici M4 for low-moisture fermented feed and an application thereof, and belongs to the field of microbial application and feed technology. The application uses the pediococcus acidilactici M4 to prepare fermented total mixed ration. The bacteria have the characteristics of high osmosis and fast acid production, and can reduce the pH value of the fermentation system in a short time; have strong broad-spectrum bacteriostatic effect on escherichia coli, chicken white dysentery salmonella and staphylococcus aureus; and perfectly adapt to the fermentation of low-moisture total mixed ration. The strain is used as the fermentation strain of low-moisture total mixed ration, can significantly reduce the content of acid detergent fiber and neutral detergent fiber, improve the crude protein level, and then improve the digestibility of the daily ration, increase the content of probiotics such as lactic acid bacteria and yeast in the daily ration, reduce the content of pathogenic bacteria such as escherichia coli in the daily ration, and also can improve the content of volatile fatty acid in the daily ration, improve the quality of the daily ration, and improve the feeding value of the daily ration.

A probiotic and prebiotic-embedded synbiotic system for targeted delivery and colonization of functions, comprising a probiotic core; an inner layer of protein-polysaccharide / oligosaccharide complex wrapped around the probiotic surface, which acts as both an adhesion promoter, promoting the attachment of probiotics to the intestinal epithelial cells, and as a prebiotic, promoting the growth of probiotics upon release; and an outer layer of a natural emulsifying system on the synbiotic complex, which minimizes water infiltration, thereby effectively embedding and protecting the probiotics. The present synbiotic system is suitable for production in powder form using freeze-drying technology, and is suitable as a dietary supplement or for addition to any food in dry powder form. The system has the ability to bioconvert soy isoflavones and release bioactive phenolic acids from grains to promote body health.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a strain of Kroppenstedtii ivory color and application thereof. In order to provide more high-temperature-resistant and pyrazine-producing brewing microbial resources, a new strain of Kroppenstedtii ivory color MZ35 is isolated from Maotai-flavor Daqu, and the preservation number is CCTCC NO: M 20252598. The strain can adapt to the solid-state fermentation environment of higher temperature and the pile fermentation environment of Maotai-flavor liquor, and promote the formation of tetramethylpyrazine. After MZ35 is inoculated into the solid-state fermentation system of highland barley or the intensified fermentation system of wine lees, the content of tetramethylpyrazine can be significantly increased. In addition, the strain can also promote the accumulation of acetoin, trimethylpyrazine and other Maotai-flavor related substances or precursor substances. Therefore, the strain has important application value for the pile fermentation of liquor, the flavor regulation of wine lees and the preparation of solid-state fermentation products rich in tetramethylpyrazine.

This invention belongs to the field of genetic engineering technology, specifically relating to an engineered bacterium that efficiently synthesizes curcumin using ferulic acid as a precursor, its construction method, and its application. This invention enhances ferulic acid uptake and precursor supply capabilities from the source by knocking out the fdc and mcrC genes and overexpressing the tnaT and accD genes. Furthermore, it achieves high-level stable expression of exogenous key enzyme genes DCS and CURS through codon optimization. Combined with the synergistic effect of a two-stage fermentation regulation process, a stepwise increase in ferulic acid conversion rate is achieved. In a fermentation system with an initial ferulic acid concentration of 5 g / L, the conversion rate of the recombinant strain of this invention increased from 28.6% to 55.2% compared to the unoptimized strain, and further reached 80.2% after fermentation process optimization. Simultaneously, it effectively inhibits the formation of the byproduct 4-vinylguaiacol, significantly improving the utilization rate of ferulic acid and reducing the raw material cost of curcumin biosynthesis.

The invention relates to the technical field of solid state fermentation, and discloses fermentation equipment which comprises a box body, partition plates are transversely arranged in the box body and divide the interior of the box body into a plurality of fermentation layers, and a left side plate and a right side plate of each fermentation layer are each provided with an air inlet connector and an air outlet connector; the fermentation bags are arranged in the fermentation layers, air inlets and air outlets are formed in the fermentation bags, the air inlets are connected with the inner ends of the air inlet connectors of the corresponding fermentation layers, and the air outlets are connected with the inner ends of the air outlet connectors of the corresponding fermentation layers; a first cavity is formed in the ventilation component, the first cavity is communicated with the outer ends of all the air inlet connectors, and an air source connector communicated with the first cavity is formed in the ventilation component. The invention also provides a fermentation system. The fermentation equipment disclosed by the invention has the functions of aerobic fermentation and anaerobic fermentation, can conveniently switch between the aerobic fermentation and the anaerobic fermentation, and avoids the problems of poor air permeability and overlarge pressure in the fermentation bag.

The application relates to the field of genetic engineering, and discloses an Aspergillus niger, a construction method and application of the Aspergillus niger, and a method for producing citric acid and / or succinic acid. Aspergillus niger The Aspergillus niger is obtained by simultaneously overexpressing alpha-amylase and aspartic protease in a starting strain. The Aspergillus niger provided by the application can realize efficient degradation and conversion of starch by synergistically overexpressing amyA genes and pepA genes, solve the technical bottleneck that the original strain is limited in growth in a starch-based fermentation system and has insufficient acid production capacity, can efficiently produce succinic acid and citric acid by taking low-cost starch as the only carbon source, significantly reduce the industrial production cost of organic acid, and promote the green and sustainable upgrading of the fermentation industry.

The invention provides a method for fermenting schizochytrium limacinum with low surface oil and high DHA (docosahexaenoic acid), which comprises the following steps: performing multiplication culture on an activated schizochytrium limacinum strain, performing fermentation culture on an obtained seed solution, and maintaining the pH value of a fermentation system to be 5.0-7.0 by using a first composite buffer system consisting of ammonia water and citric acid in the early stage of fermentation; maintaining the pH value of the fermentation system at 5.0-7.0 by using a second composite buffer system at least composed of calcium carbonate and citric acid in the middle and later periods of fermentation; the residual sugar concentration of the fermentation system is maintained at 10-50 g / L through material supplementation, and finally a fermentation product is obtained. According to the method disclosed by the invention, the surface oil is obviously reduced while the dry cell weight and the DHA yield are improved through multiple regulation and control effects.

The invention discloses a stenotrophomonas sp. A322 strain and an application of the stenotrophomonas sp. A322 strain in synthesis of acarbose. The stenotrophomonas sp. A322 is preserved in the China Center for Type Culture Collection, and the preservation number of the stenotrophomonas sp. A322 is CCTCC (China Center for Type Culture Collection) NO: M 2025917. The stenotrophomonas sp. A322 can be used for synthesizing acarbose by using maltose and glucose as carbon sources, and the acarbose can be synthesized by using the stenotrophomonas sp. The stenotrophomonas sp. A322 is subjected to fermentation culture in a 100 mL shake flask fermentation system for 1 to 7 days, and the acarbose yield is 0.4 to 4 g / L. The high performance liquid chromatography retention time and the nuclear magnetic resonance carbon spectrum chemical shift of the acarbose obtained by fermentation, separation and purification of the Stenotrophomonas sp. A322 are consistent with those of a standard substance, and the high performance liquid chromatography retention time and the nuclear magnetic resonance carbon spectrum chemical shift of the acarbose obtained by fermentation, separation and purification of the Stenotrophomonas sp. A322 are consistent with those of the standard substance. Activity detection shows that the separated and purified acarbose sample has alpha-amylase inhibitory activity.

The invention belongs to the field of microbial fermentation and the technical field of daily chemicals, and particularly relates to deacetylated sophorolipid as well as a preparation method and application thereof. By using cheap culture medium components and screening out saccharomycetes with high yield of lactone type sophorolipid, the problem that the production cost of the sophorolipid is too high is effectively solved, and the application of the sophorolipid in various fields is promoted; through the step of carrying out enzymolysis on a fermentation substrate in advance, the problems of long single fermentation period, low thallus utilization rate, high energy consumption and high cost of traditional saccharomycetes are solved. A multi-round fermentation circulation system is designed, and bacteria liquid is settled and recycled and then inoculated and fermented, so that thalli are efficiently and repeatedly utilized, the unit yield is increased, the fermentation period is shortened, and the production cost is effectively controlled. The structure is adjusted through a resin modification technology, a final product mainly comprises acetylated sophorolipid, and compared with acetylated sophorolipid and deacetylated sophorolipid, the sophorolipid has better foam stability and sensitive skin repairing effect and is suitable for the application fields of cosmetics, washing care and the like.

The invention relates to the field of white spirit production, in particular to a Maotai liquor fermentation system and method.The Maotai liquor fermentation system comprises three stirring bases, each stirring base is fixedly connected with a connecting column, the connecting column on each stirring base is inserted into the lower portion of the other stirring base, the lower end of the lowest stirring base is rotationally connected with a fermentation barrel, and the fermentation barrel is connected with the bottom of the stirring base. A temperature sensor is mounted in each stirring seat, and a first rotating motor is arranged between the lowest stirring seat and the fermentation barrel. The fermentation method comprises the following steps: step 1, putting raw materials into a fermentation barrel; 2, high-temperature steam is introduced into all the stirring rods; 3, rotating the sealing plate, and carrying out positive fermentation; 4, sealing the upper cover, and carrying out negative fermentation; and 5, repeating the operations from the step 2 to the step 4 for eight times to complete the fermentation of the Maotai wine. The three temperature sensors are used for monitoring the temperature of the upper layer, the middle layer and the lower layer of the material pile in real time, and therefore the temperature can be intervened in time.

The application provides a preparation process of a Qingxiang type floating beam black tea. A multi-strain directional fermentation system composed of Hansenula debayii, Kuraishia sp. and Lactobacillus plantarum and supplemented with trehalose as a synergist is constructed to improve the problems of unstable quality and great flavor randomness of traditional black tea caused by relying on natural microbial flora. In the system, Hansenula debayii dominates the generation of sweet and sweet floral compounds, Kuraishia sp. releases more aroma precursors by secreting extracellular enzymes and improves the thickness of tea soup, and Lactobacillus plantarum inhibits miscellaneous bacteria and optimizes the metabolic environment by producing acid; at the same time, trehalose as a special carbon source ensures the rapid colonization and advantage establishment of the functional flora. The process can finally stably produce Qingxiang type floating beam black tea with high and elegant floral and fruity aroma, fresh and mellow taste, and bright orange-yellow soup color, and provides an effective path for the standardization and modernization upgrade of traditional black tea process.

This invention discloses a method for brewing a light-aroma baijiu using a mung bean compound koji starter and its preparation, belonging to the field of baijiu brewing technology. The method uses 75%-80% red sorghum and 20%-25% mung beans as brewing raw materials. First, the mung beans are dehulled, crushed, and pre-treated by low-temperature steaming, then mixed with sorghum and steamed again for gelatinization. Separately, a mung bean compound koji starter inoculated with Rhizopus, Aspergillus oryzae, and ester-producing yeasts is prepared separately and blended with a light-aroma low-temperature koji starter at a ratio of 1:2-3, with the total koji amount being 19%-23% of the grain input. The mixture is then fermented in earthen vats for 28 days in a solid-state environment, with a peak temperature of 28-32℃ and an outlet temperature of 20-25℃. The middle section of the liquor is distilled, yielding 65% vol, and aged in earthenware jars for 3-6 months. This invention constructs a homologous fermentation system of "mung bean koji making—mung bean brewing—koji base," selectively enriching proteases and esterases, solving the problem of insufficient mung bean protein conversion. The finished liquor has a rich, light mung bean aroma and a mellow, sweet taste.

The present application relates to wastewater treatment technical field, specifically to a kind of threonine waste liquid processing technology, first add dicyandiamide-formaldehyde resin quaternary ammonium salt and nano hydroxyapatite composite modifier, adjust pH to complete chelation flocculation.Secondly, through light-enzyme synergistic degradation, electrochemical-ozone combined oxidation treatment, then use microbial electrofermentation system to convert threonine into short-chain fatty acid, finally through nanofiltration-RO membrane concentration, combined with vacuum cooling and melt crystallization recycle high-purity threonine and ammonium sulfate, realize pollutant removal and resource recovery.The present application is through multiple technology cooperation, efficiently removes COD, ammonia nitrogen and other pollutants in threonine waste liquid, simultaneously improves threonine recovery rate, product purity is high, compared with traditional process, with environmental protection and economic value, strong adaptability.

The invention discloses application of luteolin in reduction of indole production in ruminant rumen or in vitro. The invention also discloses a method for reducing or inhibiting the production of indole in a ruminant rumen or in an in-vitro fermentation system. It is found for the first time that luteolin can inhibit the activity of tryptophanase and reduce generation of indole. The invention has important application value in improving ruminant rumen microenvironment and reducing emission of malodorous substances.

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

This application discloses a selective absorption membrane, its preparation method, and its application, belonging to the field of solar thermal collection technology. The selective absorption membrane is prepared by anodic etching of copper foil in sodium hydroxide, sodium citrate, and copper sulfate. Compared with vacuum deposition, this preparation method uses readily available raw materials, is simple to operate, and is low in cost. Furthermore, the prepared selective absorption membrane exhibits higher absorptivity in the short-wavelength region, which is beneficial for improving photothermal conversion efficiency. When used in the preparation of solar thermal collectors, it can quickly and efficiently convert solar energy into thermal energy. Photothermal biochar prepared from anaerobic fermentation sludge exhibits excellent adsorption performance. Its application in wastewater treatment forms a closed-loop process of "carbon source capture – anaerobic fermentation – photothermal carbonization," significantly improving the biogas yield and organic matter degradation efficiency of the anaerobic fermentation system.

The present application belongs to the technical field of in-vitro rumen fermentation simulation device, and particularly relates to a quantitative sampling device for an in-vitro rumen continuous fermentation system, comprising a fermentation equipment main body, a sampler fixed to the outer wall of the fermentation equipment main body, the sampler comprising an outer support tube, and a plurality of equidistantly arranged sampling tubes fixed to the outer wall of the outer support tube and communicated with each other. When it is needed to take out the sampling cup which has completed quantitative sampling from the gravity positioning assembly, the operator can manually pinch the two connecting rods in reverse. The action drives the T-shaped handle to be lifted from the notch where it is currently located through linkage of the two transmission rods, and drives the inner rotating tube connected therewith to move upward synchronously. At the same time, the two auxiliary plates move towards each other, drive the two clamping rods to move away from each other under cooperation of the second elastic sheet, thereby releasing the positioning constraint on the sampling cup. With the conical opening at the bottom end of the inner rotating tube lifted, sufficient space is formed below the conical opening, so that the sampling cup can be smoothly taken out.

The invention relates to an all-solid-state vinegar fermentation process which comprises the following steps: based on a starchy raw material, adding and mixing a plurality of fermentation catalysts and waste vinasse to prepare a fermentation raw material; filling the fermentation raw materials into a fermentation tank for fermentation; in the fermentation process, an interval bottom-starting and fermented grain turning mode is adopted. According to the method, a wine mash preparation link is creatively omitted, a starchy raw material is taken as a basis, and a fermentation catalyst is synchronously added to directly enter a tank, so that the mixed fermentation raw material is fermented in a whole-course solid-state environment, and the integrity of a fermentation substrate is guaranteed while a process chain is simplified. According to the invention, an indirect bottom turning fermentation process is adopted to replace a daily turning operation mode commonly used in the prior art; through indirect oxygen supply regulation and control, a micro-ecological environment preferred by functional microorganisms such as lactic acid bacteria is constructed for a fermentation system, and growth and reproduction of the fermentation system and synthesis of target metabolites (non-volatile acids) are facilitated.