587 results about "Fermentation system" patented technology

Methods of and system for growing and maintaining an optimized / ideal active yeast solution in the yeast tank and fermenter tank during the fermentation filling cycle are provided. A new yeast stage tank is used between the yeast tank and the fermenter tank allowing yeast to rapidly produce a huge amount of active young yeast cells for a fermenter during the filling period. A measurable and useful controlling factor, % DT / % Yeast by weight ratio (or “food” to yeast ratio), is used (e.g., % DT=glucose), which offers information on the health status of the yeast. The controlling factor is used to control the status of the yeast throughout the entire process.

The invention discloses a culture method for increasing the protein content of aspergillus niger mycelia by using corn steep liquor as a culture medium, and belongs to the technical field of biological fermentation. Aiming at insufficient resource utilization of corn steep liquor and substitute protein production requirements, a corn processing by-product corn steep liquor is creatively adopted to directly replace a traditional PDB culture medium, and the mycelium protein content is remarkably increased by optimizing a fermentation system. Results show that the corn steep liquor is used as a culture medium, aspergillus niger with the preservation number of CCTCC M 2013703 is inoculated, and aspergillus niger mycelium protein can be obtained through fermentation. The protein content of the mycelium obtained by the process disclosed by the invention reaches 50.62-53.56%, and the total amino acid content is increased by 64-76%. According to the method, high-value conversion of agricultural corn byproducts is realized, and an efficient and low-cost industrial solution is provided for alternative protein production.

The invention belongs to the technical field of wastewater treatment and energy recovery, and provides a regulation and control method for promoting anaerobic acid production by taking soybean molasses as a substrate through cooperation of ferroferric oxide and bamboo charcoal. Soybean molasses is used as a substrate carbon source, anaerobic activated sludge is inoculated in a medium-temperature SBR reactor, the volume ratio of reactor inflow sewage to sludge is 2: 1, ferroferric oxide and bamboo charcoal composite conductive particles which are subjected to ball milling treatment and have the concentration of 1 g / L are added to promote an anaerobic fermentation system to produce acid, and then anaerobic fermentation is carried out. The mass ratio of ferroferric oxide to bamboo charcoal in the ferroferric oxide and bamboo charcoal composite conductive particles is (1: 2)-(2: 1); monitoring the acid yield, the pH value change and the product type; and the variety and concentration of the acid-producing substance are analyzed, and the interaction of all the components in the reaction process is evaluated. The acid production rate and the total acid production amount in the anaerobic acid production process are obviously improved. And the activity of anaerobic flora is promoted. The variety distribution of acid-producing substances is obviously optimized, and the stability of the acidification process is improved.

The invention relates to the technical field of microorganisms, in particular to an ethyl carbamate degrading bacterium and application thereof.The ethyl carbamate degrading bacterium is pichia kudriavzevii K44 and is preserved in the China Center for Type Culture Collection on April 25, 2025, the preservation date is April 25, 2025, and the biological preservation number is CCTCC NO: M 2025887. The ethyl carbamate degrading bacterium can obviously degrade ethyl carbamate in a yellow rice wine fermentation system, and a scientific basis is provided for safe production and quality improvement of traditional fermented food.

The present application relates to the technical field of microbial fermentation, and particularly relates to a universal fermentation device, a yogurt production system and a method for producing a yogurt with reduced uric acid. The universal fermentation device comprises a fermentation tank, a sampling tube, a test tube, a sliding member, a pressure detection module and a processor. The pressure detection module is installed on the test tube. The sliding member is slidingly fitted on the test tube, and the sliding member is connected with a first driving rod. The sliding member is provided with a clearance opening, and the clearance opening is matched with a plugging block. The plugging block is connected with a test rod and a second driving rod. One end of the sampling tube is communicated with the fermentation tank, and the other end is communicated with the test tube. The processor is used for determining the density of the fermentation sample and the viscosity of the fermentation sample. The universal fermentation device can realize continuous monitoring of the fermentation system during the fermentation process, effectively avoids sample confusion, improves the timeliness of analysis, ensures that the conditions reflected by the sample are highly consistent with the original fermentation system, and is suitable for various fermentation scenes.

The invention belongs to the technical field of cosmetic raw materials, and particularly relates to shea butter fermentation liquor as well as a preparation method and application thereof. Lactobacillus plantarum, lactobacillus fermentum and lactobacillus gasseri in a specific proportion are adopted to construct a composite fermentation system, acid-resistant aspergillus niger lipase is combined, and shea butter is treated through a one-step fermentation process. By means of the synergistic effect of the three strains and the synergistic effect of the enzyme and the strains, efficient fermentation can be achieved, the content of active ingredients such as polysaccharide, amino acid and polypeptide in fermentation liquor is remarkably increased, meanwhile, the technological process is simple and stable, and the infectious microbe pollution risk is avoided. According to the fermentation liquor prepared by the process, on the basis of enhancing the original moisturizing and soothing effects of the shea butter, the problems of greasy skin feeling and poor permeation and absorption of the shea butter are effectively solved, the shea butter is further endowed with new functions of repairing skin barriers and balancing skin micro-ecology, and the application values of the shea butter and the fermentation liquor are greatly improved.

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 fermentation system and method for dairy product processing, and belongs to the technical field of automatic control fermentation systems, the system comprises a sensing module, a fault diagnosis module, a regulation and control module and an execution module; comprising the following steps: S1, detecting multi-source parameters in a preset fermentation tank in real time through a preset detection unit, predicting future parameters according to historical multi-source parameters, and marking the current multi-source parameters as abnormal data when the current multi-source parameters exceed a set threshold value; s2, inputting the abnormal parameters into a fault diagnosis module to generate a first judgment result and a second judgment result; s3, generating a first regulation and control instruction and a second regulation and control instruction according to the first judgment result and the second judgment result; and S4, by analyzing the first regulation and control instruction and the second regulation and control instruction, driving a plurality of execution units to execute regulation and control actions. Through the sensing module, the fault diagnosis module, the regulation and control module and the execution module, fermentation out-of-control caused by continuous distortion of key parameters is avoided.

The invention provides a complex microbial inoculant for fermenting modified corn flour, a method and application, and belongs to the technical field of fermented food. The complex microbial inoculant comprises a liquid state fermentation complex microbial inoculant (streptococcus thermophilus is greater than or equal to 1 * 10 < 9 > cfu / mL and bacillus subtilis is greater than or equal to 1 * 10 < 9 > cfu / mL) and a solid state fermentation complex microbial inoculant (monascus spore suspension is greater than or equal to 1 * 10 < 6 > spores / mL and lactobacillus plantarum is greater than or equal to 1 * 10 < 8 > cfu / mL), and the fermentation modification method comprises the following steps: performing microwave puffing treatment on corn flour, mixing the corn flour with oat bran, and sequentially performing liquid state fermentation and solid state fermentation, and spraying the liquid fermentation supernatant back to the solid substrate, and finally drying to obtain the modified corn flour. Through the synergistic effect of a two-stage fermentation system, the content of functional components such as soluble dietary fibers and Monacolin K in the corn flour is remarkably increased, and the obtained product has the characteristic of lowering cholesterol.

The invention relates to the technical field of fermentation engineering, in particular to a method for increasing the yield of bacterial cellulose through blue-green algae. Comprising the following steps: carrying out fermentation by adopting Komagataeibacter xylinus to produce bacterial cellulose, and adding blue-green algae in the fermentation process; the ratio of the total viable count of the gluconacetobacter xylinum to the total viable count of the blue-green algae is (0.3-0.5): 1. According to the research, the problem that a compact film is formed on the surface of a culture medium by primarily generated bacterial cellulose can be remarkably solved by adding the blue-green algae (especially synechocystis) into a gluconacetobacter xylinum fermentation system, the cellulose production efficiency is improved, and the method has important value in the field of fermentation production of the bacterial cellulose.

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 utility model discloses a system for realizing online circulating flow and fermentation of amino acid by adopting a ceramic membrane, which comprises a strain tank, a seed tank arranged on one side of the strain tank, a fermentation tank arranged on one side of the seed tank, a feed pump arranged at the top end of one side of the fermentation tank, a cleaning tank arranged on one side of the fermentation tank, and a circulating pump arranged at the bottom end of one side of the cleaning tank. According to the amino acid on-line circulating flow and fermentation system realized by adopting the ceramic membrane, the culture times of early-stage strain culture and seed tank culture are obviously reduced; the fermentation level is always in a high level state, the acid production rate of thalli is high, the yield is remarkably improved under the condition that equipment is not increased, and the total yield even can reach 2-3 times of the original yield; nutrient substances in the ceramic membrane filtrate can be sterilized after being extracted to serve as nutrient substances to be fed into the fermentation tank, so that the product output ratio of feeding is increased, namely the acid yield is increased; and the ceramic membrane can be sterilized by steam, so that the requirement of sterile equipment is met.

The invention discloses a multi-stage fermentation method for improving thallus activity and stability, and particularly relates to the technical field of microbial fermentation. Dynamically dividing a fermentation period into a plurality of metabolic staging sections based on the multi-source physiological characteristic parameter set; constructing a multi-stage environment regulation and control model, taking the optimal control parameter vector of each stage as a control target, combining a real-time feedback signal set, and carrying out environment factor regulation through a model prediction control algorithm; calculating a thallus activity improvement rate and a fermentation stress anomaly index in real time, performing cross-batch correction on the multi-stage environment regulation and control model after fermentation is finished, and outputting an optimized parameter template for next fermentation calling; the dynamic self-adaptive control of the fermentation system can be realized, the thallus metabolism efficiency, the process stability and the fermentation repeatability are improved, and the method is suitable for industrial large-scale microbial fermentation production scenes.

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 utility model discloses ammonia nitrogen removal equipment for anaerobic fermentation biogas slurry, and belongs to the field of ammonia nitrogen removal and recycling of anaerobic fermentation biogas slurry. All deaminated biogas slurry flows back to the anaerobic fermentation system by virtue of a steam stripping flash evaporation deamination technology, an ammonia absorption technology, an evaporative crystallization technology, a mud-mud heat exchange technology and the like. An adopted flash evaporation deamination tower (3) is internally divided into a plurality of areas, ammonia-containing biogas slurry sequentially flows through the areas and is in countercurrent contact with circulating steam and fresh steam in the areas, ammonia nitrogen in the biogas slurry is removed through steam stripping and flash evaporation, and the generated deaminated biogas slurry completely flows back to an anaerobic fermentation system; ammonia in the ammonia-containing steam is absorbed by dilute sulfuric acid in an ammonia gas absorption tower (9), an ammonium sulfate solution is generated and sent to an evaporative crystallization tank (16), indirect heating and circulating evaporative crystallization are adopted, and solid ammonium sulfate is transported outwards; the mud-mud heat exchanger (2) is suitable for heat exchange between non-Newtonian fluid materials. Biogas slurry is no longer discharged, and fixed asset investment of anaerobic fermentation projects with the same gas production scale is reduced.

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 provides high-protein fermented milk as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method of the high-protein fermented milk comprises the following steps: S1, inoculating a fermentation base material with a fermentation inoculant, applying ultrasonic treatment, and finishing the ultrasonic treatment until the ultrasonic energy density of a fermentation system is 10-25kJ / L, the ultrasonic treatment power is 100-200W, and the frequency is 15-25kHz; s2, neutral protease is added into the secondary fermentation system for continuous fermentation treatment, the enzyme activity of the neutral protease is larger than or equal to 5000 U, and the adding amount is 0.01 wt%-0.04 wt%. According to the method, ultrasonic treatment and protease are combined to treat and ferment a high-protein product, so that the fermentation speed is further increased, the system viscosity of the high-protein fermented milk is effectively reduced, the problem of rough texture caused by high protein content is solved, the particle size of the fermented milk is relatively small, and the fineness and stability of the product are improved.

The invention relates to the technical field of soil fertility management, in particular to a production quality control method of a special fertilizer for Yunnan cigar tobacco leaves, which comprises the following steps: step 1, preparing a waste-based functional carrier; step 2, signal response type fermentation control: based on a dynamic monitoring result of microbial population sensing signal molecules in a fermentation system, regulating and controlling the injection opportunity of an exogenous inducer and fermentation environment parameters, and directionally synthesizing a targeted antibacterial metabolite; step 3, adaptive packaging in a growing period; and 4, bionic verification and closed-loop optimization: verifying a nutrient release curve through a bionic root system simulation device, and feeding back and adjusting packaging parameters in combination with a field metabolite detection result to form a production-application self-optimization system. The production efficiency and fertilizer efficiency of the cigar tobacco leaf fertilizer are improved through accurate process control, it is ensured that nutrient supply and release of the fertilizer in all growth periods have excellent matching performance, and the effect of the fertilizer can be optimized in practical application.

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 rhamnose continuous production system and a rhamnose continuous production method. A rhamnolipid continuous fermentation system and a rhamnolipid continuous hydrolysis system are coupled. The system comprises a fermentation tank, an overflow tank, a ceramic membrane, a rhamnolipid continuous hydrolysis reactor and the like. By adopting the method to produce rhamnose, the problem that the fermentation temperature of rhamnolipid is inconsistent with the hydrolysis temperature of rhamnolipid is solved, the hydrolysis reaction efficiency of rhamnolipid is improved, meanwhile, the influence of rhamnolipid bubbles on a fermentation system is also solved, the production efficiency of rhamnose is improved, the production cost of rhamnose is reduced, and good economic benefits are achieved.

The invention relates to an external-circulation high-efficiency energy-saving high-viscosity material fermentation system and a use method thereof. The system comprises a fermentation tank, an emulsification shear pump, a buffer tank, a screw pump, a distributor and a static mixer, the fermentation tank is connected with the emulsification shear pump through a fermentation discharge pipe, the emulsification shear pump is connected with the buffer tank through a homogeneous feed pipe, the buffer tank is connected with the screw pump through a buffer material pipe, the screw pump is connected with the distributor through a pumping material pipe, and the static mixer is connected with the screw pump. The distributor is connected with the static mixer through a material distribution pipe; the static mixer is connected with the fermentation tank through a material return pipe; the fermentation tank, the buffer tank and the distributor are all connected with the air supply mechanism, and the fermentation tank and the emulsification shear pump are both connected with the disinfection mechanism. The use method of the fermentation system comprises a disinfection stage, an early fermentation stage and internal and external circulation linkage of fermentation. According to the method, the energy consumption of the fermentation process is effectively reduced, the yield of single-batch exopolysaccharides is greatly increased, and the productivity is greatly improved.

The invention provides an allium mongolicum regel pickled vegetable flavor component optimization method and system based on data mining, and relates to the technical field of pickled vegetable flavor component optimizing.The method specifically comprises the steps that historical full-cycle production data of multiple batches of allium mongolicum regel pickled vegetables is obtained, and an associated database is established; obtaining the value range of each raw material attribute and process control parameter, randomly generating an initial optimization control parameter combination, inputting the initial optimization control parameter combination into a pickled vegetable flavor prediction model, obtaining a flavor evaluation data prediction value, and further constructing a quality comprehensive evaluation function; a multi-objective evolutionary optimization strategy is adopted, an optimal parameter combination is searched in a solution space through a genetic algorithm, and the production task of the allium mongolicum salted vegetables is optimized according to the combination; and constructing a digital twinborn model in the virtual fermentation system, and dynamically displaying the evolution trend and the spatial distribution thermodynamic diagram of the flavor evaluation data under the optimal parameters. According to the method, data analysis and production process optimization are effectively integrated, and a scientific basis is provided for flavor optimization of the allium mongolicum salted vegetables.

The application provides a method for continuous synthesis of medium-chain fatty acids, and belongs to the technical field of biochemistry and resource recycling. The application provides a method for continuous synthesis of medium-chain fatty acids, which comprises the following steps: mixing pretreated vinasse and a polyvinyl alcohol-sodium alginate composite matrix to obtain a fermentation matrix; adding the fermentation matrix to a fermentation system to perform pre-acidification; after the pre-acidification is completed, adjusting the feeding and discharging of the fermentation system every day, adjusting the material residence time to 9-15 days through the discharging amount, controlling the pH of the top region of the fermentation system to be 4.0-5.5 and / or the ORP to be-350--150 mV, and constructing an axial coupling system of the lactic acid production area of the top hydrolysis acidification area and the medium-chain fatty acid synthesis area of the bottom region of the fermentation system. The method does not need to add exogenous inoculum, and can realize the continuous synthesis of medium-chain fatty acids through partition regulation.

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 method of L-valine. The method comprises the following steps: (1) immobilizing thalli in a seed culture solution by adopting a hollow cellulose membrane reactor in a fermentation system to obtain thalli immobilized on a hollow cellulose membrane; wherein the hollow cellulose membrane reactor comprises a hollow cellulose membrane; (2) circularly flushing the thalli fixed on the hollow cellulose membrane by adopting a fermentation culture medium to ferment the thalli fixed on the hollow cellulose membrane, and performing temperature control on the fermentation process by utilizing a plate heat exchanger to obtain fermentation liquor; and (3) carrying out anaerobic catalysis on the fermentation liquor by utilizing a catalytic culture medium. The method has obvious energy-saving and consumption-reducing effects, does not need to filter again to remove bacteria and impurities, and reduces the cost.

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.