167 results about "Genus Acetobacter" patented technology

The invention discloses a process for preparing viable bacteria enzyme. The process comprises the following steps of: respectively adding aspergillus oryzae, ganoderma lucidum, bacillus subtilis, lactic acid bacteria and saccharomycetes into vegetables and fruits to ferment so as to obtain a vegetable ferment basic solution and a fruit ferment basic solution; vaccinating the bacillus subtilis, yeast and the lactic acid bacteria by using edible fungus to ferment so as to obtain an edible fungus ferment basic solution; vaccinating the ganoderma lucidum, the bacillus subtilis, the saccharomycetes and the lactic acid bacteria by using perennial herbs to ferment so as to obtain a herbal enzyme solution; inoculating the bacillus subtilis, the yeast and the lactic acid bacteria to ferment so as to obtain an algae ferment basic solution; and inoculating bifidobacterium, bacillus natto and bacillus aceticus to carry out secondary fermentation after combining filtrates, and then sealing for ageing for 2 months, so as to obtain the aged viable bacteria enzyme. According to the process provided by the invention, mixed fungi generation can be effectively reduced; macro-molecular substances are rapidly resolved to micro-molecular substances which can be easily absorbed by a human body; and the problem that the substances are difficult to digest and inactivate in severe environments of intestinal canals can be solved. Furthermore, the content of functional active components can be greatly improved, and various health benefits and high added value of the enzymes can be effectively improved.

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

It is intended to provide a novel NAD⁺-independent myo-inositol 2-dehydrogenase which converts myo-inositol into scyllo-inosose in the absence of NAD⁺; a novel enzyme scyllo-inositol dehydrogenase which stereospecifically reduces scyllo-inosose into scyllo-inositol in the presence of NADH or NADPH; and a novel microorganism which belongs to the genus Acetobacter or Burkholderia and can convert myo-inositol into scyllo-inositol. By using these enzymes or the microorganism, scyllo-inositol is produced. Furthermore, scyllo-inositol is purified by adding boric acid and a metal salt to a liquid mixture containing scyllo-inositol and a neutral saccharide other than scyllo-inositol to form a scyllo-inositol/boric acid complex, separating the complex from the liquid mixture, dissolving the thus separated complex in an acid to give an acidic solution or an acidic suspension and then purifying scyllo-inositol from the acidic solution or the acidic suspension.

The present invention relates to deep processing of vegetable, is especially the process of producing pickled vegetable with compound bacteria powder, and solves the technological problem of fast producing high quality fermented pickled vegetable. The production process includes the main steps of 1) mixing cut vegetable, compound bacteria powder containing plant lactobacillus, acetobacter, cheese lactobacillus and Saccharomyces cerevisiae, and supplementary material containing salt, and sealing in the container; 2) fermentation first at the temperature of 23-36 deg.c and then at 15-25 deg.c for 20-40 hr; 3) eliminating water from the fermented pickled vegetable and mixing with seasonings. The said process has different production scales and short production period, and the pickled vegetable product has rich nutrients and pure taste.

The invention discloses a method for preparing sugarcane juice flavor vinegar, which comprises the following steps of: cleaning sugarcane, pressing, and performing solid-liquid separation and other treatment to obtain clarified sugarcane juice, and preparing into a fermentation medium; introducing yeast culture solution for alcoholic fermentation, wherein the introduced volume is 2 to 10 percent based on an initial volume of the alcoholic fermentation, and fermenting at the temperature of between 28 and 32 DEG C for 72 to 120 hours; finishing the alcoholic fermentation and introducing acetobacter culture solution, wherein the introduced volume is 5 to 10 percent based on the initial volume of acetic fermentation, performing submerged aeration fermentation, controlling the aeration amount to be 0.06 to 0.12L/(L*min), controlling the temperature to be between 28 and 32 DEG C, fermenting for 144 to 240 hours and finishing the acetic fermentation; and finally performing solid-liquid separation on fermenting mash, and conventionally sterilizing to prepare the sugarcane juice flavor vinegar. The prepared sugarcane juice flavor vinegar has the characteristics of rich aroma, soft sour, full mouthfeel and the like, can be used as a novel leading product of a sugarcane resource, and brings a novel economic growth point to the sugarcane industry.

The present invention discloses a preparation method of a nitrogen doping carbonized bacterial cellulose/graphene/platinum composite nanomaterial. The material is prepared according to the following steps of pre-treating flocculent bacterial cellulose generated in fermentation of acetobacter xylophilus, then refrigering and drying the flocculent bacterial cellulose so as to obtain flocculent bacterial cellulose; homogenizing at high speed so as to obtain a uniform solution, mixing the uniform solution with graphene oxide, and dispersing the mixture uniformly through ultrasonic; and adding a dopamine solution, stirring and mixing by using a machine, adding chloroplatinic acid finally, and carbonizing at high temperature so as to obtain the nitrogen doping carbonized bacterial cellulose/graphene/platinum composite nanomaterial. The composite nanomaterial prepared by the method uses a one-step method to carbonize, and the reaction process is easy. Under the action of the dopamine, the flocculent bacterial cellulose and the graphene oxide are bonded, so as to form a three-dimensional networked cross-linked skeleton structure. In carbonization, nitrogen doping and platinum reduction are realized, and the conductive nanometer composite system that has small and uniformly distributed particles is prepared. The nanomaterial prepared by the method can be applied to application fields such as fuel batteries and super capacitors.

The invention discloses a production method of kiwifruit vinegar, which comprises the following steps: (1) raw material processing, that is cleaning and beating kiwifruit, adding pectase, performing enzymolysis at 15-60 DEG C for 1-24 h to obtain kiwifruit syrup, filtering the kiwifruit syrup to obtain kiwifruit juice; (2) yeast activation and expanding culture; (3) acetobacter rancen seed expanding culture; (4) alcoholic fermentation; (5) acetic acid fermentation; (6) aging; (7) clarification, sterilization, and packaging. The invention is simple in process; kiwifruit is rich in vitamins; vinegar brewed by kiwifruit can be used not only as a high-grade flavoring, but also as a beverage with unique taste; the kiwifruit vinegar has moderate sour and sweet taste, unique mouthfeel, and also has good health care effect.

The invention provides an ecological restoring method of a river water body, comprising the following steps: (1) detecting pollution indexes of a river water body; (2) throwing composite microbial agents into a water body according to 5ppm to 9ppm; (3) transferring, translating and degrading matters in the river water body by the composite microbial agents; (4) throwing and/or planting water plants into a river; (5) detecting the pollution indexes of the river water body; and (6) repeating the steps from (2) to (5) from 15 days to 30 days until the river water body conforms to requirements. Each composite microbial agent comprises the components by weight percent: 5 to 10 photosynthetic bacteria, 10 to 15 bacillus subtilis, 5 to 10 nitrifying bacteria, 2 to 5 microzyme, 15 to 20 lactobacillus, 10 to 30 aspergillus, 10 to 30 acetobacter and 20 to 30 actinomyces. The ecological restoring method of a river water body aims at a river water body which carries out eutrophication treatment, leads the river water body to restore the bio-diversity of the river water body, radically restores ecology and has durable effect, low cost and simple use.

The invention discloses a dealcoholic enzyme and a production process thereof. The dealcoholic enzyme is formed by mixing and fermenting raw materials of honey, flower fruits and mineral water and added saccharomycetes, acetobacter and lactobacillus, wherein the flower fruits comprise flos puerariae, kudzuvine root and hovenia acerba as well as one or several of green papaya, banana, kiwi fruit and lemon, wherein the mass ratio of the honey to the flower fruits to the mineral water is 1.4:4:10; the flower fruits comprise the following raw materials in percentage by weight: 15-20 percent of flos puerariae, 10-25 percent of kudzuvine root and 30 percent of hovenia acerba as well as one or the combination of several of the green papaya, the banana, the kiwi fruit and the lemon. The dealcoholic enzyme disclosed by the invention has good mouth feeling, abundant nutrition and health-care action, and can be used for dispeling the effects of alcohol and daily heath care and health preservation.

The invention provides a solid and liquid combined fermentation vinegar brewing method, which comprises: fermented fermentation broth is mixed with bran and bran coats, inoculated with acetobacter, aroma-producing yeast and lactobacillus to become a solid fermentation substrate of vinegar, and sent into a fermenter for acetic fermentation, and juice generated by fermentation of inoculated materials flows into the bottom of the fermenter from gaps between barriers; when the fermentation temperature of the solid fermentation substrate of the vinegar is overhigh, crude vinegar in a crude acetate pool is cooled and refluxed and poured into the solid fermentation substrate of the vinegar on the top layer, and simultaneously a vent hole is opened, so as to achieve the aims of oxygenation and temperature reduction of the solid fermentation substrate of the vinegar; and when the fermentation temperature in the solid fermentation substrate of the vinegar is too low, the crude vinegar in the crude acetate pool is heated and refluxed and poured into the solid fermentation substrate of the vinegar, so as to realize temperature rise of the solid fermentation substrate of the vinegar. The solid and liquid combined fermentation vinegar brewing method combines the advantages of solid fermentation vinegar brewing and liquid fermentation vinegar brewing, has the advantages of high acid yield and good flavor, mouthfeel and quality of the vinegar, can control the fermentation temperature of the solid fermentation substrate of the vinegar, and can brew the vinegar all the year around.

A preparing process of fruit vinegar fermented from red jujube juice is disclosed. Raw material is byproduct of red jujube and jujube. Strain is wine activity cerevisin and clouding mutant of Acetobacter dysodes. The process is as follow: beating, declutching, sponge dough treating, second fermenting, sterilizing and aseptic filtrating. It retains the nutritive ingredients of jujube and has good taste. The process is proper for industrial production and may have an optimistic role to resolve deep production of jujube.

The invention relates to a method of using wheat straws for producing bacterium cellulose, which includes the following steps: wheat straws are milled into 40 to 80 meshes and immersed by dilute sulphuric acid or hydrochloric acid in a reaction container according to the solid/liquid ratio of 1:6 to 1:30 of the wheat straws to the dilute acid liquid, the wheat straws react with the dilute sulphuric acid or hydrochloric acid at the temperature of 100 DEG C to 121 DEG C, the residual slag of the wheat straws and the acid hydrolyzed liquid are separated by sucking filtration, and the hydrolyzed liquid is collected and refrigerated for spare; the hydrolyzed liquid is detoxified; the detoxified hydrolyzed liquid is used as the carbon source of culture medium, 0.1 percent to 1 percent of yeast concrete and 0.1 percent to 0.5 percent of tryptone are added to be prepared into culture medium, the acetobacter or the glucose oxidized bacilli is vaccinated with the vaccinating amount of 6 percent to 10 percent to be cultivated in an oscillating table of 36 to 30 DEG C and 160 to 250 r/m or statically cultivated in an incubator of 26 DEG C to 30 DEG C, and the bacterium cellulose is obtained. The carbon source of culture medium prepared by the method has good quality and low price, and can be used for industrial production.

The invention relates to an anaerobic effect type multipurpose feed fermentation agent which consists of lactobacillus, yeasts, photosynthetic bacteria, bacillus and acetobacter. According to the invention, through fermentation, stems, stalks, peels and hulls of various plants and food slag type low-cost products, such as potato slag, manioc waste and the like, are converted into high-added-value products capable of replacing partial fine feed for culture, the problems of straw resource waste can be solved, the culture cost is greatly reduced, the culture environment is optimized, the quality of culture industry can be improved, and great contribution can be made for the agricultural circulation.

The invention relates to the table vinegar production field, in particular to a method for composite acetic acid bacterium culture and solid-state acetic acid fermentation, which solves the problems that the acetic acid bacterium is simplex in strain, the acetic acid conversion rate is low, the traditional acetic acid bacterium culture method causes instability of table vinegar quality and the like in the prior art. The method comprises the following steps: utilizing Huniang 1.01, As1.41, bacterium gluconicum, acetobacter separated from a Shanxi mature vinegar grains and high-yield acetaldehyde dehydrogenase acetobacter to form the composite acetic acid bacteria, and then carrying out continuous culture in a composite culture medium comprising grape fruit juice, multi-strain nutrition-enhancing yeast, yeast extract, ethanol and distilled water to obtain a composite acetic acid bacteria culture solution; and finally carrying out solid-state acetic acid fermentation, wherein the inoculation process adopts operating techniques of mixing the grains at a pan bottom, drawing fire, burying in fire and rubbing the grains. The invention uses the advantages of multiple strains, raises the yield of gluconic acid in metabolite, produces a final product which is moderately sour and has unique flavor, improves the conversion rate of acetic acid, and shortens the fermentation period, thereby having profound significance in the progress of the table vinegar brewage technology.

The invention discloses an Acetobacter strain and application thereof in fermenting apple vinegar, belonging to the field of industrial microbes. The Acetobacter strain is an Acetobacter pasteurianus CYD159 strain which is collected by China Center for Type Culture Collection on June 30th, 2015, the collection address is Wuhan University, Wuhan, PRC, and the collection number is CCTCC NO:2015418. The strain has higher acid production capacity (up to 110 g/L or above). The apple vinegar fermented from the Acetobacter strain has the advantages of high acetic acid yield and favorable flavor, and thus, the Acetobacter pasteurianus CYD159 strain is an Acetobacter strain suitable for brewing apple vinegar.

The present invention relates to a microecological preparation for aquaculture and its preparation method. It is characterized by that said preparation method includes the following steps: firstly, respectively preparing acetobacter preparation, bacillus subtilis preparation, bacillus thuringiensis preparation and clostridium preparation, then uniformly mixing them according to a certain mixing ratio and using acetic acid to regulate pH value so as to obtain the invented microecological preparation for aquaculture.

The invention discloses a gluconoacetobacter sp. strain and a screening and purifying method. The screening and purifying method is characterized in that: defective fruits are used as raw materials; cycloheximide is used to suppress the growth of molds and other fungi, and plate enrichment cultivation, gradient dilution plate coating, primary screening, second screening and other methods are adopted for screening and purification to obtain the strain generating bacteria cellulose. According to the description in the ninth version of Bergey's Manual of Determinative Bacteriology, the strain is determined as a novel strain by the analysis of physiological and biochemical properties and 16 Sr DNA sequence. The invention strain obtained by the method has a wide selection range of carbon sources and nitrogen sources, a maximum yield of bacteria cellulose at a pH value of 6.5 and normal temperature, and a higher yield than that of common cellulose-generating bacteria, and has better implementation prospect in the industrial production of bacteria cellulose.

The invention relates to a preparation method for a nano-crystalline cellulose mask containing a plant extract. The method comprises the following steps: adopting an ultrasonic soaking extracting method for acquiring an extracting solution containing plant active ingredients, screening, domesticating and optimizing by utilizing acetobacter gluconicum, thereby acquiring a high-producing strain; taking the optimized strain and inoculating into a sterilized culture medium; uniformly pouring an inoculated culture medium into a mask mold; treating and then acquiring a white transparent nano-crystalline cellulose mask matrix; sealing and packaging the mask matrix, sterilizing under high pressure, acquiring a biological cellulose wet film and then soaking in the sterilized plant extract; and directly putting the mask matrix into a refrigerator after the mask adsorption reaches a saturated state, freezing and then performing vacuum drying for 24h, thereby acquiring the nano-crystalline cellulose mask containing a plant extract. The production technology according to the invention is simple and convenient in operation, pollution-free, high in yield and capable of greatly reducing production cost.

The invention discloses a preparation method of an output-increase special biological fertilizer for potato, and a product thereof. The preparation method comprises the following steps: 1, crushing dried cow and sheep dung, sieving, respectively inoculating Bacillus mucilaginosus, actinomycetes, lactic acid bacteria and Acetobacter rancens, and fermenting to obtain a preparation 1; 2, mixing wheat straw and corn straw, crushing, sieving, respectively inoculating Bacillus mucilaginosus, microzyme, photosynthetic bacteria and bacillus subtilis, and fermenting to prepare a preparation 2; and 3, mixing the preparation 1 with the preparation 2, and air-drying the obtained preparation mixture to prepare the output-increase special biological fertilizer for potato. The product obtained through the method has the advantages of no addition of chemical fertilizers, environmental protection, high efficiency, meeting of the growth demands of potato, effective increase of the output of potato, reduction of the disease incidence of potato, reservation of soil improvement and other advantages of farmyard organic fertilizers, and increase of the economic and ecologic benefits of potato plantation.

The invention discloses a production method of high-concentration and high-quality rice vinegar. The method comprises the following steps: crushing rice by adopting a rice dry crushing technology, mixing rice flour with water and then stirring to form rice milk, and adding CaCl2 and alpha-amylase to adjust a PH value of the rice milk; liquefying the rice milk to obtain liquefied liquid, and performing alcoholic fermentation on the obtained liquefied liquid to obtain wine wash; performing pressure filtration on the wine wash to form rice wine; pumping the rice wine into an acetic acid fermentation tank, and adding acetobacter for fermenting; ultrafiltering and sterilizing vinegar. According to the production method of the high-concentration and high-quality rice vinegar, disclosed by the invention, by improving a rice wine technology, the development of a high-concentration rice vinegar fermentation technology is promoted, and industrial production of table vinegar is favorably realized; by applying a modern engineering technology theory, fluid mechanic characteristics of clear liquid fermentation materials under the condition of ventilation are researched, high-efficiency oxygen dissolving is realized, energy consumption is greatly reduced, the quality of a product is stably improved, and guidance significance for liquid vinegar manufacturers all over China is realized.

It is intended to provide a novel NAD<+>-independent myo-inositol 2-dehydrogenase which converts myo-inositol into scyllo-inosose in the absence of NAD<+>; a novel enzyme scyllo-inositol dehydrogenase which stereospecifically reduces scyllo-inosose into scyllo-inositol in the presence of NADH or NADPH; and a novel microorganism which belongs to the genus Acetobacter or Burkholderia and can convert myo-inositol into scyllo-inositol. By using these enzymes or the microorganism, scyllo-inositol is produced. Further, scyllo-inositol is purified by adding boric acid and a metal salt to a liquid mixture containing scyllo-inositol and a neutral saccharide other than scyllo-inositol to form a scyllo-inositol/boric acid complex, separating the complex from the liquid mixture, dissolving the thus separated complex in an acid to give an acidic solution or an acidic suspension and then purifying scyllo-inositol from the acidic solution or the acidic suspension.

The invention discloses a special fertilizer for garden flowers. The fertilizer is prepared from sheep manure, pigeon manure, rice straws, chili seedlings, sweet potato vines, bagasse, edible fungus residues, watermelon peel, litchi peel, bamboo shoot peel, traditional Chinese medicine residues, fermentation residues, saccharomycetes, Bacillus natto, Acetobacter, photosynthetic bacteria, composite enzymes, meerschaum, chlorite, a nitrogen fertilizer, a phosphate fertilizer and a potassium fertilizer. The special fertilizer for garden flowers has scientific proportioning and comprehensive nutrients; after enzymolysis and fermentation, the foul smell of the sheep manure and pigeon manure is removed, and macromolecular substances are decomposed; and the fertilizer has high and enduring fertilizer efficiency, is capable of promoting blooming, relieving soil hardening and enhancing stress tolerance, and can lower the disease/insect incidence rate by 12.4%. The organic raw materials are planting wastes, thereby protecting the environment and saving the cost by 24.6%. The meerschaum and chlorite are pulverized into nano materials, and used as the fertilizer components to increase the utilization ways. The fertilizer has abundant nutrients, improves the soil structure, enhances the stress tolerance of garden plants, promotes the growth of flowers, and keeps the color bright.

The fermentation method of urban domestic refuse is characterized by that the composite liquid bacterial preparation or composite solid bacterial preparation containing photosynthetic bacteria, acetobacter, microzyme and lactic acid bacteria and refuse are mixed, then undergone the processes of anaerobic fermentation and aerobic souring treatment to shorten fermentation time, prevent the production of malodorous pollutant and reduce the breeding of flies and mosquitoes.