12 results about "Gluconacetobacter" patented technology

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The invention discloses sleep-aiding yoghurt and a preparation method thereof. Firstly, lactobacillus gasseri and lactobacillus rhamnosus are adopted to ferment poria cocos and lilies, sleep-aiding metabolites are enriched, and lactobacillus gasseri, lactobacillus rhamnosus and metabolites thereof can form metabolite, so that the bottleneck of traditional probiotic application is broken through; a lipidosome embedding technology is combined with fermentation liquid polysaccharide protection and pachymic acid receptor regulation effects, so that the sleep aiding effect of the GABA is enhanced, and the bioavailability and the blood-brain barrier penetrating power of the GABA are improved; and finally, compounding the sleep-aiding functional substances, the cherry pulp and the pectin, covering the bitter taste, constructing a stable system, enhancing the sleep-aiding effect by virtue of melatonin and tryptophan in the cherries, and taking both functionality and palatability into account. The finished product is prepared through the steps of sleep-aiding functional substance preparation, cherry mixed pulp preparation, yoghourt fermentation, blending and after-ripening and the like, the sleep-aiding active ingredients are stable, the flavor is coordinated, and wide application prospects are achieved.

The invention discloses a method for preparing a rice enzyme through fortified fermentation of Gluconobacter freundii, and belongs to the technical field of microorganisms. The rice enzyme prepared by adopting the method provided by the invention is relatively high in protein content, rich in various amino acids, B vitamins and organic acids, higher in nutritional value than a purely blended sour soup base, and capable of stimulating appetite and tonifying spleen, and the organic acids generated by fermentation can stimulate saliva and gastric acid secretion, enhance appetite and contribute to digestion, and the attention is gradually increased. Therefore, the special fermentation inoculant and process parameters suitable for the rice enzyme process are obtained, the fermentation efficiency is greatly improved, the flavor and safety are improved, the loss is reduced, the production cost is reduced, and basic theory and data reference are provided for standardized production of rice enzymes.

The application discloses a recombinant gluconacetobacter engineering strain with high vitamin B 12 yield and a construction method and application thereof, and belongs to the technical field of engineering strains. The construction method comprises the following steps: taking gluconacetobacter as a starting strain, and introducing a pos5 gene coding NADH kinase to construct a recombinant gluconacetobacter engineering strain with high vitamin B 12 yield. By heterologously expressing the NADH kinase (pos5) gene from saccharomyces cerevisiae, the transformation of NADH in the cytoplasm of the gluconacetobacter to NADPH is promoted, the content of NADPH is increased by 70%, thereby the metabolic flux is improved, more flows to the VB 12 synthesis pathway, finally the sugar conversion rate is increased by 31%, and the VB 12 yield is increased by 9%. The application provides new technologies and applications for subsequent improvement of VB 12 biosynthesis in the gluconacetobacter.

The present disclosure provides a method for culture of bacterial strains, comprising the following steps: inoculating a bacterial strain in a first culture medium comprising 0.1 mg / L-0.8 mg / L of 1-bromohexane to obtain a first culture. The method for culture of bacterial strains provided by the present disclosure further comprises: inoculating the first culture into a second culture medium, wherein the second culture medium comprises 0.2 mg / L-0.8 mg / L of 1-bromohexane. The method can be used for fermentation of Gluconacetobacter melanogenum, Propionibacterium, Corynebacterium, Brevibacterium, Bacillus, Gluconobacter, Lactobacillus, Agromyces, Actinobacillus, Escherichia coli, Anaerobiospirillum, Trichoderma, Streptomyces, Aspergillus, Saccharomyces or Myceliopthora, effectively preventing infection of bacteriophages during fermentation.

The invention relates to the field of food, in particular to quinoa leavening as well as a preparation method and application thereof. The method comprises the following steps: adding a first compound enzyme into quinoa pulp to carry out a first enzymolysis reaction; the first compound enzyme comprises alpha-amylase, cellulase, neutral protease and pectinase; adding a second compound enzyme into a reaction system after the first enzymatic hydrolysis reaction is finished, and carrying out a second enzymatic hydrolysis reaction to obtain an enzymatic hydrolysate; the second compound enzyme comprises xylanase and saccharifying enzyme; inoculating a composite strain into the enzymatic hydrolysate for fermentation; the composite strains comprise gluconacetobacter, deliciomyces heterotopicus, lactobacillus plantarum and lactobacillus casei. According to the method, efficient pretreatment of the quinoa raw material is realized through an innovative step-by-step enzymolysis process, and a solid foundation is laid for subsequent fermentation; meanwhile, various core active ingredients are directionally and efficiently converted and enriched through synergistic symbiotic fermentation of specific composite strains.

The application discloses a novel production process of fermented bean curd based on koji and gluconacetobacter oxydans reinforced fermentation, and relates to the field of bean products. The novel production process of fermented bean curd based on koji and gluconacetobacter oxydans reinforced fermentation comprises the following steps: S1, preparing fermented bean curd juice; S2, loading and filling the juice; S3, adding a koji and gluconacetobacter oxydans solution; and S4, post-fermentation. In the novel production process of fermented bean curd based on koji and gluconacetobacter oxydans reinforced fermentation, the enzyme systems of aspergillus oryzae and mucor are complementary, the amylase, protease and esterifying enzyme secreted by aspergillus oryzae and the enzyme system of mucor synergistically act, and flavor substances that cannot be generated by traditional single mucor fermentation are generated in the post-fermentation process. In the dual-strain synergistic fermentation system, the rich enzyme system (such as protease, amylase and peptidase) carried by aspergillus oryzae can more efficiently decompose soybean protein and starch, and accelerate the generation of flavor precursor substances such as free amino acids and small-molecule peptides.

The present invention has an object to provide a D-mannose isomerase of membrane-bound form having the optimal reaction pH in acidic region. The membrane-bound D-mannose isomerase derived from acetic acid bacteria is produced. The acetic acid bacteria preferably belong to the genera of Acetobacter, Gluconobacter, or Gluconacetobacter. Furthermore, the membrane-bound D-mannose isomerase from the acetic acid bacteria is used to produce D-fructose from D-mannose.

The invention relates to the cross technical field of microbial fermentation engineering and functional food, in particular to a fermented mung bean alcoholic beverage and a preparation method thereof. The method comprises the following steps: sequentially adding medium-temperature amylase, saccharifying enzyme, alkaline protease and flavourzyme into gelatinized mung bean milk for enzymolysis; adding lactobacillus into the enzymatic hydrolysate to carry out first fermentation treatment; adding Dekka yeasts to carry out second fermentation treatment; and adding gluconacetobacter for third fermentation treatment. According to the technology, high-value utilization of all components of the mung beans is realized through a sequential synergistic effect of lactobacillus plantarum, lactobacillus casei, deliciomyces varioti and gluconacetobacter. The method is especially suitable for developing a fermented alcoholic beverage with flavor complexity and a health-care function, and fills up the double blank of waste of vegetable protein resources and single strain fermentation defects in the prior art.

The present invention provides a composition that extends lifespan and / or reduces or delays the onset of at least one age-related symptom or condition in a subject. In some embodiments, a composition comprises at least one bacterial strain or an extract or component thereof and an excipient. In some embodiments, at least one bacterial strain comprises the genus Gluconobacter, Acetobacter, Gluconacetobacter, Acidimonas, Plurashibacter, Asia, Granobacter, Cozecia, NeoAsia, NeoKacia, Gulgarobacter, Granobacter, Cozecia, Chrysanthemum, or a combination thereof. The invention also relates to a method for preparing the bacterial strain. The method includes selecting at least one bacterial strain from the bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, selecting at least one bacterial strain, and selecting at least one bacterial strain. Methods of making and using the compositions disclosed herein are also provided.

The invention belongs to the field of microorganisms and organic fertilizers, and particularly relates to a compound microbial inoculant capable of increasing crop yield and application thereof. The bacillus amyloliquefaciens strain is prepared from bacillus amyloliquefaciens FH-1, gluconacetobacter Gluconacetobacter sp. QZR14, ochrobactrum sp. S112 and Brevundimonassp. NH1, and the bacillus amyloliquefaciens strain is prepared from bacillus amyloliquefaciens FH-1, gluconacetobacter Gluconacetobacter sp. QZR14, ochrobactrum sp. S112 and Brevundimonassp. NH1. The bacillus amyloliquefaciens strain is prepared from bacillus amyloliquefaciens FH-1, bacillus amyloliquefaciens Gluconacetobacter Gluconacetobacter Gluconacetobacter sp. The composite flora composition provided by the invention can promote the growth of crops and increase the yield of the crops.

This invention discloses a cacao-bean acetic acid bacterium and its application, a vinegar fermentation method, and a flavor improver, relating to the field of microbial technology. The cacao-bean acetic acid bacterium is named *Acetobacter fabarum* JJ-1, with the accession number CCTCCNO: M 20242128, a deposit date of September 30, 2024, and a deposit address at the China Center for Type Culture Collection. The cacao-bean acetic acid bacterium JJ-1 exhibits high acid-producing capacity in the presence of exogenous selenium, and the fermented vinegar produced has a better flavor compared to vinegar without added selenium.