28 results about "Gut fermentation" patented technology

The invention discloses a breeding method of high-concentration cane molasses tolerant robust saccharomyces cerevisiae and high-concentration ethanol fermentation application of the high-concentration cane molasses tolerant robust saccharomyces cerevisiae, and belongs to the technical field of biology. The Saccharomyces cerevisiae NGTM-F1 disclosed by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 25, 2023, and the number of the Saccharomyces cerevisiae NGTM-F1 is GDMCC 63687. The Saccharomyces cerevisiae NGTM-F1 disclosed by the invention is named as Saccharomyces cerevisiae NGTM-F1. The saccharomyces cerevisiae is obtained by taking laboratory saccharomyces cerevisiae GJ08 as an original strain, carrying out ARTP (room temperature plasma) mutagenesis and adaptive evolution breeding and utilizing high-throughput screening, keeps a good growth state in cane molasses with the total sugar being 300 g / L, and has good fermentation performance in cane molasses with the total sugar being 250 g / L at the temperature of 30 DEG C. Under the condition of 30 DEG C in a conical flask, the total sugar consumed by fermentation is 250 g / L, the ethanol concentration can reach 102.30 g / L, and the fermentation efficiency is 80.8%; under the condition of 30 DEG C in a 5 L fermentation tank, the total sugar consumed by fermentation is 250 g / L, the ethanol concentration can reach 111.65 g / L, and the fermentation efficiency is 87.0%.

The invention belongs to the technical field of food fermentation, and provides a lactobacillus plantarum CMRC 1L and application thereof. The lactobacillus plantarum CMRC 1L disclosed by the invention is separated from a sour meat sample in Maojia village region in Lijiang City, Yunnan Province, grows well on an MRS culture medium, is high in acid production speed, has the biological characteristics of salt resistance, frostbite resistance, inhibition of growth and reproduction of spoilage microorganisms and the like, has a good fermentation effect on various plant proteins, and is an excellent strain for preparing a leavening agent for production. The invention also provides a leavening agent containing the strain and application of the leavening agent in vegetable protein meat products. Compared with the vegetable protein jerky without the leavening agent, the vegetable protein jerky product prepared by the preparation method provided by the invention has the advantages of stable quality, fresh and sweet fermentation fragrance, no beany flavor and good flavor and taste. The strain CMRC 1L has great potential when being applied to production of vegetable protein meat products.

The invention discloses streptococcus salivarius subsp. Thermophilus JMCC0040 for preparing Greek yogurt and application of the streptococcus salivarius subsp. Thermophilus JMCC0040, and belongs to the technical field of microbial engineering. The streptococcus salivarius subsp. Thermophilus JMCC0040 strain is preserved in the China General Microbiological Culture Collection Center, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, the preservation date is February 1, 2024, the preservation number is CGMCC NO.29835, and the Latin name is Streptococcus salivarius subsp. Thermophilus. The streptococcus salivarius subsp. Thermophilus JMCC0040 strain is named as Streptococcus salivarius subsp. Thermophilus. The streptococcus salivarius subsp. Thermophilus JMCC0040 for preparing the Greek yogurt, provided by the invention, has the advantages of good fermentation characteristic, high fermentation speed, weak post-acidity, low pink feeling of a fermented dairy product, high smoothness and good texture, and is suitable for preparing the Greek yogurt with higher requirements on fermentation strains.

The invention relates to the technical field of microorganisms, in particular to application of streptococcus non-lactolyticus GX-2 and a complex microbial inoculant thereof in peanut vine silage, and the strain GX-2 is suitable for surviving in the stomach and has an antibacterial effect on staphylococcus aureus, escherichia coli, pseudomonas fluorescens and listeria monocytogenes; the streptococcus non-lactolyticus GX-7 and the streptococcus non-lactolyticus GX-2 are prepared into a complex microbial inoculant, and then the complex microbial inoculant is inoculated into the peanut vines, so that the synergistic fermentation effect can be achieved at the mass ratio of 1: (1-3); after the gestational buffalo is fed with the silage prepared from the complex microbial inoculant, the silage is found to be capable of effectively increasing the contents of total milk solids and non-fat milk solids in the colostrum of the buffalo and relieving the diarrhea of the buffalo, and is safe and good.

The invention relates to the technical field of microorganisms, in particular to bacillus licheniformis JSF-9 and a complex microbial inoculant and application thereof.The strain JSF-9 is obtained by being separated from healthy cattle rectum contents by a research group, and it is detected that the strain has the good beta-1, 4-glucanase producing capacity, and the beta-1, 4-glucanase producing capacity is high. The antibacterial effect on staphylococcus aureus, salmonella typhimurium and shigella flexneri is achieved; the strain has a good bagasse fermentation capability, for example, after the strain, bacillus altitudinis MLF-1 and bacillus safensis MLL-5 are prepared into a mixed microbial inoculum, the bagasse fermentation capability is better, and verification shows that the complex microbial inoculum can effectively inhibit the reproduction of harmful bacteria, so that the preservation period of fermented feed is prolonged, and the yield of the fermented feed is improved. Animal feeding experiments find that the nutritional value and the disease resistance of the complex microbial inoculant fermented bagasse are remarkably improved, 10-15% of the complex microbial inoculant fermented bagasse is added into basic ration, and the cost-reducing and effect-increasing effects are achieved for feeding Jersey cattle.

The invention relates to the technical field of microorganisms, in particular to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in preparation of wine. The vineyard hansenula polymorpha provided by the invention is resistant to high glucose, ethanol, SO2, low temperature and low pH, high in yield of ethyl acetate and aromatic compounds, good in fermentation characteristic and fermentation environment adaptability, capable of remarkably improving the flavor quality of grape wine and wide in application prospect when the vineyard hansenula polymorpha is mixed with saccharomyces cerevisiae for fermentation.

The invention relates to a preparation method of a water-free biological fermentation material, and belongs to the technical field of biological fermentation. The method comprises the following steps: carrying out micro-crushing and heat treatment on substrates such as soymilk residues, fruit residues and / or sweet potato residues with natural water content of 60-85%; carrying out expanding culture by adopting a composite strain consisting of lactic acid bacteria, saccharomycetes and optional bacillus subtilis and clostridium butyricum; carrying out dry-wet mixing on the pretreated substrate and the bacterial liquid according to the mass ratio of (10-30): 1 to form a dry-wet mixture; carrying out primary fermentation for 24-72 hours at the temperature of 30-38 DEG C, and then carrying out constant-temperature finished product fermentation in a breathable container. According to the invention, a dry-state fermentation system which is completely free of free water is constructed, efficient degradation of a substrate and synergistic generation of a functional product are realized while efficient expression of a strain is ensured, and good fermentation stability is achieved.

The invention belongs to the technical field of fermentation equipment, and particularly relates to fermentation equipment for fermenting a plant extracting solution by using lactic acid bacteria. Comprising a main body structure, a fermentation structure and a lifting structure, the main body structure comprises a fermentation barrel, a servo motor is fixedly mounted at the top of the fermentation barrel, the output end of the servo motor penetrates through the top of the fermentation barrel and extends into the fermentation barrel, and a plurality of supporting seats are sequentially and fixedly mounted on the outer side of the fermentation barrel from top to bottom; an electric telescopic rod is fixedly mounted at the top of the supporting seat, and the output end of the servo motor is in threaded connection with a plurality of fermentation boxes in sequence from top to bottom. According to the plant extracting solution fermentation device disclosed by the invention, through cooperation of a plurality of electric telescopic rods, a plurality of fermentation boxes can sequentially move to different heights in the fermentation barrel, so that when a plant extracting solution mixture is fermented, adjustment can be carried out according to the concentration of released gas such as carbon dioxide, and the fermentation can be completed in a good fermentation process.

The invention discloses fermentation equipment for baijiu brewing, and belongs to the field of baijiu fermention.The fermentation equipment comprises a fermentation tank, and a rotating pipe is rotationally installed in an inner cavity of the fermentation tank; the cooling assembly comprises a fixed pipe fixedly mounted on one side of the top of the fermentation tank, a fan is fixedly mounted in an inner cavity of the fixed pipe, a cavity is formed in the top of the fermentation tank, the fixed pipe is communicated with the inner cavity of the cavity, through holes are uniformly formed in the pipe wall of a rotating pipe, and the through holes are communicated with the fan; each group of through holes are located in the cavity and are communicated with an inner cavity of the cavity, a threaded hole is formed in the side wall of the fermentation tank, and a connecting hole is formed in the bottom of the fermentation tank; according to the fermentation tank, high-efficiency cooling can be automatically realized under the condition that the fermentation tank is not opened, meanwhile, a good fermentation environment is maintained, the requirement of manual intervention is reduced, external pollution can be effectively prevented, and the stability of the fermentation process and the high quality of a product are ensured.

The invention provides a fermentation control method of cooking equipment and the cooking equipment, and the method is characterized in that a radio frequency transmitting unit is controlled to transmit a first radio frequency electromagnetic wave to dough in a cooking cavity at a first transmitting power in response to the triggering of a fermentation function, so as to promote the fermentation of the dough. Compared with a traditional fermentation mode, the electromagnetic waves of the radio frequency wave band are adopted to assist dough fermentation, the temperature rise inside and outside the dough can be consistent, and the good fermentation effect is achieved; the fermentation efficiency is greatly improved, and the fermentation time is shortened.

The present invention provides a yeast strain for fast-fermenting sugar-free dough and uses thereof. The Saccharomyces cerevisiae AMCC31248 strain (Saccharomyces cerevisiae AMCC31248) provided by the present invention is deposited at the China Center for Type Culture Collection (CCTCC) with the deposit number CCTCC NO: M 20211686. The strain of Saccharomyces cerevisiae AMCC31248 strain provided by the present invention has good fermentation performance in sugar-free dough and can ferment sugar-free dough rapidly.

The invention provides a low-acid-yield lactobacillus curvatus strain for meat product fermentation, the strain is preserved in the China Center for Type Culture Collection, and the preservation number of the strain is CCTCC NO: M2023415. The strain has good fermentation performance, has excellent performance in the aspects of reducing acidity and harmful substance content and improving sensory quality and food safety, and shows high practical value in fermentation application of low-acid meat products.

The invention discloses a method for making sausages capable of effectively controlling dry heat-resistant salmonella, which comprises the following steps of: 1, inoculating lactobacillus rhamnosus into seasoned meat paste, and adding 5-6mL of 1 * 10 < 6 >-1 * 10 < 8 > CFU / ml lactobacillus rhamnosus liquid into every 100g of meat; step 2, filling the inoculated meat paste into a casing to obtain a sausage semi-finished product; step 3, fermenting the sausage semi-finished product for 29-31 hours under the condition of 30-40 DEG C, and stopping fermentation when the pH value is reduced to 5.3-5.1; step 4, carrying out smoking treatment on the fermented sausage semi-finished product in smoking equipment at 59-61 DEG C for 40-50 minutes, detecting the water activity, and controlling the water activity to be lower than 0.6; and 5, stopping smoking, and airing to normal temperature to obtain a sausage finished product. According to the sausage prepared by the preparation method disclosed by the invention, good fermentation flavor and sausage quality are maintained, and meanwhile, the dry-heat-resistant salmonella in the sausage can be effectively controlled.

The invention discloses a plant lactobacillus and an application of the plant lactobacillus in a chlorella pyrenoidosa fermented beverage. According to the invention, a strain of phytobacterium plantarum is separated and screened from an outdoor chlorella pyrenoidosa culture pond, is named as phytobacterium plantarum HN3, and is preserved in Guangdong Microbial Culture Collection Center on the fifth floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou City on July 26, 2024, and the preservation number is GDMCC No: 64816. The plant lactobacillus HN3 has good fermentation performance, acid tolerance and cholate tolerance, can degrade unpleasant odor substances of chlorella pyrenoidosa liquid to generate new pleasant odor substances, and can be used as a production strain of a chlorella pyrenoidosa fermented beverage.

The present invention provides a method for preparing room-temperature live bacteria fermented milk, comprising the following steps: inoculating lactose-negative bacteria other than Lactobacillus rhamnosus and Lactobacillus rhamnosus into a fermentation base, then filling the base, and obtaining room-temperature live bacteria fermented milk after fermentation; proliferation factors other than lactose are added to the fermentation base. The inventors of the present application creatively discovered that by using lactose-negative bacteria other than Lactobacillus rhamnosus as fermentation bacteria and Lactobacillus rhamnosus as live bacteria to prepare room-temperature fermented milk containing live bacteria, the fermentation time can be shortened, and fermented milk with good taste and flavor can be obtained. At the same time, by adding proliferation factors to the fermentation base and controlling the fermentation end point, the obtained fermented milk can be stored at room temperature for 6 months without significant changes in its pH value, acidity and live bacteria count.

The present invention belongs to the technical field of food fermentation, and provides a plant lactobacillus CMRC 1L and an application thereof. Lactobacillus plantarum ) CMRC 1L was isolated from a sour meat sample in Maojia Village, Lijiang City, Yunnan Province. It grows well on MRS culture medium, produces acid quickly, has biological characteristics such as salt resistance, frostbite resistance, and inhibition of the growth and reproduction of corrupt microorganisms. It has a good fermentation effect on a variety of plant proteins and is an excellent strain for making a starter for production. The present invention also provides a starter containing the above-mentioned strain and its application in plant protein meat products. Compared with the plant protein jerky to which no starter is added, the preparation method of the plant protein jerky product provided by the present invention has stable product quality, a sweet fermented aroma, no beany smell, and a good flavor and taste. The application of strain CMRC 1L in the production of plant protein meat products has great potential.

The invention belongs to the technical field of livestock and poultry manure management and utilization, and provides a method for realizing emission reduction synergy of production of padding, greenhouse gas and active nitrogen gas through rapid and safe fermentation of cow dung residues under a cold condition, and a heating plate is arranged at the bottom of a pile body to realize heating of cold air output from an aeration pipe at the bottom; and in combination with the ascending flow of the air flow in the pile body, the whole large pile body at the upper part can be effectively heated, and the high-temperature period lasts until the fermentation is finished, so that a good fermentation effect is achieved. Start-stop feedback control of the heating plate is realized by monitoring the temperature of the pile body, so that the energy consumption is effectively reduced, and the cost is greatly reduced. The method has the synergistic effects of promoting efficient and safe fermentation of excrement to produce padding and reducing emission of harmful gases in the environment under the cold condition in winter, is simple to operate, realizes efficient value-added utilization of wastes, and has important value and significance for solving the practical problems of excrement treatment and resource utilization in dairy farms.

This invention relates to a method for preparing exosomes using dual-strain probiotic fermentation and their application in delivering active ingredients, possessing multiple skincare benefits. The dual-strain probiotics used in this invention include *Lactobacillus plantarum* (CGMCC 24962) and *Bacillus subtilis* (CGMCC 36746). This invention employs both lactic acid bacteria and *Bacillus subtilis* as co-fermentation strains. Both are widely used probiotics with excellent fermentation characteristics and sufficient safety. Furthermore, the exosomes obtained after co-fermentation exhibit synergistic activity, superior to those obtained by fermenting either strain alone. Through the synergistic effect of the dual-strain probiotics, this invention enhances the transdermal absorption efficiency of active ingredients and endows the exosomes with diverse skincare benefits, meeting the high-performance requirements of skincare products.

An object of the present disclosure is to provide a technique capable of providing bread containing pulse flour and whole wheat flour with good puffiness and aroma and further suppressing an unpleasant flavor caused by the pulse flour.SOLUTION: Bread obtained from dough comprising legume flour, whole wheat flour and pectinase.SELECTED DRAWING: None

The present invention relates to the technical field of kitchen waste treatment, and specifically to a fermentation device for kitchen waste treatment, comprising a fermentation bin, a base fixedly mounted on the outer surface of the fermentation bin, a discharge pipe fixedly embedded and mounted on the surfaces of both ends of the fermentation bin, a transmission assembly rotatably connected inside the fermentation bin, the transmission assembly comprising a hollow transmission rod and a filter cartridge, and a plurality of the filter cartridges fixedly embedded and mounted on the outer surface of the hollow transmission rod at equal intervals. In the present invention, kitchen waste can be divided into multiple parts inside the fermentation bin, and the gas and moisture inside the kitchen waste can be easily discharged through the stirring assembly to maintain a good fermentation environment to prevent the fermentation process from being affected by high humidity, and by dividing the kitchen waste into multiple parts, when a part of the kitchen waste is not fermented thoroughly, it is convenient to discharge the part of the kitchen waste that has reached the fermentation degree separately according to the fermentation degree of the kitchen waste, thereby improving the utilization rate of the kitchen waste.

The invention discloses hansenula polymorpha var. Uvarum and application thereof. The preservation number of the hansenula polymorpha var. Uvarum CJ2 is CGMCC (China General Microbiological Culture Collection Center): 34391; the hansenula polymorpha CJ2 provided by the invention has good fermentation capacity, low H2S yield, good alcohol production capacity and ester production capacity, and can tolerate 35% glucose concentration, 250mg / L SO2 concentration, 2.9 pH value, 12% ethanol concentration and 10 DEG C temperature; good activity of producing glycosidase, protease and esterase is achieved; the content of malic acid and tartaric acid in the longan dry white wine fermented by hansenula polymorpha CJ2 is relatively low, and the acerbity and hardness taste of the wine is reduced.

The invention discloses a herba houttuyniae and folium mori silage fermented feed and a process. The herba houttuyniae and folium mori silage fermented feed is prepared from raw materials in parts by weight. The feed is prepared from, by weight, 40-55 parts of forage grass crops, 10-15 parts of mulberry leaves, 2-5 parts of herba houttuyniae, 0.02-0.05 part of leavening agent, 2-5 parts of drinking water, 5-10 parts of bean cakes, 10-15 parts of corn straw, 5-10 parts of corn, 10-15 parts of wheat straw, 3-8 parts of shell powder and 0.2-0.5 part of salt, the forage grass crops include but not limited to forage grass, the mulberry leaves are feed mulberry leaves, the cutting length of the forage grass crops and the mulberry leaves is 3-5 cm, and the mass ratio of the leavening agent to the drinking water is 1: 100; according to the herba houttuyniae and folium mori ensiling fermented feed and the process, the nutritional value of the ensiling fermented feed is improved by adding herba houttuyniae and folium mori, meanwhile, the ensiling fermented feed has the effects of clearing away heat and toxic materials and resisting viruses, the animal immunity is improved, healthy growth of fed animals is guaranteed, a leavening agent can be sprayed through a sprayer, the leavening agent distribution uniformity is good, and the fermentation effect is good. A good fermentation effect is achieved, and the production quality is guaranteed.

The invention discloses application of two Wickerhamomyces anomalus strains in ester extraction and aroma enhancement in the fermentation process of fen-flavor liquor. The two Wickerhamomyces anomalus strains are preserved in the China General Microbiological Culture Collection Center, the name of one Wickerhamomyces anomalus strain is SAU-F4, the preservation number of the Wickerhamomyces anomalus strain is CGMCC No.23919, the name of the other Wickerhamomyces anomalus strain is SAU-D13-Y15, and the preservation number of the other Wickerhamomyces anomalus strain is CGMCC No.27799. According to detection, the two Wickerhamomyces anomalus strains have good fermentation capacity in the fen-flavor liquor, the content of volatile flavor substances such as esters, alcohols and acids in the fen-flavor liquor intensified and fermented in a mixed bacteria inoculation mode is remarkably increased, and the Wickerhamomyces anomalus strains are rich in fragrance, comfortable and soft and clean in taste.

The present invention provides a method for extracting pentosan from wheat bran by irradiation-microorganism fermentation. Wheat bran is crushed and electron beam irradiated to obtain irradiated wheat bran powder. The irradiated wheat bran powder is stirred and mixed with water. Wheat bran fermentation liquid is obtained by mixed fermentation of Saccharomyces boulardii and Bacillus subtilis. The wheat bran fermentation liquid is subjected to freeze-thaw centrifugation, alcohol extraction filtration, and freeze drying to obtain pentosan. In the present invention, electron beam irradiation can penetrate and bombard chemical bonds in the cell wall of wheat bran through high-energy electron beams, causing them to break, degrading cellulose and hemicellulose contained in the cell wall, destroying the tight connection between wheat bran cell wall fibers, promoting material outflow, laying a good fermentation foundation for subsequent microbial fermentation, and improving fermentation efficiency. At the same time, mixed fermentation of Saccharomyces boulardii and Bacillus subtilis utilizes substrates to produce abundant enzyme systems and metabolites, further improving the content and quality of pentosan.

The invention discloses a natural fermentation drying treatment process for succulent agricultural solid waste. It uses succulent agricultural solid waste as the main material, and uses food preservatives and sodium chloride as auxiliary materials, so that the main material exudates an exudate that can inhibit the growth of harmful microorganisms under the action of the auxiliary materials, and at the same time, by adding a pH adjuster, the pH of the exudate is made ≤4, the exudate is separated, collected and splashed on the main material, and the main material is naturally dehydrated and aerobic fermented for 10-20 days until the moisture content of the main material is ≤5%, and the finished product is obtained. The present invention adopts an aerobic fermentation method, and no harmful gas is generated; edible preservatives are added, and the pH is adjusted by acetic acid and sodium chloride to create a good fermentation environment, and the product is protected from secondary pollution, which is convenient for reuse; through natural evaporation and dehydration, energy consumption is greatly reduced, meeting the requirements of clean production; the moisture content of the finished product is controllable, the storage time is greatly extended, and the fiber and protein loss in the main material is small.

The application discloses a Lactiplantibacillus plantarum and application of the Lactiplantibacillus plantarum in fermentation beverage of Chlorella pyrenoidosa. In the application, a Lactiplantibacillus plantarum is screened and separated from an outdoor Chlorella pyrenoidosa cultivation pond, and is named as Lactiplantibacillus plantarum HN3. The Lactiplantibacillus plantarum HN3 has been preserved in the Guangdong Microbial Culture Collection Center, No. 59 Building, 5th Floor, Guangzhou City, on July 26, 2024, and has a preservation number of GDMCC No: 64816. The Lactiplantibacillus plantarum HN3 has good fermentation performance, acid tolerance and bile salt tolerance, can degrade bad odor substances of Chlorella pyrenoidosa liquid, produce new pleasant odor substances, and can be used as a production strain of Chlorella pyrenoidosa fermentation beverage.

The invention relates to the technical field of industrial microorganisms, and particularly discloses saccharomyces cerevisiae HS32 and application thereof. The preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) The saccharomyces cerevisiae HS32 provided by the invention has good fermentation capacity, can tolerate 35% glucose concentration, 250mg / L SO2 concentration, 2.9 pH value, 14% ethanol concentration and 10 DEG C temperature, and has good activity of producing glycosidase, protease and esterase. The longan dry white wine fermented by the fermentation broth has high lactic acid content, and the wine is endowed with softer taste. The content of alcohols and esters in a wine sample fermented by the saccharomyces cerevisiae HS32 is remarkably increased, the wine sample is rich in flower and fruit fragrance, the content of ethyl hexanoate, ethyl caprylate, isoamyl alcohol, phenethyl alcohol and other substances is particularly prominent, the wine is endowed with special flavor, and the saccharomyces cerevisiae HS32 has important significance for brewing special high-quality longan dry white wine.

The present invention relates to the field of microbial technology, and in particular to Bacillus licheniformis JSF-9, a composite bacterial agent and applications thereof. The strain JSF-9 of the present invention is isolated by a research team from the rectal contents of healthy cattle. Testing shows that the strain has good β-1,4-glucanase production ability and has antibacterial effects on Staphylococcus aureus, Salmonella typhimurium and Shigella flexneri. The strain has good fermentation ability for sugarcane bagasse. For example, after the strain is prepared into a mixed bacterial agent with Bacillus licheniformis MLF-1 and Bacillus sabdariffa MLL-5, the fermentation ability of the mixed bacterial agent for sugarcane bagasse is better. It has been verified that the composite bacterial agent can effectively inhibit the reproduction of harmful bacteria and thus prolong the shelf life of fermented feed. Animal feeding experiments have found that the nutritional value and disease resistance of sugarcane bagasse fermented with the composite bacterial agent are significantly improved. Adding 10%-15% to the basal diet has the effect of reducing costs and increasing efficiency in feeding Jersey cattle.