8 results about "Gut fermentation" patented technology

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 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 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 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 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.