17 results about "Gut fermentation" patented technology

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 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 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.

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.