70 results about "Issatchenkia orientalis" patented technology

An acid-decreasing yeast (Issatchenkia orientalis)xlc6 is prepared by separating it from red bayberry pulp, citric acid-alcohol fermenting and degrading alcohol from citric acid. The acid-decreasing total is above 90% and can be used to ferment fruit wine.

The present invention relates to a method of producing xylitol and arabinose at same time from hemicellulose hydrolysates, material rich in xylan is hydrolyzed by acid or enzymes to obtain hydrolysate mostly containing xylose and arabinose, then inoculated in Issatchenkia orientalis S-7 and / or Issatchenkia occidentalis LJ-3 to eliminate the inhibitor of microbes, after that / or at the same, inoculated a yeast of Candida tropicalis which can consume the glucose, transform the xylose to xylitol and can not consume the arabinose, and fermented, then fermented liquor containing xylitol and arabinose is obtained. After separation, xylitol with purity more than 99% and arabinose with high purity are obtained. After concentration and crystallization respectively, crystalline xylitol and crystalline arabinose are obtained respectively.

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.

The invention discloses a microbial additive for a silage fodder and a preparation method thereof. The microbial additive comprises lactobacillus plantarum, pediococcus pentosaceus, aroma-producing yeast, issatchenkia orientalis and bacillus cereus, and the microbial additive is prepared by a liquid culture method. The lactic acid content and acetic acid content of the composite silage fodder added with the microbial additive are improved, and simultaneously, the fodder does not contain propionic acid or butyric acid; compared with the fodder before ensiling, the fodder has the dry matter content which is increased on a small scale, and the ammoniacal nitrogen content which is increased but is low; and after the microbial additive is added, the CP content of the silage fodder is increased obviously, and is increased by 25 percent compared with the CP content of the fodder before the ensiling.

The invention belongs to a method for producing ethanol from tobacco stems by fermentation; a fibrous raw material is processed under the action of high-temperature and high-pressure steam by adopting a steam explosion method; the component separation of the raw material is realized through a sudden depressurizing process; therefore, cellulose, hemicellulose and lignin in the material are degraded and dissolved out; cellulose is easily subjected to emzymolysis so as to be converted into sugar; and then, fermentation of cellulosic ethanol is carried out by selectively using an issatchenkia orientalis strain. The pre-processing method can be applied to various agricultural wastes, such as bagasse, wheat straws, rice straws, corn stalks and corncobs; the enzymatic hydrolysis ratio of cellulose can be obviously increased; ethanol is prepared by fermentation by taking tobacco wastes as the raw materials; therefore, the operation process is simple; the production cost is low; furthermore, the agricultural wastes can be changed into wealth; environmental pollution is reduced; and reasonable development and utilization of agricultural surplus resources are realized.

The invention discloses a method for preparing a maple-flavor Baijiu by a sugar maple. The method comprises the following steps: adding yellow water in sugar maple powder for cooking to obtain sugar maple powder without sugar, and adding glucose to obtain sugar maple powder with sugar; adding bacterial liquids of brewer's yeast and issatchenkia orientalis in the sugar maple with sugar for fermentation to obtain solid mash; mixing the solid mash with the sugar maple powder with sugar, and then adding water and fen-flavor smaller lumped koji for liquid fermentation; after the liquid is fermented, adding the sugar maple powder without sugar for fermentation to obtain fermented solid mash, and adding water in the solid mash for pressure filtration and distillation; and mixing a foreshot of which the alcohol content is above 65 degrees, a distillation heart of which the alcohol content is 45-65 degrees, and a feint of which the alcohol content is 20-28 degrees, then adding sugar maple sap, and conducting micro-membrane filtration to obtain the finished product maple-flavor Baijiu. Through the adoption of the method, unpleasant smell of the sugar maple is eliminated, so that the brewed maple-flavor Baijiu has a harmonious flavor.

The invention discloses a microbial agent for sewage treatment. The microbial agent comprises, by weight, 8-10 parts of clostridium acetobutylicum, 12-16 parts of bacillus licheniformis, 16-20 parts of bacillus subtilis, 5-7 parts of lactobacillus acidophilus, 5-7 parts of methanosarcina, 3-5 parts of methanosaeta, 6-8 parts of rhodopseudomonas palustris, 4-6 parts of cellulomonas flavigena, 8-10parts of streptococcus thermophilus, 8-10 parts of alcaligenes faecalis, 3-5 parts of bacillus amyloliquefaciens, 2-4 parts of bacillus nitrosomonas, 1-3 parts of issatchenkia orientalis and 3-5 partsof streptomyces bullis. Besides, the invention further discloses an attachment carrier of the microbial agent and a preparation method of the microbial agent. The microbial agent can be effectively attached to the carrier and accordingly has better activity. The microbial agent is reasonable in strain preparation and can be effectively attached to the attachment carrier to treat sewage, and the method for sewage treatment is simple, good in treatment effect and worthy of popularization.

The invention belongs to the technical field of liquor brewing and provides a mechanical brewing technology for producing novel faint-flavor liquor. According to the brewing technology, saccharomycopsis fibuligera, saccharomyces cerevisiae, issatchenkia orientalis, saccharomyces rouxii, pichia pastoris, candida and torulopsis utilis are adopted for fermentation, mould in traditional brewing is removed, representation of the faint flavor of the faint-flavor liquor is better facilitated, the aroma of the liquor is increased through addition of muskmelons and peameal auxiliary materials, and the brewed liquor is sweet and refreshing in taste and strong in faint flavor.

The invention relates to Issatchenkia orientalis and a method for producing citicoline by whole cell conversion of Issatchenkia orientalis, belonging to the technical field of biological pharmacy. In the method provided by the invention, the whole cells of Issatchenkia orientalis Z1, namely CCTCC (China Center for Type Culture Collection) NO: M2011272 are utilized to prepare citicoline, choline phosphate and 5'-cytidylic acid are used as substrates, glucose is used as an energy donor, and the ATP (adenosine triphosphate) regeneration efficiency is improved by adding inorganic ions; glucose is used as the energy donor, so that the energy requirement of the strain is provided and ATP is provided for a citicoline synthesis enzyme system; one or more of potassium ion, magnesium ion and manganese ion are added to change the metabolism flow direction and improve the ATP regeneration rate, so that the ATP regeneration rate is matched with the rate of the citicoline enzyme synthesis system and the high-efficiency preparation of citicoline is achieved; and the whole cells of Issatchenkia orientalis are used, and toluene is added to an aqueous solution during the preparation process so as to improve the cell permeability, so that the rate of the citicoline enzyme synthesis system is improved.

The invention relates to the technical field of fermented dairy products, and discloses multi-bacteria fermented skim camel milk for resisting diabetes and a production method of the multi-bacteria fermented skim camel milk. The multi-bacteria fermented skim camel milk is prepared from a lactobacillus helveticus leavening agent, a lactobacillus plantarum leavening agent, a lactobacillus paracasei leavening agent, a lactobacillus paracasei hard subspecies leavening agent, a lactobacillus mucosae leavening agent, a Harbin lactobacillus leavening agent, a lactobacillus hilgardii leavening agent, a lactobacillus pentosus leavening agent, a lactobacillus rhamnosus leavening agent, a lactococcus lactis leavening agent, an issatchenkia orientalis leavening agent, a kluyveromyces marxianus leavening agent, a pichia membranefaciens leavening agent and an ethanol candida leavening agent, which are added to the skim camel milk and are fermented. The multi-bacteria fermented skim camel milk is good in taste, the production method is easy to operate and simple in operation method; the obtained multi-bacteria fermented skim camel milk is abundant in nutrient, contains the components such as probiotics, immunomdodulating peptide, anti-oxidative peptide and the like, and has antidiabetic, anti-inflammation and antioxidant effects; and the physique and the overall vitality of people can be enhanced.

The invention relates to the field of fermentation, in particular to a strain of high temperature resistant Issatchenkia orientalis, application thereof and a method for producing ethanol through fermentation. The strain of high temperature resistant Issatchenkia orientalis IPE100 is separated and screened from farmland crop waste, has a number of CGMCC (China General Microbiological Culture Collection Center) No.4927, has the capacity of fermenting ethanol at high temperature, and can be applied to high temperature fermentation of ethanol by using lignocelluloses hydrolysis products and high temperature solid fermentation of ethanol by using sweet sorghum.

The present invention provides the application of Issatchenkia orientalis in fermenting lignocellulose hydrolysate. Issatchenkia orientalis and its domesticated strain is applied in fermenting lignocellulose hydrolysate to degrade the fermentation inhibitor fast, to metabolize glucose for producing ethanol and to lower the cost of producing ethanol with lignocellulose. The present invention lays foundation of large scale industrial production, and provides also one Issatchenkia orientalis strain Y4 with high fermentation efficiency.

The invention discloses a method for degrading and removing microbial metabolism inhibitors existing in a hemicellulose diluted acid hydrolysate by using a detoxification active bacterial strain. The detoxification active bacterial strain comprises issatchenkia orientalis CCTCC NO:M 206098 and issatchenkia occidentalis CCTCC NO:M 203097, and both the ssatchenkia orientalis and the issatchenkia occidentalis can degrade the microbial metabolism inhibitors which comprise acetic acid, furfural and phenols substances and exist in the hemicellulose hydrolysate and have the characteristics of low pH value resistance and no utilization of pentose or sugar alcohol thereof. The detoxification active bacterial strain can be used for carrying out single bacterial detoxification treatment on the hemicellulose hydrolysate and can also generate xylitol or alcohol with fermented xylose for bacterial strain mixing and inoculating to the hemicellulose hydrolysate to carry out synchronous detoxification and fermentation. The biological detoxification method can effectively improve the fermenting property of the hemicellulose hydrolysate and improve the yield of fermentation products of the alcohol and the xylitol and has the advantages of environmental protection and energy saving.

The invention discloses a preparation method of thick and soft fruit wine, and belongs to the field of fruit wine making. The method includes the following steps of evenly mixing fruit juice and sorghum saccharified liquid according to the volume ratio of (5-9):(1-3), sequentially inoculating bacterium liquid of three types of yeast (Issatchenkia orientalis, Pichia pastoris and saccharomyces cerevisiae), rhizopus oryzae liquid and bacillus megatherium liquid, conducting fermentation for a period of time after each type of liquid is added, adding pomace accounting for 30%-100% of the total volume of fruit juice and sorghum saccharified liquid, conducting filter pressing and filtering through a plate frame type filter press and a diatomite filter after fermentation ends to obtain fruit juice fermentation filtered fluid, and adding dried, smashed and expanded pomace powder to fruit juice fermentation filtered fluid to be stored for 48-52 hours at the temperature of 45-48 DEG C to obtain the fruit wine, wherein the mass of pomace powder is 2.5-3.0 times of the mass of fruit juice fermentation filtered fluid. By means of the method, pomace is fully utilized, and waste materials generated during fruit wine production are reduced; meanwhile, pomace is processed, and fullness, thickness and softness of the wind body of the fruit wine and the health care function of the fruit wine are increased.

The invention discloses a method for improving easter flavor quality of soy sauce and a product prepared thereby. The method for improving the easter flavor quality of the soy sauce comprises the following steps: adding issatchenkia orientalis into soy sauce koji, and carrying out fermentation at a fermenting-grain temperature of 40-50 DEG C for 15-20 days days; carrying out cooling until the temperature is 30-35 DEG C, adding zygosaccharomyces rouxii and metschnikowia pulcherrima, and carrying out later-stage fermentation for 30-50 days; and then, carrying out filtering and sterilizing, so that soy sauce with both sauce flavor and ester flavor is prepared. The prepared soy sauce is full in taste, rich in sauce flavor, mellow in ester flavor, sufficient in delicious flavor, and unique in aroma.

The invention relates to a biological spice for tobacco and a preparation method and use thereof. The method comprises: preparing an aspergillus oryzae seed culture solution; preparing a sterile culture solution treated by an aspergillus oryzae strain; preparing an issatchenkia orientalis seed culture solution; and subjecting the fermentation liquor to evaporation concentration to obtain the biological spice for tobacco. The biological spice for tobacco can make the smoke thin and soft, improve the quality of the fragrance, make the fragrance fine, soft, thorough and thick, offer special caramel sweet fragrance and wine fragrance and obviously reduce unpleasant smells in cigarettes; therefore the biological spice has an obvious application value, can obviously reduce treatment cost of tobacco protein and can increase the utilization rate and application value of tobacco extract and low-quality tobacco powder.

The invention relates to a yeast strain, which is separated from soil and can degrade azo dye with high efficiency, and a method utilizing the strain for performing decolorization on the dye, belonging to the field of biotechnologies. The strain is identified as Issatchenkia orientalis YP-1 and collected in China General Microbiological Culture Collection Center with the collection number being CGMCC No. 4523. By comparing the sequence of the strain with BLAST (basic local alignment search tool) retrieval in a Genbank, the sequence of the strain is found to be in high homology (reaching 99%) with Issatchenkia orientalis strain QD15.126SrRNA (ribonucleic acid) gene sequence. The pure strain is obtained by large-quantity screening from the soil. The strain can grow well in a culture medium taking the dye as a carbon source and culture solution, and has good decolorization effect against various azo dyes. A degradation bacterial agent produced according to the technical scheme of the invention can degrade the azo dye in the environment and protect the ecological environment.

The invention discloses a method for fermenting Anfu ham by utilizing a compound micro-ecological fermenting agent and belongs to the field of food fermentation. The method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent comprises the following steps: pre-treating, salting, dehydrating, firstly fermenting and secondly fermenting. The bacterial strains in the compound micro-ecological fermenting agent include lactobacillus pentosus, lactobacillus plantarum, kluyveromyces lactis and issatchenkia orientalis, wherein the number ratio of lactobacillus pentosus to lactobacillus plantarum to kluyveromyces lactis to issatchenkia orientalis is 1:(1-3): (1-3):(1-5) and the total amount of viable bacteria of the compound micro-ecological fermenting agent is 3*106-8*10<6>cfu / mL. According to the method for fermenting Anfu ham by utilizing the compound micro-ecological fermenting agent disclosed by the invention, the ham having characteristics of short production period, natural product color, high yield, various flavors and the like can be prepared in the manner of adding the compound micro-ecological fermenting agent and the compound seasoning into the ham meat.

The invention discloses a microbial inoculant for plant fiber alkaline decomposition and soil improvement. The microbial inoculant is composed of a composite thallus and a carrier. The composite thallus consists of bacillus subtilis, Issatchenkia orientalis, bacillus laterosporus, Bacillus mucilaginosus and actinomycetes. The carrier comprises rice bran, soybean meal, saw dust, cake powder and straw powder. The composite thallus accounts for 5-8% of the weight percentage of the microbial inoculant. The microbial inoculant provided by the invention can promote the absorption of original nutrient elements in microbial carrier and soil, effectively improves soil microflora formation, strengthens the microbial activity of crop rhizospheres, and enhances the phosphorus-dissolving and potassium-releasing ability, thus improving the soil quality. In addition, the microbial inoculant not only can achieve rapid degradation of organic waste in soil and full absorption and utilization of the degraded organic waste by plants, but also effectively solves the problem that organic waste is untreated for a long term and affects the surrounding environment.

The invention discloses a gel-type enzyme formaldehyde removing deodorant. The gel-type enzyme formaldehyde removing deodorant is prepared by mixing culture solutions of microorganisms including issatchenkia orientalis, lactobacillus paracasei, pediococcus pentosaceus and saccharomyces cerevisiae with sodium polyacrylate. According to the deodorant, various toxic and harmful substances existing in daily family life can be adsorbed, wrapped, decomposed and removed from a source of odor, the high deodorizing effect is achieved, and the degradation and removal rate on formaldehyde especially reaches 95% or above; the water content is 95%-99.5%, the natural evaporation capacity in 45 days is about 400 g, formaldehyde can be continuously decomposed, and the deodorant is suitable for formaldehyde deodorization in an environment where formaldehyde is continuously released for a long time.

The invention discloses a mixed-strain tobacco fermentation method. The method comprises the steps that strains that Pichia pastoris FBKL2.0008 and Issatchenkia orientalis FBKL2.0002 are inoculated toa slope culture medium to be cultured for 24 h-48 h at the temperature of 28 DEG C until a test tube is full of strains; slope cultured strains are activated by drawing lines on a beer wort agar culture medium and cultured for 24 h-48 h at the temperature of 28 DEG C; seed liquid is prepared, mixed-strain liquid is obtained by mixing the yeast seed liquid of the Pichia pastoris and the yeast seedliquid of Issatchenkia orientalis which are obtained by culturing, and the yeast seed liquid of the Pichia pastoris takes up 60%-80% of the mixed strain liquid; the mixed-strain liquid is added to tobaccos according to the concentration of 0.4 ml / g, sterilized water with the concentration of 0.2 ml / g is added every 3 days, the tobaccos are cultured for 15-20 days at the temperature of 28 DEG C-30DEG C, drying is conducted for 15-30 minutes at the low temperature of 40-60 DEG C, and the tobaccos are obtained. The tobaccos have rose fragrance, powder fragrance, sweet fragrance and bouquet, andthe method has the advantages of simple process, difficult contamination and wide product application.

The invention discloses a method for making alkalescent Chinese spirits through liquid fermentation. The method comprises the following steps: (1) adding saccharomyces cerevisiae to a sorghum saccharification liquid for fermentation, taking out part of fermentation mash and adding bacillus megaterium and bacillus subtilis to the residual mash for fermentation; adding issatchenkia orientalis and pichia pastoris to the taken mash for fermentation; mixing and distilling the two kinds of fermentation mashes and taking the distillate with alcohol content above 60; (2) adding bacillus licheniformis to the sorghum saccharification liquid for fermentation and mixing and distilling the fermentation mash and the distillate to obtain a flavoring liquid; and (3) blending the distillate, light yellow sophora root juice and the flavoring liquid to obtain the alkalescent Chinese spirits. The method has the beneficial effects that the ester producing capacity is strengthened, the aroma of the Chinese spirits is increased and the acidity is reduced, and the alkalinity of the Chinese spirits is increased through specific flora combination and blending with the light yellow sophora root juice; and meanwhile, the bitterness of light yellow sophora root is covered up by blending with the flavoring liquid containing the bacillus licheniformis fermentation liquid, thus finally obtaining the alkalescent Chinese spirits with high quality.

The invention relates to a microbial strain of Issatchenkia orientalis (S-7) CCTCC NO:M 206098. The homology between nucleotide characteristic sequence of the 26S rDNA D1 / D2 area of the strain and a characteristic sequence with register number of EF030708 in the GenBank is 100%. The invention further discloses a method for preparing the strain and the bio-detoxification application of the strain. The strain is mixed and inoculated to the microorganism fermenting xylose to produce xylitol, thereby realizing the production of the xylitol by synchronously detoxifying and fermenting hemicellulose hydrolysate; and a detoxified active strain is mixed and inoculated to the microorganism fermenting xylose, thereby realizing the production of the ethanol synchronously detoxifying and fermenting the hemicellulose hydrolysate. Compared with the traditional technology, the invention has higher production efficiency and higher quality of products.

The invention discloses a functional microorganic combined microbial inoculum and application thereof, and belongs to the technical field of the brewing of white spirit. According to the functional microorganic combined microbial inoculum, the functional microorganic microbial inoculum is prepared from saccharomyces cerevisiae, issatchenkia orientalis and aspergillus oryzae, has simple components,and is simply and conveniently confected; a usage method is simple; the fermentation is carried out by using sorghum as a substrate; in ester products, isoamyl acetate can reach 21,454mg / L, ethyl acetate can reach 13,263mg / L, ethyl propionate can reach 760mg / L, isoamyl propionate can reach 199mg / L, and 2-ethyl methylbutyrate can reach 135mg / L, and the combined microbial inoculum provided by the invention can be used for brewing the white spirit, and is used for improving a content of a flavor substance and fermentation stability.

The invention discloses a method for preparing liquor containing Chinese wolfberry fruits and ginseng, and belongs to the field of healthy liquor products. According to the method, partial traditional Chinese medicinal materials are fermented with glutinous rice, while other traditional Chinese medicinal materials do not participate in fermentation; fermenting bacteria are prepared by mixing distillery yeast AS 2.300, kluyveromyces marxianus standard strain AS2.1549 and issatchenkia orientalis NRRL Y-5396 with distiller yeast to achieve a synergistic effect on ester and acid, and liquor having high total ester content and high acid content; fructus rubi, fructus amomi, alpinia oxyphylla and glutinous rice are fermented together, no medicinal ingredient is fermented, degraded or consumed in the fermenting process, and ingredients having medicinal effects of reinforcing kidneys and tonifying qi can be well maintained and can be sufficiently dissolved in the liquor to reinforce the kidney-reinforcing qi-tonifying health-protecting effect. According to the liquor, the solubility of effective ingredients of Chinese wolfberry fruits, ginseng, longan pulp and Chinese dates, which do not participate in fermentation, can be promoted, and the kidney-reinforcing and qi-tonifying health-protecting effect is further improved.

The invention discloses a method for separating and purifying citicoline in an issatchenkia orientalis biotransformation liquid. The method comprises the following steps: the issatchenkia orientalis CDP-c biotransformation liquid is passed through an anion exchange resin column, deionized water is used for leaching an unadsorbed substance, a salt solution of 0.01-0.50M is employed for eluting CDP-C and the salting liquid of 0.10-1.00M is employed for eluting cytidylic acid, so that CDP-c with high purity (greater than 99%) and high yield (greater than 88%) can be obtained by one time, and the cytidylic acid without complete reaction can be recovered. The method for separating and purifying citicoline in the issatchenkia orientalis biotransformation liquid greatly simplify a separating process, the operation is simple, the cost is low, and the environment is protected, and is adapted to large-scale industrial production.

The invention provides microbial compound bacteria for wine brewing and quinoa wine prepared from the microbial compound bacteria. The microbial compound bacteria for wine brewing are prepared from abnormal hansenula polymorpha, issatchenkia orientalis and candida tropicalis. The microbial compound bacteria prepared from the abnormal hansenula polymorpha, the issatchenkia orientalis and the candida tropicalis is applied to the fermentation process of quinoa wine brewing, thus growing of harmful microorganisms can be restrained, generating of a large number of acidic materials in the fermentation process is avoided, meanwhile, proteins and other nutrient substances in quinoa can be further decomposed to the maximum extent, it is ensured that the nutrient substances in the quinoa are fully dissolved into the wine, metabolites of the three kinds of microorganisms further give new nutrient ingredients to the quinoa wine, and thus the health care function of the quinoa wine is also enhanced; and through the metabolites of the microorganisms, the flavor of the quinoa wine is further improved advantageously, thus the prepared quinoa wine has outstanding wheat fragrance, the taste is softand sweet, and a wine is clean and coordinated.

The invention belongs to the technical field of a microorganism, and discloses a preparation for preparing xanthan gum. The xanthan gum is prepared by mixing xanthomonas campestris, xanthomonas, xanthomonas and issatchenkia orientalis according to the volume ratio of 5: 3: 2: 1, and fermenting. The yield of the xanthan gum is increased, and strains are synergic with each other and free from an antagonistic action; and the prepared xanthan gum is high in yield, instant, free from fisheye, and has a wide application prospect.

The invention belongs to the technical field of breeding feed, and particularly discloses pig feed containing stems and leaves of radix cynanchi bungei, and a preparation method and application of the pig feed. The pig feed is prepared from the following raw materials in parts by weight: 5-12 parts of a radix cynanchi bungei stem and leaf fermented product, 5-8 parts of an apple fermented product and 30-60 parts of a feed auxiliary material; the radix cynanchi bungei stem and leaf fermented product is a product obtained by mixing the stems and leaves of radix cynanchi bungei with rice water, allium mongolicum regel and grape wine according to the mass ratio of 1:(3-5):(2-5):(0.2-0.5), inoculating lactobacillus reuteri and fermenting; and the apple fermented product is a product obtained by mixing apples and apple leaves according to any proportion, inoculating kluyveromyces marxianus and / or issatchenkia orientalis and then fermenting. According to the pig feed containing the stems and leaves of radix cynanchi bungei, while the stems and leaves of radix cynanchi bungei are fully utilized, the bitter taste of the stems and leaves of radix cynanchi bungei can be reduced; and the palatability of the prepared pig feed is improved.