894 results about "Lactic acid bacterium" patented technology

The invention belongs to the technical field of medicine and health care, and particularly relates to a preparation method of an American ginseng root water extract rich in rare ginsenoside and application of the American ginseng root water extract in improving the immune and anti-tumor direction. The preparation method comprises the following steps: step 1, carrying out superfine grinding on American ginseng, and sieving; step 2, adding the American ginseng powder into water, and then adding compound enzyme for enzymolysis to obtain enzymatic hydrolysate; s3, after the enzymolysis is finished, heating the enzymatic hydrolysate, extracting twice, and mixing after the extraction is finished; and S4, inoculating compound lactic acid bacteria into the mixed solution, fermenting to obtain a fermentation solution, blending, and sterilizing to obtain the American ginseng afterbiogen beverage. According to the invention, a new physical-biological combined process is adopted, and crushing, enzymolysis, extraction, fermentation and blending are carried out, so that the American ginseng metagen beverage rich in rare ginsenoside is obtained, and the rare ginsenoside has a remarkable anti-tumor effect and higher activity.

The invention belongs to the technical field of hair care products, and particularly relates to composite acid gel for scalp care and a preparation method thereof. Salicylic acid, glycolic acid, piroctone azelate olamine salt, echinacea purpurea-lactic acid bacteria yeast, an emulsifier and water are combined, wherein the echinacea purpurea-lactic acid bacteria yeast is prepared by performing enzymolysis on echinacea purpurea through bacillus subtilis protease and then performing aerobic fermentation with lactic acid bacteria. Salicylic acid, glycolic acid and azelaic acid in the composite acid gel are compounded, so that stimulation of salicylic acid is weakened, and the effect of dissolving hair follicle grease is reserved; glycolic acid and azelaic acid are added to accelerate keratin metabolism, regulate sebum secretion and create safe and healthy shielding for the scalp environment, and polysaccharide and flavonoid compounds in the echinacea purpurea-lactic acid bacteria leavening are beneficial to exerting the anti-oxidation and immune regulation effects of the echinacea purpurea-lactic acid bacteria leavening. Therefore, the composite acid gel provided by the invention is green, safe and non-irritant, the preparation method is simple and convenient, and the composite acid gel can be used for inhibiting bacteria and reducing scalp inflammation.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention discloses a lactobacillus buchneri complex microbial inoculant and application thereof, and belongs to the technical field of microorganisms. In order to solve the problem of poor direct degradation effect of lactic acid bacteria on uric acid in the prior art, the invention provides a complex microbial inoculant containing lactobacillus buchneri NEFU-1 and NEFU-2, and the complex microbial inoculant has the functions of degrading uric acid, relieving hyperuricemia, degrading inosine and / or guanosine, improving intestinal flora composition and reducing inflammatory factors; the lactobacillus plantarum has important significance on preventing, improving and treating gout and hyperuricemia diseases, has high application value and can be applied to preparation of fermented yoghurt.

The invention discloses lactobacillus fermented concentrated asparagus extracted juice with the effect of preventing helicobacter pylori infection as well as preparation and application of the lactobacillus fermented concentrated asparagus extracted juice, and belongs to the technical field of food biotechnology and microbial fermentation. The concentrated asparagus beverage is prepared from the following raw materials: 20-50 parts of concentrated asparagus extract juice, 50-80 parts of purified water, 2-6 parts of glucose, 2-4 parts of white granulated sugar, 0.01-0.1 part of sodium D-isoascorbate and 0.001-0.01 part of compound lactic acid bacteria. The fermented and concentrated asparagus extraction juice is prepared by taking asparagus as a raw material, crushing, extracting, concentrating and fermenting, and the antioxidant capacity, the inhibition capacity on helicobacter pylori, the prevention and treatment effects on helicobacter pylori infection and the like of the obtained fermented and concentrated asparagus extraction juice are obviously improved. The asparagus extracted juice can be widely applied to the field of prevention and / or treatment of helicobacter pylori infection, and is particularly applied to preparation of drugs for prevention and / or treatment of helicobacter pylori infection.

The invention discloses a holothurian culture feed additive and a preparation method thereof, and belongs to the technical field of aquaculture. According to the technical scheme, the holothurian culture feed additive comprises the following components in percentage by mass: 45%-55% of fish meal, 2%-3% of butyric acid bacteria, 25%-30% of compound probiotics, 2%-4% of a Chinese herbal medicine extract, 8%-12% of a fermentation substrate, 10%-15% of seaweed meal, 0.5%-1% of vitamin E, 0.5%-1% of selenium yeast and the balance of a carrier, the compound probiotics are composed of lactic acid bacteria, bacillus and photosynthetic bacteria according to the mass ratio of 2: 1: 1; the Chinese herbal medicine extract is a mixture of astragalus polysaccharide and an asarum extract in a mass ratio of 3: 1; through the synergistic effect of the fish meal, the compound probiotics, the Chinese herbal medicine extract and other components, nutrition balance and intestinal flora regulation and control are achieved, the problems of slow growth, intestinal diseases and water quality pollution caused by traditional feed are effectively solved, and the sea cucumber feed has the advantages that the survival rate of sea cucumbers is increased, and the culture benefits are increased.

The invention relates to the technical field of prebiotics preparation, and discloses a preparation method of prebiotics applied to reproduced areca catechu, and the preparation method comprises the following steps: carrying out enzyme catalysis reaction on sucrose by adopting fructosyl transferase to prepare fructo-oligosaccharide; according to the method, beta-galactosidase is adopted to carry out enzyme catalysis reaction on lactose, so that galactooligosaccharide is prepared; respectively carrying out decoloration, ion exchange, nanofiltration concentration and spray drying on the candy oligosaccharide and the galactooligosaccharide to obtain powder; the method comprises the following steps: mixing fructo-oligosaccharide powder and galactooligosaccharide powder according to a ratio, and uniformly distributing the mixture in a reproduced areca-nut matrix by adopting a spray-drying blending or low-temperature vacuum mixing mode to form a functional reproduced areca-nut product; according to the invention, low-temperature drying is carried out on the product after blending or vacuum mixing, so that the prebiotic areca nuts are released along with saliva in the chewing process, and are selectively utilized by bifidobacteria and lactic acid bacteria after entering the stomach and intestine, thereby achieving the purposes of regulating intestinal flora and improving the health-care function.

The invention discloses a probiotic chitosan microsphere and a preparation method thereof, and belongs to the technical field of probiotic embedding, and the method comprises the following steps: dissolving trehalose and L-glutamine in water, suspending lactic acid bacteria in the water, mixing with a chitosan solution to obtain a mixed solution, dropwise adding the mixed solution into a sodium tripolyphosphate solution, and stirring to obtain the probiotic chitosan microsphere. And washing insoluble substances, and performing freeze drying to obtain the probiotic chitosan microspheres. The trehalose and the L-glutamine are used as protective agents and nutrient substances of the probiotics at the same time, can synergistically improve the survival rate of the probiotics, are matched with other components, comprehensively improve the tolerance and activity of the probiotics, and are combined with a specific curing means and freeze drying, so that damage of high temperature to the probiotics can be avoided; the obtained microspheres have good probiotic protection capability, stability and appropriate release performance, can effectively improve the survival rate of the probiotics in storage and application processes, and can better play roles in improving intestinal flora and improving the health level of hosts.

The invention discloses low-GI probiotic compound coarse cereal meal replacement powder and a preparation method thereof. The preparation method comprises the steps of raw material and auxiliary material treatment, starch enzymolysis, strain activation culture, fermentation, freeze drying, blending and packaging and the like. The black tartary buckwheat, the black beans, the black sesame, the black rice and the black mulberries are used as main raw materials, good growth conditions are created for lactic acid bacteria by means of an amylase enzymolysis technology, and further the cereals are subjected to synergistic fermentation by inoculating a strain suspension of lactobacillus reuteri and lactobacillus rhamnosus, so that the nutritional value is increased, bioactive metabolites are added, and the nutritional value is increased. And the flavor and taste of the grains are also improved. Compared with common commercially available meal replacement powder, the product realizes directional domestication fermentation of probiotics in a composite coarse cereal environment, so that the product has high viable organism stability, ensures the colonization ability of the probiotics in cereal powder, realizes synergistic improvement of nutrition and flavor, contains certain functional components, and has relatively good sugar controlling and stabilizing ability.

The invention discloses a preparation method of compound lactobacillus fermented asparagus yoghurt, and belongs to the technical field of food biotechnology and microbial fermentation. The lactobacillus fermented asparagus yoghurt is prepared by taking asparagus primary pulp and fresh cow milk as raw materials, and mixing, fermenting and ripening the raw materials by adopting the lactobacillus paracasei JGSLP08 and the lactobacillus pentosus JGS34, and the obtained compound lactobacillus fermented asparagus yoghurt has excellent antioxidant activity and high-dose lactobacillus viable count; meanwhile, the traditional Chinese medicine composition has a remarkable prevention and treatment effect on inflammatory bowel diseases. The lactobacillus fermented asparagus yoghurt can be widely applied to the field of preventing and / or treating inflammatory bowel diseases, in particular to preparation of food for preventing and / or treating inflammatory bowel diseases.

The invention relates to the field of food processing, and particularly discloses an alkaline water oat fermented cake and a preparation method thereof. The cake raw materials comprise a compound enzyme preparation, an emulsifying agent, a thickening agent, a dough improver, a flavoring agent, a compound leavening agent, a flavor enhancer and a compound bacterium preparation, and the compound enzyme preparation contains various enzymes and can effectively convert oat fibers and starch; the compound bacteria preparation is formed by compounding saccharomycetes and lactic acid bacteria in a specific proportion, and the saccharomycetes and the lactic acid bacteria synergistically play a fermentation role. According to the preparation process, enzymolysis, fermentation, baking and innovative alkaline water spraying processes are accurately controlled, and the unique taste that the cake is crisp outside and tender inside is achieved. The fermented cake is rich in flavor level, outstanding in health attribute, suitable for healthy consumption requirements, accurate and efficient in preparation process and wide in market prospect.

The invention belongs to the technical field of microorganisms, and particularly relates to a caproic acid-producing microbial composition and application thereof. According to the specific technical scheme, the microbial composition comprises caproic acid bacteria, clostridium and lactic acid bacteria. The caproic acid producing microbiome provided by the invention not only can be used for resourceful treatment of wastewater with high lactic acid concentration and reduction of environmental protection cost, but also can be used for construction and maintenance of pit mud, and provides a new practical reference for research of Luzhou-flavor liquor synthesis microbiome and preparation of artificial pit mud.

The invention discloses a preparation method of fermented quinoa post-generation powder, and belongs to the technical field of functional food raw materials. The method comprises the following steps: mixing a quinoa base material (quinoa bran powder and / or quinoa flour) with water to prepare slurry with the solid content of 10-40% (w / w); carrying out heating and gelatinization treatment on the slurry at 75-100 DEG C for 5-60 minutes, and then cooling to 30-45 DEG C; lactic acid bacteria are inoculated for fermentation, the fermentation temperature is 25-45 DEG C, the fermentation time is 4-48 h, and the pH value at the fermentation end point is controlled to be 3.6-4.6; after the fermentation is finished, carrying out inactivation treatment on a fermentation product at 70-100 DEG C for 1-60 minutes; and drying in a spray drying or freeze-drying manner to obtain the fermented quinoa post-raw powder, wherein the water content of the obtained powder is less than or equal to 10%. According to the method disclosed by the invention, the cereal raw taste and the coarse flour feeling of the quinoa powder can be remarkably improved, the brewing dispersity is improved, the sedimentation is reduced, and the post-prebiotics base powder raw material suitable for normal-temperature storage and development of downstream solid beverages, nutrition powder and other products is obtained.

The invention discloses a co-fermentation method based on sphingomonas and a rhodiola rosea extracting solution and application of a product, and belongs to the technical field of microorganisms. By utilizing a special rich enzyme system of sphingomonas and combining with an early-stage composite enzymolysis process and synergistic effect, the wall breaking efficiency of rhodiola rosea cell walls and the conversion degree of active components of rhodiola rosea are greatly improved, the bottlenecks of low efficiency and low bioavailability of a traditional rhodiola rosea extraction method are successfully overcome, and the rhodiola rosea extraction method is suitable for industrial production. The functional components such as salidroside and flavone can be fully released and converted. Secondly, different from non-symbiotic bacteria (such as lactic acid bacteria and saccharomycetes) which are commonly used for fermentation in the prior art, a potential symbiotic bacterium of sphingomonas XJL-TP07 from a special environment is innovatively selected and has better metabolic suitability with the rhodiola rosea component, the fermentation process is milder and safer (no irritant is produced), and the rhodiola rosea fermentation method is suitable for large-scale production. And a synergistic interaction effect can be generated through a unique biotransformation path.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

To provide an external preparation for skin containing a plant-derived lactic acid bacterium and a specified plant extract.SOLUTION: An external preparation for skin comprises bacterial cells of Lactobacillus casei subsp. casei strain 327 and a specified plant extract.SELECTED DRAWING: None

This invention relates to the field of microbial technology, and particularly to a compound lactic acid bacteria fermentation agent and its application, a method for producing *Anoectochilus roxburghii* fermentation broth, and related products. The compound lactic acid bacteria fermentation agent comprises *Lactobacillus plantarum* BXM2, *Lactobacillus fermentatus* J IAN, and *Lactobacillus paracasei* YYS-69. Fermenting *Anoectochilus roxburghii* broth using this compound fermentation agent results in stronger acid production, higher viable bacterial counts, and significantly improved antioxidant activity, total polyphenol and flavonoid content, and enhanced hypoglycemic activity. Sensory effects are also significantly improved. This compound lactic acid bacteria fermentation agent, when applied to the fermentation of traditional Chinese medicine, can enhance the antioxidant capacity and effective functional component content of the fermentation broth, thereby improving efficacy. It has great application prospects in the field of deep-processed *Anoectochilus roxburghii* products and even other fermented medicinal and edible products.

The invention provides yeast HAU2501 and application thereof in preparation of fermented vegetables, and belongs to the technical field of fermentation microorganisms. The invention discloses saccharomycetes HAU2501, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation date is July 21, 2025, and the preservation number is CGMCC No.35320. The saccharomycetes HAU2501 has the advantages that the saccharomycetes HAU2501 can be used for preparing the saccharomycetes HAU2501; the saccharomycetes HAU2501 can be used as an excellent aroma-producing leavening agent, can effectively improve the flavor quality of the fermented vegetables through synergistic fermentation with lactic acid bacteria, and provides a theoretical basis and a technical reference for flavor regulation and control of traditional fermented vegetables and development of functional leavening agents.

The invention discloses a novel leuconostoc screening method and an antibacterial mechanism of leuconostoc on leaf mold of zanthoxylum bungeanum, and relates to the technical field of pathogenic bacteria experiment and analysis. The novel leuconostoc screening method comprises the following steps that S1, materials are prepared, specifically, rotten Chinese prickly ash tree plants are selected, and tested strains in the Chinese prickly ash tree plants comprise plant pathogens of alternaria alternata, fusarium solani, fusarium layered, fusarium oxysporum, fusarium syphilis and colletotrichum pini, and are stored in a refrigerator of a laboratory at the temperature of 4 DEG C for standby application; in the invention, the leuconostoc also has an efficient inhibition effect on field crop pathogenic fungus alternaria alternata, and the research expands the biocontrol spectrum of lactic acid bacteria. Meanwhile, the invention discloses a molecular mechanism that the Leuconostoc suionicum HJ-L synergistically regulates and controls the synthesis of antibacterial substances through lipid metabolism, an ABC transport system and an autophagy pathway, and a theoretical basis and a practical basis are provided for the application of the strain in green prevention and control of the leaf mold of Chinese prickly ash.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

The invention belongs to the technical field of microorganisms, and particularly discloses high-activity lactic acid bacteria powder as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out activation culture on lactic acid bacteria in a liquid culture medium to obtain an activated bacteria solution; adjusting the concentration of the activated bacterial liquid, standing and incubating, and in the incubation process, dynamically measuring the formation amount of a biological membrane by adopting a crystal violet staining method, and determining the optimal biological membrane incubation time of the lactic acid bacteria strain; adjusting the concentration of the activated bacterial liquid, standing and incubating to the determined optimal biological membrane incubation time; washing off thalli which are not adhered to the upper layer by using the sterile PBS, and centrifugally collecting biofilm state lactic acid bacteria which are adhered to the bottom of the culture container; and re-suspending the collected biofilm state lactic acid bacteria, and drying to obtain the high-activity lactic acid bacteria powder. According to the preparation method, the drying survival rate of the strain is remarkably improved, and the resistance of lactic acid bacteria to stress such as dehydration, heat stress and cold stress in the drying process is effectively enhanced.

The invention relates to a method for preparing a lamb liver and lamb tripe nutritional base material through lactobacillus fermentation, and belongs to the technical field of food processing. The method solves the problems of low retention rate of active ingredients, non-uniform permeation and poor flavor coordination in the preparation process of the sheep liver and sheep tripe composite nutrient base material. According to the technical scheme, the method is characterized by comprising the following steps: performing pulse treatment on lamb liver slices, spraying a composite penetrating fluid containing active ingredients such as lysozyme and Nisin at low temperature, standing, performing cooking and enzymolysis on lamb tripe strips, mixing the lamb tripe strips with the lamb liver slices, performing vacuum treatment, performing chopping, adjusting the pH value, inoculating lactic acid bacteria, performing fermentation, and performing inactivation and drying. By optimizing components and process parameters of the penetrating fluid, the stability and penetration efficiency of active ingredients are remarkably improved, and finally the nutritional base material with high activity and coordinated flavor is prepared and is mainly used for preparing raw materials of functional foods or nutritional supplements.

The application discloses a kind of plant lactic acid bacteria, belong to fermentation drink technical field.This drink is quantified according to 1000mL product proportion, raw material includes a variety of fresh fruits and vegetables, traditional Chinese medicine component, functional component and base auxiliary material, is prepared by raw material pretreatment, mixing and fermentation, refining and packaging step.After pretreatment, mixed fruit and vegetable juice, traditional Chinese medicine compound liquid and sterile base are obtained, mixed by specific parameters, 37 constant temperature fermentation 72 hours, then multi-stage filtration and sterile packaging are made.The application innovatively constructs "fruit and vegetable nutrition+traditional Chinese medicine health+probiotic conditioning" composite system, and the efficacy is synergistic, the flavor is coordinated, the process parameter is quantified, the product stability is strong, the shelf life is 12 months, the raw material is easy to obtain and suitable for large-scale production, solves the problems that existing fermentation drink component is single, efficacy and taste are difficult to consider, etc., has the nutrition and health care value, and market application prospect is wide.

The present disclosure relates to: a method for preparing heat-killed lactic acid bacteria.

The utility model relates to a portable lactic acid bacteria fermentation bag in the technical field of fermentation bags, an adjusting assembly comprises a telescopic pipe which is arranged in a placing groove and is used for stretching, and a limiting ring which is used for preventing the telescopic pipe from moving out of the placing groove is fixedly arranged at the top end of the telescopic pipe. The top end of the limiting ring is fixedly provided with a spring used for resetting the limiting ring, the top end of the limiting ring is fixedly provided with a pull rope used for driving the limiting ring to move upwards, the pull rope penetrates through a pipe body of the injection pipe, and the outer side of the injection pipe is provided with a winding shaft used for winding the pull rope. Therefore, when lactic acid bacteria need to be injected into fermentation bags with different depths, the pull rope can be controlled to be lifted upwards through the winding shaft; the limiting ring moves upwards along the placing groove, lactic acid bacteria can be injected into the fermentation bag at different depths according to needs, the position of the telescopic pipe in the fermentation bag can be controlled, and then the situation that the lactic acid bacteria are splashed to a bag body of the fermentation bag due to the fact that the lactic acid bacteria are injected into the fermentation bag can be prevented.

A novel autophagy activator is provided. An autophagy activator, a hyaluronic acid production promoter, and an antioxidant, each of which contains a lactic acid fermentation product obtained by fermenting a raw material derived from a tea tree with lactic acid bacteria.

The invention relates to the technical field of animal feed, and particularly discloses a bamboo powder dietary fiber probiotic feed additive as well as a preparation method and application thereof. The additive consists of bamboo powder dietary fibers, a probiotic agent and a carrier, wherein probiotics are at least one of trichoderma, bacillus, lactic acid bacteria and saccharomycetes. The preparation method comprises the steps of bamboo powder pretreatment, solid state fermentation, drying, mixing and the like. The product fully utilizes the prebiotics characteristics of the bamboo powder and the regulation effect of probiotics, can effectively improve the intestinal health of livestock and poultry, improve the feed utilization rate and reduce the breeding cost, can partially or completely replace antibiotics, and has the characteristics of greenness, safety and high efficiency.

The utility model relates to the technical field of food processing, in particular to a fermentation tank for lactic acid bacteria beverage production, which comprises a fermentation tank, a first motor and a second motor are mounted at the top of the fermentation tank, an output shaft of the first motor is connected with a first gear, a sleeve is rotatably connected in the fermentation tank, and the top of the sleeve penetrates through the fermentation tank and is connected with a second gear. An output shaft of the second motor is connected with a connecting rod, the sleeve is rotationally connected with a plurality of stirring shafts, bevel gear sets are arranged between the stirring shafts and the connecting rod, stirring plates are arranged on the stirring shafts, and reversing assemblies are arranged at the joints of the stirring shafts and the stirring plates and used for adjusting the rotating directions of the stirring plates. Through the cooperation of the second motor driving the connecting rod and the bevel gear set and the dual rotation design of the stirring shaft, the combination of the vertical axial rotation and the transverse axial rotation of the stirring shaft is realized, so that the generation of vortexes in the stirring process is effectively reduced, the stirring is more uniform, and the purpose of good stirring effect is achieved.

The invention discloses recombinant saccharomyces cerevisiae, a 11-seed oil fermentation product as well as a preparation method and application of the 11-seed oil fermentation product, and belongs to the technical field of synthetic biology and fermentation product preparation. According to the recombinant saccharomyces cerevisiae disclosed by the invention, a caffeic acid coenzyme A ligase 4CL coding gene, a chalcone isomerase CHI coding gene, a flavanone-3-hydroxylase F3H coding gene and a chalcone synthase CHS mutant coding gene are over-expressed, and the chalcone synthase CHS mutant is preferably Y69H / H71Y / Q161K. The preparation method of the 11-seed oil fermentation product comprises the following steps: fermenting a recombinant saccharomyces cerevisiae fermentation solution in the presence of a sophora flower bud extract and caffeic acid to obtain a first fermentation solution; fermenting the lactic acid bacteria fermentation liquor in the presence of 11 seed oil to obtain second fermentation liquor; and mixing the first fermentation liquid and the second fermentation liquid, continuing fermentation, and respectively collecting an oil phase and a water phase after fermentation is finished, so as to obtain a fermentation product. The product provided by the invention has multivitamin antioxidant activity.

The application discloses a method for continuously fermenting urine to produce safe fertilizer, which comprises the following steps: in the first fermentation, adding environment-friendly enzyme into a container, then collecting fresh urine and adding molasses, and carrying out fermentation in a sealed manner; after the fermentation is completed, reserving part of the fermentation liquor as a substrate; and in the subsequent batches, directly adding fresh urine and molasses into the container with the substrate to carry out fermentation, so as to realize continuous circulation. The method can inhibit the hydrolysis process of urea in the urine in the early stage by timely adding environment-friendly enzyme (or the fermentation liquor of the last time) and molasses into the fresh urine to carry out fermentation, thereby greatly reducing the ammonia nitrogen volatilization amount, and the pathogenic bacteria in the urine can be inhibited to a very low level in a short period of time. Except that the environment-friendly enzyme needs to be added in the first fermentation, the environment-friendly enzyme does not need to be added in the subsequent batches of fermentation, and only a small amount of molasses needs to be added. A large amount of beneficial bacteria such as lactic acid bacteria and yeast and metabolic products such as lactic acid and acetic acid are generated in the fermentation process, so that the urine is converted into microbial bacterial fertilizer.