51 results about "Lactic acid fermentation" patented technology

The invention belongs to the technical field of functional condiments, and provides a functional minced garlic sauce based on fermentation engineering and a preparation method thereof.According to the functional minced garlic sauce based on fermentation engineering and the preparation method thereof, the design that a lactic acid fermentation minced garlic matrix is combined with a double-layer structure functional microcapsule dispersion phase is adopted, and an inner core layer is composed of a clathrate compound formed by gamma cyclodextrin and allicin; an outer shell is formed by compounding protein and high-methoxyl pectin under a specific pH condition and is subjected to calcium ion cross-linking stabilization, and an immobilized gamma-glutamyltransferase conversion and a lactobacillus plantarum and lactobacillus rhamnosus co-fermentation process are adopted; the microcapsule has the advantages that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg, the particle size D50 of the microcapsule is 5-10 micrometers, and the viable bacterium stability is good under the low-salt condition, the technical problems that allicin retention and stability of minced garlic seasoning products are insufficient, and functional ingredient enrichment and viable bacterium stability are difficult to consider under the low-salt condition are solved, and the technical effects that the content of S-allyl L-cysteine is larger than or equal to 220 mg / kg and the particle size D50 of the microcapsule is 5-10 micrometers are achieved. And the method has a wide industrial application value.

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 traditional fermented food processing, and discloses flavor-improved fish tea and a low-salt fermentation preparation method thereof.The preparation method comprises the steps that pretreated freshwater fish blocks and steamed rice are mixed, aspergillus oryzae is inoculated for aerobic culture, and fish tea koji is prepared; then mixing with a low-salt seasoning group, inoculating lactobacillus plantarum and other safe and basic flavor bacteria, and carrying out anaerobic lactic acid fermentation; adding dormant-state saccharomyces cerevisiae spore particles, carrying out pressure difference activation treatment, and continuously carrying out yeast aroma-producing fermentation; and finally, after-ripening and sterilizing to obtain a finished product. Through the synergistic effect of fish tea koji pre-enzymolysis, functional bacterial system sequential inoculation and differential pressure activated yeast, high biological safety under the low-salt condition is achieved, the flavor layering sense and the taste fullness of the product are remarkably improved, and the accuracy and stability of the fermentation process are improved.

The present invention relates to a method of adding an isocitrate lyase specific inhibitor to a lactic acid fermentation process to block the production of succinic acid as a byproduct of fermentation. The specific inhibitor includes a combination of one or more of glycolic acid methyl ester, malonic acid dimethyl ester, hydroxymalonic acid diethyl ester, 3-nitropropionic acid ethyl ester, mercuric chloride, or 5,5'-dithiobis(2-nitrobenzoic acid) to effectively reduce the amount of succinic acid in the lactic acid.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The invention discloses a method for improving lactic acid production by fermentation of kitchen garbage through coupling of micro-aeration and microbial directional inoculation, and belongs to the technical field of kitchen garbage treatment. The method for producing lactic acid by fermenting the kitchen garbage comprises the following steps: 1) pretreating the kitchen garbage to obtain slurry; 2) performing high-temperature sterilization treatment on the slurry; (3) transferring the sterilized slurry into a reactor, controlling the aeration intensity and the aeration load, and inoculating a Holtermannia saccardoi spore suspension to carry out secondary pretreatment; and 4) adding a mixed bacterial agent into the slurry subjected to secondary pretreatment, and fermenting to obtain lactic acid. The invention develops a process of firstly performing aeration and fungus pretreatment and then inoculating efficient functional bacteria for fermentation, solves the problems of poor stability and low efficiency caused by dependence on natural flora in the existing fermentation process, and realizes high efficiency and stabilization of lactic acid fermentation of the kitchen garbage.

The present invention relates to a method for preparing a fermented guava leaf composition having antioxidant efficacy superior to that of conventional guava leaves by using lactic acid bacteria fermentation in a guava leaf extract. The present invention has an excellent effect of providing: the method for preparing a guava leaf composition fermented with lactic acid bacteria, in which lactic acid bacteria of Leuconostoc mesenteroides (MGE 3138), Lactobacillus plantarum (MGE 3143), and Leuconostoc citrium Cares-1 are inoculated into a guava leaf extract and fermented; and a food composition having improved antioxidant efficacy and palatability by using the composition.

The invention discloses a lactobacillus plantarum LF001, the preservation number of the lactobacillus plantarum LF001 is GDMCC No.67171, and the lactobacillus plantarum LF001 integrates the functions of a high-efficiency fermentation agent and a high-efficiency biological preservative into a whole. According to the method, conventional lactic acid fermentation can be completed, the novel performance of high-yield antibacterial peptide can be achieved, broad-spectrum pathogenic bacteria and putrefying bacteria can be actively and effectively inhibited, the preservative and fresh-keeping effect which can only be achieved by common lactic acid bacteria and chemical preservatives / exogenous bacteriocin in the past can be achieved by using a single LF001 strain, the process is simplified, the cost is reduced, and the method is suitable for industrial production. And real'no chemical addition 'is realized.

To provide means for solving skin irritation, inflammation, and pain caused by cytotoxicity when applying a skin external preparation containing an extract of rose petals.SOLUTION: The problem is solved by using a skin external preparation containing a fermented product obtained by fermenting a hybrid tea rose petal extract with lactic acid bacteria.EFFECT: According to the present invention, a fermented product and a skin external preparation that maintain the effects of a rose petal extract before fermentation and that have low cytotoxicity are provided. This makes it possible to incorporate a high proportion of a lactic acid bacteria-fermented product of a rose petal extract that maintains the effects of the rose petal extract, and it is possible to exhibit a higher effect than the conventional one. Furthermore, even people with sensitive skin and infants can use a formulation containing a lactic acid bacteria-fermented product of a rose petal extract that maintains the effects of the rose petal extract.SELECTED DRAWING: None

The invention discloses a method for improving the malic acid-lactic acid fermentation performance of Oenococcus oeni SD-2a in red wine, and belongs to the technical field of wine brewing. According to the method disclosed by the invention, after an alcoholic fermentation stage of the red wine is finished, filtration and sterilization are carried out, proline and Oenococcus oeni SD-2a are added, and then malic acid-lactic acid fermentation is carried out. The invention finds that the stress effect of high-concentration alcohol on Oenococcus oeni SD-2a can be reduced by adding proline in the malic acid-lactic acid fermentation stage after the alcoholic fermentation stage in the wine is ended; the fermentation effect is promoted, so that the aroma complexity of the wine is improved; the antioxidant activity of the grape wine is improved by the proline; phenolic compounds in the wine are protected, and finally the quality of the wine is remarkably improved.

The invention relates to methods of inhibiting hair growth in a subject, the method comprises administering an inhibitor of lactic acid fermentation to the subject, wherein the inhibitor is selected from the group consisting of pyruvate dehydrogenase kinase inhibitor, desoxyrhapontigenin, a phosphofructokinases inhibitor, a thioredoxin-1 inhibitor, L- Asparaginase, a GLUT1 inhibitor, a glutaminase C inhibitor, a hexokinase inhibitor and an mTORCI and mTORC2 inhibitor. Also provided herein are compositions for inhibiting hair growth and methods of screening for inhibitors of hair growth.

This invention relates to a method for preparing polylactic acid (PLA) by straw fermentation coupled with lactide ring-opening polymerization, belonging to the field of biomass resource utilization and bio-based polymer materials technology. To address the problems of high energy consumption and low sugar conversion rate in existing PLA preparation methods using crop straw, this invention provides a method for preparing PLA by straw fermentation coupled with lactide ring-opening polymerization. The method involves crushing the straw, pre-treating it with dilute acid coupled with steam explosion, washing and drying it, adding a complex cellulase and Lactobacillus pentosus LB-1 seed culture, and simultaneously saccharifying and fermenting under controlled temperature and pH to obtain a lactic acid fermentation broth. The fermentation broth undergoes multi-stage filtration, ion exchange, and concentration to obtain refined lactic acid, which is then prepolymerized, depolymerized, and distilled to obtain L-lactide. After purification, an initiator and antioxidant are added, and ring-opening polymerization, extraction, and drying are performed under nitrogen protection to obtain pure PLA. This invention features efficient and low-energy straw pretreatment, high sugar-acid conversion rate during fermentation, precise purification, stable polymerization, and low cost, making it a green and economical method using straw as raw material.

The present invention provides a feed for farmed fish and shellfish that can be stored and fed at room temperature while using alcohol fermentation residues such as sake lees, and that can improve the taste of farmed fish and shellfish, as well as a method for producing the same. [Solution] The present invention provides a feed for farmed fish and shellfish used in aquaculture, which contains a lactic acid fermentation product obtained by fermenting alcohol fermentation residue with lactic acid bacteria. Such a feed for farmed fish and shellfish can be produced by fermenting a fermentation substrate containing protein and oil using a first fermentation liquid produced by fermenting alcohol fermentation residue with lactic acid bacteria.

The application discloses a method for improving purity and yield of lactic acid in large-scale fermentation, and belongs to the technical field of lactic acid purification, and comprises the following steps: S1. alkali flocculation is performed on lactic acid fermentation liquor, and then filtration is performed; sulfuric acid is added into the obtained liquid phase, pH is adjusted to 1-2, and then re-filtration and rotary evaporation concentration are performed to obtain acidolysis concentrated liquor; S2. the acidolysis concentrated liquor is subjected to decolorization by using granular activated carbon to obtain lactic acid clear liquid; and S3. the lactic acid clear liquid is subjected to continuous ion exchange and concentration dehydration to obtain finished lactic acid. The application is suitable for a second-generation lactic acid fermentation system taking corn stalks, corn cobs and other lignocelluloses as raw materials, can solve the problems of large difficulty in impurity removal and low yield in large-scale production, effectively improves the purity and yield of lactic acid, and provides strong technical support for large-scale industrial production and high added-value application of lactic acid.

The present invention relates to a lacto-fermented extract of at least one red alga of the order Palmariales, this red alga having been lacto-fermented by lactic acid bacteria. The invention also relates to a process for producing such a lacto-fermented extract. The invention further relates to the cosmetic use of such a lacto-fermented extract and of a composition comprising it. Figure: none

The invention relates to a method for producing a bio-organic fertilizer by using production solid waste and agricultural solid waste and application of the bio-organic fertilizer in agricultural planting, flower and plant cultivation and environmental protection, and belongs to the field of agriculture and ecological protection. Fermentation liquid residues generated by a lactic acid fermentation system in the production process of a lactic acid production enterprise, sludge residues generated by a sewage treatment system and crop straws are used as raw materials, and strains are added for composting fermentation to obtain the bio-organic fertilizer. The production efficiency and quality of the bio-organic fertilizer can be improved, comprehensive utilization of production solid waste can be promoted, the environmental influence is effectively reduced, resource circulation and environmental protection are achieved, and agricultural sustainable development is promoted.

The invention discloses a compound microbial agent for ensiling miscanthus sinensis and application of the compound microbial agent. The microbial agent is prepared from lactobacillus plantarum LW8 (CGMCC NO.28108) and lactobacillus plantarum K3 (CGMCC NO.34845) according to the viable count ratio of (1.5 to 2.5): 1. The method comprises the following steps: chopping miscanthus sinensis, adjusting the water content, spraying a zymophyte solution prepared from the complex microbial inoculant and brown sugar, and carrying out vacuum sealing and anaerobic fermentation to obtain the miscanthus sinensis silage. The complex microbial inoculant utilizes rapid acid production of LW8 and later-stage stability of K3 to synergistically promote lactic acid fermentation, can rapidly reduce the pH value, significantly inhibit protein degradation (ammoniacal nitrogen / total nitrogen is less than or equal to 0.70%) and reduce the fiber content, and finally obtains miscanthus silage with stable fermentation quality and high nutritional value.

This specification relates to a feed composition comprising a lactic acid fermented product of a black soldier fly solvent extract, wherein the lactic acid fermented product of the black soldier fly solvent extract has the effect of promoting animal growth, increasing the ratio of beneficial bacteria in the intestines, increasing unsaturated fatty acids in the body, and / or improving lipid metabolism.

Compositions and methods for treating or reducing the severity or likelihood of occurrence of a parasitic worm or helminth infection in a subject are described. The methods include administering to the subject a therapeutically effective amount of a recombinant bacterium expressing a crystal protein such as a Bacillus thuringiensis crystal protein (Cry). The crystal proteins may be full length, truncated, variant, or sub-variant Cry proteins. Examples of crystal proteins include Cry5B, Cry21, Cry14A, Cry6A, and Cry13A. The recombinant bacterium may be, for example, a Bacillus subtilis or other Gram-positive bacterium, for instance, a lactic acid fermenting bacterium such as Lactococcus or Lactobacillus. Related compositions and recombinant microorganisms are also described.

The present invention relates to a novel Lactobacillus fermentum HEM20792 strain, a composition comprising the strain or a culture thereof for preventing or treating chronic obstructive pulmonary disease (COPD), and the like. The composition comprising a Lactobacillus fermentum HEM20792 strain (KCTC14066BP) as an active ingredient, according to the present invention, inhibits lung tissue damage and suppresses immune cells, and thus can prevent or treat COPD including emphysema. Therefore, it is expected that the present invention can be used to help cure pulmonary disease by eliminating a fundamental cause of COPD.

The invention relates to the technical field of wine brewing, in particular to a microbial agent and a method for alcohol-malolactic co-fermentation of dry red wine. According to the method, lactobacillus brevis LB-21 and pichia kluyveromyces PK-19 are selected, and malic acid-lactic acid fermentation is synchronously completed in the alcoholic fermentation process. Compared with the traditional sequential fermentation, the method can effectively shorten the fermentation period, and has obvious advantages in the aspects of color and aroma: in the aspect of color, the proportion of polymerized anthocyanin is increased, and the color stability is enhanced; in the aspect of aroma, the accumulation of acetate, fatty acid ethyl ester and phenethyl compounds is promoted, so that the grape wine presents richer flower and fruit aroma. The alcohol-malolactic co-fermentation method established by the invention is stable in fermentation process, can significantly improve the overall quality of the dry red wine, and has a good application prospect.

The application belongs to the technical field of biological resource utilization, and more particularly relates to a method for biological resource utilization of seafood waste. The method specifically comprises the following steps: 1) drying and crushing seafood waste for standby; 2) inoculating lactic acid bacteria into a fermentation medium, adding the seafood waste obtained in step 1) in an amount of 10-30 g / 100 mL, at a temperature of 40-45 DEG C, a rotation speed of 50-200 rpm, and fermenting for 36-72 h; when the sugar concentration of the fermentation broth is reduced to 10 g / L or less, start sugar supplementing, and the total sugar consumption in the fermentation process is not more than 150 g / L; 3) when the pH value of the fermentation broth is reduced to 4.5-5.0, the fermentation is completed, and the obtained precipitate is used for preparing chitin; and the filtered fermentation broth is used for extracting lactic acid or lactate. The lactic acid fermentation coupled with the seafood waste decalcification and deproteinization method established in the application does not need to add other organic nitrogen sources in the lactic acid fermentation process, and the fermentation medium and crab shells can not be sterilized, thereby effectively saving the treatment cost.

We provide low-protein dried pre-gelatinized rice that can be used as emergency or portable food for people with dietary restrictions, such as those with kidney disease. [Solution] Protein-adjusted rice or a processed product thereof, in which the protein content has been reduced by either lactic acid fermentation or protease treatment, is steamed to gelatinize it; the gelatinized protein-adjusted rice after the steaming process is immersed in water for washing and cooling; and the gelatinized protein-adjusted rice after the immersion process is dried at a high temperature. These steps are performed sequentially.

The present invention addresses the problem of providing a method for reducing the sourness of a lactic-acid-fermented food or a food / beverage that contains the lactic-acid-fermented food.　Provided is a method for reducing the sourness of a lactic-acid-fermented food or a food / beverage that contains the lactic-acid-fermented food, wherein the pH of the lactic-acid-fermented food is 6.1 or lower, the method including a step for carrying out stirring and / or shaking in lactic acid fermentation for obtaining the lactic-acid-fermented food.

This invention discloses an instant chicken soup powder and its preparation method, belonging to the field of food technology. This patent is specifically designed for culled laying hens, utilizing a graded processing technology to separately utilize chicken meat for broth making and enzymatic hydrolysis for flavor enhancement, while chicken bones undergo ultra-high pressure pretreatment, dual-enzyme hydrolysis, and lactic acid fermentation conversion, achieving synergistic utilization of meat, bones, and broth, significantly improving resource utilization and economic value. By employing ultra-high pressure crushing and enzymatic hydrolysis-fermentation combined technology, the release of soluble calcium from chicken bones is greatly increased and converted into easily absorbed organic calcium; the active peptides and organic acids generated during fermentation further enhance the product's antioxidant and other functional properties. Through the Maillard reaction of the chicken enzymatic hydrolysate, key flavor substances such as roasted and meaty aromas are directionally generated, and combined with the broth from two rounds of boiling and fermentation, a high-intensity, long-lasting aroma, and distinct flavor layers of chicken soup system are formed.

The present application relates to the field of biological fermentation monomer extraction and purification, and discloses a method for separating and extracting lactic acid, a lactic acid product and a preparation method thereof, and a preparation method of calcium lactate particles, which comprises the following steps: (1) performing first extraction treatment on a first solution by using a first extraction system to obtain a first aqueous solution and a first organic solution; (2) performing second extraction treatment on the first aqueous solution by using a second extraction system to obtain a second aqueous solution and a second organic solution; the first solution comprises lactic acid fermentation liquor and / or lactic acid fermentation treatment liquor; the second extraction system comprises a second extractant, and the second extractant is an oxygen-containing compound. According to the present application, lactic acid is efficiently extracted from lactic acid fermentation liquor through an extraction process, the extraction method can be continuously operated, and has the advantages of high selectivity, low cost, high yield and the like.

This invention provides a mixture of three strains of Lactobacillus fermentum and Lactobacillus platarum, as well as its uses. [Solution] A composition comprising a mixture of Lactobacillus fermentum GB102, GB103 strains and Lactobacillus plantarum GB104 strain, and their lysates, cultures, or extracts of cultures as active ingredients, can be usefully used for the prevention or treatment of muscle-related diseases or obesity, such as by alleviating age-related muscle weakness symptoms or reducing age-related changes in the intestinal microbial environment.

The invention discloses a soybean clear water fancy carp feed capable of remarkably improving the growth speed of fancy carps as well as a preparation method and application of the soybean clear water fancy carp feed. The feed comprises 20-40 parts of soybean clear water fermented by lactic acid bacteria and 100 parts of basal feed, the basal feed comprises fish meal, flour, spirulina powder, fish oil, compound vitamins, mineral premix, yeast extract, astaxanthin and carotene. The lactobacillus fermented soybean clear water is obtained by adding lactobacillus bulgaricus into the soybean clear water and fermenting under the conditions that the pH is 6.0 and the temperature is 37 DEG C. The preparation method comprises the following steps: fully and uniformly mixing the basal feed and the soybean clear water, puffing, granulating and drying to prepare the fancy carp feed. By adding the lactic acid fermented soybean clear water, the soybean product wastewater can be recycled, and soluble protein, amino acid and trace elements rich in the soybean clear water, especially phytic acid, trypsin inhibitor and other antinutritional factors after lactic acid bacteria fermentation are fully degraded, so that the digestibility of the feed can be remarkably improved; the oxidation resistance and the growth speed of the fancy carp are improved.

The invention discloses lycium ruthenicum ferment and a preparation method thereof, and belongs to the technical field of food fermentation. The lycium ruthenicum enzyme is prepared from the following components in parts by weight: 30 to 50 parts of lycium ruthenicum, 20 to 30 parts of white granulated sugar, 80 to 120 parts of purified water, 0.25 to 0.5 part of saccharomycetes, 0.25 to 1.0 part of lactic acid bacteria, 0.05 to 0.2 part of vitamin C, 0.2 to 0.6 part of sour regulator, and 0.02 to 0.08 part of optionally added tea polyphenol. The preparation method adopts a staged fermentation process, and comprises the steps of raw material color protection pretreatment, saccharomycetes alcoholic fermentation, lactic acid bacteria lactic acid fermentation, solid-liquid separation, blending, sterilization and filling. By optimizing the component proportion and the fermentation process, the retention rate of anthocyanin in the lycium ruthenicum is remarkably increased, the finished product is harmonious in sourness and sweetness, rich in fruity flavor and good in storage stability, the problems that in the prior art, lycium ruthenicum enzyme is lost in nutritional ingredient, poor in taste, poor in stability and the like are solved, and the lycium ruthenicum enzyme has the nutritional value and the drinking value.