81 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 invention relates to the technical field of organic waste resource utilization, and discloses a method for co-production of lactic acid and crude grease by using perishable garbage, and the method comprises the following steps: step a, preparing the perishable garbage into slurry; b, feeding the slurry into an electrochemical reactor for electrochemical treatment; c, carrying out acidification treatment on the generated fatty acid salt to recover crude oil; and step d, carrying out lactic acid fermentation on the residual liquid rich in the small molecular sugar after the crude oil is recovered to obtain the lactic acid. The anode region and the cathode region which are separated by the ion selective diaphragm are arranged in the electrochemical reactor, and acid and alkali are respectively generated in situ in the two regions by utilizing water electrolysis and are directly used for hydrolysis of polysaccharide and saponification of grease, so that chemical reagents such as sulfuric acid and caustic soda do not need to be additionally added; the introduction of extra impurity ions such as sulfate radicals and sodium ions into the system is avoided, the load of subsequent product separation and wastewater treatment is reduced, and the process flow is simplified.

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.

The present invention discloses an enteric Weizmannella coagulans strain RS804 and its application. The present invention provides an enteric Weizmannella coagulans strain RS804 that can efficiently utilize sugar beet sucrose. The strain has certain heat and acid resistance, good polysaccharide hydrolase activities such as cellulase, xylanase and amylase, and can produce L-lactic acid by saccharification and fermentation. In addition, the enteric Weizmannella coagulans strain RS804 can also metabolize and produce a certain amount of bacteriocin, which can effectively inhibit strains with certain competitiveness such as Priesteria gigantea and Bacillus subtilis, and help prevent and control fermentation contamination. The enteric Weizmannella coagulans strain RS804 disclosed in the present invention is of great significance for reducing the production cost of L-lactic acid fermentation and increasing the yield of L-lactic acid.

Disclosed is a recombinant acid-tolerant yeast having improved lactic acid production ability and a method for producing lactic acid using the same. When lactic acid is produced using the recombinant acid-tolerant yeast according to the present invention, not only can a significantly smaller amount of neutralizing agent be used to perform lactic acid fermentation with a similar lactic acid production ability to bacterial fermentation, but also the production of by-products, ethanol and glycerol, can be reduced. Accordingly, fermentation costs can be greatly reduced, and the costs of subsequent purification processes can also be reduced.

The invention relates to the technical field of food, in particular to high-lactic-acid-content high-salt liquid-state soy sauce and a preparation method thereof. According to the method, a high-salt liquid-state soy sauce fermentation process is combined, and a lactic acid fermentation stage is separated from starter propagation fermentation and soy sauce mash fermentation processes, so that an independent lactic acid fermentation process is formed. The lactic acid bacteria are utilized to perform dominant / pure fermentation (step fermentation / lactic acid solid material flowing) under proper conditions to efficiently accumulate lactic acid, so that the lactic acid content in the soy sauce can be effectively increased, and complex interaction between the lactic acid bacteria and other microorganisms in the fermentation process can be reduced / avoided, thereby optimizing the fermentation process and improving the production efficiency. The stability and controllability of the quality of the soy sauce are improved. The innovation of the invention lies in that the independent and targeted lactic acid fermentation step provides a new idea for optimizing the fermentation process of the high-salt liquid-state soy sauce.

The invention relates to the field of waste treatment and recycling, and discloses a kitchen waste directional acetic acid fermentation device and method with lactic acid as an intermediate, the kitchen waste directional acetic acid fermentation device comprises an acetic acid fermentation chamber, a lactic acid fermentation chamber is arranged in the acetic acid fermentation chamber, the top of the lactic acid fermentation chamber is provided with a lactic acid fermentation chamber water inlet, and the side wall of the lactic acid fermentation chamber is provided with a permeable membrane; lactic acid generated in the lactic acid fermentation chamber can enter the acetic acid fermentation chamber through the permeable membrane, an acetic acid fermentation chamber product water outlet is formed in the bottom of the acetic acid fermentation chamber, and the acetic acid fermentation chamber is further connected with a circulation system used for circulating liquid in the acetic acid fermentation chamber. The method can solve the problem that the kitchen waste is difficult to directionally recover, realizes directional acetic acid resource recovery of complex organic matters, and has multiple advantages of economy, environmental protection, resource reutilization and the like.

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.

Provided is a technique for enhancing the viscosity of a vegetable viscous food or beverage. The present technology provides an enzyme agent for producing a vegetable viscous food and drink, the enzyme agent containing an alpha-amylase and a cellulase. The enzyme agent for manufacturing vegetable viscous foods and drinks according to the present technology can be used as an enzyme agent for manufacturing vegetable fermented foods and drinks or as an enzyme agent for manufacturing vegetable lactic acid fermented foods and drinks. Also provided is a viscosity enhancer for a vegetable viscous food and drink, the viscosity enhancer containing an alpha-amylase and a cellulase. The present technology further provides a method for producing a vegetable viscous food or beverage, which comprises a step for causing an alpha-amylase and a cellulase to act on a vegetable raw material, and a method for enhancing the viscosity of a vegetable viscous food or beverage.

The present disclosure discloses a processing method of lactic acid fermented food, including: performing a first mixing step by combining food raw materials with sodium chloride to create a first mixture; performing a second mixing treatment on the first mixture and a food acid to obtain a second mixture; performing a fermentation treatment on the second mixture using lactobacillus to obtain the lactic acid fermented food, wherein a content of the sodium chloride ranges from 5% to 7% by mass based on the mass of the food raw materials; a pH value of the second mixture is lower than or equal to 3.8; and the lactobacillus includes Lactobacillus plantarum and / or Lactobacillus curvatus. The method of the present disclosure has low initial salinity, low gas production and short fermentation period and is beneficial to large-scale production.

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 application relates to a kind of lignocellulose efficient pretreatment method, lignocellulose is loaded into stirred tank, after adding calcium bisulfite stirring uniformly, it is sent to reactor by feeder.Low-pressure steam is introduced to carry out steam explosion, and material is separated by cyclone separator and is sent to hydrolysis kettle for hydrolysis.After steam is sprayed, it is recycled by steam return air duct, and is used for the heating of pipeline and hydrolysis kettle.The present application can significantly improve the pretreatment effect of lignocellulose using calcium bisulfite as accelerator: reaction temperature is low, energy is saved, and the generation of enzymatic hydrolysis and fermentation inhibitor is reduced;The solid content of pretreatment liquid is high, more conducive to large-scale production;And calcium bisulfite is converted into calcium sulfate precipitate after pretreatment, and additional detoxification treatment is not needed.Lignocellulose raw material pretreated using the method is used for simultaneous saccharification and fermentation to produce lactic acid, and the lactic acid concentration in fermentation broth can reach 98 g / L, and the lactic acid yield can reach 42.4 g / 100g lignocellulose.

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 invention discloses an acetic acid inhibition culture medium and application thereof in lactic acid fermentation production. The acetic acid inhibition culture medium is prepared from 15-30 g / L of peptone, 5-10 g / L of yeast extract powder, 50-100 g / L of glucose, 1-2 mL / L of Tween, 1-2 g / L of ammonium citrate, 1-2 g / L of dipotassium phosphate, 0.2-0.4 g / L of magnesium sulfate, 0.1-0.2 g / L of ferrous sulfate, 0.1-0.2 g / L of copper sulfate, 0.05-0.2 g / L of manganese sulfate, 0.005-0.02 g / L of biotin and 0.005-0.02 g / L of riboflavin. The method has remarkable technical advantages in the aspects of inhibiting the generation of a byproduct acetic acid and improving the yield of lactic acid and the fermentation stability, can effectively overcome the defects in the prior art, and has relatively high economic value and popularization and application prospects.

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 invention discloses a sparkling lactic acid bacteria product prepared by heterolactic acid fermentation and a method, and the sparkling lactic acid bacteria product is prepared from the following raw materials in parts by weight on the basis of 1000 parts by weight of final products: 200-600 parts of raw milk, 1-8 parts of citrate, 1-90 parts of a sweetening agent, 1-10 parts of a stabilizer, 1-15 parts of an acidity regulator and 100-250 U / t zymophyte, and the balance of water. The zymophyte comprises aerogenic bacteria and acid-producing bacteria in a mass ratio of (1-10): 1; the stabilizer comprises a protein stabilizer and a gas stabilizer in a mass ratio of (1-3): 1; the content of protein in the lactic acid bacteria product is not more than 3 g / 100 g, and the viscosity is not more than 300 mPa.s. The viable bubble lactic acid bacteria are prepared by adopting a one-time fermentation and after-ripening process, a stabilizer and a fermentation strain are specifically selected, and large-scale popularization and production of viable bubble lactic acid bacteria products are creatively realized through acid regulation treatment before fermentation.

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 an apple and hawthorn beverage as well as a preparation method and a raw material cleaning device thereof. The apple and hawthorn beverage is prepared from the following components in parts by mass: 130-150 parts of purified water, 3.5-3.8 parts of concentrated apple juice, 3.6-4.8 parts of concentrated hawthorn juice, 1.5-2.5 parts of concentrated fermented hawthorn clear juice, 2.0-3.5 parts of compound fermentation liquor, 0.3-1.2 parts of a fresh extracting solution, 0.2-0.8 part of dried fruit pulp and 0.4-2.0 parts of a flavor regulator. The fragrance of the beverage is increased through the fresh extracting solution, so that the fruit juice does not need to be added with chemical essence, meanwhile, chemical pigments and chemical preservatives are not added into the liquid, the negative effects of the additives on human health are reduced, and meanwhile, the natural flavor and influencing components of fruits can be better reserved; natural fruit compound fermentation liquor is adopted for lactic acid fermentation, the nutritional value of the beverage is improved, meanwhile, the fermented beverage is richer in taste, in addition, lactic acid bacteria metabolites are beneficial to digestion and absorption of human gastrointestinal tracts, the taste of the beverage is enriched by adding dried fruit pulp, and the beverage is suitable for being eaten by people. Meanwhile, the nutritional value of the beverage is enriched by adding the dried fruit pulp.

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 present application discloses a method for decolorizing cellulose lactic acid fermentation liquor. The lactic acid fermentation liquor of lignocellulose is removed from solid substances such as bacteria and lignin, and calcium peroxide is added to decolorize for 10-30 minutes at 10-30℃. The pH of the fermentation liquor is adjusted to 8-10 by calcium hydroxide, and calcium lactate precipitate is obtained by filtration or centrifugation. Then dilute sulfuric acid is added to dissolve the precipitate, and the pH is adjusted to 1-3. The solid substances are removed by centrifugation, and the fermentation liquor is passed through a prepared granular activated carbon column, and the transmittance T 430 of the effluent is greater than 99%, and the product recovery rate is greater than 97%. Compared with the traditional decolorization method, the present application has good decolorization effect, high product recovery rate, low decolorization temperature, simple operation, and avoids the influence of incomplete removal of powdered activated carbon on subsequent separation and purification steps.

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.