255 results about "Lactic bacteria" patented technology

The invention discloses a preparation method and application of a chaenomeles speciosa extract, and the preparation method comprises the following steps: S1, crushing a chaenomeles speciosa raw material, sieving, and uniformly mixing with water to obtain a first mixture; s2, adding compound lactic acid bacteria liquid into the first mixture, and performing heat-preservation fermentation to obtain a second mixture; s3, performing ultrasonic extraction on the second mixture, and then performing ceramic membrane filtration, vacuum concentration, sterilization and drying to obtain the chaenomeles speciosa extract. The extraction efficiency in the preparation process of the chaenomeles speciosa extract is remarkably improved by optimizing the technological process, the extracted chaenomeles speciosa extract shows excellent anti-oxidation, anti-aging, hypoglycemic, anti-allergic and anti-inflammatory effects, and a novel functional component source is provided for the fields of food and skin care products.

The invention discloses a method for converting livestock and poultry manure into an organic fertilizer through microbial fermentation, and belongs to the technical field of livestock and poultry manure conversion. The method comprises the steps that firstly, the livestock and poultry manure is subjected to physical sorting, lime or monopotassium phosphate is added according to the pH value detection result, and the pH value is adjusted to 6.5-7.5; after determining nutrient components of the feces, adding soluble salt trace elements such as zinc sulfate and mixed carbohydrates of cane sugar and glucose; traditional strains of bacillus, lactic acid bacteria, saccharomycetes and actinomycetes are mixed with novel strains separated from the periphery of a livestock and poultry farm, optimized culture is conducted through a two-step culture method, and plant extracts such as lily extracts or livestock and poultry intestinal metabolites such as short-chain fatty acid are added in the culture process. The fermentation process adopts a rotatable fermentation tank body, and comprises three stages of fermentation of rapid heating, high-temperature stabilization and cooling decomposition. And finally, low-temperature vacuum drying, crushing, granulation and addition of a coating material are performed to prepare the organic fertilizer, so that efficient resource utilization of the livestock and poultry manure is realized.

The invention discloses a Pediococcus pentosaceus strain and an application thereof. Belongs to the technical field of functional component conversion. According to the content of total saponin and polysaccharide in American ginseng, a lactic acid bacterium capable of efficiently converting saponin and polysaccharide is screened by taking a comprehensive score as an index, is identified as pediococcus pentosaceus through morphology, physiology, biochemistry and molecular biology and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.33430. The contents of total saponins in the transformed American ginseng and ginseng are respectively increased by 53.90% and 209.61%, and the contents of polysaccharides are respectively increased by 124.68% and 68.16%. The DPPH antioxidant capacity, the ABTS antioxidant capacity, the blood sugar reducing capacity and the blood fat reducing capacity of the converted American ginseng and ginseng total saponin extracting solution and the polysaccharide extracting solution are all improved. The pediococcus pentosaceus obtained by screening has a wide application prospect.

The invention discloses a production process of grain amaranth fermented feed, and belongs to the technical field of livestock breeding. The method comprises the following steps of raw material preparation, raw material pretreatment, ingredient mixing, fermentation inoculant inoculation, sealed fermentation, fermentation post-treatment and effect verification optimization, by optimizing the production process of the grain amaranth fermented feed, the nutritional value and palatability of the feed are improved, it is ensured that antinutritional factors of grain amaranth are effectively degraded, and the yield of the grain amaranth is improved. Key nutritional ingredients in the raw materials are fully reserved and efficiently absorbed by pigs, the feed intake, the weight gain rate and the feed conversion rate of the pigs are remarkably increased, the content of crude fibers is reduced, the availability of nutrient substances is enhanced, the flavor and the texture of pork are improved, lactic acid bacteria are efficiently utilized and fermentation conditions are accurately controlled in the fermentation process, and the production cost is reduced. The residues of undigested protein and cellulose in the pig manure are reduced, the emission of harmful gases such as ammonia gas and hydrogen sulfide is reduced, and the air quality and sanitary conditions of a farm are improved.

Chickpea with peel is used as a main raw material, black rice and quinoa are compounded, pretreatment is performed through an ultrasonic-assisted enzyme method, efficient softening is achieved, and a three-stage mixed fermentation process is adopted: in the first stage, lactic acid bacteria are utilized for pre-fermentation for acidification, infectious microbes are inhibited, and generation of biogenic amine is controlled; in the second stage, carrying out gradient temperature fermentation by adopting the danbei fungus powder, firstly promoting mycelial growth at low temperature, and then exciting a Maillard reaction at high temperature to improve the flavor; in the third stage, probiotic microcapsules are added for after-ripening, biogenic amine is further degraded, the flavor is improved, the product is endowed with probiotic activity, and a bacteriostatic protective layer is provided. The method successfully solves the problem that the texture is rough due to the fact that the chickpea skin is reserved, and the final product has the comprehensive advantages of being rich in nutrition, good in taste, high in safety and strong in probiotic function and is high in sensory acceptability.

The invention belongs to the field of feed processing, and particularly relates to a sweet potato seedling and corn straw mixed silage preparation method which comprises the following steps: S1, raw material pretreatment: respectively chopping sweet potato seedlings and corn straws; s2, mixing: the chopped sweet potato seedlings and corn straws are weighed, an additive is added, the mixture is uniformly mixed, the additive is a mixed lactic acid bacteria additive, and the addition amount is 0.1 g / kg; s3, loading into a silage container, compacting and sealing; s4, storage: the fermentation temperature range is 15-28 DEG C, preferably 25 + / -1 DEG C. According to comprehensive evaluation, the sweet potato seedlings and the corn straw are mixed and ensiled according to the proportion of 1: 1, and the comprehensive value is the highest. The proportion can effectively balance dry substances and moisture of the two raw materials, and the silage which is excellent in smell, color and texture, complete in nutrition preservation and excellent in fermentation quality can be obtained after the mixed lactic acid bacteria additive is added for ensiling for 60 days.

The invention discloses a special organic fertilizer for kiwi fruits and a preparation method thereof. The organic fertilizer comprises the following raw materials in parts by weight: 50-70 parts of livestock and poultry manure, 30-50 parts of kiwi fruit branch and leaf residues, 10-20 parts of soybean meal, 5-10 parts of bone meal, 3-8 parts of humic acid and 1-3 parts of a microbial agent. The microbial agent comprises bacillus subtilis, bacillus mucilaginosus, saccharomycetes and lactic acid bacteria in a ratio of 1: 1: 1: 1. The raw materials are pretreated and then subjected to a mixed fermentation process to prepare the finished product. The organic fertilizer is comprehensive in nutrition, can meet the nutritional requirements of kiwi fruit growth, improves the soil environment, improves the fruit quality and yield, and has remarkable economic benefits and environmental benefits.

The invention discloses a microbial fermentation chicken manure fish fertilizer for aquaculture and a preparation method of the microbial fermentation chicken manure fish fertilizer, and belongs to the technical field of agricultural waste resource utilization. The method comprises the following steps: firstly, flushing chicken manure of cage rearing chickens with a photosynthetic bacterium solution and screening out particles; then adding EM bacteria and lactic acid bacteria for composting fermentation; drying the fermentation product; and finally adding zeolite powder loaded with photosynthetic bacteria, mixing and modifying to obtain the final fish fertilizer. Through a unique process of combining multi-strain synergistic fermentation and zeolite powder modification, thorough harmlessness and recycling of the chicken manure are realized. The obtained fish fertilizer not only has comprehensive nutrition and lasting fertilizer efficiency, can effectively promote the growth of plankton in an aquaculture pond, but also has the functions of adsorbing and degrading ammonia nitrogen, hydrogen sulfide and other harmful substances in a water body, and has the remarkable advantages of improving water quality, reducing diseases and increasing the culture yield.

The invention discloses preparation of a microbial compound element-based fertilizer and application of the microbial compound element-based fertilizer in saline-alkali soil treatment, and relates to the technical field of saline-alkali soil improvement. The preparation method comprises the following steps: inoculating lactic acid bacteria, rhodopseudomonas, phosphate-solubilizing bacillus, nitrogen-fixing bacillus, halophilic bacillus and halomonas into a composite culture medium in proportion, and carrying out stepped sequential fermentation culture under the conditions that the pH value is 7.5 and the temperature is 28 DEG C until the bacterial count is greater than or equal to 1010 CFU / mL. According to the preparation of the fertilizer based on the microbial compound elements and the application of saline-alkali soil treatment, a synergistic system of the compound functional flora, the chelated mineral substances and the intelligent organic carrier is constructed, so that multi-dimensional improvement of saline-alkali soil is realized, the limitation of a traditional single improvement mode is broken through, the salinity and pH value of the soil are effectively reduced, and the soil quality is improved. The soil fertility and biological activity are remarkably improved, the salt stress resistance of crops is enhanced, the effective period is prolonged, and the preparation cost is low.

The invention relates to a preparation technology and application of a pickle hotpot condiment for pickling composite pickles in a soil jar, the pickle hotpot condiment is prepared from psoriasis, radishes, leaf mustard, cabbage heads, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpeas, the psoriasis, the radishes, the leaf mustard and the cabbage heads are hung and aired for 3-7 days, washed and primarily pickled with salt for 2-3 days, and primarily pickled pickles are obtained; and putting the primarily pickled pickles, green and red capsicum frutescens, rod chilli, red capsicum frutescens, old ginger and cowpea into a soil jar, adding pre-prepared saline water for pickling, controlling the storage temperature to be 16-20 DEG C, controlling the pickling time to be greater than or equal to 180 days, fermenting the pickles to obtain lactic acid bacteria, degrading nitrite to obtain probiotics, better releasing vitamins, and effectively retaining fibers in the pickles. The pickled psoriasis, the pickled radishes, the pickled leaf mustards and the pickled cabbage heads are applied to the pickled vegetable hotpot condiment, so that the pickled vegetable hotpot condiment which is unique in flavor, sour, fresh and delicious, suitable for people of all ages, healthy and delicious can be prepared without adding artificial pigments, essence or preservatives.

The invention provides a mild and moisturizing base makeup product and a preparation method thereof. The base makeup product is prepared from the following raw materials in parts by weight: 0.5 to 2.0 parts of camellia japonica extract, 0.5 to 2.0 parts of black spore block extract, 0.2 to 1.0 part of crithmum maritimum extract, 3.0 to 8.0 parts of four-dimensional hyaluronic acid slurry, 1.0 to 4.0 parts of film-forming agent, 5.0 to 20.0 parts of toner, 2.0 to 6.0 parts of styrene / butadiene copolymer, 8.0 to 15.0 parts of bionic lipid, 40 to 90 parts of purified water, 0.2 to 0.5 part of pH (Potential of Hydrogen) regulator, 1.5 to 3.0 parts of emulsifier and 0.8 to 1.5 parts of preservative. According to the base makeup product disclosed by the invention, a dynamic moisturizing system is constructed through multiple mechanisms. Wherein the four-dimensional hyaluronic acid slurry is used as a core, and all-around and three-dimensional moisturizing from epidermis water locking, stratum corneum permeation water replenishing to surface water storage is realized through the cooperation of hyaluronic acids with different molecular weights. The bionic lipid simulates a human body sebum film to form a skin-friendly moisturizing barrier, so that water loss is effectively prevented. Meanwhile, the crithmum maritimum extract and the lactobacillus fermentation product can actively repair the skin barrier, and the moisturizing capacity of the skin is further enhanced.

The invention discloses a feed additive for improving the immunity of dairy cows in the perinatal period, and belongs to the technical field of nutritional feeds, the feed additive comprises the following components: nutritional additives: 500-1000 IU / kg of vitamin E, 0.1-0.3 mg / kg of selenium, 30-50 mg / kg of zinc, 10-20 mg / kg of copper, 20-40 mg / kg of manganese, 0.95-1.1 mmol / L of calcium and 10-20 mL / kg of linseed oil; and the non-nutritional additive comprises the following components: 1 to 5 * 10 < 9 > CFU / kg of lactic acid bacteria, 5 to 10 g / kg of prebiotics, 50 to 100 mg / kg of rosemary extract, 50 to 100 mg / kg of green tea extract and 50 to 100 mg / kg of yeast extract. Vitamin E, selenium, zinc, copper, manganese and other nutrients in the nutritional additive can enhance the oxidation resistance and immune function of dairy cows, so that various diseases including oxidative stress related diseases, infectious diseases, reproductive disorders, skeleton diseases and the like can be prevented.

The invention discloses camel milk protein-polysaccharide composite nanoparticles and a preparation method thereof, and belongs to the technical field of preparation of natural fermentation composite particles. The preparation method comprises the following steps: (1) inoculating phytobacterium plantarum into camel milk for fermentation, centrifuging, and collecting supernatant; and (2) carrying out ultrasonic treatment on the supernatant under an ice-water bath condition, adding absolute ethyl alcohol to precipitate after the ultrasonic treatment is finished, standing, centrifuging, and dialyzing to remove impurities, so as to finally obtain the camel milk protein-polysaccharide composite nanoparticles. According to the preparation method, camel milk is taken as a fermentation substrate, fermentation is carried out by utilizing phytobacterium plantarum LR-1, and the natural polysaccharide-protein nanoparticles (PPNPs) are successfully prepared in combination with ultrasonic treatment. In the fermentation process, the metabolic activity of lactic acid bacteria promotes the combination of protein and polysaccharide, and the particle size, the stability and the oxidation resistance are improved; the ultrasonic treatment further optimizes the particle size and structure, and enhances the oil-water interface adsorption capacity.

The invention provides a preparation method of high-purity cyanidin-3-glucoside-4-vinyl catechol. The preparation method comprises the following steps: preparing a fermentation system; the activated lactic acid bacteria strain is added into a fermentation system, the inoculation amount is 1 * 10 < 20 > CFU / mL, the black soybean hull crude extract and caffeic acid are added into every 2 L of the fermentation system, the final concentration of caffeic acid is 0.5 mmol / L, the purity of cyanidin-3-glucoside contained in the black soybean hull crude extract reaches 50% or above, and fermentation is carried out at 37 DEG C for at least 24 hours; carrying out suction filtration on the fermentation liquor to obtain supernate; medium-pressure preparation; and carrying out freeze drying on the collected peak to obtain powder, and determining that the powder is cyanidin-3-glucoside-4-vinyl catechol. Compared with cyanidin-3-glucoside, the cyanidin-3-glucoside-4-vinyl catechol prepared by the method disclosed by the invention has higher pH stability, SO2 bleaching stability and thermal stability, and the phenolic pyran anthocyanin has very good in-vitro oxidation resistance and has a relatively great application prospect in the field of food processing.

The invention discloses rose fermentation liquor as well as a preparation method and application thereof. According to the method, pure rose flowers are fermented by using unique maneosporium fibuligerum, and under the condition of not additionally adding a nitrogen source, a nitrogen source or a growth factor, macromolecular substances such as polysaccharide and protein which are difficult to decompose by lactic acid bacteria can be fully hydrolyzed by using a single strain, so that more rose phenol, rose flavone, vitamin C, anthocyanin and the like are released; meanwhile, the yeast is matched with the roses, so that the rose fermentation liquid is additionally endowed with an oil control effect. The method is short in fermentation time and high in process benefit, secondary high-temperature sterilization is not needed after fermentation is finished, loss of thermosensitive volatile components of the roses is avoided, the fragrance of the roses is reserved, meanwhile, the unique ester fragrance of yeast is fused, and the prepared rose fermentation liquor is richer and lasting in fragrance level and more lasting in fragrance. The rose fermentation raw material has the advantages of multiple functions, strong efficacy and low cost, and has a good application prospect in the daily chemical industry.

The invention provides a double-fermentation thick skin factor liposome, a preparation method thereof and a cosmetic, and relates to the technical field of biomedical materials. The double-fermentation thick skin factor liposome comprises alkaloid, a double-fermentation thick skin factor, phospholipid and short-chain fatty alcohol, the dual-fermentation skinning factor comprises galactose yeast fermentation liquor, lactic acid bacteria NP and glycyrrhetinic acid. According to the double-fermentation thick-skin factor liposome provided by the invention, the double-fermentation thick-skin factor has excellent anti-aging and anti-aging effects, can remarkably improve the cell activity and enhance the skin barrier, and is prepared into a liposome form, and glycyrrhetinic acid in the double-fermentation thick-skin factor and sophocarpidine are utilized to form a supramolecular eutectic. The double-fermentation thick skin factor liposome has double advantages of the supramolecular eutectic solvent and the liposome, the double-fermentation thick skin factor is efficiently promoted to enter the skin, the skin residence rate is increased, and the local treatment effect is effectively improved to play the anti-aging effect of the double-fermentation thick skin factor liposome.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The invention belongs to the field of functional food, and discloses steamed bun premixed flour with a low glycemic index and a steamed bun product making method, and the premixed flour is composed of whole wheat flour, resistant starch (RS2 type), ultramicro highland barley flour (beta-glucan is greater than or equal to 5%), bean flour (chickpeas and Chinese yams), momordica grosvenori concentrated juice, mulberry leaf high-fiber powder, compound lactic acid bacteria powder and the like. The preparation method comprises the processes of dry-mixing premixed flour, staged temperature-controlled fermentation (35-38 DEG C to 28-30 DEG C), gradient cooling steaming (2-3 DEG C / min to 1 DEG C / min) and the like. Through the high-temperature gelatinization characteristic (85-95 DEG C) of the RS2 type resistant starch and the synergistic effect of the highland barley flour and the mulberry leaf fibers, the starch hydrolysis index is remarkably reduced to be smaller than or equal to 40%, and the eGI value is smaller than or equal to 55. The dietary fibers of the product are not less than 7g / 100g, the proteins are not less than 12g / 100g, the texture hardness is not more than 550N, and the elasticity is not less than 2.5 mm. Clinical experiments show that the postprandial blood sugar peak value of diabetic patients is reduced by 28%, and the composition is suitable for diet management of diabetic and obesity patients. The food has low GI, high nutrition and palatability, and solves the technical problems of fast sugar rise and insufficient fibers of traditional staple food.

The invention belongs to the technical field of food processing, and particularly relates to an extraction process of turnip seed oil and an effective component composition of the turnip seed oil. The invention relates to an extraction process of turnip seed oil, which comprises the following steps: performing staged fermentation pretreatment on turnip seed broken cell walls by using a plurality of microbial strains, and then extracting grease by combining with a nano SiO2 (at) SDS composite active agent and ionic liquid synergistic ultrasonic treatment. Through staged fermentation pretreatment and the synergistic effect of the nano material and the ionic liquid, the extraction efficiency and quality of the turnip seed oil are greatly improved; firstly, cell walls and internal components are gradually degraded by utilizing aspergillus niger, aspergillus oryzae, bacillus licheniformis, lactic acid bacteria and saccharomycetes, grease is released, and the stability of the grease is improved; then, the extraction process is further optimized by a composite active agent formed by nano silicon dioxide and lauryl sodium sulfate and 1-butyl-3-methylimidazolium acetate, and the efficiency is enhanced through ultrasonic treatment;

The invention discloses a low-temperature humidity-control coordinated regulation pickling machine and a pickling method, and relates to the field of pickling machines.The low-temperature humidity-control coordinated regulation pickling machine comprises a fixed base, a pickling room is fixedly installed on the fixed base, a stainless steel frame is rotatably installed on the pickling room, a pickling box is placed in the pickling room, and a top exhaust pipe is fixedly installed on the inner wall of the top side of the pickling room; a bottom gas collecting pipe is fixedly mounted on the inner wall of the side surface of the pickling room; a case is arranged on the outer side of the pickling room. According to the invention, the sealed fermentation environment is built in the pickling room, the temperature in the pickling room is controlled in a manner of outputting cold air by using the compressed air conditioner unit, and the change of the humidity in the pickling room is controlled by using the mutual cooperation of the gas dehumidifier and the gas humidifier, so that accurate control of the temperature and the humidity in the fermentation process is realized; and the pickling method is standardized by utilizing a low-temperature humidity control coordinated regulation technology, so that stable quality and uniform fermentation of the pickled product are ensured.

The present application relates to the field of traditional Chinese medicine, in particular to a composition, eye patch and preparation method thereof for preventing and treating eye dryness, blurred vision fatigue and dry eye, comprising a carrier vehicle and a matrix layer, selecting medicinal materials with the effects of improving eyesight and resisting oxidation, fermenting the medicinal materials with plant lactic acid bacteria, bacillus or yeast to decompose macromolecules into small molecule active substances and possibly produce new active metabolites, adopting temperature control during the fermentation process to avoid high temperature from destroying heat-sensitive components, compounding the fermented medicinal material extract with hyaluronic acid, menthol, carboxymethyl cellulose and glycerol to form an intelligent rheological regulation body, hyaluronic acid synergistically enhances the moisturizing effect with the fermented extract, carboxymethyl cellulose serves as a film-forming agent to ensure the stability of the matrix layer, and glycerol improves the moisturizing performance, adopting a green process of activation, fermentation, mixing, loading and sterilization, selecting plant fibers as the carrier vehicle, cutting and packaging after loading the matrix layer, and then sterilizing to ensure the safety and effectiveness of the product.

The application discloses a method for preparing a freeze-dried recombined red date product and belongs to the technical field of food processing. The raw materials for preparing the freeze-dried recombined red date product include red dates, chickpeas and quinoa. The method comprises the following steps: respectively performing softening and curing treatment on the raw materials, compounding the raw materials to obtain compounded raw materials, performing crushing treatment on the compounded raw materials to obtain crushed compounded raw materials, performing first fermentation treatment on the crushed compounded raw materials and yeast to obtain first fermentation products, performing second sterilization treatment on the first fermentation products, performing second fermentation treatment on the first fermentation products and lactic acid bacteria to obtain second fermentation products, and performing freeze-drying treatment on the second fermentation products to obtain the freeze-dried recombined red date product. The method improves the texture stability of the freeze-dried recombined red date product, and the obtained product has low hygroscopicity and hardness, good integrity, rich taste, moderate sourness and sweetness, rich aroma and high sensory quality.

The invention relates to the technical field of biological medicine, in particular to mussel mucin and hyaluronic acid cross-linked self-repairing eye health care cream and a 4D forming method thereof. The composition comprises stearic acid, cetostearyl alcohol and the like, a lactic acid bacteria fermentation extract, a jasmine flower extract, a wolfberry extract, a pseudo-ginseng extract, a cassia seed extract, a polygonum cuspidatum extract, a chrysanthemum extract, a leontopodium leontopodum extract, ethylparaben, methylparaben and the like, decapeptide-4, mussel mucin, proteoglycan protein and modified graphene. Modified graphene in the self-repairing eye health care cream can effectively promote crosslinking of mussel mucin and hyaluronic acid and improve the repairing effect, the micro-current effect of graphene can also promote skin tissue to absorb traditional Chinese medicine components and deeply repair eyes, the effect can be more obvious according to personal eye conditions and requirements, and the self-repairing eye health care cream has a good application prospect. The composition has the effects of relieving asthenopia, dryness and soreness, effectively delaying excessive growth of an ocular axis, relieving temporary myopia drift, relieving asthenopia and protecting near vision.

The invention discloses a pickle fermentation method for delaying acidification of pickles, and relates to the technical field of industrial pickle fermentation. The pickle fermentation method comprises the following steps: preparing a spice mixture from 20-35 parts of black pepper, 20-30 parts of netmeg, 35-45 parts of garlic, 5-10 parts of Chinese prickly ash, 5-10 parts of rhizoma kaempferiae and 5-10 parts of cinnamon; mixing the spice mixture with an alcohol solution, and extracting to obtain an extract solution; putting raw material vegetables into a container, preparing salt brine, putting the salt brine into the container, and fermenting at normal temperature to obtain maturely fermented pickles; adding 0.5%-2% of the extract solution into the fermented and matured pickles, and uniformly stirring; by preparing the spice extract solution, continuous fermentation of lactic acid bacteria of the pickles can be effectively inhibited, the acidity of the pickles is kept stable, the sour, fragrant, crisp and tender taste of the pickles is kept, the obtained pickle product is good in quality, and the pickle fermentation method has high superiority.

The invention belongs to the field of new materials for daily use chemicals, and discloses a method for fermenting solanum nigrum, which is characterized in that solanum nigrum roots are fermented by adopting one or more strains of lactic acid bacteria, bifidobacteria, bacillus, micrococcus, saccharomycetes and filamentous fungi to obtain a solanum nigrum fermentation product. The functions of wrinkle resistance, compactness and the like of the withanolaria nipponica fermentation product obtained by fermentation through the method are obviously better than those of unfermented withanolaria nipponica fermentation products and fermentation products taking withanolaria nipponica extracts as fermentation bases. Meanwhile, the invention also provides application of the fermentation product.

The present invention relates to the technical field of sauce fermentation, and specifically to a food sauce fermentation device and a process thereof; the device comprises a chassis, in which a fermentation tank is arranged; the inner wall of the fermentation tank is inlaid with a heating resistance wire; the present invention arranges a sampler and a sampling port so that the sampler can sample the sauce in the fermentation tank through the sampling port, and sampling can be performed without opening the fermentation tank, which not only prevents pollutants such as harmful microorganisms from being carried by external air into the fermentation tank, but also prevents the occurrence of unwanted microbial competition and by-products during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and mold in the fermentation tank meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the temperature and pressure in the tank will not change due to opening the fermentation tank, so as to ensure that the activity of the enzyme in the fermentation tank can always be in a stable state, thereby ensuring the stability of the fermentation; so that the practical application effect of the present invention is further improved.

The invention belongs to the field of animal feeding, and particularly relates to application of bacillus megatherium in preparation of fermented feed for reducing methane emission of mutton sheep, the bacillus megatherium is preserved in the China General Microbiological Culture Collection Center on December 6, 2004, and the preservation number is GMCCNo.1259. The invention also provides a fermented feed for reducing methane emission of mutton sheep, the degradation rate of straw rumen dry matter and crude protein can be remarkably increased, the ammonia nitrogen content in the feed is remarkably reduced, and the lactic acid bacteria content is remarkably increased.

The invention relates to the technical field of nano-composite water-based resin system design and function cooperative regulation and control, in particular to jellyfish active peptide yoghourt and a preparation method thereof.The jellyfish active peptide yoghourt is prepared from 50-80 parts of membrane-treated milk serving as a base material and 3-8 parts of jellyfish active peptide powder which is subjected to double-enzyme gradient enzymolysis and multi-dimensional chromatography purification; 2-6 parts of novel bionic prebiotics Y are added, the compound lactic acid bacteria, the natural sweetening agent, the intelligent stabilizer and the microencapsulated marine flavor extract are matched, all the components are synergistic, and multiple functions and unique flavor are achieved. The yoghurt is good in nutrition and health care, the membrane-treated milk, the active peptide and the like improve nutrition, and the prebiotics accurately adjust flora; and the production is guaranteed by an advanced process, the cost is controllable, and great market value is achieved.

The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.