750 results about "Lactobacillus sp" patented technology

The invention discloses a hametz used for fermenting tobacco and applications thereof. The hametz is characterized by comprising three strains of Bacillus subtilis, lactobacillus and microzyme, the viable count ratio of which is 10 to 50: 2 to 30: 2 to 30. The hametz can ferment waste material of the tobacco or the flavor used for producing natural cigarettes by using the tobacco and can be used for tobacco fermentation. The flavor used for the natural cigarettes prepared by the hametz has a velvet fragrance and can remarkably increase the fragrance, reduce the unpurified gas and reduce the thrill as well when the flavor is used in the cigarettes, thus leading the smoke gas to be lingering and smooth. The hametz used for fermenting tobacco leaves can remarkably shorten the alcoholizing time and improve the quality of the tobacco leaves.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

The invention relates to a Chinese wolfberry ferment preparation method, aims to provide Chinese wolfberry ferment prepared by Chinese wolfberry treatment, enzymolysis, glucose reduction fermentation, lactic acid fermentation, ultrasonic low temperature concentration, blending, drying, crushing and other processes, , the method has the advantages of simple process, less addition agent and no residue, by the use of Chinese wolfberry defective products, the active substance content in the Chinese wolfberry ferment product can be promoted, the waste of resources can be reduced, the purposes of the comprehensive utilization of resources and improvement of the product added value can be achieved, and good economic and environmental benefits are obtained.

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

The invention belongs to the technical field of additives, and particularly discloses a mycotoxin purification agent for feed, a preparation method and an application of the agent. The mycotoxin purification agent contains montmorillonite, bentonite, bacillus and fermentation concentrate thereof, inactivated compound lactobacilli and fermentation concentrate thereof, and yeast cell wall polysaccharides. When the mycotoxin purification agent for feed provided by the invention is adopted, mycotoxin can be adsorbed and degraded simultaneously, mycotoxin in the feed is effectively removed, damages of the mycotoxin to animals are reduced, and incidence rate of gastrointestinal diseases and other diseases is reduced. The mycotoxin purification agent has the characteristics of simple preparation method, wide material source, low price and great market application value in the field of feed additives.

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain/functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

The invention provides a lactobacillus plantarum ZJ316 which is separated from excrement of infants and anti-bacterial peptide which is produced by the fermentation of the lactobacillus plantarum ZJ316, namely plantaricin ZJ316, and preparation and application thereof; the plantaricin ZJ316 is a novel lactobacillus anti-bacterial peptide with high efficiency and small molecular; the anti-bacterial peptide has bacteriostatic action of broad spectrum; due to small molecular weight, a lipid bilayer is hard to be crossed so as to form a complex body with small holes to be different from the action mode of nisin; but the anti-bacterial peptide also has sterilizing capacity with high efficiency, is a lantibiotic anti-bacterial peptide with superhigh application and development potential and can be applied to preparing the alternative medicine of feed additives, food preservatives and antibiotic, etc.

The invention relates to pickled paprika prepared by directly adding lactobacillus additives as well as a method of the same, and belongs to the field of biotechnology and food. The pickled paprika is prepared through the following steps: mature paprika is mainly taken as raw materials; auxiliary materials including salt, nutrient substances used for fermenting, chelating agent, citric acid and lactobacillus activation solution are added; and a tank is closed and the raw materials are hermetically fermented after preparation of raw materials, weighing, accommodation of the raw materials in a tank, preparation of material water of lactobacillus activation solution, and injection of the material water of lactobacillus activation solution into the fermentation tank. Since the auxiliary materials with the functions of promoting fermentation, protecting tincture and regulating acidity are added, the method provided by the invention has the advantages that the maturation time of fermentation is remarkably shortened, but also the color, the odor and the flavor of products are better, hardness and brittleness are better and color stability is favorable.

The invention pertains to the field of microbial feed additives and relates to a novel feed additive containing lysozyme, probiotic powder and a carrier and a preparation method thereof, wherein the probiotic powder is bacillus subtillis powder and/or lactobacillus sp. powder and/or saccharomyces cerevisiae powder. The novel feed additive is the first time to add the lysozyme to a probiotic preparation which is then prepared to the novel feed additive. A product has and enhances the advantages of both the microecological preparation and the lysozyme, has better effects than the independently added microecological preparation or the lysozyme and can significantly improve weight increment and the feed conversion rate, the balance of intestinal flora as well as immunity and disease resistance. The novel feed additive has multi-effects of treatment, prevention, health care and immunity strengthening as well as simple preparation technology and is applicable to industrialized application.

The invention discloses a fermented ginger and a manufacturing method thereof; the manufacturing method comprises the following steps that ginger is adopted as raw material, washed, cut into pieces or block, dried and sterilized; probiotic fermenting liquor is accessed into the ginger raw material, heat-preserved and fermented at the temperature of 28 DEG C to 39 DEG C; the used probiotics is lactobacillus, mould or bacillus spp, which can produce cellulase, amylase and protease, etc. and degrade cellulose, starch, protein and other macromolecular substances in the ginger; the invention adopts the probiotics as a zymogenic agent, and due to the existence of the probiotics, the growth of competitor is restrained in the processing, the storage period and the safety of the ginger is improved, the flavor of the ginger is improved, the nutrition of the ginger is strengthened, the bioactivity, the health and the utilization rate of the ginger are improved; the fermented ginger can be used as general seasoning, can also be used as the development of serial health foods with simple manufacturing process and stable result and is suitable for industrial production.

The invention discloses a microorganism concrete brick and a preparation method thereof. The microorganism concrete brick is formed by mixing cement, gravel, sawdust (or straw scraps, scraps of paper, and the like), mixing mixed microorganism with water according to a certain proportion, forming by a mold and then naturally hardening, wherein the mixed microorganism comprises six floras including bacillus, nitrobacteria, photosynthetic bacteria, saccharomycetes, lactobacillus and actinomycetes. The microorganism concrete brick has excellent water quality purifying function, can continuously play roles for a long time, and is widely applicable to purify various water qualities such as rivers, lakes, canal water, swimming pools, fishponds and the like.

The invention discloses a production method of fermented beef jerky. The production method is characterized by comprising the steps of: cutting fresh beef into 3-4cm strips, soaking the strips by a mixing solution of CaCl2, composite phosphate and ginger juice for a whole night, adding glucose and a fermenting agent in the mixture, fermenting for 8 hours and roasting for 12 hours, boiling in boiling water and roasting for 1 hour, and implementing vacuum packaging and high-pressure sterilization to obtain the fermented beef jerky. The production method makes use of the acid production capacity of acid kumiss from natural fermentation and lactobacillus which is excellent in growth property, and is easy to control a fermentation process and short in fermentation cycle; the production method changes conventional processes of boiling twice, frying and the like, so that the deterioration of a later product due to over oxidation in the frying process is avoided and the shelf life is prolonged; and by adding a tendering pickling process and the fermentation process, the fermented beef jerky is unique in flavor, and has soft lactic acid taste and good color, reflects the fermentation property of lactobacillus, is soft and tender in texture, and is applicable to people of all ages.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention relates to microbial fermentation bait, in particular to a method for producing microbial fermentation bait for sea cucumbers. Soya bean meal, bran, rice bran, soy sauce residue, mussels, algae and sea floating sludge taken as fermentation raw materials, and Saccharomyces cerevisiae, Candida, Bacillus subtillis, lactobacillus and photosynthetic bacteria taken as beneficial microflora are subjected to inoculation at a temperature of between 25 and 30 DEG C for solid fermentation to produce the microbial fermentation bait for sea cucumbers. The method has the characteristics of simple production process, easy operation, wide sources of production raw materials, low cost, easy promotion, short production period, more fermentation products, good product quality, easy application and the like. When applied in sea cucumber culture, the microbial fermentation bait can improve the survival rate and immunity of the sea cucumbers, quicken the growth and development of the sea cucumbers, improve the ecological environment of culture pond water and purify water quality, and is ideal good-quality microbial fermentation bait for the sea cucumbers.

The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu/ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.

The invention relates to a livestock and poultry excrement microbial deodorizing agent, and a preparation method and an application thereof. The invention discloses a composite biological preparation used in public toilet deodorization. The composite biological preparation comprises a lactobacillus strain which is lactobacillus sp with a collection number of CGMCC NO: 5983, a lactobacillus strain which is streptococcus thermophilus with a collection number of CGMCC NO: 5985, and an orange peel extraction liquid. The invention also discloses the preparation method of the composite biological preparation. The method comprises preparation methods of a liquid composite biological preparation and a solid biological preparation. The invention also discloses a purpose of the composite biological preparation.

The invention relates to a composite starter for sourdough steamed buns. The composite starter is a composition of fermentation strains including saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus brevis, wherein the bacterial number ratio of the saccharomyces cerevisiae to the lactobacillus plantarum to the lactobacillus brevis is (1 to 10): (1 to 5): 1. According to the composite starter for the sourdough steamed buns, which is disclosed by the invention, a strain is separated from the traditional sourdough, and a natural bacterium mixing system of the traditional starter is simulated, thus the traditional unique and abundant flavour can be given to the steamed buns, and the defect of insufficient flavour of the existing starter is made up; and the flavour and taste of the steamed buns can be improved, and the functions of increasing the nutritional value of the steamed buns and prolonging the shelf life of products are further realized due to the existence of lactic acid bacteria. The composite starter disclosed by the invention is simple in production procedures, the microbial inoculum is high in fermentation activity, and the steamed buns are stable in quality.

The invention relates to a feeding microecologic preparation which has high efficiency, is very low in cost, and is formed by performing three stages of probiotics fermentation to beer grains and rice bran meal, and is also called microbial forage additive. The feeding microecologic preparation is characterized in that after beer grains and rice bran meal are subjected to the first stage of fermentation preprocessing through neurospora, lignin, cellulose and the like are sufficiently degraded; part of rice bran meal and a small amount of soya bean meal are added to be subjected to the second stage of fermentation through bacillus and microzyme; and nutrient substances generated when waste is degraded by mould and nutrient substances generated when mould is dismembered are absorbed; and then part of rice bran meal and a small amount of soya bean meal are added to be finally subjected to the third stage of anaerobic fermentation through lactobacillus, bifidobacterium and the like in a one way membrane anaerobic bag, so that finished products are obtained. The feeding microecologic preparation has the advantages that solid material is not required to be subjected to high temperature sterilization, the finished products are not required to be subjected to drying process, the quality guarantee period is more than one year, the amount of additive reaches 5 to 30 percent, the amount of active probiotics is high, the amount of enzyme is abundant, the amount of bacterials is very little, the feeding effect is obvious, and the feeding microecologic preparation has obvious ecological and social benefits.

The invention relates to pickled vegetable salt containing single or compound lactobacillus and a preparation method thereof, belonging to the field of biotechnology and food. The pickled vegetable salt is prepared by salt, glucose, single or compound lactobacillus, calcium lactate and compound spices, wherein the single lactobacillus is selected from lactobacillus. plantaerun, lactobacillus. brevis, lactobacillus. fermentium, lactobacillus. coryniformis, lactobacillus. buchneri, lactobacillus. casei or leuconostoc. mesenteroides; and the compound lactobacillus is a mixture formed by two or more above single lactobacillus according to any weight ratio. The pickled vegetable salt prepared by the invention not only can be used for initially preparing pickled vegetable salt water, but also can supplement lactobacillus and nutrients formed by lactobacillus growth and the products while supplementing salt in the process of vegetable pickling and then keep the content of lactobacillus in the pickled vegetables at a higher level, and the prepared pickled vegetables have good mouthfeel and meet the requirement during preparing the pickled vegetables by people in different regions.

The invention relates to a preparation method of a nano lactobacillus beverage. The method comprises the following steps of: (1) frying rice till the rice becomes brown; (2) adding the fried rice to water and soaking; (3) pouring the well-soaked rice and water together into a grinding machine to grind; (4) heating the ground rice milk to gelatinize; (5) cooling the gelatinized rice milk to 45-60 DEG C, respectively adding glucoamylase and medium-temperature alpha-amylase to saccharify so as to prepare saccharified liquid; (6) proportioning a proportioning solution from the following components in percentage by weight: 10-40 percent of saccharified liquid, 0.01-0.5 percent of sucrose ester, 0.01-0.2 percent of xanthan gum, 4-12 percent of sucrose, 0.1-2 percent of milk powder and the balance of water; (7) sterilizing the proportioning solution; (8) cooling the proportioning solution, adding DVS (Directed Vat Set) lactobacillus which is 0.01-0.1 percent by weight of the proportioning solution; and (9) fermenting the inoculated saccharified liquid to obtain a finished product. The invention solves the problem of easy starch retrogradation of lactobacillus beverages of starch and crops under a refrigeration condition, is suitable for people with weak spleen or weak stomach and can also stimulate the appetite.

The invention relates to the technical field of recycling waste water produced by fermenting vitamin B12, and discloses a microbial ecological agent and a preparation method thereof. The invention more particularly relates to a microbial ecological agent product prepared by taking the waste water produced by fermenting vitamin B12 as raw material through the fermentation process of lactobacillus, microzyme and bacillus. Furthermore, the product is applied for nuisanceless agriculture; the invention develops the usage of the waste water of vitamin B12, so as to change waste into valuable and realize zero emission in the process of producing waste water by fermenting vitamin B12.

The invention discloses a feed special for a low-fat meat chicken without antibiotic, which consists of the following by weight percentage: 10-25 of lactobacillus fermented material and 75-90 of main material, wherein the lactobacillus fermented material consists of the following raw materials: cotton dregs, rapeseed dregs, bran, peanut meal, maize and lactobacillus fermented liquid; and the main material consists of the following raw materials: bean dregs, maize protein powder, maize flour stone dust, calcium hydrophosphate, orexin and growth promotion agents, flavoring agents and trace elements. 10-25 percent of the obtained lactobacillus fermented material is taken according to the percentage of the total weight of the feed for bagging, and 75-90 percent of the obtained main material is taken according to the percentage of the total weight of the feed for packing after bagging, thus the feed special for the meat chicken is prepared. The chicken fed by the feed which is prepared by uniformly mixing the lactobacillus fermented material and the main material have pork type meat quality, abundant muscles, less fat and high protein content, are inspected to have no chloromycetin, terramycin, aureomycin and sulfanilamide medicaments by the national meat product supervision and inspection center and completely reach a non-antibiotic standard and meet the requirement of food security of the European Union.

The invention discloses a preparation method of ginseng composite fruit-vegetable enzyme and a product, and belongs to the field of the preparation of fruit-vegetable enzyme. The preparation method of the ginseng composite fruit-vegetable enzyme comprises the following steps: (1) washing ginseng, fruits and vegetables, and air drying the ginseng, fruits and vegetables; (2) slicing or crushing the ginseng and fruits, cutting the vegetables into segments or crushing the vegetables into pieces, uniformly mixing, charging honey, and uniformly mixing to obtain a mixed raw material; (4) inoculating yeast into the mixed raw material, and fermenting to obtain mash; (5) inoculating acetic bacteria into the mash obtained in the step (4), and fermenting to obtain fermented mash; (6) inoculating lactobacillus into the fermented mash obtained in the step (5), fermenting, aging and filtering to obtain the ginseng composite fruit-vegetable enzyme. The prepared ginseng composite fruit-vegetable enzyme is moderate in sweet and sour taste, contains carbohydrate, folic acid, panaxoside and various trace elements and nutrients necessary for a human body, is easy to digest by the human body and capable of effectively improving the utilization rate of various natural fruit and vegetable nutritional value of Changbai Moutain.