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63 results about "Lactobacillus species" patented technology
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Brewing method for a fruit wine
The invention discloses a method for brewing a fruit wine. The raw materials of the fruit wine comprise the following components by weight percentage: 71wt%-86wt% of fruit crude juice, 9wt%-21wt% of white sand sugar, 4wt%-6wt% of yeast strain amplification culture solution and 1wt%-2wt% of lactobacillus strain amplification culture solution. The technological process of the method comprises the steps as follows: (1) juicing fruits, filtering and adding sulfur dioxide (SO2); (2) clarifying the fruit juice; (3) carrying out the primary fermentation; (4) carrying out the secondary fermentation; (5) clarifying the crude wine; (6) blending; (7) carrying out the cold treatment; and (8) sterilizing and canning. The method has the advantages that the strain amplification culture solution is subjected to the primary fermentation and the secondary fermentation, therefore, the fermentation speed is high, the fermentation time is short, and the fruit wine has good original taste and good stability; and the bentonite-loaded chitosan is adopted to carry out the clarifying treatment and a diatomite filter is used for filtering, thereby the fruit wine has pure original taste; and the 6-second flash sterilization at the high temperature of 105 DEG C is carried out to prolong the shelf life of the fruit wine.
Owner:海南省工业研究所
Fermented beverage of full cereal grains
The invention relates to fermented beverage of full cereal grains. The fermented beverage of full cereal grains is composed of the following ingredients by mass percent: 50-90% of fermentation broth of cereal grains, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of pure water. The fermented beverage is prepared by mixing the ingredients, fine filtering the ingredients, homogenizing at the pressure of 18-25 Mpa, performing ultrahigh-temperature instant sterilization for 2-6 seconds at 135-137 DEG C, cooling to 80-85 DEG C and sterilely filling. The preparation process of the fermentation broth of cereal grains comprises the following steps of: adding alpha amylase in adjusted cereal grain pulp to perform enzymolysis at 50-65 DEG C, and inoculating specially domesticated lactic acid bacteria culture solution or powder to naturally ferment the zymolytic cereal grain pulp within 35-45 DEG C to obtain the fermentation broth of cereal grains. According to the invention, the development bottle neck of utilizing the cereal grains as food processing raw materials is solved through modern enzyme engineering and fermentation technology; and prebiotics are added in the beverage, and the dietary fiber content is within the range of 0.6-1.3mg / 100ml.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Preparation method of zymohydrolysis concentrated silage special for sows
ActiveCN106071186AWon't happenIncrease nutritionFood processingAnimal feeding stuffFood consumptionConstipation
The invention belongs to the technical fields of feeds, enzyme preparations and microbial fermentation, and particularly relates to a preparation method of zymohydrolysis concentrated silage special for sows. The preparation method comprises the following steps of cutting short fresh pasturage or tuberous roots and stems, performing mashing, inoculating lactic acid bacteria, and performing natural enzymolysis and anaerobic fermentation so as to obtain silage; mixing one or more of cake meal, food processing by-products and cereals, with clean water and molasses syrup, inoculating lactic acid bacterium liquid, and performing natural enzymolysis and anaerobic fermentation so as to obtain fermented concentrated wet basis; and inoculating oxygen consumption fermentation bacterium liquid into a concentrated silage fermented substrate, and performing natural oxygen consumption fermentation so as to obtain the zymohydrolysis concentrated silage special for sows. The zymohydrolysis concentrated silage is rich in fermented cellulose lactic acid, calcium lactate, small peptide, amino acid, vitamins and probiotics, has the characteristics of being high in nutrition, easy to digest, good in palatability and the like, and can obviously increase the lactation quantity of the sows, obviously increase the food consumption and notably reduce the constipation of the sows.
Owner:广东大广生物科技有限公司 +1
Three major types of bacteria mixed liquid fermentation, solid yeast feed additive and preparation method thereof
InactiveCN104904994ANo pollution in the processImprove immunityAnimal feeding stuffDiseaseBiotechnology
The invention relates to three major types of bacteria mixed liquid fermentation, solid yeast feed additive and a preparation method thereof and belongs to the field of microbial fermentation. The mixed bacteria yeast is prepared from lactic acid bacteria (five types of strain), saccharomycetes (three types of strain) and bacillus (six types of strain) in a mixing and fermenting mode. The preparation method for the mixed bacteria yeast feed additive includes that firstly, cultivating into mother strain through test tube slant culture medium and test tube fluid medium; secondly, performing shaking table oxygen consumption culture, slant solid culture and anaerobic triangular flask culture, and fermenting into liquid feed additive in a fermentation tank or inoculating to solid fermentation to form the feed additive after fermenting in the fermentation tank. The mixed bacteria yeast feed additive prepared by the method is natural, safe, environmental friendly, rich in metabolite, high in nutritive value and capable of providing the probiotic group needed for the intestines and stomachs of livestock and poultry, preventing diseases, improving the immunity of the livestock and poultry, reducing the harmful gas emission of the livestock and poultry and improving the environment of livestock and poultry houses. The preparation method is simple in culture medium prescription, capable of saving the production cost and lowering the fermentation energy consumption, high in fermentation yield and good in product quality.
Owner:HARBIN QINGHE TECH
Fermentation technology for producing calcium lactate with sweet potatoes as raw material
InactiveCN102206684AReduce ReproductionAvoid food competitionMicroorganism based processesFermentationHydrolysateCALCIUM LACTOBIONATE
The invention relates to a fermentation technology for producing calcium lactate with sweet potatoes as the raw material, comprising the steps of: taking sweet potatoes as the raw material to produce a fermentation broth of amylum hydrolysate of the sugar, inoculating lactobacillus strains which undergo the optimized selection operation into the fermentation broth of amylum hydrolysate of the sugar, adding a calcium carbonate neutralizer, fermenting for 48-72 hours to produce a calcium lactate fermentation broth, followed by decolouring, filtering, condensation, filmmaking, drying and crushing to produce the calcium lactate product. The technology provided by the invention comprises a strain selection process, a strain enlarge culture process, a sweet potato broth preparation process, a fermentation process and a refining process. The invention has the following beneficial effects: strains of high conversion rate are adopted for the optimized selection operations; sweet potatoes are used as the raw material to produce calcium lactate with no discharge of mother liquors and solid wastes during the whole production process; the process of making the fermentation broth into lactic acid to further produce calcium lactate is reduced; grains are not used as the raw material during the production process so as to avoid the competition between industrial production and human for grains; and the technology provided by the invention is simple, has advantages of energy saving and emission reduction, high product yield and low production cost, and is suitable for large scale production.
Owner:XIAOGAN KAIFENG BIOENG
Method and device for producing carbon source by using kitchen garbage
PendingCN112626139AReduce volatilityComposition is stableBioreactor/fermenter combinationsBiological substance pretreatmentsBiotechnologyLactic acid bacterium
The invention provides a method and a device for producing a carbon source by using kitchen garbage. The method comprises the following steps of: crushing the kitchen garbage, extruding and dehydrating to separate slurry; performing three-phase separation on the slurry to separate solid-phase solid residues, oil-phase grease and liquid-phase slurry; and mixing the slurry generated by the three-phase separation with a lactic acid bacteria seed solution, setting fermentation parameters and fermenting; performing solid-liquid separation on fermentation liquor, and compounding the generated liquid with organic matters to form the carbon source. According to the method and the device for producing the carbon source by using the kitchen garbage, the kitchen garbage is used as a raw material to produce the cheap and efficient composite carbon source, the fermentation conditions are controlled, efficient lactic acid bacteria are inoculated, directional lactic acid fermentation of the kitchen garbage is realized, and the volatility of lactic acid is low, so that the fermentation liquor taking the lactic acid as a main component is relatively stable in component, the fermentation process is easier to control, and the stability of a carbon source production process is guaranteed.
Owner:深圳市利赛环保科技有限公司
Preparation method of compound microorganism deodorant, deodorant and using method thereof
The invention discloses a preparation method of a compound microorganism deodorant. The preparation method respectively comprises the following steps: preparing environment-friendly enzyme, preparinga photosynthetic bacteria seed solution, preparing a saccharomycetes seed solution, preparing a lactobacillus seed solution, preparing an actinomycetes seed solution, preparing a bacillus seed solution and preparing an acetic bacteria seed solution; then, mixing the photosynthetic bacteria seed solution, the saccharomycetes seed solution, the lactobacillus seed solution, the actinomycetes seed solution, the bacillus seed solution and the acetic bacteria seed solution according to a certain proportion, and putting the mixed solution in a brown sugar culture medium for culturing, thus obtaininga mixed microorganism fermentation solution; finally, uniformly mixing the environment-friendly enzyme with the mixed microorganism fermentation solution according to a volume ratio which is (0.5 to 1):(1 to 1.5), thus obtaining the compound microorganism deodorant. All microorganisms in the compound microorganism deodorant are in mutual promotion and synergy effects, bio-organic matters generating an odor smell can be effectively decomposed, a deodorizing effect is good, and an application range is wide.
Owner:BEIJING HAOYE TONGYU TECH
Compositions comprising Lactobacillus plantarum strains in combination with tannin and new Lactobacillus plantarum strains
The invention refers to a composition comprising one or more tannase-producing strains of Lactobacillus having the ability to adhere to the human intestinal mucosa in combination with tannin and new Lactobacillus plantarum strains. The present invention especially refers to a tannase-producing strain of Lactobacillus plantarum or a closely related Lactobacillus species having the ability to adhere to the human intestinal mucosa, which is characterized in having a tannase activity. Tannase-producing strains are strains Lactobacillus plantarum 299, DSM 6595, and Lacto- bacillus plantarum 299v, DSM 9843.
Owner:PROBI AB LUND SE
Method of improving biomass yield of lactic acid bacterial cultures
InactiveUS20020034815A1Increased biomass productionReduce contentBacteriaUnicellular algaeBiotechnologyQuinone
A method of enhancing biomass yield of a lactic acid bacterial species cell culture, comprising cultivating the cells in a process comprising the steps of providing conditions that results in a reduced glycolytic flux and providing conditions that enable the cells to have, under aerobic conditions, a respiratory metabolism. The increased yield of biomass may be the result of an increased yield of ATP which can be obtained by activating the native ATP synthase activity of the H+-ATPase complex by lowering the ATP / ADP ratio, e.g. by carbon source limitation, and / or by increasing the proton gradient (membrane potential) of the cells, e.g. by enhancing or establishing an electron transport chain which can be achieved by enhancing expression of dehydrogenases or electron transport chain components, by adding to the medium a quinone or porphyrin compound or by enhancing the expression of the H+-ATPase activity.
Owner:DANMARKS TEKNISKE UNIV
Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
Disclosed herein are compositions and methods for preventing biofilm formation, reducing existing biofilm, and / or reducing populations of pathogenic, indicator, and spoilage bacteria. In one example, disclosed are cell-free fermentates using Lactobacillus species, Pediococcus species, and / or Lactococcusspecies used separately, in combination, or combined with extract from Delisea pulchra marine algae.
Owner:BIOFILMS STRATEGIES INC
Method for preparing fermented glutinous rice yoghurt
InactiveCN101642166AImprove stabilityUnique tasteMilk preparationFood preparationBiotechnologySweetness
The invention relates to a method for preparing fermented glutinous rice yoghurt. The method is characterized in that yoghurt and fermented glutinous rice are respectively fermented, produced, prepared under an aseptic condition, proportioned according to the proportion of the volume ratio of 1:1-2:1 and filled after being stirred, wherein, 0.1% of CMC-Na (sodium carboxymethylcellulose) is added into the milk base material of the yoghurt, lactobacillus species select Bulgaria lactobacilli and streptococcus thermophilus, and the activated Bulgaria lactobacilli and the activated streptococcus thermophilus are respectively inoculated in the prepared milk base material according to the addition quantity of the volume ratio of 2-5%. In the invention, the fermented glutinous rice yoghurt prepared after the two-time fermentation technique of glutinous rice fermentation and yoghurt fermentation has good stability, moderate sweetness and sourness, unique taste and slight granularity feel, is green and healthy, is a novel popular nutritional food integrating various advantages of the yoghurt and the fermented glutinous rice, has simple preparation technique, low price and abundant nutritionand can be preserved for 3 days at the low temperature of 4 DEG C.
Owner:UNIV OF SHANGHAI FOR SCI & TECH
Preparation method for producing acidification glycolysis feed by asynchronously fermenting mixed strains
InactiveCN106173401AAntidiarrhealImprove palatabilityAnimal feeding stuffWorking-up animal fodderNutrientChemistry
The invention relates to a preparation method for producing acidification glycolysis feed by asynchronously fermenting mixed strains. The preparation method includes the steps: performing beating, mixing and enzymolysis for sugar containing products to obtain a liquid culture medium with residues; firstly inoculating lactic strains into the liquid culture medium, performing fermentation for several hours, then inoculating citric acid strains, performing fermentation for several hours, and asynchronously fermenting the mixed strains to produce a liquid fermenting culture medium wet base; separating solid and liquid in the liquid fermenting culture medium wet base to obtain an acid residue wet base and composite acid dilute liquid; performing evaporation and concentration for the composite acid dilute liquid to obtain composite acid concentrated liquid, mixing one or more of clean water, a sugar residue wet base, the acid residue wet base, feed stuffs, composite strain liquid and composite enzymes, and then performing solid fermentation to obtain a glycolysis residue feed wet base; mixing the composite acid concentrated liquid and the glycolysis residue feed wet base to obtain an acidification glycolysis feed wet base, or drying the composite acid concentrated liquid and the glycolysis residue feed wet base to make an acidification glycolysis feed dry base. The prepared feed has nutrients such as citric acid, lactic acid and oligosaccharide and has the advantages of diarrhea resistance, good palatability, easiness in digestion and the like.
Owner:FLSUGARPEPTIDE BIOLOGY ENG
Preparation method and application of lactic acid bacteria capable of inhibiting tyrosinase activity
InactiveCN110982741AEnhanced inhibitory effectBacteriaMicroorganism based processesBiotechnologyLactic acid bacterium
The invention provides a preparation method and application of lactic acid bacteria capable of inhibiting tyrosinase activity. The preparation method comprises the following steps: obtaining an original strain from yoghourt or infant intestinal tracts by separation and purification; culturing the original strain through an improved MRS liquid culture medium to obtain an improved strain; uniformlymixing the improved strain with 30% by mass of glycerol, and performing cryopreservation at -80 DEG C to obtain a lactic acid bacteria seed solution; and fermenting the lactic acid bacteria seed solution: concretely inoculating 10 mL of the improved MRS liquid culture medium with the lactic acid bacteria seed solution according to an inoculation amount of 3%, performing uniform mixing by shaking,performing culturing at 37 DEG C for 24 hours, sequentially and continuously performing activating for three generations, and inoculating 250 ml of an improved MRS liquid culture medium with the lactic acid bacteria seed solution according to an inoculation amount of 3% for amplification culture to obtain a fermentation liquid. Six related strains and derivatives by the invention all have effectsof inhibiting tyrosinase activity, and the fermentation liquid and the supernatant can be used for whitening products after inactivation and desalting treatment. Dead bacteria LR863 and LR519 have good effect of inhibiting tyrosinase activity, and can be directly used for whitening skin care products, wherein the recommended use concentration is 1-5 billion strains / ml.
Owner:河北一然生物科技股份有限公司
Complex probiotic fermented feed and manufacturing process thereof
ActiveCN106858038AMeet fermentation needsLow costFood processingAnimal feeding stuffBiotechnologyAnaerobic bacteria
The invention relates to feed, in particular to complex probiotic fermented feed and a manufacturing process thereof. The invention provides complex probiotic fermented feed. The complex probiotic fermented feed is characterized by being prepared from the following raw materials in parts by weight: 0.5 to 1.0 part of bacillus subtilis natto, 0.7 to 1.2 parts of lactobacillus, 0.3 to 0.8 part of saccharomycetes, and 30 to 60 parts of fermentation matrix. The invention provides a manufacturing process of the fermented feed. The fermentation matrix is divided into a portion A and a portion B. The manufacturing process comprises the following steps: implanting the bacillus subtilis natto and the saccharomycetes into the matrix A, implanting the lactobacillus into the matrix B, adding a binder into the matrix B to prepare a closed ball, and then mixing the two matrixes to perform the solid fermentation. The complex probiotic fermented feed has the beneficial effects that an oxygen-deficient condition and an oxygen-rich condition are respectively provided in a same fermentation space, the fermentation requirement of anaerobic bacteria and aerobic bacteria is simultaneously met, more strain high-quality fermented feed is produced with a smaller space, less equipment and low energy consumption, and since a novel cheap raw material is developed, the cost is significantly decreased.
Owner:内蒙古汉恩生物科技有限公司
Preparation method of functional okra probiotic micro-organisim fermentation healthy food
InactiveCN104187622AImprove pharmacological functionImprove immunityFood ingredient functionsFood preparationBiotechnologyLactobacillus acidophilus
The invention discloses a preparation method of functional okra probiotic micro-organisim fermentation healthy food. The preparation method comprises the following steps: extracting and separating main functional components such as polysaccharide from okra as components of lactic acid bacteria medium, performing high-throughput screening on excellent lactic acid bacteria strain, developing a high-density liquid fermentation technology and screening to obtain an excellent lactobacillus acidophilus strain (JSX-A1) and an excellent streptococcus thermophilus (JSX-T1); and finally processing a fermentation product into the functional healthy food, so that not only can the pharmacological function of the okra be enhanced, but also the functional healthy food contains high-density activity lactobacillus, is capable of preventing various diseases and improving the human immunity, is beneficial to human health, and is applicable to crowds in all age stages, especially the subhealthy population.
Owner:SUZHOU JIANSHIXING BIOLOGICAL SCI & TECH CO LTD
Amplification primer pair for lactobacillus sequencing, lactobacillus species identification method and application
ActiveCN107937581AReflect diversityImprove featuresMicrobiological testing/measurementDNA/RNA fragmentationFecesNucleotide
The invention discloses an amplification primer pair for lactobacillus sequencing in an intestinal tract. The primer pair is Lab-6 and comprises Lab-6F as shown in SEQ ID NO.1 and Lab-6R as shown in SEQ ID NO.2. The amplification primer pair can identify the lactobacillus species, has high specificity and practicability, can reflect the diversity of the lactobacillus in the intestinal tract, and is suitable for analyzing lactobacillus in complicated samples such as fermented milk products, excrement and soil.
Owner:INNER MONGOLIA AGRICULTURAL UNIVERSITY
Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries
ActiveCN105647756AAdvantages and Notable ImprovementsIncrease productionOrganic active ingredientsFungiThirstFiltration
The invention relates to selenium-enriched health care thick wine containing cordyceps sinensis and mulberries. Fresh ripe selenium-enriched mulberries are picked, repeatedly washed, ground into a thick liquid and filtered, a soybean extract is added, the mixture is filtered and subjected to enzymolysis and juice filtration, and mulberry juice is obtained; glucose, a yeast extract and other nutrients are added to the mulberry juice, the mixture is sterilized, cordyceps sinensis is inoculated and cultured, and a cordyceps sinensis mycelium fermentation broth is obtained; after the fermentation broth is concentrated or not concentrated, white granulated sugar is added, the sugar degree is adjusted, a lactobacillus seed solution and high-activity dry yeast are added, after anaerobic fermentation is performed, filtration and clarification are performed, konjak oligosaccharides are added for blending, the mixture is filtered for sterilization, and the selenium-enriched health care thick wine containing the cordyceps sinensis and the mulberries is obtained. The formula is reasonable, and the thick wine has transparent color and luster, tastes sticky, refreshing and nutritious, has heavy ester fragrance and can reduce the blood glucose, relieve fatigue, improve the immunity of a human body, clear heat, remove internal heat, replenish blood, nourish yin, help produce saliva and slake thirst and adjust intestinal flora. Through measurement, the content of cordyceps sinensis polysaccharides is 0.76 g / 100 mL or higher, the content of cordycepin is 0.09 / 100 mL or higher, and the viscosity is higher than 200 mPa*s.
Owner:HUBEI UNIV OF TECH
Low-GI yoghourt suitable of diabetic patients and preparation method thereof
The present invention provides low-GI yoghourt suitable of diabetic patients. The low-GI yoghourt is prepared from the following raw materials in parts by mass: 20-40 parts of raw milk, 5-20 parts ofwhite kidney beans, 5-20 parts of chickpeas, 2-10 parts of resistant dextrin, 1-10 parts of inulin, 1-8 parts of konjac powder, 1-8 parts of a protein raw material, 1-10 parts of a stabilizer, 0.5-3 parts of lactic acid bacteria, 1-5 parts of sugar alcohol, 1-5 parts of functional oligosaccharides, 0.01-0.2 parts of fructus momordicae extract and 15-35 parts of water. The yoghurt provided by the present invention has the relatively low GI value, can effectively control the blood sugar peak value after being eaten by crowds in need of blood sugar control, is high in dietary fiber content and strong in satiety, can take the weight control effect, is smooth in taste and moderate in sweetness, and has the relatively good flavor. The preparation method is simple and easy to operate, and large-scale production can be realized.
Owner:玛士撒拉(上海)医疗科技有限公司
Method for preparing probiotic fermented functional healthcare food with arctium lappa
InactiveCN106036852AIt has the function of regulating human body functionMaintain pharmacological functionFood ingredient functionsBiotechnologyLactic acid bacterium
The invention discloses a method for preparing probiotic fermented functional healthcare food with arctium lappa. The method includes extracting and separating main functional components such as arctium lappa inulin and dietary fibers in arctium lappa roots; screening probiotics capable of growing excellently by the aid of the arctium lappa inulin; screening excellent lactic acid bacterial culture in a high-throughput manner and developing high-density liquid fermentation technologies for the excellent lactic acid bacterial culture; mixing fermentation products, the extracted and separated dietary fibers and the like from the arctium lappa roots with one another and processing the fermentation products, the dietary fibers and the like to obtain the functional healthcare food with high additional value. The method has the advantages that the functional components in the arctium lappa roots are sufficiently utilized, pharmacological functions of the arctium lappa can be kept, and human body function regulating effects of the probiotics can be realized by the probiotic fermented functional healthcare food.
Owner:SUZHOU JIANSHIXING BIOLOGICAL SCI & TECH CO LTD
Sour and hot shiitake mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof
PendingCN112998245AClear workmanshipMild spicinessFood ingredient as thickening agentLactobacillusBiotechnologyChilli con carne
The invention relates to a sour and hot mushroom chili sauce fermented by lactobacillus paracasei and a preparation method thereof. The sauce comprises the following raw materials in parts by weight: 10 parts of chilies, 10 parts of mushrooms, 1-3 parts of ginger, 1-3 parts of garlic, 2-6 parts of tomatoes, 2-6 parts of carrots, 1-3 parts of a carbon source, 1-3 parts of table salt and 8-15% of lactobacillus paracasei. The preparation method comprises the steps of raw material preparation, auxiliary material preparation, blending and sterilization, lactic acid bacteria seed liquid culture, fermentation, pasteurization, blending and the like. A lactic acid bacteria pure fermentation technology is adopted, the production period is obviously shortened compared with a natural fermentation period, the fermentation conditions are easier to control compared with natural conditions, high-salt pickling is not adopted in the whole fermentation production process, loss of flavor substances in the chilies and the shiitake mushrooms is avoided, and the product is stable in performance and free of preservatives. The sour and hot mushroom chili sauce is soft in peppery taste, palatable in salty, sour and sweet taste, rich in fragrance and rich in fermentation fragrance.
Owner:GUIZHOU UNIV
Pharmaceutical composition comprising a combination of probiotic and prebiotic to treat stunting
ActiveUS20200246402A1Overcome deficienciesImprove Gut HealthOrganic active ingredientsPharmaceutical delivery mechanismMedicinePharmaceutical drug
The present invention provides a pharmaceutical composition including a probiotic and a prebiotic for treatment of stunting in children. More particularly, the pharmaceutical composition includes at least one Lactobacillus specie(s) as a probiotic and at least one oligosaccharide as a prebiotic. The present invention further provides a method of treatment of stunting including administering an effective amount of a pharmaceutical composition including a probiotic and a prebiotic to children in need thereof.
Owner:CHR HANSEN AS
Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof
InactiveCN101946933BImprove palatabilityPromote digestion and absorptionFood preparationBiotechnologyMicrobiology
The invention relates to a bran and red jujube juice lactic acid fermentation beverage prepared from the following raw materials in percentage by weight: 59%-65% of bran juice, 29%-34% of red jujube juice, 1.5%-2.5% of protein sugar, 1.2%-1.8% of sodium chloride, 0.2%-0.6% of glycerol and 2%-5% of lactobacillus strains liquid, wherein the bran juice contains 4.1% of soluble solid matters; and the red jujube juice contains 7% of the soluble solid matters. The bran and red jujube juice lactic acid fermentation beverage produced by enabling sweet and palatable red jujubes to be compatible with bran has very good palatability; meanwhile, the red jujube juice which is easy to culture microbes is added and the solubility of certain effective components contained in the bran is enhanced through lactic acid fermentation, thus the bran and red jujube juice lactic acid fermentation beverage is easier to digest and absorb; and in addition, the bran and red jujube juice lactic acid fermentation beverage is detected to have the reducing sugar content of 4.77 g / L, the lactic acid content of 1.51 g / L, the total nitrogen content of 0.31 g / L, a physicochemical index and a microbial index both achieving the GB19297-2003 'fruit and vegetable juice beverage' hygienic standard, thereby being used as a beverage.
Owner:SHAANXI NORMAL UNIV
Method for continuously preparing lactic acid bacterial liquid for fermented feed
The invention discloses a method for continuously preparing lactic acid bacterial liquid for fermented feed, and belongs to the field of animal fermented feed. The method comprises the steps that feedstuff is adopted as main raw materials, stirred evenly, then sterilized and contained in a abacterial fermenting vessel; 5% of the lactic acid bacterial liquid and 95% of abacterial water are added according to the weight of solid-state matrixes, mixed evenly and cultivated at 35 DEG C for 24 h, and then the mixture is washed with 18-20 times 0.5% abacterial glucose solutions containing 200 U / g acid proteases of protein feedstuff and 400 U / g amylases of starch feedstuff; effluent liquid is collected into a cultivating tank with a stirring function to be cultivated at 37 DEG C at 30 r / min for 2-4 h, and the number of lactic acid bacteria can be more than 109 / mL. The solid-state fermentation matrixes are washed once every 16-24 h and totally can be washed for 8 times repeatedly. The method can supply the technical basis to production of lactic acid bacteria seeds of the fermented feed industry such as fermented soybean meal, fermented peanut meal, fermented cotton meal and fermented repeseed meal and is suitable for large-area application and popularization.
Owner:连云港九洲科技饲料有限公司
Lactobacillus culture medium, lactobacillus microbial fertilizer and application of lactobacillus microbial fertilizer
ActiveCN107312729ATurn waste into treasureSuitable for growthBio-organic fraction processingBacteriaGeneticsCulture mediums
The invention discloses a lactobacillus culture medium, a lactobacillus microbial fertilizer and application of the lactobacillus microbial fertilizer. The formula of the lactobacillus culture medium is as follows: a 3-4 g / L malt extract, a 7-10 g / L bone-marrow extract, 10-18 ml / L wood vinegar, a 15-30 g / L boiler dung raw material and 20-35 g / L molasses, has the pH of 4.8-5.2, and is prepared by water. The lactobacillus microbial fertilizer is prepared from the lactobacillus culture medium and a lactobacillus seed fluid. According to biological characteristics of lactobacillus, effective ingredients in broiler dung are reasonably utilized, so that agricultural lactobacillus can grow quickly to become a main flora, the production flow is simplified, the production cost is lowered, the microecological balance of soil can be promoted through application of the lactobacillus microbial fertilizer.
Owner:抚顺茂百特生态环保科技有限公司
Preparation method of set-style yogurt containing acid juice
A preparation method of set-style yogurt containing acid juice (pH value of original juice less than or equal to 4) belongs to the technical field of food processing. The technology relates to a method which is used for preparing the set-style yogurt containing acid juice by taking fresh milk (or full-cream milk powder) and acid juice as raw materials. The preparation method comprises the following main processes: firstly mixing 3%-10% of acid juice and 0.3-0.8% of stabilizing agent into an auxiliary material a, and adding 6%-9% of white granulated sugar to 80-85% of milk liquid; mixing two feed liquids, metering the volume, sterilizing for 5-12 minutes at the temperature of 90 DEG C to 98 DEG C after heating and homogenizing, and cooling till reaching 42 DEG C to 45 DEG C for standby application; inoculating lactic acid bacteria into the prepared milk liquid containing the acid juice, filling and sealing covers; and keeping the inoculated milk liquid containing the acid juice warm at the temperature of 42 DEG C + / - 2 DEG C for 5.5 hours, and then refrigerating the milk liquid for 12-18 hours to obtain the product. The set-style yogurt prepared by the method integrates the nutrition of the acid juice and fruit juice and is unique in mouthfeel; no like products are sold on the market; and as the set-style yogurt has high added value and the production cost of the set-style yogurt is lower than that of stirred yoghurt, the set-style yogurt has a great market potential.
Owner:SICHUAN ACAD OF FOOD & FERMENTATION INDS
A kind of selenium-enriched Cordyceps mulberry health thick wine
ActiveCN105647756BAdvantages and Notable ImprovementsIncrease productionOrganic active ingredientsFungiBiotechnologyOligosaccharide
Owner:HUBEI UNIV OF TECH
Method for preparing feed raw material by fermenting rice vinasse with lactic acid bacteria
PendingCN111838405ASolve problems that are difficult to treat biochemicallyIncrease added valueFood processingAnimal feeding stuffBiotechnologyLactic acid bacterium
The invention relates to a method for preparing a feed raw material by fermenting rice vinasse with lactic acid bacteria, which belongs to the field of biological fermentation feeds, and specificallycomprises the following steps: step 1, inoculating lactic acid bacteria into an MRS liquid culture medium, and carrying out activation culture to obtain a lactic acid bacteria seed solution; step 2, concentrating the rice wine lees to obtain a feed liquid I, adjusting the pH value of the feed liquid I to obtain a feed liquid II, adding auxiliary materials into the feed liquid II, and uniformly mixing to obtain a material III; and 3, inoculating the lactic acid bacteria seed solution prepared in the step 1 into the material III obtained in the step 2, and fermenting to obtain the feed raw material. According to the invention, high-valued comprehensive utilization is carried out on the rice wine lees; the probiotics fermented feed containing various active lactic acid bacteria, small molecule polypeptide and antibiotics is developed by using the rice vinasse as a nutrient solution and utilizing a microbial fermentation technology, the problem that the rice vinasse is difficult to biochemically treat is solved, the additional value of the rice vinasse is increased, and the probiotics fermented feed has remarkable economic benefits and social benefits.
Owner:卢卫红
Method for detecting variety of lactic acid bacteria strain through common or fluorescent quantitation PCR
InactiveCN105063167AEasy to detectImprove detection efficiencyMicrobiological testing/measurementMicroorganism based processesLactobacillus speciesLactic acid bacterium
The present invention discloses a method for detecting the variety of lactic acid bacteria strain through common or fluorescent quantitation PCR. The method comprises: downloading all known bacteria associated database information from NCBI; finding out data of four varieties of lactic acid bacteria, and carrying out sequence comparison to find out the specific sequence of the variety; designing primers of the found sequence, and carrying out primary specific primer screening; and designing fluorescent quantitation PCR primers by using the specific fragment detected by PCR so as to determine the variety of the species to be detected. According to the present invention, the important purpose of the present invention is to distinguish the lactic acid bacteria subspecies, identify the variety and the purity of the lactic acid bacteria, and easily and quickly detect the variety of the four lactic acid bacteria species such as Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum and Lactobacillus plantarum.
Owner:JIERUI BIOENG SHANGHAI
A kind of probiotic freeze-dried shell composite protective agent and its application
ActiveCN112899204BImprove securityMitigate or prevent damageBacteriaMicroorganism based processesBiotechnologyVitamin C
Owner:BIO RACE BIOTECH HANGZHOU CO LTD
A kind of rye fermentation product and its preparation method and application
ActiveCN112076139BImprove subsequent fermentation efficiencyImprove filtration efficiencyCosmetic preparationsMicroorganismsBiotechnologyLactic acid bacterium
The invention discloses a method for preparing a rye fermentation product, which comprises the following steps: soaking the rye in water for germination, drying, pulverizing, and sieving to obtain rye flour; adding enzymes to the rye flour for enzymatic hydrolysis to obtain rye flour enzyme hydrolyzing liquid; adding nitrogen source and inorganic salt to the rye flour enzymatic hydrolyzing liquid to obtain a fermentation medium; inoculating the lactic acid bacteria seed liquid into the fermentation medium for fermentation, and after the fermentation is completed, a fermentation liquid is obtained; Liquid in addition to impurities, sterilization. The preparation method of the rye fermentation product provided by the invention has the advantages of short cycle, controllable process, simple and easy to enlarge process, stable product, good efficacy, easy absorption, safety and health, and conforms to the characteristics of cosmetic raw materials.
Owner:BLOOMAGE BIOTECHNOLOGY CORP LTD +1
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