869 results about "Liquid state fermentation" patented technology

The invention discloses an aspergillusniger strain for producing beta-glucuroide. Aspergillusniger T2 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on 26th September, 2008 with the preservation number of CGMCC No.2715. The aspergillusniger T2 strain is the aspergillusniger strain which is obtained by performing mutagenesis with ultraviolet rays and nitrous acid and screening by using a Congo red-carboxymethylcellulose (CMC) double-layer flat plate, has high enzymatic activity and is used for producing the beta-glucuroide. The aspergillusniger T2 strain is applied to the production of the beta-glucuroide. The beta-glucuroide produced by performing liquid state fermentation on corn cob, yeast powder and the like serving as raw materials and the aspergillusniger T2 strain serving as the strain has the characteristics of enzymatic activity, simple production method and the like.

The invention provides a tobacco matrix composite biopesticide and a preparation method thereof. The composite biopesticide which comprises at least a tobacco botanical insecticidal component and at least a microbial insecticidal component is prepared through fermenting insecticidal microbes with selecting a tobacco waste as a raw material. The preparation method comprises the following operationsteps: preparation of a medium, amplification culturing of spawns, fermentation of the biopesticide, and extraction. A fermentation technology can adopt liquid state fermentation or solid state fermentation. The tobacco matrix composite biopesticide of the invention which not only contains the insecticidal microbes and metabolites thereof, but also contains tobacco insecticidal components (nicotine and the like for example) has dual insecticidal effects. The method of the invention which allows resources of the tobacco waste which is not reasonably utilized at present to be fully utilized allows grain resources to be saved, and good economic benefits, ecological benefits and social benefits to be generated.

A manufacturing method for cordyceps sinensis (Berk.) sacc polysaccharide relates to the technical field of food microorganism application, and comprises the following steps: weighing raw materials, wherein rice bran is 1-3 g per 100 ml, bran is 1-3 g per 100 ml, potassium dihydrogen phosphate is 0.09-0.18 g per 100 ml, and magnesium sulphate is 0.04-0.08 g per 100 ml; material filling with natural pH after adding required water, and sterilizing and cooking at the temperature of 121 DEG C for 30 min; inoculating cordyceps sinensis (Berk.) sacc CCTCCM2013285 liquid seed after cooling, wherein the inoculation amount is 8-10%, the fermentation temperature is 23-28 DEG C, and the fermentation time is 4-7 d; respectively obtaining exopolysaccharides and mycelia polysaccharide after conducting deproteinization, alcohol precipitation, centrifugal separation, and vacuum drying on centrifugal separation liquid extracted through breaking cell wall hot water of fermentation material centrifugal separation liquid and hypha. The method better realizes the purpose that rice bran and bran are efficiently and high-valuedly transformed to cordyceps sinensis (Berk.) sacc polysaccharide after being subjected to liquid state fermentation.

The invention provides a fermented ferment fertilizer, and preparation and using methods thereof. The fermented ferment fertilizer is prepared by cutting facility agriculture vegetable wastes and/or commodities trading market vegetable wastes, mixing vegetables, brown sugar and water according to the mass ratio of 3: (0.8-1.5): (10-12), sealing and fermenting for more than three months, pressing down the vegetables floating on the liquid level every day within the first month during the fermentation process in order to soak the vegetables in the liquid to ferment completely, so as to obtain a fermented ferment fertilizer, wherein a liquid fermented ferment fertilizer and residues are obtained through filtering the fermented ferment fertilizer by a 20-mesh sieve, the liquid fermented ferment fertilizer is used as a leaf fertilizer, the leaf fertilizer is fertilized when leaves grow out; and the leaf fertilizer is fertilized again when the crops enter the full-bloom stage.

The organe fruit vinegar brewing process includes the steps of: fruit pulp preparation, rice syrup preparation, alcohol fermentation, acetic acid fermentation, spraying, disinfecting and aging. The alcohol fermentation is a liquid fermentation course with composite fermenting agent and rice syrup added; and the acetic acid fermentation is a solid fermentation course with acetobacteria added. The present invention has good taste, high effective component content and high yield, and contains several nutritive matters.

The invention provides a cordyceps sinensis mycelium fermentation production method. The method includes the steps of preparation of a special culture medium for cordyceps sinensis mycelium liquid state fermentation, optimization of a mycelium provenance, fermentation of a strain in the culture medium and the like, wherein optimization of the mycelium provenance includes the procedures that cordyceps sinensis strain mycelia obtained after more than ten times of artificial passage are inoculated to the artificial solid culture medium, superior fruit bodies are selected, and a preferred China hirsutella rhossiliensis strain is separated from the fruit bodies. The cordyceps sinensis mycelium fermentation production method has the advantages that through strain selection, the cordyceps sinensis strain with strain character advantages is obtained, the screening effect is good, the problem of strain character recession can be effectively solved, and meanwhile the method also can serve as a China hirsutella rhossiliensis strain passage preservation method.

The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.

The invention provides a solid and liquid combined fermentation vinegar brewing method, which comprises: fermented fermentation broth is mixed with bran and bran coats, inoculated with acetobacter, aroma-producing yeast and lactobacillus to become a solid fermentation substrate of vinegar, and sent into a fermenter for acetic fermentation, and juice generated by fermentation of inoculated materials flows into the bottom of the fermenter from gaps between barriers; when the fermentation temperature of the solid fermentation substrate of the vinegar is overhigh, crude vinegar in a crude acetate pool is cooled and refluxed and poured into the solid fermentation substrate of the vinegar on the top layer, and simultaneously a vent hole is opened, so as to achieve the aims of oxygenation and temperature reduction of the solid fermentation substrate of the vinegar; and when the fermentation temperature in the solid fermentation substrate of the vinegar is too low, the crude vinegar in the crude acetate pool is heated and refluxed and poured into the solid fermentation substrate of the vinegar, so as to realize temperature rise of the solid fermentation substrate of the vinegar. The solid and liquid combined fermentation vinegar brewing method combines the advantages of solid fermentation vinegar brewing and liquid fermentation vinegar brewing, has the advantages of high acid yield and good flavor, mouthfeel and quality of the vinegar, can control the fermentation temperature of the solid fermentation substrate of the vinegar, and can brew the vinegar all the year around.

The invention discloses a method for producing rice-flavor liquor based on liquid fermentation, belonging to the technical field of liquor brewing. The method comprises the steps of crushing raw materials, liquefying gelatinization, culture saccharification, fermentation and distilling, wherein the step of culture saccharification is carried out under the state of tiny oxygen consumption and comprises cooling a saccharification liquid, adding glucoamylase, and subsequently adding xiaoqu yeast powder or rhizopus yeast, a lactobacillus culture solution and a microzyme culture solution. According to the method, mechanical production of xiaoqu liquor is achieved by cooking liquefaction of starchy grains and then liquid state culture saccharification, and therefore the defect of unstable quality caused by such factors as climate, environment during saccharification of culture bacteria is improved; simultaneously liquor brewing yeasts which are purely cultured and can produce high yield of esters and appropriately low yield of higher alcohols, lactobacillus and a part of commercial enzyme preparations are subjected to synergistic saccharification with conventional saccharification fermentation agents, thereby partially purifying the fermentation system, making up the deficiency of the conventional saccharification fermentation agents and greatly increasing the content of ester substances in rice-flavor liquor; and controlling the content of higher alcohols can remarkably improve the quality of the rice-flavor liquor.

The invention discloses a brewing method for a high-salt liquid-state fermentation soy sauce. The brewing method comprises the following steps of: preparing materials, stewing the materials, producing a starter, fermenting and spraying oil, wherein the steps of fermenting and spraying oil are carried out in a glass steel can. The fermenting specifically comprises the following processes of: adding the materials which are treated by the steps of preparing materials, stewing the materials and producing the starter to a saline solution, weight of which is 2-3 times that of the materials; adding the mixture to the glass steel can which is paved with a false substrate at the bottom, controlling the thickness of the fermentation layer to 1.5m-3.8m, and spraying and fermenting for 4-8 months. The spraying and fermenting specifically comprises the following processes of: spraying every day at the initial 30 days of the fermenting; spraying every two days from the 31st day to the 90th day; spraying every 3-7 days after the 90th day, wherein each spraying time is 3 minutes to 10 minutes, and the flow rate is 20kg/min to 40kg/min. According to the brewing method disclosed by the invention, the environment is sealed in the fermentation process, and is sanitary and safe. The process for fermenting and spraying oil in a same fermentation tank are simpler, efficient and low in production cost; and the production environment is clean and sanitary for being beneficial to saving energy and reducing emission. Besides, the produced soy sauce is good in flavor and bright in color.

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The invention discloses a probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets. According to laboratory repeated fermentation experiments and actual using effect of products at a plurality of scaled pig farms, a screened and determined formula is as follows: bacillus cereus inoculum size 2-4%, bacillus subtilis inoculum size 2-4%, Chinese medicinal herb inventory 8-20% (main ingredients of which are the root of Chinese pulsatilla, myrobalan, liquorice and schisandra chinensis), and performing liquid state fermentation and then drying. The probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets can effectively resolve the problem of piglet diarrhea during scaled pig farming process, effectively improve organism immunity and disease resistance capability of piglets, adjust animal enteric micro-ecology balance and repair intestine mucosa damage, and has the effects of improving weaning piglet daily gain by 6%-12% and feed use ratio by 10%-15% and lowering diarrhea rate by 25%-35%. The probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets is an ideal green environment-friendly safe and novel feed addictive for replacing antibiotic medicines in diarrhea controlling.

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

The invention discloses a lachnum and a method for preparing a melanin by liquid fermentation thereof, and is characterized in that seed liquid which is obtained by the shaking culture after the Lachnum CCTCC M 209193 is activated is inoculated into a fermentation medium to conduct liquid fermentation according to 4-8 percent of the fermentation medium in volume; after the fermentation liquid is extracted with alkaline solution, a precipitation agent is used for precipitation; by the acid hydrolysis of hydrochloric acid, a crude melanin is obtained from a crude extract; then the crude melaninis re-dissolved in ammonia solution; and finally a pure melanin is obtained by using oil ether, chloroform and ethyl acetate for extraction in sequence. Compared with the method which adopts a basic fermentation medium, by adopting the modified fermentation medium and taking the hydrochloric acid methanol solution as a precipitating agent, the yield of the melanin is increased to 3.856g/L from 1.471g/L, the fermentation period is shortened to 8 days from 12 days, and the purity of the crude melanin extract is high, thereby being conducive to the purification and reducing the damage to the structure thereof in the purification process.

The invention relates to a cellulose-producing bacillus licheniformis, a microecological preparation containing the bacillus licheniformis, and application of the microecological preparation to the promotion of straw decomposition, and belongs to the microbial technical field. The strain was deposited in the China Center for Type Culture Collection in April 18, 2016 with an accession number of CCTCC No. M 2016202. Signal bacterium powder is obtained by liquid state fermentation, centrifugation, spray drying technologies, and is mixed with bacillus subtilis with the accession number of CCTCC No. M 2011443, condensate bacillus with the accession number of CCTCC No. M 2015273 and aspergillus niger according to a certain ratio. Accessories are added and a straw decomposing agent is prepared. The straw decomposing agent in which the bacillus licheniform with the accession number of CCTCC No. M 2016202 is added degrades crop straws in situ, promotes straw turnover, and especially still plays a role in the low temperature condition in the autumn and in the winter.

This invention relates to a method for producing orange coloring matters by fermenting monacolin in liquid state, which takes a monascus moldin 9903 as a starter to produce monascus colors with orange as the principle and increases its content and tint, determines a formula of the best fermentation and culture medium, in which, the color content of a fermented fluid with corn flour and (NH4)2SO4 as the carbon and nitrogen sources reaches to 121.7U/mL and its tint is 1.13. The method provides several refining methods incliding: spraying and drying the fermented fluid to get a powder orange product, which is a mixture of multiple color matters showing the orange color tint, the orange content of which reaches to 1030.75U/g and the tint reaches to 1.99, the fluid is extracted to be sprayed and dried to get the content to over 2000U/g and the tint to 2.45 or chromatographed with plate or post to get pure orange pin crystals.

The invention relates to bacillus capable of efficiently degrading an organophosphorus pesticide and separated from rape phyllospheres, and provides a method for preparing a microbial inoculum thereof, which belong to the field of biotechnology. The bacillus is identified as bacillus subtilis, which is preserved in the China General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms, wherein the preservation No. is CGMCC No. 3374; the 16S rDNA gene sequence of the bacillus strain is submitted to a GenBank database; and the accession number is GU086422. The method for producing the microbial inoculum comprises the following 5 steps of: the preparation of a culture medium, the activation of a bacterium strain, the preparation of a liquid seed, the liquid state fermentation and the preparation of the microbial inoculum, wherein the fermentation culture medium takes molasses as a main raw material. Because the organophosphorus pesticide degrading microbial inoculum prepared by the technical scheme of the invention can efficiently degrade the organophosphorus pesticide residue on plant leaves in situ, the microbial inoculum can guarantee the safety of foods and protect the ecological environment.