50 results about "Mucor racemosus" patented technology

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

The invention involves a compound microbiological bacterial agent and its production method and application. The bacteria agent contains Saccharomyces cerevisiae, Lactobacillus plantarum, Mucor racemosus, Aspergillus oryzae, through slant culture, first class seed, second class seed and combining fermentation to carry out the compound bacteria biomass and optimization of different strains matching, active viable count of compound bacteria agent is over 3*109cfu/mL. The compound microbiological bacterial agent can promote the digest rate of the organics efficiently, can be used in the production of bio-organics, and reduces agricultural production cost.

A Mucor racemosus var chinensis M.H.C-7 (CCTCCM 201026) is disclosed. It can be used for preparing the fermented bean curd through inoculating it to raw bean curd, culturing at 25 deg.C and 93-97% of relative humidify for 40 hr, adding table salt, bottling, and fermenting at 30 deg.C or ordinary temp for 2-3 months. The resultant fermented bean curd has features of fine mass, delicious taste, and beautiful appearance.

A routine separation method is adopted for characteristic fermented bean products (fermented soya bean, soybean paste and fermented bean curd) having different sources in Hunan Province to obtain Mucor racemosus. The above strain is preserved in China General Microbiological Culture Collection Center on Jan. 10, 2014, and has a preservation number of CGMCC No.8700. The strain is suitable for producing fermented bean products in the specific environment of the Human province, shortens the fermentation time, improves the nutrition components and the production efficiency of products, ensures the controllability of the production process of the products, and reduces the risks of the products.

The invention belongs to the technical field of food processing, and especially relates to a manufacturing method of smelly mandarin fish. The manufacturing method comprises the following steps: washing a fresh mandarin fish, inoculating mucor racemosus onto the mandarin fish, carrying out fermentation for 30 to 40 hours, saving the mandarin fish for later use; adding laurel leaves, ginger slices, anise, Chinese prickly ash, salt, and white granulated sugar into clean water, heating the clean water until the water is boiling, cooling, adding liquor, a culture solution of staphylococcus epidermidis, and a culture solution of lactobacillus plantarum, evenly stirring to obtain a mixed bacterium fermented liquid; putting the fermented mandarin fish into a wood barrel, pouring the mixed bacterium fermented liquid into the wood barrel so as to submerge the mandarin fish, covering the wood barrel, carrying out fermentation for 15 to 20 hours at a temperature of 30 to 37 DEG C, then fermenting the mandarin fish for 1 to 2 days at a temperature of 15 to 20 DEG C, taking out the mandarin fish, freezing the mandarin fish, and packaging the mandarin fish to obtain finished product. The smelly mandarin fish manufactured by the provided method has the advantages of good taste, quick fermentation speed, stable quality and suitability for industrial production.

The invention discloses a method for mixed fermentation of green brick tea with multi-fungi. The method utilizes rhizopus stolonifer and mucor racemosus Fres together to ferment the green brick tea, and belongs to the field of microbial fermentation technology application. For the rhizopus stolonifer used by the invention, a preservation number is CCTCC M 2017240 and preservation time is May 5, 2017; and for the mucor racemosus Fres, a preservation number is CCTCCM 2017241 and preservation time is May 5, 2017. The mucor racemosus Fres is a fungus belonging to mucor racemosus and is used for the production and fermentation of the green tea brick. The method for the mixed fermentation of the green brick tea with fungi comprises the following steps: culturing two fungi in a liquid state; separately collecting spores of the fungi; putting the spores into the fermented tea pile of green brick tea; and controlling temperature and humidity for fermentation. Compared with traditional fermentation methods of green brick tea, the method for the mixed fermentation of the green brick tea of the invention has the advantages of more mellow, softer and smoother mouth feel of tea products, and shorter fermentation cycle, and greatly improved productivity.

A method for fermenting bean dregs to make biscuits comprises the following steps that 1, fresh bean dregs are cooked, then a mucor racemosus seed solution is inoculated, and fermented bean dregs is made after fermentation; 2, flour, the fermented bean dregs, yeast powder and water are mixed and stirred evenly; 3, fermentation is performed under the conditions of the temperature of 28-32 DEG C and the relative humidity of 70-80% for 5-6 hours; 4, auxiliary materials are added to dough and are stirred evenly, later fermentation is performed under the conditions of the temperature of 28-32 DEG C and the relative humidity of 70-80% for 2-3 hours, and then the dough is pressed for forming; 5, the formed dough made in the step 4 is baked and cooked to obtain a finished product. The fermented bean dregs are rich in nutrition, has the functions of resisting to oxidation, reducing blood press, treating diabetes and reducing cholesterol, are added to the biscuits, can improve the nutritional quality of the biscuits, are convenient to absorb, meanwhile improve the texture, sense perception and flavor characteristics of the biscuits and make the product have a certain dietary therapy and health care effect.

The invention discloses a method for extracting mulberry leaf polysaccharide by using a microbial fermentation method, which comprises the following steps: adding sterile normal saline into mulberry leaf powder, inoculating spores of Mucor racemosum SY5-47, fermenting at 28-30 DEG C for 3-4 days, carrying out ultrasonic water extraction on the fermented product, and concentrating the extract to obtain a concentrate; and carrying out alcohol precipitation and vacuum drying on the concentrate to obtain mulberry leaf crude polysaccharide, wherein a step of the fermentation pretreatment of mucor racemosus SY5-47 is carried out before ultrasonic water treatment of mulberry leaf polysaccharide. According to the technical scheme, the Mucor racemosus SY5-47 grows moderately in mulberry leaf powderto generate various polysaccharide hydrolases to hydrolyze cell walls of mulberry leaves, so that structural tissues of the mulberry leaves are loose, dissociation of combined soluble polysaccharidesis promoted, and the polysaccharide hydrolases are easier to dissolve out during hot water ultrasonic extraction. Compared with an ultrasonic water extraction method without fermentation pretreatment, the extraction yield of the mulberry leaf polysaccharide can be increased by 35% or above.

The invention belongs to the technical field of catering wastewater treatment, and particularly relates to a microbial agent for the treatment of catering oily wastewater and a treatment method thereof. The microbial agent includes fungi and bacteria and, the fungi include any one or more combinations of Mucor roxianus, Mucor racemosus, Aspergillus oryzae, Aspergillus niger, Candida lipolytica, Candida tropicalis and Saccharomyces cerevisia; and the bacteria include any one or more combinations of Bacillus subtilis, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus pumilus, Rhodopseudomonas palustris, Rhodopseudomonas sphaeroides, Thiobacillus ferrooxidans and Streptococcus thermophilus. The degradation rate of the microbial agent to oils and fats can reach 90% or above.

The invention provides a decomposing agent and a decomposing application thereof to manure of a laying hen. The decomposing agent comprises the following components by weight: 2 to 4% of a composite microbial agent, 40 to 60% of an organic material and 40 to 60% of a mineral substance, wherein the composite microbial agent comprises bacteria and fungi; the content of active bacteria in the composite microbial agent is no less than 200 million CFU/g of the compound microbial agent; the content of active fungi in the composite microbial agent is no less than 25 million CFU/g of the composite microbial agent; the bacteria are one or a mixture of more selected from the group consisting of Bacillus subtilis, Bacillus thermophilus, Bacillus licheniformis, Bacillus megaterium and Lactobacillus plantarum; and the fungi are one or a mixture of more selected from the group consisting of Trichoderma reesei, Trichoderma viride, Aspergillus oryzae, Aspergillus niger, saccharomycetes, white rot fungi, Geotrichum candidum, Mucor racemosus, Trichoderma koningii and Thermophilic sporotrichum. The decomposing agent provided by the invention can quickly decompose the manure of the laying hen and reduces the loss of nutrients in the process of decomposing.

The invention discloses high-temperature-resistant mucorales and application thereof, and belongs to the field of microbial fermentation technology application. The strain provided by the invention isseparated from mucor fermented soya bean koji produced in Sichuan, is determined as mucorales through separation and identification, is named as M-THF-02, and has a preservation number of CCTCC NO: M2020552; and the preservation time is September 14, 2020. The optimum growth temperature of the mucor is 28-30 DEG C, and the problem that traditional mucor is not resistant to high temperature is solved. The strain is applied to production of mucor fermented soya beans, is high in protease production capacity, high in acid protease activity, short in fermentation period, rapid in growth and longin hypha, effectively improves the production efficiency, is high in fermented soya bean wrapping property, can effectively improve the tissue form of the fermented soya beans, and ensures the stability and safety of the product quality. The thickness of the obtained mucor THF-02 is 15-20 cm compared with that of a traditional mucor fermented soya bean koji material, the THF-02 not only significantly increases the koji material thickness to 30 cm, but also achieves fermented soya bean sauce flavor, fermented soya bean flavor, fresh flavor, excellent color and luster and mellow taste when themucor THF-02 is used for disc fermentation.

A fermented bean curd product with Hunan characteristics is prepared by fermentation of cooked soybean with mucor racemosus. The mucor racemosus is suitable for production of fermented bean curd product in the specific environment in Hunan and is capable of shortening the fermentation time, increasing the production efficiency, ensuring controllability in product producing processes, reducing product risks and making nutrition components of the product more comprehensive.

The invention discloses mucor racemosus with high yield of linalool and linalyl acetate and an application of the mucor racemosus and belongs to the field of microorganisms. The mucor racemosus CGMCCNo. 15264 is high in capacity of producing the linalool and the linalyl acetate, 9645.14mu g/kg of the linalool and 1228.05mu g/kg of the linalyl acetate can be produced after 90-day fermentation, andboth the linalool and the linalyl acetate are endowed with flowery and fruity flavors of oil fermented bean curd. The mucor racemosus CGMCC No. 15264 is favorable for wrapping of bean curd blocks toguarantee good outer appearance of the fermented bean curd, the content of the linalool and the linalyl acetate in the oil fermented bean curd can be effectively increased, and aroma and sensory characteristics of the oil fermented bean curd can be favorably improved.

The invention relates to amucor racemosus SY5-47 and an application thereof in extraction of flavones from mulberry leaves. The application method comprises the following steps: adding sterile normalsaline into mulberry leaf powder, inoculating spores of the mucor racemosus SY5-47, fermenting at 28-30 DEG C for 3-4 days, carrying out ultrasonic ethanol extraction on the fermented product, concentrating to obtain a concentrate, and carrying out vacuum drying to obtain the mulberry leaf flavone extract. Before flavone is extracted from mulberry leaves by ultrasonic ethanol, fermentation pretreatment of mucor racemosus SY5-47 is added. The mucor racemosus SY5-47 is an excellent strain obtained by screening from a mulberry leaf microorganism enrichment culture and mutation breeding, polysaccharide hydrolase is generated by moderate growth in mulberry leaf powder, mulberry leaf cell walls are hydrolyzed, so that mulberry leaf structure tissues are loose, flavonoid compounds are easier to dissolve out during ultrasonic ethanol extraction, compared with an ultrasonic ethanol extraction method without fermentation pretreatment, the method has the advantage that the extraction yield of themulberry leaf flavone can be increased by nearly 50%.

The invention relates to an application of mucor racemosus in production of free aglycones by hydrolyzing soy isoflavones. The invention also provides a method for producing free aglycones by hydrolyzing soy isoflavones by using the mucor racemosus. The invention provides a new use of the mucor racemosus in production of the free aglycones by hydrolyzing the soy isoflavones, and the method is high in enzymolysis efficiency and can be applied to preparing the free aglycones of the soy isoflavones; a new thought is developed for the preparation of the free aglycones, and the new use of the mucor racemosus has wide application prospect.

The invention discloses a complex microbial inoculant for greenhouse vegetable production and preparation and application of the complex microbial inoculant. The complex microbial inoculant is composed of mixed cultures and additives, and the mixed cultures are composed of trichoderma koningii, mucor racemosus and Bacillus subtillis. A purified and rejuvenated trichoderma koningii test tube slant culture medium, a purified and rejuvenated mucor racemosus test tube slant culture medium and a purified and rejuvenated Bacillus subtillis test tube slant culture medium are inoculated to corresponding liquid culture media respectively, and liquid bacterium seeds are manufactured through liquid fermentation; the three kinds of fermented bacterium liquid are inoculated to solid culture materials, are cultured for 48-72 hours at 28-30 DEG C and are manufactured into the mixed cultures after being dried and smashed; the additives are formed by glucose, urea and humic acid, and the mixed cultures and the additives are mixed and manufactured into the complex microbial inoculant with the weight ratio of 2.0-5.0:1.0. The mixed cultures and the additives are mixed in use, the good cooperation function is achieved, the growth and reproduction capacity and the enzyme production capacity of flora are promoted, and straw degradation is accelerated. The quality of greenhouse soil is improved, the harm of nematodes is reduced, and compared with the average product with an applied single microbial inoculant, the average product with the applied complex microbial inoculant is improved by 5-8%.

The invention discloses a mucor racemosus strain suitable for fermented soya bean fermentation, and belongs to the field of brewing fermentation. The strain disclosed by the invention is preserved inChina General Microbiological Culture Collection Center, wherein the preservation number is CGMCC NO.19279, and the strain can be fermented at a high temperature of 40 DEG C or above, so that relatedfermentation application is not limited by seasons. The invention further discloses a fermentation method of the mucor racemosus type fermented soya beans, which is a method for fermenting the fermented soya beans by using the strain, and the obtained fermented soya beans have rich sauce flavor, fermented soya bean flavor, fresh and fragrant taste, mellow mouthfeel and delicious taste.

The present invention discloses a preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds and belongs to the technical field of soybean product fermentation. A pre-fermentation is carried out by spraying a suspension of mucor racemosus spores to surfaces of sour bean curds, wherein the mucor racemosus is the mucor racemosus with a preservation number of CGMCC No.15264; the strain has a high ability to produce linalool and linalyl acetate; after post-fermentation for 90 days, 9,645.14 [mu]g/kg of the linalool and 1,228.05 [mu]g/kg of the linalyl acetate canbe produced, so that the prepared oil fermented bean curds have a flower fragrance and a fruit fragrance; besides, the production process of the oil fermented bean curds is the pure micro-organism fermentation, has significant controllability, and thus reduces the possibility of the excessive fermentation; and the finished product is not significant in musty taste.

The invention relates to a process for the production of (R)- or (S)-8-chloro-6-hydroxyoctanoic acid alkyl esters of the general formula (R)-II or (S)-II, in which R means C1-4 alkyl, from 8-chloro-6-oxo-octanoic acid alkyl esters of the general formula I, in which R has the above meaning. The desired enantiomers are produced biocatalytically in an enantioselective reduction, wherein as desired the strains Mucor racemosus are used for (S)-II compounds and Geotrichum candidum for (R)-II compounds. The resultant esters may, in known manner, be converted stereospecifically into (R)-alpha-lipoic acid.

The invention discloses a method for harvesting microalgae by utilizing a fungus floating biological pad. According to the method, the microalgae are adsorbed by utilizing mucor racemosus, so that the purpose of harvesting the microalgae is achieved. The mucor racemosus can adsorb a large amount of microalgae biomass, and the mucor racemosus and the microalgae can float on the surface of a culture solution, so that the microalgae are harvested by utilizing the mucor racemosus floating biological pad, and the harvesting method is efficient and convenient. Besides, in the co-growth process of the mucor racemosus and the microalgae, the vitality of the microalgae can be enhanced, and the growth and reproduction of the microalgae can be promoted, so that the harvesting efficiency of the microalgae can be improved, and the growth of the microalgae can be enhanced.

The invention is applicable to the technical field of bioengineering and food, and provides a high-yield protease strain, a fermented bean curd fermentation method and a fermented bean curd, and the strain is rhizopus microsporus SE-3 and/or rhizopus oryzae CD-1; the preservation number of the rhizopus oryzae CD-1 is CCTCC NO: M 2020849; the preservation number of the rhizopus microsporus SE-3 is CCTCC NO: M 2020850; in addition, the fermentation method of the fermented bean curd comprises the following steps: chickpeas and soybeans are used as raw materials, and the fermented bean curd is prepared under the compound fermentation of the strain and mucor racemosus. The fermented bean curd which is excellent in quality and rich in nutrition can be prepared through the method.