676 results about "Rhizopus" patented technology

The invention relates to a microbial agent used for producing a soil modifying agent by fermentation, consisting of fiber monad, bacillus, lactobacillus, methanobacteria, thiobacillus, streptomycete, high-temperature actinomyces, high-temperature monad, azotobacteria, nitration monad, nitration bacilus, rhizobium, koji mold, leaven, blue mold, detritus mold, rhizopus as well as mycorrhizal fungi and substrate. In addition, the invention also relates to a soil modifying agent produced by the fermentation of the microbial agent, application thereof and the like.

The Pu'er tea ageing and processing method includes vacuum heating, remoistening, inoculating aspergillus niger, penicillium, rhizopus and sacchromycetes, aerating fermentation at 40-65deg.c, sieving, pressing, drying and sterilizing to obtain Pu'er tea product. The process can produce high quality Pu'er tea product, and thus obtained Pu'er tea product has activity, smooth and sweet taste, mellow smell and other features.

The invention relates to a method used microorganism enzyme resolution DL-pantoic acid lactone to produce D-pantoic acid. It uses the D-pantoic acid lactone hydrolase strain of the fusarium, gibberella, aspergillus, penicillium, rhizopus, gliocladium, aureobasidium to ferment and culture, uses wet thallus as coarse enzyme, DL-pantoic acid lactone as substrate to produce D-pantoic acid. L- pantoic acid lactone can be reclaimed. The DL-pantoic acid lactone gained by racemization reaction can newly be used to do resolution.

The present invention relates to a lipasegenic bacterium, its screening method and its industrial application. Said strain is a rhizopchin obtained by separating Chinese daqu liquor, its name is Rhizopus chinensis CCTCC M201021. Its screening method includes the following steps: taking daqu liquor sample or unstrained spirits, diluting and coating on plate, slant culture, shake-flask culture, centrifugal separation, injecting supernatant fluid into preliminary screen plate hole, selecting bacterium with larger transparent ring and / or fluorescent ring to make shake-flask fermentation and rescreening, freeze-drying thallus so as to obtian whole cell rhizopchin lipase enzyme preparation. It can be used for conversion synthesis of aromatic ester in orgnaic phase.

The invention provides a method for preparing gold-flower Puer tea by inoculating fungus microorganisms. The method is characterized in that: by the means of inoculating mixed fungi which are mainly eurotium cristatum and adding a fermentation promoter, the blooming of the Puer tea is realized, and the gold-flower Puer tea with gold flowers is prepared. In the production process of the Puer tea, besides of the non-dominant bacteria of the eurotium cristatum, the dominant bacteria including the Puer tea such as aspergillus niger, penicillium notatum, rhizopus and microzyme are also inoculated; and in addition, the fermentation promoter is also added, so that not only the bacteria can be quickly bred, but also the operation and control are convenient; and the tea leaves are fermented and uniformly aged and stable in quality. The gold-flower Puer tea prepared by the method has the advantages that: the beneficial effects of the Puer tea and the eurotium cristatum are perfectly combined; the tea is red, thick and bright and has pure aroma and a mellow taste; other health-care effects are further improved; and the quality is improved in essence compared with traditional Puer tea.

The invention relates to a method for brewing low-alcohol light type red yeast rice wine. According to the method, a tan-fan-method mature fermented mash is formed through sticky rice steaming, wheat koji and red yeast rice adding, jar entering and saccharification, stirring and cooling and fermentation; a lin-fan-method mature fermented mash is formed through sticky rice steaming, rhizopus rice flour and red yeast rice flour adding, hole forming and saccharification, yeast adding and fermentation; the tan-fan-method mature fermented mash and the lin-fan method mature fermented mash are merged and bred, and squeezing and clarification, component adjustment, alcohol content dropping through flash, high-temperature sterilization, jar filling and aging, blending and sterilization are performed on the mature fermented mash to obtain the low-alcohol light type red yeast rice wine brewed through a new technology. Compared with a traditional brewing technology, by the utilization of the new technology, the fermentation period is shortened, the productivity is high, and the low-alcohol light type red yeast rice wine which is good in flavor is brewed. The low-alcohol light type red yeast rice wine serves as brewed wine which is low in alcohol, low in sugar and good in flavor and conforms to the ideas of modern wine consumption, environmental protection and health, the high-grade low-alcohol light type red yeast rice wine is developed, and the method has practical significance and application prospects for improving economic benefits of enterprises.

The invention discloses a method of a two-step united multi-strain fermented feed, and belongs to the technical field of feeds. The fermented feed disclosed by the invention is obtained through two steps of aerobic fermentation and anaerobic fermentation by using maize flour, palm dregs, soybean meal, bran and middling as raw materials and by using rhizopus nigricans, aspergillus oryzae, bacillus subtilis, lactobacillus plantarum and beer yeast as fermenting strains. The feed fermented through the method disclosed by the invention has the advantages that the protein content is as high as 30-34% which is increased by 45-62% than that of raw materials, the content of alpha-amylase is as high as 90-110U / g, the enzyme activity of acidic protein is as high as 110-130U / g, and the feed is rich in protein, rich in probiotics and high in enzymic activity. The method disclosed by the invention has the characteristics of high maneuverability, being suitable for large-scale industrial production and the like, and has favorable market prospects.

The invention discloses a method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain. The method comprises the following steps of raw material preparation, distiller's yeast addition, pit entry and fermentation, secondary grain addition and liquor taking, and hot-pit fermentation. Auxiliary materials comprise edible alcohol, rhizopus bran-koji, esterified red yeast rice, TH-AADY, glucoamylase, yellow water of Maotai-flavor liquor, foreshot and distillation tails. In the secondary grain addition and liquor taking, moistened sorghum having a fragmentation degree of 30% and fermented grains taken from a pit are mixed into fermented sorghum; a mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into a distillation bottom pot; and the fermented sorghum is subjected to boiling gelatinization and then first liquor is taken from boiling gelatinization products. In the hot-pit fermentation, distiller's grain obtained after grain boiling andliquor taking is supplied with water; a composite starter is prepared; the fermented grains supplied with water is mixed with distiller's yeast and then the mixture is put into the pit and is fermented; the mixed liquid of alcohol, yellow water, foreshot and distillation tails is put into the distillation bottom pot; the fermented grains are subjected to distillation and then second liquor is taken from distillation products; and the processes of the hot-pit fermentation are repeated so that third liquor is obtained. The method provided by the invention is simple, has a low cost, and can obviously improve a utilization rate of Maotai-flavor distiller's grain. The style of Maotai-flavor liquor obtained by the method is the same as that of the existing Maotai-flavor liquor.

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

The invention discloses a Chinese herb koji formula, wherein the Chinese herb koji formula production raw materials comprise, by weight, 56% of rice, 20% of wheat bran, 10% of rice bran, 0.3% of Q303 rhizopus, 0.2% of rhizopus oryzae, 2% of licorice root, 2.5% of polygonum hydropiper, 1% of xiaosanzaojiao, 2% of oldenlandia cantonensis how, 1% of feikou, 1% of clove, 1% of fennel, 1% of cinnamomum cassia presl, 1% of pericarpium citri reticulatae, and 1% of cortex acanthopanacis. According to the present invention, the formula and the production method of the Chinese herb koji are provided, the advantages of the Xiaoqu, the Bran koji and the traditional Chinese herb particle koji are summarized with the production of the Chinese herb koji of the present invention, the Chinese herb koji of the present invention has the same advantages of convenient use and stable yield as the bran koji and the Xiaoqu during the wine production while the traditional excellent flavor is retained on the wine quality, the disadvantages of various qu are perfectly overcome, and during the production process, the hypha grows uniformly and sturdily, the baking is uniform and fast, the production is simple, the quality is stable, such that the production method is suitable for industrial production.

The invention relates to lipase mutants with enhanced thermal stability, which belongs to the technical field of enzyme gene engineering. Rhizopus chinensis CCTCC No.M201021 lipase used as the parent is processed by molecular biotechnology to obtain the lipase mutants with enhanced thermal stability. In the amino acid sequences of the mutants, the related amino acid mutation(s) is(are) one or a plurality of Met101Thr, Glu107Gly, Ala129Ser, Ser151Asn, Cys160Leu, Lys161Arg, Pro168Leu, Pro168His, Leu180His, Asp182Tyr, Thr183Ala, Thr218Ser, Lys219Asp, Ala230Phe, Ser234Phe, Val261Gly, His317Pro, Val329Ala, Glu363Arg, Asn366Asp and Ser373Cys. The mutants are expressed by half-life period t50 at 65 DEG C. The thermal stability of the mutants is enhanced as compared with the parent Rhizopus chinensis lipase. The invention also discloses a DNA sequence, an expression carrier and a host cell for coding the lipase mutants.

The invention discloses a microbial compound preparation, a preparation method and a method for treating kitchen garbage. The method for treating kitchen garbage is to separate out mixed bacteria of bacteria and fungi with a certain ratio from the natural world and fermented food, and then prepare the mixed bacteria preparation to effectively treat the kitchen garbage. The preparation comprises the mixed bacteria including various bacteria, actinomycetes, yeast and mycetes. The preparation is characterized in that the mixed bacteria further comprise bacillus subtilis, bacillus licheniformis, high-temperature monad, streptomycete, lactobacillus plantarum, lactobacillus acidophilus, brewer's yeast, pichia pastoris, aroma-producing yeast, rhizopus chinensis, rhizopus oryzae and mucor indicus. The preparation is good for treating the kitchen garbage, non-toxic, harmless, and of genetic stability.

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 present invention relates to a preparation method of a microecology fermented feed by utilizing byproducts of corn deep-processing as raw materials. The preparation method includes: 1, selecting three probiotics of bacillus subtilis, aspergillus oryzae and rhizopus, obtaining a second stage seed by slant culture, first stage seed culture in a shake flask and second stage culture in a shake flask, and carrying out complex formulation according to a certain proportion; 2, selecting three probiotics of lactic acid bacteria, candida utilis and flavor yeast, obtaining a second stage seed by slant culture, first stage seed culture in a shake flask and second stage culture in a shake flask, and carrying out complex formulation according to a certain proportion; 3, reasonably proportioning to prepare a fermentation medium by utilizing the by-products of the corn deep-processing, such as corn bran, embryo cake, corn steep liquor and gluten meal, as raw materials; 4, inoculating the formulated probiotics of the step 1 in a solid state fermentation medium to perform aerobic fermentation, inoculating the formulated probiotics of the step 2 to perform anaerobic fermentation after aerobic fermentation for a while, drying after the fermentation, to obtain the microecological feed. The preparation method has high comprehensive utilization efficiency. The microecological feed has high active proteins, lactic acid and functional small peptides, and is a high quality health care feed which is easily absorbed by body.

The invention discloses a method for processing starch wastewater and the application thereof. The method comprises the following steps: (1) mould is inoculated in starch wastewater for fermentation; and (2) saccharomycete is inoculated in the product obtained by fermentation in step (1) and the fermentation is continued to obtain the product. The mould comprises one or several out of aspergillus niger, Taiwan rhizopus and aspergillus oryzae. The fermentation conditions are as follows: after mould is inoculated in starch wastewater, the fermentation is performed for 16 hours at the temperature of 29.5 DEG C; the fermentation is continued after saccharomycete is inoculated and pH of fermentation broth is 5.0. The method utilizes the mutualism effect among microorganism and adopts the mixed culture fermentation method to process starch wastewater. The method can not only remove the main pollutants in starch wastewater, but also acquire single cell protein with high feed value, thereby realizing recycling processing of starch wastewater.

The invention provides pseudomonas chlororaphis for preventing and treating the crop fusarium disease and applications thereof. The preservation number of the pseudomonas chlororaphis is CGMCC No. 7729. The Pcho01 bacterium strain of the pseudomonas chlororaphis has a high effective antagonistic action, is capable of being applied to the preventing and treating wheat scab caused by fusarium, and the preventing and treating efficiency in the field is maintained above 60%. The Pcho01 bacterium strain also has a very good antagonistic action on botrytis cinerea, rice sheath blight fungus, bipolaris maydis, pythium wltmum, rhizopus, and pseudomonas solanacearum, and can be used to prevent and treat the diseases caused by those bacteria mentioned above.

The invention discloses a processing method of a fermented bean curd. The method comprises the following steps of: soaking, pulping, filtering and boiling high quality soybeans; depositing an obtained pulp by using a plant coagulant when the pulp is slightly cooled, so as to obtain a white bean curd; cutting the white bean curd into big blocks; loading the big blocks into a wood box; squeezing water from the big blocks; and then cutting the big blocks into small blocks; inoculating the small blocks by using mucor and Rhizopus chinentis; fermenting the inoculated blocks for 3-4 days at the first time, so as to obtain a fermented bean curd blank; after sterilizing the fermented bean curd blank, uniformly scattering a mixed flavoring material, a proper amount of pure grain white spirit and salt on the fermented bean curd blank; loading a mixture into a bottle; sending the bottle into a heat insulating chamber at 15-25 DEG C to carry out second fermentation on the mixture for 6-8 days. The plant coagulant comprises any one wild vegetable squeezed and sterilized juice with high calcium content and a mixed solution of a plurality of wild vegetable squeezed and sterilized juices with high calcium contents, including Agrimonia pilosa, capsicum leaves, rapes and shepherd's purses. The processing method of the fermented bean curd, disclosed by the invention, has the advantages of simplicity, standardability, short production period, capability of achieving a large-scale perennial production, delicate mouth feel of the fermented bean curd, delicious taste, slightly peppery taste, stable quality, greenness, health and capability of obtaining quality guarantee period of 24 months.

The invention relates to a health-care red koji wine and a production process thereof. The wine comprises the following raw materials in percentage by weight: 11.5-12.5% of nonglutinous rice, 13-17% of sticky rice, 4.5-5.5% of Chinese herbal medicine, 4.5*10<-2> to 5.5*10<-2>% of yellow wine herbal medicine starter and white rhizopus medical powder, 1-2% of red yeast rice, 4.5*10<-3> to 6.5*10<-3>% of diastase, 1*10<-3> to 1.5*10<-3>% of acid protease and 65-68% of water, wherein the using amount ratio of the yellow wine herbal medicine starter to the white rhizopus medical powder is (1-2):1.The production process provided by the invention comprises the following working procedures of preparing raw materials; preparing a Lin-fan rice wine starter; primarily pickling the sticky rice; secondarily pickling the Chinese herbal medicine and the sticky rice; carrying out post-fermentation at low temperature; squeezing and filtering; decocting the wine and sterilizing; storing and ageing; blending; freezing and flocculating; filtering and filling, and the like; and the prepared health-care red koji wine has low alcoholic strength, salubrious, savoury and mellow taste, and has the effectsof tonifying Yang and replenishing the vital essence, enforcing spleen and nourishing kidney as well as bodybuilding and healthcare.

The invention discloses composite bacteria for removing oil from kitchen waste and a preparation method for the composite bacteria. The preparation method comprises the following steps of: performing high-density culture on strains of trichoderma viride, bacillus subtilis, black rhizopus, photosynthetic bacteria, candida lipolytica, bacillus licheniformis, nitrosomonas europaea and nitrobacter winogradskyi respectively to obtain microbial dry hypopus powder; and mixing 15 to 20 weight parts of trichoderma viride, 10 to 15 weight parts of bacillus subtilis, 25 to 40 weight parts of black rhizopus, 5 to 10 weight parts of photosynthetic bacteria, 5 to 10 weight parts of candida lipolytica, 10 to 15 weight parts of bacillus licheniformis, 5 to 15 weight parts of nitrosomonas europaea and 5 to 15 weight parts of nitrobacter winogradskyi to obtain the composite bacteria for removing the oil from the kitchen waste. The composite bacteria can quickly decompose lipid ingredients in the kitchen waste when used for treating the kitchen waste; and compared with the prior art, the method has the advantages that: the production investment and the production cost are low, and the method is convenient to use.

The invention relates to refreshing yellow rice wine and a preparation method thereof. The yellow rice wine is prepared by the following components by weight percentage: 25.5%-52% of glutinous rice, 3%-15% of rice yeast, 1.5%-6.5% of wine yeast and 30%-70% of water. The preparation method comprises the following steps of (1) soaking the rice, (2) steaming the rice, (3) loading in a tank, and (4) pre-fermenting: supplying compressed air and stirring after the materials are loaded in the tank for 22-26h and when the product temperature reaches 29-33 DEG C, then stirring once per 5-8h, controlling the product temperature as 28-31 DEG C during stirring for the second time, controlling the product temperature as 27-29 DEG C during stirring for the third time, controlling the stirring course strictly for 24h, (5) post-fermenting, (6) squeezing, and obtaining semi-finished yellow rice wine, and (7) blending, and obtaining the finished yellow rice wine. The refreshing yellow rice wine has no wheat koji, red koji or black skin red koji, no rhizopus yeast odor and no enzyme preparation taste, and is refreshing in mouthfeel, short in production cycle, and high in production efficiency.

The invention belongs to the technical field of cigar tobacco processing, and particularly relates to a method of using microbial flora for fermenting cigar tobacco leaves. According to the method, the natural microbial flora which is harmless to the human body is adopted to ferment the cigar tobacco leaves; particularly, strains of the microbial flora include yeast and also include a mixture composed of one or more of penicillium, aspergillus niger, mucor and rhizopus according to an arbitrary proportion. Preliminary application effects show that after the cigar tobacco leaves are fermented by the microbial strains coming from tea, the sugar-nitrogen ratio of the cigar tobacco leaves is balanced; the defects of pungency, bitterness, astringency and the like which are caused by acid-base imbalance during combustion and smoking are effectively overcome, the defects of green and versicolor tobacco leaves, irritation and the like are also overcome, transformation of substances related tothe smoking taste of the tobacco and formation of a sweet flower fragrance are promoted, the quality of the fragrance of the tobacco leaves is effectively improved, the amount of the fragrance of thetobacco leaves is effectively increased, and the combustion and smoking quality of the tobacco leaves and the industrial applicability of the cigar tobacco leaves are improved.

The invention discloses a method for preparing composite Sichuan fermented bean curd, which has the outstanding characteristic that: broad bean paste koji is added in the mixed fermentation process. The method comprises the following steps of: adding mucor and rhizopus chinentis for primary fermentation, adding aspergillus oryzae to prepare the broad bean paste koji, and adding auxiliary materials, yeast powder and lactobacillus powder for secondary fermentation. Compared with the conventional fermented bean curd product, the composite Sichuan fermented bean curd prepared by the method has the advantages that: the emulsifying degree of the fermented bean curd is greatly improved, and the product is red or red brown, has bright color and fine mouthfeel, and is delicious, faint scent and nopeculiar smell; meanwhile, sanitation indexes such as coliforms, aflatoxin B1 and the like are effectively controlled, nutrition indexes such as water-soluble protein, amino acid nitrogen and the like are obviously improved, the fermentation period of the product is obviously shortened, the fermented bean curd can be produced in high-temperature summer, and seasonal production is changed into annual production.

The invention relates to a refreshing low-alcohol mung bean rice wine and a production process thereof. The wine is prepared by raw materials, prepared with rice wine, initially fed with glutinous rice, then fed with cooked mung beans, post-fermented, pressed and prepared, filtered, fried, sterilized, and stored for aging. It is brewed by multi-step processes such as cooking, blending and seasoning, freezing and flocculation; its raw material formula (weight) is: japonica rice 11.5~13.5%, glutinous rice 11.5~13.5%, mung bean 3~8%, Rhizopus baiyao 0.04~0.07%, Raw wheat koji 1.5~2.5%, red yeast rice 0.5~1.5%, starch saccharification enzyme 0.2 × 10 -2 ~2 × 10 -2 %, acid protease 1 × 10 -3 ~2.5 × 10 -3 %, water 65~68% . The mung bean rice wine prepared by the method has the advantages of low alcohol content, refreshing taste, high gloss, good wine body stability, and the functions of clearing away heat and relieving summer heat, nourishing the middle and moistening dryness and maintaining health, so it is especially suitable for drinking in summer and autumn.

The invention relates to a microbiological treatment method for rice / wheat straw waste, belonging to the technical field of resources and environment. On the basis of the study on the composition and properties of the rice / wheat straw waste, the invention provides the method for the rice / wheat straw waste to be stacked in a centralized manner and to be transplanted with a compound microbe for fermentation so as to carry out pollution-free treatment. Under the function of the compound microbe which is composed of bacillus subtilis, clostridium and rhizopus, continuous fermentation and temperature rising are carried out on the rice / wheat straw waste; at the same time as harmful pathogens are killed, the rice / wheat straw waste is decayed after being completely decomposed, so as to obtain excellent organic fertilizer. The treatment method is simple in processing, and the waste is recycled. Therefore, the treatment method in the invention is an ideal one that accords with the national conditions, needs low cost and can effectively treat the rice / wheat straw waste in cities and suburbs.

The invention belongs to the technical field of bioengineering, and discloses a lipase mutant with improved thermal stability and application of the lipase mutant. An amino acid sequence of the lipasemutant is shown as SEQ ID NO.2, the lipase mutant is obtained by converting valine at position 268 in the amino acid sequence 2 coding rhizopus chinensis lipase into cysteine, and coding genes of themutant are shown as SEQ ID NO.3. The mutant has relatively desirable heat resistance characteristics, and is therefore particularly suitable for industrial mass production.

The invention discloses a fabrication process of multi-strain fermented bean curd, comprising the following steps: decontaminating soybean, soaking the soybean, grinding the soybean, separating, size boiling, pulping, sheet stamping, early-stage fermentation: inoculating hairy mould phase rhizopus when fermentation is carried out, pickling, canning: adding 2-4 g of aspergillus oryzae and 2-3 g of lactic acid bacteria when canning is carried out, later stage fermentation, obtaining the finished product. The fermented bean curd has the advantages of rich nutrition, effectively reduced residual protein in bean dregs and high casting yield.

The invention discloses a momordica grosvenori wine, which is prepared from the raw material of fresh and dried momordica grosvenori, by the processes of: triturating the momordica grosvenori, boiling, cooling, adding distiller's yeast, fermentating, distilling, and cooling. Wherein, in the distilling process, 3-10% of fresh or dried momordica grosvenori is added for distillation; the distiller's yeast is rhizopus, and the using amount is 1.5-6% of the raw materials. The invention has the advantages of simple production process, low technology difficulty, no added grain, and low investment; The momordica grosvenori wine has a low alcohol degree, is suitable for the people having alcohol addiction, will not cause alcohol accumulation poisoning; and the invention causes little loss to the active ingredients of the momordica grosvenori, such as mogroside, flavones, and VC, guarantees the health care efficacies of the momordica grosvenori, and has a broad market prospect and high economic development value.

The invention provides health-care vinegar, a vinegar drink preparation method and anti-alcohol liver-protection application thereof. The method comprises the following steps: (1) grinding rice and kudzuvine root into thick liquid with water, regulating the concentration of starch to be over 10 percent with sterile water or traditional Chinese medicinal extract, and heating the mixture at the temperature of between 125 and 130 DEG C; (2) adding rhizopus, activated dried yeast, aroma-producing yeast and lactic acid bacteria into the sterilized mixture to ferment distilled wort, and stopping alcoholic fermentation when the alcohol content is between 10 and 15 percent; (3) regulating the alcohol concentration to be between 6 and 8 percent with the sterile water or the traditional Chinese medicinal extract, adding acetic acid bacteria solution which is 10 percent of fermentation broth by volume into the mixture at the temperature of between 26 and 34 percent, and stopping fermentation until the acidity of the fermentation broth is between 4 and 6 percent; and (4) ageing the fermented acid solution for over 15 days at the temperature of between 12 and 20 DEG C, and filtering the solution to obtain the health-care vinegar. The invention extracts effective ingredients of traditional Chinese medicament in a flash way to perform alcohol fermentation and acetic fermentation with the kudzuvine root and the rice, not only can effectively maintain the effective ingredients of the traditional Chinese medicament, but also can better play the functions of relieving alcohol, dispelling the effect of alcohol and protecting liver.

The invention discloses a lipase mutant with increased optimum temperature, which belongs to the technical field of enzymatic genetic engineering. The lipase mutant with increased optimum temperature disclosed by the invention is obtained through taking rhizopus chinensis China center for type culture collection (CCTCC) M201021 lipase as a parent and utilizing a molecular biological technique, and the mutant amino acid of the mutant is Asp310Val. The optimum temperature of the lipase mutant is increased compare with the optimum temperature of the parent of rhizopus chinensis lipase and has an important industrial application value.

The invention discloses a disulfide bond reinforced folding based lipase mutant with high heat stability and a construction method and application thereof, belonging to the technical field of enzyme engineering. With Rhizopus chinensis CCTCC M 201021 lipase as a template, a disulfide bond is introduced into a lip hinge region of lipase, so as to obtain lipase mutant with high heat stability; compared with parent lipase, the lipase mutant has the advantage of improving Tm by 7 DEG C and has a wide application range.