9 results about "Rhizopus oryzae" patented technology

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The present application relates to a kind of based on minimally invasive technology and plant extract's bionic linaloe method, belong to linaloe technical field.The present application first prepares a specific distiller's yeast linaloe agent, the linaloe agent is added sesame flower or commelina communis etc. plant or its extract on the basis of traditional distiller's yeast preparation, and composite linaloe agent is formed by rhizopus oryzae fermentation effect.Secondly, minimally invasive drilling is carried out on the trunk of Aquilaria plant (such as Aquilaria sinensis), to reduce the damage to the tree body.Then, the prepared linaloe agent is injected into the drill hole, and the microinvasive wound is used as an induction site, to accelerate resin secretion and aquilaria formation by the combined action of microorganisms and plant active ingredients in the linaloe agent.The present application can quickly and effectively induce linaloe and increase the content of active ingredients of aquilaria, significantly improve the medicinal value of aquilaria, and is conducive to promoting the development of aquilaria industry.

This invention provides an in-situ gel delivery carrier for 5-aminolevulinic acid and its preparation method, belonging to the field of biomedical technology. The in-situ gel delivery carrier comprises TAT ​​peptide and *Rhizopus oryzae* lipase; the mass-to-volume ratio of TAT peptide to *Rhizopus oryzae* lipase is 0.03-0.07 g: 0.005-0.015 g. This in-situ gel delivery carrier combines a dual mechanism of "physical thermosensitive phase transition" and "biological thermosensitive enzyme activity" to achieve long-term, targeted adhesion to lesion sites. Through the nonlinear synergistic effect of *Rhizopus oryzae* lipase and TAT peptide, it precisely degrades lipid barriers and efficiently delivers drugs, thereby significantly reducing the drug concentration while exponentially increasing the conversion efficiency of protoporphyrin IX (PpIX) in target cells. The preparation method is simple to operate.

This invention discloses a diglyceride-based edible oil for assisting in lowering uric acid and its preparation method, relating to the field of edible oil technology. This diglyceride-based edible oil for assisting in lowering uric acid comprises the following ingredients in parts by weight: 42-50 parts modified high-oleic sunflower seed oil, 8-12 parts food-grade glycerol, 1.5-2.5 parts immobilized Rhizopus oryzae lipase, 0.3-0.8 parts modified apigenin, 0.2-0.4 parts vitamin E, 0.3-0.5 parts monoglyceride citrate, and 1.0-1.5 parts hydroxytyrosol. This composite edible oil combines the health benefits of diglycerides with the function of assisting in lowering uric acid. It exhibits good compatibility and stability of active ingredients, high bioavailability, excellent physicochemical properties, suitability for various cooking methods, and easy storage.

This invention discloses a fermentation process for Liushenqu (a traditional Chinese medicine fermentation product) and its application, specifically relating to the field of traditional Chinese medicine fermentation technology. The fermentation process involves pretreatment of raw materials, followed by inoculation of seed cultures of *Rhizopus oryzae*, *Bacillus subtilis*, and *Wickham's yeast* in a sterile substrate for aerobic fermentation in a specific ratio. Finally, after the environment has been acidified, seed cultures of *Lactobacillus plantarum* that have been induced are inoculated, and fermentation continues at a controlled temperature until the pH reaches 4.0-4.5. Fermentation is then stopped, yielding the fermented Liushenqu. This invention employs a method of rapid enzyme production and environmental acidification using molds and yeasts in the pre-fermentation stage, followed by deep transformation by lactic acid bacteria in the main fermentation stage. This approach simultaneously pursues high enzyme activity and high content of active ingredients, overcoming the limitations of existing technologies that focus only on a single indicator. Through the transformation effect of lactic acid bacteria, richer secondary metabolites are also produced, resulting in a more comprehensive spleen-strengthening and digestion-aiding effect.

This invention belongs to the fields of fermentation engineering and traditional Chinese medicine processing technology, specifically relating to a mixed microbial agent and its application in the fermentation preparation of warm fermented soybeans. The mixed microbial agent of this invention includes *Bacillus belye*, *Rhizopus oryzae*, *Pyrrosia lingua*, and *Ustilago maydis*, with the China Industrial Microbial Culture Collection Center numbers CICC 10211, CICC 3010, CICC 3151, and CICC 33001, respectively. Based on this mixed microbial agent, this invention clarifies the standardized fermentation parameters for warm fermented soybeans, establishes a preparation process for the synergistic fermentation of four pure strains of warm fermented soybeans, achieves controllability of the fermentation process and uniformity of product quality, effectively solves many drawbacks of traditional natural fermentation, such as unstable processes, large quality differences, and high risk of contamination by other microorganisms. The warm fermented soybean product has a high content of effective components and outstanding effects in relieving exterior syndromes, alleviating irritability, and dispersing stagnant heat.

This invention relates to the field of food fermentation technology, specifically to a shrimp paste and flavor enhancement method based on the co-fermentation of glutinous rice. The method involves fermenting fresh shrimp to obtain a shrimp paste base, then mixing the shrimp paste base with fermented glutinous rice and co-fermenting it. The fermented glutinous rice is prepared by alcoholic fermentation of glutinous rice raw materials with yeast containing Rhizopus oryzae and Saccharomyces cerevisiae. This method significantly shortens the fermentation cycle and greatly improves the flavor quality of the shrimp paste, giving the product the potential to improve with age. It also significantly reduces unpleasant odors such as fishy smell, foul smell, soy sauce aroma, and salty aroma, while increasing acidity and richness, resulting in a fuller flavor profile and achieving a fundamental transformation from a single salty and savory flavor to a complex and multi-layered aroma.

This invention discloses a method for preparing ceramide 3 by acylation catalyzed by a composite microbial enzyme. The method uses plant sphingosine and mixed long-chain fatty acids as raw materials, and a binary composite microbial lipase with *Candida albicans* lipase as the main enzyme and *Aspergillus oryzae* / *Rhizopus oryzae* lipase as the coenzyme as the catalyst. The enzyme-catalyzed acylation reaction is followed by filtration, vacuum distillation, recrystallization, and drying to obtain the final product. This invention's composite enzyme system achieves highly efficient synergistic catalysis of the mixed fatty acid substrate, resulting in a ceramide 3 yield ≥90%, total purity ≥93%, and oleic acid-based ceramide 3 as the main component ≥85%. The distribution of minor components closely matches that of natural ceramides. The reaction conditions are mild, with no chemical residues. The composite enzyme is recyclable and reusable. The preparation process is simple, has high tolerance for error, and is easily scaled up industrially. The product can be widely used in the pharmaceutical and cosmetic fields.

This invention relates to a method for preparing resveratrol from straw hydrolysate through a two-strain co-culture system, belonging to the field of microbial fermentation engineering technology. The invention uses polygalactoside as a substrate to prepare resveratrol through fermentation in a two-strain co-culture system. The two strains in the co-culture system are a yeast (Saccharomyces cerevisiae G2) with accession number CCTCC NO:M 20211359 and a mold (Rhizopus oryzae M5) with accession number CCTCC NO:M 20211357. This invention solves the problem of heavy metabolic burden in single-strain systems by constructing a wild-type two-strain co-culture system without genetic modification, resulting in a high polygalactoside conversion rate. Furthermore, glucose in the system can be replaced with the same concentration of corn straw hydrolysate. This invention utilizes agricultural waste as a carbon source instead of glucose, reducing raw material costs, achieving resource recycling, and showing promising application prospects.