28 results about "Rhizopus oryzae" patented technology

The invention discloses a heart-fire-clearing health-preserving traditional Chinese medicine health-care solid beverage and a preparation method thereof, and belongs to the technical field of solid beverage preparation. Lily and rhizoma anemarrhenae are taken as core raw materials, firstly, fat-soluble active ingredients in the raw materials are efficiently obtained through a supercritical carbon dioxide fluid extraction technology, then extraction residues are sequentially fermented through rhizopus oryzae and lactobacillus plantarum, and the utilization rate of the traditional Chinese medicine raw materials is increased; then, constructing a stable oil-in-water Pickering emulsion from an extraction solution extracted by the supercritical carbon dioxide fluid and a fermentation solution obtained after microbial fermentation under the action of the nanocellulose / soybean protein isolate composite colloidal particles, and taking the stable oil-in-water Pickering emulsion as beverage primary pulp; then, the beverage raw stock and carbon dioxide are pressurized and mixed respectively, and traditional Chinese medicine powder with a pore structure is prepared through spray drying; finally, the medicine powder and auxiliary materials are mixed, dry granulation is carried out, the solid beverage with good solubility is obtained, and the solid beverage has the health-care effects of clearing away the heart-fire and preserving health.

The present application relates to the field of biotechnology and enzyme engineering, and particularly relates to a lipase mutant expressed in Escherichia coli and application thereof. Specifically, in order to solve the technical problem that the catalytic activity of the existing Rhizopus oryzae lipase (ROL) is insufficient and it is difficult to meet the needs of industrial production, the purpose of the present application is to provide a lipase variant with significantly improved catalytic activity and / or thermal stability. On the basis of the existing ROL four-point mutant ROL-E190C / V209L / E238C / D262G (the amino acid sequence is shown as SEQ ID NO. 1), the present application innovatively introduces a machine learning assisted design strategy, and through multiple rounds of 'prediction-verification-model optimization' iteration cycles, a series of excellent lipase mutants are successfully obtained.

The application discloses a rhizopus oryzae lipase mutant and application thereof. By mutating threonine at the 326th position of the rhizopus oryzae lipase into valine and mutating glutamic acid at the 287th position into alanine or valine, the heat stability of the obtained mutant is significantly improved compared with that of a wild type, and the mutant can better meet the requirements of industrial production. In combination with the high Sn-1, 3 selectivity of the mutant, the mutant has higher industrial application value.

The present application relates to the field of food processing and microbial fermentation technology, in particular to a method for preparing peanut Tianbei by soybean whey combined with lactic acid bacteria fermentation and peanut Tianbei, which comprises the following steps: placing clean and dry peanut kernels in soybean whey for cooking, cooking until the peanut kernels have no hard core, draining and spreading to cool, inoculating the soybean whey peanut kernels with lactobacillus plantarum, then performing constant temperature fermentation, sealing, water bath inactivation, cooling to room temperature to obtain inactivated soybean whey lactic acid bacteria fermented peanut kernels, inoculating rhizopus oryzae, fully mixing, placing in a container with holes, performing constant temperature fermentation under suitable conditions, and then performing ripening treatment to obtain peanut Tianbei. The present application uses soybean whey as a natural nutrient matrix for lactic acid bacteria and rhizopus oryzae fermentation, which not only realizes effective enrichment of resveratrol in peanut Tianbei, but also significantly improves the nutritional quality and optimizes the sensory flavor of peanut Tianbei.

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 invention discloses a compound enzyme preparation for sweet wine koji as well as a preparation method and application thereof, and belongs to the technical field of enzyme preparations. According to the preparation method, the brewer's yeast and the bacillus amyloliquefaciens are coated with the low-ester pectin, then the low-ester pectin is coated with the rhizopus oryzae, in the fermentation process, the rhizopus oryzae is firstly released for saccharification, and then the concentration of calcium ions is reduced through the moisture generated by the saccharification and the rising of the fermentation temperature; further, the low-ester pectin is dissolved to release the saccharomyces cerevisiae and the bacillus amyloliquefaciens for alcoholic fermentation, so that the influence of the bacillus on the fermented alcohol is avoided. The prepared Chinese rice wine is low in fusel content, relatively good in overall flavor and texture, complete in rice grains, clear in juice, fresh and sweet in taste and relatively weak in afterbitterness.

This invention relates to the field of food fermentation technology, specifically to a high-efficiency fermentation process for purple sweet potato rice wine. It aims to solve the technical problems of significant anthocyanin degradation and fading, difficulty in balancing flavor and efficiency, poor strain adaptability, and short shelf life during the fermentation of purple sweet potato rice wine. This invention improves product quality and fermentation efficiency by constructing a specialized compound fermenting agent and employing a two-stage fermentation process with dynamic pH control. The compound fermenting agent consists of *Rhizopus oryzae*, *Monascus purpureus*, *Kluyveromyces martensii*, and *Lactobacillus plantarum*. The fermentation process employs two stages: the first stage is aerobic fermentation, which promotes the stable existence of anthocyanins and facilitates enzyme activity; the second stage is anaerobic fermentation, which further stabilizes the color and inhibits unwanted microorganisms. This invention uses ultra-high pressure sterilization combined with post-treatment with natural antioxidants to sterilize and preserve the purple sweet potato rice wine, which can improve the pigment retention rate and significantly extend the shelf life of the purple sweet potato rice wine.

The invention provides a pharmaceutical composition for reducing uric acid and a preparation method thereof, and belongs to the technical field of biological pharmacy, and the active ingredients of the pharmaceutical composition comprise an okra seed extract, a carrot leaf extract, a red sword bean extract, quercetin and resveratrol. The abelmoschus esculentus seed extract is prepared by performing compound enzymolysis on abelmoschus esculentus seeds by cellulase, pectinase and xylanase, fermenting the abelmoschus esculentus seeds by rhizopus oryzae to obtain an extracting solution, and purifying the extracting solution by a D101 macroporous adsorption resin column and a polyamide chromatographic column. The carrot leaf extract is a component which is obtained by extracting carrot leaves with an ethanol water solution and is less than 10kDa. The red sword bean extract is prepared by the following steps: degreasing red sword bean seeds, carrying out compound enzymolysis on the degreased red sword bean seeds by using neutral protease and beta-glucosidase, fermenting the degreased red sword bean seeds by using lactobacillus plantarum to obtain an extracting solution, and processing the extracting solution by using a Sephadex G25 gel column. All the components are compatible to construct a multi-component, multi-target and multi-channel action system, and good acid reduction is realized by inhibiting uric acid to generate key enzyme and regulating purine metabolism.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

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.

The invention provides a process for preparing polygonatum sibiricum tea leaves by using biological bacterial enzymes, which comprises the following steps: (1) selecting the biological bacterial enzymes and preparing culture mediums: selecting five safe strains, namely aspergillus niger, aspergillus oryzae, rhizopus oryzae, saccharomyces cerevisiae and bacillus subtilis, and then putting the five safe strains into the corresponding culture mediums for culturing; (2) carrying out mixed fermentation on the five kinds of safe strain liquid prepared in the step (1) to obtain residue-free fungus enzyme fermentation liquid; (3) crushing and mixing the selected dried polygonatum rhizome and the residue-free fungus enzyme fermentation liquid, and fermenting to prepare polygonatum polysaccharide fungus enzyme extraction health-care liquid; (4) spraying the polygonatum sibiricum polysaccharide bacterium enzyme extraction health-care liquid obtained in the step (3) on the tea leaves which are spread for cooling and are not rolled to complete preparation, the originally idle low-value tea leaves are converted into the health-care tea drink raw materials with high added values, seasonal waste of tea leaf resources is avoided, the utilization cycle of tea garden raw materials is prolonged, and the production cost is reduced. The raw material comprehensive utilization rate and the economic benefit of the tea industry are obviously improved.

The invention discloses a Lu-type Daqu liquor yeast medicine and a preparation method thereof, and belongs to the technical field of liquor brewing. The preparation method comprises the following steps: respectively preparing mixed seed solutions from lactobacillus, bacillus aceticus and bacillus subtilis, saccharomyces cerevisiae and candida as well as aspergillus niger, rhizopus oryzae and mucor racemosus, compounding, inoculating a wet wheat material, and fermenting to obtain a finished product. Sequentially carrying out three-stage variable-temperature fermentation of a temperature programming stage, a high-temperature top fire stage and a bacterium supplementing fermentation stage in a closed container, and finally, carrying out low-temperature drying, so as to obtain the finished product yeast. According to the method disclosed by the invention, through specific bacterial system combination and a whole-process controllable fermentation process, accurate regulation and control on a microbial metabolism process are realized, so that key indexes such as saccharifying power, esterifying power and acid protease activity of finished koji are stable and accord with industrial standards. The method is clear in process parameters and good in reproducibility, effectively overcomes regional dependence of traditional starter propagation, and provides reliable technical support for standardized and large-scale production of Luzhou-flavor liquor.

Provided is a method for producing lactic acid by fermentation using sucrose as a main carbon source. The method comprises a seed culture step and a fermentation culture step. The seed culture step comprises: inoculating a seed culture medium with rhizopus oryzae spores for culture to form a seed liquid, wherein the seed culture medium comprises 40-60.0 g / L of sucrose, 1.8-2.2 g / L of urea, 0.15-0.3 g / L of KH2PO4, 0.15-0.3 g / L of MgSO4·7H2O, 0.005-0.01 g / L of ZnSO4·7H2O, and 8-12 g / L of CaCO3 <sb / >. The fermentation culture step comprises: inoculating a fermentation medium with the seed liquid for fermentation culture, wherein the fermentation medium comprises 120-150 g / L of sucrose, 8-12% of molasses, 0.83-1.05 g / L of a nitrogen source, 0.5-0.7 g / L of KH2PO4, 0.2-0.4 g / L of MgSO4·7H2O, 0.005-0.01 g / L of ZnSO4·7H2O, 0.3-0.5 g / L of FeSO4·7H2O, 3%-5% of biochar, and 50-70 g / L of CaCO3 <sb / >.

The invention discloses a new koji room environment strengthening method based on compound microorganism directional regulation and control, and belongs to the technical field of white spirit brewing. According to the method, three-step strengthening of a new yeast room environment is implemented: high-quality medium-high-temperature yeast is utilized for strengthening, and yeast-making high-quality core microorganisms including saccharomycopsis fibuligera and Wickerhamomyces anomalus screened from the medium-high-temperature yeast are utilized to prepare functional bacterial liquid for strengthening by virtue of a modern biotechnological means; the compound functional yeast is prepared by culturing homologous screened bacillus subtilis and rhizopus oryzae. The microbial community structure of microorganisms in the starter room environment is optimized, the relative abundance of high-quality core microbial communities for starter propagation is improved, and the microbial structure of a new starter room more tends to a mature starter room quickly. The quality of the medium-high temperature yeast produced in the new yeast room established by the invention is remarkably improved, and an innovative solution is provided for standardization and quality control of a white spirit brewing process.

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.

The present application relates to a kind of nanometer biochar promotes nitrogen-preserving composite microbial inoculant and its application, belong to compost technical field, the composite microbial inoculant is prepared by following innovative process: (1) the specific particle size (50-100nm) of phosphoric acid modified biochar is coupled with the pore structure of the straw-corn cob carrier (3:1 mass ratio) that is crushed to 2-3mm;(2) first with nitrogen-preserving microbial inoculant (containing nitrogen-fixing enzyme activity methylotrophic spore bacillus, round brown nitrogen-fixing bacteria and spore bacillus) adsorbed in the micropore of porous composite carrier;Again with rot microbial inoculant (Rhizopus, actinomycete and bacillus licheniformis) wrapped in nanometer biochar-carrier complex surface, form double-layer biological activity structure.The interface effect of nanometer biochar of the present application makes microbial inoculant survival period extend to 2 times of conventional preparation, chicken manure composting rotting cycle is shortened by 3-5 days and nitrogen loss rate is reduced to 35%, especially suitable for low carbon-nitrogen ratio agricultural waste rapid humification treatment.

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.

The invention discloses a fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage and a preparation method thereof, and belongs to the field of fermented food. The preparation method comprises the following steps: inoculating monascus purpureus Yang-Y3000 into glutinous rice for fermentation, inoculating rhizopus oryzae Y555 for standing fermentation after the surface of the glutinous rice is full of rhodobryum, and finally adding a roxburgh rose juice stock solution and sterile water for secondary standing fermentation, thereby obtaining the fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage. Experimental results show that according to the fungus symbiotic fermentation process provided by the invention, the inherent acid and astringent tastes of the roxburgh rose are effectively removed, the flavor and taste of the roxburgh rose beverage are improved, the content of crude polysaccharide and beta-glucan in the high-activity polysaccharide red yeast rice roxburgh rose beverage is remarkably increased, and the roxburgh rose beverage has an outstanding potential probiotic function; mouse experiments show that the prepared high-activity polysaccharide red yeast rice roxburgh rose beverage has an outstanding anti-fatigue effect. The roxburgh rose fermented beverage provided by the invention is delicious, healthy and rich in nutrition, and has outstanding industrial value.

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.

The invention discloses a method for preparing a biological feed through mixed fermentation of fen-flavor vinasse, and belongs to the field of feed processing. Aiming at the problems that fresh fen-flavor distillers' grains are high in water content, easy to decay, low in crude protein and poor in utilization rate, the method comprises the following steps: adjusting the water content of the distillers' grains to 65-75% through pretreatment, adding a rape seed cake-bran composite carbon and nitrogen source, inoculating saccharomyces cerevisiae, rhizopus oryzae, candida utilis, bacillus subtilis and lactobacillus plantarum in stages, and fermenting to obtain the fresh fen-flavor distillers' grains. Carrying out anaerobic fermentation at 30-35 DEG C for 5-7 days, and drying at 60-65 DEG C until the water content is 1t; the product is prepared from 13% of raw materials. The five bacteria cooperate to significantly improve crude protein (20% + higher than that before fermentation, and dry substance crude protein is greater than or equal to 28%), inhibit infectious microbes, prolong the storage period to 6 months or above, and realize high-value utilization of vinasse, and the process is simple and low in cost.

The invention relates to the technical field of food fermentation, in particular to an efficient fermentation process applied to purple sweet potato fermented rice. The invention aims to solve the technical problems of degradation and fading of a large amount of anthocyanin, difficulty in balancing flavor and efficiency, poor strain adaptability and short shelf life in the fermentation process of purple sweet potato fermented glutinous rice. According to the method, the product quality and the fermentation efficiency are improved by constructing the special compound leavening agent and adopting two-stage fermentation with dynamic pH regulation and control. The composite leavening agent is prepared from rhizopus oryzae, monascus purpureus, kluyveromyces marxianus and lactobacillus plantarum; the fermentation adopts a two-stage process: the first stage is aerobic fermentation, so that stable existence of anthocyanin is promoted, and enzyme system action is facilitated; and the second stage is anaerobic fermentation, so that the color is further stabilized and infectious microbes are inhibited. Ultrahigh pressure sterilization is combined with post-treatment of the natural antioxidant to sterilize and preserve the purple sweet potato fermented rice, so that the pigment retention rate can be increased, and the shelf life of the purple sweet potato fermented rice can be remarkably prolonged.

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.

The invention provides a food high COD degradation full biomass integration system and method, and relates to the technical field of organic wastewater treatment.The food high COD degradation full biomass integration system comprises a core biological treatment medium and a special biochemical reactor, the core biological treatment medium is chitin living body gel for synthesizing microbial communities, and the special biochemical reactor is a biological reactor; the composition comprises a synthetic microbial community fixed in a chitin gel carrier, and the synthetic microbial community at least comprises rhizopus oryzae, pseudomonas putida, bacillus and yarrowia lipolytica; synthetic microbial communities with specific components are fixed in chitin gel through a synergistic cross-linking process to form living body gel with high biomass, high activity and strong adsorption capacity, microorganisms are firmly fixed and are not prone to loss, a system is rapidly started, fluctuation impact of water quality and water quantity can be effectively coped, and the biological activity of the chitin gel is improved. Chained deep degradation of pollutants is realized through the synergistic effect of microorganisms, and the treatment efficiency is high.

The present application relates to a preparation method of aged and brewed liquor. First, garlic, clove, cassia bark, nutmeg, pepper, ginger, horseradish, baizhi and sesame are mixed, ground and soaked in ethanol to obtain a spice extract solution. Cooked rice powder is inoculated with rhizopus oryzae to obtain rhizopus oryzae rice powder, and another cooked rice powder is mixed with MS medium and water to obtain a culture medium. Water, white clay, mother koji powder and water are stirred to obtain a mixture, which is made into koji granules. After fermentation and cultivation, the koji granules are mixed with the rhizopus oryzae rice powder and the spice powder, and then subjected to further fermentation and cultivation to obtain a spice white koji. Glutinous rice is mixed with the spice white koji in a saccharification tank for saccharification. Spice extract solution, water and red koji are added for brewing fermentation, and then the sweet type brewed liquor is obtained by drawing. The sweet type brewed liquor is mixed with rice cooking wine to store and increase the aroma, and then the aged and brewed liquor is obtained. The aged and brewed liquor is used to adjust the red koji brewing cooking wine, so that the koji aroma, the wine aroma and the spice aroma are integrated, the aroma is pleasant, the taste is mellow and comfortable, and the aftertaste is sweet.

The application discloses a Rhizopus bran koji reinforced mesophilic Daqu, a preparation method of the Rhizopus bran koji reinforced mesophilic Daqu and a method for improving liquor production by using the Rhizopus bran koji reinforced mesophilic Daqu, and belongs to the technical field of liquor production. The application provides a Rhizopus oryzae bran koji reinforced mesophilic Daqu, and rules of influences of the Rhizopus oryzae bran koji reinforced mesophilic Daqu on community structure of fermented grains and volatile metabolic components are discussed in multiple scales by using the Rhizopus oryzae bran koji reinforced mesophilic Daqu as a fermentation agent, liquor brewing cycle is regulated and flavor components are improved by using the Rhizopus oryzae bran koji reinforced mesophilic Daqu. The Rhizopus oryzae bran koji reinforced mesophilic Daqu inoculated with 0.049-0.051% Rhizopus oryzae bran koji has excellent fermentation power, saccharifying power and liquefying power; the Rhizopus oryzae bran koji reinforced mesophilic Daqu can significantly change community structure of Daqu and fermented grains, improve the abundance of dominant species in the Daqu and the fermented grains, increase the content and proportion of esters, reduce the proportion of alcohols, improve the flavor and aroma of liquor, increase the hydrolysis rate of substrates, increase the metabolic rate of starch raw materials, reduce the starch content of the fermented grains, increase the acidity, the reducing sugar content and the alcohol content of the fermented grains at the same time, and speed up the fermentation cycle.