75 results about "Rhizopus oryzae" patented technology

The invention provides a diglyceride oil composition for reducing lactone as well as a product and a preparation method thereof, and relates to the technical field of functional grease processing. The preparation method of the diglyceride oil composition comprises the following steps: (1) mixing corn oil and high oleic acid peanut oil, adding glycerol and water, then adding rhizomucor miehei lipase and pseudomonas onions lipase, and reacting to obtain a material A; (2) mixing sea buckthorn seed oil, acer truncatum seed oil and rapeseed oil, adding glycerol and water, adding candida antarctica lipase B and rhizopus oryzae lipase, and reacting to obtain a material B; and (3) mixing the material A and the material B, heating and centrifuging, taking an upper-layer oil sample, and distilling under a vacuum condition to obtain the diglyceride oil composition. The diglyceride oil composition prepared by the invention has a good effect in the aspect of reducing the internal fat.

The invention discloses fermented shrimp paste and a bacterial strain used by the same. The strain for fermenting the shrimp paste is at least one of aspergillus, aspergillus niger, mucor and / or rhizopus oryzae. The fermented shrimp paste has excellent indexes such as amino nitrogen, volatile basic nitrogen, flavor, color and the like.

The invention provides a method for preparing Brazilian sweet or a mutant thereof, which comprises the following steps: 1) constructing an expression vector which comprises a coding sequence of the Brazilian sweet or the mutant thereof and a coding sequence of a leader peptide, and the leader peptide is derived from rhizopus oryzae lipase; and 2) introducing the expression vector into a host cell. Also provided herein are Brazilian sweet or mutants thereof prepared by the method. The sweetness of the Brazilian sweet or the mutant thereof is obviously higher than that of Brazilian sweet prepared in the prior art, and the expressed protein has no obvious sweetness delay.

The invention relates to the technical field of white spirit brewing, and particularly provides a complex microbial inoculant enhanced distiller's yeast and a preparation method and application thereof, and microbial inoculants adopted by the enhanced distiller's yeast disclosed by the invention comprise rhizopus oryzae, saccharomyces cerevisiae, Wickerhamomyces anomalus and Kluyveromyces marxianus. The preparation method of the strengthened distiller's yeast comprises the following steps: respectively and independently culturing the microbial agents to prepare solid microbial agents, then mixing the solid microbial agents with production distiller's yeast according to a certain proportion to obtain the strengthened distiller's yeast, and applying the strengthened distiller's yeast to mechanical production of fen-flavor liquor. The content of ethyl acetate in the brewed raw wine is obviously increased by 33.67% (p is less than 0.01) compared with that of a production control group; the rate of a superior product reaches 37.05% and is obviously improved by 14.38% compared with that of a control group. And the produced wine body has pure faint scent, prominent ester fragrance, vinasse fragrance, soft, sweet and harmonious taste and prominent style.

The present invention discloses a lipase mutant tolerant to organic solvents, its encoding gene and application. The present invention screens and obtains a lipase mutant G266C with significantly improved organic solvent tolerance and higher specific activity by performing site-directed mutagenesis on wild-type Rhizopus oryzae lipase. Experiments show that after incubation for 30 min in methanol, ethanol, isopropanol and acetone at a final concentration of 50% (v / v), the residual enzyme activity of the lipase mutant G266C is 3.1, 2.9, 2.1 and 2.6 times that of the wild-type Rhizopus oryzae lipase, respectively. The organic solvent tolerance is significantly improved, and the enzyme activity is better than that of the wild-type, and it can be applied to the synthesis of biodiesel such as fatty acid methyl esters, and is more suitable for application in the industrial field.

The invention discloses a lipase mutant as well as a preparation method and application thereof, and belongs to the technical field of gene engineering. The lipase mutant is a protein obtained by carrying out one or more amino acid residue changes on at least one of the following sites of an amino acid sequence as shown in SEQ ID NO: 1: the 90th site, the 206th site and the 214th site; wherein the change is selected from at least one of substitution, deletion and addition. According to the present invention, the lipase derived from rhizopus oryzae is subjected to site-directed mutagenesis through the semi-rational design to obtain the rhizopus oryzae lipase (ROL) mutant with significantly improved catalytic activity, and the ROL mutant can significantly improve the yield of 1, 3-diglyceride when the 1, 3-diglyceride is prepared.

The invention discloses rhodotorula mucilaginosa PL10 and application thereof in improving the quality of sweet rice wine, and belongs to the technical field of microorganisms, and the preservation number of the rhodotorula mucilaginosa PL10 is CCTCC NO: M20241214. The invention finds that the sweet rice wine cooperatively fermented by the rhodotorula mucilaginosa PL10 and the rhizopus oryzae has the highest sensory evaluation score, the content of delicate flavor and sweet amino acids in each group is the highest, the proportion of the delicate flavor and sweet amino acids in the total amino acid content is higher than 75%, the bitter amino acids are less, the types of ester compounds and aldehyde ketone compounds in each group are the highest, and the content of the sweet rice wine is the highest. Therefore, when the sweet rice wine is fermented by the rhodotorula mucilaginosa PL10, the content of bitter amino acid can be obviously reduced, the content of sweet amino acid and the content of delicious amino acid can be obviously increased, the variety of ester compounds and aldehyde ketone compounds of the sweet rice wine can be obviously increased, and the problems that the commercial sweet rice wine is boring in wine taste and fragrance and insufficient in flavor can be effectively solved. The research result provides reference and theoretical basis for preparation of the Yunnan sweet rice wine.

The invention discloses red rice milk fermented rice koji based on biological fermentation and a preparation method of the red rice milk fermented rice koji. The red rice milk fermented rice koji is prepared by inoculating a culture base material with a composite strain containing Hahndrikia coagulans YTQ15, and fermenting. The hatherdrikia coagulans YTQ15 is an excellent strain with strong amylase production capacity and high temperature tolerance, and can form a composite strain with rhizopus oryzae, saccharomyces cerevisiae and monascus purpureus, and the composite strain and the rhizopus oryzae, the saccharomyces cerevisiae and the monascus purpureus jointly ferment a culture base material composed of rice bran, lotus seed hulls and rice flour to prepare the rice koji. The prepared rice koji has good liquefying and saccharifying effects on brown rice and other raw materials, and the alcoholization level is low; the rice koji is stable in quality and convenient to use, a rice milk product prepared from the rice koji has bright natural monascus red color and has both rice fragrance and fermentation fragrance, and the ethanol content is 0.5% or below.

The invention provides a method for preparing chickpea tempeh by fermenting chickpeas. The method comprises the following steps: sprouting, introducing lactobacillus plantarum to carry out first fermentation, introducing rhizopus oryzae to carry out second fermentation, and the like. According to the method provided by the embodiment of the invention, the chickpea tempeh is endowed with richer flavor and better taste while functional components such as protein and isoflavone of the chickpea are improved, so that the chickpea tempeh has more excellent sensory quality and higher nutritional value.

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 invention discloses fermented rice bran as well as a preparation method and application thereof, and belongs to the technical field of food preparation. The preparation method of the fermented rice bran comprises the following steps: adding water into rice bran, cooking, cooling, inoculating rhizopus oryzae and lactobacillus fermentum, and fermenting at constant temperature to obtain the fermented rice bran. The prepared fermented rice bran can be used for preparing high-fiber rice bran biscuits, and the biscuits prepared from the fermented rice bran are high in sensory score, good in water-holding capacity and oil-holding capacity, high in content of total phenols and total flavonoids and excellent in oxidation resistance.

Lipase variants of rhizomucor miehei lipase are described herein. The lipase has a peptide sequence having at least 80% sequence similarity to SEQ ID NO: 2 and having an F94 mutation of SEQ ID NO: 2. Also described is a method of increasing the expression level of a rhizomucor miehei lipase having SEQ ID NO: 2 by introducing an F94 mutation of SEQ ID NO: 2 to produce a rhizomucor miehei lipase variant comprising a peptide sequence having at least 80% similarity to SEQ ID NO: 2 and having an F94 mutation of SEQ ID NO: 2; and the rhizomucor miehei lipase variant is expressed in a protein production system. The lipases described herein are useful for hydrolyzing an ester by providing a mixture containing a lipase variant and an ester; and a reaction product is formed under proper reaction conditions.

The invention relates to the technical field of baijiu brewing, and particularly discloses a method for increasing the content of cobaene in fen-flavor baijiu by adding fructus amomi in the brewing process, which comprises the following steps: adding fructus amomi powder into green-skin Guanyin koji according to 20% of the total mass of the koji for mixed fermentation; the green coating white clay koji is prepared from 1-3 parts of rice bran, 1-3 parts of mold koji and 5-10 parts of white clay, the mold koji is prepared by inoculating and culturing mother koji according to 1.5-2.5% of the mass of rice flour, and the mother koji comprises rhizopus oryzae, saccharomyces cerevisiae and Wickerhasenula polymorpha. The efficient synthesis of the cubene in a non-transgenic way is realized in the fen-flavor liquor for the first time.

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 present application discloses a fermentation method of Liushenqu, Liushenqu and its application. The fermentation method comprises the following steps: fermenting a material containing a bacterial seed liquid and a matrix soft material in the air to obtain the Liushenqu; the bacterial seed liquid is a Rhizopus oryzae seed liquid. The fermentation method uses Rhizopus oryzae for the natural fermentation process of Liushenqu, so that the fermentation method can not only improve the amylase activity of Liushenqu, but also improve the stability of the activities of amylase and protease between batches.

The invention relates to an integrated device and method for landfill leachate membrane separation pretreatment and concentrated liquid treatment, belonging to the technical field of landfill leachate treatment. The device comprises a biochemical tank, a sedimentation tank, an evaporation tank and a condensation tank, wherein the biochemical tank, the sedimentation tank and the evaporation tank are integrated and arranged in a shell; the biochemical tank is filled with filtered landfill leachate and Rhizopus oryzae; the sedimentation tank is connected with a horizontal conveyor belt, a lifting conveyor belt, a drug feeding hole and a liquid collection pipe, and the liquid collection pipe conveys the clear liquid in the sedimentation tank to a membrane treatment process unit; the evaporation tank is connected with a second liquid inlet pipe and a dust suction pipe, the second liquid inlet pipe is connected with the membrane treatment process unit and is used to convey the concentrated liquid generated by the membrane treatment to the evaporation tank; the condensation tank collects water evaporated from the evaporation tank; the condensation tank is connected with the biochemical tank, and water is drained to the biochemical tank through the condensation tank to increase the pH value in the biochemical tank; the device can solve the technical problems of repeated operation of landfill leachate membrane separation treatment in the prior art, which leads to reagent waste and equipment redundancy.

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 invention discloses a process for improving the content and activity of antioxidant substances in pine pollen by fermentation with Rhizopus oryzae. The process specifically includes the following steps: preparation of a liquid medium for pine pollen, activation and inoculation of Rhizopus oryzae, and fermentation to obtain a fermentation product. The method provided by the present invention can improve the polyphenol and flavonoid contents and antioxidant properties of pine pollen through fermentation, thereby enhancing the efficacy of pine pollen, and providing theoretical and technical support for the further development of new functional pine pollen products.

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 present invention discloses an application of Rhizopus oryzae CICC 40316 in the fermentation preparation of foods rich in S-adenosylmethionine, comprising the following steps: 1) adding vitamin B1, vitamin B 12 , methionine and lysine to a fermentation substrate, and mixing evenly; 2) inoculating a Rhizopus oryzae strain into the mixture obtained in step 1), and performing fermentation culture to obtain a food rich in S-adenosylmethionine. The present invention for the first time uses Rhizopus oryzae, a commonly used strain in food fermentation, to ferment and generate SAMe, and by adding VB1, VB 12 , methionine and lysine to the fermentation raw materials, the present invention induces Rhizopus oryzae to ferment grains to produce a high content of SAMe. The raw materials used all comply with the national food safety standards, without food safety risks. The produced products can be directly eaten, and risks such as high costs, production hazards and environmental hazards brought about by later extraction and purification are avoided.

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 invention provides a preparation method of fen-flavor liquor and the fen-flavor liquor. The preparation method comprises the following steps: carrying out enrichment culture on rhizopus oryzae U1 to obtain a mold starter A; the preparation method comprises the following steps: carrying out multiplication culture on rhizopus arrhizus W2 to obtain a mold starter B; the method comprises the following steps: carrying out multiplication culture on Aspergillus piperis W3 to obtain a mould starter culture C; carrying out multiplication culture on the mold starter C and the mold starter A or the mold starter B together, and then adding yeast to obtain reinforced compound mold starter D; and fermenting the broomcorn subjected to the re-steaming treatment by adopting reinforced compound mould Xiaoqu D to prepare the fen-flavor liquor. By strengthening the effect of the compound mould Xiaoqu, the liquor yield of the fen-flavor liquor is increased by 4% or above, compared with traditional liquor, the spicy degree and astringent taste of the fen-flavor liquor are remarkably reduced, meanwhile, the flower fragrance and the fruit flavor are increased, and the flavor is remarkably improved.

The invention provides a spraying type microbial deodorant and a preparation method and application thereof, and belongs to the technical field of microbial deodorization, the spraying type microbial deodorant is composed of a mixed microbial fermentation liquid and an acidifying agent; the mixed microbial fermentation liquid comprises bacillus subtilis, enterococcus faecium, lactobacillus casei and rhizopus oryzae; the acidifying agent is selected from one or more of anhydrous citric acid, malic acid, acetic acid, n-butyric acid, propionic acid, formic acid or lactic acid. After the microbial deodorant provided by the invention is sprayed to the livestock manure, the odor generated by the livestock manure can be quickly and effectively removed, the concentration of hydrogen sulfide and ammonia gas is reduced, and the contents of L-tryptophan, indole, indole-3-acetic acid and skatole in the manure are effectively reduced; the livestock manure and urine can be prevented from continuously generating odor in the subsequent placement process, and the deodorization effect is lasting.

The invention relates to landfill leachate membrane separation pretreatment and concentrated solution treatment integrated equipment and method, and belongs to the technical field of landfill leachate treatment.The landfill leachate membrane separation pretreatment and concentrated solution treatment integrated equipment comprises a biochemical pool, a sedimentation pool, an evaporation pool and a condensation pool, and the biochemical pool, the sedimentation pool and the evaporation pool are integrally arranged in a shell; the biochemical tank is filled with filtered landfill leachate and rhizopus oryzae, a horizontal conveying belt, a lifting conveying belt, a chemical feeding hole and a liquid taking pipe are connected in the sedimentation tank, and the liquid taking pipe conveys clear liquid in the sedimentation tank to the membrane treatment process unit; the evaporation tank is connected with a second liquid inlet pipe and a dust suction pipe, the second liquid inlet pipe is connected with the membrane treatment process unit and is used for conveying a concentrated solution generated by membrane treatment to the evaporation tank, the condensation tank collects moisture evaporated by the evaporation tank, the condensation tank is communicated with the biochemical tank, and water is discharged to the biochemical tank through the condensation tank so as to increase the PH value in the biochemical tank; the technical problems of agent waste and equipment redundancy caused by repeated operation of landfill leachate membrane separation treatment in the prior art can be solved.

The invention discloses a novel rhizopus oryzae strain, a brewing microbial inoculum containing the rhizopus oryzae strain and application of the novel rhizopus oryzae strain in brewing of white spirit, yellow wine and rice wine. The rhizopus oryzae disclosed by the invention has the characteristics of strong oxidation resistance, high content of bioactive substances such as total phenols, high esterifying enzyme activity and strong capability of producing flavor substances such as ethyl acetate and amino acid, and the fermented wine has the advantages of high total ester content, high amino acid and organic acid content, aromatic flavor and the like; the wine-making microbial inoculum composition is used for fermentation of rice wine and white spirit, and can improve the product quality and yield of the white spirit, yellow wine and rice wine.

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.