15 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.

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 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.

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.

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.