146 results about "Saccharomycetes" patented technology

The invention discloses an ecological planting method for remarkably improving the amino acid content of citrus, which comprises the following steps: (1) mixing and fermenting pruned citrus branches, weed straws, livestock and poultry manure and indigenous probiotic ferment powder to prepare a basic microbial fertilizer, and adding a calcium magnesium phosphate fertilizer and monopotassium phosphate to prepare a special microbial fertilizer for citrus, applying as a base fertilizer in winter; (2) after citrus pruning, in key phenological periods such as a flower bud period, a young fruit period and a fruit swelling period, an indigenous probiotic enzyme diluent with a specific dilution ratio is used for systematic foliage spraying on a tree body. The indigenous probiotic enzyme contains bacillus amyloliquefaciens, saccharomycetes, active enzymes and a plurality of nutrient elements. The method can significantly increase the total amino acid content of citrus fruits, greatly increase the yield, improve the taste of the fruits, enhance the tree body resistance, reduce the use of chemical pesticides, improve soil, and realize quality improvement, yield increase and green sustainable development of citrus planting.

The invention discloses an extraction method and application of lavender essential oil based on yeast fermentation pretreatment, and belongs to the technical field of plant active ingredient extraction. The method comprises the following steps: activating saccharomycetes, inoculating the saccharomycetes into a mixture containing a crushed lavender raw material and water, and fermenting at 30-38 DEG C for 20-28 hours to obtain fermentation liquor; then sterilizing and centrifuging the fermentation liquor to obtain supernate; and finally extracting the essential oil through steam distillation. Through yeast fermentation pretreatment, the lavender cell wall structure is effectively destroyed, essential oil release and active ingredient conversion are promoted, and the essential oil yield and antioxidant activity are remarkably improved. Compared with a traditional steam distillation method, the method has the advantages that the essential oil yield can be increased from 0.55% to 0.75% or above, and the DPPH free radical scavenging rate can be increased to 51.75% or above. The method is green in process and simple and convenient to operate, a new way is provided for high-value utilization of lavender resources, and the prepared essential oil can be used for developing cosmetics with anti-oxidation and anti-aging effects.

The embodiment of the invention discloses application of lactobacillus delbrueckii. The application is characterized in that the lactobacillus delbrueckii is applied to inhibition of mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria. The lactobacillus delbrueckii has a preservation number of CGMCC No.11247. In the lactobacillus delbrueckii activating process, bacteriocin can be generated and can remarkably inhibit the mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria on the surfaces of fruits and vegetables, so that the preservation effect of thefruits and vegetables can be improved. Furthermore, secondary metabolites of the lactobacillus delbrueckii can be biodegraded and digested by human bodies, and are healthy and harmless to human bodies.

The invention discloses lactobacillus plantarum capable of efficiently producing acid and application of the lactobacillus plantarum in corn silage, and relates to the technical field of microorganisms. The invention provides lactobacillus plantarum Mei1101.3, the preservation number of the lactobacillus plantarum Mei1101.3 is CGMCC No.30332, the lactobacillus plantarum Mei1101.3 has the characteristics of high acid production rate, low pH value and excellent growth performance, the lactobacillus plantarum can be used as a special strain for corn silage and is added into corn silage, the pH value of the corn silage is reduced to 3.02 30 days after silage, and the lactobacillus plantarum Mei1101.3 can be used as a special strain for corn silage. The sensory quality is close to the initial state of the raw materials, the energy consumption in the ensiling process is only 374.34 kcal. Kg <-1 >, the quantity of saccharomycetes is reduced, no mould or escherichia coli is detected, and the health and safety meet the national standard.

The invention belongs to the technical field of skin care, and discloses a wrinkle-reducing and anti-wrinkle composition, application and skincare water.The wrinkle-reducing and anti-wrinkle composition is prepared from radix pseudostellariae extract, saccharomycetes / acetobacter xylinum / black tea fermentation products and coba balsam resin, the weight ratio of the radix pseudostellariae extract to the saccharomycetes / acetobacter xylinum / black tea fermentation product to the coba balsam tree resin is (0.01-0.1): (150-300): (10-150). The radix pseudostellariae extract, the saccharomycetes / acetobacter xylinum / black tea fermentation product and the coba balsam tree resin are compounded, so that the composition has low irritation and can generate the effect of synergistically improving the anti-oxidation effect of the composition, and a further skin anti-wrinkle effect is brought to the skin.

The invention relates to the technical field of functional microbial preparations, in particular to a biological preparation for relieving intestinal discomfort caused by alcohol and a preparation method and application thereof.The main technical scheme is that the biological preparation is prepared from, by weight, 5-20 parts of bacillus coagulans, 10-30 parts of pediococcus pentosaceus, 5-10 parts of lactobacillus rhamnosus and 0-20 parts of saccharomycetes. 0-5 parts of bifidobacterium longum and 0-5 parts of lactococcus lactis. By constructing an alcohol metabolism-intestinal protection dual-function synergistic system, specific florae such as bacillus coagulans, pediococcus pentosaceus and lactobacillus rhamnosus are scientifically compatible with functional components such as inulin and L-cysteine, alcohol is efficiently metabolized, and a carbon source is generated; the technical problems of low metabolic efficiency, weak intestinal protection and serious gastric acid inactivation of a traditional product are comprehensively solved.

The invention discloses a composition containing saccharomycetes / rice fermentation product filtrate, which has the effects of controlling oil and repairing hair. The composition comprises saccharomycetes / rice fermentation product filtrate, a rice husk extract, a tuber melanosporum extract and a millet seed extract. The invention also provides an application of the composition in preparation of oil-controlling, repairing and washing products, shampoo containing the composition and a preparation method of the shampoo. Experimental results show that the composition can significantly inhibit grease secretion of human sebaceous gland cells, repair hair and improve smoothness and glossiness of hair. The composition disclosed by the invention has the advantages of strong synergistic effect of all components, safety, no irritation, simple preparation process and suitability for industrial production.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The invention relates to the technical field of health food, in particular to a nervonic acid nutrient composition for relieving sleep disorder and application of the nervonic acid nutrient composition for relieving sleep disorder. The active components comprise natural vegetable oil such as acer truncatum seed oil purified nervonic acid, linseed oil and the like and gamma-aminobutyric acid extracted by fermentation; the synergistic component is prepared from soybean enzymolysis phosphatidylserine, saccharomycetes fermentation coenzyme Q10 and plant source B vitamins; the slow-release carrier adopts pectin-Arabic gum composite gel and plant starch to form a natural cross-linked structure, and long-acting release for 8-12 hours is realized through physical cross-linking. Green technologies such as ultrasonic dispersion and low-temperature drying are adopted in the preparation process, and chemical synthesis steps are avoided; the composition can improve the difficulty in falling asleep and improve the sleep quality, the activity retention rate is greater than or equal to 85% after the composition is stored at 45 DEG C for 6 months, and the composition is suitable for preparing capsules, gel candies and other health-care foods and has no dependence after being taken for a long time.

The invention relates to the technical field of animal feed, and particularly discloses a bamboo powder dietary fiber probiotic feed additive as well as a preparation method and application thereof. The additive consists of bamboo powder dietary fibers, a probiotic agent and a carrier, wherein probiotics are at least one of trichoderma, bacillus, lactic acid bacteria and saccharomycetes. The preparation method comprises the steps of bamboo powder pretreatment, solid state fermentation, drying, mixing and the like. The product fully utilizes the prebiotics characteristics of the bamboo powder and the regulation effect of probiotics, can effectively improve the intestinal health of livestock and poultry, improve the feed utilization rate and reduce the breeding cost, can partially or completely replace antibiotics, and has the characteristics of greenness, safety and high efficiency.

The invention relates to the technical field of biological breeding, and discloses a composite microecological preparation for adjusting lamb intestinal flora and relieving weaning stress, the composite microecological preparation comprises, by weight, 10-40 parts of enterococcus faecalis powder, 10-40 parts of bacillus subtilis powder and 10-40 parts of saccharomycetes powder, the enterococcus faecalis powder is prepared through a gradient acid-resistant pre-domestication system, and the bacillus subtilis powder is prepared through a gradient acid-resistant pre-domestication system. The bacillus subtilis powder is prepared through an oxygen-controlled induced spore strengthening process, the saccharomycetes powder is prepared through a beta-glucan strengthening reactor, and the three kinds of bacterium powder are mixed under the sterile condition to obtain the bacillus subtilis powder, the saccharomycetes powder and the beta-glucan strengthening reactor. The tolerance, activity and stability of the strain are improved, the controllable and repeatable preparation process of the compound microecological preparation is ensured, and a reliable technical basis is provided for regulating intestinal flora of weaned lambs and relieving weaning stress.

The invention relates to calendula fermentation liquor, a preparation method thereof and application of the calendula fermentation liquor in antiperspirant cosmetics, and belongs to the technical field of plant fermentation and cosmetics. The preparation method of the calendula fermentation liquor provided by the invention comprises the following steps: 1) taking calendula powder as a fermentation substrate, inoculating bifidobacteria, and carrying out anaerobic fermentation to obtain the calendula fermentation liquor A; 2) inoculating saccharomycetes into the fermentation liquor A for aerobic fermentation to obtain calendula fermentation liquor B; and (3) carrying out wall-breaking homogenization treatment on the fermentation liquor B, and filtering by using a nano-membrane to obtain the calendula fermentation liquor. According to the calendula fermentation liquor, the sweating amount is reduced, meanwhile, the effect of inhibiting grease secretion can be improved, armpit sweating can generate peculiar smell along with grease secretion, therefore, the peculiar smell generated by grease secretion can be effectively reduced, and the calendula fermentation liquor has obvious advantages when being applied to antiperspirant cosmetics.

The invention relates to the technical field of tricholoma matsutake flavored drink preparation, and discloses a tricholoma matsutake flavored drink preparation method based on double-stage fermentation, which comprises the following steps: inoculating tricholoma matsutake mycelium into a fermentation medium, and carrying out first-stage fermentation to obtain first-stage fermentation liquor; on the basis of the first-stage fermentation liquor, second-stage fermentation is carried out to obtain second-stage fermentation liquor, and the first-stage fermentation is carried out under the condition of inoculating saccharomycetes and at the temperature of 23-25 DEG C, stirring and ventilation culture are carried out for 6-8 days, and the components of the fermentation culture medium are obtained. By adopting a unique two-stage fermentation strategy, fine construction of complexity of the tricholoma matsutake flavored beverage is realized, a solid foundation is laid for flavor oriented synthesis of a later stage through efficient substrate decomposition and flavor precursor release of a previous stage, ester substances and organic acids richer than those of single fermentation can be generated, and the taste of the tricholoma matsutake flavored beverage is improved. The characteristic flavor of the product is furthest reserved.

The invention belongs to the field of new materials for daily use chemicals, and discloses a method for fermenting solanum nigrum, which is characterized in that solanum nigrum roots are fermented by adopting one or more strains of lactic acid bacteria, bifidobacteria, bacillus, micrococcus, saccharomycetes and filamentous fungi to obtain a solanum nigrum fermentation product. The functions of wrinkle resistance, compactness and the like of the withanolaria nipponica fermentation product obtained by fermentation through the method are obviously better than those of unfermented withanolaria nipponica fermentation products and fermentation products taking withanolaria nipponica extracts as fermentation bases. Meanwhile, the invention also provides application of the fermentation product.

The invention belongs to the technical field of biological gene engineering, and particularly relates to escherichia coli with high RNA content and a construction method and application thereof.A strong promoter is used for replacing a promoter of escherichia coli rDNA, an expression element of strong promoter + rDNA + terminator is constructed, plasmid is used as a carrier, the expression element is transferred into escherichia coli, and an escherichia coli engineering strain with high RNA yield is constructed; wherein the rDNA is derived from one or more of rrnA, rrnB, rrnC, rrnD, rrnE, rrnG and rrnH of rDNA operons of escherichia coli, and comprises 16S rDNA, 23S rDNA and 5S rDNA in the corresponding operons. By adopting the construction method, the RNA content of the escherichia coli can be obviously improved, and when the method is used for producing RNA, the RNA yield is obviously higher than that of an initial escherichia coli strain and common saccharomycetes for RNA production at present.

The invention belongs to the technical field of feed, and particularly relates to a composite Chinese herbal medicine feed additive as well as a preparation method and application thereof. The composite Chinese herbal medicine feed additive comprises the following raw materials in parts by weight: 4.5-6.5 parts of Chinese herbal medicines and 3.9-5.1 parts of probiotics, the Chinese herbal medicines comprise hawthorn, malt, medicated leaven and betel nut; the probiotics comprise saccharomycetes and bacillus subtilis. The compound Chinese herbal medicine feed additive disclosed by the invention is natural, green, safe and free from toxic and side effects, not only can effectively improve the growth performance of animals, but also can enhance the immunity of the animals, and has positive influence on the meat quality.

The invention provides a canarium pimela fermentation process and application of a fermentation product of the canarium pimela fermentation process in wash supplies. The canarium pimela fermentation process comprises the following steps: soaking canarium pimela in hot water at 80-90 DEG C for 5-10 minutes, then removing kernels, and crushing canarium pimela pulp to obtain fruit pulp; ultraviolet rays with the wavelength of 220-260 nm and the intensity of 15-25 mW / cm < 2 > are adopted for carrying out radiation treatment on the fruit pulp, and the radiation treatment time is 40-80 min; performing mixed fermentation on the fruit pulp subjected to radiation treatment and saccharomycetes at the fermentation temperature of 20-25 DEG C for 20-30 days; and enabling the fermented product to pass through a gap of 0.05-0.15 mm under the pressure of 80-150 MPa, so as to obtain the fermented product. According to the fermentation process, a fermentation product with extremely low tannin content and high activity of effective components such as polyphenols, flavonoids and organic acids can be obtained. The fermentation product has good moisturizing and anti-oxidation effects.

The invention provides aroma-enhancing highland barley wine and a preparation method thereof. The method comprises the following steps: step 1, pretreating raw materials to obtain a highland barley aqueous extract; step 2, primary fermentation: inoculating a bacillus subtilis bacterial solution, and carrying out stepped temperature fermentation to obtain a primary fermentation solution; step 3, secondary fermentation: adjusting the pH value and the sugar degree, and carrying out segmented inoculated fermentation: at the first stage, inoculating lactobacillus plantarum; a second stage: inoculating sweet distiller's yeast and saccharomycetes to obtain secondary fermentation liquor; and step 4, canning and sterilizing. According to the method disclosed by the invention, by virtue of a stepped temperature control, sodium citrate directional induction and pH shift triple regulation and control method, a burdens link of generating peculiar smell and needing subsequent treatment in the primary fermentation process of the bacillus subtilis is thoroughly converted into a dominant link of actively generating a high-quality flavor precursor, and a final product has a high score of 93.5 in sensory evaluation; the highland barley fermented wine is pure and harmonious in fragrance and mellow and refreshing in taste, has a typical highland barley fermented wine style and does not have any foreign flavor.

The invention relates to a preparation method of a water-free biological fermentation material, and belongs to the technical field of biological fermentation. The method comprises the following steps: carrying out micro-crushing and heat treatment on substrates such as soymilk residues, fruit residues and / or sweet potato residues with natural water content of 60-85%; carrying out expanding culture by adopting a composite strain consisting of lactic acid bacteria, saccharomycetes and optional bacillus subtilis and clostridium butyricum; carrying out dry-wet mixing on the pretreated substrate and the bacterial liquid according to the mass ratio of (10-30): 1 to form a dry-wet mixture; carrying out primary fermentation for 24-72 hours at the temperature of 30-38 DEG C, and then carrying out constant-temperature finished product fermentation in a breathable container. According to the invention, a dry-state fermentation system which is completely free of free water is constructed, efficient degradation of a substrate and synergistic generation of a functional product are realized while efficient expression of a strain is ensured, and good fermentation stability is achieved.

The embodiment of the utility model provides a saccharomycetes strain constant-temperature preservation device for resisting oxidation, and relates to the technical field of saccharomycetes preservation. The yeast strain constant-temperature preservation device for oxidation resistance comprises a preservation box body, a box door is movably connected to the front side surface of the preservation box body, a plurality of heat dissipation holes are formed in the two side surfaces of the preservation box body, constant-temperature devices are fixedly installed on the left side and the right side of the preservation box body, a preservation mechanism is arranged in the preservation box body, and the heat dissipation holes are formed in the left side and the right side of the preservation box body. And a heating mechanism is fixedly mounted on the surface of the back side of the storage box body. According to the embodiment of the invention, the thermal insulation pipe is used for storing strains, the limiting clamping plate is pushed to move along the outer surface direction of the thermal insulation pipe by rotating the adjusting screw rod, the extension spring is stretched, and meanwhile, the anti-skid pad and the outer wall surface of the thermal insulation pipe are attached and clamped, so that the clamping effect on the thermal insulation pipe is improved by improving the anti-skid effect; therefore, the preservation effect on the strain is improved.

The invention belongs to the technical field of soil improvement, particularly relates to a compound microorganism saline-alkali soil conditioner as well as a preparation method and application thereof, and aims at solving the problems that the existing soil conditioner mostly adopts a single strain or a simple combination, is difficult to colonize in a harsh saline-alkali environment, has a single function, cannot systematically improve the physical and chemical properties of soil, is slow in organic material decomposition and is difficult to promote. In order to solve the problems that in the prior art, the soil conditioner is not durable in effect due to the fact that the soil conditioner is prone to failure due to saline-alkali stress, the following scheme is provided: the soil conditioner comprises the following raw materials in parts by weight: 5-10 parts of bacillus; by using bacillus, streptomyces, saccharomycetes, actinomycetes, nitrogen-fixing bacteria, phosphate bacteria, potassium bacteria, pyroligneous liquor, seaweed extract, amino acid chelate, potassium fulvate, citric acid and monopotassium phosphate, the content of organic matters in soil can be effectively increased, the aggregate structure of the soil is improved, a more lasting soil improvement effect is achieved, and the soil conditioner has a good application prospect. And the use frequency and cost of the modifier are reduced.

The invention relates to a preparation method of phellinus igniarius wine, and belongs to the technical field of fermented food processing. Aiming at the problems of low extraction rate of active ingredients, poor synergism of strains in a fermentation process and insufficient stability of a finished product in the existing phellinus igniarius wine, the invention provides a technical scheme of combining compound enzymolysis extraction, mulberry fruit and glutinous rice double-matrix saccharification and staged oxygen-controlled fermentation. The method comprises the following steps: performing crushing and enzymolysis on phellinus igniarius sporocarp to prepare an extracting solution, mixing the extracting solution with glutinous rice sweet mash containing ultramicro mulberry fruit powder, performing fermentation by adopting composite strains of saccharomycetes and lactobacillus, and performing ventilation regulation and control and gradient clarification process control. The obtained product has the health-care functions of the phellinus igniarius polysaccharide and the mulberry anthocyanin, and is suitable for production of functional fermented wine drinks.

The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined fermentation, and belongs to the technical field of poultry byproduct processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-alcohol, octanol, hexanal, nonanal and heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%, heptanol, geranyl acetone, methyl heptanoate, methyl caprylate, glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant aroma components such as benzaldehyde and phenylacetaldehyde are generated. In conclusion, the saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.

The invention discloses a method for preparing an amino acid fertilizer by multi-strain synergistic starter propagation and a liquid enzymolysis method, which comprises the following steps: selecting 25%-35% of bacillus subtilis, 10%-20% of trichoderma reesei, 15%-25% of aspergillus oryzae, 10%-20% of lactic acid bacteria, 5%-15% of saccharomyces cerevisiae and 5%-15% of aspergillus niger as composite strains; according to the method, six strains such as bacillus subtilis and trichoderma reesei form a composite microbial system, soybean meal and bran are used as raw materials, and the problems of low degradation efficiency, unstable enzyme activity and the like of a traditional process are solved through a process of'three-stage temperature-controlled starter propagation and four-stage liquid fermentation '; the method is characterized in that a'bacillus-mould-saccharomycetes-lactic acid bacteria 'four-flora synergistic system is constructed, a starter propagation-fermentation multi-parameter coupling regulation and control process is initiated, a'process-quality-effect' closed-loop mechanism is established, compared with a traditional process, the efficiency is improved by 35%-50%, the ton cost is reduced by 15%-20%, and the product is suitable for seed treatment and foliage spraying of various crops and has wide application prospects. The industrialization potential is remarkable, and the requirements of workers are met.

The invention relates to the technical field of food fermentation and food flavor improvement. The invention relates to a fermentation product, in particular to a flavor improving method of a daylily fermentation product and application thereof. The flavor improving method comprises the following steps: S1, carrying out fixation treatment on cleaned day lily, and pulping to obtain day lily slurry; s2, performing low-temperature plasma treatment on the day lily slurry obtained in the step S1; s3, inoculating pre-activated saccharomycetes and lactobacillus plantarum into the day lily slurry subjected to low-temperature plasma treatment, and fermenting in a fermentation environment to obtain a day lily fermentation product; wherein the generation of various volatile flavor substances in the day lily fermentation process is promoted through the synergistic regulation effect of the low-temperature plasma treatment and the microbial fermentation process, so that the aroma component types of the fermentation product are richer; meanwhile, excessive accumulation of low-molecular alcohol substances, such as ethanol, isobutanol and isoamyl alcohol, which are easy to generate pungent smell is inhibited, so that the overall flavor coordination and quality of the daylily fermented product are improved.

The invention relates to the technical field of agricultural fertilizer preparation, in particular to a process for preparing a special compound fertilizer for tomatoes from amino acid fermentation wastewater, which comprises the following steps: concentrating the amino acid fermentation wastewater, compounding the concentrated amino acid fermentation wastewater with sodium humate, monopotassium phosphate and other raw materials, adding a trace element complexing agent, a bioactive aid and a microbial flora, and uniformly mixing to obtain the special compound fertilizer for tomatoes. The feed additive is prepared through fermentation regulation, vacuum drying and granulation processes. Organic matters in the amino acid fermentation wastewater can be effectively utilized, the raw material cost is reduced, and meanwhile, the nutrient release performance and the soil improvement capacity of the fertilizer are optimized. Through the synergistic effect of bacillus licheniformis and saccharomycetes, the growth promoting effect of the fertilizer is improved, the soil structure is improved, and the yield and quality of crops are improved. According to the process, resource utilization of wastewater is realized, environmental pollution is reduced, an environment-friendly input is provided for agriculture, and green transformation of the biological fermentation industry is promoted.

The invention discloses high-activity low-astringency roxburgh rose fermentation liquor and a preparation method thereof, and belongs to the technical field of food and food processing. The high-activity and low-astringency roxburgh rose fermentation liquor is prepared from the following components in parts by weight: 95 to 105 parts of roxburgh rose juice, 0.00040 to 0.00060 part of lactobacillus plantarum, 0.00028 to 0.00038 part of lactobacillus paracasei and 0.00011 to 0.00021 part of saccharomycetes (LB-1). The rosa roxburghii tratt juice can be fermented through the lactobacillus plantarum and the lactobacillus paracasei contained in the rosa roxburghii tratt juice, so that tannin contained in the rosa roxburghii tratt juice is degraded, and the content of tannin in the rosa roxburghii tratt juice is reduced; according to the present invention, the fermentation broth can be in the oxygen pressure environment through the carbon dioxide produced by fermenting the rosa roxburghii tratt juice through the contained yeast (LB-1), such that the growth of the aerobic bacteria can be inhibited, the oxidation of the vitamin C can be inhibited, the structure of the superoxide dismutase can be maintained not to be damaged, and the activity of the superoxide dismutase can be maintained.

The invention provides a lactobacillus brevis strain HBUR51234 as well as a screening method and an application method of the lactobacillus brevis strain HBUR51234. The lactobacillus brevis strain HBUR51234 is specifically the lactobacillus brevis HBUR51234, and the preservation number of the lactobacillus brevis strain HBUR51234 is GDMCC (Graphics Database Microorganism Center) No.65258. The lactobacillus brevis strain HBUR51234 is a lactobacillus brevis strain HBUR51234. The lactobacillus brevis strain HBUR51234 is a lactobacillus brevis strain HBUR51234. The strain can improve the quality and nutritional ingredients of the alfalfa silage, effectively optimizes the storage conditions of the silage, and has the effects of increasing the number of lactic acid bacteria and inhibiting growth of mould, saccharomycetes and some other pathogenic bacteria. According to the method, the agricultural measure requirement that alfalfa is harvested in a field and is directly subjected to silage production can be met, the variety of alfalfa silage is increased, the problems of preparation of high-moisture alfalfa silage and seasonal forage gaps of herbivores in winter and spring are effectively solved, and meanwhile, the resource recycling channel of low-grade and inferior golden-silk jujubes is expanded.

The invention provides a freeze-dried eye mask and a preparation method thereof, and the freeze-dried eye mask is prepared from the following components in parts by weight: 0.05 to 0.25 part of a glycoside nonionic surfactant, 0.03 to 0.25 part of phosphatidylcholine, 0.01 to 0.04 part of cholesterols, 0.03 to 0.2 part of a mould / saccharomycetes fermentation extraction product, 0.5 to 0.8 part of a humectant, 0.35 to 0.85 part of a skin conditioner, 0.01 to 0.015 part of a thickening agent, 0.25 to 0.4 part of an antiseptic bacteriostatic agent and 0.001 to 0.004 part of an acid-base regulator. Compared with the prior art, the freeze-dried eye mask disclosed by the invention has the advantages that components such as a skin conditioner can be entrapped in vesicles, permeation and absorption of functional components in eye skin can be improved, and the effects of removing wrinkles, whitening and the like are enhanced.

The invention relates to the technical field of biological fermentation, and discloses a production method and application of a chlorella yeast fermentation filtrate rich in exosome vesicles, and the production method comprises the following steps: chlorella culture, yeast culture, mixed fermentation and fermentation broth filtration. Wherein a culture medium containing a nitrogen source, a phosphorus source, a magnesium salt, a calcium salt, an iron salt, vitamins and the like is adopted for chlorella culture, inoculation is performed according to the volume ratio of 30%, and culture is performed at proper temperature and illumination; saccharomyces cerevisiae culture comprises activation, liquid culture medium preparation and liquid fermentation which are carried out under a sterilization condition, and shake culture is carried out at a proper temperature and a proper rotating speed after inoculation; the mixed fermentation comprises the following steps: mixing chlorella liquid with yeast liquid, supplementing a small amount of cane sugar, shaking, standing and culturing; and performing coarse filtration on the fermentation finishing solution by using filter paper and performing multi-stage filter membrane filtration to obtain a sterile filtrate rich in the chlorella saccharomycetes exosome. The production method disclosed by the invention is simple in culture condition, low in equipment requirement, low in production energy consumption and short in production period.