2209 results about "Saccharophagus degradans" patented technology

The flavor and aroma characteristics of the smoke of a tobacco blend incorporating Oriental tobacco are improved by subjecting that blend to heat treatment. Oriental tobacco having a relatively high sucrose ester content is combined with a second dissimilar Oriental tobacco material and/or a non-Oriental tobacco material to form a tobacco mixture, and that mixture is heated for a time and under conditions sufficient to reduce the concentration of sucrose esters in the Oriental tobacco. Tobacco blends having reduced levels of sucrose esters yield smoke that does not possess undesirable off-notes provided by pyrolysis products of those sucrose esters; namely, 2-methylpropionic acid, 3-methylbutyric acid and 3-methylpentanoic acid.

A process for enzymatic preparation of a highly linear poly(α 1, 3 glucan) from sucrose is disclosed. The glucosyltransferase enzyme (gtfJ) from Streptococcus salivarius is used to convert sucrose to a highly linear poly(α 1, 3 glucan) in high titers. Hydrolyzed poly(α 1, 3 glucan) is used as the primer for the gtfJ enzyme reaction resulting in the formation of highly linear poly(α 1, 3 glucan).

An amino acid such as threonine, homoserine, isoleucine, lysine, valine and tryptophan is produced using a bacterium belonging to the genus Escherichia which has been constructed from sucorse non-assimilative strain belonging to the genus Escherichia and which harbors sucrose non-PTS (phosphoenol pyruvate-dependent sucrose-6-phosphotransferase system) genes and has an ability to produce the amino acid.

The invention discloses a method for cultivating pure white needle mushrooms. The method comprises the following steps: a strain is prepared; a culture material is prepared; bagging and sterilization are carried out; inoculation is carried out; a mycelium is cultured; nutrition, humidity, temperature, light, air and other culture conditions are strictly controlled during a fruiting period; and harvesting is carried out in an optimum period. the formulation of the culture material is 0 to 32 percent of weed tree sawdust, 0 to 93 percent of cotton seed hulls or wheat straw, straw, corncob and other crop straw, 0 to 20 percent of wheat bran, 0 to 10 percent of corn meal, 0 to 10 percent of soybean meal, 0 to 1 percent of calcium carbonate, 0 to 0.2 percent of monopotassium phosphate, 0 to 0.2 percent of magnesium sulfate, 1 to 1.2 percent of sucrose, 0 to 10 percent of rice bran, 0 to 1 percent of plaster and 0 to 0.02 percent of urea. Quicklime and wettable carbendazim are added during the preparation of the culture material so as to prevent the pollution of undesired bacteria. The technical proposal aims to select proper breeds, popularize local large scale planting and improve cultivation benefit.

Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.

The invention discloses a pleurotus geesteranus medium and a preparation method thereof. The recipe of the medium comprises (by weight) 60-75% of cotton seed hull or wheat straw or rice straw or corn cob, 7-15% of weed tree sawdust, 8-15% of wheat bran or rice bran, 3-8% of corn flour, 0.5-1.5% of sucrose, 1-1.5% of dried gypsum, 2-2.5% of quicklime, 0.1-0.3% of potassium dihydrogen phosphate and 0.1-0.2% of magnesium sulfate. The preparation method of the medium comprises the following steps: dissolving the quicklime, the dried gypsum, the potassium dihydrogen phosphate and the magnesium sulfate into water; adding the cotton seed hull or the wheat straw or the rice straw or the corn cob and the weed tree sawdust for prewetting; then adding the rice bran, the corn flour, the wheat bran and the sucrose and mixing evenly; and returning the medium having been used for planting the pleurotus geesteranus to field and soil in situ. The technical scheme can cause the pleurotus geesteranus to grow better and avoids the defect of no special medium for the growth of the pleurotus geesteranus in the prior art.

The invention relates to a biological agent against crucifer club root and application thereof, belonging to the technical field of bio-pesticide. The strain for production is Bacillus subtilis XF-1, whose preserving number is CGMCC NO.2357. The stain has the characteristics as follows: (1) the primary colony on the LB culture substrate is white and round having a wet surface; the later colony is light yellow having uneven edge with dry and crimple surface; observed from the microscope, the strain is short-bar shaped and movable with spore, peritricha and dimension of 0.7 - 0.8 * 2.0-2.4 mum; (2) the strain is Gram-positive and aerobic and makes use of glycogen, sugar, citrate, gelatin hydrolysate, starch and casein, but does not make use of cellulose, tyrosine and catalase positive; (3) the stain has the function of sterilization, disease prevention, and yield improvement. The embodiment of the invention is as follows: using the test tube of Bacillus subtilis XF-1 stain, shake cultivation, and culture solution for fermentation to prepare biological agent, then applying the biological agent to the rhizosphere soil of crucifer crops, thereby having good effect in preventing and treating, and simple production.

Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel. The sugar solution may also contain a non-ionic surfactant such as sorbitan monostearate as a protecting substance to fur ther improve fermentation activity. The microorganisms in the gel are preferably yeast, and after rehydration the yeast containing gel is used in producing a fermented drink such as in secondary fermentaion of wine to produce sparkling wine or champagne.

The invention relates to a method for preparing rebaudioside M through an enzyme method. According to the method, rebaudioside A or rebaudioside D is used as a substrate, and the substrate reacts to generate the rebaudioside M in the presence of sucrose and UDP under the catalytic action of a mixture of UDP-glucosyltransferase and sucrose synthetase or recombinant cells containing the UDP-glucosyltransferase and the sucrose synthetase, wherein the reaction is performed in a water-phase system having a pH value of 5.0-9.0 at 20-60 DEG C. The method for preparing rebaudioside M through an enzyme method has important application value; and compared with the existing technology of extracting rebaudioside M from stevia rebaudian leaves, the method provided by the invention obviously shortens the production cycle, improves the productivity and lowers the cost, and can provide products having higher purity. Thus, the method can be used in the food and beverage industry in a more economical manner.

The invention discloses a selenium-enriched pleurotus eryngii planting method and a culture medium, comprising the following steps of confecting the culture medium, bagging, sterilizing, inoculating, fungus growing, bud hastening, producing mushroom and harvesting. The materials of the culture medium is manufactured according the weight portions of 70 to 90 portions of cotton seed shell, 8 to 10 portions of bran, 2 to 3 portions of corn meal, 0.6 to 1.2 portions of sucrose, 0.6 to 1.2 portions of gypsum, 4.5 to 6.5 portions of lime, 100 to 140 portions of water and 0.0011 to 0.0014 portion of sodium selenite. The method of the invention domesticates and cultivates the pleurotus eryngii seeds capability of absorbing and enriching selenium to ensure that the selenium-enriched pleurotus eryngii achieves the balanced production and is on the market all year, which improves the output and increases the economic benefit.

The invention discloses a method for artificially culturing paecilomyces cicadae and application of a culturing product thereof. The method for artificially culturing paecilomyces cicadae in large scales comprises the steps of: preparing strains, dosing and packing into a box, sterilizing, inoculating, solid-fermenting, collecting and the like. The paecilomyces cicadae is cultured by utilizing grains, such as corn flour, bran, wheat, barley, rice, millet, broomcorn and the like and culture mediums of bagasse, cane sugar, shell powder, silkworm chrysalis meal and potassium nitrate. The raw materials are obtained from local resources, a large amount of production cost is saved, the culturing period is shortened, and cordyceps sobolifera obtained by culturing has the advantages of high quality and favorable stability and the like. A culture obtained by the invention can be used for preparing foods, health-care products, drugs and cosmetics with functions of fighting tumor, regulating immunity, reducing blood sugar, blood fat and blood pressure, improving eye sight, resisting radiation, dispelling heat and easing pains, calming and hypnotizing, nourishing and strengthening, improving kidney function and the like.

The invention discloses a method for culturing rare edible fungi including tricholoma lobayense heim and clitocybe maxima by using vine shoot dust. The method comprises the following steps of: A, preparation of a fermentation culture solution; B, preparation of liquid spawn; C, preparation of granular spawn; D, preparation of a culture medium: selecting 68-72 percent of vine shoot dust, 8-12 percent of cotton seed hull, 8-12 percent of broken dry broad-leaved tree fallen leaves, 8 percent of bran, 1 percent of sucrose and 1 percent of calcined lime in a weight ratio, stirring in a material-water ratio of 1:1.4, bagging, performing conventional sealing, and sterilizing for later use; E, inoculating culture; and F, harvesting. The vine shoot is treated and developed into a raw material for culturing the rare edible fungi including the tricholoma lobayense heim and the clitocybe maxima, a natural culture medium is provided for the fungi culture industry, the biotransformation utilization of the vine shoot is realized, and the culture costs of the tricholoma lobayense heim and the clitocybe maxima are reduced.

The invention discloses a pasania fungus culture substrate consisting of solid materials and water. The solid materials comprise the following components by weight percentage: 35 to 40 percent of summer cut mulberry twig chips, 35 to 40 percent of cotton straw chips, 18 to 20 percent of bran coat, 2.5 to 3 percent of corn flour, 1 to 1.2 percent of sugar, and 1.5 to 1.8 percent of gesso. The dosage ratio of the solid materials to the water is 1: (1.2-1.3). The substrate is packed by bags with the bag diameter of between 18 and 22 centimeters. The substrate is used for culturing pasania fungus, and can make full use of local discarded crop resources in accordance with local conditions without consuming wood. The substrate can reduce the cost and effectively improve the quality and yield of the pasania fungus. The economical benefit is improved by 15 to 20 percent than that of the prior pasania fungus culture substrate; therefore, the substrate has important popularization value.

The invention provides a method for improving the quality of expanded cut rolled stem of tobacco by microbial enzyme. The procedures are as follows:1) Preparation of bio-enzyme: (1) Aspergillus niger is activated and cultured by potato cane sugar culture medium and is then transferred into sterilized seed culture medium, and shake cultivation is carried out at the temperature of 28 DEG C for 24 hours with 250r/min<-1>; seed liquid with 10% of inoculation amount is transferred into a sterilized 500ml shake flask (containing 100ml culture liquid for enzyme), and the seed liquid carries out incubation for culturing at the temperature of 25 DEG C for 96 hours and then zymotic liquid is obtained. (2) Extraction of lignin degradation complex enzyme: After being filtered by filter paper, the zymotic liquid is centrifugally separated at the low speed of 1500rpm. The supernatant carries out fractional salting out by (NH4)2SO4 till the saturation is 0.7 to obtain crude enzyme liquid, after the crude enzyme liquid carries out ultrafiltration dialysis, the lignin degradation complex enzyme is obtained. Activities of enzyme components: 350U/L of Lip, 11U/L of MnP and 5.6U/L of Lac; 2) Improvement of the quality of expanded cut rolled stem of tobacco: The expanded cut rolled stem for cigarette is weighed and sprayed evenly by lignin degradation complex enzyme liquid containing 0.2-0.4% of expanded cut rolled stem after being diluted by distilled water at the temperature of 27 DEG C-29 DEG C. The expanded cut rolled stem of tobacco is placed in a sealed container for enzymolysis for 95-97 hours and dried naturally till the moisture content is 12.5%-15%. The result by subjective analysis suggests that the complex enzyme preparation can effectively decrease the lignin content of the expanded cut rolled stem, promote the transformation of aroma matter and improve aroma quality and taste.

A cryopreservation solution of tissue engineering products uses DMEM culture solution as a basic solvent which is added with vitamin B, vitamin C, chondroitin sulfate, beta-integrin, cromolyn sodium, cytochalasin B, L-glutamine, bovine serum albumin, fetal bovine serum, trehalose, sodium carbonate, polysucrose-70, and dimethyl sulfoxide added during freezing storage. The cryopreservation solution provided by the invention has little toxicity to cells and long storage time, and can be stored for six months under 80 DEG C below zero, and 12 to 18 months in liquid nitrogen; and the cell viability of the resuscitated cells can be over 60%. The stored tissues can be simply and conveniently used after being resuscitated for only three to five min in water bath under the temperature of 37 DEG C and being washed by sterilized saline water. The invention can be widely used, and is suitable for tissue engineering skin, tissue engineering cornea, tissue engineering blood vessel, tissue engineering nerve and the like, and also is applicable to the cryopreservation of normal tissues.

The invention relates to a condensate bacillus feed additive and a preparation method, belonging to the technical field of microbial feed additives. The additive uses one or several of the fish meal, soybean meal, cottonseed meal, urea, ammonium sulfate, diammonium hydrogen phosphate, soybean peptone and yeast extract as the nitrogen source, and also takes one or several of the glucose, lactose, starch, cane sugar, maize flour and bran as the carbon source for fermentation; the number of viable bacteria reaches more than 1 multiplying 109 CFU/ml; after the additive is further concentrated and dried or directly adsorbed to the carrier, bacillus powder is obtained through spray-drying, and the number of viable bacteria reaches more than 1 multiplying 1010 CFU/g. The novel bacillus product produced with the submerged liquid fermentation method provided in the invention is free from toxic side effects, drug resistance and residue; the product can endure processing, intestinal habitat and storage.

The invention belongs to the field of beverage preparation, and particularly to a brown lactobacillus beverage and a preparation method of the brown lactobacillus beverage. The brown lactobacillus beverage is prepared from skim milk powder, white granulated sugar, glucose, high fructose corn syrup, a sweetening agent, a stabilizer, probiotics strains and pure water. The preparation method comprises steps of yeast milk burdening, hydration, homogenization, browning, sterilization, inoculation, fermentation, base materials burdening, base materials sterilizing, milk mixing, homogenization, sterile filling, and refrigeration. The product provided by the invention has sucrose content 30-100% lower than that of a general product, and zero fat content. The product can really relieve the metabolic burden of a human body and is healthy nutrient. In addition, the problem of poor product stability caused by low sugar is solved, and the content of activated probiotics during the fermentation of probiotics strains is greater than or equal to 3*10<8>cfu/mL, so the product has a high nutritive value.

The invention provided a preparation method of a purple sweet potato wine, which is characterized in comprising the following steps of: talking purple sweet potato, cleaning, cutting into pieces or cutting into blocks, steaming to be completely cooked, evenly mixing with water, wherein the quantity of the water is 0.5-3 times of that of the cooked purple sweet potato, adding pectinase and evenly mixing, preserving temperature at 45-55 DEG C for 5-10h, cooling to be 35-40 DEG C to prepare enzymolysis material, and dividing the enzymolysis material into two parts; adding 0.6-1.5% of milled rice koji into one part of the enzymolysis material, and preserving temperature at 35-40 DEG C for 18-24h to prepare bacteria culturing material; and mixing the other part of the enzymolysis material with the bacteria culturing material, adding wine-making yeast expansion culture solution and aroma-producing yeast expansion culture solution, fermenting in a sealing way for 3-4 days, adding sucrose and fermenting in a sealing way for 3-6 days, filtering, adding proper amount of potassium metabisulfite, fomenting at 18-20 DEG C for 15-20 days, removing deposition, ageing, fine filtering, and sterilizing to obtain the final product of the purple sweet potato wine. The preparation method takes the purple sweet potato wine as raw materials, has good product quality, high nutrition value, high commodity additional value and strong practicality.

The invention relates to a preparation method of high purified fructo-oligosaccharide, in particular to a method for preparing the high purified fructo-oligosaccharide by using immobilized enzyme. The preparation method of the invention prepares immobilized fructosyltransferase, immobilized glucose oxidase and immobilized mimic hydrogen peroxidase; then prepared enzymes are used to prepare the high purified fructo-oligosaccharide through an interrupted or continuous production method. In the preparation method, cheap metalporphyrin compounds are used as the mimic hydrogen peroxidase to replace expansive catalase; the fructosyltransferase, the glucose oxidase and the mimic hydrogen peroxidase are all immobilized and all can be recycled and reused; the stability and the operating factor of the enzymes are improved; the production cost for preparing the high purified fructo-oligosaccharide is greatly reduced. The preparation method can use one step method to directly produce the high purified fructo-oligosaccharide from cane sugar.

The present invention relates to compositions, preferably powdered compositions such as spray-dried or freeze-dried powders, containing an antibody or and antibody derivative and one or more 1,4 O-linked saccharose derivatives chosen from the compounds: 1,4 O-linked D-gal-saccharose (lactosucrose), 1,4 O-linked D-glu-saccharose (glucosyl sucrose) or 1,4 O-linked glu-glu-saccharose (maltosyl sucrose). Preferred combinations are those which contain lactosucrose or a combination of glucosyl and maltosyl sucrose.

The invention relates to a bacillus subtilis highly producing tetramethylpyrazine and a method thereof for fermentation producing tetramethylpyrazine, and belongs to the technical field of bio-engineering. The invention discloses a Bacillus subtilis XZ1124 which can highly produce tetramethylpyrazine, and is preserved in CCTCC, and the preservation number is CCTCC NO: M 208157. The strain is made of Maotai-flavor liquor and high temperature Daqu; the strain is identified as Bacillus subtilis based on colony, cell form, physiological and biochemical characteristics and 16S rRNA gene sequence comparative result thereof. The strain can utilizes glucose, sucrose, molasses and soybean cake powder as substrate, and increases the output of tetramethylpyrazine through accumulating a great deal of endogenous precursors, so as to solve the problems of low product density, exogenous adding precursor requirement, and low precursor utilization rate in tetramethylpyrazine production through microbe fermentation. When sucrose and soybean cake powder are used as substrate, 4.08 g/L of tetramethylpyrazine can obtained through shaking culture of the raw material for 120 h at the temperature of 37 DEG C.

The invention discloses a method for preparing stevioside, which relates to a natural sweetening agent. The invention provides the method for preparing enzyme-modified stevioside, which is capable of improving the after bitter taste of stevioside and has low processing cost. The method comprises the following steps of: preparing maltodextrin by salt-free water or purified water to obtain 5 to 60 percent solution; adding stevia sugar of which the amount is 20 to 100 percent that of the maltodextrin to the maltodextrin solution; adding maltose-based transfer enzyme of which the amount is 0.1 to 2 percent that of the stevia sugar; performing enzymatic modification at the temperature of between 50 and 90 DEG C for 3 to 20 hours; adding active carbon to remove color and odor, and centrifugally filtering and separating the solution or filter pressing the solution by using a sheet frame so as to realize separation of slag from liquid; and making the obtained solution into a powder product by using a spray drying process. The method uses the maltodextrin as a donor and transfers a plurality of maltose molecules into the molecular structure of the stevia sugar by using the maltose-based transfer enzyme so as to form new sugar with taste closer to that of cane sugar and sweetness of 120 to 150 times that of the cane sugar. When the stevioside is used in a beverage, the stevioside can be used to partially replace the cane sugar so as to increase the ratio from about 20 percent to 70 percent.