78 results about "Semi continuous fermentation" patented technology

The present invention relates to a tank (30) for fermentation, having at least one filling line (32) for feeding a fresh fluid and at least one discharge line (34) for discharging an at least partially fermented fluid. The tank (30) comprises a pipeline (36) associated with the filling line (32) or the discharge line (34) and guiding or calming the fluid present in the tank (30). The pipeline (36) comprises an open bottom side (38). The invention further relates to a device for fermentation from a multistage arrangement (54) of two or more tanks (301, 302, 303, 304, 305) coupled to each other in a cascade for fermentation. The invention further relates to a method for continuous or semi-continuous fermentation of a substrate and / or of fluids within at least one tank (301, 302, 303, 304, 305) for fermentation.

The invention relates to a method for fermentation production of 2-ketone-D-gluconic acid and salt thereof in high yield from glucose or amylum hydrolysis sugar. The method is realized through semicontinuous fermentation, namely the repeated feeding and batch fermentation technology. The method comprises the following steps: a microorganism with the capacity of converting the glucose into the 2-ketone-D-gluconic acid is cultured in a fermentation vessel; a culture medium containing the glucose is fed into the fermentation vessel until the culture medium is 60 to 85 percent of the volume of the fermentation vessel; after feeding is completed, 50 to 95 percent of fermentation broth is released from the fermentation vessel so as to recover the 2-ketone-D-gluconic acid and the salt thereof (the concentration of the glucose in the fermentation broth is lower than 2 grams per liter at the time); and residual fermentation broth in the fermentation vessel is taken as a seed to perform repeated feeding and batch fermentation.

The invention belongs to the technical field of food, and discloses a semi-continuous black-tea fungus fermentation broth preparation method and apparatus. The preparation method comprises a culture liquid preparation step, an expanding culture step, and a fermentation tank fermentation step, and further comprises a semi-continuous fermentation step, wherein the semi-continuous fermentation step is that a part of a black-tea fungus fermentation raw liquid after the fermentation tank fermentation step is discharged from the fermentation tank, and is subjected to subsequent inactivation, filtration, concentration and filling steps, and a sterilized sugar tea soup is supplemented into the tank after a part of the black-tea fungus fermentation raw liquid is discharged from the original fermentation tank, so that the remaining black-tea fungus fermentation raw liquid in the original fermentation tank is used as a seed liquid to perform continue fermentation. The method utilizes a stepwise amplification dynamic fermentation mode, and the disadvantages of long process time and relatively large flavor difference between batches of static fermentation of black-tea fungus are avoided.

The invention discloses a method for preparing fermented fruit vinegar rich in anthocyanin and belongs to the technical field of biological fermentation of foods. The method comprises the following steps: taking fruits rich in anthocyanin as raw materials, performing raw material treatment, enzymolysis, alcohol fermentation and centrifugation so as to obtain a fruit wine fermentation liquor; treating the fruit wine fermentation liquor by using a vacuum dealcoholization technique so as to obtain a concentrated fermentation liquor and an alcohol liquor; performing acetic fermentation on the evaporated alcohol liquor in a fermentation mode that flowing liquor is replenished for multiple times and semi-continuous fermentation is carried out, so as to obtain an acetic acid liquor; finally mixing the concentrated fermentation liquor obtained through dealcoholization treatment with the acetic acid liquor according to a certain ratio, and performing sterilization and aging acceleration on themixture by using a super-high pressure technique, so as to obtain the fermented fruit vinegar rich in anthocyanin. By adopting the method, an enzymolysis procedure is added in the fruit vinegar fermentation process, so that the dissolution amount of anthocyanin in fruit pulp is increased; moreover, due to the adoption of the dealcoholization technique and the super-high pressure technique, oxydative degradation and thermal degradation of the anthocyanin can be effectively avoided, the content of total anthocyanin in the fermented fruit vinegar made by using the method is up to 200-1200mg / L, and the fermented fruit vinegar is bright in color and gentle in sourness.

The invention discloses a semicontinuous fermentation technology of gluconate, comprising the following steps: using biological fermentation process, carrying out seed cultivation, fermentation, sterilization, discoloration, condensation, crystallization, drying and other steps to let glucose be subject to fermentation to generate gluconate. In the step of fermentation, when dissolved oxygen (DO) rises to 100, 50 % of the fermentation broth in a fermentation cylinder is discharged, and the rest 50 % of the fermentation broth is used as seed and kept in the fermentation cylinder, then 650 g / L glucose liquid and nutrient are added by one time, then fermentation is carried out unceasingly; and the step of semicontinuous fermentation is started, the semicontinuous fermentation is repeated 6-10 times, and the total fermentation period is 110-130 h. The technology disclosed in the invention reduces the times of seed culture, and saves the sugar consumption in seed culture, and the yield can be increased to 115+ / -3 %.