14 results about "Sugar consumption" patented technology

The present application relates to the technical field of microbial fermentation culture, and specifically discloses a method for fermentatively producing glutamic acid, a culture medium and application thereof. The method for fermentatively producing glutamic acid adds catechol to seed culture medium and fermentation culture medium, starts to add flow-adding liquid one after complete consumption of the base sugar, and starts to add flow-adding liquid two when the acid concentration in the fermentation broth reaches 140-165 g / L; the flow-adding liquid one is a glucose solution containing propyl gallate, the concentration of glucose in the flow-adding liquid one is 68-72%, and the concentration of propyl gallate is 10-50 mg / 100 g; the residual sugar concentration in the fermentation broth is controlled to be less than 5 g / L by adding the flow-adding liquid one; and the flow-adding liquid two is a sorbitol solution, and the sorbitol concentration in the fermentation broth is controlled to be 0.5-4 g / L by adding the flow-adding liquid two. The method can improve the fermentation conversion rate and is suitable for industrial production.

Dealcoholisation techniques using physical methods are already known; however, there are currently no devices that can biologically lower alcohol content. The invention comprises equipment including at least one fermentation tank (1), provided with a plurality of probes and devices for controlling said fermentation, and at least one must reservoir tank (2), said tanks being connected by a transfer pump (4) and controlled by a control panel (18) that controls functions including oxidation, gas inflow, cooling, heating, stirring, transfer, volume measurement, temperature, density, sugar consumption, colour, acetic acid level.

The invention relates to an alpha-glucosidase inhibitor and application thereof. The alpha-glucosidase inhibitor is vitamin C, dehydrogenated vitamin C, and 2, 3-diketone-L-gulonic acid. The influence of vitamin C, dehydrovitamin C and 2, 3-diketone-L-gulonic acid on alpha-glucosidase and HepG2 cell glucose consumption is researched through an in-vitro model, and the result shows that the vitamin C, dehydrovitamin C and 2, 3-diketone-L-gulonic acid can remarkably inhibit the activity of alpha-glucosidase and promote uptake and utilization of glucose by cells, so that the effect of improving insulin resistance is achieved.

The invention relates to synthesis and application of a polycaprolactone-glutamic acid block polymer, and provides polypeptide vesicles synthesized by initiating BLG polymerization by adopting PCL-NH2 through a self-designed catalytic system. Experiments prove that the constructed vesicles have dual functions, can significantly promote cell proliferation in the fermentation process of the cassava clear liquid, and can synchronously increase the sugar consumption rate at the same time. The system breaks through the traditional limitation in the field of biomedicine and biofuel application, the example of active regulation and control of microbial biosynthesis by polypeptide vesicles is shown for the first time, and a sustainable research platform is established for polypeptide nanoparticles and a biological refining technology.

The invention discloses a fusarium venanii strain with high substrate conversion rate and low RNA (Ribonucleic Acid) content and application of the fusarium venanii strain, and belongs to the fields of genetic engineering technology and food biotechnology. Compared with a wild strain, the fusarium venanii Fcdc has the advantages that the conversion rate of a gene Cdc42 on a genome from a substrate to thallus is increased to 67.06%, the conversion rate from the substrate to protein is increased to 26.01%, the sugar consumption for producing mycelia with the same dry weight is reduced by 60%-70%, the sugar consumption for producing mycelia protein with the same dry weight is reduced by 60%-70% compared with the wild strain, and the RNA content of the mycelia is reduced by more than 90% and is as low as 0.32% compared with the wild strain; the method has the advantages that the method is simple and convenient to operate, a heat treatment and nucleic acid removal step is not needed, the production efficiency and the safety quality of the fusarium venanii hypha protein are obviously improved, the production cost is reduced, and the fusarium venanii can be used for further developing genetic engineering modification work and cultivating fusarium venanii strains with high protein content and low RNA content.

The invention discloses a sweetening type composite floral compound additive and an application method thereof, and belongs to the technical field of food additives. The additive comprises erythritol, anhydrous citric acid, propylene glycol and a compound floral compound in a mass ratio of 5: 0.005: 0.01: (0.000175-0.004), wherein the compound floral compound is selected from at least three of alpha-ionone, beta-ionone, neryl acetate, nerol, nerolidol, terpinenol, farnerol and methyl dihydrojasmonate. By compounding three or more aroma substances and utilizing multiple aromas to synergistically influence taste perception, the effective sweetening effect can be realized on the premise of remarkably reducing the sugar consumption, and meanwhile, the taste comfort is improved. The method not only provides important reference for researching sweetening effects of different fragrances, has scientific research guidance value, but also provides a new strategy for realizing sugar reduction and gaining through aroma regulation and control for food industry, can respond to health requirements while maintaining flavor and taste, and has wide application prospect.

The application belongs to the technical field of biological resource utilization, and more particularly relates to a method for biological resource utilization of seafood waste. The method specifically comprises the following steps: 1) drying and crushing seafood waste for standby; 2) inoculating lactic acid bacteria into a fermentation medium, adding the seafood waste obtained in step 1) in an amount of 10-30 g / 100 mL, at a temperature of 40-45 DEG C, a rotation speed of 50-200 rpm, and fermenting for 36-72 h; when the sugar concentration of the fermentation broth is reduced to 10 g / L or less, start sugar supplementing, and the total sugar consumption in the fermentation process is not more than 150 g / L; 3) when the pH value of the fermentation broth is reduced to 4.5-5.0, the fermentation is completed, and the obtained precipitate is used for preparing chitin; and the filtered fermentation broth is used for extracting lactic acid or lactate. The lactic acid fermentation coupled with the seafood waste decalcification and deproteinization method established in the application does not need to add other organic nitrogen sources in the lactic acid fermentation process, and the fermentation medium and crab shells can not be sterilized, thereby effectively saving the treatment cost.

The invention discloses concanavalin A-like agglutinin / glucanase structural domain protein FvCLG and application thereof in improving the yield of fusarium venanii hypha protein, and belongs to the fields of genetic engineering technology and food biotechnology. Compared with a wild type strain, the fusarium venanii FG31 has the advantages that the FvCLG gene on a genome is deleted, ethanol is not generated in a fermentation tank for 72 hours, and the protein content is obviously increased (as high as 61.34%) and is increased by 22.41% compared with the wild type strain. Meanwhile, when the FG31 strain is fermented, the sugar consumption is obviously reduced, the conversion rate from glucose to biomass and the conversion rate from glucose to protein are respectively improved by 44.02% and 76.41%, the utilization rate of a substrate is obviously improved, the loss of a carbon source is reduced, and the production cost is reduced. The fusarium venanii can be used for further developing genetic engineering modification work to cultivate a fusarium venanii strain with high protein content.

This invention belongs to the field of fungal polysaccharide application technology, specifically relating to a method for preparing and applying polysaccharide from *Boletus globosum*. Crude polysaccharide was extracted from the fruiting body of *Boletus globosum* using hot water extraction, and purified using DEAE-52 cellulose column chromatography. Subsequently, by establishing an alcohol-induced liver injury model, it was found that NOP-1 significantly reduced ALT and AST levels, while simultaneously decreasing MDA content and increasing SOD activity and GSH levels, indicating that NOP-1 can inhibit lipid peroxidation, enhance the antioxidant defense capacity of hepatocytes, and maintain hepatocyte membrane integrity. A HepG2 cell IR model was constructed using a high-glucose, high-insulin combined induction method, determining the optimal dosage of NOP-1. ‑6 Treatment of HepG2 cells with mol / L insulin for 24 h successfully induced insulin resistance. Glucose consumption experiments in IR HepG2 cells demonstrated that NOP-1 significantly enhanced the glucose consumption capacity of insulin-resistant cells, exhibiting significant in vitro hypoglycemic activity.

The invention relates to the technical field of biological fermentation, in particular to a construction method and application of a pyruvate decarboxylase PDC1 deletion strain. The invention provides a construction method of a pyruvate decarboxylase PDC1 deleted strain, which comprises the step of inactivating or deactivating pyruvate decarboxylase PDC1 in a yeast strain in a physical mutagenesis, chemical mutagenesis or biological editing mode, and the acetic acid content in a fermented product of the strain constructed by the method is obviously increased by 10-35 times. The strain does not generate alcohol smell in the fermentation process, the sugar consumption is only half of that of a control group after fermentation is finished, the final growth biomass is not changed, and the single-cell protein content is increased. It shows that the deletion of PDC1 blocks the conversion route of pyruvic acid to acetaldehyde, and waste of carbon sources is reduced.

The application discloses a concanavalin A-like lectin / dextranase domain protein FvCLG and application thereof in improving production of fusarium venenatum mycelial protein, and belongs to the field of genetic engineering technology and food biotechnology. Fv CLG Compared with the wild type, the fusarium venenatum FG31 lacks a gene on the genome, does not produce ethanol on a fermenter for 72 h, has a significantly improved protein content (up to 61.34 %), and is 22.41 % higher than the wild type strain. Meanwhile, the sugar consumption of the FG31 strain during fermentation is significantly reduced, the glucose-to-biomass conversion rate and the glucose-to-protein conversion rate are respectively increased by 44.02 % and 76.41 %, the substrate utilization rate is significantly improved, the carbon source loss is reduced, and the production cost is reduced. The fusarium venenatum can be further used for gene engineering modification work, and a fusarium venenatum strain with high protein content is cultivated.

The application discloses a strain of Fusarium venenatum with high substrate conversion rate and low RNA content and an application thereof, and belongs to the field of genetic engineering technology and food biotechnology. Cdc42 Compared with the wild type, the Fusarium venenatum Fcdc has the following advantages: the substrate conversion rate is increased to 67.06%, the substrate to protein conversion rate is increased to 26.01%, the sugar consumption for producing the same dry weight of mycelium is reduced by 60%-70%, the sugar consumption for producing the same dry weight of mycelium protein is reduced by 60%-70% compared with the wild type, the RNA content of the mycelium is reduced by more than 90% compared with the wild type strain, is as low as 0.32%, and the step of removing nucleic acid by heat treatment is not needed, so that the production efficiency and safety quality of the mycelium protein of the Fusarium venenatum are significantly improved, the production cost is reduced, the Fusarium venenatum can be further used for genetic engineering modification work, and a Fusarium venenatum strain with high protein content and low RNA content is cultivated.

The invention relates to the technical field of food, in particular to a Suzhou-style ghee mooncake and a preparation method of the Suzhou-style ghee mooncake. The invention relates to a Suzhou-style ghee mooncake, which comprises an oil crust, pastry, stuffing and hand flour, and is characterized in that the oil crust comprises the following raw materials in parts by weight: 48.43% of wheat flour, 0.23% of salt, 8.64% of white granulated sugar, 4.76% of fructo-oligosaccharide, 3.61% of a humectant, 24.53% of drinking water, 9.48% of edible oil and 0.32% of potassium sorbate; the bakery shortening comprises the following raw materials in parts by weight: 69.83% of wheat flour and 34.98% of edible oil; the stuffing is prepared from the following raw materials in parts by weight: 2.44% of unsalted butter, 12.04% of walnut kernels, 11.23% of wheat flour, 0.38% of salt, 19.09% of sweetened bean paste stuffing, 8.52% of white granulated sugar, 7.74% of soybean oil, 12.47% of pine nuts, 16.89% of macadamia nuts, 7.73% of rose thick slurry and 1.46% of fructo-oligosaccharide; the hand flour is wheat flour. Compared with the prior art, the Suzhou-style ghee mooncake and the preparation method thereof have the advantages that the oil consumption and the sugar consumption are reduced, and the stuffing is rich, so that the taste of the Suzhou-style mooncake is improved, and the Suzhou-style mooncake is deeply loved by consumers.

A method for producing baked goods with less added sugar without compromising the taste, sweetness and flavor of the baked goods. The method includes adding the enzyme alternansucrase in the dough-making process and may reduce the amount of added sugar in various baked goods by 50% without compromising taste and flavor. Addition of enzyme alternansucrase also maintains / improves certain key sensory qualities of the baked goods.