5 results about "Theabrownin" patented technology

The present application relates to the technical field of microbial feed additive, and discloses a feed lactic acid bacteria additive and a preparation method thereof.The preparation method comprises the following steps: taking Lactobacillus plantarum and / or Enterococcus faecalis as a bacterial strain to activate and expand culture, taking agricultural and sideline product waste as a substrate to obtain mature fermentation liquor through deep liquid fermentation; mixing the mature fermentation liquor with a composite protective agent containing double essential oil, chitosan, theabrownin and porous silicon dioxide to obtain a semi-dry granule core through granulation and low-temperature pre-drying; and coating the semi-dry granule core with a κ-carrageenan / konjac glucomannan / plant sterol ester composite gel, and drying and packaging to obtain a finished product.The double essential oil, chitosan and theabrownin jointly form a full-spectrum active antibacterial system; the elastic composite gel outer layer realizes dual protection of liquid water and water vapor; the porous silicon dioxide actively maintains low water activity of the granule to prevent the lactic acid bacteria from recovering in advance; and the product has high viable count, strong heat and acid resistance, and excellent storage stability.

This invention discloses a method for preparing Ganoderma lucidum Liubao tea, belonging to the field of deep tea processing technology. Addressing the limitations of traditional Liubao tea's single fermentation method and limited functional components, this invention blends traditional Liubao tea raw materials with 5% Ganoderma lucidum ultrafine powder, undergoing a secondary light fermentation at 28-32℃ and 85% humidity for 7-10 days to form a stable microbial system. The final product is then fixed using a gradient drying technique. This method results in a finished product with both aged aroma and a sweet, mellow taste, increasing the theabrownin content by 15-20%, and enriching it with Ganoderma lucidum triterpenoid active ingredients. Breaking through traditional processes, this method achieves targeted transformation of tea's functional components, providing dual health benefits of immune regulation and antioxidant effects.

This invention discloses a *Aspergillus ryukyu* strain and its applications. The *Aspergillus ryukyu* strain is named *Aspergillus ryukyu* P001, with accession number CGMCC NO.42119, deposited on July 3, 2025, at the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China. The *Aspergillus ryukyu* strain provided by this invention can efficiently secrete catechol 1,2-dioxygenase, significantly improving the degradation efficiency of phenolic substances. When the strain provided by this invention or its produced catechol 1,2-dioxygenase ferments tea (such as ripe Pu-erh tea), it can accelerate the degradation of tea polyphenols, catechins, and other substances, promote the formation of theaflavins, resulting in a reddish-brown tea liquor with a mellow taste and a shortened fermentation cycle.

The application discloses a theabrownin carbon quantum dot preservative film with monitoring and antibacterial effects, and a preparation method and application thereof. The preparation method comprises the following steps: (1) theabrownin preparation, (2) carbon quantum dot preparation, (3) theabrownin carbon quantum dot, citric acid and graphite phase carbon nitride composite electrospinning nanofiber film preparation and heat-induced esterification curing. The prepared carbon quantum dots are closely combined with graphite phase carbon nitride through an electrostatic field, and the antibacterial efficiency is synergistically improved, the photo-thermal performance is significantly better than that of theabrownin carbon quantum dots, and active oxygen ability is generated. The application of the preservative film in fruit preservation has the dual effects of fruit freshness indication based on fluorescence quenching and antibacterial preservation, and the fruit storage period can be prolonged by 100% at room temperature.