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169 results about "Xanthomonas" patented technology

Xanthomonas is a genus of Proteobacteria, many of which cause plant diseases.

Method for improving output of crude oil by utilizing synergistic effect of combined bacteria liquid containing phosphate-solubilizing microorganisms and nitrogen-fixing bacteria

The invention discloses a method for improving the output of crude oil by utilizing a synergistic effect of combined bacteria liquid containing phosphate-solubilizing microorganisms and nitrogen-fixing bacteria. The method comprises the steps: injecting diluent of a compound microorganism bacterium agent prepared from pseudomonas fermentation liquor with a phosphate-solubilizing function, azotobacter fermentation liquor and combined bacteria liquid with a petroleum hydrocarbon degrading function into an oil pool via a water injection well or injecting through a production well, and extracting oil to obtain the crude oil. The compound microorganism bacterium agent is prepared from the pseudomonas fermentation liquor, the azotobacter fermentation liquor and the combined bacteria liquid with the petroleum hydrocarbon degrading function according to a ratio of 1 to 1.2 to 1.6-8; the combined bacteria liquid with the petroleum hydrocarbon degrading function contains bacillus, acinetobacter and xanthomonas; and the three bacteria are independently cultivated into single bacteria liquid of 108-1010cfu/ml, and then mixed iso-volumetrically, so that the combined bacteria liquid with the petroleum hydrocarbon degrading function is obtained. According to the invention, the method is simple in construction, short in time, low in cost, large in yield rate and high in oil extraction productivity.
Owner:YANAN UNIV

Mucosal vaccine composition

The present invention aims at providing a vaccine composition capable of being administered to an intraoral mucous membrane, ocular mucous membrane, ear mucous membrane, genital mucous membrane, pharyngeal mucous membrane, respiratory tract mucous membrane, bronchial mucous membrane, pulmonary mucous membrane, gastric mucous membrane, enteric mucous membrane, or rectal mucous membrane, that is safe, useful as a prophylactic or therapeutic agent for infectious diseases or cancers, and capable of effectively inducing the systemic immune response and mucosal immune response. The present invention provides a mucosal vaccine composition to be administered to at least one mucous membrane selected from the group consisting of a human or animal intraoral mucous membrane, ocular mucous membrane, ear mucous membrane, genital mucous membrane, pharyngeal mucous membrane, respiratory tract mucous membrane, bronchial mucous membrane, pulmonary mucous membrane, gastric mucous membrane, enteric mucous membrane, and rectal mucous membrane, the mucosal vaccine composition containing: at least one antigen; and as an adjuvant, a lipopolysaccharide derived from at least one gram-negative bacterium selected from the group consisting of Serratia, Leclercia, Rahnella, Acidicaldus, Acidiphilium, Acidisphaera, Acidocella, Acidomonas, Asaia, Belnapia, Craurococcus, Gluconacetobacter, Gluconobacter, Kozakia, Leahibacter, Muricoccus, Neoasaia, Oleomonas, Paracraurococcus, Rhodopila, Roseococcus, Rubritepida, Saccharibacter, Stella, Swaminathania, Teichococcus, Zavarzinia, Pseudomonas, Achromobacter, Bacillus, Methanoculleus, Methanosarcina, Clostridium, Micrococcus, Flavobacterium, Pantoea, Acetobacter, Zymomonas, Xanthomonas, and Enterobacter, or a salt thereof, wherein a mass ratio between the adjuvant and the antigen (total mass of the adjuvant / total mass of the antigen) is 0.002 to 500.
Owner:NITTO DENKO CORP

Thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring

ActiveCN106616681AAchieving low-salt saltingAchieve desalinationFood scienceMicroorganismFermentation
The invention discloses a thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring. The thick broad-bean sauce chilli billet low-salt fermentation method based on microbial augmentation and original pool pouring comprises following steps: stem end of fresh chilli is removed, the fresh chilli is subjected to washing, draining, crushing, and salting with table salt for 3 to 10 days; after salting, an obtained chilli billet is inoculated with saccharomyces cerevisiae, bacillus subtilis, and lactobacillus plantarum for 10 to 20 days of fermentation, and then is inoculated with xanthomonas for 10 to 20 days of fermentation; and at last, fermentation is carried out for another 10 to 20 days with original pool pouring carried out for one time every 3 to 5 days so as to realize rapid fermentation of the chilli billet. The thick broad-bean sauce chilli billet low-salt fermentation method is capable of realizing low salt salting of chilli billet, realizing full utilization of chilli billet high salt leachate, reducing salt concentration of the leachate via microbial augmentation fermentation, realizing desalting of chilli billet via orginal pool pouring, and avoiding unstable fermentation caused by microorganisms introduced by chilli via step by step augmentation of chilli billet microbial fermentation process.
Owner:四川友联味业食品有限公司
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