1383 results about "Yeast fermentation" patented technology

A process for producing ethanol by the conversion of carbohydrates from a corn dry milling process in which the bottoms fraction from distillation of ethanol in a conventional yeast fermentation is used in a process including a combination of biochemical and synthetic conversions. The process results in high yield ethanol production with concurrent production of high value coproducts. An acetic acid intermediate is produced from bottoms fraction, followed by conversion of the acetic acid into ethanol using esterification and hydrogenation reactions. Coproducts of the process include a high protein content solids fraction produced in the fermentation.

Methods and systems for the production of one or more lipid products from a gaseous substrate using a two stage fermentation process are provided. The method comprises providing a gaseous substrate comprising CO2 and H2 to a primary bioreactor containing a culture or one or more microorganisms, and fermenting the substrate to produce an acid such as acetate. The acid, e.g. acetate from the primary bioreactor is then provided to a secondary bioreactor, where it is used as a substrate for fermentation to lipids by one or more yeasts.

The invention relates to a blackberry and mulberry compound fruit wine and a brewing method thereof. The method comprises the following steps of: sorting blackberries and mulberries as raw materials, cleaning the raw materials by using deionized water matched with ultrasonic waves and mixing by according to a certain proportion; then pumping the mixture into heating equipment to heat to 40 DEG C to 50 DEG C, and carrying out enzymolysis, component adjustment, sterilization, compound yeast fermentation, clarification, allocation, filtering and formation of compound fruit wine; and checking and packaging the compound fruit wine into products. The brewing method makes the fragrances of the blackberries and the mulberries complement with nutrient components to prepare the health-care blackberry and mulberry compound fruit wine with the advantages of powerful fruit flavor, ruddy color and luster, sweet vinosity, reasonable nutrition and good texture, and the health-care blackberry and mulberry compound fruit wine has the functions of resisting aging, blacking hair and hairdressing, preventing and resisting cancers and enhancing immunities, especially has an obvious effect on preventing cardiovascular and cerebrovascular diseases, and can improve the immunities of human bodies and be is beneficial to health when frequently drunk by people.

The invention relates to a compound microbial fertilizer and a preparation method thereof. The compound microbial fertilizer is prepared by mixing the following raw materials: yeast fermentation powder residues, an organic fertilizer, urea, K2SO4, NH4H2PO4, clay and a compound microbial agent; and the compound microbial agent is formed by fermentation of bacillus mucilaginosus, bacillus megaterium, bacillus cereus, bacillus thuringiensis, azotobacter chroococcum, pichia farinose and streptomyces microflavus. The compound microbial fertilizer disclosed by the invention has a variety of microbes with the effects of nitrogen fixation, phosphorus dissolution and potassium dissolution, can increase the nitrogen content in soil, improves the utilization rate of the chemical fertilizer, and is favorable for improving the structure of the soil and improving the yield and quality of crops; and simultaneously, the microbes in the fertilizer can produce a variety of metabolites, and the metabolites can effectively resist diseases and insect pests.

The present invention provides a recombinant fusion protein which stimulates the rejuvenation and reactivation of skin and epidermal cells for improving skin appearance, smoothing wrinkles and freckles, and whitening skin. Particularly, the present invention provides various types of products for improving skin, which contain recombinant fusion protein of human serum albumin (HSA) with cytokine peptides (EGF, FGF, KGF, HGH, HGF, PDGF, GCSF, interferon, IL-11 or IGF) by genetic engineering technology. The fusion protein can be used independently or in a combination or combination with yeast fermentation products, or with varied emulsifiers, thickeners, moisturizer, preservatives, yeasts and ferments.

The invention belongs to the field of food industries and discloses a high-purity isomaltose hypgather and alcohol co-production preparation method. The method comprises the following steps of: preparing high-purity glucose higher than 95 percent by compounding diastatic enzymes; through diastatic enzyme conversion, fermenting by using dry activity yeast to prepare superhigh-purity isomaltose hypgather (the total content of isomaltose, panose and isomaltotriose are not less than 70 percent, and the total content of isomaltose hypgather is not less than 90 percent); and meanwhile, co-producingalcohol of 18 percent (the recovery rate is not less than 90 percent). The method can realize the organic combination of the superhigh-purity isomaltose hypgather production and the alcohol production and has novel process, excellent product quality, reduced cost, economy and practicability.

The invention discloses a skin moisturizer containing rose ferment and a preparation method thereof. The skin moisturizer comprises rose ferment, vinegar, glycerol and propylene glycol, and is prepared by the following steps: fresh rose is cleaned, smashed and pulped, a slurry is obtained, and then fruits and vegetables and Chinese herbal medicine are mixed; then water and cellulase powder are added for reacting and resolving, and through yeast fermentation, filtering and slag removing, rose ferment is obtained; then the vinegar, the glycerol and the propylene glycol are added into the rose ferment, uniform stirring and sealing are performed, and still standing is performed for 7 days at the temperature of 25 to 30 DEG C, so as to obtain the skin moisturizer. The skin moisturizer containing rose ferment provided by the invention has the advantages of being free of any preservative components, being inirritative to skin, and playing effects of whitening and delaying senescence, and has a wide market development prospect.

The invention discloses a bio-preparation method for production of high-purity xylo-oligosaccharide and coproduction of arabinose and xylose. The method comprises the following steps of: washing hemicellulose-enriched biomass, performing size mixing pretreatment, adding xylanase, performing enzymolysis, and separating and purifying to obtain mixed liquid glucose; concentrating the mixed liquid glucose until the mass concentration is 50 to 70 percent, and performing chromatographic separation to sequentially obtain AD phase, BD phase, CD phase and BD phase, and concentrating the BD phase to obtain a high-purity xylo-oligosaccharide syrup liquid product; concentrating the CD phase, mixing with cellulosic materials, drying, and crushing to prepare fiber feed; performing yeast fermentation on the AD phase to remove glucose, removing impurities, purifying, concentrating and performing chromatographic separation to obtain the high-purity xylose liquid and arabinose liquid; concentrating the xylose liquid, crystallizing, separating and drying to obtain crystallized xylose; and concentrating arabinose liquid, crystallizing, separating and drying to obtain crystallized arabinose. The invention also provides a bio-preparation method for arabinose and xylose.

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

The invention relates to a production method of a mulberry-ganoderma fruit wine. The raw materials of the mulberry-ganoderma fruit wine comprises the following components in parts by weight: 100 parts of mulberries, 20-30 parts of monocrystal rock sugar, 1-2 parts of Ganoderma atrum and 0.01-0.05 part of yeast. The production method comprises the following steps: after removing impurities in fresh mulberries, beating the fresh mulberries into pulp by using a beater, and placing the pulp into a fermentation tank; pulverizing Ganoderma atrum into 100-mesh fine powder by using a pulverizing mill, and placing the fine powder into the fermentation tank; placing monocrystal rock sugar ground into powder in a proportion; after carrying out pasteurization on the obtained mixture at a temperature of 70 DEG C, adding yeast fermentation liquor into the fermentation tank to carry out anaerobic fermentation at the temperature of 20-30 DEG C for 8-12 days, wherein the fermentation tank is a wooden cask, a colored glass jar, or a ceramic jar; and after the fermentation is completed, carrying out detection, filtering and filling on the obtained product so as to obtain a fruit wine product, wherein the alcoholic strength of the obtained fruit wine product is 10-12 degrees. The fruit wine product produced by using the method disclosed by the invention has the effects of replenishing qi and blood, enriching the heart blood, soothing the nerves and multiplying intelligence, and is mainly used for treating qi and blood deficiency syndromes such as palpitation, insomnia, amnesia, reduced appetite, tiring and consumptive diseases caused by over-contemplating and internal heart-spleen lesion caused by overexertion.

The invention discloses a method for producing xylitol and arabitol simultaneously by utilizing xylose mother liquid, which comprises the following steps: (1) diluting the xylose mother liquid, and obtaining a purifying liquid after decolorizing filtration and ion exchange; (2) adding nutrients into the purifying liquid, sterilizing, and then inoculating yeast and fermenting; (3) filtering and sterilizing the fermenting liquid, then carrying out the decolorizing filtration and the ion exchange, and carrying out initial concentration; (4) allowing the concentrated liquid to be prepared into mixed sugar alcohol by catalytic hydrogenation; (5) carrying out chromatographic separation for the mixed sugar alcohol after the decolorizing filtration and the ion exchange to obtain two fractions which are respectively a xylitol fraction and an arabitol fraction; and (6) carrying out evaporation concentration and crystallization for the two fractions so as to obtain xylitol crystals and arabitol crystals. The invention converts xylose and arabinose into xylitol and arabitol by hydrogenation, the conversion rate is higher compared with the method for producing xylitol by yeast fermentation.

The invention provides a method for preparing a protein powder by utilizing proteinase to hydrolyze albumen. The method is as follows: the albumen of fresh poultry eggs is taken as raw material and stirred to obtain a protein liquid; the liquid is added with ferment for fermentation and desugarization, added with water to be diluted, and heated to be denatured; hydrolysis through alkaline protease, neutral protease and flavor enzyme is carried out and then the mixture is heated to passivate protease and dried, thus obtaining the protein powder. The method has the advantages of simple technique, convenient operation, high efficiency, low cost, high nitrogen utilization ratio, needing no debitterizing, decolorizing or desalination treatment and having significant application prospect.

The present invention relates to one kind of selenium-rich Saccharomyces cerevisiae, selenium-rich Saccharomyces cerevisiae product and their production process. Of the selenium-rich Saccharomyces cerevisiae product, each kilogram contains selenium in 4000-8000 mg, and organoselenium accounts for 90-99 wt% of the total selenium content. The process of producing selenium-rich Saccharomyces cerevisiae product includes the following steps: 1. fermenting the selenium-rich Saccharomyces cerevisiae of the present invention in culture medium containing selenium in 10-300 mcg / ml at 26-35 deg.c; and 2. drying the fermented Saccharomyces cerevisiae liquid to obtain the selenium-rich Saccharomyces cerevisiae product. The selenium-rich Saccharomyces cerevisiae product is safe and non-toxic, and may be used in medicine, food, feed and other fields.

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

The present invention relates to a method for producing a fermentation product from a sugar hydrolysate. The method comprises fermenting the sugar hydrolysate in a fermentation system with yeast to produce a fermentation broth comprising a fermentation product; introducing acid and an oxidant, such as chlorine dioxide, to the fermentation system so as to expose microbial contaminants in the fermentation system at one or more stages to chlorine dioxide and a pH of less than 3.0; and recovering the fermentation product. In one example of the invention, a yeast slurry obtained from a yeast recycle step is treated with acid and the oxidant.

A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.

The invention relates to a liquid or powder persimmon tannin derived from a green persimmon and a corresponding separating extracting process thereof. The tannin content is from 2% to 99% in the product of liquid persimmon tannin or powder persimmon tannin, wherein the liquid persimmon tannin is obtained through the processes of persimmon resource selecting, juicing, fermenting, alcohol removing, ageing, purifying, and the like, and the powder persimmon tannin is obtained after the liquid persimmon tannin is dried and crushed. The invention overcomes the defects of the present persimmon tannin products and processes; the treatment is respectively performed according to the characteristics of different components in the persimmon; and the invention provides a series of extracting processes for effectively separating and purifying the persimmon tannin, such as, adopting yeast fermentation for converting sugar in the persimmon juice into alcohol, separating the alcohol through vacuum evaporation, ageing and boosting the persimmon tannin to polymerize into macromolecule, filtering and removing micro-molecular odor matters, such as, acetic acid, and the like. During the production process of the product provided by the invention, no chemical reagent is added; the end product is pure natural persimmon component and can be used as a clarifying agent for beer and wine, an additive of cosmetics, the additive of various deodorants, a sewage treating agent, an absorbing agent for noble metal, and the like; and the market prospect is wide.

The invention discloses a method for producing bacterial cellulose by taking citrus pomace as a raw material, which belongs to the technical field of microbial fermentation and production. The method comprises the following steps: (1) pretreatment of the citrus pomace; (2) yeast fermentation of pretreatment liquid of the citrus pomace; (3) preparation of production and fermentation culture liquid; and (4) production and treatment of the bacterial cellulose, and the like. The citrus pomace is taken as the raw material, intermediate gluconacetobacter CIs26 CGMCC No.4663 which is autonomously selected and bred, the two-stage type fermentation process is adopted for producing the bacterial cellulose, the yield is as high as 13.5g / L, the production cycle is shortened from the conventional about half a month to 5-10 days, a product is semitransparent and good in flexibility, and the single situation of taking coconut milk as the raw material in the past is overcome. The method can be popularized and applied in bacterial cellulose production enterprises.

The invention discloses a compound fish feed capable of improving the body immunity. The compound fish feed is characterized by comprising the following raw materials in parts by weight: 50-60 parts of bean pulp, 30-50 parts of bran, 20-40 parts of corn meal, 5-10 parts of eucommia ulmoides leaf powder, 5-10 parts of echinacea purpurea powder, 8-15 parts of artemisia argyi powder, 10-15 parts of purslane powder, 8-15 parts of pine needle meal, 3-6 parts of yeast selenium, 5-8 parts of cellulase, 10-20 parts of a Chinese herbal medicine preparation, 10-15 parts of a bacillus subtilis preparation, 10-25 parts of medicated food fungi and 5-10 parts of yeasts. A preparation method of the compound fish feed comprises the following steps: mixing the raw materials such as the bean pulp, the bran, the corn meal, the eucommia ulmoides leaf powder, the echinacea purpurea powder, the artemisia argyi powder, the purslane powder, the pine needle meal, the Chinese herbal medicine preparation and the yeast selenium according to a certain ratio; wetting the materials, namely fully wetting the raw materials by water according to a mass ratio of the raw materials to the water of 2 to 1, and uniformly mixing to guarantee that the materials are dispersed but not clotted and no clots are formed; sterilizing, namely sterilizing at 121 DEG C for 60 minutes, cooling the sterilized materials to the room temperature, and adding cellulase and bacillus subtilis into an aseptic room; performing enzymolysis, namely keeping the constant temperature of 50 DEG C for 72 hours, and stirring twice per day for enabling fermented materials to be dispersed and uniform; inoculating activation yeasts, namely taking a proper amount of aseptic water before use, and activating at 25 DEG C for 2 hours; performing yeast fermentation, namely fermenting at 30 DEG C for 96 hours; performing hot air drying, namely drying a fermented feed by hot air at 50 DEG C for 12-24 hours, and adding the medicated food fungi.

The invention discloses buckwheat and waxy wheat liquid nutrient enhanced yellow wine and a brewing method thereof. The brewing method comprises the following steps of threshing, grinding, liquefying, saccharifying for the first time, saccharifying for the second time, sterilizing, performing yeast fermentation, performing press-filtering, and sterilizing. Amylase and saccharifying enzyme are added in the steps of liquefying, saccharifying for the first time and saccharifying for the second time, so that the shortcomings of high possibility of agglomeration due to high viscosity of waxy wheat in a pasting process and bio-enzyme resistance of buckwheat are overcome. The obtained finished yellow wine is good in sensory evaluation, low in cost and rich in nutrients such as flavones. Compared with a traditional yellow wine brewing process, the method is simple and convenient in production process, short in production cycle and low in cost, and is a novel yellow wine liquid fermentation brewing process. The buckwheat and the waxy wheat serve as food raw materials and are optimized through the process, so that the obtained yellow wine is rich in nutrients such as flavones and very high in yield.

The invention discloses a process method for preparing biological protein-rich dietary fiber and pectin simultaneously by taking potato residues as raw materials. The process method comprises the following steps: performing extrusion and expansion processing on fresh potato residues by adopting a twin-screw extruder, performing fine grinding processing by using a colloid mill, performing ultrasonic crushing, performing acidification hydrolysis processing, performing composite amylase enzymolysis processing and performing composite yeast fermentation cultivation processing, performing centrifugation on fermentation liquid, and collecting, precipitating and drying to obtain the biological protein-rich potato dietary fiber; performing ultrafiltration and concentration on supernatant; drying to obtain the pectin. According to the production method, starch resources in the potato are fully utilized; the biological protein-rich potato dietary fiber is prepared, and meanwhile, the potato pectin is obtained.

The invention discloses application of candida utilis (CUM) and lactobacillus plantarum (LP) in preparation of enzyme fertilizer with functions of promoting crop growth and development and improving the soil effect, and further discloses the enzyme fertilizer prepared after pomace is fermented through CUM and LP, and a preparation method of the enzyme fertilizer. The method includes the following steps of firstly, mixing pomace, brown sugar, water and yeast fermentation liquor, and conducting sealed fermentation for 25-35 days; secondly, adding a lactic acid bacteria fermented solution to the material subjected to sealed fermentation, and conducting sealed fermentation for 25-35 days. The invention further discloses application of the enzyme fertilizer in crop plantation. The enzyme fertilizer contains a large amount of somatomedin, and therefore the disease resistant function of crops can be improved, pesticide residuals are greatly reduced, and growth and development of crops are promoted; soil can be purified and restored, soil-borne disease pathogen can be restrained, and resisting performance of plants is improved.

Method of preparing a composite yeast fermented beverage such as beer including lager, with predetermined content of flavour compounds, comprising combining separate batches of beverage, of which at least one is a base beverage produced with a yeast strain having reduced or lacking production of one or more flavour compounds or flavour stabilizing compounds. In the method are used yeast strains including S. cerevisiae and S. carlsbergensis which have reduced or lacking production of sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, higher alcohols including isoamyl alcohol and / or alcohol esters.

The invention discloses a composition of yeast fermentation extract. The composition is prepared from 75-95% of bifid yeast fermentation product lysate and the balance of multi-yeast complex, whereinthe multi-yeast complex is prepared from lactobacillus fermentation product filtrate and saccharomycete fermentation product filtrate. The invention also discloses application of the composition of the yeast fermentation extract in cosmetics. By combining the effects of anti-ultraviolet damage, purification, regeneration, oxidation resistance and wrinkle prevention of the bifid yeast fermentationproduct lysate and the multi-yeast complex as well as the synergistic effect of the multiple yeast for caring skin, the composition disclosed by the invention realizes multiple care effects on skin and realizes safe and durable effective care.

The chemical process of extracting theasaponine from camellia seed oil cake includes the steps of: soaking camellia seed oil cake in 10-20 weight times water for 24-48 hr; heating to boil while stirring; filtering insoluble impurity and washing the impurity with boiled water for 1-5 times; vibrating yeast fermentation at 25-32 deg.c for 24-72 hr; centrifugal separation to eliminate impurity to obtain clear liquid; adding 3 times of ethanol to the clear liquid and stirring for 15 min; centrifugal separation after cooling; and concentration, decoloring and drying to obtain product.

A method of producing a fermentation-based product, such as ethanol, comprises fermenting a sugar-containing medium with yeast in the presence of an aliphatic or aromatic monoaldehyde or dialdehyde, a formaldehyde-releasing compound, or a combination thereof, in an amount sufficient to reduce or control a bacterial population in the sugar-containing medium. The additive may enable reduction or elimination of antibiotics for this purpose, while showing reductions in percent infection, process variability and interference with yeast viability.