59 results about "Yeast metabolism" patented technology

The invention discloses a craft IPA beer flora optimization method based on an improved bat algorithm. The method comprises the following steps: S1, constructing an initial state space of yeast flora proportion dynamic optimization; s2, standardized real-time process data are formed; s3, fusing the standardized real-time process data with the initial state space to obtain an updated comprehensive state vector, and dividing the whole fermentation process into a sugar collection stage, a main fermentation stage and an after-ripening stage according to a time sequence; s4, obtaining a staged entropy weight vector; s5, forming a multi-objective optimization problem; s6, obtaining an optimal flora proportion parameter set and an optimal fermentation regulation parameter set; and S7, transmitting the optimal flora proportion parameter set and the optimal fermentation regulation and control parameter set to a microfluidic bacterium throwing device, a material supplementing control unit and a frequency conversion temperature control unit to realize the optimization of the crafted IPA beer flora. According to the method, an optimization path can be effectively guided to be close to a flavor synergistic expression area, and the spatial consistency of yeast metabolism and aroma generation is greatly improved.

The invention discloses a compound microbial agent and application thereof to improvement of saline-alkali stress resistance of crops. The compound microbial agent is prepared from the following components in parts by weight: 1 to 3 parts of bacillus cereus, 1 to 3 parts of bacillus megatherium, 6 to 8 parts of rhizopus heterotropoides, 50 to 70 parts of gypsum powder, 10 to 30 parts of humic acid, 2 to 3 parts of yeast metabolite, 2 to 5 parts of aluminum sulfate, 2 to 5 parts of citric acid and 0.4 to 0.6 part of an auxiliary agent. The bacillus cereus, the bacillus megatherium and the rhizopus heterosporioides are combined for the first time, the biological functions of the bacillus cereus, the bacillus megatherium and the rhizopus heterosporioides are synergistically exerted, the growth performance of crops under saline-alkali stress is remarkably improved, the physicochemical properties and nutrient conditions of saline-alkali soil are effectively improved by adding humic acid, yeast metabolite and other components, the soil fertility is improved, and the saline-alkali soil quality is improved. Meanwhile, a favorable environment is provided for the growth of the microbial agent; the plant root activity is remarkably improved, the salt tolerance of crops under the salt and alkali stress condition is improved, the growth state of the plants is improved, and therefore the yield of the crops is increased.

The invention provides a yeast culture for feeding ruminants as well as a preparation method and application of the yeast culture. The preparation method comprises the following steps: mixing a fermentation raw material, a yeast additive, a fermentation inoculant and a compound enzyme agent, and fermenting to obtain a yeast culture; the yeast additive comprises yeast hydrolysate, yeast metabolite or yeast cell wall; the fermentation inoculant comprises one or more of saccharomycetes, lactic acid bacteria or spore bacteria; the fermentation raw materials comprise a fermentation carbon source and a fermentation nitrogen source; the fermentation carbon source comprises corn flour and bran; the fermentation nitrogen source comprises soybean meal, miscellaneous meal and DDGS. The ruminant yeast culture can solve the problem that the ruminant yeast culture in the prior art cannot meet the nutritional requirements of animals and provide yeast functions at the same time, and is suitable for the field of ruminant feeding.

The invention discloses a method and a system for detecting yeast metabolic activity in a beer fermentation process, relates to the technical field of yeast metabolic activity detection, and aims to solve the problem of inaccurate acquisition of yeast metabolic activity change in the beer fermentation process. And the metabolite data is mapped into the classification rule, so that the accuracy and scientificity of classification are improved. The total relative abundance of each classification type and the relative abundance of different fermentation stages are calculated through statistical analysis, a reliable data basis is provided for dynamic change speculation, static metabolite data are concerned, relative abundance change data are obtained through dynamic change speculation, and the relative abundance of the fermentation stages is obtained. Therefore, metabolic activity changes of the yeast in the beer fermentation process can be reflected in real time, quantitative analysis and qualitative analysis are combined, obtained data are more comprehensive and accurate, and the metabolic activity of the yeast in the beer fermentation process can be known more deeply.

This invention relates to a method for efficiently spraying soil conditioner to treat saline-alkali land using composite microorganisms, belonging to the field of soil improvement technology. The method involves screening salt-tolerant functional microbial strains to prepare a composite microbial agent, which is then mixed with carrier materials such as diatomaceous earth, soybean meal, yeast metabolites, and well-rotted farmyard manure in a specific ratio to form a conditioner for application. The conditioner is applied using a two-stage spraying method, combined with deep tillage pretreatment and controlled temperature and humidity conditions, significantly improving microbial activity and soil condition uniformity. Experimental data show that after applying this method, the soil pH value decreased to 7.3-7.5, the salt content decreased to 0.1%-0.2%, and the organic matter content increased to 18-22 g / kg, achieving efficient ecological restoration and sustainable utilization of saline-alkali land.

The application belongs to the technical field of fertilizers, and particularly relates to a yeast-source biological organic fertilizer suitable for aquaculture and a preparation method and application thereof. The yeast-source biological organic fertilizer suitable for aquaculture comprises the following components in parts by weight: 40-80 parts of yeast metabolites, 15-30 parts of ammonium chloride, 10-20 parts of monoammonium phosphate and 3-8 parts of a compound microbial agent. The yeast-source biological organic fertilizer suitable for aquaculture has reasonable proportioning, a high number of beneficial bacteria, a good symbiotic environment of multiple bacteria and strong biological activity. The organic active nutrients, effective microbial groups and inorganic nutrients are complete and scientifically proportioned, and the fertilizer has good effects of fertilization, water culture and algae cultivation, can improve the aquaculture water environment, supplement feed organisms, promote the growth of aquaculture objects, improve product benefits and is more conducive to environmental protection.

The invention provides a prebiotic milk tea solid beverage and a preparation method thereof. Comprising the following steps: (1) preparing fiber mesh powder coated with probiotic spores; (2) preparing immobilized yeast gel microspheres; (3) drying the gel microspheres in a fluidized bed, and spraying a coating solution until the weight of the microspheres is increased by 18% to obtain immobilized yeast microspheres; (4) mixing the fiber mesh powder coated with the probiotic spores, the immobilized yeast microspheres, MCT powder and vanillin to obtain mixed powder; and putting the mixed powder into a fluidized bed, spraying a binder, and granulating until the particle size is 200-300 microns and the water content is 4.3-4.5%, thereby obtaining the prebiotic milk tea solid beverage. According to the invention, four functional factors of prebiotics (GOS / FOS), probiotics (lactobacillus spores and yeast), high protein and tea polyphenol are integrated, and 1 + 1gt among the functional factors is realized through cascade reaction of yeast metabolism, spore activation and bacterial enzyme synergism; 2, through the synergistic effect, the intestinal flora balance and the body metabolism health are jointly regulated;

The invention provides an aquatic product fermented feed auxiliary material as well as a preparation method and application thereof. The aquatic product fermented feed auxiliary material comprises a fermentation raw material and a fermentation strain composition, and the mass of the fermentation strain composition is 0.3%-0.5% of the mass of the fermentation raw material; wherein the fermentation raw materials comprise the following components in parts by weight: 10-25 parts of peanut meal, 20-45 parts of soybean meal, 25-35 parts of bran and 5-15 parts of yeast metabolite; the fermentation strain composition is prepared from 45 to 55 parts of saccharomyces cerevisiae boulardii, 10 to 15 parts of bacillus subtilis, 2 to 4 parts of lactobacillus plantarum, 14 to 18 parts of alkaline protease, 15 to 19 parts of glucose and 36 to 48 parts of water. In the application process, the aquatic product fermented feed auxiliary material can improve the nutritional value of the aquatic product fermented feed auxiliary material, can promote food calling of aquatic animals, has a good growth promoting effect on the aquatic animals, and can also improve the water quality of the growth environment of the aquatic animals.

The invention discloses a preparation method of a chestnut distilled liquor with fruity flavor, belonging to the field of chestnut distilled liquor brewing. The invention uses 100% chestnuts as raw materials, and through the Maillard reaction during baking, ketone and aldehyde flavor substances are generated. At the same time, a four-enzyme preparation three-stage saccharification process is adopted, generating abundant fermentable sugars and amino acids, providing substrates for yeast metabolism, and the content of flavor substances generated by fermentation metabolism is relatively high. No flavoring and flavor substances are added in the production process. The produced chestnut distilled liquor contains ethyl octanoate with brandy aroma, ethyl lactate with floral, fruity and sweet aroma, ethyl acetate which is the main flavor substance of light-flavor liquor with banana or apple aroma. At the same time, the furfural content is relatively high, and the liquor body also contains a faint soy sauce aroma. The complex flavor substances effectively enrich the flavor of the chestnut distilled liquor, making up for the defect of insufficient aroma of distilled liquor made from a single raw material, having the unique elegant and harmonious fruity and floral aroma of chestnuts and a strong liquor aroma, and at the same time also containing a faint soy sauce aroma.

The invention belongs to the technical field of soil improvement, and particularly relates to a soil native flora propagation preparation based on compounding of protein and yeast metabolite, which is prepared from the following raw materials in percentage by weight: 38-42% of protein substances, 35-40% of yeast metabolite and 18-22% of auxiliary components. The zein is applied to flora propagation for the first time, the spherical structure of the zein can wrap a slow-release nitrogen source, the nitrogen supply period is prolonged to 90 days (only 45 days in conventional urea), the compounding proportion of the protein and the metabolite accurately meets the metabolism requirement of soil microorganisms, flora inhibition caused by carbon and nitrogen imbalance is avoided, and the nitrogen supply efficiency is improved. The microbial community propagation efficiency is effectively improved, the diversity recovery of the soil is guaranteed, the original beneficial bacteria of the soil can be directly propagated, and a preparation with adaptive nutrition can be provided for the soil microbial community, so that the diversity and quantity of the original microbial community and soil organisms of the soil are recovered, and the sustainable restoration of the soil is realized; and the method can be suitable for saline-alkali soil, continuous cropping obstacles (strawberries and oranges) and mine restoration scenes, and is high in applicability.

The invention relates to the technical field of fruit wine fermentation, and discloses a Sanhua plum fruit wine polyphenol substance fermentation extraction process, which adopts an electron acceptor mediated yeast metabolism reprogramming technology, and realizes in-situ conversion and enrichment of polyphenol by controlling the oxidation-reduction potential (ORP) of a fermentation system. According to the method disclosed by the invention, the extraction of polyphenol is successfully upgraded from a simple physical and chemical process to a controllable and efficient biological manufacturing process. The method is not only an'extraction 'process, but also a'conversion' and'strengthening 'process. By precisely regulating and controlling the vital activities of microorganisms, more polyphenols are obtained, and ultimate products which are better in quality, higher in activity, more stable and easier to absorb by human bodies are obtained. Meanwhile, the process has the characteristics of greenness, accuracy and recycling, conforms to the high-efficiency, energy-saving and sustainable development direction of the modern food industry, and has extremely high market application value and industrialization prospect.

The application relates to the technical field of adaptive control, in particular to an intelligent control method and system for a proofing and steaming integrated cabinet, which comprises the following steps: taking the concentration of carbon dioxide in the proofing and steaming integrated cabinet as a fermentation degree, dynamically adjusting the membership function of each output fuzzy set in a fuzzy PID control model according to the fermentation degree, and obtaining an initial output; taking the concentration change rate of carbon dioxide as a fermentation activity index representing the metabolic activity of yeast, determining an integral inhibition coefficient according to the fermentation activity index, and inhibiting the integral gain adjustment amount in the initial output according to the integral inhibition coefficient to obtain a control output; and adjusting the parameters of a PID controller according to the control output to realize adaptive control of the proofing and steaming integrated cabinet. Through the technical scheme, accurate adaptive control of the proofing and steaming integrated cabinet can be realized in the food fermentation process.

The invention relates to the technical field of wine brewing, in particular to a brewing method for improving the acidity of wine, the brewing method is applied to white wine brewing and red wine brewing, and the brewing procedures comprise the procedures of grape harvesting, crushing, alcoholic fermentation, fining clarification, filtering, degerming and bottling. The yeast A comprises non-saccharomyces cerevisiae CVE7 and saccharomyces cerevisiae, the non-saccharomyces cerevisiae CVE7 is inoculated before the saccharomyces cerevisiae, and the addition amount of the non-saccharomyces cerevisiae CVE7 and the addition amount of the saccharomyces cerevisiae are both 0.1 g / L. According to the method, the two key parameters of the sequential inoculation time and the inoculation amount are defined, the acid increasing amount is controlled within a reasonable range, acid generated by metabolism of the non-saccharomyces cerevisiae is lactic acid, and the acid increasing amount is controlled within a reasonable range. The lactic acid is soft and stable in taste, and meanwhile, the perceptibility of fragrance is improved.

The invention relates to a grape wine fermentation predictive monitoring system based on machine learning and digital twinning, and belongs to the field of automation control. Real-time operation parameters and system configuration parameters of a fermentation process are acquired through a data acquisition module; when the power failure of the power grid is monitored, the system determines net heat flux formed by yeast metabolism heat production and environment incoming heat based on the fermentation liquid temperature, the environment temperature and the sugar degree; based on the temperature of the fermentation liquid and the temperature of the cooling medium, total energy absorbable by the wine liquid and the cooling system is determined. The system divides the total absorbable energy by the net heat flux to solve a toughness time window so as to predict the time length required for the fermentation liquid temperature to reach the safety upper limit; the time window is compared with a preset threshold to determine a risk level. Through the accurate thermodynamic coupling model and the self-optimization capability, the prospective prediction of the fermentation risk is realized, and a decision basis and an intervention opportunity are provided for operators.

The invention provides a staged Chinese prickly ash rice vinegar preparation method. The method comprises the following steps: (1) pretreatment of Chinese prickly ash; (2) performing staged treatment on the Chinese prickly ash; (3) compound fermentation of a rice vinegar matrix; (4) after-ripening stabilizing treatment.Aiming at the defects in the prior art, efficient retention and flavor integration of volatile and non-volatile components of the Chinese prickly ash are achieved through a staged directional extraction and fermentation coordinated regulation technology, a first extract is added for the first time in the alcoholic fermentation period, and terpene is converted into an ester flavor precursor through yeast metabolism; in the acetic acid fermentation period, adding the second extract in three times in a gradient manner to realize gradual combination of amide substances and acetic acid molecules; the first extract is added for the second time in the after-ripening stage to restore fragrance through hydrogen bond recombination. The process solves the problems of serious loss of effective components and unbalanced flavor in the traditional technology, and the obtained Chinese prickly ash rice vinegar is strong in spicy flavor, soft in sourness and rich in functional components.

The invention relates to the technical field of drinks and beverages, and discloses a preparation process of molecular whisky, which comprises the following steps: performing chemical component analysis on target whisky to be simulated by using a spectrum analyzer to determine the type and content of key flavor substances in the target whisky; extracting the flavor substances determined in the step 1 from the natural plant raw materials and the yeast metabolites; mixing the extracted flavor substances with edible alcohol according to the type and proportion determined in the step 1; and carrying out chemical synthesis reaction on the mixed solution for not less than 24 hours under a temperature control condition. According to the method, accurate analysis and efficient reconstruction of the target flavor are realized through a technical path of spectral analysis, natural extraction and controllable synthesis. Compared with a traditional process depending on long biological fermentation and oak barrel aging, the method has the advantages that the production cycle of several years to tens of years is shortened to several days, and the whisky production efficiency normal form is fundamentally overturned.

The utility model discloses a system of optimizing yeast metabolite performance, its technical scheme is: including raw material jar, the lateral wall lower part of raw material jar is connected with the lateral wall upper part of deposit jar through first screw rod pump, homogenizer pump in proper order, the lateral wall bottom of deposit jar is connected with the top of thick liquid jar through second screw rod pump, and the inside of thick liquid jar is equipped with heating coil, and the water outlet of heating coil is connected to the water inlet of heating coil through pipeline in proper order with water storage tank, water pump and hot blast furnace, forms hot water circulation pipeline. The utility model has the advantages of: (1) reduces the time of plugging tower, improves the running time, (2) the material performance obtained is excellent, and the homogenization degree is higher, (3) the output improves obviously.

The application discloses a kind of based on yeast metabolic engineering's hydroxyl asiaticoside high-efficiency preparation method and its compound cosmetic composition.The application is screened from asiaticoside transcriptome CaGlcT1, CaGlcT2 and CaRhaT three glycosyltransferases, after verifying its catalytic activity, multi-gene co-expression is carried out in saccharomyces cerevisiae, and hydroxyl asiaticoside can be catalyzed to synthesize hydroxyl asiaticoside.The conversion yield of hydroxyl asiaticoside reaches 582mg / L from 165mg / L after fermentation condition optimization and batch feeding fermentation, realizes 3.5 times yield leap, obtains the purity of hydroxyl asiaticoside reaches more than 95%, satisfies commercial application and research demand.Hydroxyl asiaticoside obtained is compounded with golden yellow chamomile extract and spilanthes extract, and plays the synergistic antioxidant whitening effect.The application provides a new scheme for green intelligent manufacturing of cosmetic raw materials.

The present invention relates to the technical field of processing of microflora conditioning preparations, and in particular to a microflora conditioning preparation production and processing device and method, comprising a drying oven for low-temperature drying, wherein a sealing cover is connected to the upper end of the drying oven; and further comprising a material support group, wherein the material support group is arranged in the drying oven, and the material support group comprises a support tray arranged in the drying oven, wherein a plurality of support columns penetrating the drying oven are installed at the lower end of the support tray, and a rotatable rotating rod is rotatably connected to the middle of the support tray. The present invention adopts a low-temperature drying method to dry the fermented material after solid-state stacking fermentation. The low-temperature drying method can avoid the denaturation and inactivation of the nutritional active substances produced by yeast metabolism in the fermented material due to excessively high temperature, thereby improving the product quality and use effect of the microflora conditioning preparation, and better achieving the effect of the microflora conditioning preparation with yeast culture as the main component in improving the intestinal health of ruminants.

The invention discloses a brewing process AI intelligent detection method based on a production data stream, and relates to the technical field of image processing.The brewing process AI intelligent detection method comprises the steps that brewing process video streams of a mash stirring area, a yeast metabolism area, a filter material permeation area and a wine body standing area are collected through an industrial camera, and processing such as Gaussian filtering denoising, gray level conversion and threshold segmentation is performed; the particle density of each process unit is extracted, a capillary penetration risk index is calculated in a weighted mode in combination with the liquid level height standard deviation, the physical height of a foam layer and the physical height of a precipitation layer, production data flow is collected, a time binding sample pair is formed with the capillary penetration risk index and the particle density, and a batch difference coefficient is constructed to recognize production abnormity; and dividing a single-process deviation grade, and constructing a comprehensive deviation index by combining the path weight, the deviation grade coefficient and the like so as to judge a full-path disturbance grade and generate a differential correction sub-strategy, thereby realizing accurate monitoring and dynamic deviation correction of the brewing process.

The invention discloses a double-bacterium synergistic fermentation enzyme modified cheese flavoring agent and a preparation method thereof, and the double-bacterium synergistic fermentation enzyme modified cheese flavoring agent is prepared from the following raw materials in parts by mass: 10-20 parts of milk powder, 40-50 parts of anhydrous butter, 0.5-1.5 parts of an emulsifier, 0.1-1.0 part of a protease preparation, 0.1-1.0 part of a lipase preparation, 5-15 parts of a microbial fermentation agent and the balance of water, the microbial fermentation agent is composed of lactobacillus helveticus and saccharomycetes, and the saccharomycetes comprise one of kluyveromyces marxianus, kluyveromyces lactis and candida lactis. Ethyl ester compounds are dynamically generated through esterification reaction of ethyl alcohol generated through yeast metabolism and carboxylic acid synthesized by lactic acid bacteria, the natural cheese characteristic flavor with rich levels is formed, and the obtained final product is soft in flavor, free of irritation and rich and natural in fragrance.

The utility model discloses an efficient yeast metabolite drying system which comprises a fluidized bed, a screen plate is arranged at the bottom of the fluidized bed, a plurality of ventilation openings are formed in the bottom of the screen plate, a spraying assembly is arranged at the top in the fluidized bed, and the ventilation opening in the side, close to a discharging opening, of the fluidized bed is connected with a second centrifugal fan. A steam condensate outlet of the hot air assembly is connected with a heat exchange pipe, the heat exchange pipe penetrates through the fluidized bed and is located between the spraying assembly and the net plate, the spraying assembly is connected with the backflow feeding assembly, and the flow stability of the tail end spray head is improved by additionally arranging the backflow assembly; wet materials caused by unstable atomization are avoided, and meanwhile heat in steam condensate water is recycled through the heat exchange pipe.

The invention discloses a method for improving flavor of rice-flavor liquor. The method comprises the following steps: S1, soaking rice, S2, steaming the rice, S3, spreading and airing, S4, stirring yeast, S5, saccharifying in a water bath, S6, filtering, S7, adding maltose, S8, sterilizing, S9, inoculating, S10, fermenting and S11, distilling, namely distilling fermentation liquor after fermentation to obtain a rice-flavor liquor finished product. Through a low-cost means of regulating and controlling the concentration of maltose, on the premise that exogenous bacteria are not introduced, yeast metabolism is regulated, synthesis of ester flavor substances is remarkably improved, generation of higher alcohols is reduced, the problems that traditional rice-flavor Baijiu is single in flavor, insufficient in esters and prone to drunkenness after being drunk are effectively solved, the technical path is simple, the cost is controllable, and the method is suitable for industrial production. Key indexes such as glycerol content, yeast activity and alcohol generation rate are remarkably improved, and the obtained wine sample is excellent in aroma, taste, style, aftertaste and the like and has good market competitiveness.

This invention discloses an AI-powered intelligent detection method for brewing processes based on production data streams, relating to the field of image processing technology. It uses an industrial camera to collect video streams of the brewing process, including the mash stirring zone, yeast metabolism zone, filter material permeation zone, and wine settling zone. After processing such as Gaussian filtering for noise reduction, grayscale conversion, and threshold segmentation, the particle density of each process unit is extracted. A capillary permeation risk index is calculated by weighting the standard deviation of liquid level, the physical height of the foam layer, and the physical height of the sediment layer. Production data streams are collected and time-bound sample pairs are formed with the capillary permeation risk index and particle density. A batch difference coefficient is constructed to identify production anomalies and classify single-process deviation levels. A comprehensive deviation index is constructed by combining path weights and deviation level coefficients to determine the overall path disturbance level and generate differentiated correction sub-strategies, achieving precise monitoring and dynamic correction of the brewing process.

This utility model relates to the technical field of fruit wine brewing catalysts, and discloses a hot-cold alternating catalyst for fruit wine brewing, including a catalytic tank. An inlet is fixedly connected to the upper side of the catalytic tank. A spiral guide vane is fixedly connected inside the catalytic tank. A hot-cold circulation assembly is installed outside the catalytic tank. This assembly is used to activate enzyme activity and yeast metabolism in the fruit wine, promoting the release of aroma substances and the formation of flavor complexity. A heat exchange tube is fixedly connected to one side of the inside of the catalytic tank, and a water supply pipe is fixedly connected to the upper inside of the heat exchange tube. This utility model achieves highly efficient hot-cold alternating catalysis in the fruit wine brewing process, particularly targeting the needs of aroma release and flavor enhancement in black chokeberry winemaking. It also allows for easy disassembly and cleaning of the filter screen, ensuring effective filtration of impurities in the cooling medium and reducing the cleaning frequency of the plate heat exchanger.

The present invention belongs to the technical field of biological organic fertilizer, and specifically relates to a biological organic fertilizer rich in organic matter based on tea residue raw materials and a preparation method thereof. The biological organic fertilizer of the present invention contains 50 to 850 parts by weight of tea residue fermentation, 5 to 110 parts by weight of yeast metabolites and 5 to 110 parts by weight of plant ash. The preparation method of the biological organic fertilizer of the present invention comprises the following steps: mixing the tea residue fermentation, yeast metabolites and plant ash, and then performing high-temperature composting fermentation, aging, and then drying and granulating to obtain the biological organic fertilizer. Among them, the tea residue fermentation is obtained by mixing tea residue with crop waste and adding a composite bacterial agent for fermentation. The biological organic fertilizer of the present invention has a high organic matter content, increases the content of humus in the soil, and improves the structure of the soil well. Moreover, the present invention turns tea residue into treasure, solves the problem of environmental pollution caused by rotting and stinking caused by directly discarding tea residue, and has a good application prospect.

The invention relates to a grape wine fermentation temperature data acquisition monitoring processing system, which belongs to the technical field of fermentation temperature monitoring, and comprises a data acquisition unit used for acquiring a temperature measurement value and a specific gravity measurement value in a fermentation tank; the yeast activity evaluation unit is used for processing the specific gravity measurement value to generate a yeast activity index; the disturbance triggering decision-making unit is used for comparing the yeast activity index with a preset activity triggering threshold value so as to determine a triggering moment; the disturbance parameter calculation unit is used for calculating and generating a final disturbance amplitude according to the yeast activity index corresponding to the triggering moment; the nonlinear temperature disturbance generation unit is used for generating an instantaneous temperature disturbance signal in combination with the triggering moment and the final disturbance amplitude, and flavor regulation and control key nodes of yeast metabolism turning from a vigorous period to a gentle period can be accurately recognized.

The invention relates to the technical field of flora conditioning preparation processing, in particular to a flora conditioning preparation producing and processing device and method.The flora conditioning preparation producing and processing device comprises a drying box used for low-temperature drying, and the upper end of the drying box is connected with a sealing cover; the device further comprises a material bearing set, the material bearing set is arranged in the drying box, the material bearing set comprises a bearing disc arranged in the drying box, a plurality of supporting columns penetrating through the drying box are installed at the lower end of the bearing disc, and a rotatable rotating rod is rotationally connected to the middle of the bearing disc. According to the method, a low-temperature drying mode is adopted to dry and process the fermentation material subjected to solid-state stacking fermentation, and the low-temperature drying mode can avoid the condition that nutrient active substances generated by metabolism of yeast in the fermentation material are denatured and inactivated due to too high temperature, so that the product quality and the use effect of the flora conditioning preparation are improved; and the effect of improving the intestinal health of ruminants by the flora conditioning preparation taking the yeast culture as the main component is better realized.

The invention belongs to the technical field of microbial preparations, and particularly relates to a microbial preparation suitable for saline-alkali soil and a preparation method and application thereof. The microbial agent comprises the following components in parts by weight: 4-25 parts of bacillus subtilis, 4-30 parts of saccharomyces cerevisiae, 40-85 parts of a synergistic carrier and 5-20 parts of a protective carrier, the synergistic carrier comprises one or more than two selected from a substance group consisting of yeast metabolites, mineral humic acid and amino acid powder; the protective carrier comprises one or more than two selected from a substance group consisting of maltodextrin, trehalose, corn starch and attapulgite. According to the invention, the bacillus subtilis and the saccharomyces cerevisiae cooperate with each other, and the synergistic carrier and the protective carrier are combined, so that the obtained microbial preparation has an excellent effect of improving saline-alkali soil, and also has the effects of promoting crop growth and improving saline-alkali resistance of crops. The microbial agent is simple in preparation process, easy to operate, stable in quality, low in cost and more suitable for industrial production.

The present application belongs to the technical field of microbial preparation, and particularly relates to a microbial preparation suitable for saline-alkali soil, a preparation method and application thereof. The microbial preparation comprises, in terms of weight parts, 4-25 parts of Bacillus subtilis, 4-30 parts of Saccharomyces cerevisiae, 40-85 parts of a synergistic carrier and 5-20 parts of a protective carrier. The synergistic carrier comprises one or more than two selected from the group of yeast metabolites, mineral humic acid and amino acid powder. The protective carrier comprises one or more than two selected from the group of malt dextrin, trehalose, corn starch and attapulgite. The present application combines Bacillus subtilis and Saccharomyces cerevisiae, and combines the synergistic carrier and the protective carrier, so that the obtained microbial preparation has excellent effects of improving saline-alkali soil, promoting crop growth and improving the salt-alkali resistance of crops. The preparation process of the microbial preparation is simple and easy to operate, the quality is stable, the cost is low, and the microbial preparation is more suitable for industrial production.