79results about How to "Increase protease activity" patented technology

The invention discloses a method for producing fermented bean curd through multi-strain mixed fermentation. The method comprises the following steps of: (1) preparing raw fermented bean curd, namely preparing the raw fermented bean curd from soybean; (2) culturing bacteria at the early stage, namely inoculating mixed strains comprising mucor, Aspergillus oryzae and Aspergillus niger into the raw fermented bean curd to culture bacteria at the early stage to obtain the fermented bean curd blanks; (3) pickling by using salt, namely placing the fermented bean curd blanks obtained in the step (2) into a rubber box, scattering salt layer by layer, and pickling with the salt to prepare salty blanks; (4) fermenting at the later stage, namely placing the pickled fermented bean curd salty blanks into a bottle, inoculating flavor-increasing yeast into wine liquid of semifinished products, and fermenting at the later stage; and (5) obtaining the fermented bean curd. By the method, the flavor of the fermented bean curd products can be enriched and the fermenting period of the fermented bean curd is shortened.

An implantable graft device having treated yarn is disclosed. The device comprises a graft body forming a lumen defining a longitudinal axis and comprising proximal and distal ends. The graft body comprises a woven fabric having warp yarns aligned in a first direction and a weft yarns aligned in a second direction. At least one of the weft yarns and the warp yarns has an agent applied thereto defining treated yarns of the graft body.

The invention discloses a germinated brown rice rich in bioactive peptide and a production method thereof, belonging to the food biotechnical filed, and also belonging to the technical field of healthfood production. The germinated brown rice is characterized in that paddy is placed in culture solution which contains 30-80mu mol/L of gibberellin, 2-10m mol/L of NaCl and 0.6-3.0 m mol/L of MnSO4 to be cultured for 36-96h after husking, selection, disinfection and soaking. In the duration of germination, vent processing is carried out in the case of ventilatory capacity being 0.1-3.0L.min<-1> and the temperature being 16-40 DEG C, finally the germinated brown rice is obtained after cleaning, enzyme destruction and drying. The method has simple process and strong maneuverability, and is suitable for industrialized production; in addition, the produced germinated brown rice is a health food safe to eat, with the peptide content being 10-13mg.g<-1>.

The invention discloses a bacillus subtilis H8-3 and application thereof in preparation of a decomposed inoculant. The bacillus subtilis H8-3 is deposited with the CCTCC at Oct 21, 2013 in Hubei Wuhan university and is assigned the accession number CCTCC No:M 2013483. The bacillus subtilis H8-3 is high-temperature-resistant, can survive at 30-60 DEG C, is high in protease activity and is quick in growth. The decomposed inoculants prepared from the bacillus subtilis H8-3 is high-temperature-resistant and can secrete protease and lipase for high-efficiently fermenting animal wastes. Compost prepared through the decomposed inoculant is less in environmental pollution, is economical and is easy to use. When a product after compost treatment is subjected to subsequent treatment, the product can be employed as an organic fertilizer for achieving an object of turning waste into resources.

The present invention relates to a mutant strain of Aspergillus sojae with an enhanced protease activity and a preparation method of a natural taste enhancer using the same. More specifically, the present invention relates to the mutant strain of Aspergillus sojae with an enhanced protease activity is obtained by selecting a strain with high protease activity and treating it with N-methyl-N′-Nitroso-N-nitrosoguanidine (NTG) and inducing a mutation through irradiating, and a preparation method of a natural taste enhancer using protein hydrolysate obtained by hydrolyzing the protein sources with their cultures.

The invention relates to a method for preparing and applying fish gravy quickly-brewed sauce, which comprises the following steps: mincing fresh fish or fish leftovers; uniformly mixing the minced fish, bean pulp and bran to be used as a ferment raw material; and adding aspergillus oryzae to carry out solid aerobic fermentation to prepare fish gravy quickly-brewed sauce. The fresh fish or the fish leftovers are used as raw materials, after the raw materials are cut into blocks and minced, the fish gravy quickly-brewed sauce, water and salt are added to be fermented at 45 DEG C-50 DEG C for 10 days to 15 days; and fermented fish gravy fermentation liquor is filtered and sterilized to obtain a fish gravy finished product. The sauce has the characteristics that the enzyme activation of protease is high and an enzyme system is more suitable for the enzymolysis of the fish. Compared with the prior soy sauce added quickly-brewed fish gravy, the sauce quickly-brewed fish gravy has the characteristics of shorter production period, lower production cost and better flavor of fish gravy produced by ferment.

The invention provides a biological water flushing fertilizer. The biological water flushing fertilizer is prepared by mixing a microorganism strain and an organic fertilizer, wherein the microorganism strain is obtained by carrying out strain liquid fermentation on bacillus subtilis, brevibacillus laterosporu and bacillus mucilaginosus; the biological water flushing fertilizer is composed of the following components in percentage by mass: 10%-20% of the microorganism strain, 20%-30% of humic acid, 30%-60% of calcium nitrate or phosphorus nitrate, 5%-10% of boric acid, 5%-12% of magnesium sulfate, 5%-8% of ferrous sulfate, 1.5%-5% of organic matters, 2%-6% of sulfur powder, 0.5%-1.0% of bentonite and 1%-5% of an inductive agent. The preparation method comprises the following steps: liquid fermentation of the strain, adsorption of fermented strain liquid, and preparation of the biological water flushing fertilizer. According to the biological water flushing fertilizer, the nutritional value of fertilizer raw materials is obviously improved and the fertilizer effect is rapidly improved; the fertilizer utilization efficiency effect and the effect of preventing diseases and increasing the output are improved. Meanwhile, the soil physical and chemical properties are also improved; the hardening is eliminated, the soil is loosened, the pH value of the soil is adjusted and the soil structure is improved.

The invention discloses a method for preparing broad bean sauce through synergistic fermentation of multiple bacteria. The method comprises the following steps: (1) soaking broad beans; (2) steaming the broad beans; (3) mixing the broad beans with flour, inoculating with aspergillus oryzae and aspergillus niger spore powder to obtain koji; (4) turning over the koji; (5) fermenting in brine; and (6) supplementing lactobacillus plantarum and saccharomyces rouxii, and perfomring synergistic fermentation. According to the invention, through inoculation and fermentation, the production period of the broad bean sauce is shortened, and the product quality is stabilized; and by supplementing preferred mycete, the synergistic effect of fermentation is enhanced, and the volatile flavor compounds andthe nutrient quality of the broad bean sauce are improved.

The invention discloses a novel safe environmentally-friendly feed additive for the livestock and poultry industry. The novel safe environmentally-friendly feed additive is prepared from pheophytin, betaine, metaplexis japonica extract, oxidized matrine, yucca saponin, rose-boot extract, flos caryophylli powder, clinoptilolite powder and illite powder according to a scientific ratio. The novel safe environmentally-friendly feed additive has activation, adjustment and quick-acting functions, improves animal immunity, maintains the balance of florae in a livestock intestinal tract, improves muscle quality, a culture environment and an organic decomposition rate, reduces an ammonia concentration of air in an animal house and realizes deodorization. In breeding, the novel safe environmentally-friendly feed additive can fully avoid antibiotic medicines, reduce mycotoxins, prevent enterorrhea and diarrhea, resist stress and coccidium, improve a feed conversion ratio and an egg yield, and eliminate heavy metal and drug residues.

The invention provides a water-soluble medicinal fertilizer containing a strong-antagonism anti-rice blast bacterial strain, a preparation method and application of the medicinal fertilizer. The medicinal fertilizer is prepared from the following constituents in parts by weight: 55-85 parts of an HR (Hypersensitive Response) antibiological inoculant, 10-30 parts of polyglutamic acid, and 5-15 parts of a plant cell stabilizer, wherein the HR antibiological inoculant comprises bacillus subtilis-w3 with an effective viable count of 7.0-9.0*10<9> cfu/g. The medicinal fertilizer disclosed by the invention can achieve a good biological control effect on rice blast, banded sclerotial blight and the like, significantly promotes growth of the rice, increases number of productive ears, setting percentage and thousand seed weight of the rice, and remarkably improves the vegetable yield and the quality.

The invention aims to provide a fragrant Xinjiang little white apricot ferment and a preparation method thereof. The fragrant Xinjiang little white apricot ferment takes Xinjiang little white apricotsas a raw material and white granulated sugar as an auxiliary material and is fermented by adding a composite fermentation microbial agent prepared from Pasteur acetobacter, lactococcus lactis and pichia caribii, and under the synergistic fermentation effect of the composite fermentation microbial agent, the fragrant Xinjiang little white apricot ferment with stable and consistent quality is obtained. The compound fermentation bacterial agent can ensure the structure and quantity stability of the fermented microbial communities, greatly shorten a fermentation period, improve the product quality and the yield and increase the fragrance of the compound fermentation bacterial agent, and has wide practicability and development value.

The present invention relates generally to a method of detecting a risk of the progression of a pre-invasive neoplasia of the glandular epithelium. More particularly, the present invention provides a method of detecting a risk of the progression from a pre-invasive breast neoplasia by screening for the level of expression of Stefin A in the myoepithelial cells. The method of the present invention is useful in a range of applications including, but not limited to, assessing a neoplastic condition, monitoring the progression of such a condition, predicting the likelihood of a subject progressing to a more advance disease state or informing decisions in relation to the design of treatment schedules.

The invention relates to aspergillus oryzae ZA138. When the aspergillus oryzae ZA138 is applied at a koji-making stage, the caking phenomenon can be obviously reduced, the oxygen supply and growth ofaspergillus oryzae are prompted, and the activity of protease of finished koji can be obviously enhanced; the amino acid nitrogen content of soy sauce and sauce fermented by making koji using the aspergillus oryzae ZA138 is obviously enhanced, so that the product flavor is obviously improved. The invention also relates to application of aspergillus oryzae ZA138 in koji making. The invention also relates to application of aspergillus oryzae ZA138 in koji making, wherein the finished koji obtained by aspergillus oryzae ZA138 in koji making is used for preparing soy sauce and/or sauce. The invention also relates to application of the aspergillus oryzae ZA138 in preparation of soy sauce and/or sauce.

The invention discloses applications of an aspergillus oryzae PRB-1 bacterial strain in the field of soybean sauce production. The aspergillus oryzae PRB-1 bacterial strain is obtained from soybean sauce mould starters of Guangdong PRB Bio-Tech Co., Ltd. by rejuvenation, separation and purification. The bacterial strain is accessed in the "China Center for Type Culture Collection" in December 4, 2013 with an accession number of CCTCC NO: M2013628. Many trial-produce test results show that the bacterial strain is strong in growth and reproduction capability, prosperous in mycelial growth and good in genetic stability. A finished leaven prepared by the bacterial strain is bright green in color, rich in spore, high in spore germination rate, high in protease activity, and high in output and quality of fermented soybean sauce. The bacterial strain can play an important function in making the soybean sauce and has a wide application prospect.