133results about How to "Increase the number of live bacteria" patented technology

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention provides a lactobacillus casei-containing active lactobacillus beverage and a preparation method thereof. The preparation method for the active lactobacillus beverage comprises the following steps of: fully dissolving a certain amount of soybean protein powder in milk at the temperature of between 50 and 60 DEG C, preparing fermentation substrate solution, and homogenizing at the temperature of between 50 and 60 DEG under the pressure of 15 to 30MPa; sterilizing at the temperature of between 90 and 120 DEG C for 10 to 150 minutes, and cooling to the temperature of between 36 and 38 DEG C; inoculating a lactobacillus casei-containing fermenting agent, culturing at the temperature of between 36 and 38 DEG C for 36 to 48 hours, regulating the pH value to be 3.4-3.6, and stopping fermenting to prepare acidophilus milk base stock; and diluting the acidophilus milk base stock to prepare the active lactobacillus beverage. By adding the soybean protein powder into the fermentation substrate, the fermentation time is shortened so as to reduce the risk of fermentation, and the production efficiency is improved and the production cost is reduced correspondingly.

The invention discloses a method for producing a compound microbial preparation serving as fodder, which comprises the steps of microbial inoculum production, material proportioning, bacillus subtilis medium preparation, beer yeast medium preparation and lactobacillus plantarum medium preparation. According to the method, bacillus subtilis, beer yeast and lactobacillus plantarum are bred to form compound strains, so that the totality of the compound thalli is increased, and the advantages such as high strain survival rate, strong stability and the like are achieved; the compound thalli are mixed with ball-milling chaff, bran and oligoisomaltose in a proper proportion, and the optimum compounding proportion is formed for the preparation; good conditions are created for the formation of the internal environment of intestinal canals of livestock and poultry, the aerobic bacillus subtilis interacts with yeast to generate more nutrient substances, amylase, protease cellulose and the like; and meanwhile, oxygen in the intestinal canals of livestock and poultry can be consumed, excellent growth environment is created for propagation of lactic acid bacteria, intestinal canal functions of livestock and poultry are improved, the fodder conversion rate is improved, and the microecological balance of the intestinal canals of livestock and poultry is improved.

The invention relates to the technical field of biological prevention and control, in particular to bacillus velezensis L1-21 and application thereof in preventing Huanglongbing. The bacillus velezensis L1-21 is preserved in China General Microbiological Culture Collection Center (CGMCC) with the preservation number of CGMCC NO.15726, and the category is named as bacillus velezensis L1-21. The bacillus velezensis L1-21 of the invention has the advantages of high stress resistance, simple nutrition, high reproduction speed, large effective live bacteria number, stable performance and long storage period. The bacillus velezensis L1-21 can prevent the plant disease due to the fact that the bacillus velezensis L1-21 can produce various antibacterial substances, which comprise various compoundssuch as lipopeptides, polyketides and the like, and the antibacterial substances can inhibit the normal growth of pathogenic fungus and bacteria, can kill the pathogenic fungus and bacteria and can play an effect of preventing and controlling the Huanglongbing.

The invention discloses a lactobacillus rhamnosus culture medium. The lactobacillus rhamnosus culture medium and culture method has a basic culture medium and an optimized culture medium, wherein the basic culture medium is prepared from the following components: yeast peptone, glucose, yeast extract, sodium acetate, magnesium sulfate, tween 80, isomaltooligosaccharide, potassium dihydrogen phosphate and the balance of sterile water, and the pH value is 6.20 to 6.80; and the optimized culture medium is prepared from the following components: yeast peptone, glucose, yeast extract, sodium acetate, magnesium sulfate, tween 80, isomaltooligosaccharide, potassium dihydrogen phosphate and the balance the sterile water, and the pH value is 6.20 to 6.80. The culture medium is suitable for proliferation culture of lactobacillus rhamnosus. By utilizing the method for culturing the lactobacillus rhamnosus by virtue of the culture medium, not only can the culture of the lactobacillus rhamnosus be effectively proliferated, but also the industrialized mass production can be facilitated.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention relates to a preparation method of a bacteriocin-producing Lactobacillus plantarum subsp. Plantarum Zhang-LL active bacterial preparation, and belongs to the field of microbe application. In the preparation method, by using a bacteriocin-producing Lactobacillus plantarum subsp. Plantarum Zhang-LL CGMCC No. 6936 bacterial strain, the active bacterial preparation is prepared through activation, expanding culture, high-density fermentation, centrifugation, freeze-drying protective agent addition, a prefreezing process, a freeze-drying process and other processes. The preparation method comprises the following steps: firstly, rapeseed peptone is selected as a substituting nitrogen source, so that the culture condition of the lactobacillus plantarum is optimized while the cost of a culture medium is reduced; a 5L of full-automatic fermentation tank is used for performing the high-density fermentation, and under the optimized low-cost culture medium and the optimized culture condition, the viable count of fermented liquid can reach above 1010CFU / mL. In the preparation method, potato pulp is used as a matrix of a freeze-drying protective agent, and an optimal combined formula of the freeze-drying protective agent is determined, so that the survival rate of the Lactobacillus plantarum subsp. Plantarum Zhang-LL reaches above 60% and the viable content can reach above 1011CFU / g. The prepared active bacterial preparation is low in raw material price and relatively high in viable content, can provide a good foundation for developing a novel feed additive for poultry, and can provide a significant economic value.

The invention discloses a probiotic agent containing Lactobacillus plantarum and Bifidobacterium lactis, and its preparing method, and belongs to the technical field of feed microbes. The probiotic agent having the advantages of special sour fragrance, high number of contained live bacteria and improved degradation rate of proteins in the soybean meal, wheat bran and corn flour is prepared through the solid-state fermentation of soybean meal, wheat bran and corn flour by adopting Lactobacillus plantarum HM-10 and Bifidobacterium lactis V9; and the method has the characteristics of low production cost and simple operation. The adoption of mixed bacterium segment solid state fermentation can utilize the mutualism synergism of strains, and can improve the yield and the thallus concentration; and the probiotic agent utilizing the growth, propagation and metabolism of the Lactobacillus plantarum HM-10 in the early stage of fermentation can provide abundant nutrients and necessary anaerobic environment for the propagation of the Bifidobacterium lactis V9, so it is helpful for the growth of the Bifidobacterium lactis V9, and the number of Lactobacillus plantarum HM-10 live bacteria is increased.

The invention discloses walnut meal composite nutrition powder and a preparation technology of the walnut meal composite nutrition powder. The preparation technology of the walnut meal composite nutrition powder comprises the steps that (1) pearl barley powder and walnut meal powder serve as main raw materials, extrusion processing is carried out on the raw materials through a bulking machine under the conditions that the extrusion temperature is 150DEG C-170DEG C, and the screw speed is 540-580r / min, and pearl barley and walnut powder extruded materials are obtained; (2) the extruded materials are smashed to form powdery materials with the specification of being larger than 100 meshes, the powdery materials are placed into a homogenizer, sucrose and water are added, high-pressure homogeneity processing is carried out under the conditions that the pressure is 20-25MPa, and the temperature is 70-80DEG C, then, composite probiotics inoculated fermentation processing is carried out on the materials to form walnut meal composite fermentation liquid, and spray drying processing is carried out on the walnut meal composite fermentation liquid to obtain the walnut meal composite nutrition powder. The walnut meal composite nutrition powder and the preparation technology of the walnut meal composite nutrition powder have the advantages of being simple in processing technology, low in manufacturing cost, capable of making full use of the nutrition complementary advantage of the raw materials, capable of achieving all nutritional functions of the walnut meal raw materials, good in quality of products, good in taste of the products, rich in nutrient of the products, stable in quality and performance of the products and the like.

The invention provides a preparation method of an ecological fruit vinegar drink, comprising the following steps: 1, preparing microbial strain fermentation liquid containing lactobacillus, bifidobacterium, saccharomycete and Enterococcus faecium; 2, taking fresh fruit, washing, airing, draining and then squeezing into fruit juice; and 3, adding the fruit juice into a fermentation tank containing the microbial strain fermentation liquid, evenly mixing and stirring, sealing, covering tightly, and then fermenting at the temperature of 30-38 DEG C for 24-48h. The preparation method has the advantages that the ecological fruit vinegar drink product prepared by the method contains viable probiotic microecologics, integrates the functions of nutrition and health care, prevention and treatment of diseases, toxin excrement and beauty reservation, and is a green drink with obvious functions and effects. In addition, the preparation invention has wide raw material source, i.e. waste fruit such as broken fruit, fallen fruit, extruded and damaged fruit and the like can be taken as raw materials and then is fermented and purified by probiotics to obtain the favorite green drink of people, thus turning waste into wealth; and the preparation method has less energy consumption, small investment of production equipment, thus being a resource-saving and environmental-friendly development project.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention relates to cellulase-producing bacillus licheniformis 50, a microbial fermentation preparation thereof and application of of the cellulase-producing bacillus licheniformis 50. The cellulase-producing bacillus licheniformis is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.15012. The bacillus licheniformis 50 disclosed by the invention can produce cellulase with high yield and improve the degradation capacity on cellulose in corn processing by-products, and can be applied to feed fermentation with the cornprocessing by-products as raw materials to decrease the fiber content in fermented feed, so as to improve the quality of the feed and facilitate the efficient use of the feed by livestock and poultry.

The invention discloses a method for preparing rice yogurt and belongs to the technical field of functional health food. The method comprises the steps of preparation of rice milk and preparation of rice yogurt. Glycerin monostearate, vegetable oil, sugar, concentrated whey protein and / or soy isolate protein, inulin, vitamin and / or mineral substance nutrient supplements and other auxiliary materials are added to rice pulp fluid or rice meal dispersion liquid, and rice milk is obtained through grinding, homogenizing, gelatinization and sterilization. Rice milk is taken as the base material, polymeric whey protein, leavening agent and probiotics are added, and rice yogurt is obtained through fermentation. Based on the stable and uniform rice milk, the fine and smooth solid rice yogurt uniform in texture is obtained. The prepared rice yogurt is rich in nutrition and high in protein content. By the adoption of the method, operation is easy, amylase is not needed, cost is saved, safety is guaranteed, and pollution is avoided.

The invention discloses a milk beverage containing bifidobacteria embedded beads and a preparation method of the milk beverage to solve the problems of low activity, short storage time and difficulty in storage of bifidobacteria in a bifidobacteria milk beverage product. The milk beverage contains the bifidobacteria embedded beads. The preparation method comprises the following two steps: firstly, preparing the bifidobacteria embedded beads; secondly preparing the milk beverage containing the bifidobacteria embedded beads. According to the milk beverage, the problems of low viable count, short storage time, difficulty in reaching the intestinal tract and the like of the bifidobacteria in the milk beverage are effectively solved, the viable count, the activity and the storage time of the bifidobacteria are effectively ensured, and the probiotic effect of the bifidobacteria on a human body is achieved. The preparation method is mild in preparation conditions, is simple and convenient, and is suitable for large-scale industrialization production.

The invention relates to a preparation method of a microbial compound preparation based on various probiotic fermenting cultures. The various probiotics comprise Saccharomyces cerevisiae, Bacillus subtilis, Lactobacillus acidophilus, Rhodopseudomonas palustris and Enterococcus faecalis. The preparation method comprises preparation and fermentation processes of culture media. The preparation process of the culture media comprises the following steps of: (a) preparing a culture medium for fermenting the Saccharomyces cerevisiae; (b) preparing a culture medium for fermenting the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis; and (c) preparing a culture medium for fermenting again after the Saccharomyces cerevisiae, the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis are fermented and mixed and then the Bacillus subtilis strain is added for uniformly mixing. The fermentation process comprises the following steps of: (a) fermenting the Saccharomyces cerevisiae; (b) fermenting the Lactobacillus acidophilus, the Rhodopseudomonas palustris and the Enterococcus faecalis; and (c) fermenting the Bacillus subtilis. The invention has the advantages that the viable count in products is high, and the retention period of finished products is long.

The invention relates to a preparation method for multi-strain high-activity lactobacillus beverage. The method comprises the following steps of: recovering degreased milk powder into 12.0 to 16.0 percent recovered degreased milk, performing heat treatment at the temperature of 95 DEG C for 8 to 10 minutes, cooling the recovered degreased milk to the temperature of between 48 and 52 DEG C, addingprotease A, performing enzymolysis for 8 to 16 hours at the temperature of 50 DEG C, adding mixed fruit and vegetable juice, performing enzyme inactivation for 8 to 10 minutes at the temperature of 95 DEG C and heat treatment, inoculating 3 to 5 percent lactobacillus mixed yeast, performing fermentation for 20 to 30 hours at the temperature of 42 DEG C, adding sterilized and cooled mixed additive, mixing uniformly, homogenizing and filling under the pressure of 15 to 20MPa, and thus obtaining the beverage. Multiple strains are reasonably combined by using the functional characteristics of single strains as indexes, and the degreased enzymolysis solution containing natural fruit and vegetable juice is fermented by using the multiple strains as yeast, so that the prepared lactobacillus beverage has high living bacteria number and good flavor, and the functional characteristics of the lactobacillus beverage are superior to those of lactobacillus beverage prepared by any single strain.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The invention belongs to the technical field of biological pesticide and relates to a strain of bacillus methylotrophicu with high antagonistic activity on wheat scab caused by fusarium asiaticum andfield application, in particular to a kind of bacillus methylotrophicu and application. The preservation number of bacillus methylotrophicu is CGMCC NO:16842, and the preservation unit is the China General Microbiological Culture Collection Center (CGMCC). According to bacillus methylotrophicu and the application, biocontrol bacteria with high inhibitory activity on fusarium asiaticum are screenedout for the first time, and a good control effect is achieved on wheat scab in field plot experiments.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention relates to the food field, and particularly relates to probiotic gel particles and a preparation method thereof. The method comprises thallus adsorption and gel wrapping, wherein the thallus adsorption comprises mixing vectors with probiotic thalli so as to obtain probiotic core bodies, and the gel wrapping comprises wrapping the probiotic core bodies with outer gel layers. The water activity of the obtained probiotic gel particles is 0.10-0.99. The method generates little damage to the probiotics, and can reserve enough activated probiotic thalli. The probiotic gel particles prepared by the preparation method have good storage and transportation performance. The probiotics have high colonization efficiency in intestinal tracts when eaten.

A compound-flavor bacterial agent is mainly prepared by mixing salt-tolerant bacillus subtilis powder and salt-tolerant torulopsis powder according to a mass ratio of 1:1-1.4. The preparation method specifically includes: subjecting salt-tolerant bacillus subtilis and salt-tolerant torulopsis to thallus high-salinity high-density amplification culture to obtain bacterial liquids; adding a protection agent into each of the two bacterial liquids; spray-drying the bacterial liquids to obtain bacterial powder; mixing the bacterial powder according to the mass ratio to obtain the compound-flavor bacterial agent. The compound-flavor bacterial agent can be applied in sauce aroma enhancement, and can be directly cast into sauce fermentation mash for use without being activated during application; content of amino-acid-state nitrogen and volatile flavor ingredients in sauce can be remarkably increased after application, the sauce is enabled to be strong sauce aroma and high in quality, and application means is simple and convenient.

The invention discloses a composition containing probiotics as well as a preparation method and application of the composition, and belongs to the technical field of food microorganisms. The technical scheme adopted by the invention lies in that the composition containing the probiotics consists of edible oil, anaerobic or facultative anaerobic probiotics and entrapping wall materials. According to the composition containing the probiotics as well as the preparation method of the composition, provided by the technical scheme of the invention, the composition containing the probiotics can be effectively entrapped, so that the number of viable bacteria arriving at intestinal tracts can be greatly increased.

A sour milk rich in L-lactic acid is prepared from the defatted or fresh milk through inoculating cheese lactobacillus, adding tomato juice and malt juice, fermenting, inoculating acidophilic lactobacillus and thermophilic streptococcus, fermenting and coagulating. It features high contents of living bacteria.

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

The invention discloses a jasminum-sambac-flower-flavor active lactic acid bacteria beverage and a manufacturing method thereof. The method comprises the following steps: (1) preparing a jasminum sambac flower extract liquid; (2) reconstituting milk powder; (3) preparing a fermented milk base-material; and (4) sterilizing and cooling an aqueous solution containing a sweet substance and a stabilizing agent, mixing the aqueous solution with the fermented milk base-material, and performing acidity adjustment, homogenization, and aseptic filling to obtain the jasminum-sambac-flower-flavor active lactic acid bacteria beverage. The beverage has taste better than a beverage with added food essence does, and has excellent stability during a shelf-life.

The invention discloses bacillus velezensis and application thereof in degrading deoxynivalenol (DON). The bacillus velezensis has a collection number of CGMCC NO:18935 and is collected in CGMCC; andthe Latin name of the strain is bacillus velezensis, and a reference biomaterial (strain) is TP. A biopesticide preparation prepared by fermentation with the bacillus velezensis is used for controlling corn ear rot and wheat scab caused by fusarium verticillioides infection. The bacillus velezensis can be sprayed on corn ears at a corn flare stage, a spinning stage and a milk ripe stage or sprayedon wheat ears at a wheat flowering stage, and has high operability and good properties and stability.

The invention discloses a microbial agent for treating aquaculture wastewater. The microbial agent comprises bacillus, yeast, nitrifying bacteria and aerobic denitrifying bacteria. The total effectiveviable cell count of the microbial agent is more than 2*10<8> CFU / g. The aerobic denitrifying bacteria include pseudomonas mendocina, pseudomonas stutzeri and alcaligenes faecalis. Accordingly, the invention also provides a method for preparing the microbial agent for treating aquaculture wastewater and application. According to the microbial agent, through mutual cooperation of the bacillus, theyeast, the nitrifying bacteria and the aerobic denitrifying bacteria, COD, BOD5, ammonia nitrogen and total nitrogen in aquaculture wastewater are effectively removed, so that treated outlet water reaches the national urban sewage discharge standard level A standard.