177results about How to "Stable fermentation" patented technology

The invention discloses a horizontal-type solid fermentation tank and fermentation method for Pu-erh tea. The fermentation tank comprises a tank body supported by a tank body support, and a clamp jacket is installed outside the tank body; the top of the tank body is provided with feed inlets, exhaust ports, diversion plates connected with heating wires, a water inlet and a water replenishing and inoculation opening; the bottom of the tank body is provided with a discharge outlet, a water vapor inlet, a sterile air inlet, a carbon dioxide inlet, a drying ventilation opening and a water outlet, and a stirring system is further arranged in the tank body. According to the fermentation method, a traditional Pu-erh tea pile-fermentation technology is changed, production standardization and specification rationalization of the Pu-erh tea are achieved on the condition that fermentation conditions such as microorganism species, tidal prism, temperature, fermentation time, inoculated-pathogen quantities and oxygen and carbon dioxide content of the Pu-erh tea are comprehensively considered, the fermentation process of the Pu-erh tea is artificially controllable, and the quality of the Pu-erh tea is more stable, safer and more controllable.

An indefinite form filter medium layer includes filter media configured to capture suspended solids contained in a liquid to be treated and filtering aids configured to allow the suspended solids contained in the liquid to be treated to pass through the filtering aids. The filter media and the filtering aids are mixed together and the liquid to be treated is filtered by being passed through the filter media and the filtering aids as mixed together. A filter device includes the indefinite form filter medium layer and a filter tank configured to accommodate the indefinite form filter medium layer.

The invention discloses a solid state fermentation reactor and an application thereof. The reactor comprises a horizontal cylindrical stainless steel fermentation tank body, a stainless steel jacket is welded on the outer wall of the above tank, and the tank is also provided with a gas outlet, probes, a steam inlet, a steam outlet, a material outlet, movable top covers and a two-fluid spray device; and coil pipes and trays are arranged in the inner cavity of the tank body. The invention also discloses an application of the reactor in cultivation of aerobic, anaerobic and facultative anaerobic microbes. The reactor has the advantages of simple structure, convenience and practicality, can solve the problems of difficult material disinfection, easy bacterial contamination, large labor intensity and low working efficiency of traditional solid state fermentation, realizes automatic control of the solid state fermentation process, and facilitates industrial application of the solid state fermentation.

A method for brewing pure grain vinegar includes the steps that firstly, material mixing is performed, wherein sorghum, bran and rice bran are mixed, and Chinese medicinal herbs are added into the mixture; secondly, material steaming is performed, wherein the materials mixed in the first step are steamed at the temperature of 100-115 DEG C; thirdly, inoculation is performed, wherein the steamed materials are inoculated after being smashed, and the steamed materials and expanding leaven are evenly stirred and inoculated according to the weight ratio of 20:3; fourthly, fermentation is performed, wherein the inoculated materials are placed into a pot, compacted and fermented, the materials are sealed at the early stage of fermentation, the temperature is raised day by day in the middle stage, and the temperature is lowered day by day in the later stage; fifthly, vinegar pouring is performed, wherein the materials are sprayed with vinegar and soaked for 12-13 hours through white vinegar blank fermented in the fourth step, smoked vinegar formed by smoking the vinegar and water according to the weight ratio of 5:2:20, and vinegar liquid drops through a filter screen; sixthly, the vinegar liquid is sterilized; seventhly, the vinegar liquid is filtered; eighthly, the vinegar is stored under low-temperature and dry conditions. The vinegar yield is high, and the finished vinegar is good in taste, color and flavor.

PCT No. PCT / JP97 / 01261 Sec. 371 Date Sep. 3, 1998 Sec. 102(e) Date Sep. 3, 1998 PCT Filed Apr. 11, 1997 PCT Pub. No. WO97 / 39999 PCT Pub. Date Oct. 30, 1997The present invention provides a compound of the formula (I): wherein R1 is hydrogen or hydroxy and R2 is hydroxy or methoxy, pharmaceutically acceptable salts or hydrates thereof, a process for producing the same, a pharmaceutical composition which comprises the same and a microorganism which belongs to Aspergillus candidus and produces the compound.

A process for manufacturing of an asymmetric hollow fibre membrane, comprising the steps of extruding a polymer solution through the outer ring slit of a hollow fibre spinning nozzle, simultaneously extruding a centre fluid through the inner bore of the hollow fibre spinning nozzle, into a precipitation bath, whereby the polymer solution contains 10 to 26 wt-% of polysulfone (PSU), polyethersulfone (PES) or polyarylethersulfone (PAES), 8 to 15 wt-% polyvinylpyrrolidone (PVP), 55 to 75 wt-% N-alkyl-2-pyrrolidone (NAP) and 3 to 9 wt-% w ater the centre fluid contains 70 to 90 wt-% N-alkyl-2-pyrrolidone (NAP) and 10 to 30 wt-% water, and the precipitation bath contains 0 to 20 wt-% N-alkyl-2-pyrrolidone (NAP) and 80 to 100 wt-% water.

The invention discloses a vegetable beverage rich in various health-care ingredients and ferment obtained by lactobacillus fermentation and a preparation process of the beverage. The vegetable beverage is prepared from raw materials comprising longan, fructus momordicae, poria cocos, honeysuckle, liquorice, puerarin, royal jelly, agaricus blazei murill, fructo-oligose and soybeans and is prepared by carrying out the lactobacillus fermentation on the raw materials, and then carrying out microwave treatment and ultra-high static pressure treatment. The vegetable beverage contains the soybeans and various other health-care ingredients, does not have the fishy smell without adding any chemosynthetic preservatives and stabilizers, and has the peculiar flavor of the soybeans, and the beverage is stable and has the storage stability.

The invention discloses a livestock and poultry biodegradable pad. The livestock and poultry biodegradable pad is made from a carrier and a mixed bacteria agent in a mixing and smashing mode. The mixed bacteria agent is made from bacillus pumilus, bacillus subtilis, bacillus licheniformis, acinetobacter calcoaceticus, paracoccus denitrificans and dung ball alkali-producing bacteria in a mixing, fermenting and drying mode. The livestock and poultry biodegradable pad has the advantages that livestock and poultry dung and urine are made to achieve zero emission and be free of pollution and free of stink, meanwhile, the livestock and poultry biodegradable pad contains natural antibiotics, improves the immunity of livestock and poultry, and can keep constant-temperature and stable fermentation; the livestock and poultry biodegradable pad can save land resources, the livestock and poultry breeding construction cost, manpower and resources.

The invention belongs to the technical field of amino acid production, and discloses a green and clean fermentation technology of glutamic acid. The method comprises the steps that corynebacterium glutamicum is inoculated into a fermentation tank containing a clean fermentation culture medium to perform fermentation culturing, and auxiliary ultrasonic treatment is conducted. The technology has theadvantages that the fermentation efficiency is improved, and the separation difficulty of the glutamic acid is reduced.

The invention relates to a method for producing citric acid by citric acid wastewater reflux fermentation. The method comprises the following steps: uniformly mixing a starchy raw material with citric acid wastewater, and adding high-temperature alpha-amylase (2) carrying out injection on the mixed solution twice, and carrying iodine test to obtain a qualified liquefied mixed solution; carrying out plate-frame pressure filtration on the liquefied mixed solution to obtain a liquefied clear solution; (3) mixing the liquefied clear solution with the liquefied mixed solution, adding the citric acid wastewater for water replenishing to obtain a seed culture medium, and carrying out strain seed culture; (4) mixing the liquefied clear solution with the liquefied mixed solution, adding citric acid wastewater for water replenishing to obtain a fermentation nutrient solution, and carrying out fermentation culture; and (5) after the fermentation is finished, carrying out solid-liquid separation to remove the thallus, and extracting by a hydrogen calcium process or chromatography to obtain the citric acid, wherein the generated wastewater returns to the steps (1), (3) and (4), and the cycle repeats. The method has the advantages high fermentation stability and equivalent level with the original technique, saves the consumption of process water and vapor, saves the sewage treatment cost, and has important environmental benefit and economic benefit.

The invention discloses a method for producing compost by using beer production waste. The method includes preparing raw materials: according to a weight ratio, mixing one or more of dewatered sludge, waste lees and silica gel sludge which are discharged through beer production, determining pH of the materials to be 7-7.5 and regulating a water content to be 55-60%; composting: adding the prepared raw materials in to a compost reactor, feeding in air continuously, guaranteeing that the reactor operates under an aerobic state, stacking for 13-17 days to finish the composting, during the stacking process, turning the stack once every 2-3 days, and detecting pH, temperature, oxygen uptake rate and humification coefficient of the stack; analyzing a compost product: measuring content of various elements of an end product compost, screening and grinding the compost after stabilizing and drying, and applying directly to an organic fertilizer or an organic or inorganic compound fertilizer. The method is simple in operation, low in operation cost, free of secondary pollution and convenient to manage.

The invention discloses peracid hawthorn vinegar as well as a plant drink containing the hawthorn vinegar and a preparation method of the peracid hawthorn vinegar. The preparation method of the peracid hawthorn vinegar comprises the following step: by taking hawthorn juice as a raw material, fermenting with a high-yielding acetobacter aceti by using a super-fast hawthorn vinegar fermentation process. Therefore, stable automatic control of the acetic fermentation of the hawthorn vinegar is achieved, and the purpose of rapidly brewing the hawthorn vinegar is achieved. In addition, the peracid hawthorn vinegar and natural plant herbs such as the hawthorn juice, momordica grosvenori, lalang grass rhizome and mesona chinensis are scientifically combined and reasonably matched, so that the plant drink which has the effects of helping produce saliva and slaking thirst, removing summer heat and reducing the temperature, tonifying spleen and promoting the appetite as well as preventing heat and refreshing the mind can be developed. The plant drink prepared from the peracid hawthorn vinegar is sour and sweet and pure in flavor, has the specific fragrance of fermented hawthorn, and is natural and relatively healthy as no food preservative is added.

The present invention relates to yeast cell immobilizing method with plant stalk or squeezed residue as carrier. The yeast cell immobilizing method includes the following steps: 1. crushing or squeezing plant stalk to eliminate its water, and sterilizing; 2. inoculating yeast cell to liquid culture medium, mixing the liquid culture medium with yeast cell and the sterilized plant stalk or squeezed residue for solid or semi-solid culturing; and 3. adding multiplying culture medium and further multiplying culture.

The present invention provides a novel partially fluorinated piperazine carboxamide compound, and polymer composition comprising the fluorinated compound and a thermoplastic or thermoset polymer. The polymer composition is useful in preparing shaped articles such as fibers and films which have desirable oil- and water repellency properties.

The invention belongs to the field of solid waste disposal and resource utilization, and in particular relates to a process for production of biogas by wet method-dry method combined two-stage anaerobic fermentation. Broken solid waste and an inoculum are mixed in a full wet type reactor for wet anaerobic fermentation, the wet anaerobic fermentation period hydraulic retention time (HRT) is 5-20 days, after fermentation processing, a fermentation material can be delivered to a dry method fermentation reactor with an infiltration device at the bottom for dry solid fermentation for production of the biogas, and the process combines the dual advantages of wet method fermentation and dry method fermentation. The fermentation process integrating the advantages of fast mass transfer and easy start-up characteristics of the wet method fermentation and reaction space saving of the dry method fermentation, and the like is disclosed. By combination of biomass multistage decomposition and transformation in the fermentation process and methane producing bacteria group enrichment principle, the wet fermentation process advantage is used, the wet fermentation process is used as a homogeneous inoculation stage of the dry method fermentation process, and the problems of difficult inoculation and slow start of the dry method fermentation can be solved.

The invention relates to purebred rose vinegar and the preparation method, the vinegar is processed after the purebred aspergillus niger, rhizopus oryzae, yeast and acetic acid bacteria being saccharified, alcohol-fermented and acetic acid-fermented. The preparation comprises the basic process that the rice is taken as the raw material, which is saccharified, alcohol-fermented and acetic acid-fermented. The proportion of the aspergillus niger and the rhizopus oryzae adopted during the process of the saccharification and the fermenting is 0.8:1, the total inoculation amount is 0.8 percent, the fermenting time is 5 to 7 days, and the room temperature should be controlled between the 25 to 3 DEG C; when the cylinder is flushed, and the water is outputted, the weight ratio is that the proportion of the rice and the water is 1:5; the proportion of the liquor- making yeast and the torulopsis utilis adopted during the process of the fermenting of the alcohol is 3:1, the inoculation amount is 5 percent, the fermenting temperature is 30 DEG C, when the alcohol degree is raised up to be more than 6 percent, the Shanghai brewing 1.01 is adopted, the inoculation amount is 5 percent, the fermenting temperature is between 28 to 30 DEG C, when the content of the acetic acid is between 4 to 5g / 100ml, the 3 percent of the table salt is added, and the fermenting is terminated. The invention utilizes the known category of the bacteria to replace the unknown mixed category of the bacteria of the traditional fermentation, and the product is steady and safe; the seasonal limitation of the production of the rose vinegar can be broken through the temperature controlling fermentation.

The invention discloses an integrated solid state fermentation reactor. The reactor comprises, sequentially connected, a charging system, a fermentation tank and a rotary vacuum double-cone drying machine; and the charging system comprises, sequentially connected, an electric motor, a charging hopper, a conveying screw and a discharging tube, a stainless steel jacket is welded on the outer wall of the body of the fermentation tank, and the fermentation tank is also provided with a gas outlet, probes, a steam inlet, a steam outlet, a discharge opening, movable top covers and a two-fluid nozzle device. The invention also discloses an application of the reactor in solid state fermentation of aerobic, anaerobic and facultative anaerobic microbes. Compared with reactors in the prior art, the reactor has the advantages of high automation intensity, stable fermentation process, simple operation, realization of single-batch and multi-batch fermentation production, and facilitation of industrial application of solid state fermentation.

The invention belongs to the technical field of food processing, and provides a gluten-free grain fermentation type flour product. The gluten-free grain fermentation type flour product is prepared from the following raw materials in parts by weight: 1.0 to 1.2 parts of gluten-free grain flour, 0.1 to 0.2 part of plant protein powder without gluten proteins, 0.01 to 0.03 part of yeast powder, 0.001to 0.05 part of TG enzyme, 0.01 to 0.05 part of lactobacillus plantarum powder, 0.01 to 0.03 part of salt, 0.01 to 0.02 part of bread improver and 0.6 to 0.8 part of water. According to the invention, after the raw materials are matched in the ratio, gas tightness of a gluten-free grain dough can be improved, and elasticity and a product volume of the gluten-free grain fermentation type steamed flour product in an initial stage of steaming are improved, so that the finally obtained gluten-free grain fermentation type steamed flour product is rich in nutrition, good in taste and excellent in flavor.

The invention provides a fermentation method of gibberellic acid. The method comprises the steps that a seed solution of gibberellic acid is transferred into a fermentation tank for fermentation to obtain a gibberellic acid fermentation liquid; when the dissolved oxygen rate is higher than 20% in the fermentation process, glucose and vegetable oil are added. Compared with the prior art, glucose and vegetable oil are adopted for blending in the fermentation process, and the acid yield is increased; meanwhile, corn protein powder serves as an organic nitrogen source, the protein content of the corn protein powder is high and reaches 50% or above, and high-density fermentation of gibberellin can be achieved; the hidden danger that aspergillus flavus is generated from peanut cake powder can beavoided, synthesis and metabolism of thalli are ensured, and the thalli can be rapidly and stably fermented; furthermore, the vegetable oil is added to provide a carbon source for fermentation, the phenomena of fermentation bubble escaping and the like can be effectively reduced, and the potential risks such as material loss and bacterial contamination are avoided; in addition, trace elements areadded into a fermentation culture medium so that the activity of various enzymes and metabolites in the microbial growth metabolism process can be comprehensively ensured.

The invention relates to a fermenting and processing process of Pu'er tea vinegar drink. The fermenting and processing process comprises the following steps: A, pile fermentation: extracting Pu'er ripe tea initial bacteria and preparing Pu'er ripe tea after pile fermentation; B, Pu'er ripe tea fermentation bacteria cultivation; C, an internal accumulated heat baking: leaving to stand and cooling to obtain baked and impurity-removed Pu'er ripe tea; D, earthenware jar vatting: obtaining alcoholized Pu'er ripe tea; E, tea boiling and filtering: adding sugar candies to obtain sugary Pu'er tea juice; F, Pu'er tea vinegar drink preparation: adding acetic acid bacteria and Pu'er ripe tea zymocyte into the sugary Pu'er tea juice, hermetically fermenting, filtering and sterilizing to obtain the Pu'er tea vinegar drink. Compared with the prior art, the fermenting and processing process provided by the invention has the benefits that the operation is simple and convenient, the investment cost is low, and the fermentation is stable; harmful impurities in Pu'er tea can be effectively removed, the content of tea polyphenol is improved, and no additive is needed, so that strong Pu'er tea vinegar fragrance, golden and bright liquor color, sour and sweet mouth feeling and full tea flavor can be ensured, and the Pu'er tea vinegar drink is is nutritional, safe and natural and healthy for people to drink.

The invention discloses a chilli pepper fermentation process including the steps of selecting and cleaning chilli pepper, chopping the chilli pepper, potting and pickling, inoculating a pot with 1-8% of plant lactic acid bacillus and 0.5-3.5% of yeast according to the total weight of the chilli pepper, carrying out sealed fermentation, adding 5-15% of table salt and 0.2-1% of EM original liquid according to the total weight of the chilli pepper, carrying out post fermentation and carrying out sterilization filling. Artificial inoculation is adopted for enhanced fermentation, so on one hand, the quality problems that the pickling process has single flavor and the color becomes shallow are solved, on the other hand, a fermentation process is stable and easy to control, the fermentation speed can also be accelerated, and the fermentation time is shortened; compared with traditional natural pickling, the fermentation success rate and the product security are higher, a sour flavor is easier to control, and the product taste is allowed to be softer and more harmonious; the fermentation process has the advantages of simple preparation process, long shelf life and easy storage; the fermentation process can be suitable for large-scale industrialization, also can be used for workshop-style production, and has relatively great application prospect in markets.

The invention discloses dairy product fermentation equipment which comprises a fermentation bucket, wherein a feeding hole is formed in the upper end of the fermentation bucket; a discharge tube is connected with the lower end of the side surface of the fermentation bucket; a vent hole is formed in the upper end of the side surface of the fermentation bucket; a temperature tester is mounted at theupper end of the fermentation bucket; and the lower end of the temperature tester extends into the fermentation bucket. By adopting the dairy product fermentation equipment, a dairy product as a liquid in the equipment can be disturbed, so that the dairy product fermentation efficiency can be conveniently improved; in addition, a gas ejected from gas outlets can be cut through a gas escaping impeller, so that the gas can form micro bubbles in the dairy product as the liquid, the diary product can be further distributed, and the dairy product fermentation efficiency can be further improved; and meanwhile, the temperature in the equipment can be conveniently monitored in real time, so that the temperature in the equipment can be appropriately increased if the temperature is sufficient, andthus stable operation of dairy product fermentation can be ensured.

The invention discloses a formulating method and accurate application of a microbial fertilizer dynamic inoculant formula, and belongs to the field of personalized customization of micro-ecological fertilizer. The active composite microbial inoculant formula is optimized and formulated by performing biological information analysis on the original microbial flora of a soil sample; natural plants are fermented by the inoculant formula, the plant components are continuously fermented and heated under the action of the active composite microbial inoculant subjected to personalized construction, the plant components are completely decomposed and composted while harmful pathogens are killed, and high-quality biological fertilizer is obtained; the microbial fertilizer dynamic inoculant formula solves the traditional single production process, further optimizes and virtuously circulates resources, is completely and accurately applied to the field of modern agriculture, fills the gap of the industry, greatly accords with the situation of China and has a wide application prospect.

A filter medium layer includes filter media configured to capture suspended solids contained in a liquid to be treated and filtering aids configured to allow the suspended solids contained in the liquid to be treated to pass through the filtering aids. The filter media and the filtering aids are mixed together and the liquid to be treated is filtered by being passed through the filter media and the filtering aids as mixed together. A filter device includes the filter medium layer and a filter tank configured to accommodate the filter medium layer.

The invention discloses a cottonseed protein for fermentation and a preparation method and application thereof. A nutrient solution is sprayed to wet cottonseed meal, and then the cottonseed protein is obtained by drying and velvet removal, wherein every 100mL of nutrient solution contains 1.0-5.0g of enzymolysis cottonseed peptone, 1.0-40g of betaine, 1.0-10g of CuSO4.5H2O, 1.0-10g of MgSO4.7H2O, 0.1-1.0g of CoCl2.7H2O and 0.01-0.5g of Triton X100. According to the invention, thallus reproduction is promoted while maintaining the advantages of the fermentation technology of the existing cottonseed protein product, the cell growth rate is improved, the biomass of the growing period is increased, and the growing period is shortened; and meanwhile, the release of metabolite from the cell inside to outside can be promoted so as to increase the output of target products and even improve the product quality or shorten the fermentation period.

The invention relates to the field of liquor brewing equipment, in particular to a liquor fermentation device which can ensure uniform distribution of a microorganism system and materials in pit mud in a fermentation tank, so as to ensure the quality consistency of liquor produced in the fermentation tank. The liquor fermentation device comprises a fermentation tank and at least one pit mud module, wherein the pit mud modules are detachably and uniformly arranged on the inner wall of the fermentation tank, and pit mud is arranged in the pit mud modules. In the liquor fermentation device provided by the invention, the detachable pit mud modules are ingeniously constructed in the fermentation tank, so that after a fermentation cycle ends, redistribution of the pit mud can be flexibly carried out again as needed, which fundamentally solves the problem of inevitable huge difference between pit mud on a bottom layer and pit mud on a top layer in a conventional mud pit method. In the liquor fermentation device provided by the invention, the creative improvement of the pit mud in the fermentation tank breaks through the structural limitation of the conventional pit mud and provides an important foundation for improving the liquor brewing quality. The liquor fermentation device provided by the invention is especially suitable for various high-quality liquor brewing processes.

The invention belongs to the technical field of agricultural planting and soil microorganisms, and particularly relates to a special soil improvement microbial agent for strawberries as well as a preparation method and application of the special soil improvement microbial agent. Active ingredients of the microbial agent are candida lipolytica, bacillus licheniformis, bacillus cereus, photosynthetic bacteria and bacillus megatherium, the ratio of the effective viable count of the candida lipolytica, the bacillus licheniformis, the bacillus cereus, the photosynthetic bacteria and the bacillus megatherium is 1: 2.5: 2: 1: 0.5, and the viable count of the microbial agent is (3-10) * 10 <9> / mL. The special soil improvement microbial agent for strawberries provided by the invention is balanced in nutrition, and is beneficial to maintaining fertility and improving the physical and chemical properties of soil. After the microbial agent is used, the picking period is shortened, and the overall yield is increased by 30% or above. Strawberry hardness is improved, and transportation is facilitated. The strawberries have higher sugar content and better mouth feel.

The invention relates to a method for preparing an amino acid liquid water-soluble fertilizer through compound stepped fermentation of seaweed. The method comprises the following steps: grinding the dried seaweed into powder, filling in a fermentation tank and sterilizing; respectively preparing seed solutions of two strains, separately inoculating the seed solutions in bottom material of seaweed to realize stepped fermentation so as to produce a majority of small molecule specific metabolites such as seaweed oligosaccharide which have a promotion effect on growth of crops to improve biological activity of seaweed fertilizers; carrying out pressure filtration to obtain seaweed solutions after the fermentation is finished; adding the seaweed solutions and amino acid containing organic matters in a stirring kettle according to proportions; stirring and completely dissolving to obtain the amino acid liquid water-soluble fertilizer containing the seaweed solutions. The effect of the compound stepped fermentation technology adopted by the invention is obviously better than that of single strain fermentation and common multiple-strain mixed fermentation; moreover, the fermentation efficiency is high, the time is short and the whole technological maneuverability is strong. The product of the invention combines amino acid with effective components of seaweed, and has an obvious effect on stress resistance and disease resistance.

Provided is a water treatment method, in which a cycle including: a filtration step of filtering water to be treated through a separation membrane from a primary side to a secondary side of the separation membrane; and a backwashing step of washing the separation membrane from the secondary side to the primary side is repeated, the water treatment method including the steps of: injecting, into the separation membrane, ozone to be used in the backwashing step; and when, of the repeated cycles, a previous cycle is defined as a first cycle and a following cycle subsequent to the first cycle is defined as a second cycle, setting an ozone injection amount to be injected in the second cycle to a value equal to or less than an ozone injection amount injected in the first cycle.

The invention discloses a preparation method of an active compound microbial agent and a derivative microecological product thereof and application of healthcare food, healthcare products or drug having functions of lowering blood lipid and assisting in weight reduction in lowering blood lipid and preventing and treating related diseases like obesity and cardiovascular and cerebrovascular diseases. Active compound microbial strains are all from various natural strains of healthy people. According to a biological information analysis and management platform, an active compound microbial strainformula is optimized and improved to obtain the high-quality active compound microbial agent and a derivative thereof; harm caused by adding chemical reagents is avoided; the active compound microbialagent has efficacy of retaining diverse symbiotic flora functions of intestinal tract and regulating flora balance and fat metabolism; the problem of conventional unitary production processes is solved, a new path is provided fir high-value production of micro-ecological products, industrial blank is filled, and the active compound microbial agent has good application prospect; scientific conclusions closely related to diseases like gastrointestinal micro-ecological disorder and obesity and cardiovascular and cerebrovascular diseases are applied and improved.