82 results about "Acetobacter sp." patented technology

The invention discloses a preparation method of a kudzu vine vinegar beverage. The preparation method comprises the following steps of crushing kudzu vines, sterilizing, adding cellulose, amylase and saccharifying enzyme for carrying out synergetic enzymatic hydrolysis; then, adding mixed strains of lactic acid bacteria, saccharomycetes and acetic bacteria for carrying out multi-strain fermentation, filtering and mixing so as to obtain the kudzu vine vinegar beverage finally. According to the invention, the kudzu vine vinegar beverage is high in isoflavone extraction rate, brown orange, clear and transparent, palatable in acidity, soft, mellow and full-bodied in mouthfeel, and has specific flavor of the kudzu vine vinegar beverage.

The invention discloses gloconacetobacter xylinum and a method for fermenting high-yield bacterial celluloses through mixed flora. The gloconacetobacter xylinum HNX01 with the preservation number of CGMCC No. 5173 was preserved in the CGMCC (China General Microbiological Culture Collection Center) on Aug. 19, 2011. According to the method for fermenting high-yield bacterial celluloses through the mixed flora, the mixed flora includes gloconacetobacter xylinum CGMCC No. 5173, acetobacter sp. CGMCC No. 6641 and lactobacillus sp. CGMCC No. 5172. The yield of the obtained bacterial celluloses is more than 26.5 g/L (dry basis weight). The method provides sufficient nutrition for the growth of the gloconacetobacter xylinum and fully utilizes a culture medium to ferment high-yield bacterial celluloses with compact and uniform structures.

The invention discloses a high-temperature-resistant Acetobacter pasteurianus strain and an application thereof in production of acetic acid through fermentation. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has a preservation number of CGMCC No.8189. The acetic acid bacteria disclosed by the invention can grow and generate acid at 25-45 DEG C; the strain and ethanol serving as a main raw material are used to produce acetic acid through liquid submerged fermentation, and the temperature and ventilation volume during fermentation are controlled in three stages; the concentration of acetic acid obtained after fermentation can reach 60-180g/L, and the acid conversion rate of ethanol reaches 85-101%. The production of acetic acid through fermentation is performed by using the high-temperature-resistant acetic acid bacteria, and a relatively high fermentation temperature is adopted, so that the consumption of cooling electricity and cooling water is reduced, relatively high production efficiency is achieved at the same time, and the production cost is reduced. The high-temperature-resistant acetic acid bacteria and a fermentation process thereof are suitable for production of a variety of table vinegar including food vinegar, fruit vinegar and the like through fermentation.

The invention provides a slimming enzyme and a preparation method thereof. The preparation method comprises the following steps: (1), preparing and pretreating materials in proportion; (2), aerobically fermenting the treated materials via high-sugar Angel yeast; (3), after fermentation with the yeast, aerobically fermenting with acetic acid bacteria; (4), after fermentation with the acetic acid bacteria, anaerobically fermenting with probiotics; (5), after fermentation with the probiotics, fermenting at low temperature and filtering to obtain the finished enzyme. The product produced by the above method has slight vinegar aroma and sour and sweet taste, is not less than 1046 U/ml in lipase activity and not less than 6.8*108 in the count of live Lactobacillus johnsonii and has significant slimming effect.

The invention discloses an acetic bacteria, in particular to the European bacterium Bacillus licheniformis HS-K1, which is deposited in the General Microbiology Center of the China Microbial Culture Collection Management Committee, and the deposit date is August 27, 2018, and the deposit number is CGMCC No. 16345, whose classification is Komagataeibacter europaeus. The invention also discloses theuse of this strain. The invention can rapidly convert ethanol into acetic acid through the use of the European bacterium Bacillus subtilis HS-K1, has good flavor and has a light aroma, and the content of acetic acid can reach up to 13.4g/100ml after the fermentation, the fermentation of the invention The method greatly improves the utilization rate of equipment, reduces the production, storage and transportation costs, and significantly improves the economic benefits of the enterprise.

The invention provides a method for conducting quantitative analysis on acetic bacteria and lactic acid bacteria in vinegar culture microorganism communities. The method has higher specificity and sensitivity and can rapidly and accurately quantify microorganisms of specific species in complex communities.

The invention relates to a method for preparing pome south vinegar, comprising the following steps: the pome south is crushed and pulped as well as is subjected to color protection and enzymolysis, active dry yeast is taken as yeast wine to perform the alcohol fermentation, As.1.41 acetic acid bacteria are taken as parent bacterial strains, the composite mutagenesis consisting of ultraviolet mutagenesis and pulsed light mutagenesis is adopted to culture excellent acetic acid bacterial strain so as to perform the acetic acid fermentation, and the health care fruit vinegar is prepared by matching raw materials such as a sweetening agent, an acidity regulator, a flavoring agent and oligose. The process flow comprises the following steps of selecting pome south, cleaning the pome south, crushing and pulping the pome south, protecting the color, performing the enzymolysis, filtering and clearing, adjusting the component, performing the alcohol fermentation, performing the acetic acid fermentation, filtering, matching, evening materials, bulking, sterilizing and preparing the pome south vinegar. The technical proposal is feasible. The produced pome south vinegar has rich nutrient value, simple technique, low cost and easy industrialized production.

The invention discloses an acetic acid bacterium high in phenyllactic acid yield and a method for preparing the phenyllactic acid in fermentation liquor thereof. The provided gluconacetobacter strain FBFS 97 is preserved in China Center for Type Culture Collection in July 11th, 2016 with a preservation number of CCTCC M2016388. When the provided gluconacetobacter strain FBFS 97 is fermented at 30 DEG C with 160 r/min for 13 d in a liquid medium without being added with phenylalanine, the content of the phenyllactic acid in the fermentation liquor is 95.71 mg/L; after 1 mg/mL of phenylalanine is added, when the fermentation is conducted under the same conditions for 17 d, the content of the phenyllactic acid in the fermentation liquor is 412.05 mg/L. Related study is not found in reports.

The invention provides an externally applied medicine for treating gout and a preparation method thereof. The preparation method comprises the following steps: respectively soaking sunflower, buckwheat root, Philippine flemingia root, Pittosporum glabratum Lindl and Paris polyphylla in boiled rice vinegar; inoculating Acetobacter sp. GLYSM66 CCTCC NO:M2011238, and fermenting for different fermentation times; and blending the fermentation liquids to obtain the externally applied medicine for treating gout. The externally applied medicine has the functions of dredging the channels and quickly lowering the uric acid level in the blood of a patient with gout, and has the advantages of quick pain alleviating, good curative effect, low cost, no toxic or side effect and simple preparation method.

The invention discloses a preparation method of a compound microorganism deodorant. The preparation method respectively comprises the following steps: preparing environment-friendly enzyme, preparinga photosynthetic bacteria seed solution, preparing a saccharomycetes seed solution, preparing a lactobacillus seed solution, preparing an actinomycetes seed solution, preparing a bacillus seed solution and preparing an acetic bacteria seed solution; then, mixing the photosynthetic bacteria seed solution, the saccharomycetes seed solution, the lactobacillus seed solution, the actinomycetes seed solution, the bacillus seed solution and the acetic bacteria seed solution according to a certain proportion, and putting the mixed solution in a brown sugar culture medium for culturing, thus obtaininga mixed microorganism fermentation solution; finally, uniformly mixing the environment-friendly enzyme with the mixed microorganism fermentation solution according to a volume ratio which is (0.5 to 1):(1 to 1.5), thus obtaining the compound microorganism deodorant. All microorganisms in the compound microorganism deodorant are in mutual promotion and synergy effects, bio-organic matters generating an odor smell can be effectively decomposed, a deodorizing effect is good, and an application range is wide.

The invention discloses Acetobacter sp. HJB-012 capable of improving flavor of white spirits, and belongs to the field of white spirit brewing technology. The bacterial strain has been deposited with the China General Microbiological Culture Collection Center (CGMCC) on December 12, 2012, and assigned the accession number: CGMCC NO. 6982. The HJB-012 bacterial strain is a heteromorphosis anaerobic fermentation bacterial strain capable of producing acetic acid and lactic acid, has a good acid-ester-producing capacity, improves qualities of white spirits, and improves flavors of white spirits. By adopting the HJB-012 bacterial strain for brewing white spirits, important functional bacteria for brewing white spirits are supplemented, and intensified white spirit brewing technology is achieved; theoretical basis and technical support for improving present-day automation white spirit brewing technology are provided, technical guidance for improving promotion of traditional industries is provided; and popularization of the technology has all-important practical significance for producing Laobaigan flavor and other flavor white spirits.

The invention belongs to the technical field of healthcare products and provides a preparation method of a strain, a probiotic facial mask and health-preserving bacteria tea and edible fungus tea. The preparation method of the strain comprises acetic acid bacteria bacterial community strain preparation, saccharomycete bacterial community strain preparation, lactic acid bacteria bacterial community strain preparation and fusion culture; the prepared strain is applied to the facial mask and the bacteria tea to obtain the probiotic facial mask, the health-preserving bacteria tea and the edible fungus tea. The technical problems that the strain prepared by an existing strain preparation method is poor in healthcare effect and cannot be reasonably applied are solved.

The invention discloses Acetobacter and a method for producing enantiomer purity (R)-organic silanol utilizing the same. Preservation number of Acetobacter (Acetobacter sp.) XZY003 is CCTCC M2-9061. The method for producing enantiomer purity(R)-organic silanol utilizing the same comprises steps of: adding organic silicone, isopropanol and fossilized Acetobacter (Acetobacter sp.) granule into hydrochloric acid buffer solution of triethanolamine to form a mixture, then adjusting pH value to 4.0-6.0, and carrying out oscillatory reaction for 0.5-8.0h at the temperature of 25-35 DEG and with 160-200 r/min of rotating speed, at least producing enantiomer purity(R)-organic silanol. The invention uses Acetobacter to synthesize (R)-organic silanol followed by reverse Prelog regulation to save expensive reduced form of nicotinamide-adenine dinucleotid, reduce production cost and have absolute stereoselectivity and higher productivity.

The invention belongs to the field of fruit vinegar, and particularly relates to papaya fruit vinegar and a production technology and application thereof. The technology is characterized by comprising the steps of raw material selection, pulping, enzyme treatment, enzyme deactivation and juice collecting, ingredient adjustment, sterilization for standby application, preparation of a yeast seed solution, excitation of acetic bacteria and preparation of an acetic bacterium seed solution, alcoholic fermentation, acetic fermentation, fruit vinegar clarification and the like. The papaya fruit vinegar produced through the method is savoury and mellow in taste, sweet and capable of moistening mouths.

The invention discloses a method of conducting solid-liquid combined fermentation to prepare baijiu with a burnt flavor, and belongs to the field of baijiu preparation. The method includes the following steps: water is added into a pea-and-barley powder obtained after baking, stir-frying and smashing, and a pea-and-barley powder pulp is prepared; after the pea-and-barley powder pulp and stewed sorghum are mixed, a neutral protease and aspergillus niger are added to carry out enzymolysis and saccharification, and an obtained saccharification liquid is equally divided into two parts; the first part of the saccharification liquid is inoculated with saccharomyces cerevisiae and active dry yeast to be fermented for 2-3 days, and then is inoculated with acetic acid bacteria, lactic acid bacteriaand an esterifying enzyme to be fermented for 3-4 days; the other part of the saccharification liquid is taken and inoculated with caproic acid bacteria to be fermented for 6-7 days; and two fermentation broths are mixed, a mixture is inoculated with hansenula anomala and then is fermented for 8-10 days, an obtained fermentation broth is subjected to baijiu distillation, early-part and final-partbaijiu is removed, middle-part baijiu is taken, and the baijiu with the burnt flavor is obtained. By adopting the method of conducting solid-liquid combined fermentation to prepare the baijiu with the burnt flavor, the labor intensity of raw material preprocessing is reduced, fermentation time is shortened, main flavor components of the baijiu are added, and thus the unique burnt flavor is added.

The invention provides an oriental acetic acid bacterium for cellulose degradation and application thereof, the oriental acetic acid bacterium strain is Acetobacter orientalis XJC-C, and is registeredand preserved in China General Microbiological Culture Collection Center, and the preservation number is CGMCC NO: 19592. Experiments prove that the Acetobacter orientalis XJC-C has efficient cellulase and ligninase activity, can degrade cellulose and lignin, can be used for degrading various industrial and agricultural fertilizers containing cellulose and lignin, and can be used for byproduct reutilization and microbial fertilizers. And the invention has a friendly practical value for waste treatment and efficient utilization of microbial resources.

The invention discloses a method for producing 3-hydroxypropionic acid by taking glycerin as a raw material fermentation-biological catalysis coupling synthesis system. The method comprises the following steps: fermenting a 1,3-propylene glycol producing strain (such as Klebsiella pnumoniae) and Acetobacter sp.) by taking glycerin as a substrate to produce 1,3-propylene glycol; catalyzing synthesis of 1,3-propylene glycol by taking a strain of selectively-oxidized polyhydric alcohol (such as Acetobacter sp. and gluconobacter oxydans) as a cell catalyst to obtain 3-hydroxypropionic acid; fermenting the Klebsiella pnumoniae by using a coupling reaction device, and performing resting cell catalytic reaction coupling with the Acetobacter sp.. A technology for preparing 3-hydroxypropionic acid by coupling 1,3-propylene glycol in an NADH (Nicotinamide Adenine Dinucleotide Hydrogen) reproducible way can be provided, and the method is very wide in the application prospect.

The invention discloses a feeding method of adult layers. The feeding method includes: 1), from 8:30 to 9:00, feeding for the first time; 2), from 9:15 to 9:30, feeding water for the first time; 3), from 11:30 to 12:00, feeding for the second time; 4), from 12:15-12:30, feeding water for the second time; 5), from 4:00 to 5:00, feeding for the third time; 6), from 5:15 to 5:30, feeding water for the third time; 7), from 20:00 to 20:30, feeding for the fourth time, wherein feed ingredients include corn flour 2, soybean cake powder, wheat bran powder, fish meal, bone powder, herba houttuyniae, honeysuckle, caulis spatholobi, folium isatidis, Artemisia carvifolia, radix astragali, calcium hydrophosphate, edible salt, healthcare sand, lactobacillus, saccharomycetes and acetic bacteria. The layers bred by the feeding method are high in disease resistance, growing speed and egg yield, and eggs contain various trace elements and various vitamins.

The invention discloses an acetobacter strain (acetobacter sp. SJA-1) CGMCC No.3347 and an application thereof in seabuckthorn fruit vinegar production. The invention relates to an acetobacter strain and a method for producing seabuckthorn fruit vinegar by using the acetobacter strain. A separation source of the stain is naturally fermented seabuckthorn fruit vinegar mash. The strain is used in seabuckthorn fruit vinegar production with seabuckthorn fruit wine as a raw material. A colony has a regular shape, circular projections, a milky white color, and a glossy surface. With 5 days of plate culturing, the diameter of the colony is 0.1-0.2mm, and a transparent circle diameter is 0.5-1.0cm. The strain shows negative by Gram stain. A thallus has a size of (0.6-1.0)*(1.0-1.8)mum, a short rod shaped, and no spore. The strain obtained after separation and screening can be fully adapted to relatively high acidity of seabuckthorn fruit wine, a fermentation speed is high, acetic acid conversion rate is high, and acetic acid peroxidation reaction is less possible. When the acetobacter is used for producing seabuckthorn fruit vinegar, a sour taste is prominent, a fruit aroma is rich, and a unique seabuckthorn fruit vinegar style is provided.