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295 results about "Bacillus ramosus" patented technology

Fresh-keeping method for prolonging preservation duration of strawberries

The invention belongs to the field of food preservation, and particularly relates to a fresh-keeping method for prolonging preservation duration of strawberries. The method comprises the following steps: selecting materials, preparing strawberry extracts, preparing a mixed chitosan solution, preparing fresh-keeping liquid, and soaking and air drying strawberries. The main components of the fresh-keeping liquid are supernate extracted from the strawberries and chitosan, raw materials of the supernate and the chitosan can be obtained conveniently, and particularly the supernate of the strawberries can be directly extracted from the bought strawberries, and is not required to be separately bought. According to the method, bacillus subtilis is added into the fresh-keeping liquid, so that growth and reproduction of mycete and botrytis cinerea can be effectively inhibited. Active substances, such as subtilin and gramicidin are produced during the growth of bacillus subtilis cells, and have obvious inhibition effects on the mycete and botrytis cinerea; in addition, the bacillus subtilis quickly consumes oxygen in the environment, and produces organic acids, such as lactic acid, so that the PH value of the environment is reduced, the growth of the mycete and botrytis cinerea is indirectly inhibited, and the storage duration is greatly prolonged.
Owner:HENAN UNIV OF SCI & TECH

Culture collection process

The invention provides a spawn preservation method adopting semisolid low-temperature air-tight culture. A spawn is inoculated in an aseptic semisolid culture medium which is vertically stored at an ambient temperature of between 6 and 8 DEG C after aseptic liquid paraffin is added into the culture medium. The spawn is staphylococcus aureus, escherichia coli, pseudomonas aeruginosa, bacillus subtilis, clostridium orogenes, aspergillus niger or candida albicans. The specific process is as follows: preparing the semisolid culture medium, carrying out sub-package and sterilization, and then culturing for 2 to 3 days, inoculating the spawn into the semisolid culture medium in a mode of stab inoculation after asepsis is ensured, with the number of stab inoculation points parallel with the plane of the culture medium being no less than 3; pouring the aseptic liquid paraffin with a height of 1 to 2 cm into the culture medium which is sealed by a sealing film and is stored in a refrigerator at a temperature of between 6 and 8 DEG C. The method can not only prolong the spawn preservation time but also keep a relatively stable spawn concentration, thereby saving much cost for production and test, reducing the treatment and discharge of rejected material after spawn use, and reducing environmental hazard.
Owner:药大制药有限公司

Bacillus vallismortis and application thereof

The invention provides bacillus vallismortis WM005 with the preservation number being CCTCC NO: M2016020. The bacillus vallismortis can be stably planted in watermelon plants, thereby effectively preventing the occurrence of the fusarium wilt of watermelons. During use, a bacillus vallismortis liquid with the bacillus vallismortis content being 1, 010 cfu / mL can be prepared from the bacillus vallismortis for root irrigation of watermelon seedlings in fields, so that the purpose of preventing the fusarium wilt of the watermelons is achieved. The bacillus vallismortis agent is high in control effect, convenient to use and suitable for being applied and popularized in a large scale.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES

Compound fungicide and continuous fermentation method of compound microorganisms adopted

The invention discloses a continuous fermentation method of compound microorganisms. The continuous fermentation method comprises the following steps: 1) respectively preparing a bacillus subtilis liquid, a bacillus licheniformis liquid and a clostridium butyricum liquid; 2) adding a basic fermentation liquid into a fermentation tank; 3) controlling the temperature of the basic fermentation liquid at 36-38 DEG C, controlling the pressure of the tank at 0.01MPa, firstly, inputting the bacillus subtilis liquid to cultivate, then, inputting the bacillus licheniformis liquid for continuous fermentation and cultivation and finally inputting the clostridium butyricum liquid to stand for anaerobic fermentation and cultivation; and 4) centrifugally concentrating the obtained fermentation liquid which is filtered in the step 3) to 28-32% of the original liquid in volume; and then spraying and drying to obtain a compound probiotic preparation. The method disclosed by the invention can be used for overcoming the defects that the number of sterilization and feeding in a single fermentation process of microorganisms are great, the fermentation procedure is simplified and meanwhile, the viable count is increased and the number of contaminating microorganisms is decreased by virtue of neutralizing synergistic effects of different microorganisms by continuous fermentation, so that the effect of microorganisms is improved.
Owner:ZHEJIANG HUIJIA BIOTECH +1

Acid-resistant bacillus velezensis DQA21 for producing acetoin and application

The invention discloses acid-resistant bacillus velezensis DQA21 for producing acetoin and application. The acid-resistant bacillus velezensis DQA21 was preserved in the China Center for Type CultureCollection (CCTCC) with the preservation number being CCTCC NO:M 2020360 on July 27, 2020. The fermentation conditions of the strain are optimized, and the optimal fermentation conditions are as follows: the glucose concentration is 80 g / L, the pH is 5.46, the temperature is 37.31 DEG C, the liquid loading amount is 49.17 mL, the inoculation amount is 5%, and the rotating speed is 210 r / min. Underthe conditions, the average yield of the acetoin fermented by a strain shake flask is 25.60 g / L, and is improved by 39.36% compared with the yield of 18.37 g / L of the strain before optimization. Thestrain has the advantages of high acetoin yield, high fermentation speed and the like, can be used for producing baijiu, and can be used for increasing the content of the acetoin in the baijiu, improving the mouthfeel and flavor and enhancing the quality of the baijiu.
Owner:WULIANGYE +1

Bacillus velezensis and application thereof in vinegar brewing

ActiveCN113832083AHigh-yielding acetoin functionIncrease profitBacteriaBiofuelsBiotechnologyAmylase
The invention discloses bacillus velezensis and application thereof in vinegar brewing. The strain is bacillus velezensis QH-20003, which has been deposited in the China General Microbiological Culture Collection Center at Institute of Microbiology, Chinese Academy of Sciences, No. 3, Beichen West Road, Chaoyang District, Beijing, on January 13, 2021 with a deposit number of CGMCC No.21613. The bacillus velezensis is applied to cellar vinegar brewing, can grow, metabolize and produce enzymes under an acidic condition, has a capability of producing high-activity acid-resistant granular amylase, pullulanase and protease, can improve utilization rate of raw materials, provides a new enzyme source and a beneficial microbial fermentation strain for the vinegar brewing industry, thereby improving quality of a vinegar product and improving flavor of the vinegar.
Owner:QIANHE CONDIMENT & FOOD CO LTD

Method for producing efficient protein feed by feed enzymes cooperated with bacillus coagulans

ActiveCN106974063ARegulates Gut HealthAdjustable healthFood processingAnimal feeding stuffBiotechnologyAcid dissolution
The invention discloses a method for producing efficient protein feed by feed enzymes cooperated with bacillus coagulans, and belongs to the field of biotechnology fermentation. The bacterium enzymes are used for treating bean meal in a cooperated way; the sterilization treatment on the bean meal is not needed; the facultative anaerobic and anaerobic fermentation are performed in the whole process; the energy consumption is low; the dry substance loss is low. The technical flow process operation is simple and convenient; the method is suitable for direct production and feeding in a culture plant and is also suitable for scaled production in a feed plant; in addition, the raw material cost is low; the method is suitable for industrial production. The fermented bean meal has high acid fragrance; the palatability is high; the pH is 3.2 to 4.5; the organic acid content is 2.8% or above; the acid dissolution protein is improved by 6.5 times or above through being compared with that before the fermentation; the soluble protein with the relative molecular weight within 500 is 60% or above; the urease activity is lower than 0.073U/g; the cotton seed sugar content is lower than 0.42 percent; the stachyose is lower than 0.035 percent; the spore number of the bacillus coagulans is 2.0*10<9>cfu/g or above.
Owner:南宁精成生物科技有限公司

Microbial agent and applications thereof

The invention provides a microbial agent and applications thereof, and relates to the technical field of biological agents. The microbial agent comprises citric acid fermentation tail liquid, peptone,yeast powder, bacillus alcaligenes and water; wherein the volume ratio of the citric acid fermentation tail liquid to the bacillus alcaligenes to the water to the peptone to the yeast powder is (15-25)mL: (2-3) mL:(975-985) mL:(8-12) g: (4-6) g; the content of organic matters in the citric acid fermentation tail liquid is 150-250g / L. The microbial agent provided by the invention not only has a remarkable effect of improving saline-alkali soil, but also can promote crop growth, increase crop yield and improve fruit quality.
Owner:JIANGSU GUOXIN UNION ENERGY CO LTD +1
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