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43 results about "Cellulomonas" patented technology

Cellulomonas is a genus of Gram-positive rod-shaped bacteria. One of their main distinguishing features is their ability to degrade cellulose, using enzymes such as endoglucanase and exoglucanase. They are members of the actinobacteria.

Amylosucrase and method for using same to produce Alpha-arbutin by transformation

The invention relates to an amylosucrase and a method for using same to produce Alpha-arbutin by transformation, which belong to the field of food biotechnology. The invention relates to a recombinant amylosucrase cellulomonas carboniz T26 (registry number: KGM11272.1), the amylosucrase is then added into 1 to 30 percent by mass concentration of sucrose-hydroquinone solution (molar ratio: 1:1) to catalytically synthesize Alpha-arbutin, transformation takes place for 3 to 4 hours, the transformation rate is 60 percent or more, antioxidant Vc is not needed, and the amount of donor demanded is small. Alpha-arbutin produced by the invention is a highly effectively skin-whitening product which has a great market potential, and can be widely applied in industries such as food, cosmetics and pharmacy. The amylosucrase and the method can efficiently produce Alpha-arbutin, and are suitable for mass production.
Owner:JIANGNAN UNIV

Method for producing feed from straw through steam explosion

The invention discloses a method for producing a feed from straw through steam explosion. The method comprises the following steps of firstly, treating the straw with a rubbing and crushing machine, and then enabling the treated straw to enter a steam explosion machine, wherein the steam explosion temperature is 110-150 DEG C; and enabling the straw after steam explosion to be subjected to water supplement until the weight of the water is 60-75% of that of the straw, adding ammonium sulphate which is 3-9% of the weight of the straw as an additional nitrogen source, performing inoculating witha mixture of one or more of bacillus subtilis, bacillus licheniformis, white rot fungi, cellulomonas liazotes, candida utilis, lactobacillus amylovorus, lactobacillus acidophilus and microzymes for fermentation, wherein the quantity of strains for fermentation is 1-100 billions of strains/grams (dry basis), compacting and sealing the inoculated steam explosion straw, and performing anaerobic fermentation under 10-35 DEG C for 7-50 days. After fermentation, through detection, the content of crude protein can achieve 20% or above. According to the method disclosed by the invention, the straw isused as the raw material, through steam explosion, lignin of the straw and the crystal and winding of cellulose are destroyed, and further fermentation is facilitated. The composite fermentation stains are used for fermentation, in the fermentation process, mycelium protein and volatile fatty acids are generated continuously, and the nutrient and the quality of the straw feed are further improved.
Owner:初景龙

Preparation method of baked type probiotic fermented jam

The invention discloses a preparation method of baked type probiotic fermented jam. The preparation method comprises the following processes: preparation of fermentation agents: culturing a strain A,namely fermented cellulomonas, a strain B, namely aspergillus niger, a strain C, namely bacillus coagulans, a strain D, namely lactobacillus plantarum, and a strain E, namely bacillus subtilis, so asto prepare the fermentation agents of the strains A, B, C, D and E; preparation of compound juice: compounding bananas with other fruits and vegetables, and performing juicing to prepare the compoundjuice; preparation of seed liquid: respectively adding the compound juice to the fermentation agents of the strains A, B, C, D and E to prepare the seed liquid of the strains A, B, C, D and E; preparation of raw materials: taking the bananas as a carbon source, and compounding the bananas with other fruits and vegetables; pulping: pulping the raw materials and sterile water together to obtain compound pulp; and fermentation of compound strains: mixing the seed liquid of the strains A, B, C, D and E into the compound pulp, and performing fermentation to obtain the fermented jam. The preparationmethod has the advantages that sugar does not need to be added, heat-resistant type probiotic fermented jam suitable for baking can be prepared, and the baked type probiotic fermented jam combines the advantages of probiotic fermented jam and baked jam.
Owner:FOSHAN UNIVERSITY

Biological preparation for treating monosodium glutamate fermentation mother liquid and preparation method of biological preparation

The invention belongs to the technical field of microorganisms, and discloses a biological preparation for treating a monosodium glutamate fermentation mother liquid. The biological preparation is prepared by the following method: mixing xylose-oxidized bacillus, micrococcus luteus, coral nocardia and cellulomonas respectively according to the routine culture concentration of 1*108cuf / g at a volume ratio of (5 to 7) to (3 to 5) to (2 to 3) to (2 to 3) to obtain a liquid inoculant; stirring and mixing the liquid inoculant and a carrier according to a mass ratio of (2 to 3) to (3 to 5), drying and packaging to obtain the biological preparation. The biological preparation provided by the invention contains only four kinds of strains, and has the advantages of reasonable compatibility, symbiotic coordination, non-antagonistic performance, long service life and low sludge production.
Owner:内蒙古阜丰生物科技有限公司

Method for preparing turmeric saponin by virtue of microbial mixed fermentation

ActiveCN106834169ALoose structureUnwrappingBacteriaMicroorganism based processesPectobacterium carotovorumMicroorganism
The invention discloses a method for preparing turmeric saponin by virtue of microbial mixed fermentation, belonging to the technical field of biology. By virtue of the method, the problem of low yield of turmeric saponin in an existing production process is mainly solved. The method comprises the following steps: respectively culturing bacillus HG224, pectobacterium carotovorum or erwinia and cellulomonas, and mixing in an inoculating volume proportion of 1 to (0.4-1.2) to (0-1.2), so as to prepare a microbial flora; and preparing uniform turmeric slurry fromturmeric and water in a dry weight-mass ratio of (1 to 5)-(1 to 15), inoculating 10%-40% of the microbial flora into the slurry, and culturing at a temperature of 30-40 DEG C and a rotation speed of 100r / min-220r / min for 4-6 hours. By virtue of the mixed fermentation of the microbial flora, a large amount of restrained saponins arefree, so that the yield of the turmeric saponin is greatly increased, and meanwhile, the stubborn foundation is laid for the subsequent environment-friendly production of the turmeric saponin; and the method has wide industrial application prospect.
Owner:HUAZHONG UNIV OF SCI & TECH

Moudly spot appearing method for raw Pu'er Fu tea

The invention discloses a moudly spot appearing method for raw Pu'er Fu tea. The method comprises the steps of treatment of raw Pu'er tea, wherein compressed aging raw Pu'er tea is wetted to be dispersed; softening of the raw Pu'er tea, wherein cellulomonas and bacillus cereus are added into drinking water to be mixed into a softening solution, and the softening solution is sprayed to the surfacesof raw Pu'er tea leaves; sterilization, wherein the softened raw Pu'er tea is sterilized through ultraviolet rays; preparation of a fermentation broth, wherein aspergillus pseudoglaucus is separatedfrom Fuzhuan tea and is prepared into a leaving agent; pile fermentation fermentation, wherein the fermentation broth is sprayed on the sterilized raw Pu'er tea leaves; drying, wherein the tea leavesare firstly placed under the sun for natural air-drying, then further drying is performed through a dryer; the dried tea leaves are weighed and packaged in bags. The invention relates to the technicalfield of raw Pu'er tea. The fermentation method of the raw Pu'er tea achieves the purposes of softening the tea leaves before fermentation, facilitating subsequent fermentation, accelerating the fermentation progress by adding the aspergillus pseudoglaucus during fermentation, improving the tea quality, and enhancing the functions of the human body.
Owner:西咸新区茯茶镇茶业有限公司
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