13139 results about "Fermentation broth" patented technology

A stable continuous method for producing ethanol from the anaerobic bacterial fermentation of a gaseous substrate containing at least one reducing gas involves culturing a fermentation bioreactor anaerobic, acetogenic bacteria in a liquid nutrient medium; supplying the gaseous substrate to the bioreactor; and manipulating the bacteria in the bioreactor by reducing the redox potential, or increasing the NAD(P)H TO NAD(P) ratio, in the fermentation broth after the bacteria achieves a steady state and stable cell concentration in the bioreactor. The free acetic acid concentration in the bioreactor is maintained at less than 5 g / L free acid. This method allows ethanol to be produced in the fermentation broth in the bioreactor at a productivity greater than 10 g / L per day. Both ethanol and acetate are produced in a ratio of ethanol to acetate ranging from 1:1 to 20:1.

A process for purifying 1,3-propanediol from the fermentation broth of a cultured E. coli that has been bioengineered to synthesize 1,3-propanediol from sugar is provided. The basic process entails filtration, ion exchange and distillation of the fermentation broth product stream, preferably including chemical reduction of the product during the distillation procedure. Also provided are highly purified compositions of 1,3-propanediol.

The invention discloses a natural conditioning and nourishing ferment and a manufacturing method thereof. The ferment comprises the following raw materials in parts by mass: 1-80 parts of primarily fermented liquid, 1-30 parts of probiotics, 1-30 parts of enzymes, 1-10 parts of Chinese herbal medicines, 1-30 parts of fruits, 1-30 parts of vegetables, 1-30 parts of edible mushrooms, 1-30 parts of edible algae, 1-30 parts of maltose, and 1-30 parts of honey. The primarily fermented liquid comprises the following raw materials in parts by mass: 1-50 parts of corncobs, 1-15 parts of wheat, 1-30 parts of stem rice, 1-50 parts of brown rice, 1-50 parts of rice bran, 1-50 parts of black soya beans, 1-10 parts of black glutinous rice and 1-10 parts of semen sesami nigrum. The ferment is prepared by compounding the vegetables, the fruits, the edible mushrooms, the edible algae and the traditional Chinese medicinal materials with the enzymes and fermenting by the probiotics. By adopting the ferment, the integrated conditioning properties of a plurality of plants such as fruits and vegetables and traditional Chinese medicinal materials are compounded, and the natural conditioning and nourishing ferment is free of toxic and side effects. The ferment can be used as a food, also can be added to other foods and beverage, and the natural conditioning and nourishing effects are achieved.

The invention describes a health product additive and preparation for sots or hepatitis B pathogen carriers By adding medicinal fungus fermentation liquor as additive and using effective components and fine powder extracted from plants and herbal medicines by solvent as adjuvant, the health product can be made into forms of effervescent tablet, buccal tablet, chewable tablet, oral taken tablet, candy, chocolate, chewing gum, oral liquid, particle, soluble granules, capsule, aerosol, liquid beverage and solid beverage. The product can relieve alcohol effect, nourish stomach, protect liver, and help to remit hepatitis B virus and hepatitis liver cancer patient condition, achieves a quite important effect for protecting the health of the sots or hepatitis B pathogen carriers in daily or social occasions. The invention provides a good idea to the utilization of the large amount of active fermentation liquid generated with the thallus pharmacy in the medicinal fungus fermentation industries, and also provides a effective approach for increasing the utilization value of the large amount of wild plant resources such as wild jujube and haw widely distributed in the north areas.

This invention is directed to methods for recovery of C3-C6 alcohols from dilute aqueous solutions, such as fermentation broths. Such methods provide improved volumetric productivity for the fermentation and allows recovery of the alcohol. Such methods also allow for reduced energy use in the production and drying of spent fermentation broth due to increased effective concentration of the alcohol product by the simultaneous fermentation and recovery process which increases the quantity of alcohol produced and recovered per quantity of fermentation broth dried. Thus, the invention allows for production and recovery of C3-C6 alcohols at low capital and reduced operating costs.

A process of isolating 1,4-butanediol (1,4-BDO) from a fermentation broth includes separating a liquid fraction enriched in 1,4-BDO from a solid fraction comprising cells, removing water from said liquid fraction, removing salts from said liquid fraction, and purifying 1,4-BDO. A process for producing 1,4-BDO includes culturing a 1,4-BDO-producing microorganism in a fermentor for a sufficient period of time to produce 1,4-BDO. The 1,4-BDO-producing microorganism includes a microorganism having a 1,4-BDO pathway having one or more exogenous genes encoding a 1,4-BDO pathway enzyme and / or one or more gene disruptions. The process for producing 1,4-BDO further includes isolating 1,4-BDO.

The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.

Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.

Compositions and methods for protecting a plant from a pathogen, particularly a fungal pathogen, are provided. Compositions include novel amino acid sequences, and variants and fragments thereof, for antipathogenic polypeptides that were isolated from microbial fermentation broths. Nucleic acid molecules comprising nucleotide sequences that encode the antipathogenic polypeptides of the invention are also provided. A method for inducing pathogen resistance in a plant using the nucleotide sequences disclosed herein is further provided. The method comprises introducing into a plant an expression cassette comprising a promoter operably linked to a nucleotide sequence that encodes an antipathogenic polypeptide of the invention. Compositions comprising an antipathogenic polypeptide or a transformed microorganism comprising a nucleic acid of the invention in combination with a carrier and methods of using these compositions to protect a plant from a pathogen are further provided. Transformed plants, plant cells, seeds, and microorganisms comprising a nucleotide sequence that encodes an antipathogenic polypeptide of the invention, or variant or fragment thereof, are also disclosed.

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

The invention discloses a recombinant humanized collagen. Its amino acid sequence is as shown in SEQNO.3 and has 599 amino acids. The molecular weight is 55.0kDa. A preparation method of the recombinant humanized collagen comprises the following steps of: constructing a gene engineering strain for the expression of the recombinant humanized collagen to obtain a Pichia pastoris engineering strain; carrying out fermentation culture on the engineering strain, and realizing inducible expression of the recombinant humanized collagen to obtain a recombinant humanized collagen fermentation broth; and purifying the fermentation broth to obtain the recombinant humanized collagen. The humanized collagen gene Ge1 designed in the invention is a brand-new sequence which is greatly shorter than a natural humanized collagen gene (Kbp) in length. By the preparation method, operation simplification at the molecular level is realized, and the gene engineering strain fermentation production of the collagen is more easily realized. The humanized collagen gene Ge1 contains characteristics of a natural humanized collagen gene. And simultaneously, its expressed protein has excellent characteristics of a natural humanized collagen.

A method for obtaining a fermentation product from a sugar hydrolysate obtained from a feedstock containing hemicellulose, by (i) removing suspended fiber solids from said sugar hydrolysate to obtain a clarified sugar solution; (ii) fermenting xylose in the clarified sugar solution in a fermentation reaction with yeast to produce a fermentation broth comprising the fermentation product; (iii) separating the yeast from the fermentation broth to produce a yeast slurry; (vi) treating the yeast slurry thus obtained with an oxidant to kill microbial contaminants, thereby an oxidant-treated yeast slurry; (v) re-introducing at least a portion of the oxidant-treated yeast back to step (ii) to increase the concentration of yeast in said fermentation reaction; and (vi) recovering the fermentation product.

The invention relates to apparatuses, machines, systems and methods for the recovery and purification of proteins, peptides, nucleic acids, biologically produced polymers and other compounds from aqueous fluids. The aqueous fluids can comprise enzyme concentrates and or a fermentation broth with or without cells or other starting material. The fermentation broth can be produced by fermentations of fungal, yeast, bacterial, mammalian, insect or plant cells.

A process for the production of glucose from a pretreated lignocellulosic feedstock is provided. The method comprises enzymatically hydrolyzing the pretreated lignocellulosic feedstock with cellulase enzymes to produce a hydrolyzate slurry comprising glucose and unhydrolyzed cellulose and fermenting the hydrolyzate slurry in a fermentation reaction to produce a fermentation broth comprising alcohol. A process stream is obtained comprising unhydrolyzed cellulose, which is then subjected to a denaturing step, preferably comprising exposing the unhydrolyzed cellulose to elevated temperatures, thereby producing a heat-treated stream comprising the unhydrolyzed cellulose. The heat-treated stream comprising unhydrolyzed cellulose is then further hydrolyzed with cellulase enzymes to hydrolyze the cellulose to glucose.

Succinic acid is produced by bringing a succinic acid-containing liquid containing succinic acid and cation which is obtained by fermentation or an enzymatic method into contact with an H-type strongly acidic cation-exchange resin in an amount equivalent to or more than the amount of cation other than hydrogen ion contained in the succinic acid-containing liquid, and precipitating a crystal of succinic acid from the obtained ion-exchange-treated liquid to obtain purified succinic acid.

The invention relates to compositions including amino acid sequences isolated from fungal fermentation broths and methods for protecting a plant from a pathogen, particularly a fungal pathogen.

This invention is directed to methods for recovery of C3-C6 alcohols from dilute aqueous solutions, such as fermentation broths. Such methods provide improved volumetric productivity for the fermentation and allows recovery of the alcohol. Such methods also allow for reduced energy use in the production and drying of spent fermentation broth due to increased effective concentration of the alcohol product by the simultaneous fermentation and recovery process which increases the quantity of alcohol produced and recovered per quantity of fermentation broth dried. Thus, the invention allows for production and recovery of C3-C6 alcohols at low capital and reduced operating costs.

The present invention relates to microbial fodder additive, and a kind of microbial fodder additive comprising beneficial microbes and their metabolites and its preparation process and use. The microbial fodder additive is the mixture of fermented liquid or dry powder obtained with Bacillus subtilis, Bacillus cereus, lactobacillus and Saccharomyices cerevisiae and through high density deep layer liquid fermentation. It may be prepared into different specific liquid or powder preparations. The microbial fodder additive has high live bacillus content, long product preserving period and less foreign bacteria contamination, and has the functions of raise fodder utilization, promote animal's growth, increase animal product yield and quality, etc.

Compositions and methods for protecting a plant from a pathogen, particularly a fungal pathogen, are provided. Compositions include an amino acid sequence, and variants and fragments thereof, for an antipathogenic polypeptide that was isolated from a fungal fermentation broth. Nucleic acid molecules that encode the antipathogenic polypeptides of the invention, and antipathogenic domains thereof, are also provided. A method for inducing pathogen resistance in a plant using the nucleotide sequences disclosed herein is further provided. The method comprises introducing into a plant an expression cassette comprising a promoter operably linked to a nucleotide sequence that encodes an antipathogenic polypeptide of the invention. Compositions comprising an antipathogenic polypeptide or a transformed microorganism comprising a nucleic acid of the invention in combination with a carrier and methods of using these compositions to protect a plant from a pathogen are further provided. Transformed plants, plant cells, seeds, and microorganisms comprising a nucleotide sequence that encodes an antipathogenic polypeptide of the invention are also disclosed.

Processes for producing cosmetic and / or pharmaceutical active components which comprise: (a) providing a fermentation broth comprising a plant component selected from the group consisting of plant constituents, plant extracts and mixtures thereof; (b) inoculating the fermentation broth with a microorganism; and (c) fermenting the microorganism-containing fermentation broth to produce an active component; are described along with cosmetic and / or pharmaceutical preparations containing such active components and methods of using the same to treat the skin and / or hair.

The invention relates to a method for preparing 1,5-pentanediamine. The method comprises the step of adding lysine decarboxylase into a lysine fermentation broth to synthesize 1,5-pentanediamine. The method utilizes the lysine fermentation broth but not purified lysine as the substrate, so that the process is simpler and more economical.

The invention relates to a prebiotic peptide biological feed additive and a preparation method and application thereof. The prebiotic peptide biological feed additive is prepared by mixing and fermentation of seed solution with one or more of bacillus, yeast and lactic acid bacteria in plant protease hydrolysate. After animal and plant protein is subjected to enzymolysis at constant or changeable temperature, the seed solution with one or more of bacillus, yeast and lactic acid bacteria is added for fermentation according to a certain proportion, and the fermented solution is concentrated and dried to obtain a powdery product. The problems of high content of bitter peptides and poor palatability of enzymolysis processes using acid, alkali and protease can be solved. The immune function of animals can be stimulated by active peptides in the prebiotic peptide biological feed additive, the immunity of the animals can be improved, the intestinal environment of the animals can be improved by probiotics, the resistance of the animals to a variety of diseases can be enhanced, the feed conversion rate can be increased, and the breeding cost can be reduced.

The invention relates to bacillus amyloliquefaciens NCPSJ7 and further relates to an application of the strain in treating plant diseases, diseases before and after harvesting fruits and vegetables as well as in preventing food-borne pathogenic bacteria and putrefying bacteria. The strain is preserved in China Center for Type Culture Collection (CCTCC) on March 22, 2013, wherein the preservation number is CCTCC NO: M2013098 and the strain is named as bacillus amyloliquefaciens NCPSJ7. The thallus and fermentation liquor of the strain disclosed by the invention has the effects of treating plant diseases caused by plant pathogenic fungus including antagonistic peach root rotten disease, fusarium wilt of cucumber, botrytis cinerea, jujube anthracnose, pear black spot, pear blue mould, apple brown rot, apple altermaria leaf spot, watermelon fusarium wilt and the like, as well as diseases after harvesting fruits and vegetables and food-borne pathogenic bacteria and putrefying bacteria including antagonistic staphylococcus aureus, salmonella paratyphi A, vibrio parahaemolyticus, yeast and the like; moreover, the bacillus amyloliquefaciens is broad in spectrum and antibacterial and great in potential in developing novel, efficient and natural biological control and biological preservative and fresh-keeping preparation.

The invention relates to a bacillus amyloliquefaciens growing in a disease-preventing and growth-promoting plant and application thereof, relating to bacillus amyloliquefaciens and the application thereof. The bacillus amyloliquefaciens TF28 growing in the disease-preventing and growth-promoting plant belongs to bacillus, has the storage number of CGMCC No.4038 and the storage data of July 26, 2010. The application of the bacillus amyloliquefaciens TF28 comprises the following steps of: (1) preparing activated bacilli liquid; (2) inoculating the activated bacilli liquid in an NYD culture fluid to obtain a strain fermentation solution; and (3) soaking seeds in a dilution solution 50 times of the strain fermentation solution. The strain TF28 in the invention can be colonized, reproduced and transmitted in plants, can simultaneously generate two antibacterial substances, i.e. antimicrobial proteins and lipopeptide antibiotic and has the multiple efficacy of preventing diseases, stimulating growth, increasing the yield, improving the quality, widening an antibacterial spectrum, and the like. Rice seeds treated by the dilution solution 50 times of the fermentation solution of the strain TF28 reach a room-temperature bakana resistance rate over 84.6 percent.

There are provided bioproducts and methods of improving production of the bioproducts from engineered microbial cells, the methods comprising: providing a fermentation broth comprising a crude carbon source; inoculating said fermentation broth with said microbial cells; and incubating the inoculated fermentation broth; wherein said bioproduct is a hydrophobic solvent immiscible with said fermentation broth, and wherein a toxic side product present in said crude carbon source is soluble in said hydrophobic solvent. Also, provided are kits for practicing the methods of improving production of bioproducts.

A process for producing cellulolytic and / or hemicellulolytic enzymes uses the residue from the ethanolic fermentation of enzymatic hydrolyzates of cellulosic or ligno-cellulosic materials. This process may be integrated into a process for the production of ethanol from cellulosic or ligno-cellulosic materials which comprises the following steps: 1) chemical and / or physical pre-treatment of a cellulosic or ligno-cellulosic substrate; 2) enzymatic hydrolysis of the pre-treated substrate using cellulolytic and / or hemicellulolytic enzymes; 3) ethanolic fermentation, by a suitable alcohologenic microorganism, of the hydrolyzate from step (2) and production of a fermentation must; and 4) separation of the alcohologenic microorganism used in step (3), separation / purification of the ethanol and production of an aqueous phase constituting a residue; and in which said residue serves for the production of the cellulolytic and / or hemicellulolytic enzymes used in step 2).

The invention discloses Bacillus subtilis, which is named Bacillus subtilis. The Bacillus subtilis was collected in China General Microbiological Culture Collection Center on January 15th, 2009, with a collection number of CGMCC No.2843. The Bacillus subtilis strain disclosed by the invention is screened from tobacco leaf habitats. Experiments prove that the fermentation liquor of the strain has a strong inhibition effect on fungal pathogens such as Alternaria alternate and pepper anthracnose and demonstrates high prevention effect on Alternaria alternate, tobacco black shank, pepper anthracnose, tomato wilt, phytophthora melonis Katsura, verticillium dahlia and the like and has high growth promoting effects on tobacco, pepper, cucumber, tomato and eggplant. Therefore, the Bacillus subtilis disclosed by the invention can be used for preparing biological bactericides for preventing and controlling fungi in tobacco and vegetables and can be used for preparing growth promoting agents for promoting the growth of tobacco or vegetables.

This invention provides a process for producing a macrocyclic lactone compound, which comprises cultivating Actinoplanes sp. FERM BP-3832, in the presence of L-proline, L-hydroxyproline or L-nipecotic acid, and then isolating a macrocylic lactone compound from the fermentation broth. The compounds produced by this process include a compound of the following formula:The present invention also relates to a pharmaceutical composition comprising the same, which is useful as immunosuppressive, antimycotic, antitumor agent or the like.

The invention relates to a dry powder ready-to-use starter and a preparation method for the starter. The dry powder ready-to-use starter consists of the compound lactic acid powder made from lactobacillus plantarum 550 and lactobacillus buchneri 225, the nutritional agents promoting the lactobasillus to grow or perfume selectively added. The lactobacillus plantarum powder and the lactobacillus buchneri powder are prepared by liquefying, saccharifying, inoculating, fermenting, centrifugating, spraying and drying the corn powder. The compound lactobacillus powder is prepared by mixing the lactobacillus plantarum powder with the lactobacillus buchneri powder by a weight ratio of the lactobacillus plantarum powder to the lactobacillus buchneri powder ranging from 65 to 30: 70 to 35. When the infusing is carried out, the compound lactobacillus powder is dissolved into the fermentation broth by the cold boiling water and the salt, the sugar, the peptone and the perfume are added to the fermentation broth to make the pickle. The pickle products can be obtained by infusing the fresh vegetables in the pickle for 18 to 24 hours. With easy storage, convenient carrier and use, quick and simple preparation, the starter mannufactures the pickle which not only reaches the flavor and quality of the traditional products, but also effectively lowers the formation of the nitrites.