56 results about "Gluconacetobacter" patented technology

The invention discloses a method for producing bacterial cellulose by taking citrus pomace as a raw material, which belongs to the technical field of microbial fermentation and production. The method comprises the following steps: (1) pretreatment of the citrus pomace; (2) yeast fermentation of pretreatment liquid of the citrus pomace; (3) preparation of production and fermentation culture liquid; and (4) production and treatment of the bacterial cellulose, and the like. The citrus pomace is taken as the raw material, intermediate gluconacetobacter CIs26 CGMCC No.4663 which is autonomously selected and bred, the two-stage type fermentation process is adopted for producing the bacterial cellulose, the yield is as high as 13.5g/L, the production cycle is shortened from the conventional about half a month to 5-10 days, a product is semitransparent and good in flexibility, and the single situation of taking coconut milk as the raw material in the past is overcome. The method can be popularized and applied in bacterial cellulose production enterprises.

Disclosed are a cosmetic composition for improving anti-oxidation, anti-inflammation and atopic skin by using fermented liquid of black tea as an effective ingredient and a method of preparing the same. The cosmetic composition includes the fermented black tea liquid obtained by primarily fermenting black tea with saccharomyces, secondarily fermenting the black tea with gluconacetobacter and tertiarily fermenting the black tea with bacillus.

The invention discloses a mixed strain fermented beer beverage. During the preparation process, at the beginning of the fermentation step, three different strains are inoculated into 13 degree P wort according to the weight ratio of 1:1:1, wherein the three different strains are beer yeast, gluconacetobacter and Lactobacillus casei, and the inoculation amount accounts for 10% of the total amount of the wort. According to the mixed strain fermented beer beverage, beer yeast is adopted for fermentation by a common beer fermentation process route. The main flavor formed is beer flavor. The beer beverage contains alcohol and CO2. Gluconacetobacter generates a physiological activator gluconic acid. Lactobacillus casei generates a physiological activator L-lactic acid. In addition, the finished product beer contains live beer yeast, gluconacetobacter and Lactobacillus casei which are easily absorbed by human intestinal tract and help improve intestinal flora quality. The mixed strain fermented beer beverage is a novel beer beverage which has nutrition and health functions as well as unique mouthfeel and local flavor.

The invention discloses a new bacterial cellulose strain which is named Gluconacetobacter.sp.M438 and has the Collection number of CGMCC No. 3917 in China General Microbiological Culture Collection Center (CGMCC). The strain is obtained through the processes of separating, selecting and carrying out high-pressure mutagenesis of buckwheat vinegar mashes, is identified as a subspecies of Ga. hansenii, and is the new bacterial cellulose strain, wherein the cellulose yield of the strain can reach up to 40g/100mL culture medium. The bacterial cellulose strain has the advantage of high and stable yield and was collected in CGMCC on June 10, 2010.

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 discloses a high-yield fermentation method of bacterial cellulose. The method comprises the steps of mixing gluconacetobacter hasenii with saccharomycete to obtain a mixture, inoculating the mixture to an improved BSH fermentation culture medium, and carrying out standing culture at 28-30 DEG C for 6-10 days so as to ferment and produce the bacterial cellulose, wherein the saccharomycete is saccharomyces cerevisiae or candida utilis. The gluconacetobacter hasenii and a certain amount of saccharomyces cerevisiae and candida utilis are mixed and inoculated into the improved BSH fermentation culture medium for culturing, so that the yield of the bacterial cellulose is remarkably higher than that of single-bacteria fermentation of the gluconacetobacter hasenii, and the dry weight of a cellulose membrane can be furthest increased by above 500%.

The invention belongs to the field of foods, and discloses a fermented microalgae vegetable protein composite beverage and a preparation method thereof. The method comprises the following steps: adding soybean powder, microalgae powder, other vegetable protein powder and anhydrous glucose to water, and conducting melting, hydration, homogenization, sterilization and browning so as to obtain a preliminarily fermented base material; adding kombucha gluconacetobacter and lactic acid bacteria into the preliminarily fermented base material for fermentation, and conducting demulsification, homogenization and cooling to obtain a fermented base material after reaching fermentation end; and diluting the fermented base material by 1.5 times, adding lactic acid and ingredients, and conducting homogenization to obtain the fermented microalgae vegetable protein composite beverage. The beverage not only reserves the nutritional ingredients of plant protein beverages, but also contains active lacticacid bacteria and kombucha, and can inhibit harmful microbes in human bodies. The method utilizes the acid production, aroma generation and deodorization of lactic acid bacteria to carry out protein degradation and acid production on plant seed kernel emulsions. The finished product is milk white in color and fine in taste, and has mild sourness and a refreshing flavor.

The invention discloses a method for preparing a functional gingko fermented beverage and belongs to the technical field of fermented beverages. Gingko enzymatic hydrolysate is obtained through enzymolysis pretreatment of gingko, and symbiotic fermentation is conducted through compounding of gluconacetobacter and dekkera anomala according to a certain ratio with the gingko enzymatic hydrolysate as a fermentation substrate, so that the functional gingko fermented beverage is prepared. The beverage prepared with the method has rich nutrients and has detoxifying, cancer resisting and other physiological functions, the cost of raw materials is low, production process is simple, and the beverage is a novel healthcare fermented beverage with extremely high development potential.

The present invention belongs to the technical field of medicines and particularly relates to an anticancer pharmaceutical composition. The anticancer pharmaceutical composition comprises the following raw materials in parts by weight: 20-80 parts of fermented grains, 50-300 parts of fermented vinegar, 5-30 parts of vinegar paste and 49-121 parts of traditional Chinese medicinal materials. The fermented grains, fermented vinegar and vinegar paste contain polypeptides, flavone and other active substances that have an inhibitory treatment effect on tumors, also contain lactococcus, enterococcus,xanthomonas, gluconacetobacter, bacillus, lactic acid bacteria, acetic acid bacteria, aspergillus, mucor, alternaria and other microorganisms, and can ferment and process the traditional Chinese medicinal materials to produce microbial metabolic active substances and enhance medicinal properties. The provided anticancer pharmaceutical composition can reach tumor lesions and directly act on cancerous tissues, changes growth microenvironment of the tumor lesions, regulates tumor immune metabolism and inhibits tumor cell proliferation and metastasis, thereby effectively inhibiting cancer cell growth and induces apoptosis of cancer cells.

The present invention is to obtain a novel gene that encodes a protein having a function of promoting acetic acid bacterial growth in the presence of a high concentration of acetic acid; to enhance acetic acid bacteria's function of promoting growth and thereby to develop acetic acid bacteria with an improved fermentation ability in the presence of a high concentration of acetic acid; and to provide a method for efficiently producing vinegar that contains a high concentration of acetic acid in a short time using the acetic acid bacterium. A novel gene having a function of improving the function of promoting growth at a practical level was cloned from acetic acid bacteria for practical use, belonging to the genus Gluconacetobacter, by a method comprising exposing acetic acid bacterial lysate to the presence of a high concentration of acetic acid; obtaining a gene of a protein that was not insolubilized but remained soluble; and thereby obtaining a gene having a function of promoting acetic acid bacterial growth in the presence of acetic acid. When cultured in the presence of acetic acid and ethanol, a transformant of acetic acid bacteria transformed with the gene was confirmed to have a significant effect of promoting growth.

A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product.

The invention discloses a preparation method of a mask containing natural plant components. The preparation method comprises the following steps that after an ultrasonic extraction method is adopted to obtain an extracting solution containing plant active components, screening, domesticating and optimizing are carried out by using gluconacetobacter to obtain a high-yield strain; the optimized strain is inoculated into a sterilized culture medium, the inoculated culture medium is uniformly poured into a mask mold, and treating is carried out to obtain a white transparent nano-cellulose mask matrix; and plastic package and high-pressure sterilization are carried out on the mask base material, after a biological cellulose wet mask is obtained, the biological cellulose wet mask is soaked in the sterilized plant extracting solution, the mask base material is directly put into a refrigerator for freezing after the mask is adsorbed to be saturated, vacuum drying is carried out for 24 hours, and the nano-cellulose functional mask containing the plant extracting solution is obtained. The preparation method has the advantages of simple production process operation, no pollution, low cost andhigh yield.