76 results about "Gut fermentation" patented technology

The invention relates to a strain used as hametz of microorganism, belonging to technical field of processing agricultural microorganism and food, which comprises the strain and the compound hametz ofplant lactocin as well as the application. The invention is characterized in that: the microzyme-Custer bouquet yeast strain can obtain by separating and filtering, which is suitable for fermenting the rice steamed sponge cake; the yeast strain is preserved in Chinese typical culturing and preserving centre and the preserved number is CCTCC NO: M207150. The microorganism compound hametz can be made by the ZSM-001 Custer bouquet yeast strain and AS1.510 plant lactocin (Lactobacillus plantarum), and can be used in rice fermented products, such as rice steamed sponge cakes. The invention has theadvantages of good fermenting performance and easy commercial process, and the products made by the invention have a typical sweet and sour perfume.

The invention relates to anti-freezing yeast, a composition thereof and flour dough. The anti-freezing yeast is saccharomyces cerevisiae with the preservation serial number CCTCCNO of M207178. The other aspect of the invention relates to the yeast composition containing the anti-freezing yeast. The yeast composition contains: (A), the anti-freezing yeast of the invention; (B), an emulsifier; and (C), an anti-freezing agent. The anti-freezing yeast and the composition thereof still have favorable fermenting force even in high-sugar flour dough. Except for representing favorable baking performance in freezing flour dough, the anti-freezing yeast and the composition thereof also provide abundant nutrition and cheerful flavor for bread.

The invention belongs to the technical field of agricultural microorganisms and aquatic product processing, and particularly relates to a compound starter for lactobacillus plantarum and application thereof, wherein the compound starter is used as a microbial starter, is especially suitable for freshwater fish fermentation, and is composed of lactobacillus, pediococcus acidilactici and staphylococcus xylosus. A lactic acid bacterium, namely lactobacillus plantarum, suitable for freshwater fish fermentation is obtained through self separation and screening, and the preservation number in the China center for typical culture collection is CCTCC NO: M2012396. The compound microbial starter is prepared from lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus, is suitable for fish product fermentation and particularly suitable for the application to preserved fish fermentation, has a sound fermenting property, has typical fermentation fragrance, and facilitates industrial production.

The invention discloses a solar biogas generating pit. A feeding tank and a discharge tank communicating with each other are arranged on the two side of a fermenting tank. The upper end of the fermenting tank is covered with a transparent vault, a tracheal tube runs through the middle of the vault and communicates with the interior of the fermenting tank; a biogas storage device is arranged at one side of the discharge tank; a gas transmission pipe communicating with the tracheal tube is divided into two branches, and one end of the branch of the gas transmission pipe is connected to the biogas storage device. The biogas generating pit has the advantages that the solar heat can be collected more efficiently; proper temperature can be preserved in the fermenting tank in winter; the biogas output is high; and the biogas generating pit is safe to use and easy to collect biogas.

The invention discloses a lactobacillus plantarum with dual blood glucose-reducing target and an application thereof. The lactobacillus plantarum ST-2 with dual blood glucose-reducing target and higher restraining activity is acquired by screening in the manners of in vitro inhibitory activity, probiotic property determination and principal component analysis; the inhibition ratio of the CFS extract thereof for alpha-glucosaccharase activity is 13.44%; the inhibition ratio for dipeptidyl peptidase-IV activity is 21.525%. An experiment proves that ST-2 has a certain inhibitory activity for differently sourced alpha-glucosaccharase and dipeptidyl peptidase-IV; the carbonylated hemoglobin value of type-II diabetic rat is obviously reduced, so that ST-2 has ultrahigh application value for delaying the carbohydrate absorption of the diabetic after the meal and reducing postprandial blood sugar increasing; ST-2 is prepared into freeze-drying bacteria powder in high viable count; the viable count is as high as 89% of that before freeze-drying; besides, ST-2 has an excellent fermenting effect; the application of ST-2 in producing dairy products or being added as a food ingredient into functional food has excellent preventing and intervening effects for diabetes and obesity.

The invention relates to a method utilizing brewer's grains to produce biological diet cellulose. The method comprises the steps of after adding water to the brewer's grains and diluting, adding or not adding other nutrient substances, and using the brewer's grains serving as a biological diet cellulose producing bacterium culture medium after sterilization; or adding water to the brewer's grains and jordaning, preserving heat for 1 to 2 hours at the temperature ranging from 60 DEG C to 90 DEG C, filtering and removing solid substances, adding or not adding other nutrient substances to filtrate, and using the filtrate as a culture medium after sterilization; or adding water to the brewer's grains and jordaning, adjusting pH to be 5 to 6, standing for 20 to 40 minutes, adding 5 wt% to 10 wt% of protease to filtrate after filtering and removing solid substances, performing enzymolysis for 1 to 3 hours while preserving heat at the temperature ranging from 50 DEG C to 70 DEG C, adjusting pH to be neutral, adding or not adding other nutrient substances after filtering and removing solid substances again, and using the filtrate serving as a culture medium after sterilization. The method can fully utilize nutrient components including crude protein, cellulose and the like in the brewer's grains so as to achieve good fermentation effect.

It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, which is obtained by preliminarily fermenting soybean protein such as soybean milk with the use of a yeast, to a bread dough, the resulting baked bread has an extremely favorable fermented flavor and a preferable and soft texture maintained over a long period of time without taking a long time for the fermentation.

The invention belongs to the technical field of tea processing, aims to provide a processing technology for making black tea with uniform and excellent quality and strong and sweet taste by persimmon large-scale tea improved varieties. The processing technology includes the steps: picking fresh tea leaves; withering; rolling; fermenting; drying. The rolling technology includes three rolling processes, first rolling time and second rolling time are 40-50 min, third rolling time is 26-34min, different conditions such as normal pressure, light pressure, medium pressure and heavy pressure are switched in the rolling process, deblocking, rotating sifting and classification for tea leaves are implemented after rolling is finished every time, so that technological parameters are distinguished and adjusted in subsequent technologies, tea leaves of different levels can be effectively processed, and quality of the tea leaves of different levels is uniform. Pressure increasing is matched with pressure reducing in the rolling process, bands can be tighten in a rolled manner, most cells can be broken in a rolled manner, rolled leaf balls can loose, heat is emitted, quality stability of rolled leaves is facilitated, and good fermentation conditions are prepared.

The invention discloses an efficient energy-saving fermentation treatment device, which comprises a rack, wherein a fermentation tank, a feeding mechanism, a discharging conveying mechanism and a heating device are arranged on the rack, the efficient energy-saving fermentation treatment device further comprises a gas-liquid separation device, the gas-liquid separation device comprises a shell, a high-temperature gas inlet, a hot air outlet, a fresh air inlet and a fresh air outlet are formed in the upper end of the shell, a gas-liquid separation assembly is arranged in the shell, the gas inletend of the gas-liquid separation assembly is communicated with the high-temperature gas inlet, the gas outlet end of the gas-liquid separation assembly is communicated with the hot air outlet, a water outlet is formed in the lower end of the shell, a first heater is arranged at the upper end of the gas-liquid separation assembly, the two ends of the first heater communicate with the fresh air inlet and the fresh air outlet correspondingly, and the fresh air outlet communicates with the inner cavity of the fermentation tank so as to achieve constant-temperature adjustment in the inner cavity of the fermentation tank. The efficient energy-saving fermentation treatment device disclosed by the invention can ensure good fermentation performance in the tank body, and can achieve the effect of effectively saving energy consumption.

The invention discloses a Chinese rice wine low-ethanol beverage and a preparation method thereof. The method comprises the following steps of (1) preparing cooked polished glutinous rice; (2) addingamylases and glucoamylase to steamed cooked rice, performing enzymolysis treatment, then performing bottling, performing sterilization, performing cooling, performing inoculation with lactic acid bacteria of pediococcus pentosaceus RHJ68 and the like, and performing fermentation to obtain lactic acid bacteria fermentation liquid; (3) adding purified water, sweet distiller's yeast and the lactic acid bacteria fermentation liquid to the cooled cooked polished glutinous rice, and performing fermentation so as to obtain sweet wine mash; (4) performing cooling treatment on the sweet wine mash for 1-5 days, and performing filtration so as to obtain Chinese rice wine; and (5) adjusting the sugar degree and the acidity of the Chinese rice wine, performing filling, and performing sterilization so as to obtain the Chinese rice wine low-ethanol beverage. According to the Chinese rice wine low-ethanol beverage and the preparation method thereof disclosed by the invention, rice saccharification liquid is used as a natural culture medium for enlarged culture of lactic acid bacteria, the lactic acid bacteria are supplemented to the sweet distiller's yeast, and artificially-controlled reinforced fermentation is performed, so that the acidity of the wine mash at the fermentation initial stage can be quickly increased, the effect of restraining infectious microbes can be achieved, and favorablefermentation flavor and taste can be given to the Chinese rice wine; and the product namely the Chinese rice wine low-ethanol beverage is free from food additives, and is a low-ethanol beverage havingcleaning label and being suitable for old people and young people.

The invention belongs to the technical field of agricultural microbes and food processing and particularly relates to a strain serving as a microbial fermentation agent, a composite fermentation agent containing the strain and aspergillus oryzae and use of the strain. The invention is characterized in that: bacillus subtilis YDC-001, which has a preservation number of CCTCC No.M201028, for making fermented blank bean is obtained by separation and screening; and the microbial composite fermentation agent is make by using the bacillus subtilis and aspergillus oryzae A3042. The composite fermentation agent can be used for producing soybean fermented products. The microbial composite fermentation agent has high fermentation performance; and the fermented products have typical fragrance and delicate flavor of fermented blank bean. The industrial production of the composite fermentation agent is easy.

The present invention provides a microbial deodorization agent for removing malodor of public conveniences. The described microbial deodorization agent is a fermented liquor containing abnormal hansenula of hansenula (agamogenetic blastogenetic/sporoid hat shape/utilizable nitrate). The total count containing two yeast in its product is not less than 1X10 to the seventh power/ml order of magnitude. Said invention is a microbial fermented product using deodorization yeast as fermentation strain, in the course of spraying it has the action of absorbing NH3 in the air. Besides, it also has a special perfume.

The invention relates to a temperature-tolerant yeast and a separation method and application thereof. The temperature-tolerant yeast is named as a saccharomyces cerevisiae YP005A strain, the preservation unit is General Microbial Center of the Commission for the Protection and Management of Microbial Species in China, the preservation time is Feb. 25th , 2019, the preservation number is CGMCC No.17256, and the address is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing. The temperature-tolerant yeast is good in temperature tolerance, good fermentation performance at lower temperature and higher temperature can be maintained, the weight loss of CO2 is kept at a high level in the fermentation process at lower temperature and higher temperature, and meanwhile, the saccharomyces cerevisiae has outstanding ethanol production and esterification capacity at lower temperature and higher temperature; moreover, the strain can effectively improve the quality of highly flavored type medium and high temperature yeast for making hard liquor, so that the production of the highly flavored liquor is of great significance for improving the quality rate of a wine base and wine productionrate.

The invention discloses an animal waste fermentation tank. The animal waste fermentation tank comprises a main fermentation tank, supports, a feeding channel and a sealing cover plate, wherein the feeding channel is formed in the top of the side surface of the main fermentation tank, the top of the main fermentation tank is connected with an auxiliary fermentation tank through a one-way pressure reducing valve, biogas in the main fermentation tank is exhausted into the auxiliary fermentation tank through the one-way pressure reducing valve when the pressure of the biogas in the main fermentation tank reaches a certain value, and the problems that a well sealing fermentation tank bursts easily when the pressure exceeds the bearable pressure due to limited bearable pressure of the fermentation tank and the risk degree is high are solved. A water inlet and a water outlet are connected with a heating inner chamber in the bottom of the side surface of the main fermentation tank, the water outlet communicates with a heating water tank through a pipe, a circulating pump is mounted in the heating water tank and connected with the water inlet through a pipe, a heating circulating passage is formed, water heated by the heating water tank is fed into the heating inner chamber through the circulating pump to heat the main fermentation tank, and fermentation in the inner chamber of the main fermentation tank is speeded up effectively.

A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has the optimum fermentability when directly used in fermentation and gives an appropriate flavor without needing prepropagation, and a method of producing alcoholic beverages by using the yeast. A method comprising incorporating a stabilizer such as trehalose into a yeast which has been recovered from the fermentation step, and, if desired, further incorporating glycerol into the yeast to thereby lower the water activity in the cells, and then dehydrating/drying the yeast while sustaining a high viable cell ratio and favorable fermentability; and alcoholic beverages produced by using the yeast.

The invention discloses a biochemical composite additive which comprises the following raw materials by weight parts: 0.85-2.0 parts of a bio-enzyme preparation, 160.7-338 parts of a sulfur compound, 55-106 parts of glucose and 22.5-70 parts of a feed additive carrier. According to the biochemical composite additive, good fermentation conditions are provided for lactic acid bacteria adhered to alfalfa raw materials, so that quick breeding of the lactic acid bacteria is promoted, the purpose of improving the silage fermentation quality of alfalfa is achieved, and the phenomenon of unstable use effect of a commercialized lactic acid bacteria preparation is avoided.

The invention discloses a wine brewing device at a constant temperature, which comprises a fermentation mechanism and a temperature control mechanism. The fermentation mechanism includes an inner barrel and an outer barrel set outside the inner barrel. The barrel is provided with a processor connected to a power supply, the inner barrel is provided with a stirring device, the top of the outer barrel is provided with a drive motor, a pressure relief valve and a feed port, and the power output end of the drive motor passes through the outer barrel. The tops of the barrel and the inner barrel are connected with the stirring device, the bottom of the inner barrel is provided with a discharge port passing through the outer barrel, the temperature control mechanism includes a temperature adjustment device and a temperature sensor, and the processor is respectively connected with the temperature adjustment device and the temperature sensor. The invention has the advantages of simple structure, stable operation and easy operation, provides a good fermentation environment for the fruit material, improves the stirring efficiency of the fruit material, and improves the quality of the wine.

The invention provides a low-cost efficient pig feed. Each 100 parts by weight of feed is prepared from the following raw materials in parts by weight: 30-40 parts of straw waste, 10-20 parts of distiller's grains, 5-10 parts of bicarbonate soda, 5-25 parts of bean dregs, 0.1-0.3 part of lysine, 0.01-0.1 part of methionine, 0.05-0.12 part of threonine, and 1-3 parts of a compound microorganism preparation, wherein the strain combination of the compound microorganism preparation is selected from at least two of coriolus versicolor, aspergillus oryzae, saccharomyces cerevisiae, neurospora sitophila and bacillus subtilis. The matched feed formula provided by the invention is balanced and rich in nutrition, the interaction between multiple probiotics and the raw materials is reasonably used toobtain a good fermenting effect, the sufficient development of waste resources such as straw, bean dregs and distiller's grains is realized, the requirement of sustainable development is met, the feeding cost is reduced, the production benefits are improved, and the environmental pollution can be reduced.

A dry and wet livestock manure treatment device comprises a fermentation tower (1), a motor (2), a reducer (3), a feeding and turning screw conveyor (4), a belt pulley A (5), a hopper (6), a material channel (7), a belt pulley B (8), a shifting piece (9), a shifting rod (10), a group of aerator pipes (11) and a temperature sensing bushing (12). The dry and wet livestock manure treatment device has the advantages as follows: the feeding and turning screw conveyor is adopted for feeding and turning, can treat dry and wet raw materials simultaneously and can perform repeated turning, and the fermentation effect is good; the temperature in the fermentation tower can be monitored and regulated in real time, the fermentation efficiency is high, and inactivation of fermentation bacteria due to overhigh temperature is avoided; by means of a check valve, an anaerobic environment in the fermentation tower can be guaranteed, waste gas generated in a fermentation process can be exhausted, the fermentation tower inside is enabled to be in a good fermentation environment, and the fermentation quality is improved.