872 results about "Liquid state fermentation" patented technology

The invention relates to preparation and application of a biological carbon immobilized microbial agent. The method comprises the following steps of: sequentially performing seed solution culture and liquid fermentation culture to microorganisms capable of degrading petroleum to obtain fermentation liquid; performing mixed adsorption to the fermentation liquid and biological carbon to prepare the biological carbon immobilized microbial agent. The invention further provides application of the biological carbon immobilized microbial agent to soil polluted by oily sludge and sand and petroleum. By immobilizing the microorganisms having a function of degrading petroleum and then remedying the soil polluted by oily sludge and sand and petroleum, the petroleum removal efficiency is remarkably improved and the removal rate is improved by 20 to 30 percent as compared with remediation by solely using microorganisms. The invention uses agricultural wastes such as corncobs as precursors to prepare carriers, the cost is low, a great amount of microbial agent is easily obtained and simultaneously the reclamation of wastes is realized.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses an aspergillusniger strain for producing beta-glucuroide. Aspergillusniger T2 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on 26th September, 2008 with the preservation number of CGMCC No.2715. The aspergillusniger T2 strain is the aspergillusniger strain which is obtained by performing mutagenesis with ultraviolet rays and nitrous acid and screening by using a Congo red-carboxymethylcellulose (CMC) double-layer flat plate, has high enzymatic activity and is used for producing the beta-glucuroide. The aspergillusniger T2 strain is applied to the production of the beta-glucuroide. The beta-glucuroide produced by performing liquid state fermentation on corn cob, yeast powder and the like serving as raw materials and the aspergillusniger T2 strain serving as the strain has the characteristics of enzymatic activity, simple production method and the like.

A method of creating an extract of myceliated agricultural product for human consumption includes providing an agricultural substrate such as rice, where the agricultural substrate has been inoculated by liquid media comprising an aliquot of culture derived from liquid-state fermentation. The culture being selected from the group consisting of Basidiomycota and Ascomycota fungi. Next, the step of enabling mycelium growth on the substrate by controlling temperature, humidity and sterility of the environment. After mycelium growth on the substrate reaches a desired stage, then the step of boiling the substrate in water and separating the water-substrate mixture into aqueous component and non-aqueous components creates an extraction.

The invention provides a tobacco matrix composite biopesticide and a preparation method thereof. The composite biopesticide which comprises at least a tobacco botanical insecticidal component and at least a microbial insecticidal component is prepared through fermenting insecticidal microbes with selecting a tobacco waste as a raw material. The preparation method comprises the following operationsteps: preparation of a medium, amplification culturing of spawns, fermentation of the biopesticide, and extraction. A fermentation technology can adopt liquid state fermentation or solid state fermentation. The tobacco matrix composite biopesticide of the invention which not only contains the insecticidal microbes and metabolites thereof, but also contains tobacco insecticidal components (nicotine and the like for example) has dual insecticidal effects. The method of the invention which allows resources of the tobacco waste which is not reasonably utilized at present to be fully utilized allows grain resources to be saved, and good economic benefits, ecological benefits and social benefits to be generated.

The invention discloses a method for producing cordyceps militaris fermentation coarse cereals through solid-state fermentation. According to the method, people can safely and conveniently eat and digest nutritional ingredients of cordyceps militaris, and simultaneously, problems of complicated production processes and high costs of cordyceps militaris products are solved. The method adopts a solid-state fermentation manner, and a fermentation substrate is strictly sterilized, so that in the process of fermentation, the microbial interference can be basically eliminated, the solid-state fermentation is easier to master when compared with liquid-state fermentation, and design requirements and costs of a biochemical reactor are low. The whole production process comprises three links as follows: manufacturing a liquid cordyceps militaris culture, manufacturing a solid-state fermentation medium of the coarse cereals, and performing inoculation and fermentation; and the three links can realize automatic operation, so that the human resource cost can be reduced.

The invention discloses a production method of grifola frondosa polysaccharide and relates to the technical field of food microorganism application. The method comprises the following steps of: weighing raw materials, wherein rice bran is 1-6g / 100mL, wheat bran is 1-3g / 100mL, monopotassium phosphate is 0.09-0.36g / 100mL, and magnesium sulfate is 0.04-0.16g / 100mL; adding a needed amount of water into the raw materials, loading the raw materials without regulating the pH (Potential of Hydrogen), and sterilizing and boiling at 121 DEG C for 30min; after cooling, inoculating the grifola frondosa liquid seed (CCTCC (China Center For Type Culture Collection) M2013286) which is also disclosed in the invention, wherein the inoculation amount is 8-10%, the fermentation temperature is 25-30 DEG C, and the fermentation time is 4-7d; and carrying out deproteinization, alcohol precipitation, centrifugal separation and vacuum drying on the centrifugal separation liquid of a fermented product or the centrifugal separation liquid which is obtained after the mycelia which has wall broken is extracted with hot water, so as to respectively obtain exopolysaccharide and mycelia polysaccharide. By adopting the method disclosed by the invention, the purpose of efficiently converting the rice bran and the wheat bran to the grifola frondosa polysaccharide with a high value through liquid state fermentation can be achieved better.

The invention provides a tea wine and a preparation method thereof. The tea wine is prepared by mixing a tea extraction solution and a grain saccharification solution and fermenting. The preparation method provided by the invention comprises the following steps of: firstly leaching tea to prepare the tea extraction solution; secondly mixing Chinese sorghum, rice and corn according to a certain proportion, crushing, steaming, boiling and saccharifying to obtain the saccharification solution, mixing with the tea extraction solution, adding koji, and forming a tea fermentation solution by liquid-state fermentation; and finally performing sterilization, blending, fining, filtering, aging and secondary filtration to obtain the tea wine. The tea wine is characterized in that a product provided by the invention has the characteristics of heavy tea fragrance, sweet and mellow taste, coordination of various flavors, long after-taste and the like; and furthermore, compared with the traditional tea wine, the tea extraction solution is adopted for performing fermentation together with the Chinese sorghum, the rice and the corn, the functional active ingredients in the tea can be retained to the greatest extent, the blending of a base wine is simultaneously performed after fermentation, the shortcomings of low alcohol degree of the fermented wine and complex process and pungent smell of the distilled wine can be overcome, the softness of the tea and the rigidity of the wine can be perfectly combined, and the species of tea and wine products are enriched.

The invention discloses a microbiological feed additive for replacing antibiotics, mainly comprising bacillus subtilis, saccharomyces cerevisiae, aspergillus niger, aspergillus oryzae and the like. The preparation method of the microbiological feed additive comprises the following steps: parent species of all strains are prepared by liquid state fermentation, production species are prepared by carrying out solid state fermentation on the parent species, the strain is obtained by carrying out further solid state fermentation on the production species, and the strains are mixed according to a certain proportion to obtain the microbiological feed additive. The microbiological feed additive can improve the nonspecific immunity of animals, enhance the anti-stress capability of an organism, activate the growth potential of the animals, improve the production performance comprehensively, solve the problems of low quality of products, loss of flavor, diarrhea of piglets, constipation of sows,shapeless feces of chickens and ducks, more anti-nutritional factors of feedstuff materials and low digestion and utilization in a package manner, and provide a low-cost, simple and practical scheme for replacing the antibiotics, an enzyme preparation, arsenical preparations and probiotics.

A manufacturing method for cordyceps sinensis (Berk.) sacc polysaccharide relates to the technical field of food microorganism application, and comprises the following steps: weighing raw materials, wherein rice bran is 1-3 g per 100 ml, bran is 1-3 g per 100 ml, potassium dihydrogen phosphate is 0.09-0.18 g per 100 ml, and magnesium sulphate is 0.04-0.08 g per 100 ml; material filling with natural pH after adding required water, and sterilizing and cooking at the temperature of 121 DEG C for 30 min; inoculating cordyceps sinensis (Berk.) sacc CCTCCM2013285 liquid seed after cooling, wherein the inoculation amount is 8-10%, the fermentation temperature is 23-28 DEG C, and the fermentation time is 4-7 d; respectively obtaining exopolysaccharides and mycelia polysaccharide after conducting deproteinization, alcohol precipitation, centrifugal separation, and vacuum drying on centrifugal separation liquid extracted through breaking cell wall hot water of fermentation material centrifugal separation liquid and hypha. The method better realizes the purpose that rice bran and bran are efficiently and high-valuedly transformed to cordyceps sinensis (Berk.) sacc polysaccharide after being subjected to liquid state fermentation.

The invention provides a fermented ferment fertilizer, and preparation and using methods thereof. The fermented ferment fertilizer is prepared by cutting facility agriculture vegetable wastes and / or commodities trading market vegetable wastes, mixing vegetables, brown sugar and water according to the mass ratio of 3: (0.8-1.5): (10-12), sealing and fermenting for more than three months, pressing down the vegetables floating on the liquid level every day within the first month during the fermentation process in order to soak the vegetables in the liquid to ferment completely, so as to obtain a fermented ferment fertilizer, wherein a liquid fermented ferment fertilizer and residues are obtained through filtering the fermented ferment fertilizer by a 20-mesh sieve, the liquid fermented ferment fertilizer is used as a leaf fertilizer, the leaf fertilizer is fertilized when leaves grow out; and the leaf fertilizer is fertilized again when the crops enter the full-bloom stage.

The present invention provides one kind of Aspergillus niger WZ001 capable of realizing industrial production of producing naringinase and cirmtimase simultaneously in high yield and its application. The Aspergillus niger WZ001 has the preservation number of CCTCC No.206047. It has high yield of naringinase and cirmtimase over 14000 U / g in liquid fermentation culture or over 6000 U / g in solid fermentation culture.

The invention discloses a bamboo parasitic fungus strain producing perylenequinone compound, and belongs to the biological engineering technical field. The strain of the invention is assorted and named as Shiraia sp. SUPER-H168 is stored in China Center for Type Culture Collection, and the accession number is CCTCC M 207104. The strain adopts the steps that the bamboo parasitic fruiting body grown on short bamboo on Mashan, Wuxi city, Jiangsu province is screened and separated, thereby the bamboo parasitic fungus strain havng steady property and producing the perylenequinone compound is obtained, and the perylenequinone compound can be produced through solid state fermentation or liquid state fermentation.

The organe fruit vinegar brewing process includes the steps of: fruit pulp preparation, rice syrup preparation, alcohol fermentation, acetic acid fermentation, spraying, disinfecting and aging. The alcohol fermentation is a liquid fermentation course with composite fermenting agent and rice syrup added; and the acetic acid fermentation is a solid fermentation course with acetobacteria added. The present invention has good taste, high effective component content and high yield, and contains several nutritive matters.

The invention provides a cordyceps sinensis mycelium fermentation production method. The method includes the steps of preparation of a special culture medium for cordyceps sinensis mycelium liquid state fermentation, optimization of a mycelium provenance, fermentation of a strain in the culture medium and the like, wherein optimization of the mycelium provenance includes the procedures that cordyceps sinensis strain mycelia obtained after more than ten times of artificial passage are inoculated to the artificial solid culture medium, superior fruit bodies are selected, and a preferred China hirsutella rhossiliensis strain is separated from the fruit bodies. The cordyceps sinensis mycelium fermentation production method has the advantages that through strain selection, the cordyceps sinensis strain with strain character advantages is obtained, the screening effect is good, the problem of strain character recession can be effectively solved, and meanwhile the method also can serve as a China hirsutella rhossiliensis strain passage preservation method.

The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.

The invention provides a solid and liquid combined fermentation vinegar brewing method, which comprises: fermented fermentation broth is mixed with bran and bran coats, inoculated with acetobacter, aroma-producing yeast and lactobacillus to become a solid fermentation substrate of vinegar, and sent into a fermenter for acetic fermentation, and juice generated by fermentation of inoculated materials flows into the bottom of the fermenter from gaps between barriers; when the fermentation temperature of the solid fermentation substrate of the vinegar is overhigh, crude vinegar in a crude acetate pool is cooled and refluxed and poured into the solid fermentation substrate of the vinegar on the top layer, and simultaneously a vent hole is opened, so as to achieve the aims of oxygenation and temperature reduction of the solid fermentation substrate of the vinegar; and when the fermentation temperature in the solid fermentation substrate of the vinegar is too low, the crude vinegar in the crude acetate pool is heated and refluxed and poured into the solid fermentation substrate of the vinegar, so as to realize temperature rise of the solid fermentation substrate of the vinegar. The solid and liquid combined fermentation vinegar brewing method combines the advantages of solid fermentation vinegar brewing and liquid fermentation vinegar brewing, has the advantages of high acid yield and good flavor, mouthfeel and quality of the vinegar, can control the fermentation temperature of the solid fermentation substrate of the vinegar, and can brew the vinegar all the year around.

The invention discloses a method for producing rice-flavor liquor based on liquid fermentation, belonging to the technical field of liquor brewing. The method comprises the steps of crushing raw materials, liquefying gelatinization, culture saccharification, fermentation and distilling, wherein the step of culture saccharification is carried out under the state of tiny oxygen consumption and comprises cooling a saccharification liquid, adding glucoamylase, and subsequently adding xiaoqu yeast powder or rhizopus yeast, a lactobacillus culture solution and a microzyme culture solution. According to the method, mechanical production of xiaoqu liquor is achieved by cooking liquefaction of starchy grains and then liquid state culture saccharification, and therefore the defect of unstable quality caused by such factors as climate, environment during saccharification of culture bacteria is improved; simultaneously liquor brewing yeasts which are purely cultured and can produce high yield of esters and appropriately low yield of higher alcohols, lactobacillus and a part of commercial enzyme preparations are subjected to synergistic saccharification with conventional saccharification fermentation agents, thereby partially purifying the fermentation system, making up the deficiency of the conventional saccharification fermentation agents and greatly increasing the content of ester substances in rice-flavor liquor; and controlling the content of higher alcohols can remarkably improve the quality of the rice-flavor liquor.

The invention relates to an ultrasound-enhanced bioreactor, comprising a liquid state fermentation tank, an ultrasonic transducer, an ultrasonic generator and an ultrasonic fermentation control system, wherein the ultrasonic transducer is fixed on the side wall of the liquid state fermentation tank by bonding, the radiating surface of the ultrasonic transducer is fixed on the planar structure of the tank body of the liquid state fermentation tank by bonding. The ultrasonic fermentation control system comprises a biological fermentation process control unit and an ultrasonic control unit, wherein the biological fermentation process control unit is used for controlling the pH value, dissolved oxygen, temperature, rotating speed, air flow, tank pressure and supplementary material, and carrying out real-time monitoring on the whole fermentation process and conducting data recording and analysis; and the ultrasonic control unit is used for controlling the start of the ultrasonic transducer, the selection of ultrasonic frequencies, the selection of ultrasonic power and ultrasonic generation time in order to achieve optimum ultrasound-enhanced microbes and effects of growth metabolism of plant tissue cultures.

The invention discloses a functional health-care vinegar beverage using medicinal and edible Chinese medicinal herbs such as barbary wolfberry fruits, yams and hawthorns as raw materials and a production process of the vinegar beverage. The functional health-care vinegar beverage has the effects of engendering liquid and allaying thirst, reducing blood fat, resisting fatigue, relaxing the muscles and stimulating the blood circulation, resisting cancers, dispelling the effects of alcohol and protecting livers and the like, and has good effects, mouthfeel and merchandise properties. The production process has the advantages that 1. a solid and liquid fermentation coexistence process is adopted, so that the advantages of good flavor in solid fermentation and high yield, short production cycle, low labor intensity and good product hygiene in liquid fermentation are combined; 2. solid-liquid separation is not performed in the product fermentation process, so that the leaching time of active ingredients of the Chinese medicinal herbs is prolonged, and leaching of the active ingredients is accelerated through microbial fermentation; 3. the raw materials contain stevia rebaudiana which is a good natural sweetening agent and has the effect of reducing blood sugar, so the product is suitable for being drunk by diabetic patients; and 4. an extracting process for the Chinese medicinal herbs is not adopted in the production process, so that the production cost is reduced and industrialized production is facilitated.

The invention discloses a brewing method for a high-salt liquid-state fermentation soy sauce. The brewing method comprises the following steps of: preparing materials, stewing the materials, producing a starter, fermenting and spraying oil, wherein the steps of fermenting and spraying oil are carried out in a glass steel can. The fermenting specifically comprises the following processes of: adding the materials which are treated by the steps of preparing materials, stewing the materials and producing the starter to a saline solution, weight of which is 2-3 times that of the materials; adding the mixture to the glass steel can which is paved with a false substrate at the bottom, controlling the thickness of the fermentation layer to 1.5m-3.8m, and spraying and fermenting for 4-8 months. The spraying and fermenting specifically comprises the following processes of: spraying every day at the initial 30 days of the fermenting; spraying every two days from the 31st day to the 90th day; spraying every 3-7 days after the 90th day, wherein each spraying time is 3 minutes to 10 minutes, and the flow rate is 20kg / min to 40kg / min. According to the brewing method disclosed by the invention, the environment is sealed in the fermentation process, and is sanitary and safe. The process for fermenting and spraying oil in a same fermentation tank are simpler, efficient and low in production cost; and the production environment is clean and sanitary for being beneficial to saving energy and reducing emission. Besides, the produced soy sauce is good in flavor and bright in color.

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The invention discloses a probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets. According to laboratory repeated fermentation experiments and actual using effect of products at a plurality of scaled pig farms, a screened and determined formula is as follows: bacillus cereus inoculum size 2-4%, bacillus subtilis inoculum size 2-4%, Chinese medicinal herb inventory 8-20% (main ingredients of which are the root of Chinese pulsatilla, myrobalan, liquorice and schisandra chinensis), and performing liquid state fermentation and then drying. The probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets can effectively resolve the problem of piglet diarrhea during scaled pig farming process, effectively improve organism immunity and disease resistance capability of piglets, adjust animal enteric micro-ecology balance and repair intestine mucosa damage, and has the effects of improving weaning piglet daily gain by 6%-12% and feed use ratio by 10%-15% and lowering diarrhea rate by 25%-35%. The probiotics fermentation Chinese medicinal herb composite feed additive used for preventing and treating diarrhea of delivery room suckling piglets and weaning conservation piglets is an ideal green environment-friendly safe and novel feed addictive for replacing antibiotic medicines in diarrhea controlling.

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

The invention discloses a method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste by liquid state fermentation taking waste produced in solid-state fermentation liquor production as composite strain. The composite strain comprises Clostridium butyricum with strain number SICC1.91, Klinefelter Clostridium with strain number SICC1.13 and Pap Acetobacter with strain number SICC1.2; the composite strain fermentation medium is yellow water: tail water: groove liquid: spent wash=7-8:0.5-1:0.5-1:0.5-1, sodium acetate 1.5%, dipotassium hydrogen phosphate 0.04%, adjusting pH of ammonium bicarbonate to 6.5-7.0, adding 2% 95 degrees ethanol after sterilization; sterilizing 20 minutes under 105 degrees centigrade. The invention solves the pollution problem of the waste produced in solid-state fermentation liquor production process to the water environment, the added liquor being more coordinated, avoids the shortcomings that the added monomer products being easy to produce floating fragrance; the liquor has strong natural sense; the recovered strain mud and other residual nutrients are recycled in fermentation process, which avoids the secondary pollution.

The invention discloses a lachnum and a method for preparing a melanin by liquid fermentation thereof, and is characterized in that seed liquid which is obtained by the shaking culture after the Lachnum CCTCC M 209193 is activated is inoculated into a fermentation medium to conduct liquid fermentation according to 4-8 percent of the fermentation medium in volume; after the fermentation liquid is extracted with alkaline solution, a precipitation agent is used for precipitation; by the acid hydrolysis of hydrochloric acid, a crude melanin is obtained from a crude extract; then the crude melaninis re-dissolved in ammonia solution; and finally a pure melanin is obtained by using oil ether, chloroform and ethyl acetate for extraction in sequence. Compared with the method which adopts a basic fermentation medium, by adopting the modified fermentation medium and taking the hydrochloric acid methanol solution as a precipitating agent, the yield of the melanin is increased to 3.856g / L from 1.471g / L, the fermentation period is shortened to 8 days from 12 days, and the purity of the crude melanin extract is high, thereby being conducive to the purification and reducing the damage to the structure thereof in the purification process.

The invention relates to a cellulose-producing bacillus licheniformis, a microecological preparation containing the bacillus licheniformis, and application of the microecological preparation to the promotion of straw decomposition, and belongs to the microbial technical field. The strain was deposited in the China Center for Type Culture Collection in April 18, 2016 with an accession number of CCTCC No. M 2016202. Signal bacterium powder is obtained by liquid state fermentation, centrifugation, spray drying technologies, and is mixed with bacillus subtilis with the accession number of CCTCC No. M 2011443, condensate bacillus with the accession number of CCTCC No. M 2015273 and aspergillus niger according to a certain ratio. Accessories are added and a straw decomposing agent is prepared. The straw decomposing agent in which the bacillus licheniform with the accession number of CCTCC No. M 2016202 is added degrades crop straws in situ, promotes straw turnover, and especially still plays a role in the low temperature condition in the autumn and in the winter.

This invention relates to a method for producing orange coloring matters by fermenting monacolin in liquid state, which takes a monascus moldin 9903 as a starter to produce monascus colors with orange as the principle and increases its content and tint, determines a formula of the best fermentation and culture medium, in which, the color content of a fermented fluid with corn flour and (NH4)2SO4 as the carbon and nitrogen sources reaches to 121.7U / mL and its tint is 1.13. The method provides several refining methods incliding: spraying and drying the fermented fluid to get a powder orange product, which is a mixture of multiple color matters showing the orange color tint, the orange content of which reaches to 1030.75U / g and the tint reaches to 1.99, the fluid is extracted to be sprayed and dried to get the content to over 2000U / g and the tint to 2.45 or chromatographed with plate or post to get pure orange pin crystals.

The invention relates to bacillus capable of efficiently degrading an organophosphorus pesticide and separated from rape phyllospheres, and provides a method for preparing a microbial inoculum thereof, which belong to the field of biotechnology. The bacillus is identified as bacillus subtilis, which is preserved in the China General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms, wherein the preservation No. is CGMCC No. 3374; the 16S rDNA gene sequence of the bacillus strain is submitted to a GenBank database; and the accession number is GU086422. The method for producing the microbial inoculum comprises the following 5 steps of: the preparation of a culture medium, the activation of a bacterium strain, the preparation of a liquid seed, the liquid state fermentation and the preparation of the microbial inoculum, wherein the fermentation culture medium takes molasses as a main raw material. Because the organophosphorus pesticide degrading microbial inoculum prepared by the technical scheme of the invention can efficiently degrade the organophosphorus pesticide residue on plant leaves in situ, the microbial inoculum can guarantee the safety of foods and protect the ecological environment.