66 results about "Saccharomycopsis fibuligera" patented technology

The invention discloses a method to prepare leaven of fertilizer and application, which is characterized by the following: allocating raw material with mass ratio at 10-80 wt industrial residue of ferment, 5-30 wt straw, 5-30 wt cake meal, 10-30 wt bran or rice bran, 1.5-2 wt aquacare, 0.5-1 wt NaCl and or amylaceum, and 1-30 wt brown ball Azotobacter (Azotobacter chroococcum), 1-30 wt bacillus megaterium (Bacillus megaterium), 1-30 wt bacillus licheniformis (Bacillus licheniformis), 1-30 wt plant lactobacillus (Lactobacillus plantarum) and 1-30 wt 1-5 strain of saccharomycopsis fibuligera (Saccharomycopsis fibuligera); producing the product.

The invention discloses a sweet potato residue fermentation feed and a preparation method thereof,and relate to the field of preparing animal feed from plant materials. The fermentation feed is prepared by using 75-80% of sweet potato residue and 20-25% of wheat bran as a raw material and an auxiliary material, and adding a reagent based on the raw material; mixing 0.75-1.5% of urea, 0.75-1.5% of ammonium sulfate, 0.5-0.7% of mono potassium phosphate and 0.4-0.6% of magnesium sulfate to obtain a fermentation substrate; mixing bacillus subtilis, saccharomycopsis fibuligera, trichoderma viride and bacterium solution of lactobacillus plantarum to prepare a bacteria liquid of combined fermentation strains through aerobic fermentation. The weight ratio of the fermentation substrate to the bacteria liquid of the combined fermentation strains is 1:1-1.2; the volume ratio of four bacteria liquids is 1-3:1-3:1-3:1-3. The method can increase the amount of true protein of the fermentation substrate, reduce the amount of coarse fibers, improve the feed palatability and digestibility and utilization, and fully improve the nutritional value of sweet potato residue, thereby having both economic benefits and environmental benefits.

The invention provides a micro-ecological preparation for a feed and a preparation method thereof. The method comprises the following steps of: firstly, performing liquid state fermentation on primary and secondary seeds by using 5 strains, namely lactobacillus plantarum, lactococcus lactis, lactobacillus rhamnosus, aspergillus niger and saccharomycopsis fibuligera; secondly, uniformly mixing high temperature soybean meal, wheat bran, corn meal and rice hulls in a weight ratio of (20-25):(50-60):(18-20):(3-5); adding 18 percent solution of urea in an amount which is 15 to 20 weight percent of the mixture into the mixture; inoculating liquid secondary seeds in an amount which is 5 percent of a humid weight of the solid mixture; uniformly mixing the mixture; flattening the solid mixture to a thickness of 12 to 20cm; culturing the solid mixture at the temperature of 30 DEG C for 48 hours; performing ventilation drying on the cultured solid mixture at the temperature of between 40 and 45 DEG C and stopping drying till the moisture content of the solid mixture is less than 5 percent; and crushing and packaging the solid mixture to obtain the finished products.

The invention discloses potato pulp fermented feed and a preparation method thereof and relates to the field of preparation of animal feed from plant materials. The potato pulp fermented feed is prepared by using 75 to 80 percent of potato pulp, 10 to 15 percent of dried date powder and 5 to 15 percent of defatted rice bran as raw and auxiliary materials, adding 0.75 to 1.5 percent of urea, 0.75 to 1.5 percent of ammonium sulfate, 0.5 to 0.7 percent of monopotassium phosphate and 0.4 to 0.6 percent of magnesium sulfate on the basis of the raw and auxiliary materials, mixing to form a fermentation substrate, preparing a combined fermentation strain solution from bacterial liquid of bacillus subtilis, saccharomycopsis fibuligera, aspergillus niger and lactobacillus plantarum, carrying out aerobic fermentation and then carrying out anaerobic fermentation, wherein the weight ratio of the fermentation substrate to the combined fermentation strain solution is 1:(1 to 1.2); a volume ratio of four types of bacterial liquid is (1 to 3):(1 to 3):(1 to 3):(1 to 3). According to the invention, the amount of true proteins in the fermentation substrate can be increased; the amount of crude fibers is reduced; palatability and a digestive utilization rate of the feed are improved; nutritive value of the potato pulp is comprehensively improved; the potato pulp fermented feed has economic and environmental benefits.

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.

The invention belongs to the technical field of biological materials and application thereof, and provides a block koji strengthening method capable of reducing the dosage of block koji and improving the quality of vinegar, aiming at solving the problems that vinegar which is brewed by pure block koji has a good flavor, but the saccharifying capability and the alcoholization capability are low and the vinegar yield is low. The block koji strengthening method comprises the following steps: separating fungus strains with high yields of cellulase and amylase; culturing single strains and commonly strengthening the block koji through penicillium chrysogenum and saccharomycopsis fibuligera; carrying out acetic acid fermentation. An exogenous catalyst does not need to be added, the dosage of the block koji is reduced and the utilization rate of raw materials is improved. The block koji strengthening method is simple and convenient to operate; unique flavor and quality of Shanxi traditional mature vinegar are kept, and the product yield is also improved; the quality of the vinegar is improved, the cost is reduced and the benefits are increased. When the block koji strengthening method is popularized and applied, the revolution of a Shanxi traditional mature vinegar process is brought, so that the development of Shanxi mature vinegar industries is promoted and corresponding economic and social results are generated; the block koji strengthening method has a wide application and popularization prospect.

The invention relates to a production method of pure Xiaoqu, and belongs to the technical field of biological wine brewing with microorganisms such as fungi. The pure Xiaoqu is prepared via mixing of pure rhizopus bran koji, pure yeast bran koji, and pure Saccharomycopsis fibuligera bran koji at a weight ratio of 100:6-8:10. The pure Xiaoqu is adopted in wine brewing, fragrance is pure, and the quality is high.

The present invention discloses a feather protein peptide feed additive and an application thereof. The preparation method for the feather protein peptide feed additive comprises: 1, mixing a substrate and water to obtain a solid state fermentation culture medium A, inoculating saccharomyces cerevisiae and saccharomycopsis fibuligera in the solid state fermentation culture medium A, culturing for 28-30 hours at a temperature of 30 DEG C, and drying the resulting culture at a temperature of 35-45 DEG C after culturing to obtain a yeast culture; and 2, mixing avian feather powder and the yeast culture, adding water to the resulting mixed material, uniformly stirring to obtain a solid state fermentation culture medium B, respectively inoculating bnfillus licheniformis and bacillus subtilis in the solid state fermentation culture medium B, and carrying out fermentation culture for 30-45 hours at a temperature of 35-38 DEG C to obtain the feather protein peptide feed additive. The feather protein peptide feed additive of the present invention has the following advantages that: feather protein digestion absorption efficiency can be 90%; the additive contains a variety of bioactive peptides, and provides digestion and growth promotion effects; the additive has natural fermentation flavor and good palatability; and pica of livestock and poultry can be significantly improved.

The invention discloses a fast acidified soil ecological restoration agent for preventing and controlling successive cropping obstacles of melons and a restoration method, the fast acidified soil ecological restoration agent includes the following components by mass: 80-90 parts of silkworm excrement, 10-20 parts of bone meal and 0.1-0.3 part of a yeast agent, the yeast agent comprises Saccharomycopsis fibuligera. The ecological restoration method comprises the following steps: cleaning, spreading materials, preparing lands, ditching, irrigating, coating the surface of the soil layer with a film, keeping close at above 20 DEG for 10-15d, uncovering the film, turning the soil over for planting of the melons. The fast acidified soil ecological restoration agent aiming at the defects of prevention and control technologies in the prior art, from a technical point of view of ecological restoration of soil, soil acidification can be improved in a short period of time, salinization can be reduced, pathogenic microbes in the soil can be effectively killed, controlling successive cropping obstacles of the melons can be eliminated, the normal production of the melons can be ensured.

The invention provides Saccharomycopsis fibuligera with the collection number of CCTCC M 2019324. Tests prove that the Saccharomycopsis fibuligera CCTCC M2019324 has DPPP free radical scavenging rateof an extracellular supernatant is 81.9% and a tyrosinase inhibition rate of 68.1%. The extracellular supernatant of Saccharomycopsis fibuligera CCTCC M2019324 is fermented with a medicinal plant as asubstrate, and a fermentation liquid of the extracellular supernatant has a better acne propionibacterium inhibition effect by detection. Meanwhile, the medicinal plant fermentation liquid can also be applied to preparation of cosmetics, and a prepared product of the plant fermentation liquid containing the e Saccharomycopsis fibuligera CCTCC M2019324 can effectively scavenge free radicals, promote skin renewal and reduce synthesis of melanin and has very good application prospects.

The invention discloses a preparing method of a tobacco extract. The preparing method comprises the steps of pretreatment, supercritical CO2 extraction, cellulose extraction, fermentation and vacuum freezing and drying. The preparing method of the tobacco extract has the advantages that nicotine extracted through the method is high in purity and high in extracting rate and doped with few volatilearomatic components, and the finally obtained tobacco extract is very low in tar content and has characteristic aroma of tobacco. After aerobic and anaerobic fermentation through saccharomycopsis fibuligera, the content of solanesol in the nicotine extract is obviously increased, but the specific fermentation mechanism is not explicit. Ethyl alcohol and isopropyl alcohol are utilized to dilute thetobacco extract and are added into cigarettes according to the mass percentage of 0.001%-0.003%, the tobacco aroma can be obviously improved, so that smoke is pure and tender, and the tobacco aroma is good.

The invention discloses a Saccharomycopsis fibuligera and application thereof. The morphological characteristics are as follows: after the bacterial colony formed by the Saccharomycopsis fibuligera is cultured on a PDA (potato dextrose agar) culture medium at 28 DEG C for 2 days, the bacterial colony diameter is 3-5mm; the bacterial colony is circular, white and nontransparent and feels like short down; the edge of the bacterial colony is in the shape of etched teeth; and the bacterial colony can be easily picked up. The cell is in the shape of an egg-like circle; the size of the cell is 2.35-3.97 mu m, and the length is 4.66-5.42 mu m; and the cell can form pseudohypha and produce ascospores. The Saccharomycopsis fibuligera can produce isoamyl alcohol in Maotai-flavor liquor.

The invention relates to saccharomycopsis fibuligera ZB406. The saccharomycopsis fibuligera ZB406 is screened and separated from saccharomycopsis fibuligera of fermented distiller's yeast, alcoholic fermentation and aroma substance compounding are carried out simultaneously through co-fermentation of the saccharomycopsis fibuligera ZB406 and the distiller's yeast, the metabolic characteristics ofdifferent strains are fully developed, accumulation and transformation of fragrant metabolites such as esters in liquor are facilitated, and accordingly, the fragrance and flavor of liquid fermented rice vinegar are obviously improved.

The invention belongs to the technical field of liquor brewing and provides a mechanical brewing technology for producing novel faint-flavor liquor. According to the brewing technology, saccharomycopsis fibuligera, saccharomyces cerevisiae, issatchenkia orientalis, saccharomyces rouxii, pichia pastoris, candida and torulopsis utilis are adopted for fermentation, mould in traditional brewing is removed, representation of the faint flavor of the faint-flavor liquor is better facilitated, the aroma of the liquor is increased through addition of muskmelons and peameal auxiliary materials, and the brewed liquor is sweet and refreshing in taste and strong in faint flavor.

The invention belongs to the field of microbes and particularly relates to a novel saccharomycopsis fibuligera strain, a culturing method thereof and uses of the strain. A technical problem to be solved is to provide a technical means having good glucosinolate removing and gossypol removing capabilities. A technical scheme to solve the problem is to provide the novel saccharomycopsis fibuligera strain. The accession number of the novel saccharomycopsis fibuligera strain is CGMCC No.12221. The novel saccharomycopsis fibuligera strain is named as saccharomycopsis fibuligera number WNY-2. The strain has high detoxification capabilities for glucosinolate in rapeseed meal and gossypol in cottonseed meal. Tests prove that the strain is safe and nontoxic in oral administration. The strain provides a strain resource for mixed meal microorganism technical treatment, provides a reliable basis for large-scale preparation of a novel biological protein raw material and has extremely high application value in the fields of feed and cultivation.

The invention provides a technology method for improving the quality of burley tobacco and application of the technology method. In the production process of the burley tobacco, during heating and humidifying caused by loosening moisture regain, a compound biological agent solution including saccharomycopsis fibuligera and asparaginase is uniformly sprayed, during pre-mixing and storage, hydrolyzing fermentation is conducted, and during heating and humidifying caused by feeding, an alkalescent asparaginase and amino acid mixed solution is sprayed again; in the strip bulking process, hydrolyzing fermentation and a Maillard reaction are conducted; after shredding, a high-temperature shredding is carried out in the cut tobacco drying process, and burley cut tobacco is obtained. The aroma of the burley cut tobacco is richer, and the characteristic aroma and the characteristic taste of the burley tobacco are greatly mitigated and improved, the burley cut tobacco is moderate, irritation is reduced, and offensive odor is reduced. The burley cut tobacco is mixed with flue-cured type cigarettes in use or mixed with novel heat-not-burn cut tobacco in use, the application of the burley tobacco is expanded, the available quantity is increased, the tobacco scent and strength are improved, irrigation is low, and the offensive odor is reduced.

The invention relates to a sweet wine koji, and a production method thereof, and belongs to the technical field of biological wine brewing using microorganisms such as fungi. According to the production method, rice flour is taken as a raw material, inoculation of pure rhizopus and saccharomycopsis fibuligera is carried out, and the sweet wine koji is obtained via mixed culturing. The adding ratio of pure rhizopus to saccharomycopsis fibuligera is controlled to be 8-9:2-1. The sweet wine koji is used in brewing of sweet wine, the fragrance of obtained products is pure, and the quality is stable.

The invention discloses a brewing method for improving the quality of yellow wine produced by liquefaction method, and belongs to the technical field of yellow wine brewing. The method includes the steps that mixed culture of a rice wine yeast and saccharomycopsis fibuligera selected from a Shaoxing rice wine starter xiaoqu is adopted to prepare a high-temperature saccharified wine starter, and alactic acid bacterium culture liquid is used for ingredient preparation for rice wine production to achieve the purpose of improving the aroma and taste of the rice wine. According to the brewing method, an appropriate amount of the saccharomycopsis fibuligera is added, proteases produced by the saccharomycopsis fibuligera can hydrolyze proteins into amino acids, and an appropriate quantity of theamino acids can promote yeast fermentation and improve the yield of the yellow wine; the saccharomycopsis fibuligera has high ester-producing capability; organic acids in the lactic acid bacteria culture solution are precursor substances of esters, and are favorable for fermenting and ester production of the saccharomycopsis fibuligera. The aroma and taste of the yellow wine are superior to the yellow wine prepared by the prior art liquefaction method.

The invention discloses saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of the saccharomycopsis fibuligera. The saccharomycopsis fibuligera CGMCC No: 21316 is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number of CGMCC No: 21316. The strain has relatively high amylase and protease activity, and shows relatively high tyrosinase inhibitory activity during secondary screening. When the strain is used for fermenting rice, the variety of aroma compounds in the obtained fermented rice filtrate is increased, the content of the aroma compounds is increased, the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, and the aroma of the fermented rice filtrate is richer and more pleasant.

The invention provides a mulberry fruit wine fermented by saccharomycopsis fibuligera and a preparation method of the mulberry fruit wine. The preparation method comprises the following steps of mixing the saccharomycopsis fibuligera with sucrose with the same mass, then adding water, performing uniform stirring, and performing standing and activation to obtain a saccharomycopsis fibuligera seed solution; cleaning mulberries, soaking the cleaned mulberries with clear water, performing draining, performing pulping, adding sterile water, regulating sugar degree and acidity, and finally adding potassium metabisulfite to obtain a to-be-fermented solution; under a sterile condition, inoculating the to-be-fermented solution with the saccharomycopsis fibuligera seed solution, performing uniform mixing, and performing fermenting to obtain a fruit wine fermentation solution; separating peel-residue separation on the fruit wine fermentation solution, performing ageing, and then sequentially performing filtering, sub-packaging, sterilizing and ageing to obtain the mulberry fruit wine fermented by the saccharomycopsis fibuligera. The invention further discloses the mulberry fruit wine preparedby adopting the preparation method. The preparation process is simple in flow, the mulberry fruit wine can be rapidly prepared, the problems that in the prior art, nutritional ingredients are prone to lose and the fruit wine quality is poor are effectively solved, and market popularization of the mulberry fruit wine is facilitated.

The invention discloses a preparation method of a tobacco extract. The method comprises the steps of preprocessing, supercritical CO2 extracting, cellulose extracting, fermenting and vacuum freeze drying. The tobacco extract has the advantages that by adopting the method, the extracted nicotine purity is high, the extracting rate is high, only a small number of volatile aroma constituents are mixed, and finally the obtained tobacco extract is quite low in tar content and has the characteristic aroma. After aerobic and anaerobic fermentation of saccharomycopsis fibuligera is performed, the content of solanesol in the nicotine extract is obviously increased, and the specific fermentation mechanism is not clear. Ethyl alcohol and isopropanol are used for diluting the tobacco extract and added into cigarettes according to the mass fraction of 0.001-0.003%, the cigarette fragrance can be obviously improved, the smoke is pure, mellow and full, and the cigarette fragrance is tasty and refreshing.

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.

The invention relates to bio-organic fertilizer prepared from distillers' grains as well as a preparation method and application of the bio-organic fertilizer, belonging to the technical field of bio-organic fertilizer. The preparation method of the bio-organic fertilizer prepared from the distillers' grains comprises the steps of adding one-thousandth biochemical potassium fulvate into decomposeddistillers' grains, evenly mixing, crushing the mixing by using a semi-wet material crusher, sieving with a 3-4mm rotary screen, then adding 5% jelly-like bacillus subtilis powder (living bacterium quantity: 10<9>cfu / g), 5% bacillus megaterium powder (living bacterium quantity: 10<10>cfu / g) and five-thousandth bacillus amyloliquefaciens powder (living bacterium quantity: 10<11>cfu / g). The decomposed distillers' grains microbial agent contains a preserved strain, i.e., saccharomycopsis fibuligera Y-1, and the preservation number of the preserved strain is China General Microbiological CultureCollection Center (CGMCC) No. 15255. The bio-organic fertilizer prepared from the distillers' grains can be used for various crops, is especially applied to winter jujubes, and can significantly improve the sizes, yield and quality of the fruits of the winter jujubes.

The present invention discloses a puffed and fermented protein feed additive and an application thereof. The additive is prepared by the following method as follows: (1) soybean meal, poultry feathers and water are mixed to prepare a mixture, and then the mixture is subjected to a puffing to obtain soybean meal and feather puffed materials; and a mass ratio of the soybean meal and the poultry feathers is 1:(0.5-3.5); and (2) bacillus licheniformis, geotrichum candidum and saccharomycopsis fibuligera are respectively inoculated into a solid fermentation culture medium to conduct fermentation culture at 33-37 DEG C, and after the culture, the cultured materials are dried to obtain the puffed and fermented protein feed additive. The feed additive can improve the feeding value of the soybean meal, fully utilize feather wastes, promote a sustainable development of livestock husbandry, and also alleviate the environmental pollution caused pressure by the domestic poultry feather wastes, and has significant economic and social benefits.

The invention provides a livestock and poultry manure organic fertilizer fermenting agent, and a livestock and poultry manure organic fertilizer and an odorless manufacturing process thereof, whereinthe livestock and poultry manure organic fertilizer fermenting agent comprises 1.5-2.5*10<7> cfu / g Lactobacillus plantarum, 0.5-1.5*10<8> cfu / g Bacillus subtilis, and 0.5-1.5*10<7> cfu / g Saccharomycopsis fibuligera, and the livestock and poultry manure organic fertilizer comprises 700-850 parts of livestock and poultry manure, 300-150 parts of rice husk powder, and 1-2 parts of the livestock and poultry manure organic fertilizer fermenting agent. According to the present invention, the organic fertilizer has characteristics of good ripening, safety, sanitation, no odor, no burning of roots, nopest, high contents of organic matters and beneficial microorganisms, low water content, good fluidity and good quality; the manufacturing process of the organic fertilizer is simple, the fault tolerance rate is high, the heating is rapid, the temperature is high, the water evaporation is rapid, the external heating source is not required, and the manufacturing time and the cost are substantiallyshortened; and the obtained product can be stored for a long term so as to prolong the shelf life of the organic fertilizer product.

The invention discloses a method for producing flavouring lotion by using saccharomycopsis fibuligera. The method comprises the following steps of slant culture: saccharomycopsis fibuligera FBKL 2.0094 is inoculated on a slant culture medium for culturing at 28 DEG C for 24 to 48 hours until hyphae grow fully in a test tube; strains are activated; a seed solution is prepared; solid state fermentation is performed in a triangular flask and a fermented product is obtained; preparation of the flavouring lotion: 26.47 percent of salt solution, 10 percent v / v of ethanol solution and the fermented product are mixed by a ratio of 1 ml:1 ml:1g; the mixture is evenly stirred and the stirring time is 5 to 10 minutes; the stirred mixture is put into a water bath kettle with the temperature of 50 DEG C to be subjected to water bath for 30 minutes; air distillation is performed and the temperature is controlled at 100 DEG C; the timing is started when cut fraction is distilled off; the distillation time is 20 to 40 minutes; 25 to 75 ml of cut fraction is collected into a volumetric flask, and the volumetric flask is subjected to cold storage at 4 DEG C in a refrigerator. The method for producing flavouring lotion by using saccharomycopsis fibuligera provided by the invention is short in production cycle, high in quality rate, and low in production cost.

The invention discloses a brewing method for compound-flavor health highland barley wine and belongs to the field of wine brewing. The brewing method comprises the following steps: adding highland barley roots and a saccharomycopsis fibuligera solution cultured by a highland barley saccharified liquid into steamed highland barley; saccharifying under an airtight condition and then inoculating intosaccharomyces cerevisiae for fermenting, thereby acquiring solid fermenting mash; adding water and beer yeast into the solid fermenting mash and fermenting, thereby acquiring liquid fermenting mash;adding water into the highland barley powder and then using glucoamylase for treating, adding 95% edible alcohol and soaking, thereby acquiring the highland barley powder liquid; adding the highland barley powder liquid into the liquid fermenting mash and fermenting, thereby acquiring mature fermenting mash; adding the highland barley powder and the highland barley saccharified liquid into the mature fermenting mash and fermenting; adding highland barley flowers for fermenting; adding the baked mixture of the highland barley roots and highland barley flowers, thereby acquiring the final fermenting mash; and filtering the fermenting mash, thereby acquiring the end product of the highland barley wine. The highland barley wine prepared according to the invention is abundant in taste and is rich in beta-glucan.

The invention discloses a Xiaoqu enhancer as well as a preparation method and application thereof. The Xiaoqu enhancer is prepared by fermenting a saccharomycopsis fibuligera B6 strain with a preservation number of CGMCC (China General Microbiological Culture Collection Center) No. 16571; the preparation method of the Xiaoqu enhancer comprises the following steps: (1) crushing rice until the sizeis 60 to 120 meshes; adding water and uniformly mixing, and sterilizing for later use, wherein the material / liquid ratio of the rice to the water is 1 to (1 to 1.5); (2) activating a saccharomycopsisfibuligera B6 seed solution and adding the solution into a product obtained in step (1); fermenting at 30 to 32 DEG C for 60 to 72 h and collecting a solid-state product, wherein the inoculating amount of the saccharomycopsis fibuligera B6 seed solution is 8 to 10 percent of the volume percent of the product obtained in step (1); (3) drying the solid-state product at 35 to 40 DEG C for 36 to 48 h,so as to obtain the Xiaoqu enhancer. The Xiaoqu enhancer prepared by the method can be used for effectively improving the effect of Xiaoqu.

The invention belongs to the field of medicine products and particularly relates to a biological membrane preparation for promoting wound healing and a preparation method of the biological membrane preparation. The biological membrane preparation is prepared from components in parts by weight as follows: 0.20-0.75 parts of saccharomycopsis fibuligera polysaccharide extract, 10-25 parts of calciumalginate, 2-6 parts of syringin, 100-150 parts of chitosan and 50-80 parts of silk fibroin. Compared with the prior art, the biological membrane preparation for promoting wound healing has functions of rapid hemostasis and rapid healing; the components are safe and non-irritant and have the effect of repairing scars. The biological membrane preparation is low in cost, good in effect and free of side effects and belongs to natural products.