LU505284B1 - A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. - Google Patents
A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. Download PDFInfo
- Publication number
- LU505284B1 LU505284B1 LU505284A LU505284A LU505284B1 LU 505284 B1 LU505284 B1 LU 505284B1 LU 505284 A LU505284 A LU 505284A LU 505284 A LU505284 A LU 505284A LU 505284 B1 LU505284 B1 LU 505284B1
- Authority
- LU
- Luxembourg
- Prior art keywords
- red dates
- substrate
- fermented red
- fermentation
- drying
- Prior art date
Links
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 10
- 230000008569 process Effects 0.000 title abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 59
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 238000001035 drying Methods 0.000 claims abstract description 29
- 239000000758 substrate Substances 0.000 claims abstract description 29
- 230000001580 bacterial effect Effects 0.000 claims abstract description 24
- 238000002360 preparation method Methods 0.000 claims abstract description 22
- 239000006041 probiotic Substances 0.000 claims abstract description 18
- 235000018291 probiotics Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241001061264 Astragalus Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000006533 astragalus Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 210000004233 talus Anatomy 0.000 claims abstract description 12
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 11
- 239000010903 husk Substances 0.000 claims abstract description 11
- 239000004455 soybean meal Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 6
- 241000589173 Bradyrhizobium Species 0.000 claims abstract 5
- 241000301580 Butyricicoccus pullicaecorum Species 0.000 claims abstract 5
- 241001465754 Metazoa Species 0.000 claims description 15
- 241000209094 Oryza Species 0.000 claims description 11
- 238000001704 evaporation Methods 0.000 claims description 10
- 230000008020 evaporation Effects 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 8
- 230000003834 intracellular effect Effects 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 102000030621 adenylate cyclase Human genes 0.000 abstract description 2
- 108060000200 adenylate cyclase Proteins 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 33
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 12
- 241000196324 Embryophyta Species 0.000 description 12
- 241000186660 Lactobacillus Species 0.000 description 12
- 229940039696 lactobacillus Drugs 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000002131 composite material Substances 0.000 description 6
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 5
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000007407 health benefit Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 108010001857 Cell Surface Receptors Proteins 0.000 description 1
- 241000193171 Clostridium butyricum Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000003862 amino acid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000004715 cellular signal transduction Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036433 growing body Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 102000006240 membrane receptors Human genes 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- -1 red dates Substances 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/26—Preparation of nitrogen-containing carbohydrates
- C12P19/28—N-glycosides
- C12P19/30—Nucleotides
- C12P19/32—Nucleotides having a condensed ring system containing a six-membered ring having two N-atoms in the same ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Animal Husbandry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Physiology (AREA)
- Biomedical Technology (AREA)
- Sustainable Development (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
This invention belongs to the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (cAMP) by fermenting red dates with a mixture of multiple strains. The preparation process includes the following steps: (1) Mixing the substrate, which includes red dates, soybean meal, bran, rice husk powder, and Astragalus, in a constant-temperature reactor until a uniform mixture is obtained. (2) Inoculating the substrate with a mixed bacterial solution while stirring, with the temperature maintained between 25°C and 35°C. The mixed bacterial solution consists of Butyricicoccus pullicaecorum, Lactobacillus plantarum, and Bradyrhizobium probiotics. (3) Fermenting the inoculated substrate in a sealed environment to obtain fermentation raw material, with the fermentation temperature ranging from 35°C to 38°C. (4) Drying the fermentation raw material to obtain fermented red dates. This preparation process can increase the content of adenylyl cyclase through intracellular reactions, thereby further increasing the cAMP content.This invention belongs to the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (cAMP) by fermenting red dates with a mixture of multiple strains. The preparation process includes the following steps: (1) Mixing the substrate, which includes red dates, soybean meal, bran, rice husk powder, and Astragalus, in a constant-temperature reactor until a uniform mixture is obtained. (2) Inoculating the substrate with a mixed bacterial solution while stirring, with the temperature maintained between 25°C and 35°C. The mixed bacterial solution consists of Butyricicoccus pullicaecorum, Lactobacillus plantarum, and Bradyrhizobium probiotics. (3) Fermenting the inoculated substrate in a sealed environment to obtain fermentation raw material, with the fermentation temperature ranging from 35°C to 38°C. (4) Drying the fermentation raw material to obtain fermented red dates. This preparation process can increase the content of adenylyl cyclase through intracellular reactions, thereby further increasing the cAMP content.
Description
DESCRIPTION LU505284DESCRIPTION LU505284
A PROCESS FOR PRODUCING CYCLIC ADENOSINE MONOPHOSPHATEA PROCESS FOR PRODUCING CYCLIC ADENOSINE MONOPHOSPHATE
(CAMP) BY FERMENTING RED DATES WITH A MIXTURE OF MULTIPLE STRAINS.(CAMP) BY FERMENTING RED DATES WITH A MIXTURE OF MULTIPLE STRAINS.
This invention falls within the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (CAMP) by fermenting red dates with a mixture of multiple strains.This invention falls within the field of feedstock preparation technology and specifically relates to a process for producing cyclic adenosine monophosphate (CAMP) by fermenting red dates with a mixture of multiple strains.
Red dates are rich in vitamin C and vitamin P. Apart from being consumed fresh, they are often used to make various preserved and candied products such as honeyed dates, red date paste, smoked dates, black dates, date wine, and candied dates. They can also be processed into date puree, date powder, date wine, and date vinegar, serving as raw materials in the food industry. Red dates have extremely high nutritional value, embody traditional characteristics, and offer various nutritional and health benefits. They can be used both as food and in medicinal applications, with extensive research conducted in both the food and pharmaceutical sectors. Additionally, red dates contain a variety of active components, including date polysaccharides, date polyphenols, cyclic nucleotides, triterpenoids, total flavonoids, organic acids, fatty acids, minerals, as well as vitamins and amino acids. cAMP, which stands for cyclic adenosine monophosphate, was first proposed byRed dates are rich in vitamin C and vitamin P. Apart from being consumed fresh, they are often used to make various preserved and candied products such as honeyed dates, red date paste, smoked dates, black dates, date wine, and candied dates. They can also be processed into date puree, date powder, date wine, and date vinegar, serving as raw materials in the food industry. Red dates have extremely high nutritional value, embody traditional characteristics, and offer various nutritional and health benefits. They can be used both as food and in medicinal applications, with extensive research conducted in both the food and pharmaceutical sectors. Additionally, red dates contain a variety of active components, including date polysaccharides, date polyphenols, cyclic nucleotides, triterpenoids, total flavonoids, organic acids, fatty acids, minerals, as well as vitamins and amino acids. cAMP, which stands for cyclic adenosine monophosphate, was first proposed by
E.W. Sutherland in 1965 and is often referred to as the "second messenger." He believed that various nitrogen-containing hormones (proteins, peptides, and amino acid derivatives) in the human body exert their effects through the intracellular molecule cyclic adenosine monophosphate (CAMP).E.W. Sutherland in 1965 and is often referred to as the "second messenger." He believed that various nitrogen-containing hormones (proteins, peptides, and amino acid derivatives) in the human body exert their effects through the intracellular molecule cyclic adenosine monophosphate (CAMP).
The term "second messenger" refers to small non-protein molecules produced/505284 within cells that, by varying their concentrations (either increasing or decreasing), respond to extracellular signals and bind to cell surface receptors. They regulate the activities of intracellular enzymes and non-enzyme proteins, thus playing a role in carrying and amplifying signals within cellular signal transduction pathways.The term "second messenger" refers to small non-protein molecules produced/505284 within cells that, by varying their concentrations (either increasing or decreasing), respond to extracellular signals and bind to cell surface receptors. They regulate the activities of intracellular enzymes and non-enzyme proteins, thus playing a role in carrying and amplifying signals within cellular signal transduction pathways.
Red dates can be consumed both raw and cooked. However, eating raw red dates can stimulate gastric acid secretion, which may not be suitable for individuals with weak digestive systems. On the other hand, consuming cooked red dates not only aids digestion but can also increase the content of the second messenger CAMP when the steaming or cooking time is kept within 20 minutes. This can be beneficial for iron absorption and is especially advantageous for those with weaker digestive systems.Red dates can be consumed both raw and cooked. However, eating raw red dates can stimulate gastric acid secretion, which may not be suitable for individuals with weak digestive systems. On the other hand, consuming cooked red dates not only aids digestion but can also increase the content of the second messenger CAMP when the steaming or cooking time is kept within 20 minutes. This can be beneficial for iron absorption and is especially advantageous for those with weaker digestive systems.
However, excessive cooking time can lead to a decrease in the cAMP content, and prolonged steaming can also lead to a loss of vitamins, particularly vitamin C.However, excessive cooking time can lead to a decrease in the cAMP content, and prolonged steaming can also lead to a loss of vitamins, particularly vitamin C.
Furthermore, red date products can also be used in animal feed. During the deep processing of red dates, a significant amount of substandard red dates is discarded.Furthermore, red date products can also be used in animal feed. During the deep processing of red dates, a significant amount of substandard red dates is discarded.
Additionally, there are many naturally fallen red dates in red date cultivation areas, most of which are wasted, leading to resource wastage. Given the significant nutritional and health benefits of red dates, recent years have seen a growing body of research on the use of substandard red dates in animal feed. Using substandard red dates as animal feed not only transforms waste into valuable resources but also benefits animal health, enhances animal immunity, and improves the quality of animal products. The application of substandard red dates as animal feed can alleviate the shortage of feed resources inAdditionally, there are many naturally fallen red dates in red date cultivation areas, most of which are wasted, leading to resource wastage. Given the significant nutritional and health benefits of red dates, recent years have seen a growing body of research on the use of substandard red dates in animal feed. Using substandard red dates as animal feed not only transforms waste into valuable resources but also benefits animal health, enhances animal immunity, and improves the quality of animal products. The application of substandard red dates as animal feed can alleviate the shortage of feed resources in
China and has profound economic, social, and ecological significance. Consequently, substandard red dates are increasingly being developed and used in the feed industry for pigs, chickens, cattle, and sheep.China and has profound economic, social, and ecological significance. Consequently, substandard red dates are increasingly being developed and used in the feed industry for pigs, chickens, cattle, and sheep.
Therefore, it is necessary to develop a production process for red date products that can be rich in cyclic adenosine monophosphate (CAMP).Therefore, it is necessary to develop a production process for red date products that can be rich in cyclic adenosine monophosphate (CAMP).
SUMMARY LU505284SUMMARY LU505284
To address the aforementioned issues, this invention provides a preparation process for increasing cyclic adenosine monophosphate (CAMP) in red date products through multi-strain fermentation. This process involves using a combination of strains to ferment, thereby increasing the cAMP content in red date products. The preparation process is simple, energy-efficient, and results in environmentally friendly and safe red date products (fermented red date products).To address the aforementioned issues, this invention provides a preparation process for increasing cyclic adenosine monophosphate (CAMP) in red date products through multi-strain fermentation. This process involves using a combination of strains to ferment, thereby increasing the cAMP content in red date products. The preparation process is simple, energy-efficient, and results in environmentally friendly and safe red date products (fermented red date products).
To achieve the above objectives, this invention can employ the following technical solution:To achieve the above objectives, this invention can employ the following technical solution:
On one hand, this invention provides a multi-strain fermentation process to increase cAMP in red dates, which includes: 1. Mixing the substrate, comprising red dates, soybean meal, wheat bran, rice husk powder, and Astragalus, in a constant-temperature reactor until a uniform mixture is obtained. 2. Inoculating the substrate with a complex microbial solution while stirring, with the complex microbial solution consisting of Clostridium butyricum, Lactobacillus plantarum, and probiotic yeast. 3. Closed fermentation of the inoculated substrate to obtain fermentation raw materials, with the fermentation temperature maintained at 35°C-38°C. 4. Drying the fermentation raw materials to obtain the fermented red date product.On one hand, this invention provides a multi-strain fermentation process to increase cAMP in red dates, which includes: 1. Mixing the substrate, including red dates, soybean meal, wheat bran, rice husk powder, and Astragalus, in a constant- temperature reactor until a uniform mixture is obtained. 2. Inoculating the substrate with a complex microbial solution while stirring, with the complex microbial solution consisting of Clostridium butyricum, Lactobacillus plantarum, and probiotic yeast. 3. Closed fermentation of the inoculated substrate to obtain fermentation raw materials, with the fermentation temperature maintained at 35°C-38°C. 4. Drying the fermentation raw materials to obtain the fermented red date product.
Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, with the weight percentage of red dates being 275%.Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, with the weight percentage of red dates being 275%.
Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, including 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.Preferably, in the above-mentioned step (1), substrates are calculated by weight percentage, including 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.
Preferably, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1.Preferably, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1.
Preferably, in the above-mentioned step (2), in the composite bacterial solution, tHé/505284 weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and the fermentation time in the above-mentioned step (3) is 7-9 days.Preferably, in the above-mentioned step (2), in the composite bacterial solution, tHé/505284 weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and the fermentation time in the above-mentioned step (3) is 7-9 days.
Preferably, in the above-mentioned step (4), drying can include drying by flash evaporation with a drying temperature of 80°C-100°C.Preferably, in the above-mentioned step (4), drying can include drying by flash evaporation with a drying temperature of 80°C-100°C.
Preferably, in the above-mentioned step (4), drying is done by flash evaporation with a drying temperature of 80°C-100°C and a drying time of 1-2 minutes.Preferably, in the above-mentioned step (4), drying is done by flash evaporation with a drying temperature of 80°C-100°C and a drying time of 1-2 minutes.
Furthermore, the present invention provides a red date fermentation product prepared by the above-mentioned multi-strain fermentation process to increase adenosine triphosphate in red dates.Furthermore, the present invention provides a red date fermentation product prepared by the above-mentioned multi-strain fermentation process to increase adenosine triphosphate in red dates.
Additionally, the present invention provides an application of the above-mentioned red date fermentation product in the preparation of animal feed.Additionally, the present invention provides an application of the above-mentioned red date fermentation product in the preparation of animal feed.
The beneficial effects of the present invention include at least the following: 1. The raw materials for the red date fermentation product provided by this invention, such as red dates, are of medicinal and food-grade quality and are fermented using strains, making it a green and safe process. 2. The preparation method of the red date fermentation product provided by this invention utilizes agricultural by-products from domestic dried fruit factories, allowing for location-specific design of solid-state fermentation processes. This method requires low investment, low energy consumption, has a high conversion rate of nutrients during fermentation, short drying time, minimal loss of enzymatic activity substances, and results in a product with excellent color, aroma, and taste. 3. The entire process of preparing the red date fermentation product provided by this invention generates no wastewater or waste materials, ensuring minimal waste. In the first step, mixing can be done under the spray of liquid bacterial culture, in a closed and dust-free environment. During the second step of packaging, an automatic packaging machine with dust-catching facilities can be used, preventing dust dispersion. 4. The preparation method of the red date fermentation product provided by this invention only requires electricity in three instances: constant temperature mixing tankThe beneficial effects of the present invention include at least the following: 1. The raw materials for the red date fermentation product provided by this invention, such as red dates, are of medicinal and food-grade quality and are fermented using strains, making it a green and safe process. 2. The preparation method of the red date fermentation product provided by this invention utilizes agricultural by-products from domestic dried fruit factories, allowing for location-specific design of solid-state fermentation processes. This method requires low investment, low energy consumption, has a high conversion rate of nutrients during fermentation, short drying time, minimal loss of enzymatic activity substances, and results in a product with excellent color, aroma, and taste. 3. The entire process of preparing the red date fermentation product provided by this invention generates no wastewater or waste materials, ensuring minimal waste. In the first step, mixing can be done under the spray of liquid bacterial culture, in a closed and dust-free environment. During the second step of packaging, an automatic packaging machine with dust-catching facilities can be used, preventing dust dispersion. 4. The preparation method of the red date fermentation product provided by this invention only requires electricity in three instances: constant temperature mixing tank
(for a short duration of 20 minutes), flash evaporation, and automatic packagirig/505284 machine, all of which have low power requirements. Additionally, fermentation can be conducted using a steam-based method, reducing electricity consumption and promoting green, energy-efficient, and safe practices. 5. It effectively preserves or increases the content of adenosine triphosphate in red dates' clear juice before fermentation. It also results in a higher content of vitamin C, forming a product rich in organic acids, vitamins, minerals, copper, and other components. This product combines the nutritional and health benefits of red dates and vinegar, offering a unique taste and high nutritional value. 6. The preparation method of the red date fermentation product provided by this invention can increase the content of adenylyl cyclase enzyme through intracellular reactions, thereby further increasing the cAMP (cyclic adenosine monophosphate) content. 7. When the red date fermentation product provided by this invention is used in animal feed, it has advantages such as good palatability for animals and reliable efficacy, among other benefits.(for a short duration of 20 minutes), flash evaporation, and automatic packagirig/505284 machine, all of which have low power requirements. Additionally, fermentation can be conducted using a steam-based method, reducing electricity consumption and promoting green, energy-efficient, and safe practices. 5. It effectively preserves or increases the content of adenosine triphosphate in red dates' clear juice before fermentation. It also results in a higher content of vitamin C, forming a product rich in organic acids, vitamins, minerals, copper, and other components. This product combines the nutritional and health benefits of red dates and vinegar, offering a unique taste and high nutritional value. 6. The preparation method of the red date fermentation product provided by this invention can increase the content of adenylyl cyclase enzyme through intracellular reactions, thereby further increasing the cAMP (cyclic adenosine monophosphate) content. 7. When the red date fermentation product provided by this invention is used in animal feed, it has advantages such as good palatability for animals and reliable efficacy, among other benefits.
The embodiments are given to better illustrate the invention, but the content of the invention is not limited to the embodiments. Therefore, it is still within the scope of protection of the present invention for those skilled in the art to make non-essential improvements and adjustments to the embodiment according to the above summary.The embodiments are given to better illustrate the invention, but the content of the invention is not limited to the embodiments. Therefore, it is still within the scope of protection of the present invention for those skilled in the art to make non-essential improvements and adjustments to the embodiment according to the above summary.
The terminology used herein is only used to describe specific embodiments and is not intended to limit the present disclosure. Expressions in the singular include expressions in the plural unless the context clearly differs. As used herein, it should be understood that terms such as "comprising", "having" and "comprising" are intended to indicate the presence of features, numbers, operations, components, parts, elements, materials or combinations. Terms of the present invention are disclosed in the specification, and it is not intended to exclude the possibility that one or more other features, numbers,The terminology used herein is only used to describe specific embodiments and is not intended to limit the present disclosure. Expressions in the singular include expressions in the plural unless the context clearly differs. As used herein, it should be understood that terms such as "comprising", "having" and "comprising" are intended to indicate the presence of features, numbers, operations, components, parts, elements, materials or combinations. Terms of the present invention are disclosed in the specification, and it is not intended to exclude the possibility that one or more other features, numbers,
operations, components, parts, elements, materials or combinations thereof may exist 66505284 may be added. As used herein, "/"can be interpreted as "and" or "as the case may be.operations, components, parts, elements, materials or combinations thereof may exist 66505284 may be added. As used herein, "/"can be interpreted as "and" or "as the case may be.
This is a description of an example embodiment of the invention for a multi-strain fermentation process to increase adenosine triphosphate in red dates:This is a description of an example embodiment of the invention for a multi-strain fermentation process to increase adenosine triphosphate in red dates:
Mix the substrates in a constant temperature reactor until a uniform mixture is obtained. The substrates include red dates, soybean meal, bran, rice husk powder, and astragalus.Mix the substrates in a constant temperature reactor until a uniform mixture is obtained. The substrates include red dates, soybean meal, bran, rice husk powder, and astragalus.
Inoculate the mixture with a composite bacterial solution while stirring at a temperature between 25°C and 35°C. The composite bacterial solution consists ofInoculate the mixture with a composite bacterial solution while stirring at a temperature between 25°C and 35°C. The composite bacterial solution consists of
Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics.Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics.
Ferment the inoculated substrate in a sealed environment to obtain fermentation raw material. The fermentation temperature is maintained between 35°C and 38°C.Ferment the inoculated substrate in a sealed environment to obtain fermentation raw material. The fermentation temperature is maintained between 35°C and 38°C.
Dry the fermentation raw material to obtain red date fermentation product.Dry the fermentation raw material to obtain red date fermentation product.
It's important to note that the constant temperature reactor mentioned above is a known device in this field, and steps (1), (2), and (3) can all be completed within this container. Additionally, in step (2), the temperature for inoculating the substrate can be set at 28°C, 30°C, 32°C, or 34°C, while in step (3), the fermentation temperature is adjusted to the temperature suitable for the growth of the fermentation strains, which can be 39°C, 40°C, or 41°C.It's important to note that the constant temperature reactor mentioned above is a known device in this field, and steps (1), (2), and (3) can all be completed within this container. Additionally, in step (2), the temperature for inoculating the substrate can be set at 28°C, 30°C, 32°C, or 34°C, while in step (3), the fermentation temperature is adjusted to the temperature suitable for the growth of the fermentation strains, which can be 39°C, 40°C, or 41°C.
In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the weight percentage of red dates can be 275%. It's worth noting that fermenting a mixture of red dates with soybean meal, bran, rice husk powder, and astragalus can enhance the flavor of the red date fermentation product.In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the weight percentage of red dates can be 275%. It's worth noting that fermenting a mixture of red dates with soybean meal, bran, rice husk powder, and astragalus can enhance the flavor of the red date fermentation product.
When used in animal feed, it can also improve the palatability for animals. To ensure an adequate content of adenosine triphosphate, it is preferable that the weight percentage of red dates is 275%, for example, 280%, 285%, 290%, or 295%.When used in animal feed, it can also improve the palatability for animals. To ensure an adequate content of adenosine triphosphate, it is preferable that the weight percentage of red dates is 275%, for example, 280%, 285%, 290%, or 295%.
In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the preferred composition can include 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.In some specific embodiments, in the above-mentioned step (1), when calculating substrates by weight percentage, the preferred composition can include 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus.
It should be noted that the choice of different raw materials in preparing the red daté/505284 fermentation product can lead to variations in color, aroma, taste, and nutritional elements. The preferred composition of 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus results in a red date fermentation product with a well-rounded flavor, rich nutritional elements, and appealing characteristics.It should be noted that the choice of different raw materials in preparing the red dated/505284 fermentation product can lead to variations in color, aroma, taste, and nutritional elements. The preferred composition of 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus results in a red date fermentation product with a well-rounded flavor, rich nutritional elements, and appealing characteristics.
In some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1. It's important to note that the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics can affect the fermentation process. In this invention, the preferred weight ratio of 1:1:1 for Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics results in the best fermentation outcome.In some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1. It's important to note that the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics can affect the fermentation process. In this invention, the preferred weight ratio of 1:1:1 for Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics results in the best fermentation outcome.
In some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and simultaneously in the above-mentioned step (3), the fermentation time is 7-9 days. It's worth noting that the fermentation time is also a crucial factor affecting the fermentation product's quality. When the weight ratio ofIn some specific embodiments, in the above-mentioned step (2), in the composite bacterial solution, the weight ratio of Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, and simultaneously in the above -mentioned step (3), the fermentation time is 7-9 days. It's worth noting that the fermentation time is also a crucial factor affecting the fermentation product's quality. When the weight ratio of
Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, the optimal fermentation time is 7-9 days, which allows for the production of a high-quality fermentation product in a relatively short period.Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics is 1:1:1, the optimal fermentation time is 7-9 days, which allows for the production of a high-quality fermentation product in a relatively short period.
In some specific embodiments, in the above-mentioned step (4), drying can include using a flash evaporation method with a drying temperature between 80°C and 100°C. It should be mentioned that various drying methods are known in the field, such as vacuum drying and flash evaporation. In this invention, flash evaporation is preferred, and the drying temperature can be set at 75°C, 85°C, 90°C, or 95°C, among other options.In some specific embodiments, in the above-mentioned step (4), drying can include using a flash evaporation method with a drying temperature between 80°C and 100°C. It should be mentioned that various drying methods are known in the field, such as vacuum drying and flash evaporation. In this invention, flash evaporation is preferred, and the drying temperature can be set at 75°C, 85°C, 90°C, or 95°C, among other options.
In some specific embodiments: in the above-mentioned step (4), drying 14505284 conducted using the flash evaporation method with a drying temperature ranging from 80°C to 100°C, and the drying time is set at 1-2 minutes. It's important to note that the drying time, when coupled with the drying temperature of 80°C to 100°C, can impact the quality of the fermentation product. The preferred drying duration is 1-2 minutes under these conditions.In some specific embodiments: in the above-mentioned step (4), drying 14505284 conducted using the flash evaporation method with a drying temperature ranging from 80°C to 100°C, and the drying time is set at 1-2 minutes. It's important to note that the drying time, when coupled with the drying temperature of 80°C to 100°C, can impact the quality of the fermentation product. The preferred drying duration is 1-2 minutes under these conditions.
In another embodiment of the invention, the multi-strain fermentation process for increasing adenosine triphosphate in red dates results in the preparation of red date fermentation product.In another embodiment of the invention, the multi-strain fermentation process for increasing adenosine triphosphate in red dates results in the preparation of red date fermentation product.
Furthermore, another embodiment of the invention provides an application of the aforementioned red date fermentation product in the preparation of animal feed.Furthermore, another embodiment of the invention provides an application of the said red date fermentation product in the preparation of animal feed.
To better understand the invention, the following specific embodiments further elucidate its content. However, it's important to note that the content of the invention is not limited to the embodiments provided.To better understand the invention, the following specific embodiments further elucidate its content. However, it's important to note that the content of the invention is not limited to the embodiments provided.
In the embodiments given, Butyric acid-producing bacteria, Plant lactobacillus, andIn the embodiments given, Butyric acid-producing bacteria, Plant lactobacillus, and
Brady yeast probiotics were purchased from Shanghai Jiaguan Biotechnology Co., Ltd. 1. The red dates were crushed into granules. 2. The raw materials were weighed according to the weight percentages: 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus. 3. The substrates were transferred to a constant temperature mixing tank and thoroughly mixed to ensure even distribution of nutrients. The bacterial culture was propagated in a bacterial culture tank for 24 hours, then transferred to a mixing tank.Brady yeast probiotics were purchased from Shanghai Jiaguan Biotechnology Co., Ltd. 1. The red dates were crushed into granules. 2. The raw materials were weighed according to the weight percentages: 75% red dates, 10% soybean meal, 5% bran, 5% rice husk powder, and 5% astragalus. 3. The substrates were transferred to a constant temperature mixing tank and thoroughly mixed to ensure even distribution of nutrients. The bacterial culture was propagated in a bacterial culture tank for 24 hours, then transferred to a mixing tank.
After 15 minutes, the prepared bacterial culture solution (containing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics cultured in the bacterial culture tank, along with nutritional substrates such as brown sugar, added at a rate of 3 pounds of brown sugar per 100 pounds of water) was sprayed while stirring.After 15 minutes, the prepared bacterial culture solution (containing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics cultured in the bacterial culture tank, along with nutritional substrates such as brown sugar, added at a rate of 3 pounds of brown sugar per 100 pounds of water) was sprayed while stirring.
The bacterial culture solution was diluted with pure water at a ratio of 1:100, and the mixture was allowed to propagate for another 24 hours, resulting in a "bacterial culture solution."The bacterial culture solution was diluted with pure water at a ratio of 1:100, and the mixture was allowed to propagate for another 24 hours, resulting in a "bacterial culture solution."
The well-propagated "bacterial culture solution" was then added to the mixing tar#/505284 and diluted with water to achieve a 50% concentration before spraying. Throughout the stirring process, the temperature inside the constant temperature tank was maintained at around 30°C. The bacterial culture was prepared by mixing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics in a weight ratio of 1:1:1. 4. The inoculated substrate, which had been inoculated with bacterial cultures (Butyric acid-producing bacteria propagated to a concentration of 60-70 million/ml, Plant lactobacillus at 2x10%8/mI, and Brady yeast probiotics at 50-60 million/ml), was thoroughly mixed for 20 minutes and compressed into baskets, with each basket containing 1 ton. These baskets were then sent to a sealed fermentation chamber, where the temperature was maintained at around 40°C, and fermentation continued for 7-9 days. 5. The well-fermented raw material was transferred to a flash evaporation drying device, where the furnace temperature was maintained at 80°C-100°C. After 1-2 minutes of drying and passing through a 40-mesh sieve, the final red date fermentation product was obtained. 6. The well-fermented red date fermentation product was sent to an automatic packaging machine, resulting in 20 kg bags. 7. After passing quality inspection and testing, the packaged red date fermentation product was stored in the finished product warehouse.The well-propagated "bacterial culture solution" was then added to the mixing tar#/505284 and diluted with water to achieve a 50% concentration before spraying. Throughout the stirring process, the temperature inside the constant temperature tank was maintained at around 30°C. The bacterial culture was prepared by mixing Butyric acid-producing bacteria, Plant lactobacillus, and Brady yeast probiotics in a weight ratio of 1:1:1. 4. The inoculated substrate, which had been inoculated with bacterial cultures (Butyric acid-producing bacteria propagated to a concentration of 60-70 million/ml, Plant lactobacillus at 2x10%8/mI, and Brady yeast probiotics at 50-60 million/ ml), was thoroughly mixed for 20 minutes and compressed into baskets, with each basket containing 1 ton. These baskets were then sent to a sealed fermentation chamber, where the temperature was maintained at around 40°C, and fermentation continued for 7-9 days. 5. The well-fermented raw material was transferred to a flash evaporation drying device, where the furnace temperature was maintained at 80°C-100°C. After 1-2 minutes of drying and passing through a 40-mesh sieve, the final red date fermentation product was obtained. 6. The well-fermented red date fermentation product was sent to an automatic packaging machine, resulting in 20 kg bags. 7. After passing quality inspection and testing, the packaged red date fermentation product was stored in the finished product warehouse.
It's important to note that the above embodiments are provided for the purpose of explaining the technical solution of the present invention and are not intended to limit it.It's important to note that the above embodiments are provided for the purpose of explaining the technical solution of the present invention and are not intended to limit it.
Although reference has been made to preferred embodiments for a detailed explanation of the invention, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the invention, all of which should be encompassed within the scope of the claims of the present invention.Although reference has been made to preferred embodiments for a detailed explanation of the invention, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solution of the present invention without departing from the spirit and scope of the invention, all of which should be encompassed within the scope of the claims of the present invention.
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LU505284A LU505284B1 (en) | 2023-10-16 | 2023-10-16 | A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LU505284A LU505284B1 (en) | 2023-10-16 | 2023-10-16 | A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. |
Publications (1)
Publication Number | Publication Date |
---|---|
LU505284B1 true LU505284B1 (en) | 2024-04-16 |
Family
ID=90720576
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
LU505284A LU505284B1 (en) | 2023-10-16 | 2023-10-16 | A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. |
Country Status (1)
Country | Link |
---|---|
LU (1) | LU505284B1 (en) |
-
2023
- 2023-10-16 LU LU505284A patent/LU505284B1/en active
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102613265A (en) | Natural yeast powder and preparation method therefore | |
CN103829042B (en) | A kind of production method of polyvitmin active protein cassava feed | |
CN104664154B (en) | Yeast culture and preparation method thereof | |
CN104757267A (en) | Apple pomace microbial culture starter and method for producing biological feed by apple pomace microbial culture starter | |
CN103243036A (en) | Preparation method for purely-natural yeast powder | |
CN103404698B (en) | Soft pellet feed and preparation thereof | |
CN104855686A (en) | A protein feed produced by fermenting sweet potato residues and a method to prolong shelf life thereof | |
CN108077654A (en) | A kind of fish cold granulation feed and preparation method thereof that ferments | |
CN104585505A (en) | Method for synergistic fermentation of soybean meal by employing bacillus subtilis and neutral protease | |
CN107712266A (en) | Secondary fermentation grain slag produces the method and application method of high activity high nutrition feed | |
CN109123221B (en) | Total nutrient aquaculture feed prepared from aquatic product processing leftovers | |
CN110301526A (en) | Complex micro organism fungicide and its method for preparing bioactive feed | |
CN106036239A (en) | High-protein crab feed additive for raising feed utilization rate | |
CN101632411B (en) | Method for preparing high-quality rapeseed protein containing conjugated linoleic acid by multi-strain fermentation | |
CN101720905B (en) | Flavor yeast albumen powder and preparation method thereof | |
LU505284B1 (en) | A process for producing cyclic adenosine monophosphate (camp) by fermenting red dates with a mixture of multiple strains. | |
CN106036240A (en) | High-protein crab feed additive for raising production speed | |
CN105379963A (en) | Apple seed feed for increasing pig growth speed and preparation method thereof | |
CN104970247A (en) | Apple pomace fermented sheep feed and preparation method thereof | |
CN105110959A (en) | High-biological-activity efficient culture medium for pleurotus cornucopiae and preparing method for efficient culture medium | |
CN104920785A (en) | Feed and production process thereof | |
CN108260708A (en) | A kind of dedicated nonreactive fermentation compound feed of ruminant and preparation method thereof | |
CN107410701A (en) | A kind of method of sweet sorghum stalk fermented feed and application thereof | |
CN106107237A (en) | A kind of growth promotion high protein crab feed additive | |
CN106578558A (en) | Method for preparing solid-state fermented pig feed |