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45 results about "Aspergillus candidus" patented technology

Aspergillus candidus (also called A. triticus, A. albus, and A. okazakii) is a white-spored species of fungus in the genus Aspergillus. Despite its lack of pigmentation, it is closely related to the most darkly-pigmented aspergilli in the Aspergillus niger group. It is a common soil fungus worldwide and is known as a contaminant of a wide array of materials from the indoor environment to foods and products. It is an uncommon agent of onychomycosis and aspergillosis. The species epithet candidus (L.) refers to the white pigmentation of colonies of this fungus. It is from the Candidi section. The fungi in the Candidi section are known for their white spores. It has been isolated from wheat flour, djambee, and wheat grain.

Terphenyl compounds and medicines containing the same

InactiveUS6087540APotent antiinflammatory activityPotent immunosuppressive activityBiocideFungiMicroorganismBenzene
PCT No. PCT / JP97 / 01261 Sec. 371 Date Sep. 3, 1998 Sec. 102(e) Date Sep. 3, 1998 PCT Filed Apr. 11, 1997 PCT Pub. No. WO97 / 39999 PCT Pub. Date Oct. 30, 1997The present invention provides a compound of the formula (I): wherein R1 is hydrogen or hydroxy and R2 is hydroxy or methoxy, pharmaceutically acceptable salts or hydrates thereof, a process for producing the same, a pharmaceutical composition which comprises the same and a microorganism which belongs to Aspergillus candidus and produces the compound.
Owner:SHIONOGI & CO LTD

Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof

The invention discloses an Aspergillus candidus with high yield of glucoamylase, alpha-amylase and acidic protease and application thereof to in liquor brewage. The Aspergillus candidus has been preserved in China General Microbiological Culture Collection Center (CGMCC), on March 7, 2014, and has a preservation number of CGMCC No.8900. The strain can simultaneously produce of glucoamylase, amylase and acidic protease in yield, and belongs to the fields of microbiology and fermentation engineering. The solid starter making, the Aspergillus candidus can produce glucoamylase, amylase and acidic protease in high yield, increase the utilization rate of starch and protein in liquor brewage, and improve liquor yield rate and keep good flavor.
Owner:JIANGNAN UNIV

Preparation method of sesame-flavor and sauce-flavor Baijiu

The invention relates to a preparation method of sesame-flavor and sauce-flavor Baijiu and belongs to the technical field of Baijiu development. The preparation method includes: using sorghum, rice, wheat, millet and bran as mixing raw materials, and using aspergillus candidus, yeast bran koji, bacteria bran koji, high-temperature yeast and middle-high-temperature yeast to make a saccharifying agent; stacking in a stacking room of a brick-concrete structure in a manner of adding grains for seven rounds and steaming wine without grain adding for the eighth round; adopting stone pit mud bottom fermentation in the process of grain adding from the first round to the fifth round, and adopting brick pit mud bottom fermentation in the process of grain adding from the sixth round to the eighth round to obtain the sesame-flavor and sauce-flavor Baijiu. The preparation method is reasonable in formulation and simple and easy to implement; the Baijiu prepared by the method has the advantages of quiet and tasteful sesame flavor, flowing sauce flavor, pleasant stale flavor and lasting flavor left in empty cups, is stable in quality and meets ever-growing consuming needs of people.
Owner:SHANDONG BANDAOJING

Aspergillus candidus for producing taxol and method for preparing taxol from same

The invention relates to Aspergillus candidus which is separated from Taxus x media and is used for producing taxol. Under the condition of shaking culture at the temperature of 25 DEG C and with the rotating speed of 180 rpm, a wild strain Aspergillus candidus HUST-RBB3 is fermented for 10 days in 300 mL of potato glucose liquid culture medium to obtain the taxol with a concentration of about 120 mu g / L, and is a wild strain with higher taxol yield under unoptimized culture conditions which has been reported at present. Under preliminarily optimized fermentation conditions, the fermentation of the Aspergillus candidus HUST-RBB3 can produce the taxol with a concentration of about 497.3 mu g / L. The production of the taxol through the fermentation of the strain has the advantages of short production period, easy strain breeding and preservation and the like. The invention provides a novel strain and corresponding fermentation production technology for producing the taxol by utilizing microbial fermentation.
Owner:HUAZHONG UNIV OF SCI & TECH

Beta-galactosidase combined mutant with high transglycosylation activity as well as preparation method and application of beta-galactosidase combined mutant

ActiveCN104263710AHigh transglycosidic activityIncrease reaction rateFungiFermentationReaction rateWild type
The invention belongs to the fields of gene engineering and genetic engineering, and discloses a beta-galactosidase combined mutant with high transglycosylation activity. On the basis of amino acid sequences of beta-galactosidase of aspergillus candidus and aspergillus oryzae, from which signal peptides are removed, a beta-galactosidase combined mutant is obtained through fixed-site saturation mutagenesis of double sites; under the condition of keeping the oligosaccharide production amount invariable, the transglycosylation reaction rate of the mutant is improved by over 100% in comparison with a wild mutant; and meanwhile, the invention also discloses a DNA molecule of encoding the combined mutant, a recombinant expression vector containing the DNA molecule, and a host cell of expressing the DNA molecule. In addition, the invention also provides a method for preparing the beta-galactosidase with high transglycosylation activity by using the recombinant expression vector, and applications of the combined mutant, the DNA molecule, the recombinant expression vector and the host cell in preparation of the beta-galactosidase.
Owner:THE INST OF BIOTECHNOLOGY OF THE CHINESE ACAD OF AGRI SCI

Preparation method of monascus purpureus olive vinegar

The invention belongs to the technical field of functional fermented food processing, and particularly relates to a preparation method of monascus purpureus olive vinegar. The preparation method comprises the following steps: removing and crushing olive fruit kernels, adding water for pulping, and adding compound enzymes for enzymolysis to obtain filtered olive juice and crushed olive residues; soaking sticky rice and then steaming rice to obtain glutinous rice; adding aspergillus candidus, monascus purpureus and the crushed olive residues in the glutinous rice to perform diastatic fermentation to obtain mature fermented mash; performing squeezing separating and blending to obtain monascus purpureus vinegar raw wine; and adding the mixed solution of the monascus purpureus vinegar raw wine,the filtered olive juice, bacterium lacticum and gluconacetobacter xylinum in an acetic acid tank for staged fed-batch fermentation, and ageing to obtain the monascus purpureus olive vinegar. The monascus purpureus olive vinegar is prepared by adopting an olive whole fruit fermentation method, medical components of olive fruit are effectively extracted and used, and the monascus purpureus olive vinegar has faint scent of olive fruit and strong olive flavor.
Owner:福建吉百年食品有限公司

Soft-taste type sesame-flavor composite multi-microbe functional starter and culture method thereof

The invention discloses a soft sesame-flavored compound multi-micro-functional koji and a cultivation method thereof, and respectively produces aspergillus baulare, Hanoi white koji, aromatic yeast, bacteria, yeast multi-micro-functional koji, and bacterial multi-micro-functional koji according to the technology. And take 5-15 parts of white koji, 15-30 parts of Hanoi white koji, 5-10 parts of aromatic yeast, 5-10 parts of bacteria, 5-15 parts of yeast polymicrofunctional koji, 5-15 parts of bacterial multimicrofunctional koji 2 parts, mix the above-mentioned raw materials evenly, and then the soft sesame-flavored complex multi-microfunctional koji can be prepared. The soft sesame-flavored liquor special koji of the present invention, in addition to mixing koji mold, Hanoi white koji, aromatic yeast, and bacteria in proportion to make a mixed koji, also added yeast polymicrofunctional koji and bacterial polymicrobial koji. Functional koji not only greatly improves the quality of original wine, but also plays an important role in the domestication and enrichment of functional bacteria in the microecology of winemaking, thereby further improving the quality and yield of original wine.
Owner:JIANGSU QIANTIAN WINE

Nutritive lily bulb ferment and preparation method thereof

The invention provides a nutritive lily bulb ferment and a preparation method thereof. Lily bulbs, mixed fruits and sugar are used as raw materials, and mixed strains are added for fermentation, so that the nutritive lily bulb ferment is prepared, wherein the mixed fruits are a mixture of blueberries, pitayas, kiwi fruits, grapes, mulberries and black funguses; the mixed strains are a mixture of saccharomyces cerevisiae, acetobacterium balch, lactobacillus acidophilus, bifidobacterium bifidum, bacillus coagulans and aspergillus candidus; the sugar is a mixture of any two of brown sugar, levulose, xylitol, white granulated sugar and malt sugar. According to the nutritive lily bulb ferment and the preparation method thereof disclosed by the invention, the defects existing in the prior art are overcome, the lily bulbs, the kiwi fruits, the blueberries and the mixed fruits are used as the raw materials for producing the nutritive lily bulb ferment with health-care functions, and the production technology is simple.
Owner:江西蓓蕾食品有限公司 +1

Brewing process of mouldy bran strong-flavor Baijiu

InactiveCN106916693APure wineSpeed up steamingAlcoholic beverage preparationFlavorHusk
The invention provides a brewing process of mouldy bran strong-flavor Baijiu. The brewing process relates to the field of Baijiu brewage, and comprises the following steps of smashing sticky rice, wheat, grain sorghum, peas and corns; mixing with hot water for a first time, and mixing with hot water for a second time; covering rice husks for moisturizing the material; steaming grains for gelatinizing, and cooling; adding a mixed distiller's yeast prepared from aspergillus candidus, a liquor-making yeast, a bacterium yeast and a medium-temperature starter for two times, and uniformly mixing; stacking, cellaring, and sealing with yellow mud; fermenting for 20 to 40d, distilling, carrying out ultrasonic treatment through ultrasonic wave, ageing and storing. The Baijiu brewed by applying the brewing process provided by the invention is fragrant and rich, soft and sweet, harmonious in aromas, sweet in initial taste, soft in drink, and long in tail remainder; the brewing process is simple, the production period is short, and the Baijiu can be produced in large scale.
Owner:ANHUI YUNJIU GRP

Soy sauce aroma type enhancing distiller's yeast and preparation and application method thereof

The invention provides soy sauce aroma type enhancing distiller's yeast and a preparation and application method thereof. The soy sauce aroma type enhancing distiller's yeast is prepared by uniformly mixing and compounding, by proportion, pure bacillus distiller's yeast, yeast distiller's yeast and aspergillus candidus and can be applied to a soy sauce aroma type brewing process. According to the preparation method of the soy sauce aroma type enhancing distiller's yeast, the process is simple, koji-making through ventilation is adopted, the mechanical degree is high, and labor intensity is low. The soy sauce aroma type enhancing distiller's yeast has the advantages that ingredients are simple, cost is low, the use amount of soy sauce aroma type distiller's yeast for making hard liquor can be reduced, grain consumption can be lowered, and the quality and yield of soy sauce aroma type baijiu can be maintained or improved. If the soy sauce aroma type enhancing distiller's yeast is applied to the smashing process for soy sauce aroma type liquor, the use amount of soy sauce aroma type distiller's yeast for making hard liquor can be reduced, consumption of the material wheat can be lowered, produced liquor is good in effect, and liquor quality is improved to some extent; if the soy sauce aroma type enhancing distiller's yeast is applied to production of mouldy bran soy sauce aroma type liquor, grain consumption can be lowered substantially, the liquor yield is high, and product quality is stable.
Owner:贵州省轻工业科学研究所 +1

Production method for multiple-grains type Baijiu

The invention discloses a production method for multiple-grains type Baijiu. The production method comprises the following steps: mixing, by weight, 30-45 parts of sorghum rice, 3-8 parts of corn, 10-20 parts of wheat, 8-15 parts of buckwheat and 10-15 parts of polished round-grained rice, adding the mixture to water for immersing, then performing primary steaming and boiling, and mixing the mixture with 5-10 parts of rice husk, 2-5 parts of bran, 2-7 parts of compound fruits and 2-9 parts of common yam rhizome; performing secondary steaming and boiling after urease-producing bacteria liquid moistening material is added, adding 3-8 parts of water and taking out from a resort, cooling, add 5-8 parts of daqu, 8-12 parts of aspergillus candidus, 2-5 parts of aroma-producing yeast and uniformly stirring, performing stacking fermentation after a urease-producing bacteria liquid is added, and fermenting in a pool to obtain fermented grains materials; and adding activated carbon after distillation and performing adsorption, storing after freezing and filtration, and preparing the multiple-grains type Baijiu by blending. The production method for the multiple-grains type Baijiu has the advantages of simple process, high production efficiency and high liquor yield; and the obtained Baijiu is clear and transparent, is pure in taste, is high in quality, and is stable.
Owner:安徽省碧绿春生物科技有限公司

[beta]-mannase heat-resistant mutant M14, recombinant bacterium and application thereof

InactiveCN113201521AImprove heat resistanceReasonable optimization of surface charge distributionFungiMicroorganism based processesHigh-Throughput Screening MethodsMicrobiology
The invention relates to a [beta]-mannase heat-resistant mutant M14, a recombinant bacterium and application of the [beta]-mannase heat-resistant mutant M14 and the recombinant bacterium, and belongs to the field of gene engineering and enzyme engineering. The [beta]-mannase heat-resistant mutant M14 is obtained by adopting a protein surface charge optimization strategy, rationally designing and screening a mutation site, improving [beta]-mannase ManAK from aspergillus candidus, then selecting forward mutation through adoption of a high-throughput screening method, and finally, obtaining 23 [beta]-mannase mutants with improved thermal stability. The heat resistance of the obtained [beta]-mannase mutant is 1.2-3.5 times that of an original gene, the heat resistance is remarkably improved, commercial application of the [beta]-mannase mutant is facilitated, and therefore the production cost is reduced.
Owner:OCEAN UNIV OF CHINA

Sprain spraying agent preparation method

A sprain spraying agent preparation method comprises the following steps: 1, taking dahurian angelica root, Kaempferia galanga L., Semen Brassicae, cape jasmine, Slender Acanthopanax, Nanxiang orange, Aspergillus candidus, Monascus rubber, Sichuan Panax Notoginseng, safflower and Ligusticum wallichii according to weight percentages shown in the specification; 2, drying the above Chinese herbal medicines in the sun, and removing ashes and other residues; 3, mixing the above processed components, crushing in a crusher into powder, and sieving by a 200-250 mesh sieve; 4, putting the powder obtained in step 3 into a 95% alcohol, and immersing for 20-60 days in a seal manner; 5, pumping an immersion alcohol liquid out to allow the immersion sediments to stay for later use; and 6, filling the immersion alcohol liquid obtained in step 5 into a spray tank, injecting a gas, packaging, and filling the spray tank into a box for sale. The sprain spraying agent obtained through the preparation method has the advantages of simple technology, convenient operation, no need of much fixed asset investment, good medicinal effect, and fast ache alleviation after the spray.
Owner:武汉胜发机电研究所

Low-fusel high-citric acid fermentation type rice wine and brewing method thereof

Low-fusel high-citric acid fermentation type rice wine and a brewing method thereof are disclosed. The method comprises the following steps: adding Aspergillus candidus rice koji into glutinous rice, carrying out one-step heating saccharification, adding citric acid fermentation liquor and wine yeast into the obtained saccharified liquid, and fermenting at 15-20 DEG C for 7-10 days; adding saccharified liquid to adjust the sugar degree, squeezing, decocting and settling to obtain the rice wine. The Aspergillus candidus is used as a saccharification strain, and long-shaped rice is used as a raw material to prepare the Aspergillus candidus rice koji. Aspergillus candidus rice koji is high in saccharification power and acidity, takes citric acid as a main component, is dissolved into a fermentation system in the saccharification and fermentation process, brings fruit sour taste of fresh lemons and oranges to the fermentation type rice wine, is obviously different from the sour taste of traditional yellow wine taking lactic acid and succinic acid as main components, and has more distinctive taste.
Owner:广东省九江酒厂有限公司

Production process of aspergillus candidus bran koji

The invention discloses a production process of aspergillus candidus bran koji. Seed koji incubated on bamboo curtains is prepared with a seed koji maker, a bran koji raw material is conveyed to a spherical digester by a bucket elevator and a screw conveyor to be digested, after digestion ends, the bran koji raw material is inoculated with the seed koji incubated on bamboo curtains, which is prepared with the seed koji maker, the mixture is conveyed to a disc type koji maker by wind to be automatically cultivated and then conveyed to a finished koji stand bin by wind after cultivation ends, the automatic production process of the aspergillus candidus bran koji is completed, and the aspergillus candidus bran koji is prepared. According to the automatic production process, automatic equipment adopting the disc type koji maker is used, automatic production of the aspergillus candidus bran koji is realized, the labor intensity is greatly reduced, the production efficiency is improved, andthe process control accuracy is improved; a koji material is conveyed through wind instead of a belt, infection by mixed bacteria is reduced, and the product quality is greatly improved; koji is produced in a negative pressure manner, aspergillus candidus spores are removed, and the quality of finished wine is improved.
Owner:SHANDONG JINGZHI WINE

Novel aspergillus candidus production process

InactiveCN105132233ASolve the problem of easy-to-contaminate bacteria and impure koji fragranceSolve non-obtrusive problemsAlcoholic beverage preparationBranBiology
The invention provides a novel aspergillus candidus production process and belongs to the field of brewing bran starter production processes. The novel aspergillus candidus production process is mainly characterized in that 1), for the first time, liquid seeds are adopted to replace three-stage solid seeds in conventional thick-layer ventilation starter making processes, and three generations of starter seeds are cultivated in a closed liquid seed tank, so that the problem that the three-stage solid seeds are prone to bacterial infection and the problem that made starter is impure and non-prominent in flavor are solved fundamentally; 2), a pot-type bran starter cultivator is adopted to replace a ventilation starter tank, and temperature and humidity in the cultivation process of aspergillus candidus are controlled accurately in an airtight environment, so that aspergillus candidus is enabled to be uniform in growth tendency, the made starter is snowy white in color and prominent in flavor, and saccharifying power is 2-3 times that of the thick-layer ventilation starter making processes; 3), for the first time, wind power delivery equipment is applied in the brewing bran starter production processes, so that the problem of difficulty in long-distance conveying of solid materials is solved; the wind power delivery equipment is matched with stemming equipment, cultivating equipment, smashing equipment and drying equipment for use, so that labor intensity is lowered greatly, and mechanized production of brewing bran starter is realized.
Owner:JINING MEDICAL UNIV +1

Health-care strong aromatic Baijiu, preparation method thereof and application of health-care strong aromatic Baijiu

The invention provides health-care strong aromatic Baijiu, a preparation method thereof and application of the health-care strong aromatic Baijiu, and belongs to the field of Baijiu. The health-care strong aromatic Baijiu is prepared by fermenting a strain base and a substrate; the strain base includes the following raw materials in parts by weight: 15-45 parts of herba polygoni hydropiperis, 45-75 parts of long-grain rice and 4.5-10 parts of aspergillus candidus; the substrate includes the following raw materials in parts by weight: 400-600 parts of starch, 200-300 parts of sticky rice and 200-300 parts of sorghum rice. The preparation method comprises the following steps that the strain base and the substrate are mixed for low-temperature fermentation, distillation is performed after fermentation is finished to extract Baijiu liquid, and finally the Baijiu liquid is cellared. The Baijiu provided by the invention is prepared by fermenting the strain base and the substrate, namely thatmedicine components and the substrate are fermented together to form the final health-care strong aromatic Baijiu; effective components of medicines can be brought into full play; the prepared Baijiuliquid can relieve rheumatic pain; and by long-term drinking, the effect of lowering the blood pressure of most hypertension people can be achieved.
Owner:蒋亥风

Processing method for peanut cake meal feed for prevention and control of poultry diseases

The invention relates to a processing method for a peanut cake meal feed for prevention and control of poultry diseases, and belongs to the field of peanut cake meal high-valued utilization; the cake meal obtained after oil manufacture of peanut is used as a raw material in the method, and the processing method includes the following steps: Chinese herbal medicine soaking with ethanol, enzymatic hydrolysis, fermentation, grinding into thick liquid, homogenizing, spray drying and the like. With use of the method, garlic, tartary buckwheat, folium artemisiae argyi, fructus forsythiae, fruit of cubeb litsea tree, malt, dried tangerine or orange peel, spina date seed, cassia bark, anise and the like are added during Chinese herbal medicine soaking; the enzymatic hydrolysis adopts pancreas, cellulase and beta-mannosidase; the microbial fermentation adopts candida utilis, bifidobacterium animalis, butyric acid bacteria and aspergillus candidus; the cake meal feed prepared by the method has the advantages of high sale price, good protein solubility and high absorption utilization degree, has no aflatoxin contamination, can effectively prevent and control various poultry diseases and insect pests when used as a feed, allows poultry to grow fast, has remarkable economic benefits and social benefits, and realizes the high-valued utilization of the peanut cake meal.
Owner:QINGDAO AGRI UNIV

Beta-mannase heat-resistant mutant M19, recombinant bacteria and application thereof

InactiveCN113322247AImprove heat resistanceReasonable optimization of surface charge distributionFungiMicroorganism based processesHigh-Throughput Screening MethodsGenetic engineering
The invention relates to a beta-mannase heat-resistant mutant M19, recombinant bacteria and application thereof, and belongs to the field of gene engineering and enzyme engineering. The beta-mannase heat-resistant mutant M19 is obtained by adopting a protein surface charge optimization strategy, rationally designing and screening mutation sites, improving beta-mannase ManAK from aspergillus candidus, then selecting forward mutation through a high-throughput screening method, and finally obtaining 23 beta-mannase mutants with improved thermal stability. The heat resistance of the obtained beta-mannase mutants is 1.2-3.5 times that of an original gene, the heat resistance is remarkably improved, commercial application of the beta-mannase mutants is facilitated, and therefore the production cost is reduced.
Owner:OCEAN UNIV OF CHINA

Aspergillus candidus AcGDH protein for improving drought and alkali stress tolerance of rice, gene and application of Aspergillus candidus AcGDH protein

The invention belongs to the field of plant genetic engineering, and discloses cloning and application of a fungus Aspergillus candidus NADP (H) dependent glutamate dehydrogenase gene AcGDH capable ofimproving drought and alkali stress tolerance of rice. Studies show that in vitro forward reaction enzyme activity of AcGDH protein is greater than reverse reaction enzyme activity, i.e., AcGDH tendsto convert alpha-ketoglutaric acid into glutamic acid by utilizing NH4+. Meanwhile, it is found that affinity of AcGDH to NH4+ is higher than that of rice endogenous OsGDH4. The AcGDH gene is heterologously overexpressed in the rice through a genetic engineering technology, and tolerance of the transgenic rice under drought and alkali stress conditions is improved. Therefore, the AcGDH gene can be used for cultivating new drought-resistant and alkali-stress-resistant rice varieties.
Owner:HUNAN UNIV

Biphenyl compound and diterpenoid compound as well as preparation method and application thereof

The invention provides a biphenyl compound and a diterpenoid compound which are extracted from fermentation liquor of fungus Aspergillus candidus, the biphenyl compound and the diterpenoid compound are used as novel neuron calcium oscillation regulators for activity research, and results show that the biphenyl compound and the diterpenoid compound can effectively influence excitability of primary cerebral cortical neurons of mice, can relieve the stimulation effect of an epilepsy inducer 4-amino pyridine on neurons, and can be used for preparing neuro-protective drugs. Therefore, the invention provides a lead compound for the development of neuro-protective drugs, and is beneficial to the development and utilization of natural medicinal resources.
Owner:子辰海洋医药科技(上海)有限公司

Brewing technology of sesame-flavor and Maotai-flavor composite liquor

The invention discloses a brewing technology of sesame-flavor and Maotai-flavor composite liquor, and relates to the technical field of Baijiu brewing. The brewing technology comprises the following steps of preparing a kiln pond, preparing fermentation raw materials, preparing mixed yeast powder, moistening materials, cooking materials, performing loading in utensils for distilling, performing distillation, performing material distribution, adding yeast, piling fermented grains, performing loading in ponds, performing fermentation and performing taking out from the ponds. The mixed yeast powder is used for fermentation, the scientific compounding ratio of high-temperature powder of hard liquor made with yeast, aspergillus candidus, bacteria yeast and the like is optimized, and starch in the raw materials is utilized to the maximum extent; the distillation yield is increased, and the wine body is harmonious and rich in flavor. In addition, a high-temperature piling technology is adopted, so that beneficial microorganisms are enriched. The hard liquor yeast is used for activation and environment yeast is inoculated, so that generation of alcohol is facilitated, and defects of high-temperature yeast making are overcome. Quick growth and metabolism of bacteria and mould establish a foundation for fermentation to generate fragrance. High-temperature piling fermentation is performeduntil the top temperature is about 50 DEG C, at this time, the piling surfaces are covered with white pellicle, and undecanted wine has rich scorch aroma, fruit aroma, flower aroma and liquor aroma,so that the brewed sesame-flavor and Maotai-flavor composite liquor is good in mouth feel.
Owner:SHANDONG QINGZHOU YUNMEN WINE GROUP

Beta-mannase heat-resistant mutant M20, recombinant strain and application of recombinant bacterium

InactiveCN113373132AImprove heat resistanceReasonable optimization of surface charge distributionFungiMicroorganism based processesHigh-Throughput Screening MethodsMicrobiology
The invention relates to a beta-mannase heat-resistant mutant M20, a recombinant strain and application of the recombinant strain, and belongs to the field of gene engineering and enzyme engineering. According to the invention, a protein surface charge optimization strategy is adopted, mutation sites are rationally designed and screened, beta-mannase ManAK from aspergillus candidus is improved, then forward mutation is selected through a high-throughput screening method, and finally, 23 beta-mannase mutants with improved thermal stability are obtained. The heat resistance of the beta-mannase mutant obtained by the invention is 1.2-3.5 times of that of an original gene, and the heat resistance is remarkably improved so as to benefit for implementing commercial application of the beta-mannase mutant, thereby reducing the production cost.
Owner:OCEAN UNIV OF CHINA

Beta-mannase heat-resistant mutant M13, recombinant bacteria and application thereof

InactiveCN113322246AImprove heat resistanceReasonable optimization of surface charge distributionFungiMicroorganism based processesHigh-Throughput Screening MethodsMicrobiology
The invention relates to a beta-mannase heat-resistant mutant M13, recombinant bacteria and application thereof, and belongs to the field of gene engineering and enzyme engineering. The beta-mannase heat-resistant mutant M13 is obtained by adopting a protein surface charge optimization strategy, rationally designing and screening mutation sites, improving beta-mannase ManAK from aspergillus candidus, then selecting forward mutation through a high-throughput screening method, and finally obtaining 23 beta-mannase mutants with improved thermal stability. The heat resistance of the obtained beta-mannase mutants is 1.2-3.5 times that of an original gene, the heat resistance is remarkably improved, commercial application of the beta-mannase mutants is facilitated, and therefore the production cost is reduced.
Owner:OCEAN UNIV OF CHINA

Beta-mannase heat-resistant mutant M22, recombinant bacterium and application of beta-mannase heat-resistant mutant M22 and recombinant bacterium

InactiveCN113215133AImprove heat resistanceReasonable optimization of surface charge distributionFungiMicroorganism based processesHigh-Throughput Screening MethodsMicrobiology
The invention relates to a beta-mannase heat-resistant mutant M22, a recombinant bacterium and application of the beta-mannase heat-resistant mutant M22 and the recombinant bacterium, and belongs to the field of gene engineering and enzyme engineering. The beta-mannase heat-resistant mutant M22 is obtained by adopting a protein surface charge optimization strategy, rationally designing and screening a mutation site, improving beta-mannase ManAK from aspergillus candidus, then selecting forward mutation through a high-throughput screening method, and finally, obtaining 23 beta-mannase mutants with improved thermal stability. The heat resistance of the obtained beta-mannase mutant is 1.2-3.5 times that of an original gene, the heat resistance is remarkably improved, commercial application of the beta-mannase mutant is facilitated, and therefore the production cost is reduced.
Owner:OCEAN UNIV OF CHINA
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