32 results about "Hansenula anomala" patented technology

The invention relates to a special microorganism strain for processing steel slag, vinegar residues and weathered coal and a preparation method thereof. The microorganism strain comprises hansenula anomala, film press hansenula, pichia farinose, saccharomyces cerevisiae, geotrichum candidum, bacillus subtilis withered grass subspecies, bacillus licheniformis, bacillus megaterium, lactobacillus acidophilusis and streptomyces microflavus in the mass ratio of 2:2:2:2:1:5:3:2:1:4. The preparation method comprises the steps of microorganism selection, activation, one-class expansion, second-class swinging bed amplification, carrier adsorption, preparation, low-temperature drying, detection, metering and packaging. The invention can harmlessly process the steel slag, vinegar residues and weathered coal, neutralizes the strong alkalinity of the steel slag by utilizing the organic acid generated in the process of fermentation, forms an organic acid metal complex, reduces the fixation of nutrients, improves the effective utilization ratio of the nutrients, efficiently utilizes organic sources, such as steel slag, vinegar residues, weathered coal, and the like, and reduces environmental pollution.

The invention discloses a microbial compound inoculant and a preparation method and application thereof. The inoculant is prepared by mixing mould and yeast according to a weight ratio of (3-5):1. Themould is formed by mixing Aspergillus oryzae and Rhizopus oryzae according to a weight ratio of 1:(1-3); and the yeast is formed by mixing Saccharomyces cerevisiae, Hansenula anomala abnormal variant, Hansenula anomala and Wickerhamomyces anomalus according to a weight ratio of 1:(0.5-1.5):(0.5-1.5):(0.5-1.5). The fen-flavor liquor brewed by the microbial compound inoculant is pure in fen flavor,mellow, sweet, soft, natural, harmonious, refreshing in aftertaste, and high in liquor yield and high-quality liquor yield.

The invention discloses an aflatoxin B1 degradation agent comprising a component a and a component b with a combination ratio of 2 : 3, wherein the component a is prepared by individually culturing lactobacillus casei CGMCC1.62, Bacillus subtilis CGMCC1.504, and Hansenula anomala CGMCC2.881 for 48 hours, mixing with a ratio of 2 : 1 : 1, adding a carrier, and drying under a low temperature; and the component b is prepared by using AFB1 as a carbon source and energy to screen AFB1 degrading bacteria strains, a 26S rDNA identification result showing that a fungi: Aspergillus oryzae is screened to be capable of degrading the AFB1 and the Aspergillus oryzae being with an access No. CGMCC5817 in the China microbiological culture collection center; performing a solid fermentation culture for the AFB1 degrading fungi, extracting a crude enzyme solution of AFB1 degrading enzymes, adding a carrier, and drying under the low temperature. The aflatoxin B1 degradation agent establishes foundations for an application thereof in animal production, pathogenic mechanism researching of AFB1 on a genetic level, and measures taken to mitigate the harm.

The present invention belongs to the field of attractants for fruit tree pests, and specifically relates to a Hansenula anomaly SY1805 and its application in the preparation of an attractant for mulberry borers, and specifically discloses a strain of Hansenula anomalies ( Hansenula anomala ) SY1805, the deposit number is CCTCC NO: M2019719. The wort fermentation liquid of this strain has the effect of attracting the mulberry borer, and the mixed fermentation liquid added with mulberry juice has a better attracting effect. The invention also provides a mulberry borer attractant, which is prepared by mixing ethanol, acetic acid, white granulated sugar, fructose syrup, anhydrous calcium sulfate and Hansenula aberrantensis fermentation liquid, and can be used for green control of mulberry borer in mulberry fields.

The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g / L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.

The invention discloses a hansenula anomala MP261 strain for inhibiting phytopathogen and an application of the hansenula anomala MP261 strain. The vineyard hansenula polymorpha MP261 is classified and named as the vineyard hansenula polymorpha, the vineyard hansenula polymorpha MP261 is preserved in the China Center for Type Culture Collection, and the preservation number of the vineyard hansenula polymorpha MP261 is CCTCC (China Center for Type Culture Collection) NO: M 2022262. The vineyard hansenula polymorpha MP261 has a remarkable inhibition effect on a plurality of phytopathogens such as ralstonia solanacearum, phytophthora nicotianae, phytophthora capsici, botrytis cinerea, alternaria alternata, fusarium graminearum, fusarium oxysporum and corynespora cassiicola. Compared with chemical prevention and control which is mostly used at present, the method for performing biological prevention and control by utilizing the vineyard hansenula polymorpha MP261 has the advantages of being environment-friendly, non-toxic, pollution-free, not easy to generate drug resistance and the like, and has a good market application prospect.

The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.

The invention discloses an application of hansenula anomala in preparing citrus fruit fly bait. The invention also discloses citrus fruit fly bait which consists of hansenula anomala hydrolysis fermentation broth and auxiliary bait, wherein the auxiliary bait includes polypeptone, brown sugar, table vinegar or ammonium acetate, preservative and water composition or sweet and sour liquid. The citrus fruit fly bait disclosed by the invention realizes a good effect on inducing bactrocera minax and bactrocera dorsalis as well as a good effect on inducing both the females and males of the bactrocera minax and bactrocera dorsalis, is safe and non-toxic and harmless to human bodies and other beneficial insects, and avoids the residues.

The invention discloses a pool healthy culture micro-ecologic water purifier. According to the pool healthy culture micro-ecologic water purifier, bacillus subtilis, bacillus lateraporus, hansenula anomala and candida versatilis are used as the fermentation strains, the fermentation strains are subjected to solid fermentation under appropriate carbon nitrogen ratio and external condition, and are subsequently dried at low temperature, and a protective agent and a protective agent accelerant are added so as to obtain the pool healthy culture micro-ecologic water purifier which is free of pollution, safe and long in storage life. The pool healthy culture micro-ecologic water purifier can effectively reduce the content of organic pollutants, ammoniacal nitrogen and COD (Chemical Oxygen Demand) in a pool healthy culture water body, and has the capabilities of nitration, denitrification and feed reside degradation, so that the environment of the pool healthy culture water body is improved. By utilizing the product disclosed by the invention, the defects that in the prior art the water purification effect is not stable, the viable count is low, the production cost is low and the like are well overcome; the product is simple in production process and free of wastewater, waste gas and industrial residue emission, and has significance in freshwater healthy culture and sustainable aquatic development.

The invention discloses a zinc-rich okra pickle and a preparing method. The pickle is prepared from okra, water, salt, cooking wine, white granulated sugar, a seasoner bag, zinc sulfate, a lactic acid bacterium seed solution and a hansenula anomala seed solution according to certain proportions. The preparing method comprises the steps that firstly, stems of fresh okra fruits are removed, and the fresh okra fruits are cleaned, stewed at the ordinary pressure and cooled; secondly, the salt and the white granulated sugar are taken and added into water and boiled, the salt is dissolved, the cooking wine, the seasoner bag and the food-grade zinc sulfate are added after cooling and evenly stirred, and seasoning brine is obtained; thirdly, the cooled okra is transferred into a pickle jar, the seasoning brine is evenly scattered in the pickle jar, a lactobacillus brevis seed solution is added, a jar cover is arranged, salt water is used for sealing, fermentation is carried out under certain environment conditions, the hansenula anomala seed solution is added, sealing and fermentation are carried out, and the zinc-rich okra pickle is obtained after vacuum packaging and sterilization are carried out. The product is good in flavor and reasonable in formula and has the effects of sweet, sour, dainty crispy, tender, tasty, refreshing, thick in ester flavor and capable of promoting the appetite. The content of organic zinc is 15.6 g / kg or higher, and the content of okra mucus type matter is 172 g / kg or higher.