66 results about "Hansenula mrakii" patented technology

The invention discloses a method for producing 1,3-propanediol and 2,3-butanediol from raw starch materials, including the following steps: 1) Candida krusei or Hansenula Arabitolgens Fang are inoculated into a fermentation medium with the saccharifying liquid of the raw starches as a carbon source; the yeast cells are cultured on an aerobic condition until glucose-consuming-rate is significantly reduced, and then fermented anaerobically to a glucose concentration from 5 to 10 g / L; the fermentation broth is collected and filtered to remove the yeast cells in the broth, and the resultant filtrate is glycerin fermentation broth; 2) Klebsiella, Clostridium butyricum, or Clostridium pasteurianum are inoculated into a fermentation medium in which the glycerin fermentation broth obtained from step 1) serves as a carbon source; the bacteria are fermented anaerobically for 30-32 hours, and then fermented aerobically when the production rate of 1,3-propanediol decreased obviously, and the fermentation was stopped when the concentration of glycerin is reduced to a level below 10 g / L, and finally 1,3-propanediol and 2,3-butanediol are obtained. The method of the present invention can effectively reduce production cost and increase productivity.

The invention discloses a hansenula polymorpha genetic operation strategy and application thereof. The hansenula polymorpha genetic operation strategy is characterized in that a DNA (Deoxyribonucleic Acid) fragment group used for knocking out a target gene of hansenula polymorpha consists of a DNA fragment A and a DNA fragment B; the DNA fragment A in the direction from end 5' to end 3' is structured as 5' end sequence of the target gene, m, mazF expression cassette, and part of resistance screening marker gene cassette fragment A, in sequence; the DNA fragment B in the direction from 5' end to 3' end is structured as part of resistance screening marker gene cassette fragment B, n, and 3' end sequence of the target gene, in sequence. According to the hansenula polymorpha genetic operation strategy, methanol induced toxic protein mazF has the effect of cutting mRNA (messenger Ribonucleic Acid), thus the purpose of knockout without a marker or a trace can be realized; the hansenula polymorpha genetic operation can be performed conveniently.

The invention relates to the technical field of wine production, in particular to a Hansenula yeast and its application in wine brewing. The present invention provides Hansenula yeast with preservation number CGMCC NO.13712 and its application in wine brewing. The strain is used together with Saccharomyces cerevisiae for the fermentation of wine, which can greatly increase the content of aroma substances in the obtained wine. Increase, the aroma quality of the wine is improved, the single aroma phenomenon of Saccharomyces cerevisiae fermentation is improved, and the aroma of the wine is more complex and layered.

The invention "a grape juice Hansenula sporogenes strain QTX22 producing aroma substances and its application" belongs to the technical field of microorganisms. The one strain of grape juice Hansenula sporogenes Hanseniaspora uvarum The deposit number of strain QTX22 is CCTCC NO:M 2021083. The yield of n-hexanol produced by this strain fermented grape juice was as high as 461.27 μg / L, and the yield of phenethyl acetate was as high as 359.4 μg / L.

The invention discloses a geraniol-producing grape juice Hansenula sporogenes and a fermentation method thereof, belonging to the technical field of fermentation engineering. The grape juice Hansenia spora uvarum (Hanseniaspora uvarum) A14 CGMCC No.18666 of the present invention has a high ability to produce geraniol, and the concentration of geraniol after 48 hours of fermentation can reach 63.48μg / L, while other dominant yeasts in the liquor fermentation process The highest content of geraniol produced was only 43.59 μg / L; adding the bacterial agent containing Hansenia spora uvarum (Hanseniaspora uvarum) A14 CGMCC No.18666 in the process of brewing liquor can significantly increase the geraniol content in liquor content, and enhance the flavor and nutritional value of liquor.