65 results about "Hansenula mrakii" patented technology

The invention discloses a composite aroma-producing microorganism as well as a preparation method and application thereof. The composite aroma-producing microorganism is formed by compounding bacillus subtilis, trichoderma reesei, aspergillus niger and hansenula polymorpha at a wet thallus mass ratio of 5:2:1:1. The composite aroma-producing microorganism disclosed by the invention can be used for preparing a filter material for a cigarette filter and greatly improving the aroma and taste of the cigarettes, and has good application value in the cigarette processing production.

The present invention discloses a geraniol-producing hanseniaspora uvarum and a fermentation method thereof, and belongs to the technical field of fermentation engineering. The hanseniaspora uvarum A14 CGMCC No.18666 has high geraniol-producing capacity, concentration of geraniol can reach 63.48 [mu]g/L after 48 h of fermentation, while the highest content of the geraniol produced by dominant yeasts in other baijiu fermentation processes is only 43.59 [mu]g/L; and during a baijiu brewing process, the hanseniaspora uvarum A14 CGMCC No.18666-containing fungus agent is added, which can significantly increase content of the geraniol in baijiu and also improve flavor and nutritional value of the baijiu.

The invention discloses a hanseniaspora uvarum strain QTX22 capable of producing aroma substances at high yield and application thereof, and belongs to the technical field of microorganisms. The preservation number of the hanseniaspora uvarum strain QTX22 is CCTCCM 2021083. The yield of n-hexanol generated by fermenting grape juice by the strain is up to 461.27 [mu] g/L, and the yield of phenethyl acetate is up to 359.4 [mu] g/L.

The invention discloses hansenula polymorpha with a double selection marker and an application thereof. The hansenula polymorpha with a double selection marker provided by the invention is uracil-synthesized and tryptophan-synthesized double-deficient hansenula polymorpha HUT-31 with a preservation number of CGMCC No.4778. The strain has a uracil and tryptophan double-auxotrophic selection marker, maintains the physiological biochemical characteristics of wild-type strains, facilitates the culture of recombinant strains and the high-level expression of heterologous protein; not only recombinant strains can be selected easily and rapidly, but also the double selection marker can increase the copy number of target genes integrated on a chromosome, can increase the expression level of targetprotein, and has important industrial application value. Meanwhile, the double selection marker is also applicable to the polygene genetic modification of hansenula polymorpha in functional genomics,synthetic biology, and metabolic engineering.

The invention discloses a composite microbial deodorizer and a preparation method thereof. According to the invention, thiobacillus ferrooxidans, rhizobium sludge, bacillus amyloliquefaciens, rhodopseudomonas palustris, pseudomonas stutzeri, bacillus coagulans and hansenula polymorpha are selected for use; liquid fermentation is performed respectively, and then compounding is performed in proportion; then linalool is added in proportion and the substances are fully mixed to prepare a composite microbial deodorizer capable of effectively expelling flies and insects, inhibiting growth and propagation of harmful flora and reducing and removing foul gas in the environment. The thiobacillus ferrooxidans (CFU/g) in the product is greater than or equal to 2.95*10<8>; the rhizobium sludge (CFU/g)is greater than or equal to 1.05*10<8>; the bacillus amyloliquefaciens (CFU/g) is greater than or equal to 1.73*10<8>; the rhodopseudomonas palustris (CFU/g) is larger than or equal to 2.55*10<8>; thepseudomonas stutzeri (CFU/g) is larger than or equal to 1.15*10<8>; the bacillus coagulans (CFU/g) is larger than or equal to 2.86*10<8>; the hansenula anomala (CFU/g) is larger than or equal to 2.97*10<8>; and the total amount of organic acids is larger than or equal to 25.8 g/L. The product provided by the invention has an obvious deodorization effect, the NH3 removal rate is greater than or equal to 78.14%, the H2S removal rate is greater than or equal to 71.64%, the odor concentration elimination rate is greater than or equal to 84.95%, and the mosquito and fly expelling rate is greater than or equal to 74.16%.

The invention relates to a method for producing HPV31 L1 protein by using a Hansenula polymorpha expression system. Specifically, the invention discloses a method for producing a recombinant Hansenula polymorpha cell expressing the HPV31 L1 protein and the recombinant Hansenula polymorpha cell produced by using the method. The invention further discloses a method for producing the HPV31 L1 protein by using the recombinant Hansenula polymorpha cell and application of the produced HPV31 L1 protein in preparation of prophylactic vaccines.

The invention provides a hansenula polymorpha recombinant strain and an application thereof in biosynthesis of paclitaxel. A total DNA transformation yeast of mediated taxus chinensis genome is injected to obtain a hansenula polymorpha recombinant strain CGMCC No.8999 for producing paclitaxel by using low-energy ions. The technical breakthrough for biological fermentation to produce paclitaxel by using the recombined yeast is achieved, and a new way is provided for solving paclitaxel source shortage, protecting taxus chinensis plant resources in China and sustainable development thereof.

The invention provides a hansenula polymorpha-based method for producing D-arabitol. The method comprises the following steps: carrying out fermented seed cultivation on hansenula polymorpha after domestication under a hyperosmosis condition, and then inoculating into a fermentation medium; firstly, cultivating at 30-38 DEG C for 18-24 hours, and then continuing to cultivate at 40-49 DEG C for 18-24 hours; and finally continuing to cultivate at 28-38 DEG C for 74-96 hours. The ability of the hansenula polymorpha for producing the D-arabitol is improved by comprehensive strain domestication and fermentation temperature regulation technologies, and the dry cell weight and the yield of the D-arabitol respectively can achieve 5.26g/L and 114.92g/L. According to the method, the yield of the D-arabitol produced by hansenula polymorpha fermentation can be increased; in addition, the method provided by the invention is easy to operate, relatively low in cost, and easy to apply in the fermentation method for producing the D-arabitol.

The invention discloses an artificial mixed starter culture for highland barley wine and application thereof in fermentation of the highland barley wine. The artificial mixed starter culture for the highland barley wine comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and hansenula anomala, or further comprises actinomucor elegans on the basis of the rhizopus oryzae and the saccharomyces cerevisiae. All the raw materials are compounded to prepare the artificial mixed starter culture for the highland barley wine. The artificial mixed starter culture for the highland barley wine solves the problems that the existing starter culture for the highland barley wine has various microorganisms and uncontrollable varieties and the like, and can provide reference for promoting the industrial production of the highland barley wine under an artificially controllable condition.

The invention discloses a saccharomyces cerevisiae strain and a Wickerhansenula anomala strain, and applications of the saccharomyces cerevisiae strain and the Wickerhansenula anomala strain in improvement of color stability of fruit wine. The two strains of saccharomyces cerevisiae are preserved in the China General Microbiological Culture Collection Center, the preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) No.22751, and the preservation number of the Wickerhasenula anomala is CGMCC No.22753. Through detection, the two yeasts have excellent hydroxycinnamic acid decarboxylase activity; the grape wine, the blueberry wine, the mulberry wine and the cherry wine which are rich in anthocyanin such as cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, delphinidin-3-O-glucoside and the like can be added; the content of pyran-type anthocyanin derivatives in the fermentation and ageing process of fruit wine such as blueberry wine is increased, so that the color stability of the aged fruit wine is enhanced, and the sensory quality is improved.

The invention discloses a strain of saccharomyces cerevisiae and a strain of hansenula vinosa, and application of the two strains of wild yeast in reducing the content of biogenic amine in fruit wine. The two strains of yeast are preserved in the China General Microbiological Culture Collection Center, wherein the preservation number of the saccharomyces cerevisiae is CGMCC No. 2350523505 and the preservation number of the hansenula vinosa is CGMCC No. 23504. Through detection, the two strains of yeast have relatively strong biogenic amine degradation capability, and can reduce the content of tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in a fermentation process of the fruit wine such as grape wine, blueberry wine, mulberry wine, indigo wine, cherry wine, bilberry wine, red raspberry wine, hawthorn wine and strawberry wine.

The invention discloses a flavored fermented rice cake and a preparation method thereof. The flavored fermented rice cake is prepared by using rice as a raw material, as well as adopting a multi-bacterium co-fermentation technology involving lactobacillus plantarum, saccharomyces cerevisiae, hanseniaspora uvarum and saccharomycopsis fibuligera in combination with a micro-capsule embedding technology. The preparation method of the flavored fermented rice cake comprises the following steps: (1) preparing a compound fermentation agent; (2) preparing powder; (3) carrying out first fermentation; (4) carrying out aroma-improving fermentation; (5) carrying out micro-capsule embedding; (6) carrying out mixed second fermentation so as to obtain a fermented product; (7) filling a mold with the fermented product, and carrying out leavening; and (8) carrying out packaging. The flavored fermented rice cake prepared by the preparation method is strong in layered taste, mellow and coordinated in flavor, long-lasting in aroma, and resistant to storage.