64 results about "Pichia kudriavzevii" patented technology

The invention discloses an aroma producing yeast strain and application thereof. The aroma producing yeast strain YfenjiaZ capable of generating strong fruity flavor is separated and screened out fromfen-flavor Baijiu fresh fermented grains through smelling technology, belongs to pichia kudriavzevii and is collected under the number of CGMCC No.16197. The strain has high aroma producing ability in culture media taking cereals as a raw material, and ethyl acetate in main aroma substances accounts for 59.59%. Fen-flavor Baijiu high in ethyl acetate content and ethyl acetate / ethyl lactate ratioand strong in fruity flavor can be produced by utilizing the strain for fermentation and can serve as high-ethyl acetate / ethyl lactate-ratio flavoring liquor or fen-flavor base liquor to be used for blending of Baijiu.

The invention discloses a brewing method of purple sweet potato Huangguan pear composite fruit wine. The brewing method comprises following steps: material selection and raw material pretreatment; enzymatic saccharification; SO2 sterilization; sugar blending and acid blending; preparation of a saccharomycetes seed solution; inoculation and fermentation; aging and fermentation; bottle changing and clarification; and finished product blending and diatomite filtering. According to the brewing method, purple sweet potato is subjected to enzymatic hydrolysis with amylase, and then is mixed with pear juice; an obtained mixture is subjected to saccharification with pectase and glucoamylase, so that enzymatic hydrolysis juice yield of mashed purple sweet potato is increased to be 68% or higher, and purple sweet potato Huangguan pear juice saccharification juice yield is increased to be 70% or higher via appropriate enzymatic hydrolysis and saccharification; Pichia kudriavzevii fermentation is adopted, and appropriate fermentation technical conditions are adopted, so that the alcohol by volume of the purple sweet potato Huangguan pear composite fruit wine is 12%vol or higher. The color of the purple sweet potato Huangguan pear composite fruit wine is clear; the purple sweet potato Huangguan pear composite fruit wine is transparent, the texture is fine and stable, the purple sweet potato Huangguan pear composite fruit wine possesses the fruit flavor and health care effect of both purple sweet potato and Huangguan pear, the flavor is unique, mellow and full, and fresh, and the purple sweet potato Huangguan pear composite fruit wine is abundant in nutrients.

The invention discloses an apple enzyme. A preparation method of the apple enzyme comprises the following steps: by taking apples as a main raw material, juicing the apples, filtering apple juice, uniformly mixing the apple juice with pure water, further adding glucose which accounts for 3% of the total weight of the obtained raw material mixture into the raw material mixture, adjusting the pH value to 6.0-7.0, sterilizing, inoculating Pichia kudriavzevii PKD3001 into the obtained fermentation raw material liquid, controlling the rotation speed to 120 r / min, fermenting for 24-72 hours at 25-35 DEG C, sequentially adding 40-80 g of cane sugar, 5-10 g of citric acid and 2-4 g of carboxymethyl cellulose sodium into the obtained fermentation solution by each liter of the fermentation solution, uniformly mixing, sterilizing for 20 min at 121 DEG C, and filling into a can, thereby obtaining a finished product of the apple enzyme. The antioxidant activity of the finished product of the apple enzyme disclosed by the invention is improved by 75% and the alcohol content is less than 1% as compared with those of an apple enzyme obtained by using a natural fermentation method.

The invention provides an ester-producing yeast strain and application thereof. The invention provides a pichia kudriavzevii strain, the pichia kudriavzevii strain is a pichia kudriavzevii strain C4.12, the pichia kudriavzevii strain C4.12 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the pichia kudriavzevii strain C4.12 is CCTCC NO: M 2021124. The pichia kudriavzevii strain is a pichia kudriavzevii strain, and the pichia kudriavzevii strain is a pichia kudriavzevii strain. The yeast strain provided by the invention has the characteristics of multi-environment tolerance, broad-spectrum substrate applicability and ester production, and can improve the sensory flavor of a traditional brewed product, improve the product quality and enrich the product taste.

The invention discloses a pichia kudriavzevii strain (Pichia kudriavzevii) capable of producing beta-phenethyl alcohol, a culture method and application of the pichia kudriavzevii strain. The strain is preserved in the China General Microbiological Culture Collection Center on April 26, 2020, and the preservation number of the strain is CGMCC No.19729; the strain has good sugar tolerance, ethanoltolerance and phenethyl alcohol tolerance, and is wide in growth pH and temperature range; the strain can be used for biologically converting L-phenylalanine to prepare beta-phenylethanol, and detection shows that the yield of the beta-phenylethanol of the strain can reach 5.09 g / L, so that the application of the strain in industrial production of beta-phenylethanol is facilitated, and the strainhas the advantages of mild reaction conditions, no seasonal influence, relatively short period, relatively low cost, no pollution and the like.

The invention discloses a method for utilizing pichia kudriavzevii to ferment tobacco. The method includes the following steps of inoculating pichia kudriavzevii FBKL 2.0008 strains on a sloped culture medium for culturing at 28 DEG C for 24-48 hours until fungi grow all over test tubes; making the strains which are cultured on a slope activated on lines drawn on a wort agar culture medium and culturing the strains for 24-48 hours at 28 DEG C; preparing seed liquid, wherein 0.4 ml / g of bacterial solution is added into the tobacco, 0.2 ml / g of sterile water is added into the tobacco every threedays, and the tobacco is placed in an environment at 28-30 DEG C for 15-20 days and dried at the low temperature of 40-60 DEG C for 15-30 min to obtain the seed liquid. The tobacco prepared accordingto the method has the fragrance of roses, aromatic powder and honey.

The invention belongs to a processing method of probiotic flavor yogurt tablets. The processing method includes the following steps: subjecting fresh milk, proteins, dry matters and other raw materials to sterilization, carrying out inoculated fermentation, milk curdling, secondary inoculated fermentation, tablet compressing, drying and end product inspection, etc. According to the invention, a flavor yeast (Pichia kudriavzevii N-X) is screened from traditional Kazakh handmade cheeses, and the flavor yeast (Pichia kudriavzevii N-X), preserved in China Center for Type Culture Collection, is used in the secondary inoculated fermentation. The flavor yeast is added in the process of making probiotics milk tablets, the traditional handmade process is improved, and auxiliary materials are added,so that the prepared probiotic flavor yogurt tablets are good for health and improved in product mouthfeel and flavor. Besides the function of the probiotic to the human body, the mouthfeel of the probiotic flavor yogurt tablets is more suitable for the needs of a large number of consumers in China.