36 results about "Saccharomyces sp." patented technology

The invention discloses an additive-free cigarette production process using a flavored composite microbial agent. In the traditional cigarette production process, the flavored composite microbial agent is sprayed to incised tobacco shreds / leaf groups or surface of baked tobacco shreds / leaf groups, the tobacco shreds / leaf groups are fermented for 24-60 h at constant temperature of 25-45 DEG C and constant humidity of 30%-90%, the fermented tobacco shreds / leaf groups are dried under the condition of 25-180 DEG C, and the cigarette finished product is obtained when the moisture of the tobacco shreds / leaf groups reaches 10-15%. The composite microbial agent used in the process comprises bacillus sp. LBT1.0007, bacillus sp. LBT1.0013 and Saccharomyces sp. LBT1.0038. The bacterial stains contained in the composite microbial agent are separated and screen from alcoholized tobacco surfaces. The composite microbial agent is a new cigarette leaf group flavored composite microbial agent. The cigarette product produced by using the process has the advantages of no additive, good flavoring effect and the like.

The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used,and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor interventionin the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.

The invention discloses an industrial fermentation production method of raspberry ketone, comprising the following steps: (1) using natural p-coumaric acid as a raw material to generate p-hydroxybenzaldehyde under the metabolism of actinomycetes sp.OMK-74; 2) with the p-hydroxybenzaldehyde and acetone gained in step (1) as raw materials, generate 4-hydroxybenzylidene acetone under the metabolism of Bacillus sp.OMK-75; Benzylidene acetone is used as a raw material, and the raspberry ketone is reduced under the metabolism of yeast Saccharomyces sp.OMK-76. The invention realizes the high-efficiency biosynthetic production process of raspberry ketone through three-step fermentation.

The invention discloses a petroleum aromatic hydrocarbon degrading yeast G-94, which is named as Candida tropicalis in taxonomy Candida Tropicalis .G‑94, belonging to the genus Yeast, was deposited in the China Center for Type Culture Collection (CCTCC) on June 30, 2017. The deposit address is Wuhan University, China, and the deposit number is: CCTCC NO: M 2017402. The strain Obtained by screening from petroleum-contaminated soil in the oil production area of ​​Qianjiang Guanghua Oilfield, the bacterial strain G-94 is ellipsoidal, and the bacterial colony is milky white. The concentration is 0.3%, the salt concentration is 0.5%, the inoculation amount is 4%, the N source (NH 4 ) 2 SO 4 , P source K 2 HPO 4 The degradation rate of petroleum aromatic hydrocarbons reached 67.32% after 30 days of culture under the conditions of the above conditions, and it has good application prospects and economic value in eliminating petroleum pollutants and biologically remediating petroleum aromatic hydrocarbons polluted soil and polluted water bodies.

The present invention is a yeast capable of synthesizing 3-indole butyric acid and its application in fermentative preparation of 3-indole butyric acid, which solves the problems of complex chemical synthesis process and environmental pollution of 3-indole butyric acid. Preparation of yeast with the function of synthesizing 3-indolebutyric acid, the Latin name is Saccharomyces sp., deposit unit: General Microbiology Center of China Committee for the Collection of Microbial Cultures, deposit date: April 11, 2017, deposit number: CGMCC NO .14011. The bacterial strain can convert the IAA prepared by microbial fermentation into IBA, and the fermented liquid is filtered, concentrated and crystallized to obtain the IBA.

The invention discloses a lactic acid-resistant ester-producing yeast, which belongs to the fields of bioengineering technology and brewing biotechnology. The strain was deposited in the General Microorganism Center of the China Committee for the Collection of Microbial Cultures on April 24, 2017, and its classification was named Pichia kudriavzevii (Pichia kudriavzevii), and the preservation number was CGMCC No: 14068. The Pichia pastoris has strong environmental tolerance, can tolerate 0%-15% lactic acid concentration, and can metabolize ethyl acetate, ethyl propionate, ethyl octanoate, and benzene acetate in an environment of 0%-12% lactic acid Ethyl ester, ethyl phenylacetate and other ethyl ester volatile flavor substances are a strain with excellent winemaking function.