88 results about "Wickerhamomyces anomalus" patented technology

The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: temperature: 29 DEG C, culture time: 59 h, inoculation amount: 5 percent, and pH: 6.5, and the alcohol content of a fermentation liquor is 2.8 percent (v/v). The optimum process parameters for the production of ethyl acetate are as follows: temperature: 28 DEG C, culture time: 65 h, inoculation amount: 5 percent, and pH: 4.5, and the content of the ethyl acetate reaches 50.2 mg/100ml. The strain not only can produce a certain amount of alcohol, but also meet the requirements of spirit to ester aroma, has double characteristics of an alcohol yeast and an ester-producing yeast, and becomes an indispensable functional bacterium during the brewing process of dry wine; and the metabolic property of the strain is important for the formation of typical style characteristics of the Laobaigan liquor.

The invention discloses a Wickerhamomyces anomalus strain low in urea yield and capable of producing flavor and application thereof to food production and belongs to the fields of wine brewing and food safety. The Wickerhamomyces anomalus is separated from a baijiu fermentation environment (yeast for making hard liquor), named as Wickerhamomyces anomalus JZ420 and preserved in the General Microbiology Centre of Microbial Preservation Management Committee in China on May 6th, 2016 with the preservation number being CGMCC NO. 12416. The strain has the advantages of being low in urea yield, capable of producing flavor, resistant to ethyl alcohol and resistant to acid, is an excellent liquor-making functional strain and can be applied to the fields of fermented wine, distilled liquor and other food, and food safety is guaranteed.

The invention discloses two deodorizing strains and application thereof in preparation of a composite biological deodorant. The deodorizing strains are Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2. Experiments prove that compounding of the Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2 in an appropriate ratio can achieve a strong deodorization effect on feces and the like, the prepared composite biological deodorant can effectively remove odor from culturing farms, toilets and other environments or places for a long term, and has good application prospect and market value.

The invention relates to a saccharomyces cerevisiae Y3401 strain for high-yielding ethanol and a symbiotic fermentation culture method of the saccharomyces cerevisiae Y3401 strain and a Wickerhamomyces anomalus Y3604 strain for high-yielding ethyl acetate as well as application of the saccharomyces cerevisiae Y3401 strain. The saccharomyces cerevisiae Y3401 was preserved in China General Microbiological Culture Collection Center on October 20th, 2017, with a preservation number of CGMCC No.14828; the similarity of 26S rDNA D1/D2 sequence of the saccharomyces cerevisiae Y3401 strain to 26S rDNA D1/D2 sequence of other saccharomyces cerevisiae strains; symbiotic fermentation of two yeast strains in a sorghum enzymatic hydrolysate culture medium by a standing or shaking mode has the advantages that the content of the ethyl acetate is favorably improved and the contents of flavor substances such as total ester, beta-phenylethanol and isoamyl alcohol also can be improved. In a solid brewing system, the symbiotic fermentation of the two strains can enhance the characteristics of ester-improving and flavor-enhancing of yeast. The symbiotic fermentation method of the two strains, disclosed by the invention, can be applied to the brewing industries, having demands on the ethyl acetate, such as Baijiu, yellow rice wine and soy sauce.

The invention belongs to the field of waste resource utilization, and particularly relates to an efficient chicken manure fermentation composite bacterium preparation. According to the invention, thepreparation is characterized in that the preparation is prepared from a yeast composition preparation with the total inoculum concentration being 5 percent and a lactobacillus composite preparation with the total inoculum concentration being 5 percent; the yeast composition preparation is prepared from Wickerhamomyces anomalus, candida tropicalis and candida utili according to the inoculum concentration ratio of 1:(2 to 3):(2 to 3), and is used for the aerobic fermentation of the chicken manure; the lactobacillus composite preparation is prepared from lactobacillus acidophilus, lactobacillus plantarum and lactobacillus farciminis according to the inoculum concentration ratio of 1:1:1, and is used for the anaerobic fermentation of the chicken manure. The chicken manure fermentation composite bacterium preparation provided by the invention comprises an aerobic fermentation preparation and an anaerobic fermentation preparation, so that the conventional whole-process anaerobic fermentationidea is broken; the real protein content in the chicken manure is effectively improved; the feeding value of the fermentation chicken manure is increased. The preparation can be directly used in practical production and has the important guidance significance on the subsequent further study.

The invention discloses Weissella mesenteroides for promoting production of flavor substances in fermented food and application of the Weissella mesenteroides, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The Weissella mesenteroides with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22238, which is obtained by screening, comes from fermented grains for brewing Chinese liquor, has the properties of acid resistance, ethanol resistance, high temperature resistance and high salt resistance, and can adapt to the production environment of various foods; the strain has a gene for coding a plurality of substrate degrading enzymes, does not have a gene for coding an enzyme related to a biogenic amine or nitrite synthesis route, and is an excellent and safe brewing microorganism; when co-cultured with saccharomyces cerevisiae, Wickerhamomyces anomalus, lactobacillus acidophilus or brewage flavor flora, the strain can promote the flavor yield and the generation of substance types, and can be applied to pickles, enzymes, fermented meat products and other foods to improve the flavor characteristics of the fermented foods and reduce the production cost.

The invention discloses wickerhamomyces anomalus GJYD15 and an application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast and relates to the technical field of fermentation engineering. the low temperature yeast used for preparing faint scent flavor liquor is prepared by preparing a seed solution, a primary seed solution, a secondary seed solution and a tertiary seed solution containing the wickerhamomyces anomalus GJYD15 from the wickerhamomyces anomalus GJYD15, and performing raw material breaking, strain addition, yeast block preparation and room culture. Low temperature rack yeast preparation is adopted; at the same time, multiple grain proportions are used; the flavor formation of the yeast, strain growth and temperature control during yeast culture are more facilitated; a total bacteria count and biological diversity of the low temperature yeast prepared by a technology are increased and improved; an ester flavor of the yeast is obvious; the temperature of the yeast is increased relatively quickly; the problems of increase of a bitter taste of basic liquor and influence on the quality of the basic liquor caused by infection with infectious microbes such as hair moulds due to too slow temperature rise and long yeast preparation time in winter are effectively avoided; at the same time, the maturity time of the yeast is short; the production efficiency is improved; and the production cost is lowered.

The invention belongs to the technical field of soy sauce brewing, and in particular, relates to an application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing. The screened wickerhamomycesanomalus 1027JM-2 is preserved in China Center for Type Culture Collection on March 8, 2019, has the preservation number of CCTCC M 2019132 and has the classification name of wickerhamomyces anomalus.The wickerhamomyces anomalus strain (aroma-producing yeast) has strong NaCl tolerance, is fully applicable to the NaCl concentration of high-salt dilute fermentation, has the tolerance range of 0%-22%, has wide temperature adaptability range, and can play a positive role in changing the soy sauce flavor.

The present invention discloses a wickerhamomyces anomalus for feeding and an application thereof. The wickerhamomyces anomalus Y4 has a preservation number of CGMCC NO.16540, the wickerhamomyces anomalus can withstand a high temperature of 100 DEG C, can grow in an acidic environment with a pH of 1.0 or higher, has strong bile salt resistance, has a function of degrading mycotoxins, and at the same time has a function of producing ethyl acetate. After the wickerhamomyces anomalus Y4 is prepared into a feed additive, the wickerhamomyces anomalus is safe and reliable in animal feeding effects,and has positive functions of promoting nutrient digestion and absorption, reducing diarrhea rate, improving feed conversion efficiency and promoting growth.

The invention discloses an ester-producing Wickerhamomyces anomalus strain and application thereof in pickles, and belongs to the technical field of microorganisms. The strain is Wickerhamomyces anomalus YYB24, and is preserved in the China General Microbiological Culture Collection Center on August 28, 2020, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.20577. The strain has relatively strong ester production capacity and excellent fermentation performance. When the Wickerhamomyces anomalus YYB24 is inoculated for fermentation, the sensory score of pickles is obviously increased, the variety of ester substances is increased by 10, the relative content is increased by 146.45%, the relative contents of important flavor substances such as phenethyl alcohol and longifolene for pickles are also obviously increased, and the result shows that the Wickerhamomyces anomalus YYB24 has a huge potential when being applied to pickle production.

The invention discloses a mixed fermentation mulberry wine based on wickerhamomyces anomalus and a preparation method thereof, and the method mainly comprises the following steps: step (1): mixing pretreated mulberries with sterile water, and adjusting the sugar degree and acidity to obtain a to-be-fermented liquid; (2) inoculating wickerhamomyces anomalus into the to-be-fermented liquid obtained in the step (1); (3) inoculating saccharomyces cerevisiae into the to-be-fermented liquid obtained in the step (2); and (4) sequentially fermenting, filtering, standing at low temperature and clarifying the to-be-fermented liquid obtained in the step (3) to obtain the mixed fermentation mulberry wine based on wickerhamomyces anomalus . The total ester content, the taste and the fragrance of the mulberry wine are improved, the total acid content and the volatile acid content are reduced, and the problems that due to the fact that existing mulberry wine is fermented through a single strain, the taste is boring, the fragrance is insufficient, quality homogenization is serious, and wine bodies have common defects are solved.

The invention relates to compound bacteria and a method for preparing textile fiber using the compound bacteria. The compound bacteria comprise bacillus stored with a number of CGMCC No. 5971, acinetobacter lwoffii stored with a number of CGMCC No. 5973, pseudomonas fluorescens stored with a number of CGMCC No. 5974, and Wickerhamomyces anomalus stored with a number of CGMCC No. 5975. The method comprises the following steps of: preparing bacteria liquid; processing raw materials; and preparing fibers, wherein fiber preparing steps comprise the following steps of: carrying out biodegradation, sterilizing through steam, and obtaining the fibers; drying; and carding. The method provided by the invention is environment-friendly; waste liquid is directly transformed into organic fertilizer, therefore, zero emission and zero pollution are achieved. A biological treating process performs protection to the fibers. Compared with a traditional chemical method, the method provided by the invention has the advantages of being low in producing cost, high in economic benefit, and is capable of saving an energy resource and protecting an environment.

Compositions and methods are provided for enhancing plant immunity, health, growth and yields, as well as enhancing rhizosphere properties, using beneficial microbes and/or their growth by-products. Specifically, the subject invention enhances plant health, growth and/or yields by applying a yeast-based composition to the plant (e.g., the roots) and/or its surrounding environment (e.g., the soil). Specifically, in one embodiment, the subject invention utilizes the killer yeast Wickerhamomyces anomalus and/or a species related closely thereto.

The invention provides compound bacteria, a compound bacterial agent containing the same, a preparation method of the compound bacterial agent containing the same, and application of the compound bacteria and the compound bacterial agent containing the same. The compound bacteria comprise acinetobacter lwoffii with the preservation number of CGMCC No.5973, wickerhamomyces anomalus with the preservation number of CGMCC No.5975, phanerochaete chrysosporium and pleurotus ostreatus; through synergistic interaction of various bacteria in the compound bacteria, the compound bacteria have a remarkable effect in the aspect of degrading lignin, particularly the lignin in a hemp rod; the problems of overlong time in bio-pulping, low fibre degree and low yield in the prior art are solved; remarkabletechnical effects of high fibre degree, high yield, short working hours, low cost and no environmental pollution are achieved.

The invention relates to compound bacteria for biological bacteria liquid pulping and application of the compound bacteria. The invention also provides a biological bacteria liquid pulping method. The compound bacteria comprise bacillus stored with a number of CGMCC No. 5971, acinetobacter lwoffii stored with a number of CGMCC No. 5973, and Wickerhamomyces anomalus stored with a number of CGMCC No. 5975. The method mainly comprises the following steps of: preparing bacteria liquid; processing raw materials; and pulping, wherein pulping steps comprise the following steps of: defibering, biologically degrading, sterilizing through steam, carrying out rough pulping, carrying out fine pulping, screening a sizing agent, removing latency, and washing the sizing agent. A paperboard prepared by the biological bacteria liquid pulping method provided by the invention reaches a level over AA grade; waste liquid produced in a pulping process can be recycled or transformed into methane which can be served as an energy resource or organic fertilizer, and therefore, energy sources are saved, and environment protection is achieved.