48 results about "Candida guilliermondii" patented technology

The invention provides a Pichia guilliermondii X25 which is enriched and screened from soil, has high diastereoselectivity and is a carbonyl reductase active microbial new strain, and application of the Pichia guilliermondii X25 in preparation of 6-cyano-(3R, 5R)-dyhydroxyl hexanoic acid tert-butyl ester by biological asymmetric reduction (R)-6-cyano-5-hydroxyl-3-carbonyl hexanoic acid tert-butylester. The strain is preserved in China Center for Type Culture Collection (CCTCC), the address is Wuhan university, Wuhan, China, the post code is 430072, the CCTCC No. is M 2011386, and the preservation date is November11th,2011. The optical pure 6-cyano-(3R, 5R)-dyhydroxyl hexanoic acid tert-butyl ester prepared by using carbonyl reductase generated by the Pichia guilliermondii X25 to convert (R)-6-cyano-5-hydroxyl-3-carbonyl hexanoic acid tert-butyl ester is high in stereoselectivity, mild in reaction condition and environment-friendly.

The invention discloses a strain Pichia guilliermondii AH2CGMCC No. 4813 for generating a surfactant. The yeast strain can grow with C10-C24 alkane and/or polycyclic aromatic hydrocarbon as a carbon source and can simultaneously generate the surfactant, and the yeast strain has a good degradation effect of hydrophobic organic matters including alkane and polycyclic aromatic hydrocarbons. The yeast strain has a good application prospect in petroleum produced wastewater processing.

The invention relates to a biocontrol strain Y-1 for preventing and controlling fungal diseases of grapes and application of the biocontrol strain Y-1 in prevention and control of grape diseases and belongs to the technical field of biological prevention and control of plant diseases. The strain is Meyerozyma guilliermondii Y-1 with a preservation number of CCTCC (China Center For Type Culture Collection) NO:M2015814. The Meyerozyma guilliermondii Y-1 is used for preparing a biocontrol preparation for preventing and controlling the grape diseases, and the biocontrol preparation has an obviousprevention and control effect on multiple pathogenic fungi. The Meyerozyma guilliermondii Y-1, provided by the invention, as an active ingredient of the biocontrol preparation, has the characteristicsof stable prevention and control effect, long persistence and wide disease control spectrum as well as has the properties of environment friendliness, safety and low possibility of generating pesticide resistance; the strain has high propagation speed, is cultured under simple culture conditions and is easy for storage and industrial production; defense related enzyme activity in plant bodies canbe improved, and a good development and application prospect is realized.

The invention relates to a method of cultivating biological flocs and an application thereof in breeding litopenaeus vannamei and relates to cultivation of biological flocs. The cultivated biological flocs comprise bacillus pumilus, lactobacillus acidophilus and pichia guilliermondii. The method comprises the following steps: preparing a bacillus pumilus inoculant, a lactobacillus acidophilus inoculant and pichia guilliermondii powder; adopting a way of splashing bacillus pumilus powder, saccharomycetes powder and a lactic acid bacteria inoculant for a water body per mu every day, and arranging an nano aerating tube in the lower layer around a cultivation pond to aerate to form the flocs; adjusting the C/N weight of a cultivating water body and controlling the C/N at (12-14): 1; and after the biological flocs are cultivated, splashing the bacillus pumilus inoculant, pichia guilliermondii powder and a lactobacillus acidophilus inoculant to the water body per mu every day. The cultivated biological flocs can be applied to breeding litopenaeus vannamei.

The invention discloses a biological control method for enhancing the postharvest storability of strawberries. The biological control method comprises the following steps of: respectively preparing 105-108 CFU/mL hanseniaspora uvarum suspension and 105-108 CFU/mL pichia guilliermondii suspension; compounding 105-108 CFU/mL compound antagonistic yeast suspension according to isoconcentration and iso-volume; respectively carrying out spraying treatment on strawberry fruits 1-7 days before the strawberry fruits are picked by using the compound antagonistic yeast suspension; and storing after picking under the conditions of 2 DEG C and 90%-95% of RH (Relative Humidity), or selling at normal temperature. The biological control method disclosed by the invention achieves no toxic or side effect on human bodies, prolongs the storage period and shelf life of the strawberries, carries out the field spraying treatment on the strawberries by utilizing compound antagonistic yeast and can keep the better quality of the strawberries in the storage period, outstandingly enhance the commodity rate of the strawberries and the activity of a relative disease-resistant defense enzyme and reduce the rotting rate.

This invention is directed to the transformation of the flavinogenic yeasts, Pichia guilliermondii and Candida famata, and mutants thereof, by electroporation (electrotransformation) and by spheroplast transformation. The invention is also directed to nucleic acid constructs such as vectors, plasmids, and ARS sequences which transform flavinogenic yeasts, and mutants thereof, at a high level and in a stable manner so as to result in stably transformed yeast host cells which express/produce recombinant products. This invention also is directed to flavinogenic yeasts, Pichia guilliermondii and Candida famata, and mutants and temperature sensitive mutants thereof, which produce or overproduce riboflavin.

The present invention discloses a high-sugar-tolerant Meyerozyma guilliermondii strain, which is named Meyerozyma guilliermondii ZJUQH, and has the preservation number of CCTCC NO:M 2016755. According to the present invention, the high-sugar-tolerant Meyerozyma guilliermondii strain is separated and screened from the interior of the wild kiwifruit peel, can resist high sugar and a certain concentration of alcohol, can be used for fermenting fruits in a high sugar environment to produce fruit beverages, can reduce the high-temperature sterilization treatment process during a production process, can less damage a variety of heat-sensitive active substances, can greatly improve the nutritional health effects of fruit beverages, can substantially improve the taste of products, and can reduce the production energy consumption cost.

The invention provides a Meyerozyma guilliermondii 3-J15. The Meyerozyma guilliermondii 3-J15 realizes high yield of volatile aroma substances 2-phenylethanol and 3-methyl-1-butanol, can at least tolerate the salinity of 15%, and not only has good soy sauce aroma enhancement fermentation capacity, good adaptive capacity to environment, and great potential of application to practical soy sauce production, but also can be taken as a fermentation strain for fermentation preparation of 3-methyl-1-butanol and 2-phenylethanol in a fluid medium, thereby providing a new effective means for preparation of 3-methyl-1-butanol and 2-phenylethanol.

The invention discloses application of a yeast strain to elimination of patulin. The invention provides application of Candida guilliermondii to elimination of patulin. Experiments prove that Candida guilliermondii can quickly remove high concentration patulin in culture solution; patulin residues in three concentrations of culture solution can not be detected two days after the Candida guilliermondii cells with concentration being 2*105cfu/ml are inoculated into the culture solution containing 50mu g/ml of patulin, the culture solution containing 100mu g/ml of patulin and the culture solution containing 200mu g/ml of patulin respectively to be cultured. Application provided by the invention can provide a new solution to removal of patulin residues in such food as fruit juice.

The invention discloses a fermented condiment vegetable liquid, a fermented condiment vegetable powder and a preparation method and application of the fermented liquid and the fermented powder. The preparation method of the fermented condiment vegetables liquid comprises the following steps: activating yeast, adding the yeast to condiment vegetables, adjusting sugar degree, and conducting fermentation for 3-4 weeks so as to obtain the condiment vegetable fermentation liquor, wherein the yeast is comprised of pichia guilliermondii, Wickerhamomyces anomalus and brewer's yeast; and sterilizing part of the fermentation liquor, inoculating the fermentation liquor with lactobacillus and acetic acid bacteria, conducting sealing culturing, pouring the cultured liquid into the rest condiment vegetable fermentation liquor which is free from sterilization, conducting sealing fermentation, wherein the supernatant of the obtained fermentation liquor is the fermented condiment vegetable liquid, andthe precipitate of the fermentation liquor is fiber residues. The fermented condiment vegetable liquid and the fiber residues are subjected to spray drying so as to obtain the fermented condiment vegetable powder. The method adopts a mixed fermentation method by using non-brewer's yeast and the brewer's yeast, and the non-brewer's yeast can improve the flavor of the fermented liquid, and endow thefermented liquid with rich typicality and aroma; and simultaneously, the brewer's yeast is added to ensure that sufficient ethanol appears to be decomposed by the acetic acid bacteria and the lactobacillus.

The invention relates to a biocontrol strain Y-1 for controlling apple ring rot and application thereof to control of the apple ring rot, and belongs to the technical field of plant disease and pest biocontrol. The strain is Meyerozyma guilliermondii Y-1, and the culture collection number is CCTCC NO: M2015814. The Meyerozyma guilliermondii Y-1 is used for preparing a biocontrol preparation for controlling the apple ring rot, and the biocontrol preparation has a significant effect of controlling a variety of pathogenic fungi. An active component, namely the Meyerozyma guilliermondii Y-1, of the biocontrol preparation provided by the invention has the characteristics of a stable control effect, a long persistent effect, a wide disease control spectrum, environment friendliness and the like.The biocontrol strain Y-1 breeding speed is high, a culture condition is simple, collection and industrial production are easy, and development and application prospects are good.

The invention relates to a method for producing xylitol through fermenting lees hydrolysate by using pichia guilliermondii, which mainly solves the problem that the existing xylitol production is high in cost and serious in pollution. The method comprises the following steps: (1) lees hydrolysate preparation; (2) medium preparation; and (3) xylitol fermentation: shake flask fermentation: liquid seeds are inoculated to a fermentation medium, wherein the optimal process of shake flask culture is as follows: the loaded liquid content is 1/5, the inoculum concentration is 5%, the temperature is 28 DEG C, the rotating speed is 180 r/min, and the fermentation is performed for 48h so as to obtain xylitol containing fermentation liquor; and the fermentation liquor is determined by using high performance liquid chromatograph, the concentration of xylitol in the xylitol containing fermentation liquor is 9.016 g/L, and the xylitol content of the xylitol containing fermentation liquor subjected to chromatographic separation can reach 95%. The method for producing xylitol through fermenting lees hydrolysate by using pichia guilliermondii is mild in process conditions, low in energy consumption, low in environmental pollution, and safer and more reliable in product quality, and improves the application efficiency of vinasse which is a salvaged material of agricultural and sideline products.

The invention discloses a pichia guilliermondii bacterium liquid biocontrol microbial agent and a method for preparing the same, and belongs to the technical field of biocontrol microbial agent preparation. The pichia guilliermondii bacterium liquid biocontrol microbial agent in a formula comprises 1*10<6>-1*10<9> CFU/mL of pichia guilliermondii, 2.5-7.5 wt% of trehalose, 0.01-0.03 wt% of glutathione, 0.01-0.03 wt% of ascorbic acid and 0.02-0.05 mol/L of phosphoric acid buffer solution with the pH (potential of hydrogen) of 6.5. The pichia guilliermondii bacterium liquid biocontrol microbial agent and the method have the advantages that fruit biocontrol effects of the pichia guilliermondii bacterium liquid biocontrol microbial agent are further verified, and as shown by results, the fruitincidence and the diameters of fruit disease speckles of nectarine treated by the Y35-1 pichia guilliermondii bacterium liquid biocontrol microbial agent are obviously reduced as compared with the fruit incidence and the diameters of fruit disease speckles of comparison groups, and are significantly different from the fruit incidence and the diameters of fruit disease speckles of the comparison groups, and occurrence and development of anthranose in nectarine and loquat fruits can be effectively inhibited by the pichia guilliermondii bacterium liquid biocontrol microbial agent which is a liquid preparation prepared by the aid of the method.

The invention provides a gene chip and a kit for detecting invasive fungal pathogenic bacteria. The gene chip comprises a solid phase vector and an oligonucleotide probe fixed on the solid phase vector, wherein the probe contains DNA (Deoxyribose Nucleic Acid) sequences selected from 18S to 5.8S or 5.8S to 28S inside transcription regions (ITS) of rDNA and 5.8S rDNA of candida albicans, candida parapsilosis, candida tropicalis, candida kefyr, candida drusei, candida lusitaniae, candida glabrata, candida guilliermondii and cryptococcus neoformans as well as 5.8S rDNA of the nine fungus. The gene chip and the kit of the invention are utilized to detect nine kinds of common pathogenic bacteria, and have the advantages of simple and convenient operation, high accuracy and strong repeatability.

The invention relates to the technical field of microorganisms, in particular to a complex microbial inoculant for efficient degradation of straw and a preparation method and application of the complex microbial inoculant. The complex microbial inoculant comprises a flora A, a flora B and a flora C; the flora A comprises aspergillus fumigatus, aspergillus versicolor, trichoderma harzianum, phanerochaete chrysosporium and auricularia polytricha; the flora B comprises bacillus subtilis, bacillus licheniformis and bacillus amyloliquefaciens; and the flora C comprises depubyomyces hansenii, pichia guilliermondii, bacillus subtilis, bacillus cereus and aneurinibacillus. The flora A is used for preparing a microbial agent I, the flora A and the flora B are used for preparing a microbial agent II, the flora A and the flora C are used for preparing a microbial agent III, and the flora A, the flora B and the flora C are used for preparing a microbial agent IV. According to the complex microbial inoculant, the flora A which is close to the environment and has a lignocellulose degradation function is preferably selected from the natural environment by a traditional microbiological method, and the flora B and the flora C are combined to achieve a synergistic effect, so that the straw degradation efficiency is effectively improved, and the complex microbial inoculant has important guiding significance on straw resource utilization.

The invention discloses an edible mushroom fermentation drink which comprises the following components in parts by weight: 20-30 parts of an edible mushroom, 1-5 parts of sweet potato powder, 1-3 parts of soybean meal, 10-15 parts of xylitol, 2-4 parts of fruit juice, 0.5-2 parts of a stabilizer and 60-80 parts of water. The invention further discloses a preparation method of the edible mushroom fermentation drink which comprises the following steps: 1, crushing and pulping the edible mushroom into homogenate; 2, adding the sweet potato powder, the soybean meal, the xylitol, the fruit juice, the stabilizer and the water into the obtained homogenate, performing uniform mixing, and adding the mixture into a fermentation tank; and 3, adding bacillus subtilis and pichia guilliermondii into thefermentation tank, performing aerobic fermentation for 48-60 hours at 28-32 DEG C, further adding lactobacillus bulgaricus, continuing fermentation for 10-18 hours, performing sterilization, and performing filling, so as to obtain the edible mushroom fermentation drink. By adopting the edible mushroom fermentation drink, deep development of edible mushrooms is achieved, and drinks which are beneficial to human bodies and have high nutrition value and healthcare value are provided.

The invention relates to the technical field of flax adsorbents, particularly a fermented flax adsorbent for white wine and a preparation method thereof. The fermented flax adsorbent for white wine is prepared from chopped flax fibers sequentially by Saccharomyces cerevisiae fermentation, Monascus Fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation and drying. The preparation method of the fermented flax adsorbent comprises the following steps: preparation of chopped flax fiber fermentation liquor, Saccharomyces cerevisiae fermentation, Monascus Fulginosus fermentation, Lactobacillus plantarum fermentation, Pichia guilliermondii fermentation, drying and the like. The fermented flax adsorbent has obvious adsorption actions on methanol, isoamyl alcohol and isobutanol in wine, has the advantages of low total ester adsorption quantity for wine, simple preparation method, low preparation cost, high practicality and wide market prospects, and can easily implement industrial production.

The invention provides a microecological preparation for promoting algae growth in litopenaeus vannamei aquaculture and preparation and relates to aquaculture. The microecological preparation for promoting algae growth in litopenaeus vannamei aquaculture contains at least one of lactobacillus plantarum and actobacillus acidophilus and pichia guilliermondii. When the microecological preparation for promoting algae growth in litopenaeus vannamei aquaculture contains the pichia guilliermondii, the lactobacillus plantarum and the actobacillus acidophilus, the pichia guilliermondii accounts for 20-30% of the total bacteria count percentage, the lactobacillus plantarum accounts for 30-40% of the total bacteria count percentage, the actobacillus acidophilus accounts for 30-40% of the total bacteria count percentage, and the total amount is 100%. The microecological preparation for promoting algae growth in litopenaeus vannamei aquaculture can be applied to preparation of drugs for preventing and treating prawn diseases or feed additives or water purification agents or the like.

The invention relates to a method for polyethylene biodegradation through pichia guilliermondii, in particular to a method for polyethylene biodegradation. The problems are solved that in the prior art, since lots of polyethylene products which are used are high in molecular weight, good in stability, high in surface hydrophobicity and low in surface energy, the degradation speed of the polyethylene products in the natural environment is low, and the environment pollution is caused. The method comprises the steps of 1, activation of a pichia guilliermondii strain; 2, polyethylene biodegradation through the pichia guilliermondii. The method is low in cost and easy to implement; polyethylene biodegradation can be achieved through the pichia guilliermondii, and the degradation rate of the pichia guilliermondii within 60 days reaches 13.97%. The method for polyethylene biodegradation can be applied to the fields such as plastic pollution treatment and provides a new idea for solving the problem of white pollution of plastic.

The invention discloses a microorganism combination solid-state fermentation method for reducing the content of butyl isosulfocyanate in rapeseed dregs. Solid-state fermented rapeseed dregs of the combination of three microorganisms of Rhodococcus rhodochrous, Pediococcus pentosaceus and Candida guilliermondii are adopted for reducing the content of the butyl isosulfocyanate in the rapeseed dregs. The method comprises the following steps: preparation and pretreatment of a rapeseed dreg raw material, preparation of a fermented seed solution, inoculation of the three microorganisms in a proportion, solid fermentation, and preparation of a fermented rapeseed dreg finished product. According to the method, the Rhodococcus rhodochrous is firstly used for enabling the rapeseed dregs to be fermented in a solid state, and is combined with Pediococcus pentosaceus and Candida guilliermondii for use; compared with other technical schemes, the method can greatly reduce the content of the butyl isosulfocyanate in the rapeseed dregs obviously; moreover, the fermentation time is shorter, and the efficiency is high.

The pichia guilliermondii uricase mutants are I260K, I260R, S96D, T241D, L246D, S96D/T241D, T241D/I260R, S96D/T241D/L246D and S96D/T241D/L246D/I260K, and the optimal pH value of the pichia guilliermondii uricase mutants is close to the neutral; under the optimal pH, compared with the uricase activity of wild type pichia guilliermondii, the activity of mutants I260K and I260R is improved; in a neutral aqueous solution, compared with the wild type pichia guilliermondii uricase, the solubility of the mutants S96D, T241D, L246D, S96D/T241D, T241D/I260R, S96D/T241D/L246D and S96D/T241D/L246D/I260K is increased.

The invention belongs to the technical field of microorganisms, and provides a high-temperature-resistant Meyeromyces guilliermondii strain HGC34 and application thereof in deodorization and degradation of livestock and poultry manure. The pichia guilliermondii HGC34 is preserved in the China Center for Type Culture Collection on October 31, 2016, and the preservation number of the pichia guilliermondii HGC34 is CCTCC (China Center for Type Culture Collection) NO: M2016600. The high-temperature-resistant pichia guilliermondii HGC34 disclosed by the invention has high-temperature resistance, and can be used for remarkably removing odor in livestock and poultry manure such as chicken manure, pig manure and the like, so that the aims of protecting the environment and promoting rapid degradation and decomposition of compost are fulfilled.