40 results about "Cryptococcus laurentii" patented technology

The invention discloses cryptococcus laurentii. The collection name is cryptococcus laurentii ZJU 10; the collection institution is China General Microbiological Culture Collection Center; the collection address is No.3, Building 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology; the collection date is January 20th, 2010; and the collection number is CGMCC NO.3590. Meanwhile, the invention also discloses a peach fruit disease biological antiseptic preservative which consists of cryptococcus laurentii suspension, chitosan, calcium chloride and water, and a method for preserving peach fruits by using the antiseptic preservative. Through the preservative and the method, the preservation time of the peach fruits can be effectively prolonged.

The invention discloses a method for preventing and controlling postharvest disease or berry falling of a grape fruit and a special preventing agent thereof. The method comprises a process for treating a picked grape by the substances: 1) borate; or 2) the borate and a biological bactericide. The use concentration of the borate can be between 0.1 and 1 percent; and the use concentration of the biological bactericide can be a bacterial liquid of 1*10-1*10CFU Cryptococcus laurentii/ml. The invention also discloses the preventing agent for postharvest disease or berry falling of the grape fruit, wherein active ingredients of the preventing agent comprise the borate, and further the biological bactericide. The preventing method and the special preventing agent thereof not only can prevent and control the postharvest disease and the berry falling of the grape fruit, but also can reduce dosage of chemical pesticide and toxic residue on fruit and vegetable products.

The invention relates to a preparation method and an application of an active fruit-vegetable fresh-keeping film. The fresh-keeping film is prepared from Cryptococcus laurentii with an antifungal effect and sodium alginate with certain fresh-keeping and film-forming effects. The fresh-keeping film is nontoxic and edible, and has the advantage that the transparency is good; and the film has a bacteriostatic function, and can increase the brightness of the fruit and the vegetable. Therefore, the film is widely applicable in refreshment of various vegetables and fruits to reduce the moisture loss and the rotting rate thereof, so as to prolong the shelf lives and improve commodity values.

The invention discloses a culture medium for improving prevention and control effects of biological control yeast on fruit diseases by induction, which comprises an activation culture medium and a seed culture medium, wherein the activation culture medium is prepared into NYCA activation culture medium from 8 grams of beef extract, 5 grams of yeast powder, 2 to 30 grams of glucose, 20 grams of agar and 1 to 50 grams of chitin by fixing volume to 1,000 milliliters with water and sterilizing the mixture under high pressure; and the seed culture medium is prepared into NYCB seed culture medium from 8 grams of beef extract, 5 grams of yeast powder, 2 to 30 grams of glucose and 1 to 50 grams of chitin by fixing volume to 1,000 milliliters with water and sterilizing the mixture under high pressure. The invention also discloses a method for improving the prevention and control effects of the biological control yeast on the fruit diseases by induction by using the culture medium at the same time. The method comprises steps of performing activation and liquid culture and the like on cryptococcus laurentii CGMCC No.3590.

The invention discloses an orange biological preserving agent based on yeast, sodium bicarbonate and elicitor activity, composed of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium toruloides suspension, sodium bicarbonate, auxin, salicylic acid and water. The preserving agent has 1*1010-1*1012 cryptococcus laurentii cells, 1*1010-1*1012 rhodotorula glutinis cells, 1*1010-1*1012 rhodosporidium toruloides cells, 5-50 grams of sodium bicarbonate, 10-400mg of auxin, 1-100mg of salicylic acid and the reminder consisting of water per liter of the preserving agent. The accession number of cryptococcus laurentii is CGMCC No.3590, the accession number of rhodosporidium toruloides is IMI 394084, and the accession number of rhodotorula glutinis is CGMCC No.3589. The orange biological preserving agent disclosed in the invention can control orange postharvest diseases without using chemical bactericides.

The invention discloses an orange biological preservative based on antagonistic activities of three antagonistic yeasts, composed of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium toruloides suspension and water. The preserving agent has 1*1010-1*1011 cryptococcus laurentii cells, 1*1010-1*1011 rhodotorula glutinis cells, 1*1010-1*1011 rhodosporidium toruloides cells1 and the reminder consisting of water per liter of the preserving agent. The accession number of cryptococcus laurentii is CGMCC No.3590, the accession number of rhodosporidium toruloides is IMI 394084, and the accession number of rhodotorula glutinis is CGMCC No.3589. The orange biological preserving agent disclosed in the invention can control orange postharvest diseases without using chemical bactericides.

The invention discloses a biological corrosion preventing and freshness-keeping method for oranges and tangerines, and the method sequentially comprises the following steps:1) adjusting the concentration of methyl jasmonate in a sealed container to 95-105mumol/L, and putting oranges and tangerines into the sealed container so as to be steamed for 22-26 hours at the room temperature; 2) taking out the oranges and tangerines processed by the step 1, and then naturally ventilating the oranges and tangerines; 3) immersing the ventilated oranges and tangerines into a 1*10<10>-1*10<12> cell/L cryptococcus laurentii suspension for 1-3 minutes, and then taking out the oranges and tangerines and drying by virtue of natural ventilation.

The invention discloses a biological antiseptic preservative for controlling fruit penicilliosis, which comprises a Cryptococcus laurentii suspension, chitosan, calcium chloride, salicylic acid and water, wherein each 1L of preservative contains 1*10<9>-1*10<11> Cryptococcus laurentii cells, 0.5-2g of the chitosan, 10-20g of the calcium chloride,2-20mg of the salicylic acid and the balance of the water. The Cryptococcus laurentii is preserved in China General Microbiological Culture Collection Center (CGMCC) on Jan. 20th, 2010 with preservation name of Cryptococcus laurentii ZJU 10 and the preservation number of CGMCC NO.3590. The preservation address is IMCAS (Institute of Microbiology Chinese Academy of Sciences), No. 3, building No. 1, Beichen west road, Chaoyang district, Beijing. The biological antiseptic preservative can be used for effectively controlling the fruit penicilliosis.

The invention provides a method for preventing fruit postharvest diseases, relating to prevention on fruit postharvest diseases and storing and refreshing method. Fruits are placed in microwave at 2450MHz and 0.25-0.45KW to be treated for 1-4 minutes, taken out to be placed at room temperature for 20 minutes, then immersed into 1x10<7>-1x10<9>ps/ml cryptococcus laurentii or rhodotorula glutinis solution and immediately taken out after immersion for about 30 seconds, then air drying is carried out, the fruits are placed in a plastic crate and stored under the conditions of room temperature or cold storage (20 DEG C) after sealed by preservative film. Through test, the combination of microwave and antagonism yeast can effectively prevent and treat fruit diseases caused by pathopoiesia mould, reduce fruit rotting rate and prolong fruit shelf life without destroying fruit storage quality or nutrition. The method of combining microwave treatment and bio-controlling micro-organism treatment used in the invention is simple in use, convenient in operation and low in cost, can avoid harm to human caused by using chemical disinfectant and pollution to environment and has significant economic benefit and social benefit.

The invention discloses a biological preservative for oranges, consisting of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium suspension, salicylic acid, auxin, calcium chloride and water, wherein each liter of preservative contains 1*1010-1*1012 cryptococcus laurentii cells, 1*1010-1*1-12 rhodotorula glutinis cells, 1*1010-1*1012 rhodosporidium cells, 1-100mg of salicylic acid, 10-20mg of auxin, 5-50g of calcium chloride and the balance of water; the preservation number of the cryptococcus laurentii is CGMCC (China General Microbiological Culture Collection) NO.3590, the preservation number of the rhodosporidium is IMI (Innovative Medicines Initiative) 394084 and the preservation number of the rhodotorula glutinis is CGMCC NO.3589. The biological preservative for oranges, which is disclosed by the invention, can be used for effectively controlling postharvest diseases of orange fruits on the premise of no use of chemical bactericide.

The invention discloses a method for improving the efficacy of cryptococcus laurentii with control on the penicilliosis and the patulin of post-picked apples, belonging to the technical field of biological control. The method is carried out according to following steps: activating the cryptococcus laurentii, inoculating the cryptococcus laurentii to a trehalose supplemental medium (a carbon source comprises 0.4% of trehalose and 0.6% of glucose) for culturing, and centrifuging the cryptococcus laurentii to obtain thalli; preparing the thalli into a 1*108 pieces/ml bacterium suspension; and adding 30mul yeast bacterium suspensions to the wounds of fruit, naturally drying the fruit, putting the fruit into a plastic basket, sealing by plastic wraps, and storing the fruit at a room temperature. Using the trehalose to improve the efficacy of the cryptococcus laurentii with control on the penicilliosis and the patulin of the post-picked apples, the method for improving the efficacy of the cryptococcus laurentii with control on the penicilliosis and the patulin of the post-picked apples is friendly to environment, safe, economical, efficient and applicable, thereby having important social values and economic values.

The invention discloses a method for processing disease control after the strawberry is picked by combining ozone and Cryptococcus laurentii, belonging to the biological control field after the fruits are picked. The method comprises the following steps: activating Cryptococcus laurentii, inoculating the Cryptococcus laurentii into NYDB culture medium for culturing 24h, centrifuging the Cryptococcus laurentii to obtain thalli, using sterile water to preparing the thalli into 1*108/ml of thalli suspension; putting the strawberry into a plastic basket and arranging the strawberry into a self plastic curtain, starting an ozone generator for introducing air for 30s with the ozone concentration being 0.574mg/ml, maintaining for 10min, soaking the strawberry being processed by ozone in Cryptococcus lanrentii suspension for 30s, and naturally air drying the strawberry; and putting the strawberry into the plastic basket, sealing the plastic basket by a preservative film, and storing the strawberry under the room temperature. In the method, the ozone is utilized for improving the biological control effect of the Cryptococcus laurentii on the strawberry after being picked, the use is simple, the operation is convenient, the effect is good and the cost is low.

The invention discloses a special Cryptococcus laurentii culture medium. One liter of the special culture medium comprises the following components: 10-20g of glucose, 3-6g of ammonium sulfate, 1.5-3g of dipotassium hydrogen phosphate, 1-6g of magnesium sulfate, 0-0.02g of ferrous sulfate, 0-0.01g of manganese sulfate, 0-0.02g of zinc sulfate, 0-0.5g/L of calcium chloride, 0-1g of sodium chloride, 0.4-0.5mg of biotin, 0.2-0.5mg of L-aspartic acid, 0.2-1mg of vitamin B1 and the balance water. The pH value of the special culture medium is 3-8. The invention also discloses an application of the special Cryptococcus laurentii culture medium. The application is as follows: inoculating Cryptococcus laurentii in the special culture medium according to an inoculation amount of 0.2-4vol.% and culturing at 25-28 DEG C in 200rpm for 24-120 hours.

The invention discloses a biological preservative solution based on combination of gamma-aminobutyric acid and biocontrol yeast and application of the biological preservative solution. The biological preservative solution is prepared by yeast cell suspension liquid and a gamma-aminobutyric acid solution; every 0.5ml of the yeast cell suspension liquid contains 106-109 antagonistic yeast cells and the balance being sterile water; every 0.5ml of gamma-aminobutyric acid contains 90-110mug of gamma-aminobutyric acid and the balance being water; the volume ratio of the yeast cell suspension liquid to the gamma-aminobutyric acid is 1:1. The antagonistic yeast is Cryptococcus laurentii or Rhodosporidium paludigenum Fell and Tallmani. The biological preservative solution can be used for preventing/controlling pear penicillium disease.

The invention discloses application of encapsulated cryptococcus laurentii to removal of patulin, and provides a method for removing patulin in a system by use of cryptococcus laurentii. The method comprises the following steps: 1) mixing cryptococcus laurentii or a suspension thereof, a sodium alginate water solution and a CaCl2 water solution to obtain cryptococcus laurentii colloidal particles; 2) uniformly mixing the cryptococcus laurentii colloidal particles with a system containing patulin and reacting so as to remove the patulin in the system. The application shows that the encapsulated cryptococcus laurentii can be used for removing the patulin in the system, and the encapsulated cryptococcus laurentii can be recovered without affecting the system.

The invention relates to an enzyme immobilization based method for producing lactosucrose through yeast fermentation. The method comprises the following steps: (1) adding mannitol into 260-280*10<3>U/L beta-fructofuranoside enzyme liquid until the final concentration of mannitol is 1-2mmol/L; mixing the mixed enzyme liquid with 2.4-2.8g/L sodium alginate according to the volume ratio of 1: (1-2), dripping 0.5-0.8mol/L calcium chloride according to the volume ratio of 1: (2-3), carrying out immobilization for 40-50 minutes, filtrating, and then, putting into a 7-8% dialdehyde starch solution for cross-linking for 15-20 minutes, so as to obtain immobilized enzyme; (2) culturing cryptococcus laurentii for 24h in a YPD (Yeast Peptone Dextrose) culture medium at the temperature of 30 DEG C, the revolving speed of 200r/min and the pH of 7.0, centrifuging, washing with water, and recovering yeast; (3) preparing a 580-680mmol/L solution from sucrose and lactose, of which the mass ratio is 1: 1, mixing the 580-680mmol/L solution with the enzyme obtained in the step (1) according to the volume ratio of 1: (1.5-2), reacting for 24h at the pH of 6-7 and the temperature of 25-30 DEG C, adding the yeast, of which the mass percentage is 1-2%, obtained in the step (2) while reacting for 11-12h, and stopping reaction with boiling water bath. According to the method, the content of lactosucrose is 54-58%, the concentration is 160-165g/L, and the conversion ratio of lactose is 56-58%, so that the product purification cost can be reduced.

The present invention is directed to the use of yeasts to produce spiroketal fragrance materials. The preferred yeasts used in the method of the invention are Bensingtonia ciliate and Cryptococcus laurentii.

The invention discloses a probe, a primer and a gene chip for identifying cryptococcus laurentii. A specific molecular marker of the cryptococcus laurentii ITS has a nucleotide sequence as shown in SEQ ID NO.1. The gene chip for detecting penicillium for the design specificity of the molecular marker is capable of carrying out specificity identification on the cryptococcus laurentii within a short period of time and improving the accuracy and the sensitivity of cryptococcus laurentii identification and has the characteristics of being fast, accurate and low in cost.

The invention discloses a preparation for controlling diseases by inducing fruit resistance. One liter of the preparation contains 1*10<9> to 1*10<10> cryptococcus laurentii inactivated thallus cells and the balance of water. The invention further provides a method for controlling the diseases by inducing the fruit resistance through utilizing the preparation; before fruits are boxed and stored, the fruits are pre-treated by any one of the following manners: a first pre-treatment manner: the fruits are put into the preparation for immersing and the fruits are put into a container after being drained and then are stored at a sealed state for 23 to 25 hours; a second pre-treatment manner: before the fruits are harvested, the preparation is sprayed on the surfaces of the fruits and then the fruits are put into the container and are stored at the sealed state for 23 to 25 hours; the pre-treated fruits are taken out from the container and then are boxed. With the adoption of the preparation and the method, disclosed by the invention, post-harvesting diseases of the fruits can be effectively controlled under the condition that chemical fungicides are not used.

The invention discloses a preparation for restraining fruit postharvest diseases through induced resistance. The preparation is prepared from cryptococcus laurentii cell walls and water and per liter comprises 4-6 g of cryptococcus laurentii cell walls. The invention further provides a method for restraining fruit postharvest diseases through induced resistance by adopting the preparation. Before fruits are boxed and stored, a first pretreatment way or a second pretreatment way is adopted. According to the first pretreatment way, the fruits are placed into the preparation to be soaked at first, drained off and placed into a container to be kept in a sealed state for 23-25 h; according to the second pretreatment way, the surfaces of the fruits are sprayed with the preparation before the fruits are picked, and then the fruits are placed into a container to be kept in a sealed state for 23-25 h; the pretreated fruits are taken out of the container and boxed. By the adoption of the method and the preparation, the fruit postharvest diseases can be effectively controlled on the premise of using no chemical bactericide.

The invention relates to a method of extracting an antifungal protein by using cryptococcus laurentii JYZ4 and an application of the method. Some protein-like killer factors can be generated by means of saccharomycetes to have the killing effect to some sensitive microorganisms. The antifungal protein extracted from cryptococcus laurentii JYZ4 has the killing effect to some sensitive gram positive bacteria such as bacillus and staphylococcus aureus but is not remarkable in bacteriostatic action to gram negative bacteria. The antifungal protein provided by the invention has the advantages that the antifungal protein is good in antibacterial effect, and has a good antibacterial effect to gram-positive bacteria such as bacillus under room temperature condition but is free from bacteriostatic action at a temperature higher than 45 DEG C. The antibacterial substance belongs to proteins and is free from toxic and side effects to a human body, so that the antifungal protein has important practical meaning in the fields of medical treatment and food fresh keeping.