32 results about "Ethyl carbamate" patented technology

The invention relates to the technical field of microorganisms, in particular to an ethyl carbamate degrading bacterium and application thereof.The ethyl carbamate degrading bacterium is pichia kudriavzevii K44 and is preserved in the China Center for Type Culture Collection on April 25, 2025, the preservation date is April 25, 2025, and the biological preservation number is CCTCC NO: M 2025887. The ethyl carbamate degrading bacterium can obviously degrade ethyl carbamate in a yellow rice wine fermentation system, and a scientific basis is provided for safe production and quality improvement of traditional fermented food.

The invention discloses an analysis method for determining multiple components of white spirit by high performance liquid chromatography-tandem mass spectrometry, and relates to the technical field of white spirit analysis and detection, and the analysis method comprises the following steps: firstly, preparing an ethyl carbamate precursor substance standard stock solution and a mixed standard intermediate solution, and diluting the mixed standard intermediate solution step by step to obtain a mixed standard working solution; then determining chromatographic and mass spectrometry conditions, wherein BEH Ami chromatographic column is adopted as the chromatographic condition, and 0.1% formic acid water-acetonitrile is adopted as a mobile phase for gradient elution; a mass spectrum condition adopts a multi-reaction monitoring mode under an electrospray positive ion mode; drawing a quantitative calibration curve; finally, preparing a to-be-detected sample for content determination. According to the analysis method for determining the multiple components of the Baijiu through the high performance liquid chromatography-tandem mass spectrometry, through chromatographic condition optimization and mass spectrometry parameter innovation, the detection efficiency is improved, peak area data of urea, citrulline and arginine can be synchronously obtained through single sample injection, the analysis time is short, and quantification is accurate.

The present invention discloses a method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate, belonging to the fields of food safety and fermentation brewing. The present invention solves the problems that the methods for reducing ethyl carbamate in the current yellow rice wine brewing process have certain risks and unpredictability, are prone to cause acidification of yellow rice wine, require a large amount of time, energy and high costs. The method for brewing yellow rice wine by using proanthocyanidins to reduce the content of ethyl carbamate inhibits the production of ethyl carbamate by adding proanthocyanidins during the fermentation and aging processes of yellow rice wine. The method of the present invention can effectively overcome the drawbacks existing in the current ways of degrading ethyl carbamate during the fermentation and aging processes of yellow rice wine, is safe, efficient, saves time and energy, and reduces production costs. The method of the present invention is applicable to the brewing of yellow rice wine.

The present application relates to the technical field of recombinant protein technology, and particularly relates to a high-salt-tolerant amidase, gene, vector, recombinant bacteria and application, wherein the amino acid sequence of the amidase is shown as SEQ ID NO. 1. The amidase has extremely high salt tolerance and good ethanol tolerance. The recombinant amidase prepared by the present application lays a foundation for future realization of elimination of ethyl carbamate in high-salt fermented food and alcoholic beverages and realization of industrial application of ethyl carbamate hydrolytic enzyme, and has great economic and social benefits.

The invention belongs to the technical field of biology, and provides a method for reducing ethyl carbamate in Shanxi mature vinegar through combination of multiple strains, urease and plant phenolic acids. The production mechanism of ethyl carbamate in a brewing system is disclosed on the basis of a metagenomics technology, saccharomyces cerevisiae CGMCC34906 and plant lactobacillus CGMCC.34902 are prepared into a leavening agent, and the native saccharomyces cerevisiae CGMCC34906 leavening agent and urease are applied to an alcoholic fermentation stage. In the acetic acid fermentation stage, an indigenous plant lactobacillus CGMCC34902 leavening agent and forsythia suspense leaf superfine powder-plant phenolic acid substances are used in a combined mode, generation of ethyl carbamate in the Shanxi mature vinegar brewing process is effectively controlled, and new sprayed vinegar which is safe and good in flavor is obtained through smoking, fermenting and vinegar spraying. The new sprayed vinegar contains 12.47 [mu] g / L of ethyl carbamate, 5.82 g / 100mL of total acid, 2.19 g / 100mL of total ester and rich organic acid and volatile aroma, so that the edible safety of the product is effectively guaranteed, and the flavor quality of the product is synergistically optimized.

The invention belongs to the technical field of food detection, and particularly relates to a molecular imprinting ratiometric fluorescence sensor as well as a preparation method and application thereof. The preparation method comprises the following steps: firstly, preparing SiO2 microspheres by adopting an improved Stober method, then respectively preparing a bCDs (at) SiO2 composite material and rCDs by adopting a one-step hydrothermal method, and finally, preparing the molecular imprinting ratio fluorescence sensor bCDs (at) SiO2amp by taking the bCDs (at) SiO2 composite material and the rCDs as fluorescence sources and adopting a sol-gel method. The sensor can be used for high-selectivity and high-sensitivity detection of the ethyl carbamate.

The invention provides a method for degrading urea and EC in Baijiu by bacillus-lactic acid bacteria compound bacteria. The compound bacteria comprise Pediococcus aryabhattai DQ10 and Pediococcus acidilactici DQ42, and the preservation numbers of the Pediococcus acidilactici DQ42 and the Pediococcus acidilactici DQ42 are respectively CGMCC (China General Microbiological Culture Collection Center) NO.36245 and CGMCC NO.36386. The invention further discloses a preparation method of the compound bacteria. The two strains are separated from high-temperature Daqu of Baijiu, can tolerate high temperature, acid and ethanol, and can grow under stress conditions in the fermentation process of the Baijiu, particularly, urea and ethyl carbamate (EC) in the fermentation process of liquor products (especially the Baijiu) can be effectively degraded by singly or combining the two strains (especially the complex microbial inoculants), the content of the urea and the EC can be remarkably reduced, and the yield of the liquor products is improved. The safety of liquor products can be improved, and a novel and safe microbial material is provided for the liquor brewing industry.

The invention provides an adsorbent for reducing ethyl carbamate in yellow wine as well as a preparation method and application of the adsorbent. The preparation method comprises the following steps: (1) uniformly mixing hexadecyl trimethyl ammonium bromide, sodium trifluoroacetate, triethanolamine and tetraethyl silicate in water, removing water, and calcining to obtain mesoporous silica; (2) uniformly dispersing the mesoporous silica in absolute ethyl alcohol, adjusting the pH value to 3.0-5.0, adding gamma-glycidoxypropyltrimethoxysilane, and uniformly mixing to obtain a mesoporous silica ethanol dispersion liquid; and (3) uniformly mixing the ethanol dispersion liquid of mesoporous silica with an acetic acid aqueous solution of chitosan, carrying out a grafting reaction, and separating to obtain the adsorbent for reducing ethyl carbamate in yellow rice wine. The adsorbent is prepared through the grafting reaction of mesoporous silica and chitosan, and flavor substances of the yellow rice wine are not affected while EC repression is achieved.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The invention discloses a method for directionally removing ethyl carbamate from white spirit based on a pervaporation membrane, and belongs to the technical field of white spirit processing. The method specifically comprises the following steps: reducing the alcohol content of high-degree white spirit, pumping into a raw material tank, and heating; the heated feed liquid is pumped into a ceramic tube membrane pipeline through a raw material pump and is divided into a permeation side and a retentate side through pervaporation, and the retentate side feed liquid is pumped into the raw material tank again; feeding the material liquid on the permeation side into cooling equipment, starting a cooling system for cooling, then starting a vacuum pump to receive the wine in sections, and sampling per hour; carrying out EC content detection on the sampled sample, determining that the sample with the EC index and the EC content being less than 100 [mu] g / L is a qualified product, and storing in a warehouse; and if the content is greater than or equal to 100ug / L, putting the unqualified product into a raw material tank for re-filming production. According to the method, the ethyl carbamate can be effectively removed, the loss of the content of main flavor substances of acid ester in the liquor body is small, the flavor substances in the liquor are effectively reserved, and the quality of the liquor is comprehensively improved.

The invention relates to the technical field of fermentation processes, in particular to a method for degrading ethyl carbamate in grape distilled liquor through co-fermentation of functional microorganisms. Comprising the following steps: synchronously inoculating monascus purpureus and lactobacillus plantarum into grape mash; controlling an alcoholic fermentation stage; a trace element inducer is added into the wine liquid in a pulse mode, and extracellular enzyme secretion is induced; standing at 15 to 18 DEG C for 30 to 45 days; after distillation treatment, filling to obtain grape distilled liquor with low ethyl carbamate residue; monascus purpureus and lactobacillus plantarum are synchronously implanted for synergistic fermentation, so that the problem of low precursor degradation rate caused by single bacterium function limitation and acid inactivation in the existing microbiological method is solved; meanwhile, in cooperation with aging period pulse type microelement induction and oscillation activation, the problem that continuous conversion of a precursor cannot be blocked by a process inhibition method is solved; and finally, the cyanate precursor is deeply removed in the whole process, so that the residue of the distilled ethyl carbamate is reduced, and the safety standard is met.

The invention belongs to the technical field of liquor quality control, and relates to a liquor making method capable of reducing the content of ethyl carbamate in Maotai-flavor liquor. The method comprises the following steps: (1) boiling ground pot water and tail wine, and putting into a steamer; and (2) opening steam pressure, collecting distilled wine liquid, and when the alcoholic strength of the distilled wine liquid reaches a set value, completing the collection of the round of wine. Wherein the use frequency of the ground boiler water is 1-2 times, and the distillation vapor pressure of the tail liquor is 0.08-0.10 MPa. The method is beneficial to reducing the content of ethyl carbamate in the Maotai-flavor liquor, and the liquor yield and the flavor substance content of the Maotai-flavor liquor are not influenced.

The present application relates to a kind of polishing pad and the manufacturing method of semiconductor device.The polishing pad, by the structure design of subdivision in thickness direction, can provide the physical property in line with various polishing purposes for various polishing objects, and in the aspect of abandonment after use, unlike existing polishing pad, renewable material or recyclable material is applied in at least part of structure, so as to ensure environmental protection.Specifically, the polishing pad includes polishing layer;The polishing layer includes: polishing variable layer, with polishing surface, and polishing invariable layer, is arranged in the opposite side of the polishing surface of the polishing variable layer;The polishing invariable layer includes the solidified product of first composition containing first urethane-based prepolymer, the first urethane-based prepolymer can be the reaction product of first alcohol component and first isocyanate component, and the first alcohol component includes the first polyol with hydroxyl value of 200mgKOH / g to 900mgKOH / g.

The utility model discloses a sampling device for detecting the content of ethyl carbamate in Baijiu fermentation, and relates to the technical field of measurement. A sampling device for detecting the content of ethyl carbamate in Baijiu fermentation comprises a storage device body, the storage device body is provided with a limiting device, the limiting device comprises a fixing plate, two fixing blocks and two protective shells, and the two protective shells are both in a U shape; in the limiting device, a limiting block is pushed to move towards a protective shell to drive a reset spring to contract, and meanwhile, the outer wall of the other end of the limiting block is separated from the interior of a first limiting block groove, so that a fixing plate and a feeding pipe can be taken down from the storage device body, and an annular blocking cover is conveniently taken out to be cleaned and maintained; the situation that workers need to take out the annular blocking cover after disassembling the bolts with the help of tools is avoided, the cleaning and maintaining efficiency of the annular blocking cover is effectively improved, and meanwhile the workload of the workers is reduced.

The invention relates to the technical field of beverage wine detection, and discloses a rapid detection device for ethyl carbamate in beverage wine and a detection method thereof. The rapid detection device for ethyl carbamate in beverage wine comprises a bottom plate, the upper surface of the bottom plate is fixedly connected with a detector, the upper surface of the bottom plate is fixedly connected with third supporting rods, the third supporting rods are located on the two sides of the detector, and the ends, away from the bottom plate, of the supporting rods are fixedly connected with an extraction box; a second feeding port is formed in the upper surface of the extraction box, an electric push rod is fixedly connected to the right side surface of the extraction box, a vibration net is fixedly connected to the output end of the electric push rod and located in the extraction box, and a second spring is fixedly connected to the left side face of the extraction box; by means of the vibration net and the second spring, the extraction effect is improved, and meanwhile ethyl carbamate in alcoholic drink is rapidly detected.

The invention discloses a multi-synergistic prevention and control method for low ethyl carbamate and cyanide residual quantity of Luzhou-flavor liquor, which comprises the following steps: (1) spreading raw grains before feeding, introducing ozone, and pretreating the raw grains for 2-4 hours by controlling the environmental ozone concentration to be greater than or equal to 50PPM; (2) before a mixed steaming and mixed burning process in the wine brewing process, adding 0.05-0.2 g / L of beta-glucosidase into the retort bottom aromatic tail wine, controlling the temperature at 30-40 DEG C, uniformly stirring, and fermenting for 18-24 hours; meanwhile, ozone is introduced into the tail liquor for pretreatment for 30-60 min; and (3) applying the pretreated raw grains and / or tail wine to a mixed steaming and mixed burning stage, pinching heads, removing tails, taking wine cores to obtain main wine, finally storing the obtained main wine in an earthen jar at low temperature, and controlling the ageing environment to be less than or equal to 25 DEG C. The food safety risk is reduced, the wine quality is improved, the measure application conditions are simple and easy to implement, the effect is good, and the method is suitable for industrial large-scale application.

A method for dual-modal detection of ethyl carbamate in alcoholic beverages based on laccase-like activity nanozymes comprises the following steps: Step 1: Determine the absorbance value A of the test solution of ethyl carbamate standard solution with different concentration gradients at 420nm; Step 2: Determine the fluorescence intensity signal ratio F at 420nm and 550nm of the test solution of ethyl carbamate standard solution with different concentration gradients under 330nm wavelength excitation 420nm / F 550nm ; Step 3: Construct a linear regression equation for the standard; Step 4: Take the sample to be tested and repeat steps 1 and 2 to obtain the absorbance value of the sample to be tested and the fluorescence intensity signal ratio F of the sample to be tested 420nm / F 550nm , respectively, are substituted into the corresponding linear equations to obtain the concentration of ethyl carbamate in the sample to be tested. The dual-modal detection of the present invention combines the advantages of colorimetry and fluorescence, improving the comprehensiveness and accuracy of detection. Colorimetry provides intuitive visual information but has limited sensitivity; fluorescence, on the other hand, has higher sensitivity and selectivity. By combining the two, dual-modal detection can more reliably identify and quantify target substances in actual samples, with higher accuracy than single detection.

The invention belongs to the technical field of wine brewing, and relates to a brewing method of wine naturally fermented in a ceramic stoneware pot. The method comprises the following steps: (1) picking fresh and healthy grapes, crushing the grapes in a ceramic stoneware pot with the oxygen permeation rate of 13-15% and the volume of 20-50 L, sealing the opening of the pot with gauze, and carrying out natural enrichment culture in a vineyard to obtain fermented mash; (2) adding grape mash obtained by removing stems of grapes and crushing the grapes into a ceramic stoneware pot with the oxygen permeation rate of 8-10% and the volume of 1-1.5 tons, with the adding amount accounting for 70-80% of the total volume of the ceramic stoneware pot, inoculating the fermented mash into the grape mash with the temperature of 4-10 DEG C according to the inoculum size of 5-15%, naturally fermenting until the temperature is raised to 20-25 DEG C, then inoculating saccharomycetes capable of degrading ethyl carbamate, and fermenting until the temperature is raised to 20-25 DEG C; continuing to ferment until the residual sugar is less than 1%, stopping fermenting, and separating peel from residues to obtain fermented raw wine; and (3) filling a 1-1.5 ton ceramic stoneware pot with the fermented raw wine, placing broken ceramic pieces in the ceramic stoneware pot, sealing the ceramic stoneware pot, and placing the ceramic stoneware pot in a wine cellar at 17-18 DEG C until malic acid-lactic acid fermentation is finished to obtain the wine. The grape wine brewed by the process provided by the invention is rich in flavor level, excellent in quality and distinct in regional characteristics.

The invention discloses a nucleic acid aptamer capable of being specifically combined with danmarin and application of the nucleic acid aptamer, and belongs to the technical field of food science and engineering. The sequence of the nucleic acid aptamer DHU1 is as shown in SEQ ID NO. 1, and the truncated optimized sequence DHU1-23 of the nucleic acid aptamer DHU1 is as shown in SEQ ID NO. 2. The nucleic acid aptamer DHU1 is obtained through screening by virtue of a Capture-SELEX technology, the dissociation constant (Kd) of the nucleic acid aptamer DHU1 to the daughter glycoside is 66.06 + / -3.92 nmol / L, and the Kd value of the truncated sequence DHU1-23 to the daughter glycoside is 41.2 + / -2.05 nmol / L. The nucleic acid aptamer can be specifically combined with the danioside and can be applied to rapid detection of the danioside in baijiu brewing raw materials such as sorghum, so that generation of a metabolite ethyl carbamate is controlled. The method provided by the invention solves the problems of dependence on expensive equipment, complex operation and the like in the existing daumatin detection technology, and can provide a simple, convenient and low-cost solution for on-site rapid detection of cyanoglycoside hazardous substances.

The invention relates to the technical field of solid-phase extraction, and discloses a method for trace detection of ethyl carbamate in wine based on an improved solid-phase extraction column, the method comprises the steps of sample pretreatment, solid-phase extraction column activation, sample loading and leaching, target elution, derivatization reaction and GC-MS detection, by constructing a compound adsorbent system with a quaternary synergistic effect, the content of ethyl carbamate in the wine is detected, and the content of ethyl carbamate in the wine is detected. Different molecular recognition paths are set according to complex matrix components such as pigments and organic acids in wine samples, the specificity and stability of target capture in different wine types are guaranteed, meanwhile, the in-situ verification mechanism of an adsorbent interface is utilized, the binding state of a target and an adsorption site is monitored in real time, and the detection accuracy is improved. The precision and controllability of the extraction process of the trace target object are ensured, and the systematic error of the detection result is reduced; by introducing a negative pressure dynamic regulation and control strategy, elution parameters are optimized in real time through a flow velocity feedback mechanism, it is guaranteed that the motion trail of a target object on a molecular diffusion layer is always in an optimal path, and the positioning precision of the trace substance enrichment process is guaranteed.

The application discloses an ethyl carbamate degrading strain and application thereof, and belongs to the field of food biotechnology. The application provides fusiform lysinibacillus ZYXW-J9-5 which can efficiently degrade ethyl carbamate, and the preservation number is GDMCC No. 64938. The fusiform lysinibacillus ZYXW-J9-5 has the advantages of fast growth speed, the ability of degrading ethyl carbamate, high production of ethyl carbamate hydrolytic enzyme, excellent fermentation performance and probiotic performance, and is a safe strain and can be applied in the field of food. The strain can be used as a fermenting agent to degrade EC in fermented food, has obvious effect of degrading EC, is convenient to use, has low production cost, and can be widely applied in fermented food such as wine beverage, fermented dairy product, soy sauce, vinegar and the like.

The application discloses a method for inhibiting generation of ethyl carbamate in baijiu and application thereof, and relates to the following steps: adding tartary buckwheat extract into brewing materials before fermentation of the strong-flavor baijiu, and obtaining base liquor after fermentation, distillation and storage. It is found through a large number of comparison experiments that the tartary buckwheat extract has a significant inhibitory effect on the generation of ethyl carbamate in baijiu, and the inhibitory effect is closely related to the adding time: only when the tartary buckwheat extract is added before fermentation, can the active ingredients participate in the fermentation process, so that the generation path of EC is effectively blocked from the metabolic source.

The invention relates to the technical field of material preparation, separation and purification, in particular to a preparation method and an adsorption method of an ethyl carbamate magnetic molecular imprinting adsorbent. The magnetic surface molecular imprinting adsorbent for removing ethyl carbamate has the characteristics of high adsorption efficiency, low cost, reusability and environment friendliness. The method comprises the following steps: modifying magnetic ferroferric oxide and wrapping a molecular imprinting layer, adding nano ferroferric oxide into absolute ethyl alcohol, carrying out ultrasonic dispersion, dropwise adding tetraethoxysilane and ammonia water, stirring, collecting a solid by using a magnet, washing and drying the obtained solid, re-dispersing the solid into ethyl alcohol, and drying, so as to obtain the magnetic molecularly imprinted polymer. Heating is performed, gamma-(methacryloyloxy) propyl trimethoxy silane (KH-570) is added, and an obtained product is washed and dried; and dispersing the obtained product and ethyl carbamate in a 4-ethylbenzoic acid imprinting system for polymerization, and washing the template to obtain the magnetic surface molecular imprinting adsorbent.

The utility model belongs to the technical field of food detection, and in particular relates to a screen-printed electrode system for detecting ethyl carbamate, which comprises an electrode substrate and a screen-printed electrode, the electrode substrate is of an integrated structure made of polyethylene glycol terephthalate; the counter electrode is a platinum electrode, is printed on the left side of the electrode substrate through platinum paste, and is in a 1 / 2 circular ring shape; the reference electrode is an Ag / AgCl electrode and is printed on the right side of the electrode substrate by silver / silver chloride ink; the working electrode is composed of a carbon ink layer and a reaction layer; the insulating layer is an insulating ink layer; and the electrode wires are printed by silver / silver chloride ink and are arranged below the electrode substrate in parallel. Electrochemical detection is carried out through an innovative screen-printed electrode system, the detection process is simplified, the cost is reduced, the electrode system is plug-and-play and free of maintenance, and independent detection without electrolyte pollution can be achieved.

The invention belongs to the technical field of biological fermentation, and particularly relates to a leavening agent and application thereof in reducing the content of ethyl carbamate in orchid rice wine and improving the flavor of the orchid rice wine. The saccharomyces cerevisiae CGMCC 2.3866, pichia membranaefaciens CGMCC 2.4060 and short leavening agent lactobacillus CGMCC 1.214 are compounded according to a specific proportion, the obtained leavening agent can be used for fermentation production of the mountain orchid rice wine, standardization of the fermentation process is achieved, the quality of the mountain orchid rice wine is effectively improved, generation of a harmful product ethyl carbamate (EC) in the fermentation process is remarkably reduced, and the yield of the mountain orchid rice wine is increased. The economic loss is reduced and the fermentation period is shortened. Meanwhile, the Shanlan rice is fermented by using the leavening agent disclosed by the invention, so that the Shanlan rice wine is endowed with unique flavor and relatively high nutritional value, the energy consumption and environmental pollution are reduced, the product safety is enhanced, and the applicability and added value of the finished Shanlan rice wine in related industries such as rice wine manufacturing and the like are improved.

The present application provides a method for removing cyanide and reducing ethyl carbamate in strong-flavor liquor during distillation, which comprises: taking fermented grains as raw materials, and performing membrane filtration on wine steam before the wine steam enters a condensing device during distillation of the fermented grains to obtain liquor after condensation of the filtered wine steam; the membrane used for filtration comprises a base film and a coating attached to the surface of the base film, and the coating comprises PEG-NH2 modified nano-silver. The above method can greatly reduce the content of ethyl carbamate in liquor, and can also remove cyanide to some extent, and has little effect on the organoleptic effect of the liquor.

This invention belongs to the field of microbial technology, specifically relating to *Lactobacillus plantarum* YYS-K3 and its applications. This *Lactobacillus plantarum* YYS-K3 is deposited at the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 27598. The *Lactobacillus plantarum* YYS-K3 provided by this invention exhibits strong acid and bile salt resistance, good tolerance in simulated gastric and intestinal fluids, and can successfully reach the human intestine. Furthermore, *Lactobacillus plantarum* YYS-K3 possesses the ability to produce ethyl carbamate-degrading enzymes and ureases. Due to its high ethyl carbamate degradation capacity and ability to degrade urea, it can be widely used in the production of fermented products, such as alcoholic beverages, soy sauce, and enzymes, significantly reducing the ethyl carbamate content in these products. It can also be used in conjunction with probiotics to reduce the health risks associated with alcoholic beverages.

The invention relates to an insecticidal composition for controlling moths and a preparation method thereof, and belongs to the technical field of insecticides. The insecticidal composition for preventing and treating the moths is prepared from modified paeonol, ethyl carbamate and water, and the mass ratio of the modified paeonol to the ethyl carbamate is (0.05-0.1): (30-35). The paeonol analogue with phenolic hydroxyl groups, alcoholic hydroxyl groups, quaternary ammonium salts, ester groups and ether groups is synthesized by modifying the structure of paeonol, has good dispersion solubility in water, can effectively kill beet armyworms in a short time and under a small dosage after being compounded with ethyl carbamate, and has a good application prospect. And a larger development space is provided for botanical insecticides.

The invention belongs to the technical field of microorganisms, and relates to schizosaccharomyces japonicus with high urease yield and application of the schizosaccharomyces japonicus. The schizosaccharomyces japonicus FBKL2.9792 is preserved in the China Center for Type Culture Collection on March 18, 2024, the preservation number is CCTCC M 2024466, the strain shows the high-yield urease characteristic during urease qualitative and quantitative screening, and the urease activity is 1.26 + / -0.10 U / mL. Compared with a saccharomyces cerevisiae strain without urease and a schizosaccharomyces japonicus strain with low yield of urease, the strain shows higher urea degradation capacity in simulated fermentation, the urea degradation capacity reaches 24.74 mmol / L (1486.2 mg / L) after the strain is subjected to static culture for 10 days in a simulated fermentation culture medium with the urea addition amount of 1.5 g / L at 28 DEG C, and 99.08% of urea is degraded; after standing fermentation is performed for 10 days in a simulated fermentation culture medium with the addition amount of arginine being 1.5 g / L at 28 DEG C, the urea generation amount is (2.2 mg / L), which is about 12% of the urea generation amount of the saccharomyces cerevisiae strain under the same condition, so that the content of ethyl carbamate in the stored wine liquid is effectively reduced.

The application relates to the field of microbial technology, in particular to an ethyl carbamate degrading bacterium and application thereof, and the ethyl carbamate degrading bacterium is Pichia kudriavzevii (Pichia kudriavzevii ) K44, which is preserved in the China Center for Type Culture Collection, and the preservation date is April 25, 2025, and the biological preservation number is CCTCC NO: M 2025887. The ethyl carbamate degrading bacterium can significantly degrade ethyl carbamate in a yellow rice fermentation system, and provides a scientific basis for safe production and quality improvement of traditional fermented foods.