31 results about "Ethyl decanoate" patented technology

The invention discloses a lactobacillus plantarum for highly producing ethyl caprate and an application of the lactobacillus plantarum, and belongs to the field of microbiology. The lactobacillus plantarum CGMCC No.9739 (1) disclosed by the invention has the advantages that (1) the lactobacillus plantarum has acid resistance and is good in growth in an acid environment (pH is 4.0); (2) the lactobacillus plantarum has tolerance to bile salts, and is good in growth in a 0.1-0.3%bile-salt environment; (3) the cell autolysis degree is relatively high; (4) the acid-producing capability of a bacterial strain is weak; (5) the synthetic capability of the ethyl caprate in the cell is high; and (6) the decomposing capability of the ethyl caprate in the cell is weak.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

The invention discloses a plant lactobacillus capable of high-yielding ethyl caprate and application thereof, belonging to the field of microbiology. The Lactobacillus plantarum CGMCC No.9739 provided by the present invention (1) has acid resistance and grows well in an acidic (pH 4.0) environment; (2) has bile salt tolerance and grows well in a 1-3‰ bile salt environment; (3) The cell autosolubility is high; (4) The acid production ability of the strain is not strong; (5) The synthesis ability of ethyl caprate in the cell is high; (6) The ability of decomposing ethyl caprate in the cell is weak.

The first purpose of the present invention is to provide: a liquid concentrate for a seasoning, said liquid concentrate being usable in easily performing yeast fermentation even at home so as to givea highly preferable seasoning with a rich aroma; a fermentation control index; a set of members including the liquid concentrate and the index; and a method for manufacturing a seasoning. The second purpose of the present invention is to provide a seasoning which sustains the inherent flavor of soy sauce and yet has a fruity aroma scarcely noticeable in conventional soy sauces. The first purpose can be achieved by: a liquid concentrate for a seasoning, said liquid concentrate having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less; a compressed wood piece characterized by having a volume less than 20 cm3; a kit for manufacturing a seasoning, said kit including the liquid concentrate, the wood piece, a yeast-containing solution and a container for yeastfermentation; and a method for manufacturing a seasoning with the use of the kit. The second purpose can be achieved by a soy sauce, a soy sauce-like seasoning, etc., containing ethyl octanoate and / orethyl decanoate.

The invention provides a coconut essence for food and a preparation method thereof. The coconut essence mainly comprises the following components: heptanolide, octalactone, octanolide, cocoanut aldehyde, decanolide, 6-methyl coumarin, milk lactone, ethyl butyrate, ethyl hexanoate, ethyl oenanthate, heptyl acetate, ethyl caprylate, octyl acetate, ethyl caprate, methyl salicylate, delta-Nonalactone, edible alcohol, and propylene glycol. The coconut essence is obtained by reasonably matching various spices so that the whole coconut essence is fresh and sweet, strong in natural feeling, full in body flavor, good in flesh feeling, smooth in mouth feel and lasting in basic flavor. The coconut essence can be applied to various food products with coconut flavor to meet the life requirement of people.

The invention discloses a phase change energy storage material with hysteresis quality, wherein the phase change energy storage material is in a drop ball shape and comprises an inner core layer and an outer shell layer, the outer shell layer wraps the outer surface of the inner core layer, the inner core layer is 4-benzyl phenyl ethyl decanoate, and the outer shell layer is a high polymer material. The invention also discloses a preparation method of the phase change energy storage material with hysteresis quality. Compared with the traditional phase change material, the phase change energy storage material of the invention has the characteristics of absorbing heat at high temperature (60+ / -10 DEG C) and releasing heat at low temperature (0 DEG C), has good temperature hysteresis characteristic, and is excellent in heat storage performance, high in heat stability, simple to prepare and low in cost, and can be applied to the field of human life support as a functional additive for coating materials and textiles.

The invention belongs to the technical field of fine chemical engineering, and discloses fatty glyceride as well as a preparation method and an application thereof. The fatty glyceride is prepared from the following components by mole percent: 20-60mol% of glycerinum, 5-50mol% of component A, 1-50mol% of component B and 0-10mol% of component C, wherein the component A is octanoic acid, methyl caprylate or ethyl caprylate, the component B is decanoic acid, methyl decanoate or ethyl decanoate and the component C is saturated fatty acid, fatty acid methyl ester or fatty acid ethyl ester with 12-16 carbon atoms. The preparation method comprises the following steps: carrying out a reaction on the components and a catalyst at a normal pressure at 130-180 DEG C for 1-6 hours in nitrogen; then, carrying out a decompression reaction at 130-210 DEG C for 1-6 hours and dehydrating to obtain the fatty glyceride. The fatty glyceride obtained has an extremely good synergic tackifying effect and good foaming characteristic and foaming behavior and can be used as a thickener for synthesis of daily detergent products and cosmetics.

The invention provides a saccharomyces cerevisiae engineering bacterium for highly yielding medium-chain fatty acid ethyl ester. The saccharomyces cerevisiae engineering bacterium is realized by selecting a strong promoter PGK1 (Phosphoglycerate kinase 1) for overexpression coding of an EHT1 (Ethanol Hexanoyl Transferase 1) gene of alcohol acyltransferase and knocking out a gene FFA1 (Free Fatty Acid Receptor 1) of an exogenous fatty acid activating enzyme. The preservation number is CGMCC (China General Microbiological Culture Collection Center) No.7937. Under the condition that other fermenting properties are not affected, compared with a parent bacterial strain, the content of ethyl hexanoate can be improved to 2.23mg / L after simulating fermentation of corn raw material liquid white spirit for 15 days, wherein the content is 2.75 times the original bacteria. The contents of ethyl caprylate and ethyl caprate are respectively improved by 52% and 62%. After fermentation for 30 days, the contents of ethyl hexanoate, ethyl caprylate and ethyl caprate are respectively improved by 120%, 16.2% and 16.7%. After simulating fermentation of corn raw material liquid white spirit for 15 days, the content of ethyl hexanoate can be improved to 2.83mg / L which is 2.8 times the original bacteria, and the contents of ethyl caprylate and ethyl caprate are respectively improved by 43.3% and 40.9%.

The invention discloses a culturing method of a gerbera jamesonii novel variety. The method comprises the steps that after lateral buds of the gerbera jamesonii novel variety are taken and sterilized,bud tip parts are taken to be grafted to a culture medium, and culturing is conducted to obtain a callus; the callus is grafted to a propagation culture medium to by cultured to obtain a clump shoot;after the clump shoot is segmented, the clump shoot is grafted to a rooting culture medium, and a rooting seedling is obtained; the rooting seedling is hardened and taken out, sterilized and transplanted to a nutritious culture medium to be cultured, and a gerbera jamesonii novel variety young seedling is obtained; the propagation culturing medium contains sodium p-toluenesulfonate and ethyl decanoate. The invention provides a culturing method of the gerbera jamesonii novel variety, the method is simple, the implementation is easy, the operability is high, the repeatability is high, the emergence rate of vitrification seedlings in tissue culturing is reduced, the culturing efficiency is effectively improved, the purposes of efficient and rapid propagation are achieved, and the gerbera jamesonii novel variety young seedling has the advantages of stable hereditary character, low variation, excellent quality, strong root system and the increasing number of tiller.

The invention provides an artificial induced spawning method for loach culture, and belongs to the field of artificial induced spawning; the method comprises a premature induced spawning process of sexual maturity of parent loaches, an artificial induced spawning process and a fertilized egg hatching process; the fertilized egg hatching process comprises the following steps: placing the fertilizedegg into an extreme temperature or an extreme acidification environment for intervention, and culturing and hatching the fertilized egg; in the prophase maturation promoting process of the sexual maturity of the loach, using the traditional Chinese medicine extract dispersed in the matrix as a gonadal maturation promoting medicament, wherein the traditional Chinese medicine extract is prepared bymagnetizing and leaching traditional Chinese medicine raw materials in the presence of a magnetizing medium containing laurocapram and ethyl decanoate. The artificial induced spawning method for loach culture has the advantages of high efficiency, short spawning and hatching period, high biological activity of the fertilized eggs, low adhesion, no pollution by external germs, high loach seedlingoutput and survival rate and high uniformity; the gonad maturation promoting agent can reduce loach excretion, reduce water body pollution, increase spawning number, improve fertilized egg quality, and reduce death and death amount of parent loach after spawning.

The invention belongs to the technical field of microorganisms, and specifically discloses a Burkholderia cepacia (Burkholderia cepacia) CGMCC 1.3055 culture method and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Burkholderia cepacia CGMCC 1.3055 disclosed by the present invention has the ability to efficiently catalyze the synthesis of liquor flavor esters ethyl butyrate, ethyl valerate, ethyl caproate, ethyl octanoate and ethyl caprate in an aqueous phase system , the yields were 4.26±1.21, 14.42±2.42, 148.91±15.60, 1331.34±75.33, 1610.89±90.31mg / L, and degraded liquor harmful esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), the degradation rates were 18.56%±1.46%, 20.62%±1.00%, 21.76% ± 2.89% and 37.52% ± 4.65%.

The present invention discloses a method for increasing the content of flavor substances in blueberry juice, and the method includes the following steps: after thawed naturally at room temperature, the frozen blueberries are crushed, the blueberry pulp and residue separation is conducted to obtain the raw blueberry pulp, and then the raw blueberry pulp is inoculated into the previously activated saccharomyces cerevisiae Y19 seed liquid in accordance with a volume ratio of 1-5%, and after mixed evenly, the mixture is fermented at 15-25 DEG C for 2-5 days. After fermentation, the content of the representative blueberry juice aroma substances such as 3-methyl-1-butanol, benzyl ethanol, citronellol, ethyl caprylate, ethyl decanoate, etc. are significantly improved, and two more important aroma substances are also added. The sensory testing confirms that the blueberry characteristic aroma of the fermented fruit pulp is stronger, and the aroma is more delicate and harmonious, and thus the flavor of the blueberry pulp is improved.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

The invention belongs to the technical field of microorganisms, and particularly discloses a culture method of aspergillus niger CGMCC 3.4309 and an application of aspergillus niger cultured by the method in catalytic synthesis of white spirit flavor ester-ethyl valerate, ethyl caproate and ethyl caprylate. According to the culture method, a culture medium comprises 90g / L of lactose, 10g / L of soybean cake powder, 20g / L of (NH4) 2SO4, 0.2 g / L of MgSO4 and 1.0 g / L of NaH2PO4, and the pH value is 4.5 + / -1.0; wherein the optimal culture conditions are as follows: the temperature is 30 + / -2 DEG C,the speed is 160 + / -30r / min, and the culture time is 6 + / -2 days. The aspergillus niger cultured by the method has the advantages that the CGMCC is 3.4309; ester synthesis is catalyzed in a water phase system for simulating white spirit fermented grain fermentation, the yield of ethyl valerate is 0.077 + / -0.004 g / L, the yield of ethyl caproate is 0.345 + / -0.016 g / L, the yield of ethyl caprylate is1.539 + / -0.009 g / L, and the yield of ethyl caprate is 1.655 + / -0.021 g / L.

The present invention provides a module aroma mixture capable of imparting a feeling of happiness to a user while maintaining the inherent aroma tone of a main aroma component, when added to a cosmetic, a food or a beverage. The module aroma mixture according to the present invention, which is to be used in combination with a main aroma component, comprises hexyl acetate and limonene together withone or more kinds of components selected from the group consisting of isoamyl acetate, ethyl 2-methylpentanoate, trans-2-hexen-1-ol, alpha damascone, cis-3-hexen-1-ol, linalool, ethyl acetate, ethyl2-methylacetate, nonanal, neral, neryl acetate, geranial, geranyl acetate, citronellol, nerol, geraniol, ethyl propionate, hexanal, ethyl hexanoate, rose oxide, hexanol, 3-hexenyl acetate, methyl anthranilate, diethyl malonate, ethyl decanoate, octanal, decanal, ethyl 2-methylpentanoate, 2-(tert-butyl)cyclohexyl acetate, and dimethyl phenethyl carbinyl acetate. This module aroma mixture is characterized in that the module aroma mixture is used in an amount of 0.05-5 mass% relative to the total amount of the module aroma mixture and the main aroma component.

The invention belongs to the technical field of microorganisms, and in particular relates to a method for cultivating Burkholderia polyphagia CGMCC 1.3829 and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Through the cultivation method of the present invention, the bacterium has a high ability to efficiently catalyze the synthesis of liquor flavor esters ethyl caproate, ethyl caprylate and ethyl caprate in the aqueous phase system, and the experiments show that the yields can reach 61.90±8.04 mg / L, 746.27 mg / L and 746.27 mg / L respectively. ± 82.45mg / L and 783.91 ± 76.60mg / L, simultaneously according to the cultivation method of the present invention, it also has degrading liquor harmful ester dimethyl phthalate (DMP), diethyl phthalate (DEP), The ability of dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), experiments show that the degradation rate can reach 19.07%±0.58%, 18.95%±0.41%, 36.33% respectively %±16.85%, and 53.76%±17.60%.

The invention discloses a Saccharomyces cerevisiae with high yield of C6-C10 ethyl ester, its construction method and application, and belongs to the technical field of bioengineering. The present invention strengthens the synthesis of acetyl-CoA by overexpressing acetaldehyde dehydrogenase ALD6 and acetyl-CoA synthetase ASC1 in the starting strain, overexpressing acetyl-CoA carboxylase ACC1** strengthens malonyl-CoA, overexpression Expression of fatty acid synthases FAS1 and FAS2 strengthened medium-chain acyl-CoA, making the metabolic flow more to medium-chain acyl-CoA, and further exogenously introduced the alcohol acyltransferase gene SAAT in strawberry to obtain the modified strain C‑ald6acs1A*F1F2S, which in Under fermentation conditions, the yield of ethyl hexanoate was 7.53mg / L, which was 2.72 times that of the starting strain C-ald6acs1A*F1F2, and 26.89 times (only 0.27mg / L) that of the original starting strain CA ethyl hexanoate. The yields of ethyl caprylate and ethyl caprate were 13.65mg / L and 13.89mg / L respectively, 9.11 times and 7.27 times higher than that of the original starting strain CA, which has potential application in improving the flavor and quality of wine prospect.

The invention discloses a phase change energy storage material with hysteresis, which is in the shape of a drop ball and includes an inner core layer and an outer shell layer, the outer shell layer wraps the outer surface of the inner core layer, and the inner core layer is 4 ‑benzylphenyl ethyl decanoate, the shell layer is a polymer material. The invention also discloses a preparation method of the phase change energy storage material with hysteresis. Compared with traditional phase change materials, the phase change energy storage material of the present invention has the characteristics of absorbing heat at high temperature (60±10°C) and releasing heat at low temperature (<0°C), and has very good temperature hysteresis characteristics; The thermal performance is excellent and the thermal stability is very high; the phase change energy storage material in the present invention is simple to prepare and low in cost, and can be used as a functional additive for coatings and textiles in the field of human life security.