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32 results about "Hansenula anomala" patented technology
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Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder
ActiveCN105054054ACover up the smellImprove coordinationFood ingredient functionsFood preparationFlavorHansenula anomala
The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.
Owner:HUAZHONG AGRI UNIV
High-tolerance ester-producing yeast strain and application thereof
InactiveCN103232946AIncrease productionIncreased total ester contentFungiAlcoholic beverage preparationBiotechnologyAcetic acid
The invention discloses a high-tolerance ester-producing yeast strain and application thereof, and belongs to the field of biochemical engineering. The strain is preserved at the China Center for Type Culture Collection, and named as ester-producing yeast BTL-Y01 Hansenula anomala BTL-Y01; the preservation number is CCTCC NO:M2013115; the highest tolerable temperature of BTL-Y01 is 38 DEG C; the proper growth temperature is 32 DEG C; the high-tolerance ester-producing yeast strain is good in acid resistance, and good in growth in the environment of which pH is 1; the proper growth pH is 4; the highest tolerable alcohol strength is 12%; the yield of ethyl acetate, which is stewed, cultured and fermented, is higher than that cultured by a table in an oscillating manner; the wheat saccharified liquid is taken as ester culture medium; and the yield of the ethyl acetate can be up to 3.903g / L. The strain is suitable for making wine; content of ethyl acetate and total ester in white spirit can be improved; the clinical flavor of the aromatic white spirit is improved; the vinosity can be improved; and the economic benefit is also improved.
Owner:HUBEI UNIV OF TECH
Aflatoxin B1 degradation agent and application thereof
The invention discloses an aflatoxin B1 degradation agent comprising a component a and a component b with a combination ratio of 2 : 3, wherein the component a is prepared by individually culturing lactobacillus casei CGMCC1.62, Bacillus subtilis CGMCC1.504, and Hansenula anomala CGMCC2.881 for 48 hours, mixing with a ratio of 2 : 1 : 1, adding a carrier, and drying under a low temperature; and the component b is prepared by using AFB1 as a carbon source and energy to screen AFB1 degrading bacteria strains, a 26S rDNA identification result showing that a fungi: Aspergillus oryzae is screened to be capable of degrading the AFB1 and the Aspergillus oryzae being with an access No. CGMCC5817 in the China microbiological culture collection center; performing a solid fermentation culture for the AFB1 degrading fungi, extracting a crude enzyme solution of AFB1 degrading enzymes, adding a carrier, and drying under the low temperature. The aflatoxin B1 degradation agent establishes foundations for an application thereof in animal production, pathogenic mechanism researching of AFB1 on a genetic level, and measures taken to mitigate the harm.
Owner:洛阳欧科拜克生物技术股份有限公司
Intestine-regulating constipation-removing enzyme and preparation method thereof
InactiveCN103815491ABalance quantitySmooth stoolYeast food ingredientsFood ingredient functionsAdditive ingredientHansenula anomala
The invention relates to an intestine-regulating constipation-removing enzyme and a preparation method thereof. The enzyme comprises the following raw materials in percentage by weight: 5% of figs, 10% of sophora flowers, 15% of celery, 20% of pears, 20% of apples, 2% of radix paeoniae alba, 4% of plantain, 3% of liquorice, 20% of mulberries, 2% of dandelion, 20% of flaccid knotweed herb and 80% of coarse rice. The preparation method comprises the following steps: 1. steaming the coarse rice in the raw materials, alcoholizing the steamed coarse rice and the flaccid knotweed by hansenula anomala and saccharomyces cerevisiae, and after alcoholizing, adding water, acetifying by acetobacter pasteurianus and clostridium butyricum; 2. grinding the other materials, alcoholizing by honey yeasts, hansenula anomala, rhodotorula glutinis, saccharomyces cerevisiae and streptomyces microflavus, after finishing the steps 1 and 2, mixing according to a ratio of 1 to 1, lactifying by lactobacillus lactis and plant lactobacilli, and fermenting to obtain suspension liquid as the intestine-regulating constipation-removing enzyme. The intestine-regulating constipation-removing enzyme has the effects of promoting production of body fluid, moistening the lung and facilitating intestinal tract movement, and is suitable for crowds with constipation.
Owner:SUZHOU KEDA WEILONG INFORMATION TECH
Application of hansenula anomala in preparing citrus fruit fly bait
The invention discloses an application of hansenula anomala in preparing citrus fruit fly bait. The invention also discloses citrus fruit fly bait which consists of hansenula anomala hydrolysis fermentation broth and auxiliary bait, wherein the auxiliary bait includes polypeptone, brown sugar, table vinegar or ammonium acetate, preservative and water composition or sweet and sour liquid. The citrus fruit fly bait disclosed by the invention realizes a good effect on inducing bactrocera minax and bactrocera dorsalis as well as a good effect on inducing both the females and males of the bactrocera minax and bactrocera dorsalis, is safe and non-toxic and harmless to human bodies and other beneficial insects, and avoids the residues.
Owner:HUAZHONG AGRI UNIV
Pool healthy culture micro-ecologic water purifier
InactiveCN103304043AThe water purification effect is stable and significantRaw materials are easy to getBiological water/sewage treatmentChemical oxygen demandFresh water organism
The invention discloses a pool healthy culture micro-ecologic water purifier. According to the pool healthy culture micro-ecologic water purifier, bacillus subtilis, bacillus lateraporus, hansenula anomala and candida versatilis are used as the fermentation strains, the fermentation strains are subjected to solid fermentation under appropriate carbon nitrogen ratio and external condition, and are subsequently dried at low temperature, and a protective agent and a protective agent accelerant are added so as to obtain the pool healthy culture micro-ecologic water purifier which is free of pollution, safe and long in storage life. The pool healthy culture micro-ecologic water purifier can effectively reduce the content of organic pollutants, ammoniacal nitrogen and COD (Chemical Oxygen Demand) in a pool healthy culture water body, and has the capabilities of nitration, denitrification and feed reside degradation, so that the environment of the pool healthy culture water body is improved. By utilizing the product disclosed by the invention, the defects that in the prior art the water purification effect is not stable, the viable count is low, the production cost is low and the like are well overcome; the product is simple in production process and free of wastewater, waste gas and industrial residue emission, and has significance in freshwater healthy culture and sustainable aquatic development.
Owner:HUNAN AGRICULTURAL UNIV
Special microorganism strain for processing steel slag, vinegar residue and weathered coal and preparation method thereof
InactiveCN101787351AShorten the production cycleImprove product qualityFungiBacteriaBacillus licheniformisBacillus megaterium
The invention relates to a special microorganism strain for processing steel slag, vinegar residues and weathered coal and a preparation method thereof. The microorganism strain comprises hansenula anomala, film press hansenula, pichia farinose, saccharomyces cerevisiae, geotrichum candidum, bacillus subtilis withered grass subspecies, bacillus licheniformis, bacillus megaterium, lactobacillus acidophilusis and streptomyces microflavus in the mass ratio of 2:2:2:2:1:5:3:2:1:4. The preparation method comprises the steps of microorganism selection, activation, one-class expansion, second-class swinging bed amplification, carrier adsorption, preparation, low-temperature drying, detection, metering and packaging. The invention can harmlessly process the steel slag, vinegar residues and weathered coal, neutralizes the strong alkalinity of the steel slag by utilizing the organic acid generated in the process of fermentation, forms an organic acid metal complex, reduces the fixation of nutrients, improves the effective utilization ratio of the nutrients, efficiently utilizes organic sources, such as steel slag, vinegar residues, weathered coal, and the like, and reduces environmental pollution.
Owner:山西晨雨科技开发有限公司
Microbial compound inoculant and preparation method and application thereof
ActiveCN111117901AIncrease the ester contentShorten fermentation timeFungiMicroorganism based processesHansenula anomalaAspergillus oryzae
The invention discloses a microbial compound inoculant and a preparation method and application thereof. The inoculant is prepared by mixing mould and yeast according to a weight ratio of (3-5):1. Themould is formed by mixing Aspergillus oryzae and Rhizopus oryzae according to a weight ratio of 1:(1-3); and the yeast is formed by mixing Saccharomyces cerevisiae, Hansenula anomala abnormal variant, Hansenula anomala and Wickerhamomyces anomalus according to a weight ratio of 1:(0.5-1.5):(0.5-1.5):(0.5-1.5). The fen-flavor liquor brewed by the microbial compound inoculant is pure in fen flavor,mellow, sweet, soft, natural, harmonious, refreshing in aftertaste, and high in liquor yield and high-quality liquor yield.
Owner:HENAN YANGSHAO LIQUOR IND CO LTD
Novel fermented soybean meal as well as preparation process and application thereof
ActiveCN108056272AImprove prebiotic effectHigh activity of live bacteriaFungiBacteriaBiotechnologyAntigen
Owner:GANSU AONONG FEED TECH CO LTD +2
Zinc-rich okra pickle and preparing method
ActiveCN105029322AAdvantages and Notable ImprovementsAdd flavorClimate change adaptationFood preparationFlavorLactic acid bacterium
The invention discloses a zinc-rich okra pickle and a preparing method. The pickle is prepared from okra, water, salt, cooking wine, white granulated sugar, a seasoner bag, zinc sulfate, a lactic acid bacterium seed solution and a hansenula anomala seed solution according to certain proportions. The preparing method comprises the steps that firstly, stems of fresh okra fruits are removed, and the fresh okra fruits are cleaned, stewed at the ordinary pressure and cooled; secondly, the salt and the white granulated sugar are taken and added into water and boiled, the salt is dissolved, the cooking wine, the seasoner bag and the food-grade zinc sulfate are added after cooling and evenly stirred, and seasoning brine is obtained; thirdly, the cooled okra is transferred into a pickle jar, the seasoning brine is evenly scattered in the pickle jar, a lactobacillus brevis seed solution is added, a jar cover is arranged, salt water is used for sealing, fermentation is carried out under certain environment conditions, the hansenula anomala seed solution is added, sealing and fermentation are carried out, and the zinc-rich okra pickle is obtained after vacuum packaging and sterilization are carried out. The product is good in flavor and reasonable in formula and has the effects of sweet, sour, dainty crispy, tender, tasty, refreshing, thick in ester flavor and capable of promoting the appetite. The content of organic zinc is 15.6 g / kg or higher, and the content of okra mucus type matter is 172 g / kg or higher.
Owner:湖北吉农沃尔特农业有限公司
Method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation
ActiveCN106167753AEasy to operateSafe and efficient to useAlcoholic beverage preparationMicroorganism based processesSucroseSaccharum
The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g / L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.
Owner:HUAZHONG AGRI UNIV
Disease-resisting and growth-promoting compound microbial agent and manufacturing method thereof
ActiveCN108315283AStable structureImprove disease resistancePlant growth regulatorsBiocideBacillus licheniformisDisease
The invention discloses a disease-resisting and growth-promoting compound microbial agent, which is prepared from the following raw materials in parts by weight: 20-30 parts of bacillus thuringiensis,15-20 parts of bacillus licheniformis, 10-16 parts of bacillus cereus, 15-25 parts of hansenula anomala, 10-12 parts of brevendimonas diminuta, 6-10 parts of azotobacter chroococcum and 4-8 parts ofcross-linked chitosan. The invention also discloses a manufacturing method of the disease-resisting and growth-promoting compound microbial agent. The disease-resisting and growth-promoting compound microbial agent relies on the mutual coordination and proliferation relationship among all the strains so as to form a biological flora which is complex, stable in structure and wide in functions and has a variety of bacterial microbial communities; the formed biological flora is rapidly combined with positive power in the soil so as to produce antioxidant substances, remove oxidizing substances and inhibit pathogenic bacteria; therefore, a good environment suitable for crop growth is formed, and the disease resistance of crops is improved.
Owner:STANLEY FERTILIZER SUIPING CO LTD
Chinese sauerkraut compound leavening agent as well as preparation method and application thereof
The invention discloses a Chinese sauerkraut compound leavening agent as well as a preparation method and application thereof. Lactobacillus plantarum, lactobacillus pentosus, lactobacillus paracaseiand hansenula anomala are compounded to prepare a Chinese sauerkraut compound leavening agent; the Chinese sauerkraut fermentation process is synergistically regulated and controlled, so that the fermentation period can be shortened, biohazard substances can be quickly reduced, the defects of lactic acid bacteria in flavor regulation and control of Chinese sauerkraut fermentation can be overcome and the dependence on color fixatives and preservatives can be eliminated; and the finished Chinese sauerkraut product is excellent in color, delicious and not prone to decay and conforms to the flavorand health double-oriented trend of food development. The compound leavening agent can be directly put into Chinese sauerkraut production, the stability and the use convenience of the product are improved, and the key problems of long fermentation period, slow reduction of harmful substances, poor product quality stability, unsatisfactory flavor and the like in Chinese sauerkraut processing and production are solved.
Owner:JILIN AGRICULTURAL UNIV
Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof
InactiveCN107475149AImproves antioxidant activityAdd flavorFungiBacteriaMicrobial agentBacillus amyloliquefaciens
The invention discloses a composite microbial agent for increasing the antioxidant activity of fermented soya beans as well as a preparation method and application thereof. The composite microbial agent is prepared from composite bacteria and excipients; and the composite bacteria consist of: bacillus natto, bacillus amyloliquefaciens, bacillus subtilis, lactobacillus bulgaricus, saccharomyces cerevisiae, zygosaccharomyces rouxii and hansenula anomala. The composite microbial agent disclosed by the invention can simulate the state of naturally fermented soya beans, shorten the time of production and ensure the safety of fermented soya beans.
Owner:JILIN UNIV
Healthcare pig feed additive and preparation method and application method thereof
InactiveCN106135705ARaw materials are easy to getImprove securityFood processingAnimal feeding stuffFood additiveAnimal science
The invention belongs to the field of feed additives and particularly relates to a healthcare pig feed additive and a preparation method and application method thereof. The feed additive comprises, by weight percentage, 20-40% of Chinese mugwort powder, 15-20% of plant polysaccharides, 15-25% of probiotics, 10-20% of dunaliella salina powder and 10-20% of origanum vulgare L. powder, wherein the plant polysaccharides are formed by pollen pini polysaccharides and sargassum polysaccharides according to the weight ratio of (1.5-2):(0.4-0.8); the probiotics are micro-capsules prepared by using Pediococcus acidilactici powder, lactobacillus rhamnosus powder and abnormal Hansenula anomala powder as active components. The healthcare pig feed additive has the advantages that the healthcare pig feed additive can promote pig growth, increase feed utilization rate, lower feeding cost and enhance pig immunity, has a certain preventing and treating effect on swine transmissible gastroenteritis, and can have a better curative effect when being combined with western medicine.
Owner:GUANGZHOU JINAN BIOMEDICINE RES & DEV CENT
Method for increasing total ester content of apple brandy and rich-total-ester apple brandy
InactiveCN108893228AIncreased total ester yieldIncreased total ester contentAlcoholic beverage preparationMicroorganism based processesHansenula anomalaFermentation
The invention belongs to the technical field of wine making and discloses a method for increasing the total ester content of apple brandy. According to the method, inoculation of saccharomyces cerevisiae and hansenula anomala in apple juice is performed, then fermentation is carried out for 5-12d at 18-28 DEG C to obtain fermented liquid, and the fermented liquid is distilled to obtain rich-total-ester apple brandy. Compared with conventional apple brandy fermented with pure saccharomyces cerevisiae, the apple brandy prepared according to the method has the advantage that the total ester yieldis remarkably increased.
Owner:甘肃省农业科学院农产品贮藏加工研究所
Potbelly-conditioning enzymes and preparation method thereof
InactiveCN103829247APrevent obesityPrevention of Three High DiseasesFood ingredient functionsFood preparationPichia pastorisHansenula anomala
The invention relates to potbelly-conditioning enzymes and a preparation method thereof. The potbelly-conditioning enzymes comprise the following raw materials by weight percent: (a) 20% of red beans, 20% of oat, 5% of celery, 5% of cabbages, 10% of tomatoes, 10% of cucumbers, 10% of muskmelon, 10% of grapes, 3% of lotus leaves, 4% of chrysanthemum, 2% of sweet-scented osmanthus and 1% of honeysuckle. The preparation method comprises the following steps: 1. thoroughly steaming the materials (a) in the raw materials and fermenting by monascus, rice aspergillus flavus, saccharomyces mellis, saccharomyces ellipsoideus, hansenula polymorpha, pichia pastoris and cinnamon streptoverticillium for two times; 2. grinding materials (b) into paste and fermenting by monascus, rice aspergillus flavus, saccharomyces mellis, saccharomyces ellipsoideus and hansenula anomala; 3. after finishing the steps 1 and 2, mixing according to a ratio of 1 to 1, and fermenting by bifid lactobacillus and lactobacillus plantarum for 102 days to obtain suspension liquid as the potbelly-conditioning enzymes. The potbelly-conditioning enzymes have the effects of excreting dampness, eliminating phlegm, promoting vital energy circulation to remove stasis and preventing obesity.
Owner:SUZHOU KEDA WEILONG INFORMATION TECH
Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province
The invention discloses a compound leavening agent for realizing the special-flavor fermented flour product in the southern area of Shanxi province by adopting four fermenting bacterial strains and utilizing the specific combined method, wherein the bacterial strains comprise brettanomyces custersii YQ151, hansenula anomala YQ152, acetobacter tropicalis Q2534, and pediococcus pentosaceus 1521C, and the bacterial strains are preserved in the China General Microbiological Culture Collection Center. The compound leavening agent is mainly prepared from the following components in parts by weight: 20-50 parts of the aroma producing yeast YQ151, 5-20 parts of the aroma producing yeast YQ152, 5-20 parts of acetic bacteria Q2534, 5-20 parts of lactic acid bacteria 1521C, and 20-60 parts of corn flour. For the novel compound leavening agent provided by the invention, the product attribute takes the specific regions and the high simulation degree of quality as the fundamental features, and the fundamental features are the main characteristics for making distinction between the product and other similar products.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Aflatoxin B1 degradation agent and application thereof
Owner:洛阳欧科拜克生物技术股份有限公司
Artificial mixed starter culture for highland barley wine and application thereof
PendingCN113773968AImprove qualityImprove sensory propertiesFungiMicroorganism based processesBiotechnologyAspergillus japonicus
The invention discloses an artificial mixed starter culture for highland barley wine and application thereof in fermentation of the highland barley wine. The artificial mixed starter culture for the highland barley wine comprises rhizopus oryzae, aspergillus japonicus, saccharomyces cerevisiae and hansenula anomala, or further comprises actinomucor elegans on the basis of the rhizopus oryzae and the saccharomyces cerevisiae. All the raw materials are compounded to prepare the artificial mixed starter culture for the highland barley wine. The artificial mixed starter culture for the highland barley wine solves the problems that the existing starter culture for the highland barley wine has various microorganisms and uncontrollable varieties and the like, and can provide reference for promoting the industrial production of the highland barley wine under an artificially controllable condition.
Owner:SHANGHAI INST OF TECH
Preparation method of dried Zhenzhu plum fruit with liquor fragrance
ActiveCN108669484AUnique wine flavorEasy to shapeFood ingredient as antioxidantYeast food ingredientsFiberUltra high pressure
The invention discloses a preparation method of dried Zhenzhu plum fruit with liquor fragrance. The preparation method comprises: (1) fruit sorting, grading and washing; (2) immersion treatment: immersing the Zhenzhu plum in a solution containing a dried fruit tissue protection agent, treating under an ultra-high pressure condition, immersing the treated Zhenzhu plum in a solution containing a liquor fragrance fermentation saccharide, and immersing under microwave treatment, wherein the liquor fragrance fermentation saccharide comprises xylose, cellobiose and glucose, and the dried fruit tissue protection agent comprises ethanol, citric acid, ascorbic acid, calcium chloride, a potato juice and a raw banana extraction liquid; (3) fermenting: adding fermenting bacteria to the Zhenzhu plum, and carrying out anaerobic fermentation, wherein the fermenting bacteria comprise Hansenula anomala, Saccharomyces cerevisiae and Candida krusei; and (4) drying: placing the fermented Zhenzhu plum fruit in ultraviolet rays, sterilizing, and drying. According to the present invention, the dried Zhenzhu plum fruit is prepared by using the fermenting technology, and has characteristics of liquor fragrance flavor, low damage on the pulp and high completeness rate.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Liquid state fermentation method of baijiu
ActiveCN109517690AAlcoholic beverage preparationMicroorganism based processesAlcohol contentDistillation
The invention relates to the technical field of wine making, and particularly discloses a liquid state fermentation method of baijiu. Yeast used in a fermentation process is hansenula anomala and candida tropicalis, and the method specifically comprises the following technology steps that 1, a raw material is subjected to liquidation, gelatinization and saccharification; 2, protein is decomposed;3, daqu is inoculated; 4, the hansenula anomala and the candida tropicalis are inoculated, and fermentation is conducted for 6-7 d; 5, distillation is conducted. The baijiu obtained through the liquidstate fermentation method of the baijiu is high in total ester content, low in total higher alcohol content, rich in fragrance, good in state, comfortable, soft and clean.
Owner:河北山庄老酒股份有限公司
Hansenula anomalies sy1805 and its application in the preparation of mulberry borer attractant
The present invention belongs to the field of attractants for fruit tree pests, and specifically relates to a Hansenula anomaly SY1805 and its application in the preparation of an attractant for mulberry borers, and specifically discloses a strain of Hansenula anomalies ( Hansenula anomala ) SY1805, the deposit number is CCTCC NO: M2019719. The wort fermentation liquid of this strain has the effect of attracting the mulberry borer, and the mixed fermentation liquid added with mulberry juice has a better attracting effect. The invention also provides a mulberry borer attractant, which is prepared by mixing ethanol, acetic acid, white granulated sugar, fructose syrup, anhydrous calcium sulfate and Hansenula aberrantensis fermentation liquid, and can be used for green control of mulberry borer in mulberry fields.
Owner:北京恩格兰环境技术有限责任公司
A simultaneous adsorption-co-bacteria fermentation method for completely removing patulin in cider brewed from defective apples
ActiveCN106167753BEasy to operateSafe and efficient to useMicroorganism based processesAlcoholic beverage preparationHard ciderSaccharum
The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g / L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.
Owner:HUAZHONG AGRI UNIV
Hansenula anomala MP261 capable of inhibiting phytopathogen and application of hansenula anomala MP261
ActiveCN114752513AHas broad-spectrum antibacterial propertiesBiocideFungiBiotechnologyNicotiana tabacum
The invention discloses a hansenula anomala MP261 strain for inhibiting phytopathogen and an application of the hansenula anomala MP261 strain. The vineyard hansenula polymorpha MP261 is classified and named as the vineyard hansenula polymorpha, the vineyard hansenula polymorpha MP261 is preserved in the China Center for Type Culture Collection, and the preservation number of the vineyard hansenula polymorpha MP261 is CCTCC (China Center for Type Culture Collection) NO: M 2022262. The vineyard hansenula polymorpha MP261 has a remarkable inhibition effect on a plurality of phytopathogens such as ralstonia solanacearum, phytophthora nicotianae, phytophthora capsici, botrytis cinerea, alternaria alternata, fusarium graminearum, fusarium oxysporum and corynespora cassiicola. Compared with chemical prevention and control which is mostly used at present, the method for performing biological prevention and control by utilizing the vineyard hansenula polymorpha MP261 has the advantages of being environment-friendly, non-toxic, pollution-free, not easy to generate drug resistance and the like, and has a good market application prospect.
Owner:QINGDAO AGRI UNIV
Hansenula anomala SY1805 and application thereof to preparation of mulberry borer attractant
The invention belongs to the field of fruit tree pest attractants, particularly relates to hansenula anomala SY1805 and application thereof to preparation of a mulberry borer attractant, and particularly discloses the Hansenula anomala SY1805, and the collection number is CCTCC NO: M2019719. Wort fermentation liquid of the strain has attractive effect on the mulberry borer, and the mixed fermentation liquid added with mulberry juice has better attractive effect. The invention further provides the mulberry borer attractant. The mulberry borer attractant is prepared bymixing ethyl alcohol, acetic acid, white granulated sugar, fructose syrup, anhydrous calcium sulfate and hansenula anomala fermentation liquid, and can be used for green prevention and treatment of mulberry borer in the mulberry field.
Owner:北京恩格兰环境技术有限责任公司
A kind of preparation method of fruit and vegetable enzyme liquid and fruit and vegetable enzyme powder with high SOD activity
ActiveCN105054054BCover up the smellImprove coordinationFood ingredient functionsFlavorHansenula anomala
The present invention discloses a preparation method of high-SOD-activity fruit and vegetable enzyme powder. The enzyme powder is prepared by squeezing Chinese watermelon flesh and apple flesh into pulp, respectively fermenting filtrate using saccharomyces cerevisiae and hansenula anomala and streptococcus thermophilus and lactobacillus plantarum, fermenting filter residues with rhizopus oryzae suspension, mixing the three fermentation liquor, conducting secondary fermentation on the mixture, and finally spray-drying the mixture. The prepared enzyme powder is good in mouthfeel and flavor, high in SOD activity and high in lactic acid bacteria content.
Owner:HUAZHONG AGRI UNIV
Application of hansenula anomala in preparing citrus fruit fly bait
Owner:HUAZHONG AGRI UNIV
Pool healthy culture micro-ecologic water purifier
InactiveCN103304043BThe water purification effect is stable and significantRaw materials are easy to getBiological water/sewage treatmentChemical oxygen demandFresh water organism
The invention discloses a pool healthy culture micro-ecologic water purifier. According to the pool healthy culture micro-ecologic water purifier, bacillus subtilis, bacillus lateraporus, hansenula anomala and candida versatilis are used as the fermentation strains, the fermentation strains are subjected to solid fermentation under appropriate carbon nitrogen ratio and external condition, and are subsequently dried at low temperature, and a protective agent and a protective agent accelerant are added so as to obtain the pool healthy culture micro-ecologic water purifier which is free of pollution, safe and long in storage life. The pool healthy culture micro-ecologic water purifier can effectively reduce the content of organic pollutants, ammoniacal nitrogen and COD (Chemical Oxygen Demand) in a pool healthy culture water body, and has the capabilities of nitration, denitrification and feed reside degradation, so that the environment of the pool healthy culture water body is improved. By utilizing the product disclosed by the invention, the defects that in the prior art the water purification effect is not stable, the viable count is low, the production cost is low and the like are well overcome; the product is simple in production process and free of wastewater, waste gas and industrial residue emission, and has significance in freshwater healthy culture and sustainable aquatic development.
Owner:HUNAN AGRICULTURAL UNIV
A kind of zinc-rich okra pickle and its preparation method
ActiveCN105029322BPrevent spoilagePrevent browningClimate change adaptationFood scienceFlavorLactic acid bacterium
The invention discloses a zinc-rich okra pickle and a preparing method. The pickle is prepared from okra, water, salt, cooking wine, white granulated sugar, a seasoner bag, zinc sulfate, a lactic acid bacterium seed solution and a hansenula anomala seed solution according to certain proportions. The preparing method comprises the steps that firstly, stems of fresh okra fruits are removed, and the fresh okra fruits are cleaned, stewed at the ordinary pressure and cooled; secondly, the salt and the white granulated sugar are taken and added into water and boiled, the salt is dissolved, the cooking wine, the seasoner bag and the food-grade zinc sulfate are added after cooling and evenly stirred, and seasoning brine is obtained; thirdly, the cooled okra is transferred into a pickle jar, the seasoning brine is evenly scattered in the pickle jar, a lactobacillus brevis seed solution is added, a jar cover is arranged, salt water is used for sealing, fermentation is carried out under certain environment conditions, the hansenula anomala seed solution is added, sealing and fermentation are carried out, and the zinc-rich okra pickle is obtained after vacuum packaging and sterilization are carried out. The product is good in flavor and reasonable in formula and has the effects of sweet, sour, dainty crispy, tender, tasty, refreshing, thick in ester flavor and capable of promoting the appetite. The content of organic zinc is 15.6 g / kg or higher, and the content of okra mucus type matter is 172 g / kg or higher.
Owner:湖北吉农沃尔特农业有限公司
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