32 results about "Hansenula anomala" patented technology

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.

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.

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.

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.

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.

The invention relates to novel fermented soybean meal as well as a preparation process and application thereof, belonging to the field of feedstuff. The preparation process of the novel fermented soybean meal comprises the following steps of preparing a strain seed solution, preparing a bacteria solution after spreading cultivation, mixing the bacteria solution with the soybean meal and fermenting. Strains comprise hansenula anomala, bacillus subtilis and lactobacillus acidophilus. Fermentation comprises a first fermentation stage and a second fermentation stage which are continuously performed, an hansenula anomala bacteria solution and a bacillus subtilis bacteria solution are inoculated to the soybean meal when the first fermentation stage is started, and a lactobacillus acidophilus bacteria solution is inoculated to a fermentation system of the first fermentation stage when the second fermentation stage is started. The preparation process is simple, the condition controllability isgood, the fermentation time is short, and the efficiency is high. In the obtained fermented soybean meal, the contents of small molecule peptide and organic acid are relatively high, the antigen degradation is good, the living bacterium quantity is high, and the soybean meal has good flavor and palatability. By applying the fermented soybean meal to prepare pig feed, the feed intake of pigs can be effectively improved, the daily gain is increased, and the feed conversion rate and diarrhea rate are reduced.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.