18 results about "Hansenula mrakii" patented technology

The invention provides hansenula polymorpha YC-C-16 capable of producing lactic acid and application of the hansenula polymorpha YC-C-16, and belongs to the technical field of microorganisms and wine brewing. The hansenula polymorpha YC-C-16 is characterized in that the hansenula polymorpha YC-C-16 is named as hanseniaspora uvarum in taxonomy, is preserved in the China Center for Type Culture Collection, has the preservation number of CTCC M 20252302, is preserved in Wuhan University on October 22, 2025, and is named as hanseniaspora uvarum in Wuhan University. The grape juice hansenula polymorpha YC-C-16 disclosed by the invention can be used for fermenting grape wine independently or together with saccharomyces cerevisiae, the content of lactic acid in the grape wine can be increased, and flavor substances such as ethyl butyrate, alpha-terpilenol, ethyl salicylate, ethyl myristate and trans-2-heptenal are added, so that the flavor level of the grape wine is increased. The hansenula polymorpha YC-C-16 provided by the invention can be widely applied to the field of wine fermentation.

The invention discloses two yeasts, a composite leavening agent of the two yeasts and a method for preparing a low-alcohol yellow peach beverage, and belongs to the technical field of microorganisms. The method solves the problems that the fermented beverage is unbalanced in flavor, insufficient in fragrance and too high in acidity due to the fact that the saccharomyces cerevisiae is independently used for fermentation. After the non-saccharomyces cerevisiae is added, the hansenula polymorpha strain HT106 and the saccharomyces cerevisiae JM9 in the grape juice promote growth mutually, meanwhile, aroma substances richer than those of single-bacterium fermentation can be generated, generation of bad flavor can be reduced, and the fermented beverage is endowed with more coordinated taste and flavor. The invention provides a new method for deep processing of yellow peaches and development of low-alcohol beverages.

The invention relates to the technical field of wine brewing, in particular to hansenula polymorpha cloud-268, application of the hansenula polymorpha cloud, a fermentation method of dry red wine and a microbial agent. The hansenula polymorpha var. Uvarum cloud-268 is preserved in the China Center for Type Culture Collection on December 13, 2013, and the preservation number of the hansenula polymorpha var. Uvarum cloud-268 is CCTCC NO: M2013658. According to the invention, non-saccharomyces cerevisiae YUN-268 and saccharomyces cerevisiae are preferably selected for synergistic fermentation, and the stability of a fermentation system is maintained by using the fermentation biological protection effect of the non-saccharomyces cerevisiae. Accumulation of potential harmful organism amine is remarkably reduced, generation of aroma substances of the grape wine is promoted, and the aroma of the obtained grape wine is richer. The method provides a feasible and efficient technical scheme for green brewing of low-sulfur and high-quality wine, has the advantages of greenness, safety and high quality, and provides a technical path capable of being popularized for industrial production of the low-sulfur dry red wine.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

The application provides a standard plasmid for detecting the copy number of exogenous genes of a recombinant CVA10 vaccine, and a preparation method and application thereof. The standard plasmid of the application comprises an endogenous gene MOX fragment SEQ ID No. 1, an exogenous gene P1 fragment SEQ ID No. 2 and an exogenous gene 3CD fragment SEQ ID No. 3 which are connected in series in a cloning vector. The application constructs the standard plasmid, adopts Taqman probe-fluorescence quantitative PCR method, and simply, quickly, absolutely quantitatively and accurately analyzes the copy number of inserted exogenous genes, so that the detection time of the determination of the copy number of exogenous genes of the recombinant CVA10 vaccine is effectively shortened, repeated operation is facilitated, and the determination of the copy number of exogenous genes of the recombinant CVA10 vaccine based on the Hansenula platform and the verification of the genetic stability of the exogenous genes of the recombinant CVA10 vaccine have a wide application prospect.

The invention discloses hansenula polymorpha strain hanseniaspora sp. MF1 and application of the hanseniaspora polymorpha strain hanseniaspora sp. MF1 in fermentation of mulberry wine, and belongs to the technical field of food biology. According to the invention, a strain of hanseniaspora uvarum sp.MF1 is screened from mulberry fermentation liquor, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the hanseniaspora uvarum sp.MF1 is CCTCC NO: M 20232181. According to the compound fermentation method, after main fermentation of saccharomyces cerevisiae is completed, the MF1 strain is sequentially inoculated for secondary fermentation, so that aroma components of the mulberry fruit wine can be remarkably optimized, the proportion of alcohols and esters is generally increased, and the flavor of the mulberry fruit wine is improved; damascenone, 4-terpene alcohol, 2-undecylenal and other high-value characteristic aroma substances are more specifically increased, and the content of n-valeric acid, isovaleric acid and other bad flavor acids is reduced, so that the mulberry wine presents unique and harmonious composite flower and fruit aroma.

This invention belongs to the field of microbial metabolic engineering and biotechnology applications, specifically relating to an engineered bacterium for synthesizing monoterpenoid compounds, its construction method, and its applications. The construction method involves using *Hansenula polymorpha* as a host, regulating the mevalonate pathway in its cytoplasm, and overexpressing monoterpene synthase to obtain the engineered bacterium; or, overexpressing monoterpene synthase and the mevalonate pathway in peroxisomes to obtain the engineered bacterium. The engineered bacterium constructed in this application can efficiently synthesize monoterpenoid compounds such as geraniol, β-myrcene, and dextrorotatory borneol.

This invention relates to the field of industrial microbiology, specifically disclosing a strain of *Hanseniaspora uvarum* G2, its fermentation agent, and its applications. The *Hanseniaspora uvarum* G2 strain has the preservation number CGMCC No. 25348 and exhibits excellent characteristics such as high production of β-glucosidase (66.03±2.46 U / mL). Its application in winemaking can significantly increase the content of esters and alcohols in wine. Simultaneously, it can increase the content and variety of terpenes in wine, enhance the flavor complexity of wine, and impart rich floral, banana, pear, and apple fruit aromas, thereby giving the wine a distinct regional character.

The invention discloses a microorganism, a microbial agent, food and a preparation method of the food, and relates to the field of microorganisms. The microorganism is hansenula polymorpha, and the preservation number of the microorganism is CGMCC (China General Microbiological Culture Collection Center) No.30796. The hansenula uvarum new strain obtained through screening is high in growth speed and high in acid resistance and salt resistance, especially can normally grow in a 3 mM nitrite environment, can inhibit growth of escherichia coli and staphylococcus aureus and is high in nitrate metabolism capacity; the fermented food prepared from the new strain is low in salt content, nutritional, healthy and unique in flavor; a food fermentation process developed by utilizing the new strain is high in fermentation efficiency, short in production period and high in application value.

The invention discloses hansenula polymorpha var. Uvarum and application thereof. The preservation number of the hansenula polymorpha var. Uvarum CJ2 is CGMCC (China General Microbiological Culture Collection Center): 34391; the hansenula polymorpha CJ2 provided by the invention has good fermentation capacity, low H2S yield, good alcohol production capacity and ester production capacity, and can tolerate 35% glucose concentration, 250mg / L SO2 concentration, 2.9 pH value, 12% ethanol concentration and 10 DEG C temperature; good activity of producing glycosidase, protease and esterase is achieved; the content of malic acid and tartaric acid in the longan dry white wine fermented by hansenula polymorpha CJ2 is relatively low, and the acerbity and hardness taste of the wine is reduced.

The invention discloses a recombinant hansenula polymorpha engineering strain for producing beta-carotene and application of the recombinant hansenula polymorpha engineering strain, and belongs to the technical field of genetic engineering and biological engineering. According to the invention, the gene GGPPsa from the Sulfolobus acidophilus and the genes CarB and CarRP from the hair circinelloides are expressed in the hansenula polymorpha, so that the synthesis of the beta-carotene is realized. And the metabolic flux of beta-carotene is improved by strengthening an MVA (Mycovibrio Amplification) way and carrying out modular assembly on key genes. Further, by increasing the content of acetyl coenzyme A in cytoplasm and the supply of a cofactor NADPH, and weakening a competitive pathway, the synthesis of squalene is weakened, and the yield of beta-carotene of the strain is improved. And the yield of beta-carotene in a 5L fermentation tank reaches 3.8 g / L.

The invention discloses a yeast composite leavening agent with low ethanol yield and high aroma yield and application thereof, and belongs to the technical field of microorganisms. The method solves the problems that the fermented beverage is unbalanced in flavor, insufficient in fragrance and too high in acidity due to the fact that the saccharomyces cerevisiae is independently used for fermentation. After the non-saccharomyces cerevisiae is added, the hansenula polymorpha strain HHT134 and the saccharomyces cerevisiae JM9 in the grape juice promote growth mutually, meanwhile, aroma substances richer than those of single-bacterium fermentation can be generated, generation of bad flavor can be reduced, and the fermented beverage is endowed with more coordinated taste and flavor. The invention provides a new method for deep processing of yellow peaches and development of low-alcohol beverages.

The invention provides a methanol-tolerant hansenula polymorpha strain as well as an obtaining method and application thereof. The strain is mainly prepared by the following steps: firstly, screening and separating wild hansenula polymorpha from soil of an apple orchard in 50-left county in Kazakh autonomous prefecture in Xinjiang, then carrying out high-concentration methanol adaptive evolution and multiple rounds of ARTP mutagenesis-ultraviolet mutagenesis breeding on the wild hansenula polymorpha, and then transforming genes related to methanol metabolism. A hansenula polymorpha strain with high methanol tolerance is obtained, is named as Ogataea polymorpha CN-SCP YE5, is preserved in the China Center for Type Culture Collection on November 3, 2025, and has the preservation number of CCTCC NO: M 20252427. The strain can well grow in a culture medium with methanol concentration as high as 80 g / L, the endurance capacity is improved by about 60%, the thallus biomass is at least improved by 30%, and the strain can grow in an environment as high as 50 DEG C and has high-temperature fermentation capacity; the strain can be widely applied to methanol bioconversion to produce high-value chemicals, and has important industrial application potential.

The invention discloses non-saccharomyces cerevisiae and application thereof, particularly relates to native hansenula polymorpha NK2 in Uygur autonomous region in Xinjiang and application thereof in wine brewing, and belongs to the technical field of wine brewing and microbial screening. The hansenula polymorpha NK2 locally screened in the Uygur autonomous region of Xinjiang is provided for solving the problems that due to the fact that the global climate is warmed, sugar is accumulated and increased in the grape mature period, the alcohol content of wine is generally high, fragrance such as flower fragrance and fruit fragrance is covered, and taste balance and coordination are damaged. The alcohol content can be reduced and the aroma quality can be improved in wine fermentation.

The invention belongs to the field of microbial metabolism engineering and biotechnology application, and particularly relates to an engineering bacterium for biosynthesis of farnesene and a construction method and application thereof. The construction method comprises the following steps: screening beta-farnesene synthase, optimizing a host strain mevalonic acid pathway related gene, increasing the copy number of a rate-limiting step gene, enhancing the supply of acetyl coenzyme A, and optimizing the expression of exogenous beta-farnesene synthase. The hansenula polymorpha chassis cell is utilized to realize high yield of beta-farnesene, and a foundation is laid for green and mild synthesis of farnesene and efficient biotransformation of methanol.

The present application relates to the technical field of microbial fermentation, and particularly relates to a mixed fermentation inoculant composed of specific non-saccharomyces cerevisiae and saccharomyces cerevisiae and application of the mixed fermentation inoculant in wine brewing. The present application discloses a three-strain yeast mixed fermentation inoculant for wine brewing, which comprises Pichia kluyveri PK4 (preserved in the China General Microbiological Culture Collection Center on February 2, 2024, and numbered as CGMCC No. 29847), Hanseniaspora uvarum HV26 (preserved in the China General Microbiological Culture Collection Center on January 14, 2025, and numbered as CGMCC No. 33403) and saccharomyces cerevisiae G23 (preserved in the China General Microbiological Culture Collection Center on June 20, 2024, and numbered as CGMCC No. 30907), and the inoculation ratio is 4:4:2. When the inoculant is applied to fermentation of muscadine and chardonnay grape juice, the content of ester, terpene and other aroma substances can be synergistically improved, the grape wine is endowed with richer tropical fruit and citrus aroma, and the sensory quality is significantly better than that of a control group.

The invention discloses hansenula polymorpha var. Uvarum for fermenting crisp plum wine to produce aroma and application of the hansenula polymorpha var. Uvarum. The preservation number of the hansenula polymorpha var. Uvarum is CGMCC No.7.644. The invention further discloses a preparation method of the hansenula polymorpha var. Uvarum. The yeast can rapidly grow and breed in the crisp plum juice, is strong in fermentation capability, can generate rich aroma substances, and can tolerate relatively high alcohol concentration and acidity. The invention also provides an application method of the yeast in fermentation of the crisp plum wine. The yeast can promote the growth of saccharomyces cerevisiae in the early stage of fermentation and significantly improve the aroma and taste of the crisp plum wine. The method has important application value, and can promote the development of the crisp plum wine industry.

The invention discloses a hansenula polymorpha mediated RNA (Ribonucleic Acid) interference system as well as a construction method and application thereof. The RNA interference system comprises an shRNA (short hairpin ribonucleic acid) interference plasmid pGAPZ DUOX-shRNA (short hairpin ribonucleic acid) and a dsRNA (double-stranded ribonucleic acid) interference plasmid pGAPZ Tubulin alpha-1-dsRNA (double-stranded ribonucleic acid); in the shRNA interference plasmid and the dsRNA interference plasmid, a hygromycin B resistance marker and a CEN / ARS-AmpR sequence are inserted into a pGAPZ A vector; the shRNA interference plasmid further comprises a DUOX-shRNA expression element, and the DUOX-shRNA expression element comprises a shRNA expression element The dsRNA interference plasmid is characterized in that the dsRNA interference plasmid further comprises a Tubulin alpha <-1 > dsRNA expression element. The RNA interference system disclosed by the invention can stably express exogenous double-stranded RNA, and yeast modified based on the RNA interference system can effectively deliver the double-stranded RNA into pest bodies.