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141 results about "Hansenula polymorpha" patented technology

In 2000 an informal society of scientists was founded named HPWN (Hansenula polymorpha worldwide network) founded by Marten Veenhuis, Groningen, and Gerd Gellissen, Düsseldorf. Every two years meetings are held.

Composite flour product fermenting agent and preparation method thereof

InactiveCN101965851AImprove sensory qualityHas the ability to fermentFungiBacteriaFlavorNutritive values
The invention discloses a composite flour product fermenting agent and a preparation method thereof, and relates to the fermenting agent and the preparation method thereof, which solve the problems that the fermentation speed and production efficiency are low in the preparation of the flour product by the conventional fermenting agent and the nutritive value and flavor of the conventional fermented flour product fermented by using an active dry yeast fermenting agent are not as good as those of the flour product obtained by the traditional fermentation. The composite flour product fermenting agent is prepared from lactobacillus acidophilus, lactobacillus paracasei, beer yeast and abnormal hansenula polymorpha yeast. The method comprises the following steps of: 1, preparing seed solution; 2, expanding culture solution; 3, centrifugally collecting strains and washing; and 4, mixing the four strains, adding a cryoprotective agent for pre-freezing and drying to obtain the fermenting agent. The composite flour product fermenting agent prepared by the method can restore the conventional flavor and nutritive value of the flour products, has certain fermenting power and high fermenting speed, is obviously superior to the conventional fermenting agent, improves the production efficiency and can improve the situation of single strain content of the conventional fermenting agent.
Owner:HEILONGJIANG UNIV

Aroma-enhancing puffed tobacco stem particles and preparation method and application thereof

ActiveCN103989246AAvoid the problem of excessive burnt smellFully fixedTobacco treatmentTobacco smoke filtersMicroorganismMicrobial inoculation
The invention discloses aroma-enhancing puffed tobacco stem particles and a preparation method and application thereof. The preparation method of the aroma-enhancing puffed tobacco stem particles comprises the steps that a micropore structure is formed in each tobacco stem, and the tobacco stems are dried and smashed after being fixed and formed to form particles; the tobacco stem particles are inoculated with a compound aroma-generating microorganism, fermental cultivation and drying are carried out on the tobacco stem particles and the compound aroma-generating microorganism, and then the aroma-enhancing puffed tobacco stem particles can be obtained. The compound aroma-generating microorganism is formed by compounding bacillus subtilis, Trichoderma reesei, Aspergillus niger and Hansenula polymorpha according to the wet-cell mass ratio of 5:2:1:1. According to the aroma-enhancing puffed tobacco stem particles and the preparation method and application thereof, the tobacco stems serve as raw materials to be processed to obtain the puffed tobacco stem particles, then the compound aroma-generating microorganism is added, and serving as a filter material of a filter tip, the finally-obtained aroma-enhancing puffed tobacco stem particles have the advantages of being high in filter efficiency, strong in adsorption capacity, free of offensive odors and consistent with tobacco in aroma and have good application prospect.
Owner:GUANGZHOU AOJIAN PERFUME

Semi-fermented low-salt fish leisure food and production method thereof

The invention discloses a semi-fermented low-salt fish leisure food, which is prepared by the following steps: (1) inoculating the cultured hansenula polymorpha and aspergillus oryzae into fresh fish sections for primary fermentation, and standing for 6-10hours; (2) placing the primarily fermented fish sections into a chain type drying oven for segmented temperature-variable drying, wherein the drying time is controlled for 30-60 minutes, and the moisture content of fish is controlled at 15-18%; and (3) adding the activated lactobacillus acidophilus and streptococcus lactis fermentation liquor into the dried fish sections for secondary fermentation, and fermenting for 30-50 hours at 10-15 DEG C; discharging liquid, standing and clarifying. No edible salt is added, primary fermentation is combined with the segmented temperature-variable drying, and water in fish sections can be evenly evaporated through the temperature change so as to form a porous cavity, so that the fish has a loosened structure, the texture of the fish can be improved and the secondary fermentation is facilitated, and the fermentation efficiency can be increased. Unique taste and mouth feeling can be generated through secondary fermentation, and the nutritional value and flavor of the fish products can be enhanced.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI

Method for purifying recombined hansenula polymorpha hepatitis E virus-like particles and application

InactiveCN103740656AThe sequencing results are consistentInactivation/attenuationAntiviralsLiquid ChangeAdjuvant
The invention relates to a method for purifying recombined hansenula polymorpha hepatitis E virus-like particles and application. The method comprises the following steps: cultivating and fermenting working seed lot recombined hepatitis E vaccine engineering strains, and collecting a fermented culture; sequentially performing cell disruption, clarification, ultra-filtration, silica gel adsorption, ultra-filtration and concentration liquid change, chromatographic purification, desalination, disinfection and filtration on the culture to obtain the purified recombined hansenula polymorpha hepatitis E virus-like particles. The size of the purified recombined hansenula polymorpha hepatitis E virus-like particles is in accordance with the theoretical size of natural hepatitis E virus particles and is 27-34nm, a gene sequence is in accordance with a theoretical gene sequence, the expressed foreign protein molecular weight is in accordance with the expected target protein size, and the recombined hansenula polymorpha hepatitis E virus-like particles are good in immunogenicity. The invention also discloses the application of the recombined hansenula polymorpha hepatitis E virus-like particles in preparation of vaccine. The recombined hansenula polymorpha hepatitis E virus-like particles are mixed with an aluminum adjuvant to form the vaccine. An animal immunogenicity detection result shows that the vaccine prepared from the recombined hansenula polymorpha hepatitis E virus-like particles is good in immunogenicity.
Owner:DALIAN HISSEN BIO-PHARM CO LTD

Method for efficiently expressing and producing T4 lysozyme through recombinant hansenula polymorpha in constitutive mode

The invention discloses a method for efficiently expressing and producing recombinant protein of T4 lysozyme in a recombinant hansenula polymorpha cell in a constitutive mode. The method comprises the following steps: 1) increasing the biological output of T4 lysozyme genes in a eukaryotic expression system, namely hansenula polymorpha cells, by using the T4 lysozyme gene with optimized codon; 2) taking a coded sequence of a plasmalemma ATP enzyme nucleotide derived from the hansenula polymorpha as a homologous sequence for completely integrating exogenous plasmid into the hansenula polymorpha genome; 3) adjusting and controlling the high-efficiency expression of the T4 lysozyme gene in the hansenula polymorpha in the constitutive mode by using pichiapastoris glyceraldehyde-3-phosphate dehydrogenase promoter; and 4) providing a specific hansenula polymorpha engineering bacteria fermentation culture and growth condition so as to improve the biological output of recombinant protein of T4 lysozyme and quickly extract the recombinant exogenous protein. The recombinant protein of T4 lysozyme finally prepared by the method has biological activity and can be widely applied in fields such as medicinal treatment, foods, feeds, scientific research and the like.
Owner:THE INST OF BIOTECHNOLOGY OF THE CHINESE ACAD OF AGRI SCI

Composite microbial deodorizer and preparation method thereof

The invention discloses a composite microbial deodorizer and a preparation method thereof. According to the invention, thiobacillus ferrooxidans, rhizobium sludge, bacillus amyloliquefaciens, rhodopseudomonas palustris, pseudomonas stutzeri, bacillus coagulans and hansenula polymorpha are selected for use; liquid fermentation is performed respectively, and then compounding is performed in proportion; then linalool is added in proportion and the substances are fully mixed to prepare a composite microbial deodorizer capable of effectively expelling flies and insects, inhibiting growth and propagation of harmful flora and reducing and removing foul gas in the environment. The thiobacillus ferrooxidans (CFU/g) in the product is greater than or equal to 2.95*10<8>; the rhizobium sludge (CFU/g)is greater than or equal to 1.05*10<8>; the bacillus amyloliquefaciens (CFU/g) is greater than or equal to 1.73*10<8>; the rhodopseudomonas palustris (CFU/g) is larger than or equal to 2.55*10<8>; thepseudomonas stutzeri (CFU/g) is larger than or equal to 1.15*10<8>; the bacillus coagulans (CFU/g) is larger than or equal to 2.86*10<8>; the hansenula anomala (CFU/g) is larger than or equal to 2.97*10<8>; and the total amount of organic acids is larger than or equal to 25.8 g/L. The product provided by the invention has an obvious deodorization effect, the NH3 removal rate is greater than or equal to 78.14%, the H2S removal rate is greater than or equal to 71.64%, the odor concentration elimination rate is greater than or equal to 84.95%, and the mosquito and fly expelling rate is greater than or equal to 74.16%.
Owner:巴彦淖尔市云天下电子商务股份有限公司

Method for preparing flavored product from yellow water and liquor-making microbes

The invention discloses a method for preparing a flavored product from yellow water and liquor-making microbes, and belongs to the field of pickled and fermented foods. The method comprises the following steps that processed loaches, barley flour, the yellow water, edible alcohol and salt are mixed to be uniform, and loach and flour mixed liquor is obtained; saccharomycopsis fibuligera, saccharomyces cerevisiae and zygosaccharomyces rouxii are inoculated into the loach and flour mixed liquor for fermentation, and first-time fermented liquor is obtained; torulopsis mogii, hansenula polymorpha and candida albicans are inoculated into the first-time fermented liquor for fermentation, and second-time fermented liquor is obtained; corn flour and pepper paste are added into the second-time fermented liquor, bacillus licheniformis is inoculated into the mixture for fermentation, and third-time fermented liquor is obtained; the third-time fermented liquor is put into a pottery jar for 12-16 months, and the flavored product which is slightly sweet, delicious and harmonious in fragrance is obtained. According to the method for preparing the flavored product from the yellow water and the liquor-making microbes, the use value of the loaches and the yellow water is improved, and the delicious flavor of the product is improved through addition of auxiliaries and fermentation of various microbes.
Owner:HUBEI UNIV OF TECH
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