15 results about "Hansenula polymorpha" patented technology

The application discloses a strain of cactus Hansenula spodoptera LM12 and application thereof in preparation of pineapple-flavored coffee, the cactus Hansenula spodoptera has a preservation number of CGMCC No.35856 in China General Microbiological Culture Collection Center, the cactus Hansenula spodoptera LM12 has low-temperature resistance, can be applied in preparation of pineapple-flavored coffee at low temperature, and the addition of the cactus Hansenula spodoptera LM12 can effectively promote the pineapple aroma to be integrated into coffee beans, and solves the problem of excessively high product acidity in preparation of the pineapple-flavored coffee, thereby providing a new technical scheme for producing high-quality, non-bad-flavor and aroma-outstanding pineapple-flavored coffee, and the application is suitable for industrialized production and market popularization and application.

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.

The utility model relates to the technical field of liquor fermentation, and discloses a hansenula polymorpha culture device in Maotai-flavor liquor vinasse, which comprises an inoculation tank and a fermentation tank, the inoculation tank is communicated with the fermentation tank through a pipeline, and a partition plate is fixed in the inoculation tank. The partition plates are used for dividing an inner cavity of the inoculation tank into a crushing chamber, a stirring chamber and a separation chamber which are communicated with one another from top to bottom, the water pump conveys liquid in the separation chamber into the fermentation tank through a pipeline, the bottom of the crushing chamber is funnel-shaped, and a crushing inner cone is rotationally mounted in the bottom of the funnel-shaped crushing chamber; the end, away from the tank top, of the rotating shaft of the crushing inner cone is rotationally installed in the stirring chamber, a stirring arm is arranged on the rotating shaft located in the stirring chamber, and a solid-liquid separation piece is installed on a discharging pipe at the bottom of the stirring chamber. The fermentation tank has the beneficial effects that waste vinasse entering the inoculation tank is firstly crushed and then is added with a culture solution for stirring, so that microorganisms in the waste vinasse are fully released into the culture solution for fermentation, and the fermentation efficiency is greatly improved.

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 present application relates to a kind of mixed bacteria activated yeast reinforced high-temperature Daqu esterification capacity method.The present application is inoculated in inorganic nitrogen culture with Rhizopus arrhizus and Hansenula polymorpha, and incubation activation is 1-3 days, then inoculates Saccharomyces cerevisiae, incubation activation is 3-5 days, then inoculates Lactobacillus plantarum, and continue to activate 5-7 days, separate bacterial body;The obtained isolated bacterial body is inoculated again in inorganic nitrogen culture medium, and repeated delay acid co-activation until activation is completed, and bacterial body is separated with fermentation liquor;Then, activation seed liquid preparation, second-order koji making and Daqu fermentation are carried out, and the koji is obtained.The total bacteria amount in the koji obtained by the present application can be increased by 4.12 × 10 7 cfu / g;Hexanoic acid ethyl ester, ethyl lactate, ethyl acetate is respectively compared with traditional block koji to increase 38.21 μg / g, 39.95 μg / g and 48.06 μg / g, and ester diversity is increased by 6.

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 disclosure provides a mutant of enterovirus 71 and a virus-like particle thereof, and relates to the field of biological medicine.The virus-like particle of enterovirus 71 in the disclosure is obtained by modifying the structural genes VP0, VP1 and VP3 of the virus capsid protein by using computational structural biology, and completing self-assembly in vivo by a Hansenula polymorpha expression system.The mutant of enterovirus 71 and the virus-like particle thereof in the disclosure can significantly improve immunogenicity compared with the unmodified one, and have a high clinical application prospect.

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 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 application discloses a wine Hanseniaspora uvarum XY-Hops 01, a fermentation bacterial liquid and a preparation method of fermented rice bran, and belongs to the field of healthy food and production technology thereof. The wine Hanseniaspora uvarum XY-Hops 01 is preserved in a Guangdong Provincial Microbial Culture Collection Center, and the preservation number is GDMCC NO 68040. In addition, the application further provides a fermentation bacterial liquid, which is obtained by culturing the wine Hanseniaspora uvarum XY-Hops 01 in a liquid culture medium. In addition, the application further provides a preparation method of fermented rice bran, which comprises the following steps: adding the fermentation bacterial liquid into rice bran, and then performing heat preservation fermentation to obtain the fermented rice bran. The wine Hanseniaspora uvarum XY-Hops 01 provided by the application can significantly reduce the content of phytic acid in rice bran and significantly increase the content of gamma-oryzanol in rice bran.

The invention discloses a hansenula polymorpha LM12 strain and application thereof in preparation of coffee with pineapple flavor, and the preservation number of the hansenula polymorpha LM12 strain in China General Microbiological Culture Collection Center is CGMCC No.35856. The hansenula polymorpha LM12 strain has low temperature resistance, can be applied to preparation of coffee with pineapple flavor at low temperature, and can be used for preparing coffee with pineapple flavor. The addition of the hansenula polymorpha LM12 can effectively promote the fragrance of the pineapples to be blended into the coffee beans, solves the problem of over-high acidity of the product for the preparation of the coffee with the pineapple flavor, and provides a new technical scheme for producing the coffee with the pineapple flavor, which is high in quality, free of bad flavor and outstanding in fragrance. The method is suitable for industrial production and market popularization and application.

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.

This invention discloses a Hansgrohe Pasteurella multocida strain and its application in improving the quality of kimchi. This strain exhibits excellent fermentation performance, good acid and salt tolerance, and also possesses a certain gas-producing capacity, strong protease activity, and lipid-producing ability. Inoculating kimchi with this strain during fermentation can improve the flavor, aroma, and texture of the kimchi within the same fermentation time, effectively enhancing the quality of the kimchi.