7 results about "Isoamyl acetate" patented technology

The application discloses a high-yield beta-lyase Pichia kluyveri strain breeding and application in beer fermentation, belonging to the field of bioengineering technology. Pichia kluyveri The Pichia kluyveri (Pichia kluyveri) B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 34028. The strain can produce high-yield beta-lyase, the enzyme catalyzes the production of volatile mercaptans, and can impart beer fruity aroma. The Pichia kluyveri B21 produces high content of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl decanoate, phenethyl acetate, linalool and nerol in hop simulation culture medium, and these volatile substances can increase beer fruity aroma, floral aroma and rich beer flavor. The Pichia kluyveri B21 is expected to be added to the production of other food and beverage to enrich flavor substance components.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

This invention discloses a composite soil conditioner and its preparation method, belonging to the field of soil conditioner preparation technology. The conditioner includes the following raw materials: biochar, composite microbial inoculum, L-erythritol, D-mannitol, isoamyl acetate, humic acid, straw residue, and sawdust. The biochar is treated with L-erythritol, isoamyl acetate, and D-mannitol to load microorganisms, increasing the microbial loading rate and ensuring good growth and reproduction speed and activity of the microorganisms. This solves the problem of microorganisms being easily affected by adverse environmental factors, reducing their effectiveness. The components in the conditioner work together to have a good comprehensive improvement effect on obstacle soils, showing great application prospects in soil improvement.

The present application belongs to the technical field of industrial microorganisms, and particularly relates to an acid-tolerant high-ester-aroma-producing Zygoascus sieboldii and application thereof. Cyberlindnera jadinii The Zygoascus sieboldii provided by the present application is classified and named as GJLJ20, has been preserved in the China Center for Type Culture Collection (CCTCC) on November 19, 2025, and has a preservation number of CCTCC NO: M 20252589. The Zygoascus sieboldii of the present application has excellent acid tolerance and high flavor synthesis capacity. In a high-acid stress environment with a lactic acid volume concentration of up to 4% and a pH as low as 3.0, the Zygoascus sieboldii can still grow well (OD600 reaches 2.27±0.4), and can efficiently synthesize key flavor esters of wine, including phenethyl acetate, isoamyl acetate and ethyl acetate, thereby significantly enhancing the richness and level of wine aroma.

This application provides a method for phase analysis of manganese in ores, belonging to the field of phase analysis of ores. The method involves weighing an ore sample and sequentially leaching it with silver nitrate solution to separate the manganese sulfate phase; then leaching it with aluminum nitrate solution under heating, adding a mixed solution of isoamyl alcohol and isoamyl acetate as a first inhibitor to separate the manganese carbonate phase; followed by stepwise leaching with sulfurous acid solution and hydroxylamine sulfate-sulfuric acid solution, adding a mixed solution of n-butanol and ethyl acetate as a second inhibitor to separate the manganese oxide phase; and finally, the remaining residue is digested by ashing to obtain the silicate phase. The manganese content of each phase digest is determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). This application rationally selects various possible forms of manganese in the ore and scientifically selects the leaching agent for each phase, ensuring that the leaching agent of the previous phase does not leach manganese from the subsequent phases, thus guaranteeing accurate determination of each phase.

The present invention relates to a method for producing a top-fermented beer or a beer-like beverage with an ethanol content of between 0.0% and 1.0% by volume, characterized in that it comprises providing a top-fermented base beverage containing ethanol, reducing the ethanol content of the fermented base beverage by a dealcoholization step, followed by the addition of flavoring to the fermented base beverage with reduced ethanol content to produce the top-fermented beer or beer-like beverage, wherein the added flavoring includes 4-vinyl guaiacol (4VG), and wherein the added flavoring further comprises ethyl acetate and isoamyl acetate, added in an amount effective to mask any possible undesirable flavor note caused by the 4VG, wherein the 4VG is added in an amount of between 0.2 and 2.0 ppm, and the isoamyl acetate is added in an amount of between 2.0 and 14 ppm.0 ppm, and wherein ethyl acetate is added in an amount between 40.0 - 80.0 ppm.