70 results about "Issatchenkia orientalis" patented technology

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.

The invention discloses a preparation method of thick and soft fruit wine, and belongs to the field of fruit wine making. The method includes the following steps of evenly mixing fruit juice and sorghum saccharified liquid according to the volume ratio of (5-9):(1-3), sequentially inoculating bacterium liquid of three types of yeast (Issatchenkia orientalis, Pichia pastoris and saccharomyces cerevisiae), rhizopus oryzae liquid and bacillus megatherium liquid, conducting fermentation for a period of time after each type of liquid is added, adding pomace accounting for 30%-100% of the total volume of fruit juice and sorghum saccharified liquid, conducting filter pressing and filtering through a plate frame type filter press and a diatomite filter after fermentation ends to obtain fruit juice fermentation filtered fluid, and adding dried, smashed and expanded pomace powder to fruit juice fermentation filtered fluid to be stored for 48-52 hours at the temperature of 45-48 DEG C to obtain the fruit wine, wherein the mass of pomace powder is 2.5-3.0 times of the mass of fruit juice fermentation filtered fluid. By means of the method, pomace is fully utilized, and waste materials generated during fruit wine production are reduced; meanwhile, pomace is processed, and fullness, thickness and softness of the wind body of the fruit wine and the health care function of the fruit wine are increased.

The invention discloses a gel-type enzyme formaldehyde removing deodorant. The gel-type enzyme formaldehyde removing deodorant is prepared by mixing culture solutions of microorganisms including issatchenkia orientalis, lactobacillus paracasei, pediococcus pentosaceus and saccharomyces cerevisiae with sodium polyacrylate. According to the deodorant, various toxic and harmful substances existing in daily family life can be adsorbed, wrapped, decomposed and removed from a source of odor, the high deodorizing effect is achieved, and the degradation and removal rate on formaldehyde especially reaches 95% or above; the water content is 95%-99.5%, the natural evaporation capacity in 45 days is about 400 g, formaldehyde can be continuously decomposed, and the deodorant is suitable for formaldehyde deodorization in an environment where formaldehyde is continuously released for a long time.

The invention discloses a mixed-strain tobacco fermentation method. The method comprises the steps that strains that Pichia pastoris FBKL2.0008 and Issatchenkia orientalis FBKL2.0002 are inoculated toa slope culture medium to be cultured for 24 h-48 h at the temperature of 28 DEG C until a test tube is full of strains; slope cultured strains are activated by drawing lines on a beer wort agar culture medium and cultured for 24 h-48 h at the temperature of 28 DEG C; seed liquid is prepared, mixed-strain liquid is obtained by mixing the yeast seed liquid of the Pichia pastoris and the yeast seedliquid of Issatchenkia orientalis which are obtained by culturing, and the yeast seed liquid of the Pichia pastoris takes up 60%-80% of the mixed strain liquid; the mixed-strain liquid is added to tobaccos according to the concentration of 0.4 ml / g, sterilized water with the concentration of 0.2 ml / g is added every 3 days, the tobaccos are cultured for 15-20 days at the temperature of 28 DEG C-30DEG C, drying is conducted for 15-30 minutes at the low temperature of 40-60 DEG C, and the tobaccos are obtained. The tobaccos have rose fragrance, powder fragrance, sweet fragrance and bouquet, andthe method has the advantages of simple process, difficult contamination and wide product application.

The invention discloses a method for making alkalescent Chinese spirits through liquid fermentation. The method comprises the following steps: (1) adding saccharomyces cerevisiae to a sorghum saccharification liquid for fermentation, taking out part of fermentation mash and adding bacillus megaterium and bacillus subtilis to the residual mash for fermentation; adding issatchenkia orientalis and pichia pastoris to the taken mash for fermentation; mixing and distilling the two kinds of fermentation mashes and taking the distillate with alcohol content above 60; (2) adding bacillus licheniformis to the sorghum saccharification liquid for fermentation and mixing and distilling the fermentation mash and the distillate to obtain a flavoring liquid; and (3) blending the distillate, light yellow sophora root juice and the flavoring liquid to obtain the alkalescent Chinese spirits. The method has the beneficial effects that the ester producing capacity is strengthened, the aroma of the Chinese spirits is increased and the acidity is reduced, and the alkalinity of the Chinese spirits is increased through specific flora combination and blending with the light yellow sophora root juice; and meanwhile, the bitterness of light yellow sophora root is covered up by blending with the flavoring liquid containing the bacillus licheniformis fermentation liquid, thus finally obtaining the alkalescent Chinese spirits with high quality.

The invention discloses a functional microorganic combined microbial inoculum and application thereof, and belongs to the technical field of the brewing of white spirit. According to the functional microorganic combined microbial inoculum, the functional microorganic microbial inoculum is prepared from saccharomyces cerevisiae, issatchenkia orientalis and aspergillus oryzae, has simple components,and is simply and conveniently confected; a usage method is simple; the fermentation is carried out by using sorghum as a substrate; in ester products, isoamyl acetate can reach 21,454mg / L, ethyl acetate can reach 13,263mg / L, ethyl propionate can reach 760mg / L, isoamyl propionate can reach 199mg / L, and 2-ethyl methylbutyrate can reach 135mg / L, and the combined microbial inoculum provided by the invention can be used for brewing the white spirit, and is used for improving a content of a flavor substance and fermentation stability.

The invention provides microbial compound bacteria for wine brewing and quinoa wine prepared from the microbial compound bacteria. The microbial compound bacteria for wine brewing are prepared from abnormal hansenula polymorpha, issatchenkia orientalis and candida tropicalis. The microbial compound bacteria prepared from the abnormal hansenula polymorpha, the issatchenkia orientalis and the candida tropicalis is applied to the fermentation process of quinoa wine brewing, thus growing of harmful microorganisms can be restrained, generating of a large number of acidic materials in the fermentation process is avoided, meanwhile, proteins and other nutrient substances in quinoa can be further decomposed to the maximum extent, it is ensured that the nutrient substances in the quinoa are fully dissolved into the wine, metabolites of the three kinds of microorganisms further give new nutrient ingredients to the quinoa wine, and thus the health care function of the quinoa wine is also enhanced; and through the metabolites of the microorganisms, the flavor of the quinoa wine is further improved advantageously, thus the prepared quinoa wine has outstanding wheat fragrance, the taste is softand sweet, and a wine is clean and coordinated.

The invention belongs to the technical field of breeding feed, and particularly discloses pig feed containing stems and leaves of radix cynanchi bungei, and a preparation method and application of the pig feed. The pig feed is prepared from the following raw materials in parts by weight: 5-12 parts of a radix cynanchi bungei stem and leaf fermented product, 5-8 parts of an apple fermented product and 30-60 parts of a feed auxiliary material; the radix cynanchi bungei stem and leaf fermented product is a product obtained by mixing the stems and leaves of radix cynanchi bungei with rice water, allium mongolicum regel and grape wine according to the mass ratio of 1:(3-5):(2-5):(0.2-0.5), inoculating lactobacillus reuteri and fermenting; and the apple fermented product is a product obtained by mixing apples and apple leaves according to any proportion, inoculating kluyveromyces marxianus and / or issatchenkia orientalis and then fermenting. According to the pig feed containing the stems and leaves of radix cynanchi bungei, while the stems and leaves of radix cynanchi bungei are fully utilized, the bitter taste of the stems and leaves of radix cynanchi bungei can be reduced; and the palatability of the prepared pig feed is improved.

The invention relates to the field of fermentation, in particular to a strain of high temperature resistant Issatchenkia orientalis, application thereof and a method for producing ethanol through fermentation. The strain of high temperature resistant Issatchenkia orientalis IPE100 is separated and screened from farmland crop waste, has a number of CGMCC (China General Microbiological Culture Collection Center) No.4927, has the capacity of fermenting ethanol at high temperature, and can be applied to high temperature fermentation of ethanol by using lignocelluloses hydrolysis products and hightemperature solid fermentation of ethanol by using sweet sorghum.