3 results about "Issatchenkia orientalis" patented technology

The present application relates to a kind of heat-resistant isayama orientalis engineering bacteria and its construction method and application, belong to genetic engineering technical field.The heat-resistant isayama orientalis engineering bacteria uses isayama orientalis as starting strain, and overexpresses DnaK gene, DnaJ gene and GrpE gene.The present application integrates thermophilic bacteria molecular chaperone system in isayama orientalis, can improve the heat-resistant performance of isayama orientalis, and engineering bacteria can grow and ferment stably under high temperature condition, with high safety and economy.

The invention discloses issatchenkia orientalis capable of efficiently synthesizing L-malic acid and application of the issatchenkia orientalis, and belongs to the technical field of biological engineering. In an existing gene edited yeast strain in a laboratory, endogenous lactic dehydrogenase IoLDH2 and IoLDH3 are over-expressed, endogenous IoLDH1 is knocked out, and lactic dehydrogenase EcD-LDH from escherichia coli and lactic dehydrogenase NmD-LDH from neisseria meningitidis are over-expressed. After fermentation for 72 h in a 5 L fermentation tank, the accumulation amount of L-malic acid reaches 296.27 g / L, the yield is 0.97 g / g, the production intensity is 4.11 g / L / h, and the by-product lactic acid is remarkably reduced from 23.56 g / L to 6.7 g / L and is reduced by 71.56%.

The invention relates to the technical field of wine brewing, and particularly discloses a microbial liquid for improving the quality of Maotai-flavor liquor and application thereof.Through the synergistic effect of three microbial agents, a continuous metabolic complementary network is formed in a brewing system, and clostridium tyrobutyricum provides organic acid and part of precursor substances in the anaerobic stage; the issatchenkia orientalis dominates alcoholic fermentation and synthesis of main esters, and creates a chemical environment beneficial to metabolism of other strains; the staphylococcus saprophyticus enhances protein conversion and generation of special flavor substances. According to the method, the metabolic pathways of acids, esters, pyrazines and phenols in a brewing system are enhanced, so that key flavor substances of the Maotai-flavor liquor are systematically improved, the fragrance of the liquor body is stronger and more harmonious, the taste is more mellow and full, and the overall quality is remarkably improved.