75 results about "Kluyveromyces" patented technology

The invention relates to a method for preparing a freeze-dried microbial agent of kluyveromyces marxianus and application of the freeze-dried microbial agent. The freeze-dried microbial agent is prepared by the aid of high-density fermentation culture and freeze-drying technologies. The kluyveromyces marxianus is preserved in the Common Microorganism Center of the China Committee for Culture Collection of Microorganisms, called as CGMCC for short, on April 27th, 2010, the preservation number of the kluyveromyces marxianus is CGMCC NO.3781, and the strain number is A3. The method and the application have the advantages that the viable cell number of high-density culture solution of the kluyveromyces marxianus can reach 3.2*10<8> cfu/mL at least and is higher than culture results of YEPD (yeast peptone dextrose) culture media by 1.1 order of magnitude at least; zymocyte solution is centrifuged, then bacterial sludge is collected and is added into cryoprotectant solution, the freeze-dried microbial agent can be prepared by the aid of the vacuum freeze-drying technologies, protectants for the freeze-dried microbial agent comprise maltose and skimmed milk powder, and the freeze-dried viable bacterium rate can reach 75% at least; the freeze-dried microbial agent is high in bacterium content, long in storage time, convenient to use and free of pollution, is environmentally friendly and can be used for fermenting milk beer and cheese and making whey wine, fruit vinegar, fruit juice and the like, processes for preparing the freeze-dried microbial agent are simple, and the like.

The invention discloses a method for mixing and fermenting a compound strain to prepare mare milk vinegar and prepared mare milk vinegar. According to the method, fresh mare milk in South Mountain regions of Xinjiang Urumuqi City is used as a raw material; the compound strain is formed by combining self-screened lactobacillus casei WWMR-1 CGMCC (China General Microbiological Culture Collection Center) No.8244 with K1uyveromyces marxianus and acetic acid bacteria on the basis of a single-factor test according to a volume ratio of 3:5:10, and is used for mixing and fermenting; a response surface method is used for optimizing and determining optimal preparation process parameters of conditions of alcohol fermentation and acetic acid fermentation of the mare milk vinegar; the invention provides the method for mixing and fermenting the compound strain to prepare the mare milk vinegar and the prepared mare milk vinegar so as to provide important and real development values to sufficiently develop and utilize Xinjiang mare milk resources.

The invention is about the production method for the immobilized lactase. It includes: (1) prepare the kluyveromyces Fragilis suspension, (2) breaking the cell wall by the enzyme, (3) breaking the cell wall by freeze-thaw, (4) breaking the cell wall by high-pressure homogenizer, (5) preparing the immobilized carrier liquid, (6) preparing the immobilized carrier liquid for lactase, (7) preparing the immobile liquid, (8) immobilization. So the low lactin milk is produced by the immobilized lactase, it can treat it continuously and the enzyme can't run off. So it can decrease the cost.

The invention relates to a sunflower seed meal microbial protein feed. The sunflower seed meal microbial protein feed is prepared by the following steps: mixing sunflower seed meal and wheat bran in a weight part ratio of 80 to 20 and adding water to prepare a solid-state fermentation culture medium; inoculating 5 parts by weight of a mixed strain on the solid-state fermentation culture medium and mixing and fermenting at 20-32 DEG C; and after fermenting, drying and crushing a fermented product to obtain the feed. The sunflower seed meal microbial protein feed takes the sunflower seed meal with husks as a main raw material, so that the production cost is low. The sunflower seed meal microbial protein feed contains bacillus subtilis, kluyveromyces marxianus, lactobacillus plantarum and candida tropicalis, has no any chemical additive and has the mellow flavor of fermented natural plants; the crude protein content of the feed is 35.5% and a plurality of amino acids, vitamins and microelements are contained in the feed, so that the sunflower seed meal microbial protein feed is a high-quality and low-price nutritional microbial protein feed.

The invention relates to the technical field of preparing a nutritive wine from red dates as raw materials through fermentation, and in particular relates to a red date nutritive wine and a preparation method thereof. The red date nutritive wine is prepared according to the following steps of: removing impurities from red dates which are used as raw materials, washing, soaking, heating and cooking the red dates, removing date pits and date skins, beating a red date pulp, adding water, adding pectase and cellulase, adjusting the pH value, preserving the heat, performing enzymolysis, and then squeezing to obtain a red date juice; and inoculating Kluyveromyces marxianus thalli suspension according to the red date juice, preserving the heat, performing anaerobic fermentation to obtain a fermented wine solution, then performing high-speed centrifugation to remove residues, performing membrane separation and refined filtration, and performing low-temperature vacuum concentration and reflux concentration on the wine solution to obtain a semi-finished product of the red date nutritive wine. The preparation method is reasonable and high in production efficiency; a clear juice is adopted for fermentation, so that the generation of harmful substances such as methanol and the like is reduced, and the product safety is high; and the raw materials are fully used, so that the defects that like products are high in sugar content and low in active ingredient content in the prior art are overcome.

The invention relates to construction and an application of a high-temperature high-yield engineering strain for producing ethanol; specifically, the xylose reductase gene derived from neurospora crassa, the xylitol dehydrogenase mutant gene of scheffersomyces stipitis, and a series of downstream genes are efficiently expressed or knocked out in heat-resistant kluyveromyces marxianus, so that the strain is capable of efficiently utilizing and fermenting xylose, and rapidly producing ethanol in large quantity at a high temperature (greater than 42 DEG C) through an xylose metabolism path. The yeast strain is capable of rapidly and efficiently fermenting high-concentration xylose at 42 DEG C for producing ethanol; and both of the yield and the fermentation speed exceed those of the reported heat-resistant strain.

The invention discloses a microbial inoculum for manufacturing ethanol by fermentation of straw hydrolyzate and application thereof. The microbial inoculum disclosed by the invention is inoculum using Trichoderma konigii Oudem, Trichosporon aquatile and Saccharomyces kluyveri as active ingredients. The invention also discloses a method for producing ethanol, which is to use the microbial inoculum to ferment the straw hydrolyzate to produce the ethanol. Ethanol is the main metabolite generated by fermentation of the microbial inoculum by using the straw hydrolyzate as substrate, and accounts for higher proportion reaching 12.19 gram ethanol/liter fermented solution, thereby creating excellent precondition for further extraction and purification of ethanol.

The invention describes industrial fermentation of a Saccharomyces yeast species for production of a heterologous product encoded by a plasmid or DNA contained in said Saccharomyces yeast species which method utilizes the substrate more efficiently and without fermentative metabolism resulting in formation of ethanol and other unwanted primary products of fermentative activity whereby high yields of the heterologous product are obtained. The Saccharomyces yeast species is preferably a Crabtree negative Saccharomyces species in particular Saccharomyces kluyveri.

The invention discloses construction and application of xylitol high-temperature and high-yield engineered strains. Xylose reductase genes from different sources are efficiently expressed in heat-resistant yeast Kluyveromyces marxianus through a gene engineering method, so that the strain can be used for producing a large amount of xylitol by efficiently using and fermenting xylose under higher temperature (which is higher than 42 DEG C) through a xylose reductase metabolism path. Heat-resistant engineered yeast strains YZJ015 and YZJ017 capable of using xylose to carry out fermentation are constructed, and the preservation numbers are respectively CGMCC No.7819 and 7820. The yeast strains can be applied to produce xylitol with higher yield and higher production rate under the temperature of 42-45 DEG C by fermentation through different xylose concentrations. Furthermore, the strain YZJ017 (CGMCC No.7820) can also be used for preparing xylitol from glycerinum and xylose through fermentation.

The invention discloses a recombinant yeast Kluyveromyces for expressing antibodies or antibody analogues and application thereof. The invention provides a method for constructing the recombinant yeast Kluyveromyces for expressign antibodies or antibody analogues. The method comprises the following steps: encoding genes of the antibodies or the antibody analogues are guided into the yeast Kluyveromyces to obtain recombinant bacteria; the antibody analogues are fusion proteins formed by Fc fragments of the antibodies and proteins or protein subunits; the encoding genes of the antibodies are heavy chain and light chain encoding genes of the antibodies. The recombinant yeast Kluyveromyces for expressing antibodies or antibody analogues can be cultured to produce complete antibodies or antibody analogues. The invention uses the yeast Kluyveromyces to prepare the antibodies or antibody analogues to preliminarily overcome the difficulties of difficult antibody production, high purity and large quantity requirements for products and provide good application prospects.

The invention relates to a walnut milk fermentation agent which is applied to fermentation for preparing a walnut milk lactobacillus fermentation beverage. The walnut milk fermentation agent comprises lactobacillus plantarum subspecies, Pediococcus pentosaceus and kluyveromyces marxianus. Meanwhile, the invention also relates to a method for preparing the walnut milk lactobacillus fermentation beverage by utilizing the walnut milk fermentation agent and the walnut milk lactobacillus fermentation beverage prepared by utilizing the method. The walnut milk lactobacillus fermentation beverage which is favorable in taste, mouthfeel and quality and has dual functions of walnuts and fermentation food is prepared by carrying out inoculated fermentation on the walnut milk by the walnut milk fermentation agent. The fermentation process is simple without strain domesticating, and the stability of quality of the fermented milk can be ensured.

The invention discloses a method for preparing hypolipidemic mare yogurt through mixed fermentation of mixed bacteria, and the prepared hypolipidemic mare yogurt. The preparation method comprises the following steps: by combining Lactococcus lactis, Lactobacilluscasei and Monascusruber on the basis of self-screened Kluyveromycesmarxianus WWMJ-1 with the preservation number of CGMCC No.8432, performing mixed fermentation of complex strain, optimizing and confirming the best preparation technology parameters of mare yogurt by adopting a response surface method through the influence of a plurality of single factors such as inoculation proportion, fermentation temperature, fermentation time and sugar addition amount on the fermentation of mare yogurt. The prepared mare yogurt has an obvious hypolipidemic effect, not only remains abundant nutrition in mare yogurt, but also is endowed with the health-care function of the mare yogurt, thus having wide application value.

The invention discloses a construction and application of high-temperature high-yield xylitol engineering strains. Xylose reductase genes from different sources are efficiently expressed in heat-resistant yeast Kluyveromyces marxianus in the method of genetic engineering so that the strains can efficiently use and ferment xylose to produce a large amount of xylitol at a high temperature of larger than 42 DEG C through a metabolic pathway of xylose reductase. A heat-resistant engineering yeast strain YZJ015 and a heat-resistant engineering yeast strain YZJ017 capable of fermenting through xylose are constructed, and the preservation numbers are CGMCC No.7819 and 7820 respectively. The yeast strains can be used at a temperature between 42 DEG C and 45 DEG C. The xylitol can be produced in a high yield and at a high production speed by means of fermentation of xylose of different concentrations. Besides, the YZJ017 strain (CGMCC No.7820) can also be used for fermentation of glycerin and xylose to produce xylitol.

The invention discloses construction and application of heat-resistant yeast engineering bacteria capable of producing glycerine under high temperature aerobiotic condition. A heat-resistant kluyveromyces marxianus is used as a platform, methods of genetic engineering, metabolic engineering and the like are utilized, a strain having triose phosphate isomerase (TPI1) deletion is constructed, and the constructed strain has the capacity of efficiently producing the glycerine through efficient utilization of glucose, levulose and xylose under the high temperature aerobiotic condition. The obtainedkluyveromyces marxianus strain YZB115 produces 40.32 g/L glycerine through 80g/L glucose, produces 41.84 g/L glycerine through 80g/L levulose and 18.64g/L glycerine through 80g/L xylose under the aerobiotic condition of 42 DEG C, the production rates are respectively 0.84g/L/h, 0.50g/L/h and 0.22g/L/h, the yields are respectively 0.50g/g, 0.50g/g and 0.23g/g, in the fermentation process of the constructed engineering strain, a by-product namely ethanol is not produced, and xylitol is not accumulated when the operation of producing the glycerine through fermentation of xylose is ended.

The invention provides a method for preparing a protein feed by using Jerusalem artichoke residues. The method is as follows: after Jerusalem artichoke is fermented by alcohol yeasts for production of ethanol, distillation is carried out, then solid-liquid separation is carried out with a centrifuge on a residue solution obtained after distillation so as to obtain the Jerusalem artichoke residues, and clear liquid obtained after centrifugation is condensed through heating so as to allow total sugar content in the clear liquid to be more than 30%; the residues, clear liquid concentrate and wheat bran are mixed, urea is added, a mixed strain of Kluyveromyces marxianus, Geotrichum candidum and Candida utilis is inoculated, an obtained mixture is cultured at a temperature of 30 DEG C for 5 d and maintained at a constant temperature of 80 DEG C after culture until the mixture is dried, and the dried mixture is crushed so as to prepare the Jerusalem artichoke residue solution protein feed. According to the invention, the protein feed is produced through fermentation of the Jerusalem artichoke residues; therefore, the problems of treatment and resource utilization of waste produced in preparation of the fuel ethanol from the raw material Jerusalem artichoke are overcome, discharge of waste produced in preparation of the fuel ethanol from the raw material Jerusalem artichoke is reduced, pollution to environment is mitigated, and the value of the Jerusalem artichoke residue solution in the aspect of feeds is improved.

The invention relates to feed for improving the egg yield of chicken and a preparation method of the feed. The feed is prepared from, by weight, 25-35 parts of radix aconiti carmichaeli, 25-35 parts of licorice roots, 15-20 parts of dried ginger, 3-5 parts of tea leaves, 25-30 parts of meat bone, 1-1.5 parts of lactobacillus solution and 0.5-1 part of kluyveromyces marxianus solution. The materials are subjected to steaming, crushing, mixing and fermentation, and the feed is obtained. The feed can effectively improve the yield of eggs, improve the taste of the eggs and meanwhile improve the immunity of chickens, the feed is purely nature and small in toxic and side effects, and the drug resistance is not generated.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredientsand also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

The invention belongs to the technical field of microorganism culture, and particularly relates to a kluyveromyces marxianus strain culture medium and a strain culture method thereof. The kluyveromyces marxianus strain culture medium comprises a base, a box body and a motor, wherein the box body is designed to be in a disc shape; the base is fixedly connected with the bottom of the box body; a culture cavity is formed in the box body; the motor is fixedly connected to one side of the box body; an output shaft of the motor penetrates through the box body and extends into the culture cavity; a rotating wheel is fixedly connected to one end positioned in the culture cavity, of the output shaft of the motor; and an annular groove is formed in one side close to the motor, of the culture cavity.By increasing air pressure in a feeding box, a liquid culture medium drips into the culture cavity through the micropores under the action of pressure and gravity and falls into culture dishes on bearing plates in the dripping process in the culture cavity, and liquid drops carry dissolved oxygen and nutrient substances to drip into the culture dishes. Nutrients and oxygen are provided for kluyveromyces marxianus strains in the culture dishes.

The invention relates to a recombinant expression method of a lactobacillus casei phospholipase A2 gene. The recombinant expression method of the lactobacillus casei phospholipase A2 gene sequentially comprises the following steps: predicting a signal peptide of the gene, constructing a recombinant carrier, converting, screening, detecting an expression product, producing enzyme by recombinant bacteria, and fermenting; concretely firstly predicting the signal peptide of the gene according to the sequence of the lactobacillus casei phospholipase A2 gene, introducing a restriction enzyme cutting site at the two ends of a mature peptide by utilizing a specific primer, subcloning the mature peptide into a carrier pKLAC1 to obtain an expression carrier pKLAC1-pla2; then screening a recombinant lactic acid kluwe yeast strain to realize expression of recombinant phospholipase A2; then collecting supernate obtained through fermentation, and primarily detecting enzyme activity by adopting an egg yolk plate; and finally carrying out shaking fermentation cultivation on yeast. The recombinant expression method of the lactobacillus casei phospholipase A2 gene has the advantages that an eukaryotic expression vector is constructed according to the cloned lactobacillus casei phospholipase A2 gene, the lactobacillus casei phospholipase A2 gene is expressed by utilizing a yeast expression system, and influence of different fermentation conditions on growth of recombinant strains and enzyme production is studied.

The invention discloses peony ferment for improving and cleaning blood free radicals and a production method of the peony ferment. According to the peony ferment, peony flowers, camomile, carrots, pineapples, papayas, tomatoes, citrus fruit peel, white gourds, mulberry leaves, pyracantha fruits, coix seeds, oat, mung beans, grape seeds and lemons are used as raw materials, and bifidobacterium lactis, aspergillus oryzae, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus delbrueckii, Hansenula and kluyveromyces marxianus are used as strains, so that loss of effective components inraw materials can be effectively reduced, nutrient components of the raw materials can be furthest reserved, and nutrition of the peony flowers can be enriched. The ferment provided by the invention is unique in mouth feel, is free from toxic and side effects, cannot produce harm to health of human bodies, can eliminate free radicals after being eaten for a long term, and has the effects of resisting oxidation, powerfully supplementing, regulating and antagonizing nutrient element balance in the human bodies, eliminating heavy metals and toxins in the bodies, increasing oxygen, discharging waste, regulating immunization, improving metabolism, reinforcing cell viability, activating blood circulation, eliminating and preventing diseases, preserving the health, being health-care and prolonging life.

The invention discloses a method for preparing lactose-free dairy products by using immobilized lactase, and belongs to the technical field of lactose-free dairy product preparation. In the present invention, the crude enzyme liquid is prepared by fermenting and culturing Kluyveromyces brittleness, the purified lactase is obtained through salting out and desalting, and the purified lactase is cross-linked and fixed on the attapulgite with glutaraldehyde to obtain the immobilized lactase , and then use it in the enzymatic hydrolysis of raw milk, so as to obtain a method for preparing lactose-free dairy products by using immobilized lactase. Examples prove that the present invention is easy to operate, not only improves the stability of the enzyme by using immobilized lactase, reduces the content of lactose in fermented milk, and reaches the lactose-free standard stipulated by the state, but also produces lactose-free fermented milk products with excellent taste Good, rich in nutrition, easily absorbed by the human body, suitable for large-scale production and application.

The invention belongs to the technical field of microorganisms, and particularly relates to Kluyveromyces. The Kluyveromyces is Kluyveromyces siamensis THUZTY2041, the preservation date is October 19, 2020, the preservation unit is China General Microbiological Culture Collection Center (CGMCC), the preservation address is institute of microbiology, Chinese Academy of Sciences, 3#, 1# yard, West Beichen road, Chaoyang District, Beijing, and the preservation number is CGMCC NO. 20917. The invention further provides application of the Kluyveromyces in production of xylitol. Straw sugar fermentation tail liquid is used as a raw material, the Kluyveromyces can be cultured at high temperature to obtain the xylitol under the condition of low cost, the condition constraint of traditional industrial production is eliminated, the advantages of high-temperature fermentation production are exerted, and the comprehensive utilization value of agricultural straw is improved.

The invention discloses feed for improving immunity of cows/bulls and sheep/goats in winter. The feed is prepared from the following components in parts by mass: 28-32 parts of radix aconiti lateralis preparata by-product, 18-22 parts of rhizoma zingiberis, 28-32 parts of liquorice root by-product, 4-6 parts of poria cocos, 4-6 parts of rhizoma atractylodis macrocephalae, 8-12 parts of fructus crataegi, 10-14 parts of rice bran, 8-10 parts of folium isatidis, 4-6 parts of kluyveromyces marxianus, 2-3 parts of lactic acid bacteria starter culture, 30-35 parts of wheat bran, and 30-35 parts of corn husk. The radix aconiti lateralis preparata by-product and the liquorice root by-product are silaged, so that the prepared silage is fresh and tasty, and the nutrition value of the feed is improved. In addition, resource waste is reduced, and the problem of feed shortage in winter and fall is solved effectively. Due to the fermentation of the kluyveromyces marxianus, the feed is much more tastier. The feed prepared according to the raw material proportion can improve the immunity of cows/bulls and sheep/goats substantially, and lower the content of antibiotic and hormone in beef and mutton, so that the beef and mutton are more suitable for eating.

The invention discloses a method for improving bee pollen flavor by using probiotics. The method specifically comprises the following steps: (1) preparing a culture medium suspension by mixing bee pollen and purified water of 1:5-1:3 by weight, wherein the bee pollen has undergone impurity removal and radiation sterilization, and adding L-phenylalanine being 0.1%-0.5% of the culture medium suspension by weight; (2) inoculating Kluyveromyces marxianus, with the inoculation quantity being 1.0x10e6 cfu/g pollen to 1.0x10e7 cfu/g pollen, and cultivation is performed at 28 DEG C to 34 DEG C with input sterile air, wherein the volume of input air is 0.5-0.7 vvm, and the agitation speed is 100-150 rpm, and the culture time is 24-30 h; (3) inoculating Lactobacillus helveticus and Lactobacillus sake, with the inoculation quantity of each being 1.0x10e7 cfu/g pollen to 1.0x10e8 cfu/g pollen, wherein cultivation is performed in anaerobic conditions at 34 DEG C to 38 DEG C for 16-20 h; and (4) using a fermentation product to prepare the bee pollen beverage, or drying the fermentation product into powder to prepare pollen products in other forms. The invention has the following beneficial effects: pollen smell and other unpleasant odor of the bee pollen and the bitter drinking taste of the bee pollen are eliminated,and a pleasant sour and refreshing taste and an attractive rose fragrance are generated.