54 results about "Kluyveromyces" patented technology

The invention belongs to the technical field of separation of products for synthesizing antibiotics by an enzymic method, and particularly relates to a method for separating and recycling an amoxicillin product synthesized by a one-step method based on catalysis of kluyveromyces citricacidophilus beta subunit G385 mutant penicillin acylase. An immobilized penicillin acylase mutant is used for catalyzing penicillin potassium to synthesize amoxicillin in one step, a set of method for separating amoxicillin and phenylacetic acid is developed for an obtained reaction mixture, and the technical scheme mainly comprises the following steps: firstly, separating the immobilized penicillin acylase mutant from a reaction solution through filtration; then, amoxicillin is separated out through crystallization; and then crystallizing, separating and recovering phenylacetic acid through toluene extraction, back extraction and the like. According to the separation method, the amoxicillin can be rapidly and efficiently separated, the yield of the amoxicillin is relatively high, and the average crystallization rate reaches 93.22%; meanwhile, the separation and recovery effects of phenylacetic acid are good; and the extraction agent toluene can be recycled.

The invention discloses kluyveromyces marxianus KUST3801 for preventing and treating celiac disease, application of the kluyveromyces marxianus KUST3801 and a fruit and vegetable fermented beverage. The preservation number is CGMCC NO. 32767; the Kluyveromyces marxianus strain is classified and named as Kluyveromyces marxianus, and the Kluyveromyces marxianus strain is named as Kluyveromyces marxianus. The strain can be used for effectively preventing and treating celiac disease by protecting intestinal mucosa and intestinal barrier, regulating immunity and relieving inflammation. In addition, in the preparation of the fermented fruit and vegetable juice beverage, the aroma of the beverage can be improved, and the antioxidant activity is enhanced.

The invention discloses Kluffa yeast and application of the Kluffa yeast in preparation of red camellia fermentation liquor with anti-aging and repairing functions, the Kluffa yeast is used for repairing PR-LQX002, the Latin name of the Kluffa yeast is Lachancea kluyveri, and the preservation number of the Kluffa yeast is CCTCC NO: M 20241723. The invention also provides a red camellia fermentation broth, a composition containing the fermentation broth and application of the red camellia fermentation broth in preparation of products with anti-oxidation, anti-saccharification, anti-wrinkle or repair effects. The fermentation broth is prepared from the following raw materials: red camellia flowers, red camellia leaves and Kluffa yeast PR-LQX002. The Kluffa yeast can greatly promote fermentation of flowers and leaves of the red camellia, and the obtained red camellia fermentation liquor not only contains active substances such as flavone, polyphenol and free amino acid, but also contains lipid substances such as ceramide, and has multiple effects such as saccharification resistance, repair, wrinkle resistance and oxidation resistance.

The invention relates to a Kluyveromyces cerevisiae gene modified cell containing GDP-mannose dehydratase polypeptide, which can be applied to synthesis of human milk oligosaccharide, and belongs to the field of synthetic biology. According to the technical scheme, the gene modified cell comprises a recombinant nucleic acid sequence for coding a polypeptide with GDP-mannose dehydratase polypeptide (GDP-mannose dehydratase polypeptide) activity. The polypeptide capable of catalyzing the conversion of GDP-mannose into GDP-4-keto-6-deoxymannose comprises a polypeptide of which the amino acid sequence is at least 70%, 75%, 80%, 85%, 90%, 95%, 99% and 100% identical to the amino acid sequence of SEQ ID NO: 1, SEQ ID NO: 2 and / or the amino acid sequence of polypeptides M1-M13, wherein the amino acid sequence of the polypeptide is at least 70%, 75%, 80%, 85%, 90%, 95%, 99% and 100% identical to the amino acid sequence of the polypeptides M1-M13. The invention provides a kluyveromyces kluyveromyces genetically modified cell with fucosyllactose synthesis activity.

The invention provides a genetically engineered bacterium for producing polydeoxyribonucleotide as well as a construction method and application of the genetically engineered bacterium. The genetically engineered bacterium comprises kluyveromyces marxianus for expressing a salmon DNA polymerase I gene. According to the invention, the edible probiotic Kluyveromyces marxianus is transformed through genetic engineering, efficient, safe and controllable production of PDRN is realized, the biological activity of PDRN is equivalent to that of PDRN from a natural source, and large-scale production and application of PDRN are facilitated.

The invention relates to the field of microbial food fermentation, in particular to kluyveromyces marxianus capable of producing high-yield mellow substances and application of the kluyveromyces marxianus. The Kluyveromyces marxianus capable of producing the high-yield mellow substances is obtained through screening, the strain is named as Kluyveromyces marxianus Y4, the preservation number is CCTCC (China Center for Type Culture Collection) NO: M2025759, the preservation date is April 11, 2025, and the preservation address is China Center for Type Culture Collection. The Kluyveromyces marxianus obtained by the invention is applied to the preparation of the mellow flavored yoghourt, and has the advantages that the yield of the mellow substances is increased; the variety and the content of alcohol volatile flavor substances in the yoghourt can be remarkably improved, and richer taste levels and unique flavor are provided for the yoghourt.

The invention discloses mongolian mongolian yeast and an application thereof. Relates to the technical field of fermentation. The invention provides a specific strain and application thereof in tobacco leaves. According to the tobacco leaf extracting solution fermented by the bacterial strain, the content of esters such as 2, 2, 4-trimethyl-1, 3-pentanediol monoisobutyrate, tributyl phosphate, dihydroactinidiolide, dibutyl phthalate, 3-(3, 5-di-tert-butyl-4-hydroxyphenyl) methyl propionate and methyl palmitate is remarkably increased, and the content of the esters such as 2, 2, 4-trimethyl-1, 3-pentanediol monoisobutyrate, tributyl phosphate, dihydroactinidiolide, dibutyl phthalate, 3-(3, 5-di-tert-butyl-4-hydroxyphenyl) methyl propionate and methyl palmitate is remarkably increased; three novel ester substances with fruit fragrance, rosin and other characteristic fragrances are newly generated, and the overall fragrance style is remarkably enhanced. It is shown that the aroma-producing caribeckia mongolica yeast MC-5 fermented tobacco leaf extracting solution has good aroma-producing capacity, and through the combined effect of enzymolysis and fermentation, the aroma-producing caribeckia mongolica yeast MC-5 fermented tobacco leaf extracting solution is expected to play an important application value in the field of quality improvement and aroma enhancement of tobacco leaf raw materials.

The invention discloses Kluyveromyces marxianus KUST3801 and application thereof in relieving constipation, and the preservation number of the Kluyveromyces marxianus KUST3801 is CGMCC (China General Microbiological Culture Collection Center) NO.32767. The Kluyveromyces marxianus strain is classified and named as Kluyveromyces marxianus, and the Kluyveromyces marxianus strain is named as Kluyveromyces marxianus. The sequence of the 16SrRNA is as shown in SEQ ID NO. 1; the composition is used for improving constipation symptoms. After the kluyveromyces marxianus KUST3801 is applied, the excrement water content and the small intestine propulsion rate of a mouse with ICR constipation induced by loperamide hydrochloride are remarkably improved, and the defecation frequency and the defecation number within the same time are remarkably increased; intestinal mucosa tissues of constipation mice can be protected, and intestinal mucosa injury is relieved; the concentration of SP and MTL is obviously improved, and the concentration of VIP is reduced; iL-6 concentration is reversed, and inflammatory response is relieved; the concentrations of acetic acid, butyric acid, isobutyric acid and isovaleric acid in the short-chain fatty acid are obviously higher than those of mice with constipation, and the composition has a relatively strong effect of relieving constipation symptoms.

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

The invention discloses fermented soybean meal and a preparation method thereof, and belongs to the technical field of fermented food. After soybean meal and soybean slurry are mixed, bacillus natto and kluyveromyces marxianus are inoculated for fermentation, and the fermented soybean meal can be obtained. According to the method, bacillus natto and kluyveromyces marxianus are used as fermentation strains, a soybean meal processing technology is optimized through a single-bacterium and mixed-bacterium fermentation technology, the influence of fermentation on physicochemical properties, functional activity and flavor quality of soybean meal is systematically explored, a high-value fermented soybean meal product is prepared, and the nattokinase (NK) activity of the mixed-bacterium fermented soybean meal reaches 6562.49 IU / g. High-activity nattokinase can be produced by fermenting soybean meal with bacillus natto, and the flavor of the fermented soybean meal can be improved and the nutritional value of the soybean meal can be improved by mixed fermentation with kluyveromyces cerevisiae. According to the technical scheme, high-value utilization of soybean meal resources can be promoted, the cost of terminal products can be reduced, and dependence on soybean import can be reduced.

This invention provides a feed additive and compound feed for preventing and treating coccidiosis in broilers, comprising the following components: *Kluyveromyces martensii*, ferulic acid esterase, aminopeptidase, and glucanase. Preferably, the mass percentage of *Kluyveromyces martensii* is 30-40%; the mass percentage of ferulic acid esterase is 15-28%; the mass percentage of aminopeptidase is 15-25%; and the mass percentage of glucanase is 18-25%. Based on extensive research, this invention has determined that this combination has a significant effect on coccidiosis control in broilers, effectively improving broiler production performance indicators, increasing economic benefits, and reducing the use of anticoccidial drugs.

The invention provides a C3-2 strain for producing bactrian camel chymosin and application of the C3-2 strain, and belongs to the technical field of biological engineering. According to the present invention, the Latin of the C3-2 strain is Kluyveromyces lactis, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20251316. According to the method, the C3-2 strain is used for fermentation, the fermentation liquor is concentrated by adopting an ultrafiltration method, small molecular impurities are removed, and the bactrian camel chymosin with high enzyme activity is obtained by combining affinity chromatography. The cheese prepared from the bactrian camel chymosin obtained by the preparation method disclosed by the invention is high in crosslinking degree, harder and finer in texture, smaller, more uniform and more compact in microstructure texture, lower in bitter taste and higher in overall volatile flavor substance content, and the overall evaluation is superior to that of cheese prepared from commercial chymosin.

This invention relates to the field of food fermentation technology, specifically to a high-efficiency fermentation process for purple sweet potato rice wine. It aims to solve the technical problems of significant anthocyanin degradation and fading, difficulty in balancing flavor and efficiency, poor strain adaptability, and short shelf life during the fermentation of purple sweet potato rice wine. This invention improves product quality and fermentation efficiency by constructing a specialized compound fermenting agent and employing a two-stage fermentation process with dynamic pH control. The compound fermenting agent consists of *Rhizopus oryzae*, *Monascus purpureus*, *Kluyveromyces martensii*, and *Lactobacillus plantarum*. The fermentation process employs two stages: the first stage is aerobic fermentation, which promotes the stable existence of anthocyanins and facilitates enzyme activity; the second stage is anaerobic fermentation, which further stabilizes the color and inhibits unwanted microorganisms. This invention uses ultra-high pressure sterilization combined with post-treatment with natural antioxidants to sterilize and preserve the purple sweet potato rice wine, which can improve the pigment retention rate and significantly extend the shelf life of the purple sweet potato rice wine.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

This invention relates to the field of microbial directed fermentation processing technology for yak milk fat products, and discloses a compound microbial agent for yak butter fermentation and its application. The compound microbial agent includes *Lactococcus gasseri* (…). Lactococcus garvieae CGMCC No. 32756, Enterococcus faecium ( Enterococcus faecium CGMCC NO.36378 and Kluyveromyces martensii ( Kluyveromyces Marxian (CGMCC NO.39019) All three strains exist in live form. This invention also discloses a method for preparing the composite microbial agent, a method for fermenting yak ghee using the composite microbial agent, and the resulting fermented yak ghee. The three strains possess environmental tolerance and single-strain growth characteristics suitable for optimizing the synergistic fermentation process of yak ghee; the interaction of the three strains can enhance the growth performance of the strains. Inoculating the composite microbial agent into yak milk fat substrate for fermentation can improve the flavor of yak ghee, reduce acid value, peroxide value, and biogenic amine accumulation, and improve the controllability of the yak ghee fermentation process and the stability of product quality.

This invention relates to the field of microbial technology, specifically to Kluyveromyces martensii YF51-1 and its application in semi-dry fermented whey wine. This strain can efficiently ferment lactose and galactose, while also exhibiting a high ABTS scavenging rate. The fermentation broth contains a high amount of amino acid nitrogen. Under conditions where sucrose is present, the amino acid nitrogen content in the sweetened whey fermentation broth is significantly higher than that in the unsweetened whey fermentation broth. Through process optimization, the optimal fermentation conditions for strain YF51-1 were obtained, ultimately producing a semi-dry whey fermented wine with a rich aroma and a sweet and sour taste, achieving an amino acid nitrogen content of 0.337 g / L, significantly higher than existing technologies. Through optimization of the freeze-drying process, a freeze-drying protectant suitable for strain YF51-1 was derived. This protectant consists of mannose, corn steep liquor powder, lysine, and calcium chloride. After optimization, this protectant demonstrates good protective effect on the strain, with a survival rate of up to 97.22%.

This invention discloses a strain of Kluyveromyces marxianus and its application in coffee bean degumming technology, belonging to the field of microbiology. The Kluyveromyces marxianus strain CI-06 was deposited on May 9, 2024, at the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 30564. The CI-06 strain possesses pectinase activity, and the pectinase it produces has high activity, which can be used in the biological degumming process of coffee to shorten degumming time and improve the quality of commercial coffee beans.

The invention discloses kluyveromyces marxianus grx168 and application thereof, the kluyveromyces marxianus is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on June 9, 2025, and the preservation number is CGMCC NO.34816. The kluyveromyces marxianus grx168 can be used for preparing the kluyveromyces marxianus. The strain is screened from Kefir grains in Xinjiang, and a nerve cell cAMP experiment verifies that the opioid activity of a fermentation product of the strain is obviously higher than that of other yeast strains, and the cAMP content of the fermentation product of the strain is obviously lower than that of a blank control. The strain can be used for preparing fermented food or health care products with opioid activity, and a high-quality strain resource is provided for development of functional fermented products.

The present invention discloses a type X collagen peptide for improving bone growth and its preparation method and application, relating to the field of biotechnology. The preparation method comprises the following steps: S1, eggshell membrane powder is extracted with water to obtain a crude extract; S2, enzyme is added to the crude extract for enzymolysis to obtain an enzymolysis solution; S3, natto Bacillus powder is inoculated in the enzymolysis solution, the inoculation amount is 0.05-1%, the temperature is 38-45 ° C, and the fermentation is 14-36h; the temperature is lowered to 25-30 ° C, lactic acid Kluyveromyces is inoculated, the inoculation amount is 1-6%, and the fermentation is 3-7 days to obtain eggshell membrane enzymatic fermentation liquid; S4, the eggshell membrane enzymatic fermentation liquid is centrifuged, a clarifier is added to obtain a clarified liquid; S5, a decolorizing agent is added to the clarified liquid, and it is dried to obtain a type X collagen peptide. The collagen peptide of the present invention has a high content of type X collagen, which can promote osteoblast growth and has broad application prospects in the preparation of growth-promoting products.

This invention discloses a method for biotechnology-based conversion of livestock and poultry manure into animal feed, belonging to the field of agricultural waste resource utilization. The method includes: solid-liquid separation and crushing of livestock and poultry manure, adjusting the moisture content to 65%~75%; applying a pulsed electric field to treat the manure, resulting in a microbial cell breakage rate ≥70% and a cellulose crystallinity reduction ≥15%; adding a complex enzyme preparation composed of laccase, manganese peroxidase, xylanase, and lysozyme for enzymatic hydrolysis; after cooling, inoculating a mixed flora of thermophilic Bacillus stearothermophilus and Kluyveromyces martensii acclimated with sodium acetate and phenol; conducting a two-stage fermentation, with an aerobic stage followed by closed, static fermentation; and finally, low-temperature vacuum drying and pulverization to obtain feed protein powder. This invention, through the synergistic effect of pulsed electric field, complex enzyme, and acclimated microbial flora, achieves efficient, safe, and rapid feed utilization of livestock and poultry manure, with a total processing time ≤72 hours, a crude protein content of 28%~35%, and antibiotic residue ≤0.2 mg / kg.

This invention provides a natto fermentation composition and its application, belonging to the field of natto fermentation technology. The natto fermentation composition provided by this invention includes *Lactobacillus casei*, *Kluyveromyces lactis*, and *Bacillus natto*. The natto fermentation composition provided by this invention significantly increases nattokinase activity while reducing ammonia odor, making the fermented natto more acceptable to consumers. The natto fermented using the natto fermentation composition and method of this invention has a nattokinase activity as high as 2620.43±4.05 U / mL, and the natto fermented by this invention has a low volatile basic nitrogen content and a high sensory evaluation.

The invention discloses a fruit and vegetable enzyme for preventing and treating antibiotic-associated diarrhea. The fruit and vegetable enzyme is prepared according to the following steps: 1) selecting, cleaning, washing and crushing pulping plant raw materials to obtain pulp; 2) adding a compound enzyme into the obtained slurry, performing enzymolysis at 55 DEG C for 3 hours, filtering, and sterilizing to obtain plant slurry; (3) firstly inoculating kluyveromyces marxianus into the cooled plant pulp, and fermenting in a constant-temperature incubator at 30 DEG C for 12-24 hours to obtain first fermentation liquor; (4) inoculating pediococcus pentosaceus into the first fermentation liquor, and fermenting in a constant-temperature incubator at 30-37 DEG C for 24-36 hours to obtain second fermentation liquor; the inoculum size of the pediococcus pentosaceus is equal to that of the kluyveromyces marxianus; and 5) performing low-temperature centrifugation on the second fermentation liquor to obtain supernate, namely the fruit and vegetable enzyme. The fruit and vegetable enzyme prepared by the method can repair crypt structure abnormity, crypt number reduction, non-uniform crypt branches and epithelial cell damage and shedding caused by antibiotic diarrhea; the increased levels of TNF-alpha and IL-6 in colon caused by antibiotic diarrhea can be obviously reduced; the antibiotic diarrhea cecum quality can be improved, the water content of excrement is reduced, and the diarrhea state is improved.

The invention relates to the technical field of wine brewing, in particular to a microbial agent and a method for alcohol-malolactic co-fermentation of dry red wine. According to the method, lactobacillus brevis LB-21 and pichia kluyveromyces PK-19 are selected, and malic acid-lactic acid fermentation is synchronously completed in the alcoholic fermentation process. Compared with the traditional sequential fermentation, the method can effectively shorten the fermentation period, and has obvious advantages in the aspects of color and aroma: in the aspect of color, the proportion of polymerized anthocyanin is increased, and the color stability is enhanced; in the aspect of aroma, the accumulation of acetate, fatty acid ethyl ester and phenethyl compounds is promoted, so that the grape wine presents richer flower and fruit aroma. The alcohol-malolactic co-fermentation method established by the invention is stable in fermentation process, can significantly improve the overall quality of the dry red wine, and has a good application prospect.

The present application relates to the technical field of bioengineering, and particularly relates to a Kluyveromyces marxianus strain and application thereof in fermentation production of ethanol. The present application provides a Kluyveromyces marxianus strain huJ01, and the preservation number of the strain is CGMCC No.22931. The strain can still maintain good growth and ethanol synthesis capacity under stress conditions such as high temperature, high acid, high ethanol and high salt. Under the optimal conditions of inulinase activity, the ethanol yield can reach 2.41%vol after 20% inoculation and static culture at 60 DEG C for 120 h. The strain is inoculated at 4% in a high stress culture medium containing 11.4% ethanol, pH 3.5 and 3.51% NaCl, and is statically cultured at 40 DEG C for 12 h, and the concentration of the bacterial liquid is significantly increased or not significantly decreased. It is shown that the strain still has strong ethanol fermentation performance under extreme environment, and is suitable for special industrial fermentation scenes such as high salt, high acid and high ethanol.

This invention discloses a plant-based compound fermented beverage that naturally enriches γ-aminobutyric acid (GABA) and possesses antioxidant functions, along with its preparation method. Addressing the issues of limited functionality and low utilization rate of plant active ingredients in existing GABA products, this invention provides an integrated biotransformation method. Using a variety of plants such as yam, gastrodia elata, kudzu root, and poria cocos as raw materials, and after specific proportions, a two-stage synergistic fermentation process is employed: aerobic fermentation with *Kluyveromyces martensii* followed by anaerobic fermentation with compound lactic acid bacteria. The fermentation endpoint is precisely controlled using alcohol content and pH values ​​as indicators. This method can simultaneously and efficiently convert and enrich precursor substances in the raw materials into various active substances such as GABA, flavonoids, and phenols. The fermented beverage product prepared by this invention shows significantly higher GABA, total flavonoid content, and SOD activity compared to the raw materials. The components work synergistically, exhibiting both sleep-aiding potential and antioxidant functions, without the addition of additional functional substances, thus meeting the market demand for high-end natural functional beverages.

The present invention relates to a genetically modified cell, and a method for producing fucosyllactose using the same, and in particular to a Kluyveromyces gene modified cell and its application, and belongs to the field of biological genetic engineering technology. The present invention provides a genetically modified cell, which comprises a recombinant nucleic acid sequence encoding a polypeptide having α-1,2-fucosyltransferase polypeptide (α-1,2-fucosyltransferase) activity. The α-1,2-fucosyltransferase polypeptide, including but not limited to a polypeptide having an amino acid sequence with at least 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, 100% identical amino acid sequence to SEQ ID NO: 1-25. The genetically modified cell improves the ability of the starting strain to synthesize fucosyllactose.

The application belongs to the technical field of biological agents, and discloses a compound probiotic for preventing and treating acute intestinal inflammation of mice and application. The compound probiotic comprises: Kluyveromyces marxianus C2 with a preservation number of CCTCC NO: M 2014059, Bacillus subtilis KC with a preservation number of CCTCC NO: M 20211444, and Lactobacillus acidophilus. The applicant finds that the compound probiotic preparation can significantly relieve the clinical symptoms and the pathological damage of the colon tissue caused by DSS, significantly reduce the DAI score, and significantly improve the intestinal barrier function by constructing an IBD animal model and treating the mice by gavage with the compound probiotic.

The present invention belongs to the field of fermentation, and specifically relates to a Kluyveromyces marxianus strain, a microbial agent, a fermentation broth, a fermented food, and a preparation and a use thereof. Provided is Kluyveromyces marxianus AMCC 31586, having the accession number CCTCC NO:M20231793. In one aspect, Kluyveromyces marxianus AMCC 31586 has good substrate utilization ability, being able to fully utilize carbon source substrates such as lactose and galactose, thereby reducing the health burden of people with lactose intolerance or galactosemia. In another aspect, fermented milk obtained by fermentation with Kluyveromyces marxianus AMCC 31586 contains unique flavor substances such as eugenol and anethole, and it also has good utilization ability for carbon source substrates such as organic acids, lactose and galactose. Furthermore, in dairy fermentation, it can improve the quality of fermented dairy products and enrich the flavor of fermented dairy products.

The invention belongs to the technical field of enzyme catalysis, and particularly relates to a penicillin G acylase mutant derived from kluyveromyces citricacidophilus and application of the penicillin G acylase mutant. Compared with an amino acid sequence shown in SEQ ID NO. 1, the mutant has the advantages that the mutation mode is N241betaK; or F146 [alpha] K amp; n241 [beta] K; or F146 [alpha] K amp; n241 [beta] K amp; g385 [beta] R is shown in the description. The penicillin acylase mutant with strong hydrolytic activity and synthetic activity and coordinated two enzyme activities is obtained through mutation. The method can be used for synthesis production of beta-lactam antibiotics, especially for one-step preparation of amoxicillin by catalyzing penicillin potassium salt and the like, and separation of an intermediate 6-APA is avoided. The invention provides a key enzyme for efficient preparation of beta-lactam antibiotics, and greatly promotes the innovation of a beta-lactam antibiotic preparation technology.

The invention relates to the technical field of food processing, in particular to a preparation method of fermented oat flour with high digestibility, and the fermented oat flour is combined with kluyveromyces marxianus fermentation through double enzymolysis, so that the protein digestibility is improved. According to the method disclosed by the invention, a high-integration-degree continuous process path of front-end enzymolysis, two-stage fermentation at different temperatures and rear-end drying is realized through a strategy of separating enzymatic hydrolysate into supernate and precipitate and respectively applying the supernate and the precipitate to yeast propagation and secondary fermentation of thalli.