44 results about "Kluyveromyces sp." patented technology

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.

Disclosed herein are genetically engineered Kluyveromyces sp. cells capable of producing D-allulose. The genetically engineered Kluyveromyces sp. cells comprise an exogenous polynucleotide sequence encoding an allulose-6-phosphate 3-epimerase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or100% identical to at least one of SEQ ID NOs:249-256, 258, and 259; and an exogenous polynucleotide sequence encoding an allulose-6-phosphate phosphatase enzyme at least 70%, at least 80%, at least 85%, at least 90%, at least 95%, at least 97%, at least 99%, or 100% identical to at least one of SEQ ID NOs:87, 89, 190, 123, 105, 107, 115, 83, 95, 113, 117, 119, 121, 127, 131, 137, 145, 169, 173, 179, and 183.

The invention belongs to the technical field of biology, and particularly relates to organic zinc-rich kluyveromyces marxianus and application of the organic zinc-rich kluyveromyces marxianus in preparation of quick-frozen rice and flour products, the zinc content of the organic zinc-rich kluyveromyces marxianus is 1000-15000 mg / kg, and the organic zinc proportion is not lower than 90%. And by adding Kluyveromyces marxianus containing high-concentration organic zinc, the content of the organic zinc in the product can be increased, the frost crack phenomenon of the quick-frozen rice and flour product in the cryopreservation process can be effectively avoided, the taste of the frozen rice and flour product can be remarkably improved, the nutrient elements of the frozen rice and flour product are enriched, and the growth and development of the body are promoted.

The invention discloses a method for enhancing the nutritional value of microbial mycoprotein. Protein rich in essential amino acid is heterologously expressed in the recombinant kluyveromyces marxianus, and the contents of crude protein, essential amino acid required for feeding human bodies and animals and branched chain amino acid in yeast obtained by fermentation are increased to different extents, so that the nutritional value of mycoprotein is enhanced. The method can be used for producing high-quality microbial protein, and has wide application value in the fields of food and feed.

The present application relates to a kind of preparation methods of legume fermented food, comprising the following steps: (1) providing first soybean milk, access first fermentation bacteria, anaerobic fermentation, fermentation end point is pH 4-5, obtain first fermentation product;The first fermentation bacteria are selected from one or more lactic acid bacteria;(2) providing second soybean milk, access second fermentation bacteria, anaerobic fermentation, fermentation length is 6-10h, obtain second fermentation product;The second fermentation bacteria are selected from one or more of Leuconostoc mesenteroides, Kluyveromyces marxianus and Saccharomyces cerevisiae;(3) according to 0.5-1.5:1 Weight ratio mixes first fermentation product with second fermentation product, aerobic fermentation is carried out to mixture, fermentation end point is to pH 4-6, obtain third fermentation product.

The application provides a method for improving the LPS stress resistance of broilers, which is realized by feeding a mannose oligosaccharide compound preparation prepared from enzymolysis coffee grounds. The preparation method of the mannose oligosaccharide compound preparation comprises the following steps: crushing coffee grounds, and adding a compound reagent for pretreatment; adding a compound enzyme preparation I to the mixed system after reaction, and carrying out enzymolysis for 6-8 hours under the condition of 50-60 DEG C; then adding a compound enzyme preparation II, and carrying out sufficient enzymolysis under the condition of 55-65 DEG C; after the enzymolysis is completed, a fermentation compound microbial agent is used for continuing fermentation for 6-12 hours under the condition of 30-35 DEG C, and drying is carried out; the compound enzyme preparation I comprises papain, alpha-amylase and saccharifying enzyme; the compound enzyme preparation II comprises cellulase, mannanase and glucanase; and the fermentation compound microbial agent comprises maxwell kluyver yeast and lactobacillus plantarum. The method can not only avoid drug residues caused by feeding drugs, but also realize the reuse of coffee grounds.

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 discloses a construction method and application of a kluyveromyces marxianus mutant, and belongs to the field of synthetic biology and molecular biology. According to the method, single-stranded DNA binding protein and cytosine deaminase pmCDA1 are fused, a random base editing system is constructed, and whole-genome efficient C-T / G-A mutation is realized in kluyveromyces marxianus by taking MCM2-7 as a verification target. The system does not need a specific target or an exogenous DNA template, the mutation efficiency is high, the distribution is wide, the mutation rate is improved by 303.1 times compared with that of a control group through optimal combination, and the application potential of kluyveromyces marxianus in industrial production is expanded. The method is combined with an efficient screening system, mutant strains with the intracellular protein expression quantity remarkably improved are screened out, the constructed mutation system is not only suitable for kluyveromyces marxianus cell factory transformation, but also can be popularized to genome evolution of other yeasts or eukaryotic hosts, and a new strategy is provided for industrial microorganism breeding and protein engineering.

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 discloses comprehensive cereal enzyme powder and a preparation method thereof, and belongs to the technical field of functional food processing. The comprehensive cereal enzyme powder provided by the invention is prepared from the following components in parts by mass: 40-60 parts of a cereal group, 10-30 parts of a berry group and 20-35 parts of a rhizome group, the cereal group comprises germinated brown rice, highland barley and chickpeas; the berry group comprises blueberry pomace and red pitaya peel; the rhizome group comprises purple carrots and jerusalem artichoke powder. Through raw material three-dimensional compounding, strain time sequence control (Aspergillus niger-Kluyveromyces marxianus-Lactobacillus acidophilus) and a low-temperature activity protection process, the core problems of single function, poor stability, low process suitability and the like of the existing enzyme product are solved, and the enzyme has a wide application prospect.

The invention discloses an application of Kluyveromyces marxianus metabolite in preparation of drugs for reducing uric acid, protecting kidney and protecting intestinal tracts, and belongs to the technical field of medicines. The invention provides an oral composition / preparation which takes a Kluyveromyces marxianus fermentation metabolite as an effective component, and by inhibiting the activity of a purine metabolism key enzyme, regulating a kidney / intestinal uric acid transporter and remodeling the intestinal microecology, the effects of reducing uric acid and synchronously protecting the kidney and the intestine are realized, and the problems of single target spot, toxic and side effects, limitation on long-term medication and the like of the existing medicine are solved. The metabolite can significantly reduce serum uric acid, can protect kidney and intestinal functions, and realizes multiple effects of reducing uric acid, protecting kidney and protecting intestines. Compared with a single effect of an existing medicine, the kluyveromyces marxianus metabolite shows a more comprehensive treatment effect through regulation of intestinal flora, inhibition of xanthine oxidase and regulation and control of uric acid transporter.

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 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%.

The present invention relates to a novel fermentation process using a particular strain of Kluyveromyces marxianus, referred to as KMPROTEO 1, to obtain a single-cell protein useful in the food industry.In the present description, the invention discloses a process for fermenting dextrose and other consumables to obtain a single-cell biomass. The disclosed process enables a high-protein product to be obtained that is in the range of 50 to 60% for use in the food industry. The disclosed process uses dextrose as a propagation medium for use by Kluyveromyces marxianus to obtain a single-cell biomass and, subsequently, a single-cell protein.

Described herein are recombinant Kluyveromyces lactis (K. lactis) yeasts which are capable of the highly efficient expression of one or more foreign proteins and are suitable for use as a vaccine for generating a protective immune response against pathogens. The invention provides in particular K. lactis strains for the targeted cloning of foreign antigen-coding nucleic acids into the yeast genome of the K. lactis strain, which is characterized in that the K. lactis strain has integrated expression cassettes for foreign antigens as an alternative or in addition to the KILAC4 locus on the KIURA3-20 locus (KLLA0E22771g) and / or on the KIMET5-1 locus (KLLA0B03938g). The invention further relates to integrative expression vectors and to methods for producing the K. lactis strains of the invention as well as to the use thereof as vaccines.

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 invention discloses a fermented camel yogurt beverage and a preparation method thereof, and relates to the technical field of fermented dairy products. According to the invention, lactulose is cooperated with a fermentation strain to realize in-vivo and in-vitro dual probiotic synergy, Kluyveromyces marxianus is cooperated with fruit juice to generate natural fragrance, a flavor-guided fermentation technology and a two-stage temperature-controlled fermentation technology are applied, and an ultra-high pressure homogenization technology is combined, so that the flavor-guided fruit juice is obtained. Finally, the fermented camel yogurt beverage which is fine and stable in texture, natural and coordinated in flavor, outstanding in probiotic function, long in shelf life and excellent in weather resistance is obtained.

The invention discloses a complex microbial inoculant for camel milk fermentation and application of the complex microbial inoculant. The complex microbial inoculant is prepared from the following strains in parts by weight: 1 to 10 parts of lactobacillus plantarum KC28, 20 to 50 parts of leuconostoc mesenteroides SHU1396, 0.1 to 0.5 part of lactobacillus acidophilus DSM9126, 1 to 10 parts of lactobacillus helveticus R0052 and 10 to 20 parts of kluyveromyces marxianus D53749. According to the complex microbial inoculant for camel milk fermentation, through selection of various strains, camel milk fermentation can be rapidly achieved, the fermentation time is short, and the fermented camel milk after fermentation is pure in taste, sour, light in sweet taste, heavy in milk flavor, free of mutton smell and fishy smell and excellent in flavor and taste.

The invention relates to the technical field of microorganisms, in particular to Kluyveromyces marxianus with a uric acid reducing function and application of the Kluyveromyces marxianus, the Kluyveromyces marxianus is named as Kluyveromyces marxianus KMUA-002, the preservation number is CCTCC NO: M 20251798, the preservation place is China Center for Type Culture Collection, Wuhan University, Wuhan, China, on August 8, 2025, and the preservation number is CCTCC NO: M 20251798. Bacterial cells of the strain are safe to human bodies, uric acid can be efficiently biodegraded, and the strain has important application prospects in the aspect of removing uric acid.

The application belongs to the technical field of biological medicine, and discloses a method for preparing porcine epidemic diarrhea virus (PEDV) epitope nanoparticles by using Kluyveromyces marxianus and application thereof. The applicant assembles and prepares a double replicon expression vector suitable for the Kluyveromyces marxianus through screening, and the vector achieves the effect of high conversion rate and high expression efficiency in the Kluyveromyces marxianus. The double replicon expression vector pGKD32 is shown as SEQ ID NO. 2. The Kluyveromyces marxianus expression system provided by the application is used to successfully express the PEDV epitope in the form of nanoparticles, thereby providing a new idea for the research and development of the PED oral immunization strategy.

The present invention provides: a method for producing a fermented malt liquid that has a step for inoculating a Kluyveromyces marxianus yeast into a liquid fermentation material containing a saccharified malt and carrying out aerated fermentation; and a method for producing a fermented malt beverage that uses, as a raw material, the fermented malt liquid obtained by the method for producing a fermented malt liquid. These methods provide a fermented malt liquid having a low ethanol density and a fruity aroma, and a fermented malt beverage obtained from the fermented malt liquid.

The application provides a preparation method of a biological fermentation moisturizing cream, the biological fermentation moisturizing cream and application. The preparation method comprises the following steps: mixing a fermentation substrate comprising rice, starch and oil and water, sterilizing to obtain a fermentation cream base solution; the content of amylopectin in the starch is higher than 75%; inoculating a strain in the fermentation cream base solution, performing fermentation culture, performing solid-liquid separation, sterilizing to obtain the biological fermentation moisturizing cream; the strain comprises one or more of Apiculatus Candida, Kluyveromyces marxianus and Wickerhamomyces anomalus. The method provided by the application realizes self-emulsification during fermentation, does not need to additionally add a thickening agent, an emulsifying agent or a surfactant, and can prepare the biological fermentation moisturizing cream through one-step fermentation. The prepared biological fermentation moisturizing cream has simple components, natural raw materials, good moisturizing effect and high safety.

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 application discloses a kind of high-yield gamma-aminobutyric acid probiotic kangling tea fermentation method, belongs to food microbiological fermentation technical field.The method is prepared by preparing substrate-rich fermentation tea base liquid, collocating high-yield GABA lactobacillus plantarum, maxwell kluyver yeast, bacillus coagulans compound probiotic seed liquid, using subsection temperature control fermentation process, accurate control microbial synergistic metabolism, realize the efficient enrichment of gamma-aminobutyric acid.The application process is simple, fermentation is controllable, and batch stability is strong, and the GABA content of prepared kangling tea can reach 300~600mg / L, while retaining high-activity probiotic, with excellent health care function and good flavor, suitable for industrial large-scale production, effectively solve the technical problems of traditional kangling tea GABA low yield, unstable quality.

The present application provides a kind of distillation type milk wine and its preparation, by adding maxwell kluyver yeast and Pichia Citeropii in the distillation type milk wine brewing process carries out mixed bacteria fermentation, optimizes the initial sugar degree of milk, inoculation amount, mixed bacteria ratio, fermentation temperature and fermentation time, determines the mixed bacteria optimum fermentation process condition.The alcohol content of the distillation type milk wine obtained by the fermentation process provided in the present application is 20.64%vol.The alcohol content, total acid and total ester content of the distillation type milk wine are improved, which significantly improves the alcohol content and flavor substance content of the milk wine.The technical solution provided in the present application breaks through the technical bottleneck of low alcohol content and single flavor of traditional milk wine, providing core technical support for the development of high-end and differentiated milk wine products;At the same time, by improving the market competitiveness of the product, it is helpful to extend the milk industry chain and expand the consumption scene of dairy products, and has a positive promoting effect on promoting the transformation and upgrading of milk wine industry to high quality and high benefit.

The invention belongs to the technical field of animal fat, and discloses fermented animal fat and a preparation method thereof. The method comprises the following steps: mixing animal fat with a composite leavening agent containing lactobacillus plantarum, kluyveromyces marxianus and saccharomyces cerevisiae, fermenting at 30-37 DEG C for 20-30 hours, and sterilizing and centrifugally separating after the fermentation is finished, so as to obtain the fermented animal fat. According to the invention, a complex microbial inoculant of lactobacillus plantarum, kluyveromyces marxianus and saccharomyces cerevisiae is creatively adopted for fermentation. Through microbial metabolism, cholesterol in grease is effectively degraded, and part of saturated fatty acid is converted into unsaturated fatty acid. Experimental data show that the cholesterol reduction rate of the processed lard can reach 21.35% at most, and the unsaturated fatty acid increase rate can reach 21.19% at most. Meanwhile, substances such as alcohols and esters generated in the fermentation process remarkably improve the flavor of the grease, and the sensory score is greatly improved.

The invention belongs to the technical field of health care products, and particularly relates to a traditional Chinese medicine fermented composition for improving immunity and a preparation method thereof. The traditional Chinese medicine fermented composition for improving immunity is prepared by taking Chinese yam, poria cocos, fructus lycii, rhizoma polygonati, lotus seeds, coix seeds, Chinese dates, angelica sinensis, orange peel, fructus amomi, liquorice and platycodon grandiflorum as raw materials and inoculating bacillus coagulans, kluyveromyces marxianus and bifidobacterium animalis subsp. Lactis for anaerobic fermentation. The excellent effect of improving the immunity is achieved; the traditional Chinese medicine fermented composition is applied to preparation of health-care products with the immunity improving effect, is beneficial to recovery and enhancement of human immunity functions, and can solve the problem that active substances such as polysaccharides in existing traditional Chinese medicine products are difficult to effectively absorb by human bodies, so that the immunity improving effect is affected.

The invention relates to a beta-galactosidase mutant derived from Kluyveromyces lactis and application of the beta-galactosidase mutant, and belongs to the technical field of enzyme engineering and genetic engineering. A series of mutants are obtained by performing molecular modification on beta-galactosidase from kluyveromyces lactis, and the beta-galactosidase mutant L764T of which the catalytic activity is remarkably improved is screened by verifying hydrolytic activity and transglycosylation activity. Compared with a wild enzyme, the mutant enzyme has the advantages that the catalytic efficiency is improved to 2.9 times, the specific enzyme activity is improved to 3.36 times, the transglycosylation efficiency is improved by 36.4%, and the thermal stability is also improved. Based on the advantages of beta-galactosidase from Kluyveromyces lactis in the aspects of safety, food industry adaptability and the like, the mutant enzyme disclosed by the invention has a wide application prospect, and breaks through the limitation of raw materials used in the current dairy product preparation industry; the method is expected to be used in the production of lactose-free dairy products or low-lactose dairy products and the synthesis of galactooligosaccharides.

The application discloses a solidified yoghourt containing crystal ball particles and a preparation method thereof, which is mainly prepared from raw milk, crystal ball particles, white granulated sugar, active lactic acid bacteria, Kluyveromyces lactis rennet, calf abomasum enzyme, moringa leaf extract, milk mineral salt, casein micelles and gellan gum, and the addition proportion of each raw material and the addition timing in the preparation process are adjusted, so that the crystal ball particles in the prepared solidified yoghourt can be stably and uniformly suspended and distributed, the change range of the crystal ball position is 0 mm, the maximum difference in the crystal ball data in different positions of the yoghourt can also be stably 1-2, the cohesion can reach more than 13 g, the taste is good, the flavor is good, and better experience can be brought to consumers.