10 results about "Phaffia rhodozyma" patented technology

The invention discloses a method for extracting astaxanthin from phaffia rhodozyma by combining bacillus fermentation with ionic liquid. The method comprises the following steps: carrying out co-culture on bacillus velezensis Y12 and phaffia rhodozyma, so as to obtain a fermentation solution; mixing the fermentation liquor with ionic liquid in equal volume, stirring, centrifugally separating out the ionic liquid containing astaxanthin, and finally synthesizing the novel astaxanthin emulsion with water and sunflower seed oil. The preservation number of the bacillus velezensis Y12 is CGMCC (China General Microbiological Culture Collection Center) No.27125, and the bacillus velezensis Y12 can be used for preparing the bacillus velezensis. According to the method, the extraction rate of the phaffia rhodozyma astaxanthin is remarkably increased, meanwhile, the antioxidant activity and stability of the astaxanthin are effectively improved, and the method has important industrial application value.

The invention relates to a method for producing a water environment protective agent by fermenting hermetia illucens larva slurry, and belongs to the technical field of microbial fermentation. According to the present invention, the hermetia illucens larvae are adopted as the main raw material, the main raw material is ground into the slurry through the colloid mill, the small amount of the carbon source is supplemented, the Phaffia rhodozyma CGMCC NO.29217, the Bacillus coagulans CGMCC NO.5233 and the Clostridium butyricum CGMCC NO.4729 are subjected to the mixed bacteria synergistic fermentation, and the produced product can be widely used in the aquaculture and other application scenarios. Fermented hermetia illucens larva serous fluid is rich in astaxanthin, a fermented product has obvious acid fragrance and no peculiar smell, the total number of probiotics is larger than or equal to 5.0 * 10 < 8 > cfu / g, the pH value is smaller than 4.50, and the content of small molecule active polypeptide (acid soluble protein) of the fermented product is increased by 2.5-3 times compared with that before fermentation. Bacillus subtilis CGMCC (B) 63501 is used as indicator bacteria to detect that the content of bacteriostatic active substances after fermentation of hermetia illucens larva serous fluid is larger than 1.0 g / kg, pathogenic bacteria such as salmonella, vibrio parahaemolyticus and vibrio cholerae are not detected, and normal-temperature storage can be achieved. The preparation method is low in production cost, easy to operate, safe and free of residues, and the economic benefits of aquaculture can be improved.

The invention discloses a phaffia rhodozyma strain with high astaxanthin yield and application of the phaffia rhodozyma strain. The phaffia rhodozyma strain capable of producing the astaxanthin at the high yield is named as phaffia rhodozyma CL17, and is preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 21, 2025, and the preservation number is CGMCC No.39010. The phaffia rhodozyma strain can be used for producing the astaxanthin at the high yield. The strain obtained through screening has good temperature tolerance (15-45 DEG C) and hereditary stability, after fermentation culture, the astaxanthin content in thalli reaches 5.13 mg / g of dry cell weight, and the strain has excellent application prospects.

The invention belongs to the technical field of molecular biology and biosynthesis, and provides a method for increasing the yield of astaxanthin in phaffia rhodozyma through transcription factors. WC1 and / or WC2 are / is overexpressed in the phaffia rhodozyma. According to the method, WC1 and WC1-WC2 overexpression engineering strains are constructed, so that innovative application of transcription factor engineering in construction of phaffia rhodozyma high-yield strains is realized, the biological synthesis capacity of astaxanthin is remarkably improved, and a new technical approach is provided for metabolic engineering modification of phaffia rhodozyma.

The present application relates to the technical field of chemical preparations, in particular to a method for improving the bioavailability of astaxanthin in phaffia rhodozyma powder and application. The present application uses composite enzymes to pretreat phaffia rhodozyma powder, so that astaxanthin is fully released from the cells, and then specially-made eutectic solvent is used to efficiently extract the pretreated phaffia rhodozyma powder, and the extraction rate can reach more than 90%. The astaxanthin extract prepared by the present application has high antioxidant activity and high bioavailability, and the DPPH free radical scavenging rate can be up to 89.14%, the ABTS free radical scavenging rate can be up to 90.09%, and the bioavailability can be up to 81.41%. In addition, the present application is simple to operate, does not need ultrasonic, microwave and other assisted methods, has low requirements on equipment, can be suitable for industrial large-scale production, provides a feasible scheme for the green and efficient extraction of astaxanthin, and has a wide application prospect in the food, cosmetic and feed industries.

The application discloses a strain of Scheffersomyces fibuliger and a microbial agent and application thereof, and belongs to the field of biology.The Scheffersomyces fibuliger (Scheffersomyces fibuliger) Cyberlindnera fabianii ) LZLJ1-6 has a preservation number of CCTCC NO: M 2025590. Pure-strain fermentation of the strain can metabolically produce a plurality of flavor substances such as secondary octanone, nonanal and heptyl alcohol. Application of a microbial agent containing the strain to rice wine fermentation can significantly increase the richness of flavor substances in the rice wine, including a plurality of alcohol, ester, ketone, acid and phenolic compounds, and meanwhile, the content of some original flavor substances is increased. The strain provided by the application has characteristics in flavor metabolism, is particularly outstanding in synthesis of characteristic aroma components such as secondary octanone, and has important significance for enriching flavor levels and improving aroma complexity in wine production, especially rice wine fermentation, and also provides high-quality strain resources for development of new fermented foods.

The utility model relates to the technical field of phaffia rhodozyma fermentation, and discloses a fermentation device for phaffia rhodozyma production, which comprises a support, the upper part of the support is fixedly connected with a fermentation barrel, the upper part of the fermentation barrel is provided with a barrel cover, and the right side of the upper part of the barrel cover is fixedly connected with a feed port; mounting grooves are formed in the two sides of the exterior of the feeding opening, mounting assemblies are arranged in the two mounting grooves, a mounting shell is mounted on the upper portion of the feeding opening, a filter screen is mounted in the mounting shell, and a mixing assembly is arranged on the upper portion of the barrel cover; the mounting assembly comprises a first spring, and the first spring is fixedly connected to the interiors of the two mounting grooves. According to the phaffia rhodozyma fermentation tank, before the phaffia rhodozyma is conveyed into the fermentation barrel, the phaffia rhodozyma can be conveniently filtered, dust in air or impurities in materials are prevented from entering the fermentation tank together with the phaffia rhodozyma, and therefore the quality of the phaffia rhodozyma is improved.

The present application relates to the field of microbial technology, and particularly to a method for producing astaxanthin emulsion by Phaffia rhodozyma, which comprises the following steps: super-micro grinding dry Phaffia rhodozyma to extract astaxanthin with a solvent, dissolving the astaxanthin in soybean oil, using whey protein as the water phase, preparing O / W emulsion, adding tannic acid to protect astaxanthin from enzymatic cross-linking, and forming a "multi-layer" interface film through electrostatic assembly and enzymatic cross-linking. The "multi-layer" interface film of chitosan-sodium alginate improves the mechanical strength of the interface film and limits the penetration of oxidants into the internal oil phase to contact astaxanthin. The charge neutralization of sodium alginate grafted with polyethylene glycol prevents the flocculation of astaxanthin emulsion, and the enzymatic cross-linking of chitosan grafted with peptide segments realizes the targeted release of astaxanthin in the intestinal tract. The dosage of tyrosinase and the enzymatic reaction time are controlled to prevent the residual of tyrosinase with oxidizing property, and tannic acid prevents the oxidation of astaxanthin by oxidizing substances generated in the tyrosinase reaction.

This invention belongs to the field of microbial technology, specifically relating to a *Pharrellis rubrum* strain JA026, a metabiotic preparation, and its application in the production of laying hens in older populations. This invention relates to *Pharrellis rubrum* strain JA026. Phaffia rhodozyma JA026 was deposited at the Guangdong Provincial Center for Microbial Culture Collection on April 27, 2026, with accession number GDMCC No:68164. Metabiotic preparations of Pharfovia rubescens JA026 can improve the egg production rate of older laying hens, reduce the feed conversion ratio, improve egg quality, and extend the production life of older laying hens. Simultaneously, it improves the meat quality and flavor of culled laying hens, increasing their value and market potential, and has broad application prospects.

The application discloses a method for synergistically fermenting poultry compound feed by phaffia rhodozyma and bacillus subtilis and application thereof, and is mainly realized through the following steps: (1) phaffia rhodozyma slant culture; (2) phaffia rhodozyma seed culture; (3) bacillus subtilis slant culture; (4) bacillus subtilis seed culture; and (5) phaffia rhodozyma and bacillus subtilis synergistic solid-state fermentation culture. The application fully gives play to the product and metabolic advantages of the two strains, directly contains natural astaxanthin in the obtained poultry compound feed, improves the nutritional value of the fermented material, produces more active substances, enhances the disease resistance of animals, realizes the whole-course antibiotic-free breeding of laying hens, and improves the egg quality.