36 results about "Pichia anomala" patented technology

The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used,and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor interventionin the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.

The invention relates to a Pichia anomala strain capable of directly utilizing xylose, belonging to the technical field of industrial microbial fermentation engineering. The strain MLB1 provided by the invention is separated out from the natural ecological environment in the suburb of Yuanjiang County, Yunnan Province, and is a wild-type strain capable of directly fermenting xylose into alcohol. Taxonomic identification shows that the strain belongs to Pichia anomala, the strain is preserved in China General Microbiological Culture Collection Center, and the preservation number is CGMCC NO.4252. The strain can directly ferment xylose or glucose into alcohol 100%, the alcohol yield based on the xylose carbon source is higher than 50%, and the alcohol conversion rate based on the glucose carbon source is higher than 60%. The Pichia anomala strain capable of directly preparing xylose into alcohol makes up the deficiency of the xylose utilization capability of the xylose engineering strain, thereby widening the source range of alcohol-producing materials of the existing alcohol-producing strain, and lowering the cellulose alcohol-producing cost. Simultaneously, the invention also provides a genetic basis for microzyme-based alcohol fermentation from xylose.

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.