9 results about "Pichia stipitis" patented technology

To provide a novel material or composition that is effective in preventing or alleviating dyslipidemia. [Solution] A material or composition containing live or dead yeast cells or yeast hydrolysates for preventing or alleviating dyslipidemia. Dyslipidemia here refers to one or more abnormalities in blood concentrations of LDL cholesterol (bad cholesterol), HDL cholesterol (good cholesterol), and triglycerides (neutral fats). Zygosaccharomyces rouxii or Pichia are preferred as the yeast. The yeast is preferably of food origin and preferably intended for human consumption.

The invention discloses a composite functional bacterial agent for regulating nucleoside substances in Luzhou-flavor liquor as well as a preparation method and application of the composite functional bacterial agent, and belongs to the technical field of liquor production. The compound functional bacterial agent is prepared from a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii PKW194, or a liquid culture of pichia kudriavzevii GTY837 and a liquid culture of pichia kudriavzevii PKW194. According to the composite functional bacterial agent provided by the invention, through the synergistic effect of the GTY837 and the PKW194, the content of seven nucleoside substances such as cytidine and hypoxanthine in the Luzhou-flavor liquor is effectively increased. The microbial agent solves the technical problem of unstable generation of nucleoside substances in traditional fermentation, and realizes synergistic improvement of the flavor and health attribute of Baijiu by enriching nucleoside substances with the functions of dispelling the effects of alcohol, protecting nerves and the like while enhancing the mellow feeling, delicate flavor and other sensory qualities of the Baijiu.

The invention provides a pichia kudriavzevii strain and an application of the pichia kudriavzevii strain. The pichia kudriavzevii provided by the invention is preserved in the China Center for Type Culture Collection on December 5, 2024, and the preservation number of the pichia kudriavzevii is CCTCC NO: M 20242729.

The application discloses a Pichia manshurica capable of degrading ethyl carbamate and an application thereof, and belongs to the field of food biotechnology. The application provides the Pichia manshurica ZYXW-J9 capable of efficiently degrading ethyl carbamate, and the preservation number is GDMCC No: 64936. The obtained strain ZYXW-J9 is freeze-dried or low-temperature room spray-dried to prepare a bacterial agent, or is embedded to prepare a degradation agent, and both can effectively remove EC in fermented food. The degradation agent of the strain ZYXW-J9 is used to remove EC in different food systems, and has the advantages of obvious EC removal effect, low production cost, convenient use and the like.

The invention belongs to the field of identification of pichia aldriavzevii, and particularly relates to an identification method and application of pichia aldriavzevii with high tolerance, reduced malic acid and ethanol production, and the preservation number of the pichia aldriavzevii strain is CGMCC No. 22929. The identification method comprises the following steps: carrying out molecular identification through ITS sequence amplification sequencing; the temperature, ethanol, acid and osmotic pressure tolerance is evaluated by measuring the growth condition of the strain in a YPD culture medium containing ethanol, pH-malic acid combination and sodium chloride at different temperatures; by measuring the malic acid degradation rate and the ethanol yield of the strain in a malic acid-containing culture medium, the acid reduction and ethanol production capacities of the strain are evaluated. The strain can tolerate the high temperature of 50 DEG C, 15.2% vol ethanol, pH 3.5 and 46.8 g / L sodium chloride, and can effectively degrade malic acid and improve the yield of ethanol. The method is suitable for solving the problem of food fermentation caused by too high malic acid content and has good application prospects.

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.

This invention belongs to the field of microbial fermentation technology, specifically relating to a new strain of Pichia pastoris (Kudelazwiel). Pichia Kudryavzevii ) and its applications. To stabilize and target the production of ethyl acetate in baijiu (Chinese liquor), this invention screens, isolates, and identifies a strain of *Pichia pastoris* capable of high ethyl acetate production from soy sauce-flavored baijiu mash. Pichia kudriavzevii LJ-5, with accession number CCTCC NO:M20252599, is a strain that enhances the fermentation of lees. In baijiu brewing, it can be used to produce ethyl acetate, ethyl lactate, and other flavor compounds, especially significantly increasing the content of ethyl acetate produced during fermentation. Therefore, this strain can be applied to baijiu production as a functional microbial strain to improve baijiu quality.

The application discloses a method for improving volatile flavor compounds of kiwi fruit wine and belongs to the field of fruit wine brewing. 127 strains are obtained through TTC culture medium screening, and one Pichia kudriavzevii FPW7-6 is obtained through screening of the 127 strains. The fruit wine prepared by fermentation of kiwi fruit by using the Pichia kudriavzevii FPW7-6 exhibits higher fruitiness, sweetness, sourness and floral aroma than AQ. In the kiwi fruit wine, the content of beta-damascenone reaches 3.4 mu / g / L, the content of linalool is 338.3 mu / g / L, the content of 2-methyl butyric acid ethyl ester is 117.7 mu / g / L, the content of gamma-butyrolactone is 254.0 ug / L, and the content of phenylethanol is 63265.6 mu / g / L. The Pichia kudriavzevii FPW7-6 is suitable for kiwi fruit wine fermentation and can make the kiwi fruit wine produce more excellent flavor.

This application discloses a method for preparing spirulina bioactive peptides based on yeast co-fermentation. It belongs to the field of biotechnology. This invention is the first to disclose the use of *Pichia pastoris* to co-ferment spirulina powder with glucose, successfully preparing spirulina bioactive peptides. Compared with traditional enzymatic hydrolysis, this co-fermentation method significantly increases the yield of bioactive peptides to 5.048% under mild conditions (28℃, 24h), representing a maximum increase of 131.4% compared to traditional enzymatic hydrolysis. The obtained bioactive peptides exhibit excellent efficacy in immunological experiments, significantly reversing immunosuppression-induced inhibition of mouse weight gain, increasing spleen index, and completely restoring serum hemolysin levels, with a dose-dependent effect. This method effectively solves the problems of low yield, demanding conditions, high cost, and easily compromised product activity associated with traditional enzymatic hydrolysis, providing an innovative, economical, and green technical solution for the efficient preparation of highly active spirulina peptides.