4962 results about "Saccharomyces" patented technology

The curative action of drugs, including herbal remedies, allopathic remedies, and periodontal remedies, is enhanced and accelerated by administering such drugs in combination or association with probiotics, especially those of genus Lactococcus, Lactobacillus, Pediococcus, Streptococcus, Propionibacterium, Brevibacterium, Penicillium, and Saccharomyces.

The present invention is directed to telomerase nucleic acids and amino acids. In particular, the present invention is directed to nucleic acid and amino acid sequences encoding various telomerase protein subunits and motifs, including the 123 kDa and 43 kDa telomerase protein subunits of Euplotes aediculatus, and related sequences from Schizosaccharomyces, Saccharomyces sequences, and human telomerase. The present invention is also directed to polypeptides comprising these telomerase protein subunits, as well as functional polypeptides and ribonucleoproteins that contain these subunits.

The present invention is directed to novel telomerase nucleic acids and amino acids. In particular, the present invention is directed to nucleic acid and amino acid sequences encoding various telomerase protein subunits and motifs, including the 123 kDa and 43 kDa telomerase protein subunits of Euplotes aediculatus, and related sequences from Schizosaccharomyces, Saccharomyces sequences, and human telomerase. The present invention is also directed to polypeptides comprising these telomerase protein subunits, as well as functional polypeptides and ribonucleoproteins that contain these subunits.

The present invention discloses a natural fruit and vegetable ferment beverage, and a preparation method thereof. The preparation method for the ferment beverage comprises: adding freshly-squeezed fruit and vegetable juice to marine fish skin collagen peptide; adopting the resulting mixture as a fermentation substrate; carrying out dilution, slurry mixing and sterilization, and then adopting a direct vat and freeze-dried type lactic acid starter to carry out fermentation; stopping the fermentation after 7-11 days until the pH value is 4.3; adding a supplementary feed and carrying out sterilization; then adding high-activity dried yeast to carry out fermentation; stopping the fermentation after 5-7 days until the pH value is 4.0; after storing the fermentation broth at the low temperature, carrying out homogenization, concentration, centrifugation, blending, sterilization and bulking to finally prepare the novel natural fruit and vegetable ferment beverage. According to the ferment beverage of the present invention, the stepwise fermentation is adopted for the freshly-squeezed fruit and vegetable juice by using the lactic acid bacteria and the yeast; the marine fish skin collagen peptide is added to promote the growth and the metabolism of fermentation bacteria, such that metabolic products of nutritional ingredients in the natural fruits and vegetables are rich so as to provide a beneficial nutrition and health effect.

A method of modifying the content of certain chemical compounds in tobacco materials is provided, the method including treatment of a tobacco plant component with at least one probiotic. For example, the method may modify the asparagine content in tobacco materials, which can result in a modification in acrylamide production when the tobacco material is exposed to elevated temperatures. The type of tobacco plant component treated according to the invention can be a tobacco seed, a tobacco seedling, an immature live plant, a mature live plant, a harvested plant, or a portion thereof. Examples of probiotics include probiotic species of the genera bifidobacterium, lactobacillus, enterococcus, proionobacterium, bacillus, saccharomyces, streptococcus, and mixtures thereof. Smoking articles and other tobacco products including such probiotic-treated tobacco materials are also provided.

There is disclosed a method of producing isobutanol. In an embodiment, the method includes providing a microorganism transformed with an isobutanol producing pathway containing at least one exogenous gene. The microorganism is selected to produce isobutanol from a carbon source at a yield of at least 10 percent theoretical. The method includes cultivating the microorganism in a culture medium containing a feedstock providing the carbon source, until isobutanol is produced. The method includes recovering the isobutanol. In one embodiment, the microorganism is a yeast with a Crabtree-negative phenotype. In another embodiment, the microorganism is a yeast microorganism with a Crabtree-positive phenotype. There is disclosed a microorganism for producing isobutanol. In an embodiment, the microorganism includes an isobutanol producing pathway containing at least one exogenous gene, and is selected to produce a recoverable quantity of isobutanol from a carbon source at a yield of at least 10 percent theoretical.

The invention discloses rice wine yeast and a preparation method thereof. The yeast comprises the following materials in part by weight: 60 to 100 parts of sticky rice, 1 to 10 parts of licorice root, 1 to 10 parts of dried orange peel, 1 to 10 parts of cyperus rotundus, 1 to 10 parts of polygonum flaccidum meism, 1 to 10 parts of mulberry leaves, 1 to 10 parts of stringy stonecrop and 0 to 15 parts of water. Compared with the prior art, five Chinese medicaments such the licorice root, the dried orange peel, the cyperus rotundus, the polygonum flaccidum meism and the mulberry leaves are selected and added into the yeast of the invention, which not only prompts the growth and the metabolism of the yeast, but also inhibits the growth of pernicious bacteria; simultaneously the flavor of the yeast is improved by adding sweet-scented osmanthus; and simultaneously rice wine produced by using the yeast has a unique flavor of the sweet-scented osmanthus. The stringy stonecrop serving as a Chinese medicament is added into the yeast, which not only makes the yeast contain active ingredients, for protecting liver, in the stringy stonecrop, but also makes the rice wine produced by using the yeast have the efficacy of protecting the liver.

A gene activation/inactivation and site-specific integration system has been developed for mammalian cells. The invention system is based on the recombination of transfected sequences by FLP, a recombinase derived from Saccharomyces. In several cell lines, FLP has been shown to rapidly and precisely recombine copies of its specific target sequence. For example, a chromosomally integrated, silent β-galactosidase reporter gene was activated for expression by FLP-mediated removal of intervening sequences to generate clones of marked cells. Alternatively, the reverse reaction can be used to target transfected DNA to specific chromosomal sites. These results demonstrate that FLP can be used, for example, to mosaically activate or inactivate transgenes for a variety of therapeutic purposes, as well as for analysis of vertebrate development. The FLP recombination system of the present invention can be incorporated in transgenic, non-human mammals to achieve site-specific integration of transgenes, to construct functional genes or to disrupt existing genes.

The invention relates to a production process for vinegar, in particular to the standardized and industrialized production process for Shanxi mature vinegar, which solves the problems of long production process period, complex process, unstable product quality, low raw material utilization rate and the like, of the prior production process. The production process comprises the following steps of: performing material processing before alcoholic fermentation, crushing, mixing, liquefaction and saccharification; selecting high-temperature resistant and high-alcoholic strength resistant saccharomyces, and adding a composite yeast to perform alcoholic fermentation; adding the composite acetic bacteria into vinegar residue, stirring with a vinegar residue stirrer, fermenting the vinegar residue in an acetyl hydrate fermenting tank, and turning the vinegar residue with a vinegar residue turning machine; tamping the vinegar residue in the acetyl hydrate fermenting tank, covering a layer of table salt on the tamped vinegar residue, and standing the vinegar residue; fuming the vinegar residue by the combination of a vinegar residue fuming furnace and a steam vinegar residue fuming jar; pouring vinegar; ageing the vinegar; clarifying the vinegar with a crude acidic protease, and filtering the vinegar with kieselguhr; blending the vinegar and the traditional Shanxi mature vinegar; sterilizing the vinegar; and packing the vinegar. The process of the invention has the advantages of systematized flow, standardized technological parameters, scale production procedure, normalized product quality and optimized production process.

The invention provides a natural fruit and vegetable enzyme beverage blended thick slurry and a production method thereof. One or more kinds of fruits and vegetables are squeezed into juice, the separated fruit and vegetable residue and peels, seeds and pulps of the fruits and vegetables are added with sugar and are fermented and proliferated by yeasts to form yeast cells, so that yeast polypeptide amino acid is prepared; fruit and vegetable juice is added with saccharose and the yeast polypeptide amino acid and then is subjected to synchronous fermentation of yeasts and lactic acid bacteria; fermentation liquid is added with saccharose, high fructose corn syrup and soaked white fungus, the mixture is ground, homogenized, heated and sterilized, and then is subjected to hot filling and is sealed, wherein the shelf life is more than one year, the terminal product is not added with any food additive and is not added with nutrient supplements artificially, and is a pure natural heath drinking. The yeasts and the lactic acid bacteria are utilized for fermenting fruits and vegetables, a number of enzyme metabolites are produced and accumulated, and compared with nutrition and functional components contained in fruit and vegetable raw materials and microorganisms, the natural fruit and vegetable enzyme beverage blended thick slurry has beneficial efficacies of promoting digestion, enhancing immunity, delaying senescence of a human body and the like.

The invention discloses a novel compound microorganism living bacteria agent. The agent comprises probiotics such as pediococcus, saccharomyces, bacillus and the like, wherein the total bacterial quantity is above 107 colony-forming units (cfu)/gram. The invention further discloses a method for preparing the novel compound microorganism living bacteria agent and applications of the novel compound microorganism living bacteria agent in preparation of organic sewage purification additives, deodorization fly dispelling agents, degreasing agents, pipeline blockage removing agents, feed additives and microorganism disease prevention agents. The novel compound microorganism living bacteria agent has the comprehensive effects of high removal rates to ammonia nitrogen, total nitrogen and total phosphorus, small sludge residues, energy saving, environmental friendliness and the like and the characteristics of convenience in use, safety and quickness in function, no secondary pollution, benefits to ecological protection, low treatment cost, good comprehensive profit and the like.

The invention relates to a method for producing a high-efficiency composite microbial agent by using livestock liquid dung, and belongs to the technical field of environmental microbiology and agricultural science. The method comprises the following steps: diluting livestock liquid dung or livestock feces with water; after hydrolysis and acidification treatment, performing standing and settlement for desilting; mixing a supernatant obtained with a photosynthetic bacterial solution for anaerobic culture; using the mixed solution as a base liquid and stepwise adding lactobacilli, saccharomyces, bacillus thuringienesis and actinomycete into the base liquid in a proportion; and after anaerobic culture and aerobic treatment, finally filling the mixture into a biological fluidized bed for further treatment to obtain the high-efficiency composite microbial agent. The microbial agent is rich in the photosynthetic bacteria, the lactobacilli, the saccharomyces, the actinomycete, the bacillus thuringienesis, azotobacter, nitrobacteria, denitrifying bacteria and other beneficial organisms, and be widely used in agriculture, livestock breeding, fresh water aquaculture, organic sewage treatment, microbial deodorization, and other aspects. The technology is suitable to be used by various livestock farms (raisers) for liquid dung treatment.

A biological deodouring process for the stink gas features that the stink gas is forced to pass through the biologic filter material prepared from anticorrosion plant fibres, porous materia, or theirmixture through inoculating microns (yeast, bacteria, etc) to it. Its apparatus is composed of blower, gas washing pool and biological filter tower. Its advantages are simple apparatus, high effect, low cost, and no secondary pollution.

The invention relates to a quick-acting multi-microorganism composite water flush fertilizer and a preparation method thereof. The quick-acting multi-microorganism composite water flush fertilizer is characterized by being prepared by mixing bacterial powder which is prepared by fermenting and culturing photosynthetic bacteria, pichiafermentanslodder, lactic acid bacteria, bifidobacterium, bacillus subtilis, bacillus licheniformis, brevibacillus laterosporus, bacillus megaterium, bacillus mucilaginosus, azotobocter chroococcum and actinomycetes. The density of the pichiafermentanslodder ACCC20319T in the quick-acting multi-microorganism composite water flush fertilizer is more than or equal to 2.0*10<8>cfu/g, and the densities of other bacteria are more than or equal to 2.0*10<9>cfu/g. The quick-acting multi-microorganism composite water flush fertilizer can improve the quality and yield of crops and shorten growth period of crops.

The invention discloses probiotic whitening recovery mask essence which comprises five natural probiotic active ingredients, namely saccharomyces lysate, leuconostoc/radish root fermented product filtrate, lactobacillus fermentation lysate, bifida ferment product lysate and acidophil/grape fermentation product respectively. The essence is high in skin-friendly property and fast in permeation, and the skin is safely and effectively whitened for a long time. The invention also discloses a method for preparing the probiotic whitening recovery mask essence.

The invention discloses a fermented pepper sauce and preparation method thereof, comprising cleaning and cutting the greenly red pepper; blanching; pulping; adding ginger, garlic, tomato, carrot, carbon source, salt as additive materials; sterilizing; and then inoculating the mold or yeast or compound bacteria of mold and yeast to perform alcohol fermentation; and then sterilizing; inoculating the acetic acid bacteria to perform acetic acid fermentation; finally adding sweeting agent and thickener to be canned. After blanching, the pulping is not necessary and the calcium salt is added to produce the products during process of preparing. The fermented pepper sauce has gentle pungent taste, delicious taste, fermentation flavor. The preparation method thereof can quickly produce the fermented pepper sauce with good and stable quality, fine flavor, safety without antiseptic, suitable for industrialized mass production with excellent market application foreground.

The present invention discloses one kind of biological bactericide for fruits and vegetable and its preparation process. The biological bactericide consists of 10<8>-10<11> CFU/ml concentration Tallman yeast cell suspension 100-1000 ml, and sodium ethyl hydroxyl benzoate 0.6-1.2 g or sodium butyl hydroxyl benzoate 0.6-1.2 g. The preparation process includes the following steps: 1. inoculating the saccharommycete to NYDB culture medium inside a flask, culturing at 26-28 deg.c and 150-200 rpm for 18-30 hr, centrifuging the fermented liquid at 2000-3000 rpm for 5-10 min to collect thallus, twice washing with abacterial water, counting with a blood counting chamber and regulating the concentration of the suspension to 10<8>-10<11> CFU/ml; and 2. mixing the suspension, sodium hydroxyl benzoate and water in the ratio of 100 to 1 to 105-100 to 1 to 106 via stirring.

The invention discloses a preparation process of a Kefir fermented dairy product. The preparation process comprises the following steps of: 1, homogenizing the mixed liquid of raw material milk with the protein content of 2.5-3.5% and white granulated sugar and sterilizing; 2, cooling and inoculating Kefir base leaven KM-01 and yeast grains into the mixed liquid and fermenting at 25-35 DEG C to obtain fermented milk at the end of the fermentation, wherein 0.02-0.1g of Kefir base leaven KM-01 and 0-0.1g of yeast grains are used relative to every one kilogram of the total raw material; and 3, turning over raw materials in a jar, cooling, filling and sealing and after-ripening. The invention also discloses a Kefir fermented dairy product prepared by the preparation process. Through adoption the preparation process disclosed by the invention, the traditional preparation process is greatly simplified and the controllability of the preparation process is improved remarkably. The Kefir fermented dairy product has good taste and meets the taste requirement of Chinese people; the taste of the fermented dairy product can be changed through controlling the parameters of the preparation process and different consumption demands of consumers on the fermented dairy product can be met.

The invention relates to screening and application of saccharomyces cerevisiae suitable for the brewing of a series of kirschwasser, pertaining to the technical field of biological engineering. SC203 strain of the saccharomyces cerevisiae has been preserved in Center of General Microbiology of China Committee for Culture Collection of Microorganisms, with a registration number of CGMCC No. 2786. The strain is characterized by rapid growth, early fermentation, short fermentation cycle, strong tolerance against low temperature, acid, alcohol, sulfur dioxide and the like and is applicable to the brewing of such a series of kirschwasser as kirschwasser, ice kirschwasser, kirschwasser liqueur, kirschwasser ratafee and the like. In addition, the strain can also be used for the brewing of grape wine and other common ratafee and icewine.