1217 results about "Saccharomyces" patented technology

The invention discloses a calendula double-bacterium fermentation product as well as a preparation method and application thereof, and relates to the technical field of plant fermentation. The preparation method of the calendula double-bacterium fermentation product disclosed by the invention comprises the following steps: carrying out primary fermentation by using lactobacillus plantarum, then carrying out secondary fermentation by using saccharomyces cerevisiae, and carrying out sterilization and filtration treatment on the calendula fermentation liquid subjected to secondary fermentation, so as to obtain the calendula fermentation liquid. The calendula fermentation liquor is subjected to combined fermentation through lactobacillus plantarum and saccharomyces cerevisiae, and the content of polyphenol and flavone in the calendula double-bacterium fermentation product is remarkably increased. Meanwhile, the calendula double-bacterium fermentation product has the effects of preserving moisture, resisting oxidation, relieving and controlling oil, and has a wide application prospect in the field of cosmetics.

The invention relates to a preparation method of a tricholoma matsutake fermentation product with anti-wrinkle and firming effects as well as a product and application of the tricholoma matsutake fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, a carbon source, inorganic salt and water, then sterilizing to obtain a sterilized culture medium, inoculating a composite probiotic agent into the medium, and carrying out fermentation culture to obtain the tricholoma matsutake fermentation product with anti-wrinkle and firming effects. Centrifuging, filtering and sterilizing the culture product to obtain a tricholoma matsutake fermentation product; the bacterial strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, a lactobacillus paracasei YK-L003 bacterial strain and a saccharomyces cerevisiae YK-S001 bacterial strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of the three strains has an excellent skin conditioning effect, can effectively improve the skin state and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-wrinkle cosmetics.

The invention relates to the technical field of microbial fermentation, in particular to a Jianliermondii YT-60 strain and application of the Jianliermondii YT-60 strain in lemon wine, the Jianliermondii YT-60 strain is preserved in Guangdong Microbial Culture Collection Center on April 3, 2025, the preservation number is GDMCC No: 66091, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou City, Guangdong Province, and the preservation number is CGMCC No: 66091. The preservation address of Guangdong Institute of Microbiology is 510070. The invention provides a novel fruit wine fermentation strain, the strain has better tolerance to pH, sugar degree, ethanol and SO2, and the total ester yield is as high as 2.60 g / L. The lemon wine fermented by combining the strain provided by the invention with saccharomyces cerevisiae has more unique flavor than the lemon wine fermented by single saccharomyces cerevisiae.

The invention belongs to the technical field of biology, and relates to a combined method for improving the taste of cerasus humilis clear juice and increasing the content of available calcium and zinc, which comprises the following operation steps: S1, removing impurities from cerasus humilis fruits, cleaning, denucleating and crushing to obtain cerasus humilis pulp; s2, performing primary enzymolysis on the cerasus humilis fruit pulp to obtain primary enzymolysis cerasus humilis fruit pulp; s3, fermenting the cerasus humilis fruit pulp to obtain fermented cerasus humilis fruit pulp; s4, performing secondary enzymolysis on the fermented cerasus humilis fruit pulp to obtain secondary enzymolysis cerasus humilis fruit pulp; and S5, filtering, sterilizing and filling the secondary enzymolysis cerasus humilis pulp to obtain a cerasus humilis clear juice product. The combined method of high-speed dispersion machine release, pectinase enzymolysis, issatchenkia terricola fermentation and joint enzymolysis of cellulase, beta-glucosidase and alpha-rhamnosidase is utilized, the product taste is effectively improved while the yield of the cerasus humilis clear juice product is increased, and the cerasus humilis clear juice product is palatable in sourness and sweetness, clear, transparent and bright, full in flavor and suitable for large-scale production. And the contents of calcium and zinc are increased by more than 65% and 59%. The product has good calcium and zinc supplementing effects.

The invention belongs to the field of biosynthesis, and in particular relates to LBD (Levandanenediol Pyrophosphate) synthase and engineered yeast for producing sclareol. In order to solve the problem that in the prior art, the sclareol biosynthesis yield is generally low, LSLPPs mutant containing at least one mutation of D730L, D374L, N674L or G379M is obtained by performing mutation and optimization on LSLPPs pyrophosphate synthase, and the mutant is used for sclareol synthesis. Meanwhile, in order to solve the problem of genetic instability caused by free plasmid expression of part of saccharomyces cerevisiae strains, a sclareol synthesis pathway is constructed in a yeast genome, and meanwhile, an acetyl coenzyme A synthesis pathway, an MVA pathway and a sclareol synthesis pathway are enhanced; chassis bacteria for synthesizing sclareol are modified in a manner of knocking out part of transcription inhibition factors, and the yield of a 5L fermentation tank reaches 26.11 g / L and is greatly improved compared with the prior art.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention provides a clostridium endophyllum engineering bacterium as well as a construction method and application thereof, and belongs to the technical field of biology, compared with a wild type strain, the clostridium endophyllum engineering bacterium can only produce acetic acid in a low-pH environment under the condition of taking CO2 and H2 as raw materials, and does not generate by-products such as ethanol, lactic acid, 2, 3-butanediol and the like. Besides, the fermentation liquor of the clostridium endophyllum engineering bacteria can be directly used as an acidic substrate to adjust the pH value of downstream yeast fermentation liquor, meanwhile, automatic addition of a carbon source is achieved, zero addition of inorganic salt in the cascade conversion process from CO2 and H2 to grease or yeast protein is achieved, and the economical efficiency and environmental friendliness of the whole process are improved.

The invention belongs to the field of biosynthesis, and particularly relates to sclareol synthase and engineered yeast for producing sclareol. In order to solve the problem that in the prior art, sclareol biosynthesis yield is generally low, sclareol synthase is mutated and optimized, an SsScs mutant containing at least one mutation of Y491F, G307L or N269F is obtained, and the mutant is used for sclareol synthesis. Meanwhile, in order to solve the problem of genetic instability caused by free plasmid expression of part of saccharomyces cerevisiae strains, a sclareol synthesis pathway is constructed in a yeast genome, and meanwhile, an acetyl coenzyme A synthesis pathway, an MVA pathway and a sclareol synthesis pathway are enhanced; chassis bacteria for synthesizing sclareol are modified in a manner of knocking out part of transcription inhibition factors, and the yield of a 5L fermentation tank reaches 21.13 g / L and is greatly improved compared with the prior art.

The invention belongs to the field of food microorganisms, and particularly relates to a saccharomycopsis fibuligera strain, a microbial inoculum, a fermented product and preparation and application thereof. The saccharomycopsis fibuligera strain provided by the invention is preserved in the China Center for Type Culture Collection on September 25, 2023, and the preservation number of the saccharomycopsis fibuligera strain is CCTCC NO: M 20231788. The saccharomycopsis fibuligera strain provided by the invention can produce amylase, protease, cellulase and other enzymes required by fermentation, the amylase has the activity of pullulanase and raw amylase and can well adapt to the special environmental conditions of fermentation, and the saccharomycopsis fibuligera strain has high environmental tolerance and high aroma-producing capacity; therefore, the quality of fermented products is improved, and the fermentation production investment cost is reduced.

The invention discloses a preparation technology of directional debitterizing yellow tea, and belongs to the technical field of tea processing. Fresh tea leaves are used as raw materials, the yellow tea is prepared through the processes of pretreatment, fermentation, fixation, rolling, heaping for yellowing and drying, during fermentation, a compound bacteria solution and the spread and aired fresh leaves are mixed and fermented, strains in the compound bacteria solution comprise lactic acid bacteria, saccharomycetes and bacillus, and through the synergistic effect of the lactic acid bacteria, the saccharomycetes and the bacillus, the yellow tea is prepared. Balancing of directional degradation of bitter and astringent substances and generation of flavor substances is achieved, high-quality yellow tea is prepared through efficient debitterizing, the stage heaping yellowing technology is adopted, primary heaping and secondary heaping are adopted for two-stage heaping yellowing, the quality of the yellow tea is enhanced, and poor taste caused by excessive heaping yellowing is avoided. According to the finished tea prepared by the preparation process, the content of tea polyphenol is reduced to 18%-20% through detection, the content of amino acid reaches 4.5%-5.0%, bitter taste and astringent taste are relieved, sweet taste is added, and the taste is mellow.

The invention relates to recombinant saccharomyces cerevisiae for de novo synthesis of mevalonic acid as well as a construction method and application of the recombinant saccharomyces cerevisiae, and belongs to the technical field of genetically engineered bacteria. The technical problem to be solved by the invention is to provide the recombinant saccharomyces cerevisiae for de novo synthesis of mevalonic acid. According to the recombinant saccharomyces cerevisiae, saccharomyces cerevisiae is used as a chassis strain, and ACL, CTP1, RtME and MDH3 are over-expressed. A series of recombinant saccharomyces cerevisiae strains with high yield of mevalonic acid are constructed through a gene recombination method, the strains can be fermented in a conventional culture medium to prepare mevalonic acid, the fermentation process is simple, the cost is low, the yield is high, and the maximum yield of mevalonic acid can reach 5692.45 mg / L. According to the invention, the recombinant saccharomyces cerevisiae strain is used as a chassis strain, and recombinant genetically engineered bacteria for producing the santalene, the santalol and the patchouli alcohol are respectively obtained through gene recombination, so that the yields of the santalene, the santalol and the patchouli alcohol produced by fermentation are improved.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention relates to a preparation method of a white truffle fermentation product with an anti-oxidation effect as well as a product and application of the white truffle fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, inorganic salt, water and a composite probiotic agent for fermentation culture, and centrifuging, filtering and sterilizing a culture product to obtain the white truffle fermentation product, the strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, saccharomyces cerevisiae boulardii, a plant lactobacillus YK-L002 strain and a saccharomyces cerevisiae YK-S001 strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of four bacteria has an excellent skin conditioning effect, can effectively improve the skin state, significantly resist oxidation and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-oxidation cosmetics.

The invention discloses an ecological planting method for remarkably improving the amino acid content of citrus, which comprises the following steps: (1) mixing and fermenting pruned citrus branches, weed straws, livestock and poultry manure and indigenous probiotic ferment powder to prepare a basic microbial fertilizer, and adding a calcium magnesium phosphate fertilizer and monopotassium phosphate to prepare a special microbial fertilizer for citrus, applying as a base fertilizer in winter; (2) after citrus pruning, in key phenological periods such as a flower bud period, a young fruit period and a fruit swelling period, an indigenous probiotic enzyme diluent with a specific dilution ratio is used for systematic foliage spraying on a tree body. The indigenous probiotic enzyme contains bacillus amyloliquefaciens, saccharomycetes, active enzymes and a plurality of nutrient elements. The method can significantly increase the total amino acid content of citrus fruits, greatly increase the yield, improve the taste of the fruits, enhance the tree body resistance, reduce the use of chemical pesticides, improve soil, and realize quality improvement, yield increase and green sustainable development of citrus planting.

The invention relates to rhodosporidium toruloides with high grease yield and application of the rhodosporidium toruloides. The rhodosporidium toruloides mutant strain with high grease content and high grease yield is obtained through a compound mutation method. According to the invention, a wild rhodosporidium toruloides strain RT is taken as a starting strain, a method of combining normal-pressure and room-temperature plasma mutagenesis with genome rearrangement is adopted, a stable genetic mutant strain RT-55 with the oil content and the yield obviously improved is obtained through oil content screening, and under the condition of a nitrogen-limited culture medium, the oil content of the mutant strain reaches 70.1% and is improved by 14.2%, and the yield of the mutant strain is greatly improved. The biomass is 4.11 g / L and is reduced by 0.8%, and the grease yield reaches 2.832 g / L and is improved by 10.9%. The rhodosporidium toruloides mutant strain provided by the invention can be used as a substitute of a grease raw material and is applied to the fields of aquatic feed additives and the like.

The present application belongs to the technical field of biological fermentation, and discloses a natural plant fermentation liquor, which is prepared from acanthopanax, angelica sinensis, rosa davurica, phellinus baumii, tea leaves, water, mixed enzymes and mixed bacterial agents; wherein the mixed enzymes include cellulase, pectinase and tannase, and the mixed bacterial agents include lactobacillus plantarum, schizosaccharomyces and lactobacillus acidophilus.The natural plant fermentation liquor has high safety, good clarity after adjusting the concentration of crude drugs, and can be added into a cosmetic matrix.The preparation method is simple, and the effective active ingredients of the natural plants and tea leaves are extracted by the synergistic effect of bacteria and enzymes to the maximum extent.In addition, the present application also discloses the application of the natural plant fermentation liquor in preparing cosmetics for treating oily sensitive skin.

The invention discloses a method for preparing acid sophorolipid, and belongs to the technical field of biological fermentation. According to the method, candida is used as a fermentation strain, a composite carbon source culture medium containing a water-soluble carbon source and an oil-soluble carbon source is adopted, and the content of residual oil is monitored in real time in the fermentation process; when the residual oil content exceeds a threshold value of 5g / L, the emulsifying agent of 0.1 g / L-0. 5g / L is supplemented, and the stirring rotating speed is increased by 20-50rpm, so that the emulsification of an oil phase and the utilization of the thalli on the oil-soluble carbon source are promoted. By accurately controlling the residual oil content in the fermentation process, the proportion of the acidic sophorolipid and the carbon source conversion rate are remarkably increased, the proportion of the acidic sophorolipid is increased to 60% from 30% of a traditional process, the carbon source conversion rate is increased to 65% from 40%, the problems that the increasing means of the proportion of the acidic sophorolipid is single, and the carbon source is wasted are effectively solved, and the method is suitable for industrial production. The method has the advantages of simple process, low cost, environmental protection and the like.

The invention discloses a probiotic animal feed and a preparation method thereof, and belongs to the technical field of animal feeds, the probiotic animal feed comprises the following components by mass: 40-55 parts of caragana microphylla powder, 20-30 parts of fermented soybean meal, 3-5 parts of a composite probiotic preparation, 5-10 parts of a medicinal and edible additive, and 2-3 parts of a mineral premix. According to the composite probiotic preparation, bacillus licheniformis, pediococcus pentosaceus and saccharomyces cerevisiae boulardii synergistically improve the fiber decomposition efficiency, inhibit pathogenic bacteria and reduce ammonia nitrogen emission. The medicinal and edible additive is of a multi-layer micro-capsule structure, the outer layer is carboxymethyl chitosan and copper gluconate modified nano zeolite, active substances in the middle layer are rapidly released through rumen pH response, and the middle layer contains a yucca extract, a liquorice extract and other components and can inhibit urease activity and ammonia-producing bacteria; in the inner layer, a nano-selenium-vitamin E compound, curcumin and the like are slowly released through sodium alginate-pectin gel, so that intestinal metabolism is optimized. The process of pretreating caragana microphylla through steam explosion and performing solid-state fermentation on soybean meal through aspergillus oryzae is utilized, so that grain-free production is realized.

The invention discloses a preparation method of a low-protein biological fermentation feed for crayfish, and belongs to the technical field of aquaculture feeds, and the preparation method comprises the following steps: high-temperature fermentation: uniformly mixing soybean meal, rapeseed meal, cottonseed meal and a mixed bacteria solution containing bacillus subtilis, lactobacillus plantarum, saccharomycetes and EM bacteria, and performing high-temperature fermentation to obtain a fermentation product; and performing low-temperature fermentation: adding shrimp shell meal, corn flour, rice bran, cellulase and phytase into the fermentation product, performing uniform stirring to obtain a mixture, and performing low-temperature fermentation on the mixture to obtain the product. According to the low-protein biological fermentation feed disclosed by the invention, by-products such as shrimp shell meal, rice bran and rapeseed meal are used as raw materials of the biological fermentation feed, so that the cost of the feed can be reduced; and the aims of enhancing the nutritional quality, improving the immunity and oxidation resistance of the organism and improving the environment of a culture water body can be fulfilled for culturing the crayfish with the specification of about 12 grams per crayfish.

The invention belongs to the technical field of medicines, and particularly relates to a preparation method of a scrophularia ningpoensis extract for relieving chemotherapy-induced acute kidney injury and application of the scrophularia ningpoensis extract in preparation of a product for relieving chemotherapy-induced acute kidney injury. The preparation method comprises the following steps: putting fresh ginseng into a high-temperature and high-pressure sterilization pot, steaming at 110-120 DEG C for 1-3 hours, taking out, cooling to room temperature, and repeating the steaming cooling process for 2-5 times; and crushing the treated ginseng materials, adding a mixed strain of saccharomyces cerevisiae and lactobacillus plantarum in a mass ratio of 1: 1, fermenting for 24-72 hours, filtering fermentation liquor, and drying filter residues to obtain the black ginseng extract. The cisplatin-induced acute kidney injury is prevented and / or treated by improving oxidative stress and mitochondrial functional activity, reducing the content of lipid peroxide, inhibiting expression of inflammatory factors TNF alpha, IL1beta and COX2 and remarkably reducing the cell apoptosis rate and the level of inflammatory factors related to endoplasmic reticulum stress.

The invention relates to a probiotic composition with a fat reducing effect as well as a preparation method and application thereof, and belongs to the field of functional foods. According to the invention, the lactobacillus paracasei and saccharomyces boulardii are compounded according to a specific viable count, and a functional substrate composed of syzygium jambos powder, sophora japonica pollen, lotus leaf powder and white kidney bean powder is fermented to prepare the lactobacillus paracasei-saccharomyces boulardii compound. The functional substrates respectively contain different active ingredients, the effects of all the active ingredients in the product obtained after fermentation of specifically combined microorganisms are further complemented with one another, the fat reducing effect is achieved in a synergistic mode from multiple aspects of enhancing satiety, inhibiting fat absorption and synthesis, promoting lipolysis and the like, and the fat reducing effect is remarkably enhanced. The probiotic composition disclosed by the invention is simple and efficient in preparation process and safe in components, and animal experiments show that the product disclosed by the invention can remarkably reduce TG, TC and LDL-c levels of serum of rats, realizes safe and efficient fat reduction and has a relatively good market application prospect.

The invention belongs to the field of microorganisms, and particularly relates to a salt-resistant and acid-resistant rhodotorula sp. Capable of producing ethyl phenylacetate and application of the rhodotorula sp. In order to develop a new path for the source of ethyl phenylacetate, the invention screens, separates and purifies a strain of salt-resistant and acid-resistant Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from thick broad-bean sauce, and the preservation number is CCTCC NO: M 2025465. The invention also discloses a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce and a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce. The strain has the characteristics of high temperature resistance, acid resistance and salt resistance; and when the strain is used for fermentation culture of thick broad-bean sauce, the yield of ethyl phenylacetate can be increased from 104.86 mu g / Kg to 522.11 mu g / Kg. Therefore, when the rhodotorula sp. S9 is applied to the field of food fermentation, not only can the fermentation flavor of foods such as thick broad-bean sauce, soy sauce and bread be improved, but also a novel method for synthesizing ethyl phenylacetate simply, conveniently, environment-friendly and safely can be provided, and the rhodotorula sp. S9 has a wide prospect in the field of food application.

The invention provides a preparation method of 11-seed fermentation oil and fermentation liquor with multiple effects, and belongs to the technical field of fermentation. The method comprises the following steps: S1, preparing recombinant saccharomycetes; s2, jointly fermenting lactobacillus, recombinant saccharomycetes and 11 seed oil; s3, separating an oil phase and a water phase, and taking the oil phase; and S4, dehydrating the oil phase to obtain the 11-seed fermentation oil. And S5, further refining the water phase to obtain the 11-seed fermentation liquor. The 11-seed fermented oil prepared by transforming a microbial metabolic network is rich in dihydroquercetin, and has multiple effects of resisting oxidation, resisting wrinkles, tightening, repairing cells and the like. In the fermentation process of the 11-seed fermentation oil, 11-seed fermentation liquor can be obtained, and the fermentation liquor has multiple effects of resisting oxidation, relieving, moisturizing, resisting wrinkles, tightening and the like.

The invention provides a polymorphic zinc and organic acid composition for targeted scalp barrier repair as well as a preparation method and application of the polymorphic zinc and organic acid composition. The composition is prepared from the following components in percentage by mass: 1 to 80 percent of yeast / zinc fermentation product, 1 to 20 percent of polyaspartic acid chelated zinc, 0.5 to 20 percent of gluconolactone, 0.5 to 6 percent of hydroxydecanoic acid, 1 to 10 percent of succinyl glycan and the balance of water or other pharmaceutically / cosmetically acceptable carriers. Wherein the mass ratio of the yeast / zinc fermentation product to the polyaspartic acid chelated zinc is (1: 1)-(8: 1); the mass ratio of the hydroxydecanoic acid to the gluconolactone is (1: 0.5)-(1: 3). The invention provides an efficient, mild and multi-effect synergistic nursing composition, and the composition realizes a three-in-one scalp regulation mechanism of barrier repair, mild bacteriostasis and long-acting moisturizing through unique component synergy.

The invention discloses a composition with effects of removing dandruff, inhibiting bacteria and relieving itching as well as a preparation method and application thereof, and belongs to the technical field of daily chemicals. The composition is compounded with a yeast fermentation lysate filtrate, a bacillus fermentation product, a fructus kochiae extract, a red clover extract and a cacumen biotae extract; through a'micro-ecology-barrier-inflammation 'triple synergistic path, the synergistic interaction of inhibiting bacteria more quickly, relieving itching for a longer time and removing dandruff more thoroughly is realized. The relative contents of the substances are optimized, so that the efficacy is maximized, and the stability of the composition is ensured. The composition can be used as a cosmetic raw material to be applied to scalp stability maintaining essence, has a good effect of improving the scalp microenvironment, and is mild and non-irritant.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

The invention discloses a germinated brown rice fermentation product filtrate as well as a preparation method and application thereof, and the preparation method comprises the following steps: S1, adjusting the pH value of a CaCl2 solution with glutamic acid to obtain a CaCl2 germination accelerating solution, immersing disinfected brown rice into the CaCl2 germination accelerating solution for germination treatment, and grinding to obtain germinated brown rice slurry; s2, adding liquefying enzyme and saccharifying enzyme into the germinated brown rice pulp, and performing enzymolysis to the end point to obtain brown rice saccharified liquid; s3, saccharomyces cerevisiae CGMCC No.33650 is inoculated into a glucose culture medium for aerobic culture, and a seed solution is obtained; s4, inoculating the seed solution into a culture solution containing a brown rice saccharification solution, and carrying out aerobic fermentation to an end point to obtain a fermentation solution; s5, performing centrifugal treatment on the fermentation liquid to obtain germinated brown rice fermentation product filtrate. The filtrate of the fermentation product is rich in GABA, amino acid, protein, small molecular organic acid and phenolic substances, retains mellow wine fragrance and does not contain alcohol; the whitening and brightening effects, the anti-wrinkle and repairing effects, the anti-aging effect, the anti-oxidation effect, the soothing effect, the moisturizing effect and the like are realized.

The invention discloses pichia kudriavzevii for high yield of L-malic acid as well as a construction method and application thereof, and belongs to the technical field of biology, the pichia kudriavzevii is named as YM-023 and classified as Pichia kudriavzevii, the preservation number is CGMCC No. 35487, the preservation time is July 31, 2025, and the preservation number is CGMCC No. 35487. The preservation unit is China General Microbiological Culture Collection Center (CGMCC). The method comprises the following steps: starting from an acid-resistant yeast Kudriavzevii pichia pastoris strain YL-000 (the preservation number is CGMCC No.35680), carrying out metabolic engineering transformation to obtain a transformed strain, and ensuring that the transformed strain can realize efficient production of L-malic acid in a fermentation mode of adding a small amount of calcium carbonate neutralizer.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention discloses an extraction method and application of lavender essential oil based on yeast fermentation pretreatment, and belongs to the technical field of plant active ingredient extraction. The method comprises the following steps: activating saccharomycetes, inoculating the saccharomycetes into a mixture containing a crushed lavender raw material and water, and fermenting at 30-38 DEG C for 20-28 hours to obtain fermentation liquor; then sterilizing and centrifuging the fermentation liquor to obtain supernate; and finally extracting the essential oil through steam distillation. Through yeast fermentation pretreatment, the lavender cell wall structure is effectively destroyed, essential oil release and active ingredient conversion are promoted, and the essential oil yield and antioxidant activity are remarkably improved. Compared with a traditional steam distillation method, the method has the advantages that the essential oil yield can be increased from 0.55% to 0.75% or above, and the DPPH free radical scavenging rate can be increased to 51.75% or above. The method is green in process and simple and convenient to operate, a new way is provided for high-value utilization of lavender resources, and the prepared essential oil can be used for developing cosmetics with anti-oxidation and anti-aging effects.