5 results about "Wickerhamomyces" patented technology

The application discloses a strain of submembranaceus wickerhamia and application thereof, and relates to the technical field of microorganisms. Wickerhamomyces subpelliculosus The strain is named as LABOFMIC-312, and the submembranaceus wickerhamia with a preservation number of CCTCC No:M 20221395 has been preserved in the China Center for Type Culture Collection on September 9, 2022. Experiments show that the LABOFMIC-312 has the functions of promoting proliferation of skin keratinocytes, repairing skin barrier, moisturizing, resisting aging and improving cell antibacterial capacity, and can be used for preparing medicines, cosmetics and the like.

The mixed bacterial liquid for improving the flavor of the white spirit comprises lactobacillus sanfrancisco, bacillus licheniformis, bacillus coagulans, Wickerhamomyces cerevisiae and absidia umbellata, and the strains are mixed according to the volume ratio of (1-2): (3-1): (2-3): (1-2): (2-1) to prepare the mixed bacterial liquid. The preparation method of the mixed bacterial liquid comprises the following steps: respectively activating the lactobacillus sanfrancisco, the bacillus licheniformis, the bacillus coagulans, the Wickerhamomyces cerevisiae and the absidia umbellata to prepare seed liquids, and carrying out mixed fermentation culture on the multi-strain seed liquids for 36-60 hours to obtain the mixed bacterial liquid. Through the synergistic effect of five microorganisms in the baijiu brewing process, the flavor quality of the baijiu is remarkably improved through the comprehensive effects of adjusting the fermentation environment, providing flavor precursor substances, directly synthesizing flavor substances, influencing metabolism of other microorganisms and the like, so that the baijiu has richer and more attractive aroma and taste characteristics, and the flavor quality of the baijiu is improved. The requirements of consumers on high-quality white spirit are met.

The present disclosure relates to a microorganism having the ability to produce a phytosphingosine derivative and having resistance to cerulenin and / or EGTA, a composition including the same, and a method of producing a phytosphingosine derivative using the same.

The invention discloses a microorganism, a microbial agent, food and a preparation method of the food, and relates to the field of microorganisms. The microorganism is Wickerhamomyces submembrane, and the preservation number of the microorganism is CGMCC (China General Microbiological Culture Collection Center) No.30795. The new Wickerhamomyces submembrane strain obtained through screening is high in growth speed and high in acid resistance and salt resistance, especially can normally grow in a 3 mM nitrite environment, can inhibit growth of escherichia coli and staphylococcus aureus and is high in nitrate metabolism capacity; the fermented food prepared from the new strain is low in salt content, nutritional, healthy and unique in flavor; a food fermentation process developed by utilizing the new strain is high in fermentation efficiency, short in production period and high in application value.

The invention belongs to the technical field of microbial fermentation, and particularly relates to Wickers hansenula anomala, a microbial agent of the Wickers hansenula anomala and application of the Wickers hansenula anomala and the microbial agent of the Wickers hansenula anomala. In order to screen and separate more abnormal Wickersenula polymorpha new strains and enrich the flavor of Baijiu, especially Maotai-flavor Baijiu, the abnormal Wickersenula polymorpha new strain w.a is separated, screened and identified from Maotai-flavor Baijiu fermented grains, and the preservation number of the abnormal Wickersenula polymorpha new strain w.a is CGMCC (China General Microbiological Culture Collection Center) No.39014. The strain not only can grow under high acidity, but also can generate various volatile aroma compounds, such as phenethyl acetate, isoamyl acetate, ethyl phenylacetate, isoamyl alcohol, isobutanol, linalool, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol and guaiacol. Therefore, the strain is of great significance in improving the flavor of white spirit and providing the fragrance of flowers and fruits in the wine production process, especially in the fermentation process of Maotai-flavor white spirit.