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47 results about "Wickerhamomyces" patented technology

A genus of yeasts in the family Phaffomycetaceae and phylum Ascomycota.

Application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes

The invention belongs to the technical field of biological control, and relates to application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes. A method comprises the following steps of: activating and culturing Wickerhamomyces anomalus, performing centrifuging to obtain thalli, diluting the thalli with sterile water to obtain a yeast suspension with the concentration of 1*10<8> cells / mL, punching the surfaces of the tomatoes, injecting the yeast suspension, and injecting an isopyknic botrytis cinerea spore suspension with the concentration of 1*10<5> spores / mL after 2 hours, so as to effectively control the gray mold, or directly and uniformly spraying the yeast suspension on the surfaces of the tomatoes, and performing natural air-drying. The purposes of preventing and treating the postharvest gray mold of the tomatoes, storing and fresh-keeping can be realized; according to the invention, postharvest gray mold and natural rot of the tomatoes can be effectively controlled, so that the loss caused by postharvest diseases of the tomatoes is reduced; meanwhile, operation is convenient, safe and environment-friendly; and remarkable economic benefits and social benefits are achieved.
Owner:JIANGSU UNIV

Preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae

The invention provides a preparation method of ginkgo rice wine through synergistic fermentation of Wickerhamomyces anomalous and saccharomyces cerevisiae, which comprises the following steps: respectively saccharifying glutinous rice and ginkgo, adding 0-80% of ginkgo enzymatic hydrolysate into the glutinous rice saccharified liquid, inoculating Wickerhamomyces anomalous (the preservation numberis CGMCC No.6983) and saccharomyces cerevisiae (the preservation number is CCTCCM2014463) according to the ratio of (1-1000): 1 (the unit inoculum size is 5 * 10<4>CFU/mL), fermenting at 24-36 DEG C for 48-96 hours, and centrifuging to obtain supernate, namely the gingko rice wine. Starch and other functional components in gingko are utilized to the maximum extent, the high-quality gingko rice wine is brewed, the traditional diet theory of homology of food and medicine in China is developed, the rice wine with Chinese national characteristics and long history is produced and embodied, the national development strategy of industrial production of traditional food is met. The consumption requirements of consumers on low alcoholic strength, high nutrition, obvious health care function, uniquefragrance and the like of the wine product are met.
Owner:SHANGHAI INST OF TECH
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