3 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 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 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.