92 results about "Wickerhamomyces anomalus" patented technology

The invention relates to the technical field of white spirit brewing, and particularly provides a complex microbial inoculant enhanced distiller's yeast and a preparation method and application thereof, and microbial inoculants adopted by the enhanced distiller's yeast disclosed by the invention comprise rhizopus oryzae, saccharomyces cerevisiae, Wickerhamomyces anomalus and Kluyveromyces marxianus. The preparation method of the strengthened distiller's yeast comprises the following steps: respectively and independently culturing the microbial agents to prepare solid microbial agents, then mixing the solid microbial agents with production distiller's yeast according to a certain proportion to obtain the strengthened distiller's yeast, and applying the strengthened distiller's yeast to mechanical production of fen-flavor liquor. The content of ethyl acetate in the brewed raw wine is obviously increased by 33.67% (p is less than 0.01) compared with that of a production control group; the rate of a superior product reaches 37.05% and is obviously improved by 14.38% compared with that of a control group. And the produced wine body has pure faint scent, prominent ester fragrance, vinasse fragrance, soft, sweet and harmonious taste and prominent style.

The invention discloses Wickerhamomyces anomalus capable of producing volatile compounds and application of the Wickerhamomyces anomalus in prevention and treatment of aspergillus flavus, and belongs to the technical field of microorganisms. According to the invention, a strain of Wickhamomyces anomalus FP246 is obtained through screening, the strain of Wickhamomyces anomalus FP246 is preserved in the China Center for Type Culture Collection on July 31, 2024, and the preservation number of the strain is CCTCC (China Center for Type Culture Collection) NO: M 20241719. The Vickerhamomyces anomalus FP246 has an obvious antagonistic effect on aspergillus flavus, and can be used as an effective biological mildew-proof preparation for the dried chilies. The strain can inhibit aspergillus flavus hypha growth and spore germination by generating volatile compounds such as 2-methylbutyric acid, 3-methylbutyric acid and acetic acid. The method for spraying the dried chilies by utilizing the Vickerhamomyces anomalus FP246 is a novel biological control method, and has extremely high research and application values on the development of novel green bacteriostatic drugs.

The invention discloses a soybean yellow serofluid fermentation product rich in aglycone type soybean isoflavone as well as a preparation method and application of the soybean yellow serofluid fermentation product, and relates to the technical field of microbial fermentation. The preparation method comprises the following steps: inoculating double yeasts into a soybean yellow serofluid culture medium rich in glucoside type soybean isoflavone, adjusting the pH value of the soybean yellow serofluid culture medium, and performing constant-temperature fermentation to obtain a soybean yellow serofluid fermentation product; the double yeast is prepared from Wickerhamomyces anomalus NNB-1 and Candida utilis LYY1 according to a proportion, the Wickerhamomyces anomalus NNB-1 is preserved in the China Center for Type Culture Collection on April 3, 2023, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M2023451. The invention further discloses a preparation method of the double yeast for the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain. According to the present invention, the soybean yellow serofluid rich in glucoside type soybean isoflavone is adopted as the fermentation substrate, and the Wickerhamomyces anomalus NNB-1 and the Candida utilis LYY1 are subjected to double-yeast fermentation so as to significantly improve the content of daidzein, daidzein, genistein and other aglycone type soybean isoflavone in the soybean yellow serofluid fermentation product.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention discloses a plant fermentation composition for enhancing scalp immune barrier and melanocyte activity and a preparation method and application of the plant fermentation composition, and belongs to the technical field of microbial fermentation and skin immunization. Performing fermentation by utilizing Wickerhamomyces anomalus and saccharomyces cerevisiae; the mass ratio of the Wickerhamomyces anomalus to the saccharomyces cerevisiae is (3-10): 1; the weight ratio of the radix polygoni multiflori to the radix asparagi to the black tea is (10-30): (1-10): 1. The invention provides a cosmetic raw material for promoting melanogenesis by enhancing innate immune response of melanocytes by utilizing a microbial fermentation technology, and solves the technical problem that black hair becomes white. The cosmetic provided by the invention can improve the health of hair and scalp, has a good hair blackening effect, and effectively prevents the hair from becoming grey and white.

The invention relates to a saccharomycetes strain with high yield of esterifying enzyme and application thereof, the classification name of the saccharomycetes strain is Wickerhamomyces anomalus, the saccharomycetes strain is preserved in China General Microbiological Culture Collection Center on March 21, 2025, the preservation number is CGMCC 33925, and the address of the preservation unit is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The strain screened by the invention has the ability of high yield of esterifying enzyme, and can synchronously catalyze synthesis of a plurality of key esters such as ethyl acetate, ethyl hexanoate, ethyl lactate and the like. Through the synergistic effect of polyesters, the flavor level of the liquor body is richer, and the liquor body is close to the composite aroma characteristic of the traditional solid fen-flavor liquor. The strain is naturally adapted to brewing of fen-flavor liquor and intensified application of medium and low temperature yeast, exogenous enzyme dependence is reduced, and the esterification capacity of yeast is improved.

The invention relates to an aroma-enhancing composite yeast agent for fermenting fruit wine and application of the aroma-enhancing composite yeast agent, and belongs to the field of microbial strain screening and application thereof. The composite yeast agent provided by the invention comprises saccharomyces cerevisiae G1 and Wickerhamomyces anomalus GZJ2, and can be applied to fermentation preparation of alcohol or fruit wine; the composite yeast agent provided by the invention is used for fermenting passion fruits to brew the passion fruit wine, the obtained passion fruit wine is stronger in fragrance and higher in total ester content, and the flavor and the quality are remarkably improved.

The invention belongs to the technical field of microbial fermentation, and particularly relates to Wickerhamomyces anomalus and application thereof in preparation of ethyl palmitate, propyl linoleate or ethyl oleate. According to the present invention, the Wickerhamomyces anomalus is provided, the Wickerhamomyces anomalus is the Wickerhamomyces anomalus Lz5, the classification name of the Wickerhamomyces anomalus is Wickerhamomyces anomalus, the Wickerhamomyces anomalus is preserved in the China General Microbiological Culture Collection Center on June 19, 2025, and the preservation number of the Wickerhamomyces anomalus is CGMCC No. 34954; the address of the preservation unit is Institute of Microbiology, Chinese Academy of Sciences, No.3, No.1 Yard, Beichen West Road, Chaoyang District, Beijing; when the strain is used for fermenting sugarcane juice, ethyl palmitate, propyl linoleate and ethyl oleate can be prepared. In the culture medium after fermentation is finished, the content of ethyl palmitate can reach 13.68 mg / L. After subsequent extraction, the method can be used for industrial production.

The invention discloses a novel application of Wickerhamomyces anomalus YFJ252 (the preservation number is CGMCC (China General Microbiological Culture Collection Center) NO.28267) which is disclosed and preserved, in particular relates to an application of the strain and a metabolite of the strain in preparation of medicines, foods or health care products for preventing or treating hyperuricemia (HUA), and belongs to the technical field of microorganisms. The strain has excellent probiotic characteristics (acid and cholate resistance, high hydrophobicity, self-aggregation and co-aggregation capability, oxidation resistance, glycometabolism regulation, anti-inflammatory capability and the like) and a function of inhibiting the activity of xanthine oxidase (XO) in vitro. The serum uric acid, creatinine and urea nitrogen levels of a hyperuricemia mouse model induced by high fructose diet and oteracil potassium can be remarkably controlled, and a new way is provided for safely and effectively preventing HUA.

The present invention discloses the use of an oxidoreductase and its mutants in the biosynthesis of naringol, belonging to the field of bioengineering technology. The present invention, for the first time, obtains an oxidoreductase with high conversion capacity for naringol from the marine killer yeast (Wickerhamomyces anomalus M15), and obtains an oxidoreductase mutant with even higher capacity through site-directed mutagenesis. Compared with existing oxidoreductases capable of catalyzing the conversion of naringol, the oxidoreductase and its mutants have good substrate tolerance, high conversion rate, and high salt tolerance. The oxidoreductase and its mutants provided by the present invention provide conditions for the in vitro enzymatic synthesis of naringol, achieving an environmentally friendly and efficient catalytic conversion of naringol to the naringol product. The present invention will provide an important tool enzyme for the synthesis of naringol and bring significant economic benefits to the naringol synthesis industry.

The invention provides a peach brown rot antagonistic yeast strain HYQ-4.1 as well as a biocontrol inoculant and application thereof, and belongs to the technical field of biocontrol bacteria. According to the invention, a brown rot pathogenic bacterium is separated and identified from peach fruits with brown rot, the brown rot pathogenic bacterium is meaustralian-type sclerotinia sclerotiorum, a novel antagonistic yeast strain is obtained by screening aiming at the pathogenic bacterium, the novel antagonistic yeast strain is Wickerhamomyces anomalus strain HYQ-4.1, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.30543. The strain HYQ-4.1 has a good bacteriostasis rate on meaustralian-type sclerotinia sclerotiorum, the prevention and incidence rate on in-vitro fruits is controlled to be 23.33% or below, and the scab diameter of brown rot pathogen in peach fruits can be effectively inhibited. The invention provides a new means for prevention and control of peach brown rot.

Provided is use of Wickerhamomyces anomalus W23087 and Lactiplantibacillus plantarum L23104 derived from sourdough and a composite microbial agent thereof in fermented food, belonging to the fields of fermentation engineering and biotechnology. The Wickerhamomyces anomalus W23087 strain has a strong aroma-enhancing function and excellent fermentation performance. The Lactiplantibacillus plantarum L23104 strain can efficiently produce exopolysaccharides and enhance the stability of a fermented product. By means of compounding, the content of exopolysaccharides in the fermented food is increased, the flavor of the fermented food is enhanced, and the quality of the fermented food is improved.

The invention discloses a method for enhancing the flavor of sea buckthorn fruit vinegar through synergistic fermentation of multiple strains combined with medicinal and edible raw materials. Wickerhamomyces anomalus YCJP320 with clear hereditary characteristics and proprietary intellectual property rights (CGMCC No. 33925, which can produce esterifying enzyme at high yield and increase aroma components such as ester components) and acetobacter pasteurianus CL247, CGMCC No. 33924, which can resist 18% ethanol and 7% acetic acid, and can produce acid efficiency are respectively used for alcoholic fermentation and acetic fermentation, and then fermentation is carried out, so that the fermentation efficiency is improved. According to the fermentation production process of the sea buckthorn fruit vinegar, ganoderma lucidum post-prebiotics, phellinus linteus post-prebiotics and medicinal and edible raw materials (astragalus membranaceus, dogwood and cinnamon) are used as fermentation culture medium components for nutrient enrichment, so that directional regulation and control of flavor substances and functional components of the sea buckthorn fruit vinegar are realized.

The present invention discloses a plant fermentation composition for enhancing the scalp immune barrier and the vitality of melanocytes, and its preparation method and application, belonging to the technical fields of microbial fermentation and skin immunity. The preparation method of the plant fermentation composition comprises the following steps: using the water extracts of Polygonum multiflorum Thunb., Asparagus cochinchinensis (Lour.) Merr. and black tea as substrates, and fermenting with Wickerhamomyces anomalus and Saccharomyces cerevisiae; the mass ratio of Wickerhamomyces anomalus to Saccharomyces cerevisiae is 3-10:1; the weight ratio of Polygonum multiflorum Thunb., Asparagus cochinchinensis (Lour.) Merr. and black tea is 10-30:1-10:1. The present invention utilizes microbial fermentation technology to provide a cosmetic raw material that promotes melanogenesis by enhancing the innate immune response of melanocytes, and solves the technical problem of black hair turning white. Applying the cosmetics of the present invention can improve the health of hair and scalp, and has a good effect of blackening hair, effectively preventing hair from turning grayish-white.

The invention relates to the technical field of skin care products, and particularly discloses an acne removing composition for fading acne marks and a preparation method thereof. The acne-removing composition for fading acne marks is prepared by compounding an olive leaf extract, a clausena lansium bark extract, an artemisia annua extract, a podocarpus macrophyllus extract, a hydrolyzed opuntia ficus-indica flower extract and a silybum marianum extract. The preparation method of the acne-removing composition for fading acne marks comprises the following steps: 1) uniformly mixing an olive leaf extract, a clausena lansium bark extract, an artemisia annua extract, a podocarpus macrophyllus extract, a hydrolyzed opuntia ficus-indica flower extract, a silybum marianum extract and a solvent to obtain a plant extract; the invention relates to a preparation method of an acne-removing composition capable of fading acne marks, which comprises the following steps: 1) preparing a plant extract, 2) adding compound bacteria into the plant extract for fermentation to obtain a fermentation broth, and 3) sterilizing the fermentation broth, concentrating and drying to obtain the acne-removing composition capable of fading acne marks, the compound bacteria being a compound of cryptococcus laurentii, Wickerhamomyces anomalus and Candida boidinii, and the acne-removing composition capable of fading acne marks has the advantages of rapidly removing acnes and rapidly fading acne marks.

The invention discloses an abnormal Wickham yeast Wa K-5 and its application in brewing, belonging to the field of microbial fermentation and food technology. The invention separates and purifies 4 strains of abnormal Wickham yeast from a variety of yellow wine koji, screens the tolerance, aroma production characteristics, etc. of the 4 yeasts, and finally obtains strain Wa K-5 that can tolerate at least 100ppm iso-α acid and 5%vol ethanol, and has excellent aroma production characteristics. The fermentation of 12.0°P wort can produce low-alcohol beer with an ethanol concentration of 0.95%vol, and the fermentation of 6.0°P wort can obtain non-alcoholic beer with an ethanol concentration of 0.48%vol. When mixed with brewer's yeast, the alcohol content can be similar to that of beer fermented by pure strain brewer's yeast, the flower aroma and wort flavor are enhanced, and the foam properties and killing taste are significantly improved. The strain WaK-5 of the present invention has a very broad application prospect in the field of beer brewing.

The present invention belongs to the technical field of biological control, and specifically relates to a method for abnormal Wickham yeast to control brown rot, aspergillus disease, soft rot and storage and preservation of peach fruits after harvest. The steps are as follows: firstly, a 1×10 8 cells / mL of yeast suspension; select peach fruits, disinfect, rinse and dry them, and then divide them into three groups, drill holes on the surface of the peach fruits and inject the yeast suspension, and after a period of time, inject spore suspensions of American and Australian type drupe brown rot fungi, Aspergillus niger and Rhizopus stolonifer in the holes of the three groups of peach fruits in the same volume as the yeast suspension, so as to achieve effective control of peach brown rot, aspergillus disease and soft rot; or directly spray the yeast suspension evenly on the surface of the peach fruits and dry them naturally, so as to achieve the purpose of preventing and controlling natural diseases of peach fruits after harvest and storing and preserving them; the present invention has no adverse and significant effects on the main quality indicators of peach fruits after harvest while effectively controlling the diseases, is easy to operate, safe and environmentally friendly, and has significant economic and social benefits.

The invention relates to the technical field of biology, in particular to a strain Wickerhamomyces anomalus WAS1 and application of the strain Wickerhamomyces anomalus WAS1. The preservation number of the strain WAS1 is CDMCC (China General Microbiological Culture Collection Center) NO Experiments show that the strain can be applied to preparation of organic fertilizers, can promote crop growth and improve crop yield and quality, has a remarkable effect, and provides an excellent strain resource for the fields of crop yield increase application and the like.

The present invention discloses an endophytic fungus of tea tree and its application in promoting the growth of Dendrobium officinale, belonging to the field of microbial technology. The abnormal Wickerham yeast strain (Wickerhamomyces p.) involved in the present invention was deposited in the General Microbiological Center of China Microbiological Culture Collection Administration on September 15, 2022. The strain preservation name is: KLBMP0506, and the preservation number is: CGMCC No. 25719. It has a significant effect on promoting the growth of Dendrobium officinale and the accumulation of secondary metabolites, provides excellent strain resources for the development of rare medicinal Dendrobium plant growth-promoting fertilizers, promotes the industrialization development of Dendrobium, and has good application development prospects.

The invention belongs to the technical field of microbial fermentation, and particularly relates to Wickerhamomyces anomalus and application thereof. In order to enrich the source of strains with low-yield higher alcohols, the Wickerhamomyces anomalus Wa9 which is relatively low in higher alcohol yield and good in environment tolerance is separated and screened from fermented grains of Luzhou-flavor liquor through primary screening and secondary screening, then normal-pressure plasma mutation breeding is performed on the Wickerhamomyces anomalus Wa9, and the Wickerhamomyces anomalus Wa9 which is relatively low in higher alcohol yield and good in environment tolerance is obtained through primary screening and secondary screening. The Wickerhamomyces anomalus WA27 has the advantages that the Wickerhamomyces anomalus WA27 is high in yield, environmental tolerance and ethanol conversion rate, and the preservation number of the Wickerhamomyces anomalus WA27 is CCTCC NO: M 20252211. The strain not only maintains good ethanol yield, but also significantly reduces the generation of higher alcohols. And the strain is obtained through ARTP mutagenesis, is good in hereditary stability and is suitable for industrial production. When the prepared distiller's yeast is used for fermenting white spirit, a white spirit product with better flavor and taste can be obtained.

The invention belongs to the field of biological control of postharvest diseases of fruits, and particularly relates to a method for preparing a Wickerhamomyces anomalus solid preparation by using a protective agent and application of the Wickerhamomyces anomalus solid preparation. According to the invention, research is carried out based on a solid preparation of Wickerhamomyces anomalus, and protective agents and an optimal compounding proportion among different protective agents are creatively screened, specifically 6% of sorbitol, 10% of skimmed milk powder, 3% of sodium glutamate and 5% of trehalose; the prepared solid preparation can be stored at-20 DEG C for 90 days, the survival rate of the solid preparation is 67% or above, and the rotting rate of a solid preparation group is stabilized to be 24.0% or below; the technical problem of low survival rate of Wickerhamomyces anomalus in practical application is solved, potential hazards of chemical bactericides to human bodies and environments are avoided, and the Wickerhamomyces anomalus solid preparation is safe and environment-friendly, can meet commercial production and use requirements, and has important significance on commercial application and development of yeast solid preparations.

The present application belongs to the technical field of microorganism strain screening and application, and particularly relates to a compound fermentation agent and application thereof in food fermentation. Two strains of yeast are screened by a traditional culture method, which are gas-producing Saccharomyces cerevisiae SQJ20 and aroma-enhancing abnormal Wickerhamomyces anomalus GZJ2. The screening source is a traditional sourdough. The application of the two strains of yeast in the fermentation process of flour products improves the flavor and quality of the flour products, especially when the two strains of yeast are mixed as a compound fermentation agent for the fermentation process of flour, the fermentation characteristics are better than those of the commercially available active dry yeast; the prepared product is improved in hardness, chewiness and other indexes, and the flavor and quality of the fermented flour products are greatly improved.

The application provides a preparation method of a biological fermentation moisturizing cream, the biological fermentation moisturizing cream and application. The preparation method comprises the following steps: mixing a fermentation substrate comprising rice, starch and oil and water, sterilizing to obtain a fermentation cream base solution; the content of amylopectin in the starch is higher than 75%; inoculating a strain in the fermentation cream base solution, performing fermentation culture, performing solid-liquid separation, sterilizing to obtain the biological fermentation moisturizing cream; the strain comprises one or more of Apiculatus Candida, Kluyveromyces marxianus and Wickerhamomyces anomalus. The method provided by the application realizes self-emulsification during fermentation, does not need to additionally add a thickening agent, an emulsifying agent or a surfactant, and can prepare the biological fermentation moisturizing cream through one-step fermentation. The prepared biological fermentation moisturizing cream has simple components, natural raw materials, good moisturizing effect and high safety.

The invention discloses an abnormal Wickham yeast with a flavor enhancement function and its application in fermented food, belonging to the fields of fermentation engineering and biotechnology. The invention screens an abnormal Wickham yeast W23087 from sourdough, which is preserved in the China General Microbiological Culture Collection Center with a preservation number of CGMCC No. 29669. The strain has a strong flavor enhancement function and excellent fermentation performance, can enhance the quality of fermented food and improve the flavor characteristics of fermented food, and has broad application prospects.

The invention belongs to the technical field of fermentation engineering, and particularly relates to Wickerhamomyces anomalus JG-WA1 and application thereof in aroma-enhancing fruit wine. A strain of aroma-enhanced Wickerhamomyces anomalus JG-WA1 is screened from distiller's yeast, apple juice is inoculated with the strain for primary fermentation, then saccharomyces cerevisiae is inoculated for secondary fermentation, and the aroma-enhanced fruit wine is prepared. The content of unpleasant odor substances such as acetone, 4-methyl-1-pentanol, 2-butanol, dimethyl disulfide, 3-hexanone and the like with pungent smell of alcohol or mildew odor and the like in the fruit wine is obviously reduced, while the content of 2-pentanol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-pentene-2-ketone, hexyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, 2-octanone, 2, 3-pentanone, ethyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate and ethyl hexanoate is obviously reduced. The content of fruit flavor components such as 2, 3-dimethylpyrazine is greatly increased, the brewed apple wine is obvious in ester flavor and transparent and bright in color, and the flavor quality is obviously improved.

The invention discloses application of a vinasse cellar bottom water-to-liquid feed. The vinasse cellar bottom water-to-liquid feed is used for culturing Wickerhamomyces anomalus FBKL2.00K8, and the preservation number of the Wickerhamomyces anomalus FBKL2.00K8 is CCTCC (China Center for Type Culture Collection) NO: M 2020249; the Wickerhamomyces anomalus has the functions of increasing the pH value of the vinasse cellar bottom water and reducing the total acid, and components in the vinasse cellar bottom water are converted. The method is used for research and development of liquid feed, a new thought is provided for cyclic utilization of the white spirit byproduct cellar bottom water, the water-free treatment cost of enterprises is expected to be reduced, and the method is of practical guiding significance for environmental protection and research and development of a novel feed technology.

The invention belongs to the technical field of microorganisms, and particularly relates to a strain of Weiguhamomyces anomalus HZJ8 as well as a culture method and application of the Weiguhamomyces anomalus HZJ8. The saccharomyces anomalus HZJ8 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the saccharomyces anomalus HZJ8 is CGMCC NO.28416, and the preservation date of the saccharomyces anomalus HZJ8 is September 11, 2023. The saccharomyces anomalus HZJ8 is preserved in the China General Microbiological Culture Collection Center (CGMCC). The Hanmomyces anomalus HZJ8 has a relatively good antagonistic effect on aeromonas veronii, and has relatively high thermal stability, acid-base stability, ultraviolet stability and cholate stability. The Hanmomyces anomalus HZJ8 can be used as an important component in preparation of drugs for resisting fish bacterial septicemia, and can also be used as an aquatic feed additive.

The invention relates to the technical field of seasonings, and particularly discloses sweet soybean paste and a preparation method thereof. The preparation method of the sweet soybean paste comprises the following steps: (1) screening raw materials: taking high-quality wheat flour as a raw material; (2) steaming: the wheat flour is steamed, and the steamed raw materials are required to be granular and have no raw flour; (3) starter propagation: when the material temperature is reduced to 36 + / -1 DEG C, dividing a starter pool into areas, inoculating Aspergillus oryzae in the four-fifth area, and inoculating rhizopus in the one-fifth area; (4) fermentation: based on the mass of all the materials in the koji pool, adding saline water with the concentration of 11 Baume degrees, the volume of which is 1.5 times that of the materials; then inoculating Wickerhamomyces anomalus, fermenting for 4 days, fermenting at high temperature for 3 days, finally inoculating aureobasidium aureobasidium, and preserving heat at 30 DEG C and fermenting for 5 days; and (5) preparing sweet marinating raw juice: squeezing the fermented sweet soybean paste to obtain the sweet marinating raw juice. According to the preparation method provided by the invention, the fermentation period of the sweet soybean paste is greatly shortened, the quality is stable, and all indexes meet the regulations of industrial standards.

The invention discloses a preparation method of reconstituted tobacco. The preparation method comprises the following steps: (1) preparing tobacco raw materials; (2) sterilizing; (3) fermenting an aspergillus niger seed solution; (4) separating, and pulping the solid part; fermenting the liquid part by using Wickerhamomyces anomalus; (5) preparing tobacco paste; and (6) preparing the reconstituted tobacco. The invention further discloses the reconstituted tobacco. The preparation method provided by the invention effectively solves the problem of improving the quality of the paper-making reconstituted tobacco.

The invention relates to the technical field of microbial fermentation, and particularly provides Wickerhamomyces anomalus Hta-3 and application thereof, the Wickerhamomyces anomalus Hta-3 is preserved in China General Microbiological Culture Collection Center on June 6, 2025, and the preservation number is CGMCC No.34786; the content of flavone in the fermented hippophae rhamnoides fruit juice can be remarkably increased by 28.79%, and the fermented hippophae rhamnoides fruit juice has a certain repairing effect on acute alcoholic injury, reduces the content of proinflammatory factors IL-6 and TNF-alpha, relieves inflammatory response of the liver, improves the SOD activity of the liver and the protein expression quantity of ALDH2 and Bcl-2, enhances the oxidative stress ability of the liver, reduces liver injury caused by excessive drinking, and has a good application prospect. The acute alcoholic injury of the mouse is relieved; in addition, through fermentation, the taste of the Tibetan hippophae rhamnoides fruit juice can be improved, the shelf life of the hippophae rhamnoides fruit juice is prolonged, transformation of traditional fermented products is facilitated, and the economic benefits of the products are improved.