24 results about "Wickerhamomyces anomalus" patented technology

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 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 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 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 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 present application belongs to the field of microorganism and fermentation technology, and discloses a method for improving ester content in fermentation by co-culturing two strains of ester-producing yeast, wherein Pichia kudriavzevii PK2 and Wickerhamomyces anomalus W4 are used, and the two strains are fermented simultaneously. The present application applies Pichia kudriavzevii and Wickerhamomyces anomalus to the solid-state brewing process of Maotai-flavor liquor, improves the liquor yield and the ester content of Maotai-flavor liquor, makes the liquor taste softer and the liquor flavor richer, and plays an important role in further improving the liquor quality. Meanwhile, the present application has far-reaching social and economic significance for the intensified utilization of functional brewing microbial resources and the innovation and upgrading of traditional brewing process.

The application belongs to the technical field of microbial fermentation, and particularly relates to an abnormal williamsonia yeast and application of the abnormal williamsonia yeast in preparation of ethyl palmitate, propyl linoleate or ethyl oleate. Wickerhamomyces anomalus The abnormal williamsonia yeast is abnormal williamsonia yeast Lz5, and is classified and named as abnormal williamsonia yeast Wickerhamomyces anomalus , which is preserved in the China General Microbiological Culture Collection Center on June 19, 2025, has a preservation number of CGMCC No.34954, and an address of the preservation unit is No.3, Institute of Microbiology, Chinese Academy of Sciences, 1, Beichen West Road, Chaoyang District, Beijing. Ethyl palmitate, propyl linoleate and ethyl oleate can be prepared by fermenting sugarcane juice with the abnormal williamsonia yeast. The content of ethyl palmitate in the culture medium after fermentation can reach 13.68 mg / L. After subsequent extraction, the abnormal williamsonia yeast can be used for industrial production.

The invention relates to the technical field of microbial fermentation and feed production, in particular to a free gossypol degrading bacterium YJQ-1 and application thereof.The free gossypol degrading bacterium YJQ-1 is Wickerhamomyces anomalus, is preserved in the China Center for Type Culture Collection on March 4, 2026, has the preservation number of CCTCC M 2026367 and is separated from Sichuan Dazhou sweet distiller's yeast. The strain can tolerate 2.0 g / L of gossypol acetate, and the degradation rate of 1.0 g / L of gossypol acetate within 72 h reaches 83.75%. The microbial inoculum prepared from the strain is inoculated to cottonseed meal sieved by a 40-mesh sieve according to the inoculum size of 5%, the moisture content is adjusted to 40%, solid state fermentation is performed at 30 DEG C for 7 days, the gossypol degradation rate is 86.52%, the free gossypol is only 144 mg / Kg, and nutritional indexes such as cottonseed meal crude protein and protein digestibility are remarkably improved. The technology is low-carbon and environment-friendly, the application range of the cottonseed meal is widened, and a foundation is laid for biological manufacturing of oil processing byproduct protein resources.

The application provides a composite microbial inoculant and a plant fermentation liquor, the composite microbial inoculant comprising at least two of Lactiplantibacillus plantarum, Wickerhamomyces anomalus and Weizmannia coagulans; the Lactiplantibacillus plantarum is preserved on April 25, 2025, and has a preservation number of CGMCC No.34339; the Wickerhamomyces anomalus is preserved on May 9, 2025, and has a preservation number of CGMCC No.34474; the Weizmannia coagulans is preserved on April 25, 2025, and has a preservation number of CGMCC No.34338; the strains are all preserved in the China General Microbiological Culture Collection Center; the plant fermentation liquor is obtained by inoculating the composite microbial inoculant into a plant stock solution and performing fermentation; and the composite microbial inoculant promotes the plant stock solution to greatly improve effective components in the plant stock solution through fermentation.

The application discloses a heat-resistant hydroxycinnamic acid decarboxylase derived from abnormal Wickerham sp., and belongs to the technical field of enzyme engineering. The optimal reaction temperature of the hydroxycinnamic acid decarboxylase is 40 DEG C, and the activity is stable in the range of 40 DEG C to 70 DEG C. This provides certain theoretical basis and practical significance for industrialization of high-efficiency preparation of 4-vinyl derivatives and other high-grade perfume materials by using the hydroxycinnamic acid decarboxylase.

This invention discloses a fermentation process for Liushenqu (a traditional Chinese medicine fermentation product) and its application, specifically relating to the field of traditional Chinese medicine fermentation technology. The fermentation process involves pretreatment of raw materials, followed by inoculation of seed cultures of *Rhizopus oryzae*, *Bacillus subtilis*, and *Wickham's yeast* in a sterile substrate for aerobic fermentation in a specific ratio. Finally, after the environment has been acidified, seed cultures of *Lactobacillus plantarum* that have been induced are inoculated, and fermentation continues at a controlled temperature until the pH reaches 4.0-4.5. Fermentation is then stopped, yielding the fermented Liushenqu. This invention employs a method of rapid enzyme production and environmental acidification using molds and yeasts in the pre-fermentation stage, followed by deep transformation by lactic acid bacteria in the main fermentation stage. This approach simultaneously pursues high enzyme activity and high content of active ingredients, overcoming the limitations of existing technologies that focus only on a single indicator. Through the transformation effect of lactic acid bacteria, richer secondary metabolites are also produced, resulting in a more comprehensive spleen-strengthening and digestion-aiding effect.

The invention relates to the technical field of microbial biological control, and discloses a biocontrol saccharomycetes H-Z, which is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M20251272, and the biocontrol saccharomycetes H-Z is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M20251272. The biocontrol yeast H-Z is screened and identified, so that the occurrence of the pear black spot disease can be effectively and greenly prevented and controlled, the occurrence and diffusion of the black spot disease can be effectively inhibited, and the effect of greenly preventing and controlling the pear black spot disease is achieved.

The invention relates to a microorganism for modifying defective flavor of Cartill coffee and a fermentation method of the microorganism. The strain is Wickerhamomyces anomalus. The invention further discloses a preparation method of the microorganism. The strain is preserved in the China Center for Type Culture Collection on August 14, 2025, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M20251795.

The invention provides a complex microbial inoculant and a plant fermentation broth. The complex microbial inoculant comprises at least two of plant lactobacillus, Wickerhamomyces anomalus and Weizerwinia condensata. The complex microbial inoculant comprises at least two of Wickerwinia anomala and Weizerwinia condensata. The preservation date of the plant lactobacillus is April 25, 2025, and the preservation number of the plant lactobacillus is CGMCC (China General Microbiological Culture Collection Center) No.34339; the preservation date of the Wickerhamomyces anomalus is May 9, 2025, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.34474; the preservation date of the Witzia ciliaris is April 25, 2025, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.34338; the strains are preserved in China General Microbiological Culture Collection Center (CGMCC); the plant fermentation liquid is obtained by inoculating a plant stock solution with a complex microbial inoculant and carrying out fermentation, the complex microbial inoculant promotes the plant stock solution to be fermented, so that the effective components in the plant stock solution are greatly improved.

The present application belongs to the technical field of biological enzyme engineering, and discloses a short-chain dehydrogenase WaSDR derived from abnormal williamsmyces, and a preparation method and application thereof. The short-chain dehydrogenase WaSDR enzyme in the present application is derived from abnormal williamsmyces, and the WaSDR enzyme can not only efficiently degrade patulin, but also can significantly improve the abundance of key flavor substances, the level, richness and complexity of the flavor of the fruit juice by precisely regulating the volatile component spectrum on the basis of retaining the original flavor characteristics of the fruit juice when added to the fruit juice. The present application provides an efficient and safe enzyme preparation for the biological degradation of patulin in food, effectively controls the PAT pollution in food processing, and simultaneously realizes the synergistic improvement of the nutrition and flavor quality of the product, and has important industrial application value.

The invention provides Wickerhamomyces anomalus and an application thereof. The Wickerhamomyces anomalus provided by the invention is preserved in the China Center for Type Culture Collection on December 5, 2024, and the preservation number of the Wickerhamomyces anomalus is CCTCC NO: M 20242728. The Wickerhamomyces anomalus provided by the invention is suitable for brewing fruit wine, especially fructus phyllanthi fruit wine.

The invention relates to dregs vinegar prepared based on artificial composite flora fermentation and a preparation method thereof, and belongs to the technical field of food fermentation. The method takes sticky rice as a main raw material, and sequentially comprises the core steps of raw material treatment, alcoholic fermentation, lactic acid fermentation, acetic acid fermentation and the like. The method is characterized in that the fermentation time sequence is accurately controlled by sequentially inoculating saccharomyces cerevisiae, Wickerhamomyces anomalus, lactic acid bacteria and acetic acid bacteria and combining dynamic regulation and control of specific physicochemical indexes in the fermentation process. According to the method disclosed by the invention, the technical problems of long period, large flavor volatility, uncontrollable process and the like of the traditional natural fermentation process are effectively solved by virtue of the synergistic metabolism effect of multiple strains, and the standardized and stable output of the flavor of the dregs vinegar product and the controllable management of the whole fermentation process are realized; and a technical scheme and industrial support are provided for industrial and large-scale production of the dregs vinegar.

The application discloses a preparation method of reconstituted tobacco leaves, which comprises the following steps: (1) preparing tobacco raw materials; (2) sterilizing; (3) fermenting with Aspergillus niger seed liquid; (4) separating, and beating the solid part; fermenting the liquid part with Saccharomyces paradoxus; (5) preparing tobacco paste; and (6) preparing reconstituted tobacco leaves. The application also discloses the reconstituted tobacco leaves. The preparation method effectively solves the problem of improving the quality of papermaking reconstituted tobacco leaves.

The application belongs to the technical field of utilization of waste biomass by microorganisms, and specifically discloses an abnormal williamsonia strain Y8 and application thereof in beer dreg fermentation. The preservation number of the strain is CCTCC NO: M 2026579. The strain has good tolerance to extreme chemical environments such as high salt, high sugar, strong acid and high-concentration ethanol; can ferment polysaccharides and monosaccharides; under the condition of rich nutrition, the content of cell protein can reach 57%; can adapt to the liquid physicochemical environment of beer dregs and effectively utilize beer dregs to grow. With the aid of enzyme preparation composed of beta-glucanase and xylanase, the efficiency of the strain in utilizing beer dregs to grow is significantly improved, and after 72 h of fermentation, the fermentation liquor with viable cell count of the strain ≥1.8×10 9 CFU / mL is obtained, and the prepared fermentation feed is effectively enriched with total phenols and improved in antioxidant performance. The application is green, mild and efficient, and has excellent application prospect.

The present application relates to the technical field of fermented food chemistry, and discloses a chrysanthemum morifolium and durian shell composite fermentation process, wherein the composite fermentation process comprises the following steps: preparing a chrysanthemum morifolium cold extract by using low-temperature cold soaking, pulse ultrasonic and intermittent micro-pressure in combination; carrying out enzymolysis on durian shell endothelium by using a composite enzyme system and synchronously collecting an aroma condensate by low-temperature rotary evaporation; mixing the two, and then sequentially carrying out three-stage sequential fermentation of aerobic fermentation by Aspergillus oryzae, anaerobic fermentation by double-strain lactic acid bacteria and low-temperature esterification aging by abnormal Wickerhamomyces anomalus; and finally performing sterile filling to obtain a finished product.

The present application relates to the field of biotechnology, in particular to a strain of Wickerhamomyces anomalus WAS1 and application thereof.The strain WAS1 has a preservation number of CDMCC NO:61811.It is found through experiments that the strain can be applied in preparation of organic fertilizer, can promote crop growth, improve crop yield and quality, and has a remarkable effect, and the strain provides excellent strain resources for the field of crop yield increase application and the like.

This invention provides a non-Saccharomyces anomalus yeast, with accession number CGMCC No. 25528, deposited at the China General Microbiological Culture Collection Center on August 12, 2022. A method for preparing immobilized yeast capsules of this non-Saccharomyces anomalus yeast is also provided. The immobilized yeast capsules prepared under optimal conditions exhibit high hardness, good permeability, and improved ethanol tolerance, allowing for simultaneous inoculation and fermentation with Saccharomyces cerevisiae. Furthermore, this invention provides the application of immobilized yeast capsules in winemaking. Using the immobilized yeast capsules of this invention in winemaking can significantly increase the total amount of volatile substances in the wine, enhance the complexity of the aroma, and thus improve the quality of the wine.