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88 results about "Wickerhamomyces anomalus" patented technology
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A yeast in the phylum Ascomycota. This species is spheroidal to elongate shaped, forms pseudohyphae and produces hat-shaped ascospores, can grow anaerobically, ferments glucose and sucrose, assimilates glucose, galactose, fructose, raffinose and mannose but not formic acid and methanol, and utilizes nitrate and urea. W. anomalus is used in food and feed processing and functions as a biopreservation agent, phytase producer, and for folate biofortification. It is also the causative agent of opportunistic mycoses that develop in immunocompromised individuals as well as neonates.
Wickerhamomyces anomalus strain and application thereof
ActiveCN103184167ASatisfy the requirements of ester fragranceFungiMicroorganism based processesBiotechnologyEthyl acetate
The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: temperature: 29 DEG C, culture time: 59 h, inoculation amount: 5 percent, and pH: 6.5, and the alcohol content of a fermentation liquor is 2.8 percent (v / v). The optimum process parameters for the production of ethyl acetate are as follows: temperature: 28 DEG C, culture time: 65 h, inoculation amount: 5 percent, and pH: 4.5, and the content of the ethyl acetate reaches 50.2 mg / 100ml. The strain not only can produce a certain amount of alcohol, but also meet the requirements of spirit to ester aroma, has double characteristics of an alcohol yeast and an ester-producing yeast, and becomes an indispensable functional bacterium during the brewing process of dry wine; and the metabolic property of the strain is important for the formation of typical style characteristics of the Laobaigan liquor.
Owner:YUFENG IND HEBEI
Yeast strain for highly yielding ethyl acetate, and culture method and application thereof
ActiveCN108018218AIncrease productionImprovement ingredientsFungiMicroorganism based processesChinese liquorEthyl acetate
The invention relates to a Wickerhamomyces anomalus strain for highly yielding ethyl acetate, and a culture method and an application thereof. The strain for highly yielding ethyl acetate is named asa Wickerhamomyces anomalus Y3604 strain, and is preserved in China General Microbiological Culture Collection Center on October 12, 2016 with the preservation number of CGMCC No.13103; and the 26S rDNA D1 / D2 sequence of the strain is similar to the 26S rDNA D1 / D2 sequences of multiple other Wickerhamomyces anomalus strains. The strain has good tolerance to glucose, ethanol and ethyl acetate, and has a wide range in the growth pH value and the temperature; and the Wickerhamomyces anomalus Y3604 strain has a high ethyl acetate yield, and a result of detection shows that the ethyl acetate yield of the strain can reach 19.17 g / L. The strain can be applied to the brewing industry of Chinese liquor, yellow rice wine and soy sauce, demanding for the ethyl acetate.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae
InactiveCN111154593AGuaranteed AlcoholImprove aroma profileMicroorganism based processesAlcoholic beverage preparationBiotechnologyAroma aroma
The invention discloses a brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae. The non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation. The non-saccharomyces cerevisiae is one or more species of Hanseniaspora uvarum strain F119, Wickerhamomyces anomalus strain C11 and Hyphopichia burtonii strain C30,and the non-saccharomyces cerevisiae is a wild non-saccharomyces cerevisiae isolated from Guinong No. 5 prickly pear. According to the present invention, the non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation, and the saccharomyces cerevisiae consumes sugar to produce alcohol; and the non-saccharomyces cerevisiae has low production of alcohol and high production of aroma substances, and the combination of the two yeasts not only ensures the alcohol content of fruit wine, but also improves the type, content and aroma characteristics of aroma substancesin fruit wine.
Owner:GUIZHOU INST OF TECH
Compound microbial agent for efficiently decomposing kitchen waste and preparation method and application thereof
InactiveCN105665417ARealize the transformation of resourcesZero emissionSolid waste disposalFurniture waste recoveryMicrobial agentOxygen
The invention relates to a compound microbial agent for efficiently decomposing kitchen waste. The compound microbial agent is composed of a compound bacterium body and a carrier. The compound bacterium body is formed by mixing east issa yeast, bacillus subtilis, wickerhamomyces anomalus yeast, black trichoderma and actinomycetes. The carrier is composed of defatted soy flour, bran, rice hull powder and wood shavings. The compound bacterium body accounts for 6-12% of the compound microbial agent by weight percentage. The compound microbial agent for efficiently decomposing the kitchen waste has the beneficial effects that the compound microbial agent and the kitchen organic waste are fully mixed in fermentation equipment, different kinds of bacteria act synergistically under the normal-temperature and aerobiotic conditions, the decomposing rate of the kitchen organic waste is improved, the fermentation time is shortened, and meanwhile the deodorization effect is obvious. The kitchen waste fermented through the compound microbial agent can serve as organic fertilizer. Due to the use of the compound microbial agent for decomposing the kitchen waste at normal temperature, the problems of land occupation and pollution caused by landfill or pollution to the atmosphere environment caused by incineration are effectively relieved.
Owner:瑞昊(北京)环境工程集团有限公司
Wickerhamomyces anomalus strain low in urea yield and capable of producing flavor and application thereof to food production
ActiveCN105861346AReduce outputReduce formationFungiMicroorganism based processesFlavorMicroorganism
The invention discloses a Wickerhamomyces anomalus strain low in urea yield and capable of producing flavor and application thereof to food production and belongs to the fields of wine brewing and food safety. The Wickerhamomyces anomalus is separated from a baijiu fermentation environment (yeast for making hard liquor), named as Wickerhamomyces anomalus JZ420 and preserved in the General Microbiology Centre of Microbial Preservation Management Committee in China on May 6th, 2016 with the preservation number being CGMCC NO. 12416. The strain has the advantages of being low in urea yield, capable of producing flavor, resistant to ethyl alcohol and resistant to acid, is an excellent liquor-making functional strain and can be applied to the fields of fermented wine, distilled liquor and other food, and food safety is guaranteed.
Owner:JIANGNAN UNIV
Two deodorizing strains and application thereof in preparation of composite biological deodorant
The invention discloses two deodorizing strains and application thereof in preparation of a composite biological deodorant. The deodorizing strains are Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2. Experiments prove that compounding of the Lactobacillus paracasei R1 and Wickerhamomyces anomalus J2 in an appropriate ratio can achieve a strong deodorization effect on feces and the like, the prepared composite biological deodorant can effectively remove odor from culturing farms, toilets and other environments or places for a long term, and has good application prospect and market value.
Owner:GUANGDONG BOWOTE BIOTECH CO LTD
High-yielding ethanol yeast and method for improving quality of traditional fermented foods through symbiotic fermentation of high-yielding ethanol yeast and ester-producing yeast
ActiveCN109810910AIncreased ethanol productionOptimizing the Culture Conditions of Symbiotic FermentationFungiAlcoholic beverage preparationHydrolysateEthyl acetate
The invention relates to a saccharomyces cerevisiae Y3401 strain for high-yielding ethanol and a symbiotic fermentation culture method of the saccharomyces cerevisiae Y3401 strain and a Wickerhamomyces anomalus Y3604 strain for high-yielding ethyl acetate as well as application of the saccharomyces cerevisiae Y3401 strain. The saccharomyces cerevisiae Y3401 was preserved in China General Microbiological Culture Collection Center on October 20th, 2017, with a preservation number of CGMCC No.14828; the similarity of 26S rDNA D1 / D2 sequence of the saccharomyces cerevisiae Y3401 strain to 26S rDNA D1 / D2 sequence of other saccharomyces cerevisiae strains; symbiotic fermentation of two yeast strains in a sorghum enzymatic hydrolysate culture medium by a standing or shaking mode has the advantages that the content of the ethyl acetate is favorably improved and the contents of flavor substances such as total ester, beta-phenylethanol and isoamyl alcohol also can be improved. In a solid brewing system, the symbiotic fermentation of the two strains can enhance the characteristics of ester-improving and flavor-enhancing of yeast. The symbiotic fermentation method of the two strains, disclosed by the invention, can be applied to the brewing industries, having demands on the ethyl acetate, such as Baijiu, yellow rice wine and soy sauce.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Wickerhamomyces anomalus and application thereof
ActiveCN106635832AEnhances aroma and removes astringencyStrong fermentation abilityFungiMicroorganism based processesSweetnessFructus phyllanthi
The invention discloses wickerhamomyces anomalus G1, which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.13050. The wickerhamomyces anomalus, when applied to fermentation of fructus phyllanthi fruit wine, has significant effects of enhancing aroma and removing astringency. The fructus phyllanthi fruit wine, which is brewed with the application of the wickerhamomyces anomalus provided by the invention, is represented in brown, the fructus phyllanthi fruit wine is clear and transparent in wine body, pure and unique in fruit fragrance of fructus phyllanthi, sweet and mellow in taste, long in aftertaste, low in acerbity and obvious in sweetness after taste, and the wine has the typical characteristics of the fructus phyllanthi fruit wine. The invention can offer an important basis for deep processing of the fructus phyllanthi fruit wine.
Owner:玉溪牛易拉农业科技有限公司
High-yield ethyl acetateWickerhamomyces anomalus and culture method and application thereof
ActiveCN109266562AIncrease productionImprovement ingredientsFungiAlcoholic beverage preparationChinese liquorEthyl acetate
The invention relates to a high-yield ethyl acetate Wickerhamomyces anomalus and culture method and application thereof. The Wickerhamomyces anomalus, named YF1503, has been deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017, with the accession number of CGMCC No. 14169; and the yeast strain is deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus, and belonged to Wickerhammycesanomalus. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus. The abnormal Wickham yeast YF1503 of the invention has the characteristics of good ethanol tolerance, ethyl acetate tolerance and high ethyl acetate yield. Through detection, the ethyl acetate yield of the strain can reach 17.31 g / L, and at the same time, the strain has good ester extraction and flavor enhancement effect in sorghum saccharification solution. The strain of the invention can be applied to the brewing industry of Chinese liquor, yellow rice wine, soy sauce and the like which havedemand for ethyl acetate.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Uses of Wickerhamomyces anomalus T1 in flavoring of soy sauce, and flavoring process
ActiveCN108330074AGood for later fragranceSuitable for growthFungiMicroorganism based processesAdditive ingredientSalt free
The invention discloses uses of Wickerhamomyces anomalus T1 in flavoring of soy sauce, and a flavoring process, and belongs to the field of food engineering. According to the present invention, the screened Wickerhamomyces anomalus T1 is preserved in the China General Microbiological Culture Collection Center on September 22, 2017, and has the preservation number of CGMCC No:14662; the strain is beneficial to the late flavoring of soy sauce; whether in the low-salt solid-state fermentation process or in the salt-free liquid-state fermentation process, the types of the aroma components can be increased, especially alcohols and esters can be increased, the phenethyl alcohol content in the low-salt solid-state soy sauce is increased to 14.34% from 4.49%, the total content of the alcohol esterin the salt-free liquid-state fermentation is increased to 41.05% from 38.1%, and the content is increased by 7.7%; and under the action of the aroma-producing yeast, the alcohol aroma and the esteraroma blended with the soy sauce present the unique flavor of the soy sauce.
Owner:张晨
A compound microbial agent for efficient degradation of food waste and its preparation method and application
InactiveCN105665417BRealize the transformation of resourcesZero emissionSolid waste disposalFurniture waste recoveryMicrobial agentOxygen
Owner:瑞昊(北京)环境工程集团有限公司
Method for preparing flavor protein feed from compound bacteria fermentation distiller's grains
PendingCN107296150AHigh protein contentImprove palatabilityFood processingFood preservationCelluloseFiber
The invention belongs to the technical field of animal food or feed processing and particularly relates to a method for preparing a flavor protein feed from compound bacteria fermentation distiller's grains. The method comprises the steps of carrying out gas explosion on distiller's grains and carrying out ultrasonic cooperative treatment on broken lignin and cellulose, and then inoculating phanerochaete chrysosporium and trichoderma viride; inoculating candida utilis and wickerhamomyces anomalus on the basis of a degradation product; and finally adding yellow water generated in white spirit production to the fermented feed to prepare a pellet feed. According to the method for preparing the flavor protein feed from the compound bacteria fermentation distillers' grains, the crude fiber content is reduced, the protein content is improved, the flavor is added, the palatability and the security are improved, the environmental pollution of the distiller's grains and the yellow water is reduced, wastes are changed into treasure and the method has significant environmental benefits.
Owner:XIHUA UNIV
Ethyl acetate-producing saccharomycete and application thereof
ActiveCN109456904AGood precisionIncrease temperatureFungiMicroorganism based processesEthyl acetateMicrobiological culture
The invention discloses ethyl acetate-producing saccharomycete and application thereof, and relates to the technical field of biology. The ethyl acetate-producing saccharomycete is wickerhamomyces anomalus, and has been collected into Genera Microorganism Center of China General Microbiological Culture Collection Center; the collection number is CGMCC NO.16522. The ethyl acetate-producing saccharomycete is a strain with high output of ethyl acetate, and has good alcohol degree and temperature tolerance; the better ethyl acetate producing characteristic is realized at the alcohol degree of 6.0%vol and temperature of 28 DEG C; the ethyl acetate-producing saccharomycete is suitable for meeting the change requirements of alcohol degree and temperature in the solid-state fermenting process of Fen-flavor Baijiu; the content of ethyl acetate in the solid-state fermenting process of Fen-flavor Baijiu can be increased in the actual production application.
Owner:ANHUI GOLDEN SEED WINERY CO LTD
Microbial compound inoculant and preparation method and application thereof
ActiveCN111117901AIncrease the ester contentShorten fermentation timeFungiMicroorganism based processesHansenula anomalaAspergillus oryzae
The invention discloses a microbial compound inoculant and a preparation method and application thereof. The inoculant is prepared by mixing mould and yeast according to a weight ratio of (3-5):1. Themould is formed by mixing Aspergillus oryzae and Rhizopus oryzae according to a weight ratio of 1:(1-3); and the yeast is formed by mixing Saccharomyces cerevisiae, Hansenula anomala abnormal variant, Hansenula anomala and Wickerhamomyces anomalus according to a weight ratio of 1:(0.5-1.5):(0.5-1.5):(0.5-1.5). The fen-flavor liquor brewed by the microbial compound inoculant is pure in fen flavor,mellow, sweet, soft, natural, harmonious, refreshing in aftertaste, and high in liquor yield and high-quality liquor yield.
Owner:HENAN YANGSHAO LIQUOR IND CO LTD
Efficient chicken manure fermentation composite bacterium preparation
The invention belongs to the field of waste resource utilization, and particularly relates to an efficient chicken manure fermentation composite bacterium preparation. According to the invention, thepreparation is characterized in that the preparation is prepared from a yeast composition preparation with the total inoculum concentration being 5 percent and a lactobacillus composite preparation with the total inoculum concentration being 5 percent; the yeast composition preparation is prepared from Wickerhamomyces anomalus, candida tropicalis and candida utili according to the inoculum concentration ratio of 1:(2 to 3):(2 to 3), and is used for the aerobic fermentation of the chicken manure; the lactobacillus composite preparation is prepared from lactobacillus acidophilus, lactobacillus plantarum and lactobacillus farciminis according to the inoculum concentration ratio of 1:1:1, and is used for the anaerobic fermentation of the chicken manure. The chicken manure fermentation composite bacterium preparation provided by the invention comprises an aerobic fermentation preparation and an anaerobic fermentation preparation, so that the conventional whole-process anaerobic fermentationidea is broken; the real protein content in the chicken manure is effectively improved; the feeding value of the fermentation chicken manure is increased. The preparation can be directly used in practical production and has the important guidance significance on the subsequent further study.
Owner:CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides
PendingCN114456979AGood alcohol productionGood ability to acid and ester flavor substancesFungiBacteriaBiotechnologyChinese liquor
The invention discloses Weissella mesenteroides for promoting production of flavor substances in fermented food and application of the Weissella mesenteroides, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The Weissella mesenteroides with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22238, which is obtained by screening, comes from fermented grains for brewing Chinese liquor, has the properties of acid resistance, ethanol resistance, high temperature resistance and high salt resistance, and can adapt to the production environment of various foods; the strain has a gene for coding a plurality of substrate degrading enzymes, does not have a gene for coding an enzyme related to a biogenic amine or nitrite synthesis route, and is an excellent and safe brewing microorganism; when co-cultured with saccharomyces cerevisiae, Wickerhamomyces anomalus, lactobacillus acidophilus or brewage flavor flora, the strain can promote the flavor yield and the generation of substance types, and can be applied to pickles, enzymes, fermented meat products and other foods to improve the flavor characteristics of the fermented foods and reduce the production cost.
Owner:JIANGNAN UNIV
Wickerhamomyces anomalus GJYD15 and application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast
ActiveCN107488602APromote growthEasy temperature controlFungiAlcoholic beverage preparationYeastTemperature control
The invention discloses wickerhamomyces anomalus GJYD15 and an application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast and relates to the technical field of fermentation engineering. the low temperature yeast used for preparing faint scent flavor liquor is prepared by preparing a seed solution, a primary seed solution, a secondary seed solution and a tertiary seed solution containing the wickerhamomyces anomalus GJYD15 from the wickerhamomyces anomalus GJYD15, and performing raw material breaking, strain addition, yeast block preparation and room culture. Low temperature rack yeast preparation is adopted; at the same time, multiple grain proportions are used; the flavor formation of the yeast, strain growth and temperature control during yeast culture are more facilitated; a total bacteria count and biological diversity of the low temperature yeast prepared by a technology are increased and improved; an ester flavor of the yeast is obvious; the temperature of the yeast is increased relatively quickly; the problems of increase of a bitter taste of basic liquor and influence on the quality of the basic liquor caused by infection with infectious microbes such as hair moulds due to too slow temperature rise and long yeast preparation time in winter are effectively avoided; at the same time, the maturity time of the yeast is short; the production efficiency is improved; and the production cost is lowered.
Owner:ANHUI RUISIWEIER TECH
Application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing
The invention belongs to the technical field of soy sauce brewing, and in particular, relates to an application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing. The screened wickerhamomycesanomalus 1027JM-2 is preserved in China Center for Type Culture Collection on March 8, 2019, has the preservation number of CCTCC M 2019132 and has the classification name of wickerhamomyces anomalus.The wickerhamomyces anomalus strain (aroma-producing yeast) has strong NaCl tolerance, is fully applicable to the NaCl concentration of high-salt dilute fermentation, has the tolerance range of 0%-22%, has wide temperature adaptability range, and can play a positive role in changing the soy sauce flavor.
Owner:SICHUAN ACAD OF FOOD & FERMENTATION INDS
Fermented condiment vegetable liquid, fermented condiment vegetable powder and preparation method and application of fermented liquid and fermented powder
ActiveCN108354170AAdd flavorEnough to break downFood ingredient as flavour affecting agentFiberFlavor
The invention discloses a fermented condiment vegetable liquid, a fermented condiment vegetable powder and a preparation method and application of the fermented liquid and the fermented powder. The preparation method of the fermented condiment vegetables liquid comprises the following steps: activating yeast, adding the yeast to condiment vegetables, adjusting sugar degree, and conducting fermentation for 3-4 weeks so as to obtain the condiment vegetable fermentation liquor, wherein the yeast is comprised of pichia guilliermondii, Wickerhamomyces anomalus and brewer's yeast; and sterilizing part of the fermentation liquor, inoculating the fermentation liquor with lactobacillus and acetic acid bacteria, conducting sealing culturing, pouring the cultured liquid into the rest condiment vegetable fermentation liquor which is free from sterilization, conducting sealing fermentation, wherein the supernatant of the obtained fermentation liquor is the fermented condiment vegetable liquid, andthe precipitate of the fermentation liquor is fiber residues. The fermented condiment vegetable liquid and the fiber residues are subjected to spray drying so as to obtain the fermented condiment vegetable powder. The method adopts a mixed fermentation method by using non-brewer's yeast and the brewer's yeast, and the non-brewer's yeast can improve the flavor of the fermented liquid, and endow thefermented liquid with rich typicality and aroma; and simultaneously, the brewer's yeast is added to ensure that sufficient ethanol appears to be decomposed by the acetic acid bacteria and the lactobacillus.
Owner:SOUTH CHINA NORMAL UNIVERSITY
Wickerhamomyces anomalus for feeding and application thereof
ActiveCN109609393AReduce diarrhea rateImprove conversion rateFungiAntinoxious agentsAcetic acidMycotoxin
The present invention discloses a wickerhamomyces anomalus for feeding and an application thereof. The wickerhamomyces anomalus Y4 has a preservation number of CGMCC NO.16540, the wickerhamomyces anomalus can withstand a high temperature of 100 DEG C, can grow in an acidic environment with a pH of 1.0 or higher, has strong bile salt resistance, has a function of degrading mycotoxins, and at the same time has a function of producing ethyl acetate. After the wickerhamomyces anomalus Y4 is prepared into a feed additive, the wickerhamomyces anomalus is safe and reliable in animal feeding effects,and has positive functions of promoting nutrient digestion and absorption, reducing diarrhea rate, improving feed conversion efficiency and promoting growth.
Owner:沃丰德(南阳)生物科技有限公司
Wickerhamomyces anomalus capable of producing ester at high yield and application thereof
PendingCN112940954AGreat application potentialIncrease contentFungiClimate change adaptationBiotechnologyMicroorganism
The invention discloses an ester-producing Wickerhamomyces anomalus strain and application thereof in pickles, and belongs to the technical field of microorganisms. The strain is Wickerhamomyces anomalus YYB24, and is preserved in the China General Microbiological Culture Collection Center on August 28, 2020, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.20577. The strain has relatively strong ester production capacity and excellent fermentation performance. When the Wickerhamomyces anomalus YYB24 is inoculated for fermentation, the sensory score of pickles is obviously increased, the variety of ester substances is increased by 10, the relative content is increased by 146.45%, the relative contents of important flavor substances such as phenethyl alcohol and longifolene for pickles are also obviously increased, and the result shows that the Wickerhamomyces anomalus YYB24 has a huge potential when being applied to pickle production.
Owner:SICHUAN AGRI UNIV
Bio-bacteria and bio-bacterial solution pulping method
InactiveCN102888360APlay a protective effectZero emissionBio-organic fraction processingBacteriaPaperboardOrganic fertilizer
The invention relates to bio-bacteria and a bio-bacterial solution pulping method. The bio-bacteria are wickerhamomyces anomalus with a collection number of CGMCC No.5975. The bio-bacterial solution pulping method mainly comprises the following steps of: preparing a bacterial solution; processing raw materials; and pulping, namely defibering, biodegradation, steam sterilization, coarse grinding, finely grinding, pulp screening, latency, and pulp washing. The paperboards made by the bio-bacterial solution pulping method reach AA or above level; and the waste liquid produced in pulp making can be recycled or changed into methane which is a kind of energy or organic fertilizers, so energy can be saved and environment pollution is avoided.
Owner:BEIJING TIANAN BIOSCI & TECH
Wickerhamomyces anomalus strain for whole-process green production of fruit wine, and application of wickerhamomyces anomalus strain
ActiveCN112094761AEnhanced inhibitory effectReduce morbidityFungiMicroorganism based processesBiotechnologySuccinic acid
The invention relates to a wickerhamomyces anomalus strain. The wickerhamomyces anomalus strain is preserved in the China general microbiological culture collection centre on April 24th, 2020; the preservation number of the wickerhamomyces anomalus strain is CGMCC No.19723; and the wickerhamomyces anomalus strain is named as Wickerhamomyces anomalus WTB20042303. The strain can effectively utilizecitric acid and tartaric acid, has degradation capacity on citric acid, lactic acid, formic acid, acetic acid and succinic acid in the fruit wine, and particularly has remarkable degradation capacityon citric acid; and the strain can effectively improve the content of active matters, such as total phenols, total flavonoids and anthocyanin, and improve the antioxidant level of the fruit wine. In addition, the strain also has a biocontrol effect superior to that of an existing known biocontrol strain, and has a remarkable inhibition effect on botrytis cinerea. Therefore, the strain can be applied to postharvest storage and preservation of fruits or deacidification and fermentation of fruit wine, and is a preferred strain, which can be applied to the whole process of a fruit wine preparationprocess.
Owner:山东凯普菲特生物科技有限公司
Method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus
ActiveCN108795782AInhibitionReduce morbidityFungiFruit and vegetables preservationDiseaseHuman health
The invention discloses a method for disease and insect prevention and treatment and preservation and fresh keeping after harvesting of pears with Wickerhamomyces anomalus and belongs to the field ofbiological prevention and treatment on diseases and insects after harvesting of fruits. Tests show that the yeast is Wickerhamomyces anomalus which is preserved in the China General Microbiological Culture Collection Center CCTCC, and the preservation number is CCTCC M 2018053. The Wickerhamomyces anomalus can be adopted for disease and insect prevention and treatment and preservation and fresh keeping of harvested pears at a normal temperature. The penicilliosis incidence rate and the rotting diameter of a pear treated with a bacterial suspension (1*10<8>cells / mL) can be remarkably reduced, and the preservation quality of the pear is not adversely affected when the bacterial suspension is sprayed to the surface of the pear. Therefore, a conventional chemical fungicide can be replaced by the Wickerhamomyces anomalus, and the method has great significances for food security, human health, environment protection, and the like.
Owner:JIANGSU UNIV
Mixed fermentation mulberry wine based on wickerhamomyces anomalus and preparation method thereof
InactiveCN113388474AGreat tasteIncrease the fragranceAlcoholic beverage preparationMicroorganism based processesBiotechnologySterile water
The invention discloses a mixed fermentation mulberry wine based on wickerhamomyces anomalus and a preparation method thereof, and the method mainly comprises the following steps: step (1): mixing pretreated mulberries with sterile water, and adjusting the sugar degree and acidity to obtain a to-be-fermented liquid; (2) inoculating wickerhamomyces anomalus into the to-be-fermented liquid obtained in the step (1); (3) inoculating saccharomyces cerevisiae into the to-be-fermented liquid obtained in the step (2); and (4) sequentially fermenting, filtering, standing at low temperature and clarifying the to-be-fermented liquid obtained in the step (3) to obtain the mixed fermentation mulberry wine based on wickerhamomyces anomalus . The total ester content, the taste and the fragrance of the mulberry wine are improved, the total acid content and the volatile acid content are reduced, and the problems that due to the fact that existing mulberry wine is fermented through a single strain, the taste is boring, the fragrance is insufficient, quality homogenization is serious, and wine bodies have common defects are solved.
Owner:SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +3
Compound bacteria and method for preparing textile fiber using same
InactiveCN102888340APlay a protective effectZero pollutionBio-organic fraction processingBacteriaEnvironmental resistanceTextile fiber
The invention relates to compound bacteria and a method for preparing textile fiber using the compound bacteria. The compound bacteria comprise bacillus stored with a number of CGMCC No. 5971, acinetobacter lwoffii stored with a number of CGMCC No. 5973, pseudomonas fluorescens stored with a number of CGMCC No. 5974, and Wickerhamomyces anomalus stored with a number of CGMCC No. 5975. The method comprises the following steps of: preparing bacteria liquid; processing raw materials; and preparing fibers, wherein fiber preparing steps comprise the following steps of: carrying out biodegradation, sterilizing through steam, and obtaining the fibers; drying; and carding. The method provided by the invention is environment-friendly; waste liquid is directly transformed into organic fertilizer, therefore, zero emission and zero pollution are achieved. A biological treating process performs protection to the fibers. Compared with a traditional chemical method, the method provided by the invention has the advantages of being low in producing cost, high in economic benefit, and is capable of saving an energy resource and protecting an environment.
Owner:BEIJING TIANAN BIOSCI & TECH
Yeast-Based Compositions for Enhancing Rhizosphere Properties and Plant Health
Compositions and methods are provided for enhancing plant immunity, health, growth and yields, as well as enhancing rhizosphere properties, using beneficial microbes and / or their growth by-products. Specifically, the subject invention enhances plant health, growth and / or yields by applying a yeast-based composition to the plant (e.g., the roots) and / or its surrounding environment (e.g., the soil). Specifically, in one embodiment, the subject invention utilizes the killer yeast Wickerhamomyces anomalus and / or a species related closely thereto.
Owner:LOCUS SOLUTIONS IPCO LLC
Compound bacteria, compound bacterial agent containing same, preparation method of compound bacterial agent containing same, and application of compound bacteria and compound bacterial agent containing same
InactiveCN108220181ANo pollutionRemarkable effect on degrading ligninFungiBacteriaMicrobiologyChrysosporium species
The invention provides compound bacteria, a compound bacterial agent containing the same, a preparation method of the compound bacterial agent containing the same, and application of the compound bacteria and the compound bacterial agent containing the same. The compound bacteria comprise acinetobacter lwoffii with the preservation number of CGMCC No.5973, wickerhamomyces anomalus with the preservation number of CGMCC No.5975, phanerochaete chrysosporium and pleurotus ostreatus; through synergistic interaction of various bacteria in the compound bacteria, the compound bacteria have a remarkable effect in the aspect of degrading lignin, particularly the lignin in a hemp rod; the problems of overlong time in bio-pulping, low fibre degree and low yield in the prior art are solved; remarkabletechnical effects of high fibre degree, high yield, short working hours, low cost and no environmental pollution are achieved.
Owner:康盛时代(北京)生物技术有限公司
Screening and application of high-yield 2-phenylethanol microzyme strain
ActiveCN112094764AImprove conversion rateLow glucose content requirementFungiBiofuelsBiotechnologyLow glucose
The invention discloses screening and application of a high-yield 2-phenylethanol microzyme strain, and belongs to the technical field of fermentation engineering. According to the invention, a high-yield 2-phenylethanol microzyme strain, wickerhamomyces anomalus 1D6, is obtained by screening; and the obtained wickerhamomyces anomalus 1D6 has a relatively high L-phenylalanine conversion rate, as well as relatively low glucose content requirement in a reaction system so that relatively high yield can be reached when the glucose concentration is only 20-40 g / L. Moreover, the wickerhamomyces anomalus 1D6 has low L-phenylalanine substrate concentration requirement so that yield of 2500 mg / L or above can be reached when the L-phenylalanine substrate concentration is only 5-7 g / L under shake-flask fermentation conditions. In addition, through enlarged culture in a fermentation tank, the yield can be up to 4727.29 mg / L; and thus, the wickerhamomyces anomalus 1D6 has promising application prospects.
Owner:JIANGNAN UNIV
Compound bacteria for biological bacteria liquid pulping and application of compound bacteria
InactiveCN102888373AZero pollutionPlay a protective effectBio-organic fraction processingBacteriaPaperboardOrganic fertilizer
The invention relates to compound bacteria for biological bacteria liquid pulping and application of the compound bacteria. The invention also provides a biological bacteria liquid pulping method. The compound bacteria comprise bacillus stored with a number of CGMCC No. 5971, acinetobacter lwoffii stored with a number of CGMCC No. 5973, and Wickerhamomyces anomalus stored with a number of CGMCC No. 5975. The method mainly comprises the following steps of: preparing bacteria liquid; processing raw materials; and pulping, wherein pulping steps comprise the following steps of: defibering, biologically degrading, sterilizing through steam, carrying out rough pulping, carrying out fine pulping, screening a sizing agent, removing latency, and washing the sizing agent. A paperboard prepared by the biological bacteria liquid pulping method provided by the invention reaches a level over AA grade; waste liquid produced in a pulping process can be recycled or transformed into methane which can be served as an energy resource or organic fertilizer, and therefore, energy sources are saved, and environment protection is achieved.
Owner:BEIJING TIANAN BIOSCI & TECH
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