126 results about "Yeast fermentation" patented technology

The application belongs to the field of daily chemicals, and discloses a Bifidobacterium adolescentis, the classification name of the Bifidobacterium adolescentis BF23BA001 is Bifidobacterium adolescentis, the preservation number is CGMCC NO.26999, the preservation date is March 31, 2023, the preservation unit is China General Microbiological Culture Collection Center, and the preservation address is No.3, Xibahe Road, Chaoyang District, Beijing City. Compared with other similar bacteria on the market, the bacteria have unique advantages in the production of small molecule peptides and gamma-aminobutyric acid, according to the functional characteristics of the small molecule peptides and gamma-aminobutyric acid, the bacteria have significant anti-wrinkle advantages, and through subsequent functional verification, the bacteria have very important significance for further improving the whitening, brightening, repair and anti-aging effects of yeast fermentation products. In addition, the application also discloses a composition for inhibiting the generation and accumulation of lipofuscin, application based on the composition and cosmetics.

The invention relates to an anti-wrinkle and anti-aging composition and application thereof. The anti-wrinkle and anti-aging composition is prepared from hydrolyzed rice protein, a bifidus yeast fermentation product lysate, dipeptide diaminobutyryl benzyl amide diacetate, adenosine, hydroxydecyl ubiquinone, ceramide NP, palmitoyl tripeptide-5, carnosine and acetyl hexapeptide-8. According to the present invention, the components achieve the synergistic effect, such that the fibroblast proliferation can be promoted, the cell metabolism can be improved, the generation of collagen, elastin and the like can be promoted, the excellent oxidation resistance can be provided, and the effects of expression line inhibition, existing wrinkle fading and long-term aging resistance can be combined.

The invention discloses an extraction method and application of lavender essential oil based on yeast fermentation pretreatment, and belongs to the technical field of plant active ingredient extraction. The method comprises the following steps: activating saccharomycetes, inoculating the saccharomycetes into a mixture containing a crushed lavender raw material and water, and fermenting at 30-38 DEG C for 20-28 hours to obtain fermentation liquor; then sterilizing and centrifuging the fermentation liquor to obtain supernate; and finally extracting the essential oil through steam distillation. Through yeast fermentation pretreatment, the lavender cell wall structure is effectively destroyed, essential oil release and active ingredient conversion are promoted, and the essential oil yield and antioxidant activity are remarkably improved. Compared with a traditional steam distillation method, the method has the advantages that the essential oil yield can be increased from 0.55% to 0.75% or above, and the DPPH free radical scavenging rate can be increased to 51.75% or above. The method is green in process and simple and convenient to operate, a new way is provided for high-value utilization of lavender resources, and the prepared essential oil can be used for developing cosmetics with anti-oxidation and anti-aging effects.

The invention relates to the technical field of cosmetics, and discloses an umbilical cord blood moisturizing essence composition, an umbilical cord blood moisturizing essence as well as a preparation method and application of the umbilical cord blood moisturizing essence. The composition contains a hydrolyzed placenta extract, placenta protein, an umbilical cord extract, a guava fruit extract, a radix gentianae extract, decapeptide-4, nonapeptide-1, a lactobacillus fermentation product and a yeast fermentation product filtrate. The umbilical cord blood moisturizing essence prepared from the composition has multiple effects of moisturizing, repairing and resisting aging, and is mild, safe, excellent in stability and high in active ingredient retention rate.

This invention belongs to the field of alcoholic beverage processing technology, specifically relating to a high-purity ginkgo wine and its preparation method. The preparation method comprises the following steps: ginkgo slurry undergoes preliminary enzymatic hydrolysis with neutral protease and amylase, followed by secondary enzymatic hydrolysis with pectinase and sodium bisulfite; brewing yeast fermentation broth is added for pre-fermentation; glutamine transaminase, *Saccharomyces cerevisiae* fermentation broth, and *Candida valerate* fermentation broth are added for post-fermentation; and finally, distillation and filtration are performed to obtain the ginkgo wine. This invention achieves complete decomposition and fermentation of ginkgo kernels through a two-step enzymatic hydrolysis and two-step fermentation process. The preparation method has advantages such as simple process and low cost, which is beneficial for industrial production; the prepared ginkgo wine has advantages such as clarity, strong aroma, high alcohol content, and low acidity.

A method for high-density fermentation production of ULP involves culturing yeast containing a ULP expression vector in a basal medium comprising a carbon source (glycerol) and a nitrogen source (histidine and / or ammonium dihydrogen phosphate). This invention, through high-density yeast fermentation and employing an improved culture medium and process, significantly improves the yield and quality of ULP. The final expression level is 3-5 times higher than that achieved by conventional E. coli fermentation methods, reducing ULP production costs by at least 25%. This reduces the cost of related recombinant protein drugs and allows for wider application of this high-quality system in recombinant protein drug development.

The invention relates to the technical field of biology, in particular to yeast hydrolysate and application thereof. According to the method, enzymes are reasonably screened, the obtained compound enzyme can conduct enzymolysis on yeast strains more effectively, so that hydrolysate rich in free-state lipid, amino acid, polysaccharide and other substances is prepared, the hydrolysate is more beneficial to growth and utilization of yeast, the health state of active yeast cell membranes is improved, and yeast fermentation is promoted.

The application discloses a fermented fruit juice with the effect of reducing high uric acid and a preparation method thereof, and comprises the following steps: step one, obtaining fruit wine after fruit juice fermentation, and obtaining de-alcohol fruit juice by removing alcohol from the fruit wine; step two, inoculating lactic acid bacteria into the de-alcohol fruit juice to perform lactic acid fermentation, and obtaining the fermented fruit juice; the lactic acid bacteria comprises lactobacillus helveticus CICC6064 and / or lactobacillus paracasei CICC20292. The fruit juice prepared by the fermentation process disclosed in the application not only retains the metabolic products of the yeast fermentation except for alcohol, but also increases the biomass and improves the content of apple polyphenol monomers through lactic acid bacteria fermentation, so that the fermented apple juice has the effects of rich taste and nutrition and reducing high uric acid, and has the innovation in the field of functional development of ordinary fruit juice.

The invention belongs to the field of microbial fermentation and the technical field of daily chemicals, and particularly relates to deacetylated sophorolipid as well as a preparation method and application thereof. By using cheap culture medium components and screening out saccharomycetes with high yield of lactone type sophorolipid, the problem that the production cost of the sophorolipid is too high is effectively solved, and the application of the sophorolipid in various fields is promoted; through the step of carrying out enzymolysis on a fermentation substrate in advance, the problems of long single fermentation period, low thallus utilization rate, high energy consumption and high cost of traditional saccharomycetes are solved. A multi-round fermentation circulation system is designed, and bacteria liquid is settled and recycled and then inoculated and fermented, so that thalli are efficiently and repeatedly utilized, the unit yield is increased, the fermentation period is shortened, and the production cost is effectively controlled. The structure is adjusted through a resin modification technology, a final product mainly comprises acetylated sophorolipid, and compared with acetylated sophorolipid and deacetylated sophorolipid, the sophorolipid has better foam stability and sensitive skin repairing effect and is suitable for the application fields of cosmetics, washing care and the like.

This invention provides a method for the separation, purification, and aroma quality control of biosynthesized patchouli essential oil, belonging to the field of daily chemical product purification technology. It solves the technical problems of low separation efficiency, insufficient purity, easy destruction of heat-sensitive components, and low aroma matching in existing essential oils. This method uses metabolically engineered brewer's yeast fermentation broth as raw material, sequentially undergoing pretreatment, multi-stage countercurrent extraction, three-stage high-vacuum distillation, column chromatography purification, activated carbon decolorization and deodorization, aroma component recombination, and product stabilization to obtain high-purity patchouli essential oil with high aroma matching. This invention is adapted to the three-stage distillation process of biosynthetic systems, achieving efficient separation of solvents, sesquiterpenes, and patchouli alcohol, resulting in high purity; the product aroma has a high matching degree with natural Indonesian essential oils; the process is mild throughout, can be stably scaled up from small-scale to ton-scale, and is low-cost. This invention provides a complete, efficient, and green technical solution for the industrialization of natural fragrances derived from synthetic biology.

This invention provides a method for yeast fermentation of recombinant batroxobin and the culture medium used, the fermentation process mainly comprising primary seed culture, secondary seed culture, and fermentation culture. In the fermentation culture stage, the culture medium is optimized by adding multiple nutrients such as glycerol, casein amino acids, and PTM1 inorganic salts, and the pH of the fermentation medium is appropriately adjusted. The activity of the fermented recombinant protein is improved by methanol induction culture. The components of the optimized base fermentation medium are: K2SO4 0.91%, MgSO4 0.36%, CaSO4·2H2O 0.059%, 85% H3PO4 2.5% (V / V), KOH 0.206%, glycerol 4%, defoamer 0.05%~0.1%, PTM1 0.4% (V / V), casein amino acids 0.5%. The components of the optimized glycerol-added medium are: 50% glycerol + 12 mL / L PTM1 + 0.5% casein amino acids. The components of the optimized methanol induction medium are: (100% methanol + 12 mL / L PTM1) 95% + 4.5% sorbitol + 0.5% Casein is an amino acid.

The invention provides a preparation method of red date wine and the red date wine, and relates to the technical field of wine brewing. The preparation method of the red date wine comprises the following steps: S1, mixing sterilized and enzyme-deactivated enzymolysis red date juice with lactic acid bacteria, and performing lactic acid bacteria fermentation to obtain fermentation liquor; s2, mixing the fermentation liquor with saccharomycetes, and performing saccharomycetes fermentation to obtain red date wine; the lactic acid bacteria in the S1 are alcohol-tolerant lactic acid bacteria, and the saccharomycetes in the S2 are BV818 saccharomycetes; the fermentation liquor in the step S2 is not sterilized before being mixed with the saccharomycetes. According to the preparation method of the red date wine, damage to heat-sensitive functional components such as polyphenols and flavones in the red dates is avoided, microbial fermentation is more sufficient, low alcohol is achieved, the content of the functional components and the oxidation resistance are reserved and improved, the red date wine further contains rich flavor substances, and the taste of the red date wine is improved. Pure natural fruity flavor and fine and soft taste of the wine body are guaranteed, and the comprehensive quality of the product is excellent.

This invention belongs to the field of cosmetic technology, specifically relating to an anti-aging composition and its application. The anti-aging composition provided by this invention comprises the following raw materials in parts by weight: 4-10 parts of tea / yeast fermentation product, 3-12 parts of white truffle extract, and 1-6 parts of red algae extract. The anti-aging composition provided by this invention selects tea / yeast fermentation product, white truffle extract, and red algae extract as active ingredients to synergistically enhance the anti-aging effect of the composition.

This invention relates to the field of cosmetics, specifically to a composition containing copper peptides for repairing photothermal damage and its application. The composition comprises a complex polypeptide, galactosomal yeast fermentation product filtrate, and cyanobacterial extract; wherein the complex polypeptide includes copper peptides, yeast polypeptides, and hexapeptide-11. This invention, by combining specific complex polypeptides with galactosomal yeast fermentation product filtrate and cyanobacterial extract, increases the expression level of heat shock proteins, thereby achieving excellent efficacy in repairing photothermal damage. Furthermore, this composition is mild and non-irritating, and can be widely used in cosmetics.

The application discloses a kind of subsection continuous synergistic fermentation methods of donut dough, comprising: dry yeast A is mixed with glucose, water stirring, activation is carried out, and activated yeast is obtained;Dry yeast B is mixed with melted butter, and late wake-up yeast is made;Activated yeast, late wake-up yeast, superoxide dismutase are added to dough raw materials, and dough is made, shaping;Subsequently, subsection continuous temperature and humidity fermentation method is used, and dough leavening is completed;The application adds superoxide dismutase in dough, provides oxygen for yeast fermentation, completes the coupling fermentation of leavening agent, and uses subsection continuous fermentation in leavening process, first low-humidity fermentation, then medium-humidity constant-temperature fermentation, finally high-humidity constant-temperature fermentation, so that the expansion degree of the donut dough prepared by the method is better, and the use of additives such as baking powder can be abandoned;The three-stage fermentation method of the application can increase the volume by 20-27% compared with the traditional fermentation method.

The present application relates to a kind of anti-wrinkle compositions containing spilanthes extract and its application.The anti-wrinkle composition includes spilanthes extract, acetyl hexapeptide-8, yeast fermentation product filtrate and hydrolyzed yeast protein.Compared with prior art, the anti-wrinkle composition of the present application is compounded with various active ingredients, which can significantly improve the anti-wrinkle effect, repair skin barrier and microecology, increase skin moisture content and reduce transdermal water loss.

The invention relates to the technical field of biological fermentation, and discloses a production method and application of a chlorella yeast fermentation filtrate rich in exosome vesicles, and the production method comprises the following steps: chlorella culture, yeast culture, mixed fermentation and fermentation broth filtration. Wherein a culture medium containing a nitrogen source, a phosphorus source, a magnesium salt, a calcium salt, an iron salt, vitamins and the like is adopted for chlorella culture, inoculation is performed according to the volume ratio of 30%, and culture is performed at proper temperature and illumination; saccharomyces cerevisiae culture comprises activation, liquid culture medium preparation and liquid fermentation which are carried out under a sterilization condition, and shake culture is carried out at a proper temperature and a proper rotating speed after inoculation; the mixed fermentation comprises the following steps: mixing chlorella liquid with yeast liquid, supplementing a small amount of cane sugar, shaking, standing and culturing; and performing coarse filtration on the fermentation finishing solution by using filter paper and performing multi-stage filter membrane filtration to obtain a sterile filtrate rich in the chlorella saccharomycetes exosome. The production method disclosed by the invention is simple in culture condition, low in equipment requirement, low in production energy consumption and short in production period.

The invention belongs to the technical field of whisky fermentation, and particularly relates to new whisky wine obtained through sequential fermentation of lactobacillus plantarum and saccharomyces cerevisiae and a preparation method of the new whisky wine. In order to overcome the defect that the flavor of the new whisky wine is single due to yeast fermentation, the invention provides the new whisky wine obtained by sequential fermentation of lactobacillus plantarum and saccharomyces cerevisiae, and a preparation method of the new whisky wine comprises the following steps of: in a fermentation stage, controlling strains according to sequential fermentation: adding lactobacillus plantarum and saccharomyces cerevisiae into whisky wine-making raw material juice in sequence; it is ensured that an acid environment is established before yeast fermentation, and subsequent synthesis of flavor substances such as esters is promoted. Compared with traditional whisky new wine, the prepared whisky new wine is richer and more comfortable in fruity flavor and ester flavor, more sour, refreshing and mellow in taste and longer in aftertaste, the defects that the traditional whisky new wine is insufficient in fruity flavor and ester flavor are overcome, the wine body is endowed with more comfortable sour and refreshing feeling and mellowness, and the whisky new wine has important application value.

According to the composition, hydrolyzed collagen, soluble collagen and elastin serve as core repairing components, active components such as a bifidus yeast fermentation product lysate, rosa damascena flower water and a centella asiatica extract are compounded, and auxiliary components such as 1, 2-hexanediol are matched, so that the collagen repairing composition is prepared. And a synergistic effect is realized through scientific proportioning. The composition disclosed by the invention can be quickly absorbed by skin, effectively replenishes skin moisture, locks moisture, improves skin dryness, cares skin barrier and makes skin soft, moist and glossy; the preparation method is simple in process, high in stability and suitable for industrial production.

The invention discloses a peanut root rot prevention and treatment agent and a prevention and treatment method, and belongs to the technical field of planting. The peanut root rot prevention and treatment agent comprises the following raw materials in parts by mass: 6-8 parts of a plant extract, 10-12 parts of compound microorganisms, 1.5-2.5 parts of a yeast fermentation product, 15-20 parts of soybean cake powder, 15-20 parts of starch, 5-8 parts of onion powder and 10-12 parts of waste tea tree branch powder, wherein the plant extract is prepared from the following raw materials in parts by mass: 10 to 15 parts of garlic, 20 to 30 parts of wormwood, 5 to 8 parts of herba menthae and 10 to 12 parts of herba houttuyniae. The prevention and treatment agent disclosed by the invention takes the biological agent (namely the compound microorganism) and the plant source sterilizing agent (namely the plant extract) as main components, pathogenic bacteria causing the root rot can be effectively inhibited, the purpose of preventing and treating the peanut root rot is achieved, meanwhile, the growth of peanuts can be promoted, and the yield of the peanuts can be increased.

The utility model relates to an agricultural and sideline product fermentation tank for yeast production, which belongs to the technical field of yeast fermentation tanks and comprises a tank body and a base. The purifying and filtering assembly comprises a water tank, a water pump and an air inlet box which are fixedly connected to the top of the base, a feeding sleeve is fixedly connected to the top of the water tank, a filtering net bag is clamped to the inner side of the feeding sleeve, an electric heating pipe is fixedly connected to the inner bottom wall of the water tank, and a fan and a filtering frame are fixedly installed on the inner side of the air inlet box; a filter membrane is adhered to the top of the filter frame, and a second conveying pipeline is fixedly mounted at the top of the air inlet box. According to the agricultural and sideline product fermentation tank for yeast production, by arranging the purifying and filtering assembly, compared with an existing fermentation tank, the purifying and filtering functions are achieved, and the influence of infectious microbes contained in water and air on yeast can be effectively avoided, so that the fermentation efficiency is improved, and the yield and quality of fermentation products are improved.

The invention relates to the technical field of blueberry wine brewing, in particular to a mixed bacteria fermentation blueberry wine brewing process and application thereof, and the mixed bacteria fermentation blueberry wine brewing process comprises the following steps: raw material pretreatment: unfreezing, picking and crushing blueberries to obtain blueberry pulp; performing enzymolysis: adding potassium metabisulfite and pectinase into the blueberry pulp, and performing enzymolysis at 48-52 DEG C for 1-2 hours; sugar adjustment: adjusting the sugar degree of the blueberry pulp to 14-22Bx, and adjusting the pH value to 3.5-4.5; inoculating yeast: inoculating activated mixed yeast strains into the blended blueberry pulp, wherein the mixed yeast strains are RW angel wine yeast and 71B yeast; fermentation and post-treatment: fermenting the inoculated blueberry pulp with residues, filtering after fermentation to obtain the blueberry fruit wine, and through synergistic fermentation of RW angel wine yeast and 71B yeast, generating aroma substances such as esters and alcohols richer than that of single-bacterium fermentation, so that the wine body has strong fruit aroma, mellow wine aroma and soft fermentation aroma, is full in layering sense, and has a good taste. The problems that traditional fruit wine is thin in taste and serious in homogenization are effectively solved.

This invention discloses a method for preparing rum with high total ester content. The method includes the following steps: pretreating molasses; preparing a first fermentation medium using the pretreated molasses; expanding the culture of fissile yeast seed liquid in the first fermentation medium to obtain fissile yeast fermentation broth; continuously adding the pretreated molasses to the fissile yeast fermentation broth, culturing to obtain a fermentation product, wherein the residual sugar content of the fermentation product is controlled at 0.5-2%; preparing a second fermentation medium using the pretreated molasses; inoculating the fermentation bacteria into the second fermentation medium, culturing to obtain a fermentation broth; the fermentation bacteria include at least one of Clostridium acetic acid and Acetobacter pasteurella; adding the fermentation broth to the fermentation product, culturing to obtain a mash; continuously distilling the mash, using a kettle heating method for three-part distillation, mixing the second fraction with oak shavings, and aging; obtaining the base spirit, which is then blended to obtain rum with high total ester content. This method can produce mash with high alcohol content and high ester content in a short time.

The invention provides a post-medical repair application of fermented artemisia apiacea oil. The fermented artemisia apiacea oil is prepared by the following steps: (a) carrying out supercritical CO2 extraction on artemisia apiacea medicinal materials; (b) fermenting, namely fermenting by adopting bifidus yeast; (c) separating to obtain fermented artemisia apiacea oil; wherein the bifidobacterium is selected from bifidobacterium adolescentis, bifidobacterium animalis subspecies, bifidobacterium animalis subspecies lactis, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum subspecies longum or bifidobacterium longum subspecies infantis. The medical art is caused by dot matrix laser. The invention also relates to an application of the fermented artemisia apiacea oil in preparation of an external skin preparation with a post-medical repair effect.

This invention discloses a functional oligosaccharide syrup prepared using crystalline glucose mother liquor, belonging to the field of comprehensive utilization of crystalline glucose mother liquor. Using crystalline glucose mother liquor as a substrate, this invention prepares an oligosaccharide syrup mainly composed of gentiosaccharides and maltodextrins through a combination of glucosidase catalysis and yeast fermentation. In vitro fermentation experiments have demonstrated that it can significantly increase the content of short-chain fatty acids in the product and promote the proliferation of beneficial intestinal bacteria such as Bifidobacteria and Lactobacillus, showing potential as a novel prebiotic. The product of this invention has high added value, and the preparation process is simple, facilitating industrial application. It provides a green, low-carbon, and economically beneficial new method for the comprehensive utilization of crystalline glucose mother liquor.

The invention discloses an online detection method for protein content and / or biomass in a yeast fermentation process. The method comprises the following steps: in a yeast fermentation process, collecting near infrared spectrum data of yeast in a fermentation container or a bioreactor on line in situ by adopting a spectrograph through an optical fiber probe, and obtaining a sample corresponding to the spectrum data; determining the protein content and / or biomass by adopting a standard method; enabling the near infrared spectrum data to be in one-to-one correspondence with the measured protein content and / or biomass, and establishing a sample database; performing preprocessing, dimension reduction and / or feature extraction on the spectral data; and based on a training set sample database, establishing a protein content and / or biomass detection model of the yeast by adopting a regression modeling algorithm, and performing verification and optimization by utilizing data in the verification set according to a preset precision evaluation requirement. The method is simple and efficient to operate, does not damage samples, does not need expensive instruments, can realize real-time detection of multiple parameters in the yeast fermentation process, and provides technical support for large-scale biological manufacturing.

The invention belongs to the technical field of microbial fermentation, and particularly discloses a bifidus yeast fermentation product filtrate with moisturizing and repairing effects as well as a preparation method and application of the bifidus yeast fermentation product filtrate. The preparation method of the bifidobacterium fermentation product filtrate comprises the following steps: (1) strain activation: inoculating bifidobacterium adolescentis into a first seed culture medium for anaerobic culture to obtain an activated bacterial solution; (2) seed liquid culture: inoculating the activated bacterial liquid to a second seed culture medium, and continuously transferring anaerobic culture twice to obtain a third-stage seed liquid; (3) fermentation culture: inoculating the third-stage seed solution into a fermentation tank for culture to obtain a fermented product; and (4) separation and purification: filtering and decolorizing the fermentation product to obtain the bifidus yeast fermentation product filtrate. The prepared bifidus yeast fermentation product filtrate is high in active ingredient content and good in stability, and has good moisturizing and repairing effects.

The invention relates to the technical field of animal feeds, and discloses a ginseng-containing animal feed and a preparation method thereof.The preparation method comprises the steps that a ginseng extract, clostridium butyricum, xylooligosaccharide and a yeast culture are subjected to in-vitro pre-integration through a symbiotic fermentation technology; preparing fermented composite powder through a yeast fermentation stage, a symbiotic culture stage and a drying and curing stage; the fermentation composite powder is respectively prepared into a quick release component and a slow release component by adopting a segmented release embedding technology, so that directional function exertion in different regions of the intestinal tract is realized; and finally, granulating and forming to obtain the animal feed with double antioxidant functions. Ginseng macromolecular saponin is converted into rare small molecular saponin through microbial fermentation, and the antioxidant activity is improved by 3-10 times; the colonization rate of the probiotics is increased by 2-5 times through the pre-adaptive synergistic process, deep integration of exogenous oxidation resistance and endogenous oxidation resistance is achieved, and the oxidation resistance, intestinal health and production performance of animals are remarkably improved.

The invention discloses a screening method and application of a pichia pastoris strain with bouquet type characteristics. The screening method of bouquet-producing yeast comprises the following steps: (1) separating saccharomycetes from vinasse and preparing a culture solution; (2) coating the culture solution on a plate for culture, and selecting a single colony for separation and purification; (3) inoculating a single colony into a liquid culture medium for shake culture; (4) screening aroma-producing yeast with good aroma quality; (5) centrifuging the fermentation liquor of the primarily screened aroma-producing yeast, resuspending by using sterile deionized water, and uniformly spraying on the surfaces of the tobacco shreds for fermentation and alcoholization; (6) carrying out fragrance tasting on the fermented and alcoholized tobacco leaves, and screening to obtain a bouquet yeast strain suitable for the tobacco leaves; the method is used for tobacco leaves, the quality of the tobacco leaves can be remarkably improved, and the fermented tobacco leaves have the characteristics of remarkably improved sweetness, soft smoke, reduced offensive odor and irritation and the like.

The application relates to the technical field of plant genetic engineering, and particularly discloses application of a patchouli alcohol synthase PcENO3 in preparation of a product for regulating patchouli alcohol biosynthesis. The application first discovers that the patchouli alcohol synthase PcENO3 is an interaction protein of the patchouli alcohol synthase, and proves that the patchouli alcohol synthase PcENO3 interacts with the patchouli alcohol synthase PcPTS, and can effectively improve the in-vitro enzyme catalytic activity of the PcPTS and the content of the patchouli alcohol. Cloning of the protein coding gene and biological function verification have important theoretical and practical significance for the molecular mechanism research of the interaction protein in regulating patchouli alcohol biosynthesis, and particularly for biosynthesis of the patchouli alcohol through a metabolic pathway or yeast fermentation engineering.