17 results about "Yeast metabolism" patented technology

This invention relates to a method for efficiently spraying soil conditioner to treat saline-alkali land using composite microorganisms, belonging to the field of soil improvement technology. The method involves screening salt-tolerant functional microbial strains to prepare a composite microbial agent, which is then mixed with carrier materials such as diatomaceous earth, soybean meal, yeast metabolites, and well-rotted farmyard manure in a specific ratio to form a conditioner for application. The conditioner is applied using a two-stage spraying method, combined with deep tillage pretreatment and controlled temperature and humidity conditions, significantly improving microbial activity and soil condition uniformity. Experimental data show that after applying this method, the soil pH value decreased to 7.3-7.5, the salt content decreased to 0.1%-0.2%, and the organic matter content increased to 18-22 g / kg, achieving efficient ecological restoration and sustainable utilization of saline-alkali land.

The application belongs to the technical field of fertilizers, and particularly relates to a yeast-source biological organic fertilizer suitable for aquaculture and a preparation method and application thereof. The yeast-source biological organic fertilizer suitable for aquaculture comprises the following components in parts by weight: 40-80 parts of yeast metabolites, 15-30 parts of ammonium chloride, 10-20 parts of monoammonium phosphate and 3-8 parts of a compound microbial agent. The yeast-source biological organic fertilizer suitable for aquaculture has reasonable proportioning, a high number of beneficial bacteria, a good symbiotic environment of multiple bacteria and strong biological activity. The organic active nutrients, effective microbial groups and inorganic nutrients are complete and scientifically proportioned, and the fertilizer has good effects of fertilization, water culture and algae cultivation, can improve the aquaculture water environment, supplement feed organisms, promote the growth of aquaculture objects, improve product benefits and is more conducive to environmental protection.

The invention relates to the technical field of fruit wine fermentation, and discloses a Sanhua plum fruit wine polyphenol substance fermentation extraction process, which adopts an electron acceptor mediated yeast metabolism reprogramming technology, and realizes in-situ conversion and enrichment of polyphenol by controlling the oxidation-reduction potential (ORP) of a fermentation system. According to the method disclosed by the invention, the extraction of polyphenol is successfully upgraded from a simple physical and chemical process to a controllable and efficient biological manufacturing process. The method is not only an'extraction 'process, but also a'conversion' and'strengthening 'process. By precisely regulating and controlling the vital activities of microorganisms, more polyphenols are obtained, and ultimate products which are better in quality, higher in activity, more stable and easier to absorb by human bodies are obtained. Meanwhile, the process has the characteristics of greenness, accuracy and recycling, conforms to the high-efficiency, energy-saving and sustainable development direction of the modern food industry, and has extremely high market application value and industrialization prospect.

The application relates to the technical field of adaptive control, in particular to an intelligent control method and system for a proofing and steaming integrated cabinet, which comprises the following steps: taking the concentration of carbon dioxide in the proofing and steaming integrated cabinet as a fermentation degree, dynamically adjusting the membership function of each output fuzzy set in a fuzzy PID control model according to the fermentation degree, and obtaining an initial output; taking the concentration change rate of carbon dioxide as a fermentation activity index representing the metabolic activity of yeast, determining an integral inhibition coefficient according to the fermentation activity index, and inhibiting the integral gain adjustment amount in the initial output according to the integral inhibition coefficient to obtain a control output; and adjusting the parameters of a PID controller according to the control output to realize adaptive control of the proofing and steaming integrated cabinet. Through the technical scheme, accurate adaptive control of the proofing and steaming integrated cabinet can be realized in the food fermentation process.

The application discloses a kind of based on yeast metabolic engineering's hydroxyl asiaticoside high-efficiency preparation method and its compound cosmetic composition.The application is screened from asiaticoside transcriptome CaGlcT1, CaGlcT2 and CaRhaT three glycosyltransferases, after verifying its catalytic activity, multi-gene co-expression is carried out in saccharomyces cerevisiae, and hydroxyl asiaticoside can be catalyzed to synthesize hydroxyl asiaticoside.The conversion yield of hydroxyl asiaticoside reaches 582mg / L from 165mg / L after fermentation condition optimization and batch feeding fermentation, realizes 3.5 times yield leap, obtains the purity of hydroxyl asiaticoside reaches more than 95%, satisfies commercial application and research demand.Hydroxyl asiaticoside obtained is compounded with golden yellow chamomile extract and spilanthes extract, and plays the synergistic antioxidant whitening effect.The application provides a new scheme for green intelligent manufacturing of cosmetic raw materials.

The invention discloses a brewing process AI intelligent detection method based on a production data stream, and relates to the technical field of image processing.The brewing process AI intelligent detection method comprises the steps that brewing process video streams of a mash stirring area, a yeast metabolism area, a filter material permeation area and a wine body standing area are collected through an industrial camera, and processing such as Gaussian filtering denoising, gray level conversion and threshold segmentation is performed; the particle density of each process unit is extracted, a capillary penetration risk index is calculated in a weighted mode in combination with the liquid level height standard deviation, the physical height of a foam layer and the physical height of a precipitation layer, production data flow is collected, a time binding sample pair is formed with the capillary penetration risk index and the particle density, and a batch difference coefficient is constructed to recognize production abnormity; and dividing a single-process deviation grade, and constructing a comprehensive deviation index by combining the path weight, the deviation grade coefficient and the like so as to judge a full-path disturbance grade and generate a differential correction sub-strategy, thereby realizing accurate monitoring and dynamic deviation correction of the brewing process.

This invention discloses an AI-powered intelligent detection method for brewing processes based on production data streams, relating to the field of image processing technology. It uses an industrial camera to collect video streams of the brewing process, including the mash stirring zone, yeast metabolism zone, filter material permeation zone, and wine settling zone. After processing such as Gaussian filtering for noise reduction, grayscale conversion, and threshold segmentation, the particle density of each process unit is extracted. A capillary permeation risk index is calculated by weighting the standard deviation of liquid level, the physical height of the foam layer, and the physical height of the sediment layer. Production data streams are collected and time-bound sample pairs are formed with the capillary permeation risk index and particle density. A batch difference coefficient is constructed to identify production anomalies and classify single-process deviation levels. A comprehensive deviation index is constructed by combining path weights and deviation level coefficients to determine the overall path disturbance level and generate differentiated correction sub-strategies, achieving precise monitoring and dynamic correction of the brewing process.

This utility model relates to the technical field of fruit wine brewing catalysts, and discloses a hot-cold alternating catalyst for fruit wine brewing, including a catalytic tank. An inlet is fixedly connected to the upper side of the catalytic tank. A spiral guide vane is fixedly connected inside the catalytic tank. A hot-cold circulation assembly is installed outside the catalytic tank. This assembly is used to activate enzyme activity and yeast metabolism in the fruit wine, promoting the release of aroma substances and the formation of flavor complexity. A heat exchange tube is fixedly connected to one side of the inside of the catalytic tank, and a water supply pipe is fixedly connected to the upper inside of the heat exchange tube. This utility model achieves highly efficient hot-cold alternating catalysis in the fruit wine brewing process, particularly targeting the needs of aroma release and flavor enhancement in black chokeberry winemaking. It also allows for easy disassembly and cleaning of the filter screen, ensuring effective filtration of impurities in the cooling medium and reducing the cleaning frequency of the plate heat exchanger.

The present application belongs to the technical field of microbial preparation, and particularly relates to a microbial preparation suitable for saline-alkali soil, a preparation method and application thereof. The microbial preparation comprises, in terms of weight parts, 4-25 parts of Bacillus subtilis, 4-30 parts of Saccharomyces cerevisiae, 40-85 parts of a synergistic carrier and 5-20 parts of a protective carrier. The synergistic carrier comprises one or more than two selected from the group of yeast metabolites, mineral humic acid and amino acid powder. The protective carrier comprises one or more than two selected from the group of malt dextrin, trehalose, corn starch and attapulgite. The present application combines Bacillus subtilis and Saccharomyces cerevisiae, and combines the synergistic carrier and the protective carrier, so that the obtained microbial preparation has excellent effects of improving saline-alkali soil, promoting crop growth and improving the salt-alkali resistance of crops. The preparation process of the microbial preparation is simple and easy to operate, the quality is stable, the cost is low, and the microbial preparation is more suitable for industrial production.

The invention discloses efficient beer based on yeast strain optimization and a preparation method thereof. The efficient beer is based on wort for brewing, gallic acid, tris (hydroxymethyl) aminomethane and calcium gluconate are introduced into a wort system, and synergistic chemical modification is performed on the wort for brewing, so that a stable and controllable fermentation chemical environment is constructed; gamma-aminobutyric acid and a specific fermentation aid are cooperatively added in the fermentation process, so that the yeast is fermented in the modified wort system. According to the technical scheme, on the premise of not changing genetic characteristics of yeast strains, effective regulation and control of yeast metabolic flux are achieved, the fermentation period is shortened, generation of unfavorable metabolic byproducts is reduced, the flavor stability and fermentation efficiency of beer are improved, and the method has good industrial application prospects.

The application provides an organic complex, a preparation method thereof and a water-soluble fertilizer. The application provides an organic complex which comprises a central metal ion and an organic ligand, the organic ligand comprises a yeast metabolite, the yeast metabolite comprises one or more of fulvic acid, humic acid, succinic acid, acetic acid and amino acid, and the central metal ion comprises a magnesium ion. The organic complex provided by the application uses an organic compound in a yeast metabolite as a ligand, and through a coordination reaction, a magnesium ion is used as a central ion. The magnesium ion provides an empty orbital to form a shared electron pair, i.e. a covalent bond, with an electron pair provided by an organic compound such as fulvic acid and an amino acid derivative in the yeast metabolite, so as to form a new amide bond or O and N of an amino group and Mg 2+ The coordination forms the organic complex, and the organic complex is not easy to be eluted compared with free magnesium ions.

The invention discloses a qualitative and quantitative analysis method for fulvic acid in a yeast metabolite. The analysis method comprises the following steps: S1, detecting a fluorescence spectrum; s2, performing qualitative and quantitative analysis on fulvic acid; a xenon lamp is adopted, and the operation parameters are as follows: the PMT voltage is 400V, the scanning speed is 1200nm / min, and the excitation slit and the emission slit are both 10nm; during qualitative analysis, qualitative wavelengths comprise a group of fluorescence peaks of which the maximum excitation peak wavelength is in a section of 362-377nm and the maximum emission peak wavelength is in a section of 428-443nm or a group of fluorescence peaks of which the maximum excitation peak wavelength is in a section of 310-325nm and the maximum emission peak wavelength is in a section of 388-403nm; during quantitative analysis, the content of fulvic acid in the yeast metabolite to be detected is calculated according to a pre-obtained fulvic acid concentration-maximum emission peak height curve. According to the method, the property of the yeast source fulvic acid and quantitative data with relatively high sensitivity and accuracy can be determined.

The invention discloses a method for improving wine brewing quality by using coffee, and relates to the technical field of food processing.The method comprises the steps of coffee residue pretreatment, active substance extraction, wine brewing raw material treatment, compound fermentation and distillation and ageing. The coffee grounds which are originally treated as waste materials are converted into high-purity active ingredient carriers, and flavor synergistic factors in the high-purity active ingredient carriers are recycled; coffee active substances with different boiling points are separated through a fractional extraction technology, bitter taste interference caused by direct mixing in a traditional process is avoided, a layered coffee aroma base is formed in a wine body, and flavor coordination is improved; a staged adding and temperature joint control strategy is adopted, and a time window of coffee active ingredient release and saccharomyces cerevisiae metabolism is matched, so that caffeine continuously plays a flavor catalysis role in the key stage of fermentation; by establishing a dynamic mapping relation between the volatility of the coffee oil and fat and the distillation parameters, the problem of batch quality fluctuation is solved.

The invention belongs to the technical field of microorganisms and fermentation engineering, and particularly relates to Yarrowia lipolytica engineering bacteria for synthesizing beta-farnesene based on Snf1-mediated metabolic remodeling and application of the Yarrowia lipolytica engineering bacteria. Specifically, a high-yield beta-farnesene yeast engineering strain is constructed by virtue of Snf1-mediated metabolic remodeling. According to the method, yarrowia lipolytica Po1f is taken as an original strain, firstly, a beta-farnesene synthesis pathway and a non-oxidative glycolysis pathway are introduced, phosphofructokinase is knocked out to block the glycolysis pathway, so that evolution pressure is applied, and the strain is forced to remodel a metabolic network of the strain. The inactivation of GLK1 and REG1 causes continuous activation of Snf1 kinase and further drives global metabolism remodeling, so that the rigid limitation of yeast metabolism regulation is effectively relieved, and the capability of utilizing a lipid carbon source is remarkably enhanced. By further combining metabolic engineering modification with glucose-oleic acid co-culture fermentation process optimization, efficient synthesis of beta-farnesene is realized, so that the beta-farnesene has a good practical application value.

The invention discloses a dynamic temperature control fermentation method and system, and the method comprises the steps: building an initial wort physical property calibration field, and anchoring a temperature regulation starting point to the real property of the batch; the response strength of the yeast membrane is associated with natural temperature rise through the first-section temperature control slope, so that the temperature rise rhythm is spontaneously determined by biological activity; a measurable metabolic signal (reducing sugar consumption inflection point, mitochondrial oscillation mode, higher alcohol generation rate and ethanol concentration change rate) is used as a trigger condition in each subsequent stage to drive a temperature field to evolve to specific physiological targets such as ethanol transmembrane transport, mitochondrial steady state maintenance and global activity synchronous attenuation. Therefore, the temperature does not passively follow the preset curve, but becomes a conjugate variable of the yeast metabolism process; according to the method, temperature control mismatch caused by substrate fluctuation and strain response difference is eliminated, so that the ethanol directional transport efficiency is improved, the higher alcohol generation total amount is controllable, the mitochondrial function is stable in the whole process, and the integrity of the final-state yeast is remarkably improved.

The invention discloses a step-by-step temperature control fermentation system and a step-by-step temperature control fermentation method, and relates to the technical field of temperature control fermentation. A fan blockage coefficient is calculated to judge whether a condenser is blocked or not; if the tank is blocked, the temperature and the air pressure in the tank are further comprehensively calculated to obtain an abnormal coefficient, the yeast metabolism state is analyzed according to the abnormal coefficient, and early warning is given out in time when abnormity occurs. By early warning of fan blockage, efficient heat dissipation of the condenser is ensured, so that accurate temperature control of the fermentation tank according to process requirements is ensured, yeast is enabled to be metabolized at the optimal temperature all the time, and finally generation and purity of flavor substances of products are ensured.