93 results about "Yeast suspension" patented technology

The invention discloses cryptococcus laurentii. The collection name is cryptococcus laurentii ZJU 10; the collection institution is China General Microbiological Culture Collection Center; the collection address is No.3, Building 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology; the collection date is January 20th, 2010; and the collection number is CGMCC NO.3590. Meanwhile, the invention also discloses a peach fruit disease biological antiseptic preservative which consists of cryptococcus laurentii suspension, chitosan, calcium chloride and water, and a method for preserving peach fruits by using the antiseptic preservative. Through the preservative and the method, the preservation time of the peach fruits can be effectively prolonged.

The invention relates to a preparation method for yeast cytoderm beta-1,3-glucans, comprising the following steps: firstly, impurity treatment, namely yeast dry powder is dispersed into water and impurities in the yeast dry powder are filtered; secondly, alkali treatment, namely alkalis are added into filtered yeast suspension and final concentration of alkalis in the suspension is still 0.5 to 7 percent; thirdly, cleaning, namely supernatants are absorbed by means of siphonage until that the supernatants are clear without impurities and PH value is 7 to 8; fourthly, sponging drying, and beta-1,3-glucan solid powder is obtained finally. The invention has the advantages that: firstly, commercial process cost is reduced; secondly, because operating procedures and devices used are simple, the method is easy to realize commercial process; thirdly, protein removal rate in raw materials is high, and yield and purity of the product beta-1,3-glucans are high.

The invention discloses an orange biological preserving agent based on yeast, sodium bicarbonate and elicitor activity, composed of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium toruloides suspension, sodium bicarbonate, auxin, salicylic acid and water. The preserving agent has 1*1010-1*1012 cryptococcus laurentii cells, 1*1010-1*1012 rhodotorula glutinis cells, 1*1010-1*1012 rhodosporidium toruloides cells, 5-50 grams of sodium bicarbonate, 10-400mg of auxin, 1-100mg of salicylic acid and the reminder consisting of water per liter of the preserving agent. The accession number of cryptococcus laurentii is CGMCC No.3590, the accession number of rhodosporidium toruloides is IMI 394084, and the accession number of rhodotorula glutinis is CGMCC No.3589. The orange biological preserving agent disclosed in the invention can control orange postharvest diseases without using chemical bactericides.

The invention discloses an orange biological preservative based on antagonistic activities of three antagonistic yeasts, composed of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium toruloides suspension and water. The preserving agent has 1*1010-1*1011 cryptococcus laurentii cells, 1*1010-1*1011 rhodotorula glutinis cells, 1*1010-1*1011 rhodosporidium toruloides cells1 and the reminder consisting of water per liter of the preserving agent. The accession number of cryptococcus laurentii is CGMCC No.3590, the accession number of rhodosporidium toruloides is IMI 394084, and the accession number of rhodotorula glutinis is CGMCC No.3589. The orange biological preserving agent disclosed in the invention can control orange postharvest diseases without using chemical bactericides.

The invention discloses a biological corrosion preventing and freshness-keeping method for oranges and tangerines, and the method sequentially comprises the following steps:1) adjusting the concentration of methyl jasmonate in a sealed container to 95-105mumol / L, and putting oranges and tangerines into the sealed container so as to be steamed for 22-26 hours at the room temperature; 2) taking out the oranges and tangerines processed by the step 1, and then naturally ventilating the oranges and tangerines; 3) immersing the ventilated oranges and tangerines into a 1*10<10>-1*10<12> cell / L cryptococcus laurentii suspension for 1-3 minutes, and then taking out the oranges and tangerines and drying by virtue of natural ventilation.

The invention discloses a biological antiseptic preservative for controlling fruit penicilliosis, which comprises a Cryptococcus laurentii suspension, chitosan, calcium chloride, salicylic acid and water, wherein each 1L of preservative contains 1*10<9>-1*10<11> Cryptococcus laurentii cells, 0.5-2g of the chitosan, 10-20g of the calcium chloride,2-20mg of the salicylic acid and the balance of the water. The Cryptococcus laurentii is preserved in China General Microbiological Culture Collection Center (CGMCC) on Jan. 20th, 2010 with preservation name of Cryptococcus laurentii ZJU 10 and the preservation number of CGMCC NO.3590. The preservation address is IMCAS (Institute of Microbiology Chinese Academy of Sciences), No. 3, building No. 1, Beichen west road, Chaoyang district, Beijing. The biological antiseptic preservative can be used for effectively controlling the fruit penicilliosis.

The invention provides a method for preparing novel adsorbent resin, which comprises the following process steps of: (1) dissolving sodium alginate and nutritional components of a yeast peptone dextrose (YPD) medium in water, heating for dissolving, cooling to room temperature, adding kaolin, sodium hydrogen carbonate and polyethylene glycol to obtain mixed solution, and dripping into calcium chloride solution to prepare gel particles; (2) heating the gel particles to obtain porous gel particles; and (3) drying the porous gel particles at 85DEG C for 15 minutes, cooling, putting into yeast suspension, and culturing to obtain the novel microorganism-loaded absorbent resin. The resin has double performance of oil absorption and water absorption; the porous gel particles prepared from the sodium alginate serve as a microorganism carrier; in organic waste gas treatment application, adsorption and biological treatment are integrated; and the resin can be recycled and is not needed to be regenerated, so that cost and operating expense are saved.

The invention discloses a biological preservative for oranges, consisting of cryptococcus laurentii suspension, rhodotorula glutinis suspension, rhodosporidium suspension, salicylic acid, auxin, calcium chloride and water, wherein each liter of preservative contains 1*1010-1*1012 cryptococcus laurentii cells, 1*1010-1*1-12 rhodotorula glutinis cells, 1*1010-1*1012 rhodosporidium cells, 1-100mg of salicylic acid, 10-20mg of auxin, 5-50g of calcium chloride and the balance of water; the preservation number of the cryptococcus laurentii is CGMCC (China General Microbiological Culture Collection) NO.3590, the preservation number of the rhodosporidium is IMI (Innovative Medicines Initiative) 394084 and the preservation number of the rhodotorula glutinis is CGMCC NO.3589. The biological preservative for oranges, which is disclosed by the invention, can be used for effectively controlling postharvest diseases of orange fruits on the premise of no use of chemical bactericide.

The invention provides biscuits and a production method thereof, and the production method adopts the traditional secondary fermentation production technology. The method comprises the following steps in turn: preparing fermented soya-bean milk, preparing yeast suspension, performing first dough mixing, performing first fermentation, performing second dough mixing, performing second fermentation, rolling, forming, baking, cooling and packaging to obtain the product. The soya-bean milk is used as culture medium, lactic acid bacteria is inoculated in the culture medium for long-time fermentation to propagate lactic acid bacteria and accumulate flavor substances, and then lactic acid bacteria is added in dough to ferment along with yeast so that yeast and lactic acid bacteria are commonly fermented in the product, the fermentation time is longer, plenty of time is provided for the growth of yeast and lactic acid bacteria so as to generate alcohol and lactic acid, and esters are also generated. Owning to the above products and the flavor substances generated by lactic acid bacteria, the flavor and mouth feeling of the product are greatly improved.

The invention discloses a method for preparing nucleotide from waste beer yeast. The method comprises the following steps: sieving, debittering and deodorizing the waste beer yeast to prepare a yeast suspension, extracting the yeast suspension for a period of time in a stainless steel reactor by virtue of a high-temperature concentrated salt method; after the extraction is completed, rapidly cooling and filtering to obtain supernatant; carrying out ultrafiltration desalting and concentration by virtue of an ultrafiltration device to obtain a concentrated solution, hydrolyzing the concentrated solution with protease, carrying out high-temperature enzyme deactivation and adjusting the acidity so that protein is denatured and precipitated; centrifuging and taking supernatant; purifying the supernatant through an ultrafiltration device, adding a nuclease for hydrolyzing, carrying out enzyme deactivation, purifying and drying through a spray dryer to obtain yeast-nucleotide powder. Compared with the prior art, since the high-temperature concentrated salt extraction method, the proteolysis technology and the ultrafiltration membrane technology are adopted, the method is easily operated and low in cost, the extraction rate and purity of the nucleotide are increased, the yeast-nucleotide powder prepared by the method is high recovery rate and purity, the value-adding capacity of processing of the waste beer yeast is increased and the huge economic benefits are generated.

The invention discloses a biological control method for enhancing the postharvest storability of strawberries. The biological control method comprises the following steps of: respectively preparing 105-108 CFU / mL hanseniaspora uvarum suspension and 105-108 CFU / mL pichia guilliermondii suspension; compounding 105-108 CFU / mL compound antagonistic yeast suspension according to isoconcentration and iso-volume; respectively carrying out spraying treatment on strawberry fruits 1-7 days before the strawberry fruits are picked by using the compound antagonistic yeast suspension; and storing after picking under the conditions of 2 DEG C and 90%-95% of RH (Relative Humidity), or selling at normal temperature. The biological control method disclosed by the invention achieves no toxic or side effect on human bodies, prolongs the storage period and shelf life of the strawberries, carries out the field spraying treatment on the strawberries by utilizing compound antagonistic yeast and can keep the better quality of the strawberries in the storage period, outstandingly enhance the commodity rate of the strawberries and the activity of a relative disease-resistant defense enzyme and reduce the rotting rate.

The invention relates to a method for removing bitterness and flavor from poultry livers, and belongs to the technical field of deep processing of poultry. According to the method, the poultry livers are cleaned by edible alkaline water, embedded with beta-cyclodextrin, fermented by yeasts and processed by seasonings. The method is characterized in that main materials are the poultry livers; auxiliary materials comprise the beta-cyclodextrin, a yeast suspension solution, sugar, salt, anise powder and cinnamon powder; the method comprises the following steps: rinsing by the edible alkaline water, rinsing by clean water, homogenizing, fermenting at a low temperature, embedding, seasoning, canning, and sterilizing under a high pressure. The method is simple in process, wide in raw material source and low in cost, and can be used for removing the bitterness and the flavor from the poultry livers after homogenization; meanwhile, a series of liver sauces and filling products with various flavors and nutrients can be developed on the basis of the method for removing the bitterness and the flavor from the poultry livers.

The invention discloses a fruit disease antiseptic preservative agent, composed of cryptococcus laurentii suspension, pyrimethanil and water. Every 1L preservative agent contains 1*10<10>-1*10<11> cryptococcus laurentii cells, 4-400mg of pyrimethanil, and the balance of water. Preservation name of cryptococcus laurentii is Cryptococcus laurentii ZJU 10, preservation organism is China General Microbiological Culture Collection Center, preservation data is January 20, 2010, preservation number is CGMCC NO.3590, and preservation address is No.3, Courtyard 1, Beichen West road, Chaoyang District, Beijing, namely Institute of Microbiology of Chinese Academy of Sciences. The fruit disease antiseptic preservative agent has the characteristic that preservative effect is good.

The invention provides bread and a production method thereof; and the bread is prepared by a traditional secondary fermentation production process sequentially through fermented soybean milk preparation, yeast suspension preparation, raw material treatment, first dough preparation, first fermentation, second dough preparation, second fermentation, dough neutralization, cutting, kneading and formation, mold feeding or plate releasing, proofing, baking, cooling, packaging and other procedures. Soybean milk is adopted as a culture medium, inoculated lactic acid bacteria are fermented for a long time, the culture of the lactic acid bacteria is expanded, flavor substances are accumulated and added into the dough to be fermented together with the yeast, so that the product has the flavor produced by the fermentation of the yeast and the lactic acid bacteria, so as to greatly improve the flavor and the taste of the product.

The invention relates to the field of tobacco product processing, and discloses a method of improving fragrance component content of stem extracting solution. The method of the invention comprises the following steps: sterilizing the stem extracting solution, inoculating aroma-producing yeast suspension according to 0.5-1% of inoculation amount after sterilization and fermenting for 12-60 hours at the temperature of 25-50 DEG C, and the yeast amount of the aroma-producing yeast suspension is 2.5 *105-3 *105. The method can obviously improve the performance of extraction and can improve the value of stem in producing tobacco sheets. The experiment found that the fragrance component is improved after the stem extracting solution is fermented by the method in the invention, and compared with the fragrance component which is not subjected to fermentation, the fragrance component amount is increased by 172.13% which is 2.7 times of the original amount after fermentation for 48 hours. In addition, the fermentation stem extracting solution can obviously improve non-volatilisation organic acid content, increase the acid value of the stem extracting solution, promote cigarette taste and increase smoke concentration.

A technology for preparing the steamed bread and evaluating its quality in laboratory includes such steps as proportionally mixing flour, yeast suspension and water, where the ratio of water is determined by the gluten level of flour, fermenting, rolling, shaping, ageing, steaming, and evaluating the quality of steamed bread.

The invention discloses a method for extracting active components of yeast based on a high voltage pulse discharge technology. The method for extracting the active components of the yeast based on the high voltage pulse discharge technology comprises the following steps: (1) activating the yeast, so that a yeast suspension liquid is obtained; (2) placing the yeast suspension liquid in a high voltage pulse electro discharge treatment chamber for carrying out wall breaking treatment, and then carrying out centrifugation, so that an extracting solution rich in the active components of the yeast is obtained. The method for extracting the active components of the yeast based on the high voltage pulse discharge technology has the advantages that high voltage pulse discharge yeast cell wall breaking rate and active component extraction rate are increased, a technology is simple and extraction rate is high, so that the method for extracting the active components of the yeast based on the high voltage pulse discharge technology is applicable to popularization and application.

The invention relates to a method for preparing esterified monascus for brewed wine. The method is characterized by including the steps that indica rice is washed, soaked, drained, cooked and cooled to 37-42 DEG C; 10-15% by weight of mixed monascus inoculation solution is mixed quantitatively according to the weight of the rice, the mixture is placed in sterilized jute bags after being evenly mixed and placed in a distiller's yeast room; the mixture is poured out and laid on a distiller's yeast bed after 18 hours; the mixture is cooled to 35-37 DEG C and stacked into a distiller's yeast pile, heat preservation is conducted, the temperature is increased to 48-50 DEG C, and then the distiller's yeast pile is formed again; after 30-38 hours, the mixture is taken out, intermittently ventilated, cooled and cultured for 28-34 hours; brewer's yeast suspensions are sprayed three times according to 10-20% of the weight of the monascus rice; the humidity of the distiller's yeast room is controlled to be 75-85% for 46-50 hours, the monascus is output and aired at the seventh day, and the esterified monascus is obtained. By means of the technology, the esterification capacity of the esterified monascus is improved, the esterified monascus preparation period is shortened, and the quality product rate of the esterified monascus is increased. The added esterified monascus has a special aroma enhancement function.

The invention discloses a preparation method of a magnetic biological microcapsule for processing organic matters and ammonia nitrogen in water. The method comprises the following steps: 1, adding Candida yeast living cells into a disinfected YPD culture medium, culturing at 25-28DEG C under 150-200rpm for 5-6h, taking a bacterial strain liquid obtained after a logarithmic phase, carrying out low temperature drying refrigeration, centrifuging, washing, and carrying out suspension extraction by using normal saline to obtain a bacterial strain Candida yeast suspension with the OD value of 1.5-1.8; 2, mixing sodium alginate and Fe3O4 powder, adding the obtained mixture to deionized water according to the addition amount of sodium alginate of 19-21g / L and the addition amount of the Fe3O4 powder of 1.8-2.2g / L, heating until sodium alginate is completely dissolved, and cooling; and 3, uniformly mixing the yeast suspension with the obtained sodium alginate-iron powder solution according to a volume ratio of 1:9-1:11, adding the obtained solution mixture into a calcium chloride solution in a dropwise manner, curing for 30-40min, and filtering to obtain the microcapsule. The magnetic biological microcapsule prepared in the invention can efficiently degrade the organic matters and ammonia nitrogen in water, can maintain the vitality of thalli, separates the thalli from extraneous adverse environment, can be uniformly distributed in water and separated from water, and is stable in the storage and use process.

The invention discloses an alcohol ferment production method of fixed yeast cell, which comprises the following steps: adding 10 mL 10 percent yeast suspension liquid in the 90 mL 9 percent polyvinyl alcohol composite gel solution; stirring evenly; pouring the solution in the culture dish to pave; disposing 24-48 h at -20--30 deg.c; cutting the mould into block shape with 12mm*10mm*12mm appearance; breeding in the 12 degreeBe' wort culture medium within 40 percent wort and 60 percent crop mash for 20-48 h at 20-32 deg.c with 100 r per min; adding the fixed yeast in the 16 Bx crop sugar liquid (pH 4.5-4.8) according to 4-8 percent to proceed interval or half-continuous alcohol ferment. The inveiton displays stable operation and high mechanic strength without poisonous and side effect, which simplifies the preparation and reduces the cost.

The present invention relates to a preparation method of liquid fermentum rubrum for brewing. The method comprises: adopting a 12 DEG Bx malt wort, a 14 DEG Bx rice koji juice and a Monascus purpureus Went secondary seed liquid as first feeding fermentation main raw materials to ferment for 24 h, and then adding a 14 DEG Bx rice koji juice, an Aspergillus niger spore suspension and a yeast suspension to carry out first material supplement fermentation and second material supplement fermentation so as to obtain the liquid fermentum rubrum for mature brewing. According to the present invention, the liquid fermentum rubrum used for the mature brewing and obtained through the method is a thick red liquid; the microscopic examination results show that the liquid fermentum rubrum has the Monascus purpureus Went, the Aspergillus niger hypha is robust, more than or equal to 10<5> of the yeast cells exist in each visual field, and almost no miscellaneous bacteria exists; the liquid fermentum rubrum for the brewing has characteristics of high liquefying ability, high saccharification ability and high fermentation ability; and after the normal mature liquid brewing fermentum rubrum is cultured, the acidity is 2.2-3.2 g / L, and the fermented alcohol odor and mould odor compound odor is provided.

The invention discloses a preparation of steamed buns by a fermentation method, and evaluation methods for qualities of the steamed buns and flour. A method for preparing the steamed buns comprises the steps of 1) adding 50 mL of a yeast suspension with a mass concentration of yeast being 5-10% in per 200 g of flour, and then adding water until water absorption of the flour is 65%-80%; 2) fermenting obtained dough for 60 min under a condition with a temperature of 37 DEG C and a relative humidity of 80%, loading the fermented dough on a doughsheeter to roll the dough, kneading the dough round by hands, shaping the dough, fermenting the shaped dough for 15 min under a condition with a temperature of 40 DEG C and a relative humidity of 85%, steaming the dough for 20 min with a big fire, taking the steamed dough out, and cooling for 1 h at a room temperature. On the basis, the evaluation methods for the qualities of the steamed buns and the flour are obtained by grading specific volume, shape, outer color and palatability of the steamed buns. The evaluation methods are few in indexes, strong in practicability and good in repeatability, and have important practice guiding significance for controlling the qualities of raw materials and products in industrial production of the steamed buns in China.

The invention relates to a preparation method of white spirit red yeast for brewing red yeast white spirit. The preparation method is characterized by comprising the following steps of: soaking and cleaning long-shaped rice with water, and then putting the cleaned long-shaped rice to a steamer to be steamed; adding yeast seed slurry to the steamed rice; putting the yeast material into gunny bags, and putting the gunny bags into a sterilized yeast room to carry out stacking culture; pouring the yeast material out, and reducing the product temperature to 33-35 DEG C; stacking the yeast material; putting the yeast material of which the temperature rises through stacking into gunny bags, and soaking the gunny bags into a water pool to be soaked; blending a mature Aspergillus niger seed solution to the yeast material, and carrying out stacking fermentation; spreading the yeast material for heat dissipation, spraying a little amount of yeast suspension, then stacking the yeast material, covering the stacked yeast with gunny bags to ferment, stirring at intervals, and spraying a little amount of yeast suspension at intervals, wherein the product temperature is controlled between 30 DEG C and 32 DEG C; carrying out stacking fermentation for 5-6 days; and drying the white spirit red yeast which is mature through culturing by using return air with the temperature of 40 DEG C for later use. According to the white spirit red yeast prepared by using the preparation method, through measurement, the saccharifying enzyme activity is 800-1000U / mL, and the fermentation speed and the acidity are low.

The invention discloses a beer yeast cell disruption method adopting synergetic enzyme and mechanical disruption. The beer yeast cell disruption method comprises the following steps: (1) mixing beer yeast paste with water, thereby preparing 30-50% beer yeast suspension; (2) adding 0.3-0.5% of composite enzyme into the beer yeast suspension, and performing homogenization crushing for 2-3 times in a high-pressure homogenization crusher at the pressure of 1400-1600bar and the outlet temperature of 15-25 DEG C, wherein the composite enzyme comprises the following components in parts by weight: 1.5-5 parts of protease and 0.5-2 parts of cellulose. The beer yeast cell disruption method is short in disruption time, high in disruption rate, low in equipment utilization rate, free of organic solvent, acid or alkali, free of environmental pollution, low in production cost and capable of achieving continuous production.

The invention provides a method for fermenting a vinegar by adding a starter propagation Chinese herbal medicine. The method comprises the following steps: (1) preparing a rhizoma polygonati extracting solution and red-knees herb extracting solution; (2) washing and soaking rice, performing filtration, cooking rice to be free from white cores, spreading for cooling, adding a koji mould spore suspension and the rhizoma polygonati extracting solution, performing stacking cultivation, and then performing ventilating cultivation to obtain rhizoma polygonati koji; (3) activating a brewer's yeast; (4) washing and soaking sticky rice, performing filtration, cooking sticky rice to be free from white cores, adding the rhizoma polygonati koji and an activated brewer's yeast suspension, performing fermentation till the alcoholic degree is stable, performing filtration, and performing wine boiling to obtain a fermented wine; and (5) adding the red-knees herb extracting solution into the fermentedwine, adding water to dilute the fermented wine, performing pasteurization, performing cooling, then adding an activated acetic bacteria suspension, charging into a fermentation tank, performing fermentation under stirring and ventilating conditions till the acidity no longer rises, performing filtration, and performing blending and disinfection to obtain the starter propagation Chinese herbal medicine. By adoption of the method, the vinegar fermentation production efficiency and the flavor of the vinegar are improved, and the health value of the vinegar is also improved.

The invention discloses a method for brewer's yeast cell disruption based on collaborative driving of a pulsed electric field and carbon nano tubes. The method comprises the following steps that firstly, carbon nano tube-deionized dispersing solutions with the gradient of different concentrations are prepared; secondly, the dispersing solutions and brewer's yeast are mixed evenly, and carbon nano tube-yeast suspensions are obtained; thirdly, the carbon nano tube-yeast suspensions are put into a high-pressure pulse treatment chamber for cell disruption, and disrupted yeast cells are obtained; fourthly, the yeast cell disruption effect is detected through extraction and measurement of nucleic acid. Under the same operation conditions, the cell disruption rate of the brewer's yeast is remarkably increased compared with that achieved in pure pulse electric field or carbon nano tube treatment. The method is simple in process, easy to implement, capable of achieving a good cell disruption effect in a short time and beneficial to improving extraction of nutrient substances such as intracellular nucleic acid of brewer's yeast.

The invention provides a method for preparing a chicken flavoring from waste beer yeast. The method comprises the following steps: adding water to the waste beer yeast, uniformly stirring the water and the waste beer yeast, sieving the obtained mixture, centrifuging the sieved mixture, centrifuging and washing the centrifuged mixture, and collecting yeast mud obtained after the centrifugation; placing the yeast mud in a container, adding water, uniformly stirring the yeast mud and the water to prepare a yeast suspension, adjusting the pH value, adding flavor protease, and carrying out enzymatic hydrolysis; deactivating enzymes after the enzymatic hydrolysis ends, centrifuging obtained product, and collecting obtained supernatant to obtain a yeast proteolysis liquid; and adding reducing sugar, thiamine, sulfur-containing amino acids, glycine and chicken fat, adding the obtained material to a high pressure reaction kettle, carrying out a Maillard reaction, introducing condensed water after the reaction ends in order to cool the obtained reaction product to room temperature, and taking out the product to obtain the chicken flavoring. The chicken flavoring produced in the invention has delicious taste, attractive flavor and rich nutrients; and the waste beer yeast is adopted as a raw material, so the production cost is reduced, the environment is protected, and resources are effectively and comprehensively used.

The invention discloses a method of adopting candida oliva to promote wound healing of postharvest potato tuber, belongs to the field of agriculture and solves the problem that pesticide residue and environment pollution can be caused by adopting chemical drug to promote wound healing of potato tuber. The method includes following steps: inoculating candida oliva onto a bevel of a nutritional yeast glucose solid culture medium for activation, and using sterile water to prepare yeast suspension liquid; inoculating the yeast suspension liquid into a nutritional yeast glucose liquid culture medium for culture for two times; flushing harvested potato tuber, using sodium hypochloride for disinfection, using deionized water to flush, and drying; uniformly spraying target yeast suspension liquidonto the surface of a wound of the potato tuber, naturally air-drying, and putting the potato tuber into a punched preservation bag for wound healing. Pollution-free candida oliva is adopted to heal the wound of the postharvest potato tuber, has biocontrol effect on postharvest disease and pest and can enhance disease resistance of the potato tuber.

The invention relates to biocontrol yeast active lyophilized powder and a preparation method thereof, which belongs to the technical field of biological prevention. The lyophilized powder in the invention comprises pichia guilliermondii Y35-1, trehalose and glutathione. The preparation method comprises the following steps: firstly inoculating a NYDB seed culture medium with activated pichia guilliermondii, culturing the pichia guilliermondii, then inoculating a NYTB fermentation culture medium with a seed solution, and fermenting the seed solution; centrifuging a yeast fermentation solution, washing by using sterile water, washing the obtained precipitates by using sterile water, and preparing a yeast suspension; and adding trehalose and glutathione as a lyophilized protection agent, uniformly mixing, loading into a flat plate, vacuum freeze drying, and obtaining the lyophilized powder. The biocontrol yeast active lyophilized powder provided by the invention is good in biocontrol effect, the yeast after the lyophilized powder is rehydrated is suspended, and the nectarine fruit disease rate and the fruit disease speckle diameter can be apparently lower than that of a control group and are significantly different from the control group, so that the lyophilized powder preparation can effectively inhibit the anthracnose rot disease of the nectarine fruit after being rehydrated.

The present invention discloses a flow cytometry detection method for yeast concentrations, and the detection method comprises the steps of: 1) determination of a sample loading rate for a flow cytometry; 2) preparation of a yeast suspension; and 3) determination of the yeast concentration by using the flow cytometry which comprises: delineating a yeast range on an FSC-H / SSC-H scattergram; and loading each sample for 1min, according to a delineated yeast scope, analyzing the proportion of the yeast number accounting for the total particle number, calculating the number of yeasts read in 1min, and calculating the yeast concentration according to a yeast concentration calculation formula. The method of the invention has a large detection amount, high accuracy, good repeatability, and simple and rapid operations, providing a method and a basis for yeast concentration determination.