CN115287222A - Aroma-producing strain and application thereof - Google Patents
Aroma-producing strain and application thereof Download PDFInfo
- Publication number
- CN115287222A CN115287222A CN202210668513.4A CN202210668513A CN115287222A CN 115287222 A CN115287222 A CN 115287222A CN 202210668513 A CN202210668513 A CN 202210668513A CN 115287222 A CN115287222 A CN 115287222A
- Authority
- CN
- China
- Prior art keywords
- aroma
- producing
- strain
- raw material
- rosa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 241000099188 Aerococcus sp. Species 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 22
- 241000220317 Rosa Species 0.000 claims description 20
- 241000196324 Embryophyta Species 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 19
- 235000011449 Rosa Nutrition 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241000208125 Nicotiana Species 0.000 claims 1
- 230000000035 biogenic effect Effects 0.000 claims 1
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 12
- 235000004789 Rosa xanthina Nutrition 0.000 description 8
- 241000109329 Rosa xanthina Species 0.000 description 8
- 241000193798 Aerococcus Species 0.000 description 6
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 239000000341 volatile oil Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 3
- 239000005792 Geraniol Substances 0.000 description 3
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 3
- 244000061176 Nicotiana tabacum Species 0.000 description 3
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 3
- 235000000484 citronellol Nutrition 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 229940113087 geraniol Drugs 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- 240000008530 Rosa canina Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002068 genetic effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000010666 rose oil Substances 0.000 description 2
- 235000019719 rose oil Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108700001094 Plant Genes Proteins 0.000 description 1
- 240000008254 Rosa chinensis Species 0.000 description 1
- 235000000664 Rosa chinensis Nutrition 0.000 description 1
- 244000050053 Rosa multiflora Species 0.000 description 1
- 235000000656 Rosa multiflora Nutrition 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000012239 gene modification Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Fats And Perfumes (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses an aroma-producing strain and application thereof, wherein the strain is preserved in China Center for Type Culture Collection (CCTCC) in 26 months and 10 months in 2020, and the preservation number is CCTCC NO: m2020634, deposited under the name Aerococcus sp.
Description
Technical Field
The invention relates to the technical field of biological aroma generation, and particularly relates to an aroma-generating strain and application thereof.
Background
There are more than 200 plants under Rosa (Rosa), and representative species are Rosa rugosa, rosa chinensis, and Rosa multiflora. As an observation plant, the rose has bright color and attractive fragrance, is a sign of love and beauty for a long time, and is deeply loved by people. (Wangdongning, comprehensive utilization and development prospect of roses, agricultural science of Heilongjiang, 2010, (1): 117-120). The essential oil of damascena roses, which is prepared from fresh flowers of damascena roses (Rosa damascene) produced in bulgaria, turkey and morocco internationally, is the most popular fragrance in the world due to the pure sweet fragrance type, also called international fragrance type, and has the corresponding international standard (ISO 98422003). The standard specifies the ingredients in essential oil of Damascus rose from different producing areas, and the main fragrance characteristics of the essential oil of the rose are determined by the contents of citronellol, geraniol and nerol and the amount ratio thereof (Xuyi, international standard for rose oil (ISO 9842 2003.
The citronellol, geraniol and nerol in different quantitative ratios form the aroma characteristics of the essential oil of different rose varieties for oil. Peripheral people find that Damascus roses in domestic China producing area (silver valley type) and Damascus roses in two different producing areas of rose essential oil of Damascus roses III in Baogaria producing area are influenced by growth environment, but the proportions of citronellol, geraniol and nerol tend to be consistent. (peripheral, et al, "study of the effect of the place of production on the chemical composition of Damascus rose oil based on GC-MS and metabonomics" fragrance and flavour cosmetic.000 (2019): 1-6.)The important metabolite controlled by the genetic gene of the Damascus III rose variety has expression stability, is slightly influenced by the environment, and the quantitative ratio relationship fluctuates in a narrow proportion range.
The genetic stability reduces the difference of characteristic aroma of the essential oil of the rose variety for different producing areas on one hand, and increases the possibility of greatly adjusting the aroma quality and style through the growth environment and the fine work mode on the other hand.
The biological perfume producing technology is a technological method for obtaining characteristic perfume raw materials by utilizing biological technologies such as microbial engineering, enzyme engineering, cell culture, gene modification and the like, namely treating roots, stems, leaves, flowers, fruits and the like of natural plants and extracts thereof by using microorganisms and enzymes, culturing plant cells, improving technical indexes such as plant genes and the like and natural plant perfume raw materials such as food perfume, cosmetic perfume, tobacco perfume and the like.
The method is an effective method for forming special aroma components by treating roots, stems, leaves, flowers, fruits and extracts thereof of natural aroma plants through microorganisms or enzymes and generating a plurality of aroma-bearing metabolic components through the metabolism of the microorganisms and the enzyme catalysis.
Disclosure of Invention
The invention aims to provide a microbial strain capable of improving the fragrance quality of a rosa raw material and an extract thereof.
The technical problem to be solved can be implemented by the following technical scheme.
The aroma-producing strain is preserved in China Center for Type Culture Collection (CCTCC) in 26 months and 10 months in 2020, and the preservation number is CCTCC NO: m2020634, deposited under the name Aerococcus sp.
As a further improvement of the technical scheme, the strain is isolated from the surface of the tobacco leaves.
The invention also provides a biological fragrance-generating method for improving the fragrance quality of dog rose plant raw materials by applying the fragrance-generating strain, which comprises the step of fermenting the dog rose plant raw materials by adopting the fragrance-generating strain.
Further, the method comprises the step of spraying the prepared strain seed solution directly to the surface of the rose plant raw material in an inoculation amount of 1% (v/v).
Preferably, the fermentation temperature is 25-30 ℃.
The invention also provides a biological aroma-producing method for improving the aroma quality of a rosa plant raw material extract by applying the aroma-producing strain, which comprises the step of fermenting the rosa plant raw material extract by using the aroma-producing strain.
Further, the method comprises a step of directly mixing the prepared seed solution of the strain in an amount of 1% (v/v) inoculation into the extract of the plant material of the genus Rosa with stirring.
Preferably, the fermentation temperature is 25-30 ℃.
Preferably, the method further comprises the step of mixing 0.1% of glucose into the rose plant material extract.
By adopting the aroma-producing strain and the biological aroma-producing method thereof in the technical scheme, the plant aroma generally exists in the form of aroma precursor in plant tissues, the aroma formation is accelerated through the aroma-producing or aroma-producing strain in a biotransformation mode, the aroma of plant raw materials is increased, and the method is an efficient biological aroma-producing method. The technical scheme of the application provides a novel strain which can be used for biologically flavoring plant raw materials such as roses, roses and the like, and can obviously improve the quality of the aroma.
Detailed Description
The following provides a more detailed description of the present invention with reference to specific examples.
The invention provides an aroma-producing strain which is derived from an aroma-producing strain CFFSH012 separated from the surface of tobacco leaves and is identified by 16srDNA, and the aroma-producing strain is a strain of aerococcus.
The aerococcus strain CFFSH012 provided by the invention is preserved in China center for type culture collection (CCTCC NO: M20200634) with the preservation number of CCTCC NO: 430072, wherein the China center for type culture collection is located at the position of China Wuhan university.
The invention also provides a biological aroma-producing method for improving the aroma quality of the rose plant raw material and the rose plant extract, which is characterized in that the rose plant raw material and the rose plant extract are fermented by adopting the aerococcus strain CFFSH012.
Specific examples are as follows.
Example 1: method for culturing Aerococcus CFFSH012
Preparing liquid culture medium (5 g/L yeast extract, 10g/L peptone, 2g/L tryptone powder and 2g/L glucose), sterilizing at 115 deg.C for 20min, cooling the culture medium to room temperature, inoculating 1% (v/v) of bacterial solution in a strain storage tube of the selected balloon bacterial strain CFFSH012, and culturing at 30 deg.C for 24h to obtain seed solution for inoculation.
Example 2: biological aroma production of Aerococcus Strain CFFSH012
The rose extract (extracted, guangsuoke biotechnology limited), fresh bitter rose petals (Yunnan Jianshui), rose petal powder (Xian 'ao' thinking place biotechnology limited) and rose hydrosol are respectively used as biological fragrance-generating starting materials.
The different raw materials are divided into two parts, one part adopts aerococcus strain CFFSH012 to carry out biological aroma-producing treatment, and then corresponding aroma evaluation or sample preparation is carried out, and the biological aroma-producing treatment method and the subsequent sample treatment method are shown in the following table 1.
Table 1: experiment grouping and processing method thereof
Example 3: sensory evaluation of fragrance
For each sample prepared in example 2, the fragrance evaluation was performed on four groups of A \ B \ C \ D according to the difference of the raw materials. Evaluation 20 daily chemical or food perfumers who had more than 5 years of working experience were selected, and the biological aroma-producing samples and untreated samples which were placed in the brown bottle without labels and signs were subjected to sensory blind measurement by using the aroma smelling strips, so that the samples which were considered to have better aroma quality were selected, and the results are shown in table 2.
The result shows that the rose extract treated by biological aroma generation has higher aroma quality.
Table 2: sensory evaluation results of aroma
Example 4: change of ingredients of biological incense
GC-MS analysis was performed on the rose hydrosol samples D-1 and D-2 before and after the bio-aroma treatment in example 2, SPME solid phase microextraction was used to adsorb the aroma components of the samples, and then the SPME adsorbed components were subjected to GC-MS analysis (Agilent 7890AGC, agilent, santa Clara, calif.) equipped with a 5977A MS detector (Agilent). The mixture was separated on a HP-5MS (Agilent, 30 m.times.0.25mm, film thickness,0.25 μm) column. Helium was used as the GC mobile carrier gas and the flow rate was maintained at 1mL/min. The furnace temperature program is as follows: the temperature was maintained at 40 ℃ for 2min and then increased to 150 ℃ at a rate of 5 ℃ per minute. Finally, the mixture is kept at 260 ℃ for 10min. As shown in table 3, the main fragrance components, ratio and content of the rose hydrosol were greatly adjusted and changed after the bio-odorization treatment, and the surface strain CFFSH012 indeed had the function of adjusting the fragrance.
Table 3: GC-MS main aroma component change before and after fermentation
Claims (9)
1. An aroma-producing strain is characterized in that the strain is preserved in China Center for Type Culture Collection (CCTCC) in 26 months 10 and 2020, and the preservation number is CCTCC NO: m2020634, deposited under the name Aerococcus sp.
2. The flavor-producing strain according to claim 1, which is isolated from the surface of tobacco leaves.
3. A biological aroma-producing method for improving the aroma quality of a Rosa plant raw material by using the aroma-producing strain as described in claim 1 or 2, which comprises the step of performing fermentation treatment on the Rosa plant raw material by using the aroma-producing strain.
4. The method of producing biogenic incense according to claim 3, comprising the step of spraying the prepared seed solution of the strain directly onto the surface of the Rosa plant material in an amount of 1% (v/v) inoculation.
5. The bio-aroma producing method according to claim 4, wherein the fermentation temperature is 25 to 30 ℃.
6. A biological aroma-producing method for improving the aroma quality of a Rosa plant raw material extract by using the aroma-producing strain as described in claim 1 or 2, which comprises the step of fermenting the Rosa plant raw material extract with the aroma-producing strain.
7. The method of producing bio-incense according to claim 6 comprising the step of directly mixing the seed solution of the prepared strain in the rose plant material extract in an amount of 1% (v/v) inoculation with stirring.
8. The bio-aroma producing method according to claim 7, wherein the fermentation temperature is 25 to 30 ℃.
9. The bio-aroma producing method according to claim 7, further comprising the step of mixing 0.1% of glucose into said rosa plant raw material extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210668513.4A CN115287222B (en) | 2022-06-14 | 2022-06-14 | Aroma-producing strain and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210668513.4A CN115287222B (en) | 2022-06-14 | 2022-06-14 | Aroma-producing strain and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115287222A true CN115287222A (en) | 2022-11-04 |
| CN115287222B CN115287222B (en) | 2023-12-05 |
Family
ID=83820631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210668513.4A Active CN115287222B (en) | 2022-06-14 | 2022-06-14 | Aroma-producing strain and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115287222B (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030185811A1 (en) * | 2001-02-06 | 2003-10-02 | Steve Teasdale | Herbal extract and preparation thereof |
| JP2005087084A (en) * | 2003-09-17 | 2005-04-07 | Amano Enzyme Inc | Plant aroma enhancing method and aroma enhancing agent to be used for the same |
| CN107630046A (en) * | 2017-09-15 | 2018-01-26 | 云南中烟工业有限责任公司 | A kind of tobacco aromaticss prepared using microbial fermentation Yunnan Paris polyphylla and its application |
| WO2018223146A1 (en) * | 2017-06-02 | 2018-12-06 | uBiome, Inc. | Method and system for characterizing microorganism-associated sleep-related conditions |
| US20190119764A1 (en) * | 2017-05-25 | 2019-04-25 | Jiangnan University | Stain Saccharomyces Cerevisiae M 2016785 Producing High Concentration of Beta-phenylethanol and Application Thereof |
| CN110339217A (en) * | 2019-06-20 | 2019-10-18 | 北京工商大学 | Lactobacillus paracasei L9 is used to preventing or treating mouth disease and adjust the purposes of oral cavity flora |
| CN110786534A (en) * | 2019-11-26 | 2020-02-14 | 上海龙殷生物科技有限公司 | Method for improving fragrance of tobacco extract by using carotenoid-producing microorganisms |
| CN113088460A (en) * | 2019-12-23 | 2021-07-09 | 波顿（上海）生物技术有限公司 | Amycolatopsis mutant and application thereof |
| CN113528392A (en) * | 2021-07-30 | 2021-10-22 | 南京宁智睿环保科技有限公司 | Composite microbial inoculum, preparation method thereof and application thereof in degrading benzene-containing wastewater |
| WO2021229106A1 (en) * | 2020-05-15 | 2021-11-18 | Basf Se | Improved method for the production of isoprenoids |
-
2022
- 2022-06-14 CN CN202210668513.4A patent/CN115287222B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030185811A1 (en) * | 2001-02-06 | 2003-10-02 | Steve Teasdale | Herbal extract and preparation thereof |
| JP2005087084A (en) * | 2003-09-17 | 2005-04-07 | Amano Enzyme Inc | Plant aroma enhancing method and aroma enhancing agent to be used for the same |
| US20190119764A1 (en) * | 2017-05-25 | 2019-04-25 | Jiangnan University | Stain Saccharomyces Cerevisiae M 2016785 Producing High Concentration of Beta-phenylethanol and Application Thereof |
| WO2018223146A1 (en) * | 2017-06-02 | 2018-12-06 | uBiome, Inc. | Method and system for characterizing microorganism-associated sleep-related conditions |
| CN107630046A (en) * | 2017-09-15 | 2018-01-26 | 云南中烟工业有限责任公司 | A kind of tobacco aromaticss prepared using microbial fermentation Yunnan Paris polyphylla and its application |
| CN110339217A (en) * | 2019-06-20 | 2019-10-18 | 北京工商大学 | Lactobacillus paracasei L9 is used to preventing or treating mouth disease and adjust the purposes of oral cavity flora |
| CN110786534A (en) * | 2019-11-26 | 2020-02-14 | 上海龙殷生物科技有限公司 | Method for improving fragrance of tobacco extract by using carotenoid-producing microorganisms |
| CN113088460A (en) * | 2019-12-23 | 2021-07-09 | 波顿（上海）生物技术有限公司 | Amycolatopsis mutant and application thereof |
| WO2021229106A1 (en) * | 2020-05-15 | 2021-11-18 | Basf Se | Improved method for the production of isoprenoids |
| CN113528392A (en) * | 2021-07-30 | 2021-10-22 | 南京宁智睿环保科技有限公司 | Composite microbial inoculum, preparation method thereof and application thereof in degrading benzene-containing wastewater |
Non-Patent Citations (1)
| Title |
|---|
| 胡小霞等: "清酱香型白酒陶坛发酵细菌群落结构多样性分析", 食品科学, vol. 41, no. 8, pages 130 - 138 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115287222B (en) | 2023-12-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112812980B (en) | Mixed fermentation process based on Hansenula polymorpha and Saccharomyces cerevisiae | |
| CN102210483A (en) | Grape medlar spices for fermentation cigarettes and preparation method thereof | |
| CN101638608A (en) | Tobacco fig flavor prepared by microbes as well as preparation method and application thereof | |
| CN109679855B (en) | Eurotium shiatu producing tea-flavor and application thereof in white spirit yeast | |
| CN103589651B (en) | A kind of high salt tolerant Lu Shi zygosaccharomyces | |
| CN110616176B (en) | Bacillus belgii and application thereof in preparation of tobacco flavor | |
| CN101974440B (en) | Candida parapsilosis fungus and application thereof in production of pu'er tea | |
| CN110305803A (en) | The inferior Dbaly yeast of one plant of Chinese and its application in soy sauce brewing | |
| CN108315271A (en) | One primary yeast and its application | |
| CN108330074A (en) | Purposes and aromatizing process of the abnormal dimension gram Durham saccharomycete T1 in soy sauce flavouring | |
| CN109554318A (en) | Gluconic acid acetobacter and its application in a kind of fermented tea | |
| CN106434828A (en) | Preparation method of fermented parochetus communis perfumes for cigarettes | |
| CN109749914B (en) | Biological enhancement method for improving gamma-aminobutyric acid content of Shanxi mature vinegar | |
| CN103224894B (en) | Enterobacter mori, and biotransformation method for fermented wheat bran extract used for cigarette and application | |
| CN112795448B (en) | Mixed bacteria fermentation process based on lactobacillus plantarum and saccharomyces cerevisiae | |
| CN112812914A (en) | Mixed fermentation process based on pichia kluyveri and saccharomyces cerevisiae | |
| CN109090697A (en) | A kind of method of mixed fungus fermentation tobacco | |
| CN108220344A (en) | A kind of tobacco aromaticss prepared using microbial fermentation Stauntonia latifolia and its application | |
| CN107354109A (en) | A kind of tax perfume (or spice) complex microorganism preparations and its application for tobacco leaf Rapid Fermentation | |
| CN109136146B (en) | Tobacco soil bacterium, and separation method and application thereof | |
| CN115287222B (en) | Aroma-producing strain and application thereof | |
| CN111172069B (en) | Production method of fermented onion juice | |
| CN112812915A (en) | Mixed fermentation process based on candida zephyrae and saccharomyces cerevisiae | |
| CN110408555A (en) | One plant of Zygosaccharomyces FW30-2 and its application | |
| CN109090698A (en) | A method of utilizing pichia fermented tobacco |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |