7 results about "Saccharomyces cerevisiae" patented technology

Disclosed is a process for extracting xylose and xylitol from a xylose mother liquor or a xylose digest, which comprises, using xylose hydrolysate or xylose mother liquid as the raw material, removing glucose through saccharomyces cerevisiae fermentation, then imitating moving bed, using water as eluent, completely separating xylose from foreign matter such as arabinose, thus obtaining component containing rich xylose.

The invention discloses a Radix pueraiae fermentation protoplasm cosmetic product and a preparation method and application thereof. The preparation method includes following steps: using Radix pueraiae as a substrate and brewer's yeast as a strain for fermentation. Radix pueraiae fermentation protoplasm prepared by the method also belongs to the protection range of the invention.an active ingredient of the cosmetic product is the Radix pueraiae fermentation protoplasm. Functions of the cosmetic product includes (a) and/or (b) and/or (c) and/or (d), (a) refers to resisting oxidation, (b) refers to removing DPPH free radicals, (c) refers to promoting collagen synthesis, and (d) refers to resisting aging. Fermentation engineering technology is utilized to extract active substance from Radix pueraiae, so that operation is simple; no foreign substance is added, so that the Radix pueraiae fermentation protoplasm prepared by the method is safe and harmless to skin. The cosmetic product is rich in substances like polysaccharide and flavone which are synergistic with fermentation product ingredients in fermentation filtrate, so that resistance to oxidation and aging can be improved remarkably.

The invention belongs to the technical field of preparation of saccharomyces cerevisiae and mainly relates to saccharomycetes for brewing hydromel as well as a preparation method and application of the saccharomycetes. Active saccharomycetes prepared by the preparation method disclosed by the invention are applied to brewing of distilled wine taking purple linden honey as a main raw material. Thedistilled wine which is prepared by adopting the saccharomycetes for brewing the hydromel, disclosed by the invention, and takes the purple linden honey as the main raw material, is high in nutritivevalue and good in mouthfeel, contains multiple amino acids, vitamins and mineral substances as well as has medicinal values of maintaining beauty and keeping young, enhancing gastrointestinal functions, preventing arteriosclerosis, reducing blood pressure and the like.

The invention belongs to the technical field of fruit wine brewing, and particularly relates to crabapple strengthening wine and a preparation method thereof. The method comprises the following steps: adding torulaspora deliciosa into malus spectabilis juice for fermentation, inoculating saccharomyces cerevisiae into one part of pomace, inoculating meiji meiji yeast into the other part of pomace, stacking the pomace in a fermentation tank according to a sequence of one layer of saccharomyces cerevisiae pomace and one layer of meiji meiji yeast pomace, and distilling the fermented pomace twice, wherein the alcoholic strength of the wine body is 6065% v/v after the foreshot and the end of the wine body are cut off; adding oak chips into the mixed solution of foreshot and after-run for digestion, distilling the digestion solution, and cutting off the foreshot to obtain oak flavor blending wine; blending the fruit juice fermented wine, the alcoholic strength adding wine and the oak flavoring wine to obtain the malus spectabilis fortified wine. The malus spectabilis strengthening wine prepared by the method has harmonious fruity flavor and wine aroma, the typical aroma of the malus spectabilis is more outstanding, and the faint oak aroma embellishes the malus spectabilis, so the aroma is more complex; and the wine body is mellow, full, sweet and fine.