Title:
LOW UREA-PRODUCING AND FLAVOR-PRODUCING WICKERHAMOMYCES ANOMALUS STRAIN AND USE THEREOF IN FOOD PRODUCTION
Document Type and Number:
WIPO Patent Application WO/2017/215355
Kind Code:
A1
Abstract:
Disclosed are a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, belonging to the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is isolated from the liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus JZ420, and was deposited at the China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO.12416. The strain of the invention has the characteristics of low urea production and flavor production, and tolerance to ethanol and acids. It is an excellent strain having a brewing function, and can be used in brewing wine and distilled liquor and other food fields to ensure food safety.
Inventors:
WU QUN (CN)
XU YAN (CN)
XU YAN (CN)
Application Number:
PCT/CN2017/082103
Publication Date:
December 21, 2017
Filing Date:
April 27, 2017
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
C12G1/022; C12N1/16; C12G3/02; C12H6/02; C12R1/645
Foreign References:
| CN105861346A | 2016-08-17 | |||
| CN103184167A | 2013-07-03 |
Other References:
HUANG, DUHOU: "Breeding of Chinese Rice Wine Yeast Saccharomyces Cerevisiae", CHINA MASTER'S THESES FULL-TEXT DATABASE, 15 February 2014 (2014-02-15), ISSN: 1674-0246
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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