Provided is a highly efficient ethanol-fermentative yeast having high efficiency in ethanol production without introducing a foreign gene. The highly efficient ethanol-fermentative yeast is a fermentative yeast that effectively produces ethanol from pentose and hexose and is deposited to NITE Patent Microorganisms Depositary under the accession number NITE BP-01962.

Disclosed herein is a process for producing a recombinant Candida cell, which involves genetically engineering a parent Candida cell using a Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)/CRISPR-associated (Cas)(CRISPR/Cas) system. A recombinant Candida cell obtained using the process and a method for producing D-lactic acid from a biomass using the recombinant Candida cell are also disclosed.

Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

The present invention relates to: acid-resistant yeast to which lactic acid productivity is imparted, and in which the conversion of pyruvate into acetaldehyde is inhibited and, consequently, the ethanol production pathway is inhibited; and a method for producing lactic acid by using same.

The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.

The present disclosure is directed to methods of making non-ionic, amphiphilic surfactants from 5-hydroxymethyl-2-furfural, furan-2,5-dimethanol and bis-2,5-dihydroxymethyltetrahydrofurans and the novel compounds that are made from those methods.

Disclosed herein are methods and compositions related to the production and extraction of oils and biodiesel from oleaginous yeast, such as a new yeast isolate of the genus Pichia. Also disclosed herein are methods for providing fermentation conditions for the production of yeast in high density using inexpensive raw materials including crude glycerol and corn steep liquor.

Provided are an optimized Der f2 gene, a recombinant Der f2 protein encoded thereby, a vector comprising said gene, and a Pichia pastoris strain. Also provided are an expression method, a purification method, and an application of the recombinant Der f2 protein.

The present invention provides a novel Pichia kluyveri strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating Pichia kluyveri CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation.

Disclosed are a recombinant acid-resistant yeast having improved lactic-acid-producing ability and a method of preparing lactic acid using the same. When producing lactic acid using the recombinant acid-resistant yeast according to the present invention, not only lactic-acid fermentation can be performed with lactic-acid-producing ability similar to that of bacterial fermentation using a remarkably smaller amount of a neutralizing agent than in the case of conventional bacterial fermentation, but also the production of ethanol and glycerol which are byproducts can be reduced. Thus, fermentation costs can be greatly reduced and the cost of subsequent purification processes can be reduced.