Abstract: The transfer systems, devices, kits, and methods described here may be used to facilitate the transfer of a material (e.g., a fluid) to or from a donor container, e.g., to or from wells of a donor plate while leaving target agents attached to the wells. The systems may comprise a donor plate, a transfer adapter, and a receiver plate that may be coupled to form a transfer assembly. The transfer adapter may comprise a planar sheet and a plurality of openings, and it may be configured to regulate the flow of fluid out of the wells. The transfer assembly may be placed into a centrifuge, and the fluid transfer force produced by the centrifuge may cause fluid to flow out of the wells of the donor plate, through the openings in the transfer adapter, and into the receiver plate.

Abstract: 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.

Abstract: 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.