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Saccharomyces cerevisiae engineered yeast and its uses

A technology of Saccharomyces cerevisiae and solid yeast, applied in fungi, microorganisms, biochemical equipment and methods, etc., can solve the problems of products that are not resistant to high temperature and do not have the style of Maotai-flavor liquor, and achieve the effect of strong ester production ability

Inactive Publication Date: 2007-09-19
CHINA KWEICHOW MOUTAI DISTILLERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] High-temperature koji making and high-temperature fermentation are one of the special processes for the production of Maotai-flavor liquor. Although the current Saccharomyces cerevisiae strains such as Nanyang Mixed Yeast 1308, K. saccharomyces, and AS2109 have been widely used in the production of bran koji liquor, these The strains are not resistant to high temperature and the obtained product does not have the style of Maotai-flavored liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Screening of Saccharomyces cerevisiae J (Saccharomyces cerevisiae J):

[0025] (1) Yeast screening adopts TTC plate primary screening method

[0026] Select the Moutai high-temperature Daqu carried on Shendan No. 5, isolate and screen the tested strains from the koji, inoculate on the TTC lower layer medium, culture at 28°C for 2-3 days, and cool the sterilized TTC upper layer medium to Add TTC dye solution at 60°C, mix well, immediately pour it on the TTC lower plate where the above-mentioned colonies grow, and incubate at 28°C for 2-3 hours, observe the color change speed and color depth of the colonies, and the yeast colonies with strong alcohol production ability are dark red , followed by pink; pick strains that change color quickly, dark in color, and have good traits and store them in YEPD slant medium;

[0027] (2) Primary screening by Duchenne fermentation tube method

[0028] Add 10mL of YEPD fermentation medium to a 18×180mm test tube, put it ...

Embodiment 2

[0031] Embodiment 2: adopt the Saccharomyces cerevisiae engineering bacterium J (Saccharomycescerevisiae J) that embodiment 1 obtains to utilize the fresh distiller's grains of Moutai liquor (i.e. lose grains) to produce sand-turning wine

[0032] (1) Add 200 kg of water to 500 kg of wheat bran, cook for 100 to 120 minutes, spread to cool, add Saccharomyces cerevisiae engineered bacteria J obtained in Example 1 through 3 to 4 stages of expanded cultivation, accumulate and cultivate, and obtain solid yeast after koji cultivation ;

[0033] (2) Cool 750 kg of distiller's grains, add 10 kg of solid yeast and 1 kg of glycozyme, mix well, and ferment in cellar for 30 days to obtain sand-turned wine.

Embodiment 3

[0036] Embodiment 3: adopt Saccharomyces cerevisiae J (Saccharomyces cerevisiae J) of the present invention to utilize Moutai distiller's grains and sorghum to produce crushed sand wine

[0037] (1) Add 190 to 220 kg of water to 500 kg of wheat bran, cook for 100 to 120 minutes, spread to cool, add Saccharomyces cerevisiae engineered bacteria J obtained in Example 1 through 3 to 4 stages of expanded cultivation, accumulate and cultivate, and obtain after koji cultivation solid yeast;

[0038] (2) Spread 2000kg of Moutai distiller's grains and 500kg of sorghum to cool, add 40kg of solid yeast and 4kg of glucoamylase, mix well, and ferment in cellar for 30 days to obtain crushed sand wine.

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PUM

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Abstract

This invention discloses a kind of saccharomyces cerevisiae engineering mildew J(Saccharomyces cerevisiae J) and its appliance, whose fermentation and fragmant characteristics are as follows: culture it in YEPD liquor medium for 24h, and then access it in fermentation medium to fermentat at the temperature of 36 deg C. the weightlessness of CO2 is 8. 36(g); the alcoholicity is 6. 43%(v / v) 20deg C; the best fermentation temperature is 34-38deg C and the total ester content is 0. 64(g / L). The saccharomyces cerevisiae engineering mildew made through this invention has characteristics of high alcohol yield, strong ester output capacity and high temperature resistance. It is suitable for bran-spirit manufacture, because it can not only recyle distiller's grain resource, but also can add jowar and other vintage raw materials. Using this engineering mildew, the agitating sand wine and breaking sand wine can be prepared, which has certain sauce-smelling wine color.

Description

technical field [0001] The invention relates to a Saccharomyces cerevisiae engineered bacterium and an application of the Saccharomyces cerevisiae engineered bacterium in the production of bran koji liquor. Background technique [0002] Space mutagenesis breeding technology: it will change its physiological and genetic characteristics by means of space micro-weighted ions, various cosmic rays, large alternating magnetic fields, short-term overload and ultra-vacuum factors that cannot be simulated on the ground and mutagenesis , and the process of obtaining stable physiological and genetic traits through ground selection and screening out excellent strains is a new way of combining aerospace technology, biotechnology and breeding technology, and there have been many successful examples at home and abroad. [0003] High-temperature koji making and high-temperature fermentation are one of the special processes for the production of Maotai-flavor liquor. Although the current Sac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12R1/865
Inventor 季克良郭坤亮吕云怀王和玉曹大明
Owner CHINA KWEICHOW MOUTAI DISTILLERY
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