Brewing yeast strain, breeding method thereof, and application of the strain in alcohol production

A technology of Saccharomyces cerevisiae and alcohol, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems of high environmental load, low technical level, low fermentation efficiency, etc., and achieve high resistance to ethanol toxicity , Strong fermentation ability, fast growth effect

Inactive Publication Date: 2010-09-29
GUANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of cassava raw materials to produce fuel ethanol use intermittent dilute mash fermentation, which has problems such as low te

Method used

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  • Brewing yeast strain, breeding method thereof, and application of the strain in alcohol production
  • Brewing yeast strain, breeding method thereof, and application of the strain in alcohol production
  • Brewing yeast strain, breeding method thereof, and application of the strain in alcohol production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment one: Erlenmeyer flask shaker test

[0044] 1. High temperature fermentation experiment

[0045] 1.1 Preparation of seed liquid: Inoculate the Saccharomyces cerevisiae CGMCC NO.3476 preserved on the slant into a conical flask containing 100mL LYPD liquid medium, culture it on a shaker at 37°C overnight, and make the OD of the seed liquid 600 About 10 or so.

[0046] 1.2 Process plan and basic conditions:

[0047] The process plan follows the steps of raw material preparation, pulping, liquefaction, adding glucoamylase, and adding urea for fermentation. The liquefaction enzyme is added at one time, the liquefaction temperature is 85-90°C, the liquefaction time is 1h, no saccharification, and Novozymes is added after cooling down to 37°C The fermentation process of saccharifying enzymes and inoculating fermentation.

[0048] The basic conditions of the experiment are as follows:

[0049] (1) Raw starch content: 33% (m / v)

[0050] (2) Mixing method: room tem...

Embodiment 2

[0074] Embodiment two: 20L fermenter small test

[0075] 1. Preparation of seed liquid: Inoculate the Saccharomyces cerevisiae CGMCC NO.3476 preserved on the slant into the Erlenmeyer flask containing YPD liquid medium, and culture it on a shaker at 37°C overnight to make the OD of the seed liquid 600 About 10 or so.

[0076] 2. The process plan is as follows:

[0077] According to the steps of raw material preparation, slurry mixing, liquefaction, adding glucoamylase, and adding urea for fermentation, liquefaction enzyme is added once, liquefaction temperature is 85-90°C, liquefaction time is 1h, no saccharification, and Novozymes saccharification is added after cooling down to 37°C Enzyme and inoculated fermentation process.

[0078] 3. The basic conditions of the experiment are as follows:

[0079] (1) Raw starch content: 33% (m / v)

[0080] (2) Mixing method: room temperature, add tap water

[0081] (3) Liquefaction: heat to 90-95°C while stirring, and liquefy for 60 m...

Embodiment 3

[0088] Example three: 500L fermenter scale-up pilot test

[0089] 1. Preparation of seed solution: inoculate a ring of strains preserved on a slope into a conical flask containing 100ml of YPD liquid medium, cultivate overnight on a shaker at 37°C, and transfer to expanded culture the next day to make the OD of the seed solution 600 About 10 or so.

[0090] 2, technological scheme and basic condition are identical with embodiment two.

[0091] 3. Fermentation: Put the seed liquid into the liquefied mash, ferment for 40h-48h at a temperature of 37°C and a stirring speed of 100r / min, and measure the alcohol content and residual sugar by sampling every 4h. Repeat the test for three batches.

[0092] 4. Fermentation result: the result is as shown in Table 4. When the fermentation time is 40h, the average alcohol concentration can reach 15.0% (v / v), residual reducing sugar 0.55%, and residual total sugar 1.20%.

[0093] Table 4. Fermentation results of 3 batches of yeast CGMCC №...

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Abstract

The invention discloses a brewing yeast strain, which has the classified name Saccharomyces cerevisiae Y09tj, and is preserved in Common Microorganism Center of China General Microbiological Culture Collection Center with the preservation number of CGMCC No.3476. The invention also provides a breeding method for the strain and a method for producing ethanol by quick high-temperature thick mash fermentation of starch. The strain is obtained by the following steps of: separating from common self-brewed sweet wine of peasant families; and performing ultraviolet mutagenesis for breeding. The brewing yeast strain CGMCC NO.3476 has the advantages of quick growth, strong fermentation capacity, high ethanol toxin resistance, and high-glucose concentration resistance of 62 percent (m/v) to the maximum. The average wine yield by the method is improved by 1.2 percent than that of other producing strains, and the wine yield can reach 16.0 percent (v/v); the fermentation period is short, and only 46 hours; the equipment utilization rate can be greatly improved; and the fermentation cost is greatly reduced.

Description

technical field [0001] The invention relates to a Saccharomyces cerevisiae strain capable of rapid growth and suitable for high-temperature concentrated mash fermentation to produce alcohol and a breeding method thereof, and a method for producing fuel ethanol by using the strain to ferment starch with high-temperature concentrated mash, belonging to the technical field of industrial microbial fermentation engineering. Background technique [0002] The world's oil resources are becoming increasingly depleted, and it is a new energy strategy of the country to vigorously develop and use fuel alcohol. The research and successful industrialization of cassava fuel alcohol has great strategic significance and social benefits. At present, most of cassava raw materials to produce fuel ethanol are fermented with intermittent dilute mash, which has problems such as low technical level, low fermentation efficiency, large energy consumption, large environmental load and economic efficie...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N15/01C12N13/00C12P7/06C12R1/865
CPCY02E50/17Y02E50/10
Inventor 王青艳黄日波申乃坤陆雁秦艳廖思明王成华孙靓杨登峰陆琦
Owner GUANGXI ACAD OF SCI
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