Strain for generating geosmin and screening method thereof

A kind of geosmin, strain technology, applied in the field of bioengineering

Inactive Publication Date: 2011-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Solved the problem of the source of geosmin...

Method used

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  • Strain for generating geosmin and screening method thereof
  • Strain for generating geosmin and screening method thereof
  • Strain for generating geosmin and screening method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The screening plan is determined:

[0033] Dilute the bacterial suspension of Daqu and spread it on the separation medium (wort agar). After culturing at 30°C for 4 days, pick a single colony and put it into a sterilized bran tube with 50%-150% water added. After culturing at 30°C for 7 days, go through 2-3 pre-trained, well-known fragrance smellers. Fragrant detection. Preliminary screening found that the tube smelled of earth and mildew. Part of the fermentation product in the tube was tested by GC-O and GC-MS for further verification. After confirming that there is a target aroma compound, the microorganisms in the tube are separated.

Embodiment 2

[0035] Determination of separation medium:

[0036] Since various microorganisms grow faster in malt, it is beneficial to shorten the sieve cycle. In addition, the wort is easy to prepare in large quantities, thereby ensuring the stability of the sieve culture medium. Therefore, wort agar is selected as the sieve culture medium. The wort agar with a pH of 6.0 was selected for the screening of molds and yeasts. The wort agar with a pH of 8.0 was selected for the screening of actinomycetes and bacteria. Add 0.1% Triton-100 to prevent the hyphae from spreading. Thus, a single colony is formed, which is easy to pick.

Embodiment 3

[0038] Screen the culture medium of the geosmin producing strain to determine:

[0039] In order to simulate the culture conditions of the koji making process and make the isolated pure strains reproduce the growth state of koji as much as possible, a "solid bran tube" was made. In order to avoid the different factors of microbial metabolites due to different culture conditions. At the same time, during the research process, it was found that there will be geosmin in moldy bran, so the influence of different water additions to the bran on the concentration of microbial geosmin production was investigated, so as to determine the most suitable water addition for geosmin production. by figure 1 It can be seen that adding 50%~150% of water to bran can cause the bran to produce a significant content of geosmin under natural conditions, indicating that adding 50%~150% of water is suitable for the production of microbial geosmin, so it is determined to add 50%~ 150% of the water is ad...

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Abstract

The invention discloses a strain for generating geosmin and a screening method thereof, belonging to the technical field of biological engineering. The invention discloses a method for screening and identifying relevant strains of aromatic substances generated by microbial metabolism in white wine in a yeast preparing process by combining a smelling means and taking flavor as guidance. By adopting the method, four strains for generating geosmin are obtained by screening in yeast produced in a faint scent white wine factory, and are respectively named as LBG-FXJ, FJ-HX, QC-1 and QC-2; the four strains are streptomyces according to the comparision result of bacterial colony, cell morphology and physiological biochemical features as well as a 16SrRNA gene sequence; a large amount of geosmin substances can be accumulated by the four strains in a patato-glucose culture medium, thus solving the problem of the source of the geosmin substances in the faint scent white wine; the four strains of streptomyces obtained by screening can be used as mode-type bacteria; and the method is used for detecting the strain for generating the geosmin during white wine production and researching the generated mechanism.

Description

Technical field [0001] A method of combining smelling methods to screen the aroma-producing bacteria related to microbial metabolism in liquor from the process of koji making and the method to screen the soil mold flavor substance geosmin (geosmin)-producing bacteria screening identification and application, belonging to bioengineering Technical field. Background technique [0002] Liquor is a kind of distilled liquor unique to our country, and is deeply loved by consumers. It is well known that the flavor components of liquor are complex, and each liquor is a collection of hundreds of flavor components. The source of these aroma substances is inseparable from the production process of liquor. [0003] The formation of flavor substances in liquor is not only the conversion of starch, protein and other substances by microorganisms to produce alcohol, aldehyde, acid, ketone, ester and other substances, but also the selection of raw materials, koji making process, wine making proces...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12Q1/04C12R1/465C12R1/47C12R1/54
Inventor 徐岩范文来杜海
Owner JIANGNAN UNIV
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