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Strain for generating geosmin and screening method thereof

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

Inactive Publication Date: 2012-07-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solved the problem of the source of geosmin, the earthy musty substance in Fen-flavor liquor

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 scheme is determined by:

[0033] The bacterial suspension of Dakoji was diluted and applied to the separation medium (wort agar). After culturing at 30°C for 4 days, pick a single colony and insert it into a sterilized bran tube with 50%-150% water added. Fragrance detection. Initial screening revealed pipes that had an earthy musty smell. A part of the fermentation product in this tube was subjected to GC-O and GC-MS detection for further verification. After identifying the aroma compounds of interest, the microorganisms in the tube were isolated.

Embodiment 2

[0035] Determination of separation medium:

[0036] Due to the rapid growth of various microorganisms in malt, it is beneficial to shorten the screening cycle. Moreover, the wort juice is easy to be prepared in large quantities, thereby ensuring the stability of the bacteria screening medium. Therefore, malt juice agar was selected as the bacterial screening medium. Choose malt juice agar with a pH of 6.0 for the screening of mold and yeast. Choose malt juice agar with pH 8.0 for the screening of actinomycetes and bacteria. Add 0.1% Triton-100 to prevent mycelia from spreading. Thus forming a single colony, easy to pick.

Embodiment 3

[0038] Screening culture medium for producing geosmin strains 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 the koji as much as possible, a "solid bran tube" was made. Thereby avoiding factors that cause different microbial metabolites due to different culture conditions. At the same time, it was found that geosmin would be produced in moldy bran during the research process, so the effects of different amounts of water added to bran on the concentration of microbially produced geosmin were investigated, so as to determine the most suitable water addition amount for producing geosmin. Depend on figure 1 It can be seen that adding 50%~150% water to bran can cause bran to produce significant content of geosmin under natural conditions, indicating that adding 50%~150% water is suitable for the production of microbial geosmin, so it is determined to add 50%~ 150% wate...

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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 fourstrains 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 screening method for screening aroma substance-producing bacteria related to microbial metabolism in liquor from the process of making koji combined with smelling method, and using this method to screen for the screening and identification of producing bacteria for earthy musty substance geosmin (geosmin) and its application, which belongs to bioengineering technology field. Background technique [0002] Liquor is a kind of distilled liquor unique to my country, and is deeply loved by consumers. It is well known that the aroma components of liquor are complex, and each liquor is a collection of hundreds of aroma components. The source of these aroma substances is inseparable from the production process of liquor. [0003] The formation of aroma substances in liquor is not only the transformation of starch, protein and other substances by microorganisms to produce alcohols, aldehydes, acids, ketones, esters and other substances, but also related to ...

Claims

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Application Information

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