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Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof

A technology of damascenone and bacterial strains, which is applied in the preparation of alcoholic beverages, microorganisms, fungi, etc., can solve the problems that have not yet been reported on the large-scale transformation of biological methods to produce β-damascenone, and achieve the effect of quality

Inactive Publication Date: 2013-02-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the market demand, many countries have been devoting themselves to the research of its synthesis method and process, but so far, the international community mainly focuses on the synthesis of β-damascenone by chemical method, and there is no large-scale conversion of biological method to produce β-damascenone. Research reports on marketone

Method used

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  • Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof
  • Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0059] Determination of the production link of β-damascenone: Follow the brewing process of liquor, take 20g of Chinese Daqu or Xiaoqu and fermented wine grains every 2~5 days, add 3 times the quality of ultrapure water, soak at room temperature for 6~24h, Sonicate for 10-60min, centrifuge at 10000r / min for 20min, take 5-8mL supernatant, add 5g NaCl, and measure by HS-SPME-GC-MS. The results are shown in Table 1 according to the concentration changes of flavor substances in the fermented grains. It can be seen from the results that β-damascenone is mainly produced in the 0-5 days of fermentation, so the fermented grains samples fermented for 2 days were selected as the raw material for separation.

[0060] Table 1 Concentration changes of β-damascenone in fermented grains of Fen-flavor liquor

[0061] Fermentation time (days) β-Damascenone concentration (μg / L) 0 8.5 2 12.2 5 16.2 10 15.3 15 15.5 20 17.4 25 16.7 Cylinder out ...

Embodiment 2

[0063] Determination of the screening method for β-damascenone-producing strains: use 0.5g of fermented grains sample fermented with Fen-flavor liquor for 2 days, dissolve in 15mL sterile saline shaker for 30 minutes, then dilute, spread on YPD plate and culture for 2 days , Select strains with different morphology, isolate single bacteria by streaking and transfer to YPD slant medium for preservation. Pick the strains from the slant and culture them in shake flasks. The sorghum saccharification liquid medium is used for cultivation. The production method of the medium is as follows: 20g raw material samples are crushed, add 4 times the volume of water, cook for 2 hours, and it becomes a paste, add 50 units / g of glucoamylase after cooling, and store at 40°C Keep for 2 hours, filter and centrifuge the filtrate, the sugar content is 15 o Bx, adjust the pH to 5. The culture conditions are: 30° C., 150 rpm, and culture for 24 hours. Shake flask culture fermentation broth was de...

Embodiment 3

[0065] β-Damascenone-producing strains and their molecular biological identification: Molecular biological identification of 12 different β-damascenone-producing yeasts was carried out, and the 26srDNA fragments of the 12 strains were amplified by yeast-specific taxonomic identification primers. detected by gel electrophoresis. Sequencing comparison was then carried out to determine the species of the screened yeast. The strains were deposited in the General Microbiology Center of China Committee for the Collection of Microorganisms. See Table 2 for the yeast species and preservation numbers.

[0066] Table 2. 12 β-Damascenone producing strains

[0067] Numbering Chinese name English name Deposit number 1 Pichia anomalies Pichia anomala CGMCC No.4740 2 oriental yeast Issatchenkia orientalis CGMCC No.4741 3 Saccharomyces spp. Saccharomycopsis fibuligera CGMCC No.4742 4 Pichia pastoris powder Pichia farinosa CGMCC ...

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Abstract

The invention discloses a strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof, belonging to the fields of biology engineering technology and brewing biotechnology. The beta-damascenone is an important trace characteristic flavor substance in Chinese Fen-flavor liquor. The strain is any one of Pichia anomala CGMCC4740, Issatchenkia orientalis CGMCC4741, Saccharomycopsis fibuligera CGMCC4742, Pichia farinosa CGMCC4743, Schizosaccharomyces pombe CGMCC4744, Trichosporon asahii CGMCC4746, Saccharomyces cerevisiae CGMCC4747, Kazachstania exigua CGMCC4748, Hanseniaspora osmophila CGMCC4749, Pichia fermentans CGMCC4750, Pichia membranifaciens CGMCC4751 and Clavispora lusitaniae CGMCC4752. The strain is obtainedby separating Daqu, Xiaoqu, fermented grains and brewing materials in the brewing environment of many famous wineries in China. The strain can be applied to the field of traditional food brewing and preparation of beta-damascenone biological spices.

Description

technical field [0001] The invention relates to a screening method for screening aroma substance-producing bacteria related to microbial metabolism in Chinese liquor Daqu, Xiaoqu, fermented grains, raw materials, and environment by using flavor orientation technology, and screening Chinese liquor Daqu, Xiaoqu, and wine by using the method Fermented grains, raw materials, β-damascenone-producing strains in the environment, and the application of the strains to the field of traditional brewing food industry and the field of biological flavor preparation. It belongs to the fields of bioengineering technology and brewing biotechnology. Background technique [0002] Chinese baijiu is one of the six famous distilled spirits in the world, and is deeply loved by consumers. Chinese baijiu has many special style characteristics. Liquor flavor substances are very complex, with small content and various types, which play an important role in forming the style characteristics and typic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12N1/16C12G3/02C12P7/26C12R1/84C12R1/645C12R1/865
Inventor 徐岩吴群王薇
Owner JIANGNAN UNIV
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