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Geosmin producing strain

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

Inactive Publication Date: 2012-10-10
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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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 tubes with 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% water ...

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Abstract

The invention discloses a geosmin producing strain, and belongs to the technical field of biotechnology. The invention discloses a method for screening and identifying related strains of aroma components produced by microbial metabolism in screened white spirit in the starter propagation process by combining aroma smelling means and using flavor orientation. By using the method, a strain of the geosmin is successfully screened from yeast produced by an aromatic white spirit factory and named as QC-2; and according to colony, cellular morphology, physiological and biochemical property and 16SrRNA gene sequence comparison result, the strain is streptomyces sp. The strain can accumulate a large quantity of geosmin in a potato-glucose culture medium. The problem about the source of the geosmin in the aromatic white spirit is solved. The screened streptomyces sp. can be used as a type strain, and is used for detection and production mechanism research of the strain for producing the geosmin in white spirit production.

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