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Wickerhamomyces anomalus strain and application thereof

A Wickham and yeast technology, applied in the preparation of fungi, microorganisms and alcoholic beverages, etc., can solve the problems of uncoordinated and unsatisfactory taste of Laobaigan

Active Publication Date: 2013-07-03
YUFENG IND HEBEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN201210039242.2 discloses a high-yielding Issa orientalis strain Z19, which has a liquid fermentation ethyl acetate yield of 27 mg / 100mL and an alcohol content of 5.98% (v / v); Chinese patent CN201110094875.9 A genetically engineered strain of Saccharomyces cerevisiae with high ester production was disclosed. The yield of ethyl acetate in continuous residue fermentation of this strain was as high as 74.8mg / 100mL, and the alcohol content was 7.1% (v / v); but the taste of the brewed Laobaigan was uncoordinated and unsatisfactory

Method used

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  • Wickerhamomyces anomalus strain and application thereof
  • Wickerhamomyces anomalus strain and application thereof
  • Wickerhamomyces anomalus strain and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] The aroma-producing yeast strain of the present invention is a new strain of Wickerhamomyces anomalus isolated from Daqu of Hebei Hengshui Laobaigan Liquor Industry Co., Ltd. General Microbiology Center of Species Preservation Management Committee, the preservation address is located at No. 3, No. 1 Yard, Beichen West Road, Chaoyang District, Beijing (postal code 100101), the classification name is Wickerhamomyces anomalus (wickerhamomyces anomalus) HJY-006, and the preservation number is CGMCC No6983.

[0035] The abnormal Wickerham yeast (wickerhamomyces anomalus) HJY-006 of the present invention is screened by the following method:

[0036] 1. Take 1-2 grams of distiller's yeast (provided by Hebei Hengshui Laobaigan Liquor Industry Co., Ltd.) into a 50ml wort triangular flask, culture it on a shaker (200r / min) at 30°C for 48 hours, and then take 1ml to inoculate into the wort test tube medium culture, after 3 times of transfer culture.

[0037] Preparation of wort ju...

Embodiment 2

[0047] Example 2: Alcohol and ester production experiment of Saccharomyces aberrantensis HJY-006 under liquid conditions:

[0048] 1. Culture medium preparation:

[0049] ⑴ Malt powder culture medium

[0050] Malt powder 20g, peptone 1g, glucose 20g, distilled water 1000mL, pH adjusted to 6.0, sterilized at 121°C for 20min. Solid medium plus 2% agar.

[0051] ⑵Rice malt medium

[0052] Mix the crushed malt and rice at a mass ratio of 1:4, add 5 times of water, add high temperature resistant α-amylase (enzyme activity: 30000U / ml) to liquefy at 95°C for 60min, then add glucoamylase (enzyme activity: 50000U / ml) was saccharified at 64°C for 3 hours, filtered for later use, the sugar content was controlled at 12Brix, and sterilized at 121°C for 30 minutes.

[0053] ⑶ pure malt medium

[0054] Take crushed malt, add 4 times of water, add high temperature resistant α-amylase (enzyme activity: 30000U / ml) to liquefy at 95°C for 30 minutes, then add glucoamylase (enzyme activity: ...

Embodiment 3

[0085] The application of the new strain of abnormal Wickham yeast (HJY-006) and the distiller's koji containing the above-mentioned abnormal Wickham yeast (HJY-006) in the fermentation of Hengshui Laobaigan wine to produce aroma.

[0086] 1. Apply the new strain of abnormal Wickham yeast (HJY-006) and the koji containing the above abnormal Wickham yeast (HJY-006) to the production of Hengshui Laobaigan to obtain Hengshui Daqu:

[0087] Table 3 Analysis results of Hengshui Daqu

[0088] strain name Yeast mold bacteria Actinomycetes Content (pcs / g dry koji) 42.45×10 2 305.1×10 2 26.607×10 2 10.833×10 2

[0089] Table 4 Comparison table of Daqu enzyme activity and Fen-flavor liquor Daqu

[0090] project Saccharification power (mg glucose / kequ·hour) Liquefaction power (%) Proteolytic power (%) Fermentation power (%) Hengshui Daqu 1500 11.43 22.83 93.0 Fen-flavored wine Daqu Qingchi 797.0 1.94 16.33 76.0 ...

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Abstract

The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: temperature: 29 DEG C, culture time: 59 h, inoculation amount: 5 percent, and pH: 6.5, and the alcohol content of a fermentation liquor is 2.8 percent (v / v). The optimum process parameters for the production of ethyl acetate are as follows: temperature: 28 DEG C, culture time: 65 h, inoculation amount: 5 percent, and pH: 4.5, and the content of the ethyl acetate reaches 50.2 mg / 100ml. The strain not only can produce a certain amount of alcohol, but also meet the requirements of spirit to ester aroma, has double characteristics of an alcohol yeast and an ester-producing yeast, and becomes an indispensable functional bacterium during the brewing process of dry wine; and the metabolic property of the strain is important for the formation of typical style characteristics of the Laobaigan liquor.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to an abnormal Wickerhamomyces anomalus strain HJY-006 and its application in liquor production. Background technique [0002] There are many kinds of aroma substances in Chinese liquor, including alcohols, aldehydes, ketones, acids, esters, acetals, aromatic compounds, nitrogen-containing compounds, sulfur-containing compounds, ethers, lactones and other compounds, up to hundreds of compounds (Zhuang Mingyang, Winemaking, 2007.34(2):109-113). The formation of flavor substances in Chinese liquor is the product of microbial metabolism, as well as the basic components and non-basic components in raw materials, biosynthesis, non-enzymatic chemical reactions and thermal degradation reactions under the direct or indirect catalysis of various biological enzymes The combined effect of many factors. [0003] The flavor of liquor is also directly related to brewi...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12R1/645
Inventor 张煜行张永增佟兰欣刘彦龙程宗志
Owner YUFENG IND HEBEI
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