Domestication method for high temperature-resistant ethanol-tolerant aroma-producing yeast

An aroma-producing yeast and ethanol-resistant technology, which is applied in the field of bioengineering, can solve the problems that Zhilan-flavored liquor is not suitable, yeast cannot withstand high temperature and ethanol, etc., and achieve the effects of fast operation, high temperature resistance and simple operation

Active Publication Date: 2013-07-17
浙江省致中和生物健康食品研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yeast is not resistant to high temperature and ethanol, and is not suitable for the production of Zhilan-flavored liquor

Method used

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  • Domestication method for high temperature-resistant ethanol-tolerant aroma-producing yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Aroma yeast koji was purchased from Shandong Liangshan Liangyou Bioengineering Co., Ltd., 2 g of dry koji was placed in a conical flask filled with 100 mL of sterile water and glass beads, shaken at 200 r / min for 30 min, and then tested Gradient dilution, take l0 -5 、10 -6 、10 -7 200 μL of diluted samples were evenly spread on the plate of YPD solid medium, and each sample was spread in parallel to 4 blocks. After the colony grows, select a single colony with typical yeast colony characteristics and further separate it by streaking 2 to 3 times. After microscopic examination, it is pure and transfer it to the slant of YPD solid medium, and store it at low temperature for later use.

[0030] Take the preserved pure yeast strain, culture it with wort medium at 30°C for 7 days to obtain a fermentation liquid, take the national standard GB / T 10345-2007 as the standard, smell the aroma and measure the alcohol content and total ester of the fermentation liquid, the yea...

Embodiment 2

[0050] The aroma-producing yeast koji was purchased from Xujia Koji Factory in Liangshan, Shandong. The difference between this example and Example 1 is that the immobilized aroma-producing yeast was subjected to high-temperature-resistant and ethanol-resistant cyclic gradient acclimation parameters in the ethanol acclimation medium:

[0051] Pre-cultivation: Place the immobilized Aroma yeast in YPD liquid medium (ie 0% ethanol), culture at 30°C for 42 hours, and then follow the steps below:

[0052] 1. Under sterile conditions, transfer the pre-cultured and immobilized aromatized yeast to the 3% ethanol acclimation medium (that is, the ethanol content is 2%), and cultivate it at 30°C for 42 hours:

[0053] 2. Transfer the immobilized Aroma yeast to 3% ethanol acclimation medium, and culture at 33°C for 42 hours;

[0054] 3. Transfer the immobilized Aroma yeast to 6% ethanol acclimation medium, and culture at 33°C for 42 hours;

[0055] 4. Transfer the immobilized aromatized ...

Embodiment 3

[0063] The aromatic yeast koji was purchased from Jinan Jiuyi Bioengineering Co., Ltd., and the method was the same as in Example 1. Finally, the aroma-producing yeast with high temperature and ethanol resistance was obtained: the temperature range of resistance was 36°C-40°C, and the concentration range of ethanol resistance was 5%-9%; and the total ester content and smell results remained stable with those before domestication.

[0064] The scope given by the claims of the present invention can be implemented, and the results are similar to those of Embodiments 1-3, which will not be repeated here.

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Abstract

The invention relates to the field of bioengineering technology and provides a domestication method for a high temperature-resistant ethanol-tolerant aroma-producing yeast. The method comprises the following steps: (1) screening a yeast strain with an excellent aroma-producing property from commercially available aroma-producing yeasts; (2) uniformly mixing an aroma-producing yeast bacterial liquid in a logarithmic phase with an aqueous sodium alginate solution at a room temperature under a germ-free condition, adding a mixed liquor into an aqueous calcium chloride solution to prepare a gel ball particle and immobilizing the gel ball particle at a temperature of 2 to 4 DEG C for 4 to 5 h so as to obtain an immobilized gel particle; and (3) subjecting an obtained immobilized aroma-producing yeast to high temperature-resistant ethanol-tolerant cyclic gradient domestication in an ethanol domestication medium and carrying out cyclic domestication a plurality of times so as to obtain the high temperature-resistant ethanol-tolerant aroma-producing yeast. According to the invention, a cyclic gradient domestication process is employed, so the domestication method is easy and convenient to operate and capable of screening a high temperature-resistant ethanol-tolerant aroma-producing yeast strain, the defect of poor high temperature and ethanol resistance of an aroma-producing yeast used in production of sesame-flavor liquor is overcome, and fermentation capacity is improved.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for acclimating high-temperature-resistant and ethanol-resistant aroma-producing yeast. Background technique [0002] Aroma yeast, also known as ester-producing yeast, can use ethanol as a carbon source, has both alcohol fermentation ability and acetic acid fermentation ability, and can produce a variety of aroma substances mainly based on ester aroma. It can use sugar, aldehydes, organic acids, and salts as nutrients to synthesize esters under the action of esterase. Zhilan-flavored liquor has both sauce flavor and paste flavor, so the selection of a strong aroma-producing yeast will help Zhilan-flavored liquor to produce esters, increase aroma, remove impurity, coordinate the wine body, and improve the flavor of Zhilan-flavored liquor. quality. [0003] The production of Zhilan-flavored liquor adopts high-temperature accumulation, and the growth of yeast cells...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N11/10C12N11/04C12R1/865
Inventor 俞建午李小兵朱增亮钱淑芳
Owner 浙江省致中和生物健康食品研究院
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