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Saccharomyces cerevisiae capable of auto-synthesizing terpenoid substances and applications thereof

A technology of Saccharomyces cerevisiae and terpenoids, applied in the direction of microorganism-based methods, fermentation, microorganisms, etc., which can solve the problems of less terpenoids, high cost of terpenoids, and inability to guarantee the safety and edible properties of terpenoids, etc.

Active Publication Date: 2014-02-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few terpenoids in liquor, and its content is not very stable. The main problem is that there are very few precursors of terpenoids in liquor brewing raw materials, and glycosidases have substrate specificity, and there are only a few types. Addition of glycosidase does not necessarily increase terpenoid content
By directly adding these terpenoids to liquor, the content of terpenoids in the wine can be increased, but the safety and edible properties of industrially produced terpenoids cannot be guaranteed, and the cost of terpenoids extracted from plant sources is very high

Method used

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  • Saccharomyces cerevisiae capable of auto-synthesizing terpenoid substances and applications thereof
  • Saccharomyces cerevisiae capable of auto-synthesizing terpenoid substances and applications thereof
  • Saccharomyces cerevisiae capable of auto-synthesizing terpenoid substances and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Research on yeast liquid fermentation to produce terpenes

[0021] The Saccharomyces cerevisiae CGMCC No.8130 was inoculated into YNB fermentation medium, 150rpm, 30°C liquid fermentation for 48h, and the content of terpenes was determined by HS-SPME-GC-MS. The specific method is as follows:

[0022] 1. Sample preparation: add 1% CaCl to the fermentation broth 2 , after dissolving, centrifuge at 8000 rpm for 10 min at 4 °C, take the supernatant and filter it with a 0.22 μm filter.

[0023] 2. Gas chromatography-mass spectrometry detection: add 8 mL of clear solution, 3 g of sodium chloride, and 10 μL of 4-methyl-2-pentanol as an internal standard into a 15 mL headspace vial for headspace solid-phase microextraction. The conditions of headspace solid-phase microextraction are: three-phase (Car / DVB / PDMS) extraction head, preheating at 60°C for 5-10 minutes, extraction and adsorption for 30-50 minutes, and GC desorption for 5-10 minutes.

[0024] 3. Qualitative...

Embodiment 2

[0028] Example 2 Differences between Saccharomyces cerevisiae CGMCC No.8130 and commercial Saccharomyces cerevisiae S288C produced by solid-state fermentation and comparison with terpenoids produced during liquor production

[0029] The laboratory simulates the brewing process, adding the strain of Saccharomyces cerevisiae and commercial Saccharomyces cerevisiae respectively, and using sorghum as the raw material for solid-state fermentation. The specific scheme is as follows:

[0030] 1. Treatment of raw materials: put 200g in a large beaker, add 300mL of distilled water, treat in a water bath at 100°C for 2h, add water in the middle to maintain a certain amount of water, then add 5mL (100U / mL) of saccharification enzyme and treat at 60°C for 4h, and then divide into packages. (50g / bag) Sterilize at 110℃ for 30min in a high temperature resistant plastic bag.

[0031] 2. Inoculation and fermentation: The activated strains are inserted into the sterilized sorghum in the same am...

Embodiment 3

[0036] Example 3 Saccharomyces cerevisiae CGMCC No.8130 was added to increase the content of terpenoids in liquor and improve the flavor of liquor.

[0037] After activation of Saccharomyces cerevisiae (CGMCC No.8130 and commercial use), the inoculum of 1% (final concentration of 10 7 cfu / kg) into the fermented grains that have been mixed with Daqu, and then continue to ferment according to the traditional process.

[0038] After diluting the wine samples to 10°, the content of terpenoids was determined by HS-SPME-GC-MS. The analysis results are shown in Table 3. Compared with the normal control group, the types and contents of terpenoids in the liquor in the Saccharomyces cerevisiae CGMCC No.8130 group were significantly increased, while the types and contents of terpenoids in the liquor in the commercial Saccharomyces cerevisiae group were significantly higher than those in the control group. Not much difference than.

[0039] Table 3: Composition and content of terpenoids (...

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Abstract

The invention discloses saccharomyces cerevisiae capable of auto-synthesizing terpenoid substances and applications thereof, belonging to the field of fermentation engineering. The saccharomyces cerevisiae capable of auto-synthesizing various terpenoid substances denovo is screened from fermented grains of white wine. The stain is preserved in the general microbiology centre in China on September 4, 2013, and the preservation number is CGMCC No.8130. The strain is subjected to liquid-state or solid-state fermented cultivation so as to generate ten kinds of terpenoid substances including linalool, alpha-terpineol, citronellol, myrcenol, nerolidol, alpha-dragosantol, farnesol, alpha-farnesene, beta-farnesene and bisabolene. The cerevisiae strain is added in the wine making process and can improve the flavor of white wine and increase the nutritive value of white wine.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae capable of synthesizing terpenoid substances by itself and its application, belonging to the technical field of fermentation engineering. Background technique [0002] Terpenoids are the most important class of compounds in wine, with pleasant aromas such as fruity and floral aromas; in addition, terpenoids have high physiological activity and high pharmacological effects, and have health care functions. Terpenoids generally have a very low aroma threshold, and they are also recognized as important trace flavor substances in Chinese liquors. The content is very low (about 10μg / L). Therefore, increasing the content of terpenoids in liquor can not only improve the quality of liquor in terms of flavor, but also increase the nutritional value of liquor. [0003] The types of terpenoids that can be synthesized by Saccharomyces cerevisiae that can synthesize terpenoids reported at home and abroad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12P7/04C12P7/02C12P5/02C12P5/00C12G3/02C12R1/865
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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