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High-salt-tolerance Zygosaccharomyces rouxii A

A technology of Zygosaccharomyces rouckeri and Zygosaccharomyces, which is applied in the field of microorganisms, can solve the problems that yeast cannot adapt to the high-salt environment of soy sauce and cannot function well, and achieve shortened fermentation cycle, good growth and high salt tolerance Effect

Active Publication Date: 2014-02-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, artificially added yeast may not adapt to the high-salt environment in the soy sauce brewing process and cannot function well

Method used

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  • High-salt-tolerance Zygosaccharomyces rouxii A
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  • High-salt-tolerance Zygosaccharomyces rouxii A

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: 26S rRNA identification experiment of Lu's conjugation yeast A of the present invention

[0025] The extraction and purification of yeast genomic DNA used the method of Sambrook et al. (1989). Using extracted and tested qualified chromosomal DNA as a template, NL 1 (5'-GCATATCAATAAGCGGAGGAAAAG-3') and NL4 (5'-GGTCCGTGTTTCAAGACGG-3') were selected as primers. The PCR amplification of 26s rRNA gene sequence was performed according to Solieri L. et al. (2007) Method operation, gene sequence determination was completed by Shanghai Yingjun Company. Using Clustalx1.8, MEGA 5.0 software (Tamura et al. 2011), according to the results of the 26S rRNA gene sequence similarity analysis, the 26S rRNA gene sequences of related strains were selected, and neigbor-joining (neighbor-joining method, NJ) ( Saitou and Nei 1987) algorithm to get the corresponding phylogenetic tree ( figure 2 ). The constructed phylogenetic tree shows that strain A is in Zygosaccharomyces On a br...

Embodiment 2

[0026] Example 2: Characteristic analysis experiment of fatty acid composition of whole cell of Lu's conjugative yeast A according to the present invention

[0027] Yeast relies on the saturation of its cell membrane fatty acids to adapt to the unfavorable factors such as alcohol, salt, and high temperature in the surrounding environment. In order to analyze the fatty acid composition of strain A, strain A was first inoculated into YEPD broth, cultured at 28°C to the late logarithmic growth phase, and appropriate bacteria were collected. According to "the protocol of the Sherlock Microbial Identification System (MIDI)" (version) 6.0.) The method described extracts the methylated esters of bacterial fatty acids, and finally uses Agilent 6890N GC gas chromatography to analyze the fatty acid composition through the MIDI Sherlock YEAST6 database (Sasser, 1990). The fatty acid composition of the whole cell of strain A of the present invention is shown in Table 1. Strain A whole cell ...

Embodiment 3

[0030] Example 3: Salt tolerance experiment of Lu's conjugative yeast A of the present invention

[0031] Prepare medium (1% yeast powder, 5% glucose, 2% peptone, KH 2 PO 4 0.1%, KCl 0.04%, CaCl 2 0.11%, (NH 4 ) 2 SO 4 0.5%, MnSO 4 0.25 mg%, FeCl 3 0.25 mg%), add NaCl, set the salt concentration to 16%, 18%, 20%, 21%, 22%, 23%, 24%, 25%, 26%. After moist heat sterilization, it is connected to the present invention Strain A was cultured at 28°C at 200 rpm to observe the time when the medium became turbid. The results are shown in Table 2. The strain A of the present invention grows well in the presence of 20% sodium chloride, can maintain a certain amount of growth in the presence of 24% sodium chloride, and can still grow in the presence of 26% sodium chloride. However, the existing Lu's Zygogium generally grows well in the presence of less than 16% sodium chloride, and can hardly grow in the presence of 20% sodium chloride.

[0032] Table 2 Salt tolerance test of strain A of...

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Abstract

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.

Description

Technical field [0001] The present invention belongs to the technical field of microorganisms, and relates to a highly salt-tolerant Rushi yeast Zygosaccharomyces rouxii ). The strain can grow and multiply in a soy sauce brewing high-salt environment, can produce a mellow, ester-scented soy sauce flavor, and improve the quality of soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country, which is deeply loved by people in my country and the world. Soy sauce is a comprehensive product of Aspergillus, yeast and bacteria. The enzymes and metabolites produced by these microorganisms form the color and flavor components of soy sauce. The most important ones are yeast and lactic acid bacteria. Their main function is to ferment sugars. Produce small-molecule alcohols, aldehydes, acids, esters, phenols and other flavor substances, which is the main way to produce soy sauce flavor. [0003] There are 7 genera and 32 species of yeasts isolated f...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12R1/645
Inventor 陈雄代俊王志
Owner HUBEI UNIV OF TECH
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