Bacillus pumilus and application of bacillus pumilus in controlling over geosmin in white spirit

A technology of Bacillus pumilus and liquor, which is applied in the preparation of bacteria and alcoholic beverages, and methods based on microorganisms, etc., can solve the problems of affecting the aroma and quality of liquor, destroying the micro-ecological structure, and being unable to be applied.

Active Publication Date: 2014-08-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of removing Streptomyces in Daqu by adding chemically synthesized antibiotics to prevent earthy odor cannot be applied to the actual production process
This is because the addition of antibiotics on the one hand causes a huge risk in food safety, and on the other hand, antibiotics can also destroy the micro-ecological structure of beneficial wine-producing and aroma-producing microorganisms in Daqu, thereby affecting the aroma and quality of liquor
Therefore, there is not yet a method that can remove the earthy odor in liquor production, retain the beneficial aroma components in liquor, and maintain the micro-ecological structure of beneficial function wine-producing aroma microorganisms in Daqu

Method used

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  • Bacillus pumilus and application of bacillus pumilus in controlling over geosmin in white spirit
  • Bacillus pumilus and application of bacillus pumilus in controlling over geosmin in white spirit
  • Bacillus pumilus and application of bacillus pumilus in controlling over geosmin in white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Screening and isolation of Bacillus pumilus BP-1:

[0032]Use a sterile spatula to take 1g of Daqu koji powder at different stages and different koji positions into a 5ml sterile plastic centrifuge tube. Add 5ml of normal saline (0.9% sodium chloride solution) to the centrifuge tube, vortex for 2 minutes, let it stand for 10 minutes, draw 2 μl of spot seed coated with Streptomyces S.albus, S.fradiae, S.radiopugnans, S. The center of the PDA plate of sampsonii spores (containing 200g of potato boiled liquid, 20g of glucose, added distilled water to make the volume to 1L, and added 15g of agar) was cultivated in a constant temperature incubator at 30°C for 72h, and the size of the inhibition zone in the center of the plate was detected. Select the bacterium colony with the largest inhibition zone and draw a line on the PDA plate to isolate a single bacterial species, and spot the center of the PDA plate coated with Streptomyces S.albus, S.fradiae, S.radiopugnans, and S...

Embodiment 2

[0039] Example 2: Application detection of Bacillus pumilus inhibiting the growth of Streptomyces and the production of geosmin

[0040] 1. Mixed culture of Bacillus pumilus BP-1 and geosmin-producing Streptomyces S.albus

[0041] The isolated bacillus pumilus bacterial strain and the streptomyces bacterial strain S.albus of producing geosmin are according to the ratio of 1:10000,1:1000,1:100,1:10,1:1 (correspondingly, the ratio of the bacillus pumilus bacterial strain The inoculum amounts were 0.1‰, 1‰, 1%, 10%, 100%) to inoculate potato-glucose liquid medium, and cultured on a constant temperature shaker at 30° C. at 200 rpm for 50 h. After the fermentation, take 1ml of the bacterial liquid and centrifuge to collect the bacterial cells for the determination of the biomass of Streptomyces strain S.albus under mixed culture. The remaining fermentation liquid was centrifuged at 10,000 g to remove bacteria, and after being sterilized by filtration through a 0.22 μm microporous ...

Embodiment 3

[0052] Example 3: Application detection of antibacterial active components of Bacillus pumilus BP-1 antagonizing geosmin-producing Streptomyces and geosmin production

[0053] 1. The cultivation of geosmin-producing Streptomyces S.albus with the addition of Bacillus pumilus antibacterial active components

[0054] The antibacterial active components 3, 4 and components 5 and 6 separated by HPLC were added to the potato-glucose liquid medium of Streptomyces strain S. The second group is to add an equal volume of methanol. After the fermentation, take 1ml of the bacterial liquid and centrifuge to collect the bacterial cells for the determination of the biomass of Streptomyces strain S.albus. The remaining fermentation liquid was centrifuged at 10,000 g to remove bacteria, and after being sterilized by filtration through a 0.22 μm microporous membrane, a sterile fermentation liquid was obtained, which was stored at 4°C for later use.

[0055] 2. qPCR detection of Streptomyces S...

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Abstract

The invention discloses novel bacillus pumilus which is separated from high-temperature spirit brewing yeast. The bacillus pumilus was preserved at the China Center For Type Culture Collection (CCTCC) in August 12th, 2013, and the preserving serial number is CCTCC NO: M2013372. A certain amount of bacillus pumilus is added during white spirit brewing, so that generating of the geosmin in the white spirit is controlled. The bacillus pumilus can synthesize antibiosis lipopeptid active substances to inhibit growing of geosmin streptomycete generated during white spirit brewing and synthesis of the geosmin, and the geosmin in white spirits with different flavors of a thick type, a thin type and a paste type can be controlled fundamentally.

Description

technical field [0001] The invention belongs to the technical field of food microorganisms, and in particular relates to the isolation and screening of a strain of Bacillus pumilus that suppresses the earthy odor in liquor and a method for controlling the earthy odor in liquor. Background technique [0002] Liquor is a kind of distilled liquor unique to my country, and is deeply loved by consumers. The unique open multi-strain solid-state fermentation and solid-state distillation mode endow the liquor with a unique aroma. The earthy smell in the liquor greatly reduces the aroma and quality of the liquor, and the rate of high-grade products is reduced. Therefore, liquor production enterprises suffer huge economic losses of up to hundreds of millions of yuan every year. [0003] Although the existing technical means, including physical adsorption, can remove the earthy odor in Daqu to a certain extent, this method is not only time-consuming, labor-intensive and costly, but al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/07
Inventor 徐岩吴群郅岩
Owner JIANGNAN UNIV
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