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A kind of Bacillus amyloliquefaciens and its application in controlling earthy odor in liquor

A technology of amylolytic spores and bacilli, which is applied in the direction of bacteria, alcoholic beverage preparation, and microbial-based methods, and can solve problems that affect the aroma and quality of liquor, cannot be used, and damage the micro-ecological structure.

Active Publication Date: 2017-01-18
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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  • A kind of Bacillus amyloliquefaciens and its application in controlling earthy odor in liquor
  • A kind of Bacillus amyloliquefaciens and its application in controlling earthy odor in liquor
  • A kind of Bacillus amyloliquefaciens and its application in controlling earthy odor in liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Screening and isolation of Bacillus amyloliquefaciens BA-1:

[0033]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.radiopugn...

Embodiment 2

[0040] Example 2: Application detection of Bacillus amyloliquefaciens BA-1 inhibiting the growth of Streptomyces and the production of geosmin

[0041] 1. Mixed culture of Bacillus amyloliquefaciens BA-1 and Streptomyces albus producing geosmin

[0042] The isolated Bacillus amyloliquefaciens strain and the Streptomycesalbus producing geosmin are in the ratio of 1:10000, 1:1000, 1:100, 1:10, 1:1 (correspondingly, the Bacillus amyloliquefaciens 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, and do the biomass determination of the Streptomyces albus under the 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 membrane, a sterile fer...

Embodiment 3

[0054] Example 3: Application detection of antibacterial active components of Bacillus amyloliquefaciens BA-1 against geosmin-producing Streptomyces and geosmin production

[0055] 1. The cultivation of the geosmin-producing Streptomyces albus added with the antibacterial active component of Bacillus amyloliquefaciens

[0056] The antibacterial active components separated by HPLC were added to the potato-glucose liquid medium of Streptomycesalbus strain producing geosmin, and cultured at 200 rpm for 50 h under a constant temperature shaker at 30°C. The control group was added with 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 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, whic...

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Abstract

The invention discloses a novel bacillus amyloliquefaciens, wherein a bacillus amyloliquefaciens is separated from high-temperature white spirit brewing yeast, and collected in the China Centre for Type Culture Collection (CCTCC) on August 12, 2013, and the collection number is CCTCC NO: M2013368; and the generation of geosmin smell in white spirit can be controlled by adding a certain amount of bacillus amyloliquefaciens during the white spirit brewing process. The strain is capable of synthesising active substances such as antimicrobial lipopeptides, suppressing the growth of geosmin-generating streptomycete and the synthesis of geosmin during the white spirit brewing process, and fundamentally controlling the geosmin smell in white spirits of a highly flavoured type, a faint flavour type, a soy sauce flavour type and the like.

Description

technical field [0001] The invention belongs to the technical field of food microbes, and in particular relates to the isolation and screening of a strain of bacillus amyloliquefaciens 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, bu...

Claims

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Application Information

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