A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application

A technology of Saccharomyces cerevisiae and polysaccharides, applied in Saccharomyces cerevisiae and its application field, to achieve the effect of enriching flavor metabolism ability
CN104371937BActive Publication Date: 2017-07-14JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2017-07-14

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Abstract

The invention discloses a strain of Saccharomyces cerevisiae capable of co-fermenting with multiple carbon sources and an application thereof, belonging to the technical field of microorganisms and the technical field of fermentation engineering. The Saccharomyces cerevisiae CCTCC M 2014463 strain of the present invention is isolated from the fermented grains of Chinese Maotai-flavor liquor. The strain can utilize glucose, galactose, xylose and allulose, sucrose, maltose, melibiose, turanose, trehalose, raffinose, and can simultaneously utilize glucose and other sugars above. At the same time, the yeast can tolerate high temperature, high ethanol and high acid, and produce acids, alcohols, esters, phenylacetaldehyde, acetophenone 4-vinylguaiacol and other flavor substances. The yeast can be directly used in the production of drinking wine, the strengthening of Saccharomyces cerevisiae in the production of drinking wine, and the production of fuel ethanol as a carbon source substrate after saccharification of starch and cellulose, and can significantly improve the utilization rate of carbon source and the yield of ethanol.
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Description

technical field

[0001] The invention relates to a strain of Saccharomyces cerevisiae capable of co-fermenting with multiple carbon sources and its application, belonging to the technical field of microbes and fermentation engineering. Background technique

[0002] Saccharomyces cerevisiae MT1 can use sugar to produce ethanol. It has been used in industrial brewing for thousands of years, including the production of various beverage alcohols, such as brandy, whiskey, vodka, gin, rum, Chinese liquor, Wine, rice wine, beer, etc. At the same time, with the depletion of petroleum resources and the renewability of fuel ethanol production resources, humans began to use Saccharomyces cerevisiae to produce fuel ethanol. Therefore, Saccharomyces cerevisiae is extremely important to the development of human society. However, Saccharomyces cerevisiae has the following three problems in production and application:

[0003] First, whether it is for the brewing of beverage wine using ce...

Claims

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