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Bacillus capable of simultaneously promoting saccharomyces cerevisiae to produce ethyl alcohol and flavor substances and application of bacillus

A technology of bacillus and saccharomyces cerevisiae, applied in the field of bioengineering, can solve the problems of difficulty in improving yeast ethanol and flavor metabolism at the same time, low liquor yield, and decreased liquor yield, and solve the problem of difficulty in simultaneously improving liquor yield and flavor quality Improve and enhance alcohol and flavor metabolism, improve the effect of alcohol yield and quality

Active Publication Date: 2015-06-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the international brewing wine manufacturing industry, there are the following problems: First, the production efficiency is low, that is, the liquor yield is low
However, unlike controlled fermentation, the natural fermentation of liquor production determines the difficulty of its metabolic regulation
In addition, in the current production of liquor, it is difficult to satisfy both yield and flavor at the same time. Generally, when the yield increases, the flavor will decrease, and when the flavor increases, the yield will decrease.
In addition to the above difficulties, it is also difficult to improve yeast ethanol and flavor metabolism at the same time

Method used

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  • Bacillus capable of simultaneously promoting saccharomyces cerevisiae to produce ethyl alcohol and flavor substances and application of bacillus
  • Bacillus capable of simultaneously promoting saccharomyces cerevisiae to produce ethyl alcohol and flavor substances and application of bacillus
  • Bacillus capable of simultaneously promoting saccharomyces cerevisiae to produce ethyl alcohol and flavor substances and application of bacillus

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The mixed culture of embodiment 1 saccharomyces cerevisiae and bacillus

[0037] Saccharomyces cerevisiae seed solution: Pick a ring of Saccharomyces cerevisiae sludge and inoculate it in YEPD liquid medium, and culture at 30°C, 200rpm for 16h. Bacillus seed solution: Pick a ring of Bacillus sludge and inoculate it in LB liquid medium, and cultivate it at 37°C and 200rpm for 16h. Prepare sorghum extract juice, inoculate Saccharomyces cerevisiae seed liquid and Bacillus seed liquid, the final concentration of both is 1×10 6 cfu / mL. Cultivate at 30°C, 200 rpm. Sampling was carried out to measure the concentration of bacteria by plate coating; cultured for 24 to 48 hours, the bacteria liquid was centrifuged at 8000rpm for 10 minutes, and the concentration of ethanol and the components and contents of flavor substances were measured. The change curve of Saccharomyces cerevisiae cell concentration with time is shown in figure 1 , the changes of ethanol concentration are ...

Embodiment 2

[0049] Example 2 Bacillus is used in the production of brewed wine to improve the yield and quality of brewed wine

[0050] Bacillus CCTCC NO:M 2013369 and CCTCC NO:M 2013370 of the present invention are respectively made into liquid or solid inoculum, which are mixed with koji species or fermentation raw materials for fermentation.

[0051] The preparation method of the liquid bacterial agent: the activated seed liquid is inoculated in the sterilized liquid medium at an inoculation amount of 1-5% (w / w) (that is, 1-5 g of the seed liquid is inoculated per 100 g of liquid medium), Cultivate at 25-40°C for 24h-72h.

[0052] The liquid medium is a sorghum extract medium, and the production method is as follows: after crushing 20-200 g of sorghum samples, add 1-4 times the amount of water in terms of mL / g, cook for 1-5 hours to form a paste, and add 10 ~50 units / g of glucoamylase, keep at 40~100°C for 2~10h, filter and centrifuge the obtained filtrate, the sugar content is 10~15°...

Embodiment 3

[0063] The mixed culture of embodiment 3 saccharomyces cerevisiae and bacillus

[0064] Saccharomyces cerevisiae, B.licheniformis CGMCC NO.3963, B.lentus CCTCC NO:M 2013370 were prepared into seed solution respectively. Mix B.licheniformis CGMCC3963 and B.lentus CCTCC NO:M 2013370 at a ratio of 1:1, and inoculate them with Saccharomyces cerevisiae in YPD medium, so that the number of yeast and bacillus after inoculation is 10 4 pcs / mL, 10 10 cells / mL, cultured statically at 30°C for 72h. It was found that, compared with individual cultures, acetaldehyde, 2-methylpropanal, 3-tert-butyl-4-methoxyphenol, 2-methylpropanol, 3-methylbutanol, benzaldehyde, benzene Acetaldehyde, ethyl phenylacetate, phenylethyl acetate, phenylethyl caproate, phenylethyl isobutyrate, 2,3-dihydrobenzofuran, 2-methylpropanoic acid, caproic acid, caprylic acid, capric acid , farnesol, β-citronellol and other substances have a certain degree of increase.

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Abstract

The invention relates to bacillus capable of simultaneously promoting saccharomyces cerevisiae to produce ethyl alcohol and flavor substances, and an application of the bacillus, and belongs to the technical field of bioengineering. The bacillus provided by the invention comprises bacillus licheniformis CGMCC NO.3963, bacillus cereus CCTCC NO:M 2013369, bacillus lentus CCTCC NO:M 2013370 and bacillus methylotrophicus CCTCC NO: 2013371. After the bacillus and the saccharomyces cerevisiae are subjected to mixed culture, the yield of ethyl alcohol can be improved by over 20%; meanwhile, metabolism aldehydes, alcohols, esters, acids, and other flavor substances of the saccharomyces cerevisiae are improved; the bacillus is applied to production of fermented wine; the wine yield can be improved; and meanwhile, the flavor and the quality of the fermented wine are significantly improved.

Description

technical field [0001] The invention relates to a bacillus that can simultaneously promote the production of alcohol and flavor substances by Saccharomyces cerevisiae and an application thereof, belonging to the technical field of bioengineering. Background technique [0002] The wine brewing industry is a traditional manufacturing industry of the dominant nation in our country, and it is also an important part of the food industry. In 2013, the total production value reached more than 600 billion yuan, accounting for about 6-7% of the total value of the food industry. Therefore, the development of brewing wine industry is of great significance to the development of my country's food industry and even the national economy. [0003] Chinese baijiu is a typical representative of brewed wine. However, compared with the international brewing wine manufacturing industry, there are the following problems: first, the production efficiency is low, that is, the liquor yield is low....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/10C12R1/085C12R1/07C12R1/865
CPCC12G3/02C12N1/205C12R2001/07
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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