Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor

A Bacillus subtilis, light and elegant technology, applied in the field of microbial liquor fermentation, to shorten the fermentation cycle and improve the typical flavor

Active Publication Date: 2015-07-01
湖北楚园春酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although the aroma components in finished liquor can be detected by gas chromatography, mass spectrometry and other means, there are still problems such as which microorganisms participate in the formation of aroma components and which microorganism plays a leading role.

Method used

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  • Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor
  • Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Strain Isolation

[0025] Take Daqu for brewing from Hubei Chuyuanchun Wine Industry Co., Ltd., treat it in an 80°C water bath for 15 minutes to kill non-spore bacteria, spread it on a plate after appropriate dilution, and pick typical single colonies according to the colony shape (the colony is nearly round, 3 -4.5mm, dull, central protuberance, blunt-toothed edges, off-white), Bacillus was roughly screened out by microscopic examination.

[0026] The formula of LB medium (1L): tryptone 10g, yeast extract 5g, NaCl 10g; LA plus agar 15g.

[0027] Re-screening and identification

[0028] Through physiological and biochemical and 16SrDNA sequence identification, a strain of Bacillus subtilis, Bacillus subtilis (Bacillus subtilis) CYC18 was finally screened out. This bacterium was sent to the China Center for Type Culture Collection on January 16, 2015 for preservation. The taxonomic designation: Bacillus subtilis CYC18 Bacillus subtilis CYC18; deposit number: CCTCC NO.M...

Embodiment 2

[0031] Scale-up culture of Bacillus subtilis CYC18

[0032] According to glucose 20g / L, yeast extract 10g / L, peptone 10g / L, NaCl 5g / L, KH 2 PO 43g / L, prepare fermentation broth with 65% (V / V) liquid content, sterilize by high-temperature steam at 121°C for 30min, cool down to 30°C, inoculate 1% (v / v ), cultivated at 30°C, and controlled the stirring speed to maintain dissolved oxygen (DO value 30%-90%). Fermented for 24 hours and placed in tanks, the plate count of Bacillus subtilis CYC18 was 4.8×10 9 cfu / ml.

Embodiment 4

[0034] Enzyme activity detection of CYC18 strain

[0035] Prepare starch, casein and cellulose agar plates (the above three media are commercially available Qingdao Haibo commercial medium), recover the CYC18 strain in a PA bottle, take 5 μl and spot on the plate, and cultivate. Observe whether there are hydrolysis rings on the casein and cellulose plates, add iodine solution dropwise around the starch plate inoculated with bacteria, observe whether there are hydrolysis rings, and measure the diameter of the hydrolysis rings.

[0036] Table 1 Degradation ability of CYC18 strain

[0037] Degradable plate

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Abstract

The invention discloses bacillus subtilis and an application of the bacillus subtilis in simple and elegant liquor. The inventor screens out a high-temperature-resistant bacillus subtilis strain CYC18 from yeast, and the preservation number of the high-temperature-resistant bacillus subtilis strain CYC18 is CCTCC NO.M2015037. The high-temperature-resistant bacillus subtilis strain CYC18 is added into wine making yeast in ratio of 0.1-1% (w / w), a fermentation period for producing the simple and elegant liquor can be obviously shortened, content of polyalcohol is increased, and the high-temperature-resistant bacillus subtilis strain CYC18 product has the characteristics of sweetness, tastiness and freshness due to generation of a large number of polyalcohols such as 2,3-butanediol, glycerol and hexanehexol.

Description

technical field [0001] The invention relates to the technical field of microbial liquor fermentation, in particular to the screening and isolation of Bacillus subtilis and its application in light and elegant liquor. Background technique [0002] Light and elegant liquor belongs to the branch of Luzhou-flavor liquor. It is a kind of aroma liquor with elegant, elegant, delicate and attractive natural fermentation compound aroma in aroma. Elegant liquor is soft but not gaudy in taste, delicate and round, soft and boneless; it is both light and elegant in style, and it is highly harmonious and highly unified of light and elegant; It is necessary to go slowly and go fast. At present, the body design of light and elegant liquor usually adopts the method of reducing the content of skeleton components and correspondingly increasing the content and types of complex components. [0003] The production of Luzhou-flavor liquor adopts solid-state fermentation in mud pits. The raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/125
CPCC12G3/02C12N1/205C12R2001/125
Inventor 杨华赵述淼余祥虎冯举耀邓德政
Owner 湖北楚园春酒业有限公司
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