Bacillus licheniformis, yeast prepared through same and preparation method of yeast

A technology of Bacillus licheniformis and Daqu, which is applied in the field of wine making Daqu, can solve the problems of long process flow and complicated preparation method, and achieve the effect of simple preparation process and easy operation

Active Publication Date: 2015-10-28
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Qu is the bone of wine, which fully demonstrates the criticality of koji in the wine-making process. The processing of koji in the prior art has not yet involved the preparation of M...

Method used

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  • Bacillus licheniformis, yeast prepared through same and preparation method of yeast

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The method for preparing Maotai-flavor liquor Daqu by adopting MTDB-02 bacterial strain specifically comprises the following steps:

[0031] (1) Inoculate the Bacillus lincheniformis MTDB-02 strain with the preservation number CCTCC NO.M2015224 in a glycerol tube, the concentration of the glycerol tube is 20%, and store it in an environment with a temperature of -80°C , to obtain the preservation solution;

[0032] (2) Take a 250ml Erlenmeyer flask, and add 50ml of glucose medium to the Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, then insert the preservation solution of step 1) into it, and control the temperature to 37°C, under the condition of 180rpm, shake the flask for 24 hours to obtain the first-grade seed liquid;

[0033] (3) Get 5 250ml Erlenmeyer flasks, and add 50ml of glucose culture medium to each Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, and use the prim...

Embodiment 2

[0049] The method for preparing Maotai-flavor liquor Daqu by adopting MTDB-02 bacterial strain specifically comprises the following steps:

[0050] (1) Inoculate the Bacillus lincheniformis MTDB-02 strain with the preservation number CCTCC NO.M2015224 in a glycerol tube, the concentration of the glycerol tube is 20%, and store it in an environment with a temperature of -80°C , to obtain the preservation solution;

[0051] (2) Take a 250ml Erlenmeyer flask, and add 50ml of glucose medium to the Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, then insert the preservation solution of step 1) into it, and control the temperature to 37°C, under the condition of 180rpm, shake the flask for 24 hours to obtain the first-grade seed liquid;

[0052] (3) Get 5 250ml Erlenmeyer flasks, and add 50ml of glucose culture medium to each Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, and use the prim...

Embodiment 3

[0067] The method for preparing Maotai-flavor liquor Daqu by adopting MTDB-02 bacterial strain specifically comprises the following steps:

[0068] (1) Inoculate the Bacillus lincheniformis MTDB-02 strain with the preservation number CCTCC NO.M2015224 in a glycerol tube, the concentration of the glycerol tube is 20%, and store it in an environment with a temperature of -80°C , to obtain the preservation solution;

[0069] (2) Take a 250ml Erlenmeyer flask, and add 50ml of glucose medium to the Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, then insert the preservation solution of step 1) into it, and control the temperature to 37°C, under the condition of 180rpm, shake the flask for 24 hours to obtain the first-grade seed liquid;

[0070] (3) Get 5 250ml Erlenmeyer flasks, and add 50ml of glucose culture medium to each Erlenmeyer flask, and place it in an environment of 121°C for sterilizing treatment for 20min, and use the prim...

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Abstract

The invention relates to the technical field of yeast for making hard liquor, in particular to bacillus licheniformis, yeast prepared through the same and a preparation method of the yeast. The bacterial strain is named as the bacillus licheniformis according to classification and collected in the China center for type culture collection, and the collection number is CCTCC NO. M2015224; after the bacterial strain is made into a fermentation bacterium solution, the fermentation bacterium solution serving as the functional bacterium solution is inoculated onto raw materials for making the yeast to be subjected to fermentation treatment, and the yeast product is obtained. The technological process is short and easy to operate; compared with traditional yeast, the content of tetramethylpyrazine in the obtained yeast is increased by over nine times.

Description

technical field [0001] The invention relates to the technical field of liquor making Daqu, in particular to a bacillus licheniformis, Daqu prepared by using it and a preparation method of the Daqu. Background technique [0002] Qu is the bone of wine, which fully demonstrates the criticality of koji in the wine-making process. The processing of koji in the prior art has not yet involved the preparation of Maotai-flavored liquor Daqu, and the traditional koji preparation process is first Prepare bran koji and then prepare functional koji. The preparation method is complicated and the process flow is long. Moreover, Maotai-flavored liquor Daqu is the main saccharification agent in the production of Maotai-flavored liquor, and it is also a key substance that determines the quality of the prepared liquor, mainly because it also provides aroma substances or precursors of aroma substances that determine the style of the wine. things. [0003] Therefore, the type and production o...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12R1/10
CPCC12G3/02C12N1/205C12R2001/10
Inventor 韩莹陈宗校姚翠萍杨帆张琴王和玉汪地强王莉
Owner KWEICHOW MOUTAI COMPANY
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