Saccharomycopsis fibuligera and application thereof

A technology of buckling and laminating, which is applied in the field of isoamyl alcohol production and buckling and laminating yeast, can solve the problems of no articles or patents, and few researches, so as not to destroy the ecological balance, not pollute the environment, and produce low cost effect

Active Publication Date: 2015-11-18
GUIZHOU UNIV
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, the strains used to produce isoamyl alcohol are mainly Saccharomyces cerevisiae, Saccharomyces rouxii, and Saccharomyces cerevis

Method used

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  • Saccharomycopsis fibuligera and application thereof
  • Saccharomycopsis fibuligera and application thereof

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Experimental program
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Embodiment Construction

[0033] A method for isolating Saccharomycopsis fibuligera, comprising the following steps:

[0034] a. Isolation of strains: Weigh 20g of Daqu sample from Guizhou Zhenjiu Distillery Co., Ltd., put it into a Erlenmeyer flask filled with 180ml of sterile water and glass beads, and shake for about 30min. Take 1ml of the sample suspension for 10-fold serial dilution, respectively take 0.2ml of the sample suspension with 10-4, 10-5, 10-6 and 10-7 dilutions, spread it on the separation medium, and incubate at 28°C On 2d, a single colony was picked for further screening and stored on a slant medium.

[0035] b. Preservation and passage of strains:

[0036] 1. Strain preservation medium:

[0037] (1) Malt juice agar medium: malt extract powder 130g / L, chloramphenicol 0.1g / L, agar 15g / L, pH5.8-6.2, sterilized at 115°C for 20min.

[0038] (2) YEPD (YPD) medium: yeast extract 10g, peptone 20g, glucose 20g, agar 20g, distilled water 1000ml, pH 6.0, sterilized at 115°C for 20min.

[00...

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Abstract

The invention discloses a Saccharomycopsis fibuligera and application thereof. The morphological characteristics are as follows: after the bacterial colony formed by the Saccharomycopsis fibuligera is cultured on a PDA (potato dextrose agar) culture medium at 28 DEG C for 2 days, the bacterial colony diameter is 3-5mm; the bacterial colony is circular, white and nontransparent and feels like short down; the edge of the bacterial colony is in the shape of etched teeth; and the bacterial colony can be easily picked up. The cell is in the shape of an egg-like circle; the size of the cell is 2.35-3.97 mu m, and the length is 4.66-5.42 mu m; and the cell can form pseudohypha and produce ascospores. The Saccharomycopsis fibuligera can produce isoamyl alcohol in Maotai-flavor liquor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a polymembranous yeast and the use of the yeast complex membrane in producing isoamyl alcohol. Background technique [0002] The liquor brewing process is a process in which a variety of microorganisms participate together. Maotai-flavor liquor is the main flavor liquor in China, and its unique brewing process has formed a special microbial flora in Daqu and fermented grains. Studies have found that in the process of liquor brewing, in addition to ethanol, higher alcohols such as isoamyl alcohol, isobutanol, and phenylethyl alcohol are the main sources of sweetness and flavor enhancers, which endow liquor with a certain charm. If there is no higher alcohol in the liquor, there will be no inherent flavor of traditional liquor. [0003] Isoamyl alcohol has the aroma of apple brandy. It is also an edible spice that is allowed to be used in my country's GB2760-86. It is m...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12P7/04C12R1/645
Inventor 王晓丹周鸿翔邱树毅罗小叶
Owner GUIZHOU UNIV
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