A kind of Saccharomyces cerevisiae strain used for brewing red yeast rice wine
A technology for Saccharomyces cerevisiae strain and red yeast rice wine, which is applied in the field of microorganisms, can solve the problems such as the large influence on the production of alcoholic fusel oil and the low level of urea production, and achieves excellent fermentation performance, broad application prospects, and improved fermentation quality and safety. sexual effect
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Embodiment 1
[0014] The isolation, purification and screening of the bacterial strain JH301 of embodiment 1
[0015] (1) Isolation and purification of yeast strains capable of low-temperature alcoholic fermentation at 10°C
[0016] Take 10 red yeast rice collected from various places in Fujian, including Yongchun red yeast (1 portion), Gutian Pinghu red yeast rice (1 portion), Ningde Huangjiacun red yeast rice (1 portion), Nanping Songxi red yeast rice (1 portion) ), Gutian Xibian Village red yeast rice (1 copy), Ningde Pingnan red rice song (1 copy), Jianou red yeast rice (1 copy), Fuzhou red yeast rice (1 copy), Sanming Wuyi red yeast rice (2 copies), Number 21-30 respectively; take 25g of each portion of red yeast rice and add them to the sugar water medium (the sugar water medium added to each portion of red yeast rice is numbered the same as that of red yeast rice), at 10±1°C Fermentation under temperature control; observe the fermentation situation every day and detect and record th...
Embodiment 2
[0022] Identification of embodiment 2 bacterial strain JH301
[0023] (1) Morphological characteristics:
[0024] The main morphology of the strain JH301 was investigated, and the main morphology of the strain JH301 was obtained as follows: the colony is white, oily, smooth, opaque, with neat edges; the diameter of the colony is 2.5-3.5μm×2.5-4.5μm, and the cells are round or egg Round, solitary or opposite, budding.
[0025] (2) Physiological and biochemical characteristics:
[0026] The physiological and biochemical characteristics of the strain JH301 were studied, and the results are shown in Table 3. From Table 3, it can be seen that the strain JH301 can metabolize D-glucose, D-galactose, cellobiose, D-maltose, D-sucrose, D-raffinose, etc. 6 carbon sources, glycerin, 2-keto-gluconate, L-arabinose, D-xylose, calendula alcohol, xylitol, inositol, sorbitol, α-methyl-D - Glucose, N-acetylglucosamine, D-lactose, trehalose, D-melezitose and other 13 carbon sources.
[0027] ...
Embodiment 3
[0037] Example 3 Application of bacterial strain JH301 in the brewing of red yeast rice wine
[0038] Soak the round glutinous rice overnight, steam it, spread it out and cool it down to 30-40°C quickly, and put it into a clay jar filled with red yeast rice and water (the weight ratio of glutinous rice to red yeast rice and water is 1:0.04:1.2) , followed by 5.7×10 6 The inoculum amount of cfu / mL was inserted into the bacterial strain JH301 activated by the fermentation medium, and stirred evenly; and the Angel rice wine high activity dry yeast purchased from Angel Yeast Co., Ltd. (for convenience of description, the bacterial strain was numbered as AQ), the wine sample (CK) not inoculated with any yeast was used as the control; then fermented at room temperature (10-15°C), and stirred once in the morning and evening after 1 day of fermentation, when the alcohol in the fermentation broth no longer occurred When it changes, it means that the fermentation is over, and then it i...
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