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Method for producing flavor blending liquid from pichia kudriavzevii

A technology of Pichia pastoris and flavoring liquid is applied in the biological field to achieve the effects of clear process, less pollution, and less demanding production environment

Active Publication Date: 2015-12-30
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on aroma-producing yeasts in the process of liquor brewing, including Zygomyces rouxii, Candida variabilis, Hansenula fenugreek and Torulopsis globosa, etc. These studies all focus on the screening of aroma-producing microorganisms. There are almost no research reports on aroma-producing microorganisms used to produce flavoring liquids for liquor production and other food flavor enhancements, so research in this area is of great value and practicality for actual production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method utilizing Pichia yeast FBKL2.0008 to produce flavoring liquid, comprising the following steps:

[0020] (1) Strain activation: malt juice agar medium: malt extract powder 130g / L, chloramphenicol 0.1g / L, agar 15g / L, pH5.8-6.2. Inoculate the Pichia yeast FBKL2.0008 strain on the slant medium, and cultivate it at 28°C for 48 hours, until the mycelium is full of the test tube;

[0021] (2) Preparation of seed liquid: Prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 115°C for 20min, and then put it on a clean bench Insert the activated strain into the liquid medium, and cultivate it on a shaker at 28°C for 48 hours to obtain a seed solution;

[0022] (3) Solid-state fermentation in a triangular flask: Sorghum wheat grain medium is used, wheat is crushed at 1:1, sorghum is crushed at 3:1, and then mixed with sorghum:wheat at a mass ratio of 1:1; then the grain is moistened with hot wat...

Embodiment 2

[0030] A method utilizing Pichia yeast FBKL2.0008 to produce flavoring liquid, comprising the following steps:

[0031] (1) Strain activation: malt juice agar medium: malt extract powder 130g / L, chloramphenicol 0.1g / L, agar 15g / L, pH5.8-6.2. Inoculate the Pichia yeast FBKL2.0008 strain on the slant medium, and cultivate it at 28°C for 48 hours, until the mycelium is full of the test tube;

[0032] (2) Preparation of seed liquid: Prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 115°C for 20min, and then put it on a clean bench Insert the activated strain into the liquid medium, and cultivate it on a shaker at 28°C for 48 hours to obtain a seed solution;

[0033] (3) Solid-state fermentation in a triangular flask: Sorghum wheat grain medium is used, wheat is crushed at 1:1, sorghum is crushed at 3:1, and then mixed with sorghum:wheat at a mass ratio of 1:1; then the grain is moistened with hot wat...

Embodiment 3

[0041] A method utilizing Pichia yeast FBKL2.0008 to produce flavoring liquid, comprising the following steps:

[0042] (1) Strain activation: malt juice agar medium: malt extract powder 130g / L, chloramphenicol 0.1g / L, agar 15g / L, pH5.8-6.2. Inoculate the Pichia yeast FBKL2.0008 strain on the slant medium, and cultivate it at 28°C for 48 hours, until the mycelium is full of the test tube;

[0043] (2) Preparation of seed liquid: Prepare liquid medium (malt extract powder 130g / L, chloramphenicol 0.1g / L, pH5.8-6.2), fill it in a triangular flask, sterilize at 115°C for 20min, and then put it on a clean bench Insert the activated strain into the liquid medium, and cultivate it on a shaker at 28°C for 48 hours to obtain a seed solution;

[0044] (3) Solid-state fermentation in a triangular flask: Sorghum wheat grain medium is used, wheat is crushed at 1:1, sorghum is crushed at 3:1, and then mixed with sorghum:wheat at a mass ratio of 1:1; then the grain is moistened with hot wat...

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PUM

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Abstract

The invention discloses a method for producing flavor blending liquid from pichia kudriavzevii. The method includes steps of carrying out slant cultivation, to be more specific, inoculating FBKL2.0008 bacteria of the pichia kudriavzevii on slant cultivation media, and cultivating the FBKL2.0008 bacteria at the temperature of 28 DEG C for 24-48 h until hyphae fully grow on test tubes; activating the bacteria; preparing seed liquid; carrying out solid fermentation by the aid of triangular flasks to obtain fermentation products; preparing the flavor blending liquid, to be more specific, continuously uniformly stirring 26.47% salt solution and 10% ethanol solution in the fermentation products according to a ratio of 1g:1ml:1ml for the stirring time of 5-10 min to obtain mixed liquid and carrying out water bath on the mixed liquid in water bath kettles at the temperatures of 50 DEG C for 30 min; distilling the mixed liquid under the normal pressure at the controlled temperature of 100 DEG C, starting to count the distillation time of 20-40 min when distillates are distilled, collecting 25-75 ml of the distillates in each volumetric flask and refrigerating and storing the volumetric flasks in refrigerators at the temperatures of 4 DEG C. The method has the advantages of short production cycle, high quality product rate and low production cost.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for producing flavoring liquid by using Pichia pastoris. Background technique [0002] There are more than 800-1,000 kinds of aroma and taste substances in Maotai-flavor liquor, and the aroma substances mainly come from brewing raw materials, non-enzymatic chemical reactions, the action of various biological enzymes, microbial metabolism and secondary metabolites, and storage processes. There are a lot of controversies about aroma substances, but among them, ester substances are essential to enhance the aroma and increase the sense of ripeness. The higher the ester content in liquor, the richer the aroma of the liquor and the better the quality of the liquor. It is well known that aroma-producing yeast can increase the ester content of liquor to improve the flavor of liquor, and its aroma components are also an important indicator for evaluating the style and ...

Claims

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Application Information

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IPC IPC(8): C12G3/04A23L1/23C12R1/84
Inventor 王晓丹周鸿翔邱树毅罗小叶
Owner GUIZHOU UNIV
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