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Fruit wine yeast with high yield of glutathione and application of fruit wine yeast

A technology of glutathione and fruit wine yeast, which is applied in the field of bioengineering, can solve problems such as human health hazards, and achieve the effects of strong tolerance, low browning value, and soft and pure taste

Active Publication Date: 2016-01-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large number of research results show that sulfur dioxide will cause great harm to human health.

Method used

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  • Fruit wine yeast with high yield of glutathione and application of fruit wine yeast
  • Fruit wine yeast with high yield of glutathione and application of fruit wine yeast
  • Fruit wine yeast with high yield of glutathione and application of fruit wine yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1: Determination of growth curve of yeast strain

[0046] Add a ring of yeast into 100mL of sterilized YPD liquid medium, culture at 28°C and shake at 150rpm for 24h, sample 5mL every 2h, and measure the absorbance of each tube of bacterial liquid at a wavelength of 600nm with a spectrophotometer (with Uninoculated YPD culture solution for blank test), if the concentration of bacteria is too high, dilute it with distilled water before measuring. Taking culture time as abscissa, OD 600 As the ordinate, draw a growth curve to determine the logarithmic growth period, such as figure 1 shown.

Embodiment 2

[0047] Embodiment 2: yeast mutagenesis

[0048] (1) Determination of mutagenesis time

[0049] The mutagenesis starting strain was activated in YPD medium for 18 hours, inserted into liquid medium, and cultured for 14 hours. Take 5 mL of logarithmic growth phase bacterial liquid, centrifuge and wash twice with sterile saline, restore to the original volume, and transfer to a magnetic field. In a stirred sterile petri dish, irradiate for a certain period of time under a UV lamp with a power of 15W and a distance of 35cm. The irradiated bacterial suspension was properly diluted in a sterile room under the condition of avoiding light (operating under red light), and then coated with 1.0g / L zinc chloride plate. The plates were placed upside down in a 30°C incubator and incubated in the dark for 2 days. After the bacteria grow on the plate, the lethality of ultraviolet mutagenesis at each time is calculated according to the number of bacteria. When the lethality is 70%, the mutag...

Embodiment 3

[0052] Embodiment 3: yeast performance comparison

[0053] The bacterial strain is inoculated into the seed medium, and after 24 hours of shaker culture, it is inoculated into the fermentation medium with 10% inoculation amount, and cultivated for 30 hours at a temperature of 30° C. and a rotational speed of 150-200 r / min. Using the biomass and extracellular GSH content of yeast as indicators, the glutathione-producing ability of different yeast screened after mutagenesis was compared, and the results are shown in Table 1. The number Y-11 is the Saccharomyces cerevisiae of the present invention, and the preservation number is CCTCCNO: M2015544. The total amount of GSH can reach 106mg / L, and the extracellular content reaches 66% of the total amount. The more extracellular secretion, the more the fermentation broth The greater the content in the fermentation broth, the greater the antioxidant effect of glutathione in the fermentation broth.

[0054] Simultaneously, the present ...

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Abstract

The invention discloses fruit wine yeast with the high yield of glutathione and application of the fruit wine yeast and belongs to the technical field of bioengineering. The yeast is preserved in the China Topical model culture collection center on September 15th in 2015, the preservation number is CCTCC NO:M2015544. The glutathione producing capability of the yeast can reach 106 mg / L, wherein the extracellular yield reaches 70 mg / L or above, and a strain with the property of restraining browning in cider wine or hawthorn wine in the fermentation process is included. The GSH content of fruit wine made through fermentation of the wine making yeast can maximally reach 14-18 mg / L which is 5-9 times that of contrast finished wine, and the yeast has the properties of lowering the chroma of the fruit wine, improving the oxidation resistance of the fruit wine and reducing the using amount of antioxidant such as SO2. According to the fruit wine yeast with the high yield of glutathione and the application of the fruit wine yeast, the influence of browning on the quality of the fruit wine is reduced through a biological method, a reference is provided for developing high-quality fruit wine, cost is reduced on the premise that the safety of the fruit wine is improved, and wide research prospects are achieved.

Description

technical field [0001] The invention relates to a high-yield glutathione fruit wine yeast and its application, belonging to the technical field of bioengineering. Background technique [0002] my country is the largest fruit producer in the world, but the fruit deep processing industry has been very weak, which has opened up a good opportunity for the development of fruit wine industry. As a fermented wine, fruit wine is rich in nutrients such as amino acids, vitamins and minerals, and also rich in physiologically active substances. Drinking in moderation can relax tendons and activate collaterals, adjust metabolism, promote blood circulation, and control cholesterol levels in the body. Diuretic , stimulating liver function and anti-aging effects, and has a strong health care effect. [0003] Fruit juice browning is one of the four major technical problems faced in the production of apple juice or hawthorn juice. Browning not only affects the appearance and flavor of fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12P21/02C12G3/02C12R1/865
Inventor 毛健徐菁苒刘双平
Owner JIANGNAN UNIV
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