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High-sugar-tolerant yeast and application thereof

A technology of yeast and honey zygosomyces, which is applied in the direction of fungi, isolated microorganisms, microorganisms, etc., can solve the problems of weak resistance to stress, achieve the effects of short lag period, strong acid resistance, and cost saving

Active Publication Date: 2016-03-23
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is, in order to overcome the shortcoming that the stress resistance of the known yeast in the prior art is not strong, provide a kind of high sugar tolerance yeast

Method used

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  • High-sugar-tolerant yeast and application thereof
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  • High-sugar-tolerant yeast and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Screening of Zygosaecharomycesmellis LGL-1

[0027] S1. In the ultra-clean workbench, pour nectar diluted 100 times into a petri dish of malt juice agar medium, and cultivate it in a constant temperature incubator at 28°C for 2 days, observe the growth of the strain, and pick a single colony, Observe under the microscope, and screen out the yeast according to the morphological characteristics of the yeast;

[0028] S2. Streak the yeast strains screened in step S1 on a petri dish containing wort agar medium with a sugar concentration of 70% (w / v), and cultivate them in a constant temperature incubator at 28°C 2d, and observe the growth of the strain; pick a single colony from the grown strain and separate it by streaking for 3 times until a single colony is isolated; then observe the single colony under a microscope, and screen out the colonies with the following morphological characteristics: Honey zygosaccharomyces (Zygosaecharomycesmellis) LGL-1, the cell m...

Embodiment 2

[0030] Example 2 Honey Zygosaccharomyces (Zygosaecharomycesmellis) LGL-1 Stress Resistance Experiment

[0031] Subculture: Zygosaecharomycesmellis (Zygosaecharomycesmellis) LGL-1 is streaked on a petri dish containing sugar concentration of 70% (w / v) malt juice agar medium (preparation method is the same as in Example 1), at 28°C Cultured in a constant temperature incubator for 2 days, carried out subculture, and observed the growth of the strain, repeated the above experimental steps until the pure honey Zygosaccharomycesmellis (Zygosaecharomycesmellis) LGL-1 was screened out, and the subcultured bacterial strain was obtained at a sugar concentration Stored in test tubes of 70% (w / v) malt extract agar medium.

[0032] Expansion culture: pick two rings of the strain obtained from the above subculture, put them in a test tube containing wort medium with a sugar concentration of 70% (w / v), and cultivate them in a constant temperature incubator at 28°C for 2 days; The bacterial ...

Embodiment 3

[0064] Example 3 Determination of fermentation performance of Zygosaecharomycesmellis LGL-1

[0065] Dilute the honey according to a certain ratio, and pasteurize it in a water bath at 70°C to 75°C for 20 minutes; adjust the pH value to 4; then expand and cultivate the strain of the present invention obtained in Example 2 and Angel wine active dry yeast BV818 respectively And angel fruit wine special yeast SY with the inoculum amount of 5% (v / v), insert in the fermented liquid that contains different sugar concentration, cultivate 10d in 28 ℃ constant temperature incubator; Carry out pasteurization (70 ℃ , 20min), and finally measure the alcohol content. The experimental results are shown in Tables 6-8.

[0066] Alcohol content is determined by alcohol meter method, referring to GB / T15038-2006.

[0067] The determination of total sugar content adopts direct titration method, referring to GB / T15038-2006.

[0068] Table 6 The utilization ability of bacterial strains of the pr...

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Abstract

The invention relates to the technical field of microbial fermentation, in particular to high-sugar-tolerant yeast and an application thereof. The high-sugar-tolerant yeast is Zygosaecharomyces mellis LGL-1, and the preservation number of the high-sugar-tolerant yeast is CCTCC No.M2015545. The high-sugar-tolerant yeast is relatively short in lag phase and long in logarithmic phase and equilibrium phase, and cost can be reduced when the high-sugar-tolerant yeast is applied to actual production. Especially, the high-sugar-tolerant yeast has good stress resistance, for example, the high-sugar-tolerant yeast can tolerate 70% (w / v) total sugar and 12% (v / v) ethyl alcohol, and when the pH is 2.5, the high-sugar-tolerant yeast can normally and rapidly grow, and is high in acid resistance.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a high-sugar tolerant yeast and its application. Background technique [0002] Yeast is a tiny single-cell microorganism invisible to the naked eye. It can ferment sugar into alcohol and carbon dioxide. It is a natural leavening agent distributed throughout nature. It has its own life phenomenon and is a typical facultative aversion Aerobic microorganisms can survive in the presence and absence of oxygen. At present, there are more than 500 known species of yeast, with a total of 56 genera, belonging to Deuteromycotina, Ascomycotina and Basidiomycotina. [0003] With the development of the economy, the new trend of alcohol industry production is thick mash fermentation. The biggest feature of this fermentation process is that the alcohol concentration produced is high, and the sugar concentration in the mash is also high. In the process of alcohol production, the...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02C12R1/645
CPCC12N1/02C12N1/16C12N1/145C12R2001/645
Inventor 刘功良白卫东赵文红高苏娟赵翾朱宝生姚金喜
Owner ZHONGKAI UNIV OF AGRI & ENG
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