Method for reducing urea in fermented grains of Luzhou-flavor liquor

A technology of fermented grains and liquor, which is applied in the field of microbial production and utilization, and can solve problems such as increasing the chance of carcinogenesis

Active Publication Date: 2016-08-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It was previously detected that Chinese liquor contains ethyl carbamate, and long-term excessive drinking will increase the risk of cancer
And the domestic method for reducing ethyl carbamate in liquor has no report

Method used

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  • Method for reducing urea in fermented grains of Luzhou-flavor liquor
  • Method for reducing urea in fermented grains of Luzhou-flavor liquor
  • Method for reducing urea in fermented grains of Luzhou-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 Liquor brewing process

[0029] After the five grains (rice, glutinous rice, corn, wheat, sorghum, the ratio is 24:18:10:11:17) are added with hydrating ingredients, the fermented grains from the cellar are added, mixed well, put into a retort to distill the wine, and spread out to dry. Add water (90°C), wait until the temperature drops to normal temperature (18-19°C), stir in Daqu, and at the same time add Staphylococcus saprophyticus, Lactobacillus reuteri or crude enzyme solution or commercial urease (commercial urease purchased from Bioengineering (Shanghai) ) Co., Ltd., No. A003885, manufacturer Worthington BiotecnicalCorperation), the inoculum of Staphylococcus saprophyticus is 10 7 ~10 8 CFU / g, Lactobacillus reuteri inoculation amount is 10 7 ~10 8 CFU / g, the amount of enzyme solution for Staphylococcus saprophyticus is 43.9-45.6U / g, the amount of enzyme solution for Lactobacillus reuteri is 0.19U / g, and the amount of commercial urease is 0.19U / g....

Embodiment 2

[0030] Example 2 Relation between urea content in liquor fermented grains and adding different bacterial strains

[0031] (1) Preparation of Staphylococcus saprophyticus and Lactobacillus reuteri concentrate

[0032] Three strains of Staphylococcus saprophyticus (Staphylococcus saprophyticus strain M3, Staphylococcus saprophyticus strain M26, and Staphylococcus saprophyticus strain M39) were selected from Baijiu Daqu, respectively, were inserted into the fermentation medium (pH6.8), cultured on a shaker at 30°C and 220rpm for 24h, Collect the thalline by centrifugation, suspend and prepare Staphylococcus saprophytic concentrated bacteria liquid with 0.9% physiological saline (10 9 ~10 10 CFU / mL). Lactobacillus reuteri was inserted into the MRS medium (pH natural), anaerobically cultured for 3 days, and the thalline was collected by centrifugation, and was suspended with 0.9% physiological saline to prepare concentrated bacterial liquid of Lactobacillus reuteri (10 9 ~10 10...

Embodiment 3

[0037] Example 3 Relation between urea content in liquor fermented grains and adding different crude enzyme solutions

[0038] (1) Preparation of crude enzyme solution of Staphylococcus saprophyticus and Lactobacillus reuteri

[0039] Put Staphylococcus saprophyticus into 50mL fermentation medium (pH6.8), culture on a shaker at 30°C at 220rpm for 24h, collect the bacteria by centrifugation, wash the bacteria three times with PBS buffer (pH7.0), suspend to 30mL, add 0.1mm Glass beads were mechanically crushed with FastPrep cell disruptor for 80s, centrifuged at 10,000rpm at 4°C for 10min with a low-temperature refrigerated centrifuge, and the supernatant was obtained. The enzyme activity was 153.9-159.5U / mL. Lactobacillus reuteri was inserted into 200mL MRS medium, cultured anaerobically at 30°C for 3 days, collected by centrifugation, washed with PBS buffer (pH7.0) for 3 times, suspended to 80mL, added with 0.1mm glass beads, and washed with The FastPrep cell disruptor was us...

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Abstract

The invention discloses a method for reducing urea in the fermented grains of Luzhou-flavor liquor, belonging to the fields of microorganism production and utilization. In the invention, lactobacillus reuteri or crude enzyme liquid thereof is added before the fermented grains of liquor are added into a pit for fermentation, and the content of important precusor substance urea of EC in the fermented grains is reduced by 100% while basically no effect is realized without adding a bacterial strain or enzyme liquid or by adding staphylococcus saprophyticus or enzyme liquid thereof. In the invention, the adopted lactobacillus reuteri is food-grade safe bacteria, and other harmful substances are not generated after the lactobacillus reuteri is applied to the fermented grains. The method disclosed by the invention has good industrial application value.

Description

technical field [0001] The invention relates to a method for reducing urea in fermented grains of Luzhou-flavor liquor, belonging to the field of microorganism production and utilization. Background technique [0002] Ethyl carbamate (EC) is classified by the World Health Organization as a Class 2A carcinogen, which is as dangerous as acrylamine. It can lead to serious tumor diseases such as lung tumors, lymphomas, liver cancers, and skin cancers. Urethane is widely found in traditional fermented foods, including wine, soy sauce and other foods. It was previously detected that Chinese liquor contains ethyl carbamate, and long-term excessive drinking will increase the risk of cancer. And the method for reducing ethyl carbamate in liquor has no report in China. my country is a big country of liquor consumption, and the consumption is huge, and people drink in a larger amount and more often. The precursors of ethyl carbamate in liquor mainly include ethanol, citrulline, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/225
CPCC12G3/02
Inventor 方芳孟庆达陈坚堵国成
Owner JIANGNAN UNIV
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