Pichia pastoris 3-j15 and its application

A technology of 3-J15 and yeast, which is applied in the field of microbiology, can solve the problems of few varieties of yeast with aroma-enhancing potential and insufficient aroma of soy sauce, etc., and achieve the effects of strong application potential, improved flavor and quality, and good growth

Active Publication Date: 2018-07-06
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a strain of Pichia mongolica ( Meyerozyma guilliermondii) 3-J15, Pichia pastoris produced high-yield volatile aroma substances 2-phenylethanol and 3-methyl-1-butanol in this season, and can tolerate at least 15% salt concentration, not only has good soy sauce aroma-enhancing fermentation Potential and good environmental adaptability, it has the potential to be used in the actual production of soy sauce, and can also be used as a fermentation strain to ferment 3-methyl-1-butanol and 2-phenylethanol in liquid medium

Method used

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  • Pichia pastoris 3-j15 and its application
  • Pichia pastoris 3-j15 and its application
  • Pichia pastoris 3-j15 and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Isolation, cultivation and molecular biology identification of Pichia mongolica strain 3-J15.

[0036] Under aseptic conditions, 5 g of fermented sauce samples were taken and added to 45 mL of sterilized saline with glass beads in advance, and shaken on a shaker at 37 °C for 15 min. Take 1 mL of the sample diluent for 10-fold serial dilution, and select an appropriate dilution to spread on the PDA medium containing 10% sodium chloride. After culturing at 28 °C for 72 h, characteristic colonies were selected, and after repeated streaking and purification, more than 20 strains of yeast were isolated from the fermented sauce. Considering the food fermentation background of different strains and the aroma-enhancing effect of yeast on the product, the main Focusing on the middle and late stages of fermentation, a strain of yeast 3-J15 isolated from the fermented sauce grains in the third year was finally screened out. The isolated yeast 3-J15 was inoculated into the corresp...

Embodiment 2

[0045] Exploration on the salt tolerance of strain 3-J15:

[0046] The strains were activated using YPD liquid medium, and then the growth of the strains in YPD medium containing different gradient concentrations of NaCl was determined. After oscillating on a shaker at 120 rpm at 30 °C for 24 h, the absorbance value of the culture solution was measured at a wavelength of 660 nm by a spectrophotometer, and the tolerance curve of the strain to NaCl was drawn, as shown in Figure 7 As shown, the results indicated that Pichia quaterii 3-J15 was able to tolerate at least 15% salt concentration.

Embodiment 3

[0048] Pichia pastoris was applied to simulate the fermentation of sauce fermented grain liquid medium:

[0049] 1. Simulated sauce fermented grains liquid medium: 10 g soybean flour, 2.5 g wheat flour, 50 g fresh sauce fermented grains, buffer system Na 2 HPO 4 / KH 2 PO 4 Configured as a 1 L system, boiled and stirred, filtered through four layers of gauze, pH = 5-5.2, and sterilized. According to the experimental design, it was divided into salt stress type with additional addition of 150 g / L sodium chloride and non-salt stress type without addition of sodium chloride.

[0050] 2. Put the Jiyemeng yeast preserved in the glycerol tube into the YPD liquid medium for activation, centrifuge at 4000 rpm, take sterile physiological saline to wash the bacteria repeatedly, and put 1 mL 5×10 6 Add the CFU / mL bacterial cell suspension into 30 mL of the simulated sauce fermented grain liquid medium, shake the flask at 120 rpm at the optimum growth temperature until the stable grow...

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Abstract

The present invention provides a kind of Pichia guilliermondii (Meyerozyma guilliermondii) 3-J15, the yeast Pichia guilliermondii high-yielding volatile aroma substances 2-phenylethanol and 3-methyl-1-butanol, and can at least Tolerant to 15% salt concentration, not only has good soy sauce aroma-enhancing fermentation potential and good environmental adaptability, it has the potential to be used in actual soy sauce production, and can also be used as a fermentation strain to ferment 3‑methyl‑methyl in liquid medium 1-butanol and 2-phenylethanol provide new effective means for the preparation of 3-methyl-1-butanol and 2-phenylethanol.

Description

technical field [0001] The present invention relates to the field of microbes, in particular to a strain of Pichia mongetica ( Meyerozyma guilliermondii ) 3-J15 and its application. Background technique [0002] Soy sauce products brewed by traditional techniques are not products with a single process and a single flavor. Due to China's vast territory, the temperature, humidity, water quality and eating habits are different in different places, and after many generations of technology inheritance, the ingredients, proportions, processing methods, salt content of soy mash (or soy sauce grains), There are many differences in water content, length of fermentation time, and extraction methods of soy sauce. Different regions produce soy sauces with various names and unique flavors, which are available for consumers to choose from. There are many aroma and flavor components in soy sauce, and the mechanism of aroma formation is complex. So far, nearly 300 species have been dete...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16A23L27/50C12P7/22C12P7/04C12R1/84
CPCC12N1/16C12P7/04C12P7/22C12N1/165C12R2001/84
Inventor 孙群杨阳邓岳田圆圆刘绒梅金玉兰
Owner SICHUAN UNIV
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