Method for controlling ethyl carbamate in baijiu by means of lysinibacillus sphaericus

A technology of Bacillus lysine and urethane, which is applied in the field of wine brewing and food safety, can solve the problems of urea control, reduction of EC concentration, influence of flavor on product quality, etc., and achieves the effect of improving the quality of produced liquor

Active Publication Date: 2017-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since liquor fermentation is a group fermentation process, a variety of yeasts can metabolize and produce urea, so it is difficult to control the production of urea by single modification of a certain yeast, so it is still difficult to effectively control the low yield of yeast directly by using the existing international methods , and the way of urea degradation is more favorable
However, because liquor belongs to group fermentation, and the fermentation environment is harsh, conventional urea-degrading bacteria can’t tolerate the harsh environment and play a role; at the same time, because liquor is a hobby food, flavor is the key feature that affects product quality
Conventional urea-degrading bacteria may affect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 spheroid lysinibacillus degrades urea ability

[0030] Preparation of liquid seed culture: pick 1 ring of CGMCC NO.13046 strain under sterile conditions in a 250ml shaker flask equipped with 100ml liquid seed medium, put it on a shaker at a rotation speed of 100rpm, and cultivate it at 37°C for 24h to prepare A primary liquid seed culture was obtained.

[0031] The primary liquid seed culture was inoculated into 250mL shake flasks containing 100mL of sterilized sorghum mixed leaching liquid medium (additional urea was added to make the initial urea concentration 500mg / L) with an inoculum volume of 1% by volume. cultured at 37°C for 5 days. The results showed that the urea concentration decreased from the initial 500mg / L to 10mg / L after 5 days, and the degradation rate was 98%.

[0032] in:

[0033] Seed liquid medium (g / L): beef extract 10, glucose 10, NaCl 5, pH 7.0, 1×10 5 Pa sterilization for 20min.

[0034] Sorghum mixed leaching liquid medium: 200...

Embodiment 2

[0035] Embodiment 2 Lysinibacillus sphaericus degrades EC ability

[0036] Preparation of liquid seed culture: pick 1 ring of CGMCC NO.13046 strain under sterile conditions in a 250ml shaker flask equipped with 100ml liquid seed medium, put it on a shaker at a rotation speed of 100rpm, and cultivate it at 37°C for 24h to prepare A primary liquid seed culture was obtained.

[0037] The primary liquid seed culture was inoculated into 100 mL of sterilized sorghum mixed leaching liquid medium with an inoculum volume of 1% by volume (additional EC was added to the medium to make its initial EC concentration 200ug / L) In a 250mL shake flask, cultured statically at 37°C for 6 days. The results showed that the concentration of EC decreased to 46ug / L at the end of fermentation, and the degradation rate was 63%.

[0038] in:

[0039] Seed liquid medium (g / L): beef extract 10, glucose 10, NaCl 5, pH 7.0, 1×10 5 Pa sterilization for 20min.

[0040] Sorghum mixed leaching liquid medium...

Embodiment 3

[0041] Example 3 Flavor Metabolism Ability of Bacillus sphaericus

[0042]Step 1: Preparation of liquid seed culture: pick 1 ring of CGMCC NO.13046 strain under sterile conditions in a 250ml shaker flask equipped with 100ml liquid seed medium, put it on a shaker at a rotation speed of 100rpm, and cultivate it at 37°C for 24h , that is, the first-level liquid seed culture is obtained.

[0043] Seed liquid medium (g / L): beef extract 10, glucose 10, NaCl 5, pH 7.0, 1×10 5 Pa sterilization for 20min.

[0044] Step 2: The primary liquid seed culture was inoculated into 250 mL shake flasks containing 100 mL of sterilized barley and wheat mixed leaching liquid medium at an inoculation volume of 1% by volume, and cultured at 37°C for 6 days.

[0045] Barley and wheat mixed leaching liquid medium: 100g of barley and wheat respectively, add 800mL of water, cook at 100°C for 10min. Filter the supernatant, pH 6.2. 1×10 5 Pa sterilization for 20min.

[0046] Step 3: Analyzing the ferm...

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PUM

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Abstract

The invention discloses a method for controlling ethyl carbamate in baijiu by means of lysinibacillus sphaericus, and belongs to the field of wine brewing and foot safety. The lysinibacillus sphaericus CGMCC NO.13046 with the function of degrading EC and precursor urea thereof is applied to baijiu brewing, the content of EC and the precursor urea thereof in baijiu production can be significantly inhibited, then the content of EC in baijiu is finally decreased, and the method belongs to the technical field of food microbiology. The lysinibacillus sphaericus CGMCC NO.13046 comes from the baijiu brewing process, can resist to high temperature, acid and ethyl alcohol, generates volatile substances such as alcohol and acid simultaneously and can effectively control the content of EC in baijiu, fundamentally control the content of EC in baijiu with different fragrances and improve the quality of baijiu by being applied to baijiu production.

Description

technical field [0001] The invention relates to a method for controlling ethyl carbamate in liquor by using Bacillus lysinus, belonging to the fields of wine brewing and food safety. Background technique [0002] Ethyl carbamate (EC) is genotoxic and carcinogenic, and is a Class 2A carcinogen. EC widely exists in a variety of fermented foods (bread, yogurt, sauce, vinegar, cheese) and alcoholic beverages (such as brewed wine such as rice wine, beer, wine, and sake; distilled alcohol such as whiskey, brandy, and Brazilian sugar cane wine). The daily diet has brought great potential safety hazards. [0003] Liquor is a kind of distilled liquor unique to my country, and is deeply loved by consumers. The annual output reaches about 13 million tons. Liquor is a traditional fermented food with Chinese characteristics, and its EC control needs to be further developed, and there is also a lack of limit standards. At present, the limit standard for grain distilled alcohol whiskey...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12H1/00C12R1/07
CPCC12H1/006C12N1/205C12R2001/07
Inventor 吴群徐岩
Owner JIANGNAN UNIV
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