Wine saccharomycopsis vini and application of wine saccharomycopsis to production of monoterpene

A technology for yeast and wine, which is applied in the preparation of wine, preparation of alcoholic beverages, and methods based on microorganisms, can solve problems such as difficulties, separation and purification of pesticide residues, organic solvent or heavy metal pollution, etc.

Active Publication Date: 2017-07-28
HUNAN AGRICULTURAL UNIV
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Problems solved by technology

[0008] The technical problem to be solved by the present invention is to solve the problem of organic solvent or heavy metal pollution caused by plant extraction or chemical synthesis in the production of monoterpene in the current food, chemical or pharmaceutical industries, and at the same time solve the problems caused by the supply of raw materials, pesticide residues and separation and purification. Restrictions such as difficulties

Method used

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  • Wine saccharomycopsis vini and application of wine saccharomycopsis to production of monoterpene
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  • Wine saccharomycopsis vini and application of wine saccharomycopsis to production of monoterpene

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Embodiment 1

[0025] Embodiment 1, Saccharomyces vinifera ( Saccharomycopsis vini ) Isolation, purification and identification of LA24

[0026] In the early stage, the research team of the inventor collected four samples from Zhongfang County and Li County, two main producing areas of thorny grapes in Hunan, China: Xiangzhu, Miputai, Ziqiu No. 1 from Zhongfang County and Xiangniang No. 1 from Li County. , and 405 strains of yeast were isolated from the skin surface of these four different thorn grape varieties / types and four different periods of natural fermentation (after the fruit was broken, the fermentation start period, the vigorous fermentation period and the fermentation end period), and were cultured by WL Based on the morphological classification and the 26S sequence alignment of the D1 / D2 region, the 405 yeast strains were divided into 13 different species, among which the most isolated non-Saccharomyces cerevisiae species in each stage of fermentation were mainly H. uvarum and...

Embodiment 2

[0043] Embodiment 2, Saccharomyces vinifera ( Saccharomycopsis vini ) Detection of monoterpene-producing ability of LA24

[0044] Saccharomyces vinifera ( Saccharomycopsis vini ) LA24 was cultured in parallel with commercial Saccharomyces cerevisiae RC212 and Saccharomyces cerevisiae S288C, and cultured in YPD medium to the stationary phase. After solid phase extraction, extracellular metabolites were detected by GC-MS and quantified by standard curve method ( In mg / medium volume) (Zhang Mingxia. Study on the Variation Law of Wine Aroma—Emphasis on the Effect of Key Brewing Processes on Wine Aroma. Doctoral Dissertation of China Agricultural University. 2007). It was found that LA24 could produce very high levels of citronellol (17.16mg / L), linalool (3.00mg / L), α-terpineol (2.03mg / L), geraniol (1.36mg / L) , while RC212 can produce a very small amount of linalool and α-terpineol, and S288C did not detect the above-mentioned monoterpenoids (Table 2, image 3 , Figure 4 ). W...

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Abstract

The invention discloses a wine saccharomycopsis vini LA24, and the preservation number is CGMCC No.13676. The saccharomycopsis vini can be applied to the production of monoterpene organisms and the mixed fermentation with saccharomyces cerevisiae to brew wine. Compared with a model saccharomyces cerevisiae strain, a YPD culture medium is taken as a substrate, the strain is fermented to acquire four monoterpenes of citronellol, geraniol, linalool and alpha-terpilenol, but the saccharomyces cerevisiae rarely produces or completely does not produce monoterpenes. The strain is separated and identified from a grape garden for the first time in the domestic country, and that the strain in the wine saccharomycopsis vini has the capability of de novo synthesis of the monoterpenes is confirmed for the first time. The acquisition of the strain provides important material and technique supports for the development of the high-yield monoterpene engineering bacteria.

Description

technical field [0001] The present invention relates to a strain of yeast S. viticum and its application in the production of monoterpenes, in particular to a strain of Saccharomyces vinitis ( Saccharomycopsis vini ) LA24 and its use for aroma enhancement in monoterpene production and other fermentation products. Background technique [0002] Monoterpene is a terpenoid compound composed of two isoprene units with 10 carbon atoms. Monoterpene and its oxygen-containing derivatives have strong biological activity and aroma, and are the constituents of fruits, flowers, essential oils, wines, etc. Fragrance key components such as Geraniol, Citronellol, Linalool etc. provide elegant floral and fruity notes (http: / / www.flavornet.org / ). These monoterpenes can be used not only as important raw materials in the cosmetics industry, but also as important edible functions or medicinal ingredients. Different monoterpenes have various functions such as antibacterial, anti-oxidation, analg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/85
CPCC12G1/0203C12G2200/05C12N1/185C12R2001/85
Inventor 白描杨国顺陈文婷
Owner HUNAN AGRICULTURAL UNIV
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