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Kluyveromyces marxianus yeast and application thereof in blueberry wine brewing

A Kluyveromyces and yeast technology, applied in the field of microbial fruit wine fermentation, can solve the problems of the lack of unique aroma of blueberry fruit wine, reduce the taste and aroma of the wine, and the characteristic flavor of the product is not prominent, and achieve a mellow taste, moderate acidity, and good business. The effect of changing the foreground

Inactive Publication Date: 2017-08-18
当阳市红林生态农业科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation strains used in the above-mentioned patents are all wine yeasts, and there is no commercial yeast specially used for blueberry fruit wine in my country at present. Fragrance, resulting in the lack of unique aroma of blueberry fruit wine, making the characteristic flavor of the product not prominent, hindering the development of blueberry fruit wine to a certain extent

Method used

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  • Kluyveromyces marxianus yeast and application thereof in blueberry wine brewing
  • Kluyveromyces marxianus yeast and application thereof in blueberry wine brewing
  • Kluyveromyces marxianus yeast and application thereof in blueberry wine brewing

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Example 1: Isolation and screening of Kluyveromyces marxe

[0027] Potato glucose medium: 200g potato; 20g glucose; 1000ml water.

[0028] Wort medium: 1000ml barley saccharification solution, sugar content 6-7°.

[0029] YPD medium: glucose 20g; peptone 20g; yeast extract powder 10g; agar 18g; water 1000ml.

[0030] Blueberry juice medium: blueberry 200g; sucrose 20g; agar 18g; water 1000mL; pH4.5~5.5.

[0031] Primary screening of strains:

[0032] Take samples from the soil surface (0-1cm), soil sub-layer (2-3cm), blueberry leaves, blueberry fruit and blueberry bark of the blueberry cultivation base, crush the samples, take 3g and add them to 100ml PDA medium, and cultivate them at 30°C for 36h. Transplanted twice in sequence, and then diluted the cultured bacterial solution onto a YPD plate, and picked a typical single colony according to the colony morphology.

[0033] Re-screening of strains:

[0034] Inoculate the single colony obtained from the primary scre...

Embodiment 2

[0040] Expanded culture of Kluyveromyces marx

[0041] A single Kluyveromyces marx colony was inoculated into 50ml of YPD liquid medium, and cultured at 37°C and 200rpm for 24h as the primary seed solution.

[0042] Transfer 2ml of the primary seed solution to 200ml YPD liquid medium, and cultivate at 37°C and 200rpm for 12h as the secondary seed solution.

[0043] 50 liter fermenter expansion culture:

[0044] Initial culture medium: 100g brown sugar, 50g ammonium sulfate, 10g potassium dihydrogen phosphate, 10L water, adjust the pH to 6.0, sterilize at 115°C for 20min, inoculate the above secondary seed solution after cooling.

[0045] Brown sugar is used as the carbon source, ammonium sulfate is used as the nitrogen source, potassium dihydrogen phosphate is used as the phosphorus source, C, N, and P are supplemented by fed-batch feeding, 4.5-5.0 kg of sugar and 600-650 g of ammonium sulfate are added during the fermentation Add 100-120g of potassium dihydrogen phosphate, ...

Embodiment 3

[0048] Application of Kluyveromyces marx in brewing blueberry fruit wine:

[0049] Rinse and drain 50kg of freshly picked blueberries with no fruit, rotten fruit, moldy fruit and impurities, and then use a beater to beat the blueberry fruit to break the blueberry pulp.

[0050] Transfer all the pulp and juice of the beaten and broken blueberries to five 12.5L fermentation tanks, the charging amount is about 80%, and add 4g of pectinase to each tank according to the amount of 0.4g pectinase / kg, keep warm Maintain at 50°C for 2h, then press 50mg SO 2 Add 1g of potassium metabisulfite / kg, add 0.82kg of white granulated sugar to make the sugar content 21°, add 0.1g, 0.2g, 0.4g, 1.0g of Kluyveromyces maximus / kg to the first 4 cans For Ruvermyces, the effective viable count of Kluyveromyces marxe is 34 billion CFU / g; the fifth tank is added with 2g wine high-activity dry yeast, and the effective bacterial content of the dry yeast is 300 CFU / g.

[0051] Control the main fermentatio...

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Abstract

The invention discloses kluyveromyces marxianus yeast and an application thereof in blueberry wine brewing. Kluyveromyces marxianus yeast with the preservation number of CCTCC No. M2017001 is obtained through separating and screening from a blueberry planting base. The kluyveromyces marxianus yeast is subjected to amplification culturing and then added into blueberry fruit pulp at an amount of 0.2-0.4g dried yeast (living bacteria count is 3-3.5*10<10>CFU / g) per kg of blueberry fruit pulp for brewing blueberry wine. Compared with the commercial wine yeast and other additives, the brewed blueberry wine has thicker fruit fragrance, more pure taste, and more comfortable mouthfeel, and has a simple process and stable quality, and is suitable for commercial production.

Description

technical field [0001] The invention relates to the technical field of microbial fruit wine fermentation, in particular to a kind of Kluyveyomyces marxianus and its application in blueberry fruit wine. Background technique [0002] Blueberry (Blueberry), scientific name Vaccinium, belongs to Ericaceae (Ericaceae) Vaccinium (Vaccinium) plant, the fruit is blue, round, delicate pulp, moderately sweet and sour, with a refreshing and pleasant aroma, fresh food processing Therefore, the Food and Agriculture Organization of the United Nations lists it as one of the five health foods for human beings, and it is known as "golden berry" and "magic fruit" in the United States, France, Japan and other countries. Blueberries contain bioactive components such as anthocyanins, chlorogenic acid, flavonoids, linoleic acid, resveratrol and different vitamins, among which phenols, anthocyanins, vitamin C and other substances are rich in scavenging freedom The role of the base. Studies have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/02C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 叶红林罗友刚熊安华叶锦胜顿耀豪邓德政
Owner 当阳市红林生态农业科技有限公司
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