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Saccharomyces Cerevisiae strain with high yield of beta-phenylethanol and application thereof

A technology of Saccharomyces cerevisiae strain and phenylethyl alcohol, which is applied in the directions of fungi, vinegar preparation, alcoholic beverage preparation, etc., can solve problems such as unclear alcohol production capacity of strains, and achieve the effect of good alcohol production characteristics and high alcohol production capacity.

Active Publication Date: 2017-09-19
JIANGNAN UNIV +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, although there are many reports on the production of a certain concentration of Saccharomyces cerevisiae used in brewing food, it is not clear whether the strain has a higher alcohol production capacity

Method used

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  • Saccharomyces Cerevisiae strain with high yield of beta-phenylethanol and application thereof
  • Saccharomyces Cerevisiae strain with high yield of beta-phenylethanol and application thereof
  • Saccharomyces Cerevisiae strain with high yield of beta-phenylethanol and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: UV mutagenesis and screening

[0053] YPD liquid medium: yeast extract 10g / L, fish meal peptone 20g / L, glucose 20g / L.

[0054] YPD solid medium: yeast extract 10g / L, fish meal peptone 20g / L, glucose 20g / L, nutrient agar 20g / L.

[0055] 1. Obtaining the starting strain for mutagenesis

[0056] (1) Take 200 ul of Saccharomyces cerevisiae liquid screened from rice wine mash by our laboratory from the glycerin storage tube, spread it on a YPD plate, and incubate at 30°C for 24 hours.

[0057] (2) Use an inoculation loop to pick a single colony into a shake flask containing 100 ml of YPD liquid medium, and culture it at 30° C. and 200 r / min for 24 hours.

[0058] (3) Take 5ml of the obtained bacterial solution, inoculate it into a shake flask containing 100ml of YPD liquid medium, cultivate it at 30°C and 200r / min, measure the OD600 of the bacterial solution every 1h, and measure the OD600 every 3h after the end of the yeast exponential growth period, Three ...

Embodiment 2

[0098] Embodiment 2: Isobaric plasma mutagenesis and screening at room temperature

[0099] 1. Plasma mutagenesis at room temperature and isobaric pressure and fermentation screening of rice wine simulated liquor

[0100] After the first round of ultraviolet mutagenesis, the selected strain 1-e4 was used as the starting strain for normal temperature and isobaric plasma mutagenesis. The 1-e4 strains were cultured in YPD shake flasks at 30°C for 24 hours, and a bacterial suspension with an OD600 of 0.6-0.8 was prepared with physiological saline, and subjected to isobaric plasma mutagenesis at room temperature. The mutagenesis time was 60s and the power was 100w. Resuspend the bacterial solution, spread it on a YPD plate, incubate at 30°C for 48 hours, and streak a single colony onto a YNBP plate (the concentration of p-fluorophenylalanine is 0.5g / L). Fermentation screening. Determination of β-phenylethanol content in yellow rice wine simulant liquid by high performance liquid ...

Embodiment 3

[0123] Embodiment 3: the application of high-yielding β-phenylethanol yeast in yellow rice wine

[0124] 1. Rice wine brewing process 1

[0125] (1) Production of distiller's yeast: 50mLYPD shake flask was inoculated with yeast strain, cultured at 30°C and 200r / min for 24h. Add 1L of water and 0.05kg of wheat koji to 1kg of steamed rice (moisture content 70%), stir evenly, keep warm at 60°C for 4h, inoculate yeast solution at 5% after cooling, and cultivate for 16h at 30°C and 200r / min; Saccharomyces cerevisiae BYC3 (CCTCC NO: M2016785) with high β-phenylethanol production.

[0126] (2) Steam cooked rice (moisture content 70%), add equal weight of clear water, 2% wheat koji, 5% distiller's mother, and stir evenly.

[0127] (3) Fermentation and stirring: the fermentation temperature is 28°C, start timing after the blanking is completed, stir every 8 hours, and stir 6 times in 48 hours. Ferment for 5-7 days, and finish the fermentation when the alcohol index no longer rises. ...

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Abstract

The invention discloses a Saccharomyces cerevisiae strain with high yield of beta-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The Saccharomyces cerevisiae strain with high yield of beta-phenylethanol is collected in China Center for Type Culture Collection on December 16, 2016, under CCTCC NO: M 2016785. The strain has capacity of high yield of beta-phenylethanol and is applied to yellow rice wine fermentation, cooking wine fermentation, vinegar brewing, soy sauce fermentation and baijiu fermentation, with beta-phenylethanol contents being 410mg / L, 450mg / L, 300mg / L, 200mg / L and 110mg / L respectively. Besides, flavor substances such as acetic acid-2-phenethyl ester are highly yielded. The Saccharomyces cerevisiae strain is good in fermentation performance, the content of beta-phenylethanol in fermented products is obviously increased, and fermented product quality is improved, so that the strain has a promising application prospect.

Description

technical field [0001] The invention relates to a Saccharomyces cerevisiae strain with high production of β-phenylethanol and application thereof, belonging to the technical field of industrial microbes. Background technique [0002] β-Phenethyl alcohol is an aromatic alcohol with rose flavor, which naturally exists in essential oils of plants such as jasmine and rose, and is also widely used as an important flavor and fragrance component in cosmetics, tobacco and daily chemical products. β-phenylethanol is produced by microbial metabolism, and its content is relatively high in fermented products such as rice wine, cooking wine, brewed vinegar, soy sauce, and white wine. At the same time, as a characteristic flavor substance in fermented products, it can improve the flavor and overall quality of fermented products. [0003] At present, in the process of industrial synthesis of β-phenylethanol, there will be by-products that are difficult to remove, which may cause cancer and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12J1/04A23L27/00A23L27/50C12R1/865
CPCA23L27/00A23L27/50C12G3/02C12J1/04C12N1/18C12N1/185C12R2001/865
Inventor 毛健刘双平徐新彪艾斯卡尔·艾拉提
Owner JIANGNAN UNIV
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