High-sugar-tolerant Meyerozyma guilliermondii strain and applications thereof

A yeast strain and high-sugar technology, applied in fungi, microorganisms, biochemical equipment and methods, etc., can solve problems such as rare research, flavor and active substance destruction, improve taste, improve nutrition and health care, and reduce energy consumption. cost effect

Active Publication Date: 2017-11-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are many studies on the technology of fruit fermented beverages such as kiwi fruit in the literature, but most of them are traditional low-sugar fermentation, adding SO 2 Sterilization of substances such as alcohol and other...

Method used

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  • High-sugar-tolerant Meyerozyma guilliermondii strain and applications thereof
  • High-sugar-tolerant Meyerozyma guilliermondii strain and applications thereof
  • High-sugar-tolerant Meyerozyma guilliermondii strain and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Isolation, purification, identification and preservation of the bacterial strain of embodiment 1

[0037] 1. Isolation and purification of strains

[0038] Separate samples from the pericarp (wild kiwifruit pericarp in Jinhua area) and add 5 mL of the fermented bacterium solution from self-fermentation at 28 ° C to a 100 mL Erlenmeyer flask containing 20 mL of yeast proliferation culture liquid, MRS liquid medium, and acetic acid liquid medium. The yeast proliferation medium was cultured in a 28°C incubator for 2 days, and the MRS liquid medium and acetic acid liquid medium were cultured in a 37°C incubator for 3 days.

[0039] Dilute the 3 bottles of liquid after multiplication and culture with sterile physiological saline, and take the dilution as 10 -4 、10 -5 、10 -6 Inoculate 0.1 mL each of the dilutions on YPD solid medium, MRS solid medium, and acetic acid medium plates poured in advance, spread evenly with a sterile spreader, and culture YPD solid medium in a 2...

Embodiment 2

[0050] Example 2 Determination of sugar tolerance of Pichia pastoris ZJUQH

[0051] (1) Activation of the strain: use an inoculation loop to inoculate Pichia pastoris ZJUQH on the activation medium by streaking, and culture it in a constant temperature incubator for 24-72 hours, and the culture temperature is set at 28±2°C; wherein, Activation medium is YPD medium, and YPD comprises following raw material (by weight percentage): Yeast Extract (yeast extract powder) 1%, Peptone (peptone) 2%, Dextrose (glucose) (glucose) (glucose) 2%, agar powder 2% , prepared with distilled water, pH7.2.

[0052] (2) Preparation of activation solution: Inoculate the single colony of Pichia pastoris ZJUQH obtained in step (1) into 100 ml of activation culture solution, and place it in a constant temperature shaker for oscillating culture for 36 hours at a temperature of 28 ±1°C, rotation speed 180r / min; among them, the activated culture medium is YPD liquid medium, including: Yeast Extract (yea...

Embodiment 3

[0056] Example 3 Determination of Alcohol Tolerance of Pichia pastoris ZJUQH

[0057] (1) Activation of the strain: use an inoculation loop to inoculate Pichia pastoris ZJUQH on the activation medium by streaking, and culture it in a constant temperature incubator for 24-72 hours, and the culture temperature is set at 28±2°C; wherein, Activation medium is YPD medium, and YPD comprises following raw material (by weight percentage): Yeast Extract (yeast extract powder) 1%, Peptone (peptone) 2%, Dextrose (glucose) (glucose) (glucose) 2%, agar powder 2% , prepared in distilled water, pH 7.2.

[0058] (2) Preparation of activation solution: Inoculate the single colony of Pichia pastoris ZJUQH obtained in step (1) into 100 ml of activation culture solution, and place it in a constant temperature shaker for oscillating culture for 36 hours at a temperature of 28 ±1°C, rotation speed 180r / min; among them, the activated culture medium is YPD liquid medium, including: Yeast Extract (ye...

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Abstract

The present invention discloses a high-sugar-tolerant Meyerozyma guilliermondii strain, which is named Meyerozyma guilliermondii ZJUQH, and has the preservation number of CCTCC NO:M 2016755. According to the present invention, the high-sugar-tolerant Meyerozyma guilliermondii strain is separated and screened from the interior of the wild kiwifruit peel, can resist high sugar and a certain concentration of alcohol, can be used for fermenting fruits in a high sugar environment to produce fruit beverages, can reduce the high-temperature sterilization treatment process during a production process, can less damage a variety of heat-sensitive active substances, can greatly improve the nutritional health effects of fruit beverages, can substantially improve the taste of products, and can reduce the production energy consumption cost.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a high-sugar-tolerant Pichia mongolica strain and applications thereof. Background technique [0002] Hypertonic yeast is a type of eukaryotic microorganism that can grow, reproduce and ferment in a high osmotic pressure (high sugar or high salt) environment. When the environmental osmotic pressure is high, the cells of high sugar tolerant yeast will accumulate specific solutes. This kind of solute does not appear to inhibit or inactivate the cellular enzyme system. It combines with water molecules to resist the outflow of intracellular water molecules and maintain the osmotic pressure inside and outside the cell. [0003] Hypertonic (high sugar, high salt) resistant yeast has attracted more and more people's attention, it can be widely used in chemical industry, food, medicine, fermentation fields, there are some hypertonic resistant yeast strains breeding, resist...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L2/38C12R1/645
CPCA23L2/382C12R2001/645C12N1/145
Inventor 陈启和吴嘉南顾頔牛永武
Owner ZHEJIANG UNIV
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