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A kind of high sugar tolerance Pichia mongolica strain and its application

A yeast and high-sugar technology, applied in the direction of fungi, microorganisms, microorganisms, etc., can solve the problems of rare research, flavor and active substance destruction, etc., achieve the effect of improving taste, improving nutrition and health care, and reducing high-temperature treatment process

Active Publication Date: 2020-08-11
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 substances will destroy the flavor and active substances of the fruit, while high-sugar conditions can inhibit the growth of bacteria to a certain extent, but there are few related studies on the fermentation of fruit beverages under high-sugar conditions.

Method used

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  • A kind of high sugar tolerance Pichia mongolica strain and its application
  • A kind of high sugar tolerance Pichia mongolica strain and its application
  • A kind of high sugar tolerance Pichia mongolica strain and its application

Examples

Experimental program
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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 invention discloses a strain of Pichia guilliermondii resistant to high sugar, named as Pichia guilliermondii ZJUQH, and the preservation number is CCTCC NO: M 2016755. The Pichia mongolica strain provided by the present invention is isolated and screened from the inside of wild kiwi fruit peel, can tolerate high sugar and a certain concentration of alcohol, can ferment fruit in a high sugar environment to produce fruit drinks, and can reduce the production process. The high-temperature sterilization treatment process has little damage to various heat-sensitive active substances, which can greatly improve the nutritional and health effects of fruit drinks, greatly improve the taste of the product, and reduce production energy costs.

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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Patent Type & Authority Patents(China)
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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