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Saccharomyces cerevisiae strain FM-S-4 capable of improving color and luster stability of fruit wine and application

A strain of Saccharomyces cerevisiae, the technology of Saccharomyces cerevisiae, applied in the field of fruit wine processing, can solve the problems of color fading, browning, fading, etc., and achieve the effects of strong flocculation ability, safe source, and good alcohol fermentation ability

Active Publication Date: 2018-03-02
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Technical problem: Aiming at the problems and defects of discoloration or browning during the brewing and storage of fruit wines such as blackberries and blueberries, the present invention provides a new strain of Saccharomyces cerevisiae that is beneficial to the stability of fruit wine color and has excellent fruit wine fermentation performance and its usage for use in Fermentation production of blackberry, blueberry, strawberry and other berry wine, providing new strain resources and methods to solve the problem of color fading and browning in the fermentation and storage of blackberry, blueberry and other berry wine

Method used

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  • Saccharomyces cerevisiae strain FM-S-4 capable of improving color and luster stability of fruit wine and application
  • Saccharomyces cerevisiae strain FM-S-4 capable of improving color and luster stability of fruit wine and application
  • Saccharomyces cerevisiae strain FM-S-4 capable of improving color and luster stability of fruit wine and application

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Example 1 Screening of Saccharomyces cerevisiae FM-S-4

[0026] PDA medium was used to isolate yeast strains from traditional fermented foods, and 19 yeast strains were isolated according to the characteristics of colony morphology and cell morphology.

[0027] Nineteen strains of yeast were inoculated into PDA liquid medium respectively, cultured at 150 r / min for 12-14 h at 25°C, and the OD value at 600 nm wavelength was measured with a spectrophotometer.

[0028] Inoculate 19 strains of yeast into PDA liquid medium respectively, and culture them statically for 48 hours at 25°C, and observe whether there is a film on the surface of the culture medium.

[0029] Inoculate 19 strains of yeast into PDA liquid medium, culture at 25°C, 150r / min for 12-14h, collect the cultured yeast cells, wash twice with deflocculation buffer and sterile water, and suspend in flocculation buffer solution, placed in a 50mL shake flask at 30°C, and incubated at 100r / min for 2h. Take 20mL of...

Embodiment 2

[0040] Embodiment 2: the tolerance of 5 yeast strains and the determination of fruit wine fermentation performance

[0041] Using the Dunbar tube fermentation method, the five yeast strains numbered S-4, S-7, S-13, S-17 and S-18 screened out through the above screening steps were respectively inserted into the PDA liquid medium and kept at 25°C. Measure the OD600 value after culturing for 28 hours, and adjust the OD600 value with sterile water, so that the OD600 value of the five strains is 2.01±0.05×10 8 , the adjusted 5 strains were inoculated into different ethanol volume fractions (8%, 10%, 12%, 14%, 16%, 18%), different SO 2 PDA liquid medium test tubes with Duchenne tubules with mass concentration (40, 70, 100, 130, 160, 190 mg / L) and different sucrose content (8%, 12%, 16%, 20%, 24%, 28%) , cultured at 25°C for 6 days, observed the generation of air bubbles in the Duchenne tube after the end of the culture, and compared the effects of the five yeast strains on ethanol,...

Embodiment 3

[0053] Embodiment 3: Identification of bacterial strain

[0054] The genome of S-4 was extracted, and 18S rDNA universal primers were used to carry out PCR amplification using the genome as a template. The amplified products were purified and then sent to Shanghai Bioengineering Co., Ltd. for sequencing. The obtained 18S rDNA sequence was compared in the GenBank database, and the BLAST results showed that the strain S-4 had the highest homology with Saccharomyces cerevisiae (Saccharomyces cerevisiae), and the homology was 100%, indicating that the strain S-4 was the genus of Saccharomyces cerevisiae. member. The colony and cell morphology of S-4 are shown in figure 1 with figure 2 , the colony shape of the bacteria cultured on the PDA medium plate for 48 hours is regular round, raised, moist, milky yellow in color, and the diameter of the colony is 3-6 mm; the length of the bacteria is 5-18 μm, and the cells of the bacteria are mostly oval Shaped, unilateral or multilatera...

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Abstract

The invention relates to a saccharomyces cerevisiae strain FM-S-4 capable of improving the color and luster stability of fruit wine and application and belongs to the technical field of biological engineering. A novel saccharomyces cerevisiae strain with low beta-glucosidase activity, strong flocculation capability and good fermentation performance is screened from a traditional fermented food, namely Kefir grains, is named as FM-S-4 and is identified to saccharomyces cerevisiae. The FM-S-4 is used as a fruit wine fermentation agent of berries including blackberries, blueberries and the like and the reduction of content of phenol substances and anthocyanin substances in fruit wine fermentation and ageing processes can be effectively alleviated; the color and luster stability of the fruit wine is easy to improve; the fermentation and clarification time is shortened and the flavor of the fruit wine is improved, so that the saccharomyces cerevisiae strain FM-S-4 has a wide application prospect.

Description

1. Technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a Saccharomyces cerevisiae strain FM-S-4 for improving the color stability of fruit wine and its application. 2. Background technology [0002] With the improvement of living standards and the enhancement of health awareness, the nutritional value of fruit wine represented by wine has been widely recognized. Fruit wine is a nutritious wine with health care function that uses fresh fruit as raw material and uses natural fermentation or artificial yeast to ferment under the condition of preserving the original nutritional content of the fruit. Some nutrients that cannot be absorbed by eating raw fruits can be absorbed through fruit wine. [0003] As a commodity, fruit wine is one of the important indicators that affect the sensory quality of fruit wine, and it is also an important indicator that determines the quality of fruit wine. Fruit wine products...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12R1/865
CPCC12G3/02C12N1/185C12R2001/865
Inventor 王英周剑忠范琳琳李亚辉夏秀东董月黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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