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Functional microorganic combined microbial inoculum and application thereof

A technology of functional microorganisms and microbial agents, which is applied in the field of liquor brewing, can solve problems affecting the yield and quality of liquor, and differences in metabolites, and achieve the effects of simple use, simple components, and easy preparation

Active Publication Date: 2018-05-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different types and quantities of microorganisms involved in brewing, there will be differences in metabolites, which directly affect the yield and quality of liquor.

Method used

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  • Functional microorganic combined microbial inoculum and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: bacterial strain combined fermentation

[0035] The combination scheme is shown in Table 1.

[0036] Table 1 strain combination

[0037]

[0038] Among them, Pichia anomala, Bacillus licheniformis, Schizosaccharomyces pombe, Bacillus subtilis, and Bacillus amyloliquefaciens are screened from the liquor fermentation process with relatively strong ability to hydrolyze starch, hydrolyze protein and produce flavor.

[0039] The three strains in the combination were respectively activated and cultured to prepare the bacterial suspension, specifically: (1) Yeast: a ring of yeast cells was placed in a liquid yeast culture medium, and cultured at 30°C for 24 hours; a liquid yeast culture medium was used 1; (2) Bacteria: connect a ring of bacterial cells in liquid bacterial culture medium (g / L: beef extract 5, peptone 10, NaCl 5, distilled water, pH 7.0, 1×10 5 Pa sterilized for 20 minutes), cultured at 37°C for 24h; (3) Mold: connect a ring of mold cells to s...

Embodiment 2

[0051] Embodiment 2: the application of functional microbial combination bacterial agent

[0052] The strains in combination 1 in Table 1 were respectively activated and cultured until the total number of viable microorganisms reached 10 8 CFU / g, 10 8 CFU / g, 10 8 pcs / g.

[0053] After mixing the above-mentioned microorganisms according to the ratio of cell number 1:1:1, they were added to the piled fermented grains produced by Luzhou-flavor liquor with an inoculation amount of 0.1%, and the other processes were consistent with the traditional Luzhou-flavor liquor brewing. The distilled wine was collected, and the flavor test of the wine was carried out.

[0054] The results show that the addition of the functional microbial combination bacteria liquid has a greater impact on the flavor components of Luzhou-flavor liquor head liquor, and the content of isoamyl acetate is increased by 52% compared with the distilled wine without the microbial combination bacterial agent of co...

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Abstract

The invention discloses a functional microorganic combined microbial inoculum and application thereof, and belongs to the technical field of the brewing of white spirit. According to the functional microorganic combined microbial inoculum, the functional microorganic microbial inoculum is prepared from saccharomyces cerevisiae, issatchenkia orientalis and aspergillus oryzae, has simple components,and is simply and conveniently confected; a usage method is simple; the fermentation is carried out by using sorghum as a substrate; in ester products, isoamyl acetate can reach 21,454mg / L, ethyl acetate can reach 13,263mg / L, ethyl propionate can reach 760mg / L, isoamyl propionate can reach 199mg / L, and 2-ethyl methylbutyrate can reach 135mg / L, and the combined microbial inoculum provided by the invention can be used for brewing the white spirit, and is used for improving a content of a flavor substance and fermentation stability.

Description

technical field [0001] The invention relates to a functional microbial composition bacterial agent and an application thereof, belonging to the technical field of liquor brewing. Background technique [0002] The wine brewing industry is a traditional manufacturing industry of the dominant nation in our country, and it is also an important part of the food industry. Chinese baijiu is a typical representative of brewed wine. The brewing of Chinese liquor is a typical natural fermentation process, which needs to rely on the natural enrichment process to obtain various functional microorganisms in the environment for fermentation. Changes in environmental factors such as environmental factors may not always be able to effectively and stably enrich the required various functional microorganisms from the environment. Therefore, the biggest problem facing liquor production is the instability of production quality and low production efficiency. Therefore, only by solving the abov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/16C12N1/14C12G3/02C12P7/62C12R1/865C12R1/645C12R1/69
CPCC12G3/02C12N1/14C12N1/16C12N1/18C12P7/62
Inventor 杜海徐岩
Owner JIANGNAN UNIV
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