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Application of composite yeast in production of fermented grain re-brewed liquor

A technology of yeast compound bacteria and yeast, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, microorganisms, etc., can solve the problems of relatively large and small differences in the cellar environment, increase complexity and coordination, and improve overall efficiency. The effect of ester content, alcohol body and aroma coordination

Inactive Publication Date: 2018-06-29
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many microbial studies on the fermentation of distilled grains, and most of the existing studies use laboratory simulation fermentation, which is quite different from the environment in the cellar, and there is still a certain distance from the actual application.

Method used

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  • Application of composite yeast in production of fermented grain re-brewed liquor
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  • Application of composite yeast in production of fermented grain re-brewed liquor

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Experimental program
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Embodiment Construction

[0014] 1 Materials and methods

[0015] 1.1 Materials

[0016] Digging grains: Fresh distilling grains collected from a local Luzhou-flavor liquor company in Yibin.

[0017] Test strains: Z8Y-15 (Pichia sp., isolated from cellar air) and YB1 (Debaryomyceshansenii, isolated from bad grains).

[0018] 1.1 Source and identification of the strain

[0019] Z8Y-15 was isolated from the production workshop of a Luzhou-flavor liquor enterprise in Yibin. The strains were activated and liquid cultured using YPD medium (solid medium containing agar 20g / L), and ascospores were cultured using glucose sodium acetate medium. Three days after streak inoculation, small colonies with a diameter of about 3mm, raised and creamy could be formed on the YPD plate, and the growth in the anaerobic tank was not affected. Under 400 times, it can be seen that the thallus is elliptical, budding at one end, and the ascus is oblong, containing 2 spherical ascospores. After DNA identification and compari...

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Abstract

The invention discloses application of composite yeast in production of fermented grain re-brewed liquor, the composite yeast comprises Z8Y-15 and YB1, and the Z8Y-15 is Pichia sp., the preservation number is CGMCC No. 5110, YB1 is Debaryomyces hansenii, and the preservation number is CGMCC No. 9140. The Z8Y-15 and the YB1 are respectively from cellar room air and fermented grains, after the Z8Y-15 and the YB1 are added into waste fermented grains, the microflora of the whole brewing environment is less affected, microbial structures in the fermented grains are not easy to damage, and the composite yeast is good for fermentation of the fermented grains for liquor production. In summary, the composite yeast consisting of the Z8Y-15 and the YB1 can improve the liquor yield of the waste fermented grains, improves the proportion of flavoring substances, makes the liquor body flavor more harmonious, is beneficial to human health, and has good application potential.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to the application of a yeast complex bacterium in the production of distilled spirits. Background technique [0002] Liquor solid-state fermentation is a process in which a large number of microorganisms are used to ferment wine in a semi-open system. It is commonly known as a thousand-year-old pit. The wine quality of liquor is determined by many factors, two of which are very important factors are the microflora in the fermented grains and cellars. The noodle dregs of Luzhou-flavor liquor after multiple rounds of fermentation are discarded dregs, which are used to produce re-drained dregs because they are rich in nutrients that have not been fully utilized. In order to improve the utilization rate of food resources and improve the quality of distilled spirits, liquor companies usually add Angelica highly active yeast and glucoamylase to improve the quality and quanti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/02C12R1/84C12R1/645
CPCC12G3/02C12N1/16
Inventor 张海英游玲王涛聂骊锟周瑞平王兵
Owner YIBIN UNIV
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