Selective culture medium for quantitative detection of pichia kudriavzevii and preparation method and application thereof

Abstract

The invention discloses a selective culture medium for quantitative detection of pichia kudriavzevii, and a preparation method and application thereof. Each liter of the selective culture medium comprises the following components: 20-40g of lactic acid; 20-40g of ethanol; 10-20g of peptone, 5-15g of yeast extract; 1-5g of MgSO4;0.5-1.5g of NaCl; 0.1-1g of FeSO4; 15-20g of agar, the balance being distilled water, and the natural pH is 3.0-0.5, as the selective medium is for the characteristics of the pichia kudriavzevii; wherein a high concentration of lactic acid and an amount of ethanol are added so that the pH of the selective medium is relatively low; the selective culture medium can effectively inhibit the growth of other microorganisms in the brewing process of the white spirit; the purpose of fast and accurate quantitative detection of the pichia kudriavzevii can be achieved by the selective culture medium.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a culture medium for quantitatively detecting Pichia wisteri and a preparation method thereof. Background technique [0002] The main components of Chinese liquor are ethanol and water (accounting for 98%-99% of the total), and the trace components accounting for 1%-2% of the total (referring to many kinds of esters, acids, alcohols, aldehydes, etc. Trace organic compounds) as the aroma and taste substances of liquor determine the style and quality of liquor. Among them, the esters in the trace components have aromatic flavor substances, which are the main factors for the strong aroma of the wine body. In the national standards of various flavor-type liquors, the total ester content is an important index for classifying liquor grades. For example, the total ester content of Maotai-flavor premium liquor should be higher than 2.2g / L, and the total ester content of Luz...

AI Technical Summary

Problems solved by technology

[0004] At present, in the fermentation process of liquor, the method for the quantitative detection of yeast mainly includes two kinds: (1) apply the sample to be tested on non-selective medium (such as YPD medium), and then utilize molecular means to plate All the above yeasts are sequenced and identified to calculate the absolute number of specific types of yeasts. However, this method requires a large number of yeasts to be sequenced and identified. Therefore, the workload is large, the cost is high, and the cycle is long, which cannot meet the needs of rapid detection; ( 2) Quantitative analysis of a certain type of yeast in the sample is carried out by designing primers for specific yeast and using uncultured methods (such as fluorescent quantitative PCR). Although this method is fast and accurate, it requires special detection instruments, complicated procedures, and high detection costs. Moreover, this method can only detect the nucleic acid status of specific yeast, but cannot detect the live bacteria status of specific yeast

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