Sugar-tolerant ethanol-resistant brewing yeast and application thereof

A technology of Saccharomyces cerevisiae and ethanol resistance, applied in the field of winemaking, can solve the problems of yeast fermentation inhibition, inhibition, yeast intolerance, etc., and achieve the effects of improving ethanol production capacity, high application value, and improving raw material utilization rate.

Active Publication Date: 2018-10-09
SICHUAN JIANNANCHUN GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, yeast cannot tolerate higher sugar concentration. If the sugar concentration is too high, yeast fermentation will be severely inhibited. Although some yeast can tolerate high concentration of sugar to ferment and produce ethanol, when the ethanol reaches a certain concentration, it will also be inhibited.

Method used

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  • Sugar-tolerant ethanol-resistant brewing yeast and application thereof
  • Sugar-tolerant ethanol-resistant brewing yeast and application thereof
  • Sugar-tolerant ethanol-resistant brewing yeast and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 strain screening

[0022] 1. Primary screening of strains

[0023] Materials: Sichuan Jiannanchun (Group) Co., Ltd. distiller's yeast.

[0024] ①Wort preparation: Take a certain amount of barley malt, crush it, add water 4 times the amount of malt, keep warm and saccharify in a water bath at 55-60°C, and stir continuously. After 3-4 hours, until the reaction between the saccharification liquid and the iodine liquid until blue. After boiling, filter, dilute the filtrate to 6°Bé, add a certain amount of lactic acid, and sterilize at 115°C for 20 minutes for later use.

[0025] ② Take 10g of distiller's yeast in a 250mL Erlenmeyer flask filled with 100mL of sterile water and glass beads, place it on a bed, shake it at room temperature for 30min, and let it stand still. Take 10mL of the supernatant into a 250mL Erlenmeyer flask containing 90mL of wort, and incubate at 200rpm / min at 28°C for 24h in a squeeze bed.

[0026] ③Take the bacterial solution cultivated...

Embodiment 2

[0040]Embodiment 2 Yeast strain identification

[0041] Utilize the automatic microbial identification instrument of American Biolog Company, Biolog Company's original carbon source utilization method, use the metabolism of microorganisms to different carbon sources, cooperate with tetrazole chromogenic substances (such as TTC, TV), and immobilize the reaction substrate in 96 wells On the plate (well A1 is the negative control), inoculate the bacterial suspension and incubate for a certain period of time, and detect the color change (absorbance) caused by the reaction between the oxidoreductase produced during the metabolic process of microbial cells using different carbon sources and the chromogenic substance. And the difference in turbidity (turbidity) due to microbial growth, compared with the standard strain database, the final identification result can be obtained, as shown in Table 3.

[0042] The test steps are as follows:

[0043] ① Cultivate the yeast to be identifie...

Embodiment 3

[0057] Embodiment 3 Morphological characteristics and biological characteristic identification of Saccharomyces cerevisiae strain of the present invention

[0058] 1. Observation of colony and bacterial morphology

[0059] Streak inoculated the activated bacteria on the wort plate medium, cultivated at 28°C, and observed the colony morphology; dipped a little bacteria with an inoculation loop, and observed the morphology of the bacteria under a field emission environment scanning electron microscope (see figure 1 ).

[0060] The observation results are as follows: the bacterium is oval in shape, budding and reproducing; the colony is milky white, smooth, moist and opaque.

[0061] 2. Sugar fermentation experiment

[0062] 12.5% ​​of the sugar-free bean sprouts juice base solution was divided into test tubes containing Duchenne tubes, sterilized at 0.1 MPa for 15 minutes, and the tested sugars (glucose, sucrose, galactose, maltose) were prepared into 10% The solution was boi...

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Abstract

The invention belongs to the technical field of winemaking, and in particular relates to a new sugar-tolerant ethanol-resistant brewing yeast and application thereof. In view of the fact in the wine industry that higher sugar concentration or higher ethanol concentration inhibits yeast fermentation, a sugar-tolerant ethanol-resistant yeast is needed to increase the yield of ethanol. The inventionprovides a new strain of the sugar-tolerant ethanol-resistant brewing yeast, and the strain is preserved at the CGMCC with the preservation number of CGMCC No. 14069. The brewing yeast disclosed by the invention can tolerate 35% of sugar and 18% of ethanol, and is a new ethanol-producing yeast strain resistant to high concentration of sugar and high concentration of ethanol. The new valuable strain provided by the invention can effectively improve the utilization rate of raw materials for high-concentration sugar fermentation and improve the ethanol production ability, and has very high application value.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a novel sugar-resistant and ethanol-resistant Saccharomyces cerevisiae and its application. Background technique [0002] At present, there are many types of wine products, and fruit wine and wine made from yeast fermentation using food and medicinal materials as raw materials are becoming more and more popular among consumers. Our research results show that a higher sugar concentration can ensure the long-term continuous fermentation of microorganisms, so that the active substances in the raw materials can be fully released into the fermentation broth during the fermentation process, and at the same time, rich trace aroma substances can also be produced, which greatly improves the utilization rate of raw materials and products. quality. Generally, yeast cannot tolerate higher sugar concentration. If the sugar concentration is too high, yeast fermentation will be sev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/02C12R1/865
CPCC12G3/02C12N1/185C12R2001/865
Inventor 唐清兰徐姿静周利刘孟华张奶英樊科权
Owner SICHUAN JIANNANCHUN GRP CO LTD
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