Pichia fermentans capable of degrading citric acid, and application thereof

Abstract

The invention discloses a Pichia fermentans strain JT-1-3 capable of degrading citric acid. The Pichia fermentans strain JT-1-3 is preserved in China Center for Type Culture Collection with the preservation number of CCTCC NO: M2018146. The invention also discloses a method for degrading citric acid in fruit wine. The method comprises the following steps: inoculating a fruit juice with the Pichiafermentans strain JT-1-3, and then carry out fermentation treatment to obtain a fruit wine with low citric acid content. The strain provided by the invention has excellent acid degrading ability, hastolerance to various substances, and can be more widely applied to fermentation acid degradation of fruit wines.

Description

technical field [0001] The invention belongs to the field of food, beverage and biotechnology, and relates to a strain of Pichia fermentans strain capable of degrading citric acid, and also relates to the application of the strain in degrading fruit wine citric acid. Background technique [0002] Fresh fruit juices such as citrus, kiwi and blueberry are fermented into fruit wine, which not only retains the unique aroma of the fruit to a certain extent, but also retains the organic acids, vitamins, flavonoids and polyphenols in the fruit to a large extent. This active ingredient has health functions such as increasing appetite, promoting digestion, anti-oxidation and improving cardiovascular and cerebrovascular functions, and can avoid waste caused by untimely consumption of fresh fruits. However, due to the higher organic acid content therein, the sour taste of the fruit wine will be too heavy, and the juice will lose its luster and turbidity, which reduces consumers' desire...

AI Technical Summary

Problems solved by technology

[0003] The organic acid in kiwi fruit wine is mainly composed of citric acid. The commonly used acid reduction method in production is chemical method. Although the addition of chemical reagents such as calcium carbonate and potassium bicarbonate has obvious acid reduction effect, it will introduce a large amount of metal ions and reduce the acidity. The flavor and quality of fruit wine will also affect the stability of later storage

In May 2017, Zhang Duo et al. reported a citric acid-degrading strain, Pichia kudriavzevii, which was isolated and purified from citric acid plant wastewater by enrichment and cultivation. Bacterial strain, this bacterial strain can degrade about 84% citric acid in the citric acid medium, but this bacterial strain is very poor to the fruit juice tolerance ability of high sugar, high acid, high alcohol content, thus has limited its application in fruit wine, and The acid-reducing ability of this strain still needs to be further improved

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