Strains and their applications
A technology of strains and compositions, applied in the field of microorganisms, can solve the problems of low fermentation yield and low quality
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Embodiment 1
[0081] Example 1 Screening of acid-reducing effect of citric acid-reducing yeast
[0082] (1) Primary screening
[0083] The screening material yeast was activated in a 5mL YPD test tube at 28°C for 24h. Take an appropriate amount of bacterial liquid to streak on the YPD solid medium, and incubate at 28°C for 3 days. Pick a single colony and place it in a centrifuge tube filled with 1 mL of citric acid medium to prepare a bacterial suspension. The prepared bacterial suspensions were inoculated into 8 mL citric acid medium test tubes equipped with Duchenne tubes, and each experiment was performed in triplicate, and cultured at 28°C for 6 days. After the cultivation, the growth status of the strain was observed, and the total acid content was determined by NaOH titration (Wen Liankui et al., 2011). Since the main organic acid in the citric acid medium is citric acid, the total acid content is calculated as citric acid. The degradation rate of total acid (citric acid) was cal...
Embodiment 2
[0108] Example 2 Degradation of citric acid yeast fermentation performance
[0109] In order to obtain acid-reducing strains with excellent fermentation performance, the screened strains with strong acid-reducing ability were fermented with citric acid simulated juice (Spiropoulos et al., 2000) (the organic acid in the simulated juice only contains 1% citric acid). The obtained strains are all non-Saccharomyces cerevisiae, and Saccharomyces cerevisiae is usually used to ferment fruit juice. Therefore, in this experiment, native Saccharomyces cerevisiae NX11424 was added as a control strain to better study and analyze the fermentation performance of the test strain (non-Saccharomyces cerevisiae).
[0110] (1) Strain activation
[0111] Take 80 μL of glycerol-preserved bacteria solution at -20°C in a 5 mL YPD test tube, activate at 28°C for 48 hours; streak the activated bacteria solution on YPD solid medium, and incubate at 28°C for 3 days;
[0112] (2) Seed cultivation
[01...
Embodiment 3
[0154] Example 3 Application of different strains in the fermentation of kiwi fruit wine
[0155] Kiwi fruit wine fermentation process, such as Figure 5 Shown:
[0156] Peel and beat the kiwi fruit, add 60mg / L pectinase, adjust the sugar content to 180g / L, divide into 1L glass fermentation tanks, each bottle contains 600mL fermentation broth, add 250μL / L DMDC, and stand still for 12h. The inoculation amount of 8% by volume is inserted into the yeast seed solution, and the alcoholic fermentation is carried out at 20°C. During the fermentation process, the reducing sugar content was measured every 24 hours. After the fermentation, the pomace was separated and clarified by adding 1.5g / L 10% bentonite. After the fermentation, the alcohol content, volatile acid, residual sugar and total acid content were measured.
[0157] Reducing sugar content determination, physical and chemical index determination and organic acid determination are as described in Example 2.
[0158] Dete...
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