Saccharomyces cerevisiae, extraction method and application thereof

A technology of Saccharomyces cerevisiae and extraction method, which is applied in the field of microorganisms, can solve the problems of jujube wine with low quality, impact on health, and high content, so as to improve the overall quality, increase the yield of raw materials, and solve the effects of methanol exceeding the standard

Active Publication Date: 2019-01-11
湖南鼎康酒业发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Saccharomyces cerevisiae will produce products with different quality and flavor in different types of raw materials and different processes. At present, the yeast used in the production of jujube wine generally uses wine yeast or its koji. The jujube wine produced by methanol and isoamyl The alcohol c

Method used

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  • Saccharomyces cerevisiae, extraction method and application thereof
  • Saccharomyces cerevisiae, extraction method and application thereof
  • Saccharomyces cerevisiae, extraction method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] The preparation method of distiller's yeast in embodiment 1 is as follows:

[0029] (1) Rice soaking: Soak the rice for 5 hours to soak the rice, and drain it for later use;

[0030] (2) Crushing: crush the rice and rice bran through a 40-mesh sieve;

[0031] (3) Blank making: Sprinkle a thick layer of rice husk on the Peiqu box before making blanks, then mix rice flour, rice bran and mother koji, and stir evenly with pure water accounting for 50wt% of the main raw material. billet;

[0032] (4) Cultivation: On the 1st-2nd day of Peiqu, keep the indoor temperature at 30-32°C, and the indoor relative humidity at 85-90%; on the 3rd-4th day of Peiqu, keep the indoor temperature at 28-30°C; On the 5th-6th day, the indoor temperature was kept at 32-34°C to obtain the bent blank;

[0033] (5) Baking koji: After the koji embryos are cultured in the room for 5-6 days, after cooling down to room temperature for 24 hours, the koji can be released and moved to a drying oven at ...

Embodiment 2

[0046] Example 2 Application of Saccharomyces cerevisiae YJ-2 in the production of jujube wine

[0047] (1) Processing of jujube raw materials: select and clean dry jujubes without mildew and moths, and obtain jujube raw materials for wine making;

[0048] (2) Preparation of red date juice fermented liquid: get 100 parts of dried red dates, 300 parts of purified water, cook for 1.5 hours, filter with gauze, remove residue, and obtain clear red date juice with soluble solids of 23 ° Bx;

[0049] (3) Preparation of yeast seed liquid: pick a single colony and insert it into the seed culture liquid, the composition of the seed culture liquid: potato 200g / L, glucose 20g / L, pH natural. Place in a constant temperature incubator at 28°C for 24 hours to obtain yeast seed liquid;

[0050] (4) Fermentation: Add 5 parts of activated yeast seed culture solution to 100 parts of jujube juice, and ferment at a constant temperature of 30°C;

[0051] (5) Distillation: After distilling the ferme...

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Abstract

The invention discloses a Saccharomyces cerevisiae strain and application thereof in red date wine. The Saccharomyces cerevisiae is separated and screened out from yeast and is named as (Saccharomycescerevisiae) YJ-2, deposited at China Center For Type Culture Collection on 24 April 2017, with the deposite No. of CCTCC NO: M 2017206. The strain can be used in jujube wine, can produce jujube winewith low alcohol content, can improve wine yield and overall taste quality of jujube wine, and is suitable for jujube wine brewing.

Description

Technical field: [0001] The invention belongs to the technical field of microbes, and relates to a brewer's yeast, an extraction method and an application thereof. Background technique: [0002] Yeast belongs to fungi and is a general term for a class of single-celled eukaryotic microorganisms. Yeasts are widely distributed in nature, and their shapes vary from species to species. The common ones are spherical, oval, oval, lemon-shaped, etc.; different monosaccharides and oligosaccharides, non-carbohydrates, industrially produced carbon sources, etc. Jujube is rich in carbohydrates, mainly glucose, fructose, sucrose and oligosaccharides composed of glucose and fructose, arabinan and galactose; it also contains a large amount of vitamins and various amino acids. It has a strong nourishing effect, can improve the immune function of the human body, and enhance disease resistance. There are a large number of large-scale plantations in China, and it is a relatively suitable raw...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/022C12H6/02C12R1/865
CPCC12G3/02C12N1/18C12R2001/865C12N1/185
Inventor 曾建新胡平雄黄六斌鲁梦梅高伟欣
Owner 湖南鼎康酒业发展有限公司
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