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High-yield ethyl acetateWickerhamomyces anomalus and culture method and application thereof

A Wickham and ethyl acetate technology, applied in the field of microorganisms, can solve the problems of low ester production level and poor tolerance, and achieve the effects of high ethanol tolerance, increased yield, and high yield

Active Publication Date: 2019-01-25
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although a variety of ester-producing yeast strains have been used in the production of traditional brewed foods such as liquor, rice wine and soy sauce, there are still problems such as low ester production level and poor tolerance, and it is difficult to further improve the quality of these traditional brewed foods. quality

Method used

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  • High-yield ethyl acetateWickerhamomyces anomalus and culture method and application thereof
  • High-yield ethyl acetateWickerhamomyces anomalus and culture method and application thereof
  • High-yield ethyl acetateWickerhamomyces anomalus and culture method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1 Abnormal Wickham yeast ( Wickerhamomyces anomalus ) Isolation of YF1503

[0052] After pulverizing Laobaigan Daqu and mixing it evenly, weigh 1 g, add 9 mL of sterile water, oscillate fully and soak for 15 min to make a suspension. Under aseptic conditions, take 0.1 mL of the suspension and dilute it step by step with sterile water to 10 -3 、10 -4 、10 -5 、10 -6 . Take 0.1 mL of each gradient suspension on a YPD plate, make three parallels for each dilution gradient, and spread sequentially from low concentration to high concentration. Place the medium plate at 30 o C cultured in a constant temperature incubator for 2 days to observe the growth of colonies. Pick up a single colony that is spherical, protruding on the surface, milky white, and opaque on the plate, and inoculate it on the YPD plate for multiple times until the bacteria are in the same shape under the microscope. A single colony was inoculated in 50 mL of sorghum saccharification medium, ...

Embodiment 2

[0053] Example 2 Abnormal Wickham yeast ( Wickerhamomyces anomalus ) YF1503 save

[0054] The above-mentioned abnormal Wickham yeast (Wickerhamomyces anomalus) YF1503 was preserved by the following method:

[0055] (1) Preservation on slant: Inoculate the purified strains on the YPD slant, place it in the incubator for 48-72 h, and then store it at 4 o C stored in the refrigerator.

[0056] (2) Storage in glycerol tubes: Put 5 mL of 20% glycerol on the purified strain plate, scrape off the colonies and mix with 20% glycerol, distribute the mixture into 1.5 mL sterile PE tubes, store at -80 o Save under C.

Embodiment 3

[0057] Example 3 Abnormal Wickham yeast ( Wickerhamomyces anomalus ) Identification of YF1503

[0058] The abnormal Wickham yeast involved above ( Wickerhamomyces anomalus ) The identification of YF1503 includes the following steps:

[0059] Step 1: Morphological Characterization

[0060] In order to identify the yeast strains involved, the following morphological characteristics were observed:

[0061] Colony morphology and cell observation in WL medium: the pure culture of bacterial strains obtained in Example 1 was inoculated on WL medium, and its morphological characteristics were observed after 72 h ( figure 1 ), as can be seen from the figure, the colony is flat, the edge is white, the middle is gray-green, and the surface is rough; when it is magnified 1000 times under the optical microscope, the result is as follows figure 2 , the thallus presents an oval shape and buds.

[0062] Step 2: Physiological and biochemical identification

[0063] Physiological and ...

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Abstract

The invention relates to a high-yield ethyl acetate Wickerhamomyces anomalus and culture method and application thereof. The Wickerhamomyces anomalus, named YF1503, has been deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017, with the accession number of CGMCC No. 14169; and the yeast strain is deposited in the General Microbial Center of China Microbial Culture Collection Management Committee on May 16, 2017. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus, and belonged to Wickerhammycesanomalus. The 26S rDNA D1 / D2 sequence of the strain was similar to that of Wickerhammyces anomalus. The abnormal Wickham yeast YF1503 of the invention has the characteristics of good ethanol tolerance, ethyl acetate tolerance and high ethyl acetate yield. Through detection, the ethyl acetate yield of the strain can reach 17.31 g / L, and at the same time, the strain has good ester extraction and flavor enhancement effect in sorghum saccharification solution. The strain of the invention can be applied to the brewing industry of Chinese liquor, yellow rice wine, soy sauce and the like which havedemand for ethyl acetate.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a newly isolated high-yield ethyl acetate yeast strain and its cultivation method and application. Background technique [0002] Ethyl acetate is an important flavor substance in traditional fermented foods such as liquor, rice wine and soy sauce, and plays an important role in determining the quality of these products. Ethyl acetate is a liquid with fruity aromas such as apple and pineapple, which can give products such as white wine, rice wine and soy sauce a strong fragrance. Ethyl acetate is one of the aroma substances with a large content in Chinese liquor, especially it plays an important role in the style and shaping of liquors such as light-flavored, phoenix-flavored, and rice-flavored liquors; it plays an important role in flavor contribution in refreshing rice wine ; Ethyl acetate is also an important aroma component in soy sauce, which has a decisive infl...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12P7/62C12P7/22C12G3/06C12R1/645
CPCC12G3/06C12P7/22C12P7/62C12N1/145C12R2001/645
Inventor 范光森李秀婷孙宝国滕超郦金龙杨然富志磊
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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