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Method used for improving traditional fermentation food quality through co-culturing of saccharomyces cerevisiae and ester producing yeast

A technology of Saccharomyces cerevisiae and Saccharomyces cerevisiae strains, which is applied in the field of Saccharomyces cerevisiae strains, can solve the problems of reducing the application effect and low ethyl acetate content, and achieve the effects of increasing production, high ethanol production, and optimizing culture conditions

Active Publication Date: 2019-02-01
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strain needs to obtain a high content of ethyl acetate under the condition of an appropriate concentration of ethanol precursor. In other words, under the condition of no ethanol precursor, the content of ethyl acetate produced by the yeast is low, which is in actual production. will reduce the effectiveness of its application

Method used

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  • Method used for improving traditional fermentation food quality through co-culturing of saccharomyces cerevisiae and ester producing yeast
  • Method used for improving traditional fermentation food quality through co-culturing of saccharomyces cerevisiae and ester producing yeast
  • Method used for improving traditional fermentation food quality through co-culturing of saccharomyces cerevisiae and ester producing yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) isolation of YF1914

[0040] After crushing Daqu and mixing it evenly, weigh 25 g, add 225 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. Inoculate a single colony in 50 mL ethanol fermentation medium, 30 o C. Static cultu...

Embodiment 2

[0041] Embodiment 2 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) for the preservation of YF1914

[0042] The saccharomyces cerevisiae obtained above ( Saccharomyces cerevisiae ) YF1914 is saved by the following methods:

[0043] (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.

[0044] (2) Storage in glycerol tubes: Take 6 mL of 20% glycerol on the purified strain plate, scrape off the colony and mix it with 20% glycerol, divide the mixture into 1.5 mL sterile PE tubes, store at -80 o Save under C.

Embodiment 3

[0045] Example 3 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Identification of YF1914

[0046] The Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The identification of YF1914 included the following steps:

[0047] Step 1: Morphological Characterization

[0048] In order to identify the yeast strains involved, the following morphological characteristics were observed:

[0049] (1) Colony morphology and cell morphology: Inoculate the pure culture of the strain obtained in Example 1 on WL medium, and observe its morphological characteristics after 3 days. The result is as figure 1 , the colony is milky white, the surface is smooth and moist, the edges are regular, and the center is slightly raised. After magnifying it 1000 times under the optical microscope, the result is as follows: figure 2 , the cells are mostly oval or spindle-shaped, and reproduce by budding.

[0050] Step 2: Molecular Biological Identification

[0051] In order to identify the abo...

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Abstract

The invention relates to a method used for co-culturing of ethanol high yield Saccharomyces cerevisiae YF1914 and an ethyl acetate high yield Wickerhamomyces anomalus YF1503 bacterial strain, and applications thereof. The Saccharomyces cerevisiae YF1914 is preserved in China General Microbiological Culture Collection Center on Oct. 20th 2017, and the preservation number is CGMCC No.14827; the sequence similarity of 26S rDNA D1 / D2 sequence of the Saccharomyces cerevisiae YF1914 and 26S rDNA D1 / D2 sequence of a plurality of other Saccharomyces cerevisiae bacterial strains is relatively high; ina sorghum enzymatic hydrolysate culture medium, co-culturing of the two yeast bacterial strains is benefical for increasing of ethyl acetate content. The double bacterial strain co-culturing method can be applied in brewage industry such as baijiu, yellow rice wine, and soy sauce with requirements on ethyl acetate.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a newly isolated high-yielding Saccharomyces cerevisiae strain and a culture method and application thereof for co-culture with ester-producing yeast. Background technique [0002] Ethyl acetate has an important impact on the quality of traditional fermented foods, and its content is an important factor in determining the quality of traditional fermented foods such as liquor, rice wine and soy sauce. Studies have shown that in these traditional fermented foods, ethyl acetate is mainly derived from microbial fermentation. It can be seen that making full use of the fermentation of microorganisms with high ethyl acetate production has a foreseeable and considerable effect on improving the quality of traditional fermented foods such as liquor, rice wine and soy sauce . According to previous studies, among these ethyl acetate-producing microorganisms, ester-producing yea...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12P7/62C12R1/865C12R1/645
CPCC12P7/62C12R2001/865C12N1/185
Inventor 范光森李秀婷孙宝国滕超朱运平杨然富志磊许岱
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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