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Ethyl acetate-producing saccharomycete and application thereof

A technology of ethyl acetate and yeast, applied in fermentation, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of insufficient fragrance, insufficient quality of finished wine, low content of esters, etc., and achieve good alcohol content. and the effect of temperature tolerance

Active Publication Date: 2019-03-12
ANHUI GOLDEN SEED WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is that the content of esters in the finished wine of ordinary Xiaoqu Fen-flavor liquor is relatively low, the degree of fragrance is insufficient, and the quality of the finished wine is not good enough.

Method used

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  • Ethyl acetate-producing saccharomycete and application thereof
  • Ethyl acetate-producing saccharomycete and application thereof
  • Ethyl acetate-producing saccharomycete and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Screening of strains

[0050] 1. Primary screening of strains

[0051] Grind the solid-state fermented Fen-flavor liquor fermented grains, take 10g each and put them into the Erlenmeyer flask, add 100mL of the enriched culture solution, shake the shaker for 1 hour, dilute the enriched culture solution with sterile water to 10 -6 、10 -7 、10 -8 times, respectively coated the primary screening plate, and placed in a constant temperature incubator, cultured at 28°C for 72 hours, and observed the culture results regularly every 6 hours. Observe the strains with color-changing circles, distinguish different strains according to the colony shape and combined with the results of microscopic examination, purify with the method of plate streaking, and select 30 strains with yellow color-changing circles, the original numbers are Jm-01, Jm-02, until Jm30. It was observed that, as figure 1 and figure 2 As shown, the yeast grows on the surface of the primary screening solid med...

Embodiment 2

[0072] Identification of target strains

[0073] 1. Morphological identification

[0074] Through the colony characteristics of the target bacterial strain Jmx-01 and the observation under a 40-fold microscope, such as image 3 and Figure 4 As shown, the shape of Jmx-01 is oval as shown in the figure, and the buds formed by budding can be seen. The single colony is round, with bulges, milky white, neat edges, easy to pick, sticky, with yeast Typical morphological characteristics of bacterial colonies.

[0075] 2. Molecular biological identification

[0076] Biodiversity Sequencing of Jmx-01 Strain Using 18S rDNA Method

[0077] a. Pick a single colony of yeast and inoculate it in 5 mL of YEPD medium, culture at 220 rpm, 30°C for 12-16 hours on a shaker;

[0078] b. Centrifuge at 5000g for 5min, wash once with 1mL sterile water, add 200ul of glass beads, add 200ul of bacteriostasis buffer and 200uL of phenol chloroform, vortex for 1min, place on ice for 1min, repeat 4 tim...

Embodiment 3

[0096] Application of Yeast Jmx-01 in Production of Ethyl Acetate

[0097] a. Configure a culture system containing acetic acid and ethanol, wherein the volume percentage of acetic acid is 1%-5%, and the volume percentage of ethanol is 20%-60%. The preferred condition is that the volume percentage of acetic acid is 1 %, the volume percentage of ethanol is 20%,

[0098] b. Strain Jmx-01 was inoculated in YEPD liquid medium, cultured with shaking at 28°C and 220rpm, and added the yeast supernatant of 2 days into the acetic acid and ethanol culture system configured in step a according to the ratio of 4:1, and mixed well , placed at 26-32°C, the preferred temperature is set at 30°C, shaker at 200rpm, and fermented for 48h;

[0099] c. Determination of ethyl acetate content in the reaction system by gas chromatography (National Bureau of Quality Supervision, Inspection and Quarantine of the People's Republic of China. GB / T10345-2007, Liquor Analysis Methods [S]. Beijing: China St...

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Abstract

The invention discloses ethyl acetate-producing saccharomycete and application thereof, and relates to the technical field of biology. The ethyl acetate-producing saccharomycete is wickerhamomyces anomalus, and has been collected into Genera Microorganism Center of China General Microbiological Culture Collection Center; the collection number is CGMCC NO.16522. The ethyl acetate-producing saccharomycete is a strain with high output of ethyl acetate, and has good alcohol degree and temperature tolerance; the better ethyl acetate producing characteristic is realized at the alcohol degree of 6.0%vol and temperature of 28 DEG C; the ethyl acetate-producing saccharomycete is suitable for meeting the change requirements of alcohol degree and temperature in the solid-state fermenting process of Fen-flavor Baijiu; the content of ethyl acetate in the solid-state fermenting process of Fen-flavor Baijiu can be increased in the actual production application.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a yeast producing ethyl acetate and an application thereof. Background technique [0002] Yeast can secrete amylase, protease, lipase, esterase and other enzyme systems, both decomposing enzymes and synthetic enzymes. Ester-producing yeast, also known as aromatic yeast, is not a term in the sense of traditional yeast taxonomy, but a general term for a type of yeast that can produce a large amount of esters. They belong to the genera Hansenula, Saccharomyces utilis, and Candida, etc., are important strains for the fermentation of white wine and rice wine to produce aroma, and they can increase esters and enhance aroma during the brewing process. Ester-producing yeasts mainly produce acetates, especially ethyl acetate. Common ester-producing yeasts include Hansenula in Fen-flavored wines and Torulopsis globosa in Maotai-flavored wines. [0003] Esters generally have an aromatic smell...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12P7/62C12G3/02C12R1/645
CPCC12G3/02C12P7/62C12R2001/645C12N1/145
Inventor 张杰程伟李娜潘天全彭兵
Owner ANHUI GOLDEN SEED WINERY CO LTD
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