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A tea-flavor-producing Cystis xievasan and its application in liquor Daqu

A technology of loose capsule bacteria and fragrance type, which is applied in the biological field and can solve problems such as unapplied research

Active Publication Date: 2020-06-23
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea-flavored flavor is a fresh and pleasant smell, which is favored by consumers. At present, the tea-flavored flavor in liquor is mainly produced by soaking tea leaves and steaming tea leaves. The tea-flavored flavor provided by the invention After directly fortifying Baijiu Daqu with a type-flavored schivasan, the fortified Daqu presents a tea-like flavor, which will provide an important flavor basis for the subsequent production of liquor body. At present, there is no related application of this strain in Daqu Research

Method used

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  • A tea-flavor-producing Cystis xievasan and its application in liquor Daqu
  • A tea-flavor-producing Cystis xievasan and its application in liquor Daqu
  • A tea-flavor-producing Cystis xievasan and its application in liquor Daqu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 strain identification

[0017] (1) Morphological identification

[0018] The strain CICC 41587 (M9) was inoculated on the yeast extract medium (CYA medium), cultured at 25°C for 7 days, and the colonies were photographed, microscopic observation and scanning electron microscope observation of the bacteria. For detailed morphological characteristics, see figure 1 .

[0019] (2) Molecular biological identification

[0020] Strain CICC 41587 (M9) was accurately identified as a species through the phylogenetic analysis of ITS rDNA and β-tubulin gene sequences. For details on the phylogenetic tree, see Figure 2-Figure 3 .

Embodiment 2

[0021] Example 2 Determination of Flavor Substances in Fermented Broth of Cystis schevascens CICC 41587 (M9)

[0022] The 41587 (M9) serovar CICC 41587 (M9) was cultured in 4% glucose MEB medium at 28 ℃ for 30 days, and the olfactory senses of the fermentation broth were tea and green grass. The headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to analyze the volatile substances in the fermentation broth of the strains, and the main aroma components were evaluated by combining the aroma threshold and relative odor activity value (ROAV).

[0023] A total of 42 volatile substances were detected (see Table 1 below), including 33 aroma substances. The evaluation of characteristic aroma components adopts relative odor activity value method (Relative odor activity value, ROAV) to evaluate the contribution of each volatile component to the overall aroma of the sample, namely: ROVAi≈100×Ci / Cmax×Tmax / Ti (1); where : Ci, Ti—the relative percenta...

Embodiment 3

[0028] Example 3 Preparation of the powder of Cystis sievas CICC 41587 (M9)

[0029] (1) Wet bran and distilled water at a ratio of 1:1, weigh 20 g into a 500 mL Erlenmeyer flask, a total of 15 bottles (No. 1-15), sterilize at 121 °C for 40 minutes, overnight, under the same conditions Sterilize again.

[0030] (2) After the bran medium was cooled, inoculate 5 mL of the fermentation broth of the M9 strain cultured at 28°C for 7 days, and cultivated at 28°C for 14 days, and observe whether there was any bacterial contamination during the culture period.

[0031] (3) After culturing for 10 days, randomly select bottle No. 3 and bottle No. 11 of the bran culture, weigh 2.5 g respectively, mix and dissolve in 50 mL normal saline, after mixing, draw 1 mL and spread it on a 20 cm diameter cell. On PDA plates (two plates in total), cultured at 28°C for 4 days, no growth of bacteria was observed;

[0032] (4) After culturing for 14 days, use a sterile long-handled spoon to buckle th...

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Abstract

The invention relates to a tea-flavored flavor substance-producing fungus Xiewasan and its application in the production of liquor Daqu, belonging to the field of biotechnology. The present invention's sievardan cystic bacteria ( Eurotium chevalieri ) is isolated from Baijiu Daqu, the original number of the strain is CICC 41587 (M9), and the strain preservation number is CGMCC No.14623. The advantage of the present invention is that it provides a tea-flavored strain of Xiewasancystis, which is strengthened in the form of bacterial powder in the production of liquor Daqu. After the Daqu matures, it has a tea-flavored flavor, which can be used for subsequent liquor production. Provides a certain flavor base.

Description

technical field [0001] The invention relates to a tea-flavor-producing Cystis xievasan and its application in liquor Daqu, belonging to the field of biotechnology. Background technique [0002] Cystis schevai ( Eurotium chevalieri ) belongs to the kingdom Fungi, Ascomycota, Phytomycetes, Phytomycetes, Phytomycetes, Phytomycetes, and the anamorphic name of this species is Aspergillus sheva ( Aspergillus chevalieri ), which is a hyperosmotic strain. A large number of literatures have reported that Cystis xievasan exists in the fermentation process of liquor (isolated from Maotai-flavored, Luzhou-flavored, and Fen-flavored Daqu), indicating that it can grow well in liquor Daqu, but it has not been reported so far. There are researches on the application and function of Xiewasan cyst in the production of Baijiu Daqu. [0003] Liquor Daqu is one of the traditional brewing kojis, also known as block koji or brick koji. It is an important element in liquor brewing, and it can b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 姚粟白飞荣程池赵纪文白秀彬许玲于盼盼于学健崔香香
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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