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High-yielding ethanol yeast and method for improving quality of traditional fermented foods through symbiotic fermentation of high-yielding ethanol yeast and ester-producing yeast

A symbiotic fermentation and yeast technology, which is applied in the field of microorganisms, can solve the problems of potential safety hazards, cost and investment, and achieve the effects of increasing production, optimizing culture conditions, and high ethanol production

Active Publication Date: 2019-05-28
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of ethyl acetate by this strain requires artificial addition of ethanol precursors, which brings safety hazards and cost input to actual production.

Method used

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  • High-yielding ethanol yeast and method for improving quality of traditional fermented foods through symbiotic fermentation of high-yielding ethanol yeast and ester-producing yeast
  • High-yielding ethanol yeast and method for improving quality of traditional fermented foods through symbiotic fermentation of high-yielding ethanol yeast and ester-producing yeast
  • High-yielding ethanol yeast and method for improving quality of traditional fermented foods through symbiotic fermentation of high-yielding ethanol yeast and ester-producing yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Isolation of Y3401

[0041] 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 cultur...

Embodiment 2

[0042] Embodiment 2 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y3401 save

[0043] The saccharomyces cerevisiae obtained above ( Saccharomyces cerevisiae ) Y3401 is saved by the following methods:

[0044] (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.

[0045] (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

[0046] Example 3 Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Identification of Y3401

[0047] The Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The identification of Y3401 includes the following steps:

[0048] Step 1: Morphological Characterization

[0049] In order to identify the yeast strains involved, the following morphological characteristics were observed:

[0050] (1) Colony morphology in YPD medium: the pure culture of the strain obtained in Example 1 was inoculated on YPD medium, and its morphological characteristics were observed after 48 h. The results are shown in Table 1.

[0051] (2) Observation of colony morphology and cells in WL medium: inoculate the screened strains on YPD for activation, inoculate them in WL medium after 24-48 hours of cultivation, and inoculate them in WL medium for 30 o C cultured, observed after 5 days, the results are shown in Table 1 and figure 1 . It was observed after 400 times magnification under the optica...

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Abstract

The invention relates to a saccharomyces cerevisiae Y3401 strain for high-yielding ethanol and a symbiotic fermentation culture method of the saccharomyces cerevisiae Y3401 strain and a Wickerhamomyces anomalus Y3604 strain for high-yielding ethyl acetate as well as application of the saccharomyces cerevisiae Y3401 strain. The saccharomyces cerevisiae Y3401 was preserved in China General Microbiological Culture Collection Center on October 20th, 2017, with a preservation number of CGMCC No.14828; the similarity of 26S rDNA D1 / D2 sequence of the saccharomyces cerevisiae Y3401 strain to 26S rDNA D1 / D2 sequence of other saccharomyces cerevisiae strains; symbiotic fermentation of two yeast strains in a sorghum enzymatic hydrolysate culture medium by a standing or shaking mode has the advantages that the content of the ethyl acetate is favorably improved and the contents of flavor substances such as total ester, beta-phenylethanol and isoamyl alcohol also can be improved. In a solid brewing system, the symbiotic fermentation of the two strains can enhance the characteristics of ester-improving and flavor-enhancing of yeast. The symbiotic fermentation method of the two strains, disclosed by the invention, can be applied to the brewing industries, having demands on the ethyl acetate, such as Baijiu, yellow rice wine and soy sauce.

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 cultivation method and application thereof for symbiotic fermentation with ester-producing yeast. Background technique [0002] Ethyl acetate is a liquid with fruity aromas such as apple and pineapple, and it is widely used in the food industry. It has an important influence on the quality of traditional brewed food. The content of ethyl acetate is an important factor in determining the quality of traditional fermented foods such as liquor, rice wine and soy sauce. 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 an important arom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02A23L27/50C12R1/865C12R1/645
Inventor 范光森李秀婷孙宝国朱运平滕超郦金龙杨然许岱富志磊
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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