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A kind of acid-resistant yeast and its application

An acid-resistant yeast and fermentation broth technology, which is applied in the preparation of fungi, microorganisms, and alcoholic beverages, can solve the problems of acid-resistant yeast culture conditions and differences in alcohol production capacity, and achieve unique flavor, high fermentation efficiency, and natural and mellow taste. Effect

Active Publication Date: 2022-04-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the culture conditions and alcohol production capacity of acid-resistant yeast are different. To improve the use of acid-resistant yeast for wine production, it is necessary to conduct further research on it.

Method used

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  • A kind of acid-resistant yeast and its application
  • A kind of acid-resistant yeast and its application
  • A kind of acid-resistant yeast and its application

Examples

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Effect test

preparation example Construction

[0030] Apply the above-mentioned Pichia pastoris GS-1 to the preparation of lemon fruit wine. The acidic environment of lemon juice is conducive to the fermentation of Pichia mongoliana GS-1. The preparation method comprises:

[0031] Pectin decomposition step: add 30-60mg / L pectinase and 50-70mg / L SO to lemon juice 2 The reaction was carried out for 30 minutes, and then the enzyme was inactivated in a 90°C constant temperature water bath for 3 minutes to obtain the initial mixture;

[0032] Adjustment step: adding sugar to the initial mixed liquid to adjust the sugar content of the initial mixed liquid to 180-230g / L, and adjusting the pH to 1.5-4 to obtain the fermentation liquid;

[0033] Fermentation step: adding 8-12% inoculum of Pichia montaglis GS-1 to the liquid to be fermented, and fermenting at a temperature of 25-30° C. to obtain fruit wine.

[0034] The sugar content in fruit juice is related to the reproduction and fermentation of yeast, and the carbon source requ...

Embodiment 1

[0038] Acquisition of acid-resistant yeast: screening acid-resistant yeast from lemons, using Saccharomyces cerevisiae SY as a control:

[0039] 1. Sample processing:

[0040] Using commercially available lemons as raw materials, it is divided into four samples: A, B, C, and D:

[0041] A: Squeeze lemon juice, seal it with gauze, and store it indoors for 5 days;

[0042] B: Squeeze lemon juice, seal with plastic wrap, and store in a 28°C incubator for 5 days;

[0043] C: Mix lemon juice and lemon zest, seal with plastic wrap, and store in an incubator at 28°C for 5 days;

[0044]D: Cut a lemon into small pieces, put it in YPD medium, and put it in an incubator at 28°C for 5 days.

[0045] 2. Main reagents and instruments:

[0046] Reagent:

[0047] Hydrochloric acid, NaOH, deionized water, sterile water, 2,3,5-triphenyl tetrazolium chloride (TTC), yeast extract, peptone, glucose, agar, calcium carbonate, sodium carbonate, citric acid, glycerin, Absolute ethanol, sodium c...

Embodiment 2

[0093] There are many research directions for Pichia mongolica, but due to some of its own disadvantages, it is difficult to be widely used as a platform microorganism. Pichia monteori belongs to Crabtree-negative yeast, its sugar metabolism tends to respiratory metabolism and bacterial production under aerobic fermentation conditions, and its ethanol synthesis ability is very weak. Saccharomyces cerevisiae is positive. When the glucose concentration increases, the respiration will be inhibited, so it can also produce ethanol under aerobic conditions. In addition, as the fermentation time of Pichia mongolica increases, the active oxygen in the cells will accumulate, thereby affecting the activity of the cells and reducing the efficiency of fermentation. According to the reported wild Pichia pastoris, due to its weak ability to tolerate inhibitors, it cannot meet the requirements of industrial application in fermentation. And because the metabolic engineering of this yeast is ...

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Abstract

The invention discloses an acid-resistant yeast and its application. The acid-resistant yeast is classified as Pichia mongolica GS-1, and was preserved in the China Center for Typical Culture Collection on April 18, 2018, with a preservation number of CCTCC NO: M 2018213; The application of acid-resistant yeast is to apply acid-resistant yeast to the preparation of fruit wine; the preparation method of fruit wine includes: pectin decomposition step: adding pectinase and SO to fruit juice 2 Carry out the reaction, and then inactivate the enzyme to obtain the initial mixed solution; adjustment step: add sugar to the initial mixed solution to adjust the sugar content of the initial mixed solution, and adjust the pH to obtain the pending fermentation solution; fermentation step: add acid-resistant yeast to the pending fermentation solution , fermenting at a temperature of 25-30°C to obtain fruit wine; the acid-resistant yeast is suitable for fermenting acidic fruit juice into fruit wine, and has good alcohol-producing ability in an acidic environment.

Description

technical field [0001] The invention relates to an acid-resistant yeast and its application, belonging to the technical field of microbial application. Background technique [0002] Yeast usually refers to a variety of single-celled fungi that can ferment sugar. They are widely distributed in nature and play an important role in the brewing and fermented food industries. Yeast can grow in an acidic environment with a pH of 4-6, and its optimum growth temperature is 25-30°C. In addition, carbohydrates, vitamins and amino acids are the main nutrients of yeast. They are facultatively anaerobic, that is, they break down carbohydrates into carbon dioxide and water under aerobic conditions, and undergo anaerobic respiration to produce ethanol under anaerobic conditions. The most important chemical change in winemaking is glycolysis, the process by which yeast breaks down glucose into pyruvate. Glycolysis is a common pathway for glucose degradation in all organisms. Through gly...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G3/024C12R1/645
Inventor 高苏娟刘功良李南薇刘锐苏晓
Owner ZHONGKAI UNIV OF AGRI & ENG
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