Method for inhibiting geosmin in yeast for making hard liquor

A kind of earthy element and Daqu technology, applied in the field of microorganisms, can solve the problems of inability to apply, affect the aroma and quality of liquor, destroy the micro-ecological structure, etc., and achieve the effect of obvious decline.

Active Publication Date: 2019-06-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the method of removing Streptomyces in Daqu by adding chemically synthesized antibiotics to prevent earthy odor cannot be applied to the actual production process
This is because the addition of antibiotics on the one hand causes a huge risk in food safety, and on the other hand, antibiotics can also destroy the micro-ecological structure of beneficial wine-producing and aroma-producing microorganisms in Daqu, thereby affecting the aroma and quality of liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Specific steps are as follows:

[0034] (1) Pick a single colony of Bacillus licheniformis CGMCC No: 3963, inoculate it in a medium, and culture it for 20 hours at 37°C and 220 r / min to obtain Bacillus licheniformis CGMCC No: 3963 broth; Centrifuge the Bacillus licheniformis CGMCC No: 3963 and resuspend it in a protective agent containing 100g / L skimmed milk powder to a bacterial concentration of 1×10 8 CFU / mL to obtain Bacillus licheniformis CGMCC No: 3963 bacterial suspension;

[0035] A single colony of Bacillus pumilus (Bacillus pumilus) CCTCC No: M2013372 was inoculated into a medium and cultured at 37°C and 220r / min for 20 hours to obtain the Bacillus pumilus CCTCC No: M2013372 broth; Bacillus pumilus CCTCC No: M2013372 After centrifugation, the bacterial liquid was resuspended in a protective agent containing 100g / L skimmed milk powder to a bacterial concentration of 1×10 8 CFU / mL to obtain Bacillus pumilus (Bacillus pumilus) CCTCC No: M2013372 bacterial suspension;

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PUM

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Abstract

The invention discloses a method for inhibiting geosmin in yeast for making hard liquor, and belongs to the technical field of microorganisms. According to the invention, the microbial agent containing Bacillus licheniformis, Bacillus pumilus, Saccharomyces cerevisiae and Lactobacillus brevis is added into the yeast for making hard liquor, so that the microorganism capable of producing the geosminin the yeast for making hard liquor is inhibited, the content of the geosmin in the yeast for making hard liquor is greatly reduced, the content of the geosmin in the yeast for making hard liquor obtained by adding the microbial agent of the invention is reduced to about 3.4 mug/kg, compared with that of the yeast for making hard liquor obtained by not adding the microbial agent of the invention,the average decrease is about 70% ,and decrease range is obvious.

Description

Technical field [0001] The invention relates to a method for inhibiting local flavoring elements in Daqu, and belongs to the technical field of microorganisms. Background technique [0002] Liquor is a unique distilled spirit in our country, and it is deeply loved by consumers. Its unique open multi-strain solid-state fermentation and solid-state distillation mode give the liquor a unique fragrance. However, the earthy smell in liquor greatly compromises the aroma and quality of liquor, and reduces the rate of superior grades. Liquor manufacturers suffer huge economic losses of up to 100 million yuan each year. [0003] Existing technical means including physical adsorption can remove the earthy smell in Daqu to a certain extent, but this method is not only time-consuming, labor-intensive and costly, but also can non-specifically adsorb beneficial aroma components, which is very important for liquor. The aroma and quality have a negative impact. Therefore, this method has major ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18C12G3/02C12R1/10C12R1/07C12R1/865C12R1/24
Inventor 徐岩杜海杜小威赵景龙韩英王晓勇
Owner JIANGNAN UNIV
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