Metschnikowia pulcherrima with high esterase activity and application of metschnikowia pulcherrima in fermentation of hydromel

A technology of Metchi yeast and high esterase, applied in the field of winemaking, can solve problems such as no enzyme activity, and achieve the effect of increasing the fragrance of flowers

Active Publication Date: 2019-06-21
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Metschnikowia pulcherrima is a non-pathogenic bacterium, and it has been reported that it can effectively reduce the occurrence of postharvest diseases in apples, grapefruits, grapes, tomatoes and peaches. The ability to secrete extracellular enzymes, such as β-glucanase (β-glucanase), esterase, pectinase (Pectinase), β-glucosidase (β-glucosidase) and polysaccharide enzyme (lichenase), etc., these The research is still in its infancy, and there is no screening of its enzyme activity and its application in the field of mead and fruit wine brewing

Method used

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  • Metschnikowia pulcherrima with high esterase activity and application of metschnikowia pulcherrima in fermentation of hydromel
  • Metschnikowia pulcherrima with high esterase activity and application of metschnikowia pulcherrima in fermentation of hydromel
  • Metschnikowia pulcherrima with high esterase activity and application of metschnikowia pulcherrima in fermentation of hydromel

Examples

Experimental program
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Effect test

Embodiment 1

[0013] Example 1: Isolation and Identification of Bacterial Strains

[0014] 1. Isolation process of strains

[0015] Aseptically weigh about 10g of mature grape grains, put them into a triangular flask filled with 90ml of sterile water, shake and incubate for 30 minutes to make a bacterial suspension, and dilute to 10 -2 、10 -3 、10 -4 , respectively draw 50 microliters into WL, LYS, ESA solid medium, spread evenly with a sterilized coating rod, place it upside down in a constant temperature incubator at 28°C, and cultivate for 24-72h. After the colonies grow, observe record form. According to the different forms, single colony YPD plates were streaked and preserved for identification.

[0016] 2. Strain screening

[0017] The isolated bacterial strains Mp1, Mp2, Mp3 and Mp3007 were inoculated with honey water (Baihuami, 18Brix) for fermentation, and the inoculum size was 10 6 cfu / mL, while inoculating commercial Saccharomyces cerevisiae (the inoculum size is 10 6 cfu / m...

Embodiment 2

[0028] Example 2: Preparation of 12% v / v mead by fermentation

[0029] 1. Dilute honey (Baihuami) with water to 20-20.5Brix, heat to 65-70°C, keep for 20 minutes, and then cool down to room temperature;

[0030] 2. Inoculate Maggi Mekki's yeast MP3007 and Saccharomyces cerevisiae DV10 in honey water for fermentation, and the inoculation amount of Maggi Mekki's yeast is 10 6 cfu / mL and a S. cerevisiae inoculum size of 10 6 cfu / mL; During the entire fermentation process, the temperature is kept at 18-20°C, and the specific gravity is measured every 24 hours. When the specific gravity does not change within 72 hours, the fermentation is considered to be over. During the production process, there is no need to add sulfur dioxide or stop fermentation by cooling or centrifuging.

[0031] The following control group was set up, and the aroma components of the fermented mead were detected by OAV method after adding Saccharomyces cerevisiae at different strains and at different times, ...

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Abstract

The invention discloses metschnikowia pulcherrima with high esterase activity and application of the metschnikowia pulcherrima in fermentation of hydromel. The metschnikowia pulcherrima MP3007 with the high esterase activity is screened from grape skin. The strain is collected in the China General Microbiological Culture Collection Center on July 10, 2018, wherein the collection number is CGMCC No. 16078. The metschnikowia pulcherrima MP3007 is individually fermented to produce the hydromel with the alcoholic concentration lower than 8% v / v, or is mixed with brewer's yeast for fermentation toproduce the hydromel with the alcoholic concentration of 8-16% v / v; the obtained hydromel has a complicated flower aroma in addition to a typical honey scent; in the production process, addition of sulfur dioxide, or application of cooling, centrifugation and the like, is not needed for terminating the fermentation.

Description

technical field [0001] The invention relates to a high-esterase activity Maggi Mech yeast and its application in mead fermentation, belonging to the technical field of brewing. Background technique [0002] Mead is an alcoholic beverage fermented from honey, generally with an alcohol content of 8-18%. It is one of the oldest fermented beverages in the world. Mead not only retains the nutritional labeling and health care functions of natural honey, but also increases the content of important biologically active substances such as amino acids, vitamins, and minerals. As an alcoholic drink, the aroma of mead can express the characteristic floral aroma of nectar-derived plants, which is one of the key factors determining the quality of mead. However, during the fermentation process of conventional mead, most of these volatile aroma substances will As the temperature rises and volatilizes, the floral aroma of the mead after fermentation is not obvious, and the characteristic aro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/026C12R1/645
Inventor 孙玉霞赵新节姜凯凯原苗苗王兴凯管雪强张翔
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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