A High Esterase Activity M. Maggi and its Application in Mead Fermentation

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: 2022-03-25
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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  • A High Esterase Activity M. Maggi and its Application in Mead Fermentation
  • A High Esterase Activity M. Maggi and its Application in Mead Fermentation
  • A High Esterase Activity M. Maggi and its Application in Mead Fermentation

Examples

Experimental program
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Embodiment 1

[0013] Example 1: Isolation and identification of strains

[0014] 1. The isolation process of strains

[0015] Aseptically weigh about 10g of ripe grapes, put them into a triangular flask containing 90ml of sterile water, shake and cultivate 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, put it upside down in a constant temperature incubator at 28°C, cultivate for 24-72h, and observe after the colonies grow. record form. According to different forms, single colony YPD plates were streaked, stored and identified.

[0016] 2. Strain screening

[0017] The isolated strains Mp1, Mp2, Mp3 and Mp3007 were inoculated with honey water (Hundred Flowers Honey, 18Brix) for fermentation, and the inoculum size was 10 6 cfu / mL, simultaneously inoculated with commercial Saccharomyces cerevisiae (the inoculation volume was 10 6 cfu / mL), an...

Embodiment 2

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

[0029] 1. Dilute the honey (Hundred Flowers Honey) with water to 20-20.5Brix, heat it to 65-70℃, keep it for 20 minutes, and then lower it to room temperature;

[0030] 2. Inoculate Maggi Maggi MP3007 and Saccharomyces cerevisiae DV10 in honey water for fermentation. The inoculation amount of Maggi Maggi is 10 6 10 cfu / mL and S. cerevisiae inoculum 6 cfu / mL; During the whole fermentation process, the temperature was kept at 18-20 °C, and the specific gravity was measured every 24 hours. When the specific gravity did not change within 72 hours, the fermentation was considered to be over. The production process does not need to add sulfur dioxide or take cooling, centrifugation and other methods to terminate the fermentation.

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

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Abstract

The invention discloses a high-esterase activity Maggi meki yeast and its application in mead fermentation. The present invention obtains a strain of Metschnikowia pulcherrima MP3007 with high esterase activity from grape skin screening. This strain has been preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee on July 10, 2018, with a preservation number It is CGMCC No.16078. Use Maggi Mech's yeast MP3007 to ferment alone to produce mead with an alcohol content of less than 8% v / v, or mix it with Saccharomyces cerevisiae to produce 8‑16% v / v mead. The fermented mead retains the honey itself The typical aroma and complex floral aroma are added, and the production process does not need to add sulfur dioxide or stop fermentation by cooling or centrifuging.

Description

technical field [0001] The invention relates to a high-esterase activity Maggi Maggi yeast and its application in the fermentation of mead, belonging to the technical field of winemaking. Background technique [0002] Mead is an alcoholic beverage fermented from honey, with an alcohol content of 8-18%. It is one of the oldest fermented beverages in the world. Mead not only retains the nutrients 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 beverage, the aroma of mead can express the characteristic floral aroma of nectar plants, which is one of the key factors in determining the quality of mead. However, in the fermentation process of conventional mead, most of these volatile aroma substances will be fermented. As the temperature rises and volatilizes, the floral aroma of the mead after fermentation is not obvious, and the characteristic aroma ...

Claims

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Application Information

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Patent Type & Authority Patents(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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