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Ester-producing yeast ZB406 and application thereof

A technology of yeast and Saccharomyces cerevisiae, which is applied to microorganisms, vinegar preparation, fungi and other directions, can solve the problems of rebirth, large differences, poor coordination, etc. Ester powerful effect

Active Publication Date: 2019-07-05
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(1) The process of smoked vinegar and fried beige is a unique process of solid-state fermented vinegar in my country. It is mainly used in aged vinegar and balsamic vinegar. The aroma produced by this process is quite different from that of liquid fermented vinegar, and the coordination is not good; (2) Although artificial aging technologies such as infrared, ultrasonic, and ultra-high pressure have certain aging effects, there is a phenomenon of "regeneration" and it is difficult to achieve large-scale production and application

Method used

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  • Ester-producing yeast ZB406 and application thereof
  • Ester-producing yeast ZB406 and application thereof
  • Ester-producing yeast ZB406 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Screening of ester-producing yeast strains

[0037] 1. Material preparation

[0038] Source of strain isolation: distiller's yeast collected by the applicant;

[0039] Saccharomyces rouxii AS 2.180: purchased from China Industrial Microbiology Culture Collection Management Center;

[0040] Wort medium, PDA medium, liquefaction enzyme, glucoamylase: commercially available;

[0041] Rice solid medium: take an appropriate amount of commercially available rice, add 1 to 2 times the weight of water, and autoclave at 121°C for 15 minutes.

[0042] Rice mash: take an appropriate amount of commercially available rice, add appropriate amount of tap water to cook, add liquefaction enzyme and glucoamylase during the cooking process to decompose starchy raw materials, and obtain rice mash.

[0043] 2. Isolation and screening of ester-producing yeast

[0044] 2.1 Strain isolation

[0045] Take 10 g of distiller's yeast and add it into 100 mL of wort medium, and enri...

Embodiment 2ZB406

[0058] Embodiment 2 ZB406 bacterial strain genetic stability evaluation

[0059] Inoculate the rice mash with ZB405 yeast obtained in Example 1, let it ferment at 30°C for 48 hours, take the fermented liquid and inoculate it with new rice mash, let it ferment at 30°C for 48 hours, and so on to obtain fermented liquids of different generations, and test the fermented liquid The content of ethyl acetate in the medium, the specific results are shown in Table 2.

[0060] Table 2 Evaluation results of genetic stability of strain ZB406

[0061] index 1st generation 5th generation 10th generation Ethyl acetate (g / 100mL) 0.71 0.72 0.70

[0062] From the test results shown in Table 2, the ethyl acetate-producing ability of the 1st generation, 5th generation, and 10th generation strains was stable. This shows that the esterogenic yeast ZB406 has good genetic stability and is very suitable for industrial production.

Embodiment 3

[0063] Example 3 Co-fermentation of ester-producing yeast and Saccharomyces cerevisiae

[0064] 1. Preparation of rice saccharification solution

[0065] Using commercially available rice as raw material, add 3-4 times the weight of tap water, heat up to 60-70°C, add 0.1-0.3% commercially available liquefaction enzyme for liquefaction and hydrolysis, keep warm at 90-95°C for 1 hour, and test the iodine solution to determine the end point of liquefaction. The obtained saccharified solution is used for later use.

[0066] 2. Rice Wine Preparation

[0067] Using rice saccharification liquid as raw material, ester-producing yeast strain ZB406 was activated with wort medium, and added simultaneously or step by step with S. The added amount is 0.3-0.5% of the weight of the rice raw material, the alcohol is fermented at 30 DEG C for 8-10 days, and the fermented rice wine is obtained by pressing the wine mash. The rice wine with different crafts was sent to ethyl acetate for insp...

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Abstract

The invention relates to saccharomycopsis fibuligera ZB406. The saccharomycopsis fibuligera ZB406 is screened and separated from saccharomycopsis fibuligera of fermented distiller's yeast, alcoholic fermentation and aroma substance compounding are carried out simultaneously through co-fermentation of the saccharomycopsis fibuligera ZB406 and the distiller's yeast, the metabolic characteristics ofdifferent strains are fully developed, accumulation and transformation of fragrant metabolites such as esters in liquor are facilitated, and accordingly, the fragrance and flavor of liquid fermented rice vinegar are obviously improved.

Description

technical field [0001] The invention belongs to the technical field of industrial microbes, and in particular relates to an ester-producing yeast obtained by separation and screening, and the application of the ester-producing yeast in improving the quality, flavor and quality of liquid fermented rice vinegar. Background technique [0002] The liquid submerged acetic acid fermentation process was pioneered by the German Frings company in the 1950s. This process uses pure-bred fermentation in the alcohol and acetic acid fermentation stages. It has the characteristics of short fermentation cycle, high raw material utilization rate, and high degree of mechanization. Good, hygienic quality, is a huge technological innovation in the vinegar industry. However, due to the pure bacteria fermentation process, there are fewer aroma and taste components in liquid fermented vinegar, and the color, aroma and taste are far inferior to solid fermented vinegar. As the main component of the...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12J1/04C12R1/645
CPCC12G3/02C12J1/04C12N1/145C12R2001/645
Inventor 周其洋栗连会刘力
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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