Indigenous saccharomyces cerevisiae strain, and screening method and applications thereof

A technology for Saccharomyces cerevisiae strains and screening methods, applied in microorganism-based methods, biochemical equipment and methods, fungi, etc., and can solve problems such as single style and taste

Active Publication Date: 2019-07-19
TIANJIN UNIV OF COMMERCE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to enrich the abundance of wine yeast flora with local characteristics in my country, and to solve the problem of single style and taste of most domestic ice wines, the present invention screens out grapes in grape plantations and soil that have both low temperature resistance and high sugar resistance. Fine-quality wine yeast, by measuring its various basic properties and understanding it in detail, can guide the brewing of ice wine and help the adjustment and optimization of its actual fermentation process in ice wine. The invention provides The indigenous Saccharomyces cerevisiae strain is resistant to low temperature and high sugar, and is suitable for brewing Arctic red ice wine strains in the Yalu River Basin

Method used

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  • Indigenous saccharomyces cerevisiae strain, and screening method and applications thereof
  • Indigenous saccharomyces cerevisiae strain, and screening method and applications thereof
  • Indigenous saccharomyces cerevisiae strain, and screening method and applications thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] An indigenous yeast strain that is resistant to low temperature and high sugar. The Latin name of the strain is: Saccharomyces cerevisiae. It has been deposited in: CGMCC on March 28, 2019, and the preservation number is: 16036.

Embodiment 2

[0038] The grape variety used in this embodiment is "Northern Binghong", which grows in the Yalu River Basin, and it is a mountain grape variety for brewing ice wine. Its fruit has high sugar content, moderate total acid and tannin, which overcomes the shortcomings of low sugar content and high acidity of the previous mountain grape varieties, and provides a raw material basis for brewing high-quality ice wine. Through the screening of ice wine Saccharomyces cerevisiae strains resistant to low temperature and high sugar from the peel and growth soil of Arctic red grapes, and conducting research on their physiology, biochemistry, genetics and fermentation performance, it will further contribute to the production of ice wine with local characteristics Provide evidence.

[0039] (1) Screening of indigenous yeast strains

[0040] Take samples of grapes and soil and put them into 250mL Erlenmeyer flasks filled with YPD medium, respectively numbered, and then put them into a consta...

Embodiment 3

[0076] B④ Yeast fermentation temperature was 11.91℃, pH3.13, yeast inoculum amount was 7.78%, and the optimal sensory evaluation value was 77.81. Considering the practical feasibility and operation convenience, the parameters of the process were adjusted to 12°C fermentation temperature, pH 3.1, and 8% yeast inoculum. According to the above correction conditions, the experiment was repeated 3 times, and the average taste score was 76.45.

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Abstract

The invention relates to an indigenous saccharomyces cerevisiae strain, and a screening method and applications thereof. The strain which is low temperature-resistant and high sugar-resistant is selected from the peel and the growing soil of Beibinghong grape in the Yalu river watershed, and is suitable for brewing Beibinghong grape wine; and the bacterial colony is smooth in surface, regular in edge, milky white and convex, and the cells of the bacterial colony are mostly larger circular or oval. Sequencing identifies that the strain is saccharomyces cerevisiae. The sugar tolerance of the strain is 13% better than that of commercial yeast LB, and the strain grows well at a sugar concentration of 500 g/L, a pH value of 3.0-4.0 and a temperature of 10-12 DEG C, and is relatively less influenced by alcohol and SO2. After fermentation in ice grape juice with sugar concentration of 360 g/L, the alcohol content is 13.5% vol, the residual sugar content is 130g/ L, and the sensory evaluationis coordinated so as met the requirements of ice wine production process. The strain enriches the abundance of wine yeast population with local characteristics in China.

Description

technical field [0001] The invention relates to the technical field of microbes, and more specifically relates to an indigenous strain of Saccharomyces cerevisiae, a screening method and an application in ice wine. Background technique [0002] Ice wine is a new type of wine imported from abroad in my country. Ice wine is recognized as the best wine in wine, not only because of the strict regulations on the geographical environment of its grape producing areas, but also because during the entire fermentation process of ice wine, The fermentation cycle is long, the production process is complicated, and the production is greatly affected by environmental conditions. Since the raw materials used in brewing ice wine have two characteristics of high sugar and high acidity, and the entire fermentation process needs to be completed under low temperature conditions, the Saccharomyces cerevisiae used in actual industrial production needs to be able to adapt to these environments in o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12G1/0203C12G2200/05C12N1/18C12N1/185C12R2001/865
Inventor 宋文军郝亚波张洁谭燕牛国焕韩冰吴敏
Owner TIANJIN UNIV OF COMMERCE
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