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Brewer's yeast with low higher-alcohol yield and application of yeast to Xiaoqu rice wine making

A technology of Saccharomyces cerevisiae and higher alcohol, which is applied in the field of brewing engineering, and can solve the problems of separation, screening and application reports of low-yielding high-alcohol yeast and high-yielding yeast in Xiaoqu.

Pending Publication Date: 2019-09-06
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xiaoqu is one of the four major distiller's yeasts in my country, and it is widely used. However, there are few research reports on Xiaoqu and its functional microorganisms. At present, there are no reports on the separation, screening and application of low-yielding high-alcohol yeast and high-yielding yeast in Xiaoqu.

Method used

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  • Brewer's yeast with low higher-alcohol yield and application of yeast to Xiaoqu rice wine making
  • Brewer's yeast with low higher-alcohol yield and application of yeast to Xiaoqu rice wine making
  • Brewer's yeast with low higher-alcohol yield and application of yeast to Xiaoqu rice wine making

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 A method for isolating and obtaining the Saccharomyces cerevisiae, comprising the following steps:

[0017] (1) Separation and microscopic observation of WL medium: Grind several pieces of complete Xiaoqu into powder under sterile conditions, add sterile water to shake, dilute and spread on WL medium for culture, pick out a single colony and purify by streaking method 3 -4 times, record the characteristics of the colony, and pick the colony to make a slide at the same time, and observe the morphological characteristics of the cells;

[0018] (2) 5.8S-ITS-RFLP analysis and 26S D1 / D2 region sequencing analysis to identify the isolated strain: extract the DNA of the isolated and purely cultured strain, perform 5.8S-ITS-RFLP analysis and 26S D1 / D2 region sequencing analysis, The molecular characteristics of Saccharomyces cerevisiae were determined by enzyme map alignment and sequence alignment.

[0019] The specific characteristics of Saccharomyces cerevisiae ...

Embodiment 2

[0020] Example 2 Study on the Fermentation and Higher Alcohol Production of Saccharomyces cerevisiae CTCC NO: M 2019406 in the Laboratory Simulation of Rice Wine Brewing

[0021] The laboratory simulates the brewing process of rice wine, inoculates the Saccharomyces cerevisiae strain into the glutinous rice fermentation medium, monitors the fermentation speed by weighing, and detects the ethanol and higher alcohol content in the final fermentation liquid by gas chromatography. The specific scheme is as follows:

[0022] 1. Preparation of glutinous rice fermentation medium: Accurately weigh 100.0 g of glutinous rice, add distilled water to soak overnight, drain and put into a 500 mL Erlenmeyer flask, sterilize at 121 °C for 20 min, add 150 mL of sterile water after cooling, add 0.3% Add activated Rhizopus koji Q303 (activation method: add a small amount of water for 10 min at 28°C) and set aside. The pH of the medium is around 6.5.

[0023] 2. Simulated rice wine brewing exper...

Embodiment 3

[0026] Example 3 Research on the fermentation and higher alcohol production of comparative strain Saccharomyces cerevisiae FBKL2.8003 in laboratory simulation of rice wine brewing

[0027] The laboratory simulated the brewing process of rice wine, inoculated the Saccharomyces cerevisiae strain into the glutinous rice fermentation medium, monitored the fermentation speed by weighing, and detected the ethanol and higher alcohol content in the final fermentation liquid by gas chromatography. The specific scheme is as described in Example 2.

[0028] The comparison strain Saccharomyces cerevisiae FBKL2.8003 had a fermentation period of 39 days, and finally produced 9.96% ethanol, and the total amount of higher alcohols was 277.82mg / L, including propanol 46.48mg / L, isobutanol 46.61mg / L, butanol 1.12mg / L L. Isoamyl alcohol 90.57 mg / L, hexanol 9.10 mg / L, β-phenylethanol 83.95 mg / L. Compared with Saccharomyces cerevisiae CTCC NO: M 2019406, although the production of higher alcohols o...

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Abstract

The invention discloses brewer's yeast with low higher-alcohol yield and an application of the yeast to Xiaoqu rice wine making, and belongs to the field of wine making projects. The brewer's yeast with low higher-alcohol yield and excellent wine making capacity is separated and screened from Guizhou traditional blocky Xiaoqu, the strain is collected in China Center for Type Culture Collection onMay 29, 2019, and the collection number of the strain is CCTCC NO: M 2019406. The strain shows excellent fermentation performance in rice wine making, good wine making capacity and low higher-alcoholyield, and symptoms such as 'feeling of getting drunk' caused by high content of higher alcohols of Xiaoqu rice wine can be improved by the aid of the strain in the wine making process.

Description

technical field [0001] The invention discloses a Saccharomyces cerevisiae with low yield of higher alcohol and its application in the brewing of small koji rice wine, which belongs to the field of brewing engineering. Background technique [0002] Higher alcohols refer to monohydric alcohols with more than 2 carbon atoms, mainly including n-propanol, isoamyl alcohol, isobutanol, active amyl alcohol, phenylethyl alcohol, tyrosol, tryptophan and methyl mercaptan. Higher alcohol is an important flavor substance in wine (such as low concentration of phenylethyl alcohol presents a floral flavor), but its excessive content can cause damage to the nervous system. Due to the high content of high-grade alcohol and methanol in Guizhou traditional rice wine, it is easy to cause the phenomenon of "heading" after drinking. Higher alcohols are mainly produced through the secondary metabolism of yeast during fermentation, so the screening and application of low-yield higher alcohol yeasts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/02C12G3/022C12R1/865
CPCC12N1/02C12N1/18C12G3/022C12N1/185C12R2001/865
Inventor 邱树毅王春晓唐佳代吴鑫颖
Owner GUIZHOU UNIV