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Saccharomyces cerevisiae strain and application thereof

A technology of Saccharomyces cerevisiae strains and strains, applied to Saccharomyces cerevisiae strains and application fields thereof, can solve the problems of limited acid reduction range of lactic acid bacteria, precipitation of unstable calcium salts, and decreased stability of wine body, and achieves the reduction of bitter substances and total acid. content, strong acid metabolism, and the effect of improving the quality of fruit wine

Active Publication Date: 2019-10-18
JIANGXI NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemical acid reduction has the characteristics of good effect and fast speed, it will introduce too much Na + and Ca + , so that the flavor and texture of the wine body are significantly reduced, and unstable calcium salt precipitation occurs during storage, resulting in a decrease in the stability of the wine body
And lactic acid bacteria can use malic acid as a substrate to carry out malolactic fermentation, and under the catalysis of malolactic acid enzyme, transform into lactic acid with soft sour feeling, but the acid reduction range of lactic acid bacteria is limited, and the nutritional requirements are strict. grown in and susceptible to alcohol, SO 2 and other comprehensive suppression, it is difficult to popularize and apply

Method used

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  • Saccharomyces cerevisiae strain and application thereof
  • Saccharomyces cerevisiae strain and application thereof
  • Saccharomyces cerevisiae strain and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Isolation and Breeding of Saccharomyces cerevisiae Strain YLL19

[0024] 1. Isolation of Saccharomyces cerevisiae strain YLL19

[0025] Nanfeng tangerines were used as raw materials to make tangerine juice through selection, cleaning, juicing, filtering and other processes. The total SO2 concentration of the juice was adjusted to 80 mg / L, and the juice was divided into 5 L fermentation tanks. Naturally fermented at ℃, used as a source of yeast selection.

[0026] When the fruit juice sample has a lot of air bubbles in the fermenter, take 10% of the fermentation liquid and insert it into the yeast enrichment medium (yeast extract 1%, peptone 2%, glucose 2%), and culture at 28°C for 1 day. Under sterile conditions, carry out a 10-fold serial dilution of the fermentation broth, select three appropriate dilutions of 10-1, 10-2 and 10-3 so that the plate colonies can be separated from each other, draw 0.1 mL each, and spread it on the YPD medium On the plate, two parallels...

Embodiment 2

[0041] Example 2: Application of Saccharomyces cerevisiae strain YLL19 in the brewing of Nanfeng Tangerine Fruit Wine

[0042] After the Saccharomyces cerevisiae strain YLL19 was activated in the seed fermentation medium, it was inserted into 80 mg / L Nanfengmi with a pH value of 4.0 and an initial total acidity of 10.1 g / L at an inoculum size of 4.0×107 cfu / mL at 5%. Orange juice was fermented at 28°C for 10 days. After the fermentation, the fermentation ability of Saccharomyces cerevisiae strain YLL19 was investigated, and the results are shown in Table 2. Saccharomyces cerevisiae strain YLL19 can degrade malic acid and citric acid, which are more acidic and irritating, and produce lactic acid with softer sourness; using Saccharomyces cerevisiae strain YLL19 can reduce the bitter substances in citrus juice, such as hesperidin and neohesperidin, etc. ; The alcohol content of Nanfeng tangerine fruit wine brewed with Saccharomyces cerevisiae strain YLL19 is 10.7%, and the total ...

Embodiment 3

[0044] Embodiment 3: the application of Saccharomyces cerevisiae strain YLL19 in Wenzhou citrus fruit wine

[0045] After the Saccharomyces cerevisiae strain YLL19 was activated in the seed fermentation medium, it was fermented at 25±1° C. for 10 days. After the fermentation, the fermentation ability of the Saccharomyces cerevisiae strain YLL19 was investigated. The results are shown in Table 4. The results showed that the average alcohol content of the citrus fruit wine brewed with Saccharomyces cerevisiae strain YLL19 was 11.5%, the total acid was 1.0 g / L lower than that of the original citrus juice, and the residual sugar content was less than 0.3%. The bouquet is mellow. It can be seen that Saccharomyces cerevisiae strain YLL19 is a yeast strain with acid metabolism ability and excellent comprehensive performance, which is suitable for the production of Wenzhou satsuma fruit wine.

[0046] Table 3 Changes of main physical and chemical indicators of citrus fruit wine

[0...

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Abstract

The invention discloses a saccharomyces cerevisiae strain and application thereof. The provided saccharomyces cerevisiae strain YLL19 is isolated from the natural fermented mash of Nanfeng tangerine oranges and preserved at the China Center for Type Culture Collection in Wuhan on March 18, 2018, and the preservation number is CCTCC. NO:M 2018139. The strain has not only good alcohol fermentation ability but also strong ability to hydrolyze hesperidin and degrade organic acid. The strain can be applied to biological fermentation and brewing of fruit wine; by using the strain for fermenting citrus pressed juice to brew citrus fruit wine, the bitterness can be effectively removed, the acidity can be effectively reduced, and the taste and quality of the citrus fruit wine are improved.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application. Background technique [0002] At present, it has become a trend to brew fruit wine with unique flavor with fruits as raw materials. Using fresh tangerine juice as raw material to brew and produce orange fruit wine can not only reduce the waste of tangerine resources, but also meet people's needs for high-grade fruit wine consumption, and it is also one of the research directions of tangerine deep processing. Tangerine fruit wine has the characteristics of low alcohol content, high nutrition, brain fitness, etc., and tangerine wine contains most of the nutrients in tangerines, such as sugars, vitamins, citric acid, flavonoids, etc. The human body has benefits. [0003] However, fruit wine is often sour and rough due to the high content of organic acids, which has become a bottleneck for further market expansion and large-scale development of the fruit wine industry. At...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/024C12R1/865
CPCC12G3/024C12R2001/865C12N1/185Y02E50/10
Inventor 颜日明朱笃余琳琳张志斌肖依文杨慧林
Owner JIANGXI NORMAL UNIV
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