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A culture method of Burkholderia cepacia and its application in catalytic synthesis of liquor flavor esters and degradation of liquor harmful esters

A Holderia catalyzed ester technology, applied in the field of microorganisms, can solve the problems of low yield of high-quality wine, long aroma production cycle, slow ester production and aroma production, etc.

Active Publication Date: 2021-04-23
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the slow production of ester aroma during the brewing process, that is, the low synthesis efficiency of ethyl caproate, ethyl caprylate and other esters, the brewing cycle of aroma generation is long and the yield of high-quality wine is low, while ethyl caproate and other important Low ester content has always been one of the key reasons for the poor quality of Luzhou-flavor liquor and the low yield of high-quality liquor

Method used

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  • A culture method of Burkholderia cepacia and its application in catalytic synthesis of liquor flavor esters and degradation of liquor harmful esters
  • A culture method of Burkholderia cepacia and its application in catalytic synthesis of liquor flavor esters and degradation of liquor harmful esters

Examples

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Embodiment 1

[0023] Example 1 Burkholderia cepacia CGMCC 1.3055 Catalyzes Ester Synthesis and Nitrogen Source and Carbon Source Optimization for Fermentation Culture under the Condition of Simulated Liquor Fermentation Water Phase System

[0024]This example is carried out in order to optimize the cultivation method of Burkholderia polyphage CGMCC 1.3829 to obtain better production of liquor flavor esters.

[0025] 1. Strain activation: Under aseptic conditions, inoculate Burkholderia cepacia CGMCC 1.3055 into a 30mL test tube containing 5mL fermentation medium, and culture on a shaker at 30±2°C and 150±50r / min for 1– 2 days.

[0026] 2. Nitrogen source optimization fermentation culture: under aseptic conditions, inoculate activated Burkholderia cepacia CGMCC1.3055 into a 300mL Erlenmeyer flask containing 100mL fermentation medium, shaker at 30±2°C, 150±50r / min, cultured for 2–5 days. The fermented broth after cultivation is prepared according to the following point 4 to prepare the cru...

Embodiment 2

[0038] Degradation of DMP, DEP, DBP and DEHP by Example 2 Burkholderia cepacia CGMCC 1.3055

[0039] 1, the cultivation method of Burkholderia cepacia CGMCC 1.3055, it is characterized in that, medium composition comprises: yeast powder 5.0g / L, (NH 4 ) 2 SO 4 2.0g / L, MgSO 4 ·7H 2 O, CaCl 2 2H 2 O 0.01g / L, FeSO 4 ·7H 2 O0.001g / L, Na 2 HPO 4 12H 2 O 1.5g / L, KH 2 PO 4 1.5g / L, sterilized at 115°C for 20min, and added DEP, DBP and DEHP with a final concentration of 200mg / L. Put 10mL of medium into a 100mL Erlenmeyer flask, and inoculate 1–3%. The culture conditions are: 30±2°C, 150±50r / min, culture for 3-7 days.

[0040] After culturing, transfer 10 mL of fermentation broth into a 50 mL centrifuge tube, add 2 mL of n-hexane, shake and mix vigorously for 30 seconds, centrifuge, take the supernatant, filter and centrifuge for quantitative detection by gas chromatography internal standard method.

[0041] 2. Quantitative detection by gas chromatography:

[0042] The ...

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Abstract

The invention belongs to the technical field of microorganisms, and specifically discloses a Burkholderia cepacia (Burkholderia cepacia) CGMCC 1.3055 culture method and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Burkholderia cepacia CGMCC 1.3055 disclosed by the present invention has the ability to efficiently catalyze the synthesis of liquor flavor esters ethyl butyrate, ethyl valerate, ethyl caproate, ethyl octanoate and ethyl caprate in an aqueous phase system , the yields were 4.26±1.21, 14.42±2.42, 148.91±15.60, 1331.34±75.33, 1610.89±90.31mg / L, and degraded liquor harmful esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), the degradation rates were 18.56%±1.46%, 20.62%±1.00%, 21.76% ± 2.89% and 37.52% ± 4.65%.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a method for cultivating Burkholderia cepacia and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. [0002] technical background [0003] The main components of liquor are water and ethanol, but what determines the quality and style of liquor is the trace aroma and taste components with a content of 1%-2%, including esters, alcohols, acids, aldehydes and ketones, heterocyclic compounds, carbonyls, etc. Among them, esters are the flavor compounds with the largest variety and highest content found in liquor so far. It is reported that there are more than 400 kinds of them, and their content accounts for 75%-95% of the flavor components of liquor. In addition, esters with fruity, floral and sweet aromas not only endow the liquor with a unique aroma, but also influence and even determine the senses and quality o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/62C12G3/02C12R1/645
CPCC12G3/02C12P7/62
Inventor 徐友强李秀婷孙宝国王晓程
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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