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A culture method of Aspergillus niger and its application in catalytic synthesis of liquor flavor ester

A technology of Aspergillus niger and flavor ester, which is applied in the field of microorganisms and can solve the problems of low synthesis efficiency, slow ester production and fragrance generation, and low yield of high-quality wine.

Active Publication Date: 2021-01-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the slow production of ester aroma during the brewing process, that is, the low synthesis efficiency of small molecular fatty acid esters represented by ethyl caproate and ethyl caprylate, etc., resulting in a long brewing cycle and low yield of high-quality wine

Method used

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  • A culture method of Aspergillus niger and its application in catalytic synthesis of liquor flavor ester
  • A culture method of Aspergillus niger and its application in catalytic synthesis of liquor flavor ester
  • A culture method of Aspergillus niger and its application in catalytic synthesis of liquor flavor ester

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Embodiment

[0023] 1. Solid plate culture: Prepare a PDA solid medium plate, take Aspergillus niger CGMCC 3.4309, inoculate it with an inoculation needle by spot method, and cultivate it in a constant temperature incubator at 30±1°C for 4–8 days.

[0024] The preparation method of the PDA medium is: first wash and peel the potatoes, then weigh 200g potatoes and cut them into small pieces, add water and boil for 20-30 minutes, filter with eight layers of gauze, heat, then add 15-20g agar , continue heating and stirring to mix evenly, after the agar is dissolved, add glucose, stir evenly, and then replenish the water to 1000ml after cooling down, divide into Erlenmeyer flasks, stopper, bandage, sterilize at 115°C for about 20 minutes, then take out and pour into Sterile Petri dishes, cool and store for later use.

[0025] 2. Liquid fermentation culture: under aseptic conditions, inoculate a 300mL Erlenmeyer flask containing 100mL fermentation medium with Aspergillus niger cultured on a soli...

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Abstract

The invention belongs to the technical field of microorganisms, and particularly discloses a culture method of aspergillus niger CGMCC 3.4309 and an application of aspergillus niger cultured by the method in catalytic synthesis of white spirit flavor ester-ethyl valerate, ethyl caproate and ethyl caprylate. According to the culture method, a culture medium comprises 90g / L of lactose, 10g / L of soybean cake powder, 20g / L of (NH4) 2SO4, 0.2 g / L of MgSO4 and 1.0 g / L of NaH2PO4, and the pH value is 4.5 + / -1.0; wherein the optimal culture conditions are as follows: the temperature is 30 + / -2 DEG C,the speed is 160 + / -30r / min, and the culture time is 6 + / -2 days. The aspergillus niger cultured by the method has the advantages that the CGMCC is 3.4309; ester synthesis is catalyzed in a water phase system for simulating white spirit fermented grain fermentation, the yield of ethyl valerate is 0.077 + / -0.004 g / L, the yield of ethyl caproate is 0.345 + / -0.016 g / L, the yield of ethyl caprylate is1.539 + / -0.009 g / L, and the yield of ethyl caprate is 1.655 + / -0.021 g / L.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a method for cultivating Aspergillus niger CGMCC 3.4309 and its application in catalytically synthesizing liquor-flavored esters ethyl valerate, ethyl caproate and ethyl octanoate in an aqueous phase system. [0002] technical background [0003] Liquor is one of the six major distilled spirits in the world. The main substances of liquor are water and ethanol, and a small amount of flavor substances such as esters, acids, and ketones. The flavor substances are complex and various in variety, and the composition of flavor substances directly determines the flavor and quality of liquor. Studies have found that there are abundant esters in liquor, and more than 400 esters have been identified. Among them, ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate are important flavor substances in liquor, which play a decisive role in the coordination of liquor a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/685
CPCC12G3/02C12N1/14
Inventor 孙宝国徐友强李秀婷王晓程
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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