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

A technology that phagocytizes Burkholderia and catalyzes esters, applied in the field of microorganisms, can solve the problems of slow ester production, low synthesis efficiency, poor quality of Luzhou-flavor liquor, etc., and achieve high application value
CN110591965BActive Publication Date: 2021-05-04BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Publication Date
2021-05-04

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Abstract

The invention belongs to the technical field of microorganisms, and in particular relates to a method for cultivating Burkholderia polyphagia CGMCC 1.3829 and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Through the cultivation method of the present invention, the bacterium has a high ability to efficiently catalyze the synthesis of liquor flavor esters ethyl caproate, ethyl caprylate and ethyl caprate in the aqueous phase system, and the experiments show that the yields can reach 61.90±8.04 mg / L, 746.27 mg / L and 746.27 mg / L respectively. ± 82.45mg / L and 783.91 ± 76.60mg / L, simultaneously according to the cultivation method of the present invention, it also has degrading liquor harmful ester dimethyl phthalate (DMP), diethyl phthalate (DEP), The ability of dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), experiments show that the degradation rate can reach 19.07%±0.58%, 18.95%±0.41%, 36.33% respectively %±16.85%, and 53.76%±17.60%.
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Description

technical field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a method for cultivating Burkholderia polyphagia and its application in catalyzing the synthesis of flavor esters of liquor and / or the degradation of harmful esters of liquor.

[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 th...

Claims

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