Method for culturing saccharomyces cerevisiae Y3401 to produce ethanol and application of saccharomyces cerevisiae Y3401 in white spirit brewing

A technology of Saccharomyces cerevisiae and medium, which is applied in the field of microorganisms, and can solve problems such as difficulty in realizing mechanized control, difficulty in developing solid-state brewing technology, and increased labor costs

Pending Publication Date: 2020-03-27
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of Chinese liquor adopts solid-state fermentation process, which is difficult to realize mechanized control compared with liquid and semi-solid-liquid fermentation (Wang Jiangbo, Wang Xuan, Huang Dagang, etc. Review and Prospect of my country's Liquor Mechanized Brewing Technology[J]. Hubei Journal of Industrial University, 2011,26(05):50-54.)
In addition, the increase in labor costs also brings difficulties to the development of traditional solid-state brewing technology

Method used

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  • Method for culturing saccharomyces cerevisiae Y3401 to produce ethanol and application of saccharomyces cerevisiae Y3401 in white spirit brewing
  • Method for culturing saccharomyces cerevisiae Y3401 to produce ethanol and application of saccharomyces cerevisiae Y3401 in white spirit brewing
  • Method for culturing saccharomyces cerevisiae Y3401 to produce ethanol and application of saccharomyces cerevisiae Y3401 in white spirit brewing

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment one: the single factor test of culture condition of Saccharomyces cerevisiae (Saccharomyces cerevisiae) Y3401

[0041] In order to study the fermentation of yeast Y3401 to produce more ethanol, this example conducted an optimization experiment on the culture conditions of the strain.

[0042] 1. Initial concentration of glucose

[0043] Saccharomyces cerevisiae Y3401 was inoculated in YPD and cultured for 24 hours. Take 100 μL of seed solution and inoculate in ethanol fermentation medium with different initial glucose concentrations (100, 150, 200, 250, 300, 350 and 400 g / L), culture at 30 °C, 120 r / min for 24 h, and measure ethanol production concentration.

[0044] Depend on figure 1 It can be seen that the concentration of ethanol produced by yeast Y3401 increases first and then decreases with the increase of the initial concentration of glucose. When the initial concentration of glucose is 300g / L, the concentration of ethanol reaches the maximum value, ...

Embodiment 2

[0071] Embodiment two: Orthogonal experiment of Saccharomyces cerevisiae (Saccharomyces cerevisiae) Y3401 culture conditions

[0072] According to the results of the single factor test, after significant analysis of the data, four factors of fermentation temperature, initial pH, rotational speed and inoculum volume were selected for L 9 (3 4 ) Orthogonal experiment to determine the optimal process conditions for yeast Y3401 fermentation to produce ethanol. Orthogonal test factor levels are shown in Table 1.

[0073] Table 1 Orthogonal test factor level table

[0074]

[0075] The experimental results show that from the range R analysis D>C=B>A in Table 2, it can be seen that the inoculum size has the greatest impact on the ethanol production effect of yeast Y3401, followed by the rotation speed and initial pH, and the temperature has the least impact on the fermentation effect. From the analysis of the K value results, it can be seen that the optimal process combination ...

Embodiment 3

[0079] Embodiment three: Saccharomyces cerevisiae (Saccharomyces cerevisiae) Y3401 shaking and static culture experiments

[0080] Because the yeast Y3401 ethanol-producing fermentation process was tested in Example 1, on this basis, the inventor combined the optimum conditions (except the rotating speed) obtained by the orthogonal experiment of Example 2 to carry out the previous shaking culture (8 , 16, 24, 32), the mixed culture method of static culture in the later stage was used to explore better culture conditions and obtain the effect of higher ethanol production.

[0081] Because the analysis in the above-mentioned implementation 1 shows that in the early stage of cultivation, it is mainly a preparatory stage for ethanol production-that is, the yeast biomass accumulation process, while the middle and late stages are the ethanol production stage in a relatively anaerobic environment. For this reason, we consider shaking in the early stage to provide Sufficient oxygen ca...

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Abstract

The invention discloses a method for culturing saccharomyces cerevisiae Y3401 to produce ethanol. A culture medium takes glucose as a carbon source, and the dosage of the glucose is 250-350g / L; a yeast extract powder is a nitrogen source, and the dosage of the yeast extract powder is 30-45g / L; the initial pH value of the culture medium is 4.8-5.6; and the culture conditions are as follows: the temperature is 28-32 DEG C, and the shaking speed is 80-120r / min. Under the optimal culture conditions, the final concentration of ethanol produced by the strain is as high as 117.2 g / L, and is improvedby 1.24 times compared with an ethanol production amount of 52.4 g / L of initial strains. Especially, a shaking culture mode and a standing culture mode are combined, the optimal state can be achievedin a culture mode that shaking culture is conducted for 18 hours at first and then standing culture is conducted for 12 hours, and the ethanol content is as high as 133.4 g / L. The method disclosed bythe invention lays a foundation for the application of the saccharomyces cerevisiae Y3401 in white spirit brewing.

Description

technical field [0001] The invention belongs to the field of microorganisms and the field of brewing technology, and in particular relates to a cultivation method of Saccharomyces cerevisiae Y3401 and its application in the liquor brewing process. Background technique [0002] Baijiu is a traditional distilled liquor in China. It uses grains such as sorghum and rice as the main raw materials, and is obtained through solid-state fermentation with special starters such as Daqu, bran koji, and distiller's yeast (Zheng Fuping, Ma Yajie, Hou Min, etc. Research on the aroma components of the world's six largest distilled liquors General situation and prospect [J]. Journal of Food Science and Technology, 2017,35(2):1-12.). Saccharomyces cerevisiae is the dominant strain in the fermentation process of liquor, which has an important impact on the quality, yield and cost reduction of liquor (Wang Yong. Screening and identification of excellent Saccharomyces cerevisiae in Niulanshan Wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/06C12N1/18C12G3/02C12R1/865
CPCC12G3/02C12N1/18C12P7/06Y02E50/10
Inventor 范光森孙宝国李秀婷滕超杨然刘朋肖富志磊
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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