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Fragrance-yield yeast of low-yield alcohol and screening method and application of fragrance-yield yeast

A technology of aroma-producing yeast and a screening method, which is applied in the biological field, can solve the problems of uncoordinated, easily degraded lactic acid bacteria strains, and insufficient fragrance, and achieve high social and economic benefits, excellent brewing characteristics, and high aroma production efficiency.

Active Publication Date: 2020-04-03
倪氏国际玫瑰产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to the actual production situation and experience, the performance of lactic acid bacteria strains is easy to degrade during the production process, and the expanded culture conditions are harsh and cumbersome, which is not suitable for continuous production operations, and the aroma production is insufficient. The aroma is single and uncoordinated, resulting in poor persistence of rose aroma and not enough fragrance

Method used

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  • Fragrance-yield yeast of low-yield alcohol and screening method and application of fragrance-yield yeast
  • Fragrance-yield yeast of low-yield alcohol and screening method and application of fragrance-yield yeast
  • Fragrance-yield yeast of low-yield alcohol and screening method and application of fragrance-yield yeast

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Embodiment 1

[0032] Example 1: Isolation, purification and identification of aroma-producing yeast

[0033] Identification and screening of several wild yeast strains isolated from rose raw materials in Zaoyang, Hubei.

[0034] The screening method for low-alcohol-producing aroma-producing yeast includes steps ①: in Zaoyang City, Hubei Province, select fully bloomed roses of different varieties in the rose garden during the rose flower picking period, and pick whole roses at different locations in an aseptic manner. Fresh flowers, then pick petals from the outside, middle and inside of each rose flower, a total of 100 rose flowers; mash and mix and add sterile water, then take the mixed rose flower juice, gradient dilution and coating on the separation In the medium, the separation medium is YEPD medium, and its components are: 1% yeast extract powder, 2% peptone, 2% glucose, 2% agar, 0.1g / L chloramphenicol; in a 25°C incubator Cultivate for 3 days, randomly select a single colony with ty...

Embodiment 2

[0056] Example 2: Application of aroma-producing yeast in rose fermented beverage

[0057] 1. Activation and expansion of aroma-producing yeast: Nakagawa yeast-Rose-Ni was inoculated in PDA (1% yeast extract powder, 2% peptone, 2% carbon source, pH 6.0, sterilized at 121°C for 20min) liquid medium, 26°C , the expansion time was 24 hours, and then transferred to the rose juice solution, 26°C, shaker 120r / min, and the expansion time was 24 hours to obtain the expansion solution.

[0058] 2. Select 20g dried rose flower (double rose flower), mix 115g rock sugar and 500g water evenly, extract at 95°C for 45 minutes, quickly cool to 20°C after the extraction, add a certain amount of citric acid, malic acid and lactic acid , adjust the pH of the fermentation bottom liquid to 3.7.

[0059] 3. The above yeast expansion solution was added to the rose extract, and the yeast inoculation amount was 4.0 × 10 6 1 / mL, fermented at 20° C. for 48 hours, and after the fermentation, sterilized...

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Abstract

The invention relates to the technical field of biology, and discloses fragrance-yield yeast of low-yield alcohol. The preservation number is nakazawaea ishiwadae (Nakazawaea ishiwadae)-Rose-Ni. The fragrance-yield yeast has the following advantages and effects that the strain is separated from rose raw materials in Hubei Zaoyang regions. A screening method comprises the steps of obtaining the rose raw materials in the Zaoyang regions, performing separation and purification on the yeast by a culture medium method, and then performing primary screening, secondary screening, alcohol production capacity experiment and fermentation experiment. The strain can selectively utilize contents of rose flower juice in fermentation of industrial production of the rose flower juice, the content of fruity flavor characteristic substances namely ethyl acetate in rose fermentation liquor obtained through fermentation is greater than 1000mg / L, the content of rose flower characteristic scent substances namely beta-phenethyl alcohol is greater than 8000[mu]g / L, the fragrance-yield yeast has high strain growth efficiency and high fragrance yield efficiency, has good brewing characteristics of the low-yield alcohol, maintains fermentation fragrance and rose fragrance in harmonious superposition, and is long-lasting in fragrance; fermentation liquor and finished products use GC and SPME-GC-MS for detecting microbial metabolism flavor and rose flower fragrance components, which indicates that during production, when the strain is used, the fragrance characteristics of a rose fermented beverage canbe effectively increased.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to an aroma-producing yeast with low alcohol production and a screening method and application thereof. Background technique [0002] Rose is a deciduous shrub belonging to Rosaceae Rosa, which is widely planted all over the world. China is one of the main producing countries of roses. It has a certain planting scale in Hubei, Shandong, Yunnan, Xinjiang and Gansu provinces, especially Pingyin, Shandong The roses in Zaoyang, Hubei, the double-petaled roses in southern Yunnan, and the roses in Kushui, Gansu are the most famous. Roses not only have a fresh and elegant rose fragrance, but also are rich in nutrients, rich in a variety of essential amino acids, proteins, vitamins and minerals, and rich in rose essential oil (the main components are β-phenylethanol, citronellol, citronellol, etc. Volatile aroma substances such as leaf alcohol, eugenol, linalool, etc., have the natural floral ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L2/38C12R1/645
CPCC12N1/16A23L2/382C12R2001/645C12N1/145
Inventor 倪春林倪庆伟蔡旭东
Owner 倪氏国际玫瑰产业股份有限公司