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Aroma-producing yeast with low alcohol production and its screening method and application
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An aroma-producing yeast and alcohol technology, applied in the biological field, can solve the problems of insufficient aroma production, incoordination, and easy degradation of the performance of lactic acid bacteria, and achieve high efficiency of bacterial growth and aroma production, high social and economic benefits, and excellent quality. Effects of Brewing Traits
Active Publication Date: 2022-05-24
倪氏国际玫瑰产业股份有限公司
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[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
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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 materials in Zaoyang, Hubei Province.
[0034] The screening method of aroma-producing yeast with low alcohol production includes step 1: in Zaoyang City, Hubei Province, during the rose blooming period, different varieties of fully bloomed roses in the rose garden are selected, and whole roses are picked from different positions in a sterile manner. Flowers, and then pick the petals from the outer, middle and inner parts of each rose flower, a total of 100 rose flowers; mash and mix and add sterile water, then take the mixed rose flower juice, and apply gradient dilution to the separation. In the medium, the separation medium is YEPD medium, and the components are: yeast extract powder 1%, peptone 2%, glucose 2%, agar 2%, chloramphenicol 0.1g / L; in a 25°C incubator Cultivate for 3 days, randomly select a ...
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 field of biotechnology, and discloses an aroma-producing yeast with low alcohol production, whose preservation name is Nakazawaea ishiwadae-Rose-Ni. The present invention has the following advantages and effects: the bacterial strain is isolated from rose raw material in Zaoyang area, Hubei, and its screening method is to obtain rose raw material in Zaoyang area, use culture medium method to separate and purify the yeast, and then pass through primary screening, secondary Screening, alcohol production ability test and fermentation experiment, the strain can selectively utilize the content of rose juice in the industrial production of rose juice fermentation, and the content of ethyl acetate, a fruity aroma characteristic substance in the fermented rose fermentation liquid It is >1000㎎ / L, and the characteristic aroma substance of roses, β-phenylethyl alcohol, is >8000μg / L. It has the excellent brewing characteristics of high strain growth and aroma production efficiency, and low alcohol production. It maintains the harmonious superposition of fermentation aroma and rose aroma, and the aroma is long-lasting The fermented liquid and the finished product adopt GC and SPME-GC-MS to detect microbial metabolism flavor and rose aroma components, indicating that the use of the strain in production can effectively improve the aroma characteristics of rose fermented beverages.
Description
technical field [0001] The invention relates to the field of biotechnology, in particular to a low-alcohol-producing aroma-producing yeast and a screening method and application thereof. Background technique [0002] Roses are deciduous bushes of the Rosaceae family Rosaceae and are widely planted around the world. China is one of the main producing countries of roses and has a certain scale of planting in Hubei, Shandong, Yunnan, Xinjiang and Gansu provinces, especially in Pingyin, Shandong, Pingyin and Gansu. Zaoyang in Hubei, double roses in southern Yunnan, and roses in Kushui, Gansu are the most famous. Rose not only has a fresh and elegant rose fragrance, but also is rich in nutrients, rich in a variety of essential amino acids, proteins, vitamins and minerals and other nutrients, and is rich in rose essential oil (the main components are β-phenylethyl alcohol, citronellol, incense Volatile aroma substances such as leaf alcohol, eugenol, and linalool have the natural ...
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