Geraniol-producing hanseniaspora uvarum and fermentation method thereof

A technology of Hansenula yeast and geraniol is applied in the field of fermentation engineering to achieve the effects of increasing geraniol content, high capacity, flavor and nutritional value

Active Publication Date: 2020-04-03
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few relevant reports on how to increase the content of geraniol in liquor

Method used

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  • Geraniol-producing hanseniaspora uvarum and fermentation method thereof
  • Geraniol-producing hanseniaspora uvarum and fermentation method thereof
  • Geraniol-producing hanseniaspora uvarum and fermentation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the screening and identification of the Hanseniaspora uvarum of high yield geraniol

[0031] Take 10g of highland barley Daqu and dissolve it in 90mL of sterile saline, shake it on a shaker for 30 minutes, and then carry out gradient dilution. The selected dilution is 10 -2 、10 -3 、10 -4 、10 -5 Take 50 μl of each bacterial solution to coat the WL solid plate, and after culturing at 30°C for 48 hours, the colony morphology of the Hanseniaspora uvarum plate is as follows: figure 1 shown.

[0032] Pick a single colony conforming to the phenotypic characteristics of Hanseniaspora uvarum into a 25mL test tube filled with 5mL barley juice medium, and culture it at natural pH, 30°C, 200rpm for 36h to become a seed culture solution. The cultivated seed culture liquid was inoculated in a 250 mL Erlenmeyer flask containing 50 mL of highland barley juice medium with a 5% inoculation amount, and fermented for 48 h at natural pH at 30° C. Three strains with higher...

Embodiment 2

[0036]Example 2: Comparison of Geraniol produced by Hanseniaspora uvarum A14 and other yeasts

[0037] The bacterial strain that present embodiment comprises has Saccharomyces cerevisiae (Sc), Hyphopichiaburtonii (Hb), Kazachstania unispora (Ku), Wickerhamomyces anomalus (Wa), Torulaspora delbrueckii (Td), Pichia kudriavzevi (Pku), Pichia scaptomyzae (Psc), Pichia membranifaciens (Pme) and Pichia manshurica (Pma), and the strain of the invention Hanseniaspora uvarum A14 (Hu A14). These 10 strains all come from the brewing environment of highland barley wine.

[0038] Pick a single colony of the above 10 strains into a 25mL test tube filled with 5mL barley juice medium, cultivate at natural pH, 30°C, 200rpm for 36h to become a seed culture solution. Inoculate the cultivated seed culture solution with 5% inoculum in a 250mL Erlenmeyer flask containing 50g of sterilized highland barley, at natural pH, 30°C, 200rpm, ferment for 48h, and detect each strain by HS-SPME and GC-MS tec...

Embodiment 3

[0042] Example 3: Detection of Physiological and Biochemical Properties of Hanseniaspora uvarum A14

[0043] Temperature tolerance test: Pick the Hanseniaspora uvarum A14 strain obtained in Example 1, inoculate it in 5ml YPD liquid liquid medium, and culture it at 30°C for 36h to OD 800 In 1.2-1.4. Dilute medium OD with sterile saline 800 To 1, inoculate 0.5mL bacterial liquid into 50ml YPD liquid medium. They were cultured at different temperature gradients of 20°C, 25°C, 30°C, 37°C, 40°C, 42°C and 46°C for 36 hours. The results show that the Hanseniaspora uvarum A14 bacterial strain of the present invention can grow in the temperature range of 20-46 DEG C, and the optimum temperature is 25-35 DEG C (OD 800 Greater than 1).

[0044] Acidity tolerance test: Pick the Hanseniaspora uvarum A14 strain obtained in Example 1, inoculate it in 5ml YPD liquid medium, and culture it at 30°C for 36h to OD 800 In 1.2-1.4. Dilute medium OD with sterile saline 800 To 1, inoculate 0.5...

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Abstract

The present invention discloses a geraniol-producing hanseniaspora uvarum and a fermentation method thereof, and belongs to the technical field of fermentation engineering. The hanseniaspora uvarum A14 CGMCC No.18666 has high geraniol-producing capacity, concentration of geraniol can reach 63.48 [mu]g/L after 48 h of fermentation, while the highest content of the geraniol produced by dominant yeasts in other baijiu fermentation processes is only 43.59 [mu]g/L; and during a baijiu brewing process, the hanseniaspora uvarum A14 CGMCC No.18666-containing fungus agent is added, which can significantly increase content of the geraniol in baijiu and also improve flavor and nutritional value of the baijiu.

Description

technical field [0001] The invention relates to a strain of geraniol-producing Hansenula sporogenes and a fermentation method thereof, belonging to the technical field of fermentation engineering. Background technique [0002] Terpenoids are an important component of plant volatiles. As an acyclic monoterpenoid in liquor, geraniol has a mild and sweet smell of roses, and it also has certain health care functions. Applying geraniol to the brewing wine industry and other food fields can significantly improve the flavor of fermented foods and improve the health effects of foods. [0003] Due to the low content of geraniol produced in the fermentation process of liquor, the industry often constructs strains with geraniol production capacity through genetic engineering, such as performing metabolic flow rearrangement in Saccharomyces cerevisiae, or in Escherichia coli, etc. Geraniol synthesis pathways were constructed in model microorganisms with geraniol production capacity to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12P7/04C12G3/021C12R1/645
CPCC12N1/16C12P7/04C12G3/021C12N1/145C12R2001/645
Inventor 吴群李善文徐岩冯声宝陈灵娜黄和强
Owner JIANGNAN UNIV
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