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Saccharomyces cerevisiae with low fusel oil yield and application thereof

A technology of Saccharomyces cerevisiae and fusel oil, applied in the field of microorganisms, can solve the problems of large reaction and easy to use, and achieve the effects of improving the post-drinking reaction, improving the quality of liquor, and reducing the content of harmful substances fusel oil.

Active Publication Date: 2020-08-04
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is a common feeling among Chinese consumers that foreign wines are highly reactive and easy to drink after drinking.

Method used

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  • Saccharomyces cerevisiae with low fusel oil yield and application thereof
  • Saccharomyces cerevisiae with low fusel oil yield and application thereof
  • Saccharomyces cerevisiae with low fusel oil yield and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Screening of Saccharomyces cerevisiae strains with low fusel oil production

[0018] 1. Separation and screening of high-yielding wine yeast from fermented grains of Jinpai Maotai Town Liquor Industry

[0019] Material: Jin brand Moutai Town Liquor Industry's down to six rounds of fermented fermented grains

[0020] YPD medium: 10g of yeast powder; 20g of glucose; 20g of peptone; 20g of sodium propionate; 1g of penicillin; Put the bottle in a 121°C sterilizer for 30 minutes and cool it down for later use.

[0021] TTC upper medium: liquid A: glucose 5g; agar 15g; water 900mL. Solution B: 100 mL of 0.5% TTC aqueous solution. Liquid A and liquid B were sterilized in a 121°C autoclave for 30 minutes, cooled to 60°C, mixed and used immediately.

[0022] Separation and purification of yeast: Take 5g of fermented grains sample and add 95ml of sterilized distilled water, put it in a shaker at 150r / min and shake it for 30min, put the shaken bacterial suspension in...

Embodiment 2

[0054] Example 2 Identification of Saccharomyces cerevisiae Y267 strain

[0055] 1.18S rDNA sequence analysis

[0056] (1) DNA extraction

[0057] collect bacteria, Soil Genome DNA Extraction Kit for DNA extraction.

[0058] (2) 18S rDNA fragment amplification of Saccharomyces cerevisiae Y267

[0059] Using the extracted Saccharomyces cerevisiae DNA as a template, the fungal 18S rDNA universal primers 18S-P1 and 18S-P2 were used to amplify 18S rDNA fragments. The amplification reaction system is 30 μl, in which Premix Taq TM (TaKaRa Taq TM Version 2.0plusdye) 15 μl, ddH2O 13 μl, primers 18S-P1 and 18S-P2 each 0.5 μl, DNA template 1 μl. Amplification reaction conditions: 94°C for 5min; 94°C for 30s; 55°C for 50s, 72°C for 30s, 32 cycles; 72°C extension for 10mim, 4°C storage.

[0060] (3) 18S rDNA sequence analysis

[0061] The amplified 18S rDNA fragment was sent to Wuhan BGI for sequencing, and the corresponding 18S rDNA amplification sequence results were obtained ...

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Abstract

The invention discloses Saccharomyces cerevisiae Y276 and application thereof. The preservation date of the Saccharomyces cerevisiae Y276 is December 27, 2019, and the preservation number of the Saccharomyces cerevisiae Y276 is CCTCC NO: M2020080. The saccharomyces cerevisiae strain disclosed by the invention is obtained by separating and purifying soy sauce flavor type fermented grains from Jianpai Maotai Town Liquor Co., Ltd. The fusel oil in the faint scent Xiaoqu liquor can be reduced by 25.7%, the strain can be matched with other strains such as rhizopus to prepare mixed koji for brewingof the Xiaoqu faint scent liquor, and the effects of reducing the fusel oil in Xiaoqu raw liquor and improving the quality of the Xiaoqu raw liquor are achieved.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to brewer's yeast and its application. Background technique [0002] The metabolism rate of fusel oil (higher alcohols represented by isobutanol and isoamyl alcohol) in the human body is slower than that of ethanol. It is generally believed that headaches, anesthesia and other discomfort reactions after drinking alcohol are caused by fusel oil. Therefore, "Distilled Liquor and Its Blended Liquor Hygienic Standard GB2757-1981" stipulates that the content of fusel oil must be less than or equal to 0.2g / 100mL. However, after China's accession to the WTO, because foreign wines will enter the Chinese market, and the content of fusel oil in foreign wines such as brandy often exceeds the standard, in 2006 China was forced to cancel the index of fusel oil content in distilled wine. The current standard GB2757-2012 for distilled spirits and their blended spirits no longer has the index of fuse...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12G3/021C12R1/865C12R1/845
CPCC12N1/18C12G3/02C12G3/021C12R2001/865C12N1/185
Inventor 朱浩陈申习杨强周德平
Owner JING BRAND
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