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Method for improving alcohol tolerance of yeast by utilizing lactic acid bacteria

A technology of yeast and lactic acid bacteria, applied in the field of bioengineering, can solve problems such as affecting food production efficiency, inhibiting cell survival, growth and fermentation activity, yeast poisoning, etc., to improve alcohol tolerance, improve growth performance, and high survival. rate effect

Active Publication Date: 2020-08-07
SICHUAN UNIV
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Problems solved by technology

Existing studies have shown that when the alcohol content in the fermentation system reaches a certain concentration, it will have a toxic effect on the yeast and inhibit cell survival, growth and fermentation activity, thus affecting the efficiency of food production

Method used

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  • Method for improving alcohol tolerance of yeast by utilizing lactic acid bacteria

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example 1

[0014] Example 1: Lactic acid bacteria Tetragenococcus halophilus CGMCC 3792 added to yeast Zygosaccharomyces rouxii Mixed culture in CGMCC 3791 culture system for 4 h. After alcohol treatment, the number of yeast colonies counted on the YPD agar medium added with 0.01% chloramphenicol was used to calculate the survival rate ( figure 1 ).

[0015] The glycerin tube stock solution of lactic acid bacteria and yeast stored at -80°C was taken respectively, and inoculated into 5 mL of lactic acid bacteria medium and yeast medium according to the inoculum amount of 20%, cultured at 30°C for 24 hours, and then inoculated with 5% The inoculum was transferred to 100 mL of lactic acid bacteria medium and yeast medium, and cultured at 30°C for 24 h. The two culture solutions were centrifuged at 10,000 rpm at 4°C for 5 min to collect the bacterial cells, and both were resuspended in 4 mL of sterile water. 0.5 mL of yeast suspension was inoculated into the mixed culture medium, and...

example 2

[0016] Example 2: Yeast Zygosaccharomyces rouxii CGMCC 3791 pure culture. After alcohol treatment, count the number of yeast colonies on the YPD agar medium, and calculate the survival rate ( figure 1 ).

[0017] Take the storage solution of yeast stored at -80°C in glycerol tubes, inoculate 20% of the inoculum into 5 mL of yeast culture medium, culture at 30°C for 24 hours, and transfer to 100 mL of yeast at 5% of the inoculum culture medium at 30°C for 24 hours. Centrifuge the seed solution at 10,000 rpm at 4°C for 5 min to collect the bacteria, resuspend it in 4 mL of sterile water, take 0.5 mL of it and inoculate it into 30 mL of mixed culture medium, and culture at 30°C for 4 h . Take 2 mL of the culture solution in two 5 mL EP tubes, centrifuge at 10,000 rpm, 4°C for 5 min, and discard the supernatant. Add 4 mL of normal saline and 4 mL of normal saline containing 8% (v / v) alcohol respectively, and let stand at 30°C for 90 min. Centrifuge the treated bacterial su...

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Abstract

The invention belongs to the technical field of bioengineering, and discloses a method for improving the alcohol tolerance of yeast by utilizing lactic acid bacteria. The method includes: adding a lactic acid bacteria exogenously into a yeast culture system for mixed culture for 4h to obtain normal saline with resuspended bacteria and an alcohol content of 8% (v / v), and performing stressing undera 30DEG C condition for 90min; centrifugally washing the bacteria subjected to alcohol stress, then dibbling the bacteria onto a yeast extract peptone glucose (YPD) agar culture medium containing 0.01% chloramphenicol, performing standing and culturing at 30DEG C for 36h, then counting bacterial colonies, and calculating the survival rate. Results show that after alcohol stress, the survival rateof the yeast obtained by mixed culture after lactic acid bacteria is added is 23.64%, the survival rate of yeast obtained after pure culture is 3.87%, and the survival rate is increased by 6.11 times.The method is simple and convenient to operate, and can be used for improving the alcohol resistance of yeast.

Description

technical field [0001] The invention relates to a method for improving yeast alcohol tolerance and belongs to the technical field of bioengineering. Background technique [0002] Saccharomyces rouxii belongs to the genus Zygosaccharomyces in the family Saccharomyces. It is an important production bacteria in traditional fermentation and widely exists in salted foods such as soy sauce and watercress. Luxie yeast plays a role in the main fermentation period of soy sauce, mainly producing flavor substances such as ethanol and higher alcohols. The glutaminase in the yeast can convert the substrate to generate glutamic acid to enhance the umami taste of soy sauce, and play a role in the flavor of fermented condiments. positive effect. Tetralococcus halophilus is also an important strain in the fermentation production of traditional fermented foods such as soy sauce and jam, and is one of the main microorganisms that produce volatile substances. It has the functions of promoting ...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/20C12N1/36C12R1/645C12R1/01
CPCC12N1/16C12N1/20C12N1/36Y02E50/10
Inventor 吴重德姚尚杰周荣清
Owner SICHUAN UNIV
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