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A 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: 2022-07-12
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

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

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example 1

[0014] Example 1: The 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 with 0.01% chloramphenicol was added, and the survival rate was calculated ( figure 1 ).

[0015] Take the lactic acid bacteria and yeast glycerol tube storage solutions stored at -80 °C respectively, inoculate 5 mL of lactic acid bacteria medium and yeast medium according to 20% of the inoculum, and inoculate them at 30 °C for 24 hours. 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 cultures were centrifuged at 10,000 rpm and 4°C for 5 min to collect bacteria, and resuspended in 4 mL of sterile water. Take 0.5 mL of yeast suspension to inoculate into the mixed culture medium, and then add 1 mL of lactic acid bacteria suspension to the ...

example 2

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

[0017] Take the yeast glycerol storage solution stored at -80 °C, inoculate it into 5 mL of yeast medium according to 20% of the inoculum, inoculate it at 30 °C for 24 hours, and then transfer it to 100 mL of yeast according to 5% of the inoculum. Bacteria culture medium, 30 ℃ static culture for 24h. The seed solution was centrifuged at 10,000 rpm and 4 °C for 5 min to collect the bacterial cells, resuspended in 4 mL of sterile water, and 0.5 mL of it was inoculated into 30 mL of mixed culture medium, and cultured at 30 °C for 4 h. . Take 2 mL of culture medium into two 5 mL EP tubes, centrifuge at 10,000 rpm and 4 °C for 5 min, and discard the supernatant. Then, 4 mL of normal saline and 4 mL of normal saline containing 8% (v / v) alcohol were added resp...

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Abstract

The invention discloses a method for improving the alcohol tolerance of yeast by utilizing lactic acid bacteria, and belongs to the technical field of biological engineering. In the present invention, exogenous lactic acid bacteria are added to the yeast culture system for mixed culture for 4 hours, the obtained bacteria are resuspended in physiological saline containing 8% (v / v) alcohol, and stressed at 30°C for 90 minutes. The bacteria after alcohol stress were centrifuged and washed, and then seeded on yeast-peptone-dextrose (YPD) agar medium containing 0.01% chloramphenicol. The results showed that after alcohol stress, the survival rate of yeast obtained by adding lactic acid bacteria was 23.64%, and the survival rate of yeast after pure culture was 3.87%, and the survival rate was increased by 6.11 times. The method of the invention is simple and convenient to operate, and can be used to improve the alcohol resistance of yeast.

Description

technical field [0001] The invention relates to a method for improving the alcohol tolerance of yeast, and belongs to the technical field of bioengineering. Background technique [0002] Lutella belongs to the Zygosaccharomyces genus in the yeast family, and is an important production bacterium in traditional fermentation, widely present in salted foods such as soy sauce and watercress. Yeast Russellii plays a role in the main fermentation period of soy sauce, mainly producing flavor substances such as ethanol and higher alcohol. positive effect. Tetraphylococcus halophilus is also an important strain in the fermentation production of traditional fermented foods such as soy sauce and jam. It is one of the main microorganisms that produce volatile substances. The use of lactic acid bacteria and yeast mixed culture can not only shorten the fermentation cycle of the product, prolong the shelf life of the product, but also improve the quality of the product. [0003] In the p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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