Saccharomyces cerevisiae strain FM-S-LB1 capable of reducing fermentation abortion rate of blueberry wine

A technology of FM-S-LB1 and Saccharomyces cerevisiae strain, which is applied in the preparation of alcoholic beverages, fungi, and microorganism-based methods, etc., can solve the problems of reducing the suspension rate of blueberry wine fermentation, and achieve excellent alcohol fermentation ability and excellent bacteria Effects of various resources, low temperature resistance and high alcohol resistance

Active Publication Date: 2020-08-07
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The purpose of the present invention is to provide a kind of Saccharomyces cerevisiae strain FM-S-LB1 that reduces the suspension rate of blueberry wi

Method used

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  • Saccharomyces cerevisiae strain FM-S-LB1 capable of reducing fermentation abortion rate of blueberry wine
  • Saccharomyces cerevisiae strain FM-S-LB1 capable of reducing fermentation abortion rate of blueberry wine
  • Saccharomyces cerevisiae strain FM-S-LB1 capable of reducing fermentation abortion rate of blueberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 Screening of Saccharomyces cerevisiae FM-S-LB1

[0036] Using PDA medium to isolate yeast strains from blueberry wine with low-temperature natural fermentation and excellent fermentation flavor, 8 yeast strains were isolated according to the colony morphology and cell morphology characteristics.

[0037] Inoculate 8 strains of yeast into PDA liquid medium, culture at 25-28°C, 150r / min for 12-14h, take 1mL of bacterial liquid, centrifuge to get the bacterial body, wash twice with sterile normal saline, and then use 5mL Resuspend in sterile normal saline, and measure the OD value at a wavelength of 600 nm with a spectrophotometer.

[0038]Inoculate 8 strains of yeast into PDA liquid medium respectively, and culture them statically for 48 hours at 25-28°C, and observe whether there is a film on the surface of the culture medium.

[0039] Inoculate 8 strains of yeast into PDA liquid medium, culture at 25-28°C and 150r / min for 12-14h, collect the cultured yeast ce...

Embodiment 2

[0048] Embodiment 2: the alcohol resistance performance determination of 6 yeast strains

[0049] The 6 yeast strains numbered Lmb-1, Lmb-2, Lmb-3, Lmb-5, Lmb-7 and Lmb-8 screened out through the above screening steps were respectively inserted into PDA liquid medium and cultured at 25°C for 28h After measuring its OD 600 value, and adjust the OD with sterile water 600 value, making the OD of 6 strains 600 The values ​​were all 1.21 ± 0.05, and the adjusted 6 strains were inoculated to the different ethanol volume fractions (8%, 10%, 12%, 14%, 16%, 18%) (just inoculated) according to the inoculum size of 5%. time OD 600 Value is 0.06±0.01), cultivated at 25°C for 4 days, and then measured OD by spectrophotometry 600 , see Table 2 for the specific results. As can be seen from Table 2, under the condition of 8% ethanol content, the growth of the four strains is relatively good, but with the increase of ethanol content, there are obvious differences in the growth of the four...

Embodiment 3

[0052] Embodiment 3: the growth temperature determination of 6 strains of yeast

[0053] The yeasts numbered Lmb-1 and Lmb-2 screened through the above screening steps were respectively inserted into PDA liquid medium (OD600 value was 0.15 ± 0.01 at the time of inoculation), respectively, at 5, 10, 15 and 20 ° C, rotating speed After culturing for 72 hours under the condition of 150r / min, take 1mL of the bacterial liquid and centrifuge it and measure its OD with 5mL of sterile water 600 The measurement results show that Lmb-1 and Lmb-2 can still grow at 5°C, and the OD of Lmb-1 and Lmb-2 600 The values ​​are 0.53 and 0.35, respectively. It can be seen that the two strains are more resistant to low temperature, but Lmb-1 has better low temperature resistance than Lmb-2.

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Abstract

The invention relates to a saccharomyces cerevisiae strain FM-S-LB1 for reducing the fermentation abortion rate of blueberry wine, and belongs to the technical field of bioengineering. A new saccharomyces cerevisiae strain which has low temperature resistance, alcohol resistance, acid resistance, strong flocculation capacity and excellent fermentation performance and can effectively reduce the fermentation abortion rate of blueberries is screened from naturally fermented blueberry wine. The strain is named as FM-S-LB1; the strain identified as Saccharomyces cerevisiae, and is preserved in theChina General Microbiological Culture Collection Center on November 05, 2018, and the preservation number is CGMCC NO.16702. The invention also discloses a preparation method of the strain. The FM-S-LB1 is used as a blueberry wine fermenting agent, so that the fermentation stopping phenomenon of the blueberry wine with high acid and high phenol content can be effectively reduced, and the method has a wide application prospect.

Description

[0001] 1. Technical field [0002] The invention belongs to the technical field of fruit wine processing, and in particular relates to a Saccharomyces cerevisiae strain FM-S-LB1 which reduces the fermentation suspension rate of blueberry wine. [0003] 2. Background technology [0004] With the improvement of living standards and the enhancement of health awareness, the nutritional value of fruit wine represented by wine has been widely recognized. At present, there are many kinds of fruit wines in the market. In addition to wine, there are apple wine, lychee wine, blueberry wine, blackberry wine, strawberry wine, plum wine, bayberry wine, etc., each with its own characteristics. [0005] Blueberry belongs to the genus Vaccinium. The fruit is dark blue, beautiful and pleasing to the eye. The skin is covered by a layer of white fruit powder. The flesh is fine and the seeds are extremely small. The average mass of blueberry fruit is (0.5-2.5) g, the maximum mass is 5 g, and the ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/024C12R1/865
CPCC12G3/024C12R2001/865C12N1/185Y02E50/10
Inventor 王英周剑忠刘小莉李亚辉夏秀东范琳琳张宏志王帆
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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