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A kind of esterase-producing malic acid-lactic acid fermentation lactic acid bacteria strain and application thereof

A technology of lactic acid fermentation and malic acid is applied in the field of bioengineering to achieve the effects of excellent fermentation performance, increased total amount, and improved fruit flavor

Active Publication Date: 2022-01-28
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no promotion and application of excellent local O.oeni in China. Enterprises either do not carry out MLF in the production process, or they can only choose commercial starters imported from abroad for fermentation, resulting in serious problems of standardization and homogeneity of the wine produced.

Method used

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  • A kind of esterase-producing malic acid-lactic acid fermentation lactic acid bacteria strain and application thereof
  • A kind of esterase-producing malic acid-lactic acid fermentation lactic acid bacteria strain and application thereof
  • A kind of esterase-producing malic acid-lactic acid fermentation lactic acid bacteria strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An esterase-producing malic acid-lactic acid fermenting lactic acid bacteria strain GS-2 in this example was obtained by isolation and screening from naturally initiated malic acid-lactic acid fermentation wine samples in the Hexi Corridor wine producing area of ​​Gansu Province. The specific isolation and screening method is to collect The production company naturally starts the malo-lactic acid fermentation of the snake dragon pearl wine sample, first diluted with 0.9% NaCl sterilized water to 10 -4 -10 -8 , after shaking well, draw 0.1mL of diluent, spread on ATB separation medium (containing 50mg / L cycloheximide) plates respectively, and culture anaerobically at 28°C for 5-7d. After the colony is formed, pick a white single colony with a diameter of less than 1 mm, a smooth surface, and a moist surface, and repeatedly streak and separate it on the ATB isolation medium until it is purified. The primary screening strains were inoculated in 48-well plates containing t...

Embodiment 2

[0038] In this example, Oenococcus oeni (O.oeni) GS-2 was used as the test strain, and the commercial strain VP41 was used as the control, and its growth curve in ATB medium was determined. The specific application process is as follows:

[0039] ATB culture medium formula is the same as embodiment 1.

[0040] Strain activation:

[0041] Take the cryococcus oeni strain GS-2, put it at room temperature for 2 hours, pick 2 loops from the slant medium and inoculate it into the prepared ATB liquid medium, culture it in an incubator at 28°C, and set aside.

[0042] VP41 bacterial powder was activated with sterile distilled water. According to the added amount of 0.02g / L, the Oenococcus oeni VP41 strain was added to sterile dd H2O for 15 minutes at 20°C, and then an equal volume of ATB medium was added for 20 minutes at 25°C.

[0043] Biomass determination:

[0044] O.oeni activated to logarithmic growth phase was inoculated at 107 CFU / mL into an Erlenmeyer flask filled with 150 ...

Embodiment 3

[0048] In this example, Oenococcus oeni (O.oeni) GS-2 was used as the test strain, and the commercial strain VP41 was used as the control to measure the ability of the strain to degrade L-malic acid. The specific application process is as follows:

[0049] Bacterial strain activation: with embodiment 2.

[0050] Wine simulation juice: glucose 1g / L, fructose 1g / L, trehalose 1g / L, tartaric acid 1g / L, L-malic acid 3g / L, citric acid 1g / L, sodium acetate 0.14g / L, yeast extract powder 4.0 g / L, hydrolyzed casein 2.5g / L, KH 2 PO 4 0.3g / L, KCl0.22g / L, L-cysteine ​​hydrochloride 0.5g / L, MgSO 4 ·7H 2 O 0.065g / L, MnSO 4 4H 2 O 0.015g / L, CaCl 2 0.065g / L.

[0051] L-malic acid determination:

[0052] The Gernischt grapes collected from the grape planting base of Gansu Wuwei Mogao Wine Industry Co., Ltd. in 2019 were fermented according to the dry red wine production process, and poured into 2.5L brown fermentation bottles. The activated GS-2 strain was treated with 10 7 The CFU / m...

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Abstract

The invention discloses an esterase-producing malic-lactic-acid-fermenting lactic acid bacteria strain and its application, which is classified as Oenococcus oeni (O.oeni) GS-2, and is preserved in China Microbiological Cultures Preservation Management Committee Common Microorganisms Center, the preservation number is: CGMCC 18683, and the preservation date is October 14, 2019. The Oenococcus oeni (O.oeni) GS-2 of the present invention is inoculated in the wine sample after the alcoholic fermentation ends, and the fermentation temperature is Under the condition of 18-20℃, malo-lactic acid fermentation can be completed in 12-14 days, and the fermentation performance is excellent, which can significantly increase the total amount of ester aroma compounds in the fermented wine sample, enhance the fruit aroma, and brew a typical style of dry red wine , has good economic benefits and application prospects.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to an esterase-producing malic acid-lactic acid fermenting lactic acid bacteria strain and application thereof. Background technique [0002] Aroma quality is one of the most critical factors for consumers to choose and evaluate wine. Volatile compounds such as higher alcohols, esters, organic acids, aldehydes and ketones produced by the metabolism of yeast and lactic acid bacteria during the fermentation process are the main components of wine fermentation aroma. Esters account for about 30% of the volatile substances in fermentation, and most of them have elegant fruity and floral aromas, and their content is around the threshold. When there are slight changes in their composition, content and proportion, they may directly determine the quality of the wine. The aroma type and elegance of the body make the wine show different personality characteristics. According to the s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G1/022C12R1/01
CPCC12G1/0203C12G2200/05C12R2001/01C12N1/205
Inventor 祝霞杨学山赵丹丹王璐璐王诗赵芳琴韩舜愈
Owner GANSU AGRI UNIV
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