Strain immobilization method and application of immobilized strains

A technology of strains and calcium chloride solution, applied in biochemical equipment and methods, fixed on/in organic carriers, methods based on microorganisms, etc., can solve the problem of non-reusable cost of strains, and achieve improvement Effects of viability, improvement of fermentation characteristics, and reduction of production cost

Pending Publication Date: 2020-11-10
SHANDONG LVFENG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the problem that most of the fermented fruit wines currently on the market are fermented with free strains and the strains cannot be reused and the cost is high, the present invention provides a method for immobilizing strains and the application of immobilized strains to solve the above problems

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  • Strain immobilization method and application of immobilized strains
  • Strain immobilization method and application of immobilized strains
  • Strain immobilization method and application of immobilized strains

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A strain immobilization method comprises the steps of: inoculating; swelling; coagulating into beads; and air-drying for preservation.

[0020] Inoculation: Take 30ppm of the strain, the strain is the yeast composition of Angel wine fruit wine yeast and Angel wine active dry yeast with a weight ratio of 1:2, inoculate it on the cherries after enzymolysis and add 200ppm sodium metabisulfite juice, cultured on a shaker at 28°C and 160r / min for 12h.

[0021] Swelling: Take sodium alginate solutions with a concentration of 1.5%, 2.0%, and 2.5%, respectively, and add them to three portions of inoculated fermentation broth to make them fully swell, and stir to mix them evenly.

[0022] Solidify into beads: inject three parts of the swollen mixed bacterial solution into a sterile syringe, select needles of the same size, and drop them into the calcium chloride solution with a concentration of 1.0% to make them solidify into gel beads. After soaking in the calcium chloride sol...

Embodiment 2

[0029] A strain immobilization method comprises the steps of: inoculating; swelling; coagulating into beads; and air-drying for preservation.

[0030] Inoculation: Take 30ppm of the strain, the strain is the yeast composition of Angel wine fruit wine yeast and Angel wine active dry yeast with a weight ratio of 1:2, inoculate it on the cherries after enzymolysis and add 200ppm sodium metabisulfite juice, cultured on a shaker at 28°C and 160r / min for 12h.

[0031] Swelling: take a sodium alginate solution with a concentration of 2.0%, add it to the inoculated fermentation broth, make it fully swell, stir and mix.

[0032] Solidification into beads: Divide the swollen mixed bacterial solution into three parts, inject them into sterile syringes respectively, select needles of the same size, and drip them into calcium chloride solutions with concentrations of 0.5%, 1.0%, and 1.5%, respectively. Make it solidify into glue beads, soak the glue beads in the calcium chloride solution ...

Embodiment 3

[0039] A strain immobilization method comprises the steps of: inoculating; swelling; coagulating into beads; and air-drying for preservation.

[0040] Inoculation: Take 30ppm of the strain, the strain is the yeast composition of Angel wine fruit wine yeast and Angel wine active dry yeast with a weight ratio of 1:2, inoculate it on the cherries after enzymolysis and add 200ppm sodium metabisulfite juice, cultured on a shaker at 28°C and 160r / min for 12h.

[0041] Swelling: take a sodium alginate solution with a concentration of 2.0%, add it to the inoculated fermentation broth, make it fully swell, stir and mix.

[0042] Solidification into beads: inject the swollen mixed bacterial solution into a sterile syringe, select three needles of different sizes, and drop them into the calcium chloride solution with a concentration of 1.0%, so that they are solidified into diameters of 2 to 2.5 mm, 4~4.5mm, 6~6.5mm glue beads, soak the glue beads in calcium chloride solution for 4 minu...

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Abstract

The invention belongs to the technical field of strain immobilization, and particularly relates to a strain immobilization method and application of immobilized strains. The strain immobilization method comprises the following steps of inoculation; swelling; solidification to form beads; and air drying preservation. According to the method, an immobilization technology is introduced, and by meansof immobilized strain cells, the viability and fermentation characteristics of strains are improved, and a theoretical basis is provided for development of immobilized fermentation and continuous production of fruit wine; and according to the immobilized strains obtained through the method, the fermentation characteristics of the immobilized strains is similar to those of free strains, the fermentation is not influenced, the immobilized strains can be repeatedly used for fermentation, the activity at each time of fermentation is not reduced, the alcohol production capacity is not greatly changed, and the production cost is greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of strain immobilization, and in particular relates to a strain immobilization method and an application of the immobilized strain. Background technique [0002] Cherry belongs to Rosaceae Prunus subgenus Prunus, and its mature fruit is one of the earliest fruits listed in spring, known as "the first branch of spring fruit". Cherries are rich in nutrients, and the fruit is rich in sugar, protein, vitamins, calcium, iron, phosphorus, potassium and other elements. Cherries are rich in iron elements, with an iron content of as much as 59 mg per 100 grams of cherries, ranking first in fruits. The content of vitamin A in cherries is 4-5 times higher than that of grapes, apples and oranges. But at present, cherries are mainly sold in the form of fresh fruit, which is greatly affected by the season, and the product is single, and it is very easy to rot, overripe and brown after picking. The cherry wine made by f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N11/10C12N11/04C12G3/024C12R1/865
CPCC12N11/10C12N11/04C12G3/024
Inventor 韩北忠郑伟
Owner SHANDONG LVFENG ECOLOGICAL AGRI
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