Saccharomyces cerevisiae, microbial inoculum, application thereof, white spirit, yellow rice wine and brewing methods of white spirit and yellow rice wine

A technology of Saccharomyces cerevisiae and bacterial agents, applied in the field of microorganisms, can solve the problems of complex brewing process and various influencing factors

Pending Publication Date: 2020-11-13
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complexity of the liquor brewing process and various influencing factors, the problem of excess fusel oil cannot be solved well only by optimizing one or several factors in the process. yeast strain

Method used

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  • Saccharomyces cerevisiae, microbial inoculum, application thereof, white spirit, yellow rice wine and brewing methods of white spirit and yellow rice wine
  • Saccharomyces cerevisiae, microbial inoculum, application thereof, white spirit, yellow rice wine and brewing methods of white spirit and yellow rice wine
  • Saccharomyces cerevisiae, microbial inoculum, application thereof, white spirit, yellow rice wine and brewing methods of white spirit and yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The sorghum juice medium may be a conventional medium in the art. Preferably, the preparation method of the sorghum juice medium comprises: after the sorghum is pulverized, the weight ratio of sorghum:water is 1:3-5 and then mixed. , gelatinize in a water bath at 85-95 ℃ for 1-3 hours, cool to 55-65 ℃, add glucoamylase, saccharify for 2-8 hours, boil for 4-8 minutes, filter with double gauze, and add water to the obtained filtrate to adjust the sugar content to 10-15° Bx, sterilized at 121°C for 15 minutes.

[0030] Among them, the determination of ethanol content adopts GB 5009.225-2016 (second method).

[0031]Among them, the determination of fusel oil content adopts GC-FID direct sampling method, the chromatographic column is CP-WAX 57CB (CP97723A), the carrier gas flow rate is 1.0 mL / min, the carrier gas is N2; the injection volume is 2.0 μL; the split ratio The ratio is 30:1, the inlet temperature is 240 °C; the detector temperature is 280 °C. Heating program, th...

Embodiment 1

[0099] This example is used to illustrate the screening process of yeast strains with high ethanol production and low fusel oil production

[0100] Take 5g Daqu sample and 5g wine unstrained spirits sample, mix them and crush them, add them into a homogeneous bag filled with 90mL sterile normal saline, put them into the homogenizer and beat for 30 minutes, draw 1ml of the solution from the homogeneous bag and dissolve it into 9ml sterile saline. In the test tube of bacterial water, prepare 10 -2 Bacteria suspension, and then diluted in turn to make 10 -3 、10 -4 、10 -5 、10 -6 Then take 0.1ml of the appropriate gradient dilution solution and spread it on the YPD medium plate, incubate at 30°C for 24 hours, after visible colonies grow, pour about 12mL of TTC medium to cover the original colonies, and then incubate at 30°C Incubate in the dark for 2-3 hours, and judge the alcohol production capacity of the yeast by the color of the colonies. Select the colonies with red color...

Embodiment 2

[0106] This embodiment is used to illustrate the identification of the yeast strain obtained by screening

[0107] The yeast strains selected after primary screening and secondary screening were streaked on the WL agar medium plate, cultured at 28°C for 60 hours, and the colony morphology was observed, and the bacterial morphology was observed with an optical microscope and a scanning electron microscope. figure 1 It is a scanning electron micrograph of Saccharomyces cerevisiae described in the present invention.

[0108] The yeast strains selected by primary screening and re-screening were cultured to the logarithmic growth phase, and the yeast cells were collected by centrifugation, and the total DNA was extracted with a Bioteke DNA kit, and the purity of the extracted total DNA was detected by 0.6% agarose gel electrophoresis . The total DNA was amplified by PCR using yeast universal primers NL1 (5'-GCATATCAATAAGCGGAGGAAAAG-3') and NL4 (5'-GGTCCGTGTTTCAAGACGG-3') and sent...

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Abstract

The invention relates to the field of microorganisms, and discloses Saccharomyces cerevisiae, a microbial inoculum, an application thereof, white spirit, yellow rice wine and brewing methods of the white spirit and the yellow rice wine. The preservation number of the saccharomyces cerevisiae is CGMCC No. 20591. The yeast strain is used for producing strong-fragrance raw wine, the fusel oil contentis obviously reduced, the ethanol content is increased, and the produced strong-fragrance raw wine is harmonious in fragrance, mellow, sweet and refreshing in taste and free of headache after being drunk.

Description

technical field [0001] The invention relates to the field of microorganisms, and discloses a strain of Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) and the bacterial agent containing the Saccharomyces cerevisiae and its application in the production of ethanol, a white wine and its brewing method, and a yellow rice wine and its brewing method. Background technique [0002] Most of Chinese liquor is made from sorghum, rice, wheat, corn, glutinous rice and other grains, using Daqu, Xiaoqu or bran koji as saccharification starter, undergoing different fermentation processes such as solid, semi-solid or liquid fermentation, and then distilled and stored The total content of alcohol and water is about 97%-98%, and the content of trace ingredients is 2%-3%. The ethanol content determines the alcohol content, and the trace components mainly include alcohols, esters, acids, amino acids, carbonyl compounds, acetals, nitrogen-containing compounds, sulfur-containing compounds...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/021C12G3/022C12P7/06C12R1/865
CPCC12P7/06C12G3/021C12G3/022C12N1/185C12R2001/865Y02E50/10
Inventor 杨娟丁子元郑晓卫李皓然陈欣怡程军樊林赵湖夏冰
Owner COFCO NUTRITION & HEALTH RES INST
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