A Saccharomyces cerevisiae suitable for brewing tea wine and its application

A technology for Saccharomyces cerevisiae and tea wine, which is applied in the preparation of alcoholic beverages, microorganism-based methods, fungi, etc., can solve the problems of easy acid production, heavy sour and astringent taste, and no screening, and achieves complete fermentation degree and alcohol conversion rate. high effect

Active Publication Date: 2022-03-01
TEA RES INST CHINESE ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Saccharomyces cerevisiae in this patent is screened from acidic kombucha, which is prone to acid production during fermentation, which requires fine control during the brewing process to avoid the sour and astringent taste
In addition, the patent does not screen Saccharomyces cerevisiae for its ability to produce volatile components, and the aroma of the brewed tea wine is slightly insufficient

Method used

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  • A Saccharomyces cerevisiae suitable for brewing tea wine and its application
  • A Saccharomyces cerevisiae suitable for brewing tea wine and its application
  • A Saccharomyces cerevisiae suitable for brewing tea wine and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Screening to obtain Saccharomyces cerevisiae GXSJ77

[0028] 1. Seed collection: collect fresh leaves with one bud and two or three leaves, spread them overnight at room temperature, place them in a withering tank at 32°C for withering, and use a rapid moisture analyzer to detect the water content in the withered leaves until the leaves are withered. Moisture is 60~64%. After the withering is completed, use a rolling machine to knead the withered leaves according to light kneading-heavy kneading-light kneading for 15 minutes each. Put the rolled leaves in a constant temperature and humidity box at 30°C and a relative humidity of 90% to ferment for 2 to 3 days, until the fermented leaves have an obvious wine smell. Select fermented black tea leaves with obvious wine taste and pleasant aroma, rinse the above fermented leaves with sterile water, and obtain a bacterial liquid containing yeast.

[0029] 2. Isolation of pure species: Take 10 mL of the above bacte...

Embodiment 2

[0042] The genomic DNA of the bacterial strain GXSJ77 screened in Example 1 was extracted by using the Ezup column yeast genomic DNA extraction kit, and using this as a template, the ITS fragment was amplified by PCR with general primers, and the PCR product was detected by 1.7% agarose electrophoresis ( See Figure 4 ), and commissioned Shanghai Sangon Biotechnology Co., Ltd. to perform sequencing. The determined sequence was compared with the sequence in GenBank by BLAST and identified as Saccharomyces cerevisiae. It was preserved in the China Typical Culture Collection Center, address: Wuhan University Collection Center, Luojia Mountain, Wuchang District, Wuhan City, Hubei Province, preservation date: December 16, 2019, preservation number: CCTCC M 20191049.

Embodiment 3

[0044] Using commercial active dry yeast (named SY) as a control, the strain GXSJ77 screened out in Example 1 and the control strain SY were respectively inoculated in black tea medium for fermentation to prepare black tea wine.

[0045] Firstly, seed liquid culture was carried out: 50 μL of the strain preserved at low temperature was inoculated into 100 mL of YPD medium, and cultured at 30 °C and 150 rpm for 24 h. Then carry out fermentation culture: inoculate the cultured seed solution in 10 L of black tea culture medium, and culture it statically at 28°C. Samples were taken every two days to determine the amount of bacteria (absorbance at 600nm) and alcohol content until the end of fermentation (see Figure 5 ). The highest cell mass of strain GXSJ77 was 9.2 times that of commercial active dry yeast, indicating that compared with commercial active dry yeast, strain GXSJ77 can adapt to the tea juice system well. The highest alcohol content of strain GXSJ77 was 3.16 times t...

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Abstract

The invention discloses a strain of Saccharomyces cerevisiae suitable for brewing tea wine and its application, belonging to the technical field of bioengineering fermentation. Saccharomyces cerevisiae Saccharomyces cerevisiae GXSJ77 was deposited in the China Center for Type Culture Collection on December 16, 2019, with the deposit number CCTCC M 20191049, and the deposit address is the Collection Center of Wuhan University, Luojia Mountain, Wuchang District, Wuhan City, Hubei Province. The invention also provides a method for cultivating Saccharomyces cerevisiae GXSJ77 and its application, a method for producing tea wine by using Saccharomyces cerevisiae GXSJ77 and the prepared tea wine. The saccharomyces cerevisiae GXSJ77 of the present invention is used for brewing tea wine, can adapt to the fermentation environment of tea juice, has high alcohol conversion rate and complete fermentation degree, and the produced tea wine has a harmonious taste and pleasant flavor, and is of great significance to the industrialized production of tea wine.

Description

technical field [0001] The invention belongs to the technical field of bioengineering fermentation, and in particular relates to a Saccharomyces cerevisiae suitable for brewing tea and wine and its application. Background technique [0002] Tea wine is a general term for various drinking wines prepared from tea leaves as the main raw material by soaking, blending or microbial fermentation. Tea wine not only has the unique flavor of wine and tea, but also is rich in nutrients such as tea polyphenols, caffeine and amino acids, and has a very broad market prospect. [0003] At present, most of the strains used in the production of tea wine are commercial active dry yeast suitable for wine or other fruit wine brewing. Since these strains are difficult to adapt to the tea juice system rich in antibacterial substances, the strains that are prone to appear in the production of tea wine Slow growth, low alcohol conversion rate, bad wine body and flavor, etc. Therefore, it is of gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G3/026C12R1/865
CPCC12N1/16C12G3/026C12R2001/865C12N1/185
Inventor 邹纯尹军峰李如意许勇泉陈建新余新美汪芳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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