Pichia kudriavzevii used for whole-process green production of fruit wine, and application of Pichia kudriavzevii

A technology of yeast and fruit wine, which is applied in the field of Pichia Kudriazwei, can solve the problem of not effectively reducing the taste of organic sour fruit wine in fruit wine, and achieve the effect of improving the quality of fruit wine, improving the taste and appearance, and increasing the content

Active Publication Date: 2021-01-15
山东凯普菲特生物科技有限公司
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Problems solved by technology

But lactic acid is also an organic acid, so this method can not effectively re

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  • Pichia kudriavzevii used for whole-process green production of fruit wine, and application of Pichia kudriavzevii
  • Pichia kudriavzevii used for whole-process green production of fruit wine, and application of Pichia kudriavzevii
  • Pichia kudriavzevii used for whole-process green production of fruit wine, and application of Pichia kudriavzevii

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Embodiment Construction

[0035] In order to better explain the present invention and facilitate understanding, the present invention will be described in detail below through specific embodiments in conjunction with the accompanying drawings.

[0036] 1. Screening and identification of strains

[0037] (1) Isolation of strains

[0038] The naturally fermented blueberry fruit wine was sampled on 0d, 3d, 6d, 9d, 12d and 15d respectively, and the wine samples were diluted 1000 times, 10000 times and 100000 times in the WL nutrient agar medium, and the samples were plated, and incubated at 26°C for 48 hours After obtaining a single colony, all experiments were performed in duplicate. Pick a single colony on a WL nutrient agar plate for isolation and purification, culture at a constant temperature of 26°C for 48 hours, pick a suspected colony according to the morphological characteristics of the yeast for microscopic examination, and separate by streaking on a PDA plate to obtain purified strains.

[003...

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Abstract

The invention relates to Pichia kudriavzevii which is collected in the China General Microbiological Culture Collection Center on April 24th, 2020, has a collection number CGMCC No.19721 and is namedPichia kudriavzevii WTB20042301. The bacterial strain can utilize citric acid and tartaric acid, has degradation capacity for the citric acid, lactic acid, formic acid, succinic acid and acetic acid in fruit wine, and especially has outstanding degradation capacity for the citric acid, the content of active substances, including total phenols, general flavones, anthocyanin and the like, can be effectively improved, and an anti-oxidation level of the fruit wine is improved. In addition, the bacterial strain also has a biocontrol effect superior to existing known biocontrol bacterial strain, andhas an outstanding function for inhibiting Botrytis cinerea. Therefore, the bacterial strain can be applied to fruit postharvest storage and preservation or fruit wine deacidification fermentation, and is an optimal bacterial strain which can be applied to whole-process green production of the fruit wine.

Description

technical field [0001] The invention relates to a strain of functional yeast, in particular to a strain of Pichia kudriazvii used in the whole process of green production of fruit wine and its application. Background technique [0002] Fruit wine is the wine that yeast uses the sugar of the fruit itself to ferment into alcohol. It contains the specific flavor and nutrients of the fruit. It is the wine that humans first learned to brew. There are all kinds of fruits that can be used to make fruit wine, among which kiwi, red bayberry, orange, grape, blueberry, red date, cherry, lychee, peach, persimmon, strawberry, etc. are more ideal. Among the fruit wines, wine is the most famous. In recent years, blueberries are very popular because of their rich anthocyanins, which can fight against free radicals and have the function of delaying aging. [0003] The brewing process of fruit wine is: picking fresh fruit → sorting → crushing, destemming → pulp → separation and extraction of...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23B7/155A23B7/16C12R1/84
CPCC12N1/16C12G3/024A23B7/155A23B7/16C12R2001/84C12N1/165
Inventor 王友升
Owner 山东凯普菲特生物科技有限公司
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