Acid-resistant saccharomyces cerevisiae and application thereof in high-acidity fruit fermented wine

A technology of Saccharomyces cerevisiae and main fermentation, applied in the field of brewing engineering, which can solve the problems of lack of Saccharomyces cerevisiae, low pH during fermentation, insufficient flavor, etc., and achieve the effects of shortened brewing cycle, high acid tolerance and rich aroma

Active Publication Date: 2021-03-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problems of low pH and lack of special Saccharomyces cerevisiae during the fermentation of high-acidity fruit fermented wine, resulting in a long fermentation time and insufficient flavor, which in turn affects the quality of the wine body

Method used

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  • Acid-resistant saccharomyces cerevisiae and application thereof in high-acidity fruit fermented wine
  • Acid-resistant saccharomyces cerevisiae and application thereof in high-acidity fruit fermented wine
  • Acid-resistant saccharomyces cerevisiae and application thereof in high-acidity fruit fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1: Screening and Identification of Saccharomyces cerevisiae ET005-c54 Starting Strains

[0060] Specific steps are as follows:

[0061] 1. Screening and identification of wild Saccharomyces cerevisiae

[0062] Saccharomyces cerevisiae was screened from green plums and soil samples from different geographical locations in the green plum production area of ​​Zhaoan County, Fujian Province. The colonies were initially classified and identified by observing the shape and color, and further tested through alcohol production, gas production, test tube fermentation, and acid resistance. The strains were screened, and finally 10 strains of S. cerevisiae with relatively good fermentation performance were selected for further screening and preserved in our laboratory, named YT012, YT018, YT021, ET005, ET016, ET023, SM003, SM007, SM008, SM012.

[0063] 2. The 10 strains of Saccharomyces cerevisiae obtained in step 1 and the purchased 10 strains of commercial Saccharomyces...

Embodiment 2

[0074] Example 2: Obtaining of Saccharomyces cerevisiae ET005-c54

[0075] 1. Mutagenesis of Saccharomyces cerevisiae starting strain ET005 using an atmospheric pressure and room temperature plasma mutagenesis instrument

[0076] Specific steps are as follows:

[0077] (1) Pick a ring from the plate and inoculate the starting strain ET005 of Saccharomyces cerevisiae obtained in Example 1 into a 250mL Erlenmeyer flask containing 50mL liquid seed medium, and culture it statically at 30°C for 10-12h, so that the bacteria grow logarithmically Expect. Take 1mL logarithmic growth phase bacteria solution to measure its OD 600 , according to OD 600 and the general relationship between the number of colonies to estimate the bacterial concentration, at this time OD 600 0.8, take 1 mL of the bacterial solution and centrifuge at 12000r / min for 2min, collect the bacterial cells, wash with sterile saline 2 to 3 times, and dilute it to 10 7 cfu / mL bacterial suspension.

[0078] (2) Tak...

Embodiment 3

[0095] Embodiment 3: Saccharomyces cerevisiae (Saccharomyces cerevisiae) ET005-c54 performance verification

[0096] 1. Acid resistance test:

[0097] Place ET005-c54 in the selection medium of pH 1.5, pH 2.0, and pH 2.5 respectively, culture on a shaker at 30°C for 72 hours, and measure its OD with a microplate reader 600 . Such as Figure 6 As shown, ET005-c54 has good growth performance in the environment of pH 2.5, therefore, it proves that it has better acid resistance.

[0098] The mutant strain ET005-c54 and the starting strain ET005 were inoculated into the pH 2.5 selection medium and cultivated to OD 600 was about 0.8, and the bacterial cells were collected and observed using a cold field emission scanning electron microscope (cFE-SEM). Such as Figure 7 As shown, at pH 2.5, the mutant strain ET005-c54 was oval and round, with smooth surface without wrinkles, obvious budding and bud scars, most of them were single cells, and there was no adhesion between cells; w...

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Abstract

The invention discloses acid-resistant saccharomyces cerevisiae and application thereof in high-acidity fruit fermented wine, and belongs to the field of wine brewing engineering. The saccharomyces cerevisiae ET005-c54 disclosed by the invention can be used for producing high-acidity fruit fermented wine, such as green plum wine, hawthorn wine, pomegranate wine, kiwi fruit wine, lemon wine, loquatwine and the like, has relatively high acid tolerance, can tolerate the lowest pH value of 2.5, and can be used for brewing high-acidity fruit fermented wine; and by taking the green plum wine as anexample, compared with the original strain, the fermentation time is shortened by 45.5%, the total content of main flavor substances is increased by 51.9%, the content of benzaldehyde which is an important substance for improving the overall aroma of the wine body is increased by 54.3%, and the problems of long fermentation time and insufficient flavor of the existing high-acidity fruit fermentedwine can be solved.

Description

technical field [0001] The invention relates to an acid-resistant Saccharomyces cerevisiae and its application in high-acidity fruit fermented wine, which belongs to the field of brewing engineering. Background technique [0002] In wine industry production, the optimal pH value of Saccharomyces cerevisiae is usually between 3.0 and 3.6, while the current production of high-acidity fruit fermented wine (green plum wine, hawthorn wine, pomegranate wine, kiwi wine, lemon wine, loquat wine) Wine, etc.) lacks dedicated Saccharomyces cerevisiae, and the Saccharomyces cerevisiae used is the strain used for wine brewing. Compared with grapes, the organic acid content in high-acidity fruits is higher (15-20g / L), among which the citric acid content of green plum and hawthorn accounts for more than 80% of the total acid, resulting in a low pH of the fermentation broth (2.5-2.9) However, wine yeast cannot adapt well to the characteristics of this kind of fruit wine, which affects the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/024C12R1/865
CPCC12N1/16C12G3/024
Inventor 陆健田甜甜吴殿辉
Owner JIANGNAN UNIV
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