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Wickerhamomyces anomalus capable of producing ester at high yield and application thereof

A Wickham and abnormal technology, applied in the field of abnormal Wickham yeast and its application in kimchi, to achieve good application potential, improve the quality of kimchi, and the effect of good fermentation performance

Pending Publication Date: 2021-06-11
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on screening high-ester-producing yeast from pickles and inoculating fermented pickles

Method used

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  • Wickerhamomyces anomalus capable of producing ester at high yield and application thereof
  • Wickerhamomyces anomalus capable of producing ester at high yield and application thereof
  • Wickerhamomyces anomalus capable of producing ester at high yield and application thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] Example 1: Screening identification of ester yeast in kimchi

[0026] 1) Separation and purification of yeast in kimchi: 10 times series gradient dilution with sterile saline samples, draw 200 μL 10 -2 10 -3 Two dilution samples were uniform in PDA plates, sterile coating rods, while taking samples raided lines, at 28 ° C for 72 h, picked different colonies in PDA plates in the PDA plate until they obtained a single colony. The purified bacterium was frozen in 30% glycerol.

[0027] 2) Preliminary sieve of ester yeast: A sterile vaccination ring is selected from the bacterial fluid scrubber in the glycerin tube in the PDA plate, 28 ° C for 72 h, and pick a cycloral single bacterius falls with 5 ml Among the test tubes of radish juice medium, mixing, at 28 ° C for 72 h, using a yeast and yield of lyric esters and extravasation capabilities. The results are expressed in "-" (no fragrance), "+" (flavor), "++" (fragrant) and "++".

[0028] 3) Repair screen of EtOAc Ester: Selec...

example 2

[0036] Example 2: Strain YYB24 Fermentation Performance Test

[0037] 1) Salt resistance: After activation of the test strain 18 h after 28 ° C in PDB, the amount of salt concentration is 0%, 2%, 4%, 6%, 8%, 9%, and 10 in the amount of 2% inoculation. %, 11%, 12%, 13%, 14%, 15% PDB, at 28 ° C culture 72 h, and the fermentation liquid OD value was determined.

[0038] The fattening strain YYB 24 has a strong salt resistance, which can withstand the salt concentration of about 14%, and the salt is resistant to the curve. image 3 .

[0039] 2) Acidic resistance: After the strain YYB24 is activated, 18 h then incubated in PDB, and the pH is from 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, and cultured in PDB at 28 ° C for 72 h, according to 2% inoculation. The fermentation liquid OD value was determined.

[0040] After determination, strain YYB 24 has strong acid tolerance, still growing in PDB of pH 2.5, and is a curve of acid resistance. Figure 4 .

example 3

[0041] Example 3: Application of strain YYB24 in kharainer fermentation

[0042] 1) Making of kimchi: Clean fresh radish, drained, cut into a block of 2 to 4 cm in the kimchi, and mixed with 6% brine 1: 1 (w / v), press The saline volume was 0.2% inoculated with strain YYB24 or non-inoculated, and then sealed, 100 ° C was fermented.

[0043] 2) Sensory Assessment: Select 10 graduate students with food professional background, and score the color and form, aroma, texture, and taste of different treatment groups according to the sensory score of the food professional background. (Overall score = color and The morphology × 20% + aroma × 20% + texture × 30% + taste × 30%).

[0044] Table 1 Sensory score standard for pickled vegetables

[0045]

[0046] Symphony scores are shown in Table 2. It can be seen from Table 2 that the inoculated strain YYB24 fermentation is superior to natural fermentation kharazza in various sensory indicators, which is very significantly significant (P <0....

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Abstract

The invention discloses an ester-producing Wickerhamomyces anomalus strain and application thereof in pickles, and belongs to the technical field of microorganisms. The strain is Wickerhamomyces anomalus YYB24, and is preserved in the China General Microbiological Culture Collection Center on August 28, 2020, the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.20577. The strain has relatively strong ester production capacity and excellent fermentation performance. When the Wickerhamomyces anomalus YYB24 is inoculated for fermentation, the sensory score of pickles is obviously increased, the variety of ester substances is increased by 10, the relative content is increased by 146.45%, the relative contents of important flavor substances such as phenethyl alcohol and longifolene for pickles are also obviously increased, and the result shows that the Wickerhamomyces anomalus YYB24 has a huge potential when being applied to pickle production.

Description

Technical field [0001] The present invention relates to the field of microbiological technology, and more particularly to an abnormal Wicham Yeast and its application in kimchi from the Sichuan traditional home self-made kimchi. Background technique [0002] Sichuan kimchi refers to vegetable products, salted and salted, salted and hypothyroid, and anti-oxidation, spleen appetite, and anti-oxidation, spleen appetite, and anti-oxidation, spleen appetizing, and prevent arteriosclerosis. effect. In recent years, the development of the Sichuan kharainer industry has developed rapidly, forming a cluster of eyebrows, Chengdu Newbu, etc. Although the development of the kimchi industry has achieved better results, there are still some problems. For example, in the process of kharaining, a better flavor is present, and the kimchi enterprises tend to add flavors. Today, consumers have higher requirements for food quality today. The artificial synthetic food additives in food processing in ...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L19/20C12R1/645
CPCA23L19/20Y02A40/90
Inventor 刘书亮杜宇庆李建龙周巧李琴敖晓琳刘爱平
Owner SICHUAN AGRI UNIV
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