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A Substrate Addition of Amino Acids and a Fermentation Process Based on Kraton yeast

A fermentation process and amino acid technology, which is applied in the field of fermentation process with amino acids added to substrates and based on kraton yeast, can solve unseen problems and the like

Active Publication Date: 2022-07-29
NORTHWEST A & F UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In this field, there are currently very few reports on the use of Saccharomycopsis crataegensis for fermentation, and there is no relevant report in the field on the process of adding amino acids to the substrate and using Saccharomycopsis crataegensis for fermentation

Method used

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  • A Substrate Addition of Amino Acids and a Fermentation Process Based on Kraton yeast
  • A Substrate Addition of Amino Acids and a Fermentation Process Based on Kraton yeast
  • A Substrate Addition of Amino Acids and a Fermentation Process Based on Kraton yeast

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Effect test

experiment example

[0109] Experimental example, mixed bacteria fermentation process and fermentation data of the present invention

[0110] 1. Strains

[0111] The strains used in this test are: commercial Saccharomyces cerevisiae S. cerevisiae X16 strain, commercial S. cerevisiae S. cerevisiae ST strain, commercial Saccharomyces cerevisiae S. cerevisiae F33 and Saccharomycopsis crataegensis strain YC30 isolated and screened by the present invention.

[0112] 2. Grape juice

[0113] The raw materials of Vidal ice grapes are planted in Yuquanying, Yongning County, Yinchuan City, Ningxia Province, Ningxia Baggs Zuimei International Winery Co., Ltd. (E106.02°, N38.24°). The vines were planted in 2013 and cultivated in small trellises with a row spacing of 1.0m × 2.0m. This experiment was harvested in 2017. The grapes were not picked after they were mature, and were picked when the temperature dropped to below -8°C for 24 hours. Remove the small secondary fruit, and randomly select ice grapes of t...

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Abstract

The invention "a fermentation process based on the addition of amino acids to a substrate and based on kraton yeast" belongs to the technical field of microorganisms. The characteristics of the fermentation process based on the addition of amino acids to the substrate and the kraton yeast are that amino acids are added to the substrate, and the fermentation is carried out by the kraton yeast. The fermented product of the present invention that adds amino acids to the substrate and fermented with kraton yeast exhibits a more unique fragrance than the substrate single bacteria fermented product without amino acid addition, and can produce a unique flavor, aroma and taste. Alcohol and beverages, enrich consumer goods and expand consumption choices.

Description

technical field [0001] The invention belongs to the technical field of beverage fermentation, and in particular relates to a fermentation process based on kraton yeast by adding amino acids to a substrate. Background technique [0002] Wine fermentation is a complex biochemical process, and kraton yeast plays a very critical role in the fermentation process, such as converting sugars into ethanol, carbon dioxide and thousands of other secondary metabolites. A large number of scientific studies have shown that the quality of wine is highly dependent on the metabolic activity and fermentation behavior of different craton yeasts, and different craton yeasts have important contributions to the chemical composition, sensory properties, and flavor characteristics of wine. Saccharomyces cerevisiae is by far the most widely used strain in the production of wine industry. , serious homogenization and other problems. Therefore, in order to pursue the specialization of wine style and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/645C12R1/865
CPCC12N1/16C12G1/0203
Inventor 葛谦袁亚宏岳田利王周利蔡瑞郭春锋胡仲秋魏建平苟春林李彩虹张静闫玥张艳路洁
Owner NORTHWEST A & F UNIV