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Mixed-strain fermentation process based on yeast Papiliotrema lauretii and Saccharomyces cerevisiae

A strain of Saccharomyces cerevisiae, the technology of Saccharomyces cerevisiae, applied in the field of beverage fermentation, can solve problems such as unseen

Pending Publication Date: 2021-07-23
宁夏农产品质量标准与检测技术研究所
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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 related reports on yeast Papiliotrema laurentii for fermentation, and there is no related report on the mixed fermentation process of yeast Papiliotrema laurentii and Saccharomyces cerevisiae

Method used

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  • Mixed-strain fermentation process based on yeast Papiliotrema lauretii and Saccharomyces cerevisiae
  • Mixed-strain fermentation process based on yeast Papiliotrema lauretii and Saccharomyces cerevisiae
  • Mixed-strain fermentation process based on yeast Papiliotrema lauretii and Saccharomyces cerevisiae

Examples

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experiment example

[0108] Experimental example, mixed bacteria fermentation process of the present invention and fermentation data

[0109] 1. Strains

[0110] The strains used in this test are: commercial Saccharomyces cerevisiae S. cerevisiae F33 and yeast Papiliotrema laurentii strain HSP22 isolated and screened in the present invention.

[0111] 2. Grape juice

[0112] The raw materials of Vidal ice grapes are planted in Yuquanying, Yongning County, Yinchuan City, Ningxia Province, Ningxia Bags Drunken Beauty International Winery Co., Ltd. (E106.02°, N38.24°). The grape vines were planted in 2013 and cultivated in small trellises with a row spacing of 1.0m×2.0m. The grapes were harvested in 2017. The grapes were not picked after they matured. They were picked when the temperature dropped below -8°C for 24 consecutive hours. Small sub-fruits are removed, and ice grapes of the same size are randomly selected for low-temperature pressing. The harvested ice grapes are squeezed with ice throug...

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Abstract

The invention relates to a mixed-strain fermentation process based on Papiliotrema lauretii and Saccharomyces cerevisiae, and belongs to the technical field of microorganisms. The mixed-strain fermentation process based on the Papiliotrema lauretii and the Saccharomyces cerevisiae is characterized in that the Papiliotrema lauretii and the Saccharomyces cerevisiae are subjected to mixed-strain fermentation. Compared with a single-strain fermentation product, the mixed-strain fermentation product disclosed by the invention has more unique fragrance, and a wine beverage with unique flavor, fragrance and mouthfeel can be produced, thus enriching consumer categories and expanding consumption choices.

Description

technical field [0001] The invention belongs to the technical field of beverage fermentation, and in particular relates to a mixed-bacteria fermentation process based on yeast Papiliotrema laurentii and Saccharomyces cerevisiae. Background technique [0002] Wine fermentation is a complex biochemical process in which yeast plays a key role in 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 activities and fermentation behaviors of different yeasts, and different yeasts have important contributions to the chemical composition, sensory characteristics, and flavor characteristics of wine. Saccharomyces cerevisiae is by far the most widely used strain in the wine industry. Its advantage is that it can guarantee the risk of wine deterioration during fermentation and has good fermentation power. However, the accompanying problem ...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12N1/18C12N1/16C12R1/645C12R1/865
CPCC12G1/0203C12N1/18C12N1/16C12G2200/05
Inventor 闫玥葛谦李娴马婷慧张维军俞鸿千孙翔宇马婷婷张伟
Owner 宁夏农产品质量标准与检测技术研究所
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