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Leclercia adcarboxglata NJ22 taking lactic acid as carbon source and application of Leclercia adcarboxglata NJ22

A technology of non-decarboxylated Lucka, NJ22, applied in the field of microorganisms, can solve the problems of reducing the quality of liquor, suppressing the main aroma, and increasing the content

Active Publication Date: 2021-07-30
MOUTAI INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the later stage of fermentation, the content of lactic acid bacteria in the fermented grains increases, producing a large amount of lactic acid, which leads to an increase in the content of lactic acid and ethyl lactate in the liquor. Reduce the quality of liquor

Method used

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  • Leclercia adcarboxglata NJ22 taking lactic acid as carbon source and application of Leclercia adcarboxglata NJ22
  • Leclercia adcarboxglata NJ22 taking lactic acid as carbon source and application of Leclercia adcarboxglata NJ22
  • Leclercia adcarboxglata NJ22 taking lactic acid as carbon source and application of Leclercia adcarboxglata NJ22

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 of the present invention: Isolation and Identification of Lactic Acid Utilizing Bacteria NJ22

[0018] (1) Isolation and Screening of Lactic Acid Utilizing Bacteria NJ22

[0019] Weigh 1g of the pit mud sample and add it to the improved Lu-Ye liquid medium (lactic acid 1g / L; (NH4)2SO4 2g / L; Na2HPO4·12H2O 14.3g / L; KH2PO4 3g / L; MnSO4·H2O 0.28mg / L; FeSO4·7H2O 0.3mg / L; MgSO4·7H2O 0.06mg / L; CaCl2 1mg / L; CuSO4 0.05mg / L; H3BO3 0.05mg / L), static culture for 48h to enrich the lactic acid utilization bacteria; Dilute the bacteria collection solution step by step, choose 10-1, 10-2, 10-3 three concentration gradients, draw 100uL of the dilution, and spread it on the improved Lu-Ye solid medium; place the culture dish upside down in the incubator Medium culture, 32 ℃, 3 to 5 days.

[0020] (2) Purification

[0021] Pick a single colony on a petri dish, and purify it on the modified Lu-Ye medium by the three-streak method. After three consecutive purifications, a pure s...

Embodiment 2

[0038] Embodiment 2 of the present invention: utilize lactic acid to carry out fermentation, the detection of fermentation product

[0039] Specific steps:

[0040] (1) Inoculate the non-decarboxylated Luxella NJ22 into the modified Lu-Ye liquid medium and culture at 30°C for 72h

[0041] (2) Centrifuge, discard the bacteria, and leave the supernatant

[0042] (3) Filter the supernatant with a 0.22 μm microporous membrane to remove bacteria.

[0043] (4) The sample is subjected to chromatographic mass spectrometry analysis, and the analysis and detection conditions are:

[0044] Chromatographic column: Agilent DB-5 30m*0.32mm, 0.25um

[0045] Carrier gas: helium, flow rate: 1.8ml / min, split ratio = 5:1

[0046] Heating program: 40°C, keep 4min; 10°C / min rise to 100°C, keep 0min; 25°C / min rise to 200°C, keep 0min.

[0047] Front inlet temperature: 150°C

[0048] Ion source temperature: 230°C

[0049] Quadrupole temperature: 150°C

[0050] Injection volume: 1μL

[0051]...

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Abstract

The invention discloses a Leclercia adcarboxglata NJ22 taking lactic acid as a carbon source and application of the Leclercia adcarboxglata NJ22, and the preservation number of the Leclercia adcarboxglata NJ22 for generating acetic acid and glycerol by utilizing lactic acid fermentation is CICC 25025. The 16S rDNA (ribosomal deoxyribonucleic acid) sequence of the strain is shown as SEQ ID NO. 1. According to the Leclercia adcarboxglica which is obtained through screening and generates acetic acid and glycerol through lactic acid fermentation, the strain takes lactic acid as a unique carbon source for fermentation, and fermentation products are acetic acid and glycerol. The strain can be used as a baijiu fermentation inoculant, lactic acid and glycerol are produced by fermentation of lactic acid produced in the later period of baijiu fermentation, the effect of reducing lactic acid in baijiu can be achieved, and meanwhile, the glycerol produced by fermentation of the strain can regulate various fragrances of the baijiu and improve the softness and the strong feeling of the baijiu.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a non-decarboxylated luxacles NJ22 which uses lactic acid as a carbon source to metabolize glycerol in the Luzhou-flavor pit mud. [0002] technical background [0003] During the brewing process of liquor, under the action of various enzymes provided by microorganisms, the starch in sorghum is first hydrolyzed into glucose, and the glucose is then converted into pyruvate through the glycolysis pathway. In the absence of oxygen, yeast ferments pyruvate to produce alcohol. During the fermentation process of Luzhou-flavor liquor, after lactic acid bacteria are mixed into the unstrained spirits in the cellar, pyruvic acid produced by carbohydrates through glycolysis is used to generate lactic acid under the action of lactate dehydrogenase. Some lactic acid bacteria also produce small amounts of acetic acid, ethanol, propionic acid, butyric acid, pyruvic acid, CO 2 , H2 and other s...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12R1/01
CPCC12N1/20C12G3/02
Inventor 王新叶赵亮江璐
Owner MOUTAI INST
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