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Kluyveromyces marxianus with low yield of n-propanol and application thereof in Fen-flavor Xiaoqu liquor

A technology of Xiaoqu baijiu and fragrance type, applied in the field of bioengineering, can solve the problems of Xiaoqu baijiu's overall style influence, unknown effect of solid liquor, and reduction of n-propanol, etc., to achieve the effect of typical style, harmonious fragrance, and reduction of n-propanol content

Active Publication Date: 2021-08-20
JING BRAND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liu Nian and others reduced the production of n-propanol during the fermentation process by adding angelica, atractylodes atractylodes and Rehmannia glutinosa in the traditional koji wine production process, which has a certain effect of reducing n-propanol (patent application number: 201310113341.5), but the added Chinese herbal medicine has a certain cost , and the addition of Chinese herbal medicine may have a certain impact on the overall style of Xiaoqu Baijiu
Xiao Dongguang and others used genetic engineering to knock out the homoserine dehydrogenase gene THR6 of Saccharomyces cerevisiae to achieve the purpose of low production of n-propanol (patent application number: 202010933724.7), which has obvious effects in liquid fermentation liquor, but the effect in solid liquor unknown
Moreover, the strains obtained by genetic engineering are used in the production of liquor, which is not easily accepted by consumers in the current market.

Method used

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  • Kluyveromyces marxianus with low yield of n-propanol and application thereof in Fen-flavor Xiaoqu liquor
  • Kluyveromyces marxianus with low yield of n-propanol and application thereof in Fen-flavor Xiaoqu liquor
  • Kluyveromyces marxianus with low yield of n-propanol and application thereof in Fen-flavor Xiaoqu liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0035] Seed koji preparation

[0036] Soak 60kg of glutinous rice for 5-8 hours, grind the pulp, add 30kg of glutinous rice flour passed through a 20-mesh sieve, 2kg of rice bran and 0.5kg of the previous round of mother koji into the rice pulp, stir evenly, and then manually make a 6-8cm in diameter Hemispherical blanks, arrange the blanks on the wooden box in the cultivation room, the distance between the blanks is 2cm, cover with bamboo mats; the temperature of the cultivation room is controlled at 30°C-32°C, when the temperature of the blanks rises to 35°C, remove Remove the bamboo mat; continue to cultivate until the temperature of the koji product reaches 25°C-28°C, and then dry it at 35°C, and the koji is the seed koji;

[0037] Preparation of Yeast Medium

[0038] Weigh 50kg of molasses, add 100L of hot water at 85°C, stir until the molasses dissolves to obtain a solution, then add 0.1L of concentrated sulfuric acid, stir well and let it stand for 12 hours, add the su...

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Abstract

The invention discloses a low-yield n-propanol yeast, which is classified and named as Kluyveromyces marxianus Y245, is preserved in the China Center for Type Culture Collection on March 15, 2021, and has the preservation number of CCTCC NO: M2021225. The yeast is applied to production of fen-flavor Xiaoqu raw wine, the content of n-propanol in a wine body is reduced by 39.85% compared with that of a production control group, and the produced Xiaoqu raw wine is pure in fen-flavor, refreshing and clean in mouth, harmonious in fragrance and typical in style.

Description

technical field [0001] The invention relates to the technical field of bioengineering, and relates to Kluyveromyces maximus with low n-propanol production and its application in Fen-flavor Xiaoqu Baijiu. Background technique [0002] N-propanol is a monohydric alcohol containing three carbon atoms, which is a kind of higher alcohol and is a flavor substance with a relatively high content in liquor. Its moderate content has an important contribution to improving the flavor and taste of liquor, but a higher concentration of n-propanol will cause the original wine to taste bitter and uncoordinated. Therefore, the content of n-propanol is strictly limited in the national standards of various flavor liquors to prevent exceeding the standard. At present, many studies have been carried out on the metabolic mechanism of n-propanol in liquor at home and abroad. It is preliminarily known that n-propanol is mainly produced through threonine metabolism, propionic acid metabolism and 2-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/022C12R1/645C12R1/845
CPCC12G3/022
Inventor 陈申习杨强章刚林斌张磊张龙尚宁刘源才
Owner JING BRAND
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