Low-yielding n-propanol Kluyveromyces marxianus and its application in Qing-flavor Xiaoqu liquor

Abstract

The invention discloses a strain of low-propanol-producing yeast, which is classified as Kluyveromyces marxianus Y245 and preserved in the China Center for Type Culture Collection with a preservation date of March 15, 2021 and a preservation number of CCTCC NO: M2021225; the yeast is used in the production of Fen-flavor Xiaoqu original wine, in which the content of n-propanol in the wine body is 39.85% lower than that of the production control group, and the produced Xiaoqu original wine has a pure fragrance, a refreshing taste, a harmonious aroma, and a typical 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-...

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.

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