Complex microbial inoculant obtained by coupling new strain Yarrowiasp. Y1 and donkey milk beer prepared from complex microbial inoculant
A compound bacterial agent and yarrow yeast technology, applied in the field of food science, can solve the problems of complex production process, single starter, poor taste, etc., achieve good thermal stability, moderate taste and foaming, improve flavor and taste. effect of taste
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Embodiment 1
[0038] Example 1: Isolation and identification of Yarrowia sp. Y1 and Lactobacillus plantarum S milk
[0039] (1) Isolation of Yarrowia sp. Y1
[0040] The strain was isolated from sour horse milk collected from farmers and herdsmen in Changji, Xinjiang. Take 100ml of sour horse milk, put it in 200mL of saline and mix it evenly. The supernatant was diluted with sterile saline for 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Five concentration gradients. Draw 1mL of each diluted solution and spread it on a special plate medium, incubate in an incubator at 28°C for 24 hours, select a single colony and inoculate it on a new separation plate for purification, repeat 3-4 times for purification. The purified Yarrowia sp. Y1 was inoculated on the culture medium, cultured in a 28°C incubator for 3-6 days, and then stored at 4°C for use.
[0041] (2) Identification of Yarrowia sp. Y1
[0042] Determination and analysis of the 18Sr DNA gene sequence of Yarrowia sp. Y1 (hereinafter referred ...
Embodiment 2
[0047] Example 2: Physiological properties of Yarrowia sp. Y1
[0048] The strain Yarrowia sp. Y1 was isolated and cultivated on a special medium, and then cultivated on an improved special medium to produce calcium-dissolving circles for preliminary screening, which was initially defined as a strain of the genus Yarrowia sp.; Strain culture on a special medium plate for 24 hours, can form a colony with neat edges, smooth surface, round front, raised side, opaque and milky white with a certain viscosity, and a diameter of 0.6-3.0mm. A Gram stain was performed, which revealed Gram-positive rod-shaped bacteria. The bacteria were negative in the catalase test, negative in the catalase test, unable to reduce nitrate, and did not produce indole and H 2S, do not exercise, do not ferment rhamnose, can grow at 20°C, the highest growth temperature is 45°C, and the optimum growth temperature is 30°C. According to the analysis of the morphological characteristics, physiological and bio...
Embodiment 3
[0050] Example 3: Donkey Milk Beer Prepared by Fermentation of New Bacteria Yarrowia sp. Y1 Coupled with Composite Bacteria
[0051] The donkey milk beer prepared by the fermentation of the new bacteria Yarrowia sp. Y1 coupled with the complex microbial agent, the donkey milk beer is prepared through the following preparation process:
[0052] (1) Take out the milk of Lactobacillus plantarum S and Yarrowia sp. Y1 stored in a -40°C ultra-low temperature freezer, and inoculate Yarrowia sp. Y1 into the special culture medium , cultivated in a 28°C incubator for 24 hours, sucked 10 μL of the culture solution and spread it evenly on the special medium, and cultured at 28°C to pick out a single colony and inoculate it on the slant of the special medium, cultivated at 28°C for 24 hours and then stored in the freezer ; Inoculate Lactobacillus plantarum S milk into a special medium, cultivate it in a 37°C constant temperature incubator for 24 hours, draw 10 μL of the culture solution o...
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