Saccharomyces strain for degrading organic acids and application of saccharomyces strain
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A technology of yeast strains and organic acids, applied in the direction of yeast-containing food ingredients, fungi, and methods based on microorganisms, which can solve problems such as poor taste
Active Publication Date: 2021-11-05
JILIN AGRICULTURAL UNIV
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[0003] The content of organic acids in the wild berries of Changbai Mountain (Indigo fruit, seabuckthorn) is relatively high, ...
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Embodiment 1
[0024] Example 1 Screening and Identification of a Yeast Strain Degrading Organic Acids
[0025] The gene sequence of the dominant strain that efficiently degrades organic acids in berries is shown in the sequence table SEQ ID NO.1; the dominant strain is similar to Zygosaccharomyces ( Zygosaccharomyces bisporus ) has the closest genetic distance and the best homology, combined with the strain's morphological characteristics and physiological and biochemical tests, it can be judged that the strain is Zygomyces dispora ( Zygosaccharomyces bisporus ); the dominant strain was deposited in the China Center for Type Culture Collection in Wuhan, Hubei Province on December 16, 2020, with the preservation number CCTCC M 2020912. The screening and identification methods of strains are as follows:
[0026] 1. Separation and purification of bacteria
[0027] Take 4.9g of yeast extract powder peptone glucose agar medium and dissolve it in 100mL of distilled water, put it in an autocl...
Embodiment 2
[0059] Example 2 Degradation of Organic Acids in Berries by Dominant Strains
[0060] Determination conditions of high performance liquid chromatography for degrading the organic acids of L. indigo and Seabuckthorn by dominant strains: chromatographic column Agilent ZORBAX Extend-C18 (250 mm × 4.6 mm), gradient elution with methanol-0.1% phosphoric acid aqueous solution (see Table 2), volume The mobile phase with a ratio of 97.5:2.5 was eluted for 10 minutes, and then the methanol phase reached 100% with a short time gradient and equilibrated for 5 minutes, and then the mobile phase was adjusted to 0.1% phosphoric acid solution-methanol volume ratio of 97.5: 2.5, equilibrate for 5 min. The flow rate was 0.7 mL / min, the injection volume was 20 μL, the column temperature was 40 °C, and the detection wavelength was 210 nm. Measure the standard series and samples in turn.
[0061] Draw a standard curve with the concentration of the standard sample versus the peak area, and calcu...
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Abstract
The invention discloses a saccharomyces for degrading organic acids. The saccharomyces has the Latin literature name of Zygosaccharomyces biporus, and the preservation number of the saccharomyces is CCTCC M 2020912. The invention also discloses application of the saccharomyces in degradation of organic acids in berries. The organic acids comprise malic acid, citric acid and/or tartaric acid; and the berries are lonicera caerulea or sea-buckthorn. Results show that degradation rates of the saccharomyces on the malic acid, the citric acid and the tartaric acid are 42.6%, 18.28% and 13.09% respectively, and the malic acid degradation effect is the best. Effective acid degradation saccharomyces strains are selected through a self-screening way, meanwhile, the characteristics of the strains are improved by adopting an engineering technical means, the lonicera caerulea and sea-buckthorn raw fruits are subjected to acid degradation application, the taste is adjusted and the product quality is improved on the premise of ensuring that nutritional ingredients in the product are not lost, and the product has both nutrition and flavor.
Description
technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a yeast strain B5 for degrading organic acids and its application. Background technique [0002] Organic acids are widely distributed in leaves, roots, and especially fruits of Chinese herbal medicines, such as ebony, schisandra, and raspberry. Common organic acids in plants include aliphatic monobasic, dibasic, and polycarboxylic acids such as tartaric acid, oxalic acid, malic acid, citric acid, ascorbic acid (i.e. vitamin C), etc., as well as aromatic organic acids such as benzoic acid, water, etc. Salicylic acid, caffeic acid, etc. Except for a few that exist in a free state, they are generally combined with potassium, sodium, calcium, etc. to form salts, and some are combined with alkaloids to form salts. Fatty acids are often combined with glycerol to form esters or with higher alcohols to form waxes. Some organic acids are constituents of volatile oi...
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