Lachancea thermotolerans strain and application thereof

A technology of yeast strains and mixed strains, which is applied in the field of microbiology and can solve problems such as differences in brewing results

Pending Publication Date: 2021-11-19
NORTHWEST A & F UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it can also be found that because Kluyveromyces thermotolerant is greatly affected by geographical origin, the genotype and phenotype of the strain are specific. In the current study, even if the same strain uses different fermentation strategies and fermentation conditions, the final Brewing results may also vary considerably

Method used

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  • Lachancea thermotolerans strain and application thereof
  • Lachancea thermotolerans strain and application thereof
  • Lachancea thermotolerans strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062]Embodiment 1 thermotolerant kluyveromyces (Lachancea thermotolerans) physiological characteristics

[0063] 1.1 Source of strain

[0064] Kluyveromyces thermotolerant strains A38 and R52 were isolated from the natural fermentation process of wine in Qilian winery in Gansu Province, and belonged to my country's native yeasts. The growth morphology of them on WLN medium is shown in Figure 1, and Figure 1 ( A) is the growth pattern of strain A38, and Fig. 1 (B) is the growth pattern of strain R52.

[0065] 1.2 Experimental content and methods

[0066] 1.2.1 Ethanol tolerance

[0067] Add 5mL YPD medium to the test tube, add absolute ethanol to adjust the ethanol concentration to 6%, 8%, 10%, 12% and 14% (v / v) after sterilization, and insert the activated strain according to the inoculum of 2%. , 28°C, 150rpm culture, set 3 groups of repetitions, measure OD after 48h 600 .

[0068] 1.2.2 Orthogonal test for the determination of sugar and SO 2 and pH tolerance

[0069] ...

Embodiment 2

[0085] Example 2 Study on Fermentation Characteristics of L.thermotolerans and Its Application in Acidification Fermentation

[0086] 2.1 Test method

[0087] The above-mentioned Kluyveromyces thermotolerant A38 and R52 were used to study the fermentation characteristics of Triple M simulated juice. The formula of Triple M simulated juice was: ergo stock: 12.5mL Tween80, 37.5mL 95% ethanol, 0.125g ergosterol, solution A: Add 125g glucose, 125g fructose, 4mL ergo stock to 375mL deionized water, add deionized water after dissolving to make up to 500mL; solution B: add 6g L(+) tartaric acid, 3g L(-) malic acid, 0.5g to 250mL deionized water Citric acid; solution C: add 1.7g YNB, 2g acid hydrolyzed casein, 6mg inositol, 0.2g anhydrous calcium chloride, 0.8g L-arginine, 1g / L L-proline in 250mL deionized water, DL-tryptophan 0.1g / L, ammonium phosphate 1g. After A, B, and C are mixed, adjust the pH to 3.25 with 4mol / L potassium hydroxide, filter through a 0.22μm filter membrane, an...

Embodiment 3

[0098] Example 3 Effect of mixed fermentation of L.thermotolerans and S.cerevisiae on the quality of dry red wine

[0099] 3.1 Experimental content and methods

[0100] L.thermotolerans A38 and S.cerevisiae NX11424 were mixed to ferment grape juice, wherein Saccharomyces cerevisiae NX11424 was stored in the microbial strain preservation room of Northwest Agriculture and Forestry University, grape variety: Ningxia Yinchuan Cabernet Sauvignon grape, initial sugar content 239g / L, can The titrated acid content is 6.56g / L (calculated as tartaric acid), and the pH is 3.55.

[0101] According to the dry red wine production process, the harvested Cabernet Sauvignon grapes were destemmed and crushed, then put into a 1L fermenter, and only 60mg / L SO was added 2 Sterilize. The expanded L.thermotolerans bacteria solution was mixed with 1x10 6 The inoculum amount of CFU / mL was inoculated into grape mash (respectively named LT CT10, LT A38 and LT R52). After 48 hours, the S. cerevisiae l...

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Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a Lachancea thermotolerans strain and application thereof. The preservation number of the Saccharomyces cevevisiae strain is CGMCC (China General Microbiological Culture Collection Center) No.21713 or CGMCC No.21714, and the classification name is Lachancea thermotolerans. Experimental results show that the strain has the capacity of stably producing lactic acid at high yield under different fermentation substrates and improving the volatile aroma of grape wine. In the process of brewing dry red wine and rose wine, the yeast strain and Saccharomyces cevevisiae are mixed and fermented, so that the acidity of the wine can be increased, the pH of a wine sample can be reduced, the glycerol content of the wine can be increased, the contents of ethyl lactate, ethyl butyrate and phenethyl alcohol can be increased, the wine is endowed with more flower fragrance, and the complexity of the fragrance of the wine can be increased. The yeast strain provided by the invention is strong in fermentation capability and excellent in fermentation performance, and has an important value in the application of improving the acidity and quality of the wine.

Description

[0001] This application claims the priority of the Chinese patent application submitted to the China Patent Office on July 13, 2021, with the application number 202110812227.6, and the title of the invention is "Kluyveromyces thermotolerant strain and its application", the entire content of which is incorporated herein by reference In this application. technical field [0002] The invention belongs to the technical field of microorganisms, and in particular relates to heat-resistant Kluyveromyces strains and applications thereof. Background technique [0003] Winemaking is a complex, dynamic process in which a variety of microorganisms act together. Among them, the microorganisms that play a leading role are Saccharomyces cevevisiae, which have strong fermentation and colonization capabilities, and can convert sugar into alcohol during the fermentation process. Non-Saccharomyces cerevisiae is a type of yeast with relatively weak fermentation ability, which mainly works in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/18C12G1/022C12G3/024C12R1/645C12R1/865
CPCC12N1/16C12N1/18C12G1/0203C12G3/024C12G2200/05
Inventor 刘延琳叶冬青董琦楠李莹姜娇赵茜茜陆瑶
Owner NORTHWEST A & F UNIV
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