Saccharomycetes with high glucose resistance and low pH and application thereof
A yeast, high-sugar-resistant technology, applied in the field of microorganisms, can solve the problems of poor tolerance and high Baume degree, and achieve the effects of strong fermentation flavor, uniform color and moderate sweetness
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Embodiment 1
[0043] Breeding of SL6# Strain
[0044] Several strains of Saccharomyces cerevisiae preserved in the laboratory were activated in the activation medium (sucrose 20 g / L, peptone 5 g / L, sodium chloride 0.5 g / L, pH 6.0), and then the bacterial suspension was placed under 30W ultraviolet light Irradiate for 10-120s respectively, and spread the bacterial liquid on the screening medium (sucrose 500 g / L, peptone 5 g / L, sodium chloride 0.5 g / L, pH 6.0, agar 20 g / L) after being diluted with sterile water. L) Incubate at 30°C for 2-3 days. The obtained culture with the largest colony was transferred to a new solid plate, and the plate was streaked until a single colony appeared. After re-screening, a pure culture was finally obtained, numbered SL 6#.
Embodiment 2
[0046] Identification of SL 6#
[0047]The SL6# obtained in Example 1 was identified by 18SrDNA, and the phylogenetic tree was constructed using the partial sequence obtained from NCBI blast, and the phylogenetic tree constructed by the MP method was determined to be Kluyveromyces marxianus.
[0048] From attached figure 2 It can be seen that the bacterial strain obtained in the present invention is indeed Kluyveromyces marxii.
Embodiment 3
[0050] Fermentation of Saccharomyces CGMCC No.22681
[0051] The yeast CGMCC No.22681 obtained in Example 2 was subjected to multi-batch fermentation culture. Fermentation medium: 300g hawthorn with 1L sucrose aqueous solution with a sugar content of 40% Brix, cooked for 30 minutes, added sucrose to adjust the sugar content to 55% Brix, natural pH (pH2.3); inoculum size 10%, fermentation temperature 32°C, fermentation 48h. The fermentation liquid was taken for bacterial growth and alcohol content detection, and the bacterial growth and fermentation wine production curves are shown in the attached image 3 shown, from the attached image 3 It can be seen from the figure that the yeast CGMCC No.22681 can still maintain a relatively high bacterial growth and fermentation metabolism alcohol production level under the conditions of 55% sugar content and pH 2.3. After 36 hours of fermentation, the alcoholic content of fermentation can reach more than 12%.
[0052] Keep the other ...
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