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Pyrazine-producing thermoactinomycetes, separation, screening and application thereof

A technology of high-temperature actinomycetes and pyrazines, which is applied to the preparation of bacteria, microorganisms, and alcoholic beverages, and can solve problems such as the development of rare fermentation functional strain resources

Active Publication Date: 2021-12-21
GUIZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem of developing rare fermentation functional strain resources in the field of Maotai-flavored liquor brewing, and provide the brewing industry with a strain that can effectively metabolize under solid-state fermentation conditions to produce tetramethylpyrazine, trimethylpyrazine, 2 , 5-dimethylpyrazine, 2,3-dimethylpyrazine and other flavor components of high-temperature actinomycetes strains

Method used

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  • Pyrazine-producing thermoactinomycetes, separation, screening and application thereof
  • Pyrazine-producing thermoactinomycetes, separation, screening and application thereof
  • Pyrazine-producing thermoactinomycetes, separation, screening and application thereof

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Embodiment Construction

[0021] 1. Experimental protocol:

[0022] 1.1 Experimental materials

[0023] The Maotai-flavored Daqu used for strain screening was provided by a brewery in Guizhou. The company’s winery is located in the core production area of ​​Maotai Town Maotai Town on the Chishui River in Guizhou. The Maotai-flavored Daqu used is old koji powder (high temperature After koji making, after 6 months of storage).

[0024] The strain isolation and screening medium adopts the improved Gaoshi No. 2 medium: glucose 1g, peptone 0.5g, tryptone 0.3g, sodium chloride 0.5g, multivitamin 2.75mg (including VB 1 , VB 2 , VB 3 , VB 5 , VB 6 Each 0.5mg, VB 7 0.25 mg), agar 20.0g, distilled water 1000mL, pH adjusted to 7.2-7.4, sterilized at 121°C for 20min.

[0025] ISP2 medium was used for purification and culture of screened strains and preservation of strain slant: yeast extract 4g, wort juice 10.0g, glucose 4.0g, agar 20.0g, distilled water 1000mL, pH adjusted to 7.0-7.2, sterilized at 121°C f...

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Abstract

The invention discloses a high-temperature actinomycete with the characteristic of producing pyrazine components. The high-temperature actinomycete is characterized in that the preservation number of the strain is CCTCC NOM20211167, the name of the strain is LaceyellasacchariFBKL4.012, aerial hyphae and conidia of the strain are white, and the bacterial colony is in a notched round shape. The strain can produce flavor components such as tetramethylpyrazine, trimethylpyrazine, 2, 5-dimethylpyrazine, 2, 3-dimethylpyrazine and the like on a wheat / sorghum solid culture medium through metabolism, is a strain with a good flavor producing characteristic, and shows great potential in the industries such as white spirit brewing and food fermentation.

Description

technical field [0001] The present invention relates to a high-temperature actinomycetes strain FBKL4.012, which is isolated from Maotai-flavored high-temperature Daqu, identified by multi-phase taxonomy as a strain under the genus Laceyella, and named For Laceyella sacchari FBKL4.012. Background technique [0002] Pyrazines are a general term for a series of six-membered heterocyclic compounds containing two symmetrical nitrogen atoms. They are one of the most important aroma components in heat-treated foods, and some of them have certain medicinal value. Pyrazines were also detected in large quantities in traditional Chinese liquors that have undergone high-temperature distillation. More than ten times the detected amount, it is one of the main flavor components. The pyrazine components in Maotai-flavored liquor are mainly produced by microbial metabolism, and the microbial groups in the brewing environment of Maotai wine are very complex. Since the brewing process is ca...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12R1/01
CPCC12G3/02
Inventor 李豆南邱树毅陈杰刘茂强程度田浩杰潘凤爽
Owner GUIZHOU UNIV
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