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Two strains of wild yeast for degrading biogenic amine and application of two strains of wild yeast in fruit wine brewing

A biogenic amine and fruit wine technology, applied in the field of microbiology, can solve problems such as single style, lack of regional characteristics of fruit wine, and undeveloped local yeast research work

Pending Publication Date: 2022-01-18
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the rapid development of China's fruit wine industry, the problem of high content of biogenic amines in fruit wine has gradually become prominent, but the research work on native yeasts that can degrade biogenic amines has not yet been carried out
In addition, at present, various wineries are overly dependent on imported commercial yeast, and the brand selection is concentrated, resulting in the lack of regional characteristics of my country's fruit wine, and the problem of single style is serious. However, the huge potential of local high-quality yeast in the brewing area and variety characteristic fruit wine has not been taken seriously.

Method used

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  • Two strains of wild yeast for degrading biogenic amine and application of two strains of wild yeast in fruit wine brewing
  • Two strains of wild yeast for degrading biogenic amine and application of two strains of wild yeast in fruit wine brewing
  • Two strains of wild yeast for degrading biogenic amine and application of two strains of wild yeast in fruit wine brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Screening of Saccharomyces cerevisiae HL17 and Hansenula grape juice FS35 using high-throughput methods

[0028] In the present invention, a strain of Saccharomyces cerevisiae with strong biogenic amine degradation ability is obtained and preserved from the Cabernet Sauvignon grape fruit of Huailai Baihua Valley Vineyard in Huailai, Hebei, and another strain of Hansenula spp. with strong biogenic amine degradation ability is Obtained and preserved from the Cabernet Sauvignon grape fruit of Longxibao Winery in Fangshan District, Beijing, and then screened through experiments. The screening process is as follows:

[0029]Take out the strains frozen in the glycerol tube, inoculate them in liquid YPD medium at a ratio of 10% after thawing, culture at 28°C and 160rpm for 12 hours, use an inoculation loop to dip a small amount of bacterial liquid on the WL differential medium for plate marking , the streaked plate was cultured statically at 28°C for 48h;

[0030] I...

Embodiment 2

[0040] Example 2 Comparison test of wild Saccharomyces cerevisiae HL17, wild Hansenula spp. FS35 and commercial Saccharomyces cerevisiae red wine small-scale brewing

[0041] Mature Cabernet Sauvignon variety wine grapes were destemmed and crushed, and a 500mL glass jar was used as a wine fermentation container. Combined with the results of strain screening in the early stage, a total of 4 fermentation test groups were set up, and each group was set up with 3 parallels. The specific grouping conditions are shown in the table 2. After the yeast was activated, it was inoculated in YPD liquid medium, and cultured at 28° C. and 160 rpm for 12 hours with constant temperature shaking. Add 0.4L grape must, 0.4mL sulfurous acid to each jar. The yeast was inoculated into the grape mash according to the inoculum amount of 10%, and the sequential inoculation fermentation was to inoculate Saccharomyces cerevisiae after inoculating FS35 for 72 hours of fermentation. Use gauze dipped in s...

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Abstract

The invention discloses a strain of saccharomyces cerevisiae and a strain of hansenula vinosa, and application of the two strains of wild yeast in reducing the content of biogenic amine in fruit wine. The two strains of yeast are preserved in the China General Microbiological Culture Collection Center, wherein the preservation number of the saccharomyces cerevisiae is CGMCC No. 2350523505 and the preservation number of the hansenula vinosa is CGMCC No. 23504. Through detection, the two strains of yeast have relatively strong biogenic amine degradation capability, and can reduce the content of tryptamine, beta-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in a fermentation process of the fruit wine such as grape wine, blueberry wine, mulberry wine, indigo wine, cherry wine, bilberry wine, red raspberry wine, hawthorn wine and strawberry wine.

Description

technical field [0001] The invention relates to the technical field of microorganisms. The invention specifically relates to a strain of Saccharomyces cerevisiae and a strain of Hansenula spp. and their application in reducing the content of biogenic amines in the fermentation process of wine, mulberry wine, blueberry wine and other fruit wines. Background technique [0002] Biogenic amines are a class of low-molecular-weight basic nitrogen-containing organic compounds, which are mainly produced by enzymatic decarboxylation of free amino acids, or through the amination and transamination of aldehydes and ketones, and are widely found in fermented foods. At present, more than 20 kinds of biogenic amines have been detected in fruit wine, mainly histamine, tyramine, putrescine and cadaverine, and also contain a small amount of tryptamine, β-phenylethylamine, spermine and spermidine. An appropriate amount of biogenic amines can play important physiological functions in the huma...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N1/16C12G1/022C12G3/024C12R1/865C12R1/645
CPCC12G1/0203C12G3/024C12N1/18C12N1/16C12G2200/05
Inventor 游义琳韩冰黄卫东战吉宬高洁
Owner CHINA AGRI UNIV
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