Saccharomyces cerevisiae LJ-2 and application thereof

A technology of Saccharomyces cerevisiae and LJ-2, which is applied in the field of wine making, can solve the problems of high mud acid, low ester, long aging cycle, etc., and achieve the effects of accelerated aging, stable quality and improved wine quality

Active Publication Date: 2022-03-08
LUZHOU LAOJIAO CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem of high acidity and low ester of traditional artificial pit mud and long aging period

Method used

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  • Saccharomyces cerevisiae LJ-2 and application thereof
  • Saccharomyces cerevisiae LJ-2 and application thereof
  • Saccharomyces cerevisiae LJ-2 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Example 1 Screening and Identification of Saccharomyces cerevisiae LJ-2

[0066] Seed selection: Select organic Daqu with thin skin, good hyphae, and strong koji from the Huaiyu Koji Ecological Park, which has been stored for 3 months.

[0067] Enrichment culture: Grind and mix the sample evenly, take 10g of the sample, add it to 90mL of wort medium, and enrich and cultivate at 28-30°C, 160-200r / min for 24-32h.

[0068] Isolation of pure species: Dilute the enriched bacterial suspension in 6 gradients, take 25 microliters to spread on a plate, and culture it upside down at 30°C for 2 days. From the above-mentioned well-cultured plates, select colonies with a diameter of about 2.0 mm, round shape, smooth surface, raised, milky white or white, shiny, etc., which meet the characteristics of yeast colonies. Streak a single colony on the YEPD solid medium for 3 times, observe the individual shape with an optical microscope, select a round or oval shape, the size is (1~5)um*...

Embodiment 2

[0075] The expanded culture of embodiment 2 Saccharomyces cerevisiae LJ-2

[0076] a. Activation and proliferation culture of Saccharomyces cerevisiae LJ-2

[0077] Inoculate the screened strain of Saccharomyces cerevisiae LJ-2 into YEPD liquid medium at 28-30°C, 160-200r / min for 24-32 hours under aseptic conditions, and then inoculate it into YEPD solid medium on the slope of eggplant bottle medium, cultured at 28-30°C for 1-2 days, washed the yeast on the slant medium of the eggplant bottle with sterile water, and made a suspension of S. 9 a / mL;

[0078] b. Saccharomyces cerevisiae LJ-2 seed tank culture

[0079] Inoculate the yeast suspension obtained in step a into the seed tank of the YEPD liquid medium with an inoculation amount of 1-10%, and cultivate it at a constant temperature of 28-30° C. for 1-3 days to obtain the Saccharomyces cerevisiae LJ-2 bacterial liquid in the seed tank. The number of bacteria in the initial concentration ≥ 3.0 × 10 8 a / mL;

[0080] c. ...

Embodiment 3

[0086] Example 3 Saccharomyces cerevisiae LJ-2 bacterial liquid is applied to artificial pit mud cultivation

[0087] Clean the ground, spread the yellow mud evenly on the ground, pour a certain amount of yellow water and tail water, and then put peat, bran, soybean meal, koji powder, pit skin mud, and old pit mud layer by layer in proportion and order. Evenly spread on the yellow mud, then sprinkle a certain amount of yellow water and tail water as needed, and finally evenly sprinkle dipotassium hydrogen phosphate.

[0088] Use rake comb and shovel to mix the raw materials and yellow mud evenly. The functional bacteria liquid of the pit mud is splashed. While splashing the bacterial liquid, use a mixer to mix the pit mud, and add tail water according to the moisture situation to control the moisture of the pit mud to 35%~ 45%.

[0089] After all the raw and auxiliary materials are mixed evenly and the pit mud is soft and cooked, the pit mud is piled up into long strips, patt...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to saccharomyces cerevisiae LJ-2 and application thereof. The problems that traditional artificial pit mud is high in acid content, low in ester content and long in aging period are solved. The invention provides a saccharomyces cerevisiae LJ-2. The preservation number of the saccharomyces cerevisiae LJ-2 is CCTCC (China Center For Type Culture Collection) NO: M 2020933. The yeast liquid cultured by the method is stable in quality, can reach the aged pit mud standard after being mixed with caproic acid liquid adopted by traditional artificial pit mud culture for 60 days, shortens the pit mud aging period, and can effectively improve the wine yield of a new pit by 11.0% when being applied to the new pit under the same process conditions; the content of a main aroma component ethyl hexanoate in the base liquor of the Luzhou-flavor liquor is increased by 19.6%, and the total ester content is increased by 14.1%; the base liquor is rich in cellar fragrance, harmonious in fragrance and better in liquor quality.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to Saccharomyces cerevisiae LJ-2 and its application. Background technique [0002] Saccharomyces cerevisiae (Saccharomyces cerevisiae) belongs to the eukaryotic kingdom, fungi kingdom, ascomycota, yeast subphylum, semiascomycetes, yeast order, yeast family, yeast genus in taxonomy. Saccharomyces cerevisiae colonies are round, shiny, flat, with neat edges, and the cells cultured in YEPD medium (yeast extract powder peptone glucose medium) are small round or oval. The suitable growth temperature is 28-30℃, and the optimum pH value is 5-7. Saccharomyces cerevisiae is the most commonly used biological species in fermentation. Its reproduction mode is budding, and its cells are spherical or oval. [0003] The production of Luzhou-flavor liquor takes mud pits as the main container and foundation. There are rich and extremely complex microbial flora inhabiting the pit mud. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
CPCC12N1/18C12G3/02
Inventor 徐琼刘淼张宿义林锋沈才洪杨艳秦辉康承霞马蓉
Owner LUZHOU LAOJIAO CO LTD
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