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New strain of Chryseobacterium sp. And application thereof

A technology of Chryseobacterium and strains, applied in the field of wine-making microorganisms, to achieve the effect of improving the quality of wine body and broad application space

Active Publication Date: 2022-07-08
WULIANGYE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ethyl phenylacetate has a strong and sweet honey aroma, exists in liquor, and is an important flavor substance, and there is no report on the production of ethyl phenylacetate by microorganisms
There are no reports about phenylacetaldehyde in alcohol
There is no report on dibutyl adipate in wine

Method used

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  • New strain of Chryseobacterium sp. And application thereof
  • New strain of Chryseobacterium sp. And application thereof
  • New strain of Chryseobacterium sp. And application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Isolation, screening and identification of a new strain of the genus Aureus sp. WLY-B-L9

[0037] (1) Separation and screening

[0038] The samples taken from the brewing environment of Yibin Wuliangye Co., Ltd. were screened for bacteria using PCA medium. Use a planktonic sampler (Zhejiang Sujing Purification Equipment Co., Ltd., FKC-I type) to sample for one minute (100L air), and the sampling is repeated 3 times. Incubate at 37°C for 3 days, select the colonies on the plate for streaking and culture, and repeat three times until the purified strains are isolated and stored on the slant. The strain was named WLY-B-L9.

[0039] (2) Classification and identification

[0040] 1. Morphological characteristics of strains

[0041] The isolated WLY-B-L9 strain was a gram-negative bacterium, rod-shaped, and the colony on PCA medium was yellow, the surface was moist and smooth, and the edges were irregular.

[0042] 2. Physiological and biochemical properties

...

Embodiment 2

[0053] Example 2 Determination of fatty acid of new strain of the genus Aureus spp. WLY-B-L9

[0054] The strain WLY-B-L9 was inoculated in liquid NA medium for activation and cultured to logarithmic growth phase OD 600 =1.8, inoculate 250mL liquid NA medium according to the inoculum volume ratio of 5%, after culturing at 37°C for 3 days, divide the culture medium into 50mL centrifuge tubes, centrifuge at 5000r / min for 10min, discard the supernatant, collect The bacterial cells were sent to the China Industrial Microorganism Culture Collection Center (CICC) for fatty acid composition determination. Detection was performed by thin layer chromatography.

[0055] The results show that the main fatty acid composition is: anteiso-C 15:0 Content is 36.84%, C 15:0 -methyl or anteiso-C 15:0 The isoω9c content is 23.2%, C 15:0 The iso 3OH content was 17.73%.

Embodiment 3

[0056] Example 3 Determination of polar lipids of new strains of the genus Aureus spp. WLY-B-L9

[0057] The strain WLY-B-L9 was inoculated in liquid NA medium for activation and cultured to logarithmic growth phase OD 600 =1.8, inoculate 250mL liquid NA medium according to the inoculum volume ratio of 5%, after culturing at 37°C for 3 days, divide the culture medium into 50mL centrifuge tubes, centrifuge at 5000r / min for 10min, discard the supernatant, collect The bacteria were sent to the China Industrial Microorganism Collection Center (CICC) for the determination of polar lipid components. Detection by gas chromatography.

[0058] The results showed that the main polar lipid components were: phosphatidylethanolamine, aminolipid (UAL 1-3), unidentified aminoglycolipid (UAGL), glycolipid (UL 1-6), glycolipid (GL).

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Abstract

The invention belongs to the technical field of wine brewing microorganisms, and particularly relates to a novel Chryseobacterium strain and application thereof. The invention provides a novel strain of Chryseobacterium aiming at the problem that the variety of functional microorganisms capable of improving aroma in the fermentation process of Baijiu in the existing report is less. The preservation number of the novel strain of the Chryseobacterium is CGMCC (China General Microbiological Culture Collection Center) The new strain provided by the invention can simultaneously produce 2, 5-dimethylpyrazine, 2, 3-butanedione, 4-octanone, ethyl phenylacetate, indole, phenylacetaldehyde, dibutyl adipate and the like, provides a new strain for aroma production in white spirit brewing, enriches the resources of brewing microorganisms, and has a very good application value.

Description

technical field [0001] The invention belongs to the technical field of brewing microorganisms, and in particular relates to a new strain of the genus Aureus and its application. Background technique [0002] Chinese liquor is known as one of the six major distilled liquors in the world because of its unique taste and aroma, and Luzhou-flavor liquor occupies a pivotal position. As we all know, the basic components in liquor are the same, mainly ethanol and water, accounting for about 98% of the total, and the remaining 2% of the components are the chromatographic framework components and trace aroma substances that form the unique style of liquor. At present, more than 470 kinds of aroma components have been detected in liquor, mainly including esters, organic acids, alcohols, aldehydes and ketones, aromatic compounds and other substances. Although their content is very small, it determines the style characteristics of liquor. [0003] Pyrazines are important aroma substanc...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/021C12G3/022C12R1/01
CPCC12G3/021C12G3/022Y02A50/30Y02E50/10
Inventor 赵东乔宗伟郑佳罗青春刘多涛施思张霞雷学俊李智李站胜王晓妹文科雄
Owner WULIANGYE
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