Yeast strain with high yield of esterifying enzyme and application thereof

By screening and improving the abnormal Wickham yeast strain YC-JP320, the problem of insufficient esterification of Daqu is solved, the synergistic effect of polyester is achieved, and the flavor and quality stability of the fresh-flavored liquor is improved.

CN120424787APending Publication Date: 2025-08-05SHANXI UNIV +1
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Patent Information

Application Number
CN202510650407.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-20
Publication Date
2025-08-05

AI Technical Summary

Technical Problem

The low esterification ability of Daqu is caused by unstable ester content in liquor. The existing strains have not conducted directional screening for the solid fermentation environment of the fresh-flavored liquor and the medium and low-temperature Daqu, and focus on the synthesis of single esters, ignoring the synergistic effects of other key esters in the liquor flavor, making it difficult to meet the demand for compound aroma of the fresh-flavored liquor.

Method used

The abnormal Wickham yeast strain YC-JP320 with high esterase production was screened from Daqu Qingxiang liquor mash, and the ultraviolet mutagenesis method was directed to improve its esterase production ability, adapt to the solid fermentation environment, and synchronously catalyze the generation of multiple ester substances to form a complex aroma.

Benefits of technology

It has enhanced the esterification power of Daqu, increased the content and flavor level of ester substances in liquor, ensured the stability and compound aroma of liquor flavor, reduced the dependence of exogenous enzymes, and improved the quality of the fresh-flavored liquor.

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Abstract

The invention relates to a saccharomycetes strain with high yield of esterifying enzyme and application thereof, the classification name of the saccharomycetes strain is Wickerhamomyces anomalus, the saccharomycetes strain is preserved in China General Microbiological Culture Collection Center on March 21, 2025, the preservation number is CGMCC 33925, and the address of the preservation unit is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing. The strain screened by the invention has the ability of high yield of esterifying enzyme, and can synchronously catalyze synthesis of a plurality of key esters such as ethyl acetate, ethyl hexanoate, ethyl lactate and the like. Through the synergistic effect of polyesters, the flavor level of the liquor body is richer, and the liquor body is close to the composite aroma characteristic of the traditional solid fen-flavor liquor. The strain is naturally adapted to brewing of fen-flavor liquor and intensified application of medium and low temperature yeast, exogenous enzyme dependence is reduced, and the esterification capacity of yeast is improved.
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