Candida glabrata, composite biological agent and application

Abstract

The invention discloses a candida glabrata Y-38, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the candida glabrata Y-38 is CGMCC No: 32661. The invention also discloses an application of the candida glabrata Y-38, a method for reducing the acidity of the fruit wine, a composite biological preparation containing the candida glabrata Y-38, and an application of the composite biological preparation containing the candida glabrata Y-38. According to the present invention, the Candida glabrata Y-38 can safely and efficiently degrade the organic acid through the inoculated fermentation, and the composite biological agent of the Candida glabrata Y-38 and the Saccharomyces cerevisiae Y-39 can provide the synergistic effect in the fruit wine fermentation process so as to further optimize the quality of the fruit wine, such that the more suitable taste and the more suitable flavor balance can be achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to Candida glabrata and a composite biological preparation and application thereof. Background Art

[0002] In the food processing industry, the acidity of fruit wine and juice is a crucial factor affecting their taste and quality. Traditional methods for adjusting the acidity of fruit wine and juice have numerous shortcomings. For example, while chemical adjustment methods can reduce acidity to a certain extent, they may introduce chemical residues, affecting product safety and flavor. Physical methods, such as distillation, are complex and may result in the loss of some flavor compounds. Furthermore, the differences in the types and contents of organic acids present in different fruit raw materials, such as malic acid, citric acid, and tartaric acid, further complicate acidity control.

[0003] The applicant used fresh, unpreserved mulberry samples as raw materials and obtained Candida glabrata ( Nakaseomyces glabratus )Y-38 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae )Y-39, and conducted research on its single and combined use in fruit wine brewing. Summary of the Invention

[0004] The present invention provides a Candida glabrata and a composite biological preparation and application, Candida glabrata ( Nakaseomyces glabratus ) Y-38 can safely and efficiently degrade organic acids through inoculation and fermentation, Candida glabrata ( Nakaseomyces glabratus )Y-38 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y-39's composite biological agent can play a synergistic role in the fruit wine fermentation process, further optimizing the quality of the fruit wine and achieving a more suitable taste and flavor balance.

[0005] In order to achieve these objects and other advantages according to the present invention, there is provided a Candida glabrata ( Nakaseomyces glabratus ) Y-38, deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms, with the deposit number being CGMCC No: 32661.

[0006] The Candida glabrata ( Nakaseomyces glabratus ) Application of Y-38 in reducing the acidity of fruit wine.

[0007] Preferably, Candida glabrata ( Nakaseomyces glabratus ) Y-38 degrades organic acids in fruit wine, including malic acid and / or citric acid.

[0008] The method for reducing the acidity of fruit wine comprises inoculating the glabrata yeast ( Nakaseomyces glabratus) Y-38 and fermentation step, the inoculation amount is 150-250 mg / L, the Candida glabrata ( Nakaseomyces glabratus ) The bacterial content of Y-38 reaches 10 8 CFU / mL.

[0009] Composite biological preparation, including the Candida glabrata ( Nakaseomyces glabratus )Y-38, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y-39, the ratio of each bacteria content is 1: (0.6-3), Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) was deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms with the deposit number CGMCC No: 32662.

[0010] The method for reducing the acidity of fruit wine comprises the steps of inoculating the composite biological agent into the fruit wine and fermenting the same, wherein the inoculation amount is 150-250 mg / L and the bacterial content of the composite biological agent reaches 10 8 CFU / mL.

[0011] The composite biological preparation is used to reduce the acidity of fruit wine.

[0012] The composite biological preparation is used in preventing fruit wine from browning.

[0013] The composite biological preparation is used in flavoring fruit wine.

[0014] The present invention has at least the following beneficial effects: First, the Candida glabrata provided by the present invention ( Nakaseomyces glabratus ) Y-38 can specifically degrade organic acids such as malic acid and / or citric acid in fruit wine through inoculation fermentation, and accurately adjust the acidity of the fruit wine to achieve a more suitable taste and flavor balance. This biological acid reduction method is gentler and more natural than traditional chemical methods, and will not introduce other harmful impurities, thus ensuring the quality and safety of the fruit wine.

[0015] Second, the Candida glabrata provided by the present invention ( Nakaseomyces glabratus )Y-38 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The compound biological preparation of Y-39 is compounded in a specific ratio. The two play a synergistic role in the fermentation process of fruit wine. Y-38 is mainly responsible for reducing acidity, while Y-39 may affect the formation of flavor substances in fruit wine through its own metabolic activities during the fermentation process. At the same time, the interaction between the two may change the fermentation environment, play a role in preventing browning, enhancing aroma, etc., and further optimize the quality of fruit wine.

[0016] Other advantages, objectives and features of the present invention will be reflected in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Mulberry samples from different regions collected for the present invention; Figure 2 Yeast strain (part) isolated and obtained according to the present invention; Figure 3 The yeast strain (part) after purification of the present invention; Figure 4 The acid-reducing effect of the yeast strain of the present invention; Figure 5 is a phylogenetic tree of six acid-reducing yeast strains of the present invention; Figure 6 A detailed diagram of the volatile components (esters) of the fruit wine prepared by the Y-38 + Y-39 composite yeast group of the present invention; Figure 7 A detailed diagram of the volatile components (ketones) of the fruit wine prepared by the Y-38 + Y-39 composite yeast group of the present invention; Figure 8 A detailed diagram of the volatile components (aldehydes) of the fruit wine prepared by the Y-38 + Y-39 composite yeast group of the present invention; Figure 9 A detailed diagram of the volatile components (alcohols) of the fruit wine prepared by the Y-38 + Y-39 composite yeast group of the present invention; Figure 10 This is a general diagram of the volatile components of the fruit wine prepared by the Y-38 + Y-39 composite yeast group of the present invention; Figure 11 This is a pie chart showing the classification of volatile components in fruit wine prepared with the Y-38 + Y-39 composite yeast combination of the present invention. DETAILED DESCRIPTION

[0018] The present invention will be described in further detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0019] It should be understood that terms such as “having”, “including” and “comprising” used herein do not preclude the existence or addition of one or more other elements or combinations thereof.

[0020] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified, and therefore should not be construed as limiting the present invention.

[0021] <Strain Screening, Isolation and Identification> (1) Sample collection The samples were collected from Turpan, Xinjiang, Chengdu, Nanchong, Yanbian, Sichuan, etc. A total of 11 types of mulberry samples were collected, such as Figure 1 shown.

[0022] (2) Isolation and purification of strains 2.1 Isolation method of yeast strains ① Take 25 g of sample into a sterile homogenization bag, add 225 mL of sterile normal saline, and homogenize for 10 min.

[0023] ② Dilute the homogenized sample by 10 times in series for 9 gradients, take 100 μL of each gradient and spread on a solid agar medium of Bengal red, and cultivate at 28°C for 24 h, as shown in Figure 2 .

[0024] 2.2 Purification of yeast strains Select the appropriate dilution gradient of the solid agar plate of Bengal red, pick single colonies on the potato dextrose agar (PDA) and streak, cultivate at 28°C for 12 h, repeat this step for 3 times to obtain the purified single colonies, as shown in Figure 3 .

[0025] 2.3 Preservation of yeast strains Inoculate the purified single colonies into potato dextrose broth (PDB), cultivate at 28°C for 12 h, then mix with 60% glycerol at 1:1, and preserve in a refrigerator at -80°C. According to statistics, more than 600 strains of yeast have been isolated.

[0026] (3) Evaluation of acid reduction performance of yeast 3.1 Exploration of acid reduction performance of yeast The acid reduction performance evaluation was carried out in batches. This time, the acid reduction performance of 63 strains was evaluated.

[0027] 3.2 Evaluation method of acid reduction performance of acid reduction yeast Inoculate the purified excellent strains into organic acid solution (10% citric acid and malic acid mixed PDB medium), cultivate in an incubator for 5 d, then determine by high performance liquid chromatography according to GB5009.157, compare with the blank sample without inoculation of strains, and screen out the strains with obvious acid reduction effect.

[0028] 3.3 Preliminary screening results of acid reduction yeast Through liquid chromatography analysis of 63 strains for 5 d, and difference analysis with blank medium, the results showed that 6 strains with relatively good acid reduction effect were screened out, which were 5, 37, 38, 39, 40 and 64 (strain number). Among them, the No. 38 strain showed good acid reduction effect on citric acid and malic acid, as shown in Figure 4 .

[0029] 3.4 Extraction of Acid-Reducing Yeast Genome The above six strains were cultured in PDB medium at 30°C in a shaking incubator overnight, and the yeast genome was extracted using a kit (Tiangen Biochemical Technology (Beijing) Co., Ltd.).

[0030] 3.5 PCR amplification of the acid-reducing yeast genome In this experiment, yeast ITS sequences were selected for amplification.

[0031] Primer sequences: 5'-TCCGTAGGTGAACCTGCGG-3' / 5'-TCCTCCGCTTATTGATATGC-3' 3.6 Phylogenetic tree of acid-reducing yeast In the NCBI database, we searched for reported yeasts to construct a phylogenetic tree. Figure 5 As shown in the figure, the genetic relationship among Y-5, Y-37, Y-38, and Y-40 is relatively close, and the genetic relationship between Y-39 and Y-64 is close. Therefore, Y-5, Y-37, Y-38, and Y-40 were identified as Nakaseomyces glabratus , Y-39 and Y-64 were identified as Saccharomyces cerevisiae .

[0032] Candida glabrata ( Nakaseomyces glabratus ) Y-38, deposited in the General Microbiology Center of China Culture Collection Administration, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, with the deposit number CGMCC No: 32661 and the deposit date November 15, 2024.

[0033] Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) is deposited in the General Microbiology Center of China Culture Collection Administration, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, with the deposit number CGMCC No: 32662 and the deposit date November 15, 2024.

[0034] Antagonism experiment between strains To ensure that the two strains in the compound biological preparation can work synergistically, an antagonism experiment was conducted. Nakaseomyces glabratus )Y-38 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y-39 were inoculated on the same PDA medium plate and cultured at 28°C for 5 days to conduct antagonism experiments between strains. The results are shown in Table 1.

[0035] Table 1 Candida glabrata (Y-38) Saccharomyces cerevisiae (Y-39) Candida glabrata (Y-38) - Saccharomyces cerevisiae (Y-39) - The results showed that C. glabrata (Y-38) and S. cerevisiae (Y-39) had no antagonistic effect. Nakaseomyces glabratus ) Y-39 had no antagonistic effect. Saccharomyces cerevisiae

[0036] Performance of the composite biological agent The performances of the composite biological agent prepared by C. glabrata (Y-38) and S. cerevisiae (Y-39) were verified, and the specific performance verification was as follows: Nakaseomyces glabratus ) Y-39 were verified, and the specific performance verification was as follows: Saccharomyces cerevisiae Pruning process of prune wine: fresh prune→ selection, washing→ pitting and pulping→ adding sulfur→ adding pectinase enzymolysis→ adjusting acid and sugar→ yeast activation→ fermentation→ aging→ clarification filtration→ filling→ finished product.

[0037] Y-38 group: Y-38 was activated and expanded, and inoculated into prune juice at a dosage of 200 mg / L.

[0038] Y-38+Y-39 group: Y-38 and Y-39 were activated and expanded, and inoculated into prune juice at a dosage of 200 mg / L.

[0039] Active dry yeast group: active dry yeast was activated and expanded, and inoculated into prune juice at a dosage of 200 mg / L.

[0040] CK group: unfermented prune juice.

[0041] Under the condition of 20℃, fermentation was carried out by static standing, and the fermentation process was monitored by measuring the mass loss of CO2 every day. If the mass change of two consecutive days was less than 0.2 g, it was considered that the fermentation was completed. The fermentation liquid was centrifuged, and the supernatant was taken and filtered with a 0.22 μm filter membrane to obtain prune wine.

[0042] The content of organic acid in prune wine was determined by high performance liquid chromatography, and the specific method was as follows: Standard solution preparation: accurately weigh malic acid and citric acid standard, dissolve in water, dilute to volume, prepare mixed standard stock solution, and dilute to volume with phosphoric acid solution to prepare 0.1~5 g / L gradient concentration mixed standard curve working solution.

[0043] ​​Chromatographic conditions were set as follows: a C18 reverse-phase column (4.6 mm × 250 mm, 5 μm) was used, and the mobile phase was eluted isocratically with a mobile phase of 0.1% phosphoric acid solution-methanol = 97.5 + 2.5 (volume ratio) for 10 min. Then, a shorter time gradient was used to allow the methanol phase to reach 100% and equilibrate for 5 min. Then, the mobile phase was adjusted to 0.1% phosphoric acid solution-methanol = 97.5 + 2.5 (volume ratio) and equilibrated for 5 min. The column temperature was 40°C, the detection wavelength was 210 nm, and the injection volume was 20 μL.

[0044] Sample preparation: Weigh 5 mL of wine sample into a 25 mL volumetric flask, add water to the mark, and filter through a 0.45 μm aqueous filter membrane before testing.

[0045] On-machine determination: Inject the sample solution into a high-performance liquid chromatograph and measure the corresponding peak area. Plot a standard curve with the standard working solution concentration as the abscissa and the peak area as the ordinate. Calculate the organic acid content (g / kg) based on the standard curve. The results are the average of three replicate measurements. The results are shown in Table 2.

[0046] Table 2 Citric acid content (g / kg) acid-reducing ability CK group 2.603067124 active dry yeast group 1.753947845 32.62% Y-38 group 0.778340683 70.10% Y-38+Y-39 group 0.504574256 80.77% Malic acid content (g / kg) acid-reducing ability CK group 6.946836997 active dry yeast group 4.092874217 41.08% Y-38 group 1.258265340 81.89% Y-38+Y-39 group 0.853789214 87.71% The citric acid and malic acid contents before and after fermentation were used to obtain Candida glabrata ( Nakaseomyces glabratus ) Y-38 has a degrading effect on citric acid and malic acid in prune wine. Nakaseomyces glabratus )Y-38, Saccharomyces cerevisiae ( Saccharomyces cerevisiae The combined biological preparation of Y-38 and Y-39 further enhanced the degradation of citric and malic acid in prune wine. This is likely due to the presence of enzymes within Y-38 cells that can break down organic acids into smaller metabolic intermediates. These enzymes catalyze the cleavage of carbon-carbon bonds in organic acids, gradually converting them into substances that can participate in cellular respiration or other metabolic processes, thereby reducing the organic acid content in prune wine. When Y-38 and Y-39 are combined, specific amino acids, vitamins, or other secondary metabolites produced by Y-39 metabolism may act as signaling molecules or nutritional supplements, stimulating the expression of enzymes involved in organic acid degradation in Y-38, thereby enhancing Y-38's acid-reducing ability.

[0047] The color and hue of prune wine are measured by colorimetry, chroma = A 420nm +A 520nm +A 620nm , hue=A 420nm / A 520nm , the results are shown in Table 3.

[0048] Table 3 A 420nm ]] A 520nm ]] A 620nm ]] chroma hue active dry yeast group 1.050 0.680 0.350 2.080 1.544 Y-38 group 1.015 0.595 0.330 1.940 1.706 Y-38+Y-39 group 1.020 0.605 0.305 1.930 1.686 As shown in Table 3, the chroma of the Y-38 single-strain group (1.940) was 6.7% lower than that of the active dry yeast group (2.080), indicating that it effectively reduced the darkening of the wine's color. The chroma of the Y-38 + Y-39 combination group further decreased to 1.930 (a 7.2% decrease), confirming the synergistic inhibitory effect of the combined bacteria on browning. The hue value of the Y-38 group (1.706) was significantly higher than that of the active dry yeast group (1.544), reflecting an enhanced yellow hue in the wine. The hue of the combination group (1.686), while slightly lower than that of the Y-38 group, was still significantly higher than that of the control group, demonstrating that the combination maintained an ideal yellow hue while avoiding excessive yellowing.

[0049] Obtained by the color and hue after fermentation, Candida glabrata ( Nakaseomyces glabratus ) Y-38 has an optimizing effect on the color and hue of prune wine. Nakaseomyces glabratus )Y-38, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y-39 composite biological preparation further improves the chromaticity and hue optimization effect of prune wine. This is probably because during the winemaking process, Candida glabrata ( Nakaseomyces glabratus )Y-38, Saccharomyces cerevisiae ( Saccharomyces cerevisiae The metabolites of the complex biological preparation composed of Y-38 and Y-39 are related to the binding stability of anthocyanins. For example, the vinylphenol produced by Y-38 / Y-39 metabolism contains a conjugated double bond structure, which can bind to the anthocyanin molecule through π-π stacking, enhancing intermolecular forces, inhibiting pigment degradation, thereby delaying browning and improving wine color stability.

[0050] The aroma components of prune wine were determined using solid-phase microextraction-gas chromatography-mass spectrometry. Samples were obtained by inoculating prune juice with Y-38+Y-39 yeast, Y-38 alone, Y-39 alone, commercial yeast LB, and commercial yeast B under the same inoculation conditions.

[0051] Sample treatment: 1 mL of each sample was taken into a headspace vial, and saturated NaCl solution and 20 μL of 10 μg / mL internal standard solution were added.

[0052] HS-SPME extraction conditions: under constant temperature conditions at 60℃, oscillate for 5 min, insert the 120 μm DVB / CWR / PDMS extraction head into the sample headspace bottle, extract for 15 min, and then analyze for 5 min at 250℃, and then perform GC-MS separation and identification. The extraction head was aged for 5 min at 250℃ in the Fiber Conditioning Station before sampling. Note: the new extraction head was aged for 2 h in the Fiber Conditioning Station before extraction. And the SPME Arrow was used, which has a sensitivity of 10 times that of the traditional SPME fiber head.

[0053] Chromatographic conditions: DB-5MS capillary column (30 m x 0.25 mm x 0.25 μm, Agilent J&W Scientific, Folsom, CA, USA), carrier gas high-purity helium (purity not less than 99.999%), constant flow rate 1.2 mL / min, inlet temperature 250℃, no split injection, solvent delay 3.5 min. Programmed temperature: 40℃ for 3.5 min, increased to 100℃ at 10℃ / min, then increased to 180℃ at 7℃ / min, and finally increased to 280℃ at 25℃ / min, and maintained for 5 min.

[0054] Mass spectrometry conditions: electron impact ion source (EI), ion source temperature 230℃, quadrupole temperature 150℃, mass spectrometry interface temperature 280℃, electron energy 70 eV, scanning mode is selected ion detection mode (SIM), qualitative and quantitative ion precision scanning (GB 23200.8-2016).

[0055] Table 4 primary classification of substances Y-38+Y-39 LB B Y-38 Y-39 esters 8.097382 7.001066 6.212806 7.950563 6.012185 ketones 1.924413 1.699804 1.632282 1.883579 1.542479 aldehydes 1.708453 1.455195 1.619710 1.609938 1.356456 alcohols 2.507000 2.513817 2.434190 1.909457 2.377654 Volatile aroma components play a crucial role in the quality of prune wine. After different group treatments, prune wine presents different aroma components, and the relative contents are shown in Table 4. The Y-38+Y-39 group shows excellent performance in the content, type and mutual coordination of the most esters, ketones, aldehydes, alcohols and other acids, ethers, terpenes and other aroma components, which can build a rich, unique and harmonious aroma system for prune wine, and exhibit more excellent aroma quality compared with the Y-38 single yeast group and the Y-39 single yeast group and other commercial yeasts. The metabolic synergy of Candida oleophila (Y-38) and Saccharomyces cerevisiae (Y-39) has a significant optimization effect on the flavor of prune wine. Nakaseomyces glabratus Saccharomyces cerevisiae

[0056] ​​Y-38+Y-39 complex yeast group produced the most total esters, reaching 8.097382, which may indicate that Y-38 and Y-39 yeast work together more conducive to the generation of ester substances, ester substances usually have an important contribution to the aroma of fruit wine, will give fruit wine fruit aroma, floral and other aroma, so the use of Y-38+Y-39 complex yeast may make the prune fruit wine has more rich fruit aroma.

[0057] Y-38+Y-39 complex yeast group produced the most total ketones, reaching 1.924413, ketone substances also have a certain influence on the aroma and flavor of fruit wine, but the specific influence depends on the specific components of ketones. From the data, Y-38+Y-39 complex yeast group may have a special metabolic pathway in ketone production, which is different from other yeasts.

[0058] Y-38+Y-39 complex yeast group produced the most total aldehydes, reaching 1.708453, and Y-39 yeast produced the least total aldehydes, reaching 1.356456. Aldehyde substances in fruit wine may affect the flavor and stability of the wine, and higher aldehyde content may make the fruit wine have some special flavor characteristics. This shows that Y-38+Y-39 complex yeast group may have unique features in the metabolic process of aldehyde generation, and Y-39 yeast may be limited in the pathway of aldehyde generation.

[0059] The total amount of alcohol produced by the LB yeast group was 2.513817, which was relatively close to and relatively high compared to the total amount of alcohol produced by the Y-38+Y-39 complex yeast group, 2.507000, and the total amount of alcohol produced by Y-38 yeast was the least, 1.909457. Alcohol is one of the main products of fruit wine fermentation, and has an important influence on alcohol content and flavor. The LB yeast group and the Y-38+Y-39 complex yeast group have strong ability in alcohol production, which may make the alcohol content of fruit wine higher, and the interaction between alcohol and other volatile components will also affect the overall flavor of fruit wine.

[0060] Specifically, analyzing the components of Y-38+Y-39 complex yeast group, the main components of esters, ketones, aldehydes, and alcohols are as follows Figures 6-9As shown, the total components are shown in 10-11. The ester content is high and the aroma is rich and varied, covering various fruit aroma (such as banana, apple, pear, etc.) and floral aroma (such as rose), ethyl caprylate and ethyl decanoate content is relatively prominent, may play an important role in the overall fruit aroma of the basic construction, and with rose and other special aroma of esters rich aroma of the sense of hierarchy. Some components in the ketone class have a unique aroma, such as 1,2,3,5,6,7-hexahydro-1,1,2,3,3-pentamethyl-4H-indan-4-ketone, which brings rich, spicy aroma, complementary to fruit aroma, increasing the complexity and thickness of the wine aroma. And like 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, which has a variety of sweet and caramel aroma, further enriches the sweetness of the wine. The green and fruity aroma of aldehydes is more prominent, such as (E)-2-hexenal and 2-hexenal. At the same time, the aldehyde component containing citrus aroma adds a fresh fruit aroma dimension to the wine, and aldehydes play an important role in enhancing the freshness and rich fruit aroma of the wine. The content of phenethyl alcohol in alcohol is high and has rich fruit and rose aroma, which has a positive contribution to the aroma of the wine. The combination of Y-38+Y-39 yeast prepared prune wine, through the synergistic effect of a variety of volatile components, builds a rich and rich aroma system. Ester substances lay the foundation for fruit and floral aroma, ketones increase the complexity and thickness of the aroma, aldehydes enhance the freshness and richness of the fruit aroma, and the phenethyl alcohol in the alcohol also adds fruit and rose aroma to the overall aroma. The combination of yeast has obvious advantages in improving the sensory quality of fruit wine, which can make prune wine have more rich aroma levels, meet the needs of consumers for high-quality fruit wine aroma. In summary, the complex biological agent not only can reduce the acidity of fruit wine, but also can play a role in aroma enhancement. In terms of aroma enhancement, the metabolic products of the two yeasts may include a variety of aroma substances, or they can promote the transformation and release of the original aroma substances in the fruit wine, so that the fruit wine has a richer, richer aroma, and improves the sensory quality of the fruit wine.

[0061] The number of devices and the scale of processing described herein are used to simplify the description of the application. Applications, modifications and variations of the application that are obvious to those skilled in the art are obvious.

[0062] Although the embodiments of the present application have been disclosed as above, they are not limited to the application and implementation listed in the specification, and can be fully applied to various fields suitable for the present application, and additional modifications can be easily realized by those skilled in the art, therefore the present application is not limited to specific details and the figures shown and described herein, without departing from the general concept defined by the claims and the equivalent scope.

Claims

1. Candida glabrata ( Nakaseomyces glabratus ) Y-38, deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms, with the deposit number being CGMCC No: 32661.

2. The Candida glabrata according to claim 1 ( Nakaseomyces glabratus ) Application of Y-38 in reducing the acidity of fruit wine.

3. The use according to claim 2, characterized in that Candida glabrata ( Nakaseomyces glabratus ) Y-38 degrades organic acids in fruit wine, including malic acid and / or citric acid.

4. A method for reducing the acidity of fruit wine, characterized in that: The method comprises inoculating the Candida glabrata described in claim 1 into the fruit wine. Nakaseomyces glabratus ) Y-38 and fermentation step, the inoculation amount is 150-250 mg / L, the Candida glabrata ( Nakaseomyces glabratus ) The bacterial content of Y-38 reaches 10 8 CFU / mL.

5. A composite biological preparation, characterized in that: comprising the Candida glabrata of claim 1 ( Nakaseomyces glabratus )Y-38, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Y-39, the ratio of each bacteria content is 1: (0.6-3), Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) was deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms with the deposit number CGMCC No: 32662.

6. A method for reducing the acidity of fruit wine, characterized in that: The invention comprises the steps of inoculating the composite biological agent according to claim 5 into the fruit wine and fermenting the wine, wherein the inoculation amount is 150-250 mg / L and the bacterial content of the composite biological agent reaches 10 8 CFU / mL.

7. Use of the composite biological preparation as claimed in claim 5 in reducing the acidity of fruit wine.

8. Use of the composite biological preparation as claimed in claim 5 in preventing browning of fruit wine.

9. Use of the composite biological preparation as claimed in claim 5 in flavoring fruit wine.

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