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High-efficiency production of Bacillus licheniformis from characteristic aroma and its application in Chinese liquor brewing

A technology of Bacillus licheniformis and Bacillus, applied in the field of bioengineering, can solve problems such as low high-quality product rate, unstable batches, lack of brewing scientific theory and technical system, etc., achieve outstanding sauce aroma and improve the quality of liquor produced Effect

Inactive Publication Date: 2011-12-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is an obvious gap between my country's liquor manufacturing industry and the international brewing industry in the level of brewing industry technology, mainly in: functional microorganisms and brewing mechanism are not clear, lack of unique brewing scientific theory and technical system, traditional extensive operation Production, batch instability, low quality product rate and other issues

Method used

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  • High-efficiency production of Bacillus licheniformis from characteristic aroma and its application in Chinese liquor brewing
  • High-efficiency production of Bacillus licheniformis from characteristic aroma and its application in Chinese liquor brewing
  • High-efficiency production of Bacillus licheniformis from characteristic aroma and its application in Chinese liquor brewing

Examples

Experimental program
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Effect test

Embodiment 1

[0014] Example 1: Isolation and screening of Bacillus licheniformis strains producing sauce-flavor characteristic.

[0015] The bacterial strains involved in the present invention are derived from high-temperature Daqu for the production of liquors such as 'Kouzijiao', 'Langjiu', 'Jinshiyuan', 'Shandong Liangshan', 'Yanghe' and 'Moutai'.

[0016] Step 1: Weigh 5 g of uniformly pulverized koji samples in 20 mL of sterile saline, shake at 150 r / min for 30 min. After appropriate dilution of the bacterial suspension, spread it on a nutrient agar medium plate and incubate at 37°C for 1 day. Colonies with better growth and different characters were picked and inoculated on the slant of broth agar as strains for screening.

Embodiment 2

[0019] Example 2: Fermentation of barley and wheat mixed leaching liquid culture medium by Bacillus licheniformis producing sauce-flavor characteristic aroma

[0020] Step 1: Preparation of liquid seed culture: pick one ring of strains under sterile conditions and place them in a 250ml shaker flask with 100ml liquid seed medium, place on a shaker at a rotation speed of 100rpm, and cultivate at 37°C for 24h to obtain Liquid seed cultures.

[0021] Seed liquid medium (g / L): beef extract 10, glucose 10, NaCl 5, pH 7.0, sterilized at 1×105Pa for 20 minutes.

[0022] Step 2: The primary liquid seed culture was inoculated into 250 mL shake flasks containing 100 mL of sterilized barley and wheat mixed leaching liquid medium at an inoculation volume of 1% by volume, and cultured at 37°C for 6 days.

[0023] Barley and wheat mixed leaching liquid medium: 100g of barley and wheat respectively, add 800mL of water, cook at 100°C for 10min. Filter the supernatant, pH 6.2. Sterilize at 1×...

Embodiment 3

[0029] Embodiment 3: The fermented bran solid-state culture medium of Bacillus licheniformis producing sauce-flavor characteristic fragrance

[0030] Step 1: Preparation of liquid seed culture: Pick one ring under sterile conditions and place it in a 250ml shaker flask containing 100ml liquid seed medium, place it on a shaker at a rotation speed of 100rpm, and cultivate it at 37°C for 24h to obtain a liquid seed culture.

[0031] Seed liquid medium (g / L): beef extract 10, glucose 10, NaCl 5, pH 7.0, sterilized at 1×105Pa for 20 minutes.

[0032] Step 2: The primary liquid seed culture was inoculated into Erlenmeyer flasks containing 100 g of sterilized wheat solid medium at an inoculum volume of 1% by volume, and cultured at 37° C. for 10 days.

[0033] Bran solid medium: use pulverized bran, add 40% water, and cook at 100°C for 30 minutes.

[0034] Step 3: The analysis method of the fermentation product is as follows: accurately weigh 10g of fermented grains, put it into a ...

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Abstract

The invention discloses a series of high-efficiency producing strains of sauce-flavor characteristic aroma and its application in Chinese liquor brewing, belonging to the technical field of bioengineering. The bacterial strain provided by the present invention, which is classified as Bacillus licheniformis, is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation numbers are CGMCC NO: 3961, CGMCC NO: 3962, and CGMCC NO: 3963. The strains are derived from high-temperature Daqu, a Chinese liquor, and can grow at a high temperature of 55°C. Fermented in liquid and solid media made of bran, barley, wheat, and sorghum, they can all produce an obvious characteristic aroma of sauce, and both It can be fermented and metabolized to produce C4, pyrazines, acids, phenols, and aromatic rings. The strains are used alone or in combination in the production process of sauce-flavored and sesame-flavored liquors. The quality of the produced liquors is improved, and the characteristic aroma is more prominent and longer-lasting. concentration increased.

Description

technical field [0001] The invention relates to the efficient production of bacillus licheniformis with characteristic aroma and its application in brewing Chinese liquor, in particular to the efficient production of bacillus with characteristic aroma of sauce and its application in brewing Chinese liquor, which belongs to the technical field of bioengineering. Background technique [0002] The liquor industry is a traditional advantageous industry in our country, which plays an important role in the development of the national economy. However, there is an obvious gap between my country's liquor manufacturing industry and the international brewing industry in the level of brewing industry technology, mainly in: functional microorganisms and brewing mechanism are not clear, lack of unique brewing scientific theory and technical system, traditional extensive operation Production, batch instability, low quality product rate and other issues. [0003] The characteristic of Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02C12R1/10
Inventor 徐岩张荣吴群凌杰
Owner JIANGNAN UNIV
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