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High-tolerance ester-producing yeast strain and application thereof

A technology of yeast strains and ester-producing yeasts, which is applied to the preparation of fungi, microorganisms, and alcoholic beverages. It can solve problems affecting the production of ethyl acetate, low ethyl acetate content, and changes in substrate temperature, so as to improve wine quality, High yield and high tolerance effect

Inactive Publication Date: 2013-08-07
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the content of ethyl acetate in liquor is generally low in most Xiaoqu liquor brewing enterprises. The reasons are as follows: the growth of strains with high fermentative power after entering the pool leads to excessive ethanol content in the matrix, which affects the production of ethyl acetate
Because when the ethanol content in the matrix exceeds 4%, the esterification is inhibited; secondly, the temperature and pH of the matrix may change due to the growth of multiple strains, which affects the generation of ethyl acetate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Obtaining of High Tolerance Ester-producing Yeast Strain Hansenula anomalies BTL-Y01

[0021] The strain of ethyl acetate-producing yeast Hansenula anomaly was isolated from the koji used in the production of Xiaoqu distillery (it can be purchased from the China Type Culture Collection Center or the Brewing Laboratory of the Light Industry Department of Hubei University of Technology). Medium, its formula is: yeast extract 10g, peptone 20g, glucose 20g, agar 20g, add water to 1000mL, pH6.0-6.5, sterilize at 115°C for 30min. The culture of the strain also adopts YEPD medium. There are two ways to cultivate the strain: (1) liquid culture to prepare seed liquid: inoculate the strain in YEPD liquid medium (yeast extract 10g, peptone 20g, glucose 20g, add water to 1000mL, pH6.0-6.5,), At 30°C, shake the flask at 120rpm for 20h; (2) Activate the strain by solid culture: Inoculate in YEPD solid agar medium and culture in a 30°C incubator for 20h.

[0022] The Hanse...

Embodiment 2

[0023] Example 2 Tolerance test of highly tolerant ester-producing yeast strain Hansenula anomalies BTL-Y01

[0024] Temperature tolerance test: Inoculate the activated Hansenula anomalies BTL-Y01 culture solution into Erlenmeyer flasks containing 50mL YEPD liquid medium according to the aseptic method, and place the inoculated culture tubes in a shaker. Place on the bed at 30°C, 32°C, 35°C, 38°C, 40°C respectively, shake and culture at 120rpm for 24 hours, then measure the OD value at 600nm wavelength, the bacterial solution with high concentration can be properly diluted, and measured after dilution The OD value multiplied by the dilution factor is the actual OD value of the culture medium. It can be seen from Table 1 that Hansenula anomalies BTL-Y01 can still grow to a certain extent at 38°C, and the strain hardly grows at 40°C. Therefore, the maximum tolerance temperature of the strain is 38°C, and the optimum growth temperature is 32°C.

[0025] Table 1 Growth of Hansen...

Embodiment 3

[0033] Example 3 Effects of different culture methods on the ester production of Hansenula anomalies BTL-Y01

[0034] The activated Hansenula anomalies BTL-Y01 was made into a seed solution, and inoculated in the ester-producing fermentation medium with an inoculation amount of 1% (volume percentage), and the formula was: glucose 8g, yeast extract 1g, peptone 2g , water 100mL. 100mL of ester-producing fermentation medium was packed in a 250mL Erlenmeyer bottle, and cultured at 32°C for 4 days, using four culture methods of standing, 50rpm, 100rpm, and 150rpm respectively. After the fermentation was finished, 80 mL of ester-free ethanol was added to the fermentation liquid, and 100 mL of the liquid was obtained by distillation. The content of ethyl acetate was measured by gas chromatography. It can be seen from Table 4 that the ester production capacity of static culture is significantly higher than that of shaker culture, and the amount of ethyl acetate produced reaches 3.04...

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Abstract

The invention discloses a high-tolerance ester-producing yeast strain and application thereof, and belongs to the field of biochemical engineering. The strain is preserved at the China Center for Type Culture Collection, and named as ester-producing yeast BTL-Y01 Hansenula anomala BTL-Y01; the preservation number is CCTCC NO:M2013115; the highest tolerable temperature of BTL-Y01 is 38 DEG C; the proper growth temperature is 32 DEG C; the high-tolerance ester-producing yeast strain is good in acid resistance, and good in growth in the environment of which pH is 1; the proper growth pH is 4; the highest tolerable alcohol strength is 12%; the yield of ethyl acetate, which is stewed, cultured and fermented, is higher than that cultured by a table in an oscillating manner; the wheat saccharified liquid is taken as ester culture medium; and the yield of the ethyl acetate can be up to 3.903g / L. The strain is suitable for making wine; content of ethyl acetate and total ester in white spirit can be improved; the clinical flavor of the aromatic white spirit is improved; the vinosity can be improved; and the economic benefit is also improved.

Description

[0001] technical field [0002] The invention belongs to the field of biochemical industry, and in particular relates to a high-tolerance ester-producing yeast strain and application thereof. Background technique [0003] Ester-producing yeast, also known as aroma-producing yeast, mostly belongs to Hansenula heteromorpha, has strong oxidation characteristics and ester-producing ability, and is one of the main strains that produce aroma in liquor. Liquor is a kind of distilled liquor rich in aroma substances, and esters play a particularly important role in the formation of the aroma of liquor. How to increase the content of esters in liquor is a common concern of liquor producers. [0004] The types and contents of the main esters in white sprinkles vary according to their fragrance types. Generally, the content of ethyl acetate is the most in Fen-flavor Daqu and Chuanfa Xiaoqu Liquor. It is produced by yeast during fermentation, and its metabolic pathway is produced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/78C12N1/16
Inventor 方尚玲陈茂彬汪江波镇达薛栋升李锐利严锦
Owner HUBEI UNIV OF TECH
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