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A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application

A technology of Saccharomyces cerevisiae and polysaccharides, applied in Saccharomyces cerevisiae and its application field, to achieve the effect of enriching flavor metabolism ability

Active Publication Date: 2017-07-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently routinely used S. cerevisiae can only tolerate 8% ethanol, temperature 37°C, pH 3.0

Method used

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  • A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application
  • A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application
  • A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Saccharomyces cerevisiae CCTCC NO: M 2014463 carbon source assimilation level

[0040] Biolog carbon source assimilation identification was used for culture in deep-well plates, and a single colony was picked and inoculated in YPD liquid medium at 200 rpm and 30°C for 16-20 hours to obtain seed liquid. Dilute the seed solution with saline to OD 600 After = 0.05, transfer to biolog YT microwell identification plate (purchased from Huayuehang Instrument Co., Ltd.), inoculate 100 μL, incubate at 28°C for 72 hours, and measure OD 590 and OD 730 . Among them, OD 590 、OD 730 When it is greater than 0.2 and less than 0.8, it means that the carbon source can be utilized but the degree of utilization is not high; OD 590 、OD 730 When it is greater than 0.8, it means that the carbon source can be well utilized. The biolog has done 2 parallels, and the meaning marked with * on the graph means P<0.05 by one-way ANOVA analysis.

[0041] The result is as figure 2 S...

Embodiment 2

[0042] Example 2 Saccharomyces cerevisiae CCTCC NO: M 2014463 ability to tolerate stress conditions

[0043] Comparison of stress tolerance between Saccharomyces cerevisiae CCTCC NO:M 2014463 and the model strain Saccharomyces cerevisiaeS288C.

[0044] Temperature tolerance: After the strain is activated, according to the inoculum size of 2%, the OD is determined after static culture in YPD liquid medium at 30°C, 37°C, and 44°C for 48 hours 600 .

[0045] Ethanol tolerance: After the strain is activated, according to the inoculation amount of 2%, the YPD liquid medium is used as the basal medium, and 0%, 2%, 4%, 6%, 8%, 10%, 12%, 14% are added respectively , 16% (v / v) at 30°C for 48 hours and then measure OD600.

[0046] Acid tolerance: After the strain is activated, according to the inoculum size of 2%, the YPD liquid medium is used as the basal medium, and the pH is adjusted to 5, 4.5, 4, 3.5, 3, 2.5, 2 with lactic acid and cultured at 30°C for 48 hours Then measure OD600...

Embodiment 3

[0048] Example 3 Saccharomyces cerevisiae CCTCC NO: M 2014463 Flavor Metabolism Ability

[0049] Saccharomyces cerevisiae CCTCC NO:M 2014463 can metabolize various flavor substances. It was inoculated in sorghum juice medium, and fermented plugs were prepared for static culture at 30°C, fermented for 5 days, and the flavor metabolites in the fermented liquid were detected by GC-MS.

[0050] The result is as Figure 4 As shown, Saccharomyces cerevisiae CCTCC NO:M 2014463 can metabolize: acids (caproic acid, caprylic acid, nonanoic acid, 9-decenoic acid), alcohols (ethanol, isobutanol, isoamyl alcohol, butanol, hexanol, -2-nonen-1-ol, 3-methyl-1-hexanol, 1-octanol, nonanol, 3-methyl-1-hexanol, phenylethyl alcohol, lauryl alcohol, trans-nerolidol alcohol, farnesol), esters (ethyl acetate, isopentyl acetate, ethyl caproate, ethyl 4-hexenoate, ethyl caprylate, ethyl caprate, 2-phenylethyl acetate, 2-phenylethyl phenylacetate, isohexyl-2-phenylethyl ester, ethyl 2,4-hexadienoate)...

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Abstract

The invention discloses a strain of Saccharomyces cerevisiae capable of co-fermenting with multiple carbon sources and an application thereof, belonging to the technical field of microorganisms and the technical field of fermentation engineering. The Saccharomyces cerevisiae CCTCC M 2014463 strain of the present invention is isolated from the fermented grains of Chinese Maotai-flavor liquor. The strain can utilize glucose, galactose, xylose and allulose, sucrose, maltose, melibiose, turanose, trehalose, raffinose, and can simultaneously utilize glucose and other sugars above. At the same time, the yeast can tolerate high temperature, high ethanol and high acid, and produce acids, alcohols, esters, phenylacetaldehyde, acetophenone 4-vinylguaiacol and other flavor substances. The yeast can be directly used in the production of drinking wine, the strengthening of Saccharomyces cerevisiae in the production of drinking wine, and the production of fuel ethanol as a carbon source substrate after saccharification of starch and cellulose, and can significantly improve the utilization rate of carbon source and the yield of ethanol.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae capable of co-fermenting with multiple carbon sources and its application, belonging to the technical field of microbes and fermentation engineering. Background technique [0002] Saccharomyces cerevisiae MT1 can use sugar to produce ethanol. It has been used in industrial brewing for thousands of years, including the production of various beverage alcohols, such as brandy, whiskey, vodka, gin, rum, Chinese liquor, Wine, rice wine, beer, etc. At the same time, with the depletion of petroleum resources and the renewability of fuel ethanol production resources, humans began to use Saccharomyces cerevisiae to produce fuel ethanol. Therefore, Saccharomyces cerevisiae is extremely important to the development of human society. However, Saccharomyces cerevisiae has the following three problems in production and application: [0003] First, whether it is for the brewing of beverage wine using ce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G3/02C12P7/10C12R1/865
CPCC12G3/02C12P7/10C12R2001/865C12N1/185C12P7/06Y02E50/10C12G3/00C12C12/006
Inventor 徐岩吴群
Owner JIANGNAN UNIV
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