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Aspergillus niger strain of complex enzyme for liquor making

A technology of compound enzyme preparation and microbial strains, applied in the field of fermentation, can solve the problems of few reports of Aspergillus niger, achieve the effects of improving the utilization rate of raw materials, pure aroma, improving wine quality and yield

Active Publication Date: 2015-12-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the application of Aspergillus niger in the winemaking process is mainly used to prepare enzyme preparations such as glucoamylase, amylase, and pectinase. The relevant microbial esterification enzyme preparations in winemaking are mainly concentrated in Monascus and some ester-producing yeasts, Aspergillus niger. There are few related reports

Method used

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  • Aspergillus niger strain of complex enzyme for liquor making
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  • Aspergillus niger strain of complex enzyme for liquor making

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Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1: the identification of bacterial strain

[0027] Identification is mainly through:

[0028] 1) Morphological identification: observe the growth of the bacterial strain SXG-Z-6 on the PDA plate. After 2 days, the colonies are yellow hyphae, after 3 days, they are yellowish brown and gradually grow black spores, and after 4 days, the colonies are thick velvet. The circle is yellow hyphae, and the middle is black spores; use a toothpick to pick a small amount of mycelium from the plate to make a slice, observe under the microscope, the mycelium is multi-branched, with septa, conidia are spherical, generally 700-800 μm, and the apical capsule is close to Spherical, double-layered stalks, conidia spherical, mostly dark brown with a diameter of 4-5 μm, rough.

[0029] 2) 18SrRNA molecular identification: The SK8259 column type fungal genomic DNA extraction kit produced by Sangon Bioengineering (Shanghai) Co., Ltd. was used to extract and amplify the genomic DNA ...

Embodiment 2

[0035] Embodiment 2: Aspergillus niger solid-state fermentation wine production compound enzyme and enzyme activity assay

[0036] The aspergillus niger (Aspergillus niger) SXG-Z-6 gets a small amount of well-growth colonies from the PDA medium and moves them into a fresh mold liquid medium, cultivates them on a shaking table at 36°C for 24h, then inserts the bran solid medium to ferment for 44h , drying and pulverizing the obtained fermented product at 50° C. to obtain compound enzyme koji powder for wine. As a control, Aspergillus niger TGG-Z-2, which was also screened from Daqu, was used as a control.

[0037] The mold liquid culture medium is: soybean powder 20g L -1 , corn flour 20g·L -1, peptone 10g·L -1 , Potassium dihydrogen phosphate 1g·L -1 , ammonium sulfate 2.5g L -1 , calcium chloride 0.1g·L -1 , magnesium sulfate 0.5g·L -1 , natural pH.

[0038] The bran solid culture is as follows: 10 g of bran, 1.5 g of corn flour, 2 g of yeast powder, 0.2 g of ammonium...

Embodiment 3

[0084] Embodiment 3: the application of compound enzyme preparation aspect brewing

[0085] The koji powder prepared by Aspergillus niger SXG-Z-6 of the present invention is applied to the brewing process of Luzhou-flavor liquor. As a result, it was found that both the yield of wine and the utilization rate of raw materials were improved. Moreover, the sensory evaluation results show that the liquor prepared by the Aspergillus niger SXG-Z-6 of the present invention has a more intense aroma of Luzhou-flavor liquor.

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Abstract

The invention discloses an aspergillus niger strain of a complex enzyme for liquor making, and belongs to the technical field of fermentation. The aspergillus niger strain is collected in China general microbiological culture collection center in July 9, 2015, and the collection number is CGMCC No.11064. Through culture medium optimization, a crude enzyme fluid obtained after 48 hours of solid fermentation contains various enzymes, wherein esterifying enzyme activity is 615.8mg.100mL<-1>, saccharifying enzyme activity is 7828.9U.g<-1>, and cellulase activity is 106.68U.g<-1>. Distilled liquid of esterified liquid obtained through enzymatic synthesis of esterifying enzymes generated from the strain has a typically rich and pure aroma of Luzhou-flavor liquor, and the content of ethyl hexanoate reaches 82.04% of the total flavor component. By the enzymes of the complex enzyme, utilization rate of starch-type substances in liquor-making raw materials, liquor yield and the content of esters in liquor bodies can be increased, liquor body flavors can be improved, high-quality liquor rate can be increased, and development of the liquor making industry can be promoted.

Description

technical field [0001] The invention relates to a strain of Aspergillus niger with a compound enzyme for wine production, which belongs to the technical field of fermentation. Background technique [0002] In recent years, with the application of compound enzyme preparations in the field of wine making, the utilization rate of wine making raw materials has been greatly improved, and the effect of improving the flavor of wine body has been played. In the production links such as koji making and fermentation of liquor, a variety of enzymes are required to work together. If a single enzyme is added in a compound way, the cost is high, the enzyme system is incomplete, and it is difficult to meet the needs of complex wine making raw materials. [0003] Esterase has a multi-directional synthesis function. It can simultaneously synthesize the four major esters of Luzhou-flavor wine with ethyl caproate as the main aroma under control. It can also synthesize pure ethyl caproate alone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N9/00C12G3/02C12P7/62C12R1/685
Inventor 余晓斌滕巍顾秋亚
Owner JIANGNAN UNIV
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