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Low temperature-resistant Saccharomyces cerevisiae JM33 and application thereof in munake grape wine

A technology of Munag wine and Munag grapes is applied in Saccharomyces cerevisiae and in the field of brewing wine, and in the field of food microorganism application, to achieve the effects of unique flavor, high ethanol yield and pure taste

Active Publication Date: 2015-12-30
THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, although there are many reports about the use of grapes and Saccharomyces cerevisiae to ferment and prepare wine, there is no report about the yeast strains that can screen excellent performance and can be suitable for the typical style of Munag grape brewing. Nag grapes are used as raw materials to ferment wine, and the strains isolated and screened have the characteristics of low temperature resistance and high ethanol production, and can still maintain fast fermentation, high ethanol yield, and less residual sugar even when the fermentation temperature is lowered. There are reports

Method used

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  • Low temperature-resistant Saccharomyces cerevisiae JM33 and application thereof in munake grape wine
  • Low temperature-resistant Saccharomyces cerevisiae JM33 and application thereof in munake grape wine
  • Low temperature-resistant Saccharomyces cerevisiae JM33 and application thereof in munake grape wine

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Experimental program
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Effect test

Embodiment 1

[0034] Example 1: Isolation, screening and identification of Saccharomyces cerevisiae JM33CGMCC NO.10912

[0035] 1. Isolation and screening of strains

[0036] The Saccharomyces cerevisiae used in the present invention is sampled and separated from mature Munage grapes, and according to the analysis of the action mechanism of the strains, the bacterial strains with a certain fermentative ability to Munage grapes are preliminarily screened out. The microorganisms in Munag grape juice were isolated by traditional plate culture method, the strains were screened by primary screening and secondary screening, and the bacterial strains were purified by plate streaking method, and the sugar resistance, alcohol resistance, acid resistance, sulfur dioxide resistance, and sulfur dioxide resistance of the strains were compared. Potassium chloride resistance and low temperature resistance, a batch of well-growing microbial strains were screened out, and a Saccharomyces cerevisiae strain n...

Embodiment 2

[0055]Example 2: Molecular determination of Saccharomyces cerevisiae JM33CGMCCNO.10912

[0056] 1. PCR amplification of the DNA sequence of Saccharomyces cerevisiae and its sequencing

[0057] Pick a small amount of single colonies of the JM33 strain, put them into an EP tube filled with 25 μL of sterile water, boil at 100°C for 8-10 minutes, and then quickly put them into the ice-water mixture for 5 minutes. Centrifuge at 10000r / min for 5min, store at 4°C, and take the supernatant when used.

[0058] Determination of 26SrDNA gene sequence and construction of phylogenetic tree: extract the total DNA of yeast strains according to conventional methods, and carry out PCR amplification of 26SrDNA segment with deionized water with diluted universal primers NL1 and NL4, and the primers are designed as follows:

[0059] NL1: 5'-GCATATCAATAAGCGGAGGAAAAG-3'

[0060] NL4: 5'-GGTCCGTGTTTCAAGACGG-3'

[0061] The 50 μl reaction system contains: 5 μl of 10×PCR buffer, 20 pmol of each pri...

Embodiment 3

[0064] Embodiment three: Utilize saccharomyces cerevisiae (Saccharomycescerevisiae) JM33CGMCCNO.10912 and Mu Nage grape to brew wine

[0065] (1) Inoculation: Prepare the YPD solid medium of Saccharomycescerevisiae JM33CGMCC NO.10912, perform strict aseptic operation after sterilization, transfer from the slant to the plate, and cultivate at 28°C for 2 days.

[0066] (2) Expansion culture: Pick a single colony from the YPD solid medium in step (1) and transfer it to an Erlenmeyer flask containing YPD liquid medium, perform aseptic operation, and cultivate at 28°C and 120r / min for 24h- After 48 hours, the seed solution was prepared.

[0067] (3) Collection of seed liquid: the seed liquid activated in step (2) was centrifuged and washed twice and then collected for later use. The centrifugation speed was 5000 rpm.

[0068] (4) Selection of Munage grapes: select ripe Munage grapes without mildew and insect damage, and reserve them for later use.

[0069] (5) Processing of raw m...

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Abstract

The invention low temperature-resistant Saccharomyces cerevisiae JM33 and application of the low temperature-resistant Saccharomyces cerevisiae JM33 in munake grape wine. According to the low temperature-resistant Saccharomyces cerevisiae JM33 disclosed by the invention, by carrying out strain separating, screening, breeding and acclimatizing on munake grapes and carrying out morphological characteristic and 26S rDNA (Ribosomal Deoxyribose Nucleic Acid) sequence determination and phylogenetic analysis on an obtained strain, a fermentation action of strain Saccharomyces cerevisiae JM33 CGMCC NO.10912 on the munake grapes is determined; the munake grape wine is prepared by fermenting the munake grapes by utilizing the Saccharomyces cerevisiae JM33 CGMCC NO.10912, the munake grape wine is straw-like yellow and is clear and transparent, the fruity flavor is strong, the taste is mellow and soft, and a special flavor of the munake grape wine is obtained.

Description

technical field [0001] The invention relates to the technical field of food microorganism application, in particular, the invention relates to a self-selected Saccharomyces cerevisiae and the technical field of its application in brewing wine. Background technique [0002] Wine is an alcoholic beverage made by fermenting fresh grapes or grape juice, which is a universal beverage in the world. It can be directly absorbed by the body without pre-digestion. Medical research shows that there are about 600 known components in wine that are beneficial to the human body, and are rich in amino acids, minerals and vitamins, which are essential nutrients for the human body. Phenolic substances and Oledo elements in wine have the function of high oxidant, which can prevent the damage of reactive oxygen produced in the process of human metabolism to the human body, which is the cause of some degenerative diseases, such as cataract, cardiovascular disease, One of the factors of arterio...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G1/022C12R1/865
Inventor 王宁包慧芳侯敏陈福双靳正忠周贤春张海英
Owner THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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