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A method for producing GABA-containing fermented wine by utilizing ethanol-resistant Pediococcus

A technology for fermenting wine and Pediococcus, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of accumulation of GABA and inability of cell reproduction of GABA-producing microorganisms

Active Publication Date: 2020-07-07
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to use ethanol-resistant Pediococcus as bacterial species, control the fermentation conditions step by step to solve the contradiction between alcohol accumulation and GABA-producing microorganisms unable to reproduce and accumulate GABA in the fermentation process

Method used

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  • A method for producing GABA-containing fermented wine by utilizing ethanol-resistant Pediococcus
  • A method for producing GABA-containing fermented wine by utilizing ethanol-resistant Pediococcus

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Embodiment 1

[0022] The method for isolating GABA-producing ethanol-resistant Pediococcus of the present invention adopts a gradient dilution and mixed bacteria method, and is separated from fermented chili sauce in Bohu County, Bayingoleng Mongolian Autonomous Prefecture, Xinjiang. Include the following steps: get 25 g chili sauce and join in 225 mL aseptic saline, shake up with vortex shaker, prepare 10 -1 Dilutions, serially diluted to make 10 -3 、10 -4 、10 -5 、10 -6 diluent. Take 100 μL of the diluted solution and apply it to the solution added with 2% CaCO 3 MRS medium, cultured at 37 ℃ for 48 h. A single colony with a calcium-dissolving circle was picked and purified by streaking on a plate, and the isolated strain was preserved in the China Industrial Microorganism Culture Collection Management Center, with the preservation number CICC 6282. The strain CICC 6282 was inoculated on MRS solid medium and cultured at 37 °C for 48 h. The colony was milky white, round and flat, opaqu...

Embodiment 2

[0029] First, select 2 parts of asparagus and 1 part of hawthorn according to the mass ratio, wash, disinfect, remove seeds, add 1 part of water to crush, transfer to a fermenter for homogenization, add pectinase and cellulase to it for enzymatic hydrolysis for 4 h , to obtain the enzymatic hydrolyzate, and then adopt ultra-high temperature instantaneous sterilization under the condition of 125°C for 15s. Secondly, after cooling to room temperature, under aseptic conditions, Saccharomyces cerevisiae CICC1001 was inoculated at 10% (v / v), and left for anaerobic fermentation at 30°C. When the ethanol concentration reached 10%, the first fermentation liquid was obtained. Using ultra-high temperature instantaneous sterilization, the condition is 125°C for 15s, after cooling to room temperature, under sterile conditions, insert ethanol-resistant Pediococcus CGMCC NO.13929, after 16 hours of fermentation, add sodium glutamate (MSG) to a final concentration of 1.0 g / L, carry out the s...

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Abstract

The invention discloses a method for producing GABA-containing fermented wine by using ethanol-resistant Pediococcus, belonging to the field of fermented functional drink processing. The ethanol-resistant Pediococcus CICC 6282, which can tolerate ethanol and produce GABA, was isolated for the first time, and the preservation number of the patented bacteria is CGMCC NO.13929. The method of the invention utilizes the tolerance of ethanol-resistant Pediococcus CICC 6282 to alcohol, which can be used as a fermentation strain to solve the contradiction between alcohol accumulation and GABA-producing microorganisms being unable to reproduce and accumulate GABA in the fermentation process. Using asparagus and other fruits and vegetables as raw materials, using ethanol-resistant Pediococcus CICC 6282, through step-by-step control of fermentation conditions and exogenous addition of glutamic acid or sodium glutamate, fermented to produce γ-aminobutyric acid-containing fermented wine. The method has the advantages of simplifying the fermentation process, reducing the production cost, and being easy to operate.

Description

technical field [0001] The present invention relates to a kind of utilization ethanol-resistant Pediococcus ( Pediococcus ethanolidurans ) The method for producing GABA-containing fermented wine belongs to the field of fermented functional drink processing. Background technique [0002] asparagus( Asparagus officinalis Linn. ), also known as Shi Diaobo, enjoys the reputation of "King of Vegetables". It not only contains a variety of vitamins and amino acids, and trace elements such as selenium, molybdenum, and manganese, but also contains a variety of active ingredients, such as asparagus flavonoids, saponins, and polysaccharides. It has pharmacological effects such as lowering blood fat, lowering blood sugar and lowering blood pressure, enhancing immunity, anti-oxidation, and anti-cancer. [0003] γ-aminobutyric acid (GABA for short), also known as 4-aminobutyric acid, aminobutyric acid, and pipecolic acid, is a ubiquitous non-protein amino acid and an important inhibito...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026C12N1/20C12R1/865C12R1/01
CPCC12G3/02C12N1/205C12R2001/01
Inventor 程池陈建国史晓萌张奇梁寒峭刘洋李生有
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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