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Eurotium chevalieri producing feruloyl esterase and application thereof in yeast for making hard liquor

A technology of ferulic acid esterase and saccharomyces cerevisiae, which is applied in the preparation of alcoholic beverages, fungi, microorganism-based methods, etc., can solve the problem of no production of ferulic acid esterase and the like

Active Publication Date: 2019-03-15
SHANDONG BANDAOJING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, some researches have shown that Trichomonas scheva can produce cellulase, amylase, and protease, but there is no report about its production of ferulic acid esterase. , Cladosporium, etc. can produce ferulic acid esterase, such as patent CN 102286442A research shows that Aspergillus fumigatus ferulic acid esterase activity is 61.89 mU / mL, Aspergillus niger ferulic acid esterase enzyme activity is 53.26 mU / mL, m The activity of Aspergillus ferulic acid esterase is 0.78 mU / mL

Method used

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  • Eurotium chevalieri producing feruloyl esterase and application thereof in yeast for making hard liquor
  • Eurotium chevalieri producing feruloyl esterase and application thereof in yeast for making hard liquor
  • Eurotium chevalieri producing feruloyl esterase and application thereof in yeast for making hard liquor

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Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1 strain identification

[0029] The strain M6 of the present invention is isolated from the middle and high temperature Daqu of Shandong Daodaojing Co., Ltd., and the strains have been preserved in the China General Microorganism Culture Collection Management Center (CGMCC No. 14125) and the China Industrial Microbiology Culture Collection Management Center (CICC 41584) ).

[0030] (1) Morphological identification

[0031] The strain M6 was inoculated on the culture medium of Saccharomyces japonica (CYA medium), cultured at 25°C for 7 days, colonies were photographed, microscopic observation of the bacteria and scanning electron microscope observation were carried out. For specific morphological characteristics, see figure 1 .

[0032] (2) Molecular biological identification

[0033] Strain M6 was accurately identified as a species through the phylogenetic analysis of ITS rDNA and β-tubulin gene sequence, and the phylogenetic tree is shown in Figure 2(a-...

Embodiment 2

[0034] Example 2 Ferulic esterase production by strains

[0035] (1) Qualitative detection of enzyme activity

[0036] Inoculate the strains M1, M6 and M9 of Sanschevas schevascens isolated from Baijiu Daqu of Shandong Daowaojing Co., Ltd. on the Chapei agar-based plate containing ethyl ferulate [0.01 g FeSO4·7H2O, 2.0 g NaNO3, 0.5 g KCl, 0.5 g MgSO4 7H2O, 1.0 g K2HPO4, 30 g sucrose, 20 g agar, 0.1 g Rhodamine B, 1 L distilled water, natural pH, 1000 mL culture medium cooled to 50~60 ℃ , add 10 mL of dimethylformamide solution containing 10% ethyl ferulate (0.22 μm membrane filter)], incubate at 28°C for 5 days, if a transparent circle appears around the colony, it indicates that the strain can produce ferulate Enzyme, according to the size of the transparent circle to judge the enzyme production ability of the strain, screen out the strain M6 with higher ferulic acid esterase activity (see image 3 ).

[0037] (2) Quantitative detection of enzyme activity

[0038] Inoculate...

Embodiment 3

[0043] Example 3 Medium and high temperature Daqu intensive test

[0044] (1) Strengthening method and sampling method

[0045] Take 100 g of the prepared Xiewasancystis fungus powder and dissolve it in 15 L of distilled water containing 2% NaCl, and strengthen the middle and high temperature Daqu from Shandong Daodaojing Co., Ltd. (numbered 19 #spraying, 19# mixing material), each piece of Daqu is distributed to about 8-9 mL, and the final concentration is 1.2×10 5 For the CFU / mL bacterial solution, select Daqu without fortification of S. schevascens as the control (the numbers are respectively 19# control). The sampling method is to take a well-growing piece of koji from each of the four corners and the middle 5 positions of the koji room, crush it and mix it evenly, and sample it by quartering.

[0046] (2) Strengthen the sensory indicators of Daqu

[0047] According to the enterprise standard "Daqu Grading Standard" (BDJ / JW-WSW-06) of Dadojing Co., Ltd., the sensory ev...

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Abstract

The invention relates to eurotium chevalieri producing feruloyl esterase and application thereof in yeast for making hard liquor and belongs to the biotechnical field. The eurotium chevalieri is separated from yeast for making hard liquor and has the characteristic of producing feruloyl esterase. The original number of the culture is M6 and the preservation number of the culture is CGMCC No.14125.The eurotium chevalieri has the advantages that the eurotium chevalieri producing feruloyl esterase is provided and is prepared into eurotium chevalieri powder. The eurotium chevalieri powder is applied to production of yeast for making hard liquor in a certain proportion to prepare high quality yeast for marking hard liquor with high feruloyl esterase activity. The center of the yeast has obvious eurotium chevalieri golden yellow spots. The liquor fermented by the yeast has the characteristics of high alcohol content, high content of caproic acid and ethyl caproate and the like compared withcontrast yeast.

Description

technical field [0001] The invention relates to a ferulic acid esterase-producing fungus xievasan and its application in liquor daqu, which belongs to the field of biotechnology. Background technique [0002] Liquor Daqu is one of the traditional brewing koji, also known as block koji or brick koji, which is a crucial element in the fermentation production of liquor. It uses wheat, barley, peas, etc. as raw materials, which are crushed, mixed with water, and pressed into koji Unstrained spirits, shaped like bricks. According to different production temperatures, Daqu can be divided into low-temperature koji, medium-temperature koji, medium-to-high-temperature koji, and high-temperature koji; during the process of koji formation, microorganisms grow in large numbers, and the macromolecular substances (starch, lipid, protein, etc.) ) are degraded into absorbable small molecules, which provide abundant substrates, microorganisms, and biological enzymes for later fermentation p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 赵纪文姚粟白秀彬程池许玲白飞荣翟磊于盼盼董乔娟于学健石鲁博
Owner SHANDONG BANDAOJING
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