Culture method of burkholderia cepacia and application thereof in catalytic synthesis of flavor esters of baijiu and degradation of harmful esters of baijiu

A Holderia catalyzed ester technology, applied in the field of microorganisms, can solve problems such as low synthesis efficiency, low yield of high-quality wine, and poor quality of Luzhou-flavor liquor

Active Publication Date: 2019-11-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the slow production of ester aroma during the brewing process, that is, the low synthesis efficiency of ethyl caproate, ethyl caprylate and other esters, the brewing cycle of aroma generation is long and the yield of high-quality wine is low, while ethyl caproate and other important Low ester content has always been one of the key reasons for the poor quality of Luzhou-flavor liquor and the low yield of high-quality liquor

Method used

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  • Culture method of burkholderia cepacia and application thereof in catalytic synthesis of flavor esters of baijiu and degradation of harmful esters of baijiu
  • Culture method of burkholderia cepacia and application thereof in catalytic synthesis of flavor esters of baijiu and degradation of harmful esters of baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Burkholderia cepacia CGMCC 1.3055 catalyzes the synthesis of esters and the optimization of nitrogen and carbon sources for fermentation and cultivation under the conditions of a simulated liquor fermentation aqueous system

[0024] This example was carried out in order to optimize the culture method of Burkholderia polyphaga CGMCC 1.3829 to obtain better production of liquor flavor esters.

[0025] 1. Strain activation: Under aseptic operating conditions, inoculate Burkholderia cepacia CGMCC 1.3055 in a 30mL test tube containing 5mL fermentation medium, shake at 30±2℃, 150±50r / min, culture 1– 2 days.

[0026] 2. Nitrogen source optimization fermentation culture: Under aseptic operating conditions, inoculate the activated Burkholderia cepacia CGMCC1.3055 with a 300mL Erlenmeyer flask containing 100mL fermentation medium, shaker 30±2℃, 150±50r / min, culture for 2–5 days. The cultured fermentation broth prepares the crude enzyme solution according to the following po...

Embodiment 2

[0038] Example 2 Degradation of DMP, DEP, DBP and DEHP by Burkholderia cepacia CGMCC 1.3055

[0039] 1. The culture method of Burkholderia cepacia CGMCC 1.3055, characterized in that the medium composition includes: yeast powder 5.0g / L, (NH 4 ) 2 SO 4 2.0g / L, MgSO 4 ·7H 2 O, CaCl 2 ·2H 2 O 0.01g / L, FeSO 4 ·7H 2 O0.001g / L, Na 2 HPO 4 ·12H 2 O 1.5g / L, KH 2 PO 4 1.5g / L, sterilize at 115°C for 20min, add DEP, DBP and DEHP at a final concentration of 200mg / L. Put 10 mL of medium into a 100 mL Erlenmeyer flask, with an inoculum amount of 1-3%. The culture conditions are: 30±2℃, 150±50r / min, culture for 3-7 days.

[0040] After incubation, transfer 10 mL of fermentation broth into a 50 mL centrifuge tube, add 2 mL of n-hexane, shake vigorously for 30 seconds, centrifuge, take the supernatant, filter, and centrifuge for quantitative detection by gas chromatography internal standard method.

[0041] 2. Gas chromatography quantitative detection:

[0042] The detection conditions are as follo...

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Abstract

The invention belongs to the technical field of microbes and particularly discloses a culture method of burkholderia cepacia CGMCC1.3055 and application thereof in catalytic synthesis of a flavor esters of baijiu and degradation of harmful esters of baijiu. The burkholderia cepacia CGMCC1.3055 has the capacity of efficiently catalyzing and synthesizing baijiu flavor esters ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate in a water phase system and degrading harmful baijiu esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) andphthalic acid bis(2-ethylhexanoic) ester (DEHP), the yields of the flavor esters are 4.26+ / -1.21, 14.42+ / -2.42, 148.91+ / -15.60, 1331.34+ / -75.33 and 1610.89+ / -90.31 mg / L respectively, and the degradation rates of the harmful esters are 18.56%+ / -1.46%, 20.62%+ / -1.00%, 21.76%+ / -2.89% and 37.52%+ / -4.65% respectively.

Description

Technical field [0001] The invention belongs to the technical field of microorganisms, and particularly relates to a method for culturing Burkholderia cepacia and its application in the catalytic synthesis of liquor flavor esters and the degradation of harmful esters in liquor. [0002] technical background [0003] Liquor’s main ingredients are water and ethanol, but the quality and style of liquor are determined by 1%-2% of trace aroma and taste ingredients, including esters, alcohols, acids, aldehydes and ketones, heterocyclic compounds, and carbonyl groups. Among them, esters are the most diverse and highest-content flavor compounds found in liquor so far. It is reported that there are more than 400 kinds of them, and their content accounts for 75%-95% of the flavor components of liquor. In addition, esters with fruity, floral and sweet aromas not only endow the liquor with a unique aroma, but also influence and even determine the sense and quality of liquor. A large amount of...

Claims

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Application Information

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IPC IPC(8): C12P7/62C12G3/02C12R1/645
CPCC12G3/02C12P7/62
Inventor 徐友强李秀婷孙宝国王晓程
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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