Aroma producing yeast strain and application thereof

A yeast strain and strain technology, applied in the field of microorganisms, can solve the problems affecting the style of fragrant liquor, low ethyl acetate content, unstable ethyl acetate, etc., achieve excellent aroma-producing performance, reduce the amount of koji used in production, and save money The effect of the cost of music

Active Publication Date: 2020-02-28
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional Fen-flavor liquor is greatly affected by the environment, resulting in unstable ethyl acetate content and second-to-milk ratio, low ethyl acetate content, and upside-down of the second-to-milk ratio, which affects the style of Fen-flavor liquor

Method used

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  • Aroma producing yeast strain and application thereof
  • Aroma producing yeast strain and application thereof
  • Aroma producing yeast strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Screening of Aroma-producing Yeast Strain YfenjiaZ.

[0043] The fresh fermented grains come from Shanxi Xinghua Village Fen Distillery Co., Ltd.

[0044] Take 25g of fresh fermented grains and place in a conical flask, add 225mL of sterile saline, shake at 28°C for 30min at 120r / min, and mix well.

[0045] The mixed fermented grains were diluted 10 times in a gradient ratio. Spread 200 μL of the diluted solution evenly on the Bengal red plate medium with a coating stick, and incubate at 28°C for 48h.

[0046] Pick a single colony of suspected yeast on the medium, streak it on the YEPD solid medium, and purify it repeatedly to obtain a pure strain.

[0047] The isolated strains were inoculated into YEPD liquid medium and solid medium for fermentation respectively, cultured at 28°C for 24 hours, and tested by sniffing, and a yeast strain capable of producing pleasant aroma, sweet compound fruity aroma was screened out The strain number is YfenjiaZ.

[0048...

Embodiment 2

[0049] Example 2: Morphological characteristics and physiological and biochemical characteristics of the aroma-producing yeast strain YfenjiaZ.

[0050] The aroma-producing yeast strain YfenjiaZ screened in Example 1 was inoculated on YEPD solid medium, and cultured at 28° C. for 3 days. Reference [Barnett, Payne Yarrow. Yeast Characterization and Identification Manual [M]. Translated by Hu Ruiqing, Qingdao Ocean University Press, 1991; Hao Lin. Food Microbiology Experimental Technology [M]. China Agricultural Press , 2001; Jia Ruinan, Shan Wanxiang, Li Yongxian, Zheng Feiyun, etc. Isolation, screening and identification of orange wine yeast [J]. Food and Fermentation Industry, 2018, 44(7): 122-127. Observe the morphological characteristics of the bacteria; refer to Yang Jian et al. [Yang Jian, He Yonglin, Liu Yehua. Improvement of bacterial staining methods commonly used in microbiology teaching [J]. The improved method of staining was used to stain and observe the ascospore...

Embodiment 3

[0060] Example 3: Molecular identification of the aromatizing yeast strain YfenjiaZ.

[0061] The DNA of the aroma-producing yeast strain YfenjiaZ was extracted, and the 26S rDNA D1 / D2 region sequence of the strain was amplified by PCR.

[0062] The amplification primers were NL1: 5'-GCATA TCAAT AAGCG GAGGA AAAG-3'; NL4: 5'-GGTCC GTGTTTCAAG ACGG-3', purchased from Sangon Bioengineering (Shanghai) Co., Ltd.

[0063] Sequence determination was completed by Sangon Bioengineering (Shanghai) Co., Ltd.

[0064] Log in to http / / www.ncbi.nlm.nih.gov / genbank, and perform a Blast comparison of the 26SrDNA D1 / D2 sequences of the aromatizing yeast strain YfenjiaZ (Table 2). The 26S rDNA of representative strains in the database was selected, and the multiple sequence alignment program of clustalx 1.83 software was used for homologous sequence alignment. Pichia kudriavzevii ) with a similarity of 100%.

[0065]

[0066] The phylogenetic tree was constructed by neighbor-joining method...

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Abstract

The invention discloses an aroma producing yeast strain and application thereof. The aroma producing yeast strain YfenjiaZ capable of generating strong fruity flavor is separated and screened out fromfen-flavor Baijiu fresh fermented grains through smelling technology, belongs to pichia kudriavzevii and is collected under the number of CGMCC No.16197. The strain has high aroma producing ability in culture media taking cereals as a raw material, and ethyl acetate in main aroma substances accounts for 59.59%. Fen-flavor Baijiu high in ethyl acetate content and ethyl acetate / ethyl lactate ratioand strong in fruity flavor can be produced by utilizing the strain for fermentation and can serve as high-ethyl acetate / ethyl lactate-ratio flavoring liquor or fen-flavor base liquor to be used for blending of Baijiu.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to a microorganism for liquor fermentation, in particular to a functional microorganism for brewing a fragrance type liquor capable of producing different flavor substances. Background technique [0002] Baijiu is one of the seven major distilled spirits in the world, mainly produced in China. Due to the difference in geographical location and production process, the style of liquor is also different. According to different flavor substances, liquor can be mainly divided into light-flavored, strong-flavored, sauce-flavored and other-flavored liquors. [0003] The components of liquor include alcohol, water and flavor substances, of which alcohol and water account for about 98-99%, and flavor substances account for about 1-2%. It is precisely because of the difference in the composition and content of the 1-2% flavor substances in the liquor that the style of the liquor is different...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/021C12R1/84
CPCC12N1/16C12G3/02C12G3/021C12R2001/84C12N1/165
Inventor 贾丽艳荆旭张丽刘振宇温永峰
Owner SHANXI AGRI UNIV
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