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Saccharomyces cerevisiae and microbial agent as well as application thereof to preparation of fermented product and particularly brewing of wine in Huazhuo basin

A technology of Saccharomyces cerevisiae and fermented products, which is applied in the field of fermented wine and fermented products, which can solve the problems in the initial stage and achieve the effects of fast fermentation speed, strong aroma production ability, stable quality and improvement

Active Publication Date: 2020-11-20
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic native yeasts are mainly screened for broad adaptability, and there are relatively few studies on the screening of specific yeasts that can make use of the characteristics of the production area, while the screening of native excellent yeasts in the Huaizhuo Basin production area is still in its infancy

Method used

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  • Saccharomyces cerevisiae and microbial agent as well as application thereof to preparation of fermented product and particularly brewing of wine in Huazhuo basin
  • Saccharomyces cerevisiae and microbial agent as well as application thereof to preparation of fermented product and particularly brewing of wine in Huazhuo basin
  • Saccharomyces cerevisiae and microbial agent as well as application thereof to preparation of fermented product and particularly brewing of wine in Huazhuo basin

Examples

Experimental program
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Effect test

Embodiment approach

[0046] According to the present invention, the bacterial agent can be prepared according to conventional methods in the art. According to a specific embodiment of the present invention, the preparation method of the bacterial agent comprises: adding the above-mentioned Saccharomyces cerevisiae to the fermentation medium Carry out fermentation culture, and make the number of viable bacteria reach 10 8 More than cfu / mL, to obtain a liquid bacterial agent; concentrate the liquid bacterial agent, for example, through solid-liquid separation, to obtain a semi-liquid bacterial agent; then add a freeze-dried protective agent to the semi-liquid bacterial agent, and adjust the live bacteria concentration to 10 10 cfu / mL or more, and the obtained mixed material is dried to obtain a dry microbial agent.

[0047] According to the present invention, the fermentation medium can be various conventional fermentation medium used in the art for fermenting Saccharomyces cerevisiae, for example,...

Embodiment 1

[0087] This example is used to illustrate Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) SG15 strain isolation, purification and identification

[0088] The Syrah grape juice from the Huaizhuo Basin production area was used for small-scale fermentation. The unsterilized Syrah grape juice was added to the fermentation container to 80% of the volume, and fermented at a constant temperature of 25°C. Detect the reducing sugar content in the fermentation process, and take samples at different stages of fermentation (sugar consumption 20%, 50%, 80%) according to the reducing sugar consumption, and carry out gradient dilution (10% -5 、10 -6 、10 -7 ) after coating the WL culture plate to obtain a large number of single colonies of wine yeast, from which 209 strains were selected that grew better in the plate, grew faster, had obvious morphological characteristics, and formed a relatively complete single colony. Colony morphology and molecular biological identification (5.8 ...

Embodiment 2

[0097] This example is used to illustrate Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) SG15 strain tolerance evaluation

[0098] (1) Strain inoculation evaluation

[0099] A single colony of the tested strain was inoculated in a 96-well plate containing sterile YPD liquid medium, and cultured overnight at 30°C and 200 rpm.

[0100] 1) Ethanol concentration tolerance test

[0101] The activated strains in the 96-well plate were transferred to YPD medium containing 6%, 8%, 10%, 12%, 14%, 16%, and 18% ethanol concentration at an inoculum of 3% for ethanol concentration tolerance. Receptivity test, after overnight incubation at 30°C and 200 rpm, measure OD with a microplate reader 600nm value, draw the ethanol concentration tolerance curve of Saccharomyces cerevisiae, such as image 3 shown.

[0102] 2) Glucose concentration tolerance test

[0103] The activated strains in the 96-well plate were transferred to the YPD medium containing 20%, 30%, 40%, 50%, and 60% g...

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Abstract

The present invention relates to the technical field of food processing and particularly to saccharomyces cerevisiae and a microbial agent as well as an application thereof to preparation of a fermented product and particularly brewing of a wine in a Huazhuo basin. The saccharomyces cerevisiae is deposited with the number of CGMCC No. 20562. The saccharomyces cerevisiae provided by the present invention is good in fermentation performance, strong in fragrance production capability and relatively high in tolerance.

Description

technical field [0001] The present invention relates to the technical field of food processing, in particular to a strain of Saccharomyces cerevisiae, a bacterial agent, the application of said Saccharomyces cerevisiae or said bacterial agent in the preparation of fermented products, and a method for preparing wine by fermentation. of fermented wine, a fermented product. Background technique [0002] The fermentation of grape juice into wine is a complex microbial reaction process, in which a variety of strains are involved, and yeast plays an important role in the fermentation process. Yeast not only converts the sugar in the grape fruit into alcohol, but also produces a variety of metabolites that greatly contribute to the aroma and taste of wine, which directly determines the final quality of wine. The quality of yeast directly affects the quality of wine Pros and cons. Saccharomyces cerevisiae( Saccharomyces cerevisiae ) is the most important yeast to promote alcoho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12G1/0203C12G2200/05C12N1/18C12N1/185C12R2001/865
Inventor 刘沛通丁子元郑晓卫于庆泉李福东范佳硕乔岩王海绮吴春杰杨玉娟陈欣怡杨娟殷红
Owner COFCO NUTRITION & HEALTH RES INST
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