Clostridium new strain and application thereof

A technology of the genus Clostridium and strains, applied in the field of wine-making microorganisms, can solve the problem of few functional microorganisms, achieve the effects of enriching flavor substances, improving the quality of wine body, and broad application space

Active Publication Date: 2021-04-30
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, there are still few functional microorganisms capable of producing aroma, and the t

Method used

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  • Clostridium new strain and application thereof
  • Clostridium new strain and application thereof
  • Clostridium new strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Isolation, screening and identification of embodiment 1 new bacterial strain Clostridium difficile WLY-B-L2

[0036] (1) Separation and screening

[0037] Put 10% of the cellar mud sample from the winemaking workshop of Yibin Wuliangye Co., Ltd. into a triangular flask containing glass beads and sterile saline. After shaking for a certain period of time, put it in a water bath at 80°C for 20 minutes and let it stand for later use. Then take the supernatant for gradient dilution, take 10 -2 -10 -6 Spread the diluted solution on the separation medium plate, put it in an anaerobic box, and culture it at 37°C for 15 days, select the colony on the plate and culture it after streaking, and repeat three times until the purified strain is isolated and stored on the slant. The strain was named WLY-B-L2.

[0038] (2) Classification and identification

[0039] 1. Morphological characteristics of the strain

[0040] The isolated WLY-B-L2 strain is a Gram-negative bacterium, ro...

Embodiment 2

[0052] Embodiment 2 Determination of Flavor Substances Produced by New Bacterial Strain Clostridium WLY-B-L2

[0053] The above strains were inoculated in RCM medium according to 5% inoculation amount, and cultured in an anaerobic box at 37°C for 30 days.

[0054] (1) flavor components

[0055] 1. Detection method: After the fermentation broth is centrifuged at 5000r / min for 10min, 2ml of the supernatant is filtered with a 0.22μm filter membrane, and determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) Its volatile flavor components.

[0056] (1) HS-SPME conditions: Take 2 mL of the filtered fermentation broth into a 20 mL headspace bottle, and add 10 μL of internal standard (4-octanol). Equilibrate at 60°C for 15 minutes, insert the needle at a distance of 1 cm from the liquid surface, absorb for 40 minutes, and analyze the injection port for 3 minutes.

[0057] (2) GC conditions: TG-WAXMS (30.0m×0.25mm×0.25μm), inlet tem...

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Abstract

The invention belongs to the technical field of wine brewing microorganisms, and particularly relates to a clostridium new strain and application thereof. Aiming at the problem that the variety of functional microorganisms capable of improving aroma in the white spirit fermentation process is less, the invention provides a clostridium sp. new strain with the preservation number of CGMCC NO.19455. The new strain disclosed by the invention can simultaneously produce butyric acid, ethyl valerate, ethyl acetate and 2-pentanone at high yield, provides a new strain for aroma production in white spirit brewing, enriches the resources of brewing microorganisms, and has a very good application value.

Description

technical field [0001] The invention belongs to the technical field of brewing microbes, and in particular relates to a new strain of Clostridium genus and application thereof. Background technique [0002] Chinese liquor is known as one of the six major distilled liquors in the world because of its unique taste and aroma, and Luzhou-flavor liquor occupies a pivotal position. Since ancient times, there has been a saying that "good wine comes from old cellars", and cellar mud has an important impact on the quality and flavor of Luzhou-flavor liquor. The acid produced by the bacterial metabolism of pit mud is an important substance in Luzhou-flavor liquor, which plays the role of creating aroma, enhancing aroma, reducing wine body stimulation and buffering balance. Among them, Clostridium spp. can produce caproic acid, which is an important precursor substance for the synthesis of ethyl caproate, the main aroma substance of Luzhou-flavor liquor. In the production of liquor, ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12R1/145
CPCC12G3/02
Inventor 罗青春郑佳施思赵东乔宗伟刘多涛罗珠雷学俊张霞陈小文
Owner WULIANGYE
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