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Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing

A yeast strain and cider technology, applied in the field of microorganisms, can solve the problems of not necessarily cider fermentation, and achieve the effect of enhancing fruity and floral aromas

Inactive Publication Date: 2021-12-03
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few reports of Maggi Metschizophrenia, among which the Chinese invention patent "A Strain of Maggi Metschizophrenia Strain YC15 with High Yield of Aroma Substances and Its Application" with the publication number CN112725203A discloses a Maggi Metschizophrenia strain , the strain is used for the brewing of wine, and the aroma components produced are n-hexanol, nerolidol, butylated laurolactone, etc., but it is not necessarily suitable for the fermentation of cider

Method used

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  • Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing
  • Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing
  • Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: Identification of yeast (character, sequence)

[0022] 1. Morphological identification: Streak the strain SIVE3011 on the YPD solid medium, and observe the colony morphology after culturing at 28°C for 48 hours. It is found that the colony is round, white and opaque, with smooth and round edges, such as figure 1 shown.

[0023] 2. Molecular biological identification: The sequencing of the strain was completed by Jinan Boshang Biotechnology Co., Ltd. The sequencing result of the 26SrDNA of the strain is shown in the nucleotide sequence shown in SEQID NO.1. Using the BLAST tool on the NCBI website to perform sequence similarity comparisons, the results show that the strain has a 99% similarity with Maggi Meki yeast, with the highest homology. Combined with morphological observation, the species status of the strain is identified as Maggi Mechi. The yeast, named Metscchnilowia pulcherrima SIVE 3011, was deposited in the China Center for Type Culture Collecti...

Embodiment 2

[0025] Tolerance test of the Maggi Mekkiyeast SIVE 3011 strain screened by the present invention:

[0026] 1. High sugar tolerance experiment: The difference in osmotic pressure is caused by the difference in sugar content, and then the hyperosmotic tolerance of the strain is judged. Inoculate the SIVE 3011 seed solution of Maggi Metschnijs into the YPD medium with glucose concentration of 200 and 400g / , culture at 28°C for 5 days, and measure the OD at different glucose concentrations 600 , to detect the growth of yeast.

[0027] 2. Sulfur dioxide tolerance test: Inoculate the seed liquid of Maggimekkiyeast SIVE 3011 in YPD liquid medium with sulfur dioxide mass concentration of 0, 25, 50, and 100 mg / L respectively, culture at 28°C for 5 days, and measure OD at different mass concentrations of sulfur dioxide 600 , to detect the growth of yeast.

[0028] 3. Alcohol tolerance test: Inoculate Maggi Mekkiyeast SIVE 3011 seed solution in YPD liquid medium with alcohol volume fr...

Embodiment 3

[0041] Example 3: Maggi Mekkiyeast SIVE 3011 screened by the present invention was used in cider fermentation experiments:

[0042] 1. Fermentation experiment: Select Red Fuji apples that have been sorted to remove diseased and rotten fruits, press at room temperature, filter the obtained apple juice through gauze, and inoculate the pasteurized apple juice with Maggi Mekkiyeast SIVE3011 1.0 ×10 7 cfu / mL, start the fermentation, control the fermentation temperature at 14-18°C, after 10 days of fermentation, transfer the lees to separate the lees, and obtain the original cider wine, then keep the temperature (15°C) for 10 days, then filter and sterilize, and store for testing . The other fermentation conditions remained unchanged, and the commercial active dry yeast EC1118 and CY3079 were used as a control to replace the Maggimeki yeast SIVE 3011 screened in the present invention.

[0043] 2. Evaluation of physical and chemical indicators: According to the national standard GB...

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Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a Metschnikowia pulcherrima strain SIVE 3011 and application thereof in cider brewing. The microbiological preservation number of the Metschnikowia pulcherrima strain SIVE 3011 is CCTCC (China Center for Type Culture Collection) NO: M2021954, the preservation date is July 30, 2021, the preservation unit is China Center for Type Culture Collection, and the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing apple wine, is a strain suitable for enhancing the aroma of the apple wine, and has the advantages that the Metschnikowia pulcherrima strain SIVE 3011 can be used for brewing the apple wine; and in the fermentation process, the content of ester substances such as ethyl acetate, ethyl hexanoate and ethyl caprylate and terpene substances such as nerol, geraniol and terpineol in the apple wine can be remarkably increased, and the fruit fragrance and flower fragrance of the apple wine are improved.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a Maggi Mekki yeast strain SIVE 3011 and its application in cider brewing. Background technique [0002] Apple cider is the second most popular fruit wine in the world after wine. my country's cider industry is still in its infancy, and there is a certain gap with foreign advanced cider industries in terms of product quality, production scale and processing technology. Compared with the same type of products abroad, the cider produced in my country often has problems such as insufficient aroma, lack of uniqueness, and layering. At present, domestic cider manufacturers mostly follow the wine brewing process and yeast strains. Due to the high alcohol yield and strong tolerance of these strains, high fermentation rates and lack of sugar content often occur in apple juice with relatively low sugar content. Problems such as the typical aroma of apples, and the need to a...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/024C12R1/645
CPCC12G3/024
Inventor 张翔汤晓宏林雪青丁燕孙玉霞管雪强
Owner SHANDONG ACAD OF GRAPE
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