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Natural blueberry yeast Bob1 as well as screening method and application thereof

A technology of natural yeast and screening method, applied in the field of microorganisms, can solve the problems of affected development of blueberry fruit industry, poor storage and transportation of blueberries, economic losses, etc., and achieve the effects of high quality, suitable for drinking and prolonging supply cycle.

Pending Publication Date: 2022-03-18
CHANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the thin skin of blueberries, there is no hard skin to wrap, so it is extremely difficult to store
Although there are many advantages of blueberries, due to the concentration of blueberries on the market each year, the large output, and the poor storage and transportation of blueberries, blueberries are not consumed in time and cause a lot of waste every year.
This not only seriously affected the development of my country's blueberry fruit industry, but also caused huge economic losses

Method used

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  • Natural blueberry yeast Bob1 as well as screening method and application thereof
  • Natural blueberry yeast Bob1 as well as screening method and application thereof
  • Natural blueberry yeast Bob1 as well as screening method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The method for the natural yeast screened by the present invention comprises the following steps:

[0030] (1) Take fresh blueberries from Lianyungang, and slightly remove impurities such as stains and soil. The blueberries were crushed under aseptic conditions, 100 g were weighed and put into 500 mL sterile Erlenmeyer flasks, the bottle mouths were sealed with air-permeable sealing film, and cultured in a biochemical incubator at 28°C for 2 days. After the generation of air bubbles (CO2) is observed, the fermentation broth is taken out and diluted with sterile water to obtain a dilution.

[0031] (2) Evenly spread the dilution described in step 1 on the TTC lower medium containing chloramphenicol, grow in a constant temperature incubator at 28°C for 24 hours, pour into the TTC upper medium, and incubate upside down for 2 hours in the dark. Observe the change of the color of the culture medium, TTC reagent and alcohol will change in color to form a red compound. Strai...

Embodiment 2

[0042] Blueberry Wine Brewing:

[0043] (1) After the blueberries are picked, select ripe, fragrant blueberries as raw materials;

[0044] (2) Clean in a washing machine by spraying;

[0045] (3) Destemming and crushing the blueberries, adding 50 mg / L of PMS to sterilize fruit juice, then squeezing and filtering to obtain blueberry juice, adding sugar to adjust the alcohol content of the fermented blueberries;

[0046] (4) adjust blueberry juice pH value to be 3.2 with tartaric acid;

[0047] (5) Pour the blueberry juice into the fermenter, and fill the fermenter with CO 2 , then insert Bob1 yeast, and ferment under temperature-controlled environmental conditions to obtain blueberry wine stock solution, and monitor the alcohol content, residual sugar content, and pH value during the entire fermentation process;

[0048] (6) The stock solution of blueberry wine was aged at 4°C for 12 days;

[0049] (7) Analysis of physical and chemical properties of blueberry wine includes:...

Embodiment example 2

[0059] Implementation Case 2 uses Bob1 to ferment blueberry wine alone, and Comparative Example 1 uses commercial yeast RB2 to ferment blueberry wine alone. In the case of other fermentation conditions being the same, the physical and chemical indexes of fruit wine are shown in Table 1.

[0060] Table 1 Comparison of main parameters of blueberry fruit wine

[0061]

[0062] As can be seen from Table 1, the blueberry wine prepared by the method of the present invention has a lower alcohol content and less total acid content, but has a typical blueberry flavor, sweet and sour, and is suitable for drinking.

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PUM

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Abstract

The invention discloses natural blueberry yeast Bob1 as well as a screening method and application thereof, and belongs to the technical field of microorganisms. The invention provides a blueberry natural yeast Bob1, which is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.23757. The invention further provides a screening method and application of the natural blueberry yeast Bob1. The blueberry natural yeast Bob1 can generate alcohol, the brewed blueberry wine is moderate in sour and sweet, fragrant in fragrance and excellent in quality, the alcoholic strength is 3.2%, the blueberry wine has a typical blueberry flavor, is sour, sweet and delicious and is suitable for drinking, and a blueberry natural yeast strain is provided for the blueberry wine.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a blueberry natural yeast Bob1 and a screening method and application thereof. Background technique [0002] Because of its rich nutrients, sweet and sour taste, and small and unique shape, blueberries are mainly eaten as fresh fruits. In recent years, processing blueberries into preserved fruit and jam is also popular among the people. However, due to the thin skin of blueberries and no hard skin wrapping, it is extremely difficult to store. Although the advantages of blueberries are many, due to the concentration of time to market and the large output of blueberries every year, and the poor storage and transportation of blueberries, blueberries are wasted every year because they cannot be eaten in time. This not only seriously affected the development of my country's blueberry fruit industry, but also caused huge economic losses. In order to solve this problem w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/02C12G3/024C12R1/84
CPCC12N1/02C12G3/024
Inventor 曾令文孙如梦吉姆·哈迪张爱华呼和涛力孙小强
Owner CHANGZHOU UNIV
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