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Strain of saccharomycopsis fibuligera cx-3 capable of producing aroma substances at high yield and application of strain

A technology of cx-3, buckling and laminating, applied in the field of microorganisms, can solve problems such as unreported functional strains of buckling and laminating yeast, and achieve the effects of good application value, improving efficiency, and increasing aroma and quality.

Active Publication Date: 2022-03-29
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Saccharomyces fornicata belongs to aroma-producing yeast, there are few reports that this strain is used for the synthesis and utilization of aroma-producing substances, and it has never been reported that Saccharomyces fornicatus can produce indole substances with probiotic effects Functional strain

Method used

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  • Strain of saccharomycopsis fibuligera cx-3 capable of producing aroma substances at high yield and application of strain
  • Strain of saccharomycopsis fibuligera cx-3 capable of producing aroma substances at high yield and application of strain
  • Strain of saccharomycopsis fibuligera cx-3 capable of producing aroma substances at high yield and application of strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Screening and Identification of Example 1 Bacterial Strains

[0032] Collect highland barley wine koji from the Nyingchi region of Tibet, weigh 1 g of barley wine koji, place it in 99 mL of sterile third-grade water, add an appropriate amount of glass beads, and place it in a shaker at room temperature at 200 rpm / min for 30 minutes. The distiller's yeast is fully ground, and the microorganisms are fully dispersed. The bacterial concentration of the bacterial suspension in this conical flask is 10% of the original sample. -2 times.

[0033] Using the gradient dilution method, spread the appropriate dilution of the bacterial suspension on the MRS solid medium, place the plate upside down and place it in a 30°C incubator for 2 days, and according to the colony shape, streak and purify on the MRS solid medium several times. Obtain purified strains.

[0034] Morphological identification:

[0035] The strains were inoculated on medium plates and cultured upside down at 30°...

Embodiment 2

[0041] Determination of aroma substances produced by embodiment 2 bacterial strain cx-3

[0042] Detection method of aroma substances: headspace-solid phase microextraction-gas phase mass spectrometry (HS-SPME-GC / MS).

[0043] Accurately measure 5g of the fermented liquid sample containing bacterial strain cx-3 in a 15ml sample bottle, seal it with a cap, and place each sample bottle at the sampling position to run the software Thermo ScientificI Xcalibur program. Among them, the type of chromatographic column used: VF-5ms (30m×0.25mm×0.25μm); extraction head: PDMS-CAR-DVB; inlet temperature: 250°C; carrier gas: He, 99.999%; initial temperature 40°C , kept for 3min, raised to 150°C at 4°C / min, kept for 1min, then raised to 250°C at 8°C / min, kept for 6min.

[0044] Mass spectrometry conditions: mass separator: ion trap; ion source: EI; ionization energy: 70eV; ion trap temperature: 220°C; transfer line temperature: 280°C; solvent delay time 1min. Scanning method: full scan; s...

Embodiment 3

[0053] The rice wine brewing method of embodiment 3 strain cx-3

[0054] This example provides a method for brewing rice wine. Using rice as a substrate, Angel yeast and strain cx-3 are used for fermentation and brewing, wherein the compounding ratio of Angel yeast and strain cx-3 is 1:1 , the amount of strain cx-3 added to the substrate is 0.2% to 0.6%, preferably 0.3%. Ferment at 30°C for 3 days, stir properly when the aroma of wine is present, then add water at 35°C according to the ratio of rice: water = 1:1.2 (400g: 600mL), and continue to ferment for about 15 days. That is, the fermentation is over.

[0055] The brewing process is as follows: image 3 It was shown that the fermented rice wine fermented by the strain cx-3 and Angel Yeast would make the fermented rice have a pleasant floral and fruity aroma, which is richer and richer than ordinary rice wine.

[0056] The present invention also only adds Angel yeast or bacterial strain cx-3 to carry out fermentation com...

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Abstract

The invention discloses a saccharomycopsis fibuligera cx-3 strain capable of producing high-yield aroma substances and application of the saccharomycopsis fibuligera cx-3 strain, the strain is preserved in Guangdong Microbial Culture Collection Center on September 16, 2021, and the preservation number is GDMCCNO: 61938. The cx-3 strain researched by the invention can produce 32 volatile aroma compounds, mainly alcohols and esters, and can produce 43.43% of beta-phenethyl alcohol with rose aroma at high yield of 72.10 mg / L. When the strain is used in a rice wine brewing process, rice wine can have better aroma and quality; and the indole with the probiotic effect can be produced at high yield under different culture conditions, the content can reach about 54%, and meanwhile, the biosynthesis rate of the indole is increased. Therefore, different production effects of the strain can be purposefully selected by controlling different culture conditions of the strain cx-3, multifunctional application of the strain can be realized, and an excellent strain is provided for the food industry.

Description

technical field [0001] The invention belongs to the technical field of microorganisms. More specifically, it relates to a yeast cx-3 strain with high yield of aroma substances and its application. Background technique [0002] Saccharomyces spp. is a yeast that can produce hyphae and ascospores, also known as Saccharomyces spp. and Endospora spp., which form yeast-like cells through budding and have a typical diphasic nature. Because of its strong ability to decompose starch, it is widely distributed in the matrix containing a large amount of starch, and it is also the main fragrant and functional strain in Fen-flavor liquor koji. [0003] A large number of studies have found that Yeast Fumembrane is widely present in various distiller's yeast, and can produce amylase, acid protease, and glucosidase, and the enzymes produced by it have high activity; in addition, many studies have found that Saccharomyces fumigatus also has certain aroma and ester production. In the brewi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/022C12P17/10C12R1/645
CPCC12G3/022C12P17/10
Inventor 廖振林陈俊杰李倩滢雷茜王洁方祥
Owner SOUTH CHINA AGRI UNIV
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