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Lysinibacillus sp. With high caproic acid yield and application thereof

The technology of Bacillus lysine and Bacillus, which is applied in the field of winemaking, can solve the problems of poor quality of basic wine, low acid-producing ability, and low number of degraded pit mud caproic acid bacteria, and achieves stable quality and reduced ethyl lactate content. , the effect of increasing the number of Bacillus

Active Publication Date: 2022-04-05
LUZHOU LAOJIAO CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of low caproic acid bacteria, low acid production capacity and poor quality of basic wine in degraded pit mud

Method used

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  • Lysinibacillus sp. With high caproic acid yield and application thereof
  • Lysinibacillus sp. With high caproic acid yield and application thereof
  • Lysinibacillus sp. With high caproic acid yield and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The screening and identification of embodiment 1 lysine bacillus GJ-1

[0053] Sampling: From the cellar pool No. 0001 of Luzhou Laojiao 1573 National Treasure Cellar Group, the pit mud was collected by the five-point method.

[0054] Enrichment culture: fully mix the pit mud samples, take 30g of pit mud and dissolve them in 50mL of sterile water, place them in a constant temperature water bath at 80-85°C for 10-20min, add 450mL of EAM medium after cooling, and incubate at 30-35 Cultivate for 7-10 days at ℃. Select the test tubes that produce more air bubbles and have obvious copper sulfate color reaction for secondary enrichment culture, repeat the enrichment culture for 3 times, and select the enrichment culture medium with higher hexanoic acid production for primary screening.

[0055] Primary screening: Dilute the enriched bacterial suspension in 6 gradients, take 25 microliters of coated plates, and place them upside down in a constant temperature incubator at 35°...

Embodiment 2

[0060] The expanded culture of embodiment 2 lysine bacillus GJ-1

[0061] a. Activation and proliferation culture of Bacillus lysinica GJ-1

[0062] Inoculate the strain of Bacillus lysinica GJ-1 that has been screened into the growth medium of Clostridium slantii in test tubes under aseptic conditions, culture at a constant temperature of 32-38°C for 2-3 days to activate, and then inoculate it into the eggplant bottle of Clostridium slant In the bacterial proliferation medium, culture at a constant temperature of 32-38°C for 2-3 days, wash the bacteria on the slant medium of the eggplant bottle with sterile water, and make a bacterial suspension, so that the initial concentration of the number of bacteria is ≥1.0×10 10 individual / mL.

[0063] b. Bacillus lysinica GJ-1 seed tank culture

[0064] Inoculate the bacterial suspension obtained in step a into the seed tank of the EAM liquid medium with an inoculum amount of 1-10%, and cultivate at a constant temperature of 32-38°C...

Embodiment 3

[0073] Example 3 Bacillus lysinica GJ-1 bacterial solution applied to cellar maintenance

[0074] The method for maintaining the cellar with Bacillus lysinica GJ-1 is to uniformly punch holes on the wall of the cellar with a nail with a diameter of 1cm, at an angle of 30-45°, at a depth of 2cm, at an interval of 10-20cm, and spray 10kg of A mixed solution of Bacillus lysinica GJ-1 and 5kg tail water. Smooth the hole, put the fermented grains into the cellar and ferment for 60 days.

[0075] Table 2 The ways in which Bacillus lysinica GJ-1 bacterial solution is applied to cellar maintenance

[0076] cellar number 1#～3# 4#～6# Way Conservation with bacterial solution unmaintained

[0077] According to the above two schemes in Table 2, 1#~3# cellar ponds were cured by Bacillus lysinus and then fermented with fermented grains to produce wine, and 4#~6# were not cured as a control, and the properties and properties of the cellar mud were compared after 60 ...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to lysine bacillus with high caproic acid yield and application thereof. Aiming at the problems of small quantity of degraded pit mud caproic acid bacteria, low acid production capacity and poor basic wine quality, the invention provides the lysine bacillus GJ-1 with high caproic acid yield, and the preservation number of the lysine bacillus GJ-1 is CCTCC NO: M 2020935. The lysinibacillus sp. GJ-1 bacterial liquid cultured by the method is stable in quality, is used for pit maintenance, and can effectively increase the number of bacteria and bacillus in pit mud, so that the maintained pit mud is soft, ripe and gas-soaked, and has rich pit mud composite fragrance; the contents of ethyl hexanoate, ethyl acetate, total ester, hexanoic acid and butyric acid in the basic wine produced by the maintained cellar are remarkably increased, the content of ethyl lactate is remarkably reduced, and the wine body is rich in cellar fragrance, harmonious in fragrance and better in wine quality.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to high caproic acid-producing lysine bacillus and its application. Background technique [0002] Caproic acid bacteria is the general term for caproic acid-producing microorganisms. The caproic acid produced by its metabolism and the ethanol produced by fermentation produce ethyl caproate, which is the main aroma component of Luzhou-flavor liquor, thus forming the unique flavor of Luzhou-flavor liquor. The culture solution of caproic acid bacteria can be applied to artificial pit mud cultivation, cellar maintenance, esterification liquid production, etc. of Luzhou-flavor liquor, so as to improve and enhance the quality of liquor. In the production of Luzhou-flavor liquor, in order to improve the overall quality of liquor and the yield of high-quality liquor, it is necessary to appropriately increase the content of ethyl caproate in liquor, which means to ensure the numb...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/02C12G3/02C12R1/01
Inventor 杨艳张宿义刘淼林锋沈才洪李勇秦辉马蓉康承霞徐琼
Owner LUZHOU LAOJIAO CO LTD
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