CN102517188A - Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process - Google Patents
Preparation method of rice wine starter, capable of producing isomaltooligosaccharide during brewing process Download PDFInfo
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Abstract
The invention belongs to the processing field of foods and provides a preparation method of a rice wine starter. Long rice flour is taken as a raw material, solid-state fermentation is respectively performed by producing two strains, namely aspergillus oryzae of acidic alpha-amylase and saccharomyces cerevisiae of alpha-glucosaccharase, and the two strains are dried and then mixed according to the ratio of 1: 1. The method comprises the following main steps of taking long rice, milling into the flour, screening, blending with water, performing high-pressure steam boiling, adjusting humidity, respectively inoculating, performing solid-state fermentation, performing low-temperature drying, mixing and getting the starter. The starter disclosed by the invention is fermented from the pure strains, the starter contains not only two living bacteria, namely the aspergillus oryzae and the saccharomyces cerevisiae, but also abundant acidic alpha-amylase, alpha-glucosaccharase and other enzyme systems, and the starter simultaneously has the effects of a saccharifying agent and a fermenting agent during the brewing process of rice wine. Furthermore, the most appropriate pH of the acidic alpha-amylase is equivalent to the pH value of slurry residue during the wine brewing process, so that the optimal saccharification efficiency is further ensured. Simultaneously, the rice wine contains isomaltooligosaccharide and other health care functional components due to the action of the alpha-glucosaccharase.
Description
Technical field
The invention belongs to food processing field, be specifically related to the preparation method of the little song of yellow rice wine, the little song of this yellow rice wine produces dextrinosan in brewing process.
Technical background
Yellow rice wine is the longest in history wine kind of China, and extremely rich culture intension is arranged, and receives drink person's favor both at home and abroad deeply.It also is one of three the most ancient big wine kinds of the world, has only China to brewage in the world, yet at present also is the wine kind that comparatively falls behind of equipment, technology, technology in the world.Trace it to its cause nothing more than three aspects: the first, the original backwardness of production unit does not catch up with beer, liquor far away, even is difficult to compare with wine; The second, Technology stagnation, the connection transmission of technical recipe, each operation etc. are attached on several ways that forefathers hand down no important breakthrough improvement all the time; The 3rd, system aspergillus kind and Studies on New Process are very few, cause process for making yellow rice wine to break away from tradition and obtain the transformation formula to reform.All these has greatly limited the raising of yellow rice wine quality and the exploitation of kind.Along with the development of society and the raising of living standards of the people, to be valued by people day by day as the yellow rice wine of pure brewing wine kind, all kinds of yellow rice wine with nourishing function will inevitably guide following propensity to consume, become the only selection on people's wine table.
Yellow rice wine is the national special product of China, and it is with the brewing method of bent system wine, compound fermentation, has significantly different with other brewing wines in the world.Major microorganisms in the yellow wine yeast is aspergillus and yeast, saccharifying agent during as brewing yellow rice wine and starter, main wheat koji and the little song of using in the traditional technology.One of important factor is not only the key in the brewing yellow rice wine in the little Qu Zuowei brewing yellow rice wine of yellow rice wine, also is the principal element of decision yellow rice wine quality.Yet the past, what value all was its saccharification and fermenting power to the research and the selection of little song of yellow rice wine and bacterial classification thereof, and in order to the mouthfeel and the local flavor of yellow rice wine brewage, seldom related to and how to improve its functional and added value of product.
Oligomeric isomaltose is claimed the difference oligose again; Be to be raw material with starch, the effect of process alpha-glucosidase makes, as the third generation functional factor of generally acknowledging in the world; Can effectively promote intestinal bifidobacteria to increase alpha-glucosidase grows; Improve the intestinal microecology environment, reduce cholesterol in serum and lipid level, promote vitamins B
1, vitamins B
2, vitamins B
5(nicotinic acid), vitamins B
6, vitamins B
11The absorption of the synthetic and mineral substance such as Ca, Mg, Fe of vitamin B group such as (folic acid), enhance immunity power is prevented the generation of various chronic diseases and cancer.The occurring in nature oligomeric isomaltose seldom exists with unbound state, but as the integral part of pulullan or polysaccharide, a small amount of existence is arranged in yellow rice wine.In recent years; People have been concerned about the functional of oligomeric isomaltose, begin to attempt in the brewing yellow rice wine process, to add alpha-glucosidase or in the yellow rice wine product, add oligomeric isomaltose, yet; This not only makes process for making yellow rice wine complicated more; Quality product is wayward, has also increased production cost, does not obtain development preferably so far.Therefore, it is high and in the brewing yellow rice wine process, to produce the little songs of novel yellow rice wine of a large amount of dextrinosans significant to develop a kind of alpha-glucosaccharase enzyme activity.
Summary of the invention
Weak point to prior art; The invention provides a kind of preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan; This method is respectively with the aspergillus oryzae of high yield acid alpha-amylase and the yeast saccharomyces cerevisiae pure-blood ferment system song of high yield alpha-glucosidase; Its preparation method is simple, and little bent saccharification and fermenting power are high, steady quality.
Technological line of the present invention is: the inoculation → solid state fermentation → cryodrying → mixing → little song of long-grained nonglutinous rice → abrasive dust → sieve → mix water → steaming and decocting under high pressure → adjustment humidity → respectively.
Technical scheme of the present invention is:
A kind of preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan may further comprise the steps:
(1) raw material is handled: sieve behind the long-grained nonglutinous rice abrasive dust the long-grained nonglutinous rice powder, admix lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, abundant wet gauze on the mixing bonnet, in high-pressure sterilizing pot boiling ripe, after the taking-up agglomerating long-grained nonglutinous rice powder is broken up, add sterilized water again and adjust humidity, spread out on koji tray;
(2) inoculation: get two parts in the above-mentioned long-grained nonglutinous rice powder that cooks, a inoculation aspergillus oryzae seed liquor, another part inoculation yeast saccharomyces cerevisiae seed liquor, the thickness by 7mm~10mm is tiled in koji tray respectively then;
(3) training is bent: postvaccinal koji tray covers wet gauze, at first in the fixed temperature and humidity incubator of 28 ℃~30 ℃ of temperature, humidity 80%~85%, cultivates 24~36h, and turn over bent 1~2 time the centre; Change over to then in the fixed temperature and humidity incubator of 20 ℃~25 ℃ of temperature, humidity 80%~85% and cultivate 48~60h, turn over bent 2~3 times the centre;
(4) drying: vacuum-drying gets two kinds of purebred little songs (that is: the purebred little song of turning out after purebred little song of turning out after the inoculation aspergillus oryzae seed liquor and the inoculation yeast saccharomyces cerevisiae seed liquor);
(5) mix, preservation: will train two kinds of purebred little songs obtaining after bent and the drying by 1: the mass ratio mixing of 0.5-1.5 is afterwards in 4~8 ℃ of following preservations.
The described raw material treatment process of step (1) is specially: get the long-grained nonglutinous rice powder after crossing 70~90 mesh sieves behind the long-grained nonglutinous rice abrasive dust; The pH that adds 0.05~0.2mol/L of long-grained nonglutinous rice opaque amount 20~30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid stirring; Make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid; Cover behind 3~5 layers of wet gauze boiling sterilization 10~15min in the high-pressure sterilizing pot of 0.05MPa; Take out agglomerating long-grained nonglutinous rice powder is broken up, add the sterilized water adjustment humidity of breaing up back long-grained nonglutinous rice opaque amount 10~20% again, spread out on koji tray.
The described raw material treatment process of step (1) is preferably: get the long-grained nonglutinous rice powder after crossing 80 mesh sieves behind the long-grained nonglutinous rice abrasive dust; The pH that adds the 0.1mol/L of long-grained nonglutinous rice opaque amount 30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid stirring; Make long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid, cover behind 4 layers of wet gauze boiling sterilization 15min in the high-pressure sterilizing pot of 0.05MPa, take out agglomerating long-grained nonglutinous rice powder is broken up; Add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10% again and mix thoroughly, spread out on koji tray.
The method of the said inoculation of step (2) is: from aspergillus oryzae (Aspergillus oryzae) (CICC40367; Available from Chinese industrial microbial strains preservation administrative center) picking 1 ring transition is to the liquid PDA substratum that contains 2% Zulkovsky starch on the inclined-plane seed, and in 25~28 ℃, the 180r/min shaking table is cultivated 20h; Mycelium pellet is broken up; Get the aspergillus oryzae seed liquor, the ratio that adds 3mL-5mL according to every 100g long-grained nonglutinous rice powder is inoculated the aspergillus oryzae seed liquor on the long-grained nonglutinous rice powder, fully mixing; Picking 1 ring transition is to fresh malt juice liquid medium (Zhang Hongyin, Sun Ping from yeast saccharomyces cerevisiae (Saccharomyce scerevisiae) (ATCC 9080, available from Chinese industrial microbial strains preservation administrative center) the inclined-plane seed; Dong Ying, etc. the growth performance research of antagonism bacterium Cryptococcus laurentii. Food science, 2007; 28 (3): 195~197); In 25~28 ℃, the 180r/min shaking table is cultivated 20h, gets the yeast saccharomyces cerevisiae seed liquor; The ratio that adds 6mL-10mL according to every 100g long-grained nonglutinous rice powder is inoculated the yeast saccharomyces cerevisiae seed liquor on the long-grained nonglutinous rice powder, fully mixing.
Said PDA substratum is existing substratum, and concrete preparation method can be following: the 200g yam is cleaned the peeling chopping, and adding water 1000mL boils 30min; Cross leaching juice, add 10g glucose and 20g Zulkovsky starch, be settled to 1000mL; Transfer pH4.5,121 ℃ of sterilization 30min.
The described drying means of step (4) is under 35 ℃~37 ℃ temperature, and vacuum tightness is dry 24~48h in the low-temperature vacuum drying case of 0.09MPa.
The described mixing of step (5), preservation are preferred: will train two kinds of purebred little songs obtaining after bent and the drying and mix afterwards in 4~8 ℃ of following preservations by 1: 1 mass ratio.
Do further explanation and explanation in the face of the present invention down:
The English of aspergillus oryzae according to the invention is Aspergillus oryzae, and preserving number is CICC40367, available from Chinese industrial microbial strains preservation administrative center; The English Saccharomyce scerevisiae by name of said yeast saccharomyces cerevisiae, preserving number is ATCC 9080, available from Chinese industrial microbial strains preservation administrative center.
The present invention is a raw material with the long-grained nonglutinous rice powder, cooks after two kinds of bacterial strains difference of aspergillus oryzae and yeast saccharomyces cerevisiae solid state fermentation is pressed 1: 1 mixed getting after the cryodrying.The present invention selects for use quality strains pure-blood ferment system bent, and yeast making process is controlled easily, becomes bent steady quality; Enzyme system enriches, contains viable bacteria and novel acid alpha-amylase and alpha-glucosidase simultaneously in the little song, and saccharification and fermenting power are strong.The present invention is characterized in: long-grained nonglutinous rice powder culture material pH is about 5.0, trains bent process and becomes song all assorted bacterium to be had certain restraining effect; The aspergillus oryzae of selecting for use is the acid alpha-amylase superior strain, and the starch hydrolysis ability is strong, and the AMS that produces and the most suitable pH of saccharifying enzyme be all about 5.5, and the original ph poor with the brewing yellow rice wine slurry is suitable, and the starch hydrolysis efficiency is high, saccharogenic power is strong; The yeast saccharomyces cerevisiae of selecting for use can not only be used for fermentation and produce alcohol, can also produce alpha-glucosidase, and part sugar is converted into the dextrinosan with nourishing function, gives yellow rice wine new functional factor.
The leading indicator of the little song of yellow rice wine that this method is produced is: in the little song of finished product alpha-amylase activity greater than 250U/g (at pH 4.5; 40 ℃ of temperature; 1min is that to reduce by 1% required enzyme amount be an enzyme activity unit to the apparent blue intensity of 1% Zulkovsky starch solution with concentration); Alpha-glucosidase activity is greater than 130U/g (6.0,60 ℃ of pH, it is an enzyme activity unit that the PM hydrolysis produces the required enzyme amount of 1 μ moL p-nitrophenol); After 6 months, AMS and alpha-glucosaccharase enzyme activity still remain on more than 90% little song 4 ℃ of preservations.
Compared with prior art, the present invention has following advantage:
(1) little song is processed with aspergillus oryzae that produces acid alpha-amylase and the yeast saccharomyces cerevisiae pure-blood ferment that produces alpha-glucosidase, and is easy to control, steady quality.
(2) not only contain aspergillus oryzae, two kinds of viable bacterias of yeast saccharomyces cerevisiae in the little song, and contain enzyme systems such as abundant acid alpha-amylase, alpha-glucosidase, in the brewing yellow rice wine process, have the effect of saccharifying agent and starter simultaneously.
(3) the poor pH value of slurry is suitable in the ph optimum of acid alpha-amylase and the wine brewing process, thereby guarantees best saccharification efficient, and the interaction energy of alpha-glucosidase makes nourishing function compositions such as containing dextrinosan in the yellow rice wine simultaneously.
(4) system is bent not only makes the bent culture material of system have the more suitable acidic conditions of bacterial strain uses therefor with the lactic acid/Sodium.alpha.-hydroxypropionate damping fluid adjustment humidity and the pH of ground rice with pH5.0, can also better suppress to train bent process and become the growth of the bacterium of mixing in the bent preserving process.
Embodiment:
Come further to explain and explanation the present invention below in conjunction with specific embodiment, but protection scope of the present invention not only is limited to the cited scope of embodiment.Percentage composition described in the embodiment all refers to the quality percentage composition except that specifying.
Embodiment 1:
Cross 80 purpose standard sieves behind the long-grained nonglutinous rice abrasive dust and get the long-grained nonglutinous rice powder; Admix the abundant mixing of lactic acid/Sodium.alpha.-hydroxypropionate damping fluid (pH5.0) of the 0.1mol/L of ground rice weight 30%; Cover behind 4 layers of wet gauze boiling 12min in the high-pressure sterilizing pot under the 0.05MPa; Take out the sterilized water adjustment humidity of in kind admixing ground rice weight 10% again, get above-mentioned long-grained nonglutinous rice powder then and spread out respectively on koji tray for two parts;
Aspergillus oryzae seed liquor and yeast saccharomyces cerevisiae seed liquor are inoculated respectively, and fully mixing is tiled in koji tray by thickness 7mm after thorough mixing is even.Said inoculation method is: from picking 1 ring transition on aspergillus oryzae (Aspergillus oryzae, preserving number are CICC 40367, available from Chinese industrial microbial strains preservation administrative center) the inclined-plane seed to the PDA liquid nutrient medium that contains 2% Zulkovsky starch; In 25 ℃; The 180r/min shaking table is cultivated 20h, and mycelium pellet is broken up, and gets the aspergillus oryzae seed liquor; The ratio that adds 5mL according to every 100g long-grained nonglutinous rice powder is inoculated the aspergillus oryzae seed liquor on the long-grained nonglutinous rice powder, fully mixing; From yeast saccharomyces cerevisiae (Saccharomyce scerevisiae; Preserving number is ATCC 9080, available from Chinese industrial microbial strains preservation administrative center) on the inclined-plane seed picking 1 ring transition to the PDA liquid nutrient medium that contains 2% Zulkovsky starch, in 25 ℃; The 180r/min shaking table is cultivated 20h; Get the yeast saccharomyces cerevisiae seed liquor, the ratio that adds 10mL according to every 100g long-grained nonglutinous rice powder is inoculated the yeast saccharomyces cerevisiae seed liquor on the long-grained nonglutinous rice powder, fully mixing.
Cover wet gauze, cultivate 24h early stage in the fixed temperature and humidity incubator of 30 ℃ of temperature, humidity 85%, and turn over bent 1 time the centre; Later stage changes in the fixed temperature and humidity incubator of 25 ℃ of temperature, humidity 85% and cultivates 48h, and turn over bent 2 times the centre; Two parts of cultured little songs place 37 ℃ of temperature respectively, and vacuum tightness is dry 36h in the low-temperature vacuum drying case of 0.09MPa, two kinds of purebred little songs; Then the mass ratio of two parts of cultured purebred little songs according to 1: 1 mixed packing back low temperature storage.
Little bent saccharification of finished product that this embodiment obtains and fermentative activity are high, and yeast making process is controlled easily, becomes bent steady quality.The Cheng Quzhong alpha-amylase activity is greater than 256.75U/g, and alpha-glucosidase activity is greater than 141.05U/g; After 6 months, AMS and alpha-glucosaccharase enzyme activity are still greater than 243.14U/g and 132.38U/g 4 ℃ of preservations.The yellow rice wine that uses this yellow wine yeast to brewage is sweet rice wine, and dextrinosan content can reach more than the 0.02g/mL.
Embodiment 2:
Cross 80 purpose standard sieves behind the long-grained nonglutinous rice abrasive dust and get the long-grained nonglutinous rice powder; Admix the abundant mixing of lactic acid/Sodium.alpha.-hydroxypropionate damping fluid (pH5.0) of the 0.05mol/L of ground rice weight 25%; Cover behind 4 layers of wet gauze boiling 15min in the high-pressure sterilizing pot under the 0.05MPa, take out the sterilized water adjustment humidity of in kind admixing ground rice weight 15% again.Getting above-mentioned long-grained nonglutinous rice powder then spreads out respectively on koji tray for two parts; Wherein 1 part of mass and size ratio in long-grained nonglutinous rice powder 4% is inoculated in the aspergillus oryzae seed liquor; Another part is in the mass and size ratio inoculation yeast saccharomyces cerevisiae seed liquor (inoculation method is with embodiment 1) of long-grained nonglutinous rice powder 8%; Thorough mixing evenly back is tiled in koji tray by thickness 10mm; Cover wet gauze, cultivate 24h early stage in the fixed temperature and humidity incubator of 28 ℃ of temperature, humidity 85%, and turn over bent 2 times the centre; Later stage changes in the fixed temperature and humidity incubator of 20 ℃ of temperature, humidity 85% and cultivates 60h, and turn over bent 3 times the centre; The cultured purebred little song of two parts of inoculation different strains mixes by 1: 1 mass ratio, places 35 ℃ of temperature, and vacuum tightness is dry 48h in the low-temperature vacuum drying case of 0.09MPa, packing back low temperature storage.
Little bent saccharification of finished product that this embodiment obtains and fermentative activity are high, and yeast making process is controlled easily, becomes bent steady quality.The Cheng Quzhong alpha-amylase activity is greater than 267.14U/g, and alpha-glucosidase activity is greater than 134.15U/g; After 6 months, AMS and alpha-glucosaccharase enzyme activity are respectively greater than 250.72U/g and 126.60U/g 4 ℃ of preservations for little song.The yellow rice wine that uses this yellow wine yeast to brewage is sweet rice wine, and dextrinosan content can reach more than the 0.02g/mL.
Claims (7)
1. a preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan is characterized in that, may further comprise the steps:
(1) raw material is handled: sieve behind the long-grained nonglutinous rice abrasive dust the long-grained nonglutinous rice powder, admix lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, abundant wet gauze on the mixing bonnet, in high-pressure sterilizing pot boiling ripe, after the taking-up agglomerating long-grained nonglutinous rice powder is broken up, add sterilized water again and adjust humidity, spread out on koji tray;
(2) inoculation: get two parts in the above-mentioned long-grained nonglutinous rice powder that cooks, a inoculation aspergillus oryzae seed liquor, another part inoculation yeast saccharomyces cerevisiae seed liquor, the thickness by 7mm~10mm is tiled in koji tray respectively then;
(3) training is bent: postvaccinal koji tray covers wet gauze, at first in the fixed temperature and humidity incubator of 28 ℃~30 ℃ of temperature, humidity 80%~85%, cultivates 24h~36h, and turn over bent 1~2 time the centre; Change over to then in the fixed temperature and humidity incubator of 20 ℃~25 ℃ of temperature, humidity 80%~85% and cultivate 48h~60h, turn over bent 2~3 times the centre;
(4) drying: vacuum-drying gets two kinds of purebred little songs;
(5) mixing, preservation: it is back in 4 ℃~8 ℃ cryopreservations by 1: 0.5~1.5 mass ratio mixing to train two kinds of purebred little songs that obtain after bent and the drying.
2. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1; It is characterized in that; The described raw material treatment process of step (1) is: get the long-grained nonglutinous rice powder after crossing 70~90 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that admixes the 0.05mol/L~0.2mol/L of long-grained nonglutinous rice opaque amount 20%~30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, makes long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid; Cover behind 3~5 layers of wet gauze boiling sterilization 10min~15min in the high-pressure sterilizing pot of 0.05MPa; Take out agglomerating long-grained nonglutinous rice powder is broken up, continue to add the sterilized water adjustment humidity of breaing up back long-grained nonglutinous rice opaque amount 10~20% again, spread out on koji tray.
3. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 2; It is characterized in that; The described raw material treatment process of step (1) is: get the long-grained nonglutinous rice powder after crossing 80 mesh sieves behind the long-grained nonglutinous rice abrasive dust, the pH that admixes the 0.1mol/L of long-grained nonglutinous rice opaque amount 30% is 5.0 lactic acid/Sodium.alpha.-hydroxypropionate damping fluid, makes long-grained nonglutinous rice powder and lactic acid/abundant mixing of Sodium.alpha.-hydroxypropionate damping fluid; Cover behind 4 layers of wet gauze boiling sterilization 15min in the high-pressure sterilizing pot of 0.05MPa; Take out agglomerating long-grained nonglutinous rice powder is broken up, add the sterilized water of breaing up back long-grained nonglutinous rice opaque amount 10% again and mix thoroughly, spread out on koji tray.
4. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1; It is characterized in that; The method of the said inoculation of step (2) is: picking 1 ring transition is to the PDA liquid nutrient medium that contains 2% Zulkovsky starch from aspergillus oryzae inclined-plane seed, and in 25 ℃~28 ℃, the 180r/min shaking table is cultivated 20h; Mycelium pellet is broken up; Get the aspergillus oryzae seed liquor, the ratio that adds 3mL-5mL according to every 100g long-grained nonglutinous rice powder is inoculated the aspergillus oryzae seed liquor on the long-grained nonglutinous rice powder, fully mixing; Picking 1 ring transition is to malt extract medium from yeast saccharomyces cerevisiae inclined-plane seed; In 25 ℃~28 ℃, the 180r/min shaking table is cultivated 20h, gets the yeast saccharomyces cerevisiae seed liquor; The ratio that adds 6mL-10mL according to every 100g long-grained nonglutinous rice powder is inoculated the yeast saccharomyces cerevisiae seed liquor on the long-grained nonglutinous rice powder, fully mixing.
5. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1; It is characterized in that; The described drying means of step (4) is under 35 ℃~37 ℃ temperature, and vacuum tightness is dry 24h~48h in the low-temperature vacuum drying case of 0.09MPa.
6. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of claim 1; It is characterized in that the described mixing of step (5), preservation are meant: it is back in 4 ℃~8 ℃ following preservations by 1: 1 mass ratio mixing to train two kinds of purebred little songs that obtain after bent and the drying.
7. according to the said preparation method who in brewing process, produces the little song of yellow rice wine of dextrinosan of one of claim 1-6; It is characterized in that; The English of said aspergillus oryzae is Aspergillus oryzae, and preserving number is CICC 40367, available from Chinese industrial microbial strains preservation administrative center; The English Saccharomyce scerevisiae by name of said yeast saccharomyces cerevisiae, preserving number is ATCC9080, available from Chinese industrial microbial strains preservation administrative center.
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CN109749908A (en) * | 2019-03-21 | 2019-05-14 | 安徽农业大学 | A kind of preparation method of yellow big tea wine song |
CN109749908B (en) * | 2019-03-21 | 2021-12-17 | 安徽农业大学 | Preparation method of yellow big tea distiller's yeast |
CN114796310A (en) * | 2020-12-31 | 2022-07-29 | 广东丸美生物技术股份有限公司 | Pharmaceutical composition containing ATCC9080 strain fermentation product, and preparation method and application thereof |
CN114796310B (en) * | 2020-12-31 | 2023-04-28 | 广东丸美生物技术股份有限公司 | Pharmaceutical composition containing ATCC9080 strain fermentation product, and preparation method and application thereof |
CN117487850A (en) * | 2022-04-19 | 2024-02-02 | 中国科学院植物研究所 | Preparation and application of humidity-sensitive male sterile rice material S14119 |
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