CN102816706A - Screening and application of yeast CGMCC 4745 capable of high yield of ethanol and low yield of fusel oil in production of Chinese Maotai-flavor liquor - Google Patents
Screening and application of yeast CGMCC 4745 capable of high yield of ethanol and low yield of fusel oil in production of Chinese Maotai-flavor liquor Download PDFInfo
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Abstract
The invention provides screening and application of the yeast CGMCC 4745 capable of high yield of ethanol and low yield of fusel oil in production of Chinese Maotai-flavor liquor, which belongs to the technical field of bioengineering. A bacterial strain used in the invention is Zygosaccharomyces bailii CGMCC 4745. The bacterial strain is separated from a variety of Daqu, fermented grains, brewage raw materials and brewing environment materials in a plurality of famous distilleries in China. The screening method for the bacterial strain comprises the following steps: taking and diluting a Daqu sample, fermented grains, brewage raw materials or brewing environment materials, coating diluted substances on a TTC primary screening plate, choosing a substantially red bacterium colony, inoculating the substantially red bacterium colony into a shake flask for culture, carrying out secondary screening, determining the content of ethanol and fusel oil in obtained fermentation broth by respectively using a distillation specific gravity method and HS-SPME-GC-MS and screening out a bacterial strain with high concentration of ethanol and low concentration of fusel oil. The bacterial strain can be used in the industries of food and wine making.
Description
Technical field
The present invention relates to the zymic screening method of high-yield ethanol low yield potato spirit, and use the yeast of this method screening high-yield ethanol low yield potato spirit in Chinese Maotai-flavor liquor is produced and in food technology, brewing wine Industrial Application.Belong to technical field of bioengineering.
Background technology
Ethanol be most important in the brewing wine also be one of topmost composition, ethanol content is up to 40%～55% (v/v) in the China white wine; Be 14%～20% in the yellow rice wine; Be 2%～5% in the beer.Yeast is to produce the alcoholic acid major microorganisms, also is indispensable mikrobe in the brewing wine industry.Therefore, seek the yeast of high-yield ethanol and can optimize making method, reduce production costs, in liquor industry, have great importance.
Potato spirit is the secondary metabolite that yeast produces in brewing fermentation, comprises n-propyl alcohol, Virahol, propyl carbinol, isopropylcarbinol, Pentyl alcohol, sec.-amyl alcohol, hexanol and enanthol etc.It is in the liquor pure and sweet with help the essential substance of pastil, to the local flavor that forms wine with impel that the wine body is plentiful, dense to play an important role.The soft coordination of mouthfeel, the wine body that suitable potato spirit content and the eurythmy between the various potato spirit can make wine is plentiful mellow and full and taste is unique; But in the liquor like the potato spirit too high levels; Not only can cause product peppery, bitter, puckery, influence the mouthfeel of wine, and to the effect of toxic elements in human body evil.Potato spirit oxidation rate in human body is slow than ethanol, and the residence time is long, can cause headache, symptoms such as neural system hyperemia.Potato spirit also is to cause liquor one of reason of white opacity to occur simultaneously, thus its content must be controlled at certain model with in, the content of potato spirit is≤0.20g/100 mL (in content in the liquor maximum isopropylcarbinol, primary isoamyl alcohol) in the GB regulation liquor.
At present, in traditional brewing wine, the general higher problem of potato spirit content has extensively caused the concern of industry.Therefore,, it is controlled in the suitable scope, has taked all measures in the production, as adopting low temperature fermentation, optimize with Qu Liang etc. for reducing its potato spirit content.But because its complex process, influence factor is various, also is not well solved in the production.The most basic measure is to adopt the barms of low yield potato spirit to ferment; But; Potato spirit is the inevitable by product of yeast in the ethanol fermentation process, and it is generally also stronger that the bacterial strain of high-yield ethanol ability produces the potato spirit ability, so high-yield ethanol and low yield potato spirit often are difficult to satisfactory to both parties.At present, the report through the distillery yeast bacterial strain of mutagenic and breeding low yield potato spirit is arranged also, but in brewery industry, have problems such as reverse mutation, have risk in the production.Therefore have only the wild yeast of seed selection low yield potato spirit and high-yield ethanol to be only the most basic solution.
It is from the various Daqu of name Maotai-flavor liquor factories of the many families of China or brewing wine unstrained spirits, to screen gained that the present invention screens the yeast that obtains, and has the function of high-yield ethanol low yield potato spirit.This bacterial strain is the high-yield ethanol that therefrom obtains in state's brewed spirit process first and the yeast of low yield potato spirit.This bacterial strain is good brewing functional bacterial strain.This bacterial strain can effectively be applied to the traditional fermentation liquor industry, optimizes the brewing wine production technique, reduces the brewing wine production cost, improves the drinks quality.
Summary of the invention
The technical problem that (1) will solve
The technical problem that the present invention will solve provides the yeast strain of high-yield ethanol low yield potato spirit; Another technical problem to be solved by this invention has provided the screening method of the yeast strain of high-yield ethanol low yield potato spirit, and the yeast of gained is applied in the brewing wine industry.
(2) technical scheme of the present invention
The yeast of high-yield ethanol low yield potato spirit, its classification called after Baeyer zygosaccharomyces (
Zygosaccharomyces bailii) BJY-6, deposit number CGMCC No. 4745, above-mentioned bacterial strains have been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center.
The screening of the yeast strain of high-yield ethanol low yield potato spirit:
The zymic screening method of described high-yield ethanol low yield potato spirit; In Chinese Maotai-flavor liquor production with Daqu, wine unstrained spirits, brewing materials or after brewageing surrounding material and sterilized water mixing; Dull and stereotyped through dilution coating TTC primary dcreening operation; Select red significant bacterium colony, transfer in liquid fermentation medium again, shake-flask culture carries out multiple sieve; Fermented liquid adopts distillation hydrometer method and HS-SPME-GC-MS to measure ethanol and potato spirit content respectively, and screening obtains producing and ethanol concentration height and produces the low bacterial strain of potato spirit concentration.
Get 0.5～5g Daqu, wine unstrained spirits, brewing materials or brewage surrounding material and be dissolved in 15～150mL SPSS shaking table vibration, 30～150min, redilution, coating TTC primary dcreening operation flat board.
The TTC primary dcreening operation is cultivated: TTC upper strata substratum (g/L): glucose 5,15,121 ℃ of sterilizations of agar 20min when being cooled to 60 ℃ of left and right sides, behind the adding TTC solution (triphenyltetrazol triazole hydrochloride, final concentration 0.5), topples over bottom platform immediately.TTC lower floor substratum: YPD Agr.Coating TTC primary dcreening operation is cultivated 24h for dull and stereotyped back 30 ℃, grows it is thus clear that behind the bacterium colony, pour about 12mL TTC upper strata substratum into and cover original bacterium colony, at 30 ℃ of following lucifuges insulation 2～3h, judges that by the colour generation of bacterium colony yeast produces the alcohol ability afterwards.
The TTC primary dcreening operation is selected red significant bacterium colony, transfers and carries out multiple sieve in shake-flask culture, and the shake flask fermentation culture condition is: inoculum size is 0.1 * 10
6～5 * 10
6Individual/mL, substratum is: adopt YPD, Chinese sorghum juice or malt juice liquid medium, Chinese sorghum juice or wort production method are: 20～200g Chinese sorghum or Fructus Hordei Germinatus sample are after crushed; The water that adds 1～4 times of mL/g meter, boiling 1-5h, in the pasty state; The cooling back adds the saccharifying enzyme of 10～50U/g; In 40～80 ℃ of maintenance 2～10h, filtration, centrifugal gained filtrating, pol is 10 ~ 15
oBx; Regulating pH is 2～5,25～35 ℃, 150rpm, shake-flask culture 24～120h.
The zymic of described high-yield ethanol low yield potato spirit is used, in the wine industry and the Application in Food Industry of various brewing wines, liquor, assembled alcoholic drinks.The yeast of high-yield ethanol low yield potato spirit is in the brewing wine Industrial Application: this bacterial strain is processed the liquid or solid bacteria preparation; Make an addition in the brewing wine brewing process; Can effectively increase the living weight of this bacterial strain in brewageing; And effectively improve alcoholic acid content, and reduce the generation of potato spirit, finally improve the quality of brewing wine.
Determining concentration of alcohol: the distillation hydrometer method is measured alcohol concn.Measure CO with the loss of weight method simultaneously
2Discharge quality.
The potato spirit concentration determination: adopt the HS-SPME-GC-MS method, add 5～10 mL clarified broths in the 15 mL head space bottles, 1～5 g NaCl is interior mark with 4-methyl-2-amylalcohol, carries out headspace solid-phase microextraction.The condition of headspace solid-phase microextraction is: three-phase (Car/DVB/PDMS) extracting head, 60 ℃ of preheating 5～10 min, extraction absorption 30～50 min, GC desorb 5～10 min.
(3) beneficial effect
It is from Chinese Maotai-flavor liquor brewing process, to screen gained that the present invention screens the yeast that obtains, and has the function of high-yield ethanol low yield potato spirit.This batch bacterial strain is the high-yield ethanol that therefrom obtains in state's brewed spirit process first and the yeast saccharomyces cerevisiae of low yield potato spirit.The every strain of this batch bacterial strain all is good brewing functional bacterial strain.These bacterial strains can effectively be applied to the brewing wine industry, optimize the brewing wine production technique, reduce the brewing wine production cost, improve vinosity.
Biological material specimens preservation: the yeast of high-yield ethanol low yield potato spirit during Chinese Maotai-flavor liquor is produced; Its called after of classifying: unusual pichia spp (Pichia anomala) BJY-1; Be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center; Address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, deposit number CGMCC No. 4740, preservation date on April 6th, 2011;
Schizosaccharomyces pombe (Schizosaccharomyces pombe) BJY-5 has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4744, preservation date on April 6th, 2011;
Bayer zygosaccharomyces (Zygosaccharomyces bailii) has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4745, preservation date on April 6th, 2011;
Trichosporon (Trichosporon asahii) BJY-7 has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4746, preservation date on April 6th, 2011;
Yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) BJY-8 has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4747, preservation date on April 6th, 2011;
Saccharomyces exiguus (Kazachstania exigua) BJY-9 has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4748, preservation date on April 6th, 2011;
Fermentation pichia spp (pichia fermentans) BJY-11 has been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number CGMCC No. 4750, preservation date on April 6th, 2011.
Description of drawings
Fig. 1. unusual pichia spp (
Pichia anomala) CGMCC No. 4740 cellular form electromicroscopic photographs.
Fig. 2. saccharomyces exiguus (
Kazachstania exigua) CGMCC No. 4748 cellular form electromicroscopic photographs.
Fig. 3. yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae) CGMCC No. 4747 Chinese sorghum juice fermentation culture release CO
2Time curve.
Fig. 4. the fermentation pichia spp (
Pichia fermentans) CGMCC No. 4750 Chinese sorghum juice fermentation culture release CO
2Time curve.
Embodiment
Embodiment 1: the screening of the yeast strain of high-yield ethanol low yield potato spirit
Get 0.5g wine unstrained spirits and be dissolved in 15mL SPSS shaking table vibration 30 minutes; Redilution; Coating TTC primary dcreening operation is dull and stereotyped, selects red significant bacterium colony, transfers and carries out multiple sieve in shake-flask culture; Fermented liquid adopts distillation hydrometer method and HS-SPME-GC-MS to measure ethanol and potato spirit content respectively, and screening obtains alcohol concn height and the low bacterial strain of potato spirit concentration.
The TTC primary dcreening operation is cultivated: TTC upper strata substratum (g/L): glucose 5,15,121 ℃ of sterilizations of agar 20min when being cooled to 60 ℃ of left and right sides, behind the adding TTC solution (triphenyltetrazol triazole hydrochloride, final concentration 0.5), topples over bottom platform immediately.TTC lower floor: YPD Agr.Cultivate 24h for 30 ℃, grow, at 30 ℃ of following lucifuges insulation 2～3h, judge that by the colour generation of bacterium colony yeast produces the alcohol ability afterwards it is thus clear that behind the bacterium colony, pour about 12mL TTC upper strata substratum into and cover original bacterium colony.
The shake-flask culture condition is: inoculum size is 0.1 * 10
6～5 * 10
6Individual/mL, culture medium condition is: adopt malt extract medium, production method is: 20g Fructus Hordei Germinatus sample after crushed; The water that adds 1～4 times of volume, boiling 1-5h, in the pasty state; The cooling back adds the saccharifying enzyme of 10～50 units/g; In 40～80 ℃ of maintenance 2～10h, filtration, centrifugal gained filtrating, pol is 10
oBx; Regulating pH is 4～5,25～35 ℃, 150rpm, shake-flask culture 24～120h.
Embodiment 2: the yeast and the molecular biology identification thereof of high-yield ethanol low yield potato spirit
Yeast to the different high-yield ethanol low yield potato spirit that obtain carries out molecular biology identification, utilizes increase the respectively 26srDNA fragment of bacterial strain of the special classification primers designed of yeast, through detected through gel electrophoresis.The comparison of checking order subsequently, confirm institute sieve the zymic kind.Bacterial strain is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, and yeast kind and deposit number are seen table 1.
The yeast of table 1 high-yield ethanol low yield potato spirit
| Numbering | Chinese name | English name | Deposit number |
| 1 | Unusual pichia spp | Pichia anomala | CGMCC No.4740 |
| 2 | Schizosaccharomyces pombe | Schizosaccharomyces pombe | CGMCC No.4744 |
| 3 | The Bayer zygosaccharomyces | Zygosaccharomyces bailii | CGMCC No.4745 |
| 4 | Trichosporon | Trichosporon asahi | CGMCC No.4746 |
| 5 | Yeast saccharomyces cerevisiae | Saccharomyces cerevisiae | CGMCC No.4747 |
| 6 | Saccharomyces exiguus | Kazachstania exigua | CGMCC No.4748 |
| 7 | The fermentation pichia spp | Pichia fermentans | CGMCC No.4750 |
Embodiment 3: strain fermentation producing and ethanol and potato spirit are measured
The 2 strain liquor-making yeasts used with certain brewery are contrast, and with the yeast of the different high-yield ethanol low yield potato spirit that this patent provided, adopting pH is 5, and pol is 10
oThe Chinese sorghum juice substratum of Bx, 1 * 10
6The inoculum size of individual/mL, 30 ℃, 150rpm, shake-flask culture 72～96h, producing and ethanol and potato spirit concentration are seen table 2.
Table 2 yeast Chinese sorghum juice substratum fermentation producing and ethanol result
Annotate: ethanol is 51.1% to the theoretical yield of sugar.
Claims (2)
1. the yeast of high-yield ethanol low yield potato spirit, its called after of classifying:
The Baeyer zygosaccharomyces (
Zygosaccharomyces bailii) BJY-6, deposit number CGMCC No. 4745, above bacterial strain have been preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center.
2. the zymic of the described high-yield ethanol low yield of claim 1 potato spirit is used, and it is characterized in that brewery industry and Application in Food Industry at various brewing wines, liquor, assembled alcoholic drinks.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238706A (en) * | 2015-10-29 | 2016-01-13 | 杭州胡庆余堂药业有限公司 | Environmental microorganism zygosaccharomyces bailii |
| CN114561306A (en) * | 2022-03-15 | 2022-05-31 | 重庆江记酒庄有限公司 | Zygosaccharomyces bailii and original flavor brewing method of white spirit |
| CN115093981A (en) * | 2022-06-10 | 2022-09-23 | 贵州茅台酒股份有限公司 | Method for improving wine-producing performance of wine-producing yeast under acid stress environment |
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| WO1999014335A1 (en) * | 1997-09-12 | 1999-03-25 | A.E. Staley Manufacturing Company | Yeast strains for the production of lactic acid |
| CN101952448A (en) * | 2007-12-23 | 2011-01-19 | 格沃股份有限公司 | Yeast organism producing isobutanol at a high yield |
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2011
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999014335A1 (en) * | 1997-09-12 | 1999-03-25 | A.E. Staley Manufacturing Company | Yeast strains for the production of lactic acid |
| CN101952448A (en) * | 2007-12-23 | 2011-01-19 | 格沃股份有限公司 | Yeast organism producing isobutanol at a high yield |
Non-Patent Citations (1)
| Title |
|---|
| 刘树文等: "SO2和酒精处理对葡萄酒自然发酵酵母菌群的影响", 《西北农林科技大学学报：自然科学版》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238706A (en) * | 2015-10-29 | 2016-01-13 | 杭州胡庆余堂药业有限公司 | Environmental microorganism zygosaccharomyces bailii |
| CN114561306A (en) * | 2022-03-15 | 2022-05-31 | 重庆江记酒庄有限公司 | Zygosaccharomyces bailii and original flavor brewing method of white spirit |
| CN114561306B (en) * | 2022-03-15 | 2023-10-27 | 重庆江记酒庄有限公司 | Boehmeria bayer joint yeast and method for brewing original flavor of white spirit |
| CN115093981A (en) * | 2022-06-10 | 2022-09-23 | 贵州茅台酒股份有限公司 | Method for improving wine-producing performance of wine-producing yeast under acid stress environment |
| CN115093981B (en) * | 2022-06-10 | 2024-02-13 | 贵州茅台酒股份有限公司 | Method for improving wine producing performance of wine producing yeast under acid stress environment |
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