CN103255069B - Guaiacol generating yeast - Google Patents
Guaiacol generating yeast Download PDFInfo
- Publication number
- CN103255069B CN103255069B CN201210038122.0A CN201210038122A CN103255069B CN 103255069 B CN103255069 B CN 103255069B CN 201210038122 A CN201210038122 A CN 201210038122A CN 103255069 B CN103255069 B CN 103255069B
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- CN
- China
- Prior art keywords
- pichia
- yeast
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- guaiacol
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Abstract
A yeast separated from the strong flavor Chinese spirit brewing environment is identified as Pichia sp., has a preservation number of CGMCC5110 in China General Microbiological Culture Collection Center, and can generate 4.83mg/L of guaiacol under an artificial culture condition.
Description
Technical field
The present invention relates to the yeast of a strain from being separated in Luzhou-flavor liquor pit room, numbering Z8Y15, on August 4th, 2011, the mode of cultivating with YPD medium slant is stored in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City No. 3, China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC No.5110, is accredited as pichia spp
pichiasp..
Background technology
Chinese flavor liquor is by for how strains solid fermented, and its local flavor depends on the ratio of meta-bolites, the degraded product of macromolecular compound and kind, content and the coordination of the product that reacts to each other between them of numerous microorganisms in production environment, Koji, cellar for storing things mud.Yeast is one of main bacteria seed of aromatic Chinese spirit fermentation, and its meta-bolites has material impact to liquor flavor.The multiple meta-bolites that can affect white wine quality and local flavor that a large amount of yeast may form during the fermentation, Maotai-flavor liquor is different from Production of Luzhou-flavor Liquor process, its micro-flora also has notable difference, the yeast being separated in Maotai-flavor liquor brewing process is brewageed and may be caused detrimentally affect to existing microbial ecological for aromatic Chinese spirit, therefore the yeast being separated in aromatic Chinese spirit brewing process is brewageed aromatic Chinese spirit, has better using value.If can be separated to some from aromatic Chinese spirit brewing process and can produce the yeast of the important flavour substances of Maotai-flavor liquor, use it for the production of liquor of Luzhou-flavor and Maotai-flavor, the Sauce flavor that imparting body aromatic white spirit is suitable, can be used for producing the local flavor of aromatic white spirit or adjusting, the existing double aromatic white spirit of improvement of holding concurrently.
Summary of the invention
The yeast of methyl catechol is produced in 1 strain, belongs to and finishes Chi Shi genus.It,, upper 28 DEG C of YPD solid medium (the biological level reagent configuration that adopts Chengdu Ke Long chemical reagent work to produce), is cultivated after 48 hours, forms the oyster white bacterium colony of diameter 4mm-6mm size, and moistening, smooth, dimpling, has chocolate smell.Visible its cell ellipse under 400 power microscopes, gemmation.The methyl catechol that can produce 4.83 mg/L in YPD liquid nutrient medium, accounts for it and can detect 17.2% of volatile matter total amount.
<110> Yibin College
The yeast of methyl catechol is produced in <120> mono-strain
<160>?2
<210>?1
<211>?500
<212>?DNA
The complete Chi Shi genus of <213> (
pichiasp.)
<220>
<221>?gene
<400>?1
taacggcgag?tgagcggcaa?gagctcagat?ttgaaatcgc?ctcggcgagt?tgtaaattgc?60
aggttggagc?ctctgcggcg?cacgtagtct?aagtcccttg?gaacagggcg?ccattgaggg?120
tgagagcccc?gtgagacttc?gtgccaagct?gtgaggccct?tctgacgagt?cgagttgttt?180
gggaatgcag?ctctaagcgg?gtggtaaatt?ccatctaagg?ctaaatattg?gcgagagact?240
gatagcgaac?aagtactgtg?aaggaaacgt?gaaaagcact?ttgaaaagag?agtgaaacag?300
cacgtgaaat?tgttgaaagg?gaagggtatt?ttgctcgaca?tggggattgc?gcatctctgc?360
tccttgtggg?cggggcgctg?tgcttttcct?gggccagcat?cagtttttgc?tgcaggagaa?420
tggccgggag?aacgtggctc?ctcggagtgt?tatagctccc?ggcagatgct?gcgtgcgggg?480
actgaggact?gcgacatctg?500
<210>?2
<211>?414
<212>?DNA
The complete Chi Shi genus of <213> (
pichiasp.)
<220>
<221>?intron
<400>?2
gtgtgggcgt?acgaaacact?gcaaacatgt?aatacggaag?tcaaggaact?gttaagaata?60
aaactttcaa?caacggatcc?gttagttctc?gcatcgatga?agagcgcagc?gaaatgcgat?120
acctagtgtg?aattgcagcc?atcgtgaatc?atcgagttct?tgaacgcaca?ttgcgcccct?180
tggtattccg?gggggcatgc?ctgtttgagc?gtcgtttcca?tctcacgctg?ctgccgtgcg?240
gacccagcca?gcgatggccg?tgggtgcgcg?tgggggcggg?gtggagctgg?cagcgcctag?300
gccttgccga?aaagaaacga?ggagaagcga?actatattgg?tgcgcggacc?cggctttaca?360
tcgagctcga?cctcaaatca?ggtaggaata?cccgctgaac?ttaagcatat?caaa?414
Claims (2)
1. a strain yeast, Chinese common micro-organisms culture presevation administrative center is numbered CGMCC5110, is accredited as to finish Chi Shi and belong to
pichiasp., it is characterized in that: cultivate after 48 hours colony diameter 4～6mm, oyster white, moistening, smooth, dimpling, has chocolate smell, visible its cell ellipse under 400 power microscopes, gemmation, its 26S rDNA sequence Genebank sequence number is JF781336, with Genebank sequence number be EU580140
pichia querolaesimilarity is 100%, and its ITS characteristic sequence Genebank sequence number is JF781425, with Genebank sequence number be FJ755464
pichia sp.similarity is 99%.
2. yeast according to claim 1, is characterized in that: the methyl catechol that can produce 4.83 mg/L under culture conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210038122.0A CN103255069B (en) | 2012-02-20 | 2012-02-20 | Guaiacol generating yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210038122.0A CN103255069B (en) | 2012-02-20 | 2012-02-20 | Guaiacol generating yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103255069A CN103255069A (en) | 2013-08-21 |
| CN103255069B true CN103255069B (en) | 2014-07-30 |
Family
ID=48959288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210038122.0A Expired - Fee Related CN103255069B (en) | 2012-02-20 | 2012-02-20 | Guaiacol generating yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103255069B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108220174A (en) * | 2018-04-12 | 2018-06-29 | 宜宾学院 | Application of the yeast compound bacteria in the production of multiple arrack |
| CN112899202B (en) * | 2021-03-17 | 2022-05-10 | 江南大学 | Weissella for promoting zygosaccharomyces rouxii to produce guaiacol substances |
| CN117625422B (en) * | 2024-01-26 | 2024-05-28 | 龙牌食品股份有限公司 | Pichia burton strain L9-1 and application thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011172548A (en) * | 2010-02-26 | 2011-09-08 | Kikkoman Corp | Distilled liquor, mirin, and method for producing the same |
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2012
- 2012-02-20 CN CN201210038122.0A patent/CN103255069B/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN103255069A (en) | 2013-08-21 |
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