CN104673703B - Bacillus and its application of saccharomyces cerevisiae production alcohol and flavor substance can be promoted simultaneously - Google Patents
Bacillus and its application of saccharomyces cerevisiae production alcohol and flavor substance can be promoted simultaneously Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The present invention relates to bacillus and its application that can promote saccharomyces cerevisiae production alcohol and flavor substance simultaneously, belong to technical field of bioengineering.The bacillus of the present invention includes bacillus licheniformis Bacillus licheniformis CGMCC NO.3963, bacillus cereus Bacillus cereus CCTCC NO:M 2013369, bacillus lentus Bacillus lentus CCTCC NO:M 2013370；Methylotrophic bacillus methylotrophicus CCTCC NO:2013371.After these bacillus are mixed with saccharomyces cerevisiae, it is possible to increase alcohol output more than 20%, while improve saccharomyces cerevisiae metabolism aldehydes, alcohols, esters, acids and other flavor substances.These bacillus are applied in brewed wine production, distillation yield can be improved, while the flavor quality of brewed wine significantly improves.
Description
Technical field
The present invention relates to bacillus and its application that can promote saccharomyces cerevisiae production alcohol and flavor substance simultaneously, belong to raw
Thing field of engineering technology.
Background technology
Brewed wine industry is the advantage national tradition manufacturing industry in China, and the important component of food industry.2013
Year total output value accounts for food industry total value about 6-7% up to more than 600,000,000,000 yuan.Therefore the development of brewed wine industry is eaten for China
The development of conduct industry even national economy all has great importance.
China white wine is the Typical Representative of brewed wine.But compared with international brewed wine manufacturing, exist and ask as follows
Topic：First, production efficiency is relatively low, i.e., yeast of white wine is low.Ethanol maximum concentration is only 7% or so in white wine solid-state fermented grain, most
High liquor ratio of raw material only 50% (Chinese yeast delicate fragrance), minimum only 35% or so (giving off a strong fragrance), far below theoretical distillation yield (65%)；Its
Secondary, liquor flavor metabolism is uncontrollable, and important flavor substance anabolism is weaker, causes quality percentage relatively low, at present annual production
High quality liquor only account for the 5~10% of national white wine yield.For example, (the representative enterprise of the quality percentage of fen-flavor type white spirit only 6%
Internal data), consumption demand of the people to quality product can not be met.Therefore, the distillation yield of white wine and high-quality is improved
Product rate is the inevitable requirement of liquor industry sustainable development.
Saccharomyces cerevisiae is the important microbe of liquor production, provide not only alcohol, and provides important flavor substances
Matter, therefore it is that liquor fermentation needs the important content of regulation and control to improve the alcohol metabolism of saccharomyces cerevisiae and flavor metabolism.But due to
Liquor production belongs to open type spontaneous fermentation, and Wine brewing yeast strain and its metabolism are all unmanageable, although being adopted in liquor production
With certain method, but all produce little effect.For example, the stronger yeast of metabolic activity is added in liquor production, but both
Disclosure satisfy that alcohol vigor height, disclosure satisfy that the high yeast of flavor metabolic activity is less again, and many yeast be all difficult in adapt to it is white
The adverse circumstances of wine fermentation, also, the saccharomyces cerevisiae strengthened is not quantitatively advantageous, can not substitute the wine brewing ferment in native country
Mother, therefore, directly strengthen the mode effect and unobvious of high-quality saccharomyces cerevisiae.If it is possible to direct regulation and control actual production
The metabolism of saccharomyces cerevisiae is a kind of more efficiently approach in environment.But unlike that controlling fermentation, the natural hair of liquor production
Ferment determines the difficulty of its metabolic regulation.In addition, at present in liquor production, distillation yield is difficult that can expire simultaneously with flavor lifting
Foot, flavor can then decline when general distillation yield improves, and during flavor raising, distillation yield can then decline.More than in addition to difficulty, also
It is difficult to improve yeast-alcohol and flavor metabolism simultaneously.
Present invention finds 4 bacillus, it is capable of the alcohol metabolism and flavor metabolic capability of Effective Regulation saccharomyces cerevisiae,
Because above-mentioned bacterial strains come from brewed spirit, therefore it is suitable for brewed spirit environment, is applied in liquor production, can be same
When to effectively improve the alcohol of saccharomyces cerevisiae and flavor metabolic capability in production system, the final distillation yield for improving white wine simultaneously with
Quality, solves the difficulty that distillation yield present in current liquor production and flavor quality are difficult to improve simultaneously.Meet liquor industry
The requirement of sustainable development.Meanwhile present invention could apply to other fermentation food fields, for promoting the efficient of fermentation food
There is important practice significance with fine quality production.
The content of the invention
The present invention provides the bacillus for improving saccharomyces cerevisiae metabolism alcohol and flavor substance, and its applied to liquor production
The middle method for improving yeast of white wine and quality.
First purpose of the present invention is to provide 4 plants of gemma bars that can promote saccharomyces cerevisiae production alcohol and flavor substance simultaneously
Bacterium.
The bacillus is bacillus licheniformis Bacillus licheniformis CGMCC NO.3963；Waxy bud
Spore bacillus Bacillus cereus BC-1, i.e. B.cereus CCTCC NO:M 2013369；Bacillus lentus Bacillus
Lentus BL-1, i.e. B.lentus CCTCC NO:M 2013370；Methylotrophic bacillus
Methylotrophicus BM-1, i.e. B.methylotrophicusCCTCC NO:M 2013371.
The bacillus licheniformis B.licheniformis CGMCC NO.3963, on June 28th, 2010 is preserved in
State's General Microbiological Culture preservation administrative center, deposit number are CGMCC NO.3963；The bacillus cereus B.cereus
CCTCC NO:M 2013369, China typical culture collection center, deposit number CCTCC are preserved within 8th in August in 2013
NO:M 2013369；The bacillus lentus B.lentus CCTCC NO:M 2013370, it is preserved within 8th in August in 2013
China typical culture collection center, deposit number are CCTCC NO:M 2013370；The Methylotrophic bacillus
B.methylotrophicus CCTCC NO:M 2013371, China typical culture collection is preserved within 8th in August in 2013
Center, deposit number are CCTCC NO:M 2013371.
The flavor substance includes：Acetaldehyde, 2 methyl propanal, the 3- tert-butyl group -4- metoxyphenols of aldehydes, the 2- of alcohols
Methylpropanol, 3- methyl butanols, the benzaldehyde of the fragrant same clan, phenylacetaldehyde, ethyl phenylacetate, phenethyl acetate, caproic acid phenethyl ester,
2, the 3- Dihydrobenzofuranes of phenethyl isobutyrate,phenylethyl isobutyrate, ketone and furans, acids 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, and
Farnesol, β-citronellol.
The bacillus licheniformis B.licheniformis CGMCC NO.3963, it is characterised in that by itself and ferment of making wine
Female mixed fermentation, saccharomyces cerevisiae alcohol metabolism ability can be improved；Increase the ability of saccharomyces cerevisiae metabolism flavor substance, bag simultaneously
Include acetaldehyde, the 3- tert-butyl group -4- metoxyphenols, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, benzyl carbinol, phenethyl acetate, caproic acid
Phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, trans-nerolidol,
Farnesol, Tetramethylpyrazine.
Described bacillus cereus B.cereus CCTCC NO:M 2013369, it is characterised in that by itself and ferment of making wine
Female mixed fermentation, saccharomyces cerevisiae alcohol metabolism ability can be improved；Increase the ability of saccharomyces cerevisiae metabolism flavor substance, bag simultaneously
Include acetaldehyde, 2 methyl propanal, the 3- tert-butyl group -4- metoxyphenols, 2,4- DI-tert-butylphenol compounds, 2- methylpropanols, 3- methyl fourths
Alcohol, benzaldehyde, phenylacetaldehyde, benzyl carbinol, ethyl phenylacetate, phenethyl acetate, caproic acid phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, sad second
Ester, ethyl caprate, 3- hydroxy-2-butanones, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, trans-orange
The flower tertiary alcohol, farnesol, β-citronellol, dorinone.
Described bacillus lentus B.lentus CCTCC NO:M 2013370, it is characterised in that by itself and ferment of making wine
Female mixed fermentation, saccharomyces cerevisiae alcohol metabolism ability can be improved；Increase the ability of saccharomyces cerevisiae metabolism flavor substance, bag simultaneously
Include acetaldehyde, guaiacol, 4- vinyl guaiacols, the 3- tert-butyl group -4- metoxyphenols, 2,4- DI-tert-butylphenol compounds, 2- first
Base propyl alcohol, 3- methyl butanols, benzaldehyde, benzyl carbinol, ethyl phenylacetate, phenethyl acetate, caproic acid phenethyl ester, isobutyric acid benzene second
Ester, ethyl caprate, 3- hydroxy-2-butanones, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, trans-orange
The flower tertiary alcohol, farnesol, β-citronellol.
Described Methylotrophic bacillus B.Methylotrophicus CCTCC NO:M 2013371, its feature
It is, by itself and saccharomyces cerevisiae mixed fermentation, saccharomyces cerevisiae alcohol metabolism ability can be improved；Increase saccharomyces cerevisiae metabolism simultaneously
The ability of flavor substance, including acetaldehyde, guaiacol, 4- vinyl guaiacols, 2- methylpropanols, 2- methyl -4- amylenes -1-
Alcohol, benzaldehyde, phenylacetaldehyde, ethyl phenylacetate, phenethyl acetate, phenethyl isobutyrate,phenylethyl isobutyrate, ethyl caprilate, ethyl caprate, 3- hydroxyls-
2- butanone, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, farnesol, dorinone.
4 described bacillus all have following microbial characteristic：Gram-positive, amphimicrobian, hydrolyzable junket
Albumen, gelatin and starch；Directly it can be grown in sorghum solid medium, its feature is need not be to sorghum solid medium
Saccharification processing is carried out, directly can grow and be metabolized using sorghum starch；60 DEG C of high growth temperatures are resistant to, tolerance 15~18%
It NaCl and KCl, can be grown in pH3.8~4,10~12% ethanol can be resistant to.Features above can survive in white
Liquor brewing complex environment, and saccharomyces cerevisiae is metabolized to form facilitation.Simultaneously as the bacterium is for a long time in brewed spirit environment
In can produce interaction with saccharomyces cerevisiae mutual survival, evolution with yeast, and promote growth and the generation of saccharomyces cerevisiae
Thank.
Second object of the present invention is to provide method that is a kind of while promoting saccharomyces cerevisiae production alcohol and flavor substance, is
Saccharomyces cerevisiae and following at least one bacillus are mixed：Bacillus licheniformis B.licheniformis
CGMCC NO.3963, bacillus cereus B.cereus CCTCC NO:M 2013369, bacillus lentus B.lentus
CCTCC NO:M 2013370, Methylotrophic bacillus B.methylotrophicus CCTCC NO:M 2013371.
The saccharomyces cerevisiae is any one saccharomyces cerevisiae.
Methods described is specifically：By saccharomyces cerevisiae and bacillus seed liquor, it is according to thalline quantity ratio after inoculation
0.001:1000 to 1000：0.001 is inoculated in culture medium, in 25 DEG C to 40 DEG C, 0rpm to 200rpm cultures 16h to 72h.
Methods described, to culture medium no requirement (NR).In one embodiment of the invention, the culture medium is sorghum liquid
Culture medium.
Third object of the present invention is to provide application of the bacillus in terms of wine brewing.
The application is to be applied to bacillus to improve brewed wine distillation yield and quality in brewed wine production.
The application be by bacillus liquid microbial inoculum or solid fungicide, with wine brewing distiller's yeast kind or after fermentation raw material mixes,
Fermented, the distillation yield and quality of brewed wine significantly improve.
The application, it is that reinforcing of the bacillus in brewed wine production should in one embodiment of the invention
With being inoculated in by the way of liquid bacterial agent or solid fungicide in production system, improve distillation yield and product special flavour substance classes
With content.
The liquid bacterial agent production method, in one embodiment of the invention, be by the seed liquor of activation by 1~
5% (w/w) inoculum concentration is inoculated in the liquid culture medium of sterilizing, 25 (i.e. per 100g liquid culture mediums inoculation seed liquor 1-5g)
~40 DEG C of culture 24h~72h.
The liquid culture medium, it is sorghum fluid nutrient medium in one embodiment of the invention, preparation method is：
20~200g sorghums sample after crushed, the water for adding mL/g to count 1~4 times, boiling 1-5h, in the pasty state, adds 10~50 after cooling
Unit/g carbohydrase, 2~10h is kept in 40~100 DEG C, filtering, centrifugation gained filtrate, pol is 10~15 ° of Bx.
The production method of the solid fungicide, it is by the seed liquor inoculation of activation in one embodiment of the invention
In (first order seed) sorghum solid medium (inoculum concentration is 1~5%, w/w), in 25~40 DEG C of environment solid state fermentation 32~
72h, solid-state bacteria preparation is made.Sorghum solid medium production method：Sorghum is crushed, by 1：1~1：After 2 ratio adds water,
Boiling 30-60min.
The bacillus of the present invention brewages screening in environment from Chinese Maotai-flavor liquor and obtained, due to Maotai-flavor liquor
Brewage and with features such as high temperature, peracid, high ethano concentration, impart the bacillus that above bacillus is different from routine, tool
Have tolerance high temperature, the feature of peracid and high ethano concentration of uniqueness, be adapted to brewed wine it is severe brewage environment, and promote to make
The metabolism of brewer yeast.Meanwhile the raising that yeast flavor is metabolized in mixed fermentation is not by bacillus own metabolism
After material, first mixed fermentation, the growth of bacillus receives certain suppression, while the metabolite that yeast improves is big absolutely
Part is not that therefore, the bacillus mixes with yeast can improve saccharomyces cerevisiae caused by bacillus institute energy metabolism
Metabolic capability.
Present invention finds 4 bacillus, the alcohol and wind of saccharomyces cerevisiae in production system can be effectively improved simultaneously
Taste metabolic capability, the final distillation yield and quality for improving white wine simultaneously, solves distillation yield present in current liquor production and wind
Flavor quality is difficult to the difficulty improved simultaneously, meets the requirement of liquor industry sustainable development.
Biomaterial preservation
Bacillus licheniformis B.licheniformis CGMCC NO.3963, it is general that China is preserved on June 28th, 2010
Logical Microbiological Culture Collection administrative center, preservation address are Institute of Micro-biology of the Chinese Academy of Sciences of BeiJing, China, deposit number CGMCC
NO.3963；
Bacillus cereus Bacillus cereus BC-1, it is preserved within 8th Chinese Typical Representative culture in August in 2013 and protects
Tibetan center, preservation address are Wuhan, China Wuhan University, and deposit number is CCTCC NO:M 2013369；
Bacillus lentus Bacillus lentus BL-1, it is preserved within 8th Chinese Typical Representative culture in August in 2013 and protects
Tibetan center, preservation address are Wuhan, China Wuhan University, and deposit number is CCTCC NO:M 2013370；
Methylotrophic bacillus methylotrophicus BM-1, it is preserved within 8th in August in 2013
China typical culture collection center, preservation address are Wuhan, China Wuhan University, and deposit number is CCTCC NO:M
2013371。
Brief description of the drawings
Fig. 1：Individually culture and the growth of saccharomyces cerevisiae after mixed culture, A, saccharomyces cerevisiae,, single culture；●, addition ground
Clothing bacillus；△, add bacillus cereus；▼, add bacillus lentus；◇, add Methylotrophic bacillus.
Embodiment
Flavor substance detects：With headspace solid-phase microextraction technology (HS-SPME) and gas chromatography-mass spectrum (GC-MS) side
Method is analyzed volatile products, takes 8mL samples, is put into the headspace sampling bottle equipped with 3g NaCl, is added 10 μ L concentration and is
42.60mg·L-14- methyl -2- amylalcohols be internal standard.By ml headspace bottle in 50 DEG C of constant temperature extracting 45min.GC- is carried out after having extracted
MS is analyzed.
The saccharomyces cerevisiae of embodiment 1 and the mixed culture of bacillus
Saccharomyces cerevisiae seed liquor：The ring saccharomyces cerevisiae bacterium mud of picking one is inoculated in YEPD fluid nutrient mediums, and 30 DEG C, 200rpm is trained
Support 16h.Bacillus seed liquor：The ring bacillus bacterium mud of picking one is inoculated in LB fluid nutrient mediums, and 37 DEG C, 200rpm is cultivated
16h.Prepare sorghum diffusion juice, inoculation saccharomyces cerevisiae seed liquor and bacillus seed liquor, both final concentrations are 1 ×
106cfu/mL.At 30 DEG C, 200rpm is cultivated.The method that sampling is coated with by flat board determines cell concentration；Cultivate 24~48h, bacterium
Liquid centrifuges 10min, measure concentration of alcohol and flavor substance composition and content in 8000rpm.Saccharomyces cerevisiae cell concentration is with the time
Change curve see Fig. 1, concentration of alcohol change is shown in Table 1, and flavor components change is shown in Table 2 to table 3.
By determining the cell concentration of bacillus and saccharomycete in fermentation process, finding the growth of bacillus can drop
Low, the growth of saccharomyces cerevisiae changes less compared with individually culture.
As it can be seen from table 1 after being mixed with bacillus, the producing and ethanol ability of saccharomyces cerevisiae improves 17%-
40.2%.
From table 2 to table 3 as can be seen that bacillus and the bag that after yeast mixed culture, flavor substance content is all improved
Include：The flavor substance includes：Acetaldehyde, 2 methyl propanal, the 3- tert-butyl group -4- metoxyphenols of aldehydes, the 2- methyl of alcohols
Propyl alcohol, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, ethyl phenylacetate, phenethyl acetate, caproic acid phenethyl ester, the isobutyl of the fragrant same clan
2, the 3- Dihydrobenzofuranes of sour phenethyl ester, ketone and furans, acids 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, and method
Alcohol, β-citronellol.
It is demonstrated experimentally that bacillus be do not produce or it is extremely low production alcohol, acid, ester.Bacillus grows during due to mixed culture
Reduce, yeast growth, and the species of flavor substance and its concentration can improve, indicating not bacillus itself has high yield second
Alcohol and important alcohol, acid, the metabolic capability of esters flavor substance, but bacillus promotes the metabolic capability of saccharomyces cerevisiae.
Table 1 adds different bacillus saccharomyces cerevisiaes and produces concentration of alcohol (g/l)
Table 2 adds the change (μ g/L) of aldehydes, alcohols and aromatic series flavor substance after different bacillus
Table 3 adds the change (μ g/L) of esters, acids and other flavor substances after different bacillus
The bacillus of embodiment 2 is applied to improve brewed wine distillation yield and quality in brewed wine production
By the bacillus CCTCC NO of the present invention:M 2013369 and CCTCC NO:Liquid is respectively prepared in M 2013370
Microbial inoculum or solid fungicide, fermented after being mixed with wine brewing distiller's yeast kind or fermentation raw material.
The liquid bacterial agent production method：By the seed liquor of activation by 1~5% (w/w) inoculum concentration (i.e. per 100g liquid
Culture medium inoculated seed liquor 1-5g) it is inoculated in the liquid culture medium of sterilizing, 25~40 DEG C of culture 24h~72h.
The liquid culture medium is sorghum extract culture medium, and preparation method is：20~200g sorghums sample after crushed,
The water for adding mL/g to count 1~4 times, boiling 1-5h, in the pasty state, 10~50 units/g carbohydrase is added after cooling, in 40~100 DEG C
2~10h is kept, filtering, centrifugation gained filtrate, pol is 10~15 ° of Bx.
The production method of the solid fungicide is in seed liquor inoculation (first order seed) sorghum solid medium by activation
(inoculum concentration is 1~5%, w/w), 32~72h of solid state fermentation in 25~40 DEG C of environment, is made solid-state bacteria preparation.
Sorghum solid medium production method：Sorghum is crushed, by 1：1~1：After 2 ratio adds water, boiling 30-
60min.
Both bacillus are applied respectively in Maotai-flavor liquor production, and sense organ product are carried out to the white wine of application production
Comment, as a result as shown in table 4, it can be seen that be improved using quality of white spirit after bacillus.Wherein, according to bacillus with
Yeast flavor metabolic characteristics, bacillus production acid, alcohol, the ability of ester are very low, the mellowness that is improved in white wine, sugariness, sour master
To be alcohols thing and the acid contribution of yeast metabolism, it is mainly that Ester caused by yeast metabolism is contributed to put fragrant intensity.
As a result show, the important flavor such as acid, alcohol, ester is that have bacillus to promote saccharomyces cerevisiae metabolism to produce in white wine.
The key application bacteria combination of table 4 produces Liquor Tasting result
Comment wine personnel：National white wine judging panel 1；Provincial white wine judging panel 5；Brewery judging panel 2.
Point system：Made number one by sequence and weight 3 points, second weights 2 points, and the 3rd weights 1 point.
The application of bacillus has been carried out in 1~4 round for going out wine of Maotai-flavor liquor production, it is equal to produce white wine quality
It is improved and distillation yield is improved, as a result as shown in table 5.
The distillation yield (%) of the application bacillus bacterium production white wine of table 5
The saccharomyces cerevisiae of embodiment 3 and the mixed culture of bacillus
By saccharomyces cerevisiae and B.licheniformis CGMCC NO.3963, B.lentus CCTCC NO:M 2013370
Seed liquor is respectively prepared.Will be by B.licheniformis CGMCC3963, B.lentus CCTCC NO:M 2013370 presses bacterium
Number 1:After 1 ratio mixing, it is inoculated in together with saccharomyces cerevisiae in YPD culture mediums, makes the bacterium of yeast and bacillus after inoculation
Number is respectively 104Individual/mL, 1010Individual/mL, with 30 DEG C of quiescent culture 72h.As a result find, compared with individually culture, acetaldehyde, 2- first
Base propionic aldehyde, the 3- tert-butyl group -4- metoxyphenols, 2- methylpropanols, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, ethyl phenylacetate,
Phenethyl acetate, caproic acid phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, the last of the ten Heavenly stems
The content of material such as acid, farnesol, β-citronellol have a certain degree of rise.
The saccharomyces cerevisiae of embodiment 4 and the mixed culture of bacillus
By saccharomyces cerevisiae and B.cereus CCTCC NO:M 2013369、B.lentus CCTCC NO:M 2013370、
B.methylotrophicus CCTCC NO:Seed liquor is respectively prepared in M 2013371.Will be by B.cereus CCTCC NO:
M2013369、B.lentus CCTCC NO:M 2013370、B.methylotrophicus CCTCC NO:M 2013371 is pressed
Bacterium number 1:2:After 2 ratio mixing, it is inoculated in together with saccharomyces cerevisiae in culture medium, makes the bacterium of yeast and bacillus after inoculation
Number is respectively 108Individual/mL, 103Individual/mL, 16h is cultivated with 40 DEG C of 100rpm.As a result find, compared with individually culture, acetaldehyde, 2-
Butylic aldehyde, the 3- tert-butyl group -4- metoxyphenols, 2- methylpropanols, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, phenylacetic acid second
Ester, phenethyl acetate, caproic acid phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid,
The content of material such as capric acid, farnesol, β-citronellol have a certain degree of rise.Meanwhile the liquor output rate of yeast also improves
22.3%.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (7)
1. the bacillus of saccharomyces cerevisiae production alcohol and flavor substance can be promoted simultaneously, it is characterised in that the bacillus is
Bacillus cereus Bacillus cereus BC-1, China typical culture collection center was preserved in 8th in August in 2013,
Preservation address is Wuhan, China Wuhan University, and deposit number is CCTCC NO:M 2013369.
2. bacillus according to claim 1, it is characterised in that the flavor substance includes：Acetaldehyde, 2- methyl-props
Aldehyde, the 3- tert-butyl group -4- metoxyphenols, 2- methylpropanols, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, ethyl phenylacetate, acetic acid
Phenethyl ester, caproic acid phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, 2,3- Dihydrobenzofuranes, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, with
And farnesol, β-citronellol.
3. bacillus according to claim 1, it is characterised in that the bacillus and saccharomyces cerevisiae mixed fermentation
When, it is possible to increase saccharomyces cerevisiae produces alcohol ability and increases the ability of saccharomyces cerevisiae metabolism flavor substance；The waxy gemma bar
Bacterium CCTCC NO:The flavor substance that M 2013369 can be improved includes acetaldehyde, 2 methyl propanal, the 3- tert-butyl group -4- methoxybenzenes
Phenol, 2,4- DI-tert-butylphenol compounds, 2- methylpropanols, 3- methyl butanols, benzaldehyde, phenylacetaldehyde, benzyl carbinol, ethyl phenylacetate, second
Sour phenethyl ester, caproic acid phenethyl ester, phenethyl isobutyrate,phenylethyl isobutyrate, ethyl caprilate, ethyl caprate, 3- hydroxy-2-butanones, 2,3- dihydrobenzos
Furans, 2 Methylpropionic acid, caproic acid, octanoic acid, capric acid, trans-nerolidol, farnesol, β-citronellol, dorinone.
4. it is a kind of at the same promote saccharomyces cerevisiae production alcohol and flavor substance method, it is characterised in that be by saccharomyces cerevisiae with
B.cereus CCTCC NO:M 2013369 is mixed；Either by saccharomyces cerevisiae, B.cereus CCTCC NO:M
2013369 are mixed with any one or more following bacillus：B.licheniformis CGMCC
NO.3963、B.lentus CCTCC NO:M 2013370、B.methylotrophicus CCTCC NO:M 2013371。
5. application of the bacillus described in claim 1 in terms of wine brewing.
6. application according to claim 5, it is characterised in that the application is by bacillus liquid microbial inoculum or solid bacterium
Agent, after being mixed with wine brewing distiller's yeast kind or fermentation raw material, fermented.
7. application according to claim 6, it is characterised in that the liquid bacterial agent production method：By seed liquor by every
100g liquid culture mediums inoculation seed liquor 1-5g inoculum concentration is inoculated in the liquid culture medium of sterilizing, 25~40 DEG C of culture 24h
~72h, the preparation method of the liquid culture medium are：20~200g sorghums after crushed, add the water of 1~4 times of quality, boiling
1-5h, press the carbohydrase that 10~50U is added per g sorghums in the pasty state, after cooling, keep 2~10h in 40~100 DEG C, filtering, from
Filtrate obtained by the heart, pol is 10~15 ° of Bx；The production method of the solid fungicide：Seed liquor is pressed per 100g solid mediums
Seed liquor 1-5g inoculum concentration inoculation sorghum solid medium is inoculated with, 32~72h of solid state fermentation, is made in 25~40 DEG C of environment
Solid-state microbial inoculum.
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| CN106929438A (en) * | 2016-11-18 | 2017-07-07 | 天津科技大学 | One plant height produces the saccharomyces cerevisiae and its construction method of Tetramethylpyrazine |
| CN109988720B (en) * | 2019-01-28 | 2020-09-04 | 佛山市海天(高明)调味食品有限公司 | Yeast ZB412 and application thereof |
| CN110343593A (en) * | 2019-07-12 | 2019-10-18 | 苏州震泽丝绸之路农业科技发展有限公司 | A kind of morat and its brewing method |
| CN110923163B (en) * | 2019-11-22 | 2021-06-25 | 郑州轻工业大学 | Bacillus methylotrophicus and application thereof |
| CN111235067B (en) * | 2020-03-16 | 2021-10-01 | 河南仰韶酒业有限公司 | White spirit enhanced yeast for making hard liquor, preparation method and application thereof |
| CN113151245B (en) * | 2021-05-28 | 2022-06-03 | 湖北工业大学 | Flavor compound microbial inoculum for reducing rice wine fusel oil and application thereof |
| CN117413924A (en) * | 2023-11-02 | 2024-01-19 | 北京衍微科技有限公司 | Composition with antibacterial and fermentation promoting effects and application thereof |
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| CN102268397A (en) * | 2011-07-25 | 2011-12-07 | 江南大学 | Bacillus licheniformis capable of highly producing specific flavor, and application thereof in Chinese liquor brewing |
| CN102766576A (en) * | 2012-07-19 | 2012-11-07 | 江南大学 | Brewing function oriented microbe combination method and application of combination bacterium in liquor-making industry |
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| CN106754581B (en) | 2019-11-26 |
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