CN106047779A - Pit mud functional microorganism without production of pit mud stinky substance PC - Google Patents
Pit mud functional microorganism without production of pit mud stinky substance PC 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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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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Abstract
The invention discloses a pit mud functional microorganism without production of a pit mud stinky substance PC and belongs to the technical field of microorganisms. In the invention, three strains of pit mud functional microorganisms, which are free of or are low in production of the pit mud stinky substance PC, are provided. The functional microorganism is added to pit mud so as to inhibit growth of bacterial strains in the same genus with low influence on structures of microorganisms in other genera. The pit mud can maintain normal fermentation of liquor and also reduces the content of PC in the liquor. The invention also provides a control strategy of the odor substance PC in fermented foods.
Description
Technical field
The present invention relates to a kind of pit mud functional microorganism not producing pit mud stink substance PC, belong to microbial technology field.
Background technology
Chinese liquor is one of world-renowned six big Spirits.Aromatic Chinese spirit occupies importantly in China's liquor consumption market
Position, its yield and market share account for about the 70% of whole liquor industry.The most characteristic production technology of aromatic Chinese spirit it
One is to use the fermentation of mud cellar for storing things.Pit is as fermented grain round, it is provided that anaerobic environment, and pit mud therein provides substantial amounts of brewageing
With bacterium, produce many flavor substances contributive to wine body.Wherein, the generation of aromatic Chinese spirit main body aroma-producing substance ethyl hexanoate
Closely related with cellar mud microorganisms.But, pit mud not only contribute to substantial amounts of useful flavor substance, some bad flavor substances
Matter such as pit mud is smelly also into wine body.Although pit mud smelly puzzlement liquor industry is for many years, but the control lacking such abnormal flavour effectively controls
Measure.
After volatile component in Xu Yan team detection pit mud, the application modern times separate and local flavor investigative technique, confirm to produce
The compound that raw pit mud is smelly is 4-methylphenol (p-cresol, PC).By Daqu (massive raw stater for alcholic liquor), fermented grain and cellar for storing things in quantitative analysis brewing process
PC content in mud, specify that PC is mainly derived from PC content in pit mud, and pit mud relevant with the position in pit.Fermented grain is certainly
The ability that body produces PC is more weak.Yellow fluid contacts with fermented grain, makes PC enter fermented grain；Distilling after fermented grain fermentation ends, PC enters with fraction
In wine base.
Cellar mud microorganisms flora affects aromatic Chinese spirit quality and flavor characteristic to a great extent.Therefore, it is necessary to
On the basis of clearly producing the microbial physiology biochemical characteristic of PC, screen not producing or the bacterial strain of low yield PC of the Ecological niche similar to it.
And by strengthening these bacterial strains in pit mud so that reducing PC content from source and ensureing liquor flavor quality.
Summary of the invention
In order to solve the problems referred to above, the present invention screens from white spirit pit mud and has obtained three strains and do not produce or low yield pit mud stink
The pit mud functional microorganism of Substance P C, is respectively and does not produce the Lactobacillus acidipiscis JGn2 of PC, do not produces PC's
Clostridium sporogenes JGn4, the Clostridium butyricum JGn6 of low yield PC.
Described Lactobacillus acidipiscis JGn2, is preserved in China on May 10th, 2016 the most micro-
Biological inoculum preservation administrative center, deposit number is CGMCC NO.12432.
Described Clostridium sporogenes JGn4, is preserved in China General Microbiological on May 10th, 2016
Culture presevation administrative center, deposit number is CGMCC NO.12433.
Described Clostridium butyricum JGn6, is preserved in China General Microbiological on May 10th, 2016
Culture presevation administrative center, deposit number is CGMCC NO.12434.
The present invention do not produce or the bacterial strain of low yield PC screens from Luzhou-flavor liquor pit mud and obtains.
The present invention do not produce or the bacterial strain of low yield PC has the property that
(1) do not produce or low yield PC；
(2) acid producing ability is strong；Lactobacillus acidipiscis JGn2 can produce acetic acid and the capric acid of higher concentration；
Clostridium sporogenes JGn4 can produce the 4-methvl-pentanoic acid of high level；Clostridium butyricum
JGn6 can produce the butanoic acid of high level.
(3) after being additionally added to pit mud, it is possible to the growth of the bacterial strain that suppression belongs to together, and the microorganism structure shadow that other are belonged to
Ringing little, the pit mud obtained is able to maintain that the normal fermentation of Chinese liquor.
Second object of the present invention is to provide a kind of composite bacteria agent capable controlling mud stink substance PC, described composite bacteria agent capable with
Lactobacillus acidipiscis JGn2, Clostridium sporogenes JGn4 and Clostridium
Butyricum JGn6 is major microorganisms.
In one embodiment of the invention, in described composite bacteria agent capable, Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, the viable count ratio of Clostridium butyricum JGn6 be (1～
10): (1～10): (1～10).
In one embodiment of the invention, in described composite bacteria agent capable, Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, the viable count ratio of Clostridium butyricum JGn6 are 1:1:
1。
In one embodiment of the invention, described composite bacteria agent capable, is to prepare Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, the seed liquor of Clostridium butyricum JGn6, then according to
Volume ratio (1～2): (1～2): seed liquor is mixed with and obtains by the ratio of (1～2).
In one embodiment of the invention, in described composite bacteria agent capable possibly together with any can apply to fermented food or
The bacterial strain of any kind prepared by person's fermented food, such as Bacillus licheniformis, saccharomyces cerevisiae, bacillus subtilis etc..
In one embodiment of the invention, possibly together with the load that arbitrarily can be used for fermented food in described composite bacteria agent capable
Body.
Third object of the present invention is to provide the control method of smell substance PC in a kind of fermented food, and described method is
By the composite bacteria agent capable of the present invention, or JGn2, JGn4, JGn6 of the present invention individually or in any proportion mixes, and is inoculated into
In the production process of fermented food, by not producing or in the bacterial strain competitiveness primary ferment food production system of replacement of low yield PC
Produce the bacterial strain of PC, and then control the smell substance PC in fermented food.
In one embodiment of the invention, described fermented food is Chinese liquor.
In one embodiment of the invention, described method, is by the bacterium solution of composite bacteria agent capable, or the present invention
The bacterium solution that JGn2, JGn4, JGn6 individually or in any proportion mix and pit mud are mixed bacterium suspension and are cultivated pit mud in culture medium,
And inoculate 1 time in incubation or repeatedly composite bacteria agent capable or JGn2, JGn4, JGn6 (individually or mixing in any proportion)
Bacterial strain bacterium solution is strengthened, and after being strengthened, pit mud mixes bacteria microorganism, and after being then further cultured for strengthening, pit mud is mixed bacteria microorganism and obtained
Strengthening pit mud, recycling strengthening pit mud carries out brewed spirit.
In one embodiment of the invention, described control method, is by Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, Clostridium butyricum JGn6 prepare bacterial strain bacterium solution simultaneously,
Mix bacterium suspension with pit mud to cultivate simultaneously.
In one embodiment of the invention, in described control method, Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, Clostridium butyricum JGn6 are according to inoculum concentration volume ratio
(1～2): (1～2): bacterial strain bacterium solution is prepared in the ratio inoculation of (1～2).
In one embodiment of the invention, described culture medium is caproic acid bacteria culture medium.
In one embodiment of the invention, described method is specifically: by Lactobacillus acidipiscis
JGn2, Clostridium sporogenes JGn4, Clostridium butyricum JGn6 are according to inoculum concentration volume ratio
(1～2): (1～2): bacterial strain bacterium solution is prepared in the ratio inoculation of (1～2), then bacterium solution and pit mud is mixed bacterium suspension in caproic acid bacteria
Culture medium culturing pit mud 1 day, and every 3 days again strengthening inoculation do not produce/low yield PC bacterium solution connects twice, after being strengthened, pit mud is mixed
Bacteria microorganism；Subsequently, in new caproic acid bacteria culture medium, after fermentation culture strengthening, pit mud mixes bacteria microorganism 9 days, cellar for storing things of being strengthened
Mud, recycling strengthening pit mud carries out brewed spirit.
Fourth object of the present invention is to provide a kind of microbial bacterial agent, and described microbial bacterial agent contains of the present invention
Do not produce or in the bacterial strain of low yield PC any one or multiple.
In one embodiment of the invention, described microbial bacterial agent contains not producing or the bacterial strain of low yield PC of the present invention
Thalline living cells, not the producing or the dry mycelium of bacterial strain of low yield PC, the immobilized present invention of the present invention that obtains of lyophilization
Do not produce or the cell of bacterial strain of low yield PC, not the producing or the liquid bacterial agent of bacterial strain of low yield PC, not the producing of the present invention of the present invention
Or the solid fungicide of the bacterial strain of low yield PC, or not the producing or the bacterial strain of low yield PC of the present invention existed with other any forms.
In one embodiment of the invention, described microbial bacterial agent can apply to fermented food possibly together with any
Or the bacterial strain of any kind prepared by fermented food, such as Bacillus licheniformis, saccharomyces cerevisiae, bacillus subtilis etc..
In one embodiment of the invention, possibly together with the load that arbitrarily can be used for fermented food in described microbial bacterial agent
Body.
5th purpose of the present invention is not produced or the application of bacterial strain of low yield PC described in being to provide, and is to be applied to food technology
Field, especially fermented food technical field.
In one embodiment of the invention, described application, is to be applied to the aspect such as brewed wine, Spirit, the most in vain
Wine, wine, yellow wine, fruit wine aspect.
In one embodiment of the invention, described application, is not producing the present invention or the bacterial strain interpolation of low yield PC
During Chinese liquor, wine, yellow wine or brewing fruit wine.
In one embodiment of the invention, described application, be by the present invention do not produce or low yield PC add cellar for storing things to
In mud.
Beneficial effects of the present invention:
The present invention has obtained three strains and has not produced or the pit mud functional microorganism of low yield pit mud stink substance PC, the merit of the present invention
After energy microorganism is additionally added to pit mud, it is possible to the growth of the bacterial strain that suppression belongs to together, and the microorganism structure influence that other are belonged to
Not quite, the pit mud obtained is able to maintain that the normal fermentation of Chinese liquor but can reduce PC content in Chinese liquor.Present invention also offers fermentation
The control strategy of smell substance PC in food.
Biomaterial preservation
Lactobacillus acidipiscis JGn2, taxonomy named Lactobacillus acidipiscis,
Being preserved in China General Microbiological culture presevation administrative center on May 10th, 2016, deposit number is CGMCC
NO.12432, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
Clostridium sporogenes JGn4, taxonomy named clostridium sporogenes Clostridium
Sporogenes, is preserved in China General Microbiological culture presevation administrative center on May 10th, 2016, and deposit number is
CGMCC NO.12433, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
Clostridium butyricum JGn6, taxonomy named Clostridium butyricum Clostridium butyricum,
Being preserved in China General Microbiological culture presevation administrative center on May 10th, 2016, deposit number is CGMCC
NO.12434, preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
Accompanying drawing explanation
Fig. 1: pit mud Stable structure flora.
Detailed description of the invention
Culture medium:
Reinforced clostridial medium (g L-1): peptone 10, Carnis Bovis seu Bubali cream 10, yeast extract 3, glucose 5, sodium chloride 5, acetic acid
Sodium 3, magnesium sulfate 0.2, ammonium sulfate 0.5, dipotassium hydrogen phosphate 1, potassium dihydrogen phosphate 0.5).
Caproic acid bacteria culture medium (g L-1): yeast extract 5, peptone 5, sodium acetate 6, dipotassium hydrogen phosphate 0.4, magnesium sulfate 0.2,
Ammonium sulfate 0.5, calcium carbonate 5, dipotassium hydrogen phosphate 1, potassium dihydrogen phosphate 0.5.Ethanol 20mL (adds before inoculation).
Embodiment 1: the separation of cellar mud microorganisms and qualification
(1) strains separation: fresh for 5g pit mud is suspended from 100mL 0.9%NaCl solution, after solid medium is coated with, puts
In 37 DEG C of quiescent culture of anaerobic culture box 3 days；Line obtain single bacterium colony after picking individual colonies in 12mL reinforced clostridial medium,
Every piece of flat board select 3 parallel, cultivate 3 days in the anaerobic culture box of 37 DEG C.
(2) detection of strain culturing after fermentation liquid local flavor: fermentation liquor 8000r min-1Supernatant is taken after centrifugal 10min
8mL, add 3g sodium chloride saturated after, through head space micro-extraction-gas chromatography-mass spectrography (HS-SPME-GC-MS) technical measurement its
In volatile local flavor.
GC-MS condition:
Extraction conditions: DVB/CAR/PBDS extracting head extraction 45min, extraction temperature is 45 DEG C.
GC condition: injector temperature 250 DEG C, carrier gas He, flow velocity 2mL min-1, Splitless injecting samples, chromatographic column is CP-Wax
(60m×0.25mmi.d.×0.25μm,J&W Scientific).Heating schedule during detection is: 50 DEG C of constant temperature 2min, with 6
℃·min-1Speed be warming up to 230 DEG C, keep 15min.
MS condition: EI ionization source, electron energy 70eV, ion source temperature 230 DEG C, sweep limits 35.00～350amu.Matter
Analysis of spectrum database source is in NIST05a.L (Agilent company).
(3) bacterial strain 16S rRNA identifies: obtains cell precipitation after fermentation liquid is centrifugal, extracts genome, measures conservative region
16S rRNA Sequence Identification kind, the primer sequence of PCR is 27F (5 '-AGAGTTTGATCCTGGCTCAG-3 ') and 1492R
(5′-GGTTACCTTGTTACGACTT-3′)。
Separate pit mud is produced PC microorganism, judge to be separated to 34 strain antibacterials altogether by preliminary colonial morphology, measure
With Genbank data base's comparison after 16S rRNA gene order, determine kind, obtained a few strain and do not produced or the bacterial strain of low yield PC,
Result is as shown in table 1.
The separation of table 1 microorganism and qualification
Note: ND represents less than detection limit；"-" represents non-comparison
Wherein Lactobacillus acidipiscis JGn2, is preserved in China on May 10th, 2016 the most micro-
Biological inoculum preservation administrative center, deposit number is CGMCC NO.12432.Clostridium sporogenes JGn4,
Being preserved in China General Microbiological culture presevation administrative center on May 10th, 2016, deposit number is CGMCC NO.12433.
Clostridium butyricum JGn6, is preserved in China General Microbiological culture presevation management on May 10th, 2016
Center, deposit number is CGMCC NO.12434.
Embodiment 2: the kind producing flavor substance of pit mud functional microorganism and assay
By isolated function pure bacterium CGMCC NO.12432, CGMCC NO.12433, CGMCC NO.12434 in pit mud
It is seeded to reinforced clostridial medium (g L respectively-1): peptone 10, Carnis Bovis seu Bubali cream 10, yeast extract 3, glucose 5, sodium chloride 5, vinegar
Acid sodium 3, magnesium sulfate 0.2, ammonium sulfate 0.5, dipotassium hydrogen phosphate 1, potassium dihydrogen phosphate 0.5.The inspection of strain culturing after fermentation liquid local flavor
Survey: fermentation liquor 8000r min-1Take supernatant 8mL after centrifugal 10min, add 3g sodium chloride saturated after, through head space micro-extraction-gas
Phase chromatograph-mass spectrometer coupling (HS-SPME-GC-MS) technical measurement volatile therein local flavor.
Extraction conditions: DVB/CAR/PBDS extracting head extraction 45min, extraction temperature is 45 DEG C.
GC condition: injector temperature 250 DEG C, carrier gas He, flow velocity 2mL min-1, Splitless injecting samples, chromatographic column is CP-Wax
(60m×0.25mmi.d.×0.25μm,J&W Scientific).Heating schedule during detection is: 50 DEG C of constant temperature 2min, with 6
℃·min-1Speed be warming up to 230 DEG C, keep 15min.MS condition: EI ionization source, electron energy 70eV, ion source temperature
230 DEG C, sweep limits 35.00～350amu.Mass spectral analysis database source is in NIST05a.L (Agilent company).In conjunction with
Mass spectrum is qualitative with retention time material, and carries out accurate quantitative analysis by the characteristic ion of various materials.
Result is as shown in table 2.
Table 2 flavor substance content (unit mg/L)
The pit mud functional microorganism of above-mentioned three kinds of low yields/do not produce PC can produce more rich aroma substance, including 9 kinds
Acid compounds, 6 kinds of alcohol compounds, 2 kinds of ketone compounds and 4 kinds of aldehyde compounds.Wherein, acids and alcohol compound are
Abundant, both account for the 45% of total kind.Wherein, the pit mud less Lactobacillus of stink substance PC is produced
Acidipiscis JGn2 can produce acetic acid and the capric acid of higher concentration.Clostridium butyricum JGn6 can produce higher containing
The butanoic acid of amount.Butanoic acid is the precursor of caproic acid synthesis.Ethyl n-butyrate. and ethyl hexanoate that above-mentioned acids is corresponding are aromatic Chinese spirit wind
Main body aroma-producing substance in taste.Clostridium sporogenes JGn4 also contributes the Pyrazine material of relatively horn of plenty, such thing
Matter imparting Chinese liquor is similar bakes fragrance.Additionally, this three strains functional microorganism common metabolic fragrance of a flower/alcohols of fruit perfume (or spice) class, esters
Material, and the aldehyde material of grass fragrance.Fragrance and the lifting organoleptic quality of horn of plenty Chinese liquor provide material base.
Embodiment 3: the physio-biochemical characteristics of pit mud functional microorganism
Comparing the physio-biochemical characteristics of pit mud functional microorganism, result is as shown in table 3.
The physio-biochemical characteristics of table 3 bacterial strain
Note:aSpore position end raw (T) or near-end are raw (ST)；ND: uncertain；+: represent microorganism can utilize this carbon source or
This metabolite can be produced；-: represent that microorganism can not utilize this carbon source maybe can produce this metabolite.
Embodiment 4: the application of bacterial strain
After CGMCC NO.12432, CGMCC NO.12433, CGMCC NO.12434 activation, respectively according to 0.1% connect
Kind of amount mixes bacterium inoculation of suspension liquid in caproic acid bacteria culture medium with pit mud, cultivates pit mud 1 day, and strengthening inoculation was not again every 3 days
Product/low yield PC bacterium solution (i.e. CGMCC NO.12432, CGMCC NO.12433, the mixed bacteria liquid of CGMCC NO.12434, respectively
0.1%) connecing twice, after being strengthened, pit mud mixes bacteria microorganism.Subsequently, in new caproic acid bacteria culture medium after fermentation culture strengthening
Pit mud mixes bacteria microorganism 9 days, the sample after being strengthened.
After fermentation, sample carries out GC-MS detection respectively and MiSeq genome 16S rDNA checks order, with pit mud after observation strengthening
Microorganism local flavor metabolism and Bacterial community situation of change.Control sample (sample before transformation) is without the present invention's
CGMCC NO.12432, CGMCC NO.12433, the sample obtained according to the method described above of CGMCC NO.12434.Table 4 is merit
PC content and the change of microorganism structure before and after energy bacterial strain strengthening.Result shows, these utilizing the present invention do not produce/low yield PC
Pit mud is strengthened by function stem, and PC content reduces 73.3%, significantly reduces pit mud smelly.It is micro-that what utilization obtained does not produces PC
The biological cellar mud microorganisms homeostasis system that builds, fundamentally solves pit mud smelly.Meanwhile, as it is shown in figure 1, use said method pair
After pit mud strengthening, (hydrolysis flora fermentative microflora, acetic acid flora and methanogen are produced in mutual nutrition to the big pit mud stable state flora of the three of structure
Group) several kinds of carbon source can be utilized, ultimately produce neutral products methane, this system can export multiple flavor substance simultaneously and (include
C2-C10 short-chain fatty acid), there is certain robustness (capacity of resisting disturbance).
PC content and the change of microorganism structure before and after the strengthening of table 4 function stem
Detecting the main acids of the pit mud before and after strengthening, result is as shown in table 5.Result shows, the cellar for storing things after strengthening
The predominantly organic acid caproic acid of mud has brought up to 4 times, and butanoic acid content has brought up to 3.42 times.
Before and after table 5 transformation, the predominantly organic acid concentration of pit mud compares
Pit mud this method obtained is used for brewed spirit, and compares the pit before and after pit mud transformation and produce the main wind of wine
Taste material, as shown in table 6, ester content adds about 50%, and acid content adds about 44 times.
Before and after table 6 transformation, pit produces wine main flavor concentration to compare
Through the pit mud that CGMCC NO.12432, CGMCC NO.12433 and CGMCC NO.12434 strengthen, PC content reduces
73.3%, predominantly organic acid concentration is significantly improved.The PC microorganism of not producing obtained is utilized to build cellar mud microorganisms from steady
State system, fundamentally solves pit mud smelly.Pit mud the brewageing for Chinese liquor obtained, not only effectively reduces the content of PC, and
And difference is little between good stability, each batch, it is possible to maintaining being normally carried out of liquor fermentation, local flavor and the mouthfeel of the Chinese liquor obtained are bright
Seem to improvement.
It is understood that for those of ordinary skills, can be according to technical scheme and send out
Bright design in addition equivalent or change, and all these change or replace the guarantor that all should belong to appended claims of the invention
Protect scope.
Claims (10)
1. the pit mud functional microorganism of pit mud stink substance PC is not produced in a strain, it is characterised in that described pit mud functional microorganism is
Clostridium sporogenes JGn4；Wherein, described Clostridium sporogenes JGn4, in 2016 5
The moon is preserved in China General Microbiological culture presevation administrative center on the 10th, and deposit number is CGMCC NO.12433.
2. a microbial bacterial agent, it is characterised in that it is not producing of claim 1 that described microbial bacterial agent contains major microorganisms
The pit mud functional microorganism of pit mud stink substance PC.
Microbial bacterial agent the most according to claim 2, it is characterised in that described microbial bacterial agent contains claim 1
The Clostridium sporogenes that the thalline living cells of Clostridium sporogenes JGn4, lyophilization obtain
The dry mycelium of JGn4, the cell of immobilized Clostridium sporogenes JGn4 bacterial strain, Clostridium
The liquid bacterial agent of sporogenes JGn4, the solid fungicide of Clostridium sporogenes JGn4 bacterial strain, or with it
The Clostridium sporogenes JGn4 that his any form exists.
Microbial bacterial agent the most according to claim 2, it is characterised in that possibly together with any permissible in described microbial bacterial agent
It is applied to fermented food or the bacterial strain of any kind prepared by fermented food.
Microbial bacterial agent the most according to claim 2, it is characterised in that possibly together with arbitrarily using in described microbial bacterial agent
Carrier in fermented food.
Microbial bacterial agent the most according to claim 2, it is characterised in that in described microbial bacterial agent possibly together with
Lactobacillus acidipiscis JGn2 and/or Clostridium butyricum JGn6；
Wherein, described Lactobacillus acidipiscis JGn2, it is preserved in China on May 10th, 2016 the most micro-
Biological inoculum preservation administrative center, deposit number is CGMCC NO.12432；Described Clostridium butyricum JGn6,
Being preserved in China General Microbiological culture presevation administrative center on May 10th, 2016, deposit number is CGMCC
NO.12434。
7. the application of the pit mud functional microorganism not producing pit mud stink substance PC described in claim 1.
Application the most according to claim 8, it is characterised in that described application is to be applied to food technology field.
Application the most according to claim 8, it is characterised in that described application, is to be applied to brewed wine, Spirit production.
Application the most according to claim 8, it is characterised in that described application is the cellar for storing things by not producing pit mud stink substance PC
During mud functional microorganism bacterial strain adds Chinese liquor, wine, yellow wine or brewing fruit wine to.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610687369.3A CN106047779B (en) | 2016-08-17 | 2016-08-17 | A kind of pit mud functional microorganism not producing pit mud stink substances PC |
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| CN201610687369.3A CN106047779B (en) | 2016-08-17 | 2016-08-17 | A kind of pit mud functional microorganism not producing pit mud stink substances PC |
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| CN106047779A true CN106047779A (en) | 2016-10-26 |
| CN106047779B CN106047779B (en) | 2019-10-25 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525743A (en) * | 2013-10-30 | 2014-01-22 | 四川绵竹剑南春酒厂有限公司 | Clostridium sporogenes and purpose thereof |
| CN105567613A (en) * | 2016-03-10 | 2016-05-11 | 安徽大学 | Method for preparing manmade pit mud |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525743A (en) * | 2013-10-30 | 2014-01-22 | 四川绵竹剑南春酒厂有限公司 | Clostridium sporogenes and purpose thereof |
| CN105567613A (en) * | 2016-03-10 | 2016-05-11 | 安徽大学 | Method for preparing manmade pit mud |
Non-Patent Citations (2)
| Title |
|---|
| SAKAMOTO,M. AND OHKUMA,M.: "NR_113245.1:Clostridium sporogenes strain JCM 1416 16S ribosomal RNA gene, partial sequence", 《GENBANK》 * |
| 张灿等: "不同吸附剂对白酒异嗅物质去除的研究", 《食品工业科技》 * |
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