CN107058140A - One plant of kluyveromyces marxianus and its application in blueberry fruit wine is brewageed - Google Patents
One plant of kluyveromyces marxianus and its application in blueberry fruit wine is brewageed Download PDFInfo
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Abstract
The invention discloses one plant of kluyveromyces marxianus and its application in blueberry fruit wine is brewageed, applicant's separation screening from the environment of blueberry planting base obtains one plant of kluyveromyces marxianus, and the deposit number of described Kluyveromyces marxianus is：CCTCC NO:M2017001.The yeast is expanded and pressed after culture per the 0.4g dry ferments of kg blueberries puree 0.2（Living bacteria count is 300 350 hundred million CFU/g）Amount addition and brewing blueberry fruit wine, compared to the wine yeast and other additions of commercialization, the blueberry fruit wine fruity brewageed is more rich, and local flavor is purer, and mouthfeel is more pleasant, and technique is simple, and stay in grade is suitable for commercially producing.
Description
Technical field
The present invention relates to microorganism wine fermentation technical field, and in particular to a kind of kluyveromyces marxianus
(Kluyveyomyces marxianus) and its application in blueberry fruit wine.
Background technology
Blueberry (Blueberry), scientific name cowberry belongs to Ericaceae (Ericaceae) Vaccinium (Vaccinium) plant
Thing, fruit is circular in blueness, and pulp is fine and smooth, sweet tea acid appropriateness, with fragrant refreshing pleasant fragrance, eats all suitable, the United Nations's grain of processing raw
Agriculture tissue is classified as one of big healthy food of the mankind five, and " gold berry ", " mystery are described as in states such as the U.S., France, Japan
Really ".Blueberry contains the bioactive ingredients such as anthocyanin, chlorogenic acid, flavonol, linolenic acid, resveratrol and different vitamins,
The materials such as the phenols, anthocyanin, the vitamin C that are wherein rich in have the effect of very strong removing free radical.The edible indigo plant of studies have shown that
The certain kind of berries has improvement eyesight, the effects such as improving memory, pre- preventing tumor and cardiovascular and cerebrovascular disease, anti-aging.
As people's living standard is increasingly improved, the attention to health increasingly strengthens, and blueberry is used as a kind of great health care valency
The fruit of value, is increasingly paid close attention to by people, is improved constantly instantly in its fruit yield, the problems such as its deep process technology urgently
Solve.Blueberry fruit wine be using blueberry as raw material, by yeast ferment brew low alcohol fruit wine, its unique flavor, at the same have compared with
High nutritive value, it is deep to be welcome by consumer.The exploitation of blueberry fruit wine can increase the added value of blueberry, improve blueberry and utilize
Degree, promotes the development of blueberry industry.
Exploitation of the China on blueberry fruit wine, existing some patent documents with practical value, such as patent
CN105907552A is disclosed using blueberry fresh fruit as raw material, and blueberry protoplasm is made after cleaned and squeezing, then passes through magma
Sterilized before fermentation after sterilization, tune sugar, alcoholic fermentation, filtering, fermentation, the method that blueberry fruit wine is made, the blueberry that the invention is brewed
Color stability, mellow in taste, quality better.Patent CN104498296A discloses one kind and blueberry juice active dry yeast ferments
Afterwards with blueberry edible ethanol soak mixing preparation, the method for blueberry too long is brewed, the invention can overcome blueberries to be difficult storage
The shortcoming deposited, makes consumer to absorb the nutrition of blueberries throughout the year.CN105647760A discloses a kind of toward blue
Straw mashing, then addition cider and glucose thereto are added in certain kind of berries fruit, then inoculation yeast and brew blueberry fruit wine of fermenting
Method.The product is of high nutritive value, and palatability is good, and added value is high, can fully demonstrate the higher commercial value of blueberry, and can be fully
Utilize raw material, low manufacture cost, easy industrialization.
The studies above shows that it is feasible, and obtained product nutritive value in technique to brew blueberry fruit wine using blueberry
Higher, palatability is good.But, the fermented bacterium used in above-mentioned patent is all grape wine uses yeast fungus, and China is also without special at present
For the commodity yeast of blueberry fruit wine, blueberry fruit wine production strain used is nearly all grape wine special yeast, and this may can
Wine body mouthfeel and fragrance are reduced, the missing of blueberry fruit wine peculiar fragrance is caused, selling point local flavor is not protruded, in certain journey
The development of blueberry fruit wine is hindered on degree.Therefore, for the quality characteristic of blueberry fruit wine, the fruit wine ferment of Devoting Major Efforts To Developing fine quality
Mother is very important.
The present invention filters out one plant of kluyveromyces marxianus by isolating and purifying, and the strain can ferment as blueberry fruit wine
Strain, rapid conversion sugar is into alcohol, while producing abundant fragrance matter, the smell of fruits is very sweet for the blueberry fruit wine brewed, color and luster is steady
Fixed, mouthfeel is pleasant, and cost is low, it is easy to industrialization.
The content of the invention
It is an object of the invention to provide one plant of kluyveromyces marxianus, the Kluyveromyces marxianus is in 2017
January 3 delivered to China typical culture collection center preservation, Classification And Nomenclature：Kluyveromyces marxianus Kluyveyomyces
Marxianus Y16, deposit number：CCTCC NO:M2017001, address：Wuhan, China Wuhan University.
It is also an object of the present invention to provide one plant of kluyveromyces marxianus answering in blueberry fruit wine is brewageed
With the smell of fruits is very sweet for the blueberry fruit wine that the kluyveromyces marxianus provided using the present invention are brewed, and pure flavor, mouthfeel is pleasant.
To achieve these goals, the present invention takes following technical measures：
The acquisition of kluyveromyces marxianus：
Applicant is from the excellent saccharomycete of one plant of character of blueberry cultivation base soil, through morphology and molecular biological analysis
It is kluyveromyces marxianus to identify the saccharomycete, delivers to China typical culture collection center guarantor on January 3rd, 2017
Hide, Classification And Nomenclature：Kluyveromyces marxianus Kluyveyomyces marxianus Y16, deposit number：CCTCC NO:
M2017001, address：Wuhan, China Wuhan University.
The yeast physiological and biochemical property：The bacterium colony of flourish formation is circle, milky, surface in PDA culture medium
It is smooth, flush edge；The microscopy bacterium is spherical in shape or spheroid shape, size (3.0-4.2) × (3.0-5.0) um, seeks gemmation, shape
Into pseudohypha, the later stage forms ascospore；Can glucose fermentation, galactolipin, lactose, sucrose, azymic maltose；Cotton can be assimilated
Sub- sugar, galactolipin, maltose, sucrose, lactose, D- xyloses, butanedioic acid, mannitol, do not assimilate ribose, rhamnose, ribitol, lemon
Lemon acid, soluble starch, arabinose, trehalose；Nitrate can not be assimilated, ethylamine hydrochloride, hydrochloric acid cadaverine can be assimilated；Can not
Grown on culture medium without vitamin；Well-grown at 37 DEG C.
Application of the kluyveromyces marxianus in blueberry fruit wine is brewageed, using the bacterial strain brewing blueberry fruit wine, or
It is that quality of blueberry fruit wine etc. is improved using the bacterial strain.
Above-described application, it is preferred to use following methods：
1) digest and allocate：Blueberry puree is filled in fermentation tank, charge 80% (volume ratio), and by 0.3-0.5g/
Kg amount addition pectase, 50 DEG C of insulation 2h, then by 40-50mg SO2/ kg amount addition potassium metabisulfite, adds white granulated sugar
It is 20-21 ° to make pol, and kluyveromyces marxianus are added by 0.2-0.4g/kg amount.
Described blueberry puree by by the blueberries of fresh harvesting or refrigeration thaw blueberries choose fruit, it is rotten
Really, mould fruit and impurity, get express developed and drain, and are then beaten with beater, make blueberry pulp crushing and are obtained into pureed.
The living bacteria count of described kluyveromyces marxianus is the CFU/g of 300-350 hundred million, and deposit number is：CCTCC
NO:M2017001。
2) ferment：It is 23-25 DEG C to control main fermentation temperature, is fermented 7-8 days, when pol is in 3-5g/L scopes, will with pump
Blueberry wine and blueberry residue are exported and filtered in tank, are separated skin slag, are then imported filtrate in tank again, and by 30-40mg
SO2/ kg amount adds potassium metabisulfite, 16-18 DEG C of control after fermentation temperature, 30-35 days time.
It is preferred that, pol is 3.6g/L；
3) post-process：Separation yeast paste and blueberry residue after after fermentation terminates, 10-15 DEG C of tank is transferred to by the blueberry fruit wine of clarification
Ageing 15 days, it is then degerming, it is filling to obtain finished product blueberry fruit wine.
Compared with existing blueberry fruit wine fermentation technique, the present invention has advantages below：
1st, the present invention provides one plant of kluyveromyces marxianus, and the yeast can be used for the brew of blueberry fruit wine, the indigo plant of brew
Certain kind of berries fruit wine mild acidity, the coordination of wine body, mellow in taste, the smell of fruits is very sweet, with the unique local flavor of blueberry fruit wine.
2nd, using kluyveromyces marxianus of the present invention, compared to utilizing wine yeast, hence it is evident that enhancing fruit wine
Fragrance and improve the quality of blueberry fruit wine, have preferable Commercial Prospect.
Brief description of the drawings
Fig. 1 is blueberry fruit wine brewage process figure.
Embodiment
Experimental method and condition are conventional method unless otherwise instructed in the embodiment of the present invention.The reagent or material,
As non-heat is not mentionleted alone bright, commercial channel is derived from.
Embodiment 1：The separation and screening of kluyveromyces marxianus
Potato dextrose medium：Potato 200g；Glucose 20g；Water 1000ml.
Malt extract medium：Barley saccharified liquid 1000ml, 6-7 ° of pol.
YPD culture mediums：Glucose 20g；Peptone 20g；Yeast extract 10g；Agar 18g；Water 1000ml.
Blueberry juice culture medium：Blueberry 200g；Sucrose 20g；Agar 18g；Water 1000mL；PH4.5~5.5.
Bacterial strain primary dcreening operation：
From blueberry cultivation base upper soll layer (0~1cm), soil lower floor (2~3cm), blueberry leaf, blueberries and blueberry tree
Skin is up-sampled, and 3g will be taken to add in 100mlPDA culture mediums after sample comminution, after 30 DEG C of culture 36h, is transferred 2 times successively, then
By the bacterium solution dilution spread after culture into YPD flat boards, according to the typical single bacterium colony of colonial morphology picking.
Bacterial strain secondary screening：
The single bacterium colony that primary dcreening operation is obtained is inoculated into malt extract medium, using Du Shi pipes fermentation method choose bubble formation compared with
Bacterial strain that is many and having typical wine flavour is then seeded into blueberry juice culture medium, passed through after fermentation ends as secondary screening bacterial strain
Color and luster, aroma and mouthfeel obtain one plant of excellent saccharomycete of character as evaluation index, screening.
Bacterial strain is identified：
Reference《Fungal identification handbook》Individual morphology observation, biochemical characteristic experiment, growth spy are carried out to the bacterial strain screened
Property experiment and DNA identifications, it is determined that what final screening obtained is one plant of kluyveromyces marxianus, the yeast physiological and biochemical property：
The bacterium colony of flourish formation is circle in PDA culture medium, and milky, surface is smooth, flush edge；The microscopy bacterium is spherical in shape
Or spheroid shape, size (3.0-4.2) × (3.0-5.0) um, gemmation is sought, pseudohypha is formed, the later stage forms ascospore；Can
Glucose fermentation, galactolipin, lactose, sucrose, azymic maltose；Gossypose, galactolipin, maltose, sucrose, breast can be assimilated
Sugar, D- xyloses, butanedioic acid, mannitol, do not assimilate ribose, rhamnose, ribitol, citric acid, soluble starch, arabinose,
Trehalose；Nitrate can not be assimilated, ethylamine hydrochloride, hydrochloric acid cadaverine can be assimilated；It can not be grown on culture medium without vitamin；37
Well-grown at DEG C；It is kluyveromyces marxianus to identify the bacterium
Molecular level identification is carried out, the Marx gram that will be reported on 26SrDNA D1/D2 area's extension increasing sequences and GenEBanK
Shandong dimension yeast 26SrDNA D1/D2 region sequences are compared, and homology reaches 99%, further confirm the bacterium for Marx's Crewe
Tie up yeast.
The yeast delivers to China typical culture collection center preservation, Classification And Nomenclature on January 3rd, 2017：Marx
Kluyveromyces Kluyveyomyces marxianus Y16, deposit number：CCTCC NO:M2017001, address：It is Chinese military
Chinese Wuhan University.
Embodiment 2：
The expansion culture of kluyveromyces marxianus
Kluyveromyces marxianus single bacterium colony is inoculated into 50mlYPD fluid nutrient mediums, 37 DEG C, 200rpm cultures 24h
It is used as primary seed solution.
By in primary seed solution switching 2ml to 200ml YPD fluid nutrient mediums, 37 DEG C, 200rpm cultures 12h is used as two grades
Seed liquor.
50 liters of fermentation tanks expand culture：
Initial medium：100g brown sugar, 50g ammonium sulfate, 10g potassium dihydrogen phosphates, 10L water adjusts pH to 6.0,115 DEG C of sterilizings
Above-mentioned secondary seed solution is inoculated with after 20min, cooling.
Using brown sugar as carbon source, ammonium sulfate as nitrogen source, potassium dihydrogen phosphate as phosphorus source, using stream plus by the way of supplement C,
N, P, fermentation whole process add sugared 4.5-5.0kg, add ammonium sulfate 600-650g, add potassium dihydrogen phosphate 100-120g, and stream adds altogether
PH5.0-6.0 is adjusted with sodium carbonate in 20L, fermentation process, fermentation process sugared content 1-10g/L is maintained, fermentation is whole to maintain temperature
37 DEG C of degree and rotating speed 500rpm, aerlbic culture are appropriate to adjust throughput to maintain dissolved oxygen >=5%.
48h after fermentation terminates, and is counted under blood counting chamber microscope, and bacteria concentration is 3.2 × 109Cfu/ml, putting will after tank
Zymotic fluid is collected, and precipitation is collected after low-speed centrifugal (5000rpm/min) 5min, a small amount of sterilized water is resuspended after washing, then centrifuges receipts
Collect thalline (i.e. yeast paste), calculate to obtain thalline weight in wet base 160g/L, be 8,500,000,000 CFU, dry cell weight per g yeast pastes living bacteria count
40g/L, for following examples.
Embodiment 3：
Application of the kluyveromyces marxianus in blueberry fruit wine is brewageed：
By without fruit, decayed fruit, the fresh harvestings of the 50kg of mould fruit and impurity blueberries, clear water gets express developed and drains, so
Blueberries are beaten with beater afterwards, make blueberry pulp crushing.
The blueberry pulp crushed will be beaten and juice is all gone in 5 12.5L fermentation tanks, charge is about 80%,
And the amount for pressing 0.4g pectases/kg is incubated 50 DEG C of maintenance 2h, then by 50mg SO toward addition pectase 4g in each tank2/ kg's
Amount addition potassium metabisulfite 1g, addition white granulated sugar 0.82kg make pol be 21 °, preceding 4 tank respectively by 0.1g, 0.2g, 0.4g,
1.0g kluyveromyces marxianus/kg amount addition kluyveromyces marxianus, described kluyveromyces marxianus it is effective
Viable count is 34,000,000,000 CFU/g；5th tank adds 2g grape wine high activity dried yeasts, and effective bacterial content of the dry ferment is
300CFU/g。
It is 25 DEG C to control main fermentation temperature, ferments 8 days, sugared content is measured daily, treats that pol is down to 3.6g/L, with 4 layers of yarn
Cloth filters blueberry residue and blueberry wine, and filtrate is re-poured into fermentation tank, and by 40mg SO2/ kg amounts add weighting sulfurous acid
Potassium 0.8g, 18 DEG C of control after fermentation temperature, 30 days time.
Per tank, sampling detects residual sugar, total acid, alcoholic strength, colourity after fermentation ends, while carrying out sense organ scoring, uses in addition
GC-MS analyzes main aromatic components in fruit wine and fruit juice.
The influence of table 1 different yeast and addition to blueberry fruit wine
The influence of table 2 different yeast and addition to blueberry fruit wine sense organ flavour mark
The blueberry fruit wine main aromatic components species analysis that the different yeast of table 3 and addition are brewageed
Note：Km represents Kluyveyomyces marxianus, is kluyveromyces marxianus；It is living that DY represents grape wine height
Property dry ferment.
As a result show：
1st, when the addition of kluyveromyces marxianus is 0.2-0.4g/kg, the addition compared to 0.1g/kg, total acid
Content is lower, residual sugar content less, alcoholic strength and colourity are higher；Addition compared to 1.0g/kg, residual sugar is slightly higher, alcoholic strength
It is suitable with colourity, but total acid content is lower；Show to select 0.2-0.4g/kg addition fermentation blueberry fruit wine quality preferable.
2nd, compared to wine yeast, kluyveromyces marxianus brew blueberry fruit wine colourity it is higher, total acid is lower, product
Matter is more preferably.
3rd, flavour mark result is consistent with Quality Detection result, and 0.2-0.4g/kg addition total score is higher, shows that this adds
The sensory evaluations such as dosage wine taste, color and luster are higher,
4th, the fragrance component result of table 3 shows that 0.2-1.0g/kg kluyveromyces marxianus addition makes in blueberry fruit wine
Ester type compound total amount is higher, species is more rich and various fragrance matters are distributed relatively evenly, shows that Marx's Crewe ties up ferment
Mother can strengthen blueberry fruit wine fragrance, in summary, this plant of kluyveromyces marxianus indigo plant more preferably than commodity wine yeast
Certain kind of berries fermented glutinous rice system, and addition is that 0.2-0.4g/kg blueberry juices are advisable.
Embodiment 4：
Application of the kluyveromyces marxianus in blueberry fruit wine is brewageed：
This embodiment is an amplification test of embodiment 3, and difference is, blueberry amount used is 400kg, at 2
Amplification test in 250L stainless steel fermentation tanks, the addition of pectase is 0.5g/kg, and front and rear fermenting twice presses 40mg SO2/kg
Amount addition potassium metabisulfite, the inoculum concentrations of kluyveromyces marxianus is 0.3g/kg, and main fermentation temperature is 24 DEG C, fermentation 7
Blueberry residue and blueberry wine are pumped out after it and use stainless steel sieve plate to filter, the filtering layer formed using blueberry residue is filtered, and is then imported
Add 16 DEG C of after fermentation, 35 days after fermentation time after potassium sulfite in tank.Separation yeast paste and residue after after fermentation terminates, will be clarified
It is filling after the ageing 15 days of 10 DEG C of blueberry fruit wine.Take blueberry fruit wine sample detection residual sugar, total acid, alcoholic strength, color that after fermentation terminates
Degree, while carrying out sense organ scoring.
The 250L fermentation tank blueberry fruit wine index of quality of table 3
The 250L fermentation tank blueberry fruit wine flavour marks of table 4
The 250L fermentation tank blueberry fruit wine fragrance component species analysis of table 6
As a result the blueberry fruit wine quality and the blueberry wine quality phase of 25L ferment tanks after the amplification of 250L fermentation tanks are shown
When various Ester contents are similar to distribution, and flavour mark is also close, show that kluyveromyces marxianus are suitable for blueberries
The extensive brew of wine, the blueberry fruit wine fermentation technique mature and feasible, available for mass producing.
Claims (4)
1. a kind of saccharomycete of separation, described saccharomycete is Kluyveromyces marxianusKluyveyomyces marxianus,
Deposit number is：CCTCC NO:M2017001.
2. application of the kluyveromyces marxianus in blueberry fruit wine is brewageed described in claim 1.
3. application according to claim 2, the addition of described kluyveromyces marxianus in brewing process is every
Kg blueberries puree adds 0.2-0.4g, and the living bacteria count of described kluyveromyces marxianus is the CFU/g of 300-350 hundred million.
4. a kind of brewing method of blueberry fruit wine, comprises the following steps：
1）It is 80% tinning by volume by blueberry puree, adds pectase, 50 DEG C of insulation 2h by 0.3-0.5g/kg amount, then press
40-50mg SO2/ kg amount addition potassium metabisulfite, addition white granulated sugar makes pol be 20-21 °, by 0.2-0.4g/kg amount
Add kluyveromyces marxianus；
The living bacteria count of described kluyveromyces marxianus is the CFU/g of 300-350 hundred million, and deposit number is：CCTCC NO:
M2017001;
2）Fermentation：It is 23-25 DEG C to control main fermentation temperature, is fermented 7-8 days, when pol is in 3-5g/L scopes, with pump by tank
Blueberry wine and blueberry residue are exported and filtered, and are separated skin slag, are then imported filtrate in tank again, and by 30-40mg SO2/kg
Amount add potassium metabisulfite, 16-18 DEG C of control after fermentation temperature, 30-35 days time.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112251311A (en) * | 2020-09-17 | 2021-01-22 | 复旦大学 | Method for brewing cider fruits by using Kluyveromyces marxianus |
| CN113186070A (en) * | 2021-04-02 | 2021-07-30 | 完美（广东）日用品有限公司 | Gynura procumbens vinegar and preparation method thereof |
| CN115926914A (en) * | 2022-09-20 | 2023-04-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor liquor |
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| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| CN105385559A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Fruit vinegar brewed by using waste grape pomace |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
| RU2015148726A (en) * | 2015-11-13 | 2017-05-17 | Олег Иванович Квасенков | A method of obtaining kvass from fresh carrots (options) |
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- 2017-02-06 CN CN201710065184.3A patent/CN107058140B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| RU2015148726A (en) * | 2015-11-13 | 2017-05-17 | Олег Иванович Квасенков | A method of obtaining kvass from fresh carrots (options) |
| CN105385559A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Fruit vinegar brewed by using waste grape pomace |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112251311A (en) * | 2020-09-17 | 2021-01-22 | 复旦大学 | Method for brewing cider fruits by using Kluyveromyces marxianus |
| CN113186070A (en) * | 2021-04-02 | 2021-07-30 | 完美（广东）日用品有限公司 | Gynura procumbens vinegar and preparation method thereof |
| CN115926914A (en) * | 2022-09-20 | 2023-04-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor liquor |
| CN115926914B (en) * | 2022-09-20 | 2024-05-07 | 广西天龙泉酒业有限公司 | Application of Kluyveromyces marxianus in rice-flavor white spirit |
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| Publication number | Publication date |
|---|---|
| CN107058140B (en) | 2018-06-29 |
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