CN110484574A - One plant of Burkholderia cultural method and its catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester - Google Patents
One plant of Burkholderia cultural method and its catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester Download PDFInfo
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- CN110484574A CN110484574A CN201910933921.6A CN201910933921A CN110484574A CN 110484574 A CN110484574 A CN 110484574A CN 201910933921 A CN201910933921 A CN 201910933921A CN 110484574 A CN110484574 A CN 110484574A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/62—Carboxylic acid esters
Abstract
The invention belongs to microorganisms technical fields, specifically disclose a kind of 1.3055 cultural method of Burkholderia (Burkholderia cepacia) CGMCC and its are catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester.Burkholderia CGMCC 1.3055 disclosed by the invention has in aqueous phase system efficient catalytic synthetic white spirit flavor ester ethyl butyrate, ethyl valerate, ethyl hexanoate, the ability of ethyl caprilate and ethyl caprate, yield is respectively 4.26 ± 1.21, 14.42 ± 2.42, 148.91 ± 15.60, 1331.34 ± 75.33, 1610.89 ± 90.31mg/L, and degradation of white spirit nocuousness ester repefral (DMP), diethyl phthalate (DEP), the ability of dibutyl phthalate (DBP) and bis- (2- ethyl hexyl) esters (DEHP) of phthalic acid, degradation rate is respectively 18.56% ± 1.46%, 20.62% ± 1.00%, 21.76 % ± 2.89% and 37.52% ± 4.65%.
Description
Technical field
The invention belongs to the cultural method of microorganisms technical field more particularly to a kind of Burkholderia and its
Catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester.
Technical background
White wine bulk composition is water and ethyl alcohol, but determine white wine quality and style is that the micro of content 1%-2% is in
Fragrant taste composition, including esters, alcohols, acids, aldoketones, heterocyclic compound, carbonyls etc., wherein Ester is so far
The highest a kind of aroma compound of most species, the content found in white wine until the present, it was reported that its type up to more than 400
Kind, content accounts for the 75%-95% of liquor flavor ingredient.In addition, fragrant, the fragrance of a flower and fragrant and sweet smell the esters with fruit, are not only assigned
The unique aromatic odor of white wine has been given, the sense organ and quality that even determine white wine are influenced.The a large amount of esters of liquor fermentation process
Substance is generated by microbial metabolism.It is wherein to determine using ethyl hexanoate and ethyl caprilate as the small molecule fatty-acid ethyl ester of representative
Determine the important Ester of fragrant liquor and quality.In actual production, by the small molecules fatty-acid ethyl ester such as ethyl hexanoate in wine body
The height of content has become as the important parameter of measurement of product quality and knows together in the industry.However, since brewing process produces the raw perfume of ester
Slowly, i.e. the combined coefficient of ethyl hexanoate, ethyl caprilate and other esters is low, causes to make raw fragrant period length and quality liquor distillation yield
It is low, and it is the key that always that Luzhou-flavor liquo poor quality and quality liquor distillation yield are low former that the important esters content such as ethyl hexanoate is relatively low
One of because.Efficient small molecule fatty-acid ethyl ester synthesized micro-organism is screened, rational regulation fermentation process promotes the in situ of flavor ester to close
At, be fundamentally ensure fermentation white wine quality feasible way.
Ester type is more in white wine, rich content.Although most of Ester is for the sense organ and quality of white wine
Have the function of forward direction, but very important, there is also a certain amount of harmful Ester in white wine, not only influences white wine
Quality is more likely to bring and potentially drinks harm, and representativeness esters therein are phthalic acid ester.During liquor production certainly
Body fermenting step does not generate phthalic acid ester, and source belongs to specific transfer, is mostly derived from plastics and connects the defeated wine of fat, plastics
Pipe, wine pump disengaging emulsion tube, envelope wine vat plastic cloth, finished wine plastic inner cap etc..Phthalic acid ester is soluble in organic solvent, and
Concentration of alcohol is big in white wine, can dissolve the phthalic acid ester ingredient in plastic products and pollute white wine.
Phthalic acid ester (phthalic acid esters, PAEs) also known as plasticiser, are that phthalic acid is formed
The general designation of ester.Common PAEs includes repefral (DMP), diethyl phthalate (DEP), phthalic acid two
Bis- (2- ethyl hexyl) esters (DEHP) of N-butyl (DBP), di-n-octyl phthalate (DOP), phthalic acid and O-phthalic
Sour butyl benzyl (BBP).Wherein bis- (2- ethyl hexyl) ester (DEHP) the accounting highests in actual use of phthalic acid, about
37.1%, per year over 3000000 tons.Dibutyl phthalate (Dibutyl phthalate, DBP) is that polyvinyl chloride is most normal
Plasticizer can make product have good flexibility.Stability, resistance to deflection, cohesiveness and waterproofness are superior to other
Plasticizer, thus become except DEHP, use one of most common PAEs.Use based on PAEs and the white wine that is currently known
The possibility source of middle plasticiser, liquor production process are susceptible to the migration stain of DBP and DEHP etc., and research has recognized at present
To DBP and DEHP to the potential migration stain of Liquor Products, and the DBP and DEHP that have had patent to be directed in white wine are carried out specially
Detection (application number 201710038033.9).
Summary of the invention
The object of the present invention is to provide one plant of good microbial resources Burkholderia CGMCC 1.3055
Cultural method and its catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester, have promote white wine in it is beneficial
The generation of flavor Ester ethyl hexanoate and ethyl caprilate, at the same can in degradation of white spirit harmful ester DMP, DEP, DBP and
The characteristic of DEHP provides preferred microbial resources for the synthesis or degradation of liquor fermentation process ester.
The bacterium is bought from China General Microbiological culture presevation administrative center (CGMCC), and preservation date is April 24 in 2002
Day, derive from Canada British Columbia Research Institute Canada.
The present invention provides a kind of method that culture Burkholderia CGMCC 1.3055 is used to be catalyzed Lipase absobed,
It is characterized in that, the culture medium composition used includes: soluble starch, peptone, K2HPO4、(NH4)2SO4、MgSO4, olive
Oil；Preferably, soluble starch 4-6g/L；Peptone 18-22g/L, K2HPO4 0.8-1.2g/L、(NH4)2SO4 0.8-1.2g/
L、MgSO40.6-1g/L, olive oil 8-12mL/L；Most preferably soluble starch 5.0g/L, peptone 20.0g/L, K2HPO4
1.0g/L、(NH4)2SO4 1.0g/L、MgSO40.8g/L, olive oil 10.0mL/L.Condition of culture are as follows: 30 ± 2 DEG C, 150 ±
50r/min is cultivated 2-5 days.
In one embodiment, condition of culture are as follows: 26-34 DEG C, 100-200r/min, cultivate 2-5 days, preferably 28-
It 32 DEG C, 130-180r/min, cultivates 3-4 days.
Wherein, the ester of the catalysis Lipase absobed is ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl caprilate and/or capric acid
Ethyl ester.
Further, the present invention provides a kind of Burkholderia CGMCC 1.3055 and generates in preparing white wine
Application in liquor flavor ester, the preferably described bulkholderia cepasea CGMCC 1.3829 that bites pass through above-mentioned cultural method system more
For what is obtained.Wherein, the liquor flavor ester is ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl caprilate and/or capric acid second
Ester.
In preferred embodiment, by the culture solution of Burkholderia CGMCC 1.3055, through being crushed somatic cells
Afterwards, centrifuging and taking supernatant adds in the fermentation system in white wine preparation process as crude enzyme preparation；Preferably using ultrasound
Wave cell crushing instrument is crushed somatic cells, and 6000 × g is centrifuged 10min, supernatant is taken, as crude enzyme preparation.
The present invention also provides a kind of Burkholderia CGMCC 1.3055 for being catalyzed the degradation of white wine nocuousness ester
Purposes, which is characterized in that the bacterial strain have hydrolysis phthalic acid ester characteristic, can be added by appropriate external source, reduce it is white
The amount of harmful phthalic acid ester in wine fermentation preparation process, the content of harmful ester in final Liquor Products is controlled with this.It can incite somebody to action
The Burkholderia CGMCC 1.3055 or its crude enzyme preparation of culture are added in right amount in the fermented grain of liquor fermentation.
Wherein, the incubation of the bacterium are as follows:
Culture composition are as follows: yeast powder 5.0g/L, (NH4)2SO42.0g/L, MgSO4·7H2O, CaCl2·2H2O 0.01g/
L, FeSO4·7H2O 0.001g/L, Na2HPO4·12H2O 1.5g/L, KH2PO41.5g/L, 115 DEG C of sterilizing 20min；Culture
Condition are as follows: 30 ± 2 DEG C, 150 ± 50r/min, cultivate 3-7 days.
Also, the nocuousness ester are as follows: repefral, diethyl phthalate, dibutyl phthalate
And/or bis- (2- ethyl hexyl) esters of phthalic acid, concentration when preferably adding are 100-300mg/L, more preferably 150-
250mg/L。
Above scheme of the invention is based on the present inventor and screens in a variety of different strains, and research is found through cultivating
Crude enzyme preparation prepared by gained Burkholderia CGMCC 1.3055, can containing 1M ethyl alcohol and 0.01M butyric acid,
Valeric acid, caproic acid, octanoic acid or capric acid aqueous phase system, catalyze and synthesize ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl caprilate
And ethyl caprate, yield is respectively 4.26 ± 1.21,14.42 ± 2.42,148.91 ± 15.60,1331.34 ± 75.33,
1610.89±90.31mg/L；Through above-mentioned condition culture Burkholderia CGMCC 1.3055, to DMP, DEP, DBP
Degradation rate with DEHP is respectively 18.56% ± 1.46%, 20.62% ± 1.00%, 21.76% ± 2.89% and 37.52%
± 4.65%.
Thus, the beneficial effects of the present invention are by optimization culture Burkholderia CGMCC 1.3055,
Prepare crude enzyme preparation with it, through catalysis verifying have aqueous phase system catalyze and synthesize ethyl butyrate, ethyl valerate, ethyl hexanoate,
The ability of ethyl caprilate and ethyl caprate；Meanwhile cultivate Burkholderia CGMCC 1.3055 can also to DMP,
DEP, DBP and DEHP's has preferable degradation capability.Burkholderia CGMCC i.e. provided by the invention
Microorganism obtained by 1.3055 cultural methods and its crude enzyme preparation have and catalyze and synthesize important flavor in the aqueous phase system of brewed spirit
The application potential of harmful phthalic acid ester in ester ethyl hexanoate and ethyl caprilate and degradation of white spirit.
Detailed description of the invention
Fig. 1 Burkholderia CGMCC 1.3055 catalyze and synthesize ethyl butyrate, ethyl valerate, ethyl hexanoate,
The nitrogen source (A) and carbon source (B) optimum results of ethyl caprilate and ethyl caprate.
Wherein successively are as follows: C4-E (ethyl butyrate)；C5-E (ethyl valerate)；C6-E (ethyl hexanoate)；C8-E (sad second
Ester)；C10-E (ethyl caprate).
The degradation rate of Fig. 2 Burkholderia CGMCC 1.3055 catalytic degradation DMP, DEP, DBP and DEHP.
Specific embodiment
In conjunction with specific embodiment, the present invention is described in detail, it should be understood that protection scope of the present invention is not had
The limitation of body embodiment.In following embodiment of the present invention, if agents useful for same can all be bought on the market without specified otherwise
It arrives, if involved method is all conventional method without specified otherwise.
1 Burkholderia CGMCC 1.3055 of embodiment is catalyzed in the case where simulating liquor fermentation aqueous system conditions
The nitrogen source and carbon source optimizing of Lipase absobed and its fermented and cultured
The present embodiment is in order to optimize the cultural method for more biting bulkholderia cepasea CGMCC 1.3829, to obtain more preferably
It generates liquor flavor ester and carries out.
1, actication of culture: under aseptic technique, the inoculation of Burkholderia CGMCC 1.3055 is contained
The 30mL test tube of 5mL fermentation medium, 30 ± 2 DEG C of shaking table, 150 ± 50r/min are cultivated 1-2 day.
2, nitrogen source optimizes fermented and cultured: under aseptic technique, by the Burkholderia CGMCC of activation
1.3055 300mL triangular flasks of the inoculation containing 100mL fermentation medium, 30 ± 2 DEG C of shaking table, 150 ± 50r/min, culture 2-5
It.Fermentation liquid after culture prepares crude enzyme liquid according to following 4th points, and gained crude enzyme liquid is according to following 5 and 6 points of progress Lipase absobeds
Measurement, determine optimal nitrogen source according to the height of Lipase absobed amount.
The fermentation medium, consisting of: sucrose 5.0g/L, K2HPO41.0g/L, (NH4)2SO41.0g/L, MgSO4
0.8g/L, olive oil 10.0mL/L, add respectively different types of nitrogen source (as shown in Figure 1A, including peptone, tryptone,
Beef extract, yeast powder, soy peptone, bean powder, corn pulp) 20.0g/L, pH is naturally, 115 DEG C of sterilizing 20min.
3, carbon source optimizing fermented and cultured: under aseptic technique, by the Burkholderia CGMCC of activation
1.3055 300mL triangular flasks of the inoculation containing 100mL fermentation medium, 30 ± 2 DEG C of shaking table, 150 ± 50r/min, culture 2-5
It.Fermentation liquid after culture prepares crude enzyme liquid according to following 4th points, and gained crude enzyme liquid is according to following 5 and 6 points of progress Lipase absobeds
Measurement, determine optimal carbon source according to the height of Lipase absobed amount.
The fermentation medium, consisting of: peptone 20.0g/L, K2HPO41.0g/L, (NH4)2SO41.0g/L
MgSO40.8g/L, olive oil 10.0mL/L add different types of carbon source (as shown in Figure 1B, including sucrose, sorghum respectively
Powder, glucose, maltose, mannitol, sorbierite, soluble starch) 5.0g/L, pH is naturally, 115 DEG C of sterilizing 20min.
4, the preparation of 1.3055 crude enzyme preparation of Burkholderia CGMCC
Fermentation medium 10-30mL is taken in 50mL centrifuge tube, is crushed somatic cells using ultrasonic cell disruption instrument,
6000 × g is centrifuged 10min, supernatant is taken, as crude enzyme preparation.
5,1.3055 crude enzyme preparation of Burkholderia CGMCC is in the case where simulating liquor fermentation aqueous system conditions
Be catalyzed Lipase absobed: 10mL reaction system is as follows: 1.3055 crude enzyme liquid of Burkholderia CGMCC, 1mL；Citric acid is slow
Fliud flushing (pH 4.0), 9mL (add ethyl alcohol to 1M)；Valeric acid, caproic acid and octanoic acid, final concentration are 10mM.30 ± 1 DEG C, 150 ± 10r/
Min shaking bath reacts 12h.3mL n-hexane extraction passes through the synthetic quantity of gas-chromatography quantitative detection ester.
6, gas-chromatography quantitative detection:
Chromatographic column: Agilent 19091N-213I
Testing conditions: 40 DEG C, 5min is kept；170 DEG C are risen to the speed of 8 DEG C/min, keeps 10min；With 8 DEG C/min's
Speed rises to 240 DEG C, keeps 5min.1 μ L of sample volume, does not shunt.Carrier gas is nitrogen, flow velocity 1mL/min, fid detector.
As a result, it was confirmed that 1.3055 cultural method of Burkholderia CGMCC provided by the invention and thus method
Cultivate Burkholderia preparation crude enzyme preparation, have aqueous phase system catalyze and synthesize ethyl butyrate, ethyl valerate,
The ability of ethyl hexanoate, ethyl caprilate and ethyl caprate.
Experiment proves that the optimal culture nitrogen source of Burkholderia CGMCC 1.3055 is peptone (Figure 1A),
Optimal culture carbon source is soluble starch (Figure 1B).Most under optimum condition, yield is respectively 4.26 ± 1.21,14.42 ±
2.42,148.91 ± 15.60,1331.34 ± 75.33,1610.89 ± 90.31mg/L (Figure 1B).
Degradation of the 2 Burkholderia CGMCC 1.3055 of embodiment to DMP, DEP, DBP and DEHP
1, the cultural method of Burkholderia CGMCC 1.3055, which is characterized in that culture medium, which forms, includes:
Yeast powder 5.0g/L, (NH4)2SO42.0g/L, MgSO4·7H2O, CaCl2·2H2O 0.01g/L, FeSO4·7H2O
0.001g/L, Na2HPO4·12H2O 1.5g/L, KH2PO41.5g/L, 115 DEG C of sterilizing 20min are added final concentration 200mg/L's
DEP, DBP and DEHP.10mL culture medium is put into 100mL triangular flask, inoculum concentration 1-3%.Condition of culture are as follows: 30 ± 2 DEG C, 150
± 50r/min is cultivated 3-7 days.
Culture finishes, and 10mL fermentation liquid is moved into 50mL centrifuge tube, and 2mL n-hexane is added, and acutely concussion mixes 30 seconds, from
The heart takes supernatant filter centrifugation to carry out gas chromatogram fixative quantitative detection.
2, gas-chromatography quantitative detection:
Testing conditions are as follows:
Chromatographic column: Agilent 19091N-213I
Testing conditions: 80 DEG C, 5min is kept；250 DEG C are risen to the speed of 20 DEG C/min, keeps 23.5min.1 μ of sample volume
L is not shunted.Carrier gas is nitrogen, flow velocity 1mL/min, fid detector.
As a result, it was confirmed that 1.3055 cultural method of Burkholderia CGMCC provided by the invention, urges the bacterium
The degradation rate for changing degradation DMP, DEP, DBP and DEHP is respectively 18.56% ± 1.46%, 20.62% ± 1.00%, 21.76%
± 2.89% and 37.52% ± 4.65% (Fig. 2).
Claims (9)
1. a kind of method that culture Burkholderia CGMCC 1.3055 is used to be catalyzed Lipase absobed, which is characterized in that
The culture medium composition of use includes: soluble starch, peptone, K2HPO4、(NH4)2SO4、MgSO4, olive oil；Preferably, may be used
Soluble starch 4-6g/L；Peptone 18-22g/L, K2HPO4 0.8-1.2g/L、(NH4)2SO4 0.8-1.2g/L、MgSO4 0.6-
1g/L, olive oil 8-12mL/L；Most preferably soluble starch 5.0g/L, peptone 20.0g/L, K2HPO4 1.0g/L、(NH4)2SO4 1.0g/L、MgSO40.8g/L, olive oil 10.0mL/L.Condition of culture are as follows: 30 ± 2 DEG C, 150 ± 50r/min, culture 2-
5 days.
2. the method according to claim 1, wherein condition of culture are as follows: 26-34 DEG C, 100-200r/min, culture
It 2-5 days, preferably 28-32 DEG C, 130-180r/min, cultivates 3-4 days.
3. method according to claim 1 or 2, which is characterized in that the ester of the catalysis Lipase absobed is ethyl butyrate, valeric acid
Ethyl ester, ethyl hexanoate, ethyl caprilate and/or ethyl caprate.
4. Burkholderia CGMCC 1.3055 generates the application in liquor flavor ester in preparing white wine, preferably
The bulkholderia cepasea CGMCC 1.3829 that bites is prepared into more by the cultural method as described in any one of claim 1 to 6
It arrives.
5. application as claimed in claim 4, which is characterized in that the liquor flavor ester is ethyl butyrate, ethyl valerate, caproic acid
Ethyl ester, ethyl caprilate and/or ethyl caprate.
6. application as claimed in claim 5, which is characterized in that by the culture of Burkholderia CGMCC 1.3055
Liquid, after broken somatic cells, centrifuging and taking supernatant adds the fermentation system in white wine preparation process as crude enzyme preparation
In, it is preferred to use ultrasonic cell disruption instrument is crushed somatic cells, and 6000 × g is centrifuged 10min, supernatant is taken, as thick
Enzyme preparation.
7. a kind of Burkholderia CGMCC 1.3055 is used to be catalyzed the purposes of white wine evil ester degradation, feature exists
In in liquor fermentation preparation process, Burkholderia CGMCC 1.3055 or its crude enzyme preparation are added in right amount
Into the fermented grain of liquor fermentation.
8. purposes according to claim 7, which is characterized in that the Burkholderia CGMCC's 1.3055
Incubation are as follows:
Culture composition are as follows: yeast powder 5.0g/L, (NH4)2SO42.0g/L, MgSO4·7H2O, CaCl2·2H2O 0.01g/L,
FeSO4·7H2O 0.001g/L, Na2HPO4·12H2O 1.5g/L, KH2PO41.5g/L, 115 DEG C of sterilizing 20min；Cultivate item
Part are as follows: 30 ± 2 DEG C, 150 ± 50r/min, cultivate 3-7 days.
9. purposes according to claim 8, which is characterized in that the nocuousness ester are as follows: repefral, adjacent benzene two
Formic acid diethylester, dibutyl phthalate and/or bis- (2- ethyl hexyl) esters of phthalic acid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114369582A (en) * | 2022-01-29 | 2022-04-19 | 宜宾五粮液股份有限公司 | Bidirectional Burkholderia-derived ester synthetase JG 536-25355, coding gene and application |
| CN116179390A (en) * | 2022-01-06 | 2023-05-30 | 北京工商大学 | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit |
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| CN103436457A (en) * | 2013-01-15 | 2013-12-11 | 西安西诺农化有限责任公司 | Burkholderia cepacia, and cultivation method and application thereof |
| CN103642742A (en) * | 2013-12-27 | 2014-03-19 | 中国热带农业科学院香料饮料研究所 | Burkholderia and application thereof |
| CN104630108A (en) * | 2015-02-05 | 2015-05-20 | 中南大学 | Burkholderia and application method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103436457A (en) * | 2013-01-15 | 2013-12-11 | 西安西诺农化有限责任公司 | Burkholderia cepacia, and cultivation method and application thereof |
| CN103642742A (en) * | 2013-12-27 | 2014-03-19 | 中国热带农业科学院香料饮料研究所 | Burkholderia and application thereof |
| CN104630108A (en) * | 2015-02-05 | 2015-05-20 | 中南大学 | Burkholderia and application method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116179390A (en) * | 2022-01-06 | 2023-05-30 | 北京工商大学 | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit |
| CN114369582A (en) * | 2022-01-29 | 2022-04-19 | 宜宾五粮液股份有限公司 | Bidirectional Burkholderia-derived ester synthetase JG 536-25355, coding gene and application |
| CN114369582B (en) * | 2022-01-29 | 2023-05-26 | 宜宾五粮液股份有限公司 | Brucella bifidus source ester synthetase JG536_25355, coding gene and application |
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