CN110643543B - Preparation process of yellow wine rich in high-activity lactic acid bacteria - Google Patents
Preparation process of yellow wine rich in high-activity lactic acid bacteria Download PDFInfo
- Publication number
- CN110643543B CN110643543B CN201911042297.7A CN201911042297A CN110643543B CN 110643543 B CN110643543 B CN 110643543B CN 201911042297 A CN201911042297 A CN 201911042297A CN 110643543 B CN110643543 B CN 110643543B
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- lactobacillus hilgardii
- hilgardii
- wine
- yellow wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- 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
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- 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
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation process of yellow wine rich in high-activity lactic acid bacteria, and belongs to the technical field of biology. The invention provides a strain of lactobacillus hilgardii 5-1 capable of tolerating yellow wine, and the lactobacillus hilgardii 5-1 is mixed by 3 multiplied by 109Adding into yellow wine at a concentration of CFU/mL, storing at 4 deg.C, and after 30 days, the viable count of Lactobacillus hilgardii 5-1 in yellow wine can still be as high as 1 × 106~1×107CFU/mL, the Lactobacillus hilgardii 5-1 was added at 3X 109The CFU/mL concentration is added into yellow wine and stored at 37 deg.C, and after 24 hr, viable count of Lactobacillus hilgardii 5-1 in yellow wine can still reach (1.55 + -0.03) x 109CFU/mL, therefore, the Lactobacillus hilgardii 5-1 has extremely high application prospect in preparing yellow wine rich in active lactobacillus.
Description
Technical Field
The invention relates to a preparation process of yellow wine rich in high-activity lactic acid bacteria, belonging to the technical field of biology.
Background
The yellow wine is a fermented wine with low alcoholic strength prepared by using grains (glutinous rice, husked millet and corn) as raw materials, wheat starter as a saccharifying agent and yellow wine yeast or active dry yeast as a fermenting agent through the steps of rice soaking, cooking, saccharifying, fermenting, squeezing, filtering, wine decocting, storing and blending. It has a long history, and is called three ancient wines in the world together with beer and wine. The yellow wine is low-alcoholicity wine, and retains nutrition and active substances generated during fermentation. Therefore, yellow wine contains a plurality of functional substances beneficial to human health, such as proteins, inorganic salts, trace elements, vitamins, functional oligosaccharides and polysaccharides, polyphenol substances, inhibitory neurotransmitter gamma-aminobutyric acid, bioactive peptides and the like.
Along with the development of society, people have higher and higher pursuits for health, and the concept that strong liquor is harmful to human bodies is also deeply fixed in the brains of people, so that the attraction of yellow wine with low alcohol content, nutrition and relative health to liquor enthusiasts is gradually increased, and the rapid development of the yellow wine industry is promoted. Therefore, increasing the probiotic performance of yellow wine is more important for yellow wine brewing manufacturers who want to increase the market competitiveness of yellow wine.
Lactic acid bacteria are a probiotic bacterium that can ferment carbohydrates to lactic acid. A large number of researches show that the lactobacillus can promote the growth of animals, improve the gastrointestinal function, improve the digestibility and the biological value of food, reduce serum cholesterol, control endotoxin, inhibit the growth of putrefying bacteria in intestinal tracts, improve the immunity of organisms and the like. Therefore, the yellow wine rich in active lactobacillus is very helpful for increasing the probiotic performance of the yellow wine product.
However, yellow wine is rich in some substances that inhibit the survival or growth of lactic acid bacteria, such as ethanol, acetic acid, and higher alcohols, which makes it difficult for lactic acid bacteria to survive in yellow wine for a long time. Therefore, a lactic acid bacterium which can tolerate yellow wine and can survive in the yellow wine for a long time is urgently needed to be found, so that the preparation of the yellow wine rich in the active lactic acid bacterium becomes possible.
Disclosure of Invention
[ problem ] to
The technical problem to be solved by the invention is to provide a strain of Lactobacillus hilgardii (Lactobacillus hilgardii) which can tolerate yellow wine.
[ solution ]
In order to solve the technical problems, the invention provides a Lactobacillus hilgardii strain 5-1, wherein the Lactobacillus hilgardii strain 5-1 is preserved in the China center for type culture collection in 2019, 07-25.M.in Wuhan, Wuhan university with the preservation number of CCTCC NO: M2019583.
The Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 is derived from a brewed yellow wine sample in the Shaoxing region (a sample obtained in the yellow wine fermentation process), the strain is subjected to sequencing analysis, the 16S rDNA sequence of the strain is shown as SEQ ID NO.1, the sequence obtained by sequencing is subjected to nucleic acid sequence alignment in NCBI, and the result shows that the similarity of the nucleic acid sequence with the Lactobacillus hilgardii is 99.04%, so that the strain is named as Lactobacillus hilgardii (Lactobacillus hilgardii).
The colony of the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 on the MRS culture medium is round, milky white, convex and neat in edge.
The invention also provides application of the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in wine making.
In one embodiment of the present invention, the viable bacteria content of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 is not less than 1 × 106CFU/mL。
In one embodiment of the present invention, the viable bacteria content of the above Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in the wine is 1X 108~1×109CFU/mL。
In one embodiment of the invention, the wine is yellow wine.
The invention also provides a wine, which contains the Lactobacillus hilgardii (Lactobacillus hilgardii) 5-1.
In one embodiment of the present invention, the viable bacteria content of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 is not less than 1 × 106CFU/mL。
In one embodiment of the present invention, the viable bacteria content of the above Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in the wine is 1X 108~1×109CFU/mL。
In one embodiment of the invention, the wine is yellow wine.
The invention also provides a method for preparing the wine, which is characterized in that the method is to add the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 into the wine to obtain the wine.
In one embodiment of the present invention, the method comprises inoculating the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 into a culture medium to culture, and obtaining a culture solution; centrifuging the culture solution, and collecting thalli; adding the thallus into wine, and resuspending to obtain the above wine.
In one embodiment of the present invention, the method comprises inoculating the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 into a culture medium to culture, and obtaining a culture solution; centrifuging the culture solution, and collecting thalli; and washing the thalli for 2-3 times by using normal saline or buffer solution, adding the thalli into wine, and carrying out heavy suspension to obtain the wine.
In one embodiment of the present invention, the medium is MRS medium, MC medium or LBS medium.
In one embodiment of the present invention, the temperature of the culture is 35 to 38 ℃.
In one embodiment of the invention, the buffer is PBS buffer.
In one embodiment of the invention, the wine is yellow wine.
[ advantageous effects ]
The invention provides a strain of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 capable of tolerating yellow wine, and the Lactobacillus hilgardii 5-1 is mixed with 3 x 109The CFU/mL concentration is added into yellow wine and stored at 4 deg.C, after 30 days, the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in yellow wine can still be as high as 1 × 106~1×107CFU/mL, the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 was added at 3X 109The CFU/mL concentration is added into yellow wine and stored at 37 deg.C, and after 24 hr, the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in yellow wine can still be as high as (1.55 + -0.03) × 109CFU/mL, therefore, the Lactobacillus hilgardii 5-1 has extremely high application prospect in preparing yellow wine rich in active Lactobacillus.
Biological material preservation
The Lactobacillus hilgardii strain 5-1 is characterized in that the Lactobacillus hilgardii strain 5-1 is preserved in the China center for type culture collection in 2019 at the number of CCTCC NO: M2019583 and the preservation address is Wuhan university, Wuhan China.
Drawings
FIG. 1: morphological pictures of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 were microscopically examined.
FIG. 2: 5-1 of Lactobacillus hilgardii, n3 of fructo-eating Lactobacillus (Lactobacillus fructivorans) and 19-4 of Lactobacillus fermentum, wherein the viable count of the Lactobacillus hilgardii, the Lactobacillus fructivorans and the Lactobacillus fermentum are preserved in yellow wine for 3d, 7d, 10d, 15d, 20d and 30d at 4 ℃.
FIG. 3: the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 after 3d, 7d, 10d, 15d, 20d and 30d of storage in yellow wine at 25 ℃ or 4 ℃ respectively.
Detailed Description
The invention is further elucidated with reference to a specific embodiment and a drawing.
The yellow rice wine related in the following formula embodiment is purchased from Zhejiang Guyue Longshan Shaoxing wine, Huizshan Shaoxing wine, and Shanghai Jinfeng wine, respectively, and the alcoholic strength of the yellow rice wine purchased from Zhejiang Guyue Longshan Shaoxing wine, Huizshan Shaoxing wine, and Shanghai Jinfeng wine, respectively is 8-12% vol, and the total acid content is 3.5-8.0 g/L (calculated by lactic acid).
The media involved in the following examples are as follows:
MRS solid medium: 10g/L of peptone, 10g/L of beef extract, 20g/L of glucose, 2g/L of sodium acetate, 5g/L of yeast powder and 2g/L, K of diammonium hydrogen citrate2HPO4·3H2O 2.6g/L、MgSO4·7H2O 0.1g/L、MnSO4·H2O0.05 g/L, Tween 801mL/L, agar 15g/L, cysteine hydrochloride 0.5 g/L.
MRS liquid medium: 10g/L of peptone, 10g/L of beef extract, 20g/L of glucose and sodium acetate2g/L, 5g/L of yeast powder and 2g/L, K of diammonium hydrogen citrate2HPO4·3H2O 2.6g/L、MgSO4·7H2O 0.1g/L、MnSO4·H2O0.05 g/L, Tween 801mL/L and cysteine hydrochloride 0.5 g/L.
Example 1: screening of lactic acid bacteria and identification of the bacteria
1. Screening
Pretreating a brewed yellow wine sample (a sample obtained in the yellow wine fermentation process) from Shaoxing region, storing the sample in a refrigerator at-80 ℃ in 20% glycerol, taking out and thawing the sample, sucking 0.5mL of the sample into 4.5mL of the sample, performing gradient dilution by using 0.9% (m/m) physiological saline containing 0.05g/L cysteine, selecting a proper gradient dilution solution to coat the sample on an MRS solid culture medium containing 10% (v/v) ethanol, culturing the sample at 37 ℃ for 48h, picking a relatively large colony to transfer the colony to an MRS liquid culture medium containing 10% (v/v) ethanol, culturing the colony at 37 ℃ for 48h, and detecting the OD (optical density) of the culture medium by using an ultraviolet spectrophotometer600Selecting OD600Diluting the high culture solution, coating the diluted high culture solution on an MRS solid culture medium, culturing for 48h at 37 ℃, selecting a typical bacterial colony of lactic acid bacteria, continuously inoculating the typical bacterial colony on the MRS solid culture medium, streaking and purifying, selecting a single bacterial colony, transferring the single bacterial colony to the MRS liquid culture medium for enrichment, and preserving by 30% glycerol to obtain a bacterial strain A, B, C;
the bacterial colony of the strain A is circular, milky white, convex and neat in edge, the bacterial colony of the strain B is circular and whitish, and the bacterial colony of the strain C is circular, milky white and slightly transparent and is a typical bacterial colony of lactic acid bacteria.
2. Identification
Extracting genomes of the strains A-C, amplifying and sequencing the 16S rDNA of the strains A-C (wherein the nucleotide sequence of the 16S rDNA obtained by amplifying the strain A is shown as SEQ ID NO. 1), and comparing the obtained sequences in NCBI (national center for Biotechnology information) to obtain a sequence shown in the following result: the strain A is Lactobacillus hilgardii which is named as Lactobacillus hilgardii (Lactobacillus hilgardii) 5-1; the strain B is Lactobacillus fructosanus, named Lactobacillus fructicola (Lactobacillus fructivorans) n 3; the strain C is lactobacillus fermentum and is named as lactobacillus fermentum (Lactobacillus) 19-4.
Example 2: culture and Observation of lactic acid bacteria
Inoculating Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 into MRS solid culture medium, anaerobically culturing at 37 deg.C for 24 hr, transferring into fresh MRS liquid culture medium, culturing under the same conditions for 24 hr, centrifuging thallus 6000g for 15min, washing thallus with 0.9% physiological saline solution, centrifuging 6000g again for 10min to obtain Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 thallus.
The bacterial cells of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 were observed under a microscope (see FIG. 1 for observation results), and were found to be rod-shaped.
Example 3: tolerance of different lactic acid bacteria to yellow wine
Respectively adding 5-1 of Lactobacillus hilgardii (Lactobacillus hilgardii), n3 of Lactobacillus fructovorus (Lactobacillus fructivorans) and 19-4 of Lactobacillus fermentum (Lactobacillus fermentum) into yellow wine (yellow wine obtained from Shang-Yue-Longshan Shaoxing wine, Inc., Huizhan wine, Inc. and Shanghai Jinfeng wine, Inc., wherein the viable count of the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, the viable count of the Lactobacillus fructovorus (Lactobacillus fructivorans) n3 and the viable count of the Lactobacillus fermentum 19-4 are all 3 × 109CFU/mL to obtain yellow wine A1, B1 and C1 rich in lactobacillus; the yellow wine A1, B1 and C1 rich in lactic acid bacteria are stored at 37 ℃ for 24 hours, and after the yellow wine A1, B1 and C1 rich in lactic acid bacteria, the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructovorans (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 is measured by a plate counting method after the yellow wine A1, B1 and C1 are stored for 24 hours, and the detection result is shown in Table 1.
Respectively adding the thallus of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 into yellow wine (the yellow wine is respectively purchased from Zhejiang ancient mountain Shaosho, Shanjiang province)Yellow wine from Xianshixing wine, Huishan Shaoxing wine and Shanghai Jinfeng wine) with viable count of 3 × 10 for Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-49CFU/mL to obtain yellow wine A2, B2 and C2 rich in lactobacillus; the yellow wine A2, B2 and C2 rich in lactic acid bacteria are stored at 4 ℃ for 30 days, and the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructovorans (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 in the yellow wine A2, B2 and C2 rich in lactic acid bacteria is determined by a plate counting method when the yellow wine A2, B2 and C2 rich in lactic acid bacteria are stored for 3 days, 7 days, 10 days, 15 days, 20 days and 30 days respectively, and the detection result is shown in figure 2.
As is clear from Table 1, the numbers of viable Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructovorans (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 were all high in yellow wine containing Lactobacillus hilgardii (Lactobacillus hilgardii)5-1, Lactobacillus fructivorans (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4, respectively, after storing the yellow wine at 37 ℃ for 24 hours.
However, as is clear from FIG. 2, when Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 were stored in yellow wine at 4 ℃ for only 10 days, the viable count of Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 in yellow wine containing Lactobacillus fructosus (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4, respectively, was almost reduced to 0; when the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 is stored in yellow wine at 4 ℃, after 10-30 days of storage, the viable count of the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in the yellow wine containing the Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 can still reach 1 × 106~1×107CFU/mL。
It can be seen that only Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 has strong resistance to yellow wine, and Lactobacillus fructovorans (Lactobacillus fructivorans) n3 and Lactobacillus fermentum (Lactobacillus fermentum)19-4 do not have such properties.
TABLE 1 viable count of different lactic acid bacteria after 24h storage in yellow wine at 37 deg.C
Bacterial strains | Viable count (CFU/mL) |
Lactobacillus hilgardii 5-1 | (1.55±0.03)×109 |
Lactobacillus fermentum 19-4 | (2.84±0.17)×109 |
Lactobacillus fructosanus n3 | (2.15±0.54)×109 |
Example 4: tolerance of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 to yellow wine at different storage temperatures
Adding Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 into yellow wine (the yellow wine is obtained from Zhejiang Guyue Longshan Shaoxing wine, Huizhan Shaoxing wine, and Shanghai Jinfeng wine, respectively), wherein the viable count of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 is 3 × 109CFU/mL to obtain yellow wine rich in lactobacillus; half of yellow wine rich in lactobacillus is stored at 4 deg.C for 30d, the other half is stored at 25 deg.C for 30d, and stored for 3d, 7d, 10d, and 15d respectivelyAfter 20 days and 30 days, the number of viable bacteria of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in the two lactic acid bacteria-enriched yellow wine is determined by a plate counting method, and the detection result is shown in figure 3.
As can be seen from FIG. 3, the normal temperature environment of 25 ℃ is not favorable for the survival of Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 in yellow wine, and the yellow wine containing Lactobacillus hilgardii (Lactobacillus hilgardii)5-1 should be refrigerated at a low temperature of, for example, 4 ℃.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Sequence listing
<110> university of south of the Yangtze river
<120> preparation process of yellow wine rich in high-activity lactic acid bacteria
<160> 1
<170> PatentIn version 3.3
<210> 1
<211> 1152
<212> DNA
<213> Lactobacillus hilgardii (Lactobacillus hilgardii)
<400> 1
cccccttaat taatctgtac accttagacg gctggccccc gaaggttacc tcaccggctt 60
tgggtgttac aaactctcat ggtgtgacgg gcggtgtgta caaggcccgg gaacgtattc 120
accgtggcat gctgatccac gattactagc gattccaact tcatgtaggc gagttgcagc 180
ctacaatccg aactgagaac ggctttaaga gattagcttg acctcgcggt ttcgcgactc 240
gttgtaccgt ccattgtagc acgtgtgtag cccaggtcat aaggggcatg atgatttgac 300
gtcatcccca ccttcctccg gtttgtcacc ggcagtctcg ccagagtgcc caactaaatg 360
ctggcaactg acaataaggg ttgcgctcgt tgcgggactt aacccaacat ctcacgacac 420
gagctgacga caaccatgca ccacctgtca ttccgtcccc gaagggaacg cctaatctct 480
taggttagca gaagatgtca agacctggta aggttcttcg cgtagcatcg aattaaacca 540
catgctccac cgcttgtgcg ggcccccgtc aattcctttg agtttcaacc ttgcggtcgt 600
actccccagg cggagtgctt aatgcgttag ctgcagcact gaagggcgga aaccctccaa 660
cacttagcac tcatcgttta cggcatggac taccagggta tctaatcctg ttcgctaccc 720
atgctttcga gcctcagcgt cagttgcaga ccagacagcc gccttcgcca ctggtgttct 780
tccatatatc tacgcatttc accgctacac atggagttcc actgtcctct tctgcactca 840
agtctcccgg tttccgatgc acttctccgg ttaagccgaa agctttcaca tcagacctaa 900
aaaaccgcct gcgctcgctt tacgcccaat aaatccggac aacgcttgcc acctacgtat 960
taccgcggct gctggcacgt agttagccgt ggctttctgg ttggataacc gtcacgatgt 1020
caacagttac tctgacaccc gttcttctca acaacagagt tttacgagcc gaacccttca 1080
tcactcacgc gcgttgcctc catcagactt tcgtccattg gtggaagatt tcccttactg 1140
ctggcctccc cg 1152
Claims (14)
1. Lactobacillus hilgardii strain (Lactobacillus hilgardii)5-1, characterized in that said Lactobacillus hilgardii (C.), (Lactobacillus hilgardii)5-1 is preserved in China center for type culture Collection in 2019, month 07 and 25, with the preservation number of CCTCC NO: M2019583.
2. The Lactobacillus hilgardii of claim 1, (b), (c), (d) and (d)Lactobacillus hilgardii)5-1 application in wine making.
3. A liquor comprising the Lactobacillus hilgardii strain of claim 1 (I), (II)Lactobacillus hilgardii)5-1。
4. As claimed in claim3A liquor according to claim 1, wherein the Lactobacillus hilgardii (L.) bacterium is contained in the liquorLactobacillus hilgardii)5-1 viable bacteria content not less than 1 × 106 CFU/mL。
5. A wine as claimed in claim 3 or claim 4 which is yellow wine.
6. A process for producing a liquor according to any one of claims 3 to 5, which comprises subjecting the Lactobacillus hilgardii (L.) bacterium according to claim 1 to a treatment of the liquor with a compound of formula (I)Lactobacillus hilgardii)5-1 to the liquor to obtain the liquor of any one of claims 3-5.
7. The method according to claim 6, wherein the Lactobacillus hilgardii (Lactobacillus hilgardii) (Lactobacillus helveticus) according to claim 1 is used as the raw materialLactobacillus hilgardii)5-1, inoculating the culture medium to culture to obtain a culture solution; centrifuging the culture solution, and collecting thalli; adding the thallus into wine, and resuspending to obtain the wine of any one of claims 3-5.
8. The method according to claim 6, wherein the Lactobacillus hilgardii (Lactobacillus hilgardii) (Lactobacillus helveticus) according to claim 1 is used as the raw materialLactobacillus hilgardii)5-1, inoculating the culture medium to culture to obtain a culture solution; centrifuging the culture solution, and collecting thalli; washing the thallus with normal saline or buffer solution for 2-3 times, adding into wine, and resuspending to obtain the wine of any one of claims 3-5.
9. The method of claim 7, wherein the medium is MRS medium, MC medium, or LBS medium.
10. The method of claim 8, wherein the medium is MRS medium, MC medium, or LBS medium.
11. The method according to claim 7, wherein the temperature of the culture is 35 to 38 ℃.
12. The method according to claim 8, wherein the temperature of the culture is 35 to 38 ℃.
13. The method according to claim 9, wherein the temperature of the culture is 35 to 38 ℃.
14. The method according to claim 10, wherein the temperature of the culture is 35 to 38 ℃.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911042297.7A CN110643543B (en) | 2019-10-30 | 2019-10-30 | Preparation process of yellow wine rich in high-activity lactic acid bacteria |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911042297.7A CN110643543B (en) | 2019-10-30 | 2019-10-30 | Preparation process of yellow wine rich in high-activity lactic acid bacteria |
Publications (2)
Publication Number | Publication Date |
---|---|
CN110643543A CN110643543A (en) | 2020-01-03 |
CN110643543B true CN110643543B (en) | 2021-09-03 |
Family
ID=68995165
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911042297.7A Active CN110643543B (en) | 2019-10-30 | 2019-10-30 | Preparation process of yellow wine rich in high-activity lactic acid bacteria |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110643543B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110760467B (en) * | 2019-11-26 | 2022-03-15 | 江南大学 | Lactobacillus fermentum and application thereof in functional yellow wine |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103451134A (en) * | 2013-09-06 | 2013-12-18 | 江南大学 | Lactobacillus hilgardii and application of lactobacillus hilgardii in yellow rice wine brewing |
CN103525722A (en) * | 2013-09-06 | 2014-01-22 | 江南大学 | Lactobacillus hilgardii and application thereof |
-
2019
- 2019-10-30 CN CN201911042297.7A patent/CN110643543B/en active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103451134A (en) * | 2013-09-06 | 2013-12-18 | 江南大学 | Lactobacillus hilgardii and application of lactobacillus hilgardii in yellow rice wine brewing |
CN103525722A (en) * | 2013-09-06 | 2014-01-22 | 江南大学 | Lactobacillus hilgardii and application thereof |
Non-Patent Citations (1)
Title |
---|
黄酒发酵过程中乳酸菌的分离、鉴定及生物学特性研究;冯浩 等;《食品工业科技》;20130831;第224-227和244页,参见全文 * |
Also Published As
Publication number | Publication date |
---|---|
CN110643543A (en) | 2020-01-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109266584B (en) | Ciliary lactobacillus rhamnosus with mast cell activity regulation effect and application thereof | |
CN109536406B (en) | Weak post-acidification streptococcus thermophilus JMCC16, separation and purification method and application | |
CN114456979B (en) | Intestinal membrane-like Weissella for promoting production of flavor substances in fermented food and application thereof | |
CN113444664B (en) | Lactobacillus brevis for producing gamma-aminobutyric acid and application thereof | |
CN111944713B (en) | Pediococcus acidilactici with excellent alcohol stress resistance and application thereof | |
CN103509734A (en) | Novel bacterial strain used for biological acidity reduction of fruit wine, and preparation method and applications thereof | |
CN109022313B (en) | Lactobacillus plantarum | |
WO2022207015A2 (en) | Lactobacillus farciminis sr2 and use thereof | |
CN114196566B (en) | Streptococcus thermophilus JMCC0033 and application thereof | |
CN114181857B (en) | Antioxidant lactobacillus fermentum and application thereof | |
CN110643543B (en) | Preparation process of yellow wine rich in high-activity lactic acid bacteria | |
CN111944712B (en) | Lactobacillus plantarum with excellent alcohol tolerance and application thereof | |
CN113308418A (en) | Lactobacillus chaff for fermentation and fermentation preparation process thereof | |
CN112251388B (en) | Lactobacillus plantarum and application of lactobacillus leavening agent thereof | |
CN114196568A (en) | Streptococcus thermophilus JMCC0032 and application thereof | |
CN114196567A (en) | Streptococcus thermophilus JMCC0031 and application thereof | |
CN115895973B (en) | Lactobacillus paracasei and application thereof in fermentation preparation of white sour soup | |
CN110760467B (en) | Lactobacillus fermentum and application thereof in functional yellow wine | |
CN113308419B (en) | Lactobacillus chaff for fermentation and application thereof | |
CN107118885B (en) | Method for producing fermented wine containing GABA (Gamma amino acid butyric acid) by using ethanol-resistant pediococcus | |
CN113832072B (en) | Lactococcus lactis subspecies lactate with inulin utilization capacity and application thereof | |
CN116144523B (en) | Halbine lactobacillus capable of fermenting soybean oligosaccharide and application thereof | |
CN113444646B (en) | Mould for producing beta-caryophyllene and application thereof | |
CN109370948B (en) | Lactococcus lactis capable of highly producing 6-phosphate- β -galactosidase and application thereof | |
CN109825462B (en) | Arthrobacter aureus and application thereof in preparation of okra polysaccharide degrading enzyme |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |