CN112094761A - Abnormal yeast Weikehan for whole-process green production of fruit wine and application thereof - Google Patents
Abnormal yeast Weikehan for whole-process green production of fruit wine and application thereof Download PDFInfo
- Publication number
- CN112094761A CN112094761A CN202010525908.XA CN202010525908A CN112094761A CN 112094761 A CN112094761 A CN 112094761A CN 202010525908 A CN202010525908 A CN 202010525908A CN 112094761 A CN112094761 A CN 112094761A
- Authority
- CN
- China
- Prior art keywords
- acid
- fruit wine
- fruit
- yeast
- strain
- 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.)
- Granted
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 85
- 230000002159 abnormal effect Effects 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims description 100
- 238000004519 manufacturing process Methods 0.000 title description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 78
- 230000004151 fermentation Effects 0.000 claims abstract description 76
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 244000286779 Hansenula anomala Species 0.000 claims abstract description 16
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000009629 microbiological culture Methods 0.000 claims abstract description 3
- 235000014683 Hansenula anomala Nutrition 0.000 claims abstract 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 99
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 65
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 65
- 235000021014 blueberries Nutrition 0.000 claims description 65
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 63
- 239000001963 growth medium Substances 0.000 claims description 35
- 239000000725 suspension Substances 0.000 claims description 28
- 235000021022 fresh fruits Nutrition 0.000 claims description 23
- 230000001580 bacterial effect Effects 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000015203 fruit juice Nutrition 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000008223 sterile water Substances 0.000 claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 241000208690 Hamamelis Species 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 4
- 238000009630 liquid culture Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000003618 dip coating Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 123
- 235000015165 citric acid Nutrition 0.000 abstract description 41
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 34
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 abstract description 34
- 239000002253 acid Substances 0.000 abstract description 28
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 27
- 235000002906 tartaric acid Nutrition 0.000 abstract description 27
- 239000011975 tartaric acid Substances 0.000 abstract description 26
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 23
- 230000000443 biocontrol Effects 0.000 abstract description 19
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 abstract description 17
- 235000019253 formic acid Nutrition 0.000 abstract description 17
- 239000004310 lactic acid Substances 0.000 abstract description 17
- 235000014655 lactic acid Nutrition 0.000 abstract description 17
- 241000123650 Botrytis cinerea Species 0.000 abstract description 13
- 235000011054 acetic acid Nutrition 0.000 abstract description 13
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 11
- 239000001384 succinic acid Substances 0.000 abstract description 11
- 235000011044 succinic acid Nutrition 0.000 abstract description 11
- 230000009467 reduction Effects 0.000 abstract description 10
- 239000013543 active substance Substances 0.000 abstract description 8
- 230000015556 catabolic process Effects 0.000 abstract description 5
- 238000006731 degradation reaction Methods 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 150000002989 phenols Chemical class 0.000 abstract description 3
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 description 26
- 235000014101 wine Nutrition 0.000 description 23
- 230000001603 reducing effect Effects 0.000 description 20
- 241001489192 Pichia kluyveri Species 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 17
- 241000521557 Pichia cactophila Species 0.000 description 17
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 13
- 229930002877 anthocyanin Natural products 0.000 description 11
- 235000010208 anthocyanin Nutrition 0.000 description 11
- 239000004410 anthocyanin Substances 0.000 description 11
- 150000004636 anthocyanins Chemical class 0.000 description 11
- 241000219094 Vitaceae Species 0.000 description 10
- 238000002835 absorbance Methods 0.000 description 10
- 235000021021 grapes Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 238000007865 diluting Methods 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- 235000005985 organic acids Nutrition 0.000 description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 7
- 235000011090 malic acid Nutrition 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 6
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 6
- 229910052799 carbon Inorganic materials 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 230000000593 degrading effect Effects 0.000 description 5
- 230000007760 free radical scavenging Effects 0.000 description 5
- 239000001630 malic acid Substances 0.000 description 5
- 229940099690 malic acid Drugs 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 150000002212 flavone derivatives Chemical class 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 230000000877 morphologic effect Effects 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 229910021642 ultra pure water Inorganic materials 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- ZTOJFFHGPLIVKC-YAFCTCPESA-N (2e)-3-ethyl-2-[(z)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S\1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C/1=N/N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-YAFCTCPESA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 2
- 241000235058 Komagataella pastoris Species 0.000 description 2
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000009134 Myrica cerifera Nutrition 0.000 description 2
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 2
- 241001123663 Penicillium expansum Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000235648 Pichia Species 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 241000193620 Wickerhamia Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000000601 blood cell Anatomy 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 2
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 2
- 235000019838 diammonium phosphate Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 238000001962 electrophoresis Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 238000001712 DNA sequencing Methods 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000221785 Erysiphales Species 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000208681 Hamamelis virginiana Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000031888 Mycoses Diseases 0.000 description 1
- 244000024215 Myrica gale Species 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 241000425347 Phyla <beetle> Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 241000219784 Sophora Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000000246 agarose gel electrophoresis Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 208000034526 bruise Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 1
- 229960005091 chloramphenicol Drugs 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009432 framing Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000004362 fungal culture Methods 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 239000010413 mother solution Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009369 viticulture Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal 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
- C12R2001/645—Fungi ; Processes using fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to an abnormal yeast strain of Wickerhamomyces anomalus, which is deposited in the China general microbiological culture Collection center at 24.04.2020, has the preservation number of CGMCC No.19723 and is named as Wickerhamomyces anomalus WTB 20042303. The strain can effectively utilize citric acid and tartaric acid, has the degradation capability on citric acid, lactic acid, formic acid, acetic acid and succinic acid in fruit wine, and has particularly remarkable degradation capability on citric acid; can effectively improve the content of active substances such as total phenols, total flavonoids and anthocyanidin, and improve the antioxidation level of the fruit wine. In addition, the strain has a biocontrol effect superior to that of the existing known biocontrol strains, and has a remarkable inhibiting effect on botrytis cinerea. Therefore, the strain can be applied to storage and preservation of picked fruits or acid reduction and fermentation of fruit wine, and is an optimal strain applied to the whole process of a fruit wine preparation process.
Description
Technical Field
The invention relates to a functional yeast strain, in particular to an abnormal yeast Weikehan for the whole process green production of fruit wine and application thereof.
Background
The fruit wine is wine which is prepared by fermenting saccharomycetes into alcohol by utilizing sugar of fruits, contains specific flavor and nutrient components of the fruits, and is brewed by the earliest human society. The fruit of the fruit wine can be made from the fruit of the Ficus eight-flower phyla, and the fruit is more ideal from kiwi fruit, waxberry, orange, grape, blueberry, red date, cherry, lychee, honey peach, persimmon, strawberry and the like. In fruit wine, most famous wines are popular in recent years because blueberries contain abundant anthocyanin which can resist free radicals and have the function of delaying senescence.
The brewing process of the fruit wine comprises the following steps: picking fresh fruit → sorting → crushing, removing stem → pulp → separating and extracting juice → clarifying → clear juice → fermenting → pouring barrel → storing wine → filtering → cold processing → mixing → filtering → finished product. The variety of the raw materials is one of the important factors for ensuring the quality of the fruit wine product, and the raw materials directly influence the sensory characteristics of the brewed fruit wine. Wherein, the fruits selected from the picked fresh fruits require the ripeness of the fruits to reach full ripeness, high sugar content of the fruit juice, no mildew, rot, deterioration and no plant diseases and insect pests. The brewed finished fruit wine has mellow, harmonious and palatable taste if the acid content is proper. Conversely, the palatability is poor, the sourness is too heavy, the wine juice is cloudy and is not bright, and the purchase desire of consumers is reduced. The acid in the fruit wine is partially brought by raw materials, such as tartaric acid in grapes, malic acid in apples, citric acid in waxberries and the like; there are also yeast metabolites produced during fermentation, such as acetic acid, butyric acid, lactic acid, succinic acid, and the like. L-malic and tartaric acids are among the most prominent organic acids in wine and play a crucial role in wine brewing, including the organoleptic quality and physical, biochemical and microbiological stability of wine. One of the quality indexes of fruit wine is to control the total amount of organic acids in the fruit wine.
In conclusion, in the brewing process of the fruit wine, the preservation of fresh fruits and the control of the total amount of organic acids in finished wine are two important links influencing the cost and the quality of the fruit wine.
According to analysis, the quality deterioration of fresh fruits and vegetables is influenced by a plurality of factors, but diseases are the most main reasons. Among them, rotting and deterioration caused by fungal diseases are the most serious factors in postharvest loss of fruits, main diseases of different fruits are different, grapes mainly cause powdery mildew due to Botrytis cinerea (Botrytis cinerea), and apples mainly cause Penicillium expansum (Penicillium expansum). At present, the common and main methods for preventing fresh fruits from being preserved are physical prevention and chemical agent prevention, the use of chemical pesticides not only causes pathogenic bacteria to generate drug resistance to reduce the sterilization effect, but also causes chemical agent residues to influence the health of people due to unclean treatment. Physical control methods (such as low-temperature storage) require special equipment, often consume energy, and are not favorable for retaining nutrient components in fresh fruits. In the prior art, acid reducing agent (edible alkali), anion exchange resin column acid reduction, low-temperature freezing acid reduction and the like are usually added into fruit wine, the former acid reducing mode influences the flavor and taste of the fruit wine due to the introduction of alkali, the latter acid reducing mode only influences the control of organic acid in the production process, the cost is high, the efficiency is low, and the control of the organic acid in the fruit wine cannot be realized after filling is finished.
Compared with physical and chemical deacidification and biological deacidification, the biological deacidification method can reduce the acidity of the fruit wine, more importantly can increase the stability of the fruit wine and improve the quality of the wine, has small side effect, and is mostly developed by malic acid-lactic acid fermentation (MLF) which is fermented by lactic acid bacteria at present. Lactic acid bacteria produce malic acid-lactase, L-malic acid is changed into L-lactic acid and carbon dioxide under the catalysis of the malic acid, and compared with malic acid, lactic acid is softer, so that the acid reduction effect is achieved. However, lactic acid is also an organic acid, so that the method cannot effectively reduce the organic acid in the fruit wine and improve the mouthfeel of the fruit wine.
Disclosure of Invention
Technical problem to be solved
In order to solve the problems in the prior art, the invention provides an abnormal yeast Weikehan for green production of fruit wine in the whole process and application thereof. The strain has excellent biocontrol effect, has obvious inhibition effect on postharvest pathogenic fungi of fruits, can replace chemical bactericides to prevent and control postharvest diseases of the fruits and keep the fruits fresh to prevent the fruits from rotting and deteriorating; meanwhile, the strain has an excellent function of reducing organic acids such as citric acid, tartaric acid, malic acid, lactic acid, formic acid, succinic acid and acetic acid in fruit wine, and can be used for fermenting and reducing acid of fruit wine. Especially when the fruit wine is blueberry fruit wine, the strain can also obviously improve the anthocyanin content in the blueberry fruit wine and almost completely degrade citric acid in the blueberry fruit wine.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
the applicant adopts a Mongolian red culture medium to screen and purify microorganisms in naturally fermented blueberry fruit wine to obtain a strain which can effectively utilize citric acid and tartaric acid and has insensitive acid-reducing capability to alcohol concentration, confirms that the strain is abnormal yeast Wickham (W.anomalus), classifies and names the strain as W.anomalus WTB20042303, and deposits the strain in China general microbiological culture Collection center at 24/04 in 2020 with the preservation number of CGMCC No. 19723.
Based on the yeast strains screened by the invention, the invention also provides the following technical scheme:
the invention also relates to application of the abnormal Wilhelminth yeast strain W.anomallus WTB20042303 in storage and preservation of picked fruits or fruit wine deacidification. The method specifically comprises the following steps:
the first scheme is as follows: a fresh fruit preservation method is characterized in that abnormal Wickham yeast W.anomallus WTB20042303 is prepared into bacterial suspension, and the bacterial suspension is used for spraying or dip-coating fresh fruits.
The specific method comprises the following steps: activating abnormal yeast W.anomallus WTB20042303, fermenting and culturing with YPD liquid culture medium, centrifuging to obtain thallus,the thallus is washed with sterile water to remove culture medium, and prepared into the culture medium with concentration of 1 × 106CFU/mL～1×108CFU/mL of bacterial suspension; putting fruits into the bacterial suspension, soaking for 30 seconds, taking out, and air-drying; putting into a fresh-keeping box, sealing, and storing at room temperature.
Preferably, the fresh fruit is grape or blueberry.
Preferably, the activating step is: taking single colony on solid culture medium, culturing in YPD liquid culture medium at 26 deg.C under 200r/min for 24 hr, centrifuging at 4000rpm for 5min, collecting thallus, and washing with sterile water for 3 times.
Scheme II: a fruit wine deacidification fermentation method is characterized in that before saccharomyces cerevisiae is inoculated into fruit juice, abnormal hamamelis w.
Preferably, the fruit wine is blueberry fruit wine, and the fruit juice is blueberry fruit juice.
Preferably, the method is: crushing fresh blueberries, adjusting the components to obtain blueberry juice, adding abnormal Wilm's yeast W.anomallus WTB20042303 into the blueberry juice, adding saccharomyces cerevisiae after 2-4 days, and performing sugar degree adjustment, primary fermentation, filtration and post-fermentation to obtain the blueberry juice. The delayed addition of Saccharomyces cerevisiae is aimed at making the previously added abnormal yeast W.anomallus WTB20042303 capable of surviving in large quantity, and at the same time can be used for degrading organic acid carried in fruit juice, such as citric acid and malic acid, etc. Sugar is added later to avoid losing the acid reducing effect because the abnormal yeast Wikazakholderia W.anomallus WTB20042303 preferentially utilizes sugar.
Preferably, the addition amount of the abnormal yeast Wickerhamia willebrand WTB20042303 is 1 × 106CFU/mL。
Preferably, the bacterial adding amount of the saccharomyces cerevisiae is 1 × 106CFU/mL, wherein the sugar adding amount for adjusting the sugar degree is 120g/L, fermenting at the room temperature of 22-26 ℃, stirring for 2 times every day, and filtering after the fermentation is finished, wherein the filtrate is the blueberry fruit wine.
Before use, the abnormal yeast Wirkinje W.anomallus WTB20042303 comprises an activation treatment: taking single colony on solid culture medium, culturing in YPD liquid culture medium at 26 deg.C under 200r/min for 24 hr, centrifuging at 4000rpm for 5min, collecting thallus, and washing with sterile water for 3 times.
(III) advantageous effects
The invention has the beneficial effects that:
(1) according to the abnormal Wilm's yeast W.anomallus WTB20042303, after the abnormal Wilm's yeast W.anomallus WTB20042303 is cultured for 96 hours on a tartaric acid (tartaric acid is a unique carbon source) screening culture medium, the content of tartaric acid in the culture medium is reduced by 44.91%, which indicates that the abnormal Wilm's yeast W.anomallus WTB20042303 can utilize tartaric acid. The content of citric acid in the culture medium is reduced by 88.92% after the culture medium is cultured for 96h on a citric acid (citric acid is a unique carbon source), which indicates that the citric acid can be utilized. The strain is added into blueberry juice for fermentation, and no citric acid is detected at the end point of fermentation, which indicates that the strain has strong citric acid degradation capability. In addition, if the blueberry juice fermentation broth only added with saccharomyces cerevisiae is taken as a reference, and the blueberry juice fermentation broth of saccharomyces cerevisiae and abnormal yeast wikam w.anomallus WTB20042303 is added, the content of lactic acid is reduced by 31.39%, the content of formic acid is reduced by 7.32%, the content of acetic acid is reduced by 6.29% and the content of succinic acid is reduced by 11.94% at the end point of fermentation. Therefore, the abnormal yeast w.anomallus WTB20042303 screened by the invention has the capacity of degrading citric acid, formic acid, acetic acid and lactic acid in fruit wine, wherein the capacity of degrading citric acid is particularly remarkable.
The abnormal yeast Wtromlus WTB20042303 is used as an acid-reducing yeast, can degrade most of organic acids in fruit wine, and more importantly can increase the stability of the fruit wine (can also stabilize the acidity after bottling) and improve the quality of the wine.
(2) The abnormal Wilm's yeast W.anomallus WTB20042303 screened by the invention is added into blueberry juice fermentation liquor, if the blueberry juice fermentation liquor only added with saccharomyces cerevisiae is used as a reference, and the saccharomyces cerevisiae and the blueberry juice fermentation liquor added with the abnormal Wilm's yeast W.anomalus WTB20042303 are added at the fermentation end point, the total phenol content in the blueberry fruit wine is increased by 7.08%, the total flavone content is increased by 3.80%, the anthocyanin content is increased by 6.83%, the anthocyanin is an important active substance in the blueberry fruit wine, and the blueberry fruit wine has the activities of resisting oxidation, removing free radicals, resisting variation and preventing canceration. The DPPH free radical scavenging capacity is improved by 7.61%, the total oxidation resistance of FRAP is improved by 9.76%, the ABTS free radical scavenging capacity is improved by 10.42%, and the total reducing power is 5.85%. The improvement of the oxidation resistance of the fruit wine can effectively prevent aging and pathological changes of organisms caused by aging. The anthocyanin is an important active substance in the blueberry fruit wine, and has the activities of resisting oxidation, removing free radicals, resisting variation and preventing canceration. Therefore, if the abnormal Wilm's yeast W.anomallus WTB20042303 screened by the method is applied to brewing of blueberry wine, the quality of the blueberry wine can be greatly improved.
(4) In the process of preparing the blueberry wine by fermentation, the sugar content at the fermentation end point proves that the fermentation process of saccharomyces cerevisiae on the blueberry wine is not influenced after the abnormal saccharomyces weckerhamii W. Therefore, the blueberry juice can be normally fermented after the abnormal yeast Wickham W.anomallus WTB20042303 is added, the alcoholic strength is 12.92 at the end point of fermentation, and SSC is 6.87 degrees Bx. If the blueberry juice fermentation liquor only added with the saccharomyces cerevisiae is used as a reference (the pH value at the fermentation end point is 3.61), and the pH value at the fermentation end point is 3.90 after the abnormal saccharomyces weckerhamii w.
(5) The abnormal yeast Wikazakholderia WTB20042303 is used as a biocontrol bacterium, and the concentration of a bacterial suspension of grapes inoculated with botrytis cinerea in advance is 1 multiplied by 106The morbidity at CFU/mL is 36.50 percent; under the condition of the same concentration of the biocontrol bacteria, the morbidity is lower than that of the existing biocontrol bacteria (the existing strain with the preservation number of CGMCC No.14909), and the morbidity is 71.11 percent. Therefore, compared with the existing biocontrol bacteria, the yeast strain disclosed by the invention has a better inhibiting effect on botrytis cinerea.
Therefore, the abnormal Weikehan yeast W.anomallus WTB20042303 can not only prevent the fresh fruits from being rotted and deteriorated after the fresh fruits are picked and ensure the freshness of the fresh fruits, but also play a role in reducing acid when the fruit juice is used for fermentation and brewing in the later period, is not influenced by the alcohol concentration and the normal fermentation process of the saccharomyces cerevisiae, can play a role in reducing acid of most kinds of organic acids in the fruit wine and improve the taste and the appearance of the fruit wine (the fruit wine with high acidity is turbid), is a preferable strain which can be applied to the whole process of the fruit wine preparation process, and can still play the role in reducing acid in the fermentation process even if part of biocontrol bacteria suspension sprayed during the fresh-keeping storage of the fresh fruits is remained. In addition, the content of active substances such as anthocyanin in the fruit wine can be increased, and the quality of the fruit wine is further improved.
Drawings
Fig. 1 is a photograph showing morphological characteristics of an abnormal hamamelis w.
FIG. 2 is a PCR electrophoresis detection map of total DNA of abnormal yeast Wickerhamia weckerensis WTwomalus WTB20042303 screened by the present invention.
FIG. 3 shows the result of the evolutionary tree analysis of the abnormal yeast Wickham, W.anomalus WTB20042303 screened by the present invention.
Detailed Description
For the purpose of better explaining the present invention and to facilitate understanding, the present invention will be described in detail by way of specific embodiments with reference to the accompanying drawings.
Screening and identification of strains
Isolation of the Strain
Sampling the naturally fermented blueberry fruit wine at 0d, 3d, 6d, 9d, 12d and 15d respectively, diluting the wine sample liquid in a Bengal red culture medium by 1000 times, 10000 times and 100000 times, paving the sample, and culturing at the constant temperature of 26 ℃ for 48 hours to obtain a single bacterial colony, wherein two experiments are performed in parallel. And (3) selecting a single colony to separate and purify on a Bengal red culture medium plate, culturing at a constant temperature of 26 ℃ for 48h, selecting a suspected colony according to morphological characteristics of the yeast, performing microscopic examination, and performing streak separation on the Bengal red culture medium plate to obtain a purified strain.
Experiments prove that the abnormal Wilm's yeast W.anomallus WTB20042303 disclosed by the invention has better comprehensive capabilities of reducing acidity, preventing and treating bio-control and the like, and particularly has better prevention and treatment effect on botrytis cinerea than the known bio-control patent strains.
Biological characteristics of abnormal Hansenula Velcro W.anomallus WTB20042303
(1) Morphological characteristics
Referring to FIGS. 1A and 1B, A represents a strain obtained by culturing Bengal in fungal culture medium, peptone 5g, glucose 10g, potassium dihydrogen phosphate 1g, and magnesium sulfate (MgSO 2)4·7H2O)0.5g, agar 20g, 1/3000 Bengal solution 100mL, distilled water 1000mL, chloramphenicol 0.1 g; the preparation method comprises the following steps: dissolving the above components in distilled water, adding Bengal red solution, subpackaging, sterilizing at 121 deg.C for 20min, and culturing at 26 deg.C for 48 hr to obtain colony morphology with scale of 1 cm; b represents the cell morphology observed under a 40-fold microscope (10 μm scale). According to observation, the colony has irregular shape, milk white, flat and rough surface; the cells were observed under a microscope to be circular and about 8 μm in diameter.
(1) Molecular biological identification
Firstly, extracting the total DNA of the strain by an SDS boiling method, amplifying target fragments of a 26s rDNA D1/D2 region by taking NL-1 and NL-4 as primers, and carrying out agarose gel electrophoresis analysis (electrophoresis conditions: 180V,30min), wherein the result is shown in figure 2; and (4) detecting that the size of the target fragment is correct, and performing DNA sequencing on the sample.
Results of homology alignment and evolutionary tree
And comparing the sequencing Gene sequence with the corresponding sequence of the known strain in the Gene Bank, and constructing a phylogenetic evolutionary tree through a homology comparison result. As shown in fig. 3. The results show that: the strain and W.anomalus (KT895977.1) are on the same branch, the confidence degree reaches 100%, and the affinity is close (distance is less than 0.02), so that the strain is determined to be abnormal Hanm yeast (W.anomalus).
Second, the acid-reducing property of abnormal yeast Wikazakholderia W.anomallus WTB20042303
(one) the acid reducing capability of abnormal yeast Wickham's yeast W.anomallus WTB20042303 is tested by using a culture medium with citric acid and tartaric acid as unique carbon sources
(1) Experimental Material
Firstly, strains: abnormal hamamelis virginiana w.
② drugs and reagents
TABLE 1 drugs and reagents
(iii) laboratory instruments
TABLE 2 Main Instrument of the experiment
Fourthly, culture medium
Citric acid medium: 1g of citric acid, 1g of yeast extract, 2g of peptone and 0.1g of potassium dihydrogen phosphate were dissolved in 100mL of water and sterilized by autoclaving at 121 ℃ for 20min for further use.
Tartaric acid culture medium: 1g of tartaric acid, 1g of yeast extract, 2g of peptone and 0.1g of potassium dihydrogen phosphate were dissolved in 100mL of water and sterilized by autoclaving at 121 ℃ for 20min for further use.
(2) Experimental methods
Firstly, respectively picking single colonies of two cultured commercial acid-reducing yeasts (No. 15 and No. 16) and abnormal Willemm's yeast W.anomallus WTB20042303 into a test tube filled with 5ml of YPD culture medium, carrying out shake flask on a shaking table for 16-24h to ensure the purity and the activity of the yeast, taking out the yeast, removing supernatant, adding water for cleaning, centrifuging for 3 times, and finally adding 1ml of water to fix the volume to prepare bacterial suspension. Diluting the prepared bacterial suspension by 10 times, 100 times and 1000 times in gradient, selecting 1000 times, counting cells with a blood counting plate under a microscope, calculating the bacterial suspension concentration by a formula, and diluting to 2 × 106CFU/mL。
② respectively adding 100 mul of the acid-adding culture medium (the citric acid culture medium and the tartaric acid culture medium) and 100 mul of bacterial suspension into a 96-well plate, and making three strains of bacteria in parallel. Scanning the absorbance at 590nm at 0h, 24h, 48h and 72h respectively, calculating the difference value of the absorbance with 0h, reflecting the growth condition of the strains through the difference value of the absorbance, and further judging whether the strains can grow by using corresponding organic acid.
(3) Single acid reduction effect analysis
3 portions of citric acid medium and tartaric acid medium, 50mL each per bottle of medium, were prepared and sterilized for use. Respectively picking out single strains of the cultured 3 strains of bacteria, dropping the single strains into a test tube filled with 5mLYPD culture medium, shaking the test tube on a shaking table for 16-24h to ensure the purity and the activity of the single strains of bacteria, taking out the test tube, removing supernatant, adding water, centrifuging for 3 times, finally adding 1ml of water to fix the volume, preparing bacterial suspension, and counting blood cells. Adding 3 strains of yeast into corresponding triangular flasks respectively to make the final concentration of yeast be 106And (3) placing the CFU/mL into a constant-temperature shaking table for shaking, sampling at 26 ℃ and 200rpm for 0h, 48h and 96h respectively, taking 2X 4mL each time, and measuring the content of the organic acid at the sampling time point respectively.
Adopting a liquid chromatograph to detect conditions:
a chromatographic column: agilent 5TC-C18 (250X 4.6mm), using diammonium hydrogen phosphate with pH of 2.4 as mobile phase, column temperature of 45 deg.C, flow rate of 0.8ml/min, and sample amount of 20 μ L, respectively centrifuging and diluting samples containing citric acid and tartaric acid culture medium and 3 strains of acid-reducing yeast added organic acid culture medium for 48h and 96h, and detecting with high performance liquid chromatography. Determining the retention time of the organic acid through the chromatogram results of the citric acid and tartaric acid standard substances, and comparing the retention time with the chromatographic peak area of each organic acid in the 0h culture medium to detect the acid reduction effect of each strain. Before testing, samples of 0h citric acid and 0h tartaric acid medium were first diluted 20-fold with ultrapure water, loaded for testing, and then diluted and tested for 48h, 96h media, respectively.
Establishment of a standard curve: weighing a certain amount of organic acid standard substance, putting the organic acid standard substance into a volumetric flask, diluting with ultrapure water to prepare a mother solution with the concentration of 10mg/ml, diluting with a mobile phase to the required concentration with the concentration gradient of 2.5mg/ml, 2mg/ml, 1mg/ml, 0.4mg/ml, 0.2mg/ml and 0.1mg/ml respectively, carrying out sample injection in sequence to obtain corresponding peak areas, and obtaining a corresponding linear regression equation by using a least square method.
(4) Results of the experiment
The deacidification effect by taking citric acid and tartaric acid as unique carbon sources is shown in the table 3-table 5:
TABLE 3 OD in citric acid relative to the start of the experiment590Increase in value
TABLE 4 relative OD in tartaric acid at the beginning of the experiment590Increase in value
TABLE 5 contents of citric acid and tartaric acid for 72h
As can be seen from table 3, the addition of p.kluyveri WTB20042303 strain to citric acid medium (citric acid as the sole carbon source) increased the absorbance by 1.34 at 72h of culture. When the strain P.cactophila BY35 was added to the citric acid medium, the absorbance increased only BY about 1.2 at 72 hours of culture. As can be seen from table 4, the absorbance increased BY about 1.0 after 48 hours of adding the p.kluyveri WTB20042303 strain to the tartaric acid medium (tartaric acid is the only carbon source), and the absorbance increased BY only 0.3 for p.cactophila BY 35; after 72h of addition of the P.kluyveri WTB20042303 strain, the absorbance is increased BY 1.24, and the absorbance of the P.cactophila BY35 is only increased BY 0.65. As can be seen from Table 5, the degradation of citric acid was substantially completed in 72 hours BY P.kluyveri WTB20042303 and P.cactophila BY35 (the preservation strain number is CGMCC No.14909), and the acid reduction rates were 88.92% and 3.83%, respectively; and the acid reduction rate to tartaric acid is 44.91% and 39.93%, respectively.
Therefore, the ability of the P.kluyveri WTB20042303 screened BY the invention to grow, reproduce and utilize citric acid in citric acid is obviously higher than that of the known patent strain P.cactophila BY35, and the utilization rate of citric acid is higher than that of tartaric acid.
Effect of abnormal Wilm's yeast W.anomallus WTB20042303 on organic acids, active substances and antioxidant levels in blueberry mash
(1) Experimental Material
Firstly, strains: abnormal Wilm yeast W.anomallus WTB20042303 and Pichia Capabilis BY35 (the existing strain and the preserved strain number are CGMCC No.14909)
Blueberry: provided by the sunshine gift winery 2019, 1 month and 6 days, and the variety is Bei Lu
② drugs and reagents
TABLE 6 drugs and reagents
(iii) laboratory instruments
TABLE 7 main instruments of experiment
(2) Experimental methods
The blueberries are crushed and then distributed into 3 fermentation tanks, and 3.5 kg of the blueberries are placed in each fermentation tank. Respectively adding activated abnormal yeast W.anomallus WTB20042303 and P.cactophila BY35 (the existing strain and the preserved strain are CGMCC No.14909) into 2 fermentation tanks, wherein the bacterial adding amount is 1 × 106CFU/mL, control without any acid reducing yeast. At day 3, addAdding Saccharomyces cerevisiae at a concentration of 1 × 106CFU/mL, sugar addition 120 g/L. The fermenter was placed at 22 ℃ for fermentation with 2 stirring times per day. Filtering after fermentation is finished, and sealing and storing the fruit wine filtrate.
(3) Blueberry fruit wine index determination
a. Measurement of physical and chemical indexes
And (3) pH value measurement: measured with a pH meter. SSC determination: measured with a glucometer. Alcohol content determination: measured with an alcohol meter. And (3) total sugar determination: phenol-sulfuric acid method, 1mL sample +0.5mL 5% phenol solution +2.5mL concentrated sulfuric acid, mixing well for 5min, taking out and cooling to room temperature, and measuring absorbance at 490nm of spectrophotometer. And (3) total acid determination: measured according to the national standard method.
b. Active substance assay
The determination of the total phenol content is carried out by the method of Singleton [ Singleton V.L., Rossi J.A.colorimetry of total phenolics with phospho-molar phosphoric acid reagents [ J ]. American Journal of Enlogy and Viticulture,1965,16: 144-. The total flavone content is determined according to methods of Wang Youyan, Wang Youyang, Zhao Rubia and the like, the extraction condition research of antioxidant and free radical scavenging active substances in sophora flower [ J ] food industry science and technology, 2009(12): 130-. The anthocyanin content is determined by referring to the method of the production process research of dry blueberry wine [ D ]. Anhui university 2014 ].
c. Detection of acid reducing effect of blueberry fruit wine
Preparing a mixed standard product: taking 10mg of solid standard substance and 100 μ L of liquid standard substance mother liquor, metering to 10ml with mobile phase, mixing, and storing in refrigerator at 4 deg.C in dark place. In use, 1ml of 45. mu.L microporous membrane was taken out by syringe and tested in a liquid phase vial under optimum conditions.
Sample pretreatment: the samples were first diluted 20 times with ultrapure water, tested by loading, and then diluted and tested for 48h, 96h of culture medium, respectively.
Liquid phase conditions: a chromatographic column: agilent 5TC-C18 (250X 4.6mm), using diammonium hydrogen phosphate with pH of 2.4 as mobile phase, column temperature of 45 deg.C, flow rate of 0.8ml/min, and sample amount of 20 μ L, respectively centrifuging and diluting 20 times samples of culture medium containing citric acid and tartaric acid and organic acid culture medium after adding 2 strains of acid-lowering yeast, fermenting for 48h and 96h, and detecting with high performance liquid chromatography. Determining the retention time of the organic acid through the chromatogram results of the citric acid and tartaric acid standard substances, and comparing the retention time with the chromatographic peak area of each organic acid in the 0h culture medium to detect the acid reduction effect of each strain.
(4) Results of the experiment
Variation of citric acid content
The citric acid content in the blueberry juice is higher and is 6.81g/L at the beginning of fermentation, and no citric acid is detected in the blueberry wine added with the P.kluyveri WTB20042303 and the P.cactophila BY35 (the existing strain and the preserved strain have the serial number of CGMCC No.14909) strains at the end of fermentation.
Therefore, the yeast W.anomalus WTB20042303 has strong degradation capability on citric acid in the blueberry wine.
Variation of lactic acid content
The lactic acid content at the beginning of the fermentation was very low, only 0.08 g/L. As can be seen by comparing the lactic acid content at the end of fermentation with that at the beginning of fermentation, the Saccharomyces cerevisiae produces lactic acid during the fermentation process, so that the lactic acid content at the end of fermentation in the control group is 0.94 g/L. Specific results are shown in table 8:
TABLE 8
In addition, when the yeast strain screened by the invention is added, the content of lactic acid at the fermentation end point is reduced by 31.91 percent relative to the control group. And at the end of fermentation, the content of lactic acid in the blueberry fruit wine is lower than that of the blueberry fruit wine added with P.cactophila BY 35.
Variation of formic acid content
Formic acid detected in the blueberry juice at the beginning of fermentation is only 0.07g/L, and saccharomyces cerevisiae can generate more formic acid in the fermentation process, and the formic acid content of the contrast is 0.41g/L at the end of fermentation. By comparing the formic acid content at the end of the fermentation with that at the beginning of the fermentation, it can be seen that the saccharomyces cerevisiae produces formic acid during the fermentation. Specific results are shown in table 9:
TABLE 9
After the calcium of BY35 was added to the blueberry mash, the formic acid content was increased, presumably BY decomposing other organic acids to form part of formic acid. The W.anomallus WTB20042303 screened by the invention has the capability of degrading formic acid, the formic acid content is 0.38g/L at the fermentation end point, and is reduced by 7.32 percent compared with a control group.
In addition, the addition of the acid reducing yeast screened from the hawthorn wine mash and the persimmon wine mash also resulted in an increase in the formic acid content at the end of the fermentation. Therefore, compared with other strains, the W.anomalus WTB20042303 strain has excellent formic acid reducing capability.
Variation of acetic acid content
The blueberry juice contains a very small amount of acetic acid which is only 0.15g/L at the beginning of fermentation, a certain amount of acetic acid can be generated by saccharomyces cerevisiae in the fermentation process, and the acetic acid content of a control group reaches 14.79g/L at the end of fermentation. Thus, the saccharomyces cerevisiae can easily generate acetic acid in the fermentation process. The results are shown in Table 11.
Watch 10
After the W.anomallus WTB20042303 is added, the content of acetic acid is reduced BY 6.29 percent compared with a control group, but the content of the acetic acid in mash is slightly increased BY the patent strain P.cactophila BY 35.
Fifth change of succinic acid content
The blueberry juice contains a very small amount of succinic acid of only 0.05g/L at the beginning of fermentation, the saccharomyces cerevisiae can generate succinic acid in the fermentation process, and the succinic acid content of a control group at the end of fermentation is 0.67 g/L. It can be seen by comparing the succinic acid content at the end of fermentation with that at the beginning of fermentation that the Saccharomyces cerevisiae produces succinic acid during the fermentation. The specific results are shown in Table 11.
TABLE 11
In addition, when the screened yeast strains of the invention are added, the succinic acid content of the fermentation end point is reduced by 11.94 percent relative to the control. And the succinic acid content of the blueberry wine added with the P.cactophila BY35 strain is increased BY about 10 percent relative to that of a control group at the end of fermentation.
Influence of P.kluyveri WTB20042303 on active substances in blueberry fruit wine
The content of total phenols in the control group at the end of fermentation is 1.13mg/g, the content of total flavonoids is 1.05mg/g, and the content of anthocyanidin is 120.29 mg/L.
TABLE 12
Compared with a control group, after different acid-reducing yeasts are added into the blueberry fruit wine, the total phenol content in the fruit wine can be increased, and after the P.kluyveri WTB20042303 is added, the total phenol content at the end of fermentation is 1.21mg/g, the total flavone content is 1.09mg/g, the anthocyanin content is 128.50mg/L, the total phenol content is increased by 7.08 percent, the total flavone content is increased by 3.80 percent, and the anthocyanin content is increased by 6.83 percent. The content of total phenols of the blueberry wine added with P.cactophila BY35 is increased but the increase is lower than that of P.kluyveri WTB20042303, the total flavonoids are hardly changed relative to a control group, and the anthocyanin is increased but is increased less than that of P.kluyveri WTB20042303 relative to a control group.
Seventhly, the influence of P.kluyveri WTB20042303 on the antioxidant level of blueberry wine is shown in Table 13
Compared with a control group, after pichia kluyveri p.kluyveri wtb20042303 and p.cactophia BY35 (the existing strain and the preserved strain number are CGMCC No.14909) are added into the blueberry fruit wine, the FRAP of the sterilizing strain p.cactophia BY35 is slightly reduced, and each antioxidant index of all the strains is increased. After the P.kluyveri WTB20042303 is added, the DPPH free radical scavenging capacity is improved BY 7.61%, the total oxidation resistance of FRAP is improved BY 9.76%, the ABTS free radical scavenging capacity is improved BY 10.42%, and the total reducing power is improved BY 5.85%, which is superior to P.cactophila BY35 (the number of the existing strain and the preserved strain is CGMCC No. 14909). The Kluyveri WTB20042303 has an obvious effect of improving the antioxidant level of the blueberry fruit wine.
Influence of the W.anomalus WTB20042303 on the pH value of blueberry fruit wine
The blueberry fruit wine added with the acid-reducing yeast can be normally fermented, the alcoholic strength of all treatments at the end point of fermentation is 12.92, and SSC is 6.87 degrees Bx. The pH of the control at the end of fermentation was 3.61. After the addition of the abnormal yeast hamamelis w. The W.anomalus WTB20042303 disclosed by the invention has an obvious acid reduction effect.
Biocontrol effect of abnormal yeast Wikazakholdi W.anomallus WTB20042303 on fresh fruits
(1) Experimental Material
Firstly, strains: yeast: anomalus WTB20042303 and P.cactophila BY35 (preservation number CGMCC No.14906)
Pathogenic bacteria: botrytis cinerea (Botrytis cinerea) for laboratory preservation
Fruit: grape, purchased from Beijing New-onset
② main experimental instruments, refer to Table 2
(2) Experimental methods
Step 1: preparing yeast suspension as biocontrol bacteria suspension, comprising the following steps:
activating the strain: 1 single colony was inoculated to YPD liquid medium on YPD plate and shake-cultured at 26 ℃ for 24 hours.
Collecting thalli: centrifuging, removing culture medium, washing with 1mL sterile water (blowing with pipette or shaking, mixing well), centrifuging at 12000r/min at 4 deg.C for 2 min. This operation was repeated three times. After the water is removed and the thallus is left, 1mL of sterile water is added and mixed evenly, and the mixture is diluted to a proper time.
③ counting the blood corpuscle plate: cover the slide glass first, add 10 uL bacterial suspension in the upper chamber and lower chamber separately, find the square with 10 times mirror first, change 40 times mirror count again. And counting and diluting to obtain suspension with target concentration.
Step 2: preparing a mould bacterial suspension
Adding 2mL sterile water into sterilized 10mL centrifuge tube, clamping mycelia on the surface of the culture medium with sterilized forceps, adding into the centrifuge tube, blowing and mixing with pipette to completely mix spores into water, filtering with filter cloth, counting with blood counting plate, and diluting to 5 × 104Spore suspension at CFU/mL concentration.
And step 3: fruit preparation
The puncture method comprises the following steps: selecting bought grapes, placing the bought grapes with bruise and damage independently, cleaning the selected good fruits with consistent maturity and size with clear water, treating with sodium hypochlorite aqueous solution (0.5%) for 5min, placing the fruits into a cleaned box, pricking 15 grapes in each box, after the surface moisture of the grapes is dried, pricking 1 hole of each fruit with a pricking needle, and burning the inoculating needle one box at each time. After the grape sap had dried (about 4 hours), the experimental group was added with 20. mu.L of yeast suspension of the desired concentration, and after 4 hours (essentially complete absorption of the yeast suspension) 20. mu.L of pathogenic bacteria 5X 10 was added4CFU/mL spore suspension, control group also added 20. mu.L of pathogen, and in the case of framing, two groups of toilet paper balls wetted with water were placed in the frame.
The soaking method comprises the following steps: putting fruit into 1 × 106Soaking the strain in CFU/mL bacterial suspension for 30 seconds, taking out the strain, and air-drying the strain; putting into a fresh-keeping box, sealing, and storing at room temperature.
And 4, step 4: statistics of disease (rot)
The statistical method of the rotting rate adopts an observation method, and the calculation formula is as follows: rotten rate (%) — rotten fruit count/total fruit count × 100%. The diameter of the lesion is measured by the cross method in mm.
(3) Results of the experiment
The incidence rate of grape inoculated with Botrytis cinerea (B. cinerea) is counted, and the concentration of biocontrol bacteria is 1 × 106CFU/mL, P.cactophila BY35 (existing strain, preservation number CGMCC No.14909) is used as positive control, and the difference of the disease incidence between different treatments is obvious. The incidence of grapes inoculated with the P.kluyveri WTB20042303 strain is 36.50%; under the condition of the same concentration of biocontrol bacteria, the morbidity of the existing biocontrol bacteria P.cactophila BY35 (the existing strain with the preservation number of CGMCC No.14909) is 71.11 percent. 1X 106The morbidity of grapes soaked BY the strain P.kluyveri WTB20042303 is 40.00 percent, and the morbidity of grapes soaked BY the strain P.cactophila BY35 is 60.00 percent.
The comparison shows that the inhibition effect of the pichia kluyveri p.kluyveri WTB20042303 on botrytis cinerea (b.cinerea) is stronger than that of a biocontrol bacterium p.cactophila BY35 (the existing strain, the preservation number is CGMCC No. 14909). When the concentration of the biocontrol bacteria is increased to 1 x 108The biocontrol effect of the pichia pastoris P.kluyveri WTB20042303 bacterial suspension is not obviously increased (the morbidity is 26.67%) at the time of CFU/mL. Therefore, from the economical point of view, when fresh fruits are preserved using the suspension of the Pichia pastoris P.kluyveri WTB20042303 of the present invention, it is preferable to set the concentration at 1X 106CFU/mL。
Based on the above description, it can be known that the abnormal wilk hank yeast w.anomallus WTB20042303(CGMCC No.19723) has uniqueness in degrading citric acid, tartaric acid, lactic acid, formic acid, succinic acid, acetic acid and the like in fruit wine, compared with other acid-reducing yeasts, and has very excellent acid-reducing performance and wide adaptability. By reducing the content of organic acid in the fruit wine, the quality of the fruit wine such as taste, color and the like can be improved.
In addition, experiments also prove that in the process of preparing fruit wine by fermentation, the sugar content at the fermentation end point shows that the fermentation process of the saccharomyces cerevisiae is not influenced after the saccharomyces cerevisiae strain is added, and the ethanol concentration has no obvious influence on the capability of the saccharomyces cerevisiae strain to utilize organic acid.
When the fruit wine, particularly the blueberry fruit wine is prepared, the abnormal yeast Wickham W.anomallus WTB20042303 is added before saccharomyces cerevisiae is added, the alcoholic strength of all treatments at the fermentation end point is 12.92, SSC is 6.87 degrees Bx, the pH value at the fermentation end point is higher and is 3.90, the anthocyanin content in the fruit wine is increased, and the total phenol content and the total ketone content are not obviously changed.
In addition, the abnormal yeast Wirkinje W.anomalus WTB20042303 is proved to have good inhibition effect on the botrytis cinerea.
Therefore, the abnormal Weikeham yeast W.anomallus WTB20042303 can not only prevent the fresh fruits from being rotted and deteriorated after the fresh fruits are picked and ensure the freshness of the fresh fruits, but also play a role in reducing acid when the fruit juice is used for fermentation and brewing in the later period, is not influenced by the alcohol concentration and the normal fermentation process of the saccharomyces cerevisiae, can play a role in reducing acid of vast varieties of organic acids in the fruit wine and improve the taste and the quality of the fruit wine (the fruit wine with high acidity is turbid), is a preferable strain which can be applied to the whole process of the fruit wine preparation process, and can still play the role in reducing acid of the residual strains in the fermentation process even if the biocontrol bacterium suspension sprayed during the fresh-keeping storage of the fresh fruits is not cleaned.
Claims (10)
1. An abnormal yeast strain of Wickerhamomyces anomalus, which is deposited in China general microbiological culture Collection center on 24.04.2020, with the preservation number of CGMCC No.19723 and is named as Wickerhamomyces anomalus WTB 20042303.
2. The use of the abnormal yeast hamamelis w.
3. Use according to claim 2, characterized in that: the fruit is blueberry, and the fruit wine is blueberry fruit wine.
4. A fresh fruit preservation method is characterized by comprising the following steps: the abnormal yeast Wickham yeast W.anomallus WTB20042303 is prepared into bacterial suspension, and the bacterial suspension is used for spraying or dip-coating fresh fruits.
5. The fresh-keeping method of claim 4, wherein: activating abnormal yeast W.anomallus WTB20042303, fermenting and culturing in YPD liquid culture medium, centrifuging to obtain thallus, washing with sterile water to remove culture medium, and making into 1 × 106CFU/mL～1×108CFU/mL of bacterial suspension; putting fruits into the bacterial suspension, soaking for 30 seconds, taking out, and air-drying; putting into a fresh-keeping box, sealing, and storing at room temperature.
6. The fresh-keeping method of fresh fruit according to claim 4 or 5, characterized in that: the fresh fruit is grape or blueberry.
7. A fruit wine deacidification fermentation method is characterized in that before saccharomyces cerevisiae is inoculated into fruit juice, abnormal hamamelis w.
8. The acid-reducing fermentation method of fruit wine according to claim 7, characterized in that: the fruit wine is blueberry fruit wine, and the fruit juice is blueberry fruit juice.
9. The acid-reducing fermentation method of fruit wine according to claim 7, characterized in that: crushing fresh blueberries, adjusting the components to obtain blueberry juice, adding abnormal Wilm's yeast W.anomallus WTB20042303 into the blueberry juice, adding saccharomyces cerevisiae after 2-4 days, and performing processes such as sugar degree adjustment, primary fermentation, filtration, post-fermentation and the like.
10. The acid-reducing fermentation method of fruit wine according to claim 7, characterized in that: the addition amount of the abnormal yeast Wikayama W.anomalusWTB20042303 is 1 × 106CFU/mL。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010525908.XA CN112094761B (en) | 2020-06-10 | 2020-06-10 | Abnormal hamamelis virginiana for green production of fruit wine in whole process and application of abnormal hamamelis virginiana |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010525908.XA CN112094761B (en) | 2020-06-10 | 2020-06-10 | Abnormal hamamelis virginiana for green production of fruit wine in whole process and application of abnormal hamamelis virginiana |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112094761A true CN112094761A (en) | 2020-12-18 |
| CN112094761B CN112094761B (en) | 2022-11-04 |
Family
ID=73750110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010525908.XA Active CN112094761B (en) | 2020-06-10 | 2020-06-10 | Abnormal hamamelis virginiana for green production of fruit wine in whole process and application of abnormal hamamelis virginiana |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112094761B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109294933A (en) * | 2018-11-20 | 2019-02-01 | 北京工商大学 | One Accharomyces cerevisiae and its method for co-culturing raising traditional fermented food quality with ester-producing yeast |
| CN113273604A (en) * | 2021-05-10 | 2021-08-20 | 江苏大学 | Application of abnormal yeast Weikehan in preventing and treating postharvest diseases of tomatoes and storing and refreshing |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
| CN115786144A (en) * | 2022-10-31 | 2023-03-14 | 贵州大学 | Abnormal hamamelis virginiana and application thereof in acid reduction and color fixation of blueberry fruit wine |
| CN116004347A (en) * | 2022-12-26 | 2023-04-25 | 贵州大学 | Application of Wilkham yeast anomala in blueberry fermented fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635832A (en) * | 2016-12-07 | 2017-05-10 | 昆明理工大学 | Wickerhamomyces anomalus and application thereof |
| CN108018218A (en) * | 2016-11-02 | 2018-05-11 | 北京工商大学 | One plant height produces ethyl acetate yeast strain and its cultural method and application |
| CN108795782A (en) * | 2018-05-04 | 2018-11-13 | 江苏大学 | Abnormal Brunswick Durham bacterium prevents the operatic circle postharvest disease and the method for preservation and freshness |
-
2020
- 2020-06-10 CN CN202010525908.XA patent/CN112094761B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108018218A (en) * | 2016-11-02 | 2018-05-11 | 北京工商大学 | One plant height produces ethyl acetate yeast strain and its cultural method and application |
| CN106635832A (en) * | 2016-12-07 | 2017-05-10 | 昆明理工大学 | Wickerhamomyces anomalus and application thereof |
| CN108795782A (en) * | 2018-05-04 | 2018-11-13 | 江苏大学 | Abnormal Brunswick Durham bacterium prevents the operatic circle postharvest disease and the method for preservation and freshness |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109294933A (en) * | 2018-11-20 | 2019-02-01 | 北京工商大学 | One Accharomyces cerevisiae and its method for co-culturing raising traditional fermented food quality with ester-producing yeast |
| CN109294933B (en) * | 2018-11-20 | 2022-10-04 | 北京工商大学 | Saccharomyces cerevisiae and method for improving quality of traditional fermented food by co-culturing same with ester-producing yeast |
| CN113273604A (en) * | 2021-05-10 | 2021-08-20 | 江苏大学 | Application of abnormal yeast Weikehan in preventing and treating postharvest diseases of tomatoes and storing and refreshing |
| CN115368994A (en) * | 2022-09-14 | 2022-11-22 | 山西农业大学 | Apple fortified wine and preparation process thereof |
| CN115786144A (en) * | 2022-10-31 | 2023-03-14 | 贵州大学 | Abnormal hamamelis virginiana and application thereof in acid reduction and color fixation of blueberry fruit wine |
| CN115786144B (en) * | 2022-10-31 | 2024-01-30 | 贵州大学 | Exception Wikihan yeast and application thereof in acid-reducing fixation of blueberry fruit wine |
| CN116004347A (en) * | 2022-12-26 | 2023-04-25 | 贵州大学 | Application of Wilkham yeast anomala in blueberry fermented fruit wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112094761B (en) | 2022-11-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112094761B (en) | Abnormal hamamelis virginiana for green production of fruit wine in whole process and application of abnormal hamamelis virginiana | |
| CN112143659B (en) | Pichia kluyveri for green production of fruit wine in whole process and application of pichia kluyveri | |
| CN112226374B (en) | Pichia kudriavzevii yeast for green production of fruit wine in whole process and application thereof | |
| CN108239608B (en) | Torulaspora delbrueckii and application thereof in wine brewing | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN109097291B (en) | Composite fermentation agent and application thereof in brewing cabernet sauvignon anhydration wine | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN111363699B (en) | Lactobacillus plantarum with both biological amine degradation activity and biological acid reduction activity and application of lactobacillus plantarum in fruit wine | |
| CN108865910B (en) | Saccharomyces cerevisiae, screening method thereof and application of saccharomyces cerevisiae in blueberry red wine fermentation | |
| CN117448182B (en) | Aroma-producing yeast and culture method and application thereof | |
| CN112457941B (en) | Aronia melanocarpa fruit wine and brewing method thereof | |
| CN112111416B (en) | Issatchenkia orientalis strain for whole-process green production of fruit wine and application thereof | |
| CN112226375B (en) | Saccharomyces cerevisiae for whole-process green production of fruit wine and application thereof | |
| CN108300632A (en) | A kind of tara vine skin slag wine and its brewing method | |
| KR101703249B1 (en) | Novel Saccharomyces cerevisiae Y28 yeast strain and preparation method of mixed wine of kiwi and permission fruits using the strain | |
| CN108690768B (en) | Method for controlling alcohol ester ratio of Malus micromalus wine | |
| CN113773977B (en) | Yeast strain with low ethanol yield and high aroma yield and application thereof | |
| CN108342278A (en) | A kind of tara vine wine and its brewing method | |
| CN112522120B (en) | Non-saccharomyces cerevisiae hsmt-1 and application thereof | |
| CN108048275A (en) | It is a kind of to be prepared with brown sugar and Duo Yi fruits mostly according to the method for fermented wine | |
| CN111334441B (en) | Acid-reducing yeast strain and application thereof | |
| CN108315119B (en) | Preparation method of fresh grape distilled liquor | |
| CN113755289A (en) | Fruity low-alcohol refreshing apple wine and preparation method thereof | |
| CN113186052B (en) | Musala fermentation brewing process with high caramel aroma yield and high 5-HMF degradation |
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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210929 Address after: 276800 1st floor, building 2, new generation information technology industrial park, Rizhao hi tech Zone, Rizhao City, Shandong Province Applicant after: Shandong Kaipu fite Biotechnology Co.,Ltd. Address before: Room 1401, building D, 606 ningliu Road, Changlu street, Jiangbei new district, Nanjing, Jiangsu Province 210000 Applicant before: Nanjing Wantuo Biotechnology Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |