CN116179390A - Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit - Google Patents
Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit Download PDFInfo
- Publication number
- CN116179390A CN116179390A CN202210007971.3A CN202210007971A CN116179390A CN 116179390 A CN116179390 A CN 116179390A CN 202210007971 A CN202210007971 A CN 202210007971A CN 116179390 A CN116179390 A CN 116179390A
- Authority
- CN
- China
- Prior art keywords
- ethyl
- bjq0010
- burkholderia
- white spirit
- synthesizing
- 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.)
- Pending
Links
- 241001453380 Burkholderia Species 0.000 title claims abstract description 27
- 150000002148 esters Chemical class 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 230000002194 synthesizing effect Effects 0.000 title claims abstract description 14
- 238000012136 culture method Methods 0.000 title claims description 12
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 claims abstract description 32
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 32
- YYZUSRORWSJGET-UHFFFAOYSA-N octanoic acid ethyl ester Natural products CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 claims abstract description 17
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 claims abstract description 15
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 239000008346 aqueous phase Substances 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000003786 synthesis reaction Methods 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 230000003197 catalytic effect Effects 0.000 claims 1
- 238000012364 cultivation method Methods 0.000 claims 1
- 239000013028 medium composition Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 3
- 241001646647 Burkholderia ambifaria Species 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 7
- 239000002609 medium Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 238000007036 catalytic synthesis reaction Methods 0.000 description 4
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- NQPDZGIKBAWPEJ-UHFFFAOYSA-N valeric acid Chemical compound CCCCC(O)=O NQPDZGIKBAWPEJ-UHFFFAOYSA-N 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- -1 esters ethyl valerate Chemical class 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 229960002446 octanoic acid Drugs 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 229940005605 valeric acid Drugs 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000020097 white wine Nutrition 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
- C12N1/20—Bacteria; Culture media 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/62—Carboxylic acid esters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6436—Fatty acid esters
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to the technical field of microorganisms, and particularly relates to a method for culturing BJQ0010 of Burkholderia (Burkholderia ambifaria) of bacteria and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit. The BJQ0010 of Burkholderia disclosed by the invention has the capability of efficiently catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate serving as white spirit flavor esters in a water phase system, and the yields are 4.66+/-0.27, 47.48 +/-3.30, 615.49 +/-58.28 and 797.81 +/-61.39 mg/L respectively. The method has important significance in culturing functional microorganisms for high yield of the flavor substances of the white spirit in the white spirit brewing process, and lays a theoretical foundation for improving the flavor and quality of the white spirit.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to a culture method of Burkholderia BJQ0010 and application thereof in catalytic synthesis of white spirit flavor esters ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate.
Background
The main components in the white spirit are water and ethanol, which account for about 98 percent of the total weight of the white spirit, and the flavor substances account for 1-2 percent of the total weight of the white spirit, are trace components in the white spirit, and have important effects on the quality and style of the white spirit. At present, the trace components are more than 2000, including esters, alcohols, acids, aldehyde ketones, heterocyclic compounds, carbonyl compounds and the like, wherein the esters are the most various and highest-content flavor compounds found in the white spirit so far, and the types of the compounds are more than 500, and the content of the compounds accounts for 75% -95% of the flavor components of the white spirit. In addition, esters with fruit, flower and sweet flavors not only give the white spirit a unique aromatic flavor, but also determine the organoleptic and quality of the white spirit. The strong aromatic Chinese liquor is one of 12 large aromatic Chinese liquor, wherein small molecular fatty acid ethyl ester substances such as ethyl valerate, ethyl caproate, ethyl caprylate, ethyl caprate and the like are critical to the flavor and quality of the strong aromatic Chinese liquor. However, the low synthetic efficiency of the substances in the white spirit brewing process leads to low yield of high-quality white spirit, and is an important reason for restricting the quality of the strong aromatic white spirit and the low yield of the high-quality white spirit. The growth metabolism of the microorganism can promote the organic acid and alcohol in the white spirit to generate ester, so that the microorganism with the capability of synthesizing small molecular fatty acid ethyl ester is screened, the fermentation process is rationally regulated, the in-situ synthesis of flavor ester is promoted, and the quality of the fermented white spirit is ensured fundamentally.
Therefore, the invention aims to provide a culture method of a high-quality microorganism resource BJQ0010 of Burkholderia and application thereof in catalyzing and synthesizing flavor esters of white spirit, which can promote the production of useful flavor ester substances such as ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in the white spirit, and provide a preferable microorganism resource for the synthesis of esters in the fermentation process of the white spirit.
Disclosure of Invention
The invention aims to provide a culture method of Burkholderia BJQ0010 and application thereof in catalytic synthesis of ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in an aqueous phase system.
The invention is realized by the following technical scheme:
the invention discloses an application of Burkholderia BJQ0010 in catalyzing and synthesizing white spirit flavor esters such as ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in a water phase system.
The invention also discloses a culture method of Burkholderia BJQ0010 and application of the BJQ0010 in synthesizing white spirit flavor ester.
Compared with the prior art, the invention has the following beneficial technical effects:
the invention utilizes the microbial technology to optimally culture BJQ0010 of Burkholderia, and the culture medium composition of the culture method is as follows: soluble starch 10.0g/L; peptone 10.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0mL/L. The culture conditions are 30+/-2 ℃, 150+/-50 rpm, and the culture is carried out for 2-5 days.
The invention utilizes BJQ0010 of Burkholderia to prepare a crude enzyme preparation, and detects the capability of catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in an aqueous phase system, and the method comprises the following steps: culturing BJQ0010 of Burkholderia by the culture medium and the culture method, collecting bacterial liquid and culture liquid, directly crushing cells, centrifuging to obtain supernatant as crude enzyme liquid, catalyzing substrate valeric acid and ethanol, caproic acid and ethanol, caprylic acid and ethanol or capric acid and ethanol to generate corresponding ester in an aqueous phase system (pH is about 4.0 and ethanol concentration is 4.0% -9.0%) simulating white wine fermentation, and detecting products of valeric acid ethyl ester, caproic acid ethyl ester, caprylic acid ethyl ester and capric acid ethyl ester by gas chromatography. It is verified that the catalyst has the capability of catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in an aqueous phase system, and the yields are respectively 4.66+/-0.27, 47.48 +/-3.30, 615.49 +/-58.28 and 797.81 +/-61.39 mg/L.
The microorganism and crude enzyme preparation obtained by the culture method of Burkholderia BJQ0010 provided by the invention have the capability of catalyzing and synthesizing important flavor esters of ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in a water phase system for brewing white spirit, and provide references for analyzing and developing a white spirit brewing process.
Preservation description
The Burkholderia (Burkholderia ambifaria) is preserved in China general microbiological culture Collection center (China Committee for culture Collection), the preservation place is North Chen Silu No. 1 and No. 3 in the Korean region of Beijing, the preservation number is CGMCC No.24186, and the preservation date is 2021, 12 months and 24 days.
Drawings
FIG. 1 shows the results of optimization of nitrogen source (A) and carbon source (B) for catalytic synthesis of ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate by BJQ0010 of Burkholderia
FIG. 2 is a raw spectrum of a gas chromatograph of ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate catalyzed by BJQ0010 from Burkholderia
FIG. 3 is a quantitative calculation result of catalytic synthesis of ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate by BJQ0010 of Burkholderia
Detailed Description
The invention will now be described in further detail with reference to the specific drawings and examples, which are given by way of illustration and not limitation. The operating steps or conditions not specifically described in the examples below are all accomplished according to techniques and conditions conventional in the art.
Example 1 optimization of Nitrogen Source and carbon Source of Burkholderia BJQ0010 fermentation culture
Activating strains: BJQ0010 from Burkholderia was inoculated into 30mL test tubes containing 5mL of fermentation medium under aseptic conditions, and incubated for 1-2d at 30.+ -. 2 ℃ and 150.+ -. 50rpm on a shaker.
Nitrogen source optimization fermentation culture: under aseptic conditions, activated BJQ0010 was inoculated into 300mL Erlenmeyer flasks containing 100 mL fermentation medium, shaking at 30.+ -. 2 ℃ and 150.+ -. 50rpm, and incubated for 2-5d. The fermented liquid after the cultivation was prepared as in example 2, and the crude enzyme liquid obtained was subjected to the ester synthesis measurement as in example 3, and the optimum nitrogen source was determined according to the amount of ester synthesized.
The fermentation medium comprises the following components: sucrose 5.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0mL/L, 20.0g/L of different nitrogen sources (shown in FIG. 1A) are added respectively, and sterilization is carried out at 115 ℃ for 20min.
Optimizing fermentation culture of carbon source: under aseptic conditions, activated BJQ0010 was inoculated into 300mL Erlenmeyer flasks containing 100 mL fermentation medium, shaking at 30.+ -. 2 ℃ and 150.+ -. 50rpm for 2-5 days. The fermented liquid after the cultivation was prepared as in example 2, and the crude enzyme liquid obtained was subjected to ester synthesis measurement as in example 3, and the optimum carbon source was determined according to the amount of ester synthesized.
The fermentation medium comprises the following components: peptone 20.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, 10.0mL/L of olive oil, 5.0g/L of different carbon sources (shown in figure 1B) are respectively added, the pH is natural, and the sterilization is carried out for 20min at 115 ℃.
EXAMPLE 2 preparation of crude enzyme preparation of BJQ0010 from Burkholderia
Taking 10-30mL of fermentation medium in a 50mL centrifuge tube, crushing bacterial cells by using an ultrasonic cell disruption instrument, centrifuging for 10min at 6000 Xg, and taking supernatant as a crude enzyme preparation.
Example 3 Synthesis of esters by crude enzyme preparation of BJQ0010 from Burkholderia under conditions simulating aqueous fermentation System for white spirit
The 10mL reaction system was as follows: 1mL of BJQ0010 crude enzyme solution of Burkholderia; citrate buffer (pH 4.0), 9mL (add ethanol to 1M); the final concentrations of valeric acid, caproic acid, caprylic acid and capric acid were all 10mM. Shaking culture was performed at 37.+ -. 1 ℃ and 150.+ -. 10rpm for 24 hours. 3mL of n-hexane was extracted, and the amount of ester synthesized was quantitatively determined by gas chromatography.
The chromatographic column is Agilent 19091N-213I. Detection conditions: maintaining at 40deg.C for 5min; raising the temperature to 170 ℃ at a speed of 8 ℃/min, and keeping for 10min; raising the temperature to 240 ℃ at a speed of 8 ℃/min and keeping the temperature for 5min. The sample injection amount is 1 mu L, and the flow is not split. The carrier gas was nitrogen, the flow rate was 1mL/min, and the FID detector.
The results prove that the burkholderia BJQ0010 culture method and the crude enzyme preparation prepared by the burkholderia BJQ0010 culture method provided by the invention have the capability of catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in an aqueous phase system (shown in a figure 2), and the yields are 4.66+/-0.27, 47.48 +/-3.30, 615.49 +/-58.28 and 797.81 +/-61.39 mg/L respectively (shown in a figure 3).
Claims (3)
1. A cultivation method of Burkholderia BJQ0010 is characterized in that the Burkholderia BJQ0010 is cultivated to prepare crude enzyme liquid, and the crude enzyme liquid has the characteristic of catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate serving as white spirit flavor in an aqueous phase system.
2. A culture method for catalytic ester synthesis according to claim 1, wherein the medium composition comprises: soluble starch 10.0g/L; peptone 10.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0mL/L. The culture conditions are as follows: culturing at 30+ -2deg.C and 150+ -50 rpm for 2-5d.
3. The burkholderia BJQ0010 according to claim 1, which has the capability of catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate in an aqueous phase system, and the yields are 4.66+/-0.27, 47.48 +/-3.30, 615.49 +/-58.28 and 797.81 +/-61.39 mg/L respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210007971.3A CN116179390A (en) | 2022-01-06 | 2022-01-06 | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210007971.3A CN116179390A (en) | 2022-01-06 | 2022-01-06 | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116179390A true CN116179390A (en) | 2023-05-30 |
Family
ID=86446712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210007971.3A Pending CN116179390A (en) | 2022-01-06 | 2022-01-06 | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116179390A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002045166A (en) * | 2000-08-01 | 2002-02-12 | National Research Inst Of Brewing | Method for brewing aromatic sakes |
| CN110484574A (en) * | 2019-09-29 | 2019-11-22 | 北京工商大学 | One plant of Burkholderia cultural method and its catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester |
| CN110591965A (en) * | 2019-09-29 | 2019-12-20 | 北京工商大学 | Burkholderia polyphylla culture method and application thereof in catalytic synthesis of white spirit flavor ester and degradation of white spirit harmful ester |
-
2022
- 2022-01-06 CN CN202210007971.3A patent/CN116179390A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002045166A (en) * | 2000-08-01 | 2002-02-12 | National Research Inst Of Brewing | Method for brewing aromatic sakes |
| CN110484574A (en) * | 2019-09-29 | 2019-11-22 | 北京工商大学 | One plant of Burkholderia cultural method and its catalyzing and synthesizing the application in liquor flavor ester and degradation of white spirit nocuousness ester |
| CN110591965A (en) * | 2019-09-29 | 2019-12-20 | 北京工商大学 | Burkholderia polyphylla culture method and application thereof in catalytic synthesis of white spirit flavor ester and degradation of white spirit harmful ester |
| CN112980722A (en) * | 2019-09-29 | 2021-06-18 | 北京工商大学 | Burkholderia polyphylla culture method and application thereof in catalytic degradation of harmful esters of white spirit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Plata et al. | Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts | |
| EP2307556B1 (en) | Production of butanediol by anaerobic microbial fermentation | |
| CN109439701B (en) | Method for preparing ergothioneine by biosynthesis and fermentation medium | |
| Wei et al. | Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process | |
| CN102321563B (en) | Amycolatopsis sp. and method for preparing vanillin through whole-cell transformation of Amycolatopsis sp. | |
| CN106434125A (en) | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof | |
| CN104911065A (en) | Method for making yellow wine from recycled rice milk water | |
| CN111676166B (en) | Lactic acid bacteria and application thereof in brewing of liquid vinegar | |
| CN115521846A (en) | Method for preparing high-ester seasoning wine by using yellow water, product and application | |
| CN110484574B (en) | Burkholderia cepacia culture method and application thereof in catalytic synthesis of white spirit flavor ester and degradation of white spirit harmful ester | |
| CN113637607B (en) | Amycolatopsis and application thereof | |
| CN110591965B (en) | Burkholderia polyphylla culture method and application thereof in catalytic synthesis of white spirit flavor ester and degradation of white spirit harmful ester | |
| CN116179390A (en) | Culture method of Burkholderia BJQ0010 and application of BJQ0010 in catalyzing and synthesizing flavor ester of white spirit | |
| CN111205987A (en) | Monascus, method for preparing strong aromatic Chinese spirit esterification liquid by using same and application thereof | |
| CN107881202B (en) | Biological preparation method of key chiral intermediate of levonorgestrel | |
| CN113293106B (en) | Fungus of genus Filobasidium of class Ascomycetes and application thereof | |
| EP0520027A1 (en) | Process for the production of natural long-chain alcohols | |
| Erdélyi et al. | Process development of methylenedioxyphenyl-acetone chiral bioreduction | |
| CN113667702A (en) | Biological synthesis method of miconazole chiral intermediate | |
| CN115011500A (en) | Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester | |
| JPH03155792A (en) | 5-decanoride and its preparation | |
| Kostraby et al. | Yeast‐mediated preparation of l‐PAC in an organic solvent | |
| CN110527635B (en) | Aspergillus niger culture method and application thereof in catalytic synthesis of white spirit flavor ester | |
| CN110982716B (en) | Strain for producing natural tyrosol and preparation method of natural tyrosol | |
| CN114703083B (en) | Novel BJN0001 strain of white spirit-derived microorganism and application thereof in glucose metabolism to ethanol and butyric acid production |
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 |