CN116716199A - Pediococcus pentosaceus and application thereof - Google Patents

Pediococcus pentosaceus and application thereof Download PDF

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Publication number
CN116716199A
CN116716199A CN202211098252.3A CN202211098252A CN116716199A CN 116716199 A CN116716199 A CN 116716199A CN 202211098252 A CN202211098252 A CN 202211098252A CN 116716199 A CN116716199 A CN 116716199A
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pediococcus pentosaceus
percent
starter
microbial agent
improved
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于惠
王松涛
沈才洪
李勇
赵秋伟
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Luzhou Pinchuang Technology Co Ltd
Luzhou Laojiao Co Ltd
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Luzhou Pinchuang Technology Co Ltd
Luzhou Laojiao Co Ltd
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Priority to CN202211098252.3A priority Critical patent/CN116716199A/en
Publication of CN116716199A publication Critical patent/CN116716199A/en
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • 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
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • 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
    • C12R2001/66—Aspergillus
    • 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
    • C12R2001/845—Rhizopus
    • 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
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae
    • 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

Abstract

The invention discloses Pediococcus pentosaceus from high-temperature Daqu and application thereof, wherein the strain is named Pediococcus pentosaceus zqw (Pediococcus pentosaceus) and has a preservation number of CGMCC NO.25146. The strain can produce aroma substances such as laurylacetate, n-heptanol, butyl dodecalactone, phenylacetaldehyde, methyl heptenone, pyrazine and the like, and can improve the flavor substances when being compounded with commercial sweet distiller's yeast, wherein the relative content of phenethyl alcohol is improved to 10.455 percent from 8.562 percent, the relative content of ethyl butyrate is improved to 1.473 percent from 0.460 percent, the relative content of ethyl octoate is improved to 1.672 percent from 0.754 percent, the relative content of ethyl n-caproate is improved to 3.446 percent from 0.832 percent, and the relative content of isoamyl acetate is improved to 2.155 percent from 0.832 percent; and can produce aroma substances such as caproic acid, butyric acid, caprylic acid, ethyl caproate and laurylacetate which are not produced by commercial sweet distiller's yeast. The strain can be applied to the field of brewing, including pit mud production, liquor flavor substance improvement and the like, and has great industrial application value.

Description

Pediococcus pentosaceus and application thereof
Technical Field
The invention relates to the field of microbiology, in particular to the technical field of microbial fermentation, especially to the field of brewing, and in particular relates to Pediococcus pentosaceus and application thereof.
Background
The brewing of the white wine is multi-strain fermentation which is naturally inoculated, and microorganisms are the principal force in the brewing process of the white wine. Microorganisms related to brewing are mainly yeasts, bacteria and molds, which play an important role in the flavor, quality and yield of wine in the production of white wine. In a broad sense, the white spirit microorganism has a wide distribution range and a wide source of white spirit microorganism. From raw materials, water, air, distiller's yeast, fermented grains and distilled grains to sites, tools, equipment, pits, hands and shoes, etc., there are brewing microorganisms. However, the important sources of microorganisms in brewing are mainly the spaces of the three production sites of distiller's yeast, pit mud and distiller's grains, and the main functions are mold, yeast and bacteria as described above.
Pediococcus pentosaceus (Pediococcus pentosaceus) is a gram positive bacterium of the genus Pediococcus of the family Streptococcaceae. In recent years, the probiotic function of Pediococcus pentosaceus has been highly valued for its use in agriculture, animal husbandry, food industry or clinic.
VIDHYASAGAR V et al (VIDHYASAGAR V, JEEVARATNAM K. Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro [ J ]. Journal of functional foods,2013,5 (1): 235-243.) have found that Pediococcus pentosaceus can produce antibacterial effects on a variety of bacteria such as Listeria, salmonella typhi, streptococcus salivarius, staphylococcus aureus, etc., by producing bacteriocin or bacteriocin-like substances.
The Chinese patent No. CN107099482B provides Pediococcus pentosaceus with the preservation number of CGMCC No.14218, which is used for improving the flavor of fermented milk and increasing the contents of 2, 3-butanedione and 3-hydroxy-2-butanone in the fermented milk.
Chinese patent No. 109971689B provides a strain of pediococcus pentosaceus having deposit number GDMCC No.60517, which is used for fermenting rice vinegar, so that the prepared rice vinegar contains amyl acetate exhibiting banana fruit fragrance.
The invention of China patent CN109504637B provides Pediococcus pentosaceus with a preservation number of CGMCC No.15957, the strain and the fermented yoghourt prepared by using the strain can relieve constipation, have the effect of relaxing bowel, and have remarkable inhibition effect on the growth of pathogenic bacteria staphylococcus aureus.
The Chinese patent No. CN108060103B provides Pediococcus pentosaceus with the preservation number of CGMCC No.15074, which has the advantages of high growth rate and high acid production efficiency, and can be used as a pasture silage additive to improve the quality of pasture silage.
In the prior art, it has not been reported that the compound can be used for brewing white spirit, especially for improving the flavor of white spirit, and can produce aroma substances such as lauryl acetate, n-heptanol, delta dodecalactone, phenylacetaldehyde, methyl heptenone and the like, or can produce the aroma substances by being matched with sweet distiller's yeast, or can produce Pediococcus pentosaceus of the aroma substances by improving sweet distiller's yeast.
Furthermore, there are differences in one aspect due to understanding to those skilled in the art; on the other hand, since the applicant has studied a lot of documents and patents while making the present invention, the text is not limited to details and contents of all but it is by no means the present invention does not have these prior art features, but the present invention has all the prior art features, and the applicant remains in the background art to which the right of the related prior art is added.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides pediococcus pentosaceus (Pediococcus pentosaceus) which can be matched with sweet wine yeast for use, is applied to a wine brewing starter, and improves the yield of various aroma substances including acids, alcohols, esters, aldehydes, ketones and pyrazines in the fermentation process, thereby improving the variety and quantity of fermentation flavor substances.
According to a first aspect of the invention, the invention provides a strain of Pediococcus pentosaceus, named: pediococcus pentosaceus zqw (Pediococcus pentosaceus) which has been deposited in China general microbiological culture Collection center (CGMCC) with a deposit number of CGMCC No.25146 and a deposit address of North Chen Xi Lu No.1, 3 in the Korean region of Beijing, china academy of sciences of microorganisms with a deposit date of: 2022, 6 and 21.
The pediococcus pentosaceus zqw is obtained by screening from high-temperature Daqu, enriching for many times in a culture medium containing glucose, and screening and purifying pure culture strains. Identifying the strain as a Pediococcus pentosaceus microorganism by BLAST alignment analysis of its 16S rRNA gene sequence (sequence shown in SEQ ID NO. 1); it was designated pediococcus pentosaceus zqw75.
According to a second aspect of the invention, the invention also provides a microbial agent of the Pediococcus pentosaceus zqw strain.
In one embodiment of the invention, the microbial agent is a liquid or solid bacterial agent comprising one or more of live cells of Pediococcus pentosaceus zqw, dried cells of Pediococcus pentosaceus zqw obtained by freeze drying, immobilized cells of Pediococcus pentosaceus zqw, or a preparation of Pediococcus pentosaceus zqw in any other form.
According to a third aspect of the present invention there is provided the use of pediococcus pentosaceus according to the first aspect of the present invention for the production of an aroma substance selected from the group consisting of caproic acid, butyric acid, caprylic acid, lauryl acetate, n-heptanol, butanolide, phenylacetaldehyde, methylheptenone, isoamyl alcohol, n-octanol, 1-nonanol, phenethyl alcohol, 1-hexadecanol, geraniol, 3, 4-dimethylbenzaldehyde, geranylacetone, 2, 6-dimethylpyrazine, 2-ethylpyrazine.
According to a fourth aspect of the present invention there is provided a brewer's starter culture comprising pediococcus pentosaceus according to the first aspect of the present invention.
In one embodiment of the invention, the brewing starter further comprises a fermentation active and an auxiliary material.
In one embodiment of the invention, the fermentation active is one or more of Saccharomyces cerevisiae, rhizopus, aspergillus.
In one embodiment of the invention, the auxiliary material is one or more of a culture medium substance of bacteria, bran, wheat and barley.
According to a fifth aspect of the present invention there is provided the use of Pediococcus pentosaceus according to the first aspect of the present invention, or of a microbial inoculant according to the second aspect of the present invention, or of a brewery starter according to the fourth aspect of the present invention, in the manufacture of wine.
In one embodiment of the invention, the Pediococcus pentosaceus according to the first aspect of the invention, or the microbial agent according to the second aspect of the invention, or the brewery starter according to the fourth aspect of the invention, is mixed with the substance to be fermented and fermented.
Advantageous effects
The pediococcus pentosaceus strain obtained by screening can produce the aromatic substances such as caproic acid, butyric acid, caprylic acid, lauryl acetate, n-heptanol, butyl dodecalactone, phenylacetaldehyde, methyl heptenone and the like by measuring volatile substances, and when the pediococcus pentosaceus strain is compounded with commercial sweet distiller's yeast, the yield of the aromatic substances can be improved, the relative content of the phenethyl alcohol is improved from 8.562% to 10.455%, the relative content of the ethyl butyrate is improved from 0.460% to 1.473%, the relative content of the ethyl caprylate is improved from 0.754% to 1.672%, the relative content of the ethyl n-caproate is improved from 0.832% to 3.446%, and the relative content of the isoamyl acetate is improved from 0.832% to 2.155%; and can produce aroma substances such as caproic acid, butyric acid, caprylic acid, ethyl caproate and lauryl acetate which are not produced by commercial sweet distiller's yeast.
Preservation of biological materials
Pediococcus pentosaceus, named: pediococcus pentosaceus zqw (Pediococcus pentosaceus), strain selected from Daqu at medium and high temperature, was deposited in China general microbiological culture Collection center, accession number: CGMCC No.25146.
Drawings
FIG. 1 is a microscopic view of Pediococcus pentosaceus zqw provided by the invention;
FIG. 2 is a GC-MS spectrum of Pediococcus pentosaceus zqw for volatile flavor-producing substances.
Detailed Description
The present invention will be described in detail with reference to specific examples.
The following examples relate to the following media:
MRS liquid medium: 20g/L of glucose, 10g/L of peptone, 4g/L of yeast powder, 5g/L of beef extract powder, 1g/L of Tween 80, 2g/L of triammonium citrate, 5g/L of sodium acetate, 0.2g/L of magnesium sulfate, 0.05g/L of manganese sulfate, 1g/L of dipotassium hydrogen phosphate, pH 7.0 and sterilizing by high-pressure steam at 115 ℃ for 20 minutes.
MRS solid medium: 15g/L agar was added to the MRS broth and autoclaved at 115℃for 20 minutes.
EXAMPLE 1 isolation, purification and preservation of Pediococcus pentosaceus zqw75
1) The separation method comprises the following steps: taking 20g of luzhou-temperature Daqu sample in a luzhou-state wine, putting the luzhou-temperature Daqu sample into a conical flask filled with 180mL of sterile distilled water, and oscillating for 10min by a constant-temperature shaking table to fully scatter and mix the sample uniformly. Taking 1ml of sample suspension, diluting to 10 by adopting a double-ratio dilution method -2 ～10 -7 From the thin of each gradientAbsorbing 100 mu L of the released liquid, uniformly coating the released liquid on an MRS solid culture medium flat plate, preparing two flat plates in parallel, inverting, culturing at 37 ℃ under anaerobic condition for 36-48 h, and observing in time.
2) And (3) scribing and purifying: and taking out the plate with the colonies, picking single colonies with different colony morphologies, and carrying out secondary streaking until all the single colonies are purified.
3) And (3) strain preservation: and (3) picking single colonies of each strain after purification into 5mL of MRS liquid culture medium, standing and culturing at 37 ℃ under anaerobic condition for 20-24 h, sucking 1mL of bacterial liquid into a bacteria-preserving tube, adding 0.5mL of 60% sterile glycerol solution, re-suspending, and preserving at-80 ℃.
Example 2 volatile fragrance determination
(1) Preparing a bacterial liquid to be tested:
6 strains of different species are obtained by screening, glycerol storage tubes of the strains are respectively dissolved and inoculated into MRS liquid culture medium, and the strains are subjected to static culture for 24 hours at 37 ℃ under anaerobic condition, and are inoculated into 50mL MRS liquid culture medium for 24 hours according to the inoculum size of 2% (volume ratio) after three generations of activation. After fermentation, bacterial liquid is obtained, and the supernatant is obtained after centrifugation at 10000rpm for 5min.
(2) GC-MS detection method:
adopts a headspace solid-phase microextraction method: taking supernatant, adding the supernatant into a headspace bottle, adding saturated NaCl solution, taking 0.822mg/ml of 2-octanol as an internal standard substance, carrying out heat preservation and balance on the prepared sample at 60 ℃ for 5min, extracting the sample at 60 ℃ for 40min by using a 50/30 mu mDVB/CAR/PDMS extraction head, and desorbing the sample at 250 ℃ for 5min at a GC sample inlet after the extraction is finished. And (5) matching the compound search result with an NIST standard spectrum library, and confirming that the similarity reaches more than 80% as a target compound. The original medium was used as a blank control, and the content of each volatile substance was calculated.
GC-MS detection chromatographic conditions:
gas chromatography conditions: HP-INNOWAX column (60 m. Times.0.25 mm. Times.0.25 μm); heating program: the initial temperature is 40 ℃, kept for 5min, and is increased to 100 ℃ at 4 ℃/min, and is increased to 230 ℃ at 6 ℃/min,
maintaining for 10min, wherein the carrier gas is high-purity helium (1.0 mL/min); the temperature of the sample inlet is 250 ℃, and the flow is not split.
Mass spectrometry conditions: electron ionization source with electron energy of 70eV; electron multiplier voltage 350V; the ion source temperature is 230 ℃; the temperature of the transmission line is 250 ℃; mass range is 40-450m/z.
As shown in Table 1, rsj of the strains selected showed the most remarkable aroma-producing ability, and the types and total contents of aroma components were the highest among 6 strains.
Table 16 results of determination of volatile aroma substances of strains
Note that: "-the substance is not detected.
Example 3 identification of strains
16SrDNA sequence amplification: sucking 1mL of Rsj1 culture broth, centrifuging at 10000rpm for 5min, removing supernatant to obtain bacterial sludge, adding CTAB solution and phenol-chloroform-isoamyl alcohol (25:24:1) to extract nucleic acid DNA, centrifuging at 12500rpm for 5min to obtain supernatant, adding equal volume of chloroform-isoamyl alcohol (24:1), mixing uniformly, centrifuging at 12000rpm for 5min to obtain supernatant, rinsing with ethanol solution twice, centrifuging at 12000rpm for 5min to remove supernatant, precipitating and drying, and adding 50 mu L of sterile water for resuspension to obtain the bacterial strain DNA template. The primers were 27F:5'-AGAGTTTGATCCTGGCTCAG-3' and 1492R:5'-GGTTACCTTGTTACGACTT-3', PCR amplification was performed.
The gene sequence of the 16S rDNA fragment was obtained by sequencing, strain species information was determined by BLAST alignment of the 16S rDNA gene sequence (sequence shown in SEQ ID NO. 1) thereof, identified as Pediococcus pentosaceus (Pediococcus pentosaceus), and designated as Pediococcus pentosaceus zqw.
Example 4 Pediococcus pentosaceus improves fermentation flavor
(1) Weighing 100g of glutinous rice, steaming the glutinous rice, cooling by using cold water, spreading and airing, and then filling the spread cooled glutinous rice into a wide-mouth bottle to be inoculated with rice wine leavening agent. Control group: addingCommercially available sweet distiller's yeast (4 g distiller's yeast/kg glutinous rice); experimental group: adding commercial sweet distiller's yeast (4 g distiller's yeast/kg glutinous rice) and separated and purified Pediococcus pentosaceus (added in an amount of 1×10) 7 CFU/g distiller's yeast). Mixing the starter and the spread cooled glutinous rice uniformly, and carrying out rice wine fermentation after nesting, wherein the fermentation temperature is set to 30 ℃ and the fermentation time is 72 hours.
(2) Mixing the fermented rice wine, centrifuging at 8000rpm for 10min, collecting supernatant, and detecting volatile substances by the same method as in example 2.
The detection results are shown in table 2, after pediococcus pentosaceus is added, the flavor substances can be improved, the relative content of phenethyl alcohol is improved from 8.562% to 10.455%, the relative content of ethyl butyrate is improved from 0.460% to 1.473%, the relative content of ethyl octoate is improved from 0.754% to 1.672%, the relative content of ethyl n-caproate is improved from 0.832% to 3.446%, and the relative content of isoamyl acetate is improved from 0.832% to 2.155%; and can produce aroma substances such as caproic acid, butyric acid, caprylic acid, ethyl caproate and laurylacetate which are not produced by commercial sweet distiller's yeast.
TABLE 2 fragrance component detection results
Note that: "-means that the substance was not detected.
It should be noted that the above-described embodiments are exemplary, and that a person skilled in the art, in light of the present disclosure, may devise various solutions that fall within the scope of the present disclosure and fall within the scope of the present disclosure. It should be understood by those skilled in the art that the present description and drawings are illustrative and not limiting to the claims. The scope of the invention is defined by the claims and their equivalents. The description of the invention encompasses multiple inventive concepts, such as "preferably," "according to a preferred embodiment," or "optionally," all means that the corresponding paragraph discloses a separate concept, and that the applicant reserves the right to filed a divisional application according to each inventive concept.

Claims (10)

1. The pediococcus pentosaceus (Pediococcus pentosaceus) is characterized in that the pediococcus pentosaceus (Pediococcus pentosaceus) is preserved in the China general microbiological culture Collection center (CGMCC) with the preservation number of 25146 and the preservation date of 2022, 06 and 21.
2. A microbial agent comprising pediococcus pentosaceus according to claim 1.
3. The microbial agent according to claim 2, wherein the microbial agent is a liquid microbial agent or a solid microbial agent containing one or more of pediococcus pentosaceus living cells, pediococcus pentosaceus dry bacterial cells obtained by freeze drying, and immobilized pediococcus pentosaceus cells.
4. Use of pediococcus pentosaceus in the production of an aroma substance according to claim 1, wherein the aroma substance is selected from the group consisting of caproic acid, butyric acid, caprylic acid, lauryl acetate, n-heptanol, butanolide, phenylacetaldehyde, methylheptenone, isoamyl alcohol, n-octanol, 1-nonanol, phenethyl alcohol, 1-hexadecanol, geraniol, 3, 4-dimethylbenzaldehyde, geranylacetone, 2, 6-dimethylpyrazine, 2-ethylpyrazine.
5. A brewing starter culture, characterized in that it contains pediococcus pentosaceus according to claim 1.
6. The brewery starter according to claim 5, wherein the brewery starter also contains a starter active substance and auxiliary substances.
7. The brewery starter culture according to claim 6, wherein the fermentation active substance is one or more of Saccharomyces cerevisiae, rhizopus and Aspergillus.
8. The brewing starter of claim 6, wherein the adjunct is one or more of a fungus culture medium, bran, wheat, barley.
9. Use of pediococcus pentosaceus as claimed in claim 1, or of a microbial agent as claimed in claim 2 or 3, or of a brewery starter according to any one of claims 5 to 8, in the manufacture of wine.
10. Use according to claim 9, characterized in that the pediococcus pentosaceus according to claim 1, or the microbial agent according to claim 2 or 3, or the brewery starter according to any one of claims 5 to 8 is mixed with the substance to be fermented for fermentation.
CN202211098252.3A 2022-09-08 2022-09-08 Pediococcus pentosaceus and application thereof Pending CN116716199A (en)

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