KR19980049302A - New homegrown medicinal yeast strain Saccharomyces cerevises TD03 and manufacturing method of medicinal herbs using the same - Google Patents

Abstract

The present invention is the main strain of Yakju, which was isolated from the selection medium after mutating Saccharomyces cerevisiae (DR) yeast used for brewing Yakju, our traditional liquor, with ethylmethanesulfonate (EMS). The present invention relates to a microorganism producing a high concentration of fragrance components and a method of manufacturing a medicine using the same. More specifically, Saccharomyces cerevisiae DR yeast is treated with EMS as a variant organic agent, followed by final treatment of trifluoroleucine. Medicinal liquors obtained by inoculating resistant strains cultured in a minimal medium added to a concentration of 0.3 to 1.5 mM again to yeast selection medium to remove strains with respiratory distress, incubating in broth, and analyzing the fragrance by gas chromatography. Yeast strain Saccharomyces cerevisiae TD03 (KFC) which produces a large quantity of fragrance ingredient giving flavor to C-10934) and a method for producing the medicine by fermentation in the broth using the same.

Description

New homegrown medicinal yeast strain Saccharomyces cerevises TD03 and manufacturing method of medicinal herbs using the same

The present invention is the main strain of Yakju, which was isolated from the selection medium after mutating Saccharomyces cerevisiae (DR) yeast used for brewing Yakju, our traditional liquor, with ethylmethanesulfonate (EMS). The present invention relates to a microorganism producing a high concentration of aroma components and a method of manufacturing alcohol using the same.

Yakju is a wine brewed by parallel fermentation because it has more fragrance than other alcoholic beverages. Although many flavors are involved in the taste and aroma of Yakju, it directly affects acetaldehyde, diacetyl, ethyl acetate, isoamyl acetate, and isoamyl alcohol. Isoamyl alcohol, phenylethyl alcohol, phenylethyl acetate, ethyl caproate, and the like. Especially, isoacetic acid and isoamyl alcohol are known to have a great influence on the taste and aroma of Yakju. At present, since the production of Yakju is made by small and medium brewers, it is not possible to produce Yakju with excellent fragrance due to poor improvement and management of new strains.

In view of this, the present inventors use tri-fluoro as a parent strain to select yeast strains that produce a large amount of isoacetic acid isoacetate and isoamyl alcohol, which give a good flavor to the medicine. Mutants resistant to leucine (TFL, Trifluoroleucine) were induced.

Trifluoroleucine is a derivative of Leucine, an amino acid, and yeast strains that can survive in medium containing this substance are alphaipemsintas, an enzyme that plays an important role in the biosynthetic pathways of isoamyl acetate and isoamyl alcohol. The properties of (α-IPM synthase) change to overcome the inhibition by leucine to produce a large amount of isoamyl acetate and isoamyl alcohol.

The present inventors selected TD03, a trifluoroleucine resistant strain, from DR, which is a fermented yeast, and confirmed that the yeast secretes a large amount of isoacetic acid and isoamyl alcohol in comparison with the parent strain.

Therefore, the present invention, after treatment of Saccharomyces cerevisiae DR yeast with a variant organic EMS, the resistance strain selected from the minimum medium added to the final concentration of trifluoro leucine 0.3 ~ 1.5mM again Yeast strain Saccharomyces sere that inoculate yeast screening medium to remove strains with respiratory disorders, incubate in broth, and then produce large amounts of fragrance ingredients that give good flavor to the medicine obtained by analyzing the fragrance by gas chromatography. BJ TD03 (KFCC-10934) and a method for producing a medicine liquor by fermenting it in a thick medium.

The minimum medium is 15-25 g / L glucose, 12-18 g / L agar, 4-6 g / L ammonium sulfate, 0.8-1.2 g / L potassium phosphate, 0.4-0.6 g / L magnesium sulfate and A medium containing a small amount of vitamins and inorganic salts is used, and the selective medium for yeast contains 40 to 60 g / L of glucose, 3 to 5 g / L of yeast extract, 4 to 6 g / L of carton and a small amount of inorganic salts. Use medium containing.

The method of inducing the mutant strain of the present invention is as follows.

Saccharomyces cerevisiae DR was treated with EMS as a variant organic agent, and then trifluoroleucine was added to a final concentration of 0.3 to 1.5 mM (minimum medium: 20 g / L glucose, 5 g / L ammonium sulfate, Biotin 2μg / L, calcium pantothenate 400μg / L, folic acid 2μg / L, inositol 2000μg / L, niacin 400μg / L, paraaminobenzoic acid 200μg / L, pyridoxine hydrochloride 400μg / L, riboflavin 200μg / L, thiamine hydrochloride 400μg / L, Boric acid 500μg / L, copper sulfate 40μg / L, potassium iodide 100μg / L, ferric chloride 200μg / L, manganese sulfate 400μg / L, sodium molybdate 200μg / L, zinc sulfate 400μg / L, potassium monophosphate 1g / L, sulfuric acid Magnesium 0.5 g / L, sodium chloride 0.1 g / L, calcium chloride 0.1 g / L, agar 15 g / L) and incubated at 23-27 ℃ for 7 to 8 days to obtain a trifluoro leucine resistant strain.

The trifluoroleucine resistant strains were again selected for the yeast selection medium (Yeast selection medium: 4g / L yeast extract, 5g / L cacitone, 50g / L glucose, 0.55g / L potassium phosphate, 0.425g / L potassium chloride, potassium chloride). 0.125 g / L, magnesium sulfate 0.125 g / L, ferric chloride 0.0025 g / L, manganese sulfate 0.0025 g / L, agar 15 g / L, bromocresol green 0.022 g / L) Single strains were isolated.

Variants obtained above were added to 20 g of broth (broth): 250 g of broth dried naturally in the shade, water was added to the volume of 1.5 L, and the mixture was then glycosylated at 65 ° C. for 8 hours, followed by centrifugation to separate only the supernatant. The supernatant was again inoculated into Whatman No. 4 filter paper and sterilized at 121 ° C. for 15 minutes), and then cultured at 13-17 ° C. for 7-10 days, and the culture was quantitatively analyzed by gas chromatography. The yeast producing a large amount of fragrance components was selected and named as Saccharomyces cerevisiae TD03. This strain was deposited on November 27, 1996 at the Korea Microbiological Conservation Center within the Korean spawn association and was given accession number of KFCC-10934. After inoculating the selected KFCC-10934 and parent strain DR into 2L broth, fermentation was carried out at 13-17 ℃ for 7-9 days, and these were improved compared to the parent strain when the fragrance components were quantitatively analyzed by gas chromatography. It was confirmed that the strain KFCC-10934 produced a larger amount of flavor components.

By using the improved strain isolated according to the above method as a main ingredient and fermented in a conventional manner in a medium containing yeast, water and a small amount of glycosylation enzymes to prepare a medicine.

Example 1

Use strain: Mother strain DR and mutant strain TD03 of the present invention (KFCC-10934)

Seed medium: 20 g / L glucose, 20 g / L peptone, 10 g / L yeast extract, 10 g / L malt extract

Fermentation broth: juice broth

Fermentation method: 2 ml of the seed medium was dispensed into 4 ml vials, sterilized at 121 ° C. for 15 minutes, inoculated with the used strain, and incubated at 30 ° C. for 24 hours to use as a seed culture solution. 19 ml of the fermentation broth was dispensed into 100 ml test tubes, sterilized for 15 minutes at 121 ° C., and then 1 ml of the seed culture solution was inoculated, and then cultured at 15 ° C. for 8 days. The results of measuring the fragrance components by recovering the fermentation broth are shown in Table 1 below.

[Table 1] Comparison of aroma component productivity of mother strain and mutant strain

Example 2

Use strain: Mother strain DR and mutant strain TD03 of the present invention (KFCC-10934)

Species Badge: Juicy Badge

Primary culture medium: 24.8 g of increase in taste, 10.6 g of yeast, 0.34 g of lactic acid, 56.0 g of water

One-stage fermentation medium: 101.9 g of steamed rice, 56.1 g of yeast, 0.133 g of glycosylase, 245.3 g of water

Two-stage fermentation medium: 540 g of steamed rice, 1032 g of water

Fermentation method: 10 ml of the seed medium was dispensed into a 20 ml test tube, sterilized at 121 ° C. for 15 minutes, inoculated with the used strain, and incubated at 33 ° C. for 12 hours to use as a seed culture solution. 250 ml of the main culture medium was dispensed into a sterile 500 ml Erlenmeyer flask, the seed culture solution was inoculated, and then cultured at 27 ° C. for 2 days to use as the main culture medium. 500 ml of one-stage fermentation broth were dispensed into sterilized 1 L Erlenmeyer flasks, and the main culture medium was inoculated, and then cultured at 22 ° C. for 1 day, and used as a one-stage fermentation broth. Chemical liquors were prepared by dispensing 1.5 L of two-stage fermentation broth into 3 L cylindrical glass vessels, inoculating the first-stage fermentation broth, and then fermenting at 18 ° C. for 7 days. Recovered the fermentation broth and the results of measuring the flavor components are shown in Table 2 below.

[Table 2] Aroma component ratios in medicinal herbs prepared from parent strains and mutant strains

Flavored sake liquor containing a large amount of isoacetic acid isoacetic acid and isoamyl alcohol can be easily prepared by preparing the sake liquor using the Saccharomyces cerevisiae DR yeast obtained according to the present invention.

Claims (5)

Saccharomyces cerevisiae DR yeast was treated with EMS as a variant organic agent, and then resistant strains cultured in a minimal medium added with a final concentration of trifluoroleucine 0.3-1.5 mM were again selected for yeast. Yeast bacteria that produce a large amount of fragrance ingredients that give good flavor to Yakju, characterized by removing strains with respiratory disorders by inoculation into the culture, cultivating in a broth medium, and analyzing and flavoring the flavor components by gas chromatography. Separation method of Saccharomyces cerevisiae TD03 (KFCC-10934). The medium according to claim 1, wherein the minimum medium is 15-25 g / L glucose, 12-18 g / L agar, 4-6 g / L ammonium sulfate, 0.8-1.2 g / L potassium monophosphate, 0.4-0.6 g / L Separation method of yeast strain Saccharomyces cerevisiae TD03 (KFCC-10934), comprising L magnesium sulfate and trace vitamins and inorganic salts. The yeast strain according to claim 1, wherein the yeast selection medium comprises 40 to 60 g / L glucose, 3 to 5 g / L yeast extract, 4 to 6 g / L carcitone and trace mineral salts. Separation method of Saccharomyces cerevisiae TD03 (KFCC-10934). Saccharomyces cerevises TD03 isolated according to the method of claim 1 (KFCC-10934). The method of manufacturing the medicine by fermenting the strain Saccharomyces cerevise TD03 (KFCC-10934) of claim 4 in the broth.