CN103589652B - Yeast for producing caprylic acid, decanoic acid and corresponding ethyl ester - Google Patents
Yeast for producing caprylic acid, decanoic acid and corresponding ethyl ester Download PDFInfo
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- CN103589652B CN103589652B CN201310587108.0A CN201310587108A CN103589652B CN 103589652 B CN103589652 B CN 103589652B CN 201310587108 A CN201310587108 A CN 201310587108A CN 103589652 B CN103589652 B CN 103589652B
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- ethyl ester
- corresponding ethyl
- sad
- capric acid
- white wine
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- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 title claims abstract description 76
- 125000004494 ethyl ester group Chemical group 0.000 title claims abstract description 39
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract description 11
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 title abstract 8
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 title abstract 4
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 title abstract 4
- 229960002446 octanoic acid Drugs 0.000 title abstract 4
- 241000582914 Saccharomyces uvarum Species 0.000 claims abstract description 17
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 36
- 235000020097 white wine Nutrition 0.000 claims description 35
- 235000015096 spirit Nutrition 0.000 claims description 14
- 244000005700 microbiome Species 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 40
- 235000019634 flavors Nutrition 0.000 abstract description 34
- 230000001580 bacterial effect Effects 0.000 abstract description 30
- 238000013124 brewing process Methods 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract description 8
- 235000013599 spices Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000021404 traditional food Nutrition 0.000 abstract description 2
- 230000000875 corresponding effect Effects 0.000 description 34
- 239000000126 substance Substances 0.000 description 22
- 238000000034 method Methods 0.000 description 20
- 238000012216 screening Methods 0.000 description 17
- 239000002994 raw material Substances 0.000 description 11
- 230000008569 process Effects 0.000 description 10
- 239000000463 material Substances 0.000 description 8
- 230000007269 microbial metabolism Effects 0.000 description 8
- 230000007246 mechanism Effects 0.000 description 7
- 230000002596 correlated effect Effects 0.000 description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 4
- 230000036983 biotransformation Effects 0.000 description 4
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 4
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 238000012807 shake-flask culturing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000001502 gel electrophoresis Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000004816 paper chromatography Methods 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a yeast for producing caprylic acid, decanoic acid and corresponding ethyl ester, and belongs to the biological engineering technology and the wine brewing biological technical field. The caprylic acid, the decanoic acid and the corresponding ethyl ester are screened from fermented grains of the white spirit brewing process through the flavor orientation for producing bacterial strain Saccharomyces uvarum CGMCC No.8134. The bacterial strain can be applied in the traditional food brewing field, as well as the biological preparation of biological spices of caprylic acid, decanoic acid and corresponding ethyl ester.
Description
Technical field
The present invention relates to a kind of yeast producing sad and capric acid and corresponding ethyl ester thereof, especially a kind of sad, capric acid of utilizing local flavor directional technology to screen to obtain and corresponding ethyl ester producing bacterial strain thereof, belong to biotechnology and wine brewing biological technical field.
Background technology
China white wine is one of world-renowned six large liquors, firmly gets human consumer and likes.China white wine has multiple special style and features.Liquor flavor material is very complicated, content pettiness, of a great variety, plays a very important role to the style and features and typicalness tool thereof forming white wine.Specify source and the Forming Mechanism thereof of the important flavour substances of white wine, and in brewing process, the synthesis of this kind of flavour substances is effectively controlled, for the transformation of liquor industry different flavor white spirit process and the modernization development of liquor industry, there is very important effect.
For any traditional food brewing process, all needing just to make under the effect of microorganism to process raw material there is important biological chemistry and physical change after generate food, and the local flavor of leavened food uniqueness and style are also all be based upon on the basis of microbial life motion.Brewed spirit microorganism is the prime mover of brewed spirit, is also the reason place bringing up white wine peculiar flavour and style.The production of white wine comprises koji and fermentation two processes.In the curved billet relying on the various microorganism of nature to be enriched in yeast making process to make with starchy material, through cultivating, storage, become finished product Daqu.During the fermentation, the microorganism that provides of Daqu how micro-ferment altogether in sealed fermenting container is provided, forms complicated liquor flavor composition.
Therefore the screening method of the important aroma substance producing strains that microbial metabolism in brewed spirit is correlated with is set up, screening flavour substances produces functional microorganism, not only can specify source and the Forming Mechanism thereof of the important flavour substances of white wine, the scientific theory of deep understanding China white wine is worth; And for developing new bioflavours resource, and the development of bioflavours industry has great importance.
Ethyl octylate and ethyl decylate concentration in fen-flavor type white spirit is 5 ~ 10 × 10
3μ g/l, because their threshold values are lower, the odor threshold in 46%vol ethanol aqueous solution is only 12.87 μ g/l and 1122.30 μ g/l, and has pear perfume (or spice) respectively, lichee is fragrant, fruit is fragrant, fragrant and sweet, the lily fragrance of a flower and pineapple perfume, fruit is fragrant, the organoleptic characteristics of the fragrance of a flower, therefore, they have important local flavor contribution to fen-flavor type white spirit.Although ethyl octylate and ethyl decylate are flavour substancess important in China white wine, especially important in fen-flavor type white spirit micro-characteristic flavor material, produces source for their and but knows nothing, also do not have that their precursors are sad, the source of capric acid report.Therefore, the generation mechanism of sad in the understanding China white wine of science, capric acid and corresponding ethyl ester thereof, and the making method of effective improvement China white wine, improve white wine quality, the link of most critical is exactly find and utilize the bacterial strain producing sad, capric acid and corresponding ethyl ester thereof.
In addition, ethyl octylate, ethyl decylate are developed application as important food flavour spices at present, but main employing chemical esterification Reactive Synthesis.Due to the raising of current food flavour spices security requirement, adopt biological process to replace chemical method to produce and there is important value.Therefore, the most critical link of sad, capric acid and corresponding ethyl ester thereof is produced in mass-producing bio-transformation is also find and utilize the bacterial strain of high yield.
High yield provided by the present invention is sad, the bacterial strain of capric acid and corresponding ethyl ester thereof, for being scientifically familiar with and understanding China white wine brewing process and mechanism, to the technical development of China white wine with progressively to have important practical significance; Meanwhile, the exploitation for new bio spices in foodstuff additive industry also has important practical value with production.In addition, the bacterial strain that the present invention screens gained from Chinese brewed spirit is sad, the capric acid and corresponding ethyl ester producing bacterial strain thereof that therefrom obtain in state's brewed spirit process first, not only can realize that efficient preparation is sad, the function of capric acid and corresponding ethyl ester thereof, be applied to the preparation industry of sad, capric acid and corresponding ethyl ester bioflavours thereof; And the mechanism that in Chinese fen-flavor type white spirit, characteristic flavor material ethyl octylate and ethyl decylate produce can be explained, and this bacterial strain is applied in the brewing process of China white wine, can their content in Effective Regulation white wine, realize the lifting of China white wine quality.
Summary of the invention
First technical problem that the present invention will solve is to provide in a kind of white wine the yeast producing sad, capric acid and corresponding ethyl ester thereof, this yeast is Saccharomyces uvarum, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center on September 4th, 2013, No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, deposit number CGMCC No.8134.
Second technical problem to be solved by this invention is to provide the screening method of a kind of described sad, capric acid and corresponding ethyl ester producing bacterial strain thereof, take local flavor as guiding, local flavor directional technology is utilized to analyze the content of the flavour substances that microbial metabolism is correlated with in brewed spirit process, specify microbial metabolism to be correlated with the generation link of flavour substances, using the white wine Daqu of above-mentioned link, little song, wine unstrained spirits, raw material, brewage the raw material that a ground is separated as bacterial screening with air, in separation screening white wine, microbial metabolism is correlated with the producing strains of flavour substances.
Adopt the content of the aroma substance that microbial metabolism is correlated with in chromatography analysis China white wine brewing process, comprise the method for GC, GC/MS, HPLC, HPLC/MS, paper chromatography.
Described screening method comprises flavour substances and produces the determination of link and the separation screening of bacterial classification.
Described flavour substances produces the determination of link: the process of following the tracks of brewed spirit, get Chinese Daqu or little song and each 5 ~ 50g of fermented wine unstrained spirits every 2 ~ 5 days, add the ultrapure water of 2 ~ 5 times of quality, soaking at room temperature 6 ~ 24h, ultrasonic 10 ~ 60min, the centrifugal 20min of 10000r/min, gets supernatant liquor 5 ~ 8mL, and HS-SPME-GC-MS measures.According to change in concentration that is bent and wine unstrained spirits flavor substances, analyze the link that flavour substances produces, select the raw material of sample as strain separating of this link.
The separation screening of described bacterial classification: the determination result producing link according to flavour substances, the raw material that the sample getting corresponding link screens as strain separating, get raw material 0.5 ~ 5g, be dissolved in 15 ~ 150mL stroke-physiological saline solution shaking table vibration 30 ~ 150 minutes, redilution, after spread plate, single bacterium colony moves and connects slant medium, 25 ~ 35 DEG C of constant temperature culture 2 ~ 5 days, picking bacterial strain carries out shaking flask screening and culturing, adopt HS-SPME-GC-MS method to measure sad in fermented liquid, capric acid and corresponding ethyl ester content thereof, that screening obtains be sad, capric acid and corresponding ethyl ester producing bacterial strain thereof.
The culture medium prescription of the substratum simulation brewed spirit process of described shaking flask screening and culturing, screen the aroma substance producing strains that in white wine, microbial metabolism is relevant as far as possible all sidedly, with brewed spirit raw material used for medium component, it can be Chinese sorghum, barley, wheat, the mixing formula of pea and different ratios thereof, produce raw material liq substratum, production method is: 20 ~ 200g material sample after crushed, add the water of 1 ~ 4 times of volume, boiling 1-5h, in the pasty state, the saccharifying enzyme of 10 ~ 50 units/g is added after cooling, 2 ~ 10h is kept in 40 ~ 80 DEG C, filter, centrifugal gained filtrate, pol is 10 ~ 15 ° of Bx, pH is regulated to be 4 ~ 6.Shaking flask screening and culturing condition is: 28 ~ 40 DEG C, 150rpm, cultivates 24 ~ 120h.
The 3rd problem that the present invention will solve is to provide the application of S.uvarum CGMCC No.8134.
Described S.uvarum CGMCC No.8134 can be applicable to the industry of tradition and modernity food brewing, bioflavours preparation industry.
Described tradition and modernity food brewing industry is China white wine brewery industry.
The application of described S.uvarum CGMCC No.8134 in China white wine brewery industry, that bacterial strain is made liquid or solid bacteria preparation, make an addition in white wine Daqu or wine unstrained spirits, effectively can increase the biomass of this bacterial strain in Chinese Daqu or wine unstrained spirits, and effectively improve the content of sad in wine unstrained spirits, capric acid and corresponding ethyl ester thereof, the final content improving sad in China white wine, capric acid and corresponding ethyl ester thereof.
Described bioflavours preparation industry be that the bio-transformation of sad, capric acid and corresponding ethyl ester thereof is prepared industrial.
Described S.uvarum CGMCC No.8134 prepares the application in sad, capric acid and corresponding ethyl ester spices thereof in bio-transformation, bacterial strain is adopted barley juice substratum, 25 ~ 35 DEG C, 150rpm, cultivate after 24 ~ 120h, sad, capric acid and corresponding ethyl ester content thereof reach 46 μ g/L.
The screening method of described S.uvarum CGMCC No.8134 can be applicable to the exploitation that China white wine brewages the fragrance material that middle microbial metabolism is correlated with.
Beneficial effect of the present invention:
The invention provides a kind of local flavor directional technology that utilizes and screen the Chinese white distiller's yeast important aroma substance producing strains relevant with the microbial metabolism in wine unstrained spirits, for being scientifically familiar with and understanding China white wine brewing process and mechanism, the technical development of China white wine is had important practical significance with progressive; Meanwhile, the exploitation for new bio spices in foodstuff additive industry also has important practical value with production.In addition, the present invention screens the bacterial strain of gained from the large and small song of Chinese brewed spirit, wine unstrained spirits, raw material, environment is have the function that sad, capric acid and corresponding ethyl ester thereof are produced in bio-transformation.For sad, the capric acid that therefrom obtains in state's brewed spirit process first and corresponding ethyl ester producing bacterial strain thereof, not only can realize that efficient preparation is sad, the function of capric acid and corresponding ethyl ester thereof, be applied to the preparation industry of sad, capric acid and corresponding ethyl ester bioflavours thereof; And can explain that characteristic flavor material in Chinese fen-flavor type white spirit is sad, mechanism that capric acid and corresponding ethyl ester thereof produce, this bacterial strain is applied in the brewing process of China white wine, can sad in Effective Regulation white wine, capric acid and corresponding ethyl ester content thereof, realize the lifting of China white wine quality.
Accompanying drawing explanation
Fig. 1: bacterial strain colonial morphology photo.
Fig. 2: bacterial classification systematic evolution tree (CGMCC8134)
Embodiment
Sad, capric acid and corresponding ethyl ester concentration determination thereof: adopt HS-SPME-GC-MS method, add 5 ~ 10mL clarified broth in 15mL ml headspace bottle, carry out headspace solid-phase microextraction.The condition of headspace solid-phase microextraction is: three-phase (Car/DVB/PDMS) extracting head, 60 DEG C of preheating 5 ~ 10min, extraction absorption 30 ~ 50min, GC desorb 5 ~ 10min.
Embodiment 1 bacterial screening
Adopt the screening method of local flavor directional technology to comprise and determine that flavour substances produces link and the Daqu related to from corresponding link, little song, wine unstrained spirits, raw material, brewages separation screening bacterial classification a ground and air.Follow the tracks of the process of brewed spirit, get Chinese Daqu or little song and the fermented wine unstrained spirits every 2 ~ 5 days, each 5 ~ 50g, add the ultrapure water of 2 ~ 5 times of quality, soaking at room temperature 6 ~ 24h, ultrasonic 10 ~ 60min, the centrifugal 20min of 10000r/min, gets supernatant liquor 5 ~ 8mL, and HS-SPME-GC-MS measures.According to change in concentration that is bent and wine unstrained spirits flavor substances, analyze the link that flavour substances produces.Analyze and determine that sad, capric acid and corresponding ethyl ester thereof result from the wine unstrained spirits of Initial stage of culture, therefore, the raw material of sample as strain separating of above-mentioned link can be selected.
Adopt the Fermentation of Fen-flavor Liquors wine unstrained spirits sample 0.5g of 2 days, be dissolved in 15mL stroke-physiological saline solution shaking table and vibrate 30 minutes, redilution, coating YPD slat chain conveyor, after 2 days, selects the bacterial strain that form is different, and line moves after being separated single bacterium colony and connects the preservation of YPD slant medium.From inclined-plane picking bacterial strain shake-flask culture, cultivate with Chinese sorghum saccharification liquid nutrient medium, Chinese sorghum saccharification liquid nutrient medium production method is: 20g material sample after crushed, adds the water of 4 times of volumes, boiling 2h, in the pasty state, add the saccharifying enzyme of 50 units/g after cooling, keep 2h in 40 DEG C, filtration, centrifugal gained filtrate, pol is 15 ° of Bx, regulates pH to be 5.Culture condition is: 30 DEG C, 150rpm, cultivates 24h.Shake-flask culture fermented liquid adopts HS-SPME-GC-MS to detect.Screening obtains the bacterial strain producing flavour substances.
Embodiment 2 strain identification
Sad, capric acid and corresponding ethyl ester producing bacterial strain thereof and molecular biology identification thereof: yeast is produced to sad, the capric acid obtained and corresponding ethyl ester thereof and carries out molecular biology identification, utilize the 26srDNA fragment of yeast special taxonomic identification primer amplification bacterial strain, through detected through gel electrophoresis.Carry out order-checking comparison subsequently, determine sieve to obtain the kind of yeast, its Classification And Nomenclature is: saccharomyces uvarum (Saccharomyces uvarum), be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, deposit number CGMCC No.8134.
Embodiment 3 S.uvarum ferments and produces sad, capric acid and corresponding ethyl ester thereof
Strain fermentation produces sad, capric acid and corresponding ethyl ester concentration determination thereof: S.uvarum is carried out shake-flask culture, fermentation culture conditions is: 100g Chinese sorghum after crushed, add the water of 3 times of volumes, boiling 2 ~ 3h, in the pasty state, adds the saccharifying enzyme of 30 units/g after cooling, 2h is kept in 60 DEG C, filtration, centrifugal gained filtrate, pol is 15 ° of Bx, regulates pH to be 5; Inoculation S.uvarum in 30 DEG C, 150rpm cultivates 24h, sad, capric acid and corresponding ethyl ester concentration thereof are respectively 4277.56mg/l, 3453.55mg/l, 649.73mg/l, 696.61mg/l.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (5)
1. a strain Saccharomyces uvarum, China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on September 4th, 2013, No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, deposit number CGMCC No.8134.
2. Saccharomyces uvarum according to claim 1, is characterized in that, can produce sad, capric acid and corresponding ethyl ester thereof.
3. Saccharomyces uvarum according to claim 1 prepares application in industry at the industry of tradition and modernity food brewing, bioflavours.
4. application according to claim 3, is characterized in that, in China white wine brewery industry, is made an addition to by S.uvarum fungi medicament in white wine Daqu or wine unstrained spirits, the final content improving sad in China white wine, capric acid and corresponding ethyl ester thereof.
5. application according to claim 3, is characterized in that, prepares in industry at bioflavours, S.uvarum is adopted barley juice culture medium culturing, 25 ~ 35 DEG C, 150rpm, cultivates 24 ~ 120h and produces sad, capric acid and corresponding ethyl ester thereof.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310587108.0A CN103589652B (en) | 2013-11-20 | 2013-11-20 | Yeast for producing caprylic acid, decanoic acid and corresponding ethyl ester |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587108.0A CN103589652B (en) | 2013-11-20 | 2013-11-20 | Yeast for producing caprylic acid, decanoic acid and corresponding ethyl ester |
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| Publication Number | Publication Date |
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| CN103589652B true CN103589652B (en) | 2015-07-08 |
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2013
- 2013-11-20 CN CN201310587108.0A patent/CN103589652B/en active Active
Non-Patent Citations (3)
| Title |
|---|
| Influence of Saccharomyces uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle Lipari wine;Giuseppe Muratore 等;《Food Technol. Biotechnol.》;20071231;第45卷(第1期);101-106 * |
| 利用蜜二糖的葡萄汁酵母菌种筛选;姜翔 等;《中国酿造》;20091231(第3期);141-143 * |
| 酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响;唐洁 等;《微生物学通报》;20120720;第39卷(第7期);921-930 * |
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