CN108004152A - A kind of Monascus and its application - Google Patents
A kind of Monascus and its application Download PDFInfo
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- CN108004152A CN108004152A CN201810066427.XA CN201810066427A CN108004152A CN 108004152 A CN108004152 A CN 108004152A CN 201810066427 A CN201810066427 A CN 201810066427A CN 108004152 A CN108004152 A CN 108004152A
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- monascus
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- distiller
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 97
- 235000014101 wine Nutrition 0.000 claims abstract description 47
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 108020004463 18S ribosomal RNA Proteins 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 26
- 102000004190 Enzymes Human genes 0.000 abstract description 26
- 241000894006 Bacteria Species 0.000 abstract description 25
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 24
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 16
- 239000001963 growth medium Substances 0.000 description 13
- 229940026314 red yeast rice Drugs 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 238000005886 esterification reaction Methods 0.000 description 12
- 235000020097 white wine Nutrition 0.000 description 12
- 230000001580 bacterial effect Effects 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 230000032050 esterification Effects 0.000 description 11
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 10
- 238000012216 screening Methods 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 229920001817 Agar Polymers 0.000 description 5
- 240000000359 Triticum dicoccon Species 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 244000113306 Monascus purpureus Species 0.000 description 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- UYXTWWCETRIEDR-UHFFFAOYSA-N Tributyrin Chemical compound CCCC(=O)OCC(OC(=O)CCC)COC(=O)CCC UYXTWWCETRIEDR-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 108010089934 carbohydrase Proteins 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 235000013373 food additive Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- PGMYKACGEOXYJE-UHFFFAOYSA-N pentyl acetate Chemical compound CCCCCOC(C)=O PGMYKACGEOXYJE-UHFFFAOYSA-N 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000005367 Carboxypeptidases Human genes 0.000 description 1
- 108010006303 Carboxypeptidases Proteins 0.000 description 1
- 108090000371 Esterases Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241001274671 Rubus lambertianus Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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
- 241001052560 Thallis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- -1 aliphatic ester Chemical class 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000003501 co-culture Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 125000004836 hexamethylene group Chemical group [H]C([H])([*:2])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[*:1] 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000010813 internal standard method Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000000879 optical micrograph Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A kind of Monascus provided by the invention, its preserving number are CCTCC NO:M2017695, which can carry out co-cultivation fermentation with acetic acid bacteria, and the Esterified Enzyme of Monascus generation can improve the content of ethyl acetate in wine, to improve the harmony of aroma.In addition, applied the present invention also provides the Monascus in wine brewing, a kind of distiller's yeast including the Monascus and the wine produced by the distiller's yeast.
Description
Technical field
The present invention relates to microorganism wine brewing field, in particular to a kind of Monascus and its application.
Background technology
Monascus (Monascus sp.) is a kind of small-sized filamentous fungi, and rice claims red yeast rice after Monascus ferments, ancient
Claim red bent, red bent, Divine Comedy, be usually used in food additives and traditional medicine.Metabolite after fermenting because of Monascus is different, red yeast rice
Major product be divided into functional Monascus and Monascus color, functional Monascus is mainly acted as by the functional metabolic product of Monascus
With such as Monaclin class materials, having and suppress cholesterol biosynthesis effect；γ-aminobutyric acid, it is related with reducing blood lipid.Monascus color is main
It is the product made using the haematochrome of Monascus secretion, is a kind of unique microorganisms pigments food as food additives
Additive.In addition, the metabolite of red yeast rice also has some active enzymes, such as：Carboxypeptidase, amylase, protease, Esterified Enzyme,
Carbohydrase etc..
Esterified Enzyme is a kind of ectoenzyme, it is not term in zymetology, and the general designation of lipase and esterase is should be in zymetology, but should
Enzyme can also synthesize lower aliphatic ester.Since it can either be catalyzed the synthesis of ester, and the decomposition of ester can be catalyzed, therefore, in white wine row
It is accustomed to claiming Esterified Enzyme and ester catabolic enzyme respectively in industry.At present in liquor industry, main measure esterification enzyme activity, commonly uses tradition
Saponification method measure, represent its enzyme activity size with esterifying power.
At present, in liquor industry, with high costs, the white wine to have brewed of wine brewing, improves the ester perfume of wine, exists into
This high and complicated technological difficulties.
The content of the invention
The first object of the present invention is to provide a kind of Monascus, it can improve the content of ethyl acetate in white wine, carry
The harmony of high aroma.
The second object of the present invention is in the application in the above-mentioned Monascus of offer in wine brewing.
The third object of the present invention is to provide a kind of distiller's yeast, it can improve the aroma of wine brewing.
The fourth object of the present invention is to provide a kind of preparation method of distiller's yeast, it, which can be produced, can improve aroma
Distiller's yeast.
The fifth object of the present invention is to provide a kind of application of distiller's yeast.
The sixth object of the present invention is to provide a kind of brewing method of wine, and it is fragrant that it can improve the ester of wine, cost-effective
It is and easy to operate.
The seventh object of the present invention is to provide a kind of wine, and the wine is fragrantly scented for it, and with of low cost, easy to operate excellent
Point.
What the present invention was realized in：
A kind of Monascus, its preserving number are CCTCC NO:M2017695.
Application of the above-mentioned Monascus in wine brewing.
A kind of distiller's yeast, it contains above-mentioned Monascus.
A kind of preparation method of distiller's yeast, it includes：Starter-making materials are mixed with above-mentioned Monascus.
Above-mentioned distiller's yeast is applied in wine brewing, it includes following either step：(1) during wine brewing, by distiller's yeast and wine brewing
Raw material mixes；(2) pit mud cultivation with it is aging during, distiller's yeast is mixed with pit mud.
A kind of brewing method of wine, it includes above-mentioned Monascus and is mixed and fermented with the raw material for making wine.
A kind of wine, it is made by above-mentioned brewing method.
The invention has the advantages that：
A kind of Monascus provided by the invention, its preserving number are CCTCC NO:M2017695, the Monascus can be with acetic acid
Bacterium carries out co-cultivation fermentation, and the Esterified Enzyme of Monascus generation can improve the content of ethyl acetate in wine, to improve aroma
Harmony.In addition, applied the present invention also provides the Monascus in wine brewing, a kind of distiller's yeast including the Monascus and by this
The wine that distiller's yeast produces, which, which spawns the wine taken, can improve the content of ethyl acetate in white wine, improve vinosity.
Brief description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, below will be to needed in the embodiment attached
Figure is briefly described, it will be appreciated that the following drawings illustrate only certain embodiments of the present invention, therefore be not construed as pair
The restriction of scope, for those of ordinary skill in the art, without creative efforts, can also be according to this
A little attached drawings obtain other relevant attached drawings.
Fig. 1 is bacterium colony figures (front) of the Monascus HG10 provided by the invention on PDA culture medium tablet；
Fig. 2 is the second visual angle (reverse side) of the bacterium colony figure of the PDA culture medium tablet in Fig. 1；
Fig. 3 is the thalli morphology figures of Monascus HG10 provided by the invention under an optical microscope, amplification factor for 10 ×
The microscopy figure of 40 high power lenses.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, builds according to normal condition or manufacturer
The condition of view carries out.Reagents or instruments used without specified manufacturer, is the conventional production that can be obtained by commercially available purchase
Product.
The Monascus to the embodiment of the present invention and application are specifically described below.
A kind of Monascus provided in an embodiment of the present invention, the bacterial strain were preserved in Chinese Typical Representative culture on November 15th, 2017
Thing collection (address：Chinese Wuhan Wuhan Universitys), its Classification And Nomenclature is Monascus purpureus HG10, it is protected
It is CCTCC NO to hide numbering:M2017695.
The present invention provides Monascus, is specially Monascus HG10, its 18S rDNA sequence is as shown in SEQ ID No.1.
The cultural characteristic of Monascus HG10 is as follows：By observing colonial morphologies of the Monascus HG10 in PDA culture medium,
Start within 2nd day slowly to convert yellowly after growing white thalline, mycelia unobvious, started to redden to the 3rd day bacterium colony, mycelia life
Long vigorous but more general its mycelia of mould is not luxuriant, and to the 5th day basic forming, its bacterium colony was larger, is presented convex, mycelia compared with
Short, white, the radial state of bacterium colony on culture medium is presented in edge.Red among positive, the back side is light red, refer to attached drawing
1~2.
The morphological feature of Monascus HG10 is as follows：Attached drawing 3 is refer to, passes through optical microphotograph sem observation, monascus HG10 bacterium
Filament mycelium is sparse to abundant, there is tabula；Conidium reproduction, the conidiophore of no specialization are produced, conidium raw
In mycelium or its branch ends, single chaining, ellipse.
The physio-biochemical characteristics of Monascus HG10 are as follows：Bacterial strain HG10 can utilize glucose, maltose, xylose, galactolipin,
Most of carbon sources such as sucrose, arabinose, not using inositol, gossypose, sorbose；Gelatin liquefaction；Milk solidifies, and peptonizes
Slowly；Do not produce H2S；Do not reduce nitrate.
Red yeast rice HG10 is cultivated 7 days for 30 DEG C in PDA culture medium, continuous passage number band culture, its cultural characteristic, form are special
The biological properties such as sign, physiological and biochemical property have no significant change, and show good biological character stability.
The present invention provides application of the Monascus in wine brewing, and the production Esterified Enzyme ability of Monascus HG10 is stronger, energy and caproic acid
Bacterium co-cultures, and is conducive to improve the content of ethyl hexanoate in Spirit, can be applied to wine brewing field.
Further, applications of the Monascus HG10 in wine brewing, including following either step：
(1) during wine brewing, Monascus is mixed with liquor-making raw material；
(2) in yeast production process, Monascus is mixed with starter-making materials；
(3) pit mud cultivation with it is aging during, Monascus is mixed with pit mud.
Specifically, pit mud is the basis of the good wine of Luzhou-flavor, and the quality of pit mud determines the quality of vinosity.Because pit mud is acetic acid
The carrier of the various beneficial things such as bacterium, methane backeria, butyric and habitat, and procreation hotbed, these beneficial microorganism kinds
Class and quantity are to weigh a standard of pit mud quality.And the body note material of Daqu spirit of China is ethyl acetate, adds the present invention and carries
The Monascus HG10 of confession can improve the content of ethyl acetate, improve vinosity.
The present invention also provides a kind of distiller's yeast, it contains above-mentioned Monascus HG10.
The present invention provides the preparation method of above-mentioned distiller's yeast, it includes：Starter-making materials are mixed with above-mentioned Monascus HG10.On
It is specially the raw material for making distiller's yeast to state starter-making materials, and starter-making materials can be any one in wheat bran, barley, wheat and Cereals
Kind or a variety of combinations.
The present invention also provides application of the above-mentioned distiller's yeast in wine brewing, it includes following either step：
(1) during wine brewing, distiller's yeast is mixed with liquor-making raw material；
(2) pit mud cultivation with it is aging during, distiller's yeast is mixed with pit mud.
The present invention provides a kind of brewing method of wine, it includes carrying out above-mentioned Monascus HG10 and the raw material for making wine
Mixing and fermentation.
The present invention also provides a kind of wine, it is made by above-mentioned brewing method.
The meaning of the Monascus HG10 of the present invention is：The Monascus of high yield Esterified Enzyme is filtered out, it is esterified enzyme activity can
Up to 6.11U/mL.The Monascus is fabricated to distiller's yeast, by itself and caproic acid bacteria co-cultivation, is applied to solid state white in the form of strengthening song
It is easy to operate in the brewing of wine, the content of white wine ethyl hexanoate can be significantly improved, this should to white wine quality-improving and industrialization
With there is important meaning.
The feature and performance of the present invention are described in further detail with reference to embodiments.
First embodiment
The present embodiment provides the separation, purifying and screening of Monascus HG10.
1. the configuration of culture medium and the preparation method of seed liquor
(1) configuration of PDA culture medium：200g potato decortications are cut into small pieces, add boiling to boil 20min, after filtering, with distillation
Water is settled to 1000mL, glucose 20g/L, agar powder 15g/L, for cultivating Monascus；
(2) configuration of transparent circle screening and culturing medium：0.5% peptone, 0.3% yeast extract, 0.1% tributyrin,
2% agar tune pH to 6.0,115 DEG C of autoclaving 30min, the primary dcreening operation for Monascus；
(3) preparation method of seed liquor：10mL sterile waters are added on the PDA agar slants for preserving bacterium colony, with inoculation
Ring scrapes spore, washes lower spore, is then transferred into seed liquor, is placed on horizontal shaker and cultivates 4d in 30 DEG C.Cultivate it
Filtered with lens wiping paper, then counted afterwards, ensure that seed liquor miospore there are 106 or so, primary dcreening operation and secondary screening for Monascus.
2. experimental method
Monascus isolates and purifies
Monascus HG10 is isolated from high temperature starter powder.First, 1g high temperature starter powders are taken, are added containing 0.01% Tween 80
100mL physiological saline obtains mixed solution, and 30min is shaken on shaking table, then takes 1mL mixed solutions to be added to 9mL sterile waters
In, dilute 10 times.10 are diluted to this-5, draw 10-3To 10-5Gradient 0.2mL, be coated with culture medium on, cultivated at 30 DEG C
4d.Treat that its mycelia grows, daily strike off the miscellaneous bacteria on yeast, until growing red yeast rice bacterium colony, Monascus is dropped into row and is drawn repeatedly
Line separation is until grow single bacterium colony.Finally, the Monascus isolated is inoculated in PDA culture medium inclined-plane, 30 DEG C, cultivated 7 days
4 DEG C of preservations are carried out afterwards.
The primary dcreening operation of Monascus HG10
The primary dcreening operation of Monascus is carried out using transparent circle method.The stronger bacterium of esterification ability is filtered out with transparent circle screening and culturing medium
Strain.First, the single bacterium colony that will select place prepares seed liquor, and point connects 10 μ L spore liquids on screening and culturing medium, 30 DEG C of constant temperature incubations
The diameter of 4d, measurement primary dcreening operation bacterium colony (d) and its surrounding transparent circle (D), calculates D/d values, and the D/d values that picking screens are larger
6 plants of fungal strains are transferred on the tablet of potato culture medium, and 4d is cultivated in 30 DEG C of incubators, and so culture is until occur purer
Net single bacterium colony, is then saved on PDA agar slants.D/d ratios size can be esterified the first of capacity of water as Monascus
Index is sieved, selects the big bacterial strain of ratio to carry out secondary screening.
The secondary screening of Monascus
Seed liquor is made according to the preparation method of above-mentioned seed liquor in the larger bacterial strain of D/d values, is added with 10% inoculum concentration
Enter into the liquid fermentation and culture equipped with 50mL, first stand 12h in 30 DEG C of incubators, return again on horizontal shaker, 180r/
Min is cultivated 4 days in 30 DEG C.After being filtered with 1 layer of lens wiping paper, the esterification ability of Monascus in fermentation medium is detected.
Monascus is esterified the detection of ability
The detection of esterification ability：Take 10mL hexamethylenes, 3.6mL ethanol, (anhydrous sodium sulfate sponges reagent to 6.2mL caproic acids
In moisture) and 0.2mL enzyme liquids, esterification carried out in closed 100mL conical flasks, reaction temperature be 35 DEG C, taken after 24h
Supernatant 0.5mL, adds 5mL water, 2 drop phenolphthalein, with 0.1mol/L NaOH titration to terminal, measure the consumption of caproic acid.(enzyme
Unit of activity defines：1 μm of required enzyme amount of ol caproic acids of consumption per minute is 1 enzyme activity unit under determination condition, is calculated
Formula is：Remarks：Wherein, enzyme activity of the X for expression per mL zymotic fluids, U/mL；V
To represent the amount of the 0.1mol/L NaOH of zymotic fluid consumption, mL；Vo is the amount for the 0.1mol/L NaOH for representing blank group consumption,
mL；C be represent NaOH concentration, mol/L；T be represent esterification time, min；0.5 esterification reaction solution taken for expression
Volume, mL).
3. experimental result
Primary dcreening operation result：About 50 bacterial strains for possessing hydrolysis transparent circle are obtained, it is stronger to obtain 6 kinds of esterifying powers for finally screening
Mould, according to the colony characteristics of mould, is respectively designated as HG10, QM5, GM2, MM7, HM2, FM1, produces Esterified Enzyme bacterium primary dcreening operation result
As shown in table 1.
Table 1 is production Esterified Enzyme bacterium primary dcreening operation result
| Bacterial strain | HG10 | QM5 | GM2 | MM7 | HM2 | FM1 |
| D/d | 1.53 | 1.30 | 1.26 | 1.43 | 1.40 | 1.50 |
The 6 kinds of stronger fungies of esterifying power screened as can be seen from Table 1, wherein be named as HG10 red mold its
Esterifying power is most strong.
The results are shown in Table 2 for secondary screening.
Table 2 is the secondary screening result of Monascus
| Bacterial strain | Esterifying power (U/mL) | Enzyme activity (100%) |
| HG10 | 6.11 | 100.0 |
| GM2 | 3.39 | 55.5 |
| MM7 | 2.92 | 47.8 |
| HM2 | 2.06 | 33.7 |
| QM5 | 3.68 | 60.2 |
| FM1 | 3.98 | 65.1 |
From table 2, it can be seen that this 6 kinds of bacterial strains all have different esterification abilities, and the enzyme activity of HG10 is in 6 bacterial strains
It is maximum for 6.11U/mL.
Second embodiment
This implementation provides the verification of the esterification ability of Monascus.
1. experimental method
The Monascus HG10 that first embodiment is isolated is provided with two pearl Monascus on the market according to first embodiment
Esterification ability detection method, do the experiment of esterifying power.Wherein, two pearl Monascus on the market are from the military Tai Zha market of farm produces
Certain common Monascus compound formulation is purchased, therefrom isolates two plants of red yeast rice WH1, WH2.
2. experimental result is as shown in table 3
Table 3 is the esterifying power comparing result of Monascus HG10
| Bacterial strain | Esterifying power (U/mL) | Enzyme activity (100%) |
| HG10 | 6.11 | 100.0 |
| WH1 | 4.15 | 67.9 |
| WH2 | 4.39 | 71.8 |
As shown in Table 3, the enzyme activity of HG10 is the largest in 8 bacterial strains, is 6.11U/mL, and its esterifying power is greater than city
The esterifying power of common Monascus on field.
3rd embodiment
The present embodiment provides the fermenting experiment of Monascus HG10 provided by the invention.
First, by actication of culture.The Monascus HG10 of preservation is inoculated on new PDA inclined-planes, cultivates 7d.
Prepare primary seed solution：By the PDA inclined-planes after culture 7d, with spore liquid under sterile washing and filter, be level-one
Seed liquor.
Prepare secondary seed solution：Load 100mL PDB culture mediums (PDA culture medium is not added with agar) in 250mL conical flasks,
Primary seed solution is diluted to 106, and is inoculated with 10% in PDB culture mediums, 30 DEG C, shaking table 170r/min, when culture 24 is small, i.e.,
For secondary seed solution.
Then, red yeast rice wheat bran (distiller's yeast) is prepared.Wheat bran (wheat bran) 30g is weighed in 250mL conical flasks, adds 30mL distillations
Water, be mixed 121 DEG C of high pressure steam sterilization 20min after breaing up.Treat that culture medium is cooled to room temperature, be inoculated with 15% secondary seed solution, beat
Dissipate and mix, 30 DEG C of culture 9d of constant temperature, during which every 12h, culture medium is broken up once.Take out 40 DEG C of drying 24h.
Then, brewed spirit is carried out, brewage process is：Rubus lambertianus grain 48h → steaming grain (121 DEG C, 20min) → vexed grain
30min → multiple husk → stand the grain → plus caproic acid bacteria for steaming (121 DEG C, 20min), while steaming 15% sorghum weight, saccharomyces cerevisiae, saccharification
Enzyme → enter tank, ferment 10 days → plus red yeast rice wheat bran, continues fermentation 15 days → steaming wine.
Added in liquor fermentation system：0.5g Angel saccharomyces cerevisiaes are added in per 1Kg sorghums；20mL caproic acid bacterias (108
A/mL)；Angel carbohydrase 2g；Red yeast rice wheat bran 10g.After the completion of fermentation, preceding 50 ° of white wine is steamed, with gas chromatographic analysis white wine
The content of ethyl hexanoate.
Gas chromatography measure ethyl hexanoate (internal standard method)：A certain amount of white wine is drawn in 10mL volumetric flasks, adds 100uL
2% n-amyl acetate, with white wine constant volume to 100mL, uses its ethyl hexanoate content of gas chromatographic analysis.
Chromatographic condition is chromatographic column Agilent DB-WAX 30m*0.25mm*0.25mm, 40 DEG C of post case temperature, injection port
220 DEG C of temperature, input mode：Shunting；Using helium as carrier gas, total flow 46mL/min, column flow 1.00mL/min, purge flow rate
5.0mL/min, split ratio 40:1；Temperature programming：40 DEG C, retention time 5min of initial temperature, 80 are risen to 8 DEG C/min speed
DEG C, retention time 5min, rises to 220 DEG C, retention time 8min with 8 DEG C/min speed.
It is inoculated with the red yeast rice wheat bran esterification production ethyl hexanoate level that different Monascus are prepared and is shown in Table 4.
Table 4 is horizontal for simulation Produced by Solid-state Fermentation ethyl hexanoate
(remarks：Monascus H1 is existing red yeast rice bacteria strain)
As shown in Table 4, the red yeast rice wheat bran being prepared by Monascus HG10 carries out esterification fermentation, produces the level of ethyl hexanoate
Almost 30% more than control group, wheat bran red yeast rice (HG10) can be applied to white wine field, particularly the brewing of aromatic Chinese spirit,
With higher application prospect.
In conclusion a kind of Monascus provided by the invention, its preserving number is CCTCC NO:M2017695, the Monascus
Co-cultivation fermentation can be carried out with acetic acid bacteria, and the Esterified Enzyme of Monascus generation can improve the content of ethyl acetate in wine,
To improve the harmony of aroma.In addition, applied the present invention also provides the Monascus in wine brewing, a kind of wine including the Monascus
Wine that is bent and being produced by the distiller's yeast, the Monascus spawn the content that the wine come is capable of providing ethyl acetate in white wine, improve
Vinosity.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
SEQUENCE LISTING
<110>Wuhan Ya Shibo Science and Technology Ltd.s
<120>A kind of Monascus and its application
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 528
<212> DNA
<213>Monascus（Monascus purpureus）
<400> 1
ttattgatat gcttaagttc agcgggtatc cctacctgat ccgaggtcaa cctaaggaaa 60
aaaaggttgg agagggcaaa ggccccggcc cgacctactg agcgggtgac aaagccccat 120
acgctcgagg accggacgcg gcgccgccac tgcctttcgg gcccgtcccc gttgcccgga 180
ggcgcagggg acggcggccc aacacacaag ccgcgcttga ggggcagtaa tgacgctcgg 240
acaggcatgc cccccggaat accagggggc gcaatgtgcg ttcaaagatt cgatgattca 300
ctgaattctg caattcacat tacttatcgc atttcgctgc gttcttcatc gatgccggaa 360
ccaagagatc cgttgttgaa agttttaacc gatttggtat gtttactcag acagcaatcc 420
ttttcaaaga cagcgttcga gaagatgtct ccggcgggcc ccagggggcc gcgccgaagc 480
aacaggaggt acaataatca cgggtgggag gttgggtccc acgaagga 528
Claims (10)
1. a kind of Monascus, it is characterised in that its preserving number is CCTCC NO:M2017695.
2. Monascus according to claim 1, it is characterised in that the 18S rDNA sequences such as SEQ ID of the Monascus
Shown in No.1.
3. application of the Monascus described in claim 1 or 2 in wine brewing.
4. application according to claim 3, it is characterised in that it includes following either step：
(1) during wine brewing, Monascus is mixed with liquor-making raw material；
(2) in yeast production process, the Monascus is mixed with starter-making materials；
(3) pit mud cultivation with it is aging during, the Monascus is mixed with pit mud.
5. a kind of distiller's yeast, it is characterised in that it contains the Monascus described in claim 1 or 2.
6. the preparation method of distiller's yeast as claimed in claim 5, it is characterised in that it includes：By starter-making materials and claim 1
Or the Monascus mixing described in 2.
7. the preparation method of distiller's yeast according to claim 6, it is characterised in that the starter-making materials are wheat bran, barley, small
The combination of any one or more in wheat and Cereals.
8. application of the distiller's yeast described in claim 5 in wine brewing, it is characterised in that it includes following either step：
(1) during wine brewing, the distiller's yeast is mixed with liquor-making raw material；
(2) pit mud cultivation with it is aging during, the distiller's yeast is mixed with pit mud.
9. a kind of brewing method of wine, it is characterised in that it includes making wine the Monascus described in claim 1 or 2 with being used for
Raw material mixed and fermented.
10. a kind of wine, it is characterised in that it is made as the brewing method described in claim 9.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| CN103952317A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Esterification monascus strain and production technology thereof |
| KR101619063B1 (en) * | 2014-01-28 | 2016-05-11 | 한경대학교 산학협력단 | Aspergillus oryzae s-2 kacc93172p of ferment spawn used in brewing rice-wine, and manufacturing method thereof |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
-
2018
- 2018-01-23 CN CN201810066427.XA patent/CN108004152B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103952317A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Esterification monascus strain and production technology thereof |
| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| KR101619063B1 (en) * | 2014-01-28 | 2016-05-11 | 한경대학교 산학협력단 | Aspergillus oryzae s-2 kacc93172p of ferment spawn used in brewing rice-wine, and manufacturing method thereof |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
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| 吴衍庸: "红曲酯化酶新技术及在中国白酒上的应用", 《食品科学》 * |
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Effective date of registration: 20240313 Address after: 430000, No. 558 Yingwu Avenue, Hanyang District, Wuhan City, Hubei Province Patentee after: YELLOW CRANE TOWER DISTILLERY Co.,Ltd. Country or region after: China Address before: 430000 Building 1, No. 70, Didong street, Wuhan, Hubei Patentee before: WUHAN YASHIBO TECHNOLOGY Co.,Ltd. Country or region before: China |