Search

CN-121975646-A - Composite strain and application thereof in radish juice alcoholic fermentation

CN121975646ACN 121975646 ACN121975646 ACN 121975646ACN-121975646-A

Abstract

The invention relates to a composite yeast strain and application thereof in radish juice alcoholic fermentation, belonging to the technical field of microorganisms and fermentation. The method uses Saccharomyces cerevisiae (Saccharomyces cerevisiae) GG-6 and Pichia kudriavzevii (Pichia kudriavzevii) BC-2, and the two strains are fermented simultaneously and respectively preserved in China general microbiological culture Collection center (CGMCC) No.31434 and CGMCC No.31433. The invention applies the saccharomyces cerevisiae and the pichia kudriavzevii to the radish juice fermentation process, and the fermented radish juice has light wine flavor, no impurity and no bad smell, has higher commercial value and provides a new thought for the high-value application of the radish.

Inventors

  • ZHANG JIFANG
  • MEI SHIYONG
  • Alia Adali

Assignees

  • 中国农业科学院麻类研究所

Dates

Publication Date
20260505
Application Date
20241031

Claims (12)

  1. 1. A composite microbial inoculum for fermenting natural juice of fruits and vegetables such as radishes is characterized by comprising a strain of high-temperature resistant saccharomyces cerevisiae (Saccharomyces cerevisiae) GG-6 and a strain of high-temperature resistant Pichia kudriavzevii (Pichia kudriavzevii) BC-2.
  2. 2. The composite microbial inoculant of claim 1, wherein the ratio of the wine yeast GG-6 to the Pichia kudriavzevii BC-2 in the composite microbial inoculant is 1:1-1:5.
  3. 3. The composite microbial agent of claim 1, wherein the ethanol-resistant and high-temperature-resistant Saccharomyces cerevisiae CEREVISIAE GG-6 has a preservation number of CGMCC No.31434. Ethanol-resistant and Gao Wenku-resistant Pichia pastoris BC-2 with a preservation number of CGMCC No.31433. Both have been deposited at the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms for 24 months.
  4. 4. The application of the composite microbial inoculum of claim 1 in the alcoholic fermentation of natural juice of fruits and vegetables such as radishes.
  5. 5. A radish juice beverage comprising fermenting radish juice with the composite microbial inoculant of claim 1.
  6. 6. The radish juice beverage of claim 5, wherein the inoculation amount of saccharomyces cerevisiae in the composite microbial inoculum is 0.5 x 10 6 ～2×10 8 CFU·mL -1 and the inoculation amount of pichia pastoris is 0.8 x 10 6 ～1×10 9 CFU·mL -1 .
  7. 7. The radish juice beverage of claim 5, wherein the fermentation time is 3d to 24d.
  8. 8. The radish juice beverage of claim 5, wherein the fermentation temperature is 25-50 ℃.
  9. 9. The radish juice beverage of claim 5, wherein the pH is 3.5-6.
  10. 10. The radish juice beverage of claim 5, wherein the initial soluble solids content of the radish juice is less than 15% and the NaCl concentration is less than 6%.
  11. 11. The radish juice beverage of claim 5, wherein the radish juice further comprises rice, glutinous rice, ginger and other auxiliary materials and apple, pear and other fruit juices.
  12. 12. The radish juice material of claim 5, which comprises different types of radish varieties such as white radish, red radish, purple radish, green radish, etc.

Description

Composite strain and application thereof in radish juice alcoholic fermentation Technical Field The invention belongs to the technical field of microorganisms and fermentation, and particularly relates to a composite microbial agent and application thereof in radish juice alcoholic fermentation. Background In the alcohol fermentation process, a substrate is converted into glucose under the action of saccharomycetes, alcohol is formed under the anaerobic condition, sugar substances such as sucrose, fructose, glucose and the like are converted into alcohol substances such as ethanol and the like, and certain energy and carbon dioxide are synchronously generated during processing. The alcohol fermentation mainly uses Saccharomyces cerevisiae, but many non-Saccharomyces cerevisiae also participate in the fermentation, so that sugar is converted into alcohol and carbon dioxide, and glycerol, fusel, aldehydes and esters are generated through other complex biochemical reactions. The flavor of brewed wine is affected by various factors such as raw material sources and qualities, brewing process, ageing conditions and the like. Metabolism of non-Saccharomyces cerevisiae can improve taste, flavor and aroma of wine body, and endow brewed wine with regional characteristics. At present, most yeasts used for alcoholic fermentation are commercial dry yeasts, and special yeasts for brewing a certain substance have little research, so that fermented wine lacks fragrance and is not strong in typical property. Therefore, in order to improve the quality of the fruit and vegetable fermented product, it is important to select yeast suitable for fermenting the corresponding fruits and vegetables according to specific fruits and vegetables. The proper saccharomycetes are selected according to different fruits and vegetables, so that the utilization efficiency of the substrate can be improved, and the fermentation time is effectively shortened. Saccharomyces cerevisiae has strong low-temperature adaptability and is more applied in low-temperature fermentation at present. The fermentation temperature is increased, the fermentation period is shortened, but the increase of the amount of metabolic byproducts influences the flavor of the product and is easy to dye bacteria, so that rancidity and fermentation retention are caused. Saccharomyces cerevisiae is generally severely inhibited in growth at high temperatures (35 ℃) and there are few reports of high temperature fermentation processes in fermented foods. Unlike laboratory culture conditions, a significant challenge that industrial fermentative yeast needs to address is the change in fermentation environment, such as temperature, low pH, high permeability and high concentration ethanol, and the like, and the production of high value metabolites in the process, so the ability of yeast strains to withstand stress is important for industrial production. The radish has high nutritive value, homologous medicine and food, high quality and low price, is commonly called as 'radish in city', and is popular as 'radish in city', and 'radish eaten in winter and ginger in summer', and does not take the doctor to prescribe. At present, no report on special high-temperature resistant saccharomycetes and non-saccharomyces cerevisiae for radish alcohol fermentation exists. The selected composite bacteria not only can improve the taste and flavor of the radish juice beverage, but also lays a foundation for development of functional products with high added value of the radishes. Disclosure of Invention Based on the technical problems in the prior art, the invention provides a special compound bacterium for radish juice alcoholic fermentation and application thereof in radish juice alcoholic fermentation. The invention selects a plurality of strains with different sources, uses TTC solid culture medium for preliminary screening, further carries out secondary screening through gas production test and the like, selects saccharomycetes with better fermentation performance for molecular identification and tolerance test, so as to obtain the yeast strain special for radish alcohol fermentation, and provides a strain foundation for the research and development of subsequent radish alcohol fermentation products and industrialized application. A composite bacterium and application thereof in radish juice alcoholic fermentation, wherein ethanol-resistant, salt-resistant, sugar-resistant and high-temperature-resistant saccharomyces cerevisiae (Saccharomyces cerevisiae) GG-6 and ethanol-resistant and high-temperature-resistant Pichia kudriavzevii (Pichia kudriavzevii) BC-2 are used in the method, and the two strains are fermented simultaneously. Further, the Saccharomyces cerevisiae GG-6 is named GG-6, the classification name is Saccharomyces cerevisiae, the preservation number is CGMCC No.31434, the preservation date is 2024, 7 months and 24 days, the preservation unit is China general microbiological culture