一种低产乙醇高产香的酵母菌株及其应用

• Format: Patent
• Language: Chinese
• Published: 15.09.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

本发明提供了一种低产乙醇高产香的酵母菌株，命名为Saccharomyces cerevisiae GMUm-1，保藏编号为CCTCC NO：M 2021763，保藏单位为中国典型培养物保藏中心，还提供了应用，用于生产低醇猕猴桃果酒。本发明的低产乙醇高产香的酵母菌株既能低产乙醇又能高产香气物质的酵母菌种，并提供其在猕猴桃果酒中的应用，该酵母具有易于培养和生产，在猕猴桃果浆发酵中低产酒精，增加果酒的香气成分。 The invention provides a yeast strain with a low ethanol yield and high aroma. The yeast strain is named as saccharomyces cerevisiae GMUm-1, has the preservation number of CCTCC NO: M 2021763 and is deposited in the China Center for Type Culture Collection. The invention also provides use of the yeast strain for producing low-ethanol kiwi fruit wine. The yeast strain with low ethanol yield and high aroma can produce ethanol at low yield and aroma substances at high yield, is used in kiwi fruit wine and easy to culture and produce, and produces alcohol at low yield and increases aroma components of fruit wine in a kiwi fruit pulp fermentation.