Wickerhamomyces anomalus strain and application thereof

The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: tempera...

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Hauptverfasser: CHENG ZONGZHI, TONG LANXIN, ZHANG YUXING, LIU YANLONG, ZHANG YONGZENG
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TONG LANXIN
ZHANG YUXING
LIU YANLONG
ZHANG YONGZENG
description The invention discloses a wickerhamomyces anomalus which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.6983 on 12 December, 2012. The optimum fermentation process parameters of liquor-producing power of the strain are as follows: temperature: 29 DEG C, culture time: 59 h, inoculation amount: 5 percent, and pH: 6.5, and the alcohol content of a fermentation liquor is 2.8 percent (v/v). The optimum process parameters for the production of ethyl acetate are as follows: temperature: 28 DEG C, culture time: 65 h, inoculation amount: 5 percent, and pH: 4.5, and the content of the ethyl acetate reaches 50.2 mg/100ml. The strain not only can produce a certain amount of alcohol, but also meet the requirements of spirit to ester aroma, has double characteristics of an alcohol yeast and an ester-producing yeast, and becomes an indispensable functional bacterium during the brewing process of dry wine; and the metabolic property of the strain is important for
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subjects BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
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
title Wickerhamomyces anomalus strain and application thereof
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