Schizosaccharomyces pombe as well as composition and application thereof
The invention discloses Schizosaccharomyces pombe, a wine making bacterial agent comprising the same and application of the Schizosaccharomyces pombe in making baijiu. The Schizosaccharomyces pombe disclosed by the invention resists high temperature, acid and ethanol and has higher ethanol producing...
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| creator | YANG TUANYUAN XIONG XIAOMAO MIAO LIHONG |
| description | The invention discloses Schizosaccharomyces pombe, a wine making bacterial agent comprising the same and application of the Schizosaccharomyces pombe in making baijiu. The Schizosaccharomyces pombe disclosed by the invention resists high temperature, acid and ethanol and has higher ethanol producing capability, the baijiu produced by fermentation has baijiu-flavor substances such as high-yield acids, acetoin and the like and is low in yield of fusel oil, and a wine making bacterial agent composition is applied to baijiu solid fermentation so as to increase the fermentation baijiu yield and improve the quality of the baijiu.
本发明公开了株新的粟酒裂殖酵母菌，含该菌的酿酒菌剂及其在白酒酿造中的应用。本发明公开的粟酒裂殖酵母菌耐高温，耐酸，耐乙醇，具有较高的产乙醇能力，发酵生产的白酒具有高产酸类及乙偶姻等白酒风味物质，低产杂醇油，酿酒菌剂组合物应用于白酒固态发酵可提高发酵出酒率和酒品质量。 |
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本发明公开了株新的粟酒裂殖酵母菌，含该菌的酿酒菌剂及其在白酒酿造中的应用。本发明公开的粟酒裂殖酵母菌耐高温，耐酸，耐乙醇，具有较高的产乙醇能力，发酵生产的白酒具有高产酸类及乙偶姻等白酒风味物质，低产杂醇油，酿酒菌剂组合物应用于白酒固态发酵可提高发酵出酒率和酒品质量。</description><language>chi ; eng</language><subject>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</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170919&DB=EPODOC&CC=CN&NR=107177519A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170919&DB=EPODOC&CC=CN&NR=107177519A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG TUANYUAN</creatorcontrib><creatorcontrib>XIONG XIAOMAO</creatorcontrib><creatorcontrib>MIAO LIHONG</creatorcontrib><title>Schizosaccharomyces pombe as well as composition and application thereof</title><description>The invention discloses Schizosaccharomyces pombe, a wine making bacterial agent comprising the same and application of the Schizosaccharomyces pombe in making baijiu. The Schizosaccharomyces pombe disclosed by the invention resists high temperature, acid and ethanol and has higher ethanol producing capability, the baijiu produced by fermentation has baijiu-flavor substances such as high-yield acids, acetoin and the like and is low in yield of fusel oil, and a wine making bacterial agent composition is applied to baijiu solid fermentation so as to increase the fermentation baijiu yield and improve the quality of the baijiu.
本发明公开了株新的粟酒裂殖酵母菌，含该菌的酿酒菌剂及其在白酒酿造中的应用。本发明公开的粟酒裂殖酵母菌耐高温，耐酸，耐乙醇，具有较高的产乙醇能力，发酵生产的白酒具有高产酸类及乙偶姻等白酒风味物质，低产杂醇油，酿酒菌剂组合物应用于白酒固态发酵可提高发酵出酒率和酒品质量。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAITs7IrMovTkxOzkgsys-tTE4tVijIz01KVUgsVihPzckB0cn5uQX5xZklmfl5Col5KQqJBQU5mcmJYH5JRmpRan4aDwNrWmJOcSovlOZmUHRzDXH20E0tyI9PLS5ITE7NSy2Jd_YzNDA3NDc3NbR0NCZGDQDv-jTn</recordid><startdate>20170919</startdate><enddate>20170919</enddate><creator>YANG TUANYUAN</creator><creator>XIONG XIAOMAO</creator><creator>MIAO LIHONG</creator><scope>EVB</scope></search><sort><creationdate>20170919</creationdate><title>Schizosaccharomyces pombe as well as composition and application thereof</title><author>YANG TUANYUAN ; XIONG XIAOMAO ; MIAO LIHONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN107177519A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG TUANYUAN</creatorcontrib><creatorcontrib>XIONG XIAOMAO</creatorcontrib><creatorcontrib>MIAO LIHONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG TUANYUAN</au><au>XIONG XIAOMAO</au><au>MIAO LIHONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Schizosaccharomyces pombe as well as composition and application thereof</title><date>2017-09-19</date><risdate>2017</risdate><abstract>The invention discloses Schizosaccharomyces pombe, a wine making bacterial agent comprising the same and application of the Schizosaccharomyces pombe in making baijiu. The Schizosaccharomyces pombe disclosed by the invention resists high temperature, acid and ethanol and has higher ethanol producing capability, the baijiu produced by fermentation has baijiu-flavor substances such as high-yield acids, acetoin and the like and is low in yield of fusel oil, and a wine making bacterial agent composition is applied to baijiu solid fermentation so as to increase the fermentation baijiu yield and improve the quality of the baijiu.
本发明公开了株新的粟酒裂殖酵母菌，含该菌的酿酒菌剂及其在白酒酿造中的应用。本发明公开的粟酒裂殖酵母菌耐高温，耐酸，耐乙醇，具有较高的产乙醇能力，发酵生产的白酒具有高产酸类及乙偶姻等白酒风味物质，低产杂醇油，酿酒菌剂组合物应用于白酒固态发酵可提高发酵出酒率和酒品质量。</abstract><oa>free_for_read</oa></addata></record> |
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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 | Schizosaccharomyces pombe as well as composition and application thereof |
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