Caproic acid tolerant saccharomyces cerevisiae and application thereof

The invention discloses a caproic acid tolerant saccharomyces cerevisiae strain and application thereof. The saccharomyces cerevisiae strain is classified and named as saccharomyces cerevisiae M1, and the preservation number of the saccharomyces cerevisiae strain is CCTCC (China Center for Type Cult...

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Hauptverfasser:	HE XUN, ZHANG LIANG, ZHOU DAZHONG, ZHU YAOHUI, JIANG XUEJIAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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 PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses a caproic acid tolerant saccharomyces cerevisiae strain and application thereof. The saccharomyces cerevisiae strain is classified and named as saccharomyces cerevisiae M1, and the preservation number of the saccharomyces cerevisiae strain is CCTCC (China Center for Type Culture Collection) NO: M 20191005. The saccharomyces cerevisiae is separated from fermented grains, can tolerate 100 g/L of hexanoic acid after multiple rounds of mutagenesis and screening, and has no obvious influence on ethanol fermentation when the concentration of hexanoic acid reaches 70 g/L. 本发明公开了一株耐受己酸的酿酒酵母及其应用，所述酿酒酵母分类命名为酿酒酵母(Saccharomyces cerevisiae)M1，保藏编号为CCTCC NO：M 20191005。该酿酒酵母分离于酒醅，经过多轮诱变和筛选，能耐受100 g/L己酸，并且当己酸浓度达到70 g/L时对乙醇发酵无显著影响。