Saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing
The invention relates to saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing, and belongs to the technical field of bioengineering. According to the invention, the saccharomyces cerevisiae QLJJ72 with low higher alcohol yield is screened out, so that the brewing requirement of wh...
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| creator | LIU XINLI DUAN MIN ZHU DEQIANG CUI TIANSHENG |
| description | The invention relates to saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing, and belongs to the technical field of bioengineering. According to the invention, the saccharomyces cerevisiae QLJJ72 with low higher alcohol yield is screened out, so that the brewing requirement of wheat craft beer with low higher alcohol content can be met, and the contents of phenethyl alcohol, normal propyl alcohol, isobutanol and isoamyl alcohol in the beer can be reduced at the same time. When the saccharomyces cerevisiae QLJJ72 is used for brewing beer, the fermentation index is basically kept stable, the production cost is not increased, meanwhile, good flavor and taste are kept, the feeling of'headache 'is not generated through flavor evaluation, and the technical requirement for brewing high-quality wheat beer can be met.
本发明涉及一株酿酒酵母QLJJ72及其在啤酒酿造中的应用，属于生物工程技术领域。本发明筛选出了一株低产高级醇的酿酒酵母QLJJ72，可满足低高级醇含量小麦精酿啤酒的酿造需求，可以同时降低啤酒中苯乙醇、正丙醇、异丁醇和异戊醇的含量。使用酿酒酵母QLJJ72酿造啤酒，在发酵指标基本保持稳定且不增加生产成本的同时，保持了良好风味和口感，经风味测评并不会产生"上头"的感觉 |
| format | Patent |
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本发明涉及一株酿酒酵母QLJJ72及其在啤酒酿造中的应用，属于生物工程技术领域。本发明筛选出了一株低产高级醇的酿酒酵母QLJJ72，可满足低高级醇含量小麦精酿啤酒的酿造需求，可以同时降低啤酒中苯乙醇、正丙醇、异丁醇和异戊醇的含量。使用酿酒酵母QLJJ72酿造啤酒，在发酵指标基本保持稳定且不增加生产成本的同时，保持了良好风味和口感，经风味测评并不会产生"上头"的感觉</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; 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</subject><creationdate>2023</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=20230811&DB=EPODOC&CC=CN&NR=116574622A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230811&DB=EPODOC&CC=CN&NR=116574622A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU XINLI</creatorcontrib><creatorcontrib>DUAN MIN</creatorcontrib><creatorcontrib>ZHU DEQIANG</creatorcontrib><creatorcontrib>CUI TIANSHENG</creatorcontrib><title>Saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing</title><description>The invention relates to saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing, and belongs to the technical field of bioengineering. According to the invention, the saccharomyces cerevisiae QLJJ72 with low higher alcohol yield is screened out, so that the brewing requirement of wheat craft beer with low higher alcohol content can be met, and the contents of phenethyl alcohol, normal propyl alcohol, isobutanol and isoamyl alcohol in the beer can be reduced at the same time. When the saccharomyces cerevisiae QLJJ72 is used for brewing beer, the fermentation index is basically kept stable, the production cost is not increased, meanwhile, good flavor and taste are kept, the feeling of'headache 'is not generated through flavor evaluation, and the technical requirement for brewing high-quality wheat beer can be met.
本发明涉及一株酿酒酵母QLJJ72及其在啤酒酿造中的应用，属于生物工程技术领域。本发明筛选出了一株低产高级醇的酿酒酵母QLJJ72，可满足低高级醇含量小麦精酿啤酒的酿造需求，可以同时降低啤酒中苯乙醇、正丙醇、异丁醇和异戊醇的含量。使用酿酒酵母QLJJ72酿造啤酒，在发酵指标基本保持稳定且不增加生产成本的同时，保持了良好风味和口感，经风味测评并不会产生"上头"的感觉</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BREWING OF BEER</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAPTkxOzkgsys-tTE4tVkhOLUotyyzOTExVCPTx8jI3UkjMS1FILCjIyUxOLMnMz1MoyQAqyU9TyMxTSEpNLVJIKkotz8xL52FgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hoZmpuYmZkZGjsbEqAEAGu8zSA</recordid><startdate>20230811</startdate><enddate>20230811</enddate><creator>LIU XINLI</creator><creator>DUAN MIN</creator><creator>ZHU DEQIANG</creator><creator>CUI TIANSHENG</creator><scope>EVB</scope></search><sort><creationdate>20230811</creationdate><title>Saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing</title><author>LIU XINLI ; DUAN MIN ; ZHU DEQIANG ; CUI TIANSHENG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116574622A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BREWING OF BEER</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</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>LIU XINLI</creatorcontrib><creatorcontrib>DUAN MIN</creatorcontrib><creatorcontrib>ZHU DEQIANG</creatorcontrib><creatorcontrib>CUI TIANSHENG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU XINLI</au><au>DUAN MIN</au><au>ZHU DEQIANG</au><au>CUI TIANSHENG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing</title><date>2023-08-11</date><risdate>2023</risdate><abstract>The invention relates to saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing, and belongs to the technical field of bioengineering. According to the invention, the saccharomyces cerevisiae QLJJ72 with low higher alcohol yield is screened out, so that the brewing requirement of wheat craft beer with low higher alcohol content can be met, and the contents of phenethyl alcohol, normal propyl alcohol, isobutanol and isoamyl alcohol in the beer can be reduced at the same time. When the saccharomyces cerevisiae QLJJ72 is used for brewing beer, the fermentation index is basically kept stable, the production cost is not increased, meanwhile, good flavor and taste are kept, the feeling of'headache 'is not generated through flavor evaluation, and the technical requirement for brewing high-quality wheat beer can be met.
本发明涉及一株酿酒酵母QLJJ72及其在啤酒酿造中的应用，属于生物工程技术领域。本发明筛选出了一株低产高级醇的酿酒酵母QLJJ72，可满足低高级醇含量小麦精酿啤酒的酿造需求，可以同时降低啤酒中苯乙醇、正丙醇、异丁醇和异戊醇的含量。使用酿酒酵母QLJJ72酿造啤酒，在发酵指标基本保持稳定且不增加生产成本的同时，保持了良好风味和口感，经风味测评并不会产生"上头"的感觉</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER 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 |
| title | Saccharomyces cerevisiae QLJJ72 and application thereof in beer brewing |
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