Low urea-producing and flavor-producing <i>Wickerhamomyces anomalus </i>strain and use thereof in food production

Abstract

The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.

Claims

1. A method of preparing food, comprising: preparing a culture by inoculating into a yeast medium an inoculum of live culture of Wickerhamomyces anomalus strain CGMCC NO. 12416, wherein the yeast medium comprises yeast extract, peptone, and glucose; incubating the culture at 30° C. to stimulate growth of the W. anomalus; adding the culture to a liquor fermentation medium, wherein the liquor fermentation medium comprises active glucoamylase enzyme and a mixture of one or more of sorghum, barley, wheat, peas, and bran; and incubating the liquor fermentation medium with heat thereby fermenting the liquor fermentation medium in the presence of the culture; wherein incubating is discontinued before urea concentration in the liquor fermentation medium reaches 351.23 μg/L; wherein the W. anomalus CGMCC NO. 12416 strain is deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416.

2. The method of claim 1, wherein the food is liquor, wine, yellow rice wine or fruit wine.

3. The method of claim 1, wherein the liquor fermentation medium is a bran starter, and the method comprises adding the culture of the Wickerhamomyces anomalus CGMCC NO. 12416 strain into the bran starter of a sesame-flavored liquor, and then adding the bran starter into fermented grains for fermentation.

Description

BRIEF DESCRIPTION OF FIGURES

(1) FIG. 1 shows a colonial morphology of Wickerhamomyces anomalus CGMCC NO. 12416 on a WL medium.

(2) FIG. 2 shows a 26S rDNA amplification gel electrophoresis diagram of Wickerhamomyces anomalus CGMCC NO. 12416, where A is an amplification result of a type strain Wickerhamomyces anomaus 21886 (China General Microbiological Culture Collection Center), B is an amplification result of Wickerhamomyces anomalus CGMCC NO. 12416, and M is a 2000DL maker.

DETAILED DESCRIPTION

Embodiment 1: Screening and Identification of Low Urea-Producing Wickerhamomyces anomalus

(3) 10 g of Daqu was taken and dissolved in 100 ml of a sterile saline solution, and was shaker-oscillated for 30 min, then gradient dilution was performed, a WL solid flat plate was coated, a Wickerhamomyces anomalus single colony was selected for high-throughput liquid fermentation according to colonial morphological characteristics on the flat plate (FIG. 1), obtained potential low urea-producing Wickerhamomyces anomalus was subjected to molecular biological identification, 26S rDNA fragments of yeast were amplified respectively by utilizing yeast specific classification and identification primers NL1 and NL4, and gel electrophoresis detection was performed (FIG. 2). Then, sequencing alignment was performed to determine that screened low urea-producing yeast pertains to Wickerhamomyces anomalus taxonomically. Finally, a low urea-producing Wickerhamomyces anomalus strain was obtained, was named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416.

(4) WL medium: 4.0 g/L of yeast extract powder, 5.0 g/L of tryptone, 50.0 g/L of glucose, 0.55 g/L of potassium dihydrogen phosphate, 0.425 g/L of potassium chloride, 0.125 g/L of calcium chloride, 0.125 g/L of magnesium sulfate, 0.0025 g/L of ferric chloride, 0.0025 g/L of manganese sulfate, 20 g/L of agar and 22 mg/L of bromocresol green.

Embodiment 2: Function of Flavor Production by Strain Metabolism

(5) Seed medium: a 25 ml test tube was taken, and was filled with 5 ml of a sorghum medium, and the Wickerhamomyces anomalus CGMCC NO. 12416 strain obtained in Embodiment 1 was inoculated, was treated under the conditions of natural pH, 30° C. and 200 rpm, and was aerobically cultured for 48 h.

(6) Fermentation medium: a cultured seed culture solution was inoculated into a 250 ml triangular flask filled with 50 ml of a sorghum medium, was treated under the conditions of natural pH, inoculation amount of 5%, 30° C. and 200 rpm, and was fermented for 48 h.

(7) Volatile products were analyzed by using a headspace solid-phase micro-extraction (HS-SPME) technology and a gas chromatography-mass spectrometry (GC-MS) method, 8 ml of a sample was taken and put into a headspace sampling bottle filled with 3 g of NaCl, and 10 μL of 4-methyl-2-pentanol with the concentration of 42.60 mg/L was added as an internal standard. The headspace sampling bottle was extracted for 45 min at 50° C., and after extraction is ended, GC-MS analysis was performed.

(8) The flavor production ability of the strain obtained in Embodiment 1 by metabolism after 48 h of fermentation is shown in Table 1.

(9) TABLE-US-00001 TABLE 1 Flavor substance content (μg/L) Benzene Alcohols Esters Ketones Aldehydes rings Acids Terpenes 16365.08 239105.69 259.32 176.95 4623.65 165.23 150.23

(10) Among main flavor substances, the contents of alcohols and esters are the most, where the alcohols contain 4324.18 μg/L of 3-methyl-1-butanol, 2653.32 μg/L of phenylethanol, 1232.68 μg/L of 2-methyl-1-propanol, 1564.12 μg/L of normal propanol, 3641.32 μg/L of isoamyl alcohol and 2976.32 μg/L of ethanol; the esters contain 147117.51 μg/L of ethyl acetate, which content is the most, followed by 31234.96 μg/L of 2-phenylethyl acetate, 2693.86 μg/L of ethyl propionate and 4569.32 μg/L of ethyl caproate.

Embodiment 3: Low Urea-Producing Wickerhamomyces anomalus CGMCC NO. 12416

(11) Seed medium: a 25 ml test tube was taken, and was filled with 5 ml of a sorghum medium, and the strain obtained in Embodiment 1 was inoculated, was treated under the conditions of natural pH, 30° C. and 200 rpm, and was aerobically cultured for 48 h.

(12) Fermentation medium: a cultured seed culture solution was inoculated into a 250 ml triangular flask filled with 50 ml of a sorghum medium (500 mg/L of arginine precusor substance and 2% of ethanol were added), was treated under the conditions of inoculation amount of 5%, 30° C. and 200 rpm, and was fermented for 96 h. A yeast growth condition (OD.sub.600) and a urea production condition in a fermentation process were determined. It was found that the strain entered a stable phase (OD.sub.600: 1.8) after the fermentation process had been performed for 24 h, and a maximum value of urea yield achieved in the fermentation process was 227.42 μg/L (48 h).

(13) Urea detection: the content of urea in fermentation broth was determined by using a high performance liquid chromatography-fluorescence detector (HPLC-FLD) coupled with precolumn derivatization. A specific operation includes: adding 500 ml of absolute ethanol, 400 μl of xanthydrol solution and 100 μl of 0.1 M hydrochloric acid solution to 500 μl of fermentation broth, shaking uniformly, and derivatizing at a room temperature for 30 min in the dark.

Embodiment 4: Comparison Between Urea Production Conditions of Wickerhamomyces anomalus CGMCC NO. 12416 and Wickerhamomyces anomalus 21886

(14) Seed medium: a 25 ml test tube was taken, and was filled with 5 ml of a sorghum medium, and the strain obtained in Embodiment 1 and a type strain Wickerhamomyces anomalus 21886 (deposited at China General Microbiological Culture Collection Center, with a strain number of 2.1886) were inoculated, were treated under the conditions of natural pH, 30° C. and 200 rpm, and were aerobically cultured for 48 h.

(15) Fermentation medium: a cultured seed culture solution was inoculated into a 250 ml triangular flask filled with 50 ml of a sorghum medium (500 mg/L of arginine and 2% of ethanol were added), was treated under the conditions of inoculation amount of 5%, 30° C. and 200 rpm, and was fermented for 96 h. A yeast growth condition (OD.sub.600) and a urea production condition in a fermentation process were determined. It was found that the ability of urea production of the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention in a fermentation process was obviously smaller than that of the type strain Wickerhamomyces anomalus 21886, a maximum value of urea production of the strain of the present invention in the fermentation process was 227.42 μg/L, and a maximum value of urea production of the type strain in the fermentation process was 3451.34 μg/L.

(16) Urea detection: the content of urea in fermentation broth was determined by using a high performance liquid chromatography-fluorescence detector (HPLC-FLD) coupled with precolumn derivatization. A specific operation includes: adding 500 ml of absolute ethanol, 400 μl of xanthydrol solution and 100 μl of 0.1 M hydrochloric acid solution to 500 μl of fermentation broth, shaking uniformly, and derivatizing at a room temperature for 30 min in the dark.

Embodiment 5: Comparison Between Urea Production Conditions of Wickerhamomyces anomalus CGMCC NO. 12416 and Other Yeasts

(17) The present embodiment includes strains Saccharomycopsis fibuligera, Millerozyma farinosa, Trichosporon asahii, Hanseniaspora osmophila, Pichia fermentans, Pichia membranifaciens and Clavispora lusitaniae, as well as the strain Wickerhamomyces anomalus CGMCC NO. 12416 of the present invention. The seven strains come from a Chinese liquor fermentation environment.

(18) Seed medium: a 25 ml test tube was taken, and was filled with 5 ml of a sorghum medium, and the Wickerhamomyces anomalus CGMCC NO. 12416 as well as Wickerhamomyces anomalus, Saccharomycopsis fibuligera, Millerozyma farinosa, Saccharomyces cerevisiae, Trichosporon asahii, Hanseniaspora osmophila, Pichia fermentans, Pichia membranifaciens and Clavispora lusitaniae were inoculated, were treated under the conditions of natural pH, 30° C. and 200 rpm, and were aerobically cultured for 48 h.

(19) Fermentation medium: a cultured seed culture solution was inoculated into a 250 ml triangular flask filled with 50 ml of a sorghum medium (500 mg/L of arginine and 2% of ethanol were added), was treated under the conditions of inoculation amount of 5%, 30° C. and 200 rpm, and was fermented for 96 h. A yeast growth condition (OD.sub.600) and a urea production condition in a fermentation process were determined. By comparing the yield of urea fermented for 6 h and OD.sub.600, it was found that the yields of urea of these eight strains within a unit time during fermentation for 6 h respectively were as follows: 100 to 500 μg/OD of Wickerhamomyces anomalus CGMCC NO. 12416, 1300 to 2500 μg/OD of Millerozyma farinose and Trichosporon asahii, and yields of the rest strains being greater than 3000 μg/OD.

(20) This shows that the ability of the strain Wickerhamomyces anomalus CGMCC NO. 12416 of the present invention to produce urea is obviously less than that of other yeasts obtained by isolating from a fermentation environment of Chinese liquor.

Embodiment 6: Physiological and Biochemical Properties of Strains

(21) With a growth temperature range of 4 to 48° C., a suitable temperature of 25 to 33° C. and a growth pH range of 2.3 to 12.0, preferably 4.0 to 8.0, growing in an environment containing 60% of glucose, 2.0% of KCl and 12% of ethanol was possible.

(22) The Wickerhamomyces anomalus CGMCC NO. 12416 strain obtained in Embodiment 1 was inoculated in a YPD liquid medium, was cultured for 24 h at 30° C., and then was diluted by using a sterile saline solution to achieve OD.sub.600 of 1, and 0.5 ml of a bacterial solution was extracted into 50 ml of a tolerance medium.

(23) Temperature tolerance medium: a YPD medium, wherein. static culture was performed for 48 h at 30° C., 37° C., 40° C., 42° C. and 46° C. respectively. Results showed that the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention can be grown in a temperature range of 28 to 46° C.

(24) Acid tolerance medium: a YPD medium, wherein a pH of the medium was regulated by using 0.1M lactic acid to 2.9, 2.7, 2.5, 2.4 and 2.3 respectively, and static culture was performed for 48 h at 30° C. Results showed that the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention can be grown in a pH range of 2.9 to 2.3.

(25) Alcohol content tolerance medium: a YPD medium, wherein ethanol was added to make the alcohol content reach 0, 4%, 6%, 8%, 10%, 12% and 14% respectively, and static culture was performed for 48 h at 30° C. Results showed that the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention can be grown in an alcohol content range of 0 to 12%.

(26) Sugar content tolerance medium: a YPD medium, wherein different masses of glucose were added to make glucose concentration reach 1%, 40%, 50%, 60%, 65% and 70% respectively, and static culture was performed for 48 h at 30° C. Result showed that the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention can be grown in a glucose concentration range of 0 to 60%.

(27) Osmotic pressure tolerance medium: a YPD medium, wherein different masses of KCl were added to make KCl concentration reach 0, 0.7 mol/L, 1 mol/L, 1.4 mol/L, 1.7 mol/L and 2 mol/L, and static culture was performed for 48 h at 30° C. Results showed that the Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention can be grown in a KCl range of 0 to 2 mol/L.

Embodiment 7: Use of Wickerhamomyces anomalus CGMCC NO. 12416 in Sesame-Flavored Chinese Liquor

(28) The Wickerhamomyces anomalus CGMCC NO. 12416 strain of the present invention was prepared into a liquid inoculant. A preparation method therefor includes: inoculating the Wickerhamomyces anomalus CGMCC NO. 12416 strain in a liquid yeast inoculant medium, and culturing for 24 h at 30° C., a recipe for the liquid yeast inoculant medium being A or B, wherein

(29) A: 10 g/L of yeast extract, 20 g/L of peptone, 20 g/L of glucose and the balance of water were contained.

(30) B: Raw materials used for Chinese liquor fermentation were medium components. After the raw materials were crushed, the raw materials were mixed in a ratio of the raw materials to water being 1:1 to 1:4 w/v, and were cooked for 1 to 5 h. After cooling, a raw material namely 10 to 50 units/g of glucoamylase was added, an obtained material was kept for 2 to 10 h at 40 to 80° C., and was filtered and centrifuged to obtain filtrate, a sugar content was adjusted to 10 to 150 Bx, and a pH was adjusted to 4 to 6, wherein the raw materials were any one or a mixture of more of sorghum, barley, wheat, peas and bran in any proportion.

(31) The liquid inoculant was added into raw materials for making sesame-flavored liquor bran starter, after the bran starter was made, the bran starter was added into fermented grains for fermentation, after the fermentation was finished, the contents of urea and EC in fermented grains at the later stage of fermentation for base liquor production and in raw wine were detected, and it was found that the bran starter with added Wickerhamomyces anomalus CGMCC NO. 12416 can remarkably reduce the content of urea in the fermented grains and the raw wine by 20 to 50% during production. Meanwhile, the reduction amount of EC was in a range of 15 to 45%, the reduction amount of EC in the raw wine was in a range of 15 to 35%, and it was shown that the contents of urea and EC in food can be truly reduced by adding the strain of claim 1.