Dissertation > Excellent graduate degree dissertation topics show

Breeding of Chinese Rice Wine Yeast Saccharomyces Cerevisiae with Improved Fermentative Activity and Lower Urea Production

Author: HuangZuoHou
Tutor: XuYan
School: Jiangnan University
Course: Fermentation Engineering
Keywords: Chinese rice wine yeast CTZ-resistance L-canavanine resistance Improvedfermentative activity Lower urea production
CLC: TS261.11
Type: Master's thesis
Year: 2013
Downloads: 122
Quote: 0
Read: Download Dissertation

Abstract


Chinese rice wine is a traditional brewed Chinese alcoholic beverage prevalent in eastChina. Improved fermentative activity and lower urea production Chinese rice wine yeast(Saccharomyces cerevisiae) caught a great attention and interests because of its importance inthe field of wine industrial producing rate as well as wine safety since pure yeast breedingfermentation had already applied in Chinese rice wine brewing as the science and technologyprogressed. A new two-step clotrimazole(CTZ)-resistance and L-canavanine resistance as theindicator protocol with a high screening efficiency was used to obtain fast-fermentingperformance and lower urea production Chinese rice wine yeasts through UV mutation firstlyused in this paper. Finally, the mechanism of improved fermentation rate and lower ureaproduction of mutant yeast were preliminarily studied.The main contents, results, and conclusions displayed as follows.(1) UV mutation condition on yeast XY, the results as follows. The yeast XY was in8h,200r/min shaking flask culturing to the log-growth phase under30°C, then disposed underUV (15W,25cm) for3min and then poured onto20mg/L CTZ YNB plate and10mg/LL-canavanine medium for screening drug resistance yeasts.(2) Yeast mutants obtained.16strains of yeast with stability of CTZ and L-canavanineresistance were obtained and then found out that yeast XY-3was endowed with5.21%highermax fermenting rate and7.41%lower urea production than that of yeast XY in flaskfermentation. Two-step drug resistance protocol could increase the screening efficiency asdecreasing the total yeast number to be screened.(3) Lab-scale2L Chinese rice wine brewing. The results indicated that XY-3accumulatedethanol at a faster speed than that of XY in the pre-fermentation stage. However, after4d, theethanol accumulation rate became the same with XY gradually. At6thd, XY-3accumulatedthe max ethanol concentration, however XY did this at the10thd. This led to the result thatXY-3finished fermentation4d in advance than that of XY. For the urea, XY-3had a23.43%lower production. Moreover, the amount of several main volatile flavor compounds of thewine brewed by XY and XY-3has no difference.(4) Preliminarily studying improved fermentative activity and lower urea productionmechanisms of XY-3. The results indicated that improved fermentation activity of XY-3hadlittle to do with the growth rate, brewing circumstances stress tolerance of yeast XY-3. XY-3showed pleiotropic drug resistance (PDR) which may improve the fermentation rate. And thelower urea production of XY-3may relate to a lower arginase activity than that of XY.

Related Dissertations

  1. Construction of Chinese Rice Wine Yeast with Low Urea Production,TS262.4
  2. Industrial Saccharomyces cerevisiae strain met10 gene knockout and a feasibility study for industrial production,TS261.11
  3. Safety Evaluation of Functional Red Kojic Rice,TS261.11
  4. Study of Microbial Community Structure Involved in Different Types of Daqu Based on Gene Clone Libraries Method,TS261.11
  5. Construction of Wine Yeast Strain with Low-Yield Higher Alcohols by Genetic Manipulation,TS261.11
  6. Molecular Mechanisms Regulating the Response of Budding Yeast to Cadmium Stress,TS261.11
  7. Effect of Saline Stress on the Physiological Characteristics of Saccharomyces Cerevisiae,TS261.11
  8. Construction and Fermentation of Flocculating Saccharomyces Cerevisiae for Ethanol Production,TS261.11
  9. Saccharomyces cerevisiae Ras2 protein function studies,TS261.11
  10. Growth and Matebolism and Metabolic Flux Analysis of Saccharomyces Cerevisiae under Sealed Fermentation,TS261.11
  11. Study on Stress-tolerance of Alcohol Active Dry Yeast during the High Gravity Brewing,TS261.11
  12. Ethanol Fermentation from Jerusalem Artichoke Tubers by the Genetically-modified Saccharomyces Cerevisiae Strains Secreting Inulinase,TS261.11
  13. Effects of Acetyl-CoA Synthetase Genes Overexpression on Physiological Functions of Saccharomyces Cerevisiae,TS261.11
  14. The Effect of Microbial Contamination during Malting on Yeast Flocculation,TS261.11
  15. Analysis of the Regulation of Organic Acid Metabolism in S.cerevisiae Grown under Different Culture Conditions,TS261.11
  16. Screening of Acid-stable Amylase Producing Strain from Distillers Yeast and Enzymatic Property,TS261.11
  17. Study on Directely Transform Saccharomyces Cerevisiae for Accumulating Pyruvic Acid,TS261.11
  18. Construction of S. Cerevisiae Strains for Very High Gravity Bioethanol Fermentation by Enome Shuffling,TS261.11
  19. Studies on Screening of Tomato Saccharomyces cerevisiae and Optimization of Fermentation Technology for Tomato Wine,TS261.11
  20. Continuous Secondary Fermentation of the Beer with Immobilized Yeast,TS261.11

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Brewing Industry > Microbes > The yeast ( song )
© 2012 www.DissertationTopic.Net  Mobile