Dissertation > Excellent graduate degree dissertation topics show

Screening of High β-glucosidase Producing Strains and the Effect of β-glucosidase on the Bound Aroma in Wine

Author: GuoHuiNv
Tutor: YuXiaoWei
School: Jiangnan University
Course: Microbiology
Keywords: β - glucosidase Muscat grape Bound aroma Aspergillus niger Ion beam implantation
CLC: TS262.6
Type: Master's thesis
Year: 2010
Downloads: 161
Quote: 0
Read: Download Dissertation

Abstract


The beta-glucosidase, a key enzyme in the flavor modification, to enhance the aroma of the wine has a very important role, and can be used in the beverage and food industry. Β-glucosidase are all dependent on foreign enzyme preparation company, its expensive, not suitable for industrial production, there are not yet suitable domestic grapes for enzymatic hydrolysis of bound aroma components research is still blank. Therefore, you need to study with independent intellectual property rights and the wine aroma substances plays an important role in the β-glucosidase enzyme. Screening in the winemaking environment the efficient enzyme p-glucosidase still strains from nature, the most direct way to get the high-yielding β-glucosidase strains of. It can improve the flavor of the wine, while saving the cost of the enzyme for later. Innovative use of the paper a fast and efficient screening of β-glucosidase producing bacteria - p-NPG substrate 96-well plate colorimetric method, using this method, from the vineyard's soil and grape epidermis was screened a number of strains of a strain having a β-glucosidase enzyme activity. Draw three bacteria enzyme activity, the three bacteria added to the grape bound aroma reaction, which one the best and the highest activity of the thesis of this strain were studied by enzyme activity. By morphological observation and 18S rDNA sequence analysis, the strain was identified as Aspergillus niger (A. niger). The thesis by the determination of the level of enzyme activity, self-screening the three producing β-glucosidase strains bound and applied to the muscat grape, combined with solid phase micro-extraction, GC-MS, and other technology, hydrolysis of the β-glucosidase enzyme is cleaved to generate the typical compounds of the terpenes, alcohols, esters, etc., releasing a pleasant aroma substances. The role of Aspergillus niger aroma substances far higher than the other two strains, the most abundant terpene aroma substances, or 85.91 percent of the total aroma content. Β-glucosidase to increase grape bound aroma substance has a significant role. Such terpenes compounds can give a wine unique fruity, and the difference provides the basis to achieve directed modification of the wine aroma characteristics. The industrial production in order to better this thesis Hefei CAS ion implantation machine of this strain mutagenesis experiments of the ion beam in order to improve its activity. And fermentation medium and fermentation conditions were optimized to obtain the best medium culture conditions that bran 4% (NH4) 2SO40.2%, urea 0.2%, KH2P04 O.1% MgS04 · 7H2O0.04 %, CaCl20.04%, inoculum size 4%. Optimal culture conditions: medium volume of 20 mL (250 mL bottle); incubation temperature of 30 ° C; shaking speed 180 r / min. After ion implantation conditions optimization of transformation as well as the medium of the strains enzyme production capacity has been greatly improved 2.26 times higher than before, 27.63 IU / mL in the fermentation of the first 7d. This study reported a bacteria, yeast, as well as other strains compared to the enzyme activity of β-glucosidase has obvious advantages. 4 is applicable in order to better investigated enzyme in winemaking, thesis by ammonium sulfate salting out, ion exchange chromatography, gel filtration chromatography of this strain generated by the β-glucosidase were isolated and purified and their enzyme The properties of the enzyme molecular weight of about 116 kDa, the optimum temperature of 50 ° C, the optimum pH value of 5.0, there is a certain degree of tolerance to alcohol, which Cu2 the enzyme significantly inhibited.

Related Dissertations

  1. Expression of Glucose Oxidase Gene from Aspergillus Niger Z-25 in Pichia Pastoris,Q78
  2. Studys of the Protein Extract and Utilization of Producing Protein Feed from Tea Residues,S816
  3. Cloning and Expression of Novel β-Glucosidase Genes from Rhizopus Stolonifer Var. Reflexus,Q78
  4. Cloning, Expression and Characterization of α-Glucosidase from Aspergillus Niger,Q78
  5. EXI high phosphorus oolitic hematite study microbial removal process,TD925.5
  6. Effect of Mutation at the Lid Subdomain of Aspergillus Niger Lipase on Its Activity,TQ925
  7. Cloning and Expression of Aspergillus Niger β-glucosidase Gene,TQ925
  8. Research on Inulinase Strains Breeding and Its Fermentation,TQ925
  9. Production and Application of Epigallocatechin Gallate Hydrolase,TQ465
  10. Separation and Screening of Glucose Oxidase Producing Strain and Study on the Enzyme Producing Conditons Optimization,TP212.3
  11. Cloning and Expression of Polygalacturonase Gene from Aspergillus Niger EIM-6,Q78
  12. UV Mutation of Pectinase-producing Aspergillus Niger and Proteomic Analysis of Synthetic Regulatory Mechanisms,TQ925
  13. Effect of Different Treatments on the Contents of Free and Bound Gossypol in Cottonseed Cake,S816
  14. Study on Solid-state Fermentation Process and Electron-beam Irradiation of Hypericum Perforatum L.,R284
  15. Cloning, Expression and Characterization of 6-phospho-β-glucosidase Pbgl25-217,Q78
  16. Aspergillus Niger β-MANNANASE Gene Cloning and Expression of Prokaryotic and Eukaryotic,Q78
  17. Research of Bovine Prochymosin Gene Expression in Aspergillus Niger,TS252.1
  18. Biological Conversion of Corncob Residues of Xylose Manufacture to L-Lactic Acid,TQ921.3
  19. Experimental Study on the Production of Cellulase by Mixed Culture,TQ925
  20. The Optimization of Production, Purfication and Application of Xylanase from Aspergillus Niger S33,TQ925

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Wine, champagne
© 2012 www.DissertationTopic.Net  Mobile