Low urea-producing and flavor-producing Wickerhamomyces anomalus strain and use thereof in food production

Patent metadata

Field	Value
Publication number	US-11242502-B2
Application number	US-201816218246-A
Country	US
Kind code	B2
Filing date	Dec 12, 2018
Priority date	Jun 14, 2016
Publication date	Feb 8, 2022
Grant date	Feb 8, 2022

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.

First claim

What is claimed is:

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.

Assignees

• Univ Jiangnan

Inventors

• Xu Yan
• Wu Qun

Classifications

• C12G1/0203

  by microbiological or enzymatic treatment · CPC title

• C12G3/021 Primary

  of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn · CPC title

• C12H6/02

  by distillation · CPC title

• C12R2001/645 Primary

  Fungi {; Processes using fungi} · CPC title

• A23L33/14

  Yeasts or derivatives thereof · CPC title