Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof

Patent metadata

Field	Value
Publication number	US-12351785-B2
Application number	US-202217748304-A
Country	US
Kind code	B2
Filing date	May 19, 2022
Priority date	Feb 28, 2020
Publication date	Jul 8, 2025
Grant date	Jul 8, 2025

Abstract

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g·L −1 , which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD 600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g·L −1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g·L −1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

First claim

What is claimed is:

1. A method for degrading lactic acid, comprising using a Pichia kudriavzevii DC-16 and a Saccharomyces cerevisiae DC-3, or a microbial preparation containing the Pichia kudriavzevii DC-16 and the Saccharomyces cerevisiae DC-3 as a fermentation agent to degrade lactic acid in a fermentation process;
wherein the Pichia kudriavzevii DC-16 has been deposited in the China General Microbiological Culture Collection Center on Jan. 13, 2020 and has a deposit number of CGMCC NO.19337; and
the Saccharomyces cerevisiae DC-3 has been deposited in the China General Microbiological Culture Collection Center on Jan. 13, 2020 and has a deposit number of CGMCC NO.19336.

2. The method according to claim 1 , wherein the fermentation agent is inoculated into a culture medium, lactic acid is added, and culture is conducted at 28-32° C. and 180-220 rpm for 60-100 h.

3. The method according to claim 2 , wherein the medium is a sorghum juice medium.

4. The method according to claim 1 , wherein the Pichia kudriavzevii DC-16 and the Saccharomyces cerevisiae DC-3 have an inoculation concentration ratio of 1:1.

Assignees

• Univ Jiangnan

Inventors

• Du Hai
• Xu Yan
• Zhang Hongxia
• Deng Nan

Classifications

• A23B2/783

  Microorganisms; Enzymes · CPC title

• C12G2200/05

  Use of particular microorganisms in the preparation of wine · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23C19/0325

  using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria · CPC title

• A21D8/047

  with yeasts · CPC title