Preservative resistant bread yeast species and preparation method of bread yeast species

A technology of baker's yeast and baker's yeast, applied in the direction of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problems of prolonging fermentation time, reducing production efficiency, inhibiting yeast fermentation, etc., to achieve enhanced fermentation activity, Effects of improving production efficiency and improving anti-corrosion agent performance

Active Publication Date: 2009-04-29
ANGEL YEAST (YILI) CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But on the other hand, the addition of preservatives will inhibit the fermentation of yeast, resulting in prolonged fermentation time and reduced production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0040] Transfer the strains preserved on the slant to liquid medium I containing 0.1% sodium dehydroacetate, culture in a shake flask at 28-30 degrees, 100r / min for 2-3 days, then transfer the yeast in liquid medium I Received into liquid medium II containing 0.5% sodium dehydroacetate, cultured in a shake flask for 3-4 days, and then diluted and spread on solid medium for screening containing 0.1% sodium dehydroacetate, 28-30 Cultivate for 2-7 days in a high temperature environment. After the colony grows well, select the yeast with a larger colony and transfer it to the culture preservation slant medium with a concentration of 0.1% sodium dehydroacetate. After incubating at 28-30 degrees for 24 hours Keep in the refrigerator. The preserved strains are transferred to the liquid medium and the domestication process is repeated once again, and then preserved on the strain preservation slant medium containing 0.1% sodium dehydroacetate as the starting strains for production.

specific Embodiment 2

[0041] The method is the same as in Example 1. The difference is that the preservative is changed from sodium dehydroacetate to sodium propionate. The content of sodium propionate in the solid screening medium was 0.2%; the content of sodium propionate in the inclined solid medium was 0.2%. The concentration of sodium propionate in liquid medium I used for domestication was 0.5%; the concentration of sodium propionate in liquid medium II was 1%. The number of repeated domestication is 2 times.

specific Embodiment 3

[0042] The method is the same as in Example 1. The difference is that the preservative is changed from sodium dehydroacetate to sodium benzoate. The content of sodium benzoate in the solid screening medium is 1%; the content of sodium benzoate in the inclined solid medium is 1%. The concentration of sodium benzoate in the liquid medium I used for domestication was 1%; the concentration of sodium benzoate in the liquid medium II was 1%. The number of repeated domestication is 3 times.

[0043] 4. Shake flask detection of domesticated yeast

[0044] Inoculate the domesticated yeast using the above example into the liquid detection medium for shaking flask culture, the culture temperature is 28-30 degrees, the rotation speed is 150r / min, the fermentation broth volume is 800mL, the flask volume is 2L, and the culture time is 24 hours. Then the fermentation broth was centrifuged at 4000r / min to collect the yeast, washed twice with sterile water, and calculated the wet weight and fermen...

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PUM

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Abstract

The invention discloses a preservative-resistant bread yeast strain and a method for preparing bread yeast. The method comprises the following steps: screening the bread yeast on a solid culture medium containing 0.1 to 1 weight percent of preservative, selecting the yeast with large colony, preserving the yeast on a slant culture medium containing 0.1 to 1 weight percent of the preservative, inoculating the yeast on the slant culture medium to a liquid culture medium containing 0.1 to 1 weight percent of the preservative to be cultured, and inoculating the yeast to the liquid culture medium containing 0.5 to 1 weight percent of the preservative to be cultured; and repeating the steps more than once, and screening the yeast on the solid culture medium containing 0.1 to 1 weight percent of the preservative to obtain the preservative-resistant bread yeast strain. The invention also provides a method for preparing the preservative-resistant bread yeast. The preservative-resistant bread yeast strain and the bread yeast have the advantages that the preservative-resistant bread yeast strain and the bread yeast enhance fermenting activity of the bread yeast in the presence of the preservative, shorten fermenting time of dough, and improve production efficiency.

Description

Technical field [0001] The invention relates to a baker's yeast strain, a baker's yeast and a preparation method thereof, in particular to a preparation method of the preservative-resistant baker's yeast strain and the baker's yeast. Background technique [0002] Baker's yeast (Saccharomyces cerevisiae) is a single-celled microorganism with about 50% protein, high amino acid content, rich in B vitamins, abundant enzymes and a variety of physiologically active substances with high economic value. In the modern food industry, it is widely used as an excellent leavening and nutrient for human staple foods such as bread, steamed bread, buns, biscuits and pastries. [0003] Baker's yeast includes fresh yeast and active dry yeast. According to the different sugar content of the dough, it can be divided into high-sugar yeast, low-sugar yeast and sugar-free yeast. The production of baker’s yeast uses molasses as raw material. After the yeast is ventilated and fermented, the product with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A21D8/04C12R1/865
Inventor 俞学锋李知洪余明华姚娟匡金宝申进军卢发
Owner ANGEL YEAST (YILI) CO LTD
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