Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

A technology of baker's yeast and preservatives, applied in the direction of microorganism-based methods, biochemical equipment and methods, fungi, etc., can solve the problems of reducing production efficiency, inhibiting yeast fermentation, and prolonging fermentation time, so as to improve production efficiency, Improve the performance of preservative resistance and enhance the effect of fermentation activity

Active Publication Date: 2011-11-23
ANGEL YEAST (YILI) CO LTD +1
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0040] The strains preserved on the slant are transferred to the liquid medium I containing sodium dehydroacetate concentration of 0.1%, 28-30 degrees, shake flask culture at 100r / min for 2-3 days, and the yeast in the liquid medium I is transferred to Received in the liquid culture medium II containing 0.5% sodium dehydroacetate concentration, after shaking the flask for 3-4 days, then diluted and coated on the screening solid medium containing 0.1% sodium dehydroacetate concentration, 28-30 Cultivate for 2-7 days under a high temperature environment. After the colonies grow well, select the yeast with larger colonies and transfer them to the slant medium for strain preservation with a concentration of 0.1% sodium dehydroacetate, and cultivate them at 28-30 degrees for 24 hours. Store in the refrigerator. The preserved strains are then transferred to the liquid culture medium to continue to repeat the acclimation process once, and then stored on the strain preservation slant ...

specific Embodiment 2

[0041] Method is with specific embodiment 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 is 0.2%; the content of sodium propionate in the slant solid medium is 0.2%. The liquid medium I used for acclimation contains 0.5% sodium propionate; the liquid medium II contains 1% sodium propionate. The number of repeated domestication is 2 times.

specific Embodiment 3

[0042] Method is with specific embodiment 1. The difference is that the preservative is changed from sodium dehydroacetate to sodium benzoate. The sodium benzoate content of the solid screening medium is 1%; the sodium benzoate content of the slant solid medium is 1%. The liquid medium I used for acclimation contains 1% sodium benzoate; the liquid medium II contains 1% sodium benzoate. The number of repeated domestication is 3 times.

[0043] 4. Shake flask detection of domesticated yeast

[0044] Inoculate the yeast domesticated by 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 volume of the Erlenmeyer flask is 2L, and the culture time is 24 hours. Then the fermentation liquid was centrifuged at 4000r / min, the yeast was collected, washed twice with sterile water, and the wet weight and fermentation activity of the yeast were c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 ofthe 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 preservative-resistant baker's yeast strain and a preparation method of the baker's yeast. Background technique [0002] Baker's yeast (Saccharomyces cerevisiae) is a single-celled microorganism, containing about 50% protein, high amino acid content, rich in B vitamins, rich in enzyme systems and a variety of physiologically active substances with high economic value. In the modern food industry, it is widely used as an excellent leavening agent and nutrient for human staple foods such as bread, steamed buns, steamed buns, biscuits and cakes. [0003] Baker's yeast includes fresh yeast and active dry yeast. According to the 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 is to use molasses as raw material. After the yeast is ventilated and fermen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com