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Saccharomyces cerevisiae and screening method and application thereof

A technology for Saccharomyces cerevisiae and strains of Saccharomyces cerevisiae, which is applied to beer fermentation methods, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems that yeast cannot adapt to fermentation conditions, high acidity and sugar content, slow growth and reproduction speed, etc. The effect of good fermentation production capacity and strong low temperature fermentation capacity

Active Publication Date: 2009-10-07
山东九道生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two main reasons for the analysis: one is that the yeast itself has certain limitations, such as low tolerance to acid and alcohol, and a narrow fermentation temperature range. The use of yeast cannot adapt to the fermentation conditions, resulting in slow growth and reproduction, low utilization of raw materials, affecting the final fermentation effect and failing to meet the requirements

Method used

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  • Saccharomyces cerevisiae and screening method and application thereof
  • Saccharomyces cerevisiae and screening method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it with 3% hydrogen peroxide, and drain the water after washing. Squeeze the juice to make cherry juice with a concentration of 15% of the original pulp, add 150gVc according to the ratio of 0.3‰ of the original pulp, add Saccharomyces cerevisiae SC203 according to the feed liquid amount of 1.5%, and control SO 2 The concentration is 150mg / L, and the temperature-controlled co-fermentation is carried out. The fermentation temperature is 24°C, and the fermentation time is 10d. After the main fermentation is over, the skin dregs are separated immediately. After controlling the fermentation temperature was 16°C, after 30 days, the residual sugar in the fermented mash was ≤4g / L, and the post-fermentation stopped. After aging, filter with diatomaceous earth and sterilize to obtain puree kirsch.

Embodiment 2

[0053] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it with 3% hydrogen peroxide, and drain the water after washing. Squeeze the juice to make the cherry juice that the original pulp concentration is 30%, add 150gVc in the ratio of 0.3‰ of the original pulp amount, add Saccharomyces cerevisiae SC203 and aromat yeast (saccharomyces cerevisiae SC203 and aromatic yeast The ratio is 2:1), control SO 2 The concentration is 150mg / L, and the temperature-controlled co-fermentation is carried out. The fermentation temperature is 24°C, and the fermentation time is 10d. After the main fermentation is over, the skin dregs are separated immediately. After controlling the fermentation temperature was 16°C, after 30 days, the residual sugar in the fermented mash was ≤4g / L, and the post-fermentation stopped. After aging, diatomaceous earth is filtered and sterilized to obtain puree kirs...

Embodiment 3

[0055] Choose 500kg of fresh cherry fruit with high sugar content and fully ripened fruit, and get rid of inferior fruit; wash the dirt on the epidermis, soak it with 3% hydrogen peroxide, and drain the water after washing. Squeeze the juice to make cherry juice with a concentration of 30% of the original pulp, add 150gVc according to the ratio of 0.3‰ of the original pulp, add wine yeast 1450 according to the feed liquid amount of 1.6%, and control SO 2 The concentration is 150mg / L, and the temperature-controlled co-fermentation is carried out. The fermentation temperature is 24°C, and the fermentation time is 10d. After the main fermentation is over, the skin dregs are separated immediately. After controlling the fermentation temperature was 16°C, after 30 days, the residual sugar in the fermented mash was ≤4g / L, and the post-fermentation stopped. After aging, filter with diatomaceous earth and sterilize to obtain puree kirsch.

[0056] Table 2 Example 1~3 fermentation resu...

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Abstract

The invention relates to screening and application of saccharomyces cerevisiae suitable for the brewing of a series of kirschwasser, pertaining to the technical field of biological engineering. SC203 strain of the saccharomyces cerevisiae has been preserved in Center of General Microbiology of China Committee for Culture Collection of Microorganisms, with a registration number of CGMCC No. 2786. The strain is characterized by rapid growth, early fermentation, short fermentation cycle, strong tolerance against low temperature, acid, alcohol, sulfur dioxide and the like and is applicable to the brewing of such a series of kirschwasser as kirschwasser, ice kirschwasser, kirschwasser liqueur, kirschwasser ratafee and the like. In addition, the strain can also be used for the brewing of grape wine and other common ratafee and icewine.

Description

Technical field: [0001] The invention belongs to the technical field of bioengineering, in particular to a brewer's yeast and its screening method and application. Background technique: [0002] Saccharomyces cerevisiae belongs to the genus Saccharomyces and is a facultative anaerobic microorganism. When there is oxygen, the yeast performs aerobic respiration, has a strong metabolism and reproduces quickly; when there is a lack of oxygen, it performs anaerobic respiration to produce alcohol and carbon dioxide. The bacteria are round, oval or oval, with nuclei, vacuoles and granular substances inside. Usually reproduce by budding; some can divide into two equal parts; some species can produce ascospores. Widely distributed in nature, especially in grapes and other various fruits and vegetables, it is an important ferment, which can decompose carbohydrates to produce alcohol and carbon dioxide. Commonly used in production are bread yeast, feed yeast, alcohol yeast and wine y...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/02C12G1/00C12C11/00C12R1/865
Inventor 李敬龙于磊娟王超萍曹林
Owner 山东九道生物科技有限公司
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