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Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank

A technology of Saccharomyces cerevisiae and yeast strains, applied in the fields of applications, microorganisms, fungi, etc., can solve the problems of weak antifreeze ability of antifreeze yeast, difficult cell catalytic ability, low fermentation ability of frozen dough, etc., and achieve strong adaptability , Good stability in frozen storage, improve the effect of freshness control

Inactive Publication Date: 2014-09-17
NANJING TECH UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] (1) The antifreeze ability of antifreeze yeast is not strong, the stability of frozen storage is poor, and the fermentation power in frozen dough is low;
[0020] (2) On the one hand, genetically engineered yeast is subject to people's concerns about its food safety, and on the other hand, it is difficult to obtain the catalytic ability of cells in various aspects through a series of genetic reorganization

Method used

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  • Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank
  • Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank
  • Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] This example illustrates the method for obtaining the target strain of the present invention, Saccharomyces cerevisiae (Saccharomyces cerevisiae) AFY-1 strain.

[0048] A. The starting strain and its source

[0049] Saccharomyces cerevisiae (CGMCC2.1423) was used as the starting strain, which was purchased from China Microorganism Culture Collection and Management Center.

[0050] B. Activation and preservation of starting strains

[0051] (1) Preparation of solid medium:

[0052] According to mass percentage: glucose: 1%, peptone: 1%, yeast extract: 0.5%, agar: 2%.

[0053] (2) Activation of bacteria

[0054] Use an inoculation loop to take the starting strain out of the ampoule and inoculate it into the slant medium. The slant medium was placed in a biochemical incubator at 30°C for 48 hours.

[0055] (3) Strain preservation

[0056] After two successive generations of slant culture, the starting strains were preserved under the temperature conditions of 4°C and...

Embodiment 2

[0072] This example illustrates the method for determining the number of yeast cells of the strain Saccharomyces cerevisiae (Saccharomyces cerevisiae) AFY-1 of the present invention.

[0073] Before measuring the number of cells, dilute the yeast liquid sample to an appropriate multiple, take 0.1 mL and 0.9 mL of methylene blue solution in a test tube, and stain for 10 min. Take 3 parallel samples for each sample.

[0074] First wipe the counting chamber and the cover glass gently with lens cleaning paper, cover the cover glass on the counting chamber, then use the inoculation loop to take the treated sample solution, touch the edge of the cover glass, and make the bacterial solution along the slide The gap with the coverslip penetrates into the counting chamber and fills the chamber.

[0075]Place the counting plate on the stage of the microscope, first find the large grid on the counting plate under the low power lens, then move the counting chamber to the center of the fie...

Embodiment 3

[0077] This example illustrates the method for determining the content of intracellular components of the strain Saccharomyces cerevisiae (Saccharomyces cerevisiae) AFY-1 strain of the present invention.

[0078] The content of trehalose, glycerol and amino acid in the starting yeast and freeze-resistant yeast cells before freezing and after freezing was determined. The freezing conditions are -20°C, 24h.

[0079] 1) Determination of trehalose and glycerin content

[0080] (1) Extraction of trehalose and glycerol in yeast cells

[0081] Accurately weigh 1.0g of yeast slime and place it in a beaker, add 20mL of deionized water to make a bacterial suspension, and then put the beaker into a microwave oven (PJ23C-SC1, Midea Microwave Manufacturing Co., Ltd.), at 2450MHz (medium-high heat) Under treatment 3 times, 25s each time, heated until the bacterial suspension slightly boiled to break the yeast cells, each time the temperature of the bacterial suspension was cooled to room ...

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Abstract

The invention relates to a freeze-resistant yeast strain with strong fermentation ability, which is classified as Saccharomyces cerevisiae AFY-1 and has a deposit number of CCTCCNO: M2013079). The invention also relates to the application of Saccharomyces cerevisiae AFY-1 in the preparation of frozen embryos: Saccharomyces cerevisiae AFY-1 is added to the formula according to the yeast demand for frozen embryos to prepare fresh embryo material. Preparation of frozen green embryos. The invention provides core technology and materials for the industrial production of frozen bread, frozen pastry and other frozen green embryos. The use of frozen green embryo processing technology can separate green embryo production from steaming and baking, which is beneficial to the professional production of pastries and breads, reduces product production costs, and improves and controls product freshness. Frozen green embryo processing is the development direction of the pastry and bread industry, with huge market potential.

Description

technical field [0001] The invention belongs to the technical field of industrial microbes, and mainly relates to a Saccharomyces cerevisiae strain with strong antifreeze ability and its application in frozen raw embryo processing. Background technique [0002] Frozen embryos refer to processed flour products that contain yeast dough that has been cut into pieces, shaped, and quick-frozen, and can be frozen for a long time. At present, developed countries such as the United States, Europe, and Japan have widely used frozen raw embryos to make bread. In 1997, 80% of the bakeries in the United States used frozen raw embryos. In 1998, the production of frozen raw embryos in France accounted for more than 50% of the bread production. In 2006, the sales of frozen raw embryos in Japan reached 147 billion yen. Its production accounts for 6.8% of bread production. By adopting frozen embryos, stores, restaurants, and canteens can ensure the freshness and quality stability of bread,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18A21D8/04A23L1/105C12R1/865A23L7/104
Inventor 缪冶炼时晓剑陈玲陈君
Owner NANJING TECH UNIV