Method for comprehensively judging autolysis condition of beer yeast

Abstract

The invention discloses a method for comprehensively judging an autolysis condition of beer yeast and belongs to the field of evaluation of yeast quality. According to the method, the (A260 / A280) / death rate is used as an index for judging the autolysis condition of the yeast; based on a basic ultraviolet spectrophotometry and a cytometry, the method is simple, accurate and high in repetitiveness. Compared with the conventional reported yeast autolysis judgment method, the method disclosed by the invention has the advantages that an experiment result can be obtained within extremely short time, so that the workload and the working time are greatly reduced, and the experiment result is comprehensive and real. The A260 / A280 reflects the proportion of protein substances to nucleic acid substances in an autolysis solution and relevant content of the protein substances and the nucleic acid substances and is an extremely comprehensive index, the conventional single-index boundedness is overcome, and the manmade operation error is small. Meanwhile, due to the final judgment index (A260 / A280) / death rate, the influence, caused by different death rates, on the result is avoided; the experiment result is objective and real. The method disclosed by the invention can be used for evaluating the autolysis degree of the same type of yeast and comparing the autolysis performance of different types of yeasts.

Description

Technical field [0001] The invention relates to a method for judging the autolysis of beer yeast, in particular to a determination method based on ultraviolet spectrophotometry. Background technique [0002] Beer yeast is the soul of beer brewing. Strong yeast with high activity can brew high-quality beer under proper conditions. If aging and low-activity yeast is used to produce beer, the yeast is prone to autolysis during the fermentation process, and releases substances that have a greater negative impact on the beer quality during the autolysis process, which seriously affects the beer quality. If 5% of yeast autolyses during beer brewing, it will have an irreversible impact on beer quality. Therefore, by studying the autolysis of Saccharomyces cerevisiae and establishing an index for determining the degree of yeast autolysis, the pros and cons of yeast can be determined as early as possible, and then the brewer's yeast with good autolysis performance can be selected for ind...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many studies on the determination of beer yeast autolysis, but the existing analysis methods are poor in operability and cannot reflect the degree of yeast autolysis in time

In addition, the types and contents of substances released during autolysis of different yeast species are also different, and it is not comprehensive and accurate to use the change of one or several substances as the basis for judging yeast autolysis

At present, there is no accurate and efficient method to determine the autolysis of yeast

Images