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Brewer yeast strain with variety of tolerance to beer fermentation environment and application thereof

A beer fermentation and tolerance technology, applied in the field of microorganisms, which can solve the problems of single type of resistance, long cycle and limitation

Active Publication Date: 2014-08-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, engineering strains are controversial in the food industry, which limits the application of this method
Obtaining resistant strains through domestication has the disadvantages of a long cycle and a single type of resistance

Method used

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  • Brewer yeast strain with variety of tolerance to beer fermentation environment and application thereof
  • Brewer yeast strain with variety of tolerance to beer fermentation environment and application thereof
  • Brewer yeast strain with variety of tolerance to beer fermentation environment and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 has the acquisition of brewer's yeast with various tolerances to the fermentation environment

[0023] The starting bacteria were cultured on YEPD solid medium containing different concentrations of micafungin, such as figure 1 As shown, when the concentration of micafungin reached 35ng / mL, the starting strain could not grow, so 35ng / mL was selected as the condition for screening micafungin-resistant strains.

[0024] A strain of brewer's yeast preserved at the School of Bioengineering of Jiangnan University was used as the starting strain, and 35ng / ml micafungin plate was coated after irradiating with a 30W ultraviolet lamp at a distance of 30cm for 20s. Select yeast strains that can grow advantageously under the conditions of 10% ethanol (v / v), 35°C, and 1M NaCl pressure. like figure 2 As shown, MR1-2 exhibited a growth advantage under all stress conditions.

[0025] The obtained yeast was oval, with a diameter of about 6.5 μm; after 3 days of cultiva...

Embodiment 2

[0026] Example 2 Analysis of Yeast Cell Wall Polysaccharide Components

[0027] The yeast cells cultivated to the stationary phase were collected by centrifugation, and about 100 mg of wet yeast cells were washed 3 times with deionized water. Cells were resuspended in 0.5 mL of 10 mM Tris-HCl (pH 8.0) buffer and transferred to a 5 mL stoppered glass test tube. Add 0.5 g of dry and clean glass beads with a diameter of 400 μm, and then vibrate on a vortex mixer for 5 cycles, each cycle of shaking for 3 min, and ice bath for 3 min. The treated yeast cells were washed 3 times with deionized water, and the precipitate was collected to obtain the yeast cell wall, and vacuum-dried overnight at 45° C. to obtain the dry cell wall.

[0028] Weigh about 10 mg of dry cell wall, add 150 μL of 72% (w / w) sulfuric acid and place at room temperature for 3 hours (appropriate vibration at intervals to promote acidolysis). Then add 0.95mL pure water to dilute and vacuum seal the tube. After sea...

Embodiment 3

[0029] Example 3 High-concentration fermentation performance test of beer yeast with various tolerances to fermentation environments

[0030] Inoculate the 0.5% (w / v) yeast slurry obtained by expansion into a 3L Erlenmeyer flask containing 300mL of 18oP fresh wort, ferment on the upper fermentation plug at 15°C, measure the weight of the fermentation device every day to calculate CO 2 Weight loss, the concentration of the fermentation supernatant was measured by the pycnometer method every 2 days. like Figure 5 As shown, compared with the starting strain, brewer's yeast MR1-2 showed higher fermentation efficiency, and the resulting beer foam was whiter and finer.

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Abstract

The invention discloses a Saccharomyces carlsbergensis strain with improved variety of tolerance to the beer fermentation environment through cell wall modification, and the strain is preserved in the China Center for Type Culture Collection on Jan, 9, 2012, and has a preservation number CGMCC No.7114. The strain has improved cell wall structure and gains tolerance to high ethanol concentration, high temperature and high osmotic pressure, and has better fermentation efficiency in high concentration fermentation; and the obtained fermented beer is more delicate and whiter. The strain is obtained by traditional UV mutagenesis, and has very good application prospect in beer industry.

Description

technical field [0001] The invention relates to a strain of brewer's yeast whose various tolerances to fermentation environments are improved by improving the composition of the cell wall, and belongs to the field of microbes. Background technique [0002] During the fermentation process, beer yeast is affected by various fermentation environmental factors due to changes in technological operations and environmental conditions. From initial inoculation to aerated wort to harvesting of yeast sludge at the end of final fermentation, yeast cells must cope with the hypertonic environment of the original wort, the gradual accumulation of ethanol, and the gradual lack of nutrients. The tolerance of brewer's yeast to these pressures directly affects the fermentation cycle and the quality of finished beer, which in turn affects the final economic benefits. The use of high-concentration fermentation and post-dilution technology is an effective means to improve the production capacit...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N15/01C12N13/00C12C11/00C12R1/86
Inventor 李崎王金晶李欣儿李永仙刘春凤朱林江郑飞云顾国贤
Owner JIANGNAN UNIV
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