Beer yeast cell disruption method adopting synergetic enzyme and mechanical disruption

Abstract

The invention discloses a beer yeast cell disruption method adopting synergetic enzyme and mechanical disruption. The beer yeast cell disruption method comprises the following steps: (1) mixing beer yeast paste with water, thereby preparing 30-50% beer yeast suspension; (2) adding 0.3-0.5% of composite enzyme into the beer yeast suspension, and performing homogenization crushing for 2-3 times in a high-pressure homogenization crusher at the pressure of 1400-1600bar and the outlet temperature of 15-25 DEG C, wherein the composite enzyme comprises the following components in parts by weight: 1.5-5 parts of protease and 0.5-2 parts of cellulose. The beer yeast cell disruption method is short in disruption time, high in disruption rate, low in equipment utilization rate, free of organic solvent, acid or alkali, free of environmental pollution, low in production cost and capable of achieving continuous production.

Description

technical field [0001] The invention belongs to the field of biotechnology. Specifically relates to a yeast cell wall breaking method. Background technique [0002] Beer waste yeast is the muddy yeast produced by the main fermentation and post-fermentation brewing process in the beer production process, also known as beer yeast mud. Since the 1980s, with the rapid development of my country's beer industry, the amount of waste beer yeast produced is also increasing. Calculated on the basis of 1.5 tons of beer yeast slime with a moisture content of 75% to 80% for every 100 kiloliters of beer produced, the beer production in 2011 was 48.988 billion liters, and there were 734,800 tons of beer yeast slime. At present, this part of brewer's yeast sludge is used as feed except a part through rough processing, and the others are directly discharged as waste, becoming a large waste in the food industry. Therefore, the comprehensive utilization and high-value development of waste b...

AI Technical Summary

Problems solved by technology

However, the current enzymatic method of breaking the wall is difficult to achieve the ideal breaking effect due to the poor targeting of the enzyme.

The existing reported enzymatic method is also combined with the autolysis process of beer yeast, relying on the enzyme system in the beer yeast cell to break the wall, the enzymatic hydrolysis time is long, it is easy to cause a large number of bacteria to multiply, and the equipment occupancy rate is high

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