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Method for screening low-yield diacetyl beer yeast

A technology of beer yeast and screening method, which is applied in the direction of beer fermentation method, beer brewing, biochemical equipment and method, etc., and can solve the problems of high cost of amino acid or related enzymes, influence of beer flavor, etc.

Inactive Publication Date: 2015-09-02
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

There are many reports on reducing diacetyl content, but the cost of adding a large amount of amino acids or related enzymes in the process of beer industrial production is too high, and it will also have a certain impact on the flavor of beer; through genetic recombination, valine, leucine, isoleucine Although the method of amino acid auxotrophic yeast strain can effectively reduce the content of diacetyl, but considering food safety issues, few factories currently adopt this method for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] 1. D-Val's inhibitory effect on beer yeast:

[0024] 1) Connect a proper amount of yeast mud from the yeast slope (the inoculation amount is about 1.5×10 7 CFU / mL) in a test tube containing 10mL of 13°P wort culture solution, shake well, activate and incubate at 28°C for 24h;

[0025] 2) Divide the 13°P wort agar medium into 7 Erlenmeyer flasks, each 100mL, and sterilize at 115°C for 20 minutes. Then, before the sterile wort agar medium has not solidified, add D-Val solution with final concentration of 0, 100, 500, 1000, 1500, 3000, 5000 mg / L to each of the Erlenmeyer flasks, and shake them well. Make a plate, each plate contains 25mL of culture medium, pour with a small graduated cylinder, and set aside after solidification;

[0026] 3) Prepare a 13°P wort agar plate containing the same concentration gradient of L-Val as a positive control group. The preparation conditions and principles are the same as above;

[0027] 4) Take 1 mL of the activated yeast solution, dilute it t...

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PUM

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Abstract

The invention belongs to a method for screening low-yield diacetyl beer yeast. D-valine (D-Val) has a certain inhibition function on yeast growth. According to the method, 13 DEG P wort containing D-Val at certain concentration is adopted to domesticate yeast under appropriate conditions, strains which are sensitive to D-Val are screened from yeast paste, fermentation experiment is implemented to detect the diacetyl content of a sensitive strain, and the result shows that the reduction rate of diacetyl can reach 34.08%. The method is simple to operate and accurate and stable in result, and technical support is provided for research and development of the beer industry and high-quality beer production.

Description

technical field [0001] The invention relates to a screening method for brewer's yeast with low diacetyl production. Background technique [0002] Diketones are the main source of "raw wine taste" in beer and one of the restrictive indicators of beer maturity, mainly including diacetyl and pentanedione, of which diacetyl is particularly important. Diacetyl is a volatile and highly irritating compound, which is the precursor of many aroma substances, and is also the main aroma substance of dairy products such as butter and cheese. The threshold of diacetyl in beer is between 0.1-0.2mg / L. When the content is >0.5mg / L, it has an unpleasant and irritating smell similar to the smell of rotten rice; when the content is >0.2mg / L, it has a burnt malt smell . Excellent light beer diacetyl should be controlled below 0.06mg / L. Screening low-yield diacetyl beer yeast can not only effectively reduce diacetyl content in the main fermentation part of beer fermentation, but also lay...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12C11/00
Inventor 李红加布里·埃法卡斯坤·西拉德金玮鋆宋绪磊贝尔特·唯客思日.赫琦苏珊娜克思
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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