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Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof

A technology of yeast and low temperature resistance, applied in the field of microorganisms, can solve the problems of poor fermentation effect, labor, material and financial resources, etc., and achieve the effects of increasing fermentation rate, increasing ductility, and extending stretching distance

Inactive Publication Date: 2015-11-18
HENAN UNIVERSITY OF TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Saccharomyces cerevisiae is mostly used in the fermentation of noodle products, and its temperature applicability is 28°C-35°C, but sometimes its fermentation performance is inhibited under relatively low ambient temperature conditions, and the fermentation effect is not good, so in practical application It is necessary to take measures to raise the temperature, which consumes manpower, material resources and financial resources, so obtaining yeast that can ferment at a lower temperature has become a research hotspot

Method used

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  • Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof
  • Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof
  • Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof

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Embodiment Construction

[0019] The screening and identification process of the yeast strain of the present invention and related characteristic experiments are described in further detail below in conjunction with specific examples, but it is not intended to limit the present invention.

[0020] The experimental methods used in the following implementation examples are conventional methods unless otherwise specified; the materials and reagents used, etc., can be obtained from commercial sources unless otherwise specified.

[0021] Bengal red solid medium: peptone 5g / L, potassium dihydrogen phosphate 1g / L, magnesium sulfate 0.5g / L, glucose 10g / L, chloramphenicol 0.1g / L, Bengal red 0.033g / L, agar powder 18.5g / L.

[0022] YPD liquid medium: yeast extract 10g / L, peptone 20g / L, glucose 20g / L, chloramphenicol 0.1g / L,.

[0023] Phenol:chloroform (1:1V / V)

[0024] TE solution (pH7.5): 10mM Tris-HCl (pH7.5), 1mM EDTA (pH8.0)

[0025] STES buffer: 0.2MTris-HCl (pH7.6), 0.5MNaCl, 0.1% (m / V) SDS, 0.01MEDTA ...

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Abstract

The invention relates to a low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof. The invention is characterized in that the strain is named YT-22, the classification designation is Torulaspora delbrueckii, the strain is collected by China General Microbiological Culture Collection Center on July 3rd, 2014, and the collection number is CGMCC No.9408. The Torulaspora delbrueckii has normal fermenting property at 15-40 DEG C, can generate abundant reducing sugar in the dough fermentation process. When being mixed with other microbes, the Torulaspora delbrueckii can provide abundant nutrient substances for other strains in the fermentation process, promote metabolism of the other strains and obviously enhance the fermentation characteristics of the other microzymes and lactobacillus. When being added into the dough, the Torulaspora delbrueckii can lower the toughness of the dough under the fermentation action and improve the ductility of the dough, so that the finally obtained steamed bread has favorable quality.

Description

technical field [0001] The invention belongs to the field of microbes, and relates to a newly screened strain, in particular to a low-temperature-resistant, high-yielding sugar-yielding Torulasporum strain and its application. Background technique [0002] Torulaspora delbrueckii is a genus of the order Discobacteriaceae and the family Discobacteriaceae. According to the data, Torula delbu is easy to cultivate and can produce ethanol. It is widely used in the fermentation of fruit wine and improves the properties of wine. It has become a very important non-Saccharomyces cerevisiae. [0003] Saccharomyces cerevisiae is mostly used in the fermentation of noodle products, and its temperature applicability is 28°C-35°C, but sometimes its fermentation performance is inhibited under relatively low ambient temperature conditions, and the fermentation effect is not good, so in practical application It is necessary to take measures to raise the temperature, which consumes manpower, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/20C12N1/18A21D8/04A23L1/105C12R1/645C12R1/865C12R1/78C12R1/25C12R1/02C12R1/01A23L7/104
Inventor 李志建邓璀马榕灿李建杰杨本旭李海峰任文杰蔡清芳申春乐刘长虹卞科
Owner HENAN UNIVERSITY OF TECHNOLOGY
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