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Low protease A strain

A protease and strain technology, applied in the field of bioengineering, can solve the problems of foam generation, but not solve the problem of beer foam stability, and achieve the effects of fast blood sugar reduction, fast reduction of diacetyl, and low secretion.

Inactive Publication Date: 2016-02-10
广州南沙珠江啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on beer foam believes that the main reason is that pure draft beer production adopts low-temperature membrane filtration technology, which is not damaged by high temperature on enzyme activity, which leads to the continuation of protease A's decomposition of foam protein, causing beer to be produced during storage. Foam
[0003] Because protease A content has obvious difference in different brands of beer, if the protease A deficient yeast strain can be selectively bred, the problem of improving the foam stability of beer can be expected to be solved. Stability issues

Method used

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  • Low protease A strain
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  • Low protease A strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 400 tons production test

[0036] 1. Saccharification: prepare wort according to the weight ratio of 60% malt and 40% rice, and use pilot equipment to obtain a wort concentration of 12°P;

[0037] 2. Fermentation: After the wort is cooled, the oxygenation amount is 10-12ppm, and the inoculum is inoculated, and the inoculation amount is controlled at 5-10×10 6 pcs / ml, the fermentation temperature is 120°C, the sugar content drops to 6°P, then the temperature is raised to 15°C, and the pressure is maintained; the protease A and soaking retention of the product are tested;

[0038] 3. Strains: test P36 strain (CGMCC7.152);

[0039] 4. The protease A content and bubble retention of the finished product are shown in Table 1 below

[0040] Protease A content and bubble retention of the finished product in table 1

[0041]

[0042] As can be seen from the data in the above table 1, the protease A content of the beer activity produced by the P36 bacterial strain is lowe...

Embodiment 2

[0044] 400 tons production test

[0045] 1. Saccharification: 18°P wort prepared with 60% malt weight ratio, rice and cornstarch;

[0046] 2. Fermentation: After the wort is cooled, the oxygenation amount is 10-12ppm, and the inoculum is inoculated, and the inoculation amount is controlled at 2.5*10 7 pcs / ml, the fermentation temperature is 120°C; after the sugar content drops to 7°P, the temperature is raised to 15°C, and the pressure is maintained; the protease A and foam retention of the product are tested;

[0047] 3. Strains: test P36 strain (CGMCC7.152);

[0048] 4. The protease A content and bubble retention of the finished product are shown in Table 2 below:

[0049] Table 2. Protease A content and bubble retention of finished products

[0050]

[0051] As can be seen from the data in the above table 2, the P36 strain was used for 18 。 P high-concentration fermentation, produced 10 。P beer has a lower content of active protease A (34.) and better foam retenti...

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Abstract

The invention discloses a low protease A strain. The strain is deposited at China General Microbiological Culture Collection Center under the accession number of CGMCC 7.152; the taxonomy name is Saccharomyces cerevisiae, P36; the deposited address is the Microbiology Institute, the Academy of Science of China, No. 1 Yard, Beichenqi Road, Chaoyang District, Beijing City; the postal code is 100101; and the deposited date is January 16, 2014. The low protease A strain is obtained by breeding through a traditional mutation breeding technology. Compared with an original strain, the strain has the features that blood glucose reduction speed is high in the fermentation earlier stage, diacetyl reduction speed is high, and protease A secretion is low.

Description

technical field [0001] The invention relates to a microbial strain, which belongs to the technical field of bioengineering, in particular to a low protease A strain. Background technique [0002] As pure draft beer accounts for an increasing proportion of beer production, this production technology without high temperature sterilization will have another negative effect, that is, the degradation effect of active protease A on foam protein cannot be ignored . The research on beer foam believes that the main reason is that pure draft beer production adopts low-temperature membrane filtration technology, which is not damaged by high temperature on enzyme activity, which leads to the continuation of protease A's decomposition of foam protein, causing beer to be produced during storage. Foam. [0003] Because protease A content has obvious difference in different brands of beer, if the protease A deficient yeast strain can be selectively bred, the problem of improving the foam ...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12R1/865
Inventor 房慧婧孔祥诚
Owner 广州南沙珠江啤酒有限公司