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A strain of brewer's yeast with low acetaldehyde production and its application
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A technology for Saccharomyces cerevisiae and beer, applied in the field of microorganisms, can solve the problems of bad grassy taste of beer, inability to be used in industrial production, and lack of universal applicability.
Active Publication Date: 2019-07-02
JIANGNAN UNIV
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The content of acetaldehyde directly affects the flavor and aging of beer. If the content is too high, it will bring bad grassy taste to beer, shorten the freshness period of beer flavor, and even cause adverse reactions in the human body after drinking.
[0003] How to reduce the content of acetaldehyde in beer is one of the hot spots in the beer industry. Although scholars have proposed many measures to control the content of acetaldehyde, most of the process control measures are proposed for some enterprises' own strains and fermentation processes. There is no universal applicability, the same measures may produce different or even opposite results when applied to different strains and different process conditions
At the same time, the transformation of yeast strains basically uses molecular means to construct engineered bacteria to reduce acetaldehyde. However, considering food safety, these engineered bacteria are not accepted by consumers and cannot be used in industrial production. of
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Embodiment 1
[0018] The acquisition of embodiment 1 low-production acetaldehyde brewer's yeast
[0019] The fomepizole-disulfiram-ethanol resistance plate components (mg / L) are as follows: fomepizole 1500, disulfiram 1.0, ethanol 20, (NH 4 ) 2 SO 4 4500, NaCl 100, KH 2 PO 4 500, MgSO 4 ·7H 2 O 500, CaCl 2 100, yeast paste 100, agar 20.
[0020] Fix disulfiram concentration at 1.0mg·L -1 Then increase the concentration of fomepizole step by step to determine the effect of compound inhibitors on OD 600 =1.5 lethal concentration of yeast. The growth of yeast on the compound screening medium showed that the compound medium of disulfiram and fomepiazole had a concentration of 900 mg·L -1 , disulfiram concentration 1.0mg·L -1 Already on the dilution factor of 10 -2 and 10 -1 The yeast is completely lethal; at the concentration of fomepizole 1200mg·L -1 , disulfiram concentration 1.0mg·L -1 When the original concentration of yeast (OD 600 =1.5) have an impact; at the fomepizole co...
Embodiment 2
[0026] The domestication of embodiment 2 bacterial strains
[0027] High-concentration acetaldehyde medium with acetaldehyde as the only carbon source, the components (mg / L) are as follows: acetaldehyde 800, KH 2 PO 4 500, NaCl100, (NH 4 ) 2 SO 4 5000, MgSO 4 ·7H 2 O 500, yeast extract 100, CaCl 2 100.
[0028] The 7 strains obtained in Example 1 were placed in the liquid medium containing different concentrations of acetaldehyde as the sole carbon source, transferred every 48-72 hours to ensure the concentration of acetaldehyde, and cultured at 10°C for 30 days. After domestication, carry out the Erlenmeyer flask fermentation, investigate its acetaldehyde content, the result is shown in Table 2.
[0029] Table 2 Yeast acetaldehyde production after domestication and cultivation of acetaldehyde medium
[0030]
[0031] Note: Only part of the data in the table, some data are not listed due to limited space.
[0032] It can be seen from Table 2 that after the domesti...
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Abstract
The invention discloses a brewer's yeast with low acetaldehyde production and application thereof, belonging to the field of microorganisms. The brewer's yeast (Saccharomyces cerevisiae) was preserved on July 14, 2016 in the General Microbiology Center of China Microbiological Culture Collection Management Committee, the preservation number is CGMCC No.12781, and the preservation address is No. 1, Beichen West Road, Chaoyang District, Beijing number 3. The production of acetaldehyde decreased by nearly 90% compared with the starting strain, reaching 2.17mg / L. And while the production of acetaldehyde is reduced, the content of higher alcohols and volatile esters is within the normal range, and the ratio of alcohol to ester is between 4-5, which ensures the coordination characteristics of beer flavor.
Description
technical field [0001] The invention relates to a strain of brewer's yeast with low acetaldehyde production and application thereof, belonging to the field of microorganisms. Background technique [0002] Beer is one of the oldest alcoholic beverages. The development of my country's beer industry is becoming more and more mature, and the direction of development is also changing from focusing on quantity to focusing on quality. However, the quality of beer in our country still has a certain gap with foreign high-quality beer, which has become the main factor restricting the further development of domestic beer enterprises. Flavor substances in beer play an extremely important role in its taste and aroma. Aldehydes are the main carbonyl compounds in beer, among which acetaldehyde is the volatile aldehyde with the highest content in beer, accounting for 60% of the total aldehydes in beer . The content of acetaldehyde directly affects the flavor and aging of beer. If the con...
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