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Method for rapidly detecting raw stock beer yeast

A beer yeast, rapid technology, applied in the field of food analysis, to achieve the effect of convenient preparation, high detection rate and low price

Active Publication Date: 2017-02-22
山东泰山啤酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the cross-contamination of the following brewer's yeast and the original brewer's yeast and the means of separation and identification

Method used

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  • Method for rapidly detecting raw stock beer yeast
  • Method for rapidly detecting raw stock beer yeast
  • Method for rapidly detecting raw stock beer yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 detects the original puree brewer's yeast in the yeast liquid of following beer species

[0018] 1. Preparation of puree beer yeast-beer yeast mixture below

[0019] Sonicate the raw beer yeast culture solution to be tested in an ice bath for 5 minutes to quickly remove the CO 2 , and break up the yeast cells. Use a sterile pipette to absorb 1 mL of brewer's yeast culture solution after breaking up the yeast cells, slowly inject it into a test tube containing 9 mL of sterile normal saline along the tube wall, vortex, mix evenly, and make 10 -1 homogeneous sample solution. Then use a sterile pipette to draw 10 -1 1mL of homogeneous sample solution, slowly poured into a test tube containing 9mL sterile normal saline along the tube wall, vortexed, mixed evenly, and made 10 -2 homogeneous sample solution. By analogy, make 10 -3 、10 -4 、10 -5 、10 -6 Pure brewer's yeast dilution.

[0020] Sonicate the beer yeast liquid below for 5 minutes in an ice bath...

Embodiment 2

[0031] Embodiment 2 detects the original puree brewer's yeast in the beer fermented liquid below

[0032] 1. Preparation of puree beer yeast-beer fermentation liquid mixture below

[0033] Sonicate the raw beer yeast culture solution to be tested in an ice bath for 5 minutes to quickly remove the CO 2 , and break up the yeast cells. Use a sterile pipette to absorb 1 mL of brewer's yeast culture solution after breaking up the yeast cells, slowly inject it into a test tube containing 9 mL of sterile normal saline along the tube wall, vortex, mix evenly, and make 10 -1 homogeneous sample solution. Then use a sterile pipette to draw 10 -1 1mL of homogeneous sample solution, slowly poured into a test tube containing 9mL sterile normal saline along the tube wall, vortexed, mixed evenly, and made 10 -2 homogeneous sample solution. By analogy, make 10 -3 、10 -4 、10 -5 、10 -6 Pure brewer's yeast dilution.

[0034] Sonicate the following beer fermentation liquid in an ice bath...

Embodiment 3

[0042] Embodiment 3 detects original brewer's yeast from the following beer recovery yeast sludge

[0043] 1. Preparation of puree beer yeast-beer recovered yeast slime mixture

[0044] Sonicate the raw beer yeast culture solution to be tested in an ice bath for 10 minutes to quickly remove the CO 2 , and break up the yeast cells. Use a sterile pipette to absorb 1 mL of brewer's yeast culture solution after breaking up the yeast cells, slowly inject it into a test tube containing 9 mL of sterile normal saline along the tube wall, vortex, mix evenly, and make 10 -1 homogeneous sample solution. Then use a sterile pipette to draw 10 -1 1mL of homogeneous sample solution, slowly poured into a test tube containing 9mL sterile normal saline along the tube wall, vortexed, mixed evenly, and made 10 -2 homogeneous sample solution. By analogy, make 10 -3 、10 -4 、10 -5 、10 -6 Pure brewer's yeast dilution.

[0045] Sonicate the 10-fold diluted beer below to recover the yeast mud...

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Abstract

The invention relates to a method for rapidly detecting raw stock beer yeast from lower beer yeast. The method comprises the following steps of: firstly pouring a sample to be detected into a YNB-GVBA culture medium with the temperature of 45-50 DEG C, culturing for 2-3 days at the temperature of 36 DEG C, and observing the growth conditions of colonies on the YNB-GVBA culture medium; and if the colonies grow on the YNB-GVBA culture medium and the peripheries of the colonies are changed from green into yellow, the raw stock beer yeast is proved to be mixed into the lower beer yeast. The method for rapidly detecting raw stock beer yeast from lower beer yeast is rapid, convenient and sensitive; simultaneously, the method is applicable to detection of yeast seeding liquid, fermenting liquid and yeast paste of the lower beer yeast; and early discovery, early prevention and early treatment of cross contamination of the beer yeast can be realized only by 2-3 days of the operation time. The implementation of the method does not add extra instrument equipment and does not need special personnel training, so that the applicability is strong.

Description

[0001] (1) Technical field [0002] The invention relates to a method for detecting raw brewer's yeast, which aims at detecting raw brewer's yeast from the following brewer's yeast quickly, conveniently and sensitively, and belongs to the technical field of food analysis. [0003] (2) Background technology [0004] The following beers are the main types of traditional beer in our country. However, with the increasingly fierce competition in the beer industry and the diversification of consumer taste demands, more and more beer companies use different beer yeasts to produce beer products with different styles. Puree beer is a new type of beer product that has risen rapidly in recent years and is favored by consumers. However, for the enterprises that produce the bottom beer and the original beer at the same time, the bottom beer yeast and the original beer yeast are mutually polluting yeasts. The difference from the beer yeast below is that the beer fermented by the original b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/04C12R1/865
CPCC12Q1/04
Inventor 杜金华张立国郭萌萌张开利鞠云东
Owner 山东泰山啤酒股份有限公司