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Method for increasing physiological and metabolic activities of saccharomyces cerevisiae by virtue of dipeptide

A technology for Saccharomyces cerevisiae, metabolic activity, applied in microorganism-based methods, biochemical equipment and methods, and the use of added compounds to stimulate growth, etc., can solve unclear, amino acid and peptide supplements The relationship between the physiological and fermentation performance of Saccharomyces cerevisiae is unclear. Completely clarify and other issues to achieve the effect of simple and easy process and mild conditions

Active Publication Date: 2018-06-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mechanism by which amino acid and peptide supplements stimulate the growth and fermentation of brewer's yeast is not clear, and the relationship between amino acid and peptide supplements and the physiological and fermentative properties of brewer's yeast have not been fully elucidated

Method used

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  • Method for increasing physiological and metabolic activities of saccharomyces cerevisiae by virtue of dipeptide
  • Method for increasing physiological and metabolic activities of saccharomyces cerevisiae by virtue of dipeptide
  • Method for increasing physiological and metabolic activities of saccharomyces cerevisiae by virtue of dipeptide

Examples

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Comparison scheme
Effect test

Embodiment 1

[0049] The method for utilizing dipeptide to improve the physiological and metabolic activity of Saccharomyces cerevisiae, the specific steps are as follows:

[0050] (1) Preparation of ultra-high concentration wort medium: by adding special beer syrup (60°P) to the original wort at 12°P, adjust its sugar content to 20°P, then adjust the pH value to 5.0, and sterilize at 121°C Bacteria for 15 minutes to obtain ultra-high concentration wort medium;

[0051] (2) Saccharomycespastorianus was inoculated in the original wort of 12°P for activation culture, specifically: inoculating the brewer's yeast stored in solid state in the original wort of 12°P, and cultured at 25°C and 180rpm for 24h;

[0052] After the activation culture, the expansion culture of the seed liquid was carried out, specifically: the beer yeast after the activation culture was transferred to 200ml of fresh original wort at 12°P, and the expanded culture was carried out at 20°C and 140rpm for 48h; finally, the s...

Embodiment 2

[0055] The method for utilizing dipeptide to improve the physiological and metabolic activity of Saccharomyces cerevisiae, the specific steps are as follows:

[0056] (1) Preparation of ultra-high concentration wort medium: by adding special beer syrup (60°P) to the original wort at 12°P, adjust its sugar content to 24°P, then adjust the pH value to 5.5, and sterilize at 121°C Bacteria for 15 minutes to obtain ultra-high concentration wort medium;

[0057] (2) Saccharomycespastorianus was inoculated in the original wort of 12°P for activation culture, specifically: inoculating the brewer's yeast stored in solid state in the original wort of 12°P, and cultured at 25°C and 180rpm for 24h;

[0058] After the activation culture, carry out seed liquid culture, specifically: transfer the activated cultured beer yeast into 200ml of fresh original wort at 12°P, expand the culture at 20°C and 140rpm for 48h; finally, transfer the suspension cells to 1L In fresh original wort at 12°P, ...

Embodiment 3

[0061] The method for utilizing dipeptide to improve the physiological and metabolic activity of Saccharomyces cerevisiae, the specific steps are as follows:

[0062] (1) Preparation of ultra-high concentration wort medium: by adding special beer syrup (60°P) to the original wort at 12°P, adjust its sugar content to 28°P, then adjust the pH value to 6.0, and sterilize at 121°C Bacteria for 15 minutes to obtain ultra-high concentration wort medium;

[0063] (2) Saccharomycespastorianus was inoculated in the original wort of 12°P for activation culture, specifically: inoculating the brewer's yeast stored in solid state in the original wort of 12°P, and cultured at 25°C and 180rpm for 24h;

[0064] After the activation culture, carry out the seed liquid culture, specifically: transfer the beer yeast after the activation culture to 200m112°P fresh original wort, expand the culture at 20°C and 140rpm for 48h; finally, transfer the suspension cells to 1L In fresh original wort at 1...

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Abstract

The invention discloses a method for increasing physiological and metabolic activities of saccharomyces cerevisiae by virtue of dipeptide. According to the method, dipeptide Lys-Leu is added into a superhigh-concentration wheat juice, so that the physiological and metabolic activities of saccharomyces cerevisiae are increased, the fermentation speed of saccharomyces cerevisiae is increased, and the fermentation period is shortened; only dipeptide Lys-Leu is added into the wheat juice, and existing fermentation process and equipment are not changed, so that the process is simple, feasible and convenient to control, and a new thought is provided for the fermentation technique of high-concentration beer.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for improving the physiological and metabolic activity of brewer's yeast in super-high-concentration wort fermentation. Background technique [0002] During beer brewing, beer yeast needs to quickly adapt to the wort environment, proliferate rapidly and maintain high vitality during beer brewing. At present, ultra-high concentration wort fermentation technology has been more and more widely used in modern breweries due to its economic and product quality advantages. However, brewer's yeast is exposed to extreme environmental conditions in high-gravity wort, including osmotic stress, ethanol toxicity, increased viscosity and carbon dioxide concentration, and nutrient limitation during gravity fermentation, which will lead to physiological characteristics of brewer's yeast and Slow or stagnant fermentation, reducing beer production efficiency and final product quality. There...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N1/38C12R1/865
CPCC12N1/18C12N1/38
Inventor 赵海锋阳辉蓉孙东晓崔春
Owner SOUTH CHINA UNIV OF TECH