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A strain of Saccharomyces cerevisiae and its cultivation method and application

A technology of Saccharomyces cerevisiae and strains, which is applied in the field of Saccharomyces cerevisiae and its cultivation, can solve the problems such as the disconnection between the types of brewed beer strains and the development of processing technology, few domestic self-developed yeasts, and insufficient strain resource reserves. Achieve the effects of survival rate and activity retention, obvious characteristics, and fresh fermentation flavor

Active Publication Date: 2022-02-15
山东喜啤士生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The above changes in the structure of the beer consumption market are not unrelated to the rise of the international craft beer industry represented by the United States, but what does not match it is that the strains and processing technology of craft beer are out of touch with it At the same time, the domestic reserve of strain resources is obviously insufficient. There are few domestically developed and special yeasts to choose from, and only dry powder yeasts imported from abroad are available.
However, due to the drying and high temperature process of dry powder yeast, the survival rate of yeast is low, the rise is slow, it is easy to form pollution, and the brewing cost is also high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A strain of Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain ZN65 was preserved on May 26, 2017 in the General Microbiology Center of China Committee for the Collection of Microbial Cultures, address: Chinese Academy of Sciences Microbiology, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing Institute, the deposit number is: CGMCC NO.14195.

[0039] The cultivation method of a strain of Saccharomyces cerevisiae comprises steps as follows:

[0040] (1) Preparation of Saccharomyces cerevisiae seed liquid

[0041] A. Activate the Saccharomyces cerevisiae strain with the wort slant medium to obtain the activated Saccharomyces cerevisiae strain; the slant medium is a mixture of wort juice and agar, the amount of agar added accounts for 1.5% of the wort quality, high temperature sterilization, and standby.

[0042]B. Inoculate the activated Saccharomyces cerevisiae strain into the wort medium, and cultivate it at 16° C. for 24 hours to obtain Saccharomyc...

experiment example

[0052] Suitable range of fermentation degree: 63.0%-71.0%. If the fermentation degree is low, the beer will not be fully fermented, the taste will be sticky, and it will be easily polluted and deteriorated; feel.

[0053] The flavor of beer includes four major categories of alcohol, aldehyde, acid and ester. During the research process of the present invention, the contents of 18 main flavor substances were detected by gas chromatography. Wherein the Belgian wheat beer strain fermentation takes ethyl acetate as the main ester flavor, 25-35ppm is more suitable, and the content of isoamyl acetate is less, below 7ppm; while in German wheat, ethyl acetate, isoamyl acetate (one fruity aroma, similar to the taste of banana and rubber water) and 4-VG (4-vinylguaiacol) (a phenolic aroma, similar to the taste of lilac flowers), the content of three flavor substances is relatively high, reaching 30% respectively -45ppm, 7-10ppm, 2-3ppm, the three substances complement each other to fo...

Embodiment 2

[0055] With the culture method of brewer's cerevisiae described in embodiment 1, difference is:

[0056] Step B, inoculating the activated Saccharomyces cerevisiae strain into the wort medium, and culturing at 24°C for 18 hours to obtain Saccharomyces cerevisiae seed liquid;

[0057] Step (2) Inoculate the Saccharomyces cerevisiae seed liquid into the wort medium, mix evenly, ferment at 22°C for 30 hours, stir evenly, and the inoculum amount of the Saccharomyces cerevisiae seed liquid is 6 million / mL.

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Abstract

The present invention relates to a strain of Saccharomyces cerevisiae and its cultivation method and application. It was preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on May 26, 2017. Address: No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing Institute of Microbiology, Chinese Academy of Sciences, deposit number: CGMCC NO.14195. The Saccharomyces cerevisiae of the present invention has fast initiation, low pollution risk, high consistency and stability of intercellular quality, the beer obtained by fermentation is rich in fruity aroma, fresh in fermentation flavor, and the total acid yield is slightly lower than that of ordinary ale beer. High 0.1‑0.5g / 100mL, ethyl acetate production is generally 25‑35ppm, in line with the flavor profile of Belgian-style wheat beer.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its cultivation method and application, and belongs to the technical field of microorganisms for beer fermentation. Background technique [0002] In recent years, there have been structural changes in the domestic beer consumption market, that is, the total beer production is declining, not because of the overall shrinkage of various beer products, but mainly because of the shrinking consumer demand for low-end products, and the consumption demand for high-end products. Rise, such as craft beer with different styles and categories, such as wheat beer, stout beer, IPA and other categories have appeared one after another, instead of bottled lager type and light yellow pilsner beer. [0003] The above changes in the structure of the beer consumption market are not unrelated to the rise of the international craft beer industry represented by the United States, but what does not match it is t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12C11/02C12C5/00C12R1/865
CPCC12C5/00C12C11/02C12N1/18C12R2001/865C12N1/185
Inventor 赵文娟孙显阳李学国李哲付玮
Owner 山东喜啤士生物科技有限公司
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