A strain of Saccharomyces cerevisiae and its cultivation method and application

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...