Preparation method and application of a compound milk beer freeze-dried fermented bacterial agent

一种发酵菌剂、干菌剂的技术，应用在生物技术应用领域，能够解决奶啤产品品质波动、不利奶啤品质控制、菌种制备环节多等问题，达到缩短发酵周期、产品口感顺滑、制备方法简便易学的效果

Active Publication Date: 2020-02-21
XINJIANG TIANRUN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] When using traditional liquid yeast strains to prepare milk beer, it is necessary to continuously expand the yeast strains for production. There are many steps in the preparation of strains, complicated operations, and the problem of easy contamination of strains. Due to the different levels of strain preparation, it is also easy Causes fluctuations in the quality of strains, resulting in fluctuations in the quality of milk beer products, which is not conducive to the quality control of large-scale milk beer production

Method used

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  • Preparation method and application of a compound milk beer freeze-dried fermented bacterial agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A prepares the freeze-dried microbial preparation of Kluyveromyces marxe:

[0050] (1) Preparation of seed liquid: Streak Kluyveromyces marxe on the YEPD medium plate, place it in an incubator at a temperature of 28°C for 1 day, pick the full strains and streak again on the YEPD medium plate , placed in an incubator at a temperature of 28°C for 1 day, and then the strains were inserted into the YEPD liquid medium, and the temperature was 28°C, and the shake flask was cultured at 160r / min overnight to obtain a seed solution;

[0051] (2) Preparation of fermentation medium: Weigh 67.37g of sucrose, 29.7g of yeast extract powder, 15.61g of corn steep liquor, 4.13g of potassium dihydrogen phosphate, and 0.3g of magnesium sulfate, and dissolve them in 1L of distilled water. Sterilize at ℃ for 20 minutes to obtain the fermentation medium;

[0052] (3) High-density fermentation culture: insert the seed liquid into the fermentation medium, and the inoculum size is 4×10 6 cfu / ...

Embodiment 2

[0078] A prepares the freeze-dried microbial preparation of Kluyveromyces marxe:

[0079] In the (3) high-density fermentation culture of step A of the present embodiment, the inoculum size is 1 × 10 6 cfu / mL, other operating steps are the same as those in Step A of Example 1, and the number of live bacteria in the prepared Kluyveromyces marx A3 freeze-dried bacterial preparation reaches 2.0×10 8 cfu / g.

[0080] B prepares the freeze-dried inoculant of Saccharomyces cerevisiae:

[0081] In the (3) high-density fermentation culture of step B of this embodiment, the inoculum size is 3%, and other operating steps are the same as those in step B of embodiment 1, and the prepared freeze-dried bacterial preparation of Saccharomyces cerevisiae TR2 obtains the number of live bacteria up to 4.0×10 8 cfu / g.

[0082] C, the freeze-dried bacterial preparation prepared in step A and step B, the freeze-dried bacterial preparation of Kluyveromyces marxis A3 and the freeze-dried bacterial...

Embodiment 3

[0094] A prepares the freeze-dried microbial preparation of Kluyveromyces marxe:

[0095] In the (3) high-density fermentation culture of step A of the present embodiment, the inoculum size is 3 × 10 6 cfu / mL, other operating steps are the same as those in Step A of Example 1, and the number of live bacteria in the prepared Kluyveromyces marx A3 freeze-dried bacterial preparation reaches 2.5×10 8 cfu / g.

[0096] B prepares the freeze-dried inoculant of Saccharomyces cerevisiae:

[0097] In the (3) high-density fermentation culture of step B of the present embodiment, the inoculum size is 4%, and other operating steps are the same as those in step B of embodiment 1, and the prepared freeze-dried microbial preparation of Saccharomyces cerevisiae TR2 obtains the number of live bacteria up to 5.0×10 8 cfu / g.

[0098] C, the freeze-dried microbial preparation prepared in step A and step B, the freeze-dried bacterial preparation of Kluyveromyces marxis A3 and the freeze-dried ba...

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Abstract

The invention relates to a compound milk beer freeze-dried fermentation bacterial agent and application thereof. A compound type milk beer freeze-dried fermented bacterial agent, containing the freeze-dried bacterial agent of Kluyveromyces marx A3 and the freeze-dried bacterial agent of Saccharomyces cerevisiae TR2; wherein, in the compound type milk beer freeze-dried fermented bacterial agent The viable count ratio of K. marx A3 to S. cerevisiae TR2 was 1.5‑2.5:1. The preparation method and application of a compound type milk beer freeze-dried fermented bacterial agent described in the present invention, in this freeze-dried fermented bacterial agent, the freeze-dried bacterial agent of Kluyveromyces marx A3 and the freeze-dried yeast of Saccharomyces cerevisiae TR2 Composite bacterial agents, the compounded fermentation bacterial agents used in milk beer production can not only shorten the production fermentation cycle, but also improve the quality stability of milk beer, and the fermentation flavor is more mellow and full, compared with the use of single plants. The qualified rate can reach more than 96%, so that the product quality and production efficiency can be improved, and the safety and sanitation can be further guaranteed; and the preparation method is simple and easy to learn.

Description

technical field [0001] The invention belongs to the application field of biotechnology, and in particular relates to a preparation method and application of a compound milk beer freeze-dried fermentation bacterial agent. Background technique [0002] Milk beer is a new type of fermented milk drink with low alcohol volume and molecular weight. It has milky white body, rich malt fragrance, slightly carbonic acid, rich and white foam, fine and smooth texture; at the same time, milk beer has the sweet and sour taste of milk drinks. Tasty, nutritious features. The production technology of milk beer is initiated by our country, and its suitable strains are lactic acid yeast and yeast. [0003] At present, the research and application of yeast in China are mostly in bread, wine and biopharmaceuticals. There are few researches on yeast for fermented dairy products, and the research and application of yeast for milk beer is almost blank. The applicant previously announced a prepara...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12C12/00C12R1/645C12R1/865
CPCC12C12/006C12N1/16C12N1/145C12N1/185C12R2001/645C12R2001/865A23C9/1203C12C12/04C12G3/025C12N1/18
Inventor 李新玲牟光庆罗晓红尤宏
Owner XINJIANG TIANRUN BIOTECH
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