A brewer's yeast strain with high antioxidant capacity
A technology of brewer's yeast and beer, applied in the field of bioengineering, can solve the problems of weakened cell metabolism, complex damage, ROS offset, etc., to achieve the effect of improving biological activity and fermentation capacity, strong antioxidant capacity, and avoiding the weakening of cell membrane transmission
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Embodiment 1
[0024] Example 1 Screening of Antioxidant Yeast
[0025] (1) Determination of lethal concentration of beer yeast by hydrogen peroxide
[0026] Bacterial concentration is 10 7 Cfu / mL starting strain pilsner yeast with 10 7 The cfu / mL bacterial concentration was suspended in different concentrations (0, 2, 4, 6, 8, 10, 12mM) of hydrogen peroxide solution for 1 hour, after washing, it was serially diluted and inoculated on a 96-well plate containing YPD medium for growth After 2-3 days, the lethal situation of yeast is obtained as follows: figure 1 shown. When the concentration of hydrogen peroxide reaches 10 and 12 mM, the lethal rate reaches 98.90% and 99.35% respectively. This shows that when the concentration exceeds 10 mM, hydrogen peroxide has caused oxidative damage to brewer's yeast cells and most of the yeast can no longer regulate such high-intensity oxidative stimulation and lead to death. Therefore, it is determined that 10mM is the lethal concentration of hydrog...
Embodiment 2
[0034] The domestication of embodiment 2 antioxidant yeast
[0035] The mutated strains 10-9 and P-12-7 (ie, CMCC No. 15504) obtained in Example 1 were acclimatized in a 96-well plate. The strains 10-9 and P-12-7 obtained by mutagenesis were inoculated in YPD medium at 1% respectively, and cultured at 28°C and 180rpm for about 10 hours, and the cell concentration reached 1-2×10 7 cfu / mL, and then seeded in a 96-well plate. 20 μL of bacterial solution per well, 180 μL of YPD medium containing 6mM and 8mM hydrogen peroxide in a 96-well plate, each row of wells was serially diluted 10 times. Incubate at 28°C for 1 to 2 days until a single colony grows. After domestication, P-12-7 grows well.
Embodiment 3
[0036] Example 3 Antioxidant Ability Beer Yeast Fermentation Index Test
[0037] The brewer's yeast strain P-12-7 (being CMCCNo.15504) screened in Example 1 with high antioxidant capacity and the original strain Pilsner carry out 300mL 12oP wort fermentation, the fermentation time is 5d, and the fermentation index is as follows: Table 1 shows.
[0038] Table 1 Fermentation index of 12-7 and starting strain
[0039]
[0040] It can be seen from Table 1 that after being stimulated by a certain concentration of hydrogen peroxide, the fermentation performance of the mutagenized strain was not negatively affected, and the fermentation data were not significantly different from those of the original strain and were all within the normal range. For the analysis of beer flavor substances, it can be seen that the content of acetaldehyde, diacetyl, higher alcohol esters and organic acids between the mutagenized strain P-12-7 and the original strain is not much different, and the bee...
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