Saccharomycetes strain and application in cassava fermentation

A yeast and yeast preparation technology, applied in the field of microorganisms, can solve the problems of high viscosity, poor water absorption and water solubility, no formation of gluten network structure, and difficult fermentation reaction, etc., to enhance product sweetness, improve The effect of using value and reducing gelatinization time

Pending Publication Date: 2019-11-08
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Whole cassava powder can retain the complete nutrients of cassava to the greatest extent, and is rich in dietary fiber, multivitamins and trace elements, and has health effects such as preventing obesity and relieving constipation; but whole cassava powder has high viscosity, poor water absorption and water solubility , the protein contained in it has a different structure from other grain proteins, and it does not have the ability to form a gluten network structure. The ability to maintain gas during fermentation is weak, and it is even difficult to undergo fermentation reactions. This is the bottleneck in the development of cassava edibles.

Method used

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  • Saccharomycetes strain and application in cassava fermentation
  • Saccharomycetes strain and application in cassava fermentation
  • Saccharomycetes strain and application in cassava fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The yeast (Saccharomyces sp.) Ca-mic-26-3 of the present invention, whose preservation number is CGMCCNo.18284, belongs to the kingdom Fungi, the phylum Ascomycetes, the class Hemiascomycetes, the order Endosporum, the family Saccharomyces, the genus Saccharomyces, yeast species. The yeast strain is preserved in the General Microbiology Center of China Microbiological Culture Collection Management Committee, address: No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.18284, and the preservation date is July 22, 2019 .

Embodiment 2

[0027] A yeast preparation, which is made by the following method: place the yeast strain of Example 1 in the culture medium, place it at 32°C, and cultivate it for 45h under sealed, anaerobic, and light-proof conditions, then scrape, Collect plate colony metabolites and bacterial liquid, and make a uniform mixed solution with double distilled water at a volume ratio of 5:100; then fully mix the mixed solution with tapioca starch at a mass ratio of 0.5:1.5, and continue Place it at 32°C, under sealed, anaerobic, and light-proof conditions, and ferment for 32 hours. The mixture will appear bulky, swollen, and elastic. After having a mixed smell of sweetness and sourness, transfer the mixture to a container, and carry out natural drying or placing it in a ventilated drying process at 50°C until the moisture percentage of the mixture is 5% to prepare the microbial powder preparation; The formula of the culture medium is: 12.0 g of tapioca starch, 1.0 g of peptone, 3.0 g of glucos...

Embodiment 3

[0029] A yeast preparation, which is made by the following method: place the yeast strain of Example 1 in the culture medium, place it at 26°C, and cultivate it for 50h under sealed, anaerobic, and light-proof conditions, then scrape, Collect plate colony metabolites and bacterial liquid, and make a uniform mixed solution with double distilled water at a volume ratio of 1:100; then fully mix the mixed solution with tapioca starch at a mass ratio of 1.5:1.5, and continue Place it at 26°C, under sealed, anaerobic, and light-proof conditions, and ferment for 40 hours. The mixture will be bulky, swollen, and elastic. After the mixed smell of sweetness and sourness, the mixture is transferred to the container, and is naturally air-dried or placed in a ventilated drying process at 40°C until the moisture percentage of the mixture is 5% to prepare the microbial powder preparation; The formula of the culture medium is: 12.0 g of tapioca starch, 1.0 g of peptone, 3.0 g of glucose, 100....

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Abstract

The invention discloses saccharomycetes (Saccharomyces sp.)Ca-mic-26-3. The preservation number of the saccharomycetes is CGMCC No.18284. A microbial preparation is prepared from the saccharomycetes strain, the saccharomycetes strain is used for cassava whole powder fermentation, according to a generated cassava whole powder derivative, the structure characteristics are changed, the viscosity is effectively lowered, the gelatinization temperature is effectively lowered, the gelatinization time is reduced, the filling power is improved, the taste, the palatability and the like of products of the cassava whole powder derivative are improved, the cassava whole powder derivative can be a substitute of other starch, and using value of the cassava whole powder is improved.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a yeast strain and its application in yeast fermentation. Background technique [0002] Whole cassava powder can retain the complete nutrients of cassava to the greatest extent, is rich in dietary fiber, multivitamins and trace elements, and has health effects such as preventing obesity and relieving constipation; but whole cassava powder has high viscosity, poor water absorption and water solubility , the protein contained in it has a different structure from other grain proteins, and does not have the ability to form a gluten network structure. The ability to maintain gas during fermentation is weak, and it is even difficult to undergo fermentation reactions. This is the bottleneck in the development of cassava edibles. How to reduce the viscosity of cassava powder, enhance water absorption and water solubility, increase the bulkiness of cassava powder, and enhance the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A23L29/00A23L19/10C12R1/85
CPCC12N1/18A23L29/065A23L19/11C12R2001/85C12N1/185
Inventor 韦祖生杨秀娟付海天徐钏田益农赵媛
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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