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
CN110423703APending Publication Date: 2019-11-08GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
Publication Date
2019-11-08

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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.
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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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