Space mutation saccharomyces cerevisiae ST26-4 and application thereof in brewing beer

A technology for Saccharomyces cerevisiae and beer, applied in the biological field, can solve the problems affecting the economic benefit of beer enterprises, slow reduction of diacetyl, long fermentation period, etc., and achieve the effects of prolonged beer clarification time, dense precipitation and low diacetyl content

Pending Publication Date: 2020-08-18
FULLARTON BIOENG TECH BEIJING CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country uses the following fermenting yeast, that is, grape juice yeast (S.uvaram) to brew beer. Its traditional fermentation cycle is long, post-fermentation diacetyl reduction is slow, and the wine age is long, which affects the economic benefits of beer companies.

Method used

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  • Space mutation saccharomyces cerevisiae ST26-4 and application thereof in brewing beer
  • Space mutation saccharomyces cerevisiae ST26-4 and application thereof in brewing beer
  • Space mutation saccharomyces cerevisiae ST26-4 and application thereof in brewing beer

Examples

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Embodiment 1

[0056] Example 1. Screening of strains with excellent fermentation performance of space-induced mutagenesis Saccharomyces cerevisiae

[0057] 1. Strains

[0058] Space mutagenesis of Saccharomyces cerevisiae ST26: The space mutagenesis strain returned by the ground Saccharomyces cerevisiae GT26 via Tiangong-2 and Shenzhou-11 spacecraft, preserved in Fullerton Bioengineering Technology (Beijing) Co., Ltd. Aerospace Microbial Strain Bank. In order to distinguish the strain difference before and after space launch, the space-mutated strain of Saccharomyces cerevisiae GT26 on the ground after space launch was labeled as space-mutated Saccharomyces cerevisiae (Saccharomyces cerevisiae) ST26.

[0059] 2. Separation and purification of Saccharomyces cerevisiae with space-induced mutagenesis

[0060] Place the ground Saccharomyces cerevisiae GT26 glycerin preservation tubes frozen at -80°C and the space-mutated Saccharomyces cerevisiae ST26 glycerin preservation tubes at 4°C for slo...

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Abstract

The invention discloses space mutation saccharomyces cerevisiae ST26-4 and an application thereof in beer brewing. The preservation number of the space mutation saccharomyces cerevisiae ST26-4 disclosed by the invention in the China General Microbiological Culture Collection Center is CGMCC No. 19247. The saccharomyces cerevisiae ST26-4 which is suitable for brewing beer and excellent in fermentation performance is screened out after high-quality saccharomyces cerevisiae for brewing wine is subjected to space mutation, and the saccharomyces cerevisiae ST26-4 can be used for reducing the wine age and shortening the fermentation period and has important significance in improving the production efficiency of enterprises.

Description

technical field [0001] The invention relates to the field of biotechnology, a kind of space mutagenesis Saccharomyces cerevisiae ST26-4 and its application in brewing beer. Background technique [0002] Saccharomyces cerevisiae is a single-celled eukaryotic microorganism that mainly reproduces by budding. The cell shape is oval or long oval (ellipse). The colony size on the YEPD medium plate is 4-5 mm, and the surface is convex. , smooth and moist, round, with neat edges, sticky texture, opaque, and milky white in color. When fermented in wort liquid medium, air bubbles and foams are produced on the surface, and the bacteria are suspended in the medium and appear turbid. In the later stage of fermentation, the bacteria cells are deposited on the bottom of the container, and the fermentation broth becomes clear. Excellent Saccharomyces cerevisiae can ferment grape juice at 25-30°C to produce good fruity and bouquet. Its optimum fermentation is pH 4.0-4.5, it has high fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12C11/00C12C11/09C12R1/865
CPCC12N1/18C12C11/00C12C11/09C12R2001/865C12N1/185
Inventor 郝红炜刘慧袁明张红星谢远红
Owner FULLARTON BIOENG TECH BEIJING CO LTD
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