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

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...

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.

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