Application of saccharomyces cerevisiae ST26-22 subjected to space-induced mutation in beer brewing

Abstract

The invention discloses application of saccharomyces cerevisiae ST26-22 subjected to space-induced mutation in beer brewing. The preservation number of the disclosed saccharomyces cerevisiae ST26-22 subjected to space-induced mutation in the China General Microbiological Culture Collection Center is CGMCC No.19246. According to application of the saccharomyces cerevisiae ST26-22 subjected to space-induced mutation in beer brewing, after high-quality saccharomyces cerevisiae for wine making is subjected to space-induced mutation, yeast, namely the saccharomyces cerevisiae ST26-22 subjected to space-induced mutation, which is suitable for beer brewing and excellent in fermentation performance is screened out, the strain can not only be suitable for low-temperature fermentation, but also haslow diacetyl-producing capability, and thus has important significance for reduction of a diacetyl content, improvement of the beer body quality, shortening of the beer storage time, and improvement of the production efficiency of a beer company.

Description

technical field [0001] The invention relates to the application of space mutagenesis Saccharomyces cerevisiae ST26-22 in brewing beer in the field of biotechnology. Background technique [0002] Saccharomyces cerevisiae is a single-celled eukaryotic microorganism that mainly reproduces by budding. Under the microscope, the cells of the bacteria are oval or oval, solitary, budding at one end, and facultative anaerobic bacteria. The colony on the YEPD medium plate is round, with a size of 4-6 mm, convex surface, smooth and moist, neat edges, sticky texture, opaque, milky white in color, and typical wine aroma. Yeast can carry out aerobic respiration under aerobic conditions, produce carbon dioxide and water and release energy through the EMP pathway, have fast growth and metabolism, and vigorous reproduction. In the absence of oxygen, fermentation can take place to produce alcohol. Saccharomyces cerevisiae with excellent fermentation performance for beer production not only ...

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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