Saccharomyces cerevisiae and application thereof in preparation of fermented food

A technology of Saccharomyces cerevisiae and fermented food, which is applied in the field of microbes, which can solve the problems of long proofing time, short proofing time, and unsatisfactory fast proofing of bread, and achieve the effect of good texture and storage performance, and strong proofing ability

Active Publication Date: 2020-09-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, commercially available natural yeast refers to a mixed starter composed of multiple strains of Saccharomyces cerevisiae. The bread prepared by using this starter has better flavor, texture and storage performance. However, due to the proofing ability of this starter Insufficient, the use of this leavening agent to prepare bread will cause the proofing time of bread to be too long (generally up to 16h), which cannot meet the needs of rapid proofing in industrial production; the commercially available instant active dry yeast refers to a A single starter composed of commercial yeast, the proofing time of bread prepared with this starter is shorter (generally only 150 minutes), but the bread prepared with this starter is far inferior in flavor, texture and storage performance Bread prepared using commercially available natural yeast often needs to add improvers and preservatives to make up for the shortage, which undoubtedly brings potential food safety hazards to baked goods

Method used

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  • Saccharomyces cerevisiae and application thereof in preparation of fermented food
  • Saccharomyces cerevisiae and application thereof in preparation of fermented food
  • Saccharomyces cerevisiae and application thereof in preparation of fermented food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Screening and Identification of Saccharomyces cerevisiae LBBE

[0042] 1. Screening

[0043] Taking the natural grape fermented liquid collected from Fujian Maidu Food Development Co., Ltd. as a sample, take 10 mL of the natural grape fermented liquid sample and add it to the YPD liquid medium. After cultivating at 30 °C and 220 r / min for 24 hours, the culture liquid is obtained; the culture liquid Diluted 100 times and spread on YPD solid medium, cultivated at 30°C for 48 hours to obtain a single colony; use the microbial screening system Qpix420 to transfer the single colony on the YPD solid medium to a 96 deep-well plate containing YPD liquid medium, After culturing at 30°C and 220r / min for 24h, transfer to a 96-deep-well plate equipped with bacterial screening medium, continue culturing at 30°C and 220r / min for 24h to obtain bacterial liquid; measure OD with a microplate reader 600 , select OD 600Bacterial liquid greater than 0.5 was streaked and purifi...

Embodiment 2

[0046] Example 2: Domestication and Identification of Saccharomyces cerevisiae LBBE-1

[0047] 1. High sugar acclimation

[0048] The seed solution of the Saccharomyces cerevisiae (Saccharomycescerevisiae) LBBE obtained in Example 1 was inoculated to a 24-deep well plate with high glucose medium (containing 100g / L glucose) with an inoculum size of 10% (v / v), at 30°C , 220r / min cultured for 24h to obtain bacterial liquid; measure OD by microplate reader 600 , select OD 600 For the larger 3 parts of bacterial liquid, take 3 parts of bacterial liquid OD 600 The average value is recorded as the acclimatization 1d bacterial concentration; repeat the above operation, and when the measured bacterial concentration reaches the same level as that cultivated in the YPD medium, the glucose concentration is raised to a higher level (in steps of 100g / L glucose), until the bacterial strain is in It can grow normally in high glucose medium with 300g / L glucose.

[0049] During the whole hi...

Embodiment 3

[0061] Example 3: Production of Sweet Bread

[0062] The seed liquid of Saccharomyces cerevisiae (Saccharomycescerevisiae) LBBE obtained in Example 1 and the bacterium liquid of Saccharomyces cerevisiae (Saccharomyces cerevisiae) LBBE-1 obtained in Example 2 were inoculated to YPD liquid medium with an inoculum size of 10% (v / v) respectively culture medium at 30°C and 220r / min for 12h to obtain a culture solution; the culture solution was centrifuged at 6000r / min for 7min to collect bacteria.

[0063] Taking Swallow Yeast and the starting strain Saccharomyces cerevisiae LBBE as controls, weigh 1000g of high-gluten flour, 300g of sugar, 20g of salt, 200g of butter, 60g of milk powder, 200g of egg liquid, 40g of cells of domesticated Saccharomyces cerevisiae LBBE-1 and 200g of water In the noodle mixer, make dough; divide the dough into 90g dough after relaxing for 10 minutes, proof the time to double the size, exhaust the air and proof again to double the size to get the proofe...

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Abstract

The invention discloses saccharomyces cerevisiae and application thereof in preparation of fermented food, and belongs to the technical field of microorganisms. The saccharomyces cerevisiae LBBE-1 with the preservation number of GDMCC No:60989 disclosed by the invention can resist high sugar and high salt; the saccharomyces cerevisiae LBBE-1 is cultured in a high-sugar and high-salt environment with the glucose concentration of 300g / L and the NaCl concentration of 20g / L for 20 hours to reach a stable period; moreover, the OD600 of a culture solution obtained by culturing the saccharomyces cerevisiae LBBE-1 in a high-sugar and high-salt environment with the glucose concentration of 300g / L and the NaCl concentration of 20g / L for 20 hours is as high as 30.18 and is improved by 33.30 times compared with that of the original strain saccharomyces cerevisiae LBBE-1.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in the preparation of fermented food, belonging to the technical field of microorganisms. Background technique [0002] Bread is a baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. Because people around the world generally eat bread, and some countries in Europe, North America, South America, Australia, the Middle East, Asia and Africa even use bread as their daily main carbohydrate food source, therefore, bread has a very high status in the food field. [0003] When preparing bread, proofing is undoubtedly one of the most critical steps, which directly determines the flavor, texture and storage performance of the finished bread. The biggest influence on the proofing of bread is the choice of starter. [0004] At present, there are generally two types of leavening agents used for proofing bread, one is commercially available ...

Claims

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Application Information

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IPC IPC(8): C12N1/16A21D8/04C12R1/865
CPCA21D8/047C12N1/16C12N1/185C12R2001/865
Inventor 张娟相雯研仝佳男陈坚堵国成
Owner JIANGNAN UNIV
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