Saccharomyces cerevisiae and leavening agent capable of efficiently utilizing maltotriose and application of saccharomyces cerevisiae and leavening agent to detection of fermented grain beverages and malt PYF factors

A technology of Saccharomyces cerevisiae and grain beverages, which is applied in the directions of beer fermentation method, beer brewing, microbe measurement/inspection, etc. It can solve problems such as incomplete fermentation and beer flavor defects, and achieve fast fermentation speed, high alcohol production capacity, low cost effect

Active Publication Date: 2021-04-30
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unusually severe (or premature) flocculation of yeast during beer fermentation, resulting in flavor defects and incomplete fermentation in beer at the end of fermentation

Method used

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  • Saccharomyces cerevisiae and leavening agent capable of efficiently utilizing maltotriose and application of saccharomyces cerevisiae and leavening agent to detection of fermented grain beverages and malt PYF factors
  • Saccharomyces cerevisiae and leavening agent capable of efficiently utilizing maltotriose and application of saccharomyces cerevisiae and leavening agent to detection of fermented grain beverages and malt PYF factors
  • Saccharomyces cerevisiae and leavening agent capable of efficiently utilizing maltotriose and application of saccharomyces cerevisiae and leavening agent to detection of fermented grain beverages and malt PYF factors

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Experimental program
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preparation example Construction

[0050] In a third aspect, the present invention provides a method for preparing a leavening agent, the method comprising:

[0051] (1) fermenting and culturing the above-mentioned Saccharomyces cerevisiae in the fermentation medium, and making the number of live bacteria reach 10 8 cfu / mL or more to obtain a liquid starter;

[0052] (2) mixing the liquid starter obtained in step (1) with the fermentation substrate to obtain a semi-liquid starter;

[0053] (3) performing solid-liquid separation on the semi-liquid starter obtained in step (2) to obtain concentrated or compressed starter;

[0054] (4) Add lyoprotectant to the concentrated or compressed ferment that step (3) obtains, and adjust the concentration of live bacteria to 10 10 cfu / mL or more, and the resulting mixed material is dried to obtain a dry starter.

[0055] According to the present invention, in step (1), the fermentation medium can be various conventional fermentation medium for fermenting S. Various medi...

Embodiment approach

[0065] According to the present invention, the fermented grain beverage can be any existing fermented grain beverage with Saccharomyces cerevisiae as the fermentation starter. According to a preferred embodiment of the present invention, the fermented grain beverage is fermented wine, more preferably For fermented beer.

[0066] In the conventional production process of producing fermented grain beverages, Saccharomyces cerevisiae CGMCC No.20489 can be inoculated into the fermentation substrate to be treated according to the conventional method of use, under the temperature and pressure that can make the Saccharomyces cerevisiae CGMCC No.20489 reproduce Let it ferment.

[0067] In the present invention, CGMCC No.20489 is added to the fermentation substrate, and its metabolites can make the fermented wine have certain excellent characteristics such as appearance and fragrance, and improve the sensory quality characteristics of the product.

[0068] In a sixth aspect, the prese...

Embodiment 1

[0082] This example is used to illustrate the isolation, purification and identification of Saccharomyces cerevisiae CGMCC No.20489

[0083] Strain: Saccharomyces cerevisiae CGMCC No.20489, isolated from old noodle yeast preserved in farmers' homes in Linyi, Shandong, and preserved by the Nutritional Health Culture Collection Center of COFCO Nutrition and Health Research Institute.

[0084] The inventor collected old noodle yeast from Shandong, Shanxi and other places, and diluted it with sterile physiological saline to 10 -6, apply each dilution gradient to WL plate and YPD plate, and incubate at 28±1°C for 72h. The inoculation needle selected the colonies with different colonies and streaked them on the WL plate and the YPD plate until a single colony with uniform size and shape appeared.

[0085] Select the strains whose cell shape is round, oval, and budding. The above-mentioned isolated strains tentatively designated as yeast were activated in YPD liquid medium for 3 ge...

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Abstract

The invention relates to the technical field of food processing, and discloses saccharomyces cerevisiae and a leavening agent capable of efficiently utilizing maltotriose and application of the saccharomyces cerevisiae and the leavening agent in fermented grain beverage and malt PYF factor detection. The preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) No. 20489. The saccharomyces cerevisiae provided by the invention is high in maltotriose utilization rate and high in fermentation speed, is a saccharomyces cerevisiae with high fermentation degree, high diacetyl reduction capability and high alcohol production capability, is medium in flocculability, is sensitive to a PYF factor, and can be used for detecting the malt PYF factor. The saccharomyces cerevisiae can be used for high-density culture, is used for preparing beer leavening agents and is convenient to use.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a strain of Saccharomyces cerevisiae that efficiently utilizes maltotriose, a starter, a method for preparing a starter and a starter prepared by the method, the Saccharomyces cerevisiae or the fermentation Application of agent in preparing fermented grain beverage, a preparation method of fermented grain beverage, a fermented grain beverage, application of said brewer's yeast or said fermenting agent in PYF detection and a malt PYF factor detection method. 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 YPD medium plate is 4-5 mm, and the surface is smooth and raised. , the aging surface is radioactive umbrella-shaped, the texture is moist, and the color is milky white. When fermented in wort liquid medium, air bubbl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12Q1/06C12C11/02C12C5/00C12R1/865
CPCC12C5/00C12C11/02C12N1/18C12Q1/06
Inventor 李小燕赵凯李慧陈文波祁雪王宇翕
Owner COFCO NUTRITION & HEALTH RES INST
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