Optimization control method for natural yeast breeding and fermentation process

A fermentation process and optimization control technology, which is applied in the field of natural yeast breeding and fermentation, can solve the problems of control, lack of heat resistance and cold resistance of natural yeast strains, and affect the intermittent and continuous expansion of natural yeast. Control heat resistance and cold resistance, avoid the effect of intermittent and continuous expansion

Pending Publication Date: 2022-01-07
江苏爸爸糖食品科技有限公司
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Problems solved by technology

[0003] At present, in the process of natural yeast breeding and fermentation, there is no control over the heat and cold resistance of natural yeast strains to the environment, which directly affects the subsequent intermittent and continuous expansion of natural yeast. Therefore, we propose Optimum control method of natural yeast breeding and fermentation process

Method used

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  • Optimization control method for natural yeast breeding and fermentation process

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Embodiment 1

[0025] The present invention provides such figure 1 The optimization control method of the shown natural yeast breeding and fermentation process is characterized in that, comprises the following steps:

[0026] S1. After the natural yeast strains are mutagenized by ultraviolet rays and chemical mutagens, they are spread on the medium and cultured for 24-48 hours;

[0027] S2. Place the natural yeast strain in an oven at an ambient temperature of 35°C for 60-120min, then observe and record the biomass, then place it in a cold box below -18°C for 60-120min, observe again and record the biomass, and Isolate and screen from it, and transfer 10-15 generations to the transgenic strain;

[0028] In step S2, the freezing rate of natural yeast strains is controlled at -1°C / min, thawed at 28°C and 30 minutes after freezing for 8 hours, and the number of viable yeast before and after freezing is measured, and the strains with a freezing survival rate of 75%-90% are regarded as freeze-re...

Embodiment 2

[0050] On the basis of Example 1, in step S4, the culture conditions for continuous expansion are as follows: the temperature is 28-32°C, the ventilation rate is 0.08-0.2VVM, and the pH is 5-6; in step S4, the liquefied mash DE value of 50-80, the liquefied mash contains 0.2-1g / L potassium dihydrogen phosphate and 0.2-1g / L nitrogen source, the nitrogen source is one of urea, ammonia water and ammonium bicarbonate one or more species.

[0051] In step S4, the pipelines and valves through which the liquefied mash passes must be thoroughly sterilized with hot water or steam, and the air, ground, and walls in the expansion room must also be sterilized or sterilized, and the compressed air for oxygen supply needs to pass through 0.2pm membrane filtration, in step S5, the fermentor will pass oxygen 3 times during the fermentation process, each time passing oxygen for 5 minutes, and the industrial fermentation medium will also need to add urea 3-5g, diphosphate diphosphate in every 1...

Embodiment 3

[0053] On the basis of Example 1 and Example 2, the medium for industrial fermentation described in step S5 includes the organic matter of 8%-20% total sugar content, the zincate of 200-1000 micrograms / ml, the pH of the medium 3.5-8.5; the inoculum size of the fermentor culture is 5%-35%

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Abstract

The invention discloses an optimization control method for a natural yeast breeding and fermentation process. The optimization control method comprises the following steps of: S1, taking natural yeast strains, respectively mutagenizing the natural yeast strains by ultraviolet rays and a chemical mutagen, and carrying out coating culture on a culture medium for 24-48 hours; S2, putting the natural yeast strains into a drying oven with the environment temperature of 35 DEG C for 60-120 minutes, and then observing and recording biomass; S3, carrying out spore generation culture, haploid separation and mutagenesis on the natural yeast strains with high biomass, and screening haploid mutant strains with different mating types and different genetic markers; S4, under an aseptic condition, sequentially carrying out intermittent propagation and continuous propagation on the activated natural yeast strains by taking liquefied mash as a raw material; and S5, putting the haploid mutant strains with different mating types and different genetic markers into a triangular flask of molasses for industrial fermentation for fermentation. According to the optimization control method disclosed by the invention, the heat resistance and cold resistance of the natural yeast strains to the environment can be effectively controlled, and the influence on subsequent intermittent propagation and continuous propagation of the natural yeast is avoided.

Description

technical field [0001] The invention relates to the technical field of natural yeast breeding and fermentation, in particular to an optimization control method for the natural yeast breeding and fermentation process. Background technique [0002] Natural yeast refers to a variety of fungi that cover grains, fruits and in nature. Natural yeast has a better flavor than ordinary yeast, because natural yeast can make the flour fully absorb water and mature for a long time. On the other hand, natural yeast is a variety of bacteria. When baking, each bacteria will emit different fragrances, making bread more diverse flavors. [0003] At present, in the process of natural yeast breeding and fermentation, there is no control over the heat and cold resistance of natural yeast strains to the environment, which directly affects the subsequent intermittent and continuous expansion of natural yeast. Therefore, we propose The optimization control method of natural yeast breeding and fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12Q1/06C12R1/645
CPCC12N1/16C12Q1/06
Inventor 曹国亮曹红亮黄玉珊
Owner 江苏爸爸糖食品科技有限公司
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