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Saccharomyces cerevisiae, leavening agent, preparation method of leavening agent, application of leavening agent in preparation of fermented food, beer preparation method

A technology for Saccharomyces cerevisiae and fermented food, applied in the field of fermentation, can solve the problems of beer quality damage and beer aging taste, and achieve the effects of fast fermentation speed, stable flavor and low content of undesired flavor substances

Active Publication Date: 2022-02-01
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, when more than 5% of the yeast dies and autolyzes, the beer will produce yeasty smell, aging smell, etc., causing irreversible damage to the quality of beer

Method used

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  • Saccharomyces cerevisiae, leavening agent, preparation method of leavening agent, application of leavening agent in preparation of fermented food, beer preparation method
  • Saccharomyces cerevisiae, leavening agent, preparation method of leavening agent, application of leavening agent in preparation of fermented food, beer preparation method
  • Saccharomyces cerevisiae, leavening agent, preparation method of leavening agent, application of leavening agent in preparation of fermented food, beer preparation method

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preparation example Construction

[0036] Its preparation method can be a conventional preparation method in the art.

[0037] The third aspect of the present invention provides a method for preparing a starter, the method comprising carrying out fermentation and cultivation of the above-mentioned Saccharomyces cerevisiae in a fermentation medium.

[0038] According to the present invention, the fermentation medium can be various conventional mediums for cultivating Saccharomyces cerevisiae in the art, for example, it can be YPD medium as mentioned above, it can also be wort medium and molasses medium, etc. Various media suitable for culturing Saccharomyces cerevisiae.

[0039] Wherein, the preparation method of molasses culture medium can be: dilute molasses to 6-10° Bé, add yeast powder 1-3g / L, ammonium sulfate 0.2-0.8g / L. Then, it can be prepared by autoclaving at 115° C. for 15 minutes.

[0040] In one embodiment of the present invention, starter can be prepared by the following method:

[0041] (1) Sacc...

Embodiment 1

[0075] This example is used to illustrate the separation, purification and identification of Saccharomyces cerevisiae CGMCC No.21162.

[0076] Saccharomyces cerevisiae CGMCC No.21162 of the present invention is isolated from the old noodle yeast preserved in the homes of farmers in Gansu.

[0077] Take the old yeast and dilute it with sterile saline gradient to 10 -6 , each diluted gradient YPD plate, and cultured at 28±1°C for 72h. The inoculation needle selects colonies with different colonies and shapes and streaks them on the YPD plate until a single colony with uniform size and shape appears.

[0078] 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 generations, and then carried out physiological and biochemical identification and molecular biological identification, and the growth of yeast, fermentation performance, appearance quality character...

Embodiment 2

[0092] This example is used to illustrate the application research of Saccharomyces cerevisiae in beer fermentation.

[0093] Beer was brewed and evaluated using the Saccharomyces cerevisiae of the present invention and a control strain, respectively.

[0094] (1) The brewing method of beer includes: activating yeast with wort medium, inoculating yeast liquid into 12 ° P wort medium with 10% inoculum, fermentation temperature is 20 ° C, after fermentation, 4 ° C Store until the diacetyl content meets the requirements of the national standard to obtain a beer product. Determination of CO using the weighing method 2 weight loss when CO 2 Weight loss within 0.1g / day indicates the end of fermentation.

[0095] When using Saccharomyces cerevisiae of the present invention to brew beer, the fermentation end point was reached on the 5th day of fermentation, and the control strain reached the fermentation end point on the 6th day.

[0096] (2) Determination of the real fermentation d...

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Abstract

The invention relates to the field of fermentation, and discloses saccharomyces cerevisiae, a leavening agent, a preparation method of the leavening agent, application of the leavening agent in preparation of fermented food, and a beer preparation method, wherein the preservation number of the saccharomyces cerevisiae is CGMCC No.21162. According to the invention, the saccharomyces cerevisiae disclosed by the invention is strong in passage capacity, the 10-generation fermentation performance of beer is stable, and the autolysis rate of the saccharomyces cerevisiae does not exceed 5%; beer brewed by the saccharomyces cerevisiae is stable in flavor and low in content of undesirable flavor substances such as yeast flavor, diacetyl flavor and trans-2-nonanal and the like, and aging of the beer can be effectively delayed; and the saccharomyces cerevisiae can also be used for fermenting flour products.

Description

technical field [0001] The invention relates to the field of fermentation, and discloses a strain of Saccharomyces cerevisiae, a starter, a method for preparing a starter and a starter prepared by the method, and the application of the yeast or the starter in the preparation of fermented food , a method for preparing beer. Background technique [0002] Saccharomyces cerevisiae is the soul of wine fermented food and fermented pasta. Saccharomyces cerevisiae will face various stress factors such as osmotic stress, high temperature or low temperature stress, and alcohol stress during food fermentation. Environmental stress can induce cells to produce a large amount of reactive oxygen species (ROS), which will not only destroy proteins, but also cause oxidative degradation of cell membrane lipids, resulting in cell death, which affects the application of Saccharomyces cerevisiae in the fermented food industry, especially the beer fermentation industry. [0003] During the mult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12C11/02A21D8/04A21D13/00C12R1/865
CPCC12N1/18C12C11/02A21D8/047A21D13/00Y02E50/10
Inventor 李慧赵凯卢玉祁雪李小燕佟恩杰
Owner COFCO NUTRITION & HEALTH RES INST
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