Saccharomyces cerevisiae, leavening agent and application thereof in preparation of fermented food

A technology of Saccharomyces cerevisiae and fermented food, applied in the field of fermentation, can solve the problems of low absorption and utilization efficiency of Saccharomyces cerevisiae and slow fermentation speed, and achieve the effects of easy cultivation and preparation, fast fermentation speed and high concentration of live bacteria

Pending Publication Date: 2022-06-03
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glucose and fructose after saccharification of malt and grain raw materials easily penetrate into yeast cells and can be directly absorbed and fermented by yeast, but the utilization of maltose, isomaltose a

Method used

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  • Saccharomyces cerevisiae, leavening agent and application thereof in preparation of fermented food
  • Saccharomyces cerevisiae, leavening agent and application thereof in preparation of fermented food
  • Saccharomyces cerevisiae, leavening agent and application thereof in preparation of fermented food

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Example Embodiment

[0039] Its preparation method can be a conventional preparation method in the art.

[0040] A third aspect of the present invention provides a method for preparing a starter, which comprises preparing the above-mentioned Saccharomyces cerevisiae by fermenting and culturing it in a fermentation medium.

[0041] According to the present invention, the fermentation medium can be any conventional medium used in the field for culturing Saccharomyces cerevisiae, for example, it can be any suitable medium such as YPD medium, wort medium and molasses medium as mentioned above. Medium for culturing Saccharomyces cerevisiae.

[0042] According to the present invention, Saccharomyces cerevisiae CGMCC No. 21165 can be fermented and cultured in the fermentation medium, and the number of viable bacteria can reach 10 8CFU / mL or more, the obtained fermentation broth can be used as a liquid starter.

[0043] Preferably, the conditions of the fermentation culture include: a temperature of 20-...

Example Embodiment

[0066] Example 1

[0067] This example is used to illustrate the isolation, purification and identification of Saccharomyces cerevisiae CGMCC No. 21165.

[0068] The Saccharomyces cerevisiae CGMCC No. 21165 described in the present invention is isolated from the old-flour yeast left in farmers' homes in Gansu.

[0069] Take the old yeast and dilute it to 10 with sterile normal saline. -6 , each dilution gradient YPD plate, and cultivated at 28 ± 1 ℃ for 72h. The inoculation needle selects the colonies with different colony shapes to streak on the YPD plate until the single colony is uniform in size and shape.

[0070] The strains with round, oval cell shape and budding were selected. The above-mentioned strains that were tentatively designated as yeasts were activated in YPD liquid medium for 3 generations to carry out physiological and biochemical identification and molecular biological identification, and the growth, fermentation performance, appearance quality characteri...

Example Embodiment

[0082] Example 2

[0083] This example is used to illustrate the application research of Saccharomyces cerevisiae in whisky fermentation.

[0084] (1) Preparation of activated yeast liquid: inoculate the above-mentioned yeast strain CGMCC No. 21165 of the present invention into Saccharomyces cerevisiae culture medium, and cultivate at 28°C to 10 8 CFU / mL or more to obtain an activation solution.

[0085] Whiskey brewing: select whiskey malt, pulverize, the ratio of raw material to water is 1:4, saccharification at 65°C until the specific gravity of the wort is 1.045, and the wort for whisky brewing is obtained.

[0086] The activated yeast liquid was inoculated into the whisky wort with an inoculum of 10%, and the fermentation temperature was 32°C. Determination of CO using the gravimetric method 2 weight loss when CO 2 The weight loss within 0.1 g / day indicates the end of fermentation. After the fermentation, the fermented mash is distilled twice, the wine is taken in se...

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Abstract

The invention relates to the field of fermentation, and discloses saccharomyces cerevisiae, a leavening agent and application of the saccharomyces cerevisiae and the leavening agent in preparation of fermented food. The preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) The saccharomyces cerevisiae has the advantages of high fermentation initial speed and high alcohol yield, maltose, isomaltose and maltotriose can be quickly and fully utilized, and high yield of ethyl caprate is realized. The strain is particularly suitable for brewing whisky, and the brewed whisky is mellow in taste, sweet, tasty and refreshing and has the special flavor of the whisky.

Description

technical field [0001] The invention relates to the field of fermentation, and discloses a strain of Saccharomyces cerevisiae, a leavening agent, a preparation method of the leavening agent, the application of the Saccharomyces cerevisiae or the leavening agent in preparing fermented food, and a method for brewing whisky . Background technique [0002] Whiskey is a distilled spirit made from malt and grains through saccharification, fermentation, distillation, aging and blending. Glucose and fructose after saccharification of malt and grain raw materials can easily penetrate into yeast cells and can be directly absorbed and fermented by yeast. Saccharomyces cerevisiae has low absorption and utilization efficiency and slow fermentation speed. The fermentation time of whisky is 2-3d, and the main basis for the selection of whiskey yeast is the speed and ability of sugar to be converted into alcohol. [0003] As an important microorganism in whisky fermentation, yeast can no...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/021A21D8/04A23L29/00C12R1/865
CPCC12N1/18C12G3/021A23L29/065A21D8/047A23V2002/00A23V2250/762Y02E50/10
Inventor 赵凯李慧陈文波李小燕苏红旭姚倩儒曹振宇佟恩杰
Owner COFCO GROUP
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