Saccharomyces cerevisiae and its application in making flavored bread crumbs

Abstract

The application discloses a Saccharomyces cerevisiae strain and application thereof in preparation of flavor bread crumbs. The Saccharomyces cerevisiae strain has a preservation number of CCTCC M 2026040 and is named as HS2409. The yeast strain can synthesize and secrete a plurality of aldehyde, ketone, ester and terpene flavor substances in a large amount, and the comprehensive sensory evaluation is rich in flower and fruit fragrance. The yeast strain is used as a ferment to prepare flavor bread crumbs, and the content of part of flavor substances in the obtained bread crumbs is significantly higher than that of bread crumbs prepared from a commercially available bread yeast.

Description

Technical Field

[0001] This invention specifically relates to a floral and fruity wild brewer's yeast strain and its application in the production of flavored breadcrumbs, belonging to the field of baking food processing technology. Background Technology

[0002] Breadcrumbs are an additive used in fried foods, enhancing the texture, aroma, and flavor of the main ingredients. With the transformation and upgrading of consumption patterns, the food attribute of breadcrumbs has shifted from a processing additive to a functional additive, making the improvement of their flavor characteristics a major direction for quality enhancement. Conventional breadcrumb processing uses commercially available yeast to ferment the dough. Commercial yeast focuses on enhancing the gas-producing characteristics of the dough, neglecting product flavor, resulting in breadcrumbs with a monotonous flavor. Summary of the Invention

[0003] The main objective of this invention is to provide a brewer's yeast strain and its application in the preparation of flavored breadcrumbs. The brewer's yeast strain is a wild brewer's yeast with floral and fruity aroma. Using this yeast as a starter to make breadcrumbs can significantly increase the content of aldehydes, ketones, esters and terpenes in the breadcrumbs, thereby achieving comprehensive optimization of the flavor quality of the breadcrumbs and overcoming the shortcomings of the prior art.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution.

[0005] According to the first aspect of this application, a strain of Saccharomyces cerevisiae is provided, with accession number CCTCC M 2026040.

[0006] Furthermore, the *Saccharomyces cerevisiae* strain was isolated and screened from the rhizosphere soil of *Dendrobium* at a *Dendrobium* planting base in Huoshan County, Lu'an City, Anhui Province. The yeast culture has a pleasant sensory flavor. This strain was deposited at the China Center for Type Culture Collection on January 8, 2026, with the following classification and name: *Saccharomyces cerevisiae* HS2409, accession number: CCTCC M2026040, and deposit address: Wuhan University, Wuhan, China.

[0007] The colonies formed by the *Saccharomyces cerevisiae* on bean sprout juice culture medium are round, milky white, smooth, viscous, and have flat edges. They can secrete yellow pigment into the surrounding culture medium. Microscopically, the bacteria are spherical or ellipsoidal, measuring (1.6-2.0) × (2.3-3.0) μm, and cannot form pseudohyphae. The yeast culture on the plate has a floral and fruity aroma. Therefore, the *Saccharomyces cerevisiae* can also be called a floral and fruity wild *Saccharomyces cerevisiae*.

[0008] According to a second aspect of this application, the use of the aforementioned Saccharomyces cerevisiae strain HS2409 in the preparation of flavored breadcrumbs is provided.

[0009] Furthermore, the application includes: using the yeast strain *Saccharomyces cerevisiae* as a starter culture to produce breadcrumbs.

[0010] According to a third aspect of this application, a flavored breadcrumb is provided, which is made using the aforementioned brewer's yeast strain as a leavening agent.

[0011] According to a fourth aspect of this application, a composition for preparing flavored breadcrumbs is provided, comprising high-gluten flour, salt, yeast starter, and drinking water, wherein the yeast starter is cell sludge of the brewer's yeast strain.

[0012] In a preferred embodiment, the composition for preparing flavored breadcrumbs comprises the following components in parts by weight: 100 parts high-gluten flour, 1 part salt, 10-15 parts yeast starter, and 45-50 parts drinking water.

[0013] In some cases, the composition may also include one or more of poultry eggs, milk powder or fresh milk, sucrose or food additives.

[0014] According to a fifth aspect of this application, a method for preparing flavored breadcrumbs is provided, comprising: using the brewer's yeast strain as a fermenting agent to prepare flavored breadcrumbs.

[0015] In one embodiment, the preparation method specifically includes: uniformly mixing 100 parts by weight of high-gluten flour, 1 part by weight of salt, 10-15 parts by weight of yeast starter and 45-50 parts by weight of drinking water, and sequentially kneading, proofing, shaping, baking, pulverizing and drying to obtain the flavored breadcrumbs; wherein, the yeast starter is the cell slurry of the brewer's yeast strain.

[0016] Furthermore, the temperature for the dough rising process is 30-32℃, and the time is 45-60 min.

[0017] According to a sixth aspect of this application, a flavored breadcrumb is provided, which is prepared by the method for preparing the flavored breadcrumb.

[0018] Compared with the prior art, the present invention has at least the following advantages:

[0019] (1) This invention provides for the first time a wild brewing yeast strain HS2409, whose culture has a pleasant floral and fruity aroma.

[0020] (2) The present invention uses the brewing yeast strain as a fermenting agent to make breadcrumbs. Compared with the breadcrumb products made by commercially available yeast, the breadcrumb products have significantly increased content of aldehydes, ketones, esters and terpenes, and the flavor quality of the breadcrumbs is comprehensively improved. Attached Figure Description

[0021] Figure 1 This is a colony diagram of the brewer's yeast HS2409 in this application;

[0022] Figure 2 This is a colony diagram of a commercially available yeast.

[0023] Figure 3 This is a regular light microscope image of the brewer's yeast HS2409 in this application;

[0024] Figure 4 This is a standard light micrograph of a commercially available yeast.

[0025] Figures 5A-5B These are GC-MS images of the flavor compounds contained in breadcrumbs prepared using brewer's yeast HS2409 and commercially available yeast in Example 1.

[0026] Figures 6A-6B These are GC-MS images of the flavor compounds contained in the breadcrumbs prepared using Saccharomyces HS2409 and commercially available yeast in Example 2.

[0027] Figures 7A-7B These are GC-MS images of the flavor compounds contained in the breadcrumbs prepared using Saccharomyces HS2409 and commercially available yeast in Example 3. Detailed Implementation

[0028] This invention isolates yeast from the natural environment and, through screening, obtains a strain of *Saccharomyces cerevisiae* with a floral and fruity aroma. Further experiments show that this strain can be used for fermentation to produce flavored breadcrumbs.

[0029] The following description, in conjunction with the accompanying drawings and specific embodiments, illustrates the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content provided in these embodiments. However, the structures, proportions, sizes, etc., depicted in the accompanying drawings are merely for illustrative purposes and to aid those skilled in the art in understanding and reading the invention. They are not intended to limit the implementation conditions of the invention and therefore have no substantial technical significance. Any modifications to the structure, changes in proportions, or adjustments to the size are not considered substantial. The following embodiments are provided to better understand the present invention, but are not intended to limit it. Unless otherwise specified, the experimental materials used in the following embodiments were purchased from conventional consumables and biochemical reagent suppliers.

[0030] Specifically, in the following embodiments, breadcrumbs were prepared using brewer's yeast HS2409 and commercially available baker's yeast (Angel Yeast) as starter cultures.

[0031] The colony diagrams of brewer's yeast HS2409 and commercially available yeast are shown below. Figure 1 , Figure 2 As shown, the brewer's yeast HS2409 clearly produces yellow pigment. Figure 3 , Figure 4 The images show ordinary light microscopic examination of brewer's yeast HS2409 and commercially available baker's yeast, respectively.

[0032] Example 1

[0033] Experimental group: 100g high-gluten flour, 1g salt, 10g yeast starter, and 50g drinking water were mixed evenly and then kneaded, proofed (at 30℃ for 60 min), shaped, baked (at 160℃ for 30 min), pulverized (to 3-5mm particles), and dried (hot air drying at 105℃ for 20 min) to obtain breadcrumbs. The yeast starter was Saccharomyces cerevisiae HS2409 cell slurry.

[0034] Control group: Except for replacing brewer's yeast HS2409 with commercially available baker's yeast, everything else was the same as the experimental group.

[0035] Example 2

[0036] Experimental group: 100g high-gluten flour, 1g salt, 15g yeast starter, and 45g drinking water were mixed evenly and then kneaded, proofed (at 32℃ for 45 min), shaped, baked, crushed, and dried to obtain breadcrumbs. The yeast starter was Saccharomyces cerevisiae HS2409 cell slurry. Except for the proofing process, the process conditions for all other steps, such as kneading, shaping, baking, crushing, and drying, were the same as in Example 1.

[0037] Control group: Except for replacing brewer's yeast HS2409 with commercially available baker's yeast, everything else was the same as the experimental group.

[0038] Example 3

[0039] Experimental group: 100g high-gluten flour, 1g salt, 12g yeast starter, and 50g drinking water were mixed evenly and then kneaded, proofed (at 30℃ for 50 min), shaped, baked, crushed, and dried to obtain breadcrumbs. The yeast starter was Saccharomyces cerevisiae HS2409 cell slurry. Except for the proofing process, the process conditions for all other steps, such as kneading, shaping, baking, crushing, and drying, were the same as in Example 1.

[0040] Control group: Except for replacing brewer's yeast HS2409 with commercially available baker's yeast, everything else was the same as the experimental group.

[0041] Flavor compounds in breadcrumbs prepared using *Saccharomyces cerevisiae* HS2409 and commercially available baker's yeast as leavening agents in Examples 1-3 were detected by GC-MS. The detection method is as follows:

[0042] A GC-MS system (GC-MS 2010 plus, Shimadzu) equipped with a DBWAX column (30 m × 0.25 mm × 0.25 µm; Agilent Technologies) was used. 5.0 g of breadcrumb sample was filled into 15 mL headspace vials, and 5 μL (10 μg / mL) of internal standard 1,2-dichlorobenzene was injected into each sample. The vials were immediately sealed with sealing film and vortexed for 15 s. The vials were then immersed in a 60 °C water bath for 20 min. Volatile compounds in the headspace were adsorbed using a 50 / 30 m DVB / CAR / PDMS SPME fiber. After extraction for 30 min, the SPME fiber was rapidly transferred to the GC inlet and desorbed at 250 °C for 5 min.

[0043] (1) GC conditions: A DB-WAX capillary column (60 mm × 0.32 mm × 1 μm) was used. The initial temperature program was set at 40 ℃ and held at this temperature for 2 min. Subsequently, the program gradually increased the temperature to 180 ℃ at a rate of 5 ℃ / min, and then increased the temperature at a rate of 10 ℃ / min until the final temperature of 250 ℃ was reached, and held at this temperature for 10 min. Helium was used as the carrier gas at a flow rate of 0.8 mL / min and a pressure of 4.772 Pa. The injection port temperature was set to 250 ℃, and the total run time was 47 min.

[0044] (2) MS conditions: The ionization source adopted electron impact mode (EI), and the electron beam energy was set to 70 eV. The interface temperature was controlled at 280 ℃, the ion source temperature was 230 ℃, and the quadrupole assembly of the mass analyzer was kept at a constant temperature of 150 ℃. Data acquisition adopted full scan mode, and the mass scan range was set to m / z 20-500 atomic mass units to ensure the accuracy of the data.

[0045] The test results of the breadcrumbs prepared in the experimental group and the control group in Example 1 are as follows: Figures 1-3 As shown in the figures, A in each figure represents breadcrumbs made with commercially available bread yeast, and B represents breadcrumbs made with brewer's yeast HS2409.

[0046] Data analysis of the aforementioned test results, as shown in Table 1, reveals that breadcrumbs made with brewer's yeast HS2409 (hereinafter referred to as yeast HS2409 breadcrumbs) exhibit a significantly improved flavor compared to breadcrumbs made with commercially available bread yeast (hereinafter referred to as Angel yeast breadcrumbs). Specifically:

[0047] (1) The aldehydes and ketones are significantly enhanced, laying the foundation for the fresh fruity and creamy aroma.

[0048] In the breadcrumbs fermented with yeast HS2409, the content of hexanal reached 805.48 mg / 100g, which is 75.6% higher than that of a certain commercial yeast (458.91 mg / 100g), giving it a prominent grassy and apple aroma; (E)-2-butenal (668.89 mg / 100g) is a unique substance of yeast HS2409, contributing a strong fruity aroma; the content of nonanal (572.77 mg / 100g) is more than 3 times that of a certain commercial yeast (185.11 mg / 100g), which enhances the rose and citrus aroma. Among the ketones, the core flavor compound 3-hydroxy-2-butanone (967.17 mg / 100g) is 207% of that in a commercial yeast, providing a rich creamy and wine-like base; 2-heptanone (1261.03 mg / 100g) and 2-nonanone (761.85 mg / 100g) are unique to yeast HS2409, bringing coconut and complex floral and fruity aromas respectively.

[0049] (2) Esters and terpenes synergistically enhance fruit aroma

[0050] Yeast HS2409 exhibits a high content of esters: ethyl hexanoate (89.87 mg / 100g) is 3.65 times higher than that of a certain commercial yeast, releasing a distinct pineapple and banana aroma; ethyl decanoate (28.71 mg / 100g) is increased by 84%, enhancing the coconut finish. Among the terpenes, limonene (418.92 mg / 100g) and β-myrcene (265.26 mg / 100g), components completely absent in the certain commercial yeast, contribute the core citrus flavor and sweet orange resinous aroma, respectively, forming a three-dimensional flavor synergy of "citrus-green apple-cream" with aldehydes and ketones.

[0051] (3) Eliminate unpleasant odor substances

[0052] The combination of these substances gives breadcrumbs fermented with yeast HS2409 a multi-layered, refreshing flavor: aldehydes and ketones provide a grassy-apple-rose top note, esters release a tropical fruity middle note, terpenes contribute a lasting citrus base, and 3-hydroxy-2-butanone lays the foundation for a creamy base. In contrast, a certain yeast sample, due to its generally low content of aldehydes, ketones, and esters, lack of terpenes, and the presence of off-flavor substances such as dimethylamine, exhibits a single oily taste accompanied by a chemical odor, resulting in a significantly inferior overall quality.

[0053] The breadcrumbs prepared in the experimental and control groups of Examples 2 and 3 were tested using the same method, and the test results are as follows: Figures 6A-6B , Figures 7A-7B As shown.

[0054] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall still fall within the protection scope of the present invention.

[0055]

[0056]

[0057]

Claims

1. A strain of Saccharomyces cerevisiae, characterized by: The preservation number of the Saccharomyces cerevisiae strain is CCTCC M 2026040.

2. The use of the brewing yeast of claim 1 in the preparation of flavored breadcrumbs.

3. A composition for preparing flavored breadcrumbs, characterized in that, The following components are included by weight: 100 parts high-gluten flour, 1 part salt, 10-15 parts yeast starter, and 45-50 parts drinking water. The yeast fermentation agent is the cell sludge of the Saccharomyces cerevisiae strain described in claim 1.

4. A flavored breadcrumb, characterized in that: The flavored breadcrumbs are made using the brewer's yeast strain described in claim 1 as a starter culture.

5. A method for preparing flavored breadcrumbs, characterized in that, include: Flavored breadcrumbs are made using the brewer yeast strain described in claim 1 as a starter culture.

6. The preparation method according to claim 5, characterized in that, Specifically, it includes: 100 parts by weight of high-gluten flour, 1 part by weight of salt, 10-15 parts by weight of yeast starter and 45-50 parts by weight of drinking water are mixed evenly and then kneaded, fermented, shaped, baked, crushed and dried in sequence to obtain the flavored breadcrumbs; wherein the yeast starter is the cell slurry of the brewer's yeast strain of claim 1.

7. The preparation method according to claim 6, characterized in that: The dough fermentation process is carried out at a temperature of 30-32℃ for 45-60 minutes.

8. A flavored breadcrumb, characterized in that: The flavored breadcrumbs are prepared by the method described in any one of claims 5-7.

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