Saccharomyces cerevisiae FRUITFLY strain maintains fermentative activity in high-sugar dough

Abstract

The present invention relates to the FRUITFLY strain of Saccharomyces cerevisiae (accession number KCTC 15094BP) that maintains fermentation ability in high sugar batch, characterized in that described strain maintains fermentation ability in high sugar batch up to 54 Brix, and when adding sodium L-ascorbate to batch, described strain improves fermentation ability in high sugar batch.

Description

[Technical Field]

[0001] The present invention relates to the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) which maintains fermentative activity in high sugar doughs. [Background technology]

[0002] Bread has a wide variety of wheat flour dough compositions, from breads with no or low amounts of sucrose, such as French bread and white bread, to breads with high amounts of sucrose, such as sweet bread. Baker's yeasts with different fermentation properties for different amounts of sugar are often used in bread production. For wheat flour doughs with high amounts of sucrose, baker's yeasts with high sugar tolerance are selected.

[0003] The sugar tolerance that has traditionally been referred to is the tolerance to sucrose, or sucrose tolerance. Research on the sucrose tolerance of baker's yeast has been conducted for some time, and there have been reports on its relationship with invertase activity. Invertase is an extracellular enzyme that breaks down the disaccharide sucrose into its constituent monosaccharides, glucose and fructose.

[0004] Sucrose is broken down into monosaccharides by invertase outside the cell, and then enters the cell and is used as a nutrient source. In the case of baker's yeast with high invertase activity, sucrose is broken down into monosaccharides at a rapid rate, which increases the osmotic pressure around the yeast in the flour dough and inhibits the yeast's fermentation. As a result, a negative correlation appears between invertase activity and sucrose tolerance, and in fact, strains with low invertase activity are currently selected for the baker's yeast used in sweet breads.

[0005] Thus, previous reports on sucrose tolerance include one that invertase activity is related to sucrose tolerance and another that invertase's involvement is limited. In other words, sucrose tolerance can be considered a combined property of invertase activity and osmotic pressure tolerance. Most previous breeding studies on sucrose tolerance have focused on reducing invertase activity, and sucrose tolerance at practical fermentation levels was only observed up to 30% sucrose. Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation ability in high-sugar dough. [Means for solving the problem]

[0007] According to one embodiment of the present invention, there is provided a Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation activity in high sugar dough.

[0008] The strain is characterized by maintaining fermentative capacity in high sugar doughs up to 54 Brix.

[0009] The strain is characterized by improved fermentation power in high sugar dough when sodium L-ascorbate is added to the dough.

[0010] The dough is characterized by comprising the strain, flour, sugar, salt, and water.

[0011] The dough is characterized by containing 100 parts by weight of wheat flour, 10 to 50 parts by weight of sugar, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of bacterial strain, and 30 to 60 parts by weight of water.

[0012] The sodium L-ascorbate may be contained in an amount of 0.01 to 0.2 parts by weight based on 100 parts by weight of wheat flour.

[0013] According to another embodiment of the present invention, there is provided bread produced by the strain. [Effects of the Invention]

[0014] The present invention's Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) maintains fermentability in high-sugar dough up to 54 Brix, and the strain is characterized by the fact that fermentability in high-sugar dough is improved when sodium L-ascorbate is added to the dough. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 1 shows a phylogenetic tree of the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) of the present invention. [Figure 2] These are the results of measuring the sugar tolerance of the Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) in high-sugar dough. DETAILED DESCRIPTION OF THE INVENTION

[0016] In this specification, when a member is said to be "on" another member, this includes not only when the member is in contact with the other member, but also when the other member is present between the two members.

[0017] In this specification, when a part "comprises" a certain element, this does not mean that it excludes other elements, but that it may further include other elements, unless otherwise specified to the contrary.

[0018] According to one embodiment of the present invention, the present invention provides a Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP).

[0019] The present invention's Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) maintains fermentability in high-sugar dough up to 54 Brix, and the strain exhibits the characteristic of improving fermentability in high-sugar dough when sodium L-ascorbate is added to the dough.

[0020] According to the inventor's experiments, the leavening ability of the strain was weakened in dough with a Brix of more than 54, but it was confirmed that the leavening ability was improved by adding sodium L-ascorbate to the dough.

[0021] The dough is characterized by containing 100 parts by weight of wheat flour, 10 to 50 parts by weight of sugar, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of bacterial strain, and 30 to 60 parts by weight of water.

[0022] The sodium L-ascorbate may be contained in an amount of 0.01 to 0.2 parts by weight per 100 parts by weight of wheat flour. The strain maintains its fermentation ability in a high-sugar dough, so when bread is made using dough with a high sugar content, it can increase the fermentation ability of the dough and make the bread softer.

[0023] The strain of the present invention was identified as belonging to the Saccharomyces cerevisiae strain, and was named Saccharomyces cerevisiae FRUITFLY in the present invention. It was deposited at the Korea Institute of Bioscience and Biotechnology on September 21, 2022, and was assigned the accession number KCTC 15094BP.

[0024] <Example>

[0025] 1. Classification of strains Liquid medium is made by adding 0.5% yeast extract, 0.5% malt extract, 0.3% peptone, and 0.5% dextrose to 500ml of sterilized water and sterilizing it in an autoclave at 121°C and 1 atmosphere (15 psi) for 15 minutes. Wild-collected flowers are added to the liquid medium at 5% of the liquid medium volume, mixed well, and then left to stand in an incubator at 30°C for 48 hours.

[0026] A solid medium was prepared by adding 3g of yeast extract, 3g of malt extract, 3g of peptone, 3g of dextrose, 300g of dextrose, and 15g of agar to 1L of sterilized water, and sterilizing it in an autoclave at 121°C and 1 atmosphere (15 psi) for 15 minutes. Microorganisms cultured in liquid medium were attached to the solid medium using a platinum loop, and colonies were isolated by streaking onto the surface of the plate medium.

[0027] The single colony was cultured in 500 ml of sterilized YM liquid medium, and the isolate showing excellent fermentation ability in a high-sugar dough of 40 Brix was selected. The inventors performed 18s rRNA identification on this isolated strain, and it was identified as Saccharomyces cerevisiae.

[0028] The present inventors named the strain Saccharomyces cerevisiae FRUITFLY and deposited it at the Korea Institute of Bioscience and Biotechnology on September 21, 2022 (accession number: KCTC 15094BP).

[0029] The 18r rRNA sequence of Saccharomyces cerevisiae FRUITFLY is as follows:

[0030] [Sequence Listing 1]

[0031] <Experimental Example>

[0032] 1. Measurement of glucose tolerance of the strain Add 3g of yeast extract, 3g of malt extract, 3g of peptone, 3g of sucrose (300g, 400g, 500g, 600g), and 15g of agar to 1000ml of sterilized water, boil at 100°C or above for 1 minute, mix well, and sterilize in an autoclave at 121°C and 1 atmosphere (15psi) for 15 minutes, then pour 25g into Petri dishes and allow to solidify.

[0033] Commercially available live yeast (Genico live yeast), high-sugar yeast dough (Lesaffre), and the Saccharomyces cerevisiae FRUITFLY were cultured in YM medium for 12 hours, smeared on the high-sugar dough, and then cultured at 30°C for 24 and 48 hours.

[0034] Referring to FIG. 2, it was confirmed that the Saccharomyces cerevisiae FRUITFLY of the present invention grew normally even in a high sugar content medium with a sucrose concentration of 60% (600 g / L).

[0035] However, since high-sugar yeast and commercial fresh yeast did not grow normally in a high-sugar dough with a sucrose concentration of 60% (600 g / L), it was confirmed that the Saccharomyces cerevisiae FRUITFLY of the present invention has better sugar tolerance than the high-sugar yeast.

[0036] 2. Measurement of the fermentation capacity of the strains in high sugar dough The isolated Saccharomyces cerevisiae (Saccharomyces cerevisiae FRUITFLY) was inoculated into sterilized YM liquid medium and cultured for 16 hours. After the culture was completed, the cells were separated by centrifugation and dehydrated to obtain cells with a water content of 65-70%.

[0037] Next, wheat flour dough was prepared as shown in Table 1 and divided into 30 g portions, and the total gas generation rate was measured at 30° C. for 120 minutes using a Fermograph.

[0038] Next, 100g of flour, 2g of salt, 2g of yeast, and 50g of water were mixed to make a dough, and a certain amount of sugar was added to adjust the sugar concentration to 10-60 Brix.

[0039] [Table 1]

[0040] It was confirmed that the Saccharomyces cerevisiae FRUITFLY strain of the present invention exhibited superior leavening ability in all doughs compared to commercially available yeast. Referring to Table 1, it was confirmed that the leavening ability of the commercially available yeast decreased as the sugar concentration increased from 10 Brix to 60 Brix.

[0041] However, the Saccharomyces cerevisiae FRUITFLY strain of the present invention was found to exhibit superior fermentation ability compared to commercially available yeast at all concentrations, even at a concentration of 50 Brix, but showed a sharp drop in fermentation ability at a concentration of 60 Brix.

[0042] 3. Measurement of maximum concentration In order to determine the maximum sugar concentration at which the Saccharomyces cerevisiae FRUITFLY strain of the present invention can maintain its fermentative power, the inventors prepared doughs of 50, 52, 54, 56, 58, and 60 Brix, divided them into 30g portions, and measured the total gas generation rate at 30°C for 120 minutes using a Fermograph.

[0043] [Table 2]

[0044] When the fermentation ability of the strain was measured in more detailed intervals, it was confirmed that the fermentation ability sufficient for bread production was maintained up to a maximum of 54 Brix, after which the fermentation ability rapidly decreased.

[0045] 4. Measurement of the leavening ability of the strains in dough containing sodium L-ascorbate The present inventors screened for substances that can improve the sugar tolerance of the isolated Saccharomyces cerevisiae FRUITFLY strain.

[0046] Various food additives were mixed into 60 Brix dough to make wheat flour dough, which was then divided into 30g portions and the total gas generation rate was measured at 30℃ for 120 minutes using Fermograph. 0.1g of each substance was added.

[0047] [Table 3]

[0048] Referring to the gas generation rates in Table 3, it was confirmed that the addition of sodium L-ascorbate improved the fermentation ability of the isolated Saccharomyces cerevisiae FRUITFLY strain in dough with a concentration of 60 Brix. However, since the addition of sodium gluconate or sodium L-glutamate did not increase the gas generation rate, it was confirmed that sodium gluconate or sodium L-glutamate could not improve the fermentation ability of the isolated Saccharomyces cerevisiae FRUITFLY strain in high sugar dough.

[0049] [Accession number] Depository institution: Korea Center for Biological Resources (KCTC) Accession number: KCTC15094BP Date of acceptance: 20220921

Claims

1. A Saccharomyces cerevisiae FRUITFLY strain (accession number KCTC 15094BP) that maintains fermentation activity in high sugar dough and improves fermentation activity in high sugar dough when sodium L-ascorbate is added to the dough.

2. 2. The strain of claim 1, wherein the strain maintains fermentative activity in high sugar doughs up to 54 Brix.

3. The strain of claim 1 , wherein the dough comprises the strain, flour, sugar, salt, and water.

4. The strain according to claim 3, wherein the dough contains 10 to 50 parts by weight of sugar, 1 to 5 parts by weight of salt, 1 to 5 parts by weight of the strain, and 30 to 60 parts by weight of water, relative to 100 parts by weight of wheat flour.

5. Bread produced by the strain of any one of claims 1 to 4.

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