Baker's yeast Saccharomyces cerevisiae NIYL33999 with phenylethyl alcohol high productivity

Abstract

The present invention relates to Saccharomyces cerevisiae NIYL33999, a baking yeast with excellent phenylethyl alcohol productivity. Compared to commercial Saccharomyces cerevisiae strains, the strain according to the present invention exhibits high phenylethyl alcohol productivity during baking, which has the advantage of enabling the production of high-quality bread.

Description

Technology Field

[0001] The present invention relates to Saccharomyces cerevisiae, a baking yeast with excellent phenylethyl alcohol productivity ( Saccharomyces cerevisiae This concerns NIYL33999. Background Technology

[0003] According to the Korean Dictionary of Food Science Terms, bread is a food made by kneading and fermenting flour, salt, yeast, and water as primary ingredients, and then baking it. Various types of bread can be produced depending on the composition of ingredients and the manufacturing process; in particular, yeast is a key element that directly affects bread quality by generating carbon dioxide and various flavor compounds during the fermentation process. Therefore, the fermentation power of yeast and the productivity of flavor compounds are important indicators in bread-making.

[0004] Currently, commercial yeasts used in the baking industry are often developed primarily for fermentation power and process stability, which limits their ability to produce baked goods exhibiting diverse flavor characteristics. Consequently, there is a growing need to develop new baking yeasts with superior productivity in flavor components.

[0005] Ethyl acetate, isoamyl acetate, phenylethyl alcohol, and phenylethyl acetate are known as useful flavor components in bread. Among these, phenylethyl alcohol has a floral and sweet scent, so it can impart a rich flavor during baking. Prior art literature

[0007] Korean Patent Publication No. 2025-0099515 (July 2, 2025) discloses a novel yeast strain, Saccharomyces cerevisiae LRCC 8307, which has excellent fermentation power and baking flavor, and a method for making bread using the same. Korean Patent Publication No. 2025-0008649 (January 15, 2025) discloses a yeast strain, Saccharomyces cerevisiae RDAY337 (NIYL16073), which has excellent isoamyl alcohol productivity. The problem to be solved

[0008] The present invention relates to Saccharomyces cerevisiae, a baking yeast with excellent phenylethyl alcohol productivity ( Saccharomyces cerevisiae The purpose is to provide the NIYL33999 strain. means of solving the problem

[0010] The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides the NIYL33999 strain.

[0011] The strain according to the present invention has increased phenylethyl alcohol productivity compared to commercial yeast for baking.

[0012] The strain according to the present invention has increased fermentation power and gas production ability compared to commercial yeast for baking.

[0013] The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides a baking dough containing the NIYL33999 strain.

[0014] The bread dough according to the present invention contains phenylethyl alcohol. The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides bread prepared by baking a baking dough containing the NIYL33999 strain.

[0015] The bread according to the present invention has an increased phenylethyl alcohol content and has a sweet aroma and a floral scent. Effects of the invention

[0017] The strain according to the present invention is a commercially available Saccharomyces cerevisiae ( Saccharomyces cerevisiae Compared to ) strains, it has the advantage of producing high-quality bread by showing high productivity of phenylethyl alcohol during baking. Brief explanation of the drawing

[0019] Fig. 1 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is a photograph of bread (A: Saf-instant yeast, B: NIYL33997, C: NIYL33999) made using the strain. Fig. 2 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the specific volume of bread produced using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999). Fig. 3 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the crust color of bread made using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999). Fig. 4 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the phenylethyl alcohol content of bread produced using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999). Specific details for implementing the invention

[0020] In the following, redundant content has been omitted to prevent clutter. In other words, the content of the invention is not limited solely to the following, and should be interpreted in accordance with the overall context of the invention.

[0021] The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides the NIYL33999 strain.

[0022] The strain according to the present invention has increased phenylethyl alcohol productivity compared to commercial yeast for baking.

[0023] The strain according to the present invention has increased fermentation power and gas production ability compared to commercial yeast for baking.

[0024] That is, the strain according to the present invention exhibits excellent baking characteristics and has excellent phenylethyl alcohol productivity. Accordingly, the flavor of the bread can be enhanced by imparting a sweet aroma like honey and a floral scent like rose to the bread.

[0025] According to one embodiment of the present invention, it was confirmed that the strain according to the present invention has a higher specific volume compared to other strains of the same species, maintaining sufficient fermentation power and gas production ability during bread fermentation, and that the content of phenylethyl alcohol, an aroma component, is significantly higher than that of other strains of the same species, confirming that it can be used to produce high-quality bread.

[0026] Meanwhile, Saccharomyces cerevisiae according to the present invention ( Saccharomyces cerevisiae NIYL33999 is a strain that was deposited at the Korea Culture Collection Center (KCTC) of the Korea Research Institute of Bioscience and Biotechnology on January 16, 2026, and was assigned the accession number KCTC16639BP.

[0027] The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides a baking dough containing the NIYL33999 strain.

[0028] The bread dough according to the present invention contains phenylethyl alcohol.

[0029] The bread dough of the present invention may be any product prepared by adding to grain flours such as wheat flour, rye flour, or whole grain flour.

[0030] The bread dough of the present invention can be used as a sourdough starter for dough preparation.

[0031] In the present invention, any dough made by adding water, etc. to flour can be used, but if necessary, a dough made by adding salt (preferably refined salt), refined sugar, shortening, etc. can be used.

[0032] The present invention relates to Saccharomyces cerevisiae of accession number KCTC16639BP ( Saccharomyces cerevisiae ) Provides bread prepared by baking a baking dough containing the NIYL33999 strain.

[0033] The bread according to the present invention has an enhanced phenylethyl alcohol content and has a sweet aroma and a floral scent. In the present invention, "baking" generally refers to the process of baking bread, specifically referring to a method of baking with dry heat inside an oven. Typically, a method of placing dough in a thick case and baking it in an oven can be widely used, and the present invention may also use such a conventional method.

[0034] Meanwhile, the term "baking" used in this invention refers to a "bread" product, and it is to be used interchangeably with the meaning of "bread" in this invention.

[0036] The contents of the present invention will be explained in more detail below through the following examples or experimental examples. However, the scope of the present invention is not limited to the following examples or experimental examples, but includes variations of equivalent technical concepts.

[0038] [ Examples 1: Isolation and Identification of Strains]

[0039] 1. Isolation of strains

[0040] Soil samples collected from the Sangjungdo area of ​​Chuncheon-si, Gangwon-do were suspended in sterile distilled water and plated on YEPD solid medium (yeast extract 10 g / L, peptone 20 g / L, glucose 20 g / L, agar 20 g / L) supplemented with propionic acid and chloramphenicol (Sigma-Aldrich, USA) at 1 g / L each. The plated medium was incubated at 30°C for 48 hours, and a single colony of the strain was isolated and named 'NIYL33999'.

[0042] 2. Strain Identification

[0043] A single colony of the isolated strain was inoculated into 5 mL of YEPD and cultured for 48 hours at 30°C and 200 rpm. Cells were recovered by centrifugation at 13,000 rpm for 2 minutes, and chromosomal genes were extracted using the ExiPrep™ Tissue Genomic DNA Kit (Bioneer, Republic of Korea).

[0044] After amplifying the 26S rRNA region of the chromosomal gene using LR0R(5'-ACCCGCTGAACTTAAGC-3') and LR7(5'-TACTACCACCAAGATCT-3') primers, the homology of the obtained nucleotide sequences was confirmed through BLAST analysis.

[0045] BLAST analysis results showed that NIYL33999 is Saccharomyces cerevisiae ( Saccharomyces cerevisiae It was finally identified as ), and the isolate was 'Saccharomyces cerevisiae ( Saccharomyces cerevisiae It was finally named NIYL33999. In addition, the 26S rRNA sequence of the above strain is shown in Sequence No. 1.

[0047] [ Examples 2: Bread Making]

[0048] 1. Strains and Culture Conditions

[0049] Example 1 To compare and confirm the characteristics of the strain, commercial yeast Saccharomyces cerevisiae, widely used in the baking industry ( Saccharomyces cerevisiae Saccharomyces cerevisiae isolated from the same source as ) Saf-instant yeast ( Saccharomyces cerevisiae NIYL33997 was used as a comparative strain.

[0050] Single colonies of each of the above strains were inoculated into 20 mL of YEPD medium and cultured for 12 hours at 30°C and 200 rpm, and the culture solution was inoculated into 1 L of YEPD medium and cultured for 12 hours at 30°C and 200 rpm. The cultured cells were washed three times with sterile distilled water and used for baking.

[0052] 2. Preparation of bread

[0053] The dough was prepared by adding 3.6 g of yeast, 6 g of salt, 3 g of dough improver, 15 g of sugar, 120 g of milk, and 185 g of water to 300 g of flour, mixing it using a mixer (Kenwood Limited, Havant, UK) at speed 1 (low speed) for 1 minute and at speed 3.5 (high speed) for 10 minutes, and then adding 12 g of butter and mixing it at speed 3.5 (high speed) for 5 minutes.

[0054] The dough prepared above was placed in a constant temperature and humidity chamber at 27°C and 80% relative humidity for 60 minutes for primary fermentation. The dough was divided into 170 g portions and rested for 10 minutes, then placed back into the constant temperature and humidity chamber for secondary fermentation at 38°C and 80% relative humidity for 60 minutes. Afterward, the dough was placed in an oven and baked at 170°C for 20 minutes to produce loaf bread (Fig. 1). Fig. 1 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is a photograph of bread (A: Saf-instant yeast, B: NIYL33997, C: NIYL33999) made using the strain.

[0055] The prepared bread was cooled at room temperature for 30 minutes and then used for the analysis below.

[0057] [ Experimental example 1: Evaluation of Baking Fermentation Characteristics]

[0058] 1. Cost Evaluation of Bread

[0059] The volume of the bread was measured using the seed replacement method according to AACC Method 10-05.01.

[0060] As a result of the experiment, the bread made using the NIYL33999 strain had a specific volume of 4.22±0.02 mL / g, which was significantly higher than that of commercial yeasts Saf-instant yeast (3.76±0.03 mL / g) and NIYL33997 (3.88±0.11 mL / g). This indicates that the strain of Example 1 maintains sufficient fermentation power and gas-producing ability during bread-making fermentation (Fig. 2). Fig. 2 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the specific volume of bread produced using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999).

[0062] 2. Evaluation of bread color

[0063] The color of the bread was measured using a colorimeter (CR-20, Konica Minolta, Japan) to determine the lightness (Lightness; L) of the bread's surface. * ), Redness (Redness; a * ), Yellowness (b * ) was analyzed.

[0064] As a result of the color analysis of the bread crust, the lightness (L * ) was highest in the NIYL33999 strain at 54.43±0.39, followed by NIYL33997 and Saf-instant yeast, which showed values ​​of 52.27±0.40 and 45.93±0.96, respectively. Yellowness (b * ) was high in NIYL33997 and NIYL33999 at 38.07±0.78 and 38.63±0.39, respectively, while Saf-instant yeast showed a value of 32.47±0.77. Redness (a * ) showed similar values ​​of 20.37±0.40, 20.13±0.29, and 19.93±0.45 in Saf-instant yeast, NIYL33997, and NIYL33999 strains, respectively (Fig. 3). Fig. 3 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the crust color of bread made using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999).

[0066] [ Experimental example 2: Evaluation of Volatile Fragrance Component Productivity]

[0067] To analyze volatile fragrance components, a gas chromatography mass spectrometer (GC / MSD 5977B, Agilent, USA) was used, and the Solid Phase Micro, Extraction-Gas Chromatography / Mass Spectrometry (SPME-GC / MS) method was employed.

[0068] To collect volatile aroma components, 2 g of bread was placed in a 20 mL glass jar, sealed, and stirred at 50°C for 2 minutes to collect volatile compounds in the headspace. The samples were desorbed for 5 minutes onto an SPME fiber (50 / 30 µm DVB / CAR / PDMS, PAL system, Switzerland) preheated to 250°C for 2 minutes. A DB-WAX column (30 m × 0.25 mm × 0.25 µm, Agilent, USA) was used for the separation of volatile compounds, and helium gas was flowed as the mobile phase at a flow rate of 1 mL / min.

[0069] The oven temperature was maintained at 40°C for 5 minutes, then increased to 150°C at a rate of 2°C / min and maintained for 10 minutes. The mass spectrometer was operated at 70 eV using the electron ionization method, and the ion source temperature was 230°C. Detection was performed in selective ion monitoring mode, and the ions to be measured were set based on the m / z values ​​of each compound. The concentrations of volatile aroma components were quantified using calibration curves prepared from each standard substance, and the results are shown in Table 1 below.

[0070] Flavor compound (mg / L) Characteristics Saf-instant yeast NIYL33997 NIYL33999 Phenylethyl alcohol Rose, honey 9.94±0.35 a 10.54±0.34 a 21.15±0.07 b

[0072] As a result of volatile aroma component analysis, the NIYL33999 strain produced 21.15±0.07 mg / L of phenylethyl alcohol under bread-making fermentation conditions, exhibiting a productivity more than twice as high as that of Saf-instant yeast (9.94±0.35 mg / L) and NIYL33997 (10.54±0.34 mg / L) (Fig. 4). Fig. 4 shows Saccharomyces cerevisiae ( Saccharomyces cerevisiae This is the result of evaluating the phenylethyl alcohol content of bread produced using the ) strain (▨: Saf-instant yeast, ▧: NIYL33997, ■: NIYL33999).

[0074] Depository Name: Korea Research Institute of Biotechnology and Bioengineering Biological Resource Center (KCTC) Trustee Number: KCTC16639BP Date of Deposit: 2026-01-16

Claims

Claim 1 Saccharomyces cerevisiae of accession number KCTC16639BP, having high production capacity of phenylethyl alcohol ( Saccharomyces cerevisiae ) NIYL33999 strain. Claim 2 delete Claim 3 delete Claim 4 Saccharomyces cerevisiae of accession number KCTC16639BP, having high production capacity of phenylethyl alcohol ( Saccharomyces cerevisiae Baking dough containing the NIYL33999 strain. Claim 5 In paragraph 4, the above bread dough is a bread dough containing phenylethyl alcohol. Claim 6 Saccharomyces cerevisiae of accession number KCTC16639BP, having high production capacity of phenylethyl alcohol ( Saccharomyces cerevisiae Bread prepared by baking a baking dough containing the NIYL33999 strain. Claim 7 In paragraph 6, the bread is bread that has an increased phenylethyl alcohol content and has a sweet aroma and a floral scent.

Images