High-Sugar-Resistant Saccharomyces cerevisiae Strain for Dough Fermentation
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Solution Overview
Problem
Existing yeasts struggle with high-sugar permeation pressure, cold permeation shock, and organic acid resistance, which affects the quality and shelf life of fermented flour products like bread and steamed buns.
Innovation Solution
Development of a Saccharomyces cerevisiae strain, specifically Saccharomyces cerevisiae AMCC 31195, which is resistant to high-sugar permeation, cold shock, and organic acids, achieved through hybridization and screening for strains with enhanced tolerance traits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sugar is added to extend shelf life and improve taste, then product quality and shelf life are improved, but yeast fermentation performance decreases sharply due to high-sugar permeation pressure
Solution Approach 1:
The patent applies parameter changes by selecting and breeding yeast strains with specific physiological characteristics that enable them to tolerate high-sugar environments. The Saccharomyces cerevisiae strain is specifically chosen for its ability to maintain fermentation activity in high-osmotic-pressure conditions, thus resolving the contradiction between adding sugar for shelf life and maintaining fermentation performance.
2Manufacturing precision
If low-temperature water is added to reduce dough temperature and improve product quality, then product quality is improved, but yeast cells enter shock state and normal growth is affected
Solution Approach 1:
The patent uses parameter changes by selecting a yeast strain adapted to low-temperature environments. The Saccharomyces cerevisiae strain maintains stable growth and fermentation activity at lower temperatures, allowing the use of cold water in dough preparation without causing shock to the yeast cells, thus resolving the contradiction between product quality and yeast growth stability.
3Reliability
If organic acids and their salts are added to extend shelf life, then shelf life is extended, but bread dough fermentation is affected
Solution Approach 1:
The patent applies parameter changes by selecting a yeast strain with enhanced resistance to organic acids. The Saccharomyces cerevisiae strain maintains fermentation activity in the presence of organic acids and their salts, allowing their use as preservatives without significantly affecting dough fermentation, thus resolving the contradiction between shelf life extension and fermentation productivity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The Saccharomyces cerevisiae AMCC 31195 strain maintains fermentation performance in high-sugar and organic acid environments, extending shelf life and improving product quality by reducing leavening time and gas production capacity.
Implementation Method 1
The present invention also provides the use of the Saccharomyces cerevisiae strain or the microbial inoculum in fermentation
Data Source
AI summary
A high-sugar-permeation-resistant saccharomyces cerevisiae strain and its use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is preserved in the China Center for Type Culture Collection (CCTCC) with a deposit number of CCTCC NO: M 20211685. The saccharomyces cerevisiae AMCC 31195 strain provided in the present invention has the characteristics of high sugar permeation pressure resistance, cold permeation shock resistance and organic acid resistance.