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Prolease A defective yeast suitable for pure draft beer brewage and its usage method

A protease and defect-type technology, applied in the field of bioengineering, to achieve the effects of good dominance, easy yeast recovery, and reasonable physical and chemical indicators

Inactive Publication Date: 2009-01-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are reports abroad on the transformation of haploid auxotrophic laboratory yeast into protease A-deficient yeast, but there is no report on the successful transformation of diploid production strains into protease A-deficient yeast at home and abroad

Method used

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  • Prolease A defective yeast suitable for pure draft beer brewage and its usage method
  • Prolease A defective yeast suitable for pure draft beer brewage and its usage method
  • Prolease A defective yeast suitable for pure draft beer brewage and its usage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 uses CGMCC No1858 to brew pure draft beer

[0021] (1) Seed and expansion medium: 11°P whole malt wort.

[0022] (2) Stylized wort for production: malt: rice = 7: 3, saccharification by leaching method, the final wort concentration is controlled at 11°P; the α-amino nitrogen content of the wort is not less than 200mg / 100mL, and the oxygenation amount reaches 12mg / L, wort inoculation amount: QD06-2 yeast cell concentration 1.8×10 6 -2.1×10 6 individual / mL.

[0023] (3) Fermentation conditions: the main fermentation temperature is controlled at 9.5±0.5°C, when the sugar is reduced to 4.2-4.5°P, the temperature is raised to 12°C to reduce diacetyl;

[0024] (4) Wine storage: Yeast is recovered after 4 days of heating, diacetyl is reduced to 0.06mg / L, and the temperature is lowered to 0°C; the yeast is drained after one day, and the yeast is drained every three days during the wine storage.

[0025] (5) Membrane filtration and packaging: After storing the w...

Embodiment 2

[0030] Example 2 Bubble Hold Determination Tracking

[0031] The brewing time of the finished beer can always be higher than the national standard during the preservation period, and it is still greater than 230S after 6 months. For the tracking value of the brewing determination, see figure 2 .

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Abstract

The invention discloses a proteinase A defect yeast and using method to brew pure draught beer in the biological engineering technical domain, wherein the reserving number of brewing yeast (Saccharomyces Carlsbergensis) QD06-2 is CGMCC No1858; the modified strain of proteinase A doesn't contain any exogeneous gene; the technical parameter is 11 deg. C with alpha-amino nitrogen is not less than 200mg / 100mL and oxygen aerating quantity is 12mg / L; the density of yeast cell is 1. 8*106-2. 1*106 / mL, which can brew draught beer.

Description

technical field [0001] A protease A-deficient yeast suitable for brewing pure draft beer and its use method. The present invention relates to a protease A-deficient industrial yeast transformed from a production strain aimed at solving the problem of poor foam stability of pure draft beer, and its actual use The supporting key technical parameters belong to the technical field of bioengineering. Background technique [0002] Pure draft beer refers to an emerging non-pasteurized beer variety produced by aseptic brewing, aseptic filtration, and aseptic packaging. Since there is no heat sterilization in the production process, the change of flavor substances and the destruction of nutrients caused by heating are avoided, and the fresh taste and ingredients of beer are maintained. Compared with ordinary beer, pure draft beer is more pure, refreshing, fresher and more nutritious, and this beer has become a new wave of beer consumption. [0003] Since the pure draft beer has not...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/19C12C11/00C12C11/02
Inventor 李崎郑飞云郝俊光李永仙顾国贤蒋凯
Owner JIANGNAN UNIV
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