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Method for detecting yeast metabolic activity in fermentation process of beer

A technology for beer fermentation and metabolic activity, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and microbial measurement/inspection. It can solve the problems of deviation and poor correlation in the evaluation of yeast activity, and achieve accurate results. , Accurate reflection, good repeatability effect

Active Publication Date: 2011-10-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has certain defects: the pH value is the negative logarithm of the proton concentration, and this non-linear relationship makes there is no good correlation between the measured value of the acidifying force and the fermentation speed
This makes the method biased in assessing yeast activity

Method used

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  • Method for detecting yeast metabolic activity in fermentation process of beer
  • Method for detecting yeast metabolic activity in fermentation process of beer

Examples

Experimental program
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Effect test

example 1

[0026] methylene blue method, acidification method and H + Comparison of yeast activity detected by efflux method

[0027] The yeast was inoculated into yeast extract peptone medium (PYF) and cultured at 28°C and 120rpm.

[0028] Yeast activity detected by methylene blue method

[0029] Take the fermentation broth in the logarithmic phase, dilute it appropriately, mix it with 0.5g / 100ml methylene blue solution in equal amounts, stain for 3-5min, count with a hemocytometer, and calculate the yeast survival rate. The results are shown in Table 1 below.

[0030] Table 1 Yeast survival rate detected by methylene blue staining

[0031] test count

[0032] Determination of Yeast Metabolic Activity by Acidification Force Method

[0033] Wash the yeast slime with 4°C water for 3 times, then take the above 1g of yeast slime into a small beaker, add 15mL of distilled water (25°C), shake to make a bacterial suspension, add a stirring bar to stir, insert a pH meter into the ...

example 2

[0049] Detection of yeast activity during beer fermentation:

[0050] Wort preparation and beer fermentation

[0051] Wort preparation: 1kg of malt is crushed, saccharified with 4kg of material-water ratio, kept at 45°C for 30 minutes, heated to 63°C for 1 hour, 70°C for 10 minutes, iodine test, 78°C for 10 minutes, quickly cooled to room temperature, filtered, washed Wort, boiled at 105°C for 1.5h to finalize wort 12 o P wort, sterilized at 121°C for 15 minutes;

[0052] Fermentation conditions: inoculum size 4g (yeast slime) / L, anaerobic fermentation at 12°C, fermentation in 5L EBC fermentation tube;

[0053] Changes in yeast metabolic activity during beer fermentation (detected by the method of the present invention)

[0054] Take 10kg of beer fermentation liquid, centrifuge at 6000r / min at 4°C for 10min to collect the yeast sludge, wash the yeast sludge twice with physiological saline; take 3g of yeast sludge, add 20ml of deionized water, shake to make a bacterial suspe...

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Abstract

The invention discloses a method for detecting yeast metabolic activity in the fermentation process of beer. The method comprises the following steps: performing starvation treatment on the yeast collected from fermented liquid, adjusting the induction initial pH value of bacterium suspension, adding glucose to induce yeast H<+> to flow out, and calculating the maximum flowing-out rate to characterize the metabolic activity of yeast. By adopting the method, the activity difference of the yeast strains can be accurately reflected; the method can be used to evaluate the metabolic activity of yeast in the fermentation process; and the method has accurate result and good repeatability. The invention can be used to rapidly analyze the metabolic condition and fermentation performance of yeast in the fermentation process of beer.

Description

technical field [0001] The invention relates to the technical field of yeast activity determination, in particular to a method for detecting yeast metabolic activity during beer fermentation. Background technique [0002] Beer is a CO2-containing beer brewed from barley malt, rice, hops, etc., through the fermentation of brewer's yeast 2 Low-concentration alcoholic beverages are the beverages with the lowest alcohol content in alcoholic beverages. Beer is mild in nature, sweet in taste, and has a refreshing bitter taste. It can help digestion, promote circulation, and nourish the body. Beer is rich in nutrients such as various vitamins, proteins, amino acids, carbohydrates and minerals. In 1972, the Ninth World Nutritional Food Conference recommended beer as a human nutritional food, and people often refer to beer as "liquid bread". Beer fermentation is one of the important links in the beer production process. The quality of beer yeast not only affects the consistency of...

Claims

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Application Information

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IPC IPC(8): C12Q1/02C12R1/865
Inventor 赵海锋俞志敏崔春赵谋明
Owner SOUTH CHINA UNIV OF TECH
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