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Method for detecting yeast metabolic activity in fermentation process of beer

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

Active Publication Date: 2013-06-12
SOUTH CHINA UNIV OF TECH
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  • Claims
  • Application Information

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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] Number of trials 1 2 3 The relative standard deviation(%) Survival rate (%) 96.36 98.22 99.78 1.75

[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 ...

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...

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Abstract

The invention discloses a method for detecting the metabolic activity of yeast in the beer fermentation process, comprising the following steps: after starving the yeast collected in the fermentation liquid, adjusting the induced initial pH of the bacteria suspension, adding glucose to induce the outflow of yeast H+, and calculating Yeast maximum H+ efflux rate, and it is used to characterize the metabolic activity of yeast. The method of the invention can not only accurately reflect the difference in the activity of yeast strains, but also can be used to evaluate the metabolic activity of yeast in the fermentation process, and the result is accurate and repeatable. The invention can be used to quickly analyze the metabolic status and fermentation performance of yeast in the beer fermentation process.

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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Patent Type & Authority Patents(China)
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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