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Method for comprehensively judging autolysis condition of beer yeast

A technology of beer yeast autolysis, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of ineffective judgment of yeast autolysis, inability to timely reflect the degree of yeast autolysis, and insufficient comprehensive and accurate basis for yeast autolysis , to achieve the effect of comprehensive and true experimental results, small human error, and reduced working time

Active Publication Date: 2014-03-26
JIANGNAN UNIV
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Problems solved by technology

[0003] At present, there are many studies on the determination of beer yeast autolysis, but the existing analysis methods are poor in operability and cannot reflect the degree of yeast autolysis in time
In addition, the types and contents of substances released during autolysis of different yeast species are also different, and it is not comprehensive and accurate to use the change of one or several substances as the basis for judging yeast autolysis
At present, there is no accurate and efficient method to determine the autolysis of yeast

Method used

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  • Method for comprehensively judging autolysis condition of beer yeast

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example 1

[0015] Four Saccharomyces cerevisiae (Saccharomyces cerevisiae) strains with different autolytic properties were used as starting bacteria to verify the feasibility and accuracy of the method of the present invention. The deposit numbers of these four strains are CCTCC NO.M93049, CCTCC NO.M207161, CGMCC NO.2448 and ATCC NO.9763, respectively.

[0016] (1) Take out four strains, scrape a loop from each of the slopes, and inoculate it into 10mL YEPD medium. After incubating at 28°C and 150rpm for 24 hours, inoculate to 200mL YEPD medium, and culture at 28°C on a shaker for 24 hours.

[0017] (2) Leave the bacterial liquid to stand, and discard the supernatant after the yeast settles. The yeast mud was centrifuged at 8000r / min for 10min, washed with saline and then resuspended and centrifuged, and repeated twice.

[0018] (3) Add 2g of yeast paste to 100mL pH4.0 citrate buffer solution and place it at 28°C. At the beginning, samples will be taken every 12h, and after 60h (or cell death...

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Abstract

The invention discloses a method for comprehensively judging an autolysis condition of beer yeast and belongs to the field of evaluation of yeast quality. According to the method, the (A260 / A280) / death rate is used as an index for judging the autolysis condition of the yeast; based on a basic ultraviolet spectrophotometry and a cytometry, the method is simple, accurate and high in repetitiveness. Compared with the conventional reported yeast autolysis judgment method, the method disclosed by the invention has the advantages that an experiment result can be obtained within extremely short time, so that the workload and the working time are greatly reduced, and the experiment result is comprehensive and real. The A260 / A280 reflects the proportion of protein substances to nucleic acid substances in an autolysis solution and relevant content of the protein substances and the nucleic acid substances and is an extremely comprehensive index, the conventional single-index boundedness is overcome, and the manmade operation error is small. Meanwhile, due to the final judgment index (A260 / A280) / death rate, the influence, caused by different death rates, on the result is avoided; the experiment result is objective and real. The method disclosed by the invention can be used for evaluating the autolysis degree of the same type of yeast and comparing the autolysis performance of different types of yeasts.

Description

Technical field [0001] The invention relates to a method for judging the autolysis of beer yeast, in particular to a determination method based on ultraviolet spectrophotometry. Background technique [0002] Beer yeast is the soul of beer brewing. Strong yeast with high activity can brew high-quality beer under proper conditions. If aging and low-activity yeast is used to produce beer, the yeast is prone to autolysis during the fermentation process, and releases substances that have a greater negative impact on the beer quality during the autolysis process, which seriously affects the beer quality. If 5% of yeast autolyses during beer brewing, it will have an irreversible impact on beer quality. Therefore, by studying the autolysis of Saccharomyces cerevisiae and establishing an index for determining the degree of yeast autolysis, the pros and cons of yeast can be determined as early as possible, and then the brewer's yeast with good autolysis performance can be selected for ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/33
Inventor 李崎许维娜王金晶李永仙刘春凤郑飞云朱林江
Owner JIANGNAN UNIV
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