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A strain of Saccharomyces cerevisiae and its application

A fermentation technology of Saccharomyces cerevisiae and yeast, which is applied in the field of microorganisms, can solve the problems of unstable yeast, unstable bread quality and flavor, etc., and achieve the effect of unique flavor, fast fermentation speed and strong fermentation endurance

Active Publication Date: 2019-07-02
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the instability of the natural yeast fermentation process, the yeast in the natural yeast fermentation liquid is unstable, resulting in unstable bread quality and flavor. Therefore, obtaining natural yeast strains and preparing them is the basis for the industrialization of natural yeast

Method used

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  • A strain of Saccharomyces cerevisiae and its application
  • A strain of Saccharomyces cerevisiae and its application
  • A strain of Saccharomyces cerevisiae and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0032] Embodiment 2 Saccharomyces cerevisiae WJ-03 prepares dough

[0033] (1) Preparation of Saccharomyces cerevisiae suspension

[0034] Saccharomyces cerevisiae WJ-03 was inoculated into 400 mL of YPD liquid medium with a 1% inoculum size, activated at 220 rpm for 14 hours at 30°C, and then inoculated into the YPD liquid medium with a 4% (volume ratio) inoculum amount, and incubated at 30°C , shake culture at 220rpm for 22h to late logarithmic phase, and obtain a concentration of 4×10 8 cfu / mL bacterial suspension;

[0035] (2) Preparation of yeast dough

[0036] The bacterial suspension obtained in step (1) was centrifuged at 8000 g for 10 min, and the bacterial cells were washed 2 to 3 times with sterile physiological saline to obtain fresh yeast.

[0037] 240g of high-gluten flour, 9.6g of fresh yeast, 30g of sugar, 3g of salt, and 135g of water were stirred into a dough, and 15g of shortening was added and stirred at a speed of 280rpm for 3 minutes until the gluten n...

Embodiment 3

[0043] The preparation of embodiment 3 Saccharomyces cerevisiae WJ-03 starter

[0044] Saccharomyces cerevisiae WJ-03 was inoculated into 200 mL of YPD liquid medium with a 1% inoculum size, activated at 30°C at 220rpm for 14 hours, and then inoculated into a YPD liquid medium with a 4% (volume ratio) inoculum size at 30°C , shake culture at 220rpm for 22h to late logarithmic phase, and obtain a concentration of 4×10 8 cfu / mL bacterial suspension; centrifuge at 8000g for 10min, wash the bacteria 2-3 times with sterile normal saline, concentrate in 40mL sterile normal saline, add 20mL of lyoprotectant solution (containing trehalose 80g / L, VC15g / L, xylitol 150g / L, skimmed milk powder 200g / L), mix evenly, pre-freeze at -80°C for 12 hours, and dry for 46~100mt under the conditions of cold trap temperature -45°C~-55°C and vacuum degree of 100~150mt 52h, the yeast starter was obtained. The content of Saccharomyces cerevisiae WJ-03 is 1~2×10 10 cfu / g

Embodiment 4

[0045] The preparation of embodiment 4 Saccharomyces cerevisiae WJ-03 fermented bread

[0046]240g of high-gluten flour, 24g of yeast starter, 30g of sugar, 3g of salt, 135g of water and stir to form a dough, add 15g of shortening and stir for 3 minutes at a speed of 280rpm until the gluten network structure is formed, stir slowly for 1min at a speed of 140rpm, cover at room temperature The membrane was allowed to stand for 10 min.

[0047] Divide the above dough into 90g each, and shape into a round shape. Proof in a proofing box (38°C, relative humidity 85%) for 1.5 hours, put the proofed dough in an oven (upper heat 170°C, lower heat 210°C) and bake for 25 minutes.

[0048] Plain sourdough bread was prepared in the same manner as above. The volatile flavor components of the two breads were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the results are shown in Table 2.

[0049] Table 2 GC-MS analysis results of volatile fla...

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Abstract

The invention discloses a brewer's yeast and its application, belonging to the field of microorganisms. The Saccharomyces cerevisiae WJ‑03 was deposited in the China Center for Type Culture Collection on September 22, 2016, with the preservation number CCTCC NO: M 2016509. It has strong fermentation power, fast fermentation speed and strong fermentation endurance, which can increase the air holding capacity of dough to 89.5%. The Saccharomyces cerevisiae WJ‑03 is used in the production of bread instead of instant dry yeast, and the volatile flavor substances of the bread produced The variety has increased from 33 to 42, and the flavor is more unique and natural and healthy, which can further meet the growing needs of people.

Description

technical field [0001] The present invention relates to a strain of Saccharomyces cerevisiae and its application, belonging to the field of microorganisms. Background technique [0002] The yeast widely used in the bread industry today is instant active dry yeast, which is very convenient to use because it is not limited by time, space and temperature. However, most of the instant active dry yeast has poor fermentation endurance, and the flavor of the bread made is relatively flat, the fragrance is not strong, and it will become dry and hard after being stored for a long time, so bread improvers are often added to make it soft and durable . [0003] In recent years, with the increasing demands of consumers for food naturalness, nutrition and safety, natural yeast fermentation technology has become a new development trend in the bread baking industry. [0004] Natural yeast is naturally propagated from the yeast attached to fruits, grains, plant flowers and leaves, etc. Acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18A21D8/04A21D13/00C12R1/865
CPCA21D8/047A21D13/00C12N1/185C12R2001/865
Inventor 张娟吴佳静傅贵华李志斌陈坚堵国成
Owner JIANGNAN UNIV
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