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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 solve the effects of poor foam stability, fast reduction speed and stable performance

Inactive Publication Date: 2007-07-11
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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Brewing of pure draft beer with CGMCC No1858

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

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

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

[0024] (4) Wine storage: The yeast was recovered after heating for 4 days, and after the diacetyl was reduced to 0.06 mg / L, the temperature was lowered to 0 °C; the waste yeast was discharged after one day, and the yeast was discharged every three days during the wine storage period.

[0025] (5) Membrane filtration and packagin...

Embodiment 2

[0030] Example 2 Bubble Hold Assay Tracking

[0031] The soaking time of the finished beer can always be higher than the national standard during the value preservation period, and it is still greater than 230S after 6 months. The tracking value of the soaking test is shown in 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 pure draft beer brewing and a method for use thereof, the present invention relates to a protease A-deficient industrial yeast transformed from a production strain to solve the problem of poor foam stability of pure draft beer, and its practical use The supporting key technical parameters belong to the field of bioengineering technology. Background technique [0002] Pure draft beer refers to the emerging non-pasteurized beer varieties 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 composition of the beer are maintained. Compared with ordinary beer, pure draft beer is purer, more refreshing, fresher and more nutritious, and this beer has become a new trend in beer consumption. [0003] Since the pure dra...

Claims

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Application Information

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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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