CN101418265B - Preservative resistant bread yeast species and preparation method of bread yeast species - Google Patents
Preservative resistant bread yeast species and preparation method of bread yeast species Download PDFInfo
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Abstract
The invention discloses a preservative-resistant bread yeast strain and a method for preparing bread yeast. The method comprises the following steps: screening the bread yeast on a solid culture medium containing 0.1 to 1 weight percent of preservative, selecting the yeast with large colony, preserving the yeast on a slant culture medium containing 0.1 to 1 weight percent of the preservative, inoculating the yeast on the slant culture medium to a liquid culture medium containing 0.1 to 1 weight percent of the preservative to be cultured, and inoculating the yeast to the liquid culture medium containing 0.5 to 1 weight percent of the preservative to be cultured; and repeating the steps more than once, and screening the yeast on the solid culture medium containing 0.1 to 1 weight percent of the preservative to obtain the preservative-resistant bread yeast strain. The invention also provides a method for preparing the preservative-resistant bread yeast. The preservative-resistant bread yeast strain and the bread yeast have the advantages that the preservative-resistant bread yeast strain and the bread yeast enhance fermenting activity of the bread yeast in the presence of the preservative, shorten fermenting time of dough, and improve production efficiency.
Description
Technical field
The present invention relates to bread yeast bacterial classification, bread yeast and preparation method thereof, be specifically related to the preparation method of preservative resistant bread yeast bacterial classification and bread yeast.
Background technology
Bread yeast (Saccharomyces cerevisiae) is a kind of unicellular microorganism, contains protein about 50%, and the aminoacids content height is rich in vitamin B group, also has abundant enzyme system and diversified economy to be worth very high physiologically active substance.In the modern food industrial aspect, be widely used as the good starter and the nutrition agent of food such as human bread as basic food, steamed bun, steamed stuffed bun, biscuit cake.
Bread yeast comprises fresh yeast and active dry yeast two classes, according to the difference of dough sugar degree, can be divided into high sugar yeast, low sugar yeast again and not have sugar yeast.The production of bread yeast is that the employing molasses are raw material, after the cultivation of yeast ventilating fermentation, through separation, washing, squeezing and the product that contains moisture 67%-73% that makes is a fresh yeast, it is that yeast below 10% is an active dry yeast that fresh yeast obtains moisture through granulation, drying.During the low sugar yeast fermentation, the general sugar degree about 7% of dough, general sugar degree then was more than 7% when high sugar yeast fermented.
Produce live yeast, flow process commonly used is as follows: slant tube → Carlsberg's flask → seeding tank → pure culture → feeding culture → commodity yeast.Wherein feeding culture is generally secondary or three grades of cultivations, and typical secondary is cultivated flow process and is: seeding tank → generation yeast (seed yeast) → separating, washing → fermentor tank → two generation yeast (commodity yeast).The commodity yeast is centrifugal through washing, and granulating and drying obtains active dry yeast; Or wash centrifugal after, through filtering and overstocking, make fresh yeast.And packing and selling.
In order to prolong the shelf-lives of bread, a lot of clients can add a certain proportion of sanitas in the bread manufacture prescription, such as sodium dehydroacetate, calcium propionate etc.The interpolation meeting mould fungus inhibition and the bacterium of these sanitass grow at bread surface, prolong the bread quality guaranteed period, guarantee the normal flavor and the mouthfeel of bread.But on the other hand, the interpolation of sanitas can suppress the zymic fermentation, causes fermentation time to prolong, and reduces production efficiency.
Summary of the invention
One of purpose of the present invention provides a kind of preparation method of bread yeast bacterial classification of preservative resistant.
Another object of the present invention provides the preparation method of preservative resistant bread yeast.
Another purpose of the present invention provides the application of bread yeast in the wheaten food preparation of above-mentioned preservative resistant.
For realizing goal of the invention of the present invention, the technical scheme that provides is as follows:
A kind of preparation method of preservative resistant bread yeast bacterial classification, it comprises following steps:
1) yeast is screened on the solid medium that contains the 0.1-1wt% sanitas, the yeast that choosing colony is big, and it is kept on the slant medium that contains the 0.1-1wt% sanitas;
2) yeast-inoculated on the step 1) slant medium is cultivated in the liquid nutrient medium that contains the 0.1-1wt% sanitas, get again in the liquid nutrient medium that nutrient solution is inoculated into the 0.5-1wt% sanitas and cultivate;
3) with step 2) cultivate the yeast repeating step 1 obtain) and step 2) once more than;
4) yeast that step 3) is cultivated screens on the solid medium that contains the 0.1-1wt% sanitas.
Wherein, comprised the step that activated yeast is cultivated before step 1), described activation culture is specially: with yeast-inoculated in the aseptic glucose solution of concentration 2.5%, 30 ℃ shake-flask culture 30-60 minute.
Wherein, on solid medium, screen in the step 1) and be specially: cultivated 2-7 days at 28-30 ℃.
The invention still further relates to a kind of preparation method of preservative resistant bread yeast, comprise pure culture and feeding culture, wherein, the employed barms of pure culture is preferably the preservative resistant barms that above-mentioned preparation method makes.Wherein, the preservative resistant yeast can be made dry yeast or fresh yeast.Dry yeast that this method makes or fresh yeast can be applied in the wheaten food preparation, should be used as comparatively detailed description to it in the specific embodiment of the present invention.
The present invention also provides the preparation method of another preservative resistant bread yeast, comprise pure culture and feeding culture, wherein, disposable adding sanitas before pure culture, add-on accounts for fermentation volume 0.1%-0.5%, at the middle and later periods of feeding culture stream adding preservative agent, add-on is the 0.1-1% of fermentation volume.Described concentration is the quality concentration of volume percent, as g/L.Equally, the preservative resistant bread yeast that makes of this method can be made dry yeast or fresh yeast.The preservative resistant bread yeast of this method preparation can be used in the wheaten food preparation.
Wherein, when the yeast weight in wet base is to begin to flow adding preservative agent more than the 100g/L, and transfer PH about 5.0.Wherein, the barms that makes of the preferred above-mentioned preparation method of the employed barms of pure culture.
The present invention has obtained preservative resistant bread yeast bacterial classification and bread yeast by the sanitas acclimation method, improved bread yeast preservative resistant performance, strengthen the fermentative activity of bread yeast in the presence of sanitas, shortened the fermentation time of dough, improved production efficiency.The bread yeast of producing is fit to contain the high milk bread manufacture of sanitas very much.
Embodiment
Describe technical scheme of the present invention by the following examples in detail.
One, material involved in the present invention
1, zymic kind and source
The yeast that the present invention mentions is a bread yeast, is preferably the yeast that belongs to saccharomyces, particularly cereuisiae fermentum (saccharomyces cerevisiae).
2, the kind of sanitas
Sanitas is that to be used to keep original quality of food and nutritive value be the purpose foodstuff additive, and it can suppress the microbial growth breeding, prevents food spoilage and extends the shelf life.The food preservatives kind is a lot of at present, and sanitas commonly used is Sorbic Acid and its esters, and phenylformic acid and its esters, dehydroacetic acid (DHA) and sodium salt thereof also have parabens, sodium Diacetate, calcium propionate, Sodium.alpha.-hydroxypropionate etc.The present invention can select one or more in the sanitas commonly used arbitrarily for use.
3, the screening component and the content of solid medium
Screening with the solid medium component is: sucrose 10-30%; Yeast extract 2%; Sal epsom 0.1% potassium primary phosphate 0.1%; Sanitas 0.1%-1%; Agar 2.5%, pH 5.0.
Strain inclined plane storage medium component: sucrose 5%; Yeast extract 2%; Sal epsom 0.1%; Potassium primary phosphate 0.1%; Sanitas 0.1%-1%; Agar 2.5%, pH 5.0.
4, cultivate component and the content of using liquid nutrient medium
Liquid nutrient medium I: sucrose 10%; Yeast extract 2%; Sal epsom 0.1%; Potassium primary phosphate 0.1%; Sanitas 0.1%-1%; PH 5.0.
Liquid nutrient medium II: sucrose 10%; Yeast extract 2%; Sal epsom 0.1%; Potassium primary phosphate 0.1%; Sanitas 0.5%-1%; PH 5.0.
Liquid detects substratum: sucrose 10%; Yeast extract 2%; Sal epsom 0.1%; Potassium primary phosphate 0.1%; PH 5.0.
Two, preservative resistant barms preparation method
1, actication of culture
Get the bread yeast bacterial classification from holding room, a small amount of yeast is transferred in the aseptic glucose solution of concentration 2.5% 28-30 degree, 100-250r/min shake-flask culture 30-60 minute with asepsis ring.
2, bacterial classification selects and preservation
With activatory bacterial classification dilution be applied to contain sanitas screening with on the solid medium, 28-30 degree environment was cultivated 2-7 days down, after treating that bacterium colony is grown well, therefrom the yeast that choosing colony is bigger is transferred on the culture presevation slant medium that contains sanitas, and the 28-30 degree is cultivated after 24 hours and put preservation in the refrigerator.
3, the domestication cultivation and the preservation of bacterial classification
Specific embodiment 1
The bacterial classification of slant preservation is transferred to contain the dehydro-acetic acid na concn be among 0.1% the liquid nutrient medium I, the 28-30 degree, under the 100r/min after shake-flask culture 2-3 days, the yeast of liquid nutrient medium I is transferred to contain the dehydro-acetic acid na concn be among 0.5% the liquid nutrient medium II, after shake-flask culture 3-4 days, it is that 0.1% screening is with on the solid medium that redilution coating contains the dehydro-acetic acid na concn, 28-30 degree environment was cultivated 2-7 days down, after treating that bacterium colony is grown well, therefrom to be transferred to the dehydro-acetic acid na concn be on 0.1% the culture presevation slant medium to the yeast that choosing colony is bigger, and the 28-30 degree is cultivated after 24 hours and put preservation in the refrigerator.After the bacterial classification of preservation was transferred to and continues the once domestication process that repeats in the liquid nutrient medium, preservation was to make to produce the bacterial classification that sets out on 0.1% the culture presevation slant medium to containing the dehydro-acetic acid na concn.
Specific embodiment 2
Method is with specific embodiment 1.Different is that sanitas changes Sodium Propionate into by sodium dehydroacetate.Wherein solid screening culture medium Sodium Propionate content is 0.2%; Inclined-plane solid medium Sodium Propionate content is 0.2%.Containing Sodium Propionate concentration among the liquid nutrient medium I of domestication usefulness is 0.5%; Containing Sodium Propionate concentration among the liquid nutrient medium II is 1%.Taming number of times repeatedly is 2 times.
Specific embodiment 3
Method is with specific embodiment 1.Different is that sanitas changes Sodium Benzoate into by sodium dehydroacetate.Wherein solid screening culture medium Sodium Benzoate content is 1%; Inclined-plane solid medium Sodium Benzoate content is 1%.Containing sodium benzoate concentration among the liquid nutrient medium I of domestication usefulness is 1%; Containing sodium benzoate concentration among the liquid nutrient medium II is 1%.Taming number of times repeatedly is 3 times.
4, the domestication zymic shakes the bottle detection
The yeast-inoculated of example domestication above adopting is detected shake-flask culture in the substratum to liquid, and culture temperature 28-30 degree, rotating speed are 150r/min, and fermentating liquid volume 800mL, triangular flask volume are 2L, and incubation time is 24 hours.Use the centrifugal fermented liquid of 4000r/min then, collect yeast, after the sterilized water washed twice, calculate yeast weight in wet base and fermentative activity, the results are shown in Table 1.
5, the preservative resistant vigor detects
Take by weighing 250g flour, other gets 40g sucrose, 2.56g salt, and about 145mL is dissolved in water, be made into syrup, take by weighing the 9g fresh yeast then, the 1.75g calcium propionate adds the syrup that 145mL disposes, after the stirring and dissolving, join in the flour, mix with dough mixing machine and stir 5min, the dough temperature is controlled to be 30 degree, the SJA fermentograph detects 1 hour dough gas production rate then, and the gained vigor is 0.7% calcium propionate fermentative activity.
Fresh yeast weight in wet base and vigor comparative result that table 1 adopts different acclimation methods to obtain
| Yeast | Domestication sanitas kind | The yeast weight in wet base | 0.7% calcium propionate fermentative activity | The vigor of comparing with comparative example improves |
| Embodiment 1 | Sodium dehydroacetate | 56g/L | 185 | 54％ |
| Embodiment 2 | Sodium Propionate | 57g/L | 200 | 67％ |
| Embodiment 3 | Sodium Benzoate | 56g/L | 190 | 58％ |
| Comparative example | Do not add | 58g/L | 120 | 0 |
Three, the preparation method of preservative resistant fresh yeast
Specific embodiment 1
1, the pure culture stage
Take the yeast of sanitas domestication, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (Sodium Propionate content is 0.1%), the static cultivation of 30 degree was transferred in the cassette bottle that contains 7L liquid nutrient medium I (Sodium Propionate content is 0.1%) after 48 hours, and the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.Common yeast nutrition sources such as the molasses that disposable interpolation needs in the pure culture jar, urea, primary ammonium phosphate, sal epsom, zinc sulfate, VITAMIN, in order to improve the preservative resistant ability of bacterial classification, also added Sodium Propionate in nutrition source, adding concentration is 0.1% of fermentation volume.Then after high-temperature sterilization 30-40 minute, cool to 30 when spending, connect yeast, ventilating fermentation.Leavening temperature is controlled to be the 30-31 degree, the about 20-24 of fermentation time hour.
2, the feeding culture stage
With the about volume after the pure culture end is that 150 cubical fermentor tanks are tied in the commentaries on classics of 8-9 cubical fermented liquid, carries out seed culture.In the seed culture stage, molasses, phosphorus source, nitrogenous source all adopt stream to add technology to add, promptly change according to the yeast condition of production and alcohol, each hour stream add a certain amount of nutrition source.Ventilation can be mediated according to yeast output.When the yeast weight in wet base reaches 100g/L when above, beginning stream, to add concentration be about 10% Sodium Propionate solution, and regulating fermented liquid pH simultaneously is 4.8.3-4 hour stream adds and finishes, and total Sodium Propionate quality that stream adds accounts for 0.1% of total fermentation volume.The seed fermentation temperature is the 30-31 degree, and fermentation time is 20-24 hour.After seed fermentation finishes, adopt separating machine to separate, and be placed on storage in the 4-6 degree storage tank.
By inoculum size 3-10% the seed yeast breast is transferred in the 150 cubical commodity fermentor tanks.This fermentor tank includes 50 cubes in end water, and contains a spot of ionizable metal salt.Molasses, phosphorus source, nitrogenous source all adopt stream to add technology to add, promptly change according to the yeast condition of production and alcohol, each hour stream add a certain amount of nutrition source.Ventilation can be mediated according to yeast output.When the yeast weight in wet base reaches 100g/L when above, beginning stream, to add concentration be about 10% Sodium Propionate solution, and regulating fermented liquid pH simultaneously is 4.8.2-3 hour stream adds and finishes, and total Sodium Propionate quality that stream adds accounts for 0.1% of total fermentation volume.Commodity leavening temperature 31-35 degree, fermentation time 16-20 hour.
After the commodity fermentation ends, adopt separating machine to separate, and yeast-lactic is washed, adopt filtration, moulding, packing to make fresh yeast again.Or after filtering, carry out granulation, and adopt boiling-bed drying to carry out drying and make dry yeast, adopt the vacuum mode packing.
Specific embodiment 2
1, the pure culture stage is with specific embodiment 1.
2, the feeding culture stage, do not add Sodium Propionate in the seed fermentation process, add Sodium Propionate at the commodity fermentation stage, concrete operations are with specific embodiment 1.
Specific embodiment 3
1, gets the bread yeast of not taming through sanitas, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (Sodium Propionate content is 0.1%), the static cultivation of 30 degree is after 48 hours, be transferred in the cassette bottle that contains 7L liquid nutrient medium I (Sodium Propionate content is 0.1%), the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.
2, the fermentation of the seed fermentation of back and commodity is with specific embodiment 1.
Specific embodiment 4
1, gets the bread yeast of not taming through sanitas, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours, be transferred in the cassette bottle that contains 7L liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.
2, the fermentation of the seed fermentation of back and commodity is with specific embodiment 1.
Specific embodiment 5
1, gets the bread yeast of not taming through sanitas, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours, be transferred in the cassette bottle that contains 7L liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.
2, the feeding culture stage, do not add Sodium Propionate in the seed fermentation process, add Sodium Propionate at the commodity fermentation stage, concrete operations are with specific embodiment 1.
Comparative example 1
1, the learnt from else's experience bread yeast of sanitas domestication, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree was transferred in the cassette bottle that contains 7L liquid nutrient medium I (wherein not adding sanitas) after 48 hours, and the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.
2, pure culture and feeding culture stage are not added sanitas.
Comparative example 2
1, gets the bread yeast of not taming through sanitas, be transferred in the triangular flask that contains 100mL liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours, be transferred in the cassette bottle that contains 7L liquid nutrient medium I (wherein not adding sanitas), the static cultivation of 30 degree is after 48 hours.Being transferred to the pure culture jar cultivates.
2, pure culture and feeding culture stage are not added sanitas.
Four, the application examples of preservative resistant fresh yeast in the wheaten food preparation
1, dough is made
Press table 2 prescription and make dough.Adopt direct fermentation technology to carry out bread manufacture.Promptly add flour, yeast, salt, sugar, calcium propionate and water in stirrer, add grease behind the quick 2min of 4min at a slow speed, the quick 1min of 2min is to dough maturity at a slow speed, and the dough temperature is controlled at about 26-28 ℃.Being divided into the 400g dough then is placed in the square box, in temperature is the 36-38 degree, proof in the proofing box of humidity 75%-80%, after proofing the dough height and reaching the square box height, fermentation ends, and dough is placed in the baking box toasts, the baking temperature of getting angry is 170 degree, down fiery temperature 180 degree, storing time is 20 minutes.
Table 2 dough is made prescription
| Flour | Fresh yeast | Salt | Calcium propionate | Grease | Sugar | Water |
| 100％ | 2.5％ | 1％ | 0.5％ | 8％ | 20％ | 50-53％ |
The baking result
Baking the results are shown in Table 2
The bread comparative result that the different yeast of table 2 are made
| Example | Fermentation time | Fermentation time shortens | The bread height | Bread is gone into the stove swelling property |
| Specific examples 1 | 145min | 13.69％ | 142 | 32.71％ |
| Specific examples 2 | 155min | 7.74％ | 140 | 30.84％ |
| Specific examples 3 | 150min | 10.71％ | 139 | 29.91％ |
| Specific examples 4 | 152min | 9.52％ | 141 | 31.78％ |
| Specific examples 5 | 158min | 5.95％ | 138 | 28.97％ |
| Comparative example 1 | 160min | 4.76％ | 142 | 32.71％ |
| Comparative example 2 | 168min | 0.00％ | 140 | 30.84％ |
More than the preparation method of preservative resistant bread yeast bacterial classification provided by the present invention and bread yeast is described in detail.It is to be noted; the described content of embodiment be for better implement the present invention preferred embodiment; protection scope of the present invention is not limited to the described technical scheme of above-mentioned embodiment; and should be as the criterion with the described flesh and blood of claims, any possible technologic change is only otherwise the scope that the flesh and blood that breaks away from claim of the present invention all belongs to the present invention to be protected.
Claims (6)
1. the preparation method of a preservative resistant bread yeast bacterial classification is characterized in that comprising following steps:
1) yeast is screened on the solid medium that contains the 0.1-1wt% sanitas, the yeast that choosing colony is big, and it is kept on the slant medium that contains the 0.1-1wt% sanitas;
2) yeast-inoculated on the step 1) slant medium is cultivated in the liquid nutrient medium that contains the 0.1-1wt% sanitas, get again in the liquid nutrient medium that nutrient solution is inoculated into the 0.5-1wt% sanitas and cultivate;
3) with step 2) cultivate the yeast repeating step 1 obtain) and step 2) once more than;
4) yeast that step 3) is cultivated screens on the solid medium that contains the 0.1-1wt% sanitas;
Described sanitas is selected from least a in Sorbic Acid and its esters, phenylformic acid and its esters, dehydroacetic acid (DHA) and sodium salt thereof, parabens, sodium Diacetate, calcium propionate, the Sodium.alpha.-hydroxypropionate.
2. preparation method according to claim 1 is characterized in that comprising the step that activated yeast is cultivated before the step 1).
3. preparation method according to claim 2 is characterized in that described activation culture is specially: with yeast-inoculated in the aseptic glucose solution of concentration 2.5%, 30 ℃ shake-flask culture 30-60 minute.
4. preparation method according to claim 1 is characterized in that screening on solid medium in the step 1) and is specially: cultivated 2-7 days at 28-30 ℃.
5. the preparation method of a preservative resistant bread yeast comprises pure culture and feeding culture, it is characterized in that, the employed barms of pure culture is the barms that each described preparation method of claim 1-4 makes.
6. preparation method according to claim 5 is characterized in that, when the yeast weight in wet base is to begin to flow adding preservative agent more than the 100g/L, and transfers PH about 5.0.
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| UA111839C2 (en) * | 2011-02-18 | 2016-06-24 | Лесаффр Е Компані | Strains of SACCHAROMYCES CEREVISIAE, SUITABLE FOR THE PRODUCTION OF BAKERY Yeast THAT IS EASY AND RESISTANT TO WEAK ORGANIC ACIDS |
| CN111304142A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method for preventing bread yeast from deteriorating after long-term storage |
| CN112430563B (en) * | 2020-11-27 | 2023-06-20 | 可克达拉安琪酵母有限公司 | Yeast special for naan cake, preparation method and application thereof |
| CN114940965A (en) * | 2022-05-25 | 2022-08-26 | 广州北极光生物科技有限公司 | Galactose yeast fermentation preparation process and method |
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Non-Patent Citations (5)
| Title |
|---|
| A. D. WARTH.Mechanism of Resistance of Saccharomyces bailii to Benzoic, Sorbic and Other Weak Acids Used as Food Preservatives.《Journal of Applied Bacteriology》.1977,第43卷全文. * |
| A.D.WARTH.MechanismofResistanceofSaccharomycesbailiitoBenzoic Sorbic and Other Weak Acids Used as Food Preservatives.《Journal of Applied Bacteriology》.1977 |
| ALAN D. WARTH.Relationships among Cell Size, Membrane Permeability, and Preservative Resistance in Yeast Species.《APPLIED AND ENVIRONMENTAL MICROBIOLOGY》.1989,第55卷(第11期),全文. * |
| Peter Piper et al.Weak acid adaptation: the stress response that confers yeasts with resistance to organic acid food preservatives.《Microbiology》.2001,第147卷第2637页右栏第3段. * |
| S. Brula et al.Preservative agents in foods Mode of action and microbial resistance mechanisms.《International Journal of Food Microbiology》.1999,第50卷全文. * |
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Effective date of registration: 20230519 Address after: No. 4199, Chongqing Road, economic cooperation zone, Yining City, Yili Kazak Autonomous Prefecture, Xinjiang Uygur Autonomous Region 835000 Patentee after: ANGEL YEAST YILI Co.,Ltd. Patentee after: Keke Dala Angel Yeast Co.,Ltd. Address before: 835000 Yining Road, cooperation zone, the Xinjiang Uygur Autonomous Region, Liaoning Patentee before: ANGEL YEAST YILI Co.,Ltd. |