CN107937477A - The detection method that a kind of malt influences yeast flocculence - Google Patents
The detection method that a kind of malt influences yeast flocculence Download PDFInfo
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- CN107937477A CN107937477A CN201711410517.8A CN201711410517A CN107937477A CN 107937477 A CN107937477 A CN 107937477A CN 201711410517 A CN201711410517 A CN 201711410517A CN 107937477 A CN107937477 A CN 107937477A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
- C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
- C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving viable microorganisms
- C12Q1/04—Determining presence or kind of microorganism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/37—Assays involving biological materials from specific organisms or of a specific nature from fungi
- G01N2333/39—Assays involving biological materials from specific organisms or of a specific nature from fungi from yeasts
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Abstract
The detection method that the present invention provides a kind of malt and influenced on yeast flocculence comprises the following steps：S1：Sterilised yeast suspension is inoculated with agreement wheat juice, is stirred evenly, obtains yeast wheat juice mixing suspension；S2：The yeast wheat juice mixing suspension, under conditions of temperature is 20 27 DEG C, when fermentation 38 44 is small, obtains zymotic fluid；S3：Zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 10,000,000/milliliter, then the malt can cause yeast to settle slow；The yeast count measured is less than 5,000,000/milliliter, then the malt can cause yeast sedimentation too fast.The detection method that malt provided by the invention influences yeast flocculence, step is simple, easy to operate, can more accurately, be quickly detected from the flocculability of the yeast in malt fermentation process, the flocculability of yeast is influenced available for detecting in different malt fermentation process.
Description
Technical field
The invention belongs to technical field of bioengineering, relates generally to the detection side that a kind of malt influences yeast flocculence
Method.
Background technology
In each stage of brewing, yeast count should be all maintained in metastable scope, just can guarantee that beer
The stability of product quality.The flocculability of yeast is a kind of physiological property of yeast.It is related with yeast genes phenotype.Sent out in yeast
During ferment, yeast is settled in the case of no fermentation is complete it is possible that the sedimentation of premature flocculation, i.e. yeast is too fast,
Wine liquid biacetyl is caused to reduce slowly, acetaldehyde is high in wine liquid, and alcohol content is low；Yeast was it is possible that yeast settled
Slowly, yeast does not settle after the completion of fermented, causes yeast recycling and filtration difficulty.Therefore, in beer production, ferment
Mother's control and recycling play Beer Brewage very important effect.
Malt is the primary raw material used in brewing.The quality of malt plays an important role beer quality.Malt
In cause Yeast Flocculation performance to change into branch.With primary yeast made from different cultivars malt or different batches malt
Ferment in wheat juice, its flocculability has different performances.The difference of this performance is related with the component in malt.Such as with kind not
With batch malt be likely to result in yeast saccharomyces settle too fast or yeast settled it is slow.
At present, it is relatively more but not strong with produce reality correspondence for the method for malt coagulation factor detection.Also have to ferment
The detection method of female flocculability, since the detection method does not account for influence of the malt component to yeast flocculence, causes reality
Border is bad with effect.
Therefore, the detection method influenced there is an urgent need for developing a kind of malt on yeast flocculence, can more accurately, rapidly detect
Go out the flocculability of the yeast in malt fermentation process, testing result can be used for Instructing manufacture.
The content of the invention
In order to overcome deficiency of the prior art, the present invention provides the detection method that kind of malt influences yeast flocculence,
Can more accurately, be quickly detected from the flocculability of the yeast in malt fermentation process, testing result can be used for Instructing manufacture.
To solve the above problems, the technical solution used is as follows：
The detection method that a kind of malt influences yeast flocculence comprises the following steps：
S1：Sterilised yeast suspension is inoculated with agreement wheat juice, is stirred evenly, obtains yeast wheat juice mixing suspension；
S2：The yeast wheat juice mixing suspension, under conditions of temperature is 20-27 DEG C, when fermentation 38-44 is small, obtains zymotic fluid；
S3：Zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 10,000,000/milliliter, then the malt
Yeast can be caused to settle slow；The yeast count measured is less than 5,000,000/milliliter, then the malt can cause yeast sedimentation too fast.
Preferably, the step S1 includes：Agreement wheat juice is added into sedimentation pipe；Sterilised yeast suspension is inoculated with into sedimentation pipe again,
Stir evenly, obtain yeast wheat juice mixing suspension.
Preferably, the sedimentation pipe is made of the first pipe, the second pipe, the 3rd pipe, is set between first pipe and the second pipe
There is the first funnel-form connecting tube, the second funnel-form connecting tube is equipped between second pipe and the 3rd pipe；The height of first pipe
Degree is more than the height of the second pipe, and the height of the 3rd pipe is identical with the height of the second pipe；The radius of first pipe is more than the
The radius of three pipes, the radius of the 3rd pipe are more than the radius of the second pipe.
Particularly preferred, the radius of first pipe is 1.7 centimetres, is highly 21.5 centimetres；The radius of second pipe
It it is highly 15.0 centimetres for 0.7 centimetre；The radius of 3rd pipe is 1 centimetre, is highly 8.5 centimetres；First funnel-form
The height of connecting tube is 1.5 centimetres；The height of second funnel-form connecting tube is 1 centimetre.
Preferably, in step S1, the suspended yeast number of the sterilised yeast suspension is 10,000,000/milliliter -20, million/milliliter.
Preferably, the volume ratio of the agreement wheat juice and sterilised yeast suspension is 50: 1.
Preferably, the sterilised yeast suspension is obtained by a kind of preparation method of sterilised yeast suspension, which includes following step
Suddenly：
Active dry yeast is added in the physiological saline that temperature is 19-21 DEG C, cultivates 20 minutes, shake up uniform to yeast
Suspend, sterilised yeast suspension is made.
It is particularly preferred, mass volume ratio g: ml 0.075-0.125: 1 of the active dry yeast and physiological saline.
Particularly preferred, the active dry yeast is Fu Mandisila dry ferments.
Preferably, the agreement wheat juice is obtained by a kind of preparation method for wheat juice of reaching an agreement on, which includes following step
Suddenly：
Malt is sent out according to agreement and prepares wheat juice, wheat juice boils under conditions of being 100-105 DEG C in temperature, filters, cooling
To 23 DEG C, agreement wheat juice is made.
Preferably, the step S2 includes：The yeast wheat juice mixing suspension, under conditions of temperature is 23 DEG C, fermentation 42
Hour, obtain zymotic fluid.
Preferably, the step S3 includes：5 centimetres below liquid level of zymotic fluid is taken to survey suspended yeast cell number；Measure
Yeast count is more than 10,000,000/milliliter, then the malt can cause yeast to settle slow；The yeast count measured is less than 500
Ten thousand/milliliter, then the malt can cause yeast sedimentation it is too fast.
Beneficial effects of the present invention：
The detection method that malt provided by the invention influences yeast flocculence, step is simple, easy to operate, can be more accurate
Ground, the flocculability for being quickly detected from the yeast in malt fermentation process.Its testing result can be used for Instructing manufacture, make in production
Yeast settles in time after the fermentation has been completed, ensures recycling yeast amount, is utilized in order to the passage of yeast；Meanwhile improve recycling ferment
Female concentration, substantially reduces beer loss；Yeast can recycle in time, favourable beer filtration, can increase substantially filtration yield, reduce
Filtering loss.
Brief description of the drawings
Fig. 1 is the flow chart for the detection method that malt of the present invention influences yeast flocculence；
Fig. 2 is the structure diagram of sedimentation pipe；
Wherein, the first pipe --- 1, the second pipe --- 2, the 3rd pipe --- 3, the first funnel-form connecting tube --- 4, the second leakage
Bucket-shaped connecting tube --- 5.
Embodiment
In order to better understand and implement, with reference to embodiment, reference examples and effete test embodiment, the present invention will be described in detail
Technical solution, but the present invention protection content be not limited to following embodiments.
Malt standard sample, malt sample and Fu Mandisila dry ferments are commercial product.In following embodiments, malt mark
Quasi- sample and malt sample is purchased and Guangzhou malt Co., Ltd.
Embodiment 1
(1) preparation of agreement wheat juice
The preparation method of agreement wheat juice comprises the following steps：
Malt is prepared into wheat juice according to agreement act, wheat juice boils under conditions of being 100-105 DEG C in temperature, with individual layer filter paper
Filtering, is cooled to 23 DEG C, and agreement wheat juice is made.
(2) preparation of sterilised yeast suspension
The preparation method of sterilised yeast suspension comprises the following steps：
By 3.5g Fu Mandisila dry ferment (models：W-34/70) it is added in the physiological saline that 35ml temperature is 20 DEG C,
Culture 20 minutes, shakes up 5 minutes, and to yeast even suspension, sterilised yeast suspension is made.
(3) detection method that a kind of malt influences yeast flocculence comprises the following steps, as shown in Figure 1：
S1：200ml agreement wheat juice is added into sedimentation pipe (as shown in Figure 2)；4ml sterilised yeast suspensions are inoculated with into sedimentation pipe again
(as shown in Figure 2), stirs evenly, and obtains yeast wheat juice mixing suspension；
S2：The yeast wheat juice mixing suspension, under conditions of temperature is 23 DEG C, when fermentation 42 is small, obtains zymotic fluid；
S3：5 centimetres below liquid level of zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 1,000
Ten thousand/milliliter, then the malt yeast can be caused to settle slow；The yeast count measured is less than 5,000,000/milliliter, then the malt meeting
Cause yeast sedimentation too fast.
Shown in the following effete test embodiment 1 of testing result, effete test embodiment 2.
As shown in Fig. 2, the sedimentation pipe that step S1 is used, is made of, 1 He of the first pipe the first pipe 1, the second pipe 2, the 3rd pipe 3
The first funnel-form connecting tube 4 is equipped between second pipe 2, the second funnel-form connecting tube 5 is equipped between the second pipe 2 and the 3rd pipe 3.The
The height of one pipe 1 is more than the height of the second pipe 2, and the height of the 3rd pipe 3 is identical with the height of the second pipe 2；The radius of first pipe 1 is big
In the radius of the 3rd pipe 3, the radius of the 3rd pipe 3 is more than the radius of the second pipe 2.In the present embodiment, the radius of the first pipe is 1.7 lis
Rice, is highly 21.5 centimetres；The radius of second pipe is 0.7 centimetre, is highly 15.0 centimetres；The radius of 3rd pipe is 1 centimetre, high
Spend for 8.5 centimetres；The height of first funnel-form connecting tube is 1.5 centimetres；The height of second funnel-form connecting tube is 1 centimetre.
Embodiment 2
(1) preparation of agreement wheat juice
The preparation method of agreement wheat juice is the same as embodiment 1 in the present embodiment.
(2) preparation of sterilised yeast suspension
The preparation method of sterilised yeast suspension is the same as embodiment 1 in the present embodiment.
(3) detection method that a kind of malt influences yeast flocculence comprises the following steps, as shown in Figure 1：
S1：200ml agreement wheat juice is added into sedimentation pipe (as shown in Figure 2)；4ml sterilised yeast suspensions are inoculated with into sedimentation pipe again
(as shown in Figure 2), stirs evenly, and obtains yeast wheat juice mixing suspension；
S2：The yeast wheat juice mixing suspension, under conditions of temperature is 27 DEG C, when fermentation 44 is small, obtains zymotic fluid；
S3：5 centimetres below liquid level of zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 1,000
Ten thousand/milliliter, then the malt yeast can be caused to settle slow；The yeast count measured is less than 5,000,000/milliliter, then the malt meeting
Cause yeast sedimentation too fast.
Embodiment 3
(1) preparation of agreement wheat juice
The preparation method of agreement wheat juice is the same as embodiment 1 in the present embodiment.
(2) preparation of sterilised yeast suspension
The preparation method of sterilised yeast suspension is the same as embodiment 1 in the present embodiment.
(3) detection method that a kind of malt influences yeast flocculence comprises the following steps, as shown in Figure 1：
S1：200ml agreement wheat juice is added into sedimentation pipe (as shown in Figure 2)；4ml sterilised yeast suspensions are inoculated with into sedimentation pipe again
(as shown in Figure 2), stirs evenly, and obtains yeast wheat juice mixing suspension；
S2：The yeast wheat juice mixing suspension, under conditions of temperature is 20 DEG C, when fermentation 38 is small, obtains zymotic fluid；
S3：5 centimetres below liquid level of zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 1,000
Ten thousand/milliliter, then the malt yeast can be caused to settle slow；The yeast count measured is less than 5,000,000/milliliter, then the malt meeting
Cause yeast sedimentation too fast.
Reference examples：Yeast flocculence data tracking method in actual big production
Preliminary examination zymotic fluid in certain Beer Brewage factory fermentation process is taken to carry out blood counting chamber counting；The preliminary examination hair of fermentation 8 days
In zymotic fluid, the yeast count measured is more than 20,000,000/milliliter, then the malt can cause yeast to settle slow；The yeast measured
Cell number is less than 10,000,000/milliliter, then the malt can cause yeast sedimentation too fast.
Note：1 day zymotic fluid detected is preliminary examination zymotic fluid after total biacetyl is less than or equal to 0.18ppm in zymotic fluid.
Effete test embodiment 1Investigate the stability for the detection method that malt influences yeast flocculence
Test method：Agreement wheat juice, Fu Mandisila dry ferment (models are prepared using malt standard sample：W-34/70) make
Standby sterilised yeast suspension, and the detection method influenced with the malt of embodiment 1 on yeast flocculence, are repeated 9 times, it is thin to measure suspended yeast
Born of the same parents' number, is shown in Table 1.
The stability for the detection method that 1 malt of table influences yeast flocculence
| Detect number | Testing result (million/milliliter) |
| 1 | 6.5 |
| 2 | 6.1 |
| 3 | 6.3 |
| 4 | 6.5 |
| 5 | 6.5 |
| 6 | 6.0 |
| 7 | 6.3 |
| 8 | 6.1 |
| 9 | 6.5 |
As known from Table 1, the result of 9 detection suspended yeast cell numbers is close, and fluctuation is very small, it was demonstrated that this method accuracy
It is higher with reappearance.
Effete test embodiment 2The result of detection method and yeast flocculence data tracking result pair in actual big production
Than
Test method：
1st, using malt sample preparation agreement wheat juice, Fu Mandisila dry ferment (models：W-34/70 sterilised yeast suspension) is prepared
And the detection method influenced with the malt of embodiment 1 on yeast flocculence, suspended yeast cell number is measured, is shown in Table 2；
2nd, malt sample is used as raw materials for production, and yeast flocculence data tracking side in the actual big production of reference examples
Method, draws the suspended yeast cell number that preliminary examination zymotic fluid ferments 10 days, is shown in Table 3.
The testing result for the detection method that 2 malt sample of table influences yeast flocculence
| Detect number | Testing result (million/milliliter) | Judge result |
| 1 | 11.5 | Yeast can be caused to settle slow |
Yeast flocculence data tracking in the actual big production of table 3
| Ferment number of days | Testing result (million/milliliter) |
| 1 | 25.7 |
| 2 | 58.6 |
| 3 | 55.1 |
| 4 | 42.3 |
| 5 | 32.6 |
| 6 | 33.5 |
| 7 | 28.9 |
| 8 | 27.7 |
| 9 | 28.3 |
| 10 | 26.9 |
From table 2 it can be seen that using malt sample preparation agreement wheat juice, Fu Mandisila dry ferment (models：W-34/70)
Sterilised yeast suspension and the detection method influenced with the malt of embodiment 1 on yeast flocculence are prepared, measuring suspended yeast cell number is
11.5 million/milliliter, more than 10,000,000/milliliter, it is slow to illustrate that malt sample can cause yeast to settle.
From table 3 it can be seen that using yeast flocculence data tracking side in the actual big production of malt sample and reference examples
Method, the preliminary examination zymotic fluid of fermentation 8 days carry out blood counting chamber counting, and suspended yeast cell number is 27.7 million/milliliter, more than 20
Million/milliliter, it is slow to illustrate that malt sample can cause yeast to settle.
In conclusion the obtained testing result of detection method and reality that are influenced using malt of the present invention on yeast flocculence
Yeast flocculence data tracking result is consistent in the big production in border, illustrates the detection method of the present invention and has preferable accuracy, examines
Survey result and can be used for Instructing manufacture.
The above described is only a preferred embodiment of the present invention, limitation in any form is not done to the present invention, therefore
All contents without departing from technical solution of the present invention, the technical spirit according to the present invention any are simply repaiied to made for any of the above embodiments
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (10)
1. the detection method that a kind of malt influences yeast flocculence, it is characterised in that comprise the following steps：
S1：Sterilised yeast suspension is inoculated with agreement wheat juice, is stirred evenly, obtains yeast wheat juice mixing suspension；
S2：The yeast wheat juice mixing suspension, under conditions of temperature is 20-27 DEG C, when fermentation 38-44 is small, obtains zymotic fluid；
S3：Zymotic fluid is taken to survey suspended yeast cell number；The yeast count measured is more than 10,000,000/milliliter, then the malt can be made
Settled into yeast slow；The yeast count measured is less than 5,000,000/milliliter, then the malt can cause yeast sedimentation too fast.
2. detection method according to claim 1, it is characterised in that the step S1 includes：Agreement wheat juice is added and is sunk
Drop pipe；Sterilised yeast suspension is inoculated with into sedimentation pipe again, is stirred evenly, obtains yeast wheat juice mixing suspension.
3. detection method according to claim 2, it is characterised in that the sedimentation pipe is successively by the first pipe, the second pipe, the
Three pipes form, and the first funnel-form connecting tube is equipped between first pipe and the second pipe, is set between second pipe and the 3rd pipe
There is the second funnel-form connecting tube, the height of first pipe is more than the height of the second pipe, the height of the 3rd pipe and the second pipe
Height it is identical；The radius of first pipe is more than the radius of the 3rd pipe, and the radius of the 3rd pipe is more than the radius of the second pipe.
4. detection method according to claim 1, it is characterised in that in step S1, the suspended yeast of the sterilised yeast suspension
Number is 10,000,000/milliliter -20, million/milliliter.
5. detection method according to claim 4, it is characterised in that：The agreement wheat juice and the volume ratio of sterilised yeast suspension are
50∶1。
6. detection method according to claim 4, it is characterised in that：The sterilised yeast suspension is by a kind of preparation of sterilised yeast suspension
Method obtains, which comprises the following steps：
Active dry yeast is added in the physiological saline that temperature is 19-21 DEG C, cultivates 20 minutes, shake up to yeast and uniformly hang
It is floating, sterilised yeast suspension is made.
7. detection method according to claim 6, it is characterised in that：The mass body of the active dry yeast and physiological saline
Product is than g: ml 0.075-0.125: 1.
8. detection method according to claim 6, it is characterised in that：The active dry yeast is the dry ferment of Fu Mandisila
It is female.
9. detection method according to claim 1, it is characterised in that：The agreement wheat juice is by a kind of preparation for wheat juice of reaching an agreement on
Method obtains, which comprises the following steps：
Malt is sent out according to agreement and prepares wheat juice, wheat juice boils under conditions of being 100-105 DEG C in temperature, filters, is cooled to 23
DEG C, agreement wheat juice is made.
10. detection method according to claim 1, it is characterised in that：The step S2 includes：The yeast wheat juice mixing
Suspension, under conditions of temperature is 23 DEG C, when fermentation 42 is small, obtains zymotic fluid.
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| CN201711410517.8A CN107937477A (en) | 2017-12-21 | 2017-12-21 | The detection method that a kind of malt influences yeast flocculence |
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| CN109187159A (en) * | 2018-08-09 | 2019-01-11 | 广州南沙珠江啤酒有限公司 | The detection method of suspended yeast concentration |
| CN110964774A (en) * | 2018-09-30 | 2020-04-07 | 安琪酵母股份有限公司 | Method for evaluating beer yeast cohesiveness in beer fermentation process |
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| CN109187159A (en) * | 2018-08-09 | 2019-01-11 | 广州南沙珠江啤酒有限公司 | The detection method of suspended yeast concentration |
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| CN110964774A (en) * | 2018-09-30 | 2020-04-07 | 安琪酵母股份有限公司 | Method for evaluating beer yeast cohesiveness in beer fermentation process |
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Inventor after: Xiong Dan Inventor after: Zeng Yuping Inventor after: Wang Peiwu Inventor after: Luo Na Inventor after: Chen Jun Inventor after: Chen Suixin Inventor before: Xiong Dan Inventor before: Zeng Yuping Inventor before: Chen Suixin Inventor before: Luo Na Inventor before: Zhang Xia Inventor before: Tu Jingxia Inventor before: Liang Jingkun Inventor before: Zhong Liqin Inventor before: Pan Fengmei |
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