JP2013524827A - 酵母を果汁中に接種するための方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/00—Preparation of other alcoholic beverages
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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Abstract
Description
さらなる利点は、活性乾燥酵母の再水和には1時間に及ぶ時間がかかる可能性があり、高度に指定された再水和基質を調製する熟練者を必要とし、凍結酵母の直接接種には数分しかかからず、特別な訓練または技術を必要とせず、単にその製品をブドウ果汁または潰したブドウに添加するだけであるため、直接接種は結果としてワインメーカーにとってかなりの時間および人的資源の節約をもたらすことである。
凍結保護物質を添加し、液体酵母バイオマスを集めた後、そのバイオマスを適切な容器、例えばプラスチックの袋に移す。次いでこれらの容器を−10℃〜−60℃の温度で凍結させる。好ましい温度間隔は−10℃〜−30℃である。
従って、本発明の1観点は、以下の工程を含む、酵母を果汁の中に接種するための方法に関する:
a)容器中に果汁を用意し;そして
b)凍結した形の酵母を、その果汁の発酵を開始および維持するのに十分な量で添加する。
i)容器中に果汁を用意し;
ii)凍結した形の酵母を用意し;
iii)その凍結した酵母を解凍して液体の形の酵母を得て;そして
iv)その液体の形の酵母を、その果汁の発酵を開始および維持するのに十分な量で添加する。
理論に限定されるわけではないが、上記の工程iii)の解凍温度が25から35℃までであることにより本発明における最高の結果が得られると信じられる。
この実施例において用いられた活性乾燥酵母はサッカロミセス・バヤヌス B52(Lesaffre)であった。この実施例において用いられた凍結酵母はピシア・クルイベリ(Chr.Hansen)であった。全ての接種は3通り(triplicate)で実施され、下記の図1および2における棒グラフ上に標準誤差を示した。酵母を接種した後、その混合物を十分に攪拌して内容物を溶解させた後、プレーティングのために標準的な希釈液を作った。これらの生成物の細胞数を決定するため、ペプトン水中で希釈液を作り、1mlをペトリ皿の中に注ぎ、その後酵母グルコース培地(YGM)寒天を40℃で液体の形で注いだ。プレートを30℃で3日間培養し、その後コロニーを計数した。下記の図1および2で示したCFU/gは、最初のADYおよび凍結酵母の添加重量に基づいて計算された。合成ブドウ果汁培地中に接種した後の酵母の細胞数を決定するため、同じプロトコルに従った。50g/lの量の凍結した、または解凍したピシア・クルイベリ酵母を、室温(21℃)で200mlの合成ブドウ果汁培地中に接種した。活性乾燥酵母は、再水和されたか(37℃で20分間、10mlの塩素処理されていない水中1g)、または量り分けて(weighted out)2*106CFU/mlに相当する0.3g/Lで直接接種を実施したかのどちらかであった。直接接種および再水和されたADYに関して、その接種物および培地の温度の違いによりより多数の生存を促進するため、その合成ブドウ果汁液の温度を30℃に調節した。
図1は、まずADY酵母を水中で37℃において20分間再水和し、次いでそれを合成ブドウ果汁液中に接種した場合(縦線)と比較した、合成ブドウ果汁中に直接接種した場合(横線)の活性乾燥酵母(ADY)の直接接種の有害な作用の結果を示す。接種の後、注入プレーティング(pour plating)により細胞の計数を行い、そのデータを用いて平均CFU/g値を計算した。最初の活性乾燥酵母のCFU/gは、平均して2.40E+10と計算された(点線)。その活性乾燥酵母の直接接種は結果として4.49E+9の計算された平均CFU/g値をもたらし、それは直接接種によりその細胞の81.3%が死んだことを意味する。しかし、まず水中で37℃において20分間再水和し、次いで合成ブドウ果汁中に接種した場合、その計算された平均CFU/gは2.35E+10であり、それは再水和および接種後にその細胞の約2.1%のみが死んだことを意味する。
この実施例1の結果は、活性乾燥酵母(凍結乾燥されたもの)は(再水和無しで)直接接種した場合、(特定の温度の)水および果汁希釈液中で再水和した後の接種と比較してかなりの量の生存可能な細胞を緩める(loose)ことを示しており、すなわち、これらの結果は上記で論じたような先行技術の知識と一致していた。
従って、この驚くべき発見に基づいて、その後凍結酵母の使用は本発明に従うワイン製造に非常に好都合である可能性があることを理解することができる。
Claims (3)
- 以下:
a)容器中に果汁を用意し;そして
b)凍結した形の酵母を、その果汁の発酵を開始および維持するのに十分な量で添加する
の工程を含む、酵母を果汁中に接種するための方法。 - 以下:
i)容器中に果汁を用意し;
ii)凍結した形の酵母を用意し;
iii)その凍結した酵母を解凍して液体の形の酵母を得て;そして
iv)その液体の形の酵母を、その果汁の発酵を開始および維持するのに十分な量で添加する
の工程を含む、酵母を果汁中に接種するための方法。 - 工程iii)の解凍温度が25から35℃までの温度である、請求項2に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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EP10161158.0 | 2010-04-27 | ||
EP10161158 | 2010-04-27 | ||
PCT/EP2011/056557 WO2011134952A1 (en) | 2010-04-27 | 2011-04-26 | Method for inoculating yeast into fruit juice |
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JP2015209604A Division JP6196651B2 (ja) | 2010-04-27 | 2015-10-26 | 酵母を果汁中に接種するための方法 |
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JP2013524827A true JP2013524827A (ja) | 2013-06-20 |
JP6096110B2 JP6096110B2 (ja) | 2017-03-15 |
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JP2015209604A Active JP6196651B2 (ja) | 2010-04-27 | 2015-10-26 | 酵母を果汁中に接種するための方法 |
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US (1) | US11311032B2 (ja) |
EP (2) | EP2563169B1 (ja) |
JP (2) | JP6096110B2 (ja) |
CN (1) | CN102883627B (ja) |
AU (1) | AU2011247632B2 (ja) |
BR (1) | BR112012027549B1 (ja) |
CA (1) | CA2797597C (ja) |
CL (1) | CL2012003021A1 (ja) |
DK (1) | DK2563169T3 (ja) |
ES (1) | ES2637952T3 (ja) |
HU (1) | HUE033635T2 (ja) |
IL (1) | IL222658A0 (ja) |
MX (1) | MX345378B (ja) |
NZ (1) | NZ603267A (ja) |
PL (1) | PL2563169T3 (ja) |
RU (1) | RU2585846C2 (ja) |
WO (1) | WO2011134952A1 (ja) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
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DK2563169T3 (en) | 2010-04-27 | 2017-09-11 | Chr Hansen As | Process for making a fermented beverage |
ES2602041T3 (es) * | 2012-12-04 | 2017-02-17 | Chr. Hansen A/S | Proceso de inoculación directa de fermentos concentrados congelados y dispositivo asociado |
PL3354717T3 (pl) | 2013-03-07 | 2020-08-24 | Chr. Hansen A/S | Produkcja piwa niskoalkoholowego lub bezalkoholowego z użyciem szczepów drożdży Pichia kluyveri |
EP3102662B1 (en) * | 2014-02-04 | 2021-07-28 | Chr. Hansen A/S | Production of cider with pichia kluyveri yeast |
US11008539B2 (en) * | 2015-05-15 | 2021-05-18 | North Carolina State University | Methods for the production of fermented beverages and other fermentation products |
CA2987868A1 (en) * | 2015-06-04 | 2016-12-08 | Chr. Hansen A/S | Compressed yeast for direct inoculation of a fruit or vegetable substrate |
CN105695348B (zh) * | 2016-03-10 | 2018-12-04 | 江南大学 | 一种克鲁弗毕赤酵母及其制备无醇杨梅发酵果汁的方法 |
CA3107379A1 (en) | 2018-08-13 | 2020-02-20 | Chr. Hansen A/S | Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast |
WO2020070286A1 (en) | 2018-10-04 | 2020-04-09 | Chr. Hansen A/S | Yeast for beer production |
CN109486577A (zh) * | 2018-12-29 | 2019-03-19 | 大连民族大学 | 一种果汁发酵的甜酒酿 |
EP3874955A1 (en) * | 2020-03-05 | 2021-09-08 | FRAUNHOFER-GESELLSCHAFT zur Förderung der angewandten Forschung e.V. | Methods of multi-species insect pest control |
WO2022003012A1 (en) | 2020-06-30 | 2022-01-06 | Chr. Hansen A/S | Production of dairy and dairy anologue products with pichia kluyveri yeast |
CN112914001A (zh) * | 2021-03-25 | 2021-06-08 | 四川大学 | 一种发酵饮料及其制备方法 |
WO2024003160A1 (en) | 2022-06-30 | 2024-01-04 | Chr. Hansen A/S | Inhibition of saccharomyces by pichia kluyveri |
Citations (4)
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JPS62146589A (ja) * | 1985-12-19 | 1987-06-30 | Nippon Oil Co Ltd | 微生物包埋ゲルによる発酵生産法 |
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JP6196651B2 (ja) | 2017-09-13 |
JP2016039816A (ja) | 2016-03-24 |
WO2011134952A1 (en) | 2011-11-03 |
MX2012012522A (es) | 2012-12-17 |
CN102883627B (zh) | 2015-06-10 |
US20130045301A1 (en) | 2013-02-21 |
AU2011247632B2 (en) | 2014-10-02 |
EP3248471A1 (en) | 2017-11-29 |
JP6096110B2 (ja) | 2017-03-15 |
EP2563169A1 (en) | 2013-03-06 |
RU2012150430A (ru) | 2014-06-10 |
BR112012027549A2 (pt) | 2015-09-15 |
MX345378B (es) | 2017-01-27 |
IL222658A0 (en) | 2012-12-31 |
US11311032B2 (en) | 2022-04-26 |
ES2637952T3 (es) | 2017-10-18 |
BR112012027549A8 (pt) | 2015-10-06 |
AU2011247632A1 (en) | 2012-11-22 |
EP2563169B1 (en) | 2017-06-14 |
NZ603267A (en) | 2014-12-24 |
CL2012003021A1 (es) | 2012-11-30 |
CA2797597A1 (en) | 2011-11-03 |
PL2563169T3 (pl) | 2017-11-30 |
CN102883627A (zh) | 2013-01-16 |
DK2563169T3 (en) | 2017-09-11 |
CA2797597C (en) | 2020-12-08 |
BR112012027549B1 (pt) | 2021-08-17 |
RU2585846C2 (ru) | 2016-06-10 |
HUE033635T2 (en) | 2017-12-28 |
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