KR102383112B1 - Novel saccharomyces cerevisiae le pain2021-1 strain reducing stink - Google Patents

Abstract

The present invention relates to a novel Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) with a reduced yeast-specific odor. The strain of the present invention preserves the flavor of bread and makes it possible to feel the taste and aroma of a raw material of the bread using a strain with a reduced yeast-specific odor compared to commercially available baker's yeast. The strain of the present invention exhibits excellent fermentation power compared to the commercially available baker's yeast, and thus the bread with excellent flavor and soft texture can be manufactured.

Description

New Saccharomyces cerevisiae LE PAIN2021-1 strain with reduced odor {NOVEL SACCHAROMYCES CEREVISIAE LE PAIN2021-1 STRAIN REDUCING STINK}

The present invention relates to a novel Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) with reduced yeast-specific odor, the strain of the present invention is yeast-specific compared to commercially available baker's yeast With a strain with reduced odor, you can enjoy the flavor of bread and feel the taste and aroma of raw materials of bread, and because it exhibits superior fermentation power compared to commercially available baker's yeast, bread with excellent flavor and soft texture can be manufactured.

If cookie dough is inflated using the properties of each material, bread dough is inflated by gas expansion by carbon dioxide (CO ₂ ) produced by yeast.

Factory yeast is used for most breads. Yeast made at the factory is produced by culturing yeast with high productivity and suitable for baking among over 600 types of yeast in the air, and separating the culture solution using a centrifuge for processing. There are hundreds of types of yeast. Among them, the yeast mainly used for baking is Saccharomyces Cerevisiae , and purely cultured ones are used.

Compressed Yeast (Fresh Yeast) This is a commonly used yeast, and refers to the rectangular yeast packaged in paper. The yeast isolated from the yeast culture is compressed and made into a square shape of 1 pound.

Active Dry Yeast Yeast made by the same process as raw yeast, and is good for storage as yeast that has been dried to remove moisture. Although the activity of yeast is reduced during the drying process, it is appropriate to use 40-50% of the amount of fresh yeast in the dry state.

Instant Yeast A product that improves the disadvantages of active dry yeast that must be soaked in water to increase dispersibility in water (dispersion phenomenon) so that it mixes well even if you mix other ingredients, instant yeast, and water together and knead it at once. Convenient to use.

The starch sugar in the flour and the sugar added to the bread ingredients meet and ferment in the bread dough. In this process, alcohol and carbon dioxide are generated. As a result, the bread swells, and when the bread is baked, alcohol and acids generated during the fermentation process act to determine the flavor, that is, the flavor of the delicious bread.

Yeast has several enzymes, and enzymes related to sugar include invertase, maltase, and zymase. Invertase (converting enzyme) hydrolyzes sugar into glucose and fructose, so it is also called sucrase or saccharase. When yeast is added to the bread dough, the added sugar is hydrolyzed into glucose and fructose.

Maltase also hydrolyzes maltose into two molecules of glucose. The resulting glucose is fermented into alcohol by the action of chimaase to produce carbon dioxide and ethanol. The carbon dioxide produced at this time expands the dough, and ethanol develops the flavor of the product along with the aging of the gluten.

In the manufacture of bread, yeast, that is, the fermentation characteristics of sugar in yeast dough is one of the most important factors that determine the quality (flavor, texture, etc.) Looking at Japanese Patent Application Laid-Open No. 6-52), in order to improve the off-flavor (earth or fishy smell) of commercial yeast, natural wild yeast is isolated from seawater, then it is improved into hybridization and mutant breeding strains, and then applied to bread making for flavor. has been improved

Republic of Korea Patent Publication No. 10-0858177

When manufacturing bread, when commercially available yeast is used, contamination by microorganisms causes problems such as taste, smell, and rancidity, and it is difficult to produce products of uniform quality.

As a result of the present inventor's efforts to develop yeast that can add flavor to bread by reducing the peculiar odor of yeast appearing in the above fermentation process, Saccharomyces cerevisiae (natural yeast) from domestic whole wheat through microbial isolation and identification ( Saccharomyces cerevisiae ) LE PAIN2021-1 strain (Accession No. KCTC 14504BP) was purely isolated, and the strain of the present invention was deposited with the Korea Research Institute of Bioscience and Biotechnology.

The present invention provides a Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) LE PAIN2021-1 strain (Accession No. KCTC 14504BP).

The strain is characterized in that it is derived from whole wheat.

The strain is characterized in that it comprises the 18s rRNA sequence of [SEQ ID NO: 1].

The strain is characterized in that the peculiar odor of yeast is reduced, and the isobutyric acid content in the cells after 20 hours of culture is 100 ppm or less, 90 ppm or less, 80 ppm or less, most preferably 70 ppm or less. do.

The strain is characterized in that it has excellent fermentation power compared to commercialized yeast.

According to another embodiment of the present invention, there is provided a bread composition comprising the strain.

According to another embodiment of the present invention, there is provided a bread prepared from the bread composition.

The Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention is a strain with a reduced odor characteristic of yeast compared to commercially available baker's yeast, and it preserves the flavor of bread and improves the flavor of bread. You can feel the taste and aroma, and because it exhibits superior fermenting power compared to commercially available baker's yeast, it is possible to prepare bread with excellent flavor and soft texture.

1 is a view showing the phylogenetic tree of the Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention.

In the present specification, when a member is said to be located “on” another member, this includes not only a case in which a member is in contact with another member but also a case in which another member is present between the two members.

In the present specification, when a part "includes" a certain component, this means that other components may be further included, rather than excluding other components, unless otherwise stated.

The Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention is a strain with a reduced odor peculiar to yeast compared to commercialized baker's yeast, enhancing the flavor of bread, and commercialized bread Because it exhibits superior fermenting power compared to yeast, it is possible to prepare bread with excellent flavor and soft texture.

The strain of the present invention belonged to the Saccharomyces cerevisiae strain as a result of identification, and in the present invention, it was named Saccharomyces cerevisiae LE PAIN2021-1 and to the Korea Research Institute of Bioscience and Biotechnology in 2021. It was deposited on March 22, and the deposit number was given as KCTC 14504BP.

The strain of the present invention exhibits a reduced effect of yeast-specific odor compared to commercialized yeast. According to the inventor's experiment, as a result of measuring the isobutyric acid content after culturing the strain for 20 hours, the present invention Saccharomyces cerevisiae LE PAIN2021-1 strain has an isobutyric acid content compared to commercially available baker's yeast I was able to confirm this very little.

According to another embodiment of the present invention, there is provided a bread composition comprising the Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention and bread prepared with the composition.

When bread was prepared using the Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention, it was confirmed that the odor was reduced compared to the bread produced with commercially available baker's yeast. there was. Although there was no significant difference in texture, the bread prepared with the strain of the present invention was evaluated to be superior to the bread prepared with commercially available baker's yeast in taste and overall preference.

The bread may be any one of sweet pastry bread, barley bread, corn bread, white bread, rye bread, baguette bread, English muffin, Danish pastry, whole wheat bread, and croissant bread, but is not limited thereto, and yeast It can include any bread that requires fermentation.

The bread composition includes 1 to 10 parts by weight, preferably 1 to 5 parts by weight, of Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention based on 100 parts by weight of wheat flour can do.

According to another embodiment of the present invention, there is provided a bread manufacturing method using the Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention.

The bread manufacturing method is 1 to 10 parts by weight of the Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) of the present invention based on 100 parts by weight of wheat flour, preferably 1 to 5 parts by weight It may include a step of mixing.

<Isolation of strain>

To isolate yeast strains, whole wheat was used as a separation source, and even if 5 g of whole wheat flour was added to 45 ml of sterilized YM liquid medium (0.3% yeast extract, 0.3% malt extract, 0.5% peptone, 1.0% glucose), It was incubated for a period of time.

Then, the microorganisms cultured in the YM liquid medium were buried in the YM solid medium, spread on the surface of the plate medium, and cultured at 30° C. for 72 hours to separate the grown colonies.

The single colony was cultured in 500 ml of sterilized YM liquid medium, and a sensory test was performed on 10 subjects to select a strain with a low yeast-specific odor. It was identified as Saccharomyces cerevisiae .

The present inventor named the strain Saccharomyces cerevisiae LE PAIN2021-1 and deposited it on March 22, 2021 at the Korea Research Institute of Bioscience and Biotechnology (Accession No. KCTC 14504BP).

The 18s rRNA sequence of Saccharomyces cerevisiae LE PAIN2021-1 is as follows:

[Sequence Listing 1]

AGGTCCTCATGTCTAGTATAGCATTTATACAGTGAAACTGCGAATGGCTCATTAAATCAGTTATCGTTTATTTGATAGTTCCTTTACTACATGGTATAACTGTGGTAATTCTAGAGCTAATACATGCTTAAAATCTCGACCCTTTGGAAGAGATGTATTTATTAGATAAAAAATCAATGTCTTCGGACTCTTTGATGATTCATAATAACTTTTCGAATCGCATGGCCTTGTGCTGGCGATGGTTCATTCAAATTTCTGCCCTATCAACTTTCGATGGTAGGATAGTGGCCTACCATGGTTTCAACGGGTAACGGGGAATAAGGGTTCGATTCCGGAGAGGGAGCCTGAGAAACGGCTACCACATCCAAGGAAGGCAGCAGGCGCGCAAATTACCCAATCCTAATTCAGGGAGGTAGTGACAATAAATAACGATACAGGGCCCATTCGGGTCTTGTAATTGGAATGAGTACAATGTAAATACCTTAACGAGGAACAATTGGAGGGCAAGTCTGGTGCCAGCAGCCGCGGTAATTCCAGCTCCAATAGCGTATATTAAAGTTGTTGCAGTTAAAAAGCTCGTAGTTGAACTTTGGGCCCGGTTGGCCGGTCCGATTTTTTCGTGTACTGGATTTCCAACGGGGCCTTTCCTTCTGGCTAACCTTGAGTCCTTGTGGCTCTTGGCGAACCAGGACTTTTACTTTGAAAAAATTAGAGTGTTCAAAGCAGGCGTATTGCTCGAATATATTAGCATGGAATAATAGAATAGGACGTTTGGTTCTATTTTGTTGGTTTCTAGGACCATCGTAATGATTAATAGGGACGGTCGGGGGCATCAGTATTCAATTGTCAGAGGTGAAATTCTTGGATTTATTGAAGACTAACTACTGCGAAAGCATTTGCCAAGGACGTTTTCATTAATCAAGAACGAAAGTTAGGGGATCGAAGATGATCAGATACCGTCGTAGTCTTAACCATAAACTATGCCGACTAGGGATCGGGT GGTGTTTTTTTAATGACCCACTCGGCACCTTACGAGAAATCAAAGTCTTTGGGTTCTGGGGGGAGTATGGTCGCAAGGCTGAAACTTAAAGGAATTGACGGAAGGGCACCACCAGGAGTGGAGCCTGCGGCTTAATTTGACTCAACACGGGGAAACTCACCAGGTCCAGACACAATAAGGATTGACAGATTGAGAGCTCTTTCTTGATTTTGTGGGTGGTGGTGCATGGCCGTTCTTAGTTGGTGGAGTGATTTGTCTGCTTAATTGCGATAACGAACGAGACCTTAACCTACTAAATAGTGGTGCTAGCATTTGCTGGTTATCCACTTCTTAGAGGGACTATCGGTTTCAAGCCGATGGAAGTTTGAGGCAATAACAGGTCTGTGATGCCCTTAGACGTTCTGGGCCGCACGCGCGCTACACTGACGGAGCCAGCGAGTCTAACCTTGGCCGAGAGGTCTTGGTAATCTTGTGAAACTCCGTCGTGCTGGGGATAGAGCATTGTAATTATTGCTCTTCAACGAGGAATTCCTAGTAAGCGCAAGTCATCAGCTTGCGTTGATTACGTCCCTGCCCTTTGTACACACCGCCCGTCGCTAGTACCGATTGAATGGCTTAGTGAGGCCTCAGGATCTGCTTAGAGAAGGGGGCAACTCCATCTCAGAGCGGAGAATTTGGACAAACTTGGTCATTAGAGAACAAAAGTAGAAACCGC

<Measurement of isobutyric acid content>

Substances causing odor peculiar to yeast consist of various compounds, and although it is difficult to limit to one type of compound, isobutyric acid, known as a linear fatty acid having a putrefactive odor, is presumed to be one of the causative substances.

In order to measure the isobutyric acid content of the strain of the present invention, Saccharomyces cerevisiae LE PAIN2021-1 strain was incubated in 100 ml of YM liquid medium in a 500 ml Erlenmeyer flask for 20 hours at 30 ° C., and the culture medium was 3,000 rpm, The supernatant was removed by centrifugation for 5 minutes, and washed twice with distilled water.

Then, 20 ml of distilled water was added to the precipitated cells, and after ultrasonic pulverization, after centrifugation at 10,000 rpm and 10 minutes, the isobutyric acid content of the supernatant was measured by gas chromatography. The butyric acid content was measured.

LE PAIN2021-1 strain Commercial Baker's Yeast Isobutyric acid content (ppm) 68 572

Referring to the [Table 1], the present invention Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) LE PAIN2021-1 strain was confirmed to be very low isobutyric acid content. This corresponds to a very small content compared to the Saccharomyces cerevisiae FT-4 strain of Korean Patent Registration No. 10-0858177, which is a prior patent.

<Baking applicability evaluation>

(Preparation Example 1) 300 g of super strong wheat flour, 700 g of wheat flour, 10 g of malt, 80 g of butter, 50 g of sugar, 20 g of salt, 780 g of milk and 30 g of Saccharomyces cerevisiae LE PAIN2021-1 strain were put in a spiral mixer. After kneading at low speed for 3 minutes at medium speed for 6 minutes at low speed for 1 minute, the dough was mixed so that the final temperature of the dough was 27°C.

The mixture was put into a fermenter at 27 ° C. relative humidity of 75 to 80% and aged for 1 hour. After aging, divide into 160g, round, and put in a fermenter at 27℃ 75 to 80% relative humidity for 15 minutes, give a bench time, press with a rolling pin, mold it, put it in a bread case, and ferment for 60 minutes in a fermenter at 37℃ 75 to 80% relative humidity Then, bake in an oven at 180 degrees on top and 210 degrees on bottom for 30 minutes.

(Preparation Example 2) In Preparation Example 1, commercialized yeast was added instead of Saccharomyces cerevisiae LE PAIN2021-1 strain, and bread was prepared in the same manner as in Preparation Example 1.

The height, length and width of the prepared bread were measured and shown in [Table 2].

Preparation Example 1 Preparation 2 height (mm) 160.0 147.4 Length (mm) 22.6 21.8 Width (mm) 95.2 89.6

Referring to Table 2 above, as compared to commercially available baker's yeast, in the case of bread made with Saccharomyces cerevisiae LE PAIN2021-1 strain, the height, length and width increased, and Saccharomyces cerevisiae increased. It was confirmed that the Saccharomyces cerevisiae LE PAIN2021-1 strain had superior fermentation power compared to commercially available baker's yeast.

<Sensory evaluation>

For sensory evaluation of the prepared bread, 10 males and females (5 males / 5 females) were selected and evaluated with a 10-point preference scale method for smell (off-flavor), texture (chewability), taste and overall preference. The ratings were very good 10 points, good 7 points, average 5 points, dislike 3 points, and dislike 1 point. In the case of odor, a low score was given to the target group with off-flavor.

Preparation Example 1 Preparation 2 Odor (degree of odor) 9.21 ± 1.83 7.57 ± 1.24 texture (softness) 9.34 ± 1.14 8.45 ± 1.26 taste 9.18 ± 0.82 7.54 ± 1.03 full symbol 9.54 ± 0.98 7.22 ± 1.44

Referring to [Table 3], it was confirmed that the odor was reduced in the bread prepared with the Saccharomyces cerevisiae LE PAIN2021-1 strain than the bread prepared with commercially available baker's yeast.

The texture (softness) was also evaluated to be softer than the bread made with the Saccharomyces cerevisiae LE PAIN2021-1 strain of the present invention. It is presumed to be because

The bread prepared with the LE PAIN2021-1 strain was evaluated to be superior to the bread prepared with the commercially available baker's yeast in taste and overall palatability, and this is thought to be because the yeast's inherent odor is reduced and the flavor of the bread is further improved.

Korea Institute of Biotechnology and Biotechnology KCTC14504BP 20210322

<110> LE PAIN <120> NOVEL SACCHAROMYCES CEREVISIAE LE PAIN2021-1 STRAIN REDUCING STINK <130> Pn-2021-0147 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1715 <212> RNA <213> Saccharomyces cerevisiae <400> 1 aggtcctcat gtctagtata gcatttatac agtgaaactg cgaatggctc attaaatcag 60 ttatcgttta tttgatagtt cctttactac atggtataac tgtggtaatt ctagagctaa 120 tacatgctta aaatctcgac cctttggaag agatgtattt attagataaa aaatcaatgt 180 cttcggactc tttgatgatt cataataact tttcgaatcg catggccttg tgctggcgat 240 ggttcattca aatttctgcc ctatcaactt tcgatggtag gatagtggcc taccatggtt 300 tcaacgggta acggggaata agggttcgat tccggagagg gagcctgaga aacggctacc 360 acatccaagg aaggcagcag gcgcgcaaat tacccaatcc taattcaggg aggtagtgac 420 aataaataac gatacagggc ccattcgggt cttgtaattg gaatgagtac aatgtaaata 480 ccttaacgag gaacaattgg agggcaagtc tggtgccagc agccgcggta attccagctc 540 caatagcgta tattaaagtt gttgcagtta aaaagctcgt agttgaactt tgggcccggt 600 tggccggtcc gattttttcg tgtactggat ttccaacggg gcctttcctt ctggctaacc 660 ttgagtcctt gtggctcttg gcgaaccagg acttttactt tgaaaaaatt agagtgttca 720 aagcaggcgt attgctcgaa tatattagca tggaataata gaataggacg tttggttcta 780 ttttgttggt ttctaggacc atcgtaatga ttaataggga cggtcggggg catcagtatt 840 caattgtcag aggtgaaatt cttggattta ttgaagacta actactgcga aagcatttgc 900 caaggacgtt ttcattaatc aagaacgaaa gttaggggat cgaagatgat cagataccgt 960 cgtagtctta accataaact atgccgacta gggatcgggt ggtgtttttt taatgaccca 1020 ctcggcacct tacgagaaat caaagtcttt gggttctggg gggagtatgg tcgcaaggct 1080 gaaacttaaa ggaattgacg gaagggcacc accaggagtg gagcctgcgg cttaatttga 1140 ctcaacacgg ggaaactcac caggtccaga cacaataagg attgacagat tgagagctct 1200 ttcttgattt tgtgggtggt ggtgcatggc cgttcttagt tggtggagtg atttgtctgc 1260 ttaattgcga taacgaacga gaccttaacc tactaaatag tggtgctagc atttgctggt 1320 tatccacttc ttagagggac tatcggtttc aagccgatgg aagtttgagg caataacagg 1380 tctgtgatgc ccttagacgt tctgggccgc acgcgcgcta cactgacgga gccagcgagt 1440 ctaaccttgg ccgagaggtc ttggtaatct tgtgaaactc cgtcgtgctg gggatagagc 1500 attgtaatta ttgctcttca acgaggaatt cctagtaagc gcaagtcatc agcttgcgtt 1560 gattacgtcc ctgccctttg tacacaccgc ccgtcgctag taccgattga atggcttagt 1620 gaggcctcag gatctgctta gagaaggggg caactccatc tcagagcgga gaatttggac 1680 aaacttggtc attagagaac aaaagtagaa accgc 1715

Claims (7)

As Saccharomyces cerevisiae LE PAIN2021-1 strain (Accession No. KCTC 14504BP) comprising the 18s rRNA sequence of [SEQ ID NO: 1],
The strain is a strain, characterized in that the isobutyric acid content of 68 ppm in the cells after 20 hours of culture.
According to claim 1,
The strain is a strain, characterized in that derived from whole wheat.
The method of claim 1,
The strain is a strain characterized in that the characteristic odor of yeast is reduced.
A bread composition comprising the strain of any one of claims 1 to 3.
Bread made from the composition of claim 4. delete delete

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