KR20170045411A - Manufacturing method of solid-type starter of Saccharomyces cerevisiae Y283 - Google Patents

Abstract

The present invention relates to an optimized method of manufacturing a solid starter using Saccharomyces cerevisiae Y283 (KACC93238P). In particular, according to a check result of an optimal condition to manufacture the solid starter of the Saccharomyces cerevisiae Y204, the growth level and the number of live bacteria are confirmed to be highest when a starter of Saccharomyces cerevisiae Y204 is cultivated in a YPD medium at 30C and 150 revolution per minute (RPM) for 24 hours. Therefore, the optimal condition for the solid starter according to the present invention can be used as a useful method of manufacturing the solid starter of Saccharomyces cerevisiae Y283.

Description

{Manufacturing method of solid-type starter of Saccharomyces cerevisiae Y283} of Saccharomyces cerevisiae Y283}

The invention my processes Sergio non jiae as Saccharomyces (Saccharomyces cerevisiae) relates to an optimized method for producing a solid seed with Y283 (KACC93238P).

Each country in the world has been handed out unique liquor, which is local alcoholic beverages, such as traditional alcoholic beverages, traditional alcoholic beverages or regional beverages, depending on the climate, climate and customs of the area. In Korea, traditional wine called "takju" (makgeolli), yakju and distilled liquor has been passed down for a long time. Takju (makgeolli) is a type of fermented soybean fermented by using yeast made by cultivating fungi or yeast in cereals. It has higher nutritional value because it contains more dietary fiber and physiologically active substances than yakju and distilled liquor.

In general, the strains used for Takju fermentation include Aspergillus, Saccharomyces, Bacillus, and Lactobacillus, and Saccharomyces cerevisiae ( Saccharomyces cerevisiae) is a typical yeast belonging to the acanthaceous fungus. Most yeasts used for brewing, including baker's yeast and brewery yeast, are related to this species.

As mentioned above, despite the high nutritional value of Korean traditional liquor, Takju is not a typical mainstream. Recently, consumers' desire for liquor has diversified and the tendency to find high quality liquor has become stronger. Accordingly, there is a demand for development of superior seeds that have unique flavors and flavors.

Therefore, many researchers are conducting researches to improve the taste and quality of Takju. However, most of the existing research on Takju has been mainly concerned with the types of Takju raw materials and yeast, and research on yeast related to Takju fermentation has been rarely conducted (KOREAN J. FOOD SCI. TECHNOL. , pp. 56-62, 2010).

In recent years, attention has been focused on yeast which has excellent and constant efficacy, can improve flavor and taste, has a characteristic of excellent flavor or flavor, selects yeasts that maintain a constant efficacy, and performs fermentation The research on producing excellent fermented beans has attracted much attention.

Accordingly, the inventors of the present invention have conducted studies to select a yeast having a constant ability to produce an excellent flavor-producing ability, and a production method and an optimum condition for mass production, and found that Saccharomyces by establishing an optimized method for producing a solid seed with cerevisiae) Y283 (KACC93238P), and completed the present invention.

An object of the present invention my process to the non-saccharide Sergio jiae (Saccharomyces cerevisiae) to provide an optimized method for producing a solid seed with Y283 (KACC93238P).

In order to achieve the above object, the present invention is saccharide as MY processes Sergio non jiae (Saccharomyces cerevisiae) to the Y283 (KACC93238P) comprising for 24 to 30 hours at a stirring speed of 120 to 180 rpm, temperature 27 to 32 ℃ A method for producing Saccharomyces cerevisiae Y283 solid seeds is provided.

Further, the present invention provides a solid seed of Saccharomyces cerevisiae Y283 (KACC93238P) produced by the production method of the present invention.

In addition, the present invention provides a method for preparing Takju, which includes fermenting a cereal strain of Saccharomyces cerevisiae Y283 (KACC93238P) produced by the method of the present invention into cereals.

The present invention also provides Saccharomyces cerevisiae strain Y283 deposited under Accession No. KACC93238P.

The invention my processes Sergio non jiae as Saccharomyces (Saccharomyces cerevisiae) relates to an optimized method of manufacturing a solid seed with Y283 (KACC93238P), specifically, Saccharomyces as MY processes Sergio non jiae (Saccharomyces The optimum conditions for the production of solid seeds of S. cerevisiae Y283 (KACC93238P) were determined, and it was found that S. cerevisiae Y283 strain was cultured in YPD medium at a stirring speed of 150 rpm at 30 ° C. for 24 hours, , The solid seed microorganism optimization conditions of the present invention can be usefully employed as a method for producing Saccharomyces cerevisiae Y283 (KACC93238P) solid seeds.

1 is a diagram showing a yeast culture using a Jar-fermentor.
FIG. 2 is a graph showing the activity of Saccharomyces < RTI ID = 0.0 > cerevisiae) Y283 (KACC93238P) is a diagram showing the growth of yeasts and even viable cells.
FIG. 3 is a diagram showing the growth rate and viable cell count of Saccharomyces cerevisiae Y283 (KACC93238P) yeast according to the stirring speed.
FIG. 4 is a diagram showing the growth rate and viable cell count of Saccharomyces cerevisiae Y283 (KACC93238P) yeast according to the culture temperature.
FIG. 5 is a graph showing the growth of Saccharomyces cerevisiae Y283 (KACC93238P) yeast according to the incubation time.

Hereinafter, the present invention will be described in detail.

The invention my processes Sergio non jiae as Saccharomyces (Saccharomyces cerevisiae) provides Y283 (KACC93238P) Stirring speed 120 to 180 rpm, temperature at 27 to 32 ℃ in Saccharomyces which comprises culturing for 24 to 30 hours non-Mai processes Sergio jiae Y283 solid seed method.

Saccharomyces cerevisiae Y283 is a strain which has been deposited with the National Institute of Agricultural Science and Technology under accession number KACC93238P on June 15, 2015, as a strain isolated from traditional fermented foods.

It is preferable to use any medium selected from the group consisting of MEA, YPD, and YM, and it is most preferable to use a YPD medium.

The stirring speed is preferably 120 to 180 rpm, more preferably 150 to 160 rpm, and most preferably 150 rpm.

The incubation temperature is preferably 27 to 32 ° C, more preferably 30 to 31 ° C, and most preferably 30 ° C. If the incubation temperature is less than 27 캜 or more than 32 캜, the degree of growth of Saccharomyces cerevisiae Y283 strain may be lowered.

The culture is preferably performed for 24 to 30 hours, more preferably for 24 to 26 hours, and most preferably for 24 hours. If the incubation time is less than 24 hours or more than 30 hours, the degree of growth of Saccharomyces cerevisiae Y283 strain may be lowered.

The culture may be carried out by adding any one selected from skim milk, glutamate, lactose, trehalose and dextrin, and it is preferably stored in a wrapping paper such as plastic, ordinary vinyl, aluminum bag and vacuum plastic bag.

And drying the yeast cultured in the solid-seed-producing method.

In a specific embodiment of the present invention, the present inventors selected Saccharomyces cerevisiae Y283 (KACC93238P), which is excellent in the ability to grow and grow in traditional fermented foods and has an excellent alcohol and aroma-producing ability, as yeast for producing Takju, The optimum condition for the production of S. cerevisiae Y283 was determined by culturing S. cerevisiae Y283 strain on YPD medium at a stirring rate of 150 rpm at 30 ° C for 24 hours to determine the highest degree of viability and viable cell count 2 to 5), the solid seed microorganism optimization conditions of the present invention can be usefully employed in the production of Saccharomyces cerevisiae Y283 (KACC93238P) solid seeds.

Further, the present invention provides a solid seed of Saccharomyces cerevisiae Y283 (KACC93238P) produced by the production method of the present invention.

In addition, the present invention provides a method for preparing Takju, which includes fermenting a cereal strain of Saccharomyces cerevisiae Y283 (KACC93238P) produced by the method of the present invention into cereals.

The solid seeds of Saccharomyces cerevisiae Y283 (KACC93238P) are characterized by excellent culture growth ability and excellent alcohol and aroma-producing ability.

The cereal may be cereal such as rice, barley, wheat, rye, oats, barley, millet, sorghum and buckwheat rice; Papers such as corn, sweet potatoes; And mixtures thereof.

The present invention relates to a fermented food product which is excellent in the ability to grow and grow in traditional fermented foods, saccharomyces cerevisiae The optimum conditions for the production of solid seeds of S. cerevisiae Y283 (KACC93238P) were determined, and it was found that S. cerevisiae Y283 strain was cultured in YPD medium at a stirring speed of 150 rpm at 30 ° C. for 24 hours, (See Figs. 2 to 5), the solid seed culture optimization conditions of the present invention can be usefully employed as a solid seedling and takju prepared by using the method for producing solid seeds of Saccharomyces cerevisiae Y283 (KACC93238P) .

The present invention also provides Saccharomyces cerevisiae strain Y283 deposited under Accession No. KACC93238P.

Saccharomyces cerevisiae Y283 is a strain which has been deposited with the National Institute of Agricultural Science and Technology under accession number KACC93238P on June 15, 2015, as a strain isolated from traditional fermented foods.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following Examples and Experimental Examples.

< Example  1> Yeast seed selection for producing Takju

Excellent ability to culture grown in yeast 7 jongjung separate from traditional fermented foods high alcohol and fragrance producing ability Saccharomyces My access Servigroup jiae (Saccharomyces cerevisiae) Y283 (accession number KACC93238P) was a finalist in Takju manufacture of yeast, on June 15, 2015, it was deposited with the National Academy of Agricultural Science as accession number KACC93238P. The yeast was subcultured in a YPD medium and cultured in a large amount using a Jar-fermentor.

< Experimental Example  1> Yeast for making Takju Sakaromayses Serbijia  Y283 ( KACC93238P ) To determine the optimal culture conditions

In order to identify the optimal conditions for the production of the solid seeds of S. cerevisiae Y283 selected in Example 1, culturing conditions suitable for growth were confirmed.

<1-1>  S. cerevisiae  Y283 Selection of liquid medium for yeast culture

In order to find optimal conditions for S. cerevisiae Y283 yeast culture, viability and number of viable cells were analyzed by media.

Specifically, the cells were cultured in a Jar-fermentor according to the MEA, YPD, and YM mediums shown in Table 1 below. The culture conditions were as follows: the cells were cultured in 4 L medium at 30 ° C. for 24 hours with stirring at 150 rpm. The growth rate of S. cerevisiae Y283 yeast was platinum, pre-incubated, and then 1% of each of the cells was inoculated into MEA, YPD, and YM main culture media. The cells were cultured under the above culture conditions, Were measured. For the measurement of viable cell count, 10 g of the sample was taken in a sterilized bag, and 90 ml of sterile physiological saline was added thereto. The cell was dissolved in a homogenizer and diluted with sterilized physiological saline stepwise. Respectively.

ingredient Medium composition (%) MEA YM YPD Malt extract 3 0.3 - Yeast extract - 0.3 One Polypeptone - - 2 Peptone 0.5 0.5 - Dextrose - One 2 Agar 1.5 - 2

As a result, as shown in FIG. 2, S. cerevisiae Y283 growth of yeast and bacteria are also YPD medium, YM culture medium, MEA medium was a higher order (FIG. 2), and thus, the YPD culture medium with a carbon source and a nitrogen source evenly S It was selected as the best medium for the cultivation of yeast cerevisiae Y283.

<1-2>  S. cerevisiae  Y283 Liquid culture for yeast culture Stirring speed  selection

In order to produce yeast seed culture, the amount of cells produced in the liquid culture should be high. For this, the agitation speed is also an important factor in addition to the abundant culture medium. Therefore, when the yeast of S. cerevisiae Y283 was liquid cultured, the growth of the strain and the viable cell count were confirmed according to the stirring speed of the fermenter.

Specifically, S. cerevisiae Y283 yeast was cultivated using a zipper. The culture conditions were as follows: incubation was carried out in 4 L of YPD medium at a temperature of 30 DEG C at three stirring speeds of 100, 150 and 200 rpm for 24 hours, The viability and viable cell counts of these were measured by the method of Example <1-1>.

As a result, as shown in FIG. 3, the growth rate of yeast and the number of viable cells tended to increase in the order of 150, 100, and 200 rpm, and the bacterial cells of S. cerevisiae Y283 yeast at 150 rpm were compared with the culture rates of 100 or 200 rpm It was confirmed that it had a cell number of 1.2 to 1.3 times or more (Fig. 3). Therefore, the optimum agitation speed for culturing S. cerevisiae Y283 yeast was selected at 150 rpm.

<1-3>  S. cerevisiae  Y283 Optimal temperature for liquid culture for yeast culture

During the liquid culture of S. cerevisiae Y283 yeast, the growth of the strain and the viable cell count were determined according to the incubation temperature of the fermenter.

Specifically, the culture conditions were as follows: the culturing temperature of the fermenter was divided into 4 kinds of YPD medium and the cultivation temperature was set at 25 ° C., 30 ° C. and 37 ° C., and the mixture was cultured at a stirring rate of 150 rpm for 24 hours. And their viability and viable cell count were measured.

As a result, as shown in Fig. 4, S. cerevisiae Y283 yeast was high in viability and viable count at 30 DEG C (FIG. 4). Thus, S. cerevisiae Y283 yeast is a yeast that grows well at a temperature in the range of 25 ° C to 30 ° C, which is lower than 37 ° C. Therefore, it is judged that alcohol fermentation is good at room temperature when preparing Takju.

<1-4>  S. cerevisiae  Y283 Optimal time for liquid culture for yeast culture

S. cerevisiae for the production of Takju Y283 was cultured at 4 ℃ in YPD medium at 30 ℃ and 150 rpm. The growth was examined by sampling the culture at 6 hour intervals for 2 days. The degree of growth was measured by the method of Experimental Example 1-1.

As a result, as shown in Fig. 5, S. cerevisiae Y283 yeast grew sharply during 6 to 12 hours in the logarithmic growth phase and maintained constant growth after 24 hours as a stopper without significant change (Fig. 5).

Therefore, when yeast Saccharomyces cerevisiae Y283 (KACC93238P) for the production of Takju is cultured in YPD medium at 30 ° C and 150 rpm for 24 hours, it is expected that not only the strain will grow but also the amount of cell mass will increase.

National Academy of Agricultural Sciences KACC93238P 20150615

Claims (8)

Saccharomyces cerevisiae) Y283 (KACC93238P) Stirring speed 120 to 180 rpm, temperature at 27 to 32 ℃ in Saccharomyces which comprises culturing for 24 to 30 hours non-Mai processes Sergio jiae Y283 solid seed method.
The method for producing Saccharomyces cerevisiae Y283 (KACC93238P) solid seeds according to claim 1, wherein the culture uses YPD medium.
The method according to claim 1, wherein the stirring speed of the culture is 150 to 160 rpm.
The method according to claim 1, wherein the temperature of the culture is 30 to 31 占 폚. The method for producing solid phase Saccharomyces cerevisiae Y283 (KACC93238P).
The method according to claim 1, wherein the culture is cultured for 24 to 26 hours. A method for producing Saccharomyces cerevisiae Y283 (KACC93238P) solid seeds.
The solid seed of the Saccharomyces cerevisiae Y283 (KACC93238P)
A method for producing takju, comprising the step of inoculating grains of Saccharomyces cerevisiae Y283 (KACC93238P) of claim 6 into cereals and fermenting them.
Saccharomyces cerevisiae strain Y283 deposited with Accession No. KACC93238P.

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