RU1794086C - Method for leaven growing - Google Patents

Abstract

Usage: yeast industry, the production of baker's yeast. Summary of the invention: a strain of lactic acid bacteria Lactobaciilus brevis TsMPM-B-2458 in a ratio of 1: 100-10: 100 is introduced into the post-separation mash, kept for 16-24 hours, a nutrient medium containing molasses, nitrogen sources, mineral is prepared sow yeast and grow it. In the process of growing yeast, mash treated with lactic acid bacteria is introduced in an amount of 15-25% of the volume of the medium in portions: 35% of the calculated amount in the fold, 25% at the second and third hours of cultivation and 15% at the 4th hour. 5 tab.

Description

ate with

The invention relates to the yeast industry; b can be used in the production of baker's yeast, in particular using nitrite molasses.

A known method of growing baker's yeast with a more complete use of dry matter of post-fermented mash and its preliminary treatment with biomycin and acidification with sulfuric acid, followed by neutralization with potash or ammonia solution and treatment with current - microwave in the pipeline.

Techniques are also known for the preparation of baking yeast using mash during the cultivation of marketable yeast from the 8th hour of the process, adding it in equal portions to the end of the cycle in an amount of 30% of the volume of the medium of the commodity apparatus. Pre-mash is sterilized in a microwave field.

The closest in technical essence is a method for growing baker's yeast, which includes preparing a nutrient medium, introducing sesame yeast and growing them. Before the post-separation mash is introduced into the nutrient medium, it is pre-mixed with molasses in a ratio of 1: 1, and carboxylin is used as a growth promoter.

However, the widespread use of all methods is limited due to the high infection rate of the product mash, insufficiently effective methods of influencing it, and methods involving application

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antibiotic substances or devices (microwave floor, electrocoagulation) are quite expensive and scarce.

The aim of the invention is to improve the sanitary-chemical parameters of the nutrient medium, finished products and increase the yield of yeast.

The goal is achieved in that before the post-separation mash is introduced into the culture medium for growing baking yeast, it is pre-mixed with lactic acid bacteria of the strain Lactobaclllus brevis-8, previously grown in liquid culture medium, in a ratio of 100: 1-100: 10, and then this mixture is introduced into the process of growing yeast in an amount of 15-25% of the volume of the nutrient medium.

New in the present invention is the treatment of post-separation mash with lactic acid bacteria, namely, the Lactobacillus strain, which exhibits not only its inherent property of an antagonist and blowing agent, but also a new property - reduction of nigrites. The introduction of post-separation mash along with lactic acid bacteria provides an additional source of mineral and nitrogen nutrition during the cultivation of yeast, as a result of which the sanitary and chemical parameters of the nutrient medium and the finished product are improved, namely, the content of putrefactive microflora, nitrites is reduced when In this, an increase in the biomass of yeast is observed, which provides an increase in their yield.

The method is carried out as follows.

Before introducing into the nutrient medium the mash obtained after the separation of a pure culture or product stage from the 1st separation stage is mixed with lactic acid bacteria (ICD). For this purpose, a strain of Lactobaclllus brevis-8 was selected; therefore, a number of strains of MKD were studied (see Table 1).

As can be seen from the table. 1, Lactobaclllus brevis-8 culture has the best antagonistic and reducing properties against putrefactive bacteria.

A culture of lactic acid bacteria is grown on molasses medium containing saliisred-10 at a temperature of 30-35 ° C for 24 hours and then mixed with mash in a ratio of 1: 100-10: 100. The mixture is kept at a temperature of 30-32 ° C for 16-24 hours. At the same time, nitrite is restored, the concentration of ammonia in the medium increases, and at the same time, the culture of lactic acid bacteria grows to 300-50010 cells in 1 ml,

The mash in the amount of 15-25% of the useful volume of the yeast-growth apparatus containing lactic acid bacteria is introduced into the nutrient medium when growing yeast in portions: 35% of the total calculated amount is fed into the crease, 25% is fed in the second and third hours of cultivation and 15% is fed at the fourth hour by volume instead of water, and by the amount of solids instead of molasses, which is reduced from the next three hours of inflow in equal portions. Seed yeast is then introduced, using a pure Saccharomyces cerevisie yeast culture and the growing process is carried out.

EXAMPLE 1. Inoculative pure culture of lactic acid bacteria L. brevls-8 in the laboratory stage was grown on special medium-10 for 24 hours at 30 ° C in two stages to the required volume of 10 l in Carlsberg flasks, which served seed for growing it in the production stage.

The production stage of preparation of a pure culture of lactic acid bacteria included the cultivation of bacteria in a small multiculture apparatus (MIN) with a capacity of 1 m3. All components of the nutrient medium were added to the apparatus according to the recipe (Table 2).

The nutrient medium was sterilized at a pressure of 0.05 MPa (0.5 atm) for 60 minutes, cooled to 35 ° C, and then the contents of Carlsberg flasks were seeded. The duration of propagation was 24-48 hours at a temperature of 30-35 ° C with periodic stirring. Cultured lactic acid bacteria with culture. the medium was further mixed with mash in a ratio of 1: 100 by volume.

After separation, the mash was previously pre-mixed into the collection tank, adjusted to pH 4.5 with sulfuric acid, steam sterilized for 30 minutes and cooled to 35 ° C.

The resulting mixture of mash with MKB was kept for 16 hours at a temperature of 30 ° C to a concentration of MKB cells of 500-106 in 1 ml.

Biologically processed mash was used at commodity stage B according to the technological regime of yeast production using fractional recirculation technology.

The yeast in step B was cultured in a VDA-100 apparatus (net volume 65 mh) with a dilution ratio of 12 for 24 hours (Three cycles of 14.5 hours each).

The molasses consumption with 78% solids for one growing cycle was 5850 kg. mash consumption at its dose of 20% to the volume of the nutrient medium was 13000 l (13 m). When the solids content in the mash is 2% for sugar meter 13,000 liters of mash are equivalent to 335.4 kg of molasses. Consequently, the replacement of water during the cultivation of yeast mash allows to reduce the consumption of molasses by 335.4 kg The total molasses consumption for the entire growing cycle was 5514.6 kg.

The cultivation of yeast was carried out according to the schedule given in table. 3.

Biologically treated mash was fed in batches: 35% of the total calculated quantity was fed into a crease, 25% each was fed at the second and third hours of cultivation, and 15% was fed at the fourth hour of cultivation in terms of the volume instead of water, and the amount of solids instead of molasses, which was reduced from the last three hours of inflow in equal portions.

As a result of such a cultivation regimen. the ratio of yeast: ICD was in the range of 1: 1-1: 2, which led to an increase in the yield of baker's yeast in comparison with the known method by 2-4%.

Claims (2)

PRI me R 2. To determine the effect of the ratio of mash and lactic acid tank Formula of the invention A method for growing baker's yeast, comprising preparing a liquid nutrient medium containing molasses, a nitrogen source and mineral salts, introducing sowing yeast and growing them under conditions of post-separation mash, characterized in In order to achieve the goal in laboratory conditions, 5 experiments were performed according to Example 1, only with a change in the ratio of ICD and mash, respectively, 0.5: 100; 1: 100: 5: 100; 10: 100; 15: 100. The results are shown in table. 4. The optimal ratio of MKB and mash when mixed before being added to the nutrient mixture is 1: 10010: 100, and the optimal processing time is 16-24 hours. Example 3. In order to determine the effect of the amount of mash of mash and ICD introduced during the cultivation of yeast, the experiments of Example 1 were set to achieve the goal; only the amount introduced was changed: 10, 15, 20, 25, 30 percent of the useful volume of the yeast-growing apparatus (see table 5). It can be seen from the table that the use of a 15-25% mixture of mash and lactic acid bacteria during the cultivation of baker's yeast positively affects the yield of baker's yeast. Using the invention of the Method for growing baker's yeast in comparison with the best known analogues of the same purpose: the yield of yeast will increase by 2-4%; save molasses will be 5-10%; save clean water 15-30%; the sanitary and chemical parameters of the nutrient medium and yeast are improved, which is characterized by the absence of nitrites and a decrease in putrefactive microflora in the mash and in general during the cultivation of yeast. that, in order to increase the yield of yeast biomass, before feeding the post-separation mash, a culture of the lactic acid bacteria strain Lactobacillus brevis CMPM B-2458 in a ratio of 1: 100-10: 100 is introduced into it, the resulting mixture is kept for 16-24 hours and introduced t in the growing process in an amount of 15-25% of the volume of medium ... Table 2 Technological regime for growing lactic acid bacteria in the MIN device Indicators A set of water, m Sowing ICD 2% of the volume of medium, l Molasses (46% sugar), kg Magnesium Sulfate, kg Ammonium sulfate, kg Potassium phosphate monosubstituted, kg. Manganese sulfate, kg ammonium itrate trisubstituted, kg Sodium Acetate, kg Corn extract, kg or yeast hydrolyzate, kg Temperature ° C pH of the medium Set in the apparatus, m3 oncentration of lactic acid bacteria, cells / ml Titratable acidity, degrees Note. The salts are supplied dry. Table 1 The duration of cultivation, h ABOUT 24 0.750 fifteen 45 0.15 .1.8 1,5 0,039 0.15 1,875 2.25  7.5 30-35 5.5-6.0 5,0 0.820 -106-10-106 0.6-0.8 1,5 300-106-400-106 2.0-3.0 TzblitsaZ The technological mode of cultivation of commercial yeast with the addition of biologically processed mash with a content of 2% CB by fractional recirculation technology With Table4 The effect of the ratio of brew and lactic acid bacteria, the duration of treatment to achieve the goal Table 5 The influence of the amount of a mash of mash and ICD introduced during the cultivation of yeast on goal achievement