RU2326162C1 - Method for producing bakery yeast - Google Patents

Abstract

FIELD: microbiological industry.

SUBSTANCE: the method for bakery yeast breeding provides for cultivating yeast in a nutritive broth. Said nutritive broth comprises molasses, mineral salts, biotin and sodium salt of 3,5-Di-tert-Butyl-4-hydroxyphenylpropionic acid that is additionally entered there in quantity of 10^-5-10^-6 g/l. The invention allows increasing the yeast yeild of 3% and improving the yeast quality by increasing their enzymatic activity: rising the yeast zymase activity of 25% and dough-raising capacity of 5 %.

EFFECT: increasing the yeast yield.

2 tbl, 2 ex

Description

The invention relates to the microbiological industry, in particular to the production of baker's yeast.

A known method for producing baker's yeast, providing for their multi-stage cultivation in aeration conditions on a nutrient medium containing molasses, mineral salts, biotin, which is additionally introduced derivatives of arylthio (sulfonyl) acetic acids in an amount of 10 ^-6 -10 ^-10 %, at the stages of obtaining sowing and commercial yeast in order to increase the yield of biomass, see SU Copyright certificate 1350172, IPC C12N 1/18, 1/36, 1987.

The disadvantage of this method is that a high yield of yeast occurs only with intensive aeration of the nutrient medium, which requires additional costs.

A known method of growing baker's yeast on a nutrient medium containing molasses, mineral salts, with the addition of a growth stimulator consisting of corn extract into the medium, see SU Copyright certificate 1052537, IPC C12N 1/18, 1981.

However, this method does not provide a sufficient yield of good quality yeast. In addition, the corn extract used in this method as a stimulator of yeast growth is deficient.

The closest in technical essence is a method for growing yeast, providing for their cultivation on a nutrient medium containing molasses, diammonium phosphate and geothermal water containing mineral components in a concentration of 2.0-2.4 g / l and humic substances, see RU Patent 2084519 IPC C12N 1/18, 1997.

The disadvantages of this method are the insufficient yield of yeast biomass and their quality.

The objective of the invention is to increase the yield of yeast biomass and improve their quality by increasing their enzymatic activity.

The technical problem is solved by a method of growing baker's yeast, providing for their cultivation on a nutrient medium containing molasses, mineral salts, biotin, in which the sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid is additionally added to the nutrient medium in an amount of 10 ^{- 5} -10 ^-6 g / l.

The solution to the technical problem allows to increase the yield of yeast biomass by 3% and to improve the enzymatic activity: zymase activity by 25% and lift by 5%.

Characterization of the substance used in the claimed method.

The substance used in the method — the sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid — is a crystalline substance of white color, odorless, readily soluble in water, MPC = 10 mg / m ³ , approved for use in polymers in contact with food, see the Handbook. "Chemical additives to polymers." Moscow, Chemistry, 1981, p. 69.

The invention is illustrated by the following examples of specific performance.

Example 1

A method of growing baker's yeast, for example Saccharomyces cerevisiae LK-14, is carried out by culturing them on a nutrient medium of the following composition, wt.%:

molasses - 12

mineral salts (potassium chloride - 0.1; diammonium phosphate - 0.12; ammonium sulfate - 0.24)

biotin - 0.005

tap water - 87.535,

The sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid is additionally added to the nutrient medium in an amount of 10 ^-5 g / l. Cultivation is carried out for 24 hours in rocking flasks at 30 ± 1 ° C.

At the end of the process, the yield of yeast and enzymatic activity are determined.

As a control, yeast cells cultured on a nutrient medium of the composition, wt.%:

molasses - 12

mineral salts (potassium chloride - 0.1; diammonium phosphate - 0.12; ammonium sulfate - 0.24)

biotin - 0.005

tap water - 87.535.

Example 2

A method of growing baker's yeast, for example Saccharomyces cerevisiae LK-14, is carried out analogously to example 1 on a nutrient medium of the following composition in%:

molasses - 12

mineral salts (potassium chloride - 0.1; diammonium phosphate - 0.12; ammonium sulfate - 0.24)

biotin - 0.005

tap water - 87.535

The sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid is additionally added to the nutrient medium in an amount of 10 ^-6 g / l.

The composition of the control nutrient medium is shown in example 1.

A comparison of the main indicators obtained by the known and claimed methods for growing yeast are presented in table 1.

Table 1 Baker's yeast rates The name of indicators The increase in the values of indicators relative to the control in% The concentration of sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid, g / l prototype 10 ^-5 10 ^-6 ASD - Absolutely Dry Yeast +9 +5 +12 Specific growth rate - +3 +10 The number of cells with glycogen - +11 +12 The number of budding cells - +5 +15 Maltase activity - +8 +6 Zymase activity +13 +32 +38 Lifting power +12 +10 +17 Osmosis resistance - +18 +24 Durability - +6 +6

The inventive method allows to increase the yield of yeast by 12%, the specific growth rate of yeast by 10% compared with the control. Microscopic examination of yeast shows that the number of budding cells and cells with glycogen in the claimed object is 15% and 12% higher, respectively, compared with the control. The amount of glycogen is known to indicate fermentative activity of yeast. The yeast obtained by the claimed object, along with a good yield compared with the control, has the best indicators: an increase in maltase and zymase activity by 8 and 38%, respectively, lifting force by 17%, resistance by 6% and reduce osmosis sensitivity by 24%.

From table 1 it can be seen that the claimed method in comparison with the prototype allows to increase the yield of yeast by 3% and improve enzymatic activity: zymase activity by 25%, lift by 5%.

With yeast biomass obtained according to example 2, baked white bread made from wheat flour of the first grade according to a unified recipe according to GOST 26987-86.

Premium baking wheat flour - 100 kg

Baking yeast according to example 2-2.0 kg

Edible salt - 1.3 kg

Sugar - 1.0 kg

Finished bread is analyzed by organoleptic and physico-chemical indicators (see table 2).

table 2 Bread quality indicators Indicators The control Experience Prototype Dough
Fermentation time, min
Acidity, deg. 270
3,5 230
3,5 276
3.9 Bread
Specific volume cm ^3/100
Porosity,% 374
70 391
77 385
73 Humidity% 42 42 42 Appearance: Top crust golden brown, glossy, with small cracks Top crust golden brown, glossy, crack free Top crust golden brown, glossy, no cracks Crumb Normal, uniform porosity Well baked, not moist to the touch, flexible, developed without voids and seals Elastic, developed porosity, uniform Scent Peculiar to this type of product, odorless Inherent to this type of product, the aroma is more saturated compared to the control sample. A nice, freshly baked homemade bread seems rich Taste Peculiar to this type of product, without extraneous taste Peculiar to this type of product, without extraneous taste When tested, there is no sour taste

The inventive method will reduce the fermentation time of the test by 14% compared with the control and 16% compared with the prototype. At the same time, there is a significant increase in the specific volume and porosity of the experimental finished product in comparison with the samples in the control and prototype. A sensory assessment of the finished products shows that the baked bread has a pronounced crust color, has a well-baked, not moist to the touch, elastic, developed crumb without voids and seals, has a larger volume of finished products, better flavor.

Thus, the claimed method in comparison with the prototype allows to increase the yield of yeast biomass by 3%, to improve their quality by increasing enzymatic activity - zymase activity by 25%, lift - by 5%, and bread baked using yeast for the claimed object, It has the best organoleptic characteristics, has a larger specific volume and porosity while reducing the fermentation time of the dough by 16%.

Claims (1)

A method of growing baker's yeast, providing for their cultivation in a nutrient medium containing molasses, mineral salts, biotin, characterized in that the sodium salt of 3,5-di-tert-butyl-4-hydroxyphenylpropionic acid in an amount of 10 ^-5 -10 ^-6 g / l