SU1130600A1 - Strain of yeast saccharomyces cerevisiae no.616 used in producing dried leaven for baking - Google Patents

Abstract

YARRING STRAIN SACCHAROMYCES CEREVISIAE No. 616, USED FOR THE PRODUCTION OF BAKER BAKERY YEAST, is stored in the Central Museum of Industrial Microorganisms. Collection number 11MPM 4-452.

Description

WITH

О 9) The invention relates to the food industry and microbiological synthesis and is a new strain used to prepare dried bakery yeast. One of the means of increasing the percentage of yeast in processed raw materials (molasses) and improving their quality is the use of pure crops. yeast, appropriate in their biological characteristics of the composition of the nutrient medium and the conditions of production. Yeast cultures used in yeast production must adapt well to the characteristics of the raw material (beet sugar molasses), which vary depending on the sugar production season, the sugar production process, and also on the process conditions in the yeast production. The resistance of the culture to high concentrations of substances in the medium and to drying is necessary. Yeast cultures for the production of baker's yeast must be matched by increased productivity, high enzymatic activity (good lifting power), etc., compared to those used in yeast production. Currently, various strains of Saccharomyces cerevisiae are widely used in the production of baking yeast, and among them the most common is production race No. t4, which has good baking properties ij. . However, this race has a comparatively weak maltase activity, lower generative activity (productivity) and weak / resistance during drying. The purpose of the invention is a yeast strain that meets all the requirements for the production of baker's yeast, i.e. It has a high productivity yield of bio1: {argent, high enzymatic activity, and more stable during drying than the production race number f4. The resulting strain of the yeast Saccharoniyces cerevisiae No. 616 has the following morphological and physiological characteristics. The size of the cells in one-day culture on malt wort Yul s.v. - 9507.9 μm (average), cell shape: almost round, more rarely ovoid or slightly elongated. Reproduction by budding. Well sporuliruet on acetate medium. Disputes from 2 to 4 in the ask. The spore shape is round with a smooth shell, dimensions 2, 2 microns. Colonies on molasses agar, after 96 hours of growth - round, diameter 4.8 - 6.0 mm, the edge is even, darker than the middle, the middle is spherically convex, in the color of light beige. On wort agar (after 96 hours), the colonies are round, light yellow in color with a smooth edge, the middle is spherically convex, the colony diameter is 6-7 mm. Yeast ferments rjnoKoay, fructose, sucrose, maltose, raffinose, galactose. Gelatin is not diluted, glycerin and alcohol (ethanol) are absorbed. Do not assimilate mannitol, dulcite and sorbitol. Hybrid strain No. 616 is a triploid hybrid, upon receipt of which a production race was used, belonging to the species Saccharomyces cerevisiae: Italian nska race No. 166-I diploid and ad, (adenine-dependent mutant) - haploid. Hybrid triploid strain No. 616 was obtained by crossing a strain of the yeast strain of the genus Crustavocera cerevisiae ADU-166 and the aeyeu strain.; 5 (adenine-dependent mutant) obtained from a single spore, isolated using a micromanipulator. Hybridization in this case was possible because the sporilating concurrent nuclei have a sexual process. If the strains have the gene to be cleaved, indicated by mating types a and et, the cells of the strains in the mixed culture are copulated, resulting in a hybrid zygote. LlTaMM ADU-166 producer is diploid, i.e. it contains two sets of chromosomes, and strain ade, g (the second producer) is haploid, i.e. contains one set of chromosomes. As a result, a riddle of seizure formed a hybrid containing three sets of chromors, i. triploid. . When laboratory testing of enzyme activity and other properties and comparison with the production race 1 14, it turned out that hybrid

strain No. 616 has the best enzymatic activity, especially maltase - 56 minutes, and in race No. 14, 80-90 minutes, with higher generative Hcrft-activity (modulo growth) - 5 0.239 in strain K 616 and 0.215 more reserve carbohydrate - trehalose - 6.2% per s.w., while race 14 has 2.3, respectively. The ability to accumulate trehalose 10 contributes to greater stability during drying. The physiological characteristics of the new strain and production race No. 14 are listed in the table. Yeast was grown in 15 Petri dishes on molasses agar.

As can be seen from the table, strain No. 616 differs from the production race No. 14 by increased enzymatic activity, productivity (generative activity), and better resistance when dried (less susceptibility and greater ability to accumulate trehalose),

When tested under production conditions, the IP 616 strain accumulates biomass better (2-3% more compared to: Nin with control). The yield of raw materials for raw materials is 1–1.2% higher, the lifting sip of dried yeast is better than that of the control race.

67

55

80

58

6.2

0.239

60

5-10

2.3

0.212.

66

15

Claims (1)

SACCHAROMYCES CEREVISIAE YEAST STRAIN No. 616, USED FOR THE PRODUCTION OF DRIED BAKERY YEAST, is kept at the Central Museum of Industrial Microorganisms. Collector Number TsMPM 4-452.