SU1558981A1 - Yeast strain saccharomyces cerevisiae used for fermenting kvas wort in production of kvas - Google Patents

Abstract

The invention relates to the non-alcoholic food industry and is a strain of the yeast S.CEREVISIAE of the race VKPM U-825 for fermenting kvass wort in the production of kvass. The aim of the invention is to obtain a yeast strain capable of fermenting kvass wort, improving its taste and aroma. The use of the proposed yeast strain makes it possible to obtain kvass with an excellent bread taste and odor and with good saturation with carbon dioxide. The strain isolated from rye malt, fermented wort wort at 30-33 ° C, the optimal PH value of 4.8-5.0, optional anaerobic. Assimilates glucose, sucrose, fructose, maltose, galactose, melibiosis, raffinose, weakly - xylose, arabinose, sorbose. Assimilates ethyl alcohol, glycerin, acetic and lactic acid. 1 tab.

Description

The invention relates to the non-alcoholic food industry and is a strain of the yeast Saccharomyces cerevisiae VKPM U-825 for fermenting kvass wort in the production of kvass.

The purpose of the invention is to obtain a special strain of yeast capable of fermenting kvass wort, to improve its taste and aroma.

The strain of yeast Sacch. cerevisiae VKPM U-825 was isolated from rye malt and is stored in the collection of the Kiev Order of the Red Banner of Labor of the technological institute of the food industry under the number

15 and in the collection of the Industrial Microorganism Cultures Museum of the Research and Development Institute of Genetics and Selection under the number U-825, belongs to the race P-87,

- Morphological features. Yeast cells are ovoid, with an average cell size of 4.5 3.8 microns. They multiply by budding, can form spores. On malt agar, the colonies are round, strongly convex, smooth, the top ends with a peak, there is one barely noticeable concentric circle. On liquid kvass wort over 24 hours, the yeast forms a dense sediment.

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with

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Physical and biochemical characteristics. The optimum fermentation temperature of kvass wort is 30-33 ° C. Yeast has a viability in the range of pH 2-8. Facultative anaerobes.

Attitude to carbohydrates. Good assimilate glucose, sucrose, fructose, maltose, galactose, melibiosis, raffinose, weakly - xylose, arabinose, srbozu.

Attitude to alcohols. Assimilate ethyl alcohol, glycerin, worse - dulcite, mannitol.

Relation to acids. Assimilate acetic, milky, partially wine and amber.

Example. Fermentation was carried out in 0.5 l conical flasks. Kvass wort was prepared from kvass concentrate and water at 30 ° C. The wort concentration was 2.2-2.4%. Then, sugar syrup was added to a dry matter concentration (DM) of 3.2 to 3.4%. The kvass wort prepared in this way was poured into flasks of 200 ml of susl5, and a clean culture was set.

tour the yeast strain studied and fermented at 30 ° C for 12-14 hours.

Pure culture of yeast from braid was transferred to a sterile kvass wort with a concentration of 8% DM. Yeast biomass was accumulated for 15–18 hours. Control samples of kvass were set up using the described scheme using Saccharomyces cerevisiae yeast of race 722. Data on the fermentation of kvass wort from the test and control races of yeast are given in

c table.

Claims (1)

From the data obtained it follows that the advantage of the Saccharomyces cerevisiae VKPM U-825 yeast is their ability to produce kvass with a clean flavor of bread, good saturation with carbon dioxide, and a standard content of acidity. Invention Formula 5Saccharomyces yeast strain, cerevisiae VKPM U-825, used to ferment wort in the production of kvass. Saccharomyces cerevisiae race 722 (control) 0.1 Saccharomyces carbsbergensis logos 55992,6 Seccharomyces cerevieiae race K-811,4 Sacoharonyces cerevisiae., race V 302,5 Saccharoraycea cerevisiae race M 872.8 Saccharomyces cerevisiae race P-87 (proposed strain VKPM U-825) 3.0 Saccharomyces carbsbergensis logos 652.0 Sc hi zo Saccharomyces 1,8 popoe - 80 Sour Sweet and sour Sour Sour Sweet and sour Sweet and sour 2.3 2.2 l.fi 2.0 1.8 2.0 Sweet and sour 2.2 Watery 3.2 2.6 1.8 1.9 2.2. 2.0 2.1 1.9 1.6