SU1558982A1 - Thermotolerant yeast strain saccharomyces cerevisiae used for fermenting kvas wort in production of kvas - Google Patents

Abstract

The invention relates to the non-alcoholic industry and is a strain of the yeast SACCHARAMYCES CEREVISIAE VKPM-U-826 for fermenting kvass wort in the production of kvass. The aim of the invention is to obtain a yeast thermotolerant strain capable of fermenting kvass wort at 33-35 ° C, speed up the fermentation process and improve the quality of kvass. The use of the proposed yeast strain will speed up the process of fermentation of the wort up to 8-10 hours, to get kvass with excellent bread taste and aroma, with good saturation with carbon dioxide. The proposed strain ferments leaven wort at 33-35 ° C, the optimal PH value of 4.8-5.0. Optional anaerobic. Assimilates glucose, sucrose, fructose, maltose, galactose, melibioza, ethyl alcohol, glycerin, acetic, lactic, tartaric acid. 1 tab.

Description

The invention relates to a non-alcoholic industry and is a thermotolerant strain of the yeast Saccharomyces cerevisiae VKPM U-826, K-87, to ferment kvass wort when preparing kvass.

The purpose of the invention is to obtain a thermotolerant yeast strain capable of fermenting kvass wort at 33-35 ° C, speed up the fermentation process and improve the quality of kvass.

The strain was isolated during the investigation of the micro-dissemination of the averaging kvass concentrate and is stored in the collection of the Kiev Order of the Red Banner of Labor, gemmological

Food Industry Institute at number 16 and in the collection of the Industrial Microorganism Cultures Museum of the All-Union Scientific Research Institute of Genetics and Selection under the number VKPM U-826, belongs to the race K-87.

Morphological features Yeast cells have an ovoid shape, small average cell size of 4.7 3.8 microns. They multiply by budding, can form spores. On malt agar, the colonies are round, convex, with a raised center and with a barely noticeable radial striation. Coloring colonies mat. In a good light, they are translucent & 1

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us After 24 hours on liquid malt wort, the yeast forms a dense precipitate.

Physical and biological signs. The optimal fermentation temperature of kvass wort is 33-35 ° C. Yeast keeps its vitality within a pH of 2-8. The optimum pH is 34.8-5.0. Facultative anaerobes.

Attitude to carbohydrates. Good

assimilate glucose, sucrose, fructose, maltose, galactose, melli bios, partially raffinose and dextrins, weakly xylose, arabinose, sorbose.

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

Relation to acids. Assimilate acetic, lactic and bicaric acids.

PRI me R. Fermentation of kvass wort was performed under laboratory conditions in 0.5 l conical flasks. Kvass concentrate was diluted in warm water at 30-32 C to a dry matter concentration (DM) of 2.0 - 2.2%. Then asked sugar syrup, which was prepared separately.

The concentration of kvass wort sugar syrup was adjusted to 3.2 - 3.4% of CB.

The wort prepared in this way was poured into 200 ml in conical flasks, the pure culture of the Saccharomyces cerevisiae yeast VKPM U-826, K-87 was set, closed with sulfuric acid closures and placed in heat chambers at different temperatures for fermentation.

Pure yeast culture was transferred from spit to sterile kvass wort with a concentration of 8% CB and cultured for 20-24 h, after which the contents of the two tubes were transferred to kvass mash prepared for kvass production. Fermentation of kvass wort was carried out for 12-14 hours at 30.33 and 35 ° C. The control wort was fermented with pressed Saccharomyces cerevisiae yeast of race 722. Data on the fermentation of the wort from starch-containing raw materials from the experimental and control yeast races is shown in the table.

From the data obtained it follows that the advantage of the S-87 Saccharomyces cerevisiae race is their ability to ferment kvass wort at 30.33 and 35 ° C, saturating the kvass with carbon dioxide, accumulating a regulated amount of acid and giving a very pleasant bread taste to kvass. . Increasing the fermentation temperature from 30 to 35 ° C accelerates the process of preparing kvass to 8-1 O,

Claims (1)

Invention Formula The thermotolerant strain of the yeast Saccharomyces cerevisiae VKPM U-826, used to ferment kvass wort in the production of kvass. Yeast race Foam formation h cm Taste SV,% Acidity, degree 0.1 n. NaOH Saccharomyces cerevisiae race 722 (control) 0.1 Saccharomyces carlsbergensis logos 55992,6 Saccharomyces cerevisiae race K-811,4 Saccharomyces cerevisiae race V3025 Saccharomyces cerevisiae race M-872,8 Saccharomyces cerevisiae race VKPM U-8263,0 Saccharomyces carlshergensis logos 652.0 Schirosaccharomyces rotor-801,8 Grain Sour2,32,6 yeast Grain Sour-2,21,8  sweet Yeast, Sour1,61,9 wine Grain Sour2,02,2 yeast Grain Sour-1,82,0 sweet Grain Sour-2.02.1 sweet Yeast, Sour-2,21,9 bread and sweet Musty water 3,21,6