SU1588755A1 - Strain of saccharomyces cerevisiae yeast for producing pressed and dried baking yeast - Google Patents

Abstract

This invention relates to food biotechnology. The aim of the invention is the selection of a new strain of baking yeast, which has increased protein synthesizing activity, multiplies with a biomass yield higher than the known strains, competitive to bacteria and yeast-like fungi, providing products both in pressed and dried form with good baking properties. . The strain was obtained from the production yeast strain LP-7 by the method of multiple sowing on a selective nutrient medium and is stored in the All-Union Industrial Microorganism Collection VNIIgenetika under the number U-752. The strain contains 44.6% carbohydrates, 17.3% trehalose, 14.1% glycogen, 40.3% protein. The biomass yield at the commodity stage is 87.6%. Lift power of pressed yeast 50 min, maltaz activity 120 min. It grows on malt wort at a temperature of 28-30 ° C, multiplies by budding, forms aski on the acetate medium, aerotolerant, grows at 50% glucose and 12% sodium chloride. 6 tab.

Description

Yeast

auto lysate 0.1-5

Agar-Agar16-20

WaterEverything

Cultivation was carried out at 28-30 ° C for 7-10 days. The obtained clones studied morphological, physiological, biochemical and technological properties. Of the clones that showed the highest rates of yield, competitiveness to extraneous microflora, quality, resistance to desiccation, a new strain is learned.

The strain is stored in the All-Union Collec- tion of Industrial Organisms VNIIgenetika under the number U-752 and in the Leningrad Laboratory of Yeast Technology (VIIIPBT), variant L-3,. .

The strain has the following characteristic.

Mrrfologo-cultural signs. The shape and size of the cells of a one-day culture in malt wort: the cells are round and round-oval (5.2 x X 10.5) - (4.0x8.7) μm,.

The ratio of cells of different sizes in the population: large 10-15%, average 70-75%, small 10-15%,

The malt mash-agar colonies are opaque, smooth, pasty consistency, cream-colored, round in shape, the edge is even, the profile is conical, the internal pattern is uniform. The growth along the stroke is solid, abundant, the edge is even or slightly wavy, the mycelium and pseudomycelium are absent,

In a liquid malt wort, it forms a dense sediment; it does not form a ring or film. Reproduced by budding, Horschaux spores on an acetate medium to form 1-4 round spores with a smooth shell. Includes: polysaccharides, lipids, polyphosphates,

Physiological and biochemical signs. Facultative anaerobic, growing at 8 - 40 ° C, optimum growth temperature 30-35 ° C, optimum pH 4.2-5.5, critical pH values 2.6 and 8.8,

Attitude to carbohydrates. Actively ferments glucose, sucrose, maltose, 1/3 raffinose, slowly - galactose and trehalose, does not ferment lactose, cellobiose, inulin, soluble starch.

Utilizes in an oxidative way glucose, galactose, sucrose, tregalo0

s

0

five

0

five

0

ZU, raffinose, does not utilize cellobiose, lactose, xylose, arabinose, rhamnose, inulin.

Relation to alcohols: absorbs ethanol, does not absorb glycerin, dulcite, mannitol, sorbitol, inositol.

Relation to organic acids: assimilates lactic acid, does not assimilate succinic, citric acids.

Relation to glycosides: does not absorb salicin.

Nitrates do not assimilate, starch-like compounds do not form

The limiting concentration of salable salt for growth, yeast is 12%. Not resistant to cyclohexamide. Not pathogenic.

Example 1 In order to obtain a strain, a pure culture of yeast is dispersed into the medium of the following composition, g / l:

Glucose 8

KN ,, 3

Asparagin0,1

Yeast

autolysate 0.1

Agar-agar16

WaterEverything

Cultivation was carried out for 7 days. The yeast suspension of each clone is then transferred onto canted wort agar to study various traits and properties. The clones with the highest production-valuable properties are obtained with a new strain, which is transferred to liquid malt wort, then to slant wort-agar and stored in a refrigerator for research and production use.

Example 2: Similar to example 1, but sieving is performed on a medium of the following composition, g / l:

five

0

five

Glucose

KHjPO

Asparagin

Yeast

autolysate

Agar agar

Water

2.0 2.0 5.0

. 5.0 20

The rest In order to study the properties of a new strain, it is cultivated in a periodic way at stages, and according to the regimes adopted in yeast production. The control variant is strain LV-7 (prototype).

Table 1 presents data on the productivity of the proposed strain and prototype.

The cultivation parameters are presented in Table 4;

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Biochemical indicators of the proposed strain and prototype are presented in table 2.

The results of the cultivation are shown in Table 5.

From the data of Table 5 it can be seen that the yield of yeast in the pent strain at all stages is higher than that of the prototype. Yeast quality indicators

Results on the competitiveness of yeast to bacteria and yeast-like fungi are presented in Table 3.

ten

The proposed strain of sushi is not materially different from the prototype: lift capacity is 48-52 min, malt activity 130-150 min, durability more than 120 h, osmosensitivity 5-10 min,

The ability of yeast to accumulate a high content of reserve carbohydrates ensures the long-term preservation of the baking properties of pressed yeast, as well as after their drying.

PRI me R 3. The use of strain and yeast production.

A yeast strain stored in a laboratory museum, on beveled wort agar, is transferred to a plant where it is cultivated in the following stages: three laboratory anaerobic, one weakly aerobic without

ten

15

20

25

The finished product obtained from the proposed strain has the characteristics shown in Table 6.

Thus, the proposed 1st strain differs from the known protein synthesizing activity, the content of protein and carbohydrates in the cells.

As a result, the proposed strain multiplies with a higher yield than the prototype and is more competitive with bacteria and other fungi.

The use of the proposed yeast strain as compared with the known one provides an increase. The yeast yield per consumed raw material is up to 5-8%; biomass increase

.i-- .. -. l - J at Jjcyin PICs iL.iMcI- (JDI

nutrient medium inflow, two aerobic-30 yeasts up to 400-450 t / g; economy of axes with nutrient medium, seeding and commodity.

In laboratory stages, yeast is grown in malt wort with 13% CB for 24 hours each. This is followed by cultivation of a pure yeast culture in three stages in yeast-growing apparatuses using molasses media (unit I, unit II, unit III).

The new raw material of yeast production (beet molasses) is up to 90–100 kg per 1 ton of yeast.

35

Formula

the invention

The strain of yeast Saccharomyces cereus iae VKPM U-753, used f for preparing, pressed and dried 40 baker's yeast.

The cultivation parameters are presented in Table 4;

From the data of Table 5 it can be seen that the yield of yeast in the pent strain at all stages is higher than that of the prototype.

The finished product obtained from the proposed strain has the characteristics shown in Table 6.

Thus, the proposed 1st strain differs from the known protein synthesizing activity, the content of protein and carbohydrates in the cells.

As a result, the proposed strain multiplies with a higher yield than the prototype and is more competitive with bacteria and other fungi.

The use of the proposed yeast strain in comparison with the known one provides an increase. The yield of yeast per consumed raw material is up to 5-8%; biomass increase

. -. l - J at Jjcyin PICs iL.iMcI- (JDI

rye to 400-450 t / g; saving the main raw material of yeast production (beet molasses) up to 90 - 100 kg per 1 ton of yeast.

35

Formula

the invention

The strain of yeast Saccharomyces cereus iae VKPM U-753, used f for preparing, pressed and dried 40 baker's yeast.

.Table

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Table 2

Table3

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Strain Parameters

Predla- Prototype nut LV-7 VKPM U-752

Stage of obtaining pure culture

Molasses consumption, kg62736796

Received yeast, kg 4801463J

Yield% 76,568,7

Zasevna Stadium

Molasses consumption, kg 25882674

Received yeast, kg24562334

"One,% 94,987,3

Product stage

Molasses consumption, kg 1130.211317

Received yeast, kg96209276

Yield, Z87,681,6

.I

Table 6 Indicators Yeast

Pressed - Dried Dried after-storage

within 6 months

single height from silt, min 50 55 63 altazna activity, min 120 1 18 125 uptake of trehalose,% of SW, 14.0 14.5 13.0

Editor N.Kishtulinets

Compiled by V.Golimbet Tehred L.Oliynyk

Order 2516

Circulation 495

VNIIPI State Committee for Inventions and Discoveries at the State Committee on Science and Technology of the USSR 113035, Moscow, Zh-35, 4/5 Raushsk Nab.

Proofreader T.Paly

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Claims (1)

The strain of yeast Saccharorayces cerevis iae VKPM U-753 used for the preparation of compressed and dried 40 baker's yeast.