SU707964A1 - Hybridic yeast strain 512 - Google Patents

Description

(54) HYBRID STRAIN TITLE 512

The invention relates to the baking industry, namely, strains of the yeast of the genus Sassogothus and isable. for the preparation of liquid yeast in the production of wheat bread. Liquid yeast is flour baking powder, which is a wandering wort, which is prepared directly at bakeries using pure cultures of the yeast SotCClnCroirnyces cerevisiCXt- and thermophilic dairy-acid bacteria. Liquid yeast, along with pressed yeast and sourdoughs, is used in domestic breadmaking as baking powder. Known yeast strains (Krasnodar, Rostov-21, Berlin-14, and others) were obtained from artisanal starters, bran yeast, spontaneously fermented queen cells, industrial liquid yeasts, or taken from adjacent branches of the food industry and adapted for the preparation of liquid. At present, these cultures are used in small-scale enterprises in non-mechanized liquid yeast shops and have lower rates of fermentation activity, lift, reproduction energy and distribution cycle duration, as compared with Moskovsky-23 strain (M- 23). The most common strain of yeast, which is used in baking for the production of liquid yeast, is the SoicchaironTyces Cerevisiqe strain Moscow-23, isolated from industrial liquid yeast ij. However, as a result of prolonged storage in museum conditions on the wort agar of the Moskovsky-23 strain, the initial fermentation activity, lift and reproduction energy when grown on flour-based media; cf. At present, these indicators kp correspond to the standard, provided for a rational scheme of preparation of liquid yeast. The duration of the ravodochnogo cycle zhitskogo yeast increased to 18 hours. Thermal and acid resistance insufficient. Vitamin formation in liquid yeast is reduced. The quality of bread baked on liquid yeast using strain M-23 is normal and corresponds to GOST, but the bread has no aroma, a sour taste is felt, the top and side crusts are not glossy, their color is whitish, without a bright golden brown colors. The purpose of the invention is to obtain a new, more active culture that differs from the prototype in a number of properties: increased fermentation activity, lift and reproduction energy, culture intensifying the process of preparing liquid yeast and dough, characterized by thermal and acid resistance, increased synthesis of vitamins, improved quality of bread taste, aroma and appearance. The culture must fully meet the requirements of the modern scheme for the preparation of liquid melodies. According to this scheme, yeast cells are cultivated on flour jams, which are preliminarily fermented with thermophilic lactic acid bacteria. An important condition of this scheme is the continuity of the cultivation of yeast cells over a long period of time, measured in months. Under the conditions of various technical problems and fluctuations in temperature (for example, the seasonality factor), the properties of the strain should be relatively quickly restored after being idle for a day, in addition, the strain must be resistant to temperatures up to 35 ° C. A new active yeast strain 512, belonging to the genus Zcccagoptasa.a, is proposed. This triplide strain was obtained by copulating cells of two strains of the opposite type of pairing (O and C). The parent curs are: the Sacchoirom CI race 1 (d (1) ishtamma 417 Sacdiaronraces diasiaiicus (haploid) race CI. The main difference between the hybrid strain 512 and the M-23 prototype lies in the fact that it has the same conditions for cultivation with the same methods of cultivation 512). fermentation activity (fermentation depth of flour media), reproduction energy and lift; ter-MO- and acid-resistance, synthesizes increased amounts of ergosternum and vitamins of groups B and PP, reduces the time of the exploration cycle of liquid yeast. Hybrid Strain 512 has the following morphological, cultural, physiological, biochemical and technological characteristics: the average cell size of a one-day culture on malt wort with a density of 8B -7.9x6.48 µm, length from 9.9 to 4.5 µm, width from 8.55 to 4.5 µm. The shape of the cells is oval. It is well sporulated on acetate media. A ring and islands of film form on malt wort for 4-5 days, a rich white precipitate. On wort agar for 2-3 days, colonies are whitish-creamy, convex, shiny with. smooth edges, creamy consistency, diameter 2-3 mm, easily removed by the loop. Optional anaerobic. The optimum growth of 28-30 C. Gelatin is not diluted .. Starch does not ferment. Fermenting glucose, sucrose, maltose, weakly fermenting galactose and 1/3 raffinose. Does not ferment lactose. From one of the parents, the 512 hybrid acquired the ability to more fully ferment simple dextrins, unlike the prototype (M-23). This property of the hybrid strain determines its increased fermentation activity. Under laboratory conditions, when grown on wort, after 2 days, the hybrid synthesizes vitamins per µg of dry yeast biomass, mcg: ergosterol 2.8; B 34.0; B., 29.0; RR 36.0. The yeast hybrid strain during the preparation of liquid yeast has a fermentation activity of 1485 ml of CO (instead of the prototype 9.5 ml), a lifting force of 21 minutes, and a cell multiplication rate of 105 ppm. The hybrid strain is acid resistant up to 18 ° N and heat resistant up to 35 ° C. Duration of preparation of uterine yeast on a 512-15 h hybrid and sourdough 3, 5 h. Quality of bread prepared on hybrid yeast: volume 256 ml; 70% porosity; compressibility m kisha 19 units penetrometer, the amount of aldehyde 36.4 mg% acetaldehyde on a dry matter. The organoleptic properties of bread have also improved: external, condition. mi-shing, porosity, taste and aroma, Yeast 512 hybrid strain was successfully tested at the bakery No. 9 of Moscow. The strain is stored in the collection of the All-Union Scientific Research Institute of the Baking Industry. There were carried out preliminary studies of 120 different strain of yeast, including 36 hybrid strains experimentally obtained at the Institute of General Genetics of the USSR Academy of Sciences from crossing different baking, alcohol and other races belonging to the species Sqccharomces cere i5-iae, soicchqfrivjces Vini Sacc -tlcarom jces ca) gfessis jSacctiaromyces diastattcus The remaining 84 cultures were represented by museum strains, as well as artificially composed mixed cultures. Determine the morphological, cultural, physico - biochemical and technological properties of the strains in comparison with the Moscow-23 strain. As a result of the selection, the hybrid strain 512 was selected as the most active strain in all indicators. The results of the research of the hybrid strain 512 in comparison with the prototype M-23 are presented in Table. 1, 2, 3 and 4. As can be seen from the table. 1, hybrid strain 512 has an increased fermentation activity of 14.5 ml of CO and a lifting force of 21 minutes. The cell proliferation energy also increased and amounted to. 105 million in 1 g of liquid yeast. The fermentation activity and lift capacity of the prototype (uM-23) is significantly lower — 9.5 ml 28 min. The reproduction rate of M-23 cells is 90 ppm. When a hybrid strain is used, the distribution cycle is shortened for 3 hours, since the preparation time of the hybrid hatch yeast is 18 hours, the prototype is 15 hours. The duration of the preparation of the dough on the proposed yeast is also shortened from 4.5 to 3.5 hours. 2 that hybrids strain 512 is characterized by increased acid resistance (at 18 And fermentation activity of 16.5 ml of quantity / cell is 155 mln / g), while for prototype (M-23) at Tofl of the same acidity, these indicators are respectively 14.0 ml 140 mln / g. The hybrid's resistance to an elevated temperature of 35 ° C is noted. Fermentation activity at this temperature is 15.8 ml of CO2 I and the cell density is 152 ppm, while for the prototype (M-23) these figures at the same temperature are 14.0 ml COg and 135 mln / g. From tab. 3, it can be seen that a higher accumulation of vitamins is observed for the 512 hybrid compared to the control. Thus, per 1 g of dry yeast biomass, the amount of ergosterol is increased by 9 µg, 2.5 µg, B vitamins, and the amount of vitamins B and PP is especially noticeably increased by 21 and 14 µg, respectively. As can be seen from the table. 4, under production conditions, the quality of bread baked on hybrid yeast made from wheat flour T and varieties is improved in objective and organoleptic indicators: the volume and porosity increase, the state of quiche mum increases, the amount of aromatic substances increases, and the appearance of golden bread crusts improves. - brown, m kish quiche is more resilient, the luscious taste is less felt, the aroma resembles freshly baked homemade bread. Table 1

Acid and thermal stability of g of hybrid strain 512 in the process of preparing liquid yeast

Vitamin formation of hybrid strain 512 when it is cultivated on malt wort with a density of 8 B

Moscow-2 3

Quality bread made from wheat flour P grade,

baked under production conditions

on yeast experimental and control strains

Compressibility, units

19, About penetrometer

T a b l and d a 2

Table 3

Table 4

17.0

Aldehydes, mg% acetaldehyde per dry matter

Appearance

M kish

Taste

And romat

Based on the described properties, the use of hybrid strain 512 will significantly improve the quality of liquid yeast and bread. At the same time, the duration of the distributing cycle of liquid yeast is reduced by 3 hours and the process of preparing the brew for 1 hour is intensified.

When making bread at the bakery No. 9 of Moscow, they use 10% liquid yeast and 0.8% pressed. The use of hybrid strain 512 due to the increased fermentation activity of liquid yeast makes it possible to reduce the amount of pressed yeast to 0.6% and increase the amount of liquid yeast to 15%. The economic efficiency from the use of the hybrid 512 will be 1, О thousand rubles. (when calculating a typical bakery with an annual production of 2O, O thousand tons of bread from wheat flour I and P varieties).

Claims (1)

Invention Formula Yeast hybrid strain 512. Triple hybrid obtained from screshivain of race XII Sacchctrom jces segevis-iae and strain 41 7 Sacchat-ornx 5 dioi4taticu9 ZO, 4 Deprived of gl ntsa, color whitish, without bright brown Normal y with Less-felt Normal sour taste when chewed The aroma is fresh- Normal baked homemade bread Strain improves the quality of the liquid yeast, is characterized by increased fermentation activity due to more complete fermentation of simple dextrins, good lifting force and reproduction energy, thermal and acid resistance .. The strain has an increased synthesis of ergosterol and vitamins of group B and PP, reduces the time of the production cycle of liquid yeast and dough, improves the quality of bread. The strain is intended for use in bakeries, for the preparation of liquid yeast, continuous-flow method. Stored in the collection of the All-Union Research Institute of the Baking Industry and the Institute of General Genetics of the Academy of Sciences of the USSR. Morphological the signs. The size of cells in a one-day malt wort culture with a density of 8 b: average 7.9 x 6.4 μm, length 9.0 4, 5 μm, width 8.55–4.5 μm, the shape of the cells is oval. Well sporulniruet on atsatatimh srelah. 7 Cultural p p and 3 and to and. On a malt wort with a density of 8 Ei, the ring and islets of the film are consolidated for 4-5 days, heavy white precipitate. On the wort - agar for 2-3 days, whitish-creamy, convex colonies, Omega with smooth edges, creamy consistency, diameter 2- 3 mm, easily removed by the loop. Physiological signs. Fermenting glucose, sucrose, maltose, slowly - galactose, raffinose by 1/3. Does not ferment lactose. It is capable of more fully fermenting simple wort strins, which causes its increased fermentation activity, facultative anaerobic. Growth Optimum 28 - ZO S, does not dilute gelatin. Starch does not ferment. Biosynthesis of vitamins. When grown on wort - agar after 2 days, the strain in vitro synthesizes vitamins per 1 g of dry yeast biomass: ergosterol 2.8 µg, type 412 tamine FJ. {34.0 MKF-, .O µg, H 46 , 0 µg, PP 36.0 µg. Technological properties. Liquid yeast using the strain after 3 hours has a lifting force of 21 minutes, fermentation activity of 14.5 ml g, the number of yeast cells 105 mln / g, acid resistance up to 18N, heat resistance up to 35 C. Dough preparation time 3.5 hours. wheat varieties under production conditions: volume of 10 g of bread, 256 ml, porosity of 7%, compressibility of quiche 19 units. penetrometer, aromatic substances 36.4 mg%. The use of the hybrid yeast strain 512 in industry will improve the quality of liquid yeast and bread and shorten the length of the production cycle of liquid yeast by 3 hours, and the duration of preparation of the dough by 1 hour. Sources of information taken into account during the examination 1. USSR Author's Certificate No. 455993, cl. From 12 to C / GS, 1973.