SU834126A1 - Strain of yeast saccharomyces carlsbergehsis 35-11-cp used for fermenting malt wort - Google Patents

Description

I

The invention relates to the beer and non-alcoholic industry and is a yeast strain for fermenting malt wort.

In the brewing industry of the USSR, the Saecharo-myces car 1sbergensis yeast is mainly used as a pure culture, for example, strain No. 119.

This strain is able to ferment carbohydrates, the molecules of which consist of more than three residues of mono-sugars, increases: the amount of fermentable carbohydrates of malt wort, increases the fermentation of beer and improves its quality.

The fermentation activity is determined by the weight of carbon dioxide released in seven days from 100 ml of fermenting wort, and the final fermentation of the wort, for example, Zhiguli, is 93.5-93.9% p 1, is 2.404 g.

In the republics of Central Asia, mainly used coffer

from the European zones of the country and from abroad. This is related to travel expenses, violation of the stability of technological processes, interruptions in supply, which adversely affects the quality of beer. Therefore, in the breweries of Central Asia, the use of local breweries of chmenei, in particular the Unumli variety, is allowed.

0 varieties of barley (GOST 5060-67). The local barley of Unumli Arpa is thick-heelted, high-protein, hard-to-dig, therefore, to ferment the wort from the places of Unumpi varieties

S Arpa requires special adapted to the conditions of the medium that are high in fermentation activity and the growth rate (xi) "

Claims (2)

Closest to the proposed technical essence of the task and the achieved positive effect is a strain of the core; with this Saccharomyces carlsbergensis 8a (m) race 3 S-Lvivska number 117 for fermentation from the mash. The strain consumes ethyl alcohol, glycerin, does not consume mannitol, dulcite, sorbitol. The malt wort fermented at 6-15 ° C (preferably 6-8 ° C) is a representative of bottom-fermenting yeast, flocculating, fermentative activity of 2.010 g C02 per 100 ml of wort after 5 days of fermentation. The content of COi in the finished beer is 0.33% z. A disadvantage of the known methods is their low adaptability to local raw materials. Beer made from local varieties of barley with the use of strains 8a (m) F - 2 No. 119. It is distinguished by low saturation with uralic acid and low foam resistance. The purpose of the invention is to obtain a yeast strain adapted to local raw materials with increased fermentation activity. (0. ,,,) growth rate () when using local raw materials. The resulting strain of Saccharomyces carlsbergensis (36-11 CP) has the following cultural and morphophysiological features, morphological and cultural features. Liquid hopper mash. Yeast cells d ovule-shaped culture of round-shaped form, found ovoid Cell size 9-12 x 8.2-10.1 microns Protoplasm of cells is homogeneous, forms dense sediment. Beer wort agar. Colonies after 3-5 days of white color with dull swell , brilliant, smooth, convex profile. It does not form spores. After 30 days, giant colonies have okrug-fringed edges, the surface is smooth, the profile is slightly elevated, 1.4 cm in diameter. Slop wort agar. Growth in pc xy is plentiful, whitish-matte, with glitter, smooth edges, the surface is smooth, the profile is convex. Wednesday Gorodkova. The colonies are white, small, prominent, shiny; spores form after 27 days, the size of the dispute. oL 1.8x2 microns Physiological and biochemical signs. Attitude to carbohydrates. 4 Absorbs glucose, fructose, sucrose, maltose, maltotriose, dextrins (simple) raffinose, does not absorb lactose, xylose, arabinose, inulin. Attitude to alcohols. Absorbs glycerin, ethyl alcohol, does not absorb sorbitol, dulcite, mannitol. Relation to organic acids. Absorbs acetic, milky. Does not assimilate lemon, wine, amber, block. Relation to nitrogen compounds m. Absorbs peptone, (N Nd) 50 KNO and slightly absorbs urea. The strain actively ferments malt wort prepared from local high-protein and thick-film chmeney varieties at 5-6 during main fermentation and 0.5-2.0 ° C during beer fermentation. The strain has a high fermentation activity and growth rate (increase in biomass over the period of main fermentation by 5-6 times), by the end of fermentation it forms a dense, hard to sediment sediment, the strain is resistant to autolysis, is a representative of the yeast race. According to the classification of yeast V.I. Curl strain belongs to Saccharomyces carlsbergensis. To obtain such a strain, use a stepwise selection method with autoselection under continuous cultivation conditions. 52 yeast strains were isolated from epiphytic yeast microflora of green malt, from fermentation tanks, from the sediments of camp tanks when preparing beer using local high-protein varieties of Unumli Arpa barley. Primary selection was carried out in groups sequentially in a fermenter for continuous cultivation of microorganisms at 12: 0 , 17 h. In the experiments, the wort from local high-protein compounds of barley varieties is used. Selected - the strain is further subjected to ultraviolet irradiation. Yeast cells with an enlarged cell number of 9.2-0.006% are transferred into a single-flow single-stage fermenter for continuous cultivation to autoselect active cultures at 0 / O. As a result, a strain with high fermentative activity was selected (Q, - 296, 2 μl / kg of dry weight), a growth rate of 0.91, and a short generation time q of 0.77 hours with improved technological indicators during the fermentation of a beer sauce from local high-protein chmeni of the Unumli Arpa variety. Physico-chemical indicators of beer obtained in the factory with, using the strain of yeast 36-11 With the following: Alcohol,% 2,8 Acidity 0.1 n. NaOH per 100 ml, Chromaticity, MP 0.1 n J Content WITH In the finished beer,% 0.33. When determining the fermentation activity by the gravimetric method for 7 days, it was established that strain 36-11 CP releases 0.483 g more CO than strain 8a (M). . The fermentation energy, determined in the Warburg apparatus, for 2 hours of cultivating the strain 36-15 CP in the vessel. Warburg is 2 µl / mg and for strain 8a (m), 4 µl / mg (medium - beer wort from local barley regions) The hereditary fixedness of acquired properties has been established. The strain is recommended for the production of beer from local varieties of barley in Central Asia and for fermenting beer wort with non-malted materials. The economic effect for an average power plant is 136 thousand rubles / g. Appropriate Use as a pure culture. Strain brewing yeast Saccharomyces car 1sbergensts (36-11 CP) in the production of beer from high-protein compounds varieties of barley and from the beer wort with a high content of unfiltered material. Claims of the invention: Saccharomyces carlsbergensis 36-TT-CP yeast strain (Collection of the Museum of Cultures of Industrial Microorganisms of the Institute VNIIgeNETika collection number CMPM p-243) used to ferment malt wort. Sources of information, rintye taken into account in the examination 1. The author's certificate of the USSR 588235, cl. From 12 to 1/02, 1976. 2. Authors certificate of the USSR 496304, cl. C 12 K 1/02, 1974 (protype).