The saccharomyces cerevisiae strain for obtaining biomass of baker's yeast

 

(57) Abstract:

The invention relates to microbiological, baking and yeast industry. Constructed a strain of Baker's yeast Y2477 not able to utilize fructose. The strain is deposited in Russian national collection of industrial microorganisms under the number Y2477. The use of such yeast in the baking industry will reduce the sugar in recipes sweet products and to obtain products with a high content of fructose. table 2.

The invention relates to microbiological, baking and yeast industry.

At the present time for the production of Baker's yeast used strains capable of utilizing most of monosaccharides, including fructose. The use of such yeast when baking products, formulations containing sugar (sucrose), is associated with the cleavage of sucrose to glucose and fructose, which during the course digested by the yeast. Since the sweetness of products is associated with the presence of sucrose or fructose, during testprocedure it falls.

Thus, the disadvantage of all available to date hlebopekam/P> The purpose of this invention is to provide a strain of Baker's yeast, not assimilate fructose. The use of such yeast will produce sweet bakery products with low sugar content due to accumulation in the test fructose, which is the preferred food product and has a sweetness coefficient of 1.7 compared with sucrose.

The Saccharomyces cerevisiae strain 8280-30A obtained by mutagenesis haploid segregants of yeast on the basis of Fru-and subsequent selection gibridologicheskii analysis of selected mutants.

The strain is deposited in Russian national collection of industrial microorganisms (VKPM) under number Y2477.

The strain is characterized by the following cultural-morphological and physiological-biochemical characteristics.

Vegetative cells of a two-day culture grown on solid nutrient medium with 2% glucose as the sole carbon source, have an elongated, rarely rounded shape, the size of the cells of 3.0 x 6.5 μm, a homogeneous protoplasm, reproduction by budding.

When grown on solid medium containing yeast extract and peptone (YEP) if 30oC after 72 h of growth of the colony are as follows:filem, creamy consistency;

2) on the environment YEP with sucrose colonies are white with a smooth edge and a matte surface, a lenticular profile and krupeninoy consistency;

3) on the environment YEP with galactose colony of white color with a matte finish, smooth edge, a convex profile and krupeninoy consistency.

Growth in liquid medium

On malt wort at the 35oC during the first 24 h of cultivation - liquid cloudy, white precipitate, not crumpled, parietal film is not formed, the smell of ethanol.

On the environment YEP, containing 3% starch for 20 h cultivation - turbid liquid, characteristic odor of yeast.

Facultative aerobe. Temperature growth 23-34-50oC (optimum - 32oC). The pH during the cultivation of 3.8 to 6.0 (optimum - 4,5).

Assimilation of carbon sources: sprayway glucose, galactose, maltose, sucrose, dextrin.

Assimilation of nitrogen sources: absorbs amino acids, urea, ammonium sulphate, ammonium nitrate.

Distinctive features: under cultivation on solid medium YEP fructose residual growth without the formation of separate colonies.

The Saccharomyces cerevisiae strain VKPM Y 2477 Nepal>.

Examples of usage.

Example 1. Cells of strain of yeast Y2477 seeded in flasks with culture medium YEP with glucose (2%) and incubated on shaker at 30oC for 48 hours. The final density of the yeast culture OP 34. Yeast biomass was separated by centrifugation and once washed with distilled water.

The thus obtained biomass of yeast strain Y2477 determine bakery indicators by standard methods (1), which have the following meanings:

Semana activity - 52 min;

maltana activity - 49 min;

lifting force - 56 minutes

Example 2. The biomass of the strain of yeast Y2477 obtained in example 1, use for baking bread with the following recipe:

flour - 375 g

salt is 6 grams

sugar - 21 grams

oil - 23g

water 270 g

yeast - 24 grams

After kneading the dough is proofing for 1 h 50 minutes Baking lasts 1 h

Characteristics of finished products are given in table 1.

In the samples of bread determination of the content of Sugars. The results obtained are presented in table.2.

Thus, as can be seen from the presented results, when using yeast shtam is 1. Instructions for microbiological and chemical control yeast production. M: Light and food industry, 1984, S. 191.

The Saccharomyces cerevisiae strain VKPM Y 2477 for obtaining biomass of Baker's yeast.

 

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