Strain of yeast saccharomyces cerevisiae for production of champagne
SUBSTANCE: strain of yeast Saccharomyces cerevisiae DZIV-12 has high biochemical and technological properties. It is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number of Saccharomyces cerevisiae RNCIM Y-3980 and can be used in production of champagne.
EFFECT: invention enables to improve the quality and organoleptic properties of the finished product.
2 dwg, 3 tbl, 2 ex
The invention relates to the wine industry and represents a new strain of the yeast Saccharomyces cerevisiae Y-3980 used for the production of sparkling wines.
In the production of champagne yeast should have a high fermentative energy under anaerobic conditions, to transfer pressure of 0.4-0.5 MPa, to be resistant to fermentation temperature of 9-10°C.
In the production of champagne are different strains of yeast of the genus Saccharomyces species vini and cerevisiae, among them the most common are yeast Saccharomyces vini GSR-1, MSH, 5/82 [1-3].
At present JSC "Derbent plant of sparkling wines" are used dried yeast ACD Letto-Levure SLEEP for champagne production . However, the known strain of Saccharomyces cerevisiae ACD Letto-Levure SLEEP cannot provide high quality products. In terms of morphology, the strain is non-uniform in size and shape, with the presence in the population of elongated cells having a slow growth rate, long generation time.
The aim of the invention is a stable strain of yeast with high fermentation activity, are able to maintain biochemical and technological properties of a breeder with a long passirovannye on solid and liquid media.
The technical result is to increase biochemical activity out of line and the properties of champagne.
The objective is achieved by using a strain of the yeast Saccharomyces cerevisiae Y-3950 in the production of sparkling wines (the Collection of the Central Museum of Industrial Microorganisms Vniigenetika, fsbi science Caspian Institute of biological resources center of RAS).
The proposed strain of yeast has the following characteristics.
Morphological and cultural characteristics. Organic environment: grape mash-agar, limited edition wine. Cells in grape must and drawing a mixture of rounded shape, size 9.0×9.0, 9.2×9.4 cm, and grape mash-agar oval-rounded form size 6.8-8.2 km. Micro-colonies on the grape mash-agar pale-yellow, shining, with a diameter of from 3.5-4.8 mm, round shape (Fig.1). Microcolony on wort-agar: round, convex, cream color, with a smooth shiny surface, the center of a dark yellow, with a small radial folding, small border, wavy edge, consistency spotting. The diameter dvadtsatisloynoy culture 4.0×3.8 cm (Fig. 2). Reproduces by budding. After digestion of the drawing the mixture forms a granular precipitate. The Saccharomyces cerevisiae strain Y-3980 has the ability to sporoobrazovanie and 5-6 days forms 1-2 disputes in the cell, form spores rounded, 2.5-2.9 cm. To obtain spores was performed under the following environment: hungry agar, gypsum blocks.
Physiological and biochemical characteristics. Strain drag is her Saccharomyces cerevisiae Y-3980 sprayway and absorbs glucose, maltose, sucrose, galactose, 1/3 raffinose. Of alcohol metabolizes ethanol and glycerol. Organic acids absorbs acetic, lactic. Of nitrogenous substances absorbs peptone, ammonium sulphate, urea, asparagine, diphenylamine.
An example of retrieving strain
The proposed strain of the yeast Saccharomyces cerevisiae Y-3980 allocated to Derbent factory of sparkling wines production method of selection of shampanizirovannom wine in the tank. The yeast suspension was inoculated on solid nutrient medium wort agar and Petri dishes. After the formation of yeast colonies on nutrient medium by the method of Lindner were selected čkd. Breeding was allowed to select the yeast, a well proven during fermentation drawing the mixture into the bottle under pressure. On physiological and biochemical potential of the isolates were judged on their fermentation activity. The proposed strain of the yeast Saccharomyces cerevisiae Y-3980 has a high fermentation activity, well sprayway drawing fermentation mixture with sugar content of 2.2% and alcohol 10.2 vol.%, forming 11.2% vol. alcohol at a temperature of 9-10°C for 20 days and a pressure of 0.4-0.5 MPa.
An example of the use of the proposed strain of yeast
For secondary fermentation under pressure periodic method of preparing the drawing fermentation mixture by mixing the blend of sparkling wine of the following wines the castle: Pinot 40%, Riesling - 20%, Ali-Gotha - 20%Chardonnay - 20%, tank liquor and 3% distribution of pure yeast culture of Saccharomyces cerevisiae strain Y-3980, what is the concentration of yeast cells in the circulation of a mixture of 4.0-4.5 million/ml Liquor is injected so that the secondary fermentation was carried out at 2.2% sugar to alcohol content - 11.2 vol.%. The fermentation is carried out in the tank when the temperature of 9-10°C for 20 days at a pressure of 0.4-0.5 MPa. The control serves as a production strain ASD Letto-Levure SLEEP. In the fermentation process monitoring changes in sugar content.
After secondary fermentation in the experimental and control samples of sparkling wines were investigated aromatherapie substances by gas chromatography and their organoleptic properties.
Research in the obtained samples of sparkling wines were identified volatile compounds belonging to different groups aromatherapeutic substances: the highest and aromatic alcohols, esters and terpene compounds . During fermentation triage mixture using Saccharomyces cerevisiae strain Y-3980 and control obtained sparkling wines, which are distinguished according to the physical-chemical properties and content aromatherapeutic substances. Accordingly, we believe that the change in the genetic characteristics of yeast cells and selection of yeast for champagne production is DSTV allow to obtain wines of the highest quality.
In tables 1-3 the data characterizing the effect of strain of yeast on the accumulation of sparkling wines alcohols, terpene compounds, esters. As you can see their table No. 1, the content of alcohols in both cases was 105.50-105.70 mg/DM3. Most alcohols are presented in the experiment and the control, respectively: isopentanol at 62.40-70.35 mg/DM3, propanol 35.40-22.50 mg/DM3, β-phenylethanol 17.00-12.04 mg/DM3. The number of β-phenylethanol and propanol in the experimental champagne is higher than in the control. As for terpene compounds, this group largely represented geraniol and linalool, giving the fragrance citronia tones and shades of rose fragrance. The major aromatic component wines are esters. The data in table 3 show the impact can exert strain on the proportion of esters with the same quality indicators. The increase in the number of high-boiling esters (ethyllactate, diethylamine, diethylmaleate and, especially, ethyllinoleate) up to certain concentrations enhance the flavor and bouquet of champagne. If the sample number ethyllinoleate is 0.38 mg/DM3in experienced almost 3 times more. The ethyllinoleate gives champagne floral tones. In addition, the newly selected strain Y-3980 synthesizes several more than the control such terpene compounds, as geraniol, CIS-and TRANS-farnesol (table 2).
The table below shows the data obtained in the studies of sparkling wines by gas chromatography using a gas chromatograph Varian Airbrush" 1800, and "Chrom - Saga Report@ (USA) and sensory evaluation .
Thus, for Saccharomyces cerevisiae strain Y-3980 is characterized by the accumulation of more valuable components of the aromatic complex - propanol, β-phenylethanol, geraniol, linalool, ethyl acetate, geranylacetone, β-phenylethylamine.
Champagne brand "Brut", obtained using a new strain of Saccharomyces cerevisiae Y-3980, high sparkling and foaming properties, aroma - floral tone, saturation, carbon dioxide is good, the wine received a high score (9.2 points).
1. Awakens S. p. Biochemical basis of technology shampanskogo. -M.: Food industry, 1980. S.
2. Abramov, S.A., Vlasova O.K., Kotenko SC and other Impact Dagestan yeast of the genus Saccharomyces on the composition aromatherapeutic substances champagne // go active. biochemistry and Microbiology. THH. No. 1. 1984. P.129-132.
3. As the USSR №114775. The strain of the yeast Saccharomyces vini 5/82 used for champagne production. Rodopoulou, A., Egorov, I.A., Sarishvili N.G., Chakarova FI, S.A. Abramov, Kotenko SC, Nasonov R.I. 1984. B. I. No. 12.
4. The instruction made by the Oia of spreading yeast periodic manner based on ACD Letto-Levure SLEEP and flow rate on the secondary fermentation at JSC "Derbent plant of sparkling wines" GNU VNIIPB EAP RAAS. (Approved by the Director GNUVNII and EAP. LA. Evanesance. 23.08.2012).
5. Rodopoulou, A., Egorov, I.A., Cermakova TA., Bezzubov A.A. Biochemical methods. M.: Nauka. 1980. S-169.
|Control Litto Levure||Experience Y-3980|
|Control Litto Levure||Experience Y-3980|
|5.||oxide, linalool - 1||0.03||0.05|
|6.||oxide, linalool - 2||0.19||0.22|
|Control Litto Levure||Experience Y-3980|
|1.||the ethyl acetate||8.70||3.49|
The strain of the yeast Saccharomyces cerevisiae VKPM Y-3980 used for champagne production.
SUBSTANCE: claimed is a method of water and permafrost soil purification from oil and oil products. The method includes the application of a bacterial suspension based on cells of nonpathogenic strain of the bacteria Pseudomonas panipatensis VKPM V-10593 with titre 1·109 microbial cells/cm3.
EFFECT: invention ensures a high degree of soil and water purification from oil and oil products in a wide range of temperatures.
3 tbl, 4 ex
SUBSTANCE: bacterial strain Bacillus vallismortis RNCIM B-11017 is grown and a suspension is made of it, which is applied in cryogenic soil and the water environment. It is exposed under the specified parameters from 7 to 60 days and the quantitative content of crude oil and petroleum products in the cryogenic soil and water environment is determined.
EFFECT: invention enables to reduce the time of denaturation of crude oil and petroleum products and to reduce their concentration in the cryogenic soil and water environment.
3 tbl, 4 ex
SUBSTANCE: invention relates to the field of biotechnology. Claimed is a method of obtaining a high-titre antimicrobial serum. Method includes application of strain S.aureus No1991, characterised by immunogenicity ED50=(50-100)×106 microbial cells, weak virulence LD50=(0.5-2.0)×109 microbial cells; its inactivation and drying with dimethylketone by double processing with 3 volumes of dimethylketone. After that, immunisation of animals is carried out: two times subcutaneously and two times intravenously. In conclusion serum isolation is carried out.
EFFECT: invention can be used in medicine for estimation of antigen activity of anti-staphylococcal vaccines.
SUBSTANCE: invention relates to biotechnology, in particular to obtaining nutrient media for cultivation of a listeriosis causative agent. A nutrient medium contains fermentative hydrolysate of soya beans, fermentative hydrolysate from an activated embryo-egg mass of quails, sodium chloride, potassium phosphate 2-substituted 3-aqueous, sodium phosphate 2-substituted 12-aqueous, microbiological agar and distilled water in a specified component ratio.
EFFECT: invention makes it possible to simplify the nutrient solution for cultivation of the listeriosis causative agent.
SUBSTANCE: immobilised biocatalyst for microbial biotransformation of steroid compounds comprises cells of a microorganism having 1,2-dehydrogenase activity, included in the polyvinyl alcohol cryogel matrix. As cell having 1,2-dehydrogenase activity the immobilised biocatalyst comprises biomass of actinobacteria Pimelobacter simplex. The ratio of components in the biocatalyst is (wt %): actinobacteria cells Pimelobacter simplex - 1-5 (in dry substance), polyvinyl alcohol - 7-20, the aqueous phase - up to 100.
EFFECT: implementation of stereo, regioselective biotransformation of respective steroid substrates at their elevated initial concentration, obtaining the desired product with high yield, the ability to perform multiple, at least 30 cycles, use of the biocatalyst without loss of activity.
1 dwg, 1 tbl, 1 ex
SUBSTANCE: method comprises preparing a culture medium, its sterilisation and cooling. In the cooled culture medium the combined inoculum is added, containing separately activated by β-galactosidase bifidobacteria of strain Bifidobacterium longum B 379 M, propionic acid bacteria of strain Propionibakterium Freudenreichii Shermanii subsp. AC-2503, and the activated bacterial inoculum Lactobacillus acidophilus of viscous race taken in a ratio of 9:0.7:0.3, respectively, in an amount of 5% by volume of the culture medium. It is cultured for 14-16 hours at given process parameters, and the cells are separated from the culture liquid to obtain a bacterial mass. The resulting bacterial mass is mixed with the protective medium at a ratio of 1:1. It is bottled, sealed and frozen.
EFFECT: invention enables to intensify the process of fermentation and to improve the structural and mechanical properties of the clot.
2 cl, 7 dwg, 5 tbl, 3 ex
SUBSTANCE: invention relates to biotechnology and a recombinant strain of Escherichia coli bacteria - a producer of biologically active flagellin. The described strain is obtained by transformation of an E. coli BL21[DE3] cell culture with recombinant plasmid DNA pET151FliC, which is obtained based on a pET151FliC vector in which was embedded a fliC gene which codes biologically active flagellin, having a nucleotide sequence represented in Seq ID No 3. The strain is deposited in the Russian National Collection of Industrial Microorganisms (RCIM) of the Research Institute for Genetics and Selection of Industrial Microorganisms under No B-11369.
EFFECT: present solution has higher production capacity with respect to recombinant flagellin, which is an effective adjuvant.
1 dwg, 2 tbl, 3 ex
SUBSTANCE: strain Lactobacillus acidophilus No. 9-PS has biochemical activity and high acidity. The strain is deposited in the Departmental collection of beneficial microorganisms for agricultural purposes of Russian Agricultural Academy (RCAM) under the registration number of RCAM01850. The strain may find application in prevention and correction of disorders of microbiocenosis of the gastrointestinal tract.
EFFECT: invention enables to increase growth of mucous cultures of lactic acid bacteria and accelerates the process of colonisation of intestinal with beneficial microflora.
2 tbl, 3 ex
SUBSTANCE: strain Gluconacetobacter sucrofermentans H - 110 is a producer of bacterial cellulose. The strain is deposited in the Russian National Collection of Industrial Microorganisms under the registration number of strain Gluconacetobacter sucrofermentans RNCIM B-11267 and can be used in medicine, food and pharmaceutical industries.
EFFECT: invention enables to increase the yield of bacterial cellulose.
2 dwg, 6 ex
FIELD: food industry.
SUBSTANCE: inventions group relates to the field of microbiology and may be used in food industry. One proposes Lactobacillus sanfranciscensis DSM 22063 strain and Lactobacillus plantarum DSM 22064 strain; the both strains are able to perform complete gluten decomposition in flour. The strains may be used for production of a mixture for complete gluten decomposition in flour. Additionally, one proposes a method for preparation of dough of flour with completely decomposed gluten. The produced gluten- detoxified flour dough may be used for production of a baking mixture with completely decomposed gluten. The said dough may be used for yeast bakery goods production. Additionally, the baking mixture and gluten- detoxified dough may be used for manufacture of food products suitable for recovery of nutritional imbalance being the consequence of gluten-free food ration.
EFFECT: inventions group allows to manufacture a product with residual gluten concentration lower than 20 ppm.
24 cl, 7 dwg, 2 tbl, 5 ex
SUBSTANCE: application of yeast strain Komagataella pastoris RNCIM Y-727 as the recipient to construction of producers of target protein is characterised, optionally comprising introduction of mutations into it, providing the use of auxotrophic selective markers.
EFFECT: solution can be applied in preparation of recombinant proteins without the use of methanol as inductor of gene expression.
8 dwg, 4 tbl, 10 ex
SUBSTANCE: for preparing nutrient medium the whole cereal and/or legume grains are used, which are moistened to 15-20%, incubated for 15-30 minutes and subjected to thermal influence in the infrared field for 40-80 sec, maintaining the temperature at the surface of grains within 115-130°C. Hot grain is incubated for 15-30 min, cooled to a temperature of 24-27°C, milled to a particle size of 70-90 microns and the suspension is prepared of the milled grain in water. Enzymatic hydrolysis is carried out of the milled raw material by the exposure of preparations of thermostable alpha-amylase and beta-glucanase for 55-60 min at pH 5.5-6.0 and temperature 65-95°C, and then subjecting the cellulase and cellobiase preparations at 55-60°C to achieve the concentration of reducing substances of 7.5-9.5%. In the fermented suspension mineral salt solution is introduced, heated to 78-80°C, incubated for 10-12 minutes and cooled to 32-33°C. In the resulting nutrient medium the yeast Saccharomyces cerevisiae culture is introduced and the yeast growing is carried out under conditions of intensive aeration to reduce the concentration of reducing substances of 0.3% and less.
EFFECT: invention enables to increase yeast biomass yield and protein content in the finished product.
SUBSTANCE: invention relates to biotechnology and can be used in obtaining nutritional media for growing yeasts. Method includes crushing straw and bran. Crushed straw and bran are mixed in specified ratio. Obtained mixture is hydrolysed with sulphurous acid first at temperature 120-130°C for 60-90 minutes, then at temperature 165-190°C for 25-40 minutes with further distillation of residual amount of sulphur dioxide with its absorption with water. Hydrolysate is separated by centrifugation and mineral salts are added to clarified hydrolysate in accordance with Rieder medium recipe.
EFFECT: invention makes it possible to simplify method of obtaining nutritional medium.
1 tbl, 6 ex
FIELD: food industry.
SUBSTANCE: invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion.
EFFECT: probiotic organisms contained in fruit juices and beverages remain viable during a longer period of time in comparison with live probiotics.
23 cl, 9 ex
SUBSTANCE: method to protect yeast Saccharomyces cerevisiae against oxidising stress as a result of exposure to hydrogen peroxide includes growing of yeast culture under standard conditions till the end of the logarithmic or the start of the stationary phase of growth, incubation with a protective agent, exposure to hydrogen peroxide with subsequent determination of the number of survived cells. The protective agent is represented by soy inhibitors of proteases in concentration of 0.1-2.0 g/l. The time of incubation with the protective agent makes 5-6 hr, concentration of hydrogen peroxide is 700-750 mM. The invention provides for high extent of yeast cells production with no depressant action.
EFFECT: share of survived yeast cells during method realisation increases in comparison with the reference one 1,2-5,4 times.
SUBSTANCE: alcohol (8-C) strain Saccharomyces cerevisiae No 8 having a high generative activity was deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number RNCIM B-3855 and can be used in production of alcohol.
EFFECT: invention enables to increase the alcohol yield and to reduce the formation of byproducts.
SUBSTANCE: method of fermenting low-molecular weight sugar to ethanol involves mixing low-molecular weight sugar, one or more fermenting microorganisms and modified biomass, fermenting the low-molecular weight sugar in conditions that are suitable for converting sugar to ethanol. The modified biomass has bulk density of less than about 0.5 g/cm3 and contains cellulose fibres that have been substantially irradiated and contain carboxylic acid groups. The fermenting microorganism includes yeast selected from a group consisting of S. cerevisiae and P. Stipitis or Zymomonas mobilis bacteria.
EFFECT: invention enables to obtain ethanol with output of at least 140%.
17 cl, 40 dwg, 78 tbl, 32 ex
SUBSTANCE: strain Yarrowia lipolytica All-Russian collection of industrial microorganisms Y-3753 is proposed - producent of succinic acid. The strain may be produced on nutrient medium, containing glucose as the consumable carbon source, in absence of substances that stabilise pH, succinic acid in amount of up to 60 g/l of cultural fluid.
EFFECT: improved properties of the strain.
1 tbl, 1 ex
FIELD: food industry.
SUBSTANCE: invention relates to bakery industry. The method involves preparation of a nutrient medium for activation, water, wheat flour and milled pressed yeast introduction into the nutrient medium to produce a mixture with its subsequent maintenance. The nutrient medium for activation is prepared by way of introduction into the mixture of holy thistle extract produced by way of boiling Saint-Mary-thistle fruits at water duty equal to 1:20-1:40 during 15-25 minutes. The holy thistle extract, wheat flour and milled pressed yeast are mixed at the following components ratio: 1.8:5.4:1.3:1.5-3.6:3.6:1.3:1.5.
EFFECT: invention allows to improve biotechnological properties of bakery pressed yeast and enhance yeast fermentative activity.
SUBSTANCE: fodder additive for cows comprises dry yeast obtained from Saccharomyces cerevisiae No. M207177 in amount of 10 parts by weight and a carrier in amount of 75.1 - 90 parts by weight.
EFFECT: increase in milk production in cows due to improved microenvironment in rumen of cows.
8 cl, 3 tbl, 5 ex
FIELD: food industry.
SUBSTANCE: regulation of temperature distribution in performed in a cylindrical reservoir with a wine material; the reservoir has an outside "jacket" with a cooling medium circulating therein along a closed circuit, including a valve controlled by the electric drive, a compressor and pipelines connecting the above element and the "jacket"); temperature distribution through is performed by way of measuring the wine material temperature in the centre of the reservoir. Additionally, the temperature is measured at the reservoir wall along the same horizontal axis. Relying on the two temperature values, one determines the average temperature value in accordance wherewith the cooling medium temperature in the reservoir "jacket" is set with the help of the compressor till the temperature measured is equal to the said average temperature value.
EFFECT: enhancement of accuracy of temperature distribution regulation within the volume of a reservoir with wine material.