JP-7857081-B2 - Method for culturing yeast and method for producing fermented food and beverages using the cultured yeast cells

Inventors

• 高谷 政宏
• 小田 有二
• 金澤 由希子
• 三雲 大
• 櫻井 博章

Assignees

• 公益財団法人とかち財団
• 日本甜菜製糖株式会社

Dates

Publication Date

20260512

Application Date

20210107

Claims (7)

1. A method for culturing yeast, characterized in that when culturing sucrose-non-fermenting yeast using a medium containing sucrose as a carbon source, sucrose-fermenting yeast belonging to the genus Saccharomyces is mixed in, The sucrose-non-fermenting yeast is Hanseniaspora binee TW15 strain (NITE P- 04484 ), The inoculation ratio of the sucrose-non-fermenting yeast to the sucrose-fermenting yeast in the seed culture medium at the start of cultivation is 90-99:1-10. The method wherein the proportion of sucrose-non-fermenting yeast cells in a mixed cell body consisting of sucrose-non-fermenting yeast obtained by the culture and sucrose-fermenting yeast belonging to the genus Saccharomyces is 80 to 92% of the total number of cells.
2. The method for culturing yeast according to claim 1, characterized in that the sucrose-fermenting yeast is at least one of the following: Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces bayanus bar ubarum, Saccharomyces micatae, Saccharomyces paradoxus, Saccharomyces arboricola, Saccharomyces pastorianus, Saccharomyces cudriahuzebii, or Saccharomyces eubayanus.
3. A mixed bacterial cell consisting of a sucrose-non-fermenting yeast and a sucrose-fermenting yeast belonging to the genus Saccharomyces, The sucrose-non-fermenting yeast is Hanseniaspora binee TW15 strain (NITE P- 04484 ), The microbial cells for use in the production of fermented food and beverages using sucrose as a sugar source, characterized in that the proportion of sucrose-non-fermenting yeast cells in the total number of microbial cells of the mixed cells is 80 to 92%.
4. The mixed bacterial cell according to claim 3, characterized in that the sucrose-fermenting yeast is at least one of the following: Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces bayanus bar ubarum, Saccharomyces micatae, Saccharomyces paradoxus, Saccharomyces arboricola, Saccharomyces pastorianus, Saccharomyces cudriahuzebii, or Saccharomyces eubyanus.
5. A method for producing fermented food and beverages, characterized by using a mixed bacterial cell obtained by the culture method described in claim 1 or 2, or a mixed bacterial cell described in claim 3 or 4.
6. A method for producing fermented food and beverages, characterized by using a mixed bacterial cell obtained by the culture method described in claim 1 or 2, or a mixed bacterial cell described in claim 3 or 4, and using sucrose as a sugar source.
7. The manufacturing method according to either 5 or 6, characterized in that the fermented food or beverage is bread.

Description

NPMD NITE P-04484 This invention relates to a method for mixed culture of yeasts of different genera, and to a method for producing fermented foods and beverages, particularly bread, as well as wine, sake, shochu, beer, and other products, using the microbial cells obtained by this mixed culture. In recent years, consumer preferences in the food sector have diversified, and among these, the distinctive flavors and aromas of fermented foods and beverages are an important factor in differentiating products. In particular, in bread making, which involves the fermentation process of mixing yeast and flour, bread-making yeast expands the dough with carbon dioxide produced when it converts sugars in the dough into ethanol, while the by-products such as higher alcohols, esters, and organic acids impart the bread's unique flavor and aroma. Most of the yeasts industrially used for bread making belong to the Saccharomyces cerevisiae species. Therefore, there are limitations to creating distinct aromas and flavors within these same species. To impart characteristics not present in Saccharomyces cerevisiae to bread production, studies have been conducted using species within the Saccharomyces genus other than Saccharomyces cerevisiae. For example, attempts have been made to produce bread with more distinctive flavors and shapes by crossbreeding strains belonging to Saccharomyces bayanus (used in winemaking) or Saccharomyces bayanus var. uvarum with strains belonging to Saccharomyces cerevisiae (Patent Documents 1 and 2). Furthermore, in pursuit of obtaining fermented foods and beverages with more distinctive flavors and aromas than those previously known, techniques using yeasts other than those of the Saccharomyces genus have been reported. For example, the genus Hanseniaspora is used in winemaking due to its distinctive fermentation properties. Specifically, while Saccharomyces yeasts, which excel at ethanol production, are dominant during the mid-to-late stages of fermentation in winemaking where there is no sterilization process for the raw materials, it has been reported that wild yeasts derived from grape fruit, such as those of the Hanseniaspora genus, proliferate in the early stages of fermentation, producing various higher alcohols and higher alcohol esters, which contribute to the diversification of wine quality (Non-Patent Literature 1). Furthermore, there are reports that when a strain of Hanseniaspora vineae, isolated from grape juice, is cultured using grape juice and then separately inoculated into wine fermentation mash during the mid-fermentation stage, the concentration of aromatic compounds increases, producing a desirable aroma (Non-Patent Literature 2). Furthermore, regarding Hanseniaspora binee, there are reports that using isomerized sugar solution (a liquid sugar mainly composed of glucose and fructose) as a sugar source in the production of bread increases the volume of baked bread, increases the aroma components such as acetoin, 2-phenethyl acetate, and acetic acid in the bread, and also results in a more desirable taste (Patent Document 3). Incidentally, many yeast strains belonging to genera other than Saccharomyces lack the ability to ferment (sometimes referred to as assimilation and decomposition) sucrose (sometimes written as sucrose or sugar). These yeasts are called sucrose-non-fermenting yeasts. While sucrose is commonly used as a sugar source in the production of fermented foods and beverages, particularly bread, and the yeast cells can be utilized by using isomerized sugar solution as in previous technologies, this method has practical drawbacks due to its limited applicability. This drawback significantly impacts the preparation of yeast cells for use in the production of fermented foods and beverages, specifically when cultivating sucrose-non-fermenting yeast to obtain large quantities of cells. While it goes without saying that a carbon source must be supplied to the culture medium when culturing yeast, sucrose-non-fermenting yeast lacks the ability to utilize sucrose, making it unsuitable as a carbon source. Industrially, when culturing yeast on a large scale, inexpensive molasses is commonly used as a carbon source; however, since molasses's main sugar component is sucrose, it cannot be used in the cultivation of sucrose-non-fermenting yeast. Thus, although there are challenges to practical application, yeasts of the genus Hanseniaspora have been reported to produce excellent flavor in the production of fermented foods and beverages. This means that, in order to create unprecedented flavors and aromas, it is possible to focus on and utilize yeasts of genera other than Saccharomyces. These genera include sucrose-non-fermenting yeasts, and their distinctive fermentation characteristics offer the potential for differentiation from conventional products. However, when utilizing sucrose-non-fermenting yeasts, specifically in the cultivation of the bacterial cells and the