Zinc-rich freezing-resistant bread yeast strain and application thereof

• Main Authors: TAN HAIGANG, LI JING, WANG FENGWU
• Format: Patent
• Language: English
• Published: 18.02.2015
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The invention aims to provide a zinc-rich freezing-resistant bread yeast strain. The zinc-rich freezing-resistant bread yeast strain is prepared by ultraviolet mutagenesis of the bread yeast, is capable of efficiently collecting zinc and is relatively high in enzyme activity of 6-trehalose phosphate synthetase. The preservation number of the bread yeast is CGMCC No.9082. The bread yeast screened by ultraviolet mutagenesis is capable of efficiently collecting zinc and is relatively high in enzyme activity of 6-trehalose phosphate synthetase and high in content of trehalose; the strain is low in nutritional requirement and high in propagation property, can be used as a fermentation agent and a zinc reinforcing agent, and has a wide application prospect.