Biya mai Tashi tare da Yisti Lallemand Sourvisiae

Carboy gilashin da ke cike da giya mai tsami yana zaune a kan wani benkin katako a cikin wani wuri mai tsattsauran ra'ayi tare da bangon bulo da kayan aikin girki. Karin bayani

Key Takeaways

• Lallemand Sourvisiae Yeast yana yin taki-mataki-ɗaya da fermentation ta hanyar samar da lactic acid yayin fermentation na farko.
• Nau'in shine Saccharomyces cerevisiae na bioengineered wanda Mascoma ya haɓaka kuma ana siyarwa a ƙarƙashin LalBrew/Sourvisiae.
• Wannan bita na Sourvisiae yana mai da hankali kan ma'auni na masu buƙatun buƙatun: samar da acid, raguwa, da kewayon zafin jiki.
• Akwai ta hanyar masu rarraba Lallemand kuma ana magana a cikin jerin haɗin gwiwa na White Labs don masana'antun Amurka.
• Sassan da ke biyowa sun haɗa da sarrafawa, ƙarfin kuzari, maimaitawa, da bayanan ƙa'idodi masu dacewa da amfanin kasuwanci.

Menene Sourvisiae da yadda aka tsara shi

Sourvisiae wani nau'in nau'in Saccharomyces cerevisiae ne na bioengineered, wanda aka ƙera shi don samar da lactic acid yayin haɓakar farko. Kamfanin da ke bayansa ya yi amfani da gyare-gyaren da aka yi niyya, yana guje wa canje-canje bazuwar. Wannan hanya tana tabbatar da tsari mai daidaituwa da tsinkaya ga fermentation ga masu shayarwa.

Maɓallin maɓalli ya haɗa da shigar da ƙwayar lactate dehydrogenase daga Rhizopus oryzae, ƙananan ƙwayoyin abinci. Injiniyan Mascoma sun yi amfani da sigar ingantaccen codon na wannan kwayar halitta, wanda mai ƙarfi ADH1 ke sarrafa shi. An yi amfani da ƙarshen PDC1 don fitar da magana yayin fermentations. An haɗa ginin a cikin kwayoyin yisti ta hanyar sake haɗewa, tare da tabbatar da cewa babu wasu abubuwan da suka rage.

Ta hanyar gabatar da ingantaccen enzyme na LDH, yisti da aka gyara yana tura pyruvate daga samar da ethanol zuwa ga lactic acid. Yawancin eukaryotes na iya samar da lactic acid, amma yisti na Brewer yawanci ya fi son barasa. Canjin guda ɗaya, ingantaccen sa yana canza wannan ma'auni yayin kiyaye ainihin halayen fermentation.

Samfurin shine yisti mai tsami na GMO, wanda aka ƙaddamar don bita na tsari. Lallemand da Mascoma sun ba da aminci da bayanan aiki yayin amincewa. Masu gudanarwa sun bincika takamaiman bayani game da iri a matsayin wani ɓangare na kimantawa. Masu shayarwa ya kamata su ɗauki nau'in a matsayin kwayoyin halitta da aka gyaggyarawa kuma su bi ka'idojin yin lakabi na gida ko bayar da rahoto.

• Canjin kwayoyin halitta: genetic lactate dehydrogenase hadedde guda daya.
• Tsarin Magana: ADH1 mai talla da kuma PDC1 mai ƙare don ayyukan fermentation-lokaci.
• Ƙarfafawa: haɗin genome ta hanyar sake haɗuwa don kwanciyar hankali na dogon lokaci.
• Halin tsari: takamaiman takaddun samfura da injiniyan Mascoma da Lallemand suka bayar.

Mai sana'anta bai bayyana sunan ainihin nau'in iyaye ba. Masu sa ido masu zaman kansu suna lura da kamancen ayyukan aiki tare da nau'ikan ale gama gari kamar US-05, suna ba da shawarar asalin Chico. Duk da haka, wannan ya kasance ba a tabbatar da shi ba. Abin da ake mayar da hankali ga masu shayarwa shine samar da lactic acid da za a iya gani daga gyare-gyare guda ɗaya, mai kyau mai kyau, maimakon jumlolin sauye-sauye zuwa halin fermentation.

Me ya sa brewers suka zaɓi Lallemand Sourvisiae Yeast

Yawancin masana'antun giya sun zaɓi Lallemand Sourvisiae saboda fa'idodin sa. Yana ba da mafita mai sauri, abin dogaro. Wannan yisti yana ba da damar yin miya ta mataki ɗaya ta hanyar samar da lactic acid yayin fermentation na farko. Wannan tsari yana daidaita aikin noma, rage aikin tukwane da rage jadawali gabaɗaya.

Amfanin ya wuce inganci. Sourvisiae yeast mai tsami ne mai tsafta, an ƙera shi don guje wa abubuwan jin daɗi da kuma hadaddun metabolites masu alaƙa da Brettanomyces ko gauraye ƙwayoyin cuta. Yana ba da bayanin tart, mai da hankali tare da ƙarancin abubuwan dandano, yana tabbatar da daidaiton sakamako daga tsari zuwa tsari.

Masu shayarwa na kasuwanci suna ƙara jawo hankalin fa'idodin aikin sa. Juya-mataki ɗaya yana rage lokacin da ake buƙata don ales mai tsami kuma yana rage haɗarin kamuwa da cuta. Ga waɗanda aka mayar da hankali kan ingancin aikin giya, ƙwaƙƙwaran aiki da ajiyar tanki suna da yawa.

Hasashen mabuɗin don kiyaye ingancin kulawa. Bayanai daga masana'anta da gwaje-gwaje masu zaman kansu suna nuna daidaitattun ƙimar pH da matakan lactic acid. Yawancin masu shayarwa suna samun daidaitaccen pH ta ƙarshe ta rana ta 5 a ƙarƙashin daidaitattun yanayi. Wannan yana sa shirya marufi da lokutan tallace-tallace ya fi sauƙi.

Salo kamar Berliner Weisse, kettle sours, da sauran haske, tart ales suna amfana da wannan hanya. Masu shayarwa waɗanda ke neman fa'idodin Sourvisiae galibi suna haskaka acid ɗin sa mai maimaitawa, mafi sauƙin ayyukan cellar, da saurin sakin fursunoni a matsayin dalilai masu ƙarfi don ɗaukar shi.

Kaddarorin shayarwa na yau da kullun da awoyi na aiki

Lallemand Sourvisiae yana nuna matsakaici-zuwa-high attenuation, kamar yadda aka rubuta. White Labs yana nuna haɓakar Sourvisiae na yau da kullun a 76-82%. Masu shayarwa na iya lura da raguwar ƙaranci saboda samar da lactic acid, wanda ke canza yawa ba tare da ƙara yawan sukari ba.

Ma'auni na 20 ° C yawanci yakan kai pH na ƙarshe na 3.0 zuwa 3.2. Gwajin benci masu zaman kansu sun sami ƙarshen pH na 3.1-3.2 ta rana ta biyar a cikin ƙananan gwaje-gwaje.

Matsakaicin adadin lactic acid ya bambanta daga kusan 8 zuwa 15 g / l a ƙarƙashin yanayi na yau da kullun. Wannan maida hankali yana da mahimmanci don tsinkayar tsami kuma yana iya rinjayar bakin ciki da kwanciyar hankali.

Fermentations tare da Sourvisiae suna da ƙarfi kuma suna cika cikin sauri. Lallemand yana ba da rahoton ayyukan farko a cikin kwanaki 4-7 a 20°C (68°F). Bakin benci a cikin tasoshin ruwa na 50 ml sun kai ga rage maƙasudi da pH ta rana ta biyar.

• An ba da rahoton buguwa a matsayin mai girma, yana taimakawa saurin sharewa da zarar fermentation ya ragu.
• Haƙurin barasa a cikin ƙayyadaddun samfur yana kusan 10-15% ABV, ya dace da salon giya da yawa.

Takaddun ƙayyadaddun ƙayyadaddun ƙwayoyin cuta suna goyan bayan ingantaccen amfani a sikelin. Dry yisti daskararru yawanci 93-97%. An kayyade iyawa a ≥5 x 10^9 CFU a kowace gram, tare da yisti na daji da ƙwayoyin cuta yawanci a ƙasa da 1 cikin sel 10^6. Lallemand ya lura rashin diastaticus a cikin bayanan.

Lokacin yin shiri tare da Sourvisiae, daidaita ma'aunin nauyi, ƙimar Sourvisiae da ake tsammanin, da haɓakar lactic acid da ake so don isa pH na ƙarshe da kuke so. Saka idanu da nauyi da pH a cikin makon farko don tabbatar da saurin fermentation da kuma tsammanin iyakan jurewar ruwa da barasa don girke-girke.

Kusa da gilashin da ke cike da giya mai tsami na zinari-amber, yana nuna kumfa mai ƙyalƙyali da ke tashi ta cikin ruwa ƙarƙashin haske mai laushi mai laushi a kan tsaka mai duhu. Karin bayani

Mafi kyawun yanayin fermentation da kewayon zafin jiki

Lallemand yana nuna kyakkyawan kewayon zafin jiki na 15–22°C (59–72°F) don Sourvisiae don cimma tsaftataccen acidification a cikin giya na gargajiya. Mafi girman kewayon fermentation ya kai 10-22°C (50-72°F), yana ba da sassaucin ra'ayi don daidaita ayyukan yisti tare da manufofin salo.

Ana ba da rahoton ma'aunin gwaji na yau da kullun daga wort a 20°C (68°F). A ƙarƙashin waɗannan yanayi, abubuwan da aka saba da su sun haɗa da pH kusa da 3.0-3.2 da matakan lactic acid a cikin kewayon 8-15 g/L. Wannan tushe yana sauƙaƙe kwatancen attenuation da karkatar acid a cikin batches.

Yi tsammanin fermentation mai ƙarfi da acidification don ƙarewa a cikin kusan kwanaki 4-7 a ƙarƙashin shawarwarin fermentation yanayi. Gwaje-gwaje masu zaman kansu suna nuna yawancin batches sun kai matuƙar nauyi da manufa pH a rana ta biyar, idan aka samar da ƙimar farau, abinci mai gina jiki, da zafin jiki sun kasance daidai.

Yana da mahimmanci don saka idanu lokacin lag da rashin hankali. Ƙimar ƙira, sarrafa yisti, matakan oxygen, da abinci mai gina jiki na wort suna tasiri sosai ga aiki. Guji girgiza zafin jiki yayin shan ruwa da canja wurin matakai don rage damuwa da haɗarin ƙananan maye gurbi, wanda zai iya cutar da yuwuwar.

• Yi amfani da daidaitaccen sarrafa zafin jiki don kiyaye zafin zafin Sourvisiae a cikin kewayon zafin jiki mafi kyau.
• Kula da pH da nauyi yau da kullun a farkon matakai don tabbatar da acidification da haɓakar sukari suna kan hanya.
• Ajiye busasshen yisti mara buɗewa-wanda aka rufe a ƙasa da 4°C (39°F); bi jagorar shiryayye don fakitin buɗewa.

Kyakkyawan iskar oxygenation na wort kafin sakawa da kwanciyar hankali yanayin fermentation bayan ƙaddamarwa yana haifar da saurin farawa da dandano mai tsabta. Ƙananan gyare-gyare a cikin kewayon da aka ba da shawarar suna ba da damar daidaita acidity yayin kiyaye lafiyar yisti.

Bugawa, rehydration, da kuma kula da mafi kyawun ayyuka

Don cimma ingantattun fermentations tare da Lallemand Sourvisiae, bi ƙayyadaddun ƙa'idodin faɗakarwa. Nufin ƙimar ƙimar Sourvisiae na 50-100 g/hL, wanda yayi daidai da 2.5-5 miliyan sel masu yiwuwa a kowace ml. Wannan kewayon ya yi daidai da duka shawarwarin masana'anta da shawarwarin Farin Labs don daidaitaccen aiki mai ɗanɗano.

Rehydration na Sourvisiae yana haɓaka iyawar tantanin halitta, musamman a cikin ƙalubale. Fara da yayyafa busassun yisti akan ruwa a 30–35°C (86–95°F) a cikin akwati mai tsabta, ta amfani da kusan sau goma na nauyin yisti. Bada shi ya zauna na tsawon mintuna 15, sannan a motsa a huta na tsawon mintuna biyar kafin a sanya shi a hankali zuwa zafin jiki na wort.

Don haɓakawa, ƙara ƙaramin adadin wort a cikin tazara na mintuna biyar har sai yanayin zafi yayi daidai. Sa'an nan, allura da sanyaya wort ba tare da bata lokaci ba don rage damuwa. Wannan hanyar tana rage haɗarin kamuwa da cuta kuma tana tallafawa lokaci mai ƙarfi mai ƙarfi.

A cikin matsanancin nauyi ko yanayin damuwa, yi la'akari da amfani da sinadari mai sake ruwa kamar Go-Ferm Kare Juyin Halitta. Go-Ferm yana taimakawa wajen maido da mutuncin membrane kuma yana haɓaka ƙarfin hadi da wuri. Zabi ne mai hikima yayin bin jagororin buƙatun buƙatun giya.

Dry-pitching kai tsaye a cikin wort ya dace da yawancin ales da ƙananan batches. Koyaya, zaɓi don sake shan ruwa don babban nauyi, babban hopping, ko lokacin shekarun yisti da yanayin ajiya na iya yin illa ga yuwuwar. Zaɓi hanyar dangane da salon giya da haƙurin haɗarin ku.

Ajiye da kyau da kulawa suna da mahimmanci don kiyaye lafiyar tantanin halitta. Ajiye fakitin da aka rufe a ƙasa da 4°C kuma tabbatar da ingancin injin kafin amfani. Kauce wa amfani da fakitin g 500 waɗanda suka ɓace. Da zarar an buɗe, sake rufewa a ƙarƙashin injin injin in zai yiwu kuma yi amfani da ragowar nan da nan, saboda iska tana rage yawan aiki.

Gudanar da inganci yana rage raguwar lokaci kuma yana kiyaye lafiyar tantanin halitta. Shirya tsaftar muhalli, sarrafa zafin jiki, da duk wani bayani na Go-Ferm a gaba. Bi shawarar da aka ba da shawarar Sourvisiae da matakan shayarwa don tabbatar da kowane tsari yana da mafi kyawun farawa.

Haɓaka kuzari da saka idanu tare da Sourvisiae

Sourvisiae fermentation kuzarin kawo cikas yana nuna daidaitaccen acidification yayin lokacin aiki. Gwaje-gwajen benci suna nuna pH da attenuation suna kusa da ƙimar ƙarshe ta rana 5 a 20°C. Yana da mahimmanci ga masu shayarwa su fahimci cewa samuwar lactic acid yana cinye sukari mai ƙima. Wannan tsari baya raguwa daidai gwargwado, yana mai nuna ɓatar da hankali.

Don ingantaccen sakamako, saka idanu pH da nauyi tare yana da mahimmanci. Tsare-tsare tsararren lokacin haifuwa yana taimakawa bambance tsakanin metabolism na sukari da samar da acid. Yi tsammanin aiki mai ƙarfi tsakanin kwanaki 4 da 7 a daidaitaccen farar da zafin jiki.

Tasirin ƙimar ƙima akan ƙarancin acidity yana da matsakaici tare da Sourvisiae. Matsakaicin ƙimar farar da aka ba da shawarar suna ba da daidaiton pH na ƙarshe a cikin kewayon fara nauyi. Ƙarƙashin ƙaƙƙarfan abu kawai yana rage acidification, ba kamar wasu nau'in Lachancea da ake amfani da su ba.

Ana kashe tasirin nauyi lokacin da aka tsara al'ada daidai. Sourvisiae yana kula da isa ga ƙimar pH ta ƙarshe daga ƙananan zuwa matsakaicin nauyi na asali. Bibiyar takamaiman nauyi azaman sarrafa fermentation, amma fassara attenuation a hankali a hankali saboda lactic acid yana rage zaƙi ba tare da canza yawa daidai gwargwado ba.

Matakan sa ido na zahiri:

• Yi rikodin nauyi da pH kowace rana a cikin makon farko don kafa lokacin fermentation.
• Yi amfani da mitoci na pH da aka daidaita da na'urorin hydrometers ko na'urorin da aka gyara don barasa.
• Bincika yuwuwar tantanin halitta kafin sake bugewa ko haɗawa don tabbatar da masu samar da acid mai aiki.

Binciken lab na yau da kullun yana rage abubuwan ban mamaki lokacin da ake yin girki. Haɗuwa da yanayin nauyi tare da sa ido pH yana ba da cikakken hoto na ci gaban fermentation da haɓaka acid fiye da dogaro da awo ɗaya kaɗai.

Wani mai gida mai gemu a cikin rigar plaid a hankali yana lura da carboy gilashin giya mai taki a cikin tsari mai dumi, mai tsattsauran ra'ayi. Karin bayani

Repitching da yisti kwanciyar hankali la'akari

Lallemand ya shawarci masu shayarwa da su nisanta kansu daga sake buga Sourvisiae. Littattafan samfurin sun yi gargaɗin cewa ƙananan pH da yanayin acidic na iya yin tasiri sosai ga yuwuwar tantanin halitta da aikin fermentation. Yawancin masana'antun giya sun zaɓi dabara guda ɗaya don rage haɗari da tabbatar da samar da daidaito.

Nazarin kwayoyin halitta daga Mascoma da Lallemand sun bayyana gyare-gyaren LDH yana nuna kyakkyawan kwanciyar hankali na GMO a cikin tsararraki masu yawa. Wannan yana nuna halin da aka saka ya kasance barga a ƙarƙashin yanayin dakin gwaje-gwaje. Gwaje-gwajen sake buga benci masu zaman kansu sun tabbatar da tsayuwar matakan pH akan madaukai da yawa, tare da kididdigar tantanin halitta ya kai kusan miliyan 2.5 a kowace millilita a kowane zagaye.

Cikin wuraren kasuwanci, iyakoki masu amfani suna shiga cikin wasa. Sourvisiae yana nuna lokacin tsarawa a hankali, kusan awanni 4.6, idan aka kwatanta da nau'ikan ale na yau da kullun a kusan awanni 3.3. Wannan saurin haɓakar haɓaka yana sa ya zama mai rauni ga samun nasara da wasu yisti ko ƙwayoyin cuta a cikin gauraye al'adu ko gurɓataccen muhalli. Irin wannan ƙarfin hali yana iyakance amintaccen tsawon rayuwar maimaitawa a cikin saitunan samarwa.

Ga waɗanda ke tunanin sake buga Sourvisiae, yana da mahimmanci don saka idanu akan samar da acid da abun cikin jama'a a hankali. Yi waƙa da pH akai-akai da ƙididdigar tantanin halitta yayin kowane zagayowar. Bugu da ƙari, yi plating na lokaci-lokaci ko qPCR don gano gurɓatawa da canzawa cikin abun da ke ciki.

Yawancin masana'antun giya suna kallon Sourvisiae azaman kayan amfani guda ɗaya ko gajere. Sabon yisti gabaɗaya ana ɗaukar mafi aminci don kiyaye daɗaɗɗen tsinkaya. Lokacin da daidaito ya kasance mafi mahimmanci, yana da kyau a guji sake bugawa da amfani da sabon inoculum don adana kwanciyar hankali da sarrafa yisti.

Gasa, gaurayawan al'adu, da hatsarori

Sourvisiae yana girma a hankali fiye da nau'in alewa na yau da kullun. Lokacin tsara shi yana kusa da sa'o'i 4.62, dangane da sa'o'i masu zaman kansu na girma. Sabanin haka, US-05, Nottingham, da W34-70 suna da lokutan tsarawa daga 3.27 zuwa 3.63 hours. Wannan rarrabuwar kawuna a cikin ƙimar girma yana nufin ƙwaƙƙwaran sauri zasu iya ƙetare Sourvisiae a cikin mahalli masu gauraya.

Yin aiki tare da gaurayawan al'adu na iya haifar da saurin sauye-sauye a yanayin yawan jama'a. Ƙananan gaban farko na nau'i mai girma da sauri zai iya mamaye da sauri. Samfura da gwajin gwaji na nuni da cewa aukuwar gurɓatawa guda ɗaya, a kusan tantanin halitta ɗaya a cikin miliyan, za a iya gano shi a cikin tsararraki takwas zuwa goma sha biyu. A wannan mataki, ana iya diluted yisti mai tsami, kuma an yi asarar acidity na giya da aka nufa.

Hanyoyin ganowa na aiki sun haɗa da dabarun agar masu sauƙi. Farantin alli tare da 0.1% alli suna bayyana masu samar da acid ta hanyar halo mai haske. Gwaje-gwaje sun nuna US-05 na iya ƙetare gaurayawan yawan jama'a ta ƙarni goma sha biyu a cikin 1:1,000,000 na farawa. Wannan yana nuna buƙatar saka idanu na yau da kullun lokacin da Sourvisiae da haɓakar haɓakar haɓaka suka raba kayan aiki ko layukan maimaitawa.

Haɗarin kamuwa da cuta na Sourvisiae yana ƙaruwa tare da maimaita maimaitawa da mu'amala tare. Ci gabansa a hankali yana nufin halayen ɗanɗano za a iya mamaye shi ta ko da ƙarancin ƙazanta. Wannan haɗarin yana ƙara ƙaruwa lokacin da aka haɗa tare da matsananciyar ale ko lokacin da ƙa'idodin tsaftacewa ba su da ƙarfi.

• Ajiye fermentation iri ɗaya lokacin da zai yiwu don kare aikin mai tsami.
• Guji haɗin kai tare da nau'ikan girma kamar US-05 sai dai idan akwai sa ido.
• Yi amfani da tsattsauran rabewa, tsaftacewa, da keɓaɓɓun layukan canja wuri don rage gurɓacewar giciye.
• Yi samfuran farantin karfe lokaci-lokaci don bincika ma'auni na yawan jama'a yayin zagayowar maimaitawa.

Aiwatar da waɗannan matakan na iya taimakawa rage haɗarin kamuwa da cutar Sourvisiae da adana ɗanɗanon da ake so. Dubawa akai-akai da dabarun maimaita ra'ayin mazan jiya suna da mahimmanci don magance ƙimar girma na yeast ɗin gama gari.

Bayanin dandano da tsammanin tunani

Bayanin dandano na Sourvisiae yana da alamar ɗanɗano mai ɗanɗano, ɗanɗano acidic. Lallemand ya lura cewa yisti yana ba da ƙamshi mai haske, ɗan ɗanɗano mai ɗanɗano mai ɗanɗano tare da keɓantattun bayanan lactic. Masu shayarwa ya kamata su yi tsammanin halin lactic mai tsami mai mai da hankali, ba tare da rikitarwa na barnyard ko sautunan Brett ba.

Acidity a cikin Sourvisiae yana da girma musamman. Matsakaicin pH na ƙarshe ya bambanta daga 3.0 zuwa 3.2, tare da matakan lactic acid tsakanin 8 zuwa 15 g/L. Gwajin benci ya nuna cewa Sourvisiae yana samar da yawan acidity fiye da wasu masu fafatawa. Yayin da maƙasudin pH ke raguwa, tsinkayen tartness yana ƙaruwa da sauri.

Ƙarshen giya da aka yi da Sourvisiae na iya bambanta daga tart zuwa m. A mafi girman matakan acid, giya na iya kusanci ɗanɗano mai tsami mara sha, ya danganta da salo da daidaito. Wannan sakamakon ya yi daidai da tsammanin tunanin tunani don ingantaccen bayanin lactic.

Rashin tsaka tsaki mai ɗanɗano shine babban fasalin Sourvisiae. Yana guje wa rikitattun yisti, lactobacillus, da Brett da ake samu a cikin gauraye al'adu. Wannan yana haifar da mafi tsabta, ɗanɗano mai tsaka-tsaki, manufa don girke-girke na neman nau'in acid mai sauƙi.

Zaɓi nau'in da ya dace don salon ku. Sourvisiae ya fi dacewa don haske, haruffa masu laushi masu kaifi a cikin kettle sours da Berliner Weisse. Duk da haka, ga 'ya'yan itace-gaba ko hop-kore m ales, masu shayarwa na iya samun shi ƙasa da hali fiye da Lachancea ko gauraye-al'adu ferments.

• Maɓalli mai ƙanshi: tangy, ɗan 'ya'yan itace
• Kewayon acidity: high, pH ~ 3.0-3.2
• Tsammanin azanci: tsaftataccen ruwan lactic ba tare da rikitarwar Brett/LAB ba

Misali mai ban sha'awa na jan raspberries da blackberries a cikin haske mai dumi tare da juzu'in itacen oak da sautunan caramel, mai wakiltar bayanin ɗanɗanon giya mai tsami. Karin bayani

Kwatanta Sourvisiae da sauran halittu masu tsami da iri

Sourvisiae yana ba da tsari mafi daidaituwa na acidification idan aka kwatanta da sauran hanyoyin. A cikin kwatancen Sourvisiae vs Lachancea, Sourvisiae ya kai pH ta ƙarshe na 3.1-3.2. Sabanin haka, Lachancea thermotolerans, kamar Philly Sour, ya ƙare a 3.4-3.5. Wannan bambance-bambancen yana haifar da Sourvisiae yana da ƙarin fa'ida acidity.

Ga masu la'akari da Philly Sour, yana da mahimmanci a lura da bambancin dandano. Lachancea na iya gabatar da bayanin kula na fure ko na 'ya'yan itace wanda ya dace da busassun hopping da ƙari na 'ya'yan itace. Sourvisiae, a gefe guda, yana ba da ɗanɗano mai tsabta mai tsabta wanda ke mai da hankali kan tartness ba tare da funk na Brett ba.

Lokacin kwatanta Sourvisiae zuwa LAB, haɗarin aiki yana canzawa. Lactobacillus kettle souring yana samar da wani ɗanɗanon lactic na yau da kullun da kewayon acid, ya danganta da iri. Yana buƙatar kulawa mai tsafta da tsafta don hana kamuwa da cuta. Sourvisiae, duk da haka, yana rage waɗannan haɗari ta hanyar rashin gabatar da al'adun ƙwayoyin cuta daban kuma yawanci rage lokacin tsari.

Kwatanta Sourvisiae zuwa Brettanomyces da gaurayawan al'adu yana haskaka maƙasudai daban-daban. Brett da gauraye yeasts suna haifar da hadaddun, daɗi, da ɗanɗano masu tasowa. Sourvisiae, wanda aka ƙera shi don guje wa ƙwayoyin cuta irin na Brett, yana ba da ƙarin daidaito, ɗanɗano mai tsafta wanda baya buƙatar tsawaita tsufa.

• Hasashen: Sourvisiae yana ba da daidaiton acidification da lokaci.
• Bakan Flavor: Lachancea da Brett suna ba da ƙarin rikitarwa ga wasu salo.
• Ikon aiki: Sourvisiae yana rage haɗarin kamuwa da cutar LAB kettle souring.

Zaɓin tsakanin kwayoyin halitta ya dogara da girke-girke da manufofin kasuwa. Don sauri, m tartness, Sourvisiae ya dace. Don hadaddun 'ya'yan itace, hulɗar hop, ko funk mai tsufa, Lachancea, LAB, ko haɗin Brett na iya zama mafi kyau. Kowane zaɓi yana da nasa ciniki-offs a cikin dandano, tsarin rikitarwa, da lokacin tsufa.

Recipe da aiwatar da gyare-gyare don sakamako mafi kyau

Ƙirƙirar ingantaccen girke-girke na giya mai tsami yana dogara akan cimma daidaito. Nufin pH na ƙarshe na 3.0–3.2 tare da Lallemand Sourvisiae. Sa'an nan, daidaita malt da adjuncts don magance acidity.

Yi la'akari da kauri na mash da ƙwararrun malt don haɓaka dextrins da jiki. Mash mai bakin ciki na iya ƙara tsinkayen tartness. A gefe guda, mash mai kauri ko amfani da Munich da Vienna malts na iya yin laushi da acidity a cikin giya na ƙarshe.

Gudanar da hop yana da mahimmanci don samar da acid da dandano. Daidaitaccen hopping ya dace da souring-mataki ɗaya. Duk da haka, yawancin masu shayarwa sun fi son kettle sours masu ɗaci don haskaka tartness. Yana da kyau a iyakance hops masu ɗaci a makara don gujewa hana ayyukan ƙananan ƙwayoyin cuta.

'Ya'yan itace da busassun hopping sun dace da tsabtataccen bayanin martaba na Sourvisiae. Idan batches na gwajin ku sun nuna halayen 'ya'yan itace da aka soke saboda acidity, rage yawan 'ya'yan itacen. Daidaita abubuwan da aka tara a cikin kettle ko fermenter don cimma cikakkiyar ma'auni na kowane nau'in 'ya'yan itace.

• Dabarar fage: bi shawarar Lallemand na sel miliyan 2.5-5/mL don tabbatar da tsayayyen acidification da attenuation.
• Ƙarƙashin bugun jini yana haifar da rashin cika bushewa da raguwar attenuation, don haka guje wa ƙarancin ƙarancin sel.
• Yi amfani da Sourvisiae don shayarwa-mataki ɗaya da fermentation don rage lokacin tsari da sauƙaƙe sarrafawa.

Ka guji haɗa nau'ikan alewa masu girma da sauri sai dai idan kuna shirin haɗa abubuwan dandano. Idan maimaituwa, saka idanu akan ƙimar yawan jama'a don kiyaye Sourvisiae rinjaye da haɓaka. Wadannan gyare-gyare suna kare samar da acid da daidaiton dandano.

Batches na gwaji na ƙananan suna da mahimmanci don tace hops, 'ya'yan itace, da lissafin dusa. Bi pH da nauyi ta hanyar fermentation, sannan tweak da girke-girke don gudu na gaba. Canje-canje a hankali yana haifar da ingantaccen ingantaccen sakamako a cikin sakamakon girke-girke na giya mai tsami.

Kula da inganci da dabarun lab don masana'antar giya

Ƙirƙirar ƙayyadaddun tsarin QC na Sourvisiae wanda ke haɗa gwaje-gwajen dakin gwaje-gwaje kai tsaye tare da ayyukan sana'ar giya. Kula da iyawa da ƙimar farar ƙasa kafin kowane tsari don kiyaye daidaiton aiki.

Yi amfani da hemocytometer tare da blue trypan ko na'ura mai sarrafa kansa don madaidaicin ƙidayar tantanin halitta. Maƙasudin sel miliyan 2.5-5 a kowace ml, dangane da girke-girke da nauyin wort.

Yisti na yau da kullun yana da mahimmanci don gano gurɓatawa da bin diddigin sauye-sauyen yawan jama'a yayin sake zagayowar. Yi samfuran faranti a tazara na yau da kullun kuma kwatanta su zuwa faranti na asali.

Zaɓi kafofin watsa labarai masu zaɓi kamar agar agar don bambanta masu samar da acid. A kan chalk-wort agar tare da alli 0.1%, yankuna masu samar da acid suna haifar da halo mai haske. Wannan yana hanzarta tantance al'adu masu gauraya.

• Gudu gajeriyar gwajin lanƙwasa girma lokacin da ake zargin gasa; auna lokutan tsara don kwatanta warewa.
• Yi rikodin ilimin halittar mallaka da rikodin faranti tare da hotuna masu kwanan wata don nazarin yanayin.

Kula da pH yana da mahimmanci a duk lokacin fermentation. Shiga pH a wurin canja wuri, tsakiyar ferment, da wuraren tasha don gano canje-canjen da ba a zata ba.

Ƙididdige lactic acid lokacin da ake buƙatar ƙarin cikakkun bayanai. Yi amfani da HPLC ko ingantattun na'urori masu launi don auna ƙididdiga, waɗanda galibi suna faɗuwa cikin kewayon 8-15 g/L don wannan iri.

Haɗa cak ɗin ajiya a cikin QC don Sourvisiae. Bincika busassun fakitin injin hatimi da kwanakin ƙarewa. Kar a yi amfani da fakitin da ke nuna asarar injin ko dogon iska.

• Daidaita wuraren yin samfuri da lakabi don sakamakon saka yisti mai maimaitawa.
• Ƙirƙirar ƙididdiga ta cell da mita pH kowane wata don adana amincin bayanai.
• Ajiye ɗan littafin log ɗin ƙulla yuwuwar, sa ido na pH, da sakawa zuwa sakamakon azanci da haƙori.

Dakin gwaje-gwaje mai dumama wanda ke nuna na'ura mai gani da ido, abincin Petri mai yisti mai yisti, littafin rubutu da alkalami, da tantuna na reagents da beaker a bango. Karin bayani

Ka'idoji, aminci, da bayanin kula don masu sana'ar giya na Amurka

Lallemand ya faɗi cewa Sourvisiae Gabaɗaya An Gane shi azaman Safe a Amurka. Marufi da zanen fasaha suna nuna ƙayyadaddun ƙayyadaddun FDA GRAS da daidaitattun ƙayyadaddun aminci don yisti-aji abinci.

GRAS Sourvisiae nau'i ne na injiniyan halittu tare da shigar da kwayar halittar LDH guda ɗaya. Masu shayarwa suna buƙatar yin la'akari da wannan lokacin samo asali. Hakanan yana da mahimmanci a fahimci yadda abubuwan GMO zasu iya tasiri fahimtar mabukaci da saƙon tallace-tallace.

Babu wata dokar Amurka ta duniya da ke buƙatar alamar GMO a matakin sinadarai na giya. Duk da haka, kamfanoni da yawa suna zaɓar nuna gaskiya a cikin tallan su ko kuma guje wa tattaunawa game da gyare-gyare. Yana da mahimmanci a tuntuɓi mai ba da izini lokacin ƙirƙirar da'awar alamar don tabbatar da bin ka'idodin tarayya da na jihohi.

Lokacin sarrafa busassun Sourvisiae, bi ƙa'idodin aminci da tsaftar masana'anta. Ajiye busassun busassun busassun a ƙasa da 4 ° C lokacin da aka ba da shawara. Guji shakar da yisti foda kuma bi MSDS na mai kaya don sarrafa zubewa da jagorar PPE.

Haɗarin kamuwa da cuta yana ƙaruwa tare da gyare-gyaren kwayoyin halitta, masu samar da acid. Yi amfani da tankuna daban, kula da ƙayyadaddun tsarin tsaftacewa, da tsara jadawalin a sarari don rage haɗarin canja wuri mara niyya zuwa haki marar tsami ko tsaka tsaki.

• Adana daftarin aiki, sarrafawa, da hanyoyin tsaftacewa musamman ga GRAS Sourvisiae.
• Horar da ma'aikata akan PPE, gujewa shakar numfashi, da amintattun dabarun shan ruwa.
• Ci gaba da sanya alamar yanke shawara da harshen tallace-tallace daidai da shawarar shawara akan lakabin GMO.

Ajiye bayanan bayanan mai kaya game da matsayin FDA GRAS da kuma riƙe takaddun tsari don ganowa. Tsare-tsare hanyoyin kare ingancin samfur kuma suna goyan bayan amsa gaggautuwa idan tambayoyin tsari sun taso.

Inda za a saya, tsarin samfur, da cikakkun bayanan mai siyarwa

Ana samun Sourvisiae ta ingantattun tashoshi masu shayarwa. Kuna iya samunsa a manyan masu rarrabawa da masu siyarwa a duk faɗin Amurka. Kafin yin oda da yawa, duba tare da masu siyar da kaya na gida don haja da farashi.

Lallemand yana kasuwancin wannan nau'in a ƙarƙashin alamar LalBrew Sourvisiae. Ya zo a busassun yisti mai aiki, an shirya shi a cikin fakitin da aka rufe. Zaɓuɓɓuka sun haɗa da ƙananan sachets na gida da manyan fakitin kasuwanci 500 g. Yisti yawanci yana da daskararru kashi 93 zuwa 97 kuma yana iya yiwuwa na aƙalla 5 x 10^9 CFU kowace gram.

Farin Labs kuma yana ba da nau'in, wanda aka sani da White Labs Sourvisiae (bangaren no WLDSOURVISIAE), ta hanyar haɗin gwiwa tare da Lallemand. Wannan haɗin gwiwar yana faɗaɗa samuwar Sourvisiae, yana sauƙaƙa wa masana'antun don samo asali daga amintattun masu kaya da abokan aikin lab.

Yana da mahimmanci a kula da fakiti a hankali bayan an karɓa. Ajiye su a cikin firiji a ƙasa da 4°C (39°F). Kada a yi amfani da fakitin da suka ɓace. Da zarar an buɗe, sake hatimi da amfani a cikin ƙayyadaddun lokacin da aka ba da shawarar don kiyaye iyawa da aiki.

• Bincika ƙarshen ƙarewa da lambar ƙuri'a da aka buga akan kowace fakiti kafin amfani.
• Tabbatar da daskararru na kashi da yuwuwar idan ana buƙatar cikakkun bayanan fasaha don bayanan ƙira.
• Tuntuɓi brewing@lallemand.com don goyan bayan fasaha ko tambayoyi game da aikin LalBrew Sourvisiae.

Lokacin samowa, kwatanta lokutan jagora da mafi ƙarancin tsari tsakanin dillalai na Sourvisiae. Samun samuwa a Amurka yana da yawa, godiya ga cibiyar rarrabawar Lallemand da tashoshi na abokan hulɗa na White Labs. Don daidaitaccen wadata, kafa dangantaka tare da wanda aka fi so kuma tabbatar da sarrafa sarkar sanyi yayin tafiya.

Kammalawa

Ƙarshen bita na Sourvisiae: Lallemand Sourvisiae Yeast mafita ce ta bioengineered ga masu shayarwa da ke neman abin dogaro. Yana ba da acidification mai iya tsinkaya, cimma matakan pH na 3.0-3.2. Wannan tsari yana da sauri fiye da hanyoyin gargajiya, yana rage lokutan juyawa sosai.

Daidaitaccen samar da acid ɗin sa a cikin filaye daban-daban da nauyi ya sa ya dace don sarrafa kettle sours da salon Berliner Weisse. Wannan yisti yana da ƙarfi sosai a cikin kwanaki 4-7 a zazzabi na 20 ° C, tare da babban flocculation. Ya yi fice a cikin sana'a da saitunan samarwa saboda fa'idodin aikin sa.

Koyaya, yana girma a hankali fiye da nau'ikan ale na gama gari kuma ana iya yin nasara a cikin gaurayawan al'adu ko lokacin sake maimaitawa. Bayanan martabarsa yana da tart sosai, tare da ɗan tsaka tsaki idan aka kwatanta da sauran halittu masu tsami.

Shin Sourvisiae daidai ne don masana'antar giya na? Ya dace lokacin da tsaftataccen bayanin lactic da saurin juyowa ke da mahimmanci. Ka guji yin haɗin gwiwa na yau da kullun tare da nau'in ale mai sauri. Don sake bugawa, ci gaba da taka tsantsan kuma kula da ingantaccen kulawa.

Matakai masu dacewa na gaba sun haɗa da gwaji a ƙimar farar da aka ba da shawarar (2.5-5 miliyan sel masu iya aiki/mL). Kula da pH da matakan lactic acid a hankali. Tabbatar da rabuwa don hana kamuwa da cuta da kuma kimanta ma'auni na azanci kafin yin ƙima.

Lallemand Sourvisiae Yeast summary: Yana da ingantaccen kayan aiki don miya mai niyya, fifita tsinkaya da sauri. Tare da kulawa mai kyau da kulawa mai kyau, yana daidaita samarwa. Koyaya, yana buƙatar kulawa da hankali don sake amfani da dogon lokaci da aikin gauraye-al'adu.

Karin Karatu

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