Ukubilisa Ubhiya nge-Lallemand Sourvisiae Yeast

I-carboy yengilazi egcwele ubhiya omuncu obilayo ihlezi ebhentshini lokusebenzela lamapulangwe endaweni yokwenza i-rustic homebrewing enezindonga zezitini namathuluzi okuphisa. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

• I-Lallemand Sourvisiae Yeast yenza isinyathelo esisodwa sokumunyunga nokuvubela ngokukhiqiza i-lactic acid ngesikhathi sokuvutshelwa okuyisisekelo.
• I-strain iyi-Saccharomyces cerevisiae eyenziwe nge-bioengineered eyakhiwe yi-Mascoma futhi idayiswa ngaphansi kwe-LalBrew/Sourvisiae.
• Lokhu kubuyekezwa kwe-Sourvisiae kugxile ekudingweni kwabaphisi botshwala bemethrikhi: ukukhiqizwa kwe-asidi, ukuncishiswa, kanye nebanga lokushisa.
• Itholakala ngabasabalalisi be-Lallemand futhi ibalulwe ohlwini lobambiswano lwe-White Labs lwezinkampani ezikhiqiza utshwala zase-US.
• Izigaba ezilandelayo zihlanganisa ukuphatha, amandla okuvutshelwa, ukuphindaphinda, namanothi okulawula ahlobene nokusetshenziswa kwezentengiso.

Iyini i-Sourvisiae nokuthi yenziwa kanjani

I-Sourvisiae iwuhlobo lwe-Saccharomyces cerevisiae lwe-bioengineered, olwakhelwe ukukhiqiza i-lactic acid ngesikhathi sokuvutshelwa okuyinhloko. Inkampani ngemuva kwayo yasebenzisa ukuguqulwa okuhlosiwe, igwema izinguquko ezingahleliwe. Le ndlela iqinisekisa inqubo yokuvubela engaguquki futhi ebikezelwayo yabaphisi botshwala.

Ukuguqulwa okubalulekile kuhilela ukufakwa kofuzo lwe-lactate dehydrogenase oluvela ku-Rhizopus oryzae, i-microorganism yokudla. Ubunjiniyela be-mascoma busebenzise inguqulo ye-codon-optimized yalolu jini, elawulwa umgqugquzeli oqinile we-ADH1. Isinqamuli se-PDC1 sisetshenziswe ukushayela inkulumo ngesikhathi sokuvutshelwa. Ukwakhiwa kwahlanganiswa ku-yeast genome ngokuphinda kuhlanganiswe, kuqinisekiswe ukuthi azikho izici ze-extrachromosomal ezisele.

Ngokwethula i-enzyme ye-LDH esebenza kahle, imvubelo eshintshiwe iqondisa kabusha i-pyruvate isuke ekukhiqizweni kwe-ethanol iye ku-lactic acid. Iningi lama-eukaryote lingakhiqiza i-lactic acid, kodwa imvubelo ye-brewer ngokuvamile ithanda utshwala. Ushintsho olulodwa, olubekwe kahle lushintsha le bhalansi kuyilapho lulondoloza izici eziyinhloko zokuvutshelwa.

Umkhiqizo uyimvubelo emuncu ye-GMO, ethunyelwe ukuze ibuyekezwe ngokomthetho. I-Lallemand ne-Mascoma inikeze idatha yokuphepha nokusebenza phakathi nokugunyazwa. Abalawuli bahlole ulwazi oluqondene nohlobo oluthile njengengxenye yokuhlola kwabo. Abaphisi botshwala kufanele baphathe uhlobo lwento ephilayo eguqulwe ngofuzo futhi balandele imithetho yendawo yokulebula noma yokubika.

• Ushintsho lwezakhi zofuzo: isakhi sofuzo esihlanganisiwe se-lactate dehydrogenase.
• Isistimu yokuvezwa: Umgqugquzeli we-ADH1 kanye nesinqamuli se-PDC1 somsebenzi wesigaba sokuvutshelwa.
• Ukuzinza: ukuhlanganiswa kofuzo ngokuhlanganiswa kabusha ukuze kube nokuzinza kwesikhathi eside.
• Umongo wokulawula: amadokhumenti aqondene nomkhiqizo anikezwe ubunjiniyela be-Mascoma kanye ne-Lallemand.

Umkhiqizi akakasho esidlangalaleni uhlobo lwabazali lwangempela. Izibukeli ezizimele ziphawula ukufana kokusebenza nezinhlobo ze-ale ezivamile ezifana ne-US-05, okuphakamisa ingemuva elifana ne-Chico. Nokho, lokhu kuhlala kungaqinisekisiwe. Ukugxila kwabaphisi botshwala ukukhiqizwa kwe-lactic acid kusukela ekuguqulweni okukodwa, okunesici esihle, kunezinguquko ezithengiswayo zohlamvu olubiliswayo.

Kungani abakhiqizi bemikhiqizo bekhetha i-Lallemand Sourvisiae Yeast

Abakhiqizi abaningi bakhetha i-Lallemand Sourvisiae ngenxa yezinzuzo zayo ezicacile. Inikeza isixazululo esisheshayo, esithembekile somuncu. Le mvubelo inika amandla ukumuncu okuyisinyathelo esisodwa ngokukhiqiza i-lactic acid ngesikhathi sokuvutshelwa kokuqala. Le nqubo yenza kube lula ukuphisa, ukunciphisa ukusebenza kweketela kanye nokunciphisa uhlelo lonke.

Izinzuzo zedlula ukusebenza kahle. I-Sourvisiae imvubelo emuncu ehlanzekile, eklanyelwe ukugwema ama-ester amnandi nama-metabolites ayinkimbinkimbi ahlotshaniswa ne-Brettanomyces noma amagciwane axubile. Iletha i-tart, iphrofayili egxilile enama-flavour ambalwa, aqinisekisa imiphumela engaguquki ukusuka ku-batch kuye kwelinye.

Abaphisi botshwala bezentengiselwano baya ngokuya bekhangwa izinzuzo zabo zokusebenza. Isinyathelo esisodwa souring kunciphisa isikhathi esidingekayo se-ales esimuncu futhi kunciphisa izingozi zokungcoliswa. Kulabo abagxile ekusebenzeni kahle kotshwala, ukonga kwabasebenzi kanye nokuhlala kwamathangi kukhulu.

Ukubikezela kuyisihluthulelo sokugcina ukulawula ikhwalithi. Idatha evela kumkhiqizi kanye nokuhlolwa okuzimele kubonisa amanani e-pH angaguquki namazinga e-lactic acid. Abaphisi botshwala abaningi bathola i-pH engaguquki ngosuku lwesi-5 ngaphansi kwezimo ezijwayelekile. Lokhu kwenza ukuhlela ukupakishwa kanye nezikhathi zokuthengisa ziqonde kakhudlwana.

Izitayela ezifana ne-Berliner Weisse, i-kettle sours, nokunye ukukhanya, ama-tart ales azuza kule ndlela. Abakhiqizi abafuna izinzuzo ze-Sourvisiae bavame ukugqamisa i-asidi yayo ephindaphindwayo, ukuhamba komsebenzi we-cellar okulula, kanye ne-cadence yokukhululwa ngokushesha njengezizathu eziphoqayo zokuyithatha.

Izakhiwo ezijwayelekile zokuphisa kanye namamethrikhi okusebenza

I-Lallemand Sourvisiae ibonisa ukuthotshiswa okuphakathi kuya kokuphezulu, njengoba kubhaliwe. Ama-White Labs akhombisa ukuncipha okujwayelekile kwe-Sourvisiae ku-76–82%. Abaphisi botshwala bangase babone ukuncipha okusobala ngenxa yokukhiqizwa kwe-lactic acid, eshintsha ukuminyana ngaphandle kokwenyusa ushukela oyinsalela.

Izibungu ezijwayelekile ku-20°C ngokuvamile zifinyelela ku-pH yokugcina engu-3.0 kuya ku-3.2. Ukuhlolwa kwebhentshi elizimele kuzuze i-terminal pH engu-3.1–3.2 ngosuku lwesihlanu ezivivinyweni zevolumu encane.

Ukuhlushwa kwe-lactic acid kusuka ku-8 kuye ku-15 g/L ngaphansi kwezimo ezijwayelekile. Lokhu kugxila kubalulekile ekubonakaleni komuncu futhi kungaba nomthelela ekuzizweleni komlomo nokuzinza.

Ukuvutshelwa nge-Sourvisiae kunamandla futhi kuqeda ngokushesha. U-Lallemand ubika umsebenzi oyinhloko ezinsukwini ezingu-4–7 ku-20°C (68°F). Ukuvutshelwa kwebhentshi emikhunjini engu-50 ml kufinyelele ekuncipheni okuqondisiwe kanye ne-pH ngosuku lwesihlanu.

• I-Flocculation kubikwa ukuthi iphezulu, okusiza ukususa ngokushesha uma ukuvutshelwa kuhamba kancane.
• Ukubekezelelwa kotshwala ezincazelweni zomkhiqizo cishe ku-10–15% ABV, kulungele izitayela eziningi zikabhiya.

Imininingwane ye-microbiological yomkhiqizo isekela ukusetshenziswa okuthembekile esikalini. Imvubelo eyomile eqinile ngokuvamile ingama-93-97%. Ukusebenza kucaciswe kokuthi ≥5 x 10^9 CFU ngegremu, imvubelo yasendle futhi amagciwane abala ngaphansi kuka-1 ngamaseli angu-10^6. U-Lallemand uphawula ukungabikho kwe-diastaticus kumininingwane.

Lapho uhlela nge-Sourvisiae, amandla adonsela phansi aqondiswe ebhalansi, ukuncishiswa kwe-Sourvisiae okulindelekile, nokugxiliswa kwe-lactic acid oyifunayo ukuze ufinyelele i-pH yokugcina oyifunayo. Gada amandla adonsela phansi kanye ne-pH phakathi nesonto lokuqala ukuze uqinisekise isivinini sokuvutshelwa futhi ulindele imikhawulo yokubekezelela nokubekezelela utshwala yeresiphi.

Ukuvala ingilazi egcwele ubhiya omuncu we-golden-amber, okubonisa amabhamuza aphuphumayo akhuphuka oketshezini ngaphansi kokukhanya okufudumele, okuthambile ngokumelene nesizinda esimaphakathi esifiphele. Ulwazi olwengeziwe

Izimo ezilungile zokuvutshelwa kanye nebanga lokushisa

I-Lallemand iphakamisa izinga lokushisa elilungile lika-15–22°C (59–72°F) ukuze i-Sourvisiae ithole ukugayeka kwe-asidi okuhlanzekile kubhiya bendabuko omuncu. Ibanga elibanzi lokuvutshelwa lidlulela ku-10–22°C (50–72°F), linikeza abaphisi botshwala ukuguquguquka ukuze baqondanise umsebenzi we-yeast nezinjongo zesitayela.

Amamethrikhi okuhlola ajwayelekile abikwa kusukela ku-wort ku-20°C (68°F). Ngaphansi kwalezi zimo, imiphumela evamile ihlanganisa i-pH eseduze kuka-3.0–3.2 namazinga e-lactic acid ebangeni elingu-8–15 g/L. Lesi sisekelo sisiza ukuqhathanisa ukuncishiswa namajika e-asidi kuwo wonke amaqoqo.

Lindela ukuvutshelwa okunamandla nokufakwa kwe-asidi kuzophela ezinsukwini ezingaba ngu-4-7 ngaphansi kwezimo zokuvutshelwa ezinconyiwe. Ukuhlola okuzimele kukhombisa ukuthi amaqoqo amaningi afinyelela amandla adonsela phansi agcina eqondise i-pH ngosuku lwesihlanu, inqobo nje uma izinga lokuphakama, umsoco, nezinga lokushisa kuhlala kungashintshi.

Kubalulekile ukuqapha isigaba se-lag kanye nokuzwela kokunciphisa. Izinga le-pitch, ukuphatha imvubelo, amazinga omoya-mpilo, nokudla kwe-wort kunomthelela omkhulu ekusebenzeni. Gwema ukushaqeka kwezinga lokushisa ngesikhathi sokubuyisela amanzi emanzini kanye nezinyathelo zokudlulisa ukuze unciphise ingcindezi kanye nengozi yezinto eziguquguqukayo ezincane, ezingalimaza ukusebenza kahle.

• Sebenzisa ukulawulwa kwezinga lokushisa okungaguquki ukuze ugcine izinga lokushisa le-Sourvisiae lingaphakathi kwebanga lokushisa elilungile.
• Qapha i-pH namandla adonsela phansi nsuku zonke ezigabeni zakuqala ukuze uqinisekise ukutholakala kwe-asidi nokuthathwa kukashukela kusendleleni.
• Gcina ivacuum yemvubelo eyomile engavuliwe-evalwe ngaphansi kuka-4°C (39°F); landela isiqondiso seshalofu samaphakethe avuliwe.

I-wort oxygenation enhle ngaphambi kokuphonswa kanye nezimo zokuvutshelwa ezinzile ngemva kokuphonswa kuholela ekuqaliseni okusheshayo nama-flavour ahlanzekile. Ukulungiswa okuncane phakathi kwebanga elinconyiwe kuvumela ukulungisa i-acidity ngenkathi kugcinwa impilo yemvubelo.

Ukufaka, ukubuyisela amanzi emzimbeni, nokuphatha imikhuba engcono kakhulu

Ukuze uthole ukuvutshelwa okuthembekile nge-Lallemand Sourvisiae, landela imihlahlandlela ethile yokuphonsa. Khomba isilinganiso se-Sourvisiae sokuphonsa esingu-50–100 g/hL, esilingana namaseli asebenzayo ayizigidi ezingu-2.5–5 mL ngayinye. Lobu bubanzi buqondana nazo zombili izeluleko zomkhiqizi kanye nezincomo ze-White Labs ngokusebenza okungaguquki kokumuncu.

Ukuvuselelwa kabusha kwe-Sourvisiae kuthuthukisa ukusebenza kwamaseli, ikakhulukazi ekuvubeleni okuyinselele. Qala ngokufafaza imvubelo eyomile emanzini angu-30–35°C (86–95°F) esitsheni esihlanzekile, usebenzisa cishe isisindo semvubelo esiphindwe kashumi. Yivumele ukuthi ihlale imizuzu engu-15, bese ugoqa futhi uphumule imizuzu emihlanu ngaphambi kokuyijwayela kancane kancane ekushiseni kwe-wort.

Ukuze uthole ukujwayela, engeza amanani amancane we-wort ngezikhathi zemizuzu emihlanu kuze kube yilapho amazinga okushisa ehambisana. Bese, jova i-wort epholile ngaphandle kokulibala ukuze unciphise ukucindezeleka. Le ndlela inciphisa ingozi yokungcoliswa futhi isekela isigaba esiqinile se-lag.

Ezimweni zamandla adonsela phansi aphezulu noma ezicindezelayo, cabanga ukusebenzisa isakhi sokubuyisela amanzi emzimbeni njenge-Go-Ferm Protect Evolution. I-Go-Ferm isiza ekubuyiseleni ubuqotho be-membrane futhi ikhuphule amandla okuqala okuvutshelwa. Kungukukhetha okuhlakaniphile uma ulandela imihlahlandlela yokufaka ubhiya obufunayo.

I-Dry-pitching ngqo ku-wort ifanele ama-ales amaningi nama-low-stress batches. Kodwa-ke, khetha ukubuyisela amanzi emanzini ngenxa ye-high-gravity, high-hopping, noma lapho iminyaka ye-yeast kanye nezimo zokugcinwa kungase kuphazamise ukusebenza kahle. Khetha indlela esuselwe kwisitayela sikabhiya kanye nokubekezelela kwakho ubungozi.

Ukugcinwa nokuphathwa ngendlela efanele kubalulekile ekugcineni impilo yamaseli. Gcina amaphekhi avalwe ngevacuum ngaphansi kuka-4°C futhi uqinisekise ubuqotho be-vacuum ngaphambi kokuwasebenzisa. Gwema ukusebenzisa amaphakethe angama-500 alahlekelwe i-vacuum. Uma isivuliwe, vala kabusha ngaphansi kwe-vacuum uma kungenzeka futhi usebenzise okusele ngokushesha, njengoba ukuchayeka emoyeni kunciphisa kakhulu umsebenzi.

Ukuphatha ngempumelelo kunciphisa isikhathi sokuphumula futhi kulondoloza impilo yamaseli. Lungiselela ukuthuthwa kwendle, ukulawula izinga lokushisa, nanoma yisiphi isisombululo se-Go-Ferm kusenesikhathi. Landela isilinganiso esinconyiwe se-Sourvisiae kanye nezinyathelo zokubuyisela amanzi emzimbeni ukuze uqiniseke ukuthi iqoqo ngalinye linesiqalo esingcono kakhulu.

I-Fermentation Dynamics kanye nokuqapha nge-Sourvisiae

I-Sourvisiae fermentation dynamics ibonisa i-asidi engaguquki phakathi nesigaba esisebenzayo. Ukuhlolwa kwebhentshi kubonisa i-pH kanye nokuncipha eduze kwamanani etheminali ngosuku 5 ku-20°C. Kubalulekile ukuthi abaphisi botshwala baqonde ukuthi ukwakheka kwe-lactic acid kudla ushukela ovutshelwayo. Le nqubo ayinciphisi ngokulinganayo ukuminyana, okwenza ukuncipha okubonakalayo kube okudukisayo.

Ukuze uthole imiphumela enembile, ukuqapha i-pH namandla adonsela phansi ndawonye kubalulekile. Umugqa wesikhathi wokuvutshelwa ocacile usiza ukuhlukanisa phakathi kwemetabolism kashukela nokukhiqizwa kwe-asidi. Lindela umsebenzi onamandla phakathi kwezinsuku ezi-4 nezingu-7 endaweni enephimbo nezinga lokushisa elijwayelekile.

Imiphumela yezinga le-pitch ku-acidity yokugcina incane nge-Sourvisiae. Izilinganiso zokuphakama ezinconyiwe ezijwayelekile zinikeza i-pH yokugcina engaguquki kulo lonke uhla olubanzi lwamandla adonsela phansi okuqala. I-under-pitching eqinile kuphela enciphisa ukugcwala kwe-asidi, ngokungafani nezinye izinhlobo ze-Lachancea ezisetshenziswa ekumuncu.

Imithelela yamandla adonsela phansi iyathuliswa lapho isiko lenziwe ngendlela efanele. I-Sourvisiae ijwayele ukufinyelela amanani e-pH yesiphetho afanayo ukusuka kumandla adonsela phansi asekuqaleni aphansi ukuya amaphakathi. Landelela amandla adonsela phansi athile njengendlela yokulawula ukuvutshelwa, kodwa humusha ukuncipha okubonakala ngokuqaphela ngoba i-lactic acid yehlisa ubumnandi ngaphandle kokushintsha njalo ukuminyana ngokulinganayo.

Izinyathelo zokuqapha ezisebenzayo:

• Rekhoda amandla adonsela phansi kanye ne-pH nsuku zonke phakathi neviki lokuqala ukuze uthole umugqa wesikhathi wokuvutshelwa.
• Sebenzisa amamitha e-pH alinganisiwe nama-hydrometer noma ama-refractometer alungiselwe utshwala.
• Hlola ukusebenza kweseli ngaphambi kokuphinda ukhiphe noma uhlanganise ukuze uqinisekise abakhiqizi be-asidi abasebenzayo.

Ukuhlolwa kwelebhu evamile kunciphisa izimanga uma ukala amaresiphi. Ukuhlanganisa amathrendi adonsela phansi nokuqapha i-pH kunikeza isithombe esiphelele kakhulu senqubekelaphambili yokuvutshelwa nokuthuthukiswa kwe-asidi kunokuthembela kumethrikhi eyodwa kuphela.

Umkhiqizi wasekhaya onentshebe ogqoke ihembe eline-plaid ubuka ngokucophelela ingilazi yengilazi yobhiya obilayo endaweni efudumele, yokuphiswa kwe-rustic. Ulwazi olwengeziwe

Ukucatshangelwa kokuphindaphinda nokuqina kwemvubelo

U-Lallemand weluleka abaphisi botshwala ukuthi bahlukane nokuphindaphinda i-Sourvisiae. Imibhalo yomkhiqizo ixwayisa ngokuthi izimo eziphansi ze-pH ne-acidic zingaba nomthelela omubi ekusebenzeni kweseli nokusebenza kokuvutshelwa. Abaphisi botshwala abaningi bakhetha isu lokuphuza utshwala olulodwa ukuze banciphise ubungozi futhi baqinisekise ukukhiqizwa okungaguquki.

Ucwaningo lwezofuzo oluvela ku-Mascoma kanye ne-Lallemand luveza ukuguqulwa kwe-LDH kukhombisa ukuzinza kwezakhi zofuzo ze-GMO ezizukulwaneni eziningi. Lokhu kuphakamisa ukuthi isici esifakiwe sihlala sizinzile ngaphansi kwezimo zaselabhorethri. Ukuhlolwa kwebhentshi okuzimele kwe-repitch kuqinisekise amazinga e-pH aqinile emijikelezweni embalwa, nezibalo zamaseli ezisebenzayo zifinyelela cishe ezigidini ezi-2.5 mililitha ngomjikelezo ngamunye.

Ezindaweni zezentengiselwano, ukulinganiselwa okusebenzayo kuyangena. I-Sourvisiae ibonisa isikhathi sokukhiqiza esihamba kancane, cishe amahora angu-4.6, uma kuqhathaniswa nezinhlobo ze-ale ezivamile cishe amahora angu-3.3. Lesi silinganiso sokukhula esihamba kancane sikwenza kube sengozini yokwehlulwa amanye ama-yeasts noma amagciwane ezindaweni ezixubile noma ezindaweni ezingcolile. Amandla anjalo anciphisa ubude bokuphila okuthembekile kokuphindaphinda kuzilungiselelo zokukhiqiza.

Kulabo abacabanga ukuphinda i-Sourvisiae, kubalulekile ukuqapha ukukhiqizwa kwe-asidi kanye nokwakheka kwenani labantu eduze. Landelela njalo i-pH nokubala kwamaseli asebenzayo phakathi nomjikelezo ngamunye. Ukwengeza, yenza i-periodic plating noma i-qPCR ukuze uthole ukungcola kanye nokushintsha kokwakheka kohlobo.

Abakhiqizi abaningi botshwala babheka i-Sourvisiae njengento esetshenziswa kanye noma esebenza isikhathi esifushane. Imvubelo entsha ngokuvamile ibhekwa njengephephile ukuze kugcinwe ukumuncu okunokwenzeka. Uma ukungaguquguquki kubalulekile, kuyatuseka ukugwema ukuphinda usebenzise inoculum entsha ukuze ulondoloze ukuzinza kwemvubelo nokulawula inqubo.

Ukuncintisana, amasiko axubile, nobungozi bokungcola

I-Sourvisiae ikhula kancane kunezinhlobo ze-ale ezijwayelekile. Isikhathi sokukhiqiza saso sicishe sibe ngamahora angu-4.62, ngokusekelwe kumajika azimele okukhula ngehora. Ngokuphambene, i-US-05, i-Nottingham, ne-W34-70 zinezikhathi zokukhiqiza ezisuka ku-3.27 kuya ku-3.63 amahora. Lokhu kwehluka kwamazinga okukhula kusho ukuthi izinhlobo ezisheshayo zingadlula i-Sourvisiae ezindaweni ezixubile.

Ukusebenza namasiko axubile kungaholela ekushintsheni okusheshayo kokuguquguquka kwabantu. Ukuba khona kokuqala okuncane kohlobo olukhula ngokushesha kungabusa ngokushesha. Ukuhlolwa kokumodela nokucwenga kubonisa ukuthi isehlakalo esisodwa sokungcola, cishe seseli eyodwa esigidini ngasinye, singabonakala phakathi kwezizukulwane eziyisishiyagalombili kuya kweziyishumi nambili. Kulesi sigaba, imvubelo emuncu ingahlanjululwa, futhi i-asidi ehlosiwe kabhiya iyalahleka.

Izindlela ezisebenzayo zokuhlonza zihlanganisa izindlela ezilula ze-agar. Amapuleti we-Chalk-wort anoshoki ongu-0.1% aveza abakhiqizi be-asidi ngama-halos acacile. Ukuhlolwa kubonise ukuthi i-US-05 ingadlula abantu abaxubile ngesizukulwane seshumi nambili ngengxube yokuqala engu-1:1,000,000. Lokhu kugqamisa isidingo sokuqapha okujwayelekile lapho i-Sourvisiae kanye nezinhlobo ezikhula kakhulu zabelana ngamathuluzi noma imigqa yokuphinda.

Ingozi yokungcola kwe-Sourvisiae iyanda ngokuphindaphindwa kwe-serial kanye nokuphatha okwabiwe. Ukukhula kancane kwayo kusho ukuthi umlingiswa omuncu angakhungatheka ngisho nokungcoliswa okuncane. Le ngcuphe iyanda lapho kuhlanganisana nezinhlobo ze-ale ezinamandla noma lapho amaphrothokholi okuhlanza exega.

• Gcina ukuvutshelwa kohlobo olulodwa uma kungenzeka ukuze uvikele ukusebenza okumuncu.
• Gwema ukuhlanganisa ndawonye ngezinhlobo zokukhula okuphezulu njenge-US-05 ngaphandle kwalapho ukuqapha kukhona.
• Sebenzisa ukuhlukanisa okuqinile, ukuhlanza, kanye nemigqa yokudlulisa ezinikele ukuze unciphise ukunukubezeka.
• Gcwalisa amasampula ngezikhathi ezithile ukuze uhlole ibhalansi yabantu phakathi nemijikelezo yokuphindaphinda.

Ukusebenzisa lezi zinyathelo kungasiza ukunciphisa ingozi yokungcoliswa kwe-Sourvisiae futhi kulondoloze ukunambitheka okuhlosiwe. Ukuhlola okuvamile kanye namasu okubuyisela alandelanayo kubalulekile ukuze kuliwe nezinga lokukhula elincintisanayo lama-yeasts ajwayelekile okuphisa.

Iphrofayili ye-Flavour kanye nokulindelwe kwezinzwa

Iphrofayili ye-Sourvisiae flavour imakwe ngokunambitheka okumuncu, okubukhali kwe-asidi. U-Lallemand uphawula ukuthi imvubelo inika iphunga elikhanyayo, elinezithelo kancane elinamanothi e-lactic ahlukile. Abadayisi kufanele balindele umlingiswa omuncu we-lactic ogxilile, ngaphandle kwenkimbinkimbi yamathoni afana ne-barnyard noma afana ne-Brett.

I-Acidity e-Sourvisiae iphezulu kakhulu. I-pH yokugcina ngokuvamile isuka ku-3.0 iye ku-3.2, namazinga e-lactic acid aphakathi kuka-8 no-15 g/L. Ukuhlolwa kwebhentshi kwembula ukuthi i-Sourvisiae ikhiqiza i-asidi eningi kakhulu kunezinye izimbangi. Njengoba amathagethi e-pH ehla, i-tartness ebonwayo ikhula ngokushesha.

Ukuqedwa kobhiya abenziwe nge-Sourvisiae kungahluka kusuka kwe-tart kakhulu kuye komuncu kakhulu. Emazingeni aphezulu e-asidi, ubhiya ungase usondele ekunambithekeni okumuncu okungaphuzeki, kuye ngesitayela nokulinganisela. Lo mphumela uhambisana nokulindelwe kwezinzwa zephrofayili ye-lactic emsulwa.

Ukungathathi hlangothi kwe-Flavour kuyisici esibalulekile se-Sourvisiae. Igwema ubunkimbinkimbi bemvubelo, i-lactobacillus, ne-Brett etholakala emasikweni axubile. Lokhu kubangela ukunambitheka okuhlanzekile, okungathathi hlangothi, okulungele amaresiphi afuna i-punch ye-asidi eqondile.

Khetha uhlobo olufanele lwesitayela sakho. I-Sourvisiae ihamba phambili kwabalingiswa abamuncu be-lactic abagqamile, ababukhali ku-kettle sours kanye ne-Berliner Weisse. Kodwa-ke, kuma-ales amuncu ahamba phambili ngezithelo noma aqhutshwa yi-hop, abaphisi botshwala bangase bakuthole kungenasici kune-Lachancea noma ukuvutshelwa kwesiko elixubile.

• Iphunga elibalulekile: elimnandi, elinezithelo kancane
• Ibanga le-acidity: phezulu, i-pH ~ 3.0–3.2
• Okulindelwe izinzwa: ukumuncu okuhlanzekile kwe-lactic ngaphandle kobunzima be-Brett/LAB

Umfanekiso ogqamile wamajikijolo abomvu namajikijolo amnyama ekukhanyeni okufudumele ane-oki enyakazayo namathoni e-caramel, amele iphrofayili yokunambitheka kabhiya omuncu. Ulwazi olwengeziwe

Ukuqhathanisa i-Sourvisiae nezinye izinto eziphilayo ezimuncu kanye nezinhlobo

I-Sourvisiae inikeza inqubo ye-asidi engaguquki kakhulu uma iqhathaniswa nezinye izindlela. Eziqhathanisweni ze-Sourvisiae vs Lachancea, i-Sourvisiae ifinyelela ku-pH yokugcina engu-3.1–3.2. Ngokuphambene, iLachancea thermotolerans, njengoPhilly Sour, iqeda ku-3.4–3.5. Lo mehluko uholela ekutheni i-Sourvisiae ibe ne-asidi egqame kakhudlwana.

Kulabo abacabangela u-Philly Sour, kubalulekile ukuqaphela umehluko wokunambitheka. I-Lachancea ingethula amanothi ezimbali noma anezithelo ahambisana nokugxuma okomile kanye nezithako zezithelo. I-Sourvisiae, ngakolunye uhlangothi, inikeza ukunambitheka okumuncu okuhlanzekile okugxile ekudaleni ngaphandle kwe-funk ka-Brett.

Uma uqhathanisa i-Sourvisiae ne-LAB, ubungozi bokusebenza bushintsha. I-Lactobacillus kettle souring ikhiqiza ukunambitheka kwe-lactic yakudala kanye nezinhlobonhlobo zama-asidi, kuye ngohlobo. Kudinga ukuphathwa okuqinile kanye nokukhucululwa kwendle ukuze kuvinjelwe ukungcoliswa. I-Sourvisiae, nokho, inciphisa lezi zingozi ngokungathuli isiko elihlukile lebhaktheriya futhi inciphise isikhathi senqubo.

Ukuqhathanisa i-Sourvisiae ne-Brettanomyces namasiko axubile kugqamisa imigomo ehlukene. I-Brett ne-yeasts exutshwe kudala ukunambitheka okuyinkimbinkimbi, okujabulisayo, nokushintshayo. I-Sourvisiae, eklanyelwe ukugwema ama-metabolite afana ne-Brett, inikeza ukunambitheka okumuncu okungaguquki, okuhlanzekile okungadingi ukuguga okunwetshiwe.

• Ukubikezela: I-Sourvisiae inikeza i-asidi engaguquki kanye nesikhathi.
• I-Flavour spectrum: I-Lachancea ne-Brett zinikeza inkimbinkimbi eyengeziwe yezitayela ezithile.
• Ukulawulwa kokusebenza: I-Sourvisiae yehlisa ubungozi bokungcola ngokumelene nokumuncu kweketela le-LAB.

Ukukhetha phakathi kwezinto eziphilayo kuncike ekutheni iresiphi kanye nezinjongo zemakethe. Ukuze uthole i-tartness esheshayo, engaguquki, i-Sourvisiae ilungile. Ngesithelo esiyinkimbinkimbi, ukusebenzisana kwe-hop, noma ama-funk aneminyaka engu-barrel-funk, ama-Lachancea, LAB, noma ama-Brett blends angase abe ngcono. Inketho ngayinye inokuhwebelana kwayo ngokunambitheka, ubunkimbinkimbi benqubo, nesikhathi sokuguga.

Ukulungiswa kweresiphi nokucubungula ukuze uthole imiphumela ehamba phambili

Ukudala iresiphi kabhiya omuncu kuncike ekuzuzeni ibhalansi. Khomba i-pH yokugcina engu-3.0–3.2 nge-Lallemand Sourvisiae. Khona-ke, lungisa i-malt kanye ne-adjuncs ukuze ulwe ne-acidity.

Cabangela ukujiya kwe-mash kanye ne-malt ekhethekile ukuze uthuthukise ama-dextrin nomzimba. I-mash encane ingakhuphula ukubukeka kwe-tartness. Ngakolunye uhlangothi, i-mash ewugqinsi noma ukusetshenziswa kwe-malt yaseMunich naseVienna kungathambisa i-asidi kubhiya wokugcina.

Ukuphathwa kwe-hop kubalulekile ekukhiqizeni i-asidi kanye nokunambitheka. Ukugxuma okujwayelekile kulungele ukumuncu ngesinyathelo esisodwa. Kodwa-ke, abaphisi botshwala abaningi bakhetha umuncu weketela obabayo ophansi ukuze bagqamise ubumuncu. Kuwukuhlakanipha ukunciphisa ama-hop ababayo sekwephuzile ukuze ugweme ukuvimbela ukusebenza kwamagciwane.

Izithelo nokugxuma okomile kuhambisana nephrofayili ehlanzekile ye-Sourvisiae. Uma amaqoqo akho okuhlola ebonisa izinhlamvu zezithelo ezithulisiwe ngenxa ye-acidity, yehlisa inani lezithelo. Lungisa izengezo eketelani noma ku-fermenter ukuze uzuze ibhalansi ephelele yohlobo lwesithelo ngasinye.

• Isu lokuphonsa: landela isincomo sika-Lallemand samaseli/mL ayizigidi ezingu-2.5–5 ukuze uqinisekise ukufakwa kwe-asidi okuzinzile kanye nokuncipha.
• Izingozi ezingaphansi kwe-pitch zingase zibe muncu ezingaphelele futhi zinciphise, ngakho gwema ukushoda okukhulu kwamaseli.
• Sebenzisa i-Sourvisiae ngokumuncu okuyisinyathelo esisodwa nokuvutshelwa ukuze unciphise isikhathi sokucubungula nokwenza lula ukulawula.

Gwema ukuhlanganisa izinhlobo ze-ale ezikhula ngokushesha ngaphandle uma uhlela ukuhlanganisa ama-flavour. Uma uphinda, qapha izilinganiso zabantu ukuze ugcine i-Sourvisiae ibusa futhi ikhiqiza. Lezi zinguquko zivikela ukukhiqizwa kwe-asidi kanye nokuvumelana kwe-flavour.

Amaqoqo okuhlola asezingeni elincane abalulekile ekucwengeni amahops, izithelo, kanye nezikweletu zokuhlanganisa. Landelela i-pH namandla adonsela phansi ngokuvutshelwa, bese ulungisa iresiphi yokuqalisa okulandelayo. Ushintsho oluhamba kancane luholela ekuthuthukisweni okuthembekile emiphumeleni yeresiphi kabhiya omuncu.

Ukulawulwa kwekhwalithi nezindlela zelebhu zokuphisa utshwala

Misa umkhuba we-QC ongaguquki we-Sourvisiae ohlanganisa ukuhlolwa kwelebhu okuqondile nezinqubo ezisebenzayo zokuphisa utshwala. Gada ukusebenza nezinga lokuphakama ngaphambi kweqoqo ngalinye ukuze ugcine ukusebenza okungaguquki.

Sebenzisa i-hemocytometer ene-trypan eluhlaza okwesibhakabhaka noma isibali esizenzakalelayo ukuze uthole izibalo ezinembile zamaseli. Khomba izigidi ezi-2.5–5 zamaseli asebenzayo ngemL ngayinye, ngokususelwe kuresiphi namandla adonsela phansi we-wort.

I-yeast plating evamile ibalulekile ukuze kutholwe ukungcola kanye nokulandelela izinguquko zenani labantu phakathi nemijikelezo yokuphindaphinda. Plate amasampula ngezikhathi ezithile futhi uwaqhathanise namapuleti ayisisekelo.

Khetha imidiya ekhethiwe njenge-chalk-wort agar ukuze uhlukanise abakhiqizi be-asidi. Ku-chalk-wort agar enoshoki ongu-0.1%, amakoloni akhiqiza i-asidi adala ama-halo acacile. Lokhu kusheshisa ukuhlolwa kwamasiko axubile.

• Yenza izivivinyo zejika elifushane lokukhula lapho kusolwa ukuncintisana; linganisa izikhathi zokukhiqiza ukuze uqhathanise ama-isoles.
• Document colony morphology kanye namapuleti okurekhoda anezithombe zezinsuku zokuhlaziywa kwethrendi.

Ukuqapha i-pH kubalulekile ngesikhathi sonke sokuvutshelwa. Faka i-pH endaweni yokudlulisa, ukuvutshelwa okumaphakathi, kanye namaphoyinti etheminali ukuze uthole amashifu angalindelekile.

Linganisa i-lactic acid uma kudingeka imininingwane eyengeziwe. Sebenzisa i-HPLC noma amakhithi embala aqinisekisiwe ukukala ukugxila, okuvamise ukwehlela ku-8–15 g/L ububanzi balolu hlobo.

Faka nokuhlolwa kwesitoreji ku-QC ye-Sourvisiae. Hlola ama-vacuum seal ephakethe elomile kanye nezinsuku zokuphelelwa yisikhathi. Ungawasebenzisi amaphekhi akhombisa ukulahleka kwevacuum noma ukuchayeka komoya isikhathi eside.

• Hlela amaphuzu amasampula kanye nokulebula ukuze uthole imiphumela ephindaphindwayo yokuhlanganisa imvubelo.
• Linganisa izinto zokubala zamaseli namamitha e-pH nyanga zonke ukuze ulondoloze ubuqotho bedatha.
• Gcina i-logbook yokubopha ukusebenza kahle, ukuqapha i-pH, kanye nokucwenga emiphumeleni yezinzwa nokuvutshelwa.

Ilabhorethri ekhanyiswe ngokufudumele enesibonakhulu, isitsha se-Petri esinemvubelo yotshwala, incwadi yokubhalela kanye nepeni, namashalofu ama-reagents namabhikha ngemuva. Ulwazi olwengeziwe

Amanothi okulawula, okuphepha, kanye namalebula abaphisi botshwala base-US

U-Lallemand uthi i-Sourvisiae Ngokuvamile Ibonwa Njengephephile e-United States. Amashidi okupakisha nawokusebenza agqamisa ukunqunywa kwe-FDA GRAS kanye nezigaba zokuphepha ezijwayelekile imvubelo yezinga lokudla.

I-GRAS Sourvisiae iwuhlobo lwe-bioengineered olunofuzo olulodwa lwe-LDH. Ama-brewers kufanele akucabangele lokhu lapho ehluza. Kubalulekile futhi ukuqonda ukuthi izithako ze-GMO zingawuthinta kanjani umbono womthengi kanye nemiyalezo yokuthengisa.

Awukho umthetho ojwayelekile wase-US odinga ukulebula kwe-GMO ezingeni lesithako sikabhiya. Kodwa-ke, izinkampani eziningi zikhetha ukubeka izinto obala ekukhangiseni kwazo noma zigweme ukuxoxa ngoshintsho. Kubalulekile ukubonisana nomeluleki olawulayo lapho wenza izimangalo zelebula ukuze uqinisekise ukuthotshelwa kwemithetho yezwe neyezwe.

Lapho uphatha i-Sourvisiae eyomile, landela izinqubo ezijwayelekile zokuphepha kanye nenhlanzeko endaweni yotshwala. Gcina amaphakethe omile angavuliwe ngaphansi kuka-4°C uma uyalwa. Gwema ukuhogela imvubelo eyimpuphu futhi ulandele i-MSDS yomphakeli ukuze uthole ukulawula ukuchitheka nokuqondiswa kwe-PPE.

Ingozi yokunukubezeka okuphambene iyanda ngezinto eziguquliwe, ezikhiqiza i-asidi. Sebenzisa amathangi ahlukene, gcina izimiso zokuhlanza ezizinikele, futhi ushejule ngokucacile ukuze unciphise ubungozi bokudluliselwa okungahlosiwe kokuvutshelwa okungamuncu noma okuphakathi.

• Ukugcinwa kwamadokhumenti, ukuphatha, kanye nezinqubo zokuhlanza eziqondene ngqo ne-GRAS Sourvisiae.
• Qeqesha abasebenzi nge-PPE, ukugwema ukuhogela, nezindlela eziphephile zokubuyisela amanzi emanzini.
• Gcina izinqumo zokulebula nolimi lokumaketha luhambisana nezeluleko zezeluleko zokulebula kwe-GMO.

Gcina amarekhodi ezitatimende zabahlinzeki mayelana nesimo se-FDA GRAS futhi ugcine imibhalo yeqoqo ukuze kulandeleke. Izinqubo ezicacile zivikela ikhwalithi yomkhiqizo futhi zisekela impendulo esheshayo uma kuphakama imibuzo yokulawula.

Ungathenga kuphi, amafomethi omkhiqizo, nemininingwane yomthengisi

I-Sourvisiae itholakala eziteshini ezisungulwe kahle zokuphisa. Ungayithola kubasabalalisi abakhulu nakubahlinzeki bezitolo kulo lonke elase-United States. Ngaphambi koku-oda ngobuningi, thintana nabahlinzeki bendawo bezitolo ezinkulu mayelana nesitoko nezintengo.

I-Lallemand imaketha lolu hlobo ngaphansi kwelebula ye-LalBrew Sourvisiae. Iza ngemvubelo eyomile esebenzayo, epakishwe ngamaphakethe ane-vacuum-sealed. Izinketho zifaka ama-sachet ama-homebrew amancane kanye namaphakethe amakhulu okuhweba angama-500 g. Imvubelo ngokuvamile inamaphesenti angama-93 kuya kwangu-97 okuqinile kanye nokusebenza okungenani okungu-5 x 10^9 CFU ngegremu.

I-White Labs iphinde inikeze uhlobo, olwaziwa nge-White Labs Sourvisiae (okuyingxenye ye-WLDSOURVISIAE), ngokubambisana kwayo ne-Lallemand. Lokhu kubambisana kunweba ukutholakala kwe-Sourvisiae, okwenza kube lula ukuthi izinkampani ezikhiqiza utshwala zizitholele kubahlinzeki abathembekile nozakwethu ngelebhu.

Kubalulekile ukuphatha amaphakethe ngokucophelela lapho uwathola. Zigcine efrijini ngaphansi kuka-4°C (39°F). Ungasebenzisi amaphakethe alahlekelwe i-vacuum. Uma isivuliwe, phinda futhi usebenzise phakathi nesikhathi esinconyiwe ukuze ugcine ukusebenza nokusebenza.

• Hlola ukuphelelwa yisikhathi kanye nekhodi yenkatho ephrintwe kuphakethe ngalinye ngaphambi kokuyisebenzisa.
• Qinisekisa amaphesenti okuqinile nokusebenza uma imininingwane yobuchwepheshe idingeka kumarekhodi okuphisa.
• Xhumana ne-brewing@lallemand.com ukuze uthole ukwesekwa kobuchwepheshe noma imibuzo mayelana nokusebenza kwe-LalBrew Sourvisiae.

Lapho uthola, qhathanisa izikhathi zokuhola kanye nenani elincane le-oda phakathi kwabathengisi be-Sourvisiae. Ukutholakala e-US kubanzi, ngenxa yenethiwekhi yokusabalalisa ka-Lallemand kanye neziteshi zozakwethu ze-White Labs. Ukuze uthole ukunikezwa okungaguquguquki, sungula ubudlelwano nomsabalalisi othandwayo futhi uqinisekise ukuphatha okubandayo ngesikhathi sokuthutha.

Isiphetho

Isiphetho sokubukezwa kwe-Sourvisiae: I-Lallemand Sourvisiae Yeast iyisixazululo se-bioengineered sabaphisi botshwala abafuna ukumuncu okuthembekile. Inikeza i-asidi ebikezelwayo, ifinyelela amazinga e-pH ka-3.0–3.2. Le nqubo ishesha kunezindlela zendabuko, inciphisa izikhathi zokuguqula kakhulu.

Ukukhiqizwa kwayo okungaguquguquki kwe-asidi kuzo zonke izindawo kanye namandla adonsela phansi kuyenza ilungele iketela elimuncu elilawulwayo nezitayela ze-Berliner Weisse. Le mvubelo ibilisa ngamandla ezinsukwini ezi-4-7 ekushiseni kuka-20°C, ibe ne-flocculation ephezulu. Iphumelela kukho kokubili ubuciko kanye nezilungiselelo zokukhiqiza ngenxa yezinzuzo zayo zokusebenza.

Kodwa-ke, ikhula kancane kunezinhlobo ezivamile ze-ale futhi ingancishiswa kumasiko axubile noma ngesikhathi sokuphindaphinda kwe-serial. Iphrofayili yayo yezinzwa i-tart kakhulu, inohlamvu olungathathi hlangothi oluqhathaniswa nezinye izinto eziphilayo ezimuncu.

Ingabe i-Sourvisiae ilungile endaweni yami yokuphisa utshwala? Ifaneleka lapho amanothi e-lactic ahlanzekile kanye nokushintsha ngokushesha kubalulekile. Gwema ukuhlanganisa okujwayelekile ngezinhlobo ze-ale ezisheshayo. Ukuze ubuyisele kabusha, qhubeka ngokucophelela futhi ugcine ukulawula okuqinile kwekhwalithi.

Izinyathelo ezilandelayo ezisebenzayo zifaka phakathi ukuhlola ngezilinganiso ezinconyiwe zephimbo (izigidi ezingu-2.5–5 zamaseli/mL asebenzayo). Gada amazinga we-pH kanye ne-lactic acid eduze. Qinisekisa ukuhlukana ukuze uvimbele ukungcola futhi uhlole ibhalansi yezinzwa ngaphambi kokukala.

Isifinyezo se-Lallemand Sourvisiae Yeast: Ithuluzi elithembekile lokumuncu okuhlosiwe, ukubeka phambili ukubikezela kanye nesivinini. Ngokuphathwa okufanele nokulawula ikhwalithi, kwenza ukukhiqizwa kuhambe kahle. Kodwa-ke, idinga ukuphathwa ngokucophelela kokuphinda kusetshenziswe isikhathi eside nomsebenzi wamasiko axubile.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya Nge-CellarScience Origin Yeast
• Ukuvubela Ubhiya nge-Bulldog B19 Belgian Trapix Yeast
• Ukuvubela Ubhiya Nge-White Labs WLP351 Bavarian Weizen Ale Yeast