Screening of the freeze‐drying protective agent for high‐quality milk beer yeast ( Kluyveromyces marxianus ) and optimization of freeze‐drying process conditions

Journal of Food Processing and PreservationVolume 45, Issue 12 e16016 ORIGINAL ARTICLE Screening of the freeze-drying protective agent for high-quality milk beer yeast (Kluyveromyces marxianus) and optimization of freeze-drying process conditions Liang Wang, Corresponding Author Liang Wang wangliang_2004wl@163.com orcid.org/0000-0002-8701-4389 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Correspondence Liang Wang, School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, P. R. China. Email: wangliang_2004wl@163.com Contribution: Writing - review & editingSearch for more papers by this authorMingying He, Mingying He School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: Writing - review & editingSearch for more papers by this authorTao Wu, Tao Wu orcid.org/0000-0002-0222-4820 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: ValidationSearch for more papers by this authorKangye Yang, Kangye Yang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: VisualizationSearch for more papers by this authorYulian Wang, Yulian Wang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: ResourcesSearch for more papers by this authorYi Zhang, Yi Zhang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: SoftwareSearch for more papers by this authorYachun Gu, Yachun Gu School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: Formal analysisSearch for more papers by this authorKaiwen Deng, Kaiwen Deng School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: SupervisionSearch for more papers by this author Liang Wang, Corresponding Author Liang Wang wangliang_2004wl@163.com orcid.org/0000-0002-8701-4389 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Correspondence Liang Wang, School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, P. R. China. Email: wangliang_2004wl@163.com Contribution: Writing - review & editingSearch for more papers by this authorMingying He, Mingying He School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: Writing - review & editingSearch for more papers by this authorTao Wu, Tao Wu orcid.org/0000-0002-0222-4820 School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: ValidationSearch for more papers by this authorKangye Yang, Kangye Yang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: VisualizationSearch for more papers by this authorYulian Wang, Yulian Wang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: ResourcesSearch for more papers by this authorYi Zhang, Yi Zhang School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: SoftwareSearch for more papers by this authorYachun Gu, Yachun Gu School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: Formal analysisSearch for more papers by this authorKaiwen Deng, Kaiwen Deng School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Contribution: SupervisionSearch for more papers by this author First published: 30 September 2021 https://doi.org/10.1111/jfpp.16016Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Milk beer is a new type of milk beverage produced by two-step fermentation of lactic acid bacteria and yeast and created first in China. Yeast is the key strain of milk beer fermentation, which determines the flavor and quality of milk beer. In this study, the preparation process of high-quality yeast strain MJ1 active freeze-dried powder suitable for milk beer fermentation was optimized. Results showed that the optimal freeze-dried protective agent was used: sucrose 11.27%, mannitol 4.88%, maltodextrin 15.43%, skimmed milk powder 7.82%, and applying the optimal freeze-drying conditions: rotation speed 6,000 rpm, centrifugation time 15 min, the mixing ratio of centrifugal bacterial sludge and the protective agent is 1:1.5, the mixing equilibrium time is 30 min, the cell survival rate of strain MJ1 can reach 90.21% ± 1.04%. It laid the foundation for the preparation of active freeze-dried yeast powder and the industrial production of milk beer. Novelty impact statement (1) The formulation and conditions of the freeze-dried protectant of Kluyveromyces marxianus yeast strain MJ1 were optimized to improve the cell survival rate of the freeze-dried yeast powder, (2) the optimal storage conditions of the freeze-dried yeast powder of strain MJ1 were screened to provide theoretical reference for the long-term storage of freeze-dried yeast powder, and (3) the fermentation performance of the freeze-dried yeast powder of strain MJ1 was verified, which provided a reliable basis for the industrial production of milk beer. Open Research DATA AVAILABILITY STATEMENT The data that supports the findings of this study are available in the supplementary material of this article Volume45, Issue12December 2021e16016 RelatedInformation