Technical Guidelines for Beer Yeast Storage Management

1、 Storage Environment Control Standards

Temperature and humidity management

    Best storage temperature: 10-25 ℃ (temperature fluctuation ≤ 5 ℃/24h)

    Humidity control: RH ≤ 60% (recommended to configure dehumidifier, dew point temperature ≤ 10 ℃)

    Experimental data: For every 10% increase in humidity, the yeast inactivation rate increases by 2.3 times

Light protection

    Light shielding packaging is required (light transmittance<5%)

    Ultraviolet irradiation can cause structural damage to β - glucan (loss rate up to 18% per week)

Air circulation

    Stack spacing ≥ 30cm, channel width ≥ 1.2m

    Suggest installing an axial flow fan (with a ventilation rate of ≥ 3 times/hour)

2、 Packaging and Container Requirements

Internal packaging materials

    Recommend using aluminum foil composite film (water vapor transmission rate ≤ 0.5g/m ² · day)

    Vacuum packaging can extend the shelf life to 18 months (conventional packaging is 12 months)

Outer packaging specifications

    Ton bag packaging needs to be lined with food grade PE film (thickness ≥ 80 μ m)

    Suggest nitrogen protection for small packaging (residual oxygen content<2%)

Label Management

    Should be labeled with: product name, active ingredient, production batch number, storage conditions, expiration date
    Suggest using tamper proof labels (color change warning after opening)

3、 Usage process management

inventory turns

    Following the principle of "first in, first out", if the remaining shelf life is less than 3 months, a warning should be issued

    Suggest that the inventory level should not exceed 3 months of usage

Access specifications

    Use specialized tools (stainless steel material, surface roughness Ra ≤ 0.8 μ m)

    After opening, it should be used up within 24 hours, and the remaining part needs to be resealed

Cross contamination prevention and control

    Separate storage from veterinary drugs and disinfectants (with a distance of ≥ 2m)

    Special for handling tools (disinfected after use: sprayed with 75% alcohol for 30 minutes)

4、 Deterioration detection method

Sensory indicators

    Normal state: Light yellow powder with a unique fermentation aroma of yeast

    Deterioration characteristics: darkening color (L value<50), appearance of rancid taste, clumping (hardness>5N)

Laboratory Testing

    Moisture content: using Karl Fischer method (standard value ≤ 8%)

    Live cell count: methylene blue staining method (activity ≥ 10 ^ 8 CFU/g)

    Fungal toxin detection: ELISA method (ochratoxin A<20 μ g/kg)

Rapid identification method

    Take 1g of the sample and dissolve it in 100ml of warm water (40 ℃). The turbidity of the normal solution is NTU ≤ 50. If it exceeds 100, it may deteriorate

5、 Emergency response plan

Slight clumping

    Sifting treatment (sieve size 2mm), after passing the inspection, downgraded for use (reducing the amount added by 20%)

Serious deterioration

    Stop using immediately, seal and store separately

    Contact the supplier for return and exchange processing (testing report required)

Pollution treatment

    If insect infestation is found, use aluminum phosphide fumigation (dosage 2g/m ³, sealed for 72 hours)
    When microorganisms exceed the standard, cobalt 60 irradiation sterilization (dose 8-10kGy) is used

6、 Suggestions for facility and equipment configuration

Project	Technical Parameters	Function
Temperature and humidity recorder	accuracy ± 0.5 ℃, ± 3% RH	real-time monitoring of storage environment
Dehumidifier	dehumidification capacity 20L/day (25 ℃, 60% RH)	humidity control
Metal detector	detection accuracy Fe ≥ 1.5mm, SUS ≥ 2.0mm	to prevent foreign object contamination
Ozone generator	concentration 10-20ppm, action for 30 minutes	space disinfection
Electronic weighing scale	accuracy 0.1kg, range 2000kg	precise weighing

Implementation suggestions

     Establish HACCP key control points: raw material acceptance (CCP1), storage environment (CCP2), and pre use testing (CCP3)

    Regular simulation verification: Conduct storage stability test once a year (accelerated aging test: stored at 40 ℃/75% RH for 14 days)

    Employee training: Conduct specialized training on storage management every quarter (with a pass rate of over 90%)

    Through systematic storage management, the activity loss rate of beer yeast can be controlled within 5% during the shelf life, ensuring stable product quality and providing reliable guarantee for aquaculture production.