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Method for separating and purifying wine-brewing microzyme from black tea fungus

A technology for separation and purification of Saccharomyces cerevisiae, applied in the field of separation and purification of Saccharomyces cerevisiae from kombucha, can solve the problems of unstable product quality, difficulty in commercial development, and difficulty in large-scale cultivation, etc., to improve technical content and quality level , the effect of promoting commercial development and easy product commercialization

Inactive Publication Date: 2008-10-29
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

This traditional culture method has the following disadvantages: ①It is easy to contaminate miscellaneous bacteria;
[0005] Generally, there are acid-resistant molds and other bacteria in the kombucha cultured at home. These microorganisms do not contribute much to the kombucha products, but they are the root cause of unstable product quality and pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Saccharomyces cerevisiae, whose growth is characterized by:

[0038] On GYC solid medium for 3-5 days, the colony size is 2-4mm, round, with neat edges, convex, moist surface, cheese-like, milky white; the colony is sticky, and the inoculation loop is easy to stir up; it grows slightly on GYC liquid medium Precipitation; maximum growth temperature 37°C.

[0039] The cells are generally oval, 3~8×5~15μm, reproduce asexually by budding, the sexual spores are ascospores, and there is no pseudohyphae.

[0040] The method for isolating and purifying Saccharomyces cerevisiae is as follows:

[0041] (1) A, get family or commercially available kombucha bacterium liquid, on the ultra-clean workbench, under aseptic condition, draw the bacterium liquid of 0.1mL from the bacteria film with a sterile sampler, adopt 0.85% physiological Perform 10-fold, 100-fold, and 1000-fold gradient dilution with saline, and gradually dilute the sample to obtain three dilutions;

[0042]B. On th...

Embodiment 2

[0063] In the method for separating and purifying Saccharomyces cerevisiae, the formula of glucose yeast extract (GYC) solid medium in the above-mentioned B step and D step: glucose 50g, yeast extract 5g, CaCO 3 15g, agar 12g, water 1000mL.

[0064] The tea for preparing kombucha sugar tea liquid is black tea

[0065] The sugar in the above steps can also be a mixture of any number of sugars, and the ratio can be adjusted arbitrarily.

[0066] Others are with embodiment 1.

Embodiment 3

[0068] In the method for separating and purifying Saccharomyces cerevisiae, the formula of the glucose yeast extract GYC solid medium in the above-mentioned steps B and D: honey 100g, yeast extract 10g, CaCO 3 30g, agar 20g, water 1000mL.

[0069] The tea used to prepare the kombucha sugar tea liquid is oolong tea, and it can also be tea, various tea extracts, and a mixture of several teas.

[0070] Others are with embodiment 1.

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PUM

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Abstract

The invention relates to the method used to purify the common mixed black tea fungus liquid to gain distillers yeast strain. Its features are that it includes the following steps: purifying and separating the family or market black tea fungus liquid; processing fungus seed identification as the microbial taxonomy for the many purified yeast strains; filtering by inclined plane fungus seed inoculating static cultivation black tea fungus; it uses microbiology technique to separate and purify the black tea fungus main distillers yeast strain from the traditional black tea fungus drink to culture pure sweet particular black tea fungus. This technology has the advantages of no hetero fungus pollution, easy storage, stable product quality, easy industrialization production and product commercialization.

Description

technical field [0001] The invention relates to a method for purifying and obtaining Saccharomyces cerevisiae strains from common mixed kombucha liquid. . Background technique [0002] Kombucha, also known as "Haibao" and "Kombucha", is a traditional health drink widely spread in my country, Japan, Southeast Asia and southern European countries. In general families, the kombucha is cultivated empirically, and the kombucha liquid is obtained from others, which is put into the prepared sugar tea water, cultivated for about 7 to 15 days according to the temperature difference, and new kombucha is obtained. This traditional culture method has the following disadvantages: ①It is easy to contaminate miscellaneous bacteria, ②The strains are not easy to preserve, ③The product quality is unstable, ④It is not easy to cultivate on a large scale, and ⑤It is not easy to develop commercially. In order to solve these problems, this report intends to use modern biotechnology to develop an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12R1/865
Inventor 唐欣昀
Owner ANHUI AGRICULTURAL UNIVERSITY
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