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Magnesium-rich saccharomyces cerevisiae as well as cultivation method and application thereof

A technology for Saccharomyces cerevisiae and fermentation culture, which is applied in the field of magnesium-rich Saccharomyces cerevisiae and its cultivation, and achieves the effects of high biomass, low cost and quick effect.

Active Publication Date: 2011-05-18
INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Supplementing magnesium in the form of magnesium-rich yeast can not only improve the bioavailability of magnesium, but also Saccharomyces cerevisiae itself can provide more protein and a large amount of B vitamins, digestive enzymes and other biologically active substances, which can regulate biological activity. The micro-ecological environment of the digestive tract promotes the health of organisms and improves the immunity of the body. At present, there is no report on the enrichment of magnesium through the selection of yeast

Method used

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  • Magnesium-rich saccharomyces cerevisiae as well as cultivation method and application thereof
  • Magnesium-rich saccharomyces cerevisiae as well as cultivation method and application thereof
  • Magnesium-rich saccharomyces cerevisiae as well as cultivation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1. Obtaining of Saccharomyces cerevisiae HG-616 CGMCC No. 3099

[0029] 1. Breeding of Saccharomyces cerevisiae HG-616 CGMCC №.3099

[0030] 1) Preliminary screening based on the measurement results of the resistance of yeast to magnesium ions

[0031] Take 20 different Saccharomyces cerevisiae (Saccharomyces cerevisiae) CGMCC No.2.2081, CGMCC No. 2.1952, CGMCC No.2.1972, CGMCC No. 2.1554, CGMCC No. 2.1544, CGMCC No. 2.1541, CGMCC No. 2.1538, CGMCC No. 2.1527 , CGMCC No. 2.1450, CGMCC No. 2.1432, CGMCC No. 2.1429, CGMCC No. 2.1427, CGMCC No. 2.1426, CGMCC No. 2.1425, CGMCC No. 2.1423, CGMCC No. 2.1421, CGMCC No. 2.1406, CGMCC No. 2.1396 , CGMCC No. 2.1392, CGMCC No. 2.1151 (provided by the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences), they were cultured at a concentration of 11mg / mL, 13mg / mL, 15mg / mL, 17mg / mL, 19mg / mL, 21mg / mL, 23mg / mL, 25mg / mL, 27mg / mL, and 29mg / mL YEPD solid medium (YEPD solid medium is composed of: yeas...

Embodiment 2

[0050] Example 2. Optimization of culture conditions for Saccharomyces cerevisiae HG-616CGMCC No. 3099

[0051] A single-factor fermentation experiment was used to optimize the culture conditions of Saccharomyces cerevisiae HG-616CGMCC No. 3099 (including medium composition, sugar concentration, magnesium salt type, magnesium salt concentration, pH value of the medium, aeration and fermentation Time, etc.), to determine the optimal culture conditions: the composition of the fermentation medium is: glucose 40g / L, magnesium acetate 7g / L, peptone 20g / L, and yeast powder 10g / L. The pH value of the fermentation medium is 6.0, and the fermentation culture conditions are 30°C, 200 rpm, and culture for 35 hours. The liquid volume is 20ml / 250ml, and the inoculation volume is 10%. Under the above optimized culture conditions, the dry cell weight per liter of fermentation broth can reach more than 16g, and the magnesium content per gram of stem cells can reach more than 14mg. The specific ...

Embodiment 3

[0054] Example 3. Preparation of Saccharomyces cerevisiae HG-616 CGMCC №. 3099 and the distribution of intracellular magnesium ions

[0055] 1. Preparation of Magnesium-rich Saccharomyces cerevisiae HG-616 CGMCC №.3099

[0056] Saccharomyces cerevisiae (Saccharomyces cerevisiae) HG-616 CGMCC №.3099 production process includes the following steps: slant strain → liquid strain → primary liquid seed culture → secondary liquid seed culture → tertiary liquid seed culture → fermentation Fermentation and cultivation in tank→collecting and drying of yeast cells→crushing→getting magnesium-rich Saccharomyces cerevisiae products. The following is a further description of each step in the production process:

[0057] (1) Slant strains: Saccharomyces cerevisiae HG-616 CGMCC No. 3099, which was screened in the above Example 1, was inoculated on YEPD solid slant medium, cultivated at 30°C for 48 hours, and stored in a refrigerator at 4°C.

[0058] (2) Liquid strain: After activating the Saccharomyc...

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Abstract

The invention discloses a magnesium-rich saccharomyces cerevisiae as well as a cultivation method and the application thereof. The magnesium-rich saccharomyces cerevisiae is saccharomyces cerevisiae HG-616 with CGMCC No. 3099. The strain has the advantages of high biomass and high content of cell organic magnesium, and can enrich inorganic magnesium in culture solution in the process of growing and propagating into the cells to transform the inorganic magnesium into the organic magnesium; the saccharomyces cerevisiae HG-616 with CGMCC No. 3099 is fermented and cultivated, the dry cell weight of every litre of culture solution can reach 16g, and every gram of the dry cell contains 14mg of magnesium. The cultivation method has strong practicability, simple and convenient operation, low costand no special requirement for fermentation equipment and production condition; the magnesium-rich saccharomyces cerevisiae can be produced by the equipment of common fermentation plants under the common production condition, so that the invention is little in investment, rapid in effect and high in benefit, and is not only suitable for large-scale production, but also for small amount of production, thus having wide application prospect.

Description

Technical field [0001] The invention relates to a magnesium-rich Saccharomyces cerevisiae and its cultivation method and application. Background technique [0002] Magnesium ions are the most abundant cations in the human body. It participates in many important physiological activities and affects various physiological functions of cells. Human intake of magnesium mainly relies on magnesium in drinking water and food. However, food processing and cooking often lead to a large loss of magnesium in food, which leads to low magnesium intake for many people. Excessive deficiency of magnesium can cause many adverse symptoms, such as hypocalcemia, hypokalemia, and abnormalities in the heart and nerves. Many chronic diseases are also related to long-term magnesium deficiency, such as diabetes, hypertension, coronary heart disease and osteoporosis. Some people currently suggest magnesium as an agent for the treatment of asthma, myocardial infarction and pre-eclampsia. Although inorgan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12N1/19A61K36/064A61P3/02C12R1/865
Inventor 何秀萍郭雪娜张博润
Owner INST OF MICROBIOLOGY - CHINESE ACAD OF SCI