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Preparation method of high-nitrogen fresh yeast and extract

A technology for yeast extract and fresh yeast, applied in microorganism-based methods, biochemical equipment and methods, food preparation, etc., can solve the problems of short mRNA storage time, high technical difficulty, complicated operation process, etc., and save equipment. Cost, operability, high variability effect

Active Publication Date: 2012-02-01
INST OF MODERN PHYSICS CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the disadvantages are technical difficulty, short storage time of mRNA, and complicated operation process.

Method used

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  • Preparation method of high-nitrogen fresh yeast and extract
  • Preparation method of high-nitrogen fresh yeast and extract

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: A kind of preparation method of high nitrogen fresh yeast comprises the following steps:

[0048] (1) Prepare strains: Saccharomyces cerevisiae Saccharomyces cerevisiae, preserved by the General Microorganism Center of China Microbiological Culture Collection Management Committee, with the preservation number CGMCC No 5004;

[0049] (2) The mass-to-weight ratio of the medium: take the sweet sorghum juice with a solid content of 5-20Bx° as the solution, add 0.5-5% of yeast powder, (NH 4 ) 2 SO 4 0.2-3%, MgSO 4 0.03-1.5%, KH 2 PO 4 0.2-1.5%;

[0050] (3) Pretreatment of sweet sorghum juice: Cook the squeezed sweet sorghum juice at a high temperature of 70-90°C for 1-2 hours, centrifuge at 3000-4000r / min after cooling, and collect the supernatant for later use;

[0051] (4) Fermentation: After the sterilized sweet sorghum juice in the fermenter is lowered to a temperature of 25-30°C, the yeast suspension is inserted into the fermenter at a ratio of 5%-...

Embodiment 2

[0055] Embodiment 2: The preparation method of the described high-nitrogen fresh yeast, the step (1) of preparing strains includes:

[0056] A. Prepare strains: Saccharomyces cerevisiae Saccharomyces cerevisiae:

[0057] B. Preparation of solid medium by volume: by mass percentage glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH 4 SO 4 0.2%-3%, MgSO 4 0.03%-1.5%, KH 2 PO 4 0.2%-1.5%, agar 0.5%-1.5%, and the rest is the quality of water.

[0058] C. Preparation of liquid medium: by mass percentage glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH 4 SO 4 0.2%-3%, MgSO 4 0.03%-1.5%, KH 2 PO 4 0.2%-1.5%, the rest is water.

[0059] D. Slant culture: Pick the single colony in the petri dish and insert it on the sterilized solid medium slope, and culture it at 25-35°C;

[0060] E. Seed culture: Pick the slant strains and insert them into the liquid medium that has been sterilized. The liquid medium is pH4-6. At a temperatur...

Embodiment 3

[0063] Embodiment 3: a kind of preparation method of high-nitrogen fresh yeast comprises the following steps: test according to sweet sorghum juice as 1L, get 1L sweet sorghum juice of sterilized bacteria, the appearance sugar content is 5-8Bx° (take this as The initial sugar concentration of fermentation), add nutrient salts in sequence according to the proportion, yeast powder 5-50g, (NH 4 ) 2 SO 4 2-30g, MgSO 4 0.3-15g, KH 2 PO 4 2-15g. The culture temperature is 28-30° C., the pH value is 4-7, the rotation speed of the shaker is 100-300 rpm, and the culture time is about 16-24 hours.

[0064] Finally, the wet yeast cells obtained are centrifuged at a speed of 3000-4000 rpm and centrifuged for 8-12 minutes, and the separated yeast milk is washed 2-4 times, and the water ratio is 2-5 times that of the fermentation broth. . After the separation is completed, the solid content of the yeast milk obtained is 15-35%.

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Abstract

The invention relates to Saccharomyces cerevisiae and a preparation method thereof. A preparation method of high-nitrogen fresh yeast is mainly characterized by comprising the following steps of: (1) preparing a strain, i.e., Saccharomyces cerevisiae which is collected in the China General Microbiological Culture Collection Center with the collection number of CGMCC No.5004; (2) preparing a culture medium in a certain mass ratio; (3) pretreating sweet sorghum juice; (4) fermenting; (5) undergoing an adaptive phase at the ventilation quantity of 0.8-1.2 V.V.m and the stirring speed of 300-500 r / min for 4-6 hours, and adding nutritional salts, including 0.2-3 percent of (NH4)2SO4, 0.03-1.5 percent of MgSO4 and 0.2-1.5 percent of KH2PO4; (6) undergoing an exponential growth phase for 10-20 hours, fermenting at the fermenting temperature of 32-35 DEG C, undergoing a decline phase at the ventilation quantity of 0.3-0.5 V.V.m and the stirring speed of 80-150 r / min, stopping feeding liquid glucose, measuring the concentration of residual sugar in fermented cheese liquid, and stopping fermenting if the concentration of residual sugar is less than 0.5 percent; and (7) treating a fermentation liquid. In the method, the sweet sorghum juice is taken as a carbon source in the fermentation liquid. Compared with other carbon source culture mediums such as honey and beet, the sweet sorghum juice has the advantages of simple pretreating process, saving in energy consumption and increase in production efficiency.

Description

technical field [0001] The present invention relates to Saccharomyces cerevisiae and its preparation method. Background technique [0002] Baker's yeast belongs to Saccharomyces cerevisiae taxonomically. Yeast is a single-celled microorganism, its shape is round, oval, oval, and its size varies with the difference of strains. [0003] Yeast cells contain 65%-70% water, of which about 15% are free water; carbohydrates are 25%-35%, mostly in the form of polysaccharides; protein is 40%-60%, and yeast contains a complete amino acid group , including 8 kinds of amino acids necessary for the human body, especially lysine, which is less in grain protein, and higher in yeast. In addition, the amino acid ratio in yeast is close to the ideal amino acid composition value recommended by the Food and Agriculture Organization of the United Nations (FAO), so its nutritional value is high. The ash content is 5%-10%, and most of them contain more phosphorus and potassium. Yeast is also a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A23L1/23C12R1/865A23L27/24
Inventor 马良肖国青王菊芳李文建
Owner INST OF MODERN PHYSICS CHINESE ACADEMY OF SCI
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