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Process for preparing yeast cultures

A technology of yeast culture and Saccharomyces cerevisiae, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., which can solve the problems that the product quality is difficult to meet the standard, various conditions are not easy to control, and it is easy to be infected by miscellaneous bacteria. , to achieve good quality, shorten the fermentation cycle, and improve the survival rate

Inactive Publication Date: 2012-08-22
广州市富泉生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strains are easily infected by miscellaneous bacteria after multi-stage cultivation and open fermentation. The production time is long, the floor area is large, the labor intensity is high, various conditions are not easy to control, and the product quality is difficult to meet the standard. The miscellaneous bacteria pollution is solid fermentation. Common problems in production

Method used

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  • Process for preparing yeast cultures
  • Process for preparing yeast cultures
  • Process for preparing yeast cultures

Examples

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Effect test

Embodiment 1

[0034] A preparation method for yeast culture, comprising the steps of:

[0035] 1) Expansion culture of strains: Inoculate Saccharomyces cerevisiae into the liquid medium, place it in a constant temperature shaking incubator at 30°C and 180r / min for 24 hours, and obtain the expansion culture medium;

[0036] 2) Liquid aerobic fermentation: Inoculate the expanded culture medium with 25% inoculation amount into the sterile liquid medium, aerobically ferment at 30°C for 48 hours, control the pH of the liquid medium during the fermentation process to 4.8, and the concentration of residual sugar to be 8wt%, to obtain Liquid seed solution;

[0037] 3) Liquid anaerobic fermentation: Inoculate the liquid bacterial seed solution into a sterile liquid medium with an inoculum of 20%, and ferment anaerobically at 30°C for 36 hours. During the fermentation process, the pH of the liquid medium is controlled to 4.8, and the residual sugar concentration is 8wt%. Obtain liquid fermentation p...

Embodiment 2

[0043] A preparation method for yeast culture, comprising the steps of:

[0044] 1) Expansion culture of strains: Inoculate Saccharomyces cerevisiae into the liquid medium, place it in a constant temperature shaking incubator at 30°C and 180r / min for 24 hours, and obtain the expansion culture medium;

[0045] 2) Liquid aerobic fermentation: Inoculate the expanded culture medium with an inoculation amount of 15% into the sterile liquid medium, and ferment aerobically at 29°C for 24 hours. During the fermentation process, the pH of the liquid medium is controlled at 5.0, and the concentration of residual sugar is 4wt%. Liquid seed solution;

[0046]3) Liquid anaerobic fermentation: inoculate the liquid culture solution with 10% inoculation amount into the liquid medium, and anaerobically ferment at 29°C for 24 hours. During the fermentation process, the pH of the liquid medium is controlled at 5.0, and the residual sugar concentration is 4wt%. fermentation products;

[0047] 4...

Embodiment 3

[0052] A preparation method for yeast culture, comprising the steps of:

[0053] 1) Expansion culture of strains: Inoculate Saccharomyces cerevisiae into the liquid medium, place it in a constant temperature shaking incubator at 30°C and 180r / min for 24 hours, and obtain the expansion culture medium;

[0054] 2) Liquid aerobic fermentation: Inoculate the expanded culture medium with 35% inoculation amount into the sterile liquid medium, and carry out aerobic fermentation at 28°C for 72 hours. During the fermentation process, the pH of the liquid medium was controlled at 4.5, and the residual sugar concentration was 6wt%. Liquid seed solution;

[0055] 3) Liquid anaerobic fermentation: inoculate the liquid strain solution into the sterile liquid medium with an inoculum of 25%, mix, and anaerobically ferment at 28°C for 48 hours. During the fermentation process, the pH of the liquid medium is controlled to 4.5, and the concentration of residual sugar is 6wt. %, to obtain liquid...

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Abstract

The invention discloses a process for preparing yeast cultures, which comprises the following steps of sequentially subjecting brewer's yeasts to strain enlarging culture, liquid aerobic fermentation and liquid anaerobic fermentation, drying liquid fermented products, mixing the liquid fermented products with a grain culture medium, subjecting the mixture to solid anaerobic fermentation for 20 to 40 hours at the temperature between 40 DEG C and 60 DEG C, adding hydrolase, preserving heat for 2 to 8 hours at the temperature between 40 DEG C and 60 DEG C, heating the temperature to 70 DEG C to 90 DEG C, preserving heat for 20 seconds to 10 minutes, and drying and grinding solid fermented products to obtain the yeast cultures. According to the process for preparing the yeast cultures, the combined fermentation process of the liquid anaerobic fermentation and the solid anaerobic fermentation is used, and compared with yeast cultures prepared by the liquid anaerobic fermentation or the solid anaerobic fermentation, the prepared products are substantially high in the crude protein content and the crude fat content and capable of greatly increasing the concentration of rumen microbial proteins, feed intakes and daily gains of weaned pigs, the feed conversion rates and the livability of the weaned pigs and reducing diarrhea rates of pigs.

Description

technical field [0001] The invention relates to a microbial fermentation process, in particular to a preparation method of yeast culture. Background technique [0002] Yeast culture is a micro-ecological product formed by yeast fully fermented on a special medium under the control of specific process conditions. It is different from the common solid-state fermented live cell yeast product, which is composed of yeast cell metabolites, mutated culture medium after fermentation, and inactive yeast cells, etc. It is rich in B vitamins, minerals, and digestive enzymes , relatively complete amino acids and unknown growth factors, is a feed additive integrating nutrition and health care, its effect does not depend on live yeast, long shelf life, stable product performance. [0003] The general production process of yeast culture mainly includes liquid submerged fermentation method and solid state fermentation method. The liquid submerged fermentation process has the advantages of...

Claims

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Application Information

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IPC IPC(8): C12P1/02A23K1/16C12R1/865
Inventor 林勇张英东邹芳
Owner 广州市富泉生物科技有限公司
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