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Method for preparing yeast culture media by using waste brewer's yeast

A technology for beer waste yeast and culture medium, which is applied in fungi and other directions to achieve the effect of reducing detection costs and comprehensive nutritional components

Inactive Publication Date: 2012-10-31
广州珠江啤酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no related technology to process the waste beer yeast for waste utilization

Method used

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  • Method for preparing yeast culture media by using waste brewer's yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation steps of yeast culture medium are:

[0018] A. Add 300ml of water to a beaker, add 0.1-0.3ml of beer compound enzyme, adjust the pH to 5.6-6.0 with phosphoric acid (0.01-0.05ml), and add 20 grams of spent beer yeast. Keep warm at high temperature for 120 minutes;

[0019] B. Add 70 grams of rice flour, 0.3 grams of calcium chloride, 0.3 grams of magnesium chloride and 0.4 milliliters of liquefaction enzyme, adjust the pH value to 6.2 to 6.4 with phosphoric acid or sodium carbonate, stir well, heat up to 92 to 95 ° C, and keep at this temperature for 30 minute;

[0020] C. Cool down to 60-65°C, add 3.0 ml of glucoamylase, adjust the pH to 4.5-5.0, and keep at this temperature for 3-4 hours;

[0021] D. After the iodine test is qualified, filter and remove the slag to obtain the clear liquid.

[0022] The amino nitrogen content of the above clear liquid was detected to be about 11.6mg / 100ml, and the yield was 0.67%.

Embodiment 2

[0024] A. Add 300ml of water to a beaker, add 0.1-0.3ml of beer compound enzyme, adjust the pH to 5.6-6.0 with phosphoric acid (0.01-0.05ml), and add 40 grams of spent beer yeast. Keep warm at high temperature for 120 minutes;

[0025] B. Add 70 grams of rice flour, 0.3 grams of calcium chloride, 0.3 grams of magnesium chloride and 0.4 milliliters of liquefaction enzyme, adjust the pH value to 6.2 to 6.4 with phosphoric acid or sodium carbonate, stir well, heat up to 92 to 95 ° C, and keep at this temperature for 30 minute;

[0026] C. Cool down to 60-65°C, add 3.0 ml of glucoamylase, adjust the pH to 4.5-5.0, and keep at this temperature for 3-4 hours;

[0027] D. After the iodine test is qualified, filter and remove the slag to obtain the clear liquid.

[0028] The amino nitrogen content of the above clear liquid was detected to be about 15.1mg / 100ml, and the yield was 0.55%.

Embodiment 3

[0030] A. Add 300ml of water to a beaker, add 0.1-0.3ml of beer compound enzyme, adjust the pH to 5.6-6.0 with phosphoric acid (0.01-0.05ml), and add 40 grams of spent beer yeast. Keep warm at high temperature for 120 minutes;

[0031] B. Add 70 grams of rice flour, 0.3 grams of calcium chloride, 0.3 grams of magnesium chloride and 0.4 milliliters of liquefaction enzyme, adjust the pH value to 6.2 to 6.4 with phosphoric acid or sodium carbonate, stir well, heat up to 92 to 95 ° C, and keep at this temperature for 30 minute;

[0032] C. Cool down to 60-65°C, add 3.0 ml of glucoamylase, adjust the pH to 4.5-5.0, and keep at this temperature for 3-4 hours;

[0033] D. After the iodine test is qualified, filter and remove the slag to obtain the clear liquid.

[0034] The amino nitrogen content of the above clear liquid was detected to be about 17.9mg / 100ml, and the yield was 0.48%.

[0035] The clear liquid and 12°P wort (with an amino nitrogen content of about 13.1mg / 100ml) de...

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Abstract

The invention discloses a method for preparing a yeast culture media by using waste brewer's yeast. The method comprises the steps that: A, 0.1-0.3ml of beer composite enzyme is added to every 300ml of water; a pH value is regulated to 5.6-6.0; 20-60g of waste brewer's yeast is added, wherein a water content of the waste brewer's yeast is 75-80%; and a temperature is maintained at 38-46 DEG C for 60-120min, such that a mixture A is obtained; B, 60-80g of rice powder, 0.24-0.36g of calcium chloride, 0.24-0.36 g of magnesium chloride, and 0.2-0.5ml of liquefied enzyme are added to the mixture A; the mixture is well mixed by stirring; the pH value of the mixture is regulated to 6.2-6.4; the mixture is heated to a temperature of 92-95 DEG C; and the temperature is maintained for at least 30min, such that a mixture B is obtained; C, the temperature of the mixture B is reduced to 60-65 DEG C; 2.0-4.0ml of glucoamylase is added into the mixture B; the pH value is adjusted to 4.5-5.0; and the temperature is maintained for 3-4h, such that a mixture C is obtained; and D, the mixture C is subjected to iodine inspection; qualified mixture C is filtered; slag is removed, and a clear liquid is obtained. The yeast culture media provided by the invention is advantaged in comprehensive nutrient components. The yeast culture media provided by the invention can be used for replacing a 12 DEG P wort culture medium used in ordinary yeast detection. Therefore, a detection cost is reduced.

Description

technical field [0001] The invention belongs to the field of biochemical extraction, and in particular relates to a method for dissolving waste beer yeast to produce amino acids and using the amino acids as a nitrogen source to prepare yeast culture medium. Background technique [0002] Beer waste yeast is a by-product produced in the beer brewing process. About 1.5 tons of beer waste yeast with a moisture content of 75% to 80% can be obtained from the production of 100 tons of beer. Yeast is rich in protein and various decomposing enzymes. It can obtain rich amino acids through yeast dissolution. It is a source of protein with good nutrition and low price. In addition, the cells of brewer's yeast also contain various vitamins, ergosterol and chromium, Selenium and other trace elements. However, there is currently no related technology to process the waste beer yeast for waste utilization. Contents of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16
Inventor 李惠萍田小群陈江梁奋涂京霞
Owner 广州珠江啤酒股份有限公司