Saccharomyces cerevisiae strain and application thereof in preparing heat-resistant superoxide dismutase (SOD)
A technology for Saccharomyces cerevisiae and strains, which is applied to Saccharomyces cerevisiae strains and the application field in the preparation of thermostable superoxide dismutase, and achieves the effects of low cost, promotion of development and good stability
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Embodiment 1
[0034] Example 1. Isolation, screening and identification of heat-resistant superoxide dismutase Saccharomyces cerevisiae strains
[0035] 1. Isolation and screening of heat-resistant superoxide dismutase Saccharomyces cerevisiae strain TY-SC-2-2013.1.1
[0036] 1. Isolation of heat-resistant superoxide dismutase Saccharomyces cerevisiae strain
[0037] 1) Soil collection and treatment
[0038] A total of 18 samples of distiller's yeast, cellar mud and fermented grains were collected from Baoding distillery in Hebei Province, placed in sterile paper bags, and marked with the place and date of collection. After transporting it back to the laboratory, store it in the refrigerator for future use.
[0039] The collected sample was obtained by quartering method to obtain 20-30g sample, which was placed in a mortar and ground evenly.
[0040] 2) Separation of strains:
[0041] Weigh 1g of the collected samples respectively, add them into a sterilized Erlenmeyer flask containing ...
Embodiment 2
[0098] The TY-SC-2-2013.1.1 strain, classified as Saccharomyces cerevisiae, was deposited in the General Microorganism Center of China Committee for the Collection of Microbial Cultures (CGMCC for short) on February 1, 2013, and the address is: Beijing No. 3, No. 1 Yard, Beichen West Road, Chaoyang District), the strain preservation number is: CGMCC No.7249. Example 2, application of heat-resistant superoxide dismutase Saccharomyces cerevisiae strain TY-SC-2-2013.1.1
[0099] 1. Fermentation condition research single factor experiment
[0100] 1. Fermentation
[0101] The impact tests of different carbon sources on the biomass of strain cells and the production of SOD were carried out respectively:
[0102] A. The reagents are as follows: (1), yeast medium without carbon source; (2), different carbon sources including glucose, maltose, raffinose, sucrose and starch.
[0103] Remarks: All the above medium components can be obtained from commercial sources.
[0104] B. Ferme...
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