Yeast water and preparation method as well as application thereof to cosmetics

A technology of cosmetics and yeast, applied in the biological field, can solve the problems of low utilization rate of yeast extraction, low additive dosage, bad smell of yeast water, etc., to achieve the effect of reducing bad smell and highlighting resource utilization

Active Publication Date: 2016-08-03
广东现代汉方科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the current use of yeast extract in cosmetics has common problems such as low utilization rate of yeast extraction, bad smell of yeast water that is difficult to cover up, and small amount of additives when used.

Method used

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  • Yeast water and preparation method as well as application thereof to cosmetics
  • Yeast water and preparation method as well as application thereof to cosmetics
  • Yeast water and preparation method as well as application thereof to cosmetics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Take 100 μl of Zygosaccharomyces rouxii (Zygosaccharomyces rouxii, CGMCCAS2.1915, China General Microorganism Culture Collection and Management Center) preserved in a glycerol tube at -40°C, and spread it on a 9 cm plate. The activated medium used is YPD solid medium, Cultivate in a constant temperature incubator at 30°C for 48 hours until the strain is fully activated. Scrape the cultured yeast on the activation medium of the plate to make a bacterial suspension, inoculate it into the yeast primary Erlenmeyer flask medium (BMGY medium), and cultivate it at 30°C and 200rpm for 24 hours; take the yeast cultured in the primary Erlenmeyer flask Culture solution 10% (v / v), expanded to 10 parts of secondary Erlenmeyer flask culture medium (BMGY medium), 30 ℃, 200rpm cultivated 24h, after closing the bottle, the total volume of seed liquid was 1.08L, and the wet weight of thalline was 6 %; Take a first-level seed tank with a volume of 20L, put it into 14 liters of ferment...

Embodiment 2

[0067] (1) Take 100 μl of Saccharomyces cerevisiae (Saccharomycescerevisiae, CGMCC2.1, China General Microorganism Culture Collection Management Center) preserved in a glycerol tube at -40°C, and spread it on a 9 cm plate. The activated medium used is YPD solid medium, 30 Cultivate in a constant temperature incubator at ℃ for 48 hours until the strain is fully activated; scrape the cultured yeast on the activation medium of the plate to make a bacterial suspension, inoculate it into the first-grade Erlenmeyer flask medium (BMGY medium) for yeast, and set the temperature at 30°C, Cultivate at 200rpm for 24h; take 10% (v / v) of the yeast culture solution cultured in the first-level Erlenmeyer flask, expand it into 10 copies of the second-level Erlenmeyer flask culture medium (BMGY medium), culture at 30°C and 200rpm for 24h, and close the flasks The total volume of the rear seed liquid is 0.53L, and the wet weight of the thalline is 6.2%; take a first-level seed tank with a volume...

Embodiment 3

[0072](1) Take 100 μl of Saccharomyces cerevisiae (Saccharomycescerevisiae, CGMCC2.1, China General Microorganism Culture Collection Management Center) preserved in a glycerol tube at -40°C, and spread it on a 9 cm plate. The activated medium used is YPD solid medium, 30 Cultivate in a constant temperature incubator at ℃ for 48 hours until the strain is fully activated; scrape the cultured yeast on the activation medium of the plate to make a bacterial suspension, inoculate it into the first-grade Erlenmeyer flask medium (YPDA medium) for yeasts, and store at 30°C, Cultivate at 200rpm for 24h; take 10% (v / v) of the yeast culture solution cultured in the first-level Erlenmeyer flask, expand it into 10 copies of the second-level Erlenmeyer flask culture medium (YPDA medium), culture at 30°C and 200rpm for 24h, and close the flasks The total volume of the rear seed liquid is 0.75L, and the wet weight of the thalline is 6.1%. Take a first-class seed tank with a volume of 15L, put 1...

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Abstract

The invention discloses yeast water and a preparation method as well as application thereof to cosmetics. The preparation method comprises the following steps: fermenting yeast, performing solid-liquid separation so as to obtain supernate, mixing the supernate with adsorbent, heating to react, and filtering so as to obtain yeast water A; washing the obtained bacterium with water, drying, crushing, further adjusting the temperature to minus 25 DEG C to minus 20 DEG C, after refrigeration ice crystallization of yeast cells, and crushing for at least minus 25 DEG C to minus 5 DEG C so as to obtain yeast cell micro powder; mixing the yeast cell micro powder with purified water, performing ultrasonic extraction, and filtering so as to obtain yeast water B; combining the yeast water A with the yeast water B, adding purified water to adjust till the content greater than effective concentration, adding an antioxidant and a preservative, thereby obtaining yeast water. The yeast water can remarkably reduce the smell of distillers' grain or adverse special fermentation smell, has outstanding beautifying effects and is applicable to preparation of cosmetics with effects of aging resistance, wrinkle resistance, beautifying, whitening and speckle paling.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a yeast water, a preparation method thereof and an application in cosmetics. Background technique [0002] Yeast is the earliest and most widely used microorganism used by humans. Yeast cells are composed of about 35% to 50% protein, 5% to 10% nucleic acid, 35% to 40% carbohydrate, 2.8% to 3.0% lipid, 3% to 5% water and 5.5% to Composed of 6% ash, carbohydrates include trehalose, glycogen, mannan, dextran and xylan, etc. The nutrients and active ingredients of yeast cells are as follows: [0003] ⑴The protein content of yeast cells is high and the amino acid composition is reasonable: the protein content of yeast cells is 35% to 50%, while the protein content of other animal protein materials such as beef, pork, eggs, milk, cheese and tuna are 16.1%, 21.5%, respectively. %, 13.1%, 33%, 35.6% and 17.1%, which indicated that the protein content of yeast cells was very hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/99A61Q19/02A61Q19/08
CPCA61K8/99A61Q19/02A61Q19/08
Inventor 李吉来傅国华王兴林刘少勇李肇联黎如罗慧思周文芳
Owner 广东现代汉方科技有限公司
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