A kind of yeast water and its preparation method and application in cosmetics

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

Active Publication Date: 2018-07-31
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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  • A kind of yeast water and its preparation method and application in cosmetics
  • A kind of yeast water and its preparation method and application in cosmetics
  • A kind of yeast water and its preparation method and application in cosmetics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Take 100 μl of Zygosaccharomyces rouxii (Zygosaccharomyces rouxii, CGMCC AS2.1915, China General Microorganism Culture Collection Management Center) preserved in a glycerol tube at -40°C, and spread it on a 9cm plate. The activation medium used is YPD solid culture cultured in a constant temperature incubator at 30°C for 48 hours until the strains were 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 fermenta...

Embodiment 2

[0067] (1) Take 100 μl of Saccharomyces cerevisiae (Saccharomyces cerevisiae, CGMCC 2.1, 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 volu...

Embodiment 3

[0072](1) Take 100 μl of Saccharomyces cerevisiae (Saccharomyces cerevisiae, CGMCC 2.1, 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...

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Abstract

The invention discloses a yeast water, a preparation method thereof and an application in cosmetics. In the present invention, yeast water A is obtained by fermenting yeast, separating solid and liquid, mixing the obtained supernatant with an adsorbent, heating and filtering, and obtaining yeast water A; washing the obtained bacteria with water, drying, pulverizing, and then adjusting the temperature to -25~ ‑20°C, after the yeast cells are frozen and crystallized, crush them at ‑25~‑5°C for at least 60 minutes to obtain yeast cell powder; mix yeast cell powder with purified water, ultrasonically extract, and filter to obtain yeast water B; Water A and yeast water B are combined, purified water is added to adjust the content above the effective concentration, and antioxidants and preservatives are added to obtain yeast water. The yeast water can obviously reduce the smell of distiller's grains or bad special fermentation smell, and has excellent cosmetic effect, and is suitable for preparing cosmetics with anti-aging, anti-wrinkle, whitening, whitening, and spot-lightening effects.

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 Patents(China)
IPC IPC(8): A61K8/9728A61Q19/02A61Q19/08
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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