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Saccharomyces cerevisiae and application of saccharomyces cerevisiae in fruit enzyme product

A technology of Saccharomyces cerevisiae and fruit enzymes, which is applied in the field of microorganisms, can solve the problems of limited application, and achieve the effect of short fermentation time and controllable fermentation process

Active Publication Date: 2018-01-16
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, yeast will produce a certain amount of alcohol during the fermentation process, which limits its application in beverage products, so it generally needs to work together with acetic acid bacteria to convert part of the alcohol into acetic acid

Method used

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  • Saccharomyces cerevisiae and application of saccharomyces cerevisiae in fruit enzyme product
  • Saccharomyces cerevisiae and application of saccharomyces cerevisiae in fruit enzyme product
  • Saccharomyces cerevisiae and application of saccharomyces cerevisiae in fruit enzyme product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] A kind of Saccharomyces cerevisiae (Saccharomyces cerevisiae) strain SITCC No.20012 collection, separation, the steps are as follows:

[0064] (1), sample collection

[0065] Samples were taken from naturally fermented fruit and vegetable products, traditional fermented dairy products (milk fans, milk cakes, yogurt, kumiss, etc.), raw milk, dough, kefir grains (Tibetan mushrooms), silage, rice wine grains, etc. Put the collected samples in an ice box to refrigerate, keep them at a lower temperature and bring them back to the laboratory and place them in a refrigerator at 4°C to separate the lactic acid bacteria as soon as possible;

[0066] (2), sample pretreatment

[0067] Take 10g of solid sample (20mL of liquid sample) into a 250mL Erlenmeyer flask (containing glass beads) filled with 90mL of sterile water, shake and let stand for 20min, and set aside.

[0068] (3) Preliminary isolation of yeast with high DPPH free radical scavenging ability

[0069] Use sterile w...

Embodiment 2

[0082] The bacterial strain SITCC No.20012 of embodiment 1 is carried out microbiological identification

[0083] (1), colony characteristics:

[0084] The strains were isolated by streaking on a PDA plate, cultured anaerobically at 30°C for 48-72 hours, and the strains grew well. The colony characteristics of most yeasts are similar to those of bacteria, but larger and thicker than bacterial colonies. mostly milky white;

[0085] (2), characteristics of bacteria:

[0086] The bacteria strain SITCC No.20012 is spherical or oval, see figure 1 As shown, they are much larger than single-celled individuals of bacteria, generally 5–10 μm in diameter;

[0087] (3), training characteristics:

[0088] Strain SITCC No.20012 has the best growth temperature at 25-34°C; the highest and lowest initial growth pHs are 8.0 and 3.0, and the optimum growth initial pH is 4.0; the strain SITCC No.20012 enters the logarithmic growth phase at 6h and reaches a stable state at 26h Expect;

[0...

Embodiment 3

[0095] Growth Characteristics of Saccharomyces cerevisiae SITCC No.20012

[0096] (1), Saccharomyces cerevisiae (Saccharomyces cerevisiae) SITCC No.20012 growth curve drawing

[0097] Put the activated Saccharomyces cerevisiae SITCC No.20012 into the MEB liquid medium according to the inoculation amount of 2% (v / v), culture at 30°C for 30h, and measure the OD of the culture medium at 600nm every 1-2h Value, obtain the growth curve of Saccharomyces cerevisiae (Saccharomyces cerevisiae) SITCC No.20012 in MEB liquid medium by plotting time with OD value, the result is as follows figure 2 shown, from figure 2 It can be seen from the figure that Saccharomyces cerevisiae SITCC No.20012 enters the logarithmic phase at about 6h in the MEB liquid medium, and enters the stationary phase at about 26h.

[0098] (2) Determination of optimum growth temperature of Saccharomyces cerevisiae SITCC No.20012

[0099] Inoculate the activated Saccharomyces cerevisiae SITCC No.20012 into 10mL M...

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Abstract

The invention discloses saccharomyces cerevisiae SITCC No. 20012 with a collection number of CCTCC M 2017367; the DPPH free radical removal rates in intracellular substances and metabolites of the saccharomyces cerevisiae are 3.2 percent and 30.6 percent. The saccharomyces cerevisiae SITCC No. 20012 is used for preliminary fermentation of a fruit enzyme product; Shanghai brewed 1.01 acetic bacteria is used for secondary fermentation; the alcohol content of the obtained fruit enzyme product is less than 0.5 percent; the DPPH free radical removal rate of the obtained fruit enzyme product is increased by at least 40 percent when being compared with that of a naturally fermented fruit enzyme product; the saccharomyces cerevisiae SITCC No. 20012 has an extremely good application prospect in thefruit enzyme product.

Description

technical field [0001] The invention relates to a Saccharomyces cerevisiae, in particular to a Saccharomyces cerevisiae SITCC No.20012 and its application in fruit enzyme products, belonging to the technical field of microorganisms. Background technique [0002] Oxidative stress refers to that the body is subjected to various harmful stimuli, which breaks the balance between oxidation and anti-oxidation volumes and systems in the body, resulting in excessive production of free radicals or decreased scavenging ability, thereby causing cell aging and death. Oxidative stress is a negative effect of free radicals in the body and is an important factor leading to aging. Therefore, the free radical scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine (hereinafter referred to as DPPH) is An important indicator of antioxidant capacity. Studies have shown that antioxidants are a class of compounds that can interfere with free radical chain reactions and diffusion processes, inh...

Claims

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Application Information

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IPC IPC(8): C12N1/18A23L33/00C12R1/865
Inventor 田怀香史雨桦陈臣于海燕卢卓彦杨炫煌刘洋解铜
Owner SHANGHAI INST OF TECH
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