A method for combined fermentation of thermophilic Thermus and saccharomyces

Abstract

The invention discloses a method for combined fermentation of thermophilic thermus and saccharomyces. The method comprises the following steps: (1) first fermenting Saccharomyces cerevisiae once or more times under medium temperature and acidic conditions, and then fermenting the saccharomyces Bacteria enrichment; (2) Waiting for the yeast to be in the late logarithmic growth phase and then raising the temperature, inoculating Thermus thermophilus and carrying out the second fermentation under alkaline conditions to obtain the fermentation product. By using the method of the invention, some active ingredients of thermophilus Thermus can be significantly improved, especially the content or activity of some active ingredients used in cosmetics is increased.

Description

technical field [0001] The invention belongs to the field of cosmetic fermentation raw materials, and in particular relates to a method and application of combined fermentation of thermophilic bacteria and saccharomyces. Background technique [0002] There are more and more applications of bio-fermented raw materials in the field of cosmetics. In the past two years, enzyme cosmetics have been sought after by consumers. Fermentation is a purely biological process without any chemical ingredients added in the middle. Fermentation makes the active substances dissolve more easily. Extracting all the active ingredients through fermentation will produce new nutrients, make the nutrients more balanced, make the nutrients small molecules, more active, and can be quickly absorbed by the skin. Fermentation microorganisms themselves contain many enzymes and trace elements, which can supplement and synergize. Meet consumers' expectations for "natural, healthy and efficient" skin care ...

AI Technical Summary

Problems solved by technology

However, the thermophilic bacteria are generally produced by fermentation, and the activity or yield of the enzyme is not disclosed, and the stability of this enzyme is also an important factor when it is combined with other ingredients. After all, in sunscreen products Contains enzymes, whether the enzymes are inactivated by ultraviolet light, whether they have enzymatic activity is uncertain

[0005] In the existing traditional technology centers, after the fermentation of a single strain is completed separately, and then the two fermentation broths are blended, different flora and enzymes dissolve together to produce an offset reaction, which will lose a large amount of flora and Enzymes, often the actual effect is not ideal

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