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Co-culture method for improving acid resistant ability of saccharomycetes

A yeast and co-cultivation technology, applied in the field of bioengineering, can solve the problems of cell growth and metabolism inhibition, affecting food production efficiency, etc., and achieve the effects of improving growth performance, good growth performance, and improving acid resistance.

Active Publication Date: 2019-02-22
SICHUAN UNIV
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Problems solved by technology

[0003] In the production process of traditional fermented food, the reproduction and metabolism of acid-producing bacteria such as lactic acid bacteria will increase the acid content in the fermentation system, resulting in the inhibition of cell growth and metabolism, thus affecting the efficiency of food production

Method used

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  • Co-culture method for improving acid resistant ability of saccharomycetes

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example 1

[0014] Example 1: Yeast ( Zygosaccharomyces rouxii ) CGMCC3791 was cultured alone (control group), and after acid stress treatment, the number of yeast colonies counted on the yeast extract peptone glucose agar medium was used to calculate the survival rate ( figure 1 ).

[0015] Take the storage solution of yeast stored at -80°C in glycerol tubes, inoculate 20% of the inoculum into 5 mL of yeast culture medium, culture at 30°C for 24 hours, and transfer to 100 mL of yeast at 5% of the inoculum culture medium at 30°C for 24 hours. The seed solution was centrifuged at 10,000 rpm (4°C) for 5 min to collect the bacteria, resuspended in 4 mL of sterile water, and 0.5 mL of it was inoculated into 30 mL of co-cultivation medium, and cultured at 30°C for 4 h. Take 2 mL of the culture solution in three 5 mL EP tubes, centrifuge at 10,000 rpm (4°C) for 5 min, discard the supernatant, and then add 4 mL of lactic acid to adjust the pH to 5.4 (co-cultivation medium pH) and 1.9 normal...

example 2

[0016] Example 2: Lactic acid bacteria ( Tetragenococcus shalophilus ) CGMCC 3792 was cultured for 4 h in advance, and then mixed with yeast ( Zygosaccharomyces rouxii ) CGMCC3791 co-cultivated for 4 h (experimental group), after acid stress treatment, the number of yeast colonies counted on the yeast extract peptone glucose agar medium (added with 0.01% chloramphenicol), and the survival rate was calculated ( figure 1 ).

[0017] The storage solutions of lactic acid bacteria and yeast stored in glycerol tubes at -80°C were respectively taken, and inoculated into 5 mL of lactic acid bacteria medium and yeast medium at an inoculum volume of 20%, cultured at 30°C for 24 hours, and then inoculated with 5% The inoculum was transferred to 100 mL of lactic acid bacteria medium and yeast medium, and cultured at 30°C for 24 h. The two culture solutions were centrifuged at 10,000 rpm (4°C) for 5 min to collect the bacteria, resuspended in 4 mL of sterile water, and 0.5 mL of the l...

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Abstract

The invention discloses a co-cultivation method for improving the acid resistant ability of saccharomycetes, and belongs to the technical field of bioengineering. The co-cultivation method comprises the following steps: carrying out pre-culture on cultured lactic acid bacteria for 4 hours in a culture medium, then putting the saccharomycetes in the culture medium to carry out co-culture for 4 hours, re-suspending an obtained thallus in lactic acid-containing physiological saline (pH=1.9, 30 DEG C) and stressing for 90min, centrifugally washing the thallus subjected to acid stress, dibbling thethallus on a yeast extract peptone dextrose agar culture-medium (containing 0.01% of chloramphenicol), and carrying out stationary culture at the temperature of 30 DEG C for 48 hours. Compared with the saccharomycetes which are not co-cultured, the cell population of the saccharomycetes is increased by 7.16 times. The method is simple and convenient to operate and can be used for improving the stress resistance ability of the saccharomycetes.

Description

technical field [0001] The invention relates to a method for improving acid resistance of yeast, belonging to the technical field of bioengineering. Background technique [0002] Saccharomyces rouxii belongs to the genus Zygosaccharomyces in the family Saccharomyces. It is an important production bacteria in traditional fermentation and widely exists in salted foods such as soy sauce and watercress. Luxie yeast plays a role in the main fermentation period of soy sauce, mainly producing flavor substances such as ethanol and higher alcohols. The glutaminase in the yeast can convert the substrate to generate glutamic acid to enhance the umami taste of soy sauce, and play a role in the flavor of fermented condiments. positive effect. Tetralococcus halophilus is also an important strain in the fermentation production of traditional fermented foods such as soy sauce and jam, and is one of the main microorganisms that produce volatile substances. It has the functions of promoting ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/14C12R1/645C12R1/01
CPCC12N1/14C12N1/20
Inventor 吴重德姚尚杰杨欢
Owner SICHUAN UNIV
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