Preparation method of yeast growing rapidly and having special aroma

Abstract

The present invention relates to a preparation method of a yeast growing rapidly and having special aroma, and belongs to the field of micro-organism products. The yeast is saccharomyces sp. yeast 7#and has a preservation number of GDMCC No:60496. The yeast has a growth cycle of 65-68 hours, shortens a culture cycle compared with traditional 5-7 days and is more likely to grow and reproduce at aconstant temperature of 30 DEG C in a high humidity environment than other microorganisms of bacteria, molds, etc., and the shortening of the cycle is lowering possibility of contamination. Mycelia ofaroma-producing yeasts grow obviously after 40-48 hours of cultivation, then colony advantage is produced, and chance of the contamination is thus reduces. The mycelia of the yeasts can grow obviously in 24 hours and a growth rate is increased by 2 times.

Description

technical field [0001] The invention relates to a preparation method of fast-growing yeast with special aroma, belonging to the field of microbial products. Background technique [0002] 1. Yeast and its biological characteristics [0003] Saccharomyces is a facultative anaerobic single-celled microorganism with simple structure. It has many types, rapid proliferation, vigorous metabolism and various products. Because the bacterium is rich in protein, B vitamins and other nutritional components, it also contains active factors including enzymes. [0004] Therefore, it exhibits nutritional functions and a variety of special biological effects, such as participating in the physiological regulation process of host cells, activating immune cells, regulating host immunity, antibacterial and anti-inflammatory, anti-tumor and virus. Yeast has both the culture characteristics of prokaryotes and the advantages of eukaryotes in expressing foreign proteins, so it is widely used as a ...

AI Technical Summary

Problems solved by technology

But in reality, large-scale industrial production has always been a big problem. For example, the traditional aroma yeast grows slowly, and the culture period is long. During the fermentation process, it is easy to be infected with bacteria, which limits its own fermentation. The product quality is unstable, and even the finished product cannot be produced. , leading to high industrial production costs

[0022] However, some yeasts with a considerable growth rate lack the ability to produce aroma, or the aroma is not pure, which cannot meet human needs and cannot guarantee the palatability of animals.