A kind of antibacterial yeast culture and its application
A technology for yeast culture and Saccharomyces cerevisiae, which is applied to bacteriostatic yeast culture and its application field, can solve the problems of high quality and extensive research, and achieve the effects of low price, simple process and improved growth performance.
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Embodiment 1
[0030] Example 1 Isolation and screening of Saccharomyces cerevisiae HKB-36
[0031] (1) Medium: wort medium. Take 500g of malt, crush it and put it into a beaker, add 2000mL of distilled water, stir in a water bath at 45°C for 30min, increase the temperature to 70°C, and keep it for 1h; filter through 8 layers of gauze, and wash the beaker and filter tank with willow tree. When the filtrate reaches 2000mL, boil it again, cool it, and store it at 10°C for later use.
[0032] (2) Separation of yeast: take beer, wine, kimchi, fermented fruit and vegetable juice, dough and kumiss, etc. as raw materials, respectively collect 400mL or 400g raw material samples (mashed solids), place them in sterile Erlenmeyer flasks, Cover with 8 layers of gauze and ferment naturally at 25°C-30°C for 2-3d. Under aseptic conditions, shake the fermentation culture liquid sample evenly, use a sterile pipette to draw an appropriate amount of fermentation liquid into the sterilized wort culture liquid...
Embodiment 2
[0042] Example 2 Preparation of Antibacterial Yeast Culture 1
[0043] (1) slant bacterial strain activation: inoculate frozen preserved Saccharomyces cerevisiae HKB-36 on the slant medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L and agar 2%, let it stand at a constant temperature of 30°C, Cultivate for 48 hours to obtain activated yeast strains.
[0044] (2) Preparation of seed liquid: Inoculate the activated yeast strain with 1 loop into a liquid medium containing 145 g / L of malt extract powder, 0.08 g / L of chloramphenicol, and a pH value of 5.8, and keep the temperature at 28°C Cultivate on a shaking table with a rotation speed of 200r / min; cultivate for 18h.
[0045] (3) Liquid aerobic fermentation: Inoculate the prepared seed liquid with 15% inoculum to the liquid medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L, pH value 6.8 The expanded culture was carried out in the fermenter, the ventilation rate was controlled at 4 L / min, ...
Embodiment 3
[0048] Example 3 Preparation of bacteriostatic yeast culture 2
[0049] (1) slant bacterial strain activation: inoculate frozen preserved Saccharomyces cerevisiae HKB-36 on the slant medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L and agar 2%, let it stand at a constant temperature of 30°C, Cultivate for 48 hours to obtain activated yeast strains.
[0050] (2) Preparation of seed liquid: Inoculate the activated yeast strain with 1 loop into a liquid medium containing 145 g / L of malt extract powder, 0.08 g / L of chloramphenicol, and a pH value of 6.8, at a constant temperature of 36°C Cultivate on a shaking table with a rotation speed of 120r / min; cultivate for 30h.
[0051] (3) Liquid aerobic fermentation: Inoculate the prepared seed liquid with 15% inoculum to the liquid culture medium containing malt extract powder 145g / L, chloramphenicol 0.08g / L, and a pH value of 5.8. The expanded culture was carried out in the fermenter, the ventilation rate was con...
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