Method for increasing survival rate of zygosaccharomyces rouxii under stress condition

A technology for the survival rate of Saccharomyces ruckeri, which is applied in the field of microorganisms, and can solve the problems of product quality impact, cell growth and physiological activity, etc., and achieve the effect of increasing survival rate, increasing survival rate or biomass

Active Publication Date: 2019-09-27
SICHUAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, during the fermentation process of salted fermented food, various extreme environments are often encountered, such as acid stress, salt stress, ox

Method used

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  • Method for increasing survival rate of zygosaccharomyces rouxii under stress condition
  • Method for increasing survival rate of zygosaccharomyces rouxii under stress condition
  • Method for increasing survival rate of zygosaccharomyces rouxii under stress condition

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Embodiment 1

[0039] The method that the present embodiment 1 improves the survival rate of Saccharomyces ruxii under stress conditions is as follows:

[0040] (1) Take Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) CGMCC No.3791, which was preserved in glycerol storage solution at -80°C, inoculate it in the seed medium with an inoculum of 5%, and culture it statically at 30°C for 24 hours until the At the middle stage of several days, the seed culture solution was obtained.

[0041] Saccharomyces rouxii is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address of the preservation unit is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; preservation Date April 29, 2010; deposit number is CGMCC No.3791.

[0042] (2) Heat pre-adaptation treatment: inoculate the seed culture liquid into the first culture liquid with an inoculum volume ratio of 5% (V / V), and heat-treat (cultivate) at...

Embodiment 2

[0050] The method that the present embodiment 2 improves the survivability rate of Saccharomyces rouxii under stress conditions is as follows:

[0051] (1) Take Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) CGMCC No.3791, which was preserved in glycerol storage solution at -80°C, inoculate it in the seed medium with an inoculum of 5%, and culture it statically at 30°C for 24 hours until the At the middle stage of several days, the seed culture solution was obtained.

[0052] Saccharomyces rouxii is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address of the preservation unit is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; preservation Date April 29, 2010; deposit number is CGMCC No.3791.

[0053] (2) Acid pre-adaptation treatment: the seed culture liquid was inoculated into the second culture liquid of pH 5.0 with an inoculum volume ratio of 5% (V / V) and cult...

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Abstract

The invention discloses a method for increasing the survival rate of zygosaccharomyces rouxii under a stress condition and relates to the technical field of microorganisms. The method for increasing the survival rate of the zygosaccharomyces rouxii under the stress condition comprises the following step: before zygosaccharomyces rouxii is inoculated and cultured under the stress condition, carrying out pre-adaptation treatment on the zygosaccharomyces rouxii, wherein pre-adaptation treatment refers to thermal pre-adaptation treatment or acid pre-adaptation treatment. As the zygosaccharomyces rouxii is subjected to thermal pre-adaptation treatment or acid pre-adaptation treatment, the survival rate or the biomass of the zygosaccharomyces rouxii under stress conditions can be remarkably increased.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for improving the survival rate of Saccharomyces ruxii under stress conditions. Background technique [0002] Zygosaccharomyces rouxii belongs to the genus Zygosaccharomyces in the family Saccharomyces. It is widely found in salted fermented products such as soy sauce and fish sauce. It has the most important influence on the brewing of soy sauce, accounting for about 45% of the total number of yeasts. The growth of Saccharomyces rouxii does not affect the fermentation process, but plays a positive role in the formation of product aroma. However, in the fermentation process of salted fermented food, various extreme environments are often encountered, such as acid stress, salt stress, oxygen stress, etc. These extreme environments seriously affect the growth and physiological activities of cells, thus affecting the quality of the product . Therefore, it is of gre...

Claims

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Application Information

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IPC IPC(8): C12N1/36C12N1/16C12R1/645
CPCC12N1/16C12N1/36
Inventor 吴重德王定康张敏金垚黄钧周荣清
Owner SICHUAN UNIV
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