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Zygosaccharomyces rouxii strain, rose fermentation solution containing strain and application

A technology of yeast strain and fermentation liquid, which is applied to medical preparations containing active ingredients, applications, food ingredients containing yeast, etc., can solve problems such as no related reports, and achieve the improvement of antioxidant activity and tyrosinase inhibition. Active, content-increasing effect

Active Publication Date: 2020-07-03
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are almost no relevant reports on the application in functional foods and functional cosmetics

Method used

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  • Zygosaccharomyces rouxii strain, rose fermentation solution containing strain and application
  • Zygosaccharomyces rouxii strain, rose fermentation solution containing strain and application
  • Zygosaccharomyces rouxii strain, rose fermentation solution containing strain and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Isolation and identification of strains of Zygosaccharomyces rouxii.

[0038] 1. Isolation and purification of strains

[0039] The traditional rose sugar purchased from Dali Bai area with different fermentation years was diluted with sterile water for 10 2 times, and spread it on a PDA medium plate with a spreader, and place it in a constant temperature incubator at 28°C for cultivation. After the colonies grow out, use the Z-type plate streaking method to purify the colonies. The different fermentation years of rose sugar refer to one or more time points during the 15 days to 20 years of traditional rose sugar fermentation; One or more areas of Dali Jianchuan and Dali Eryuan; traditional rose sugar dilution refers to traditional rose sugar diluted with sterile water 10-10 6 Double the rose liquid.

[0040] 2. Colony characteristics and cell morphology

[0041] The bacteria on the purified PDA medium plate were all milky white, with a smooth and moist surface, and ...

Embodiment 2

[0045] Experiments of Zygosaccharomyces rouxii increasing total polyphenols and total flavonoids in the fermentation of rose liquid.

[0046] Preparation of Rose Fermentation Broth Containing Saccharomyces rouckeri Strains:

[0047] (1) Raw material preparation: batching according to the following components (weight ratio): 25% rose petals, 0% white sugar, 25% brown sugar, 0% honey, 0% edible liquor, 45% sterile water, 4.15*10 6 CFU / ml of Zygosaccharomyces rouxii bacterial fluid 5%.

[0048] (2) Sterilization: high pressure sterilization, alcohol disinfection, ultraviolet sterilization.

[0049] (3) Inoculation: Add 4.15*10 6 CFU / ml Zygosaccharomyces rouxii bacteria solution 5%, mix evenly.

[0050] (4) Fermentation: seal the fermenter obtained in step (3), control the fermentation temperature to 28° C., and the fermentation time to 24h-720h.

[0051] (5) Sample storage: centrifuge the sample fermented in step (4) at 4000rmp / min for 15min at 4°C, collect the supernatant, a...

Embodiment 3

[0057] Evaluation of rose liquid fermented liquid in functional food and cosmetics.

[0058] 1. Prepare rose fermented liquid with reference to Example 2.

[0059] 2. Evaluation of antioxidant activity:

[0060] Mix the rose liquid fermentation broth of the sample to be tested with DPPH (final concentration: 100 μM), set up 3 replicate wells, and set up blank control wells and Trolox positive control wells of different samples at the same time, 30°C, 1h, and measure OD with a microplate reader value, the detection wavelength is 515nm, and the antioxidant rate is calculated.

[0061] Antioxidant rate (%)=(1-experimental hole OD 515nm / blank well OD 515nm )×100%

[0062] 3. Evaluation of tyrosinase inhibitory activity:

[0063] Mix the rose liquid fermentation broth of the sample to be tested with L-Dopa, add tyrosinase (final concentration 25U / mL) to start the reaction, set 3 repeated wells, and set a blank control without samples and a Kojic Acid positive control at the s...

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Abstract

The present invention provides a zygosaccharomyces rouxii strain, a rose fermentation solution containing the strain, and a preparation method and application of the strain. The strain has the collection number of CGMCC No.19335. The strain is from traditional rose sugar in the Dali Bai nationality region, and is obtained by purifying a diluted solution of the traditional rose sugar in the Dali Bai nationality region cultured for different fermentation years with one or more of a PDA culture medium, a malt extract culture medium, a Czapek culture medium, a YPD culture medium and a Sabourand culture medium. The zygosaccharomyces rouxii strain and the rose fermentation solution containing the strain can significantly increase the total polyphenol and total flavone content of the rose solution, thereby improving the anti-oxidation activity and the tyrosinase inhibition activity of the rose solution. The zygosaccharomyces rouxii strain can be directly eaten as a functional food or is usedin the field of cosmetic application as a main raw material or auxiliary material of an anti-aging and whitening functional cosmetic.

Description

Technical field: [0001] The invention belongs to the field of functional food fermentation and functional cosmetic application, and specifically relates to a Zygosaccharomyces rouxii strain capable of enhancing functional food or cosmetics, and rose fermented liquid containing the Zygosaccharomyces rouxii strain and its application. Background technique: [0002] Rose sugar is a characteristic medicinal and edible food in Yunnan. It is mainly concentrated in Kunming, Wenshan, Dali, Lijiang and other places in Yunnan. Among them, the Bai nationality area in Dali has a long-standing reputation. Rose sugar belongs to natural fermentation. The fermentation process is mainly affected by the fermentation environment and plant resources. The influence of microbes. Therefore, microorganisms play an extremely important role in the flavor, texture and activity of fermented foods. Moreover, fermentation promotes complex flavor components that collectively affect the physicochemical pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A61K8/9789A61Q19/08A61Q19/02A23L33/00A23L31/10A23L27/30C12R1/645
CPCC12N1/16A61K8/9789A61Q19/08A61Q19/02A23L33/00A23L31/10A23L27/30A61K2800/782A61K2800/85A23V2002/00C12R2001/645C12N1/145A23V2200/30A23V2200/324A23V2250/76
Inventor 杨立新郎八一晏秀祥
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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