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A strain of copper-rich yeast and preparation method of yeast copper

A technology of yeast copper and Saccharomyces cerevisiae, applied in the biological field, can solve the problems of low absorption and utilization rate of copper, easily lead to diarrhea, large toxic and side effects, etc., and achieve the effects of good flavor, low cost and quick effect.

Active Publication Date: 2021-10-15
INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, inorganic copper salts are often used as copper supplements, which have large toxic and side effects and are easy to cause diarrhea; moreover, the absorption and utilization rate of this inorganic copper in animals is low, and large doses are taken to achieve physiological effects, resulting in a large amount of Excreted from the body causing serious environmental pollution

Method used

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  • A strain of copper-rich yeast and preparation method of yeast copper

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, the acquisition of Saccharomyces cerevisiae Cu-5

[0044] The copper ions in the culture medium in this embodiment are carried out by adding copper chloride.

[0045]1. Breeding of Saccharomyces cerevisiae Cu-5

[0046] 1) Perform preliminary screening according to the test results of yeast resistance to copper ions. In YEPD solid medium containing 300 μg / mL, 400 μg / mL, 500 μg / mL, 600 μg / mL and 700 μg / mL of copper ion concentration (the composition of YEPD solid medium is: yeast powder 10 g / L, peptone 20 g / L, Glucose 20g / L, agar powder 10g / L), compare the growth situation of the saccharomyces cerevisiae preserved by the applicant, therefrom select 10 bacterial strains that can grow on the YEPD solid medium containing 500 μ g / mL copper ion concentration.

[0047] 2) By liquid culture, determine the cell biomass and cell copper content of the 10 strains obtained in step 1) and cultured in YEPD liquid medium containing 50 μg / mL copper ion concentration for ...

Embodiment 2

[0058] Embodiment 2, optimization of brewing yeast (Saccharomyces cerevisiae) Cu-5 culture condition

[0059] The culture condition of the brewer's yeast (Saccharomyces cerevisiae) Cu-5 that adopts single factor fermentation experiment to obtain in embodiment 1 is optimized (comprising medium composition, sugar concentration, copper salt kind, copper salt concentration, the pH value of medium, aeration amount and fermentation time, etc.), the optimal culture conditions determined are as follows:

[0060] The seed solution of Saccharomyces cerevisiae Cu-5 obtained in Example 1 was inoculated into an Erlenmeyer flask (250 ml in volume) with 40 ml of fermentation medium at an inoculum size of 10%, and cultivated for 36 h at 30° C. and 200 rpm , to obtain the optimized cultured fermentation broth. Wherein, fermentation medium is made up of solute and solvent, and solvent is water, and solute and its concentration in fermentation medium are respectively molasses reducing sugar 40g...

Embodiment 3

[0066] Embodiment 3, Saccharomyces cerevisiae (Saccharomyces cerevisiae) Cu-5 fermentation prepares yeast copper

[0067] The production process of fermenting Saccharomyces cerevisiae (Saccharomyces cerevisiae) Cu-5 to prepare yeast copper products includes the following steps: slant strain → liquid strain → primary liquid seed cultivation → secondary liquid seed cultivation → tertiary liquid seed cultivation → fermenter Fermentation cultivation→collecting yeast cells and drying→crushing→obtaining yeast copper products. Each step in the production process is further described below:

[0068] (1) Slant strains: inoculate the Saccharomyces cerevisiae Cu-5 screened in the above-mentioned Example 1 on the YEPD solid slant medium containing 50 μg / mL copper ions, and culture it at 30°C for 48 hours, then put it in 4 ℃ refrigerator.

[0069] (2) Liquid strains: After activating the Saccharomyces cerevisiae Cu-5 preserved in the above step (1), connect a ring full of cells in a Erle...

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Abstract

The invention discloses a strain of copper-rich yeast and a method for preparing yeast copper. The copper-rich yeast disclosed in the present invention has a preservation number of CGMCC No. 17018 in the General Microbiology Center of China Microbiological Culture Collection Management Committee. The yeast copper prepared by the fermentation of the copper-rich yeast of the present invention can be used to prepare medicines, health care products, and food or feed additives, and the prepared medicines, health care medicines, and food or feed additives can improve the absorption and utilization of copper by organisms, And yeast also contains rich and balanced other nutrients. As a safe and effective organically enhanced copper source, the copper-rich yeast of the invention has broad application prospects.

Description

technical field [0001] The invention relates to a copper-rich yeast and a method for preparing yeast copper in the field of biotechnology. Background technique [0002] Copper is an essential trace element for living organisms. On the one hand, as an enzyme activator, copper ions participate in hematopoietic function by affecting the absorption and metabolism of iron ions, and enhance the body's hematopoietic function; promote blood vessel and bone development by activating lysyl oxidase and monoammonia oxidase, and maintain normal blood vessels Elasticity and bone strength; promotes melanin formation by activating tyrosinase, maintaining healthy and shiny hair. On the other hand, as an antioxidant factor, copper ions have anti-stress function, can effectively scavenge oxygen free radicals, protect cells from oxygen stress damage, and play an important role in the prevention and treatment of oxygen stress damage-related diseases. In addition, copper ions are also involved ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12P3/00C12R1/865
CPCC12N1/16C12P3/00C12N1/185C12R2001/865
Inventor 郭雪娜和晓贤程艳飞王肇悦何秀萍
Owner INST OF MICROBIOLOGY - CHINESE ACAD OF SCI