Saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of saccharomycopsis fibuligera

A technology for yeast and rice, applied in the field of fermentation, can solve the problem of unpleasant fermentation aroma, and achieve the effects of rich aroma, high tyrosinase inhibitory activity and increased content

Active Publication Date: 2021-06-18
RAYTING BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the fermentation aroma produced by most of the strains used for rice fermentation is not very pleasant

Method used

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  • Saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of saccharomycopsis fibuligera
  • Saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of saccharomycopsis fibuligera
  • Saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of saccharomycopsis fibuligera

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of Fermentation Medium

[0034] After the rice is crushed with a pulverizer, it is passed through a 100-mesh sieve to make rice flour. Fermentation medium (rice flour 2-3%, glucose 1%) is sterilized by high-pressure steam at 121°C for 20 minutes, and is ready for use.

[0035] 2. Acquisition of target strains:

[0036] 2.1 Screening of strains with high enzyme activity

[0037] The strain was inoculated in YPD medium (yeast powder 1%, peptone 2%, glucose 2%, agar 2%) at 30°C and cultured for 24h. Then correspondingly insert the activated bacterial strain into amylase screening medium (starch 1%, beef extract 0.3%, peptone 1%, sodium chloride 5%, agar 1.5%, 1.5% skimmed milk powder), protease screening medium (beef extract 0.3%, peptone 1%, sodium chloride 5%, agar 1.5%), screen the bacterial strains with amylase and protease activity, select the bacterial strains with transparent circles, and then determine the enzyme activity of each bacterial strain ...

Embodiment 2

[0054] Add 3% rice flour and 1% glucose fermentation culture based on 121°C sterilization for 20min; after sterilization, inoculate 5% (volume ratio of seed liquid to fermentation medium) of the yeast (Saccharomycopsis fibuligera) produced by the present invention in sequence CGMCC No: 21316 bacterial liquid, strain 1 and strain 2 bacterial liquid, then fermented at 30°C for 24 hours, and the pH was controlled at 6.0-6.5;

[0055] After the fermentation is completed, the fermentation broth is first centrifuged to remove bacteria, and then the filtrate is filtered through a 200nm ceramic membrane to obtain the filtrate, which is sequentially measured for volatile aroma compounds.

[0056] Wherein, the preparation process of the yeast (Saccharomycopsis fibuligera) CGMCC No: 21316 bacterial liquid obtained in the present invention is: inoculate the yeast into 200ml of YPD medium, and wait until the concentration of the bacterial suspension reaches 1×10 8 CFU / mL, centrifuge at 4°C...

Embodiment 3

[0064] (1) Elastase inhibitory activity

[0065] METHODS: The elastase substrate was meosuc-Ala-Ala-Pro-Val-p-nitroanilide, and the buffer system was 0.5M sodium chloride solution (pH=7.5) containing 0.1M Tris. Mix an equal volume of elastase (E.C.-3.4.21.36, final concentration 4.5 μM) with inhibitor solution (6 μL), incubate at 37 °C for 5 min, add 200 μL of substrate solution (concentration 0.02 M), and incubate at 37 °C for 1 h. The reaction was terminated with 8.0M acetic acid solution, and the absorbance value of the decomposed p-nitroanilide at 405nm was measured by spectrophotometry. The inhibitory activity of the inhibitors on elastase was calculated (n=3).

[0066] Inhibition rate (100%)=[1-(test-blank) / (control-blank)], the blank was replaced with buffer.

[0067] see results figure 2 . It can be seen that at concentrations of 10%, 20%, and 40%, respectively, the rice filtrate before fermentation has weak or no inhibitory effect on elastin, but the rice filtrat...

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Abstract

The invention discloses saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of the saccharomycopsis fibuligera. The saccharomycopsis fibuligera CGMCC No: 21316 is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number of CGMCC No: 21316. The strain has relatively high amylase and protease activity, and shows relatively high tyrosinase inhibitory activity during secondary screening. When the strain is used for fermenting rice, the variety of aroma compounds in the obtained fermented rice filtrate is increased, the content of the aroma compounds is increased, the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, and the aroma of the fermented rice filtrate is richer and more pleasant.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a yeast for preparing natural aroma fermented rice filtrate and its application. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Raw materials are an important factor in fermentation, and the composition of different raw materials will give different characteristics to fermented products. Rice is the staple food of people in most parts of our country. It is rich in nutrients, rich in carbohydrates, protein, fat, vitamin B, etc. [0003] Therefore, it is also widely used as a fermentation raw material in food, chemical and other fields. In the field of cosmetics, rice fermented products have popular functions such as whitening, moisturizing, and anti-oxidation. Stra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A61K8/9794A61Q19/00C12R1/645
CPCA61K8/9794A61Q19/00A61K2800/85Y02A40/90
Inventor 张小倩赵炳天杜养标
Owner RAYTING BIOTECHNOLOGY CO LTD
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