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Fermented soybean meal strain, method for producing dry yeast by using fermented soybean meal strain and application of fermented soybean meal strain

A technology for fermenting soybean meal and dry yeast, applied in the field of microbial applications, can solve the problems of low ability to degrade raffinose and stachyose, increase protein content, etc., and achieve efficient degradation effect

Active Publication Date: 2021-06-18
安琪酵母(济宁)有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The problems of the prior art solved by the present invention are: the ability of the existing Saccharomyces cerevisiae for fermenting soybean meal to degrade raffinose and stachyose is low, and the increase in protein content is relatively low

Method used

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  • Fermented soybean meal strain, method for producing dry yeast by using fermented soybean meal strain and application of fermented soybean meal strain
  • Fermented soybean meal strain, method for producing dry yeast by using fermented soybean meal strain and application of fermented soybean meal strain

Examples

Experimental program
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Effect test

Embodiment 1

[0085] Add Saccharomyces cerevisiae strain Angel 1.34 to the soybean meal with a water content of 40%, until the number of live yeast cells contained in the soybean meal reaches 10 6 unit / g soybean meal.

[0086] Fermented soybean meal at 20°C for 32 hours to obtain fermented soybean meal. After fermentation, the contents of raffinose, stachyose and protein in soybean meal before and after fermentation were detected by liquid chromatography and protein detector respectively.

[0087] The test results are as follows: stachyose in soybean meal before fermentation: 40593ppm, raffinose: 4325ppm, protein: 42.1%.

[0088] Stachyose in soybean meal after fermentation with Angel 1.34 strain was 0, raffinose was 413ppm, and protein was 47.3%.

Embodiment 2

[0090] Saccharomyces cerevisiae strain Angel 1.34 was added to the soybean meal with a water content of 60%, and the number of live yeast cells contained in the soybean meal after adding was 10 7 unit / g soybean meal.

[0091] Fermented soybean meal at 30°C for 24 hours to obtain fermented soybean meal. After fermentation, the contents of raffinose, stachyose and protein in soybean meal before and after fermentation were detected by liquid chromatography and protein detector respectively.

[0092] The test results are as follows: stachyose in soybean meal before fermentation: 58954ppm, raffinose: 7845ppm, protein: 43.4%.

[0093] Stachyose, 545ppm raffinose and 49.2% protein in soybean meal after fermentation with Angel 1.34 strain.

Embodiment 3

[0095] Add Saccharomyces cerevisiae strain Angel 1.34 to the soybean meal with a water content of 50%, until the number of live yeast cells contained in the soybean meal reaches 10 7 unit / g soybean meal.

[0096] Fermented soybean meal at 25°C for 28 hours to obtain fermented soybean meal. After fermentation, the contents of raffinose, stachyose and protein in the soybean meal before and after fermentation were detected by liquid chromatography and protein detector respectively.

[0097] The test results are as follows: stachyose in soybean meal before fermentation: 42553ppm, raffinose: 6325ppm, protein: 43.5%.

[0098] Stachyose in soybean meal after fermentation with Angel 1.34 strain was 0, raffinose was 319ppm, and protein was 48.8%.

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Abstract

The invention provides Saccharomyces cerevisiae Angel 1.34 which is characterized in that the Saccharomyces cerevisiae Angel 1.34 is preserved in the China Center for Type Culture Collection (CCTCC) and has the preservation number of CCTCC NO: M2018160. The Saccharomyces cerevisiae Angel 1.34 provided by the invention can be used for efficiently degrading anti-nutritional factors such as raffinose and stachyose in the soybean meal, the degradation rate of raffinose can reach 100 percent, the degradation rate of stachyose can reach 95 percent or higher, and protein in the soybean meal is increased by 5 percent or higher. The strain can be prepared into high-activity dry yeast through a special production process, the active dry yeast can be directly added into soybean meal for fermentation, the soybean meal fermentation time is shortened, the interference of other infectious microbes in the soybean meal fermentation process can be well controlled, and the strain can be put into soybean meal fermentation production in a large scale, and simplicity, high efficiency and safety are realized.

Description

technical field [0001] The invention relates to the technical field of microorganism application, in particular to a strain of Saccharomyces cerevisiae strain for fermenting soybean meal, and a method for producing dry yeast and its application. Background technique [0002] Soybean meal is a by-product obtained after soybean oil is extracted. It has high crude protein content, generally has a balanced amino acid composition of 43%-45%, and has high nutritional value. Compared with cottonseed meal, peanut meal, rapeseed meal and other animal and vegetable oil meal feed products, soybean meal has the largest output and the most widely used. Soybean meal is an important source of food protein in the poultry and pig industry, especially it contains lysine, which is easily lacking in other plant feeds, with a content of 2.5-3.0%, which is a protein material commonly used in the feed industry. Used to make pastry food, health food, cosmetics and antibacterial raw materials. The...

Claims

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Application Information

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IPC IPC(8): C12N1/18A23K10/12C12R1/865
CPCC12N1/18A23K10/12Y02P60/87
Inventor 刘云华熊涛李知洪姚鹃郑国斌李梅忠栾春艳
Owner 安琪酵母(济宁)有限公司