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Method for improving survival rate of Zygosaccharomyces rouxii under high-salt stress condition

A technology for the survival rate of Saccharomyces ruckeri, applied in the field of microorganisms, can solve the problems of salt stress, product quality decline, affecting cell growth and physiological activity, etc., and achieve the effect of improving survival rate and survival rate

Active Publication Date: 2021-11-12
WULIANGYE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these fermented foods are often produced in a high osmotic pressure environment, and Saccharomyces rouxii inevitably undergoes salt stress, acid stress, and oxygen stress, etc., especially salt stress, as the main stress factor, will affect cell growth and physiology activity, thereby reducing the quality of the product

Method used

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  • Method for improving survival rate of Zygosaccharomyces rouxii under high-salt stress condition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Take the strain, Zygosaccharomyces rouxii CGMCC No. 3791, which is stored in the glycerol storage solution at -80°C, and inoculate it in the seed medium with an inoculum of 5% (V / V), and keep it at 30°C. Set to cultivate for 24h to mid-logarithmic phase to obtain seed culture solution.

[0052] (2) Salt preconditioning treatment: the seed culture solution was inoculated into the salt preconditioning culture solution with a NaCl concentration of 120 g / L with an inoculum volume ratio of 5% (V / V) for 90 min.

[0053] (3) The culture solution after the salt treatment was centrifuged at 8000r / min (4°C) for 5 min to collect the bacteria, and the bacteria were resuspended in a high-salt stress medium with a NaCl concentration of 350g / L, and the bacteria were subjected to high-salt stress at 30°C. Incubate for 90min.

[0054] (4) Centrifuge the culture solution after high-salt stress treatment at 8000r / min (4°C) for 5 min, collect the cells, resuspend the cells in fresh se...

Embodiment 2

[0056] (1) Take the strain stored in the glycerol storage solution at -80°C, Zygosaccharomyces rouxii CGMCC No.3791, inoculate the seed medium with 5% of the inoculum, and culture at 30°C for 24h until the In the mid-number period, a seed culture solution was obtained.

[0057] (2) Heat preconditioning treatment: The seed culture solution was inoculated into fresh seed culture solution with an inoculum volume ratio of 5% (V / V), and heat preconditioning was carried out at 37°C for 90 min.

[0058] (3) Centrifuge the heat-treated culture solution at 8000r / min (4°C) for 5 min to collect the cells, resuspend the cells in a high-salt stress medium with a NaCl concentration of 350 g / L, and cultivate at 30°C for 90 min under high-salt stress .

[0059] (4) Centrifuge the culture solution after high-salt stress treatment at 8000r / min (4°C) for 5 min, collect the cells, resuspend the cells in fresh seed medium, and take 10 μL and spread them on the solid plate medium , cultured at 30...

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Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a method for increasing the survival rate of Zygosaccharomyces rouxii under a high-salt stress condition. The invention aims to solve the technical problem that a method for improving the survival rate of theZygosaccharomyces rouxii under the high-salt stress condition is provided. The method comprises the following steps of: (1) carrying out salt pre-adaptation or heat pre-adaptation treatment on a Zygosaccharomyces rouxii seed solution; and (2) culturing the Zygosaccharomyces rouxii seed solution subjected to the pre-adaptation treatment under the high-salt stress condition. After the Zygosaccharomyces rouxii seed solution is subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment, the survival rate of the Zygosaccharomyces rouxii under the high-salt stress condition can be increased. Compared with the Zygosaccharomyces rouxii which is not subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment, the survival rate of the Zygosaccharomyces rouxii subjected to the salt pre-adaptation treatment or heat pre-adaptation treatment can be respectively increased by 2.52 times and 2.23 times under the high-salt stress condition.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and in particular relates to a method for improving the survival rate of L. brucei under high-salt stress conditions. Background technique [0002] Zygosaccharomyces rouxii is widely used in the production of traditional fermented foods such as watercress, soy sauce, and miso because of its important functions such as alcohol production, aroma production, and freshness enhancement. However, these fermented foods are often produced in a high osmotic pressure environment, and L. brucei inevitably suffers from salt stress, acid stress, and oxygen stress. Especially, salt stress, as the main stress factor, will affect cell growth and physiology. activity, thereby reducing the quality of the product. Therefore, it is of great practical value to improve the growth performance of R. brucei under high salt stress conditions. SUMMARY OF THE INVENTION [0003] In order to solve the deficiencies ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/36C12N1/16C12R1/645
CPCC12N1/36C12N1/16
Inventor 吴重德郑佳赵东乔宗伟王定康周荣清
Owner WULIANGYE
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