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Advanced saccharomycetes for producing mycoprotein by using rice straw saccharification liquid

A technology of rice straw and yeast, applied in the direction of microorganism-based methods, fungi, microorganisms, etc., can solve the problems of unutilization, restriction of transformation and utilization, etc., and achieve the effects of improving utilization rate, reducing incineration, and low raw materials

Pending Publication Date: 2022-04-29
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The saccharification solution obtained from the degradation of rice straw contains a variety of sugars, mainly oligosaccharides, but also contains a mixture of pentose, hexose and cellobiose, and most yeasts can only use several kinds of glycogen, and cannot Fully utilized, and there are also inhibitory factors that may inhibit the growth of the strain, thereby limiting its transformation and utilization

Method used

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  • Advanced saccharomycetes for producing mycoprotein by using rice straw saccharification liquid
  • Advanced saccharomycetes for producing mycoprotein by using rice straw saccharification liquid
  • Advanced saccharomycetes for producing mycoprotein by using rice straw saccharification liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: the screening of bacterial strain

[0048] 1. Isolation, screening and identification of strains

[0049] (1) Separation and screening of yeast

[0050] Crush the wine-making summer black grapes, take 100mL of grape juice with skins, and ferment overnight at room temperature for 24-48 hours. Filter the grape juice fermentation liquid with gauze, take 50 mL of the filtrate, and first dilute it 3 times to obtain 150 mL of the diluted liquid. Then use the ten-fold dilution plate method, take 1 mL of the above dilution solution and dilute it ten-fold to an appropriate multiple. Spread the original dilution and dilutions of different multiples on the wort medium plate, and incubate at a constant temperature of 28°C for 1-2d. Select 45 strains of single-colony yeast and culture them in YEPD solid medium for 48 hours, transfer them to several generations, make slant planes, store them in cold storage at 4°C, and keep them for later use.

[0051] (2) Preparati...

Embodiment 2

[0063] Example 2: Performance of Maggi Mech's Yeast

[0064] (1) Sugar fermentation test

[0065] There are 7 kinds of compounds required for identification, including glucose, sucrose, lactose, fructose, maltose, galactose and soluble starch. According to 2% (2g / 100mL) of the culture solution, add the above-mentioned sugars to the sugar fermentation medium (the composition is the same as that of the carbon source assimilation medium), divide into test tubes, and invert a Dussel tube in the test tube. Introduce the activated yeast into the above-mentioned medium, culture at 28°C for 1-2 weeks, observe the growth status of the strain, whether there are air bubbles, positive (+) if there are air bubbles, and negative (-) if there are no air bubbles.

[0066] (2) Carbon source assimilation test

[0067] There are 13 carbon sources: glucose, sucrose, lactose, fructose, maltose, galactose, cellobiose, ribose, xylose, raffinose, trehalose, D-mannose, L-rhamnose. The above-mention...

Embodiment 3

[0072] Example 3: Fermentation of Rice Straw Saccharification Liquid by Maggi Mekki Yeast to Produce Bacterial Protein

[0073] (1) Bacterial protein fermentation experiment

[0074] Medium: bacterial protein fermentation saccharification medium (initial): KH 2 PO 4 1g, (NH 4 ) 2 SO 4 1g, MgSO 4 .7H 2 O0.5g, 1000mL straw saccharification solution, pH 5.

[0075] Inoculate 10% Maggi Mech's yeast (the concentration of the bacterial solution is 1.05×10 8 cfu / mL), fermented at 28°C, 150r / min for 2 days.

[0076] Result analysis: The growth curve of Maggi Metschnift yeast using straw saccharification liquid was measured to determine the initial fermentation time of the following experiments. Depend on Figure 4 It can be seen from A that the Maggi Mechnik yeast is in the logarithmic growth phase at 12-48h, the biomass of the bacteria reaches the maximum at 48h, and is the stable period at 48-60h. After 60h, the bacteria begin to die, the OD value decreases, and the dry ...

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Abstract

The invention discloses dominant saccharomycetes for producing mycoprotein by using rice straw saccharification liquid, and belongs to the field of microbial fermentation. The bacterial strain obtained by screening is Metschnikowiapulberrima, and the Metschnikowiapulberrima can well utilize monosaccharide, disaccharide and the like, can normally grow in a rice straw saccharified solution containing growth inhibition factors, and can be used for preparing the rice straw saccharified solution containing the growth inhibition factors. Saccharides, such as monosaccharide and disaccharide, which cannot be utilized by other common saccharomycetes for producing proteins, in the rice straw saccharified liquid can be fully utilized, so that the rice straw saccharified liquid can be fully utilized to obtain more mycoproteins. According to the method, the waste rice straw can be fully utilized, the industrial output value is increased, meanwhile, sustainable development of the environment is facilitated, and the good industrial application prospect is achieved.

Description

technical field [0001] The invention relates to a dominant yeast strain which utilizes rice straw saccharification liquid to produce cell protein, and belongs to the field of microbial fermentation. Background technique [0002] Microbial protein, also known as microbial protein or single-cell protein, refers to the bacterial protein produced in single-cell microorganisms such as yeast, fungus, mold, and non-pathogenic bacteria. Bacterial protein is not a substance containing only protein, it is actually a cytoplasmic mass consisting of a mixture of proteins, fats, nucleic acids, vitamins, and the like. Such cytoplasmic mass is rich in nutrition, mainly composed of protein and fat, and the protein content is as high as 40% to 60%. It is one of the effective ways to solve the shortage of protein resources in our country. At present, there are many kinds of microorganisms that can be used to produce bacterial protein, among which yeast has abundant enzyme systems, vigorous vi...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12R1/645
CPCC12N1/16
Inventor 邹伟文晓霞
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING