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Apple flavor yeast culture as well as preparation method and application thereof

A technology of yeast culture and aroma, which is applied in the field of fermentation, can solve the problems of increasing feed-to-meat ratio, strong wine taste, and affecting animal feed intake, etc., and achieve the effects of good food attractant, high number of viable bacteria, and increased daily weight gain

Pending Publication Date: 2022-08-05
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problem of strong wine taste in the solid fermentation method of yeast culture in the prior art, adding a large proportion to the feed to affect animal feed intake, and increasing the feed-to-meat ratio

Method used

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  • Apple flavor yeast culture as well as preparation method and application thereof
  • Apple flavor yeast culture as well as preparation method and application thereof

Examples

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preparation example Construction

[0021] The present invention provides a preparation method for apple aroma yeast culture, including the following steps:

[0022] (1) Mix soybean meal and corn skin and shatter it as a base material;

[0023] (2) Preparation of Max Cruwin yeast fermentation liquid;

[0024] The preparation method is specifically: to inoculate the Max Cruwin yeast to the seed medium, cultivate 16h and 28 ° C for 16h to get the bottle seed liquid; The amount is 200L / min, the speed is 200rpm, and 40H is cultivated at 28 ° C. The Max Cruwin yeast fermentation liquid is obtained; Magotal Trinan Sugar and Trinan Hydraulic solution, add pH to 5.4, 115 ℃ sterilized 15min for later use after dissolving water;

[0025] (3) Supplement 20-30 % glyphtrole diet sugar hydrolysis liquid to Max Cruwin yeast fermentation liquid.

[0026] (4) The base material after vaccination is performed well for oxygen layer. The fermentation conditions are: the initial water control is 40-45 %, the pH is 5.0-6.0, the material t...

Embodiment 1

[0030] This embodiment provides an apple aroma yeast culture, which is prepared through the following methods:

[0031] (1) Mix 40 % soybean meal and 60 % corn skin and shatter it as a base material;

[0032] Mix 90 % palm kernel meal and 10 % melon soybean meal, use composite enzymes for enzymatic dismissal. The initial pH value of enzymatic disinvices is 6.0, water is 75 %, the temperature is 60 ° C, the enzymatic disintegration time is 8 hours, after the enzymatic dismissal Perform the plate frame filtering to obtain a glycolic diets with a solid content of 15 %, as a carbon source for reinforcement; Internal cutting polytanase, 2 % β-polytanase, 0.5 % pectinase, the remaining amount is malt paste;

[0033] (2) Preparation of seed medium and fermentation medium: 2 % isotin, 1 % of yeast powder, and 20 % glycogen, oligosaccharigosaccharide hydrolysis, and adjust the pH to 5.4, 115 ℃ sterilized 15min spare;

[0034] Take 50ml seeds to cultivate a 500ml triangle bottle, and inocul...

Embodiment 2

[0039] This embodiment provides an apple aroma yeast culture, which is prepared through the following methods:

[0040] (1) Mix 40 % soybean meal and 60 % corn skin and shatter it as a base material;

[0041] Mix 90 % palm kernel meal and 10 % melon soybean meal, use composite enzymes for enzymatic dismissal. The initial pH value of enzymatic disinvices is 5.0, water is 70 %, the temperature is 50 ° C, the enzymatic disintegration time is 6 hours, after the enzymatic dismissal Perform the plate frame filtering to obtain a glycolic dietary tatrogether with a solid content of 15 %, as a carbon source for spare; Internal cutting polytanase, 1 % β-polytanase, 0.1 % pectinase, the remaining amount is malt paste;

[0042] (2) Preparation of seed medium and fermentation medium: 2 % isotin, 1 % of yeast powder, and 10 % glycal diet sugar hydrolysis liquid with water dissolving pH to 5.4, 115 ℃ sterilized 15min for later use;

[0043] Take 100ml seeds to cultivate a 500ml triangle bottle, ...

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Abstract

The invention belongs to the technical field of fermentation, and particularly relates to a preparation method of an apple-flavor yeast culture and application of the yeast culture. The preparation method of the yeast culture comprises the following steps: (1) mixing and crushing soybean meal and corn bran to serve as a base material for later use; (2) preparing kluyveromyces marxianus fermentation liquor; (3) supplementing the mannobiose trisaccharide hydrolysate into the kluyveromyces marxianus fermentation liquor, uniformly mixing, and inoculating into the base material; and (4) carrying out aerobic shallow fermentation on the inoculated base material to obtain the yeast culture after the fermentation is finished. According to the invention, Kluyveromyces marxianus is used as a fermentation strain for solid-state fermentation, and the mannobiose trisaccharide hydrolysate is used as a carbon source, so that the prepared yeast culture has high viable count, and a wet material after fermentation has apple fragrance and better phagostimulant property; the saccharomyces cerevisiae solves the problem that the traditional saccharomyces cerevisiae produces strong wine flavor after fermentation and affects the animal intake, and can significantly improve the feed intake and daily gain as an animal feed additive.

Description

Technical field [0001] The present invention is a fermentation technology field, which involves a method and application method and application of apple aroma yeast and its preparation methods and applications. Background technique [0002] Yeast Culture is a micro -ecological product formed by yeast under a specific medium under specific process conditions. Non -toxic side effects, non -residual pollution, non -drug resistance, and partial replacement of antibiotics have attracted widespread attention. [0003] At present, most yeast culture on the market uses winemaking yeast as a fermented bacteria, which is fermented with oxygen liquids, and then fermented for 3-5 days of compatibility. And the purpose of improving the level of animal productivity. [0004] However, the solid fermentation method of commonly used yeast culture has a strong flavor after fermentation, and the large proportion is added to the feed to affect animal feed, increasing the problem of meat ratio New de...

Claims

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Application Information

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IPC IPC(8): A23K10/12A23K10/37A23K20/163A23K10/14A23K50/75
CPCA23K10/12A23K10/37A23K20/163A23K10/14A23K50/75Y02P60/87
Inventor 陶敏张成杰毛玲曹蕊周樱凌华云詹志春
Owner WUHAN SUNHY BIOLOGICAL
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