Process for preparing chromium-enriched beer yeast

A brewer's yeast and preparation process technology, which is applied in the field of fermentation technology of chromium-rich brewer's yeast, can solve the problems of long process flow, large consumption of reagents and high concentration, and achieves the advantages of improving metabolism-dependent adsorption, increasing GTF content and simplifying the operation process. Effect

Inactive Publication Date: 2004-12-29
HUNAN WEIHENG BIOTECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In this patent, chromium acetate is added to each stage of seed culture, and the concentration is as high as 0.8-1.6g / l, and the reagent consumption is large. Although the organic chromium in yeast cells reaches 2-4mg / g dry yeast, the biologically active chromium in it is not disclosed. Key technical parameters that must be considered in industrial production, such as GTF content, yield of chromium-rich yeast powder, and ratio of bioactive chromium to total chromium
Moreover, the process flow is long, the control links are many and complicated, there will be production stability problems, and there will be great difficulties in realizing industrialized production.

Method used

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  • Process for preparing chromium-enriched beer yeast

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Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1. Pick a Brewer yeast (saccharomyces cervisiae) single colony and carry out two-stage strain cultivation in the wort culture medium, seed culture condition: prepare 50% wort by wort: ultrapure water=1: 1, pH The value is 4.5-5.5, the temperature is 27°C-29°C, the shaking culture time of 200rpm is 20-24 hours for the first and second level, and the first level is cultivated to OD 600 ≥2.0, secondary culture to OD 600 ≥4.0, the inoculum size of secondary culture is 10%. Fermentation conditions in the tank: the initial volume of the fermented liquid is 18 liters, 100% wort medium, the secondary seeds are transferred to the medium by 10% of the amount of planting, and the pH value is adjusted to 6.0 with a concentration of 28% ammonia water; Gradient feeding of Cr after 10 hours 3+ ', that is, in the growth stage, after inoculation, adjust the rotational speed and ventilation rate, so that the dissolved oxygen DO≥20%, adjust the pH value to 5.6-6.0, and the te...

Embodiment 2

[0034] Example 2. The difference between this example and Example 1 is that the PH value is adjusted to 5.5 to 5.6 with 0.1N HCl during the chromium enrichment culture stage of fermentation, and after the yeast grows and cultures for 9 hours, it is cultivated for 8 hours, and then the wort is added Continue to culture for 1 hour to OD 600 After ≥9.0, the gradient addition method is used to add chromium salt solution until Cr 3+ The concentration is 0.05, 0.10, 0.15, 0.20g / l fermentation broth, stop adding Cr 3+ ', all the other conditions are identical with embodiment 1. The enrichment effect of chromium in brewer's yeast is listed in Table 2.

[0035] Table 2 Different Cr 3+ Chromium enrichment and OD in brewer's yeast at different concentrations 600 value

[0036] Cr 3+ Concentration g / L 0.05 0.10 0.15 0.20

[0037] OD 600 15.76 16.82 12.91 6.17

[0038] total intracellular chromium

[0039] 276.0 539.4 673.4 689.2

[0040] µg / g dry ye...

Embodiment 3

[0045] Embodiment 3. The difference between this embodiment and Example 2 is that after the yeast was grown and cultivated for 11 hours, it was cultivated for 8 hours, and then the wort was added to continue to cultivate for 3 hours to OD 600 ≥9.0, then use the gradient addition method to add chromium salt solution until Cr 3+ Concentration is 0.15g / l fermented liquid, total fermentation time is 30, 35, 40, 45, 50, 55 hours, all the other conditions are identical with embodiment 2. The enrichment effect of chromium in brewer's yeast is listed in Table 3.

[0046] Table 3 Chromium enrichment and wet cell production in beer yeast at different fermentation times

[0047] Time Total intracellular chromium Bioactive chromium Cell wet weight

[0048] hours µg / g dry yeast µg / g dry yeast g / L

[0049] 30 508.7 211.7 32.7

[0050] 35 601.3 287.6 35.2

[0051] 40 689.2 305.7 45.6

[0052] 45 676.3 318.2 47.8

[0053] 50 670.1 298.6 43.9

[0054] 55 506.3 262.4 35.1

[0055] The ...

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Abstract

The preparation process of chromium-rich beer yeast includes two-stage seed culture of the selected beer yeast monocolony; fermenting in a fermentor at pH 5.6-6.0 and 27-29 deg.c for 9-11 hr to OD600 not lower than 9.0; regulating pH to 5.5-5.6, adding trivalent Cr to 0.10-0.15 g / L and adding malt wort in the amount of 30-50 vol% of initial fermented liquid; fermentation until reaching the total fermentation time of 40-50 hr; centrifugally collecting thallus, washing with super-pure water, spray drying to obtain the dry beer yeast powder with bioactive chromium content of 222-318 microgram / g. The said preparation process has high beer yeast GTF content and is simple and practical.

Description

Technical field: [0001] The invention relates to a fermentation process of beer yeast, in particular to a fermentation process for preparing chromium-rich beer yeast containing high biologically active chromium. Background technique: [0002] In 1959, Walter Mertz of the United States discovered that chromium ions are essential trace metal ions for human metabolism. It has the function of improving insulin function and the sensitivity of peripheral tissues (muscle, fat, cells) to insulin, and plays an important role in treating diabetes and lowering blood sugar. . Since then, years of clinical observation and research have further confirmed the close relationship between chromium ion deficiency and diabetes. Artificially synthesized inorganic chromium (chromium chloride) and organic chromium (pyridine chromium) have been clinically applied successively, and have the effect of lowering blood sugar and blood lipids. Effect. However, since the average absorption rate of inorg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18
Inventor 刘晓铭廖艳红李侍武
Owner HUNAN WEIHENG BIOTECH
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