CN101096643B - Method for preparing yeast with byproduct sugar solution for production of saponin by turmeric - Google Patents
Method for preparing yeast with byproduct sugar solution for production of saponin by turmeric Download PDFInfo
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- CN101096643B CN101096643B CN2007100522834A CN200710052283A CN101096643B CN 101096643 B CN101096643 B CN 101096643B CN 2007100522834 A CN2007100522834 A CN 2007100522834A CN 200710052283 A CN200710052283 A CN 200710052283A CN 101096643 B CN101096643 B CN 101096643B
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Abstract
The invention discloses a making method of yeast through sugar liquid as by product of saponin manufactured by turmeric, which comprises the following steps: 1)clarifying the sugar liquid; sterilizing the liquid through steam; placing the liquid into fermenting tank as nourishment carbon source; adding dipotassium hydrogen phosphate or potassium dihydrogenphosphate and ammonium chloride or ammonium sulfate; adjusting pH value to 4.3-4.7 through sulfuric acid or sodium hydroxide; obtaining the culture medium; 2)inoculating yeast on the culture medium; setting the bulk rate of seed yeast liquid and culture medium at 1: 10-30 to culture under 30-35 deg. c for 15-24h; obtaining the ferment liquid; 3)centrifuging the ferment liquid; washing the sediment; obtaining the yeast cream; drying the yeast cream to obtain the product.
Description
Technical field
The present invention relates to a kind of method of utilizing yellow ginger to produce the preparing yeast with byproduct sugar solution of saponin.
Background technology
Yeast is that unique in the world annual production at present surpasses 1,000,000 tons microorganism, is widely used in fields such as wine brewing, food, Chinese materia medica, feed, makeup.Yeast industry has formed independently industrial system in the world, and annual production is estimated at more than 300 ten thousand tons.Wherein, the production of live yeast becomes the main force of yeast product, comprises fresh yeast, active dry yeast, high activity dried yeast etc.Then as the developing important innovative point of yeast industry, growth is powerful since the nineties in 20th century for yeast extract, and world wide production is increased to about present 200,000 tons by at that time 50,000 tons.Yeast extract is rich in multiple amino acids and polypeptide as a kind of novel nutritive substance, more and more is subjected to liking of human consumer on seasonings market.Since nineteen ninety, China's yeast industry growth is powerful, and annual increases progressively above 20%.2003, domestic yeast turnout was estimated to have reached 100,000 tons, and yeast industry has vast potential for future development as an important component part of biotechnology industry.
The traditional technology that yellow ginger is produced saponin (being diosgenin) is salt acid system or sulfuric acid process, and the waste water that produces in its production process not only acidity is big, and contains very high organism (COD is 10000-30000mg/L), and major part is a sugar in these organic substances.In order to reach the purpose that subtracts dirty decrement, before traditional acidolysis process acidolysis, method with enzymolysis changes into low molecule sugar (being mainly glucose) to the starch in the yellow ginger, with membrane separating, concentrated, makes yellow ginger liquid glucose (seeing Chinese patent application CN1528913 open day 040915).This liquid glucose mainly contains soluble sugar, in addition, also contains multiple organic and mineral nutrition composition in the yellow ginger, as amino acid and P, K, Ca, Mg etc., can be the zymic growth nutrition is provided.
Existing yeast production technique all adopts cane molasses or beet sirup as carbon source.Along with widening of the comprehensive Utilization Ways of the fast development of yeast industry and molasses, supply falls short of demand for cane molasses or beet sirup, price increase; Therefore, production zymic cost is higher.
Summary of the invention
The object of the present invention is to provide that a kind of cost is low, the yellow ginger that utilizes of environmental protection produces the method for the preparing yeast with byproduct sugar solution of saponin.
To achieve these goals, technical scheme provided by the invention is: utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it is characterized in that it comprises the steps:
1) yellow ginger is produced the byproduct sugar solution of saponin after the putting-down machine clarification, pass through steam sterilizing, insert then in the fermentation filling as nutritious carbon sourc, add dipotassium hydrogen phosphate or potassium primary phosphate, add ammonium chloride or ammonium sulfate, with sulfuric acid or sodium hydroxide adjust pH 4.3-4.7 (best 4.5), get substratum then; Wherein, press yellow ginger and produce the byproduct sugar solution of saponin: dipotassium hydrogen phosphate or potassium primary phosphate=100 milliliter: the 0.05-0.15 gram adds dipotassium hydrogen phosphate or potassium primary phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride or ammonium sulfate=100 milliliter: 0.03-0.08 gram adding ammonium chloride or ammonium sulfate;
2) inoculation yeast bacterium on substratum, the volume ratio of seed yeast bacterium liquid and substratum is 1: 10-30, cultivated 15-24 hour down at culture temperature 30-35 ℃, get fermented liquid;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
Add N,O-Diacetylmuramidase in the yeast-lactic and become yeast autolysis solution after with the yeast cell fragmentation, after drying yeast extract.
The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution (isolated liquid glucose ins all sorts of ways behind the enzymolysis) that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology.
The reducing sugar volumetric concentration that described yellow ginger is produced the byproduct sugar solution of saponin is 5-17%.
Described yeast is bread yeast, fodder yeast or cereuisiae fermentum (for existing bacterial classification).
The invention has the beneficial effects as follows: the byproduct sugar solution that utilizes yellow ginger to produce saponin is made raw material and is added microcosmic salt (dipotassium hydrogen phosphate or potassium primary phosphate), nitrogenous source (ammonium chloride or ammonium sulfate), and the inoculation yeast bacterium is prepared into yeast, has that cost is low, the characteristics of environmental protection.
Description of drawings
Fig. 1 is a process flow sheet of the present invention
Embodiment
In order to understand the present invention better, further illustrate content of the present invention below in conjunction with embodiment, but content of the present invention not only is confined to the following examples.
Embodiment 1:
As shown in Figure 1, utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) the reducing sugar volumetric concentration of yellow ginger being produced the byproduct sugar solution of saponin transfers to 5%, after the putting-down machine clarification, pass through steam sterilizing, inserting fermentation then irritates in (irritating as seed fermentation filling, commodity fermentation) as nutritious carbon sourc, add dipotassium hydrogen phosphate, add ammonium chloride,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.3; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: dipotassium hydrogen phosphate=100 milliliter: 0.06 gram adds dipotassium hydrogen phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride=100 milliliter: 0.03 gram adding ammonium chloride;
2) inoculate bread yeast (for having bacterial classification now, directly using) on substratum, the volume ratio of seed bread yeast liquid and substratum is 1: 20, cultivates 18 hours down for 32 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation (keeping centrifugation postprecipitation thing), washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution (isolated liquid glucose ins all sorts of ways behind the enzymolysis) that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology.
Embodiment 2:
Utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) the reducing sugar volumetric concentration of yellow ginger being produced the byproduct sugar solution of saponin transfers to 17%, after the putting-down machine clarification, pass through steam sterilizing, inserting fermentation then irritates in (irritating as seed fermentation filling, commodity fermentation) as nutritious carbon sourc, add dipotassium hydrogen phosphate, add ammonium chloride,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.7; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: dipotassium hydrogen phosphate=100 milliliter: 0.15 gram adds dipotassium hydrogen phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride=100 milliliter: 0.08 gram adding ammonium chloride;
2) inoculate bread yeast (for having bacterial classification now, directly using) on substratum, the volume ratio of seed bread yeast liquid and substratum is 1: 30, cultivates 24 hours down for 35 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation (keeping centrifugation postprecipitation thing), washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution (isolated liquid glucose ins all sorts of ways behind the enzymolysis) that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology.
Embodiment 3:
As shown in Figure 1, utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) the reducing sugar volumetric concentration of yellow ginger being produced the byproduct sugar solution of saponin transfers to 7%, after the putting-down machine clarification, pass through steam sterilizing, inserting fermentation then irritates in (irritating as seed fermentation filling, commodity fermentation) as nutritious carbon sourc, add dipotassium hydrogen phosphate, add ammonium chloride,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.5; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: dipotassium hydrogen phosphate=100 milliliter: 0.13 gram adds dipotassium hydrogen phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride=100 milliliter: 0.06 gram adding ammonium chloride;
2) inoculate fodder yeast on substratum, the volume ratio of seed fodder yeast bacterium liquid and substratum is 1: 10, cultivates 21 hours down for 30 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
Add N,O-Diacetylmuramidase in the yeast-lactic and become yeast autolysis solution after with the yeast cell fragmentation, after drying yeast extract.
The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution (isolated liquid glucose ins all sorts of ways behind the enzymolysis) that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology.
Embodiment 4:
Utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) the reducing sugar volumetric concentration of yellow ginger being produced the byproduct sugar solution of saponin transfers to 17%, after the putting-down machine clarification, pass through steam sterilizing, inserting fermentation then irritates in (irritating as seed fermentation filling, commodity fermentation) as nutritious carbon sourc, add dipotassium hydrogen phosphate, add ammonium chloride,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.7; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: dipotassium hydrogen phosphate=100 milliliter: 0.15 gram adds dipotassium hydrogen phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride=100 milliliter: 0.08 gram adding ammonium chloride;
2) inoculate fodder yeast on substratum, the volume ratio of seed fodder yeast bacterium liquid and substratum is 1: 30, cultivates 24 hours down for 35 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
Add N,O-Diacetylmuramidase in the yeast-lactic and become yeast autolysis solution after with the yeast cell fragmentation, after drying yeast extract.
The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution (isolated liquid glucose ins all sorts of ways behind the enzymolysis) that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology.
Embodiment 5:
Utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) concentration of reduced sugar of yellow ginger being produced the byproduct sugar solution of saponin transfers to 14%, after the putting-down machine clarification, passes through steam sterilizing, inserting then fermentation irritate in as nutritious carbon sourc, add potassium primary phosphate, add ammonium sulfate, with sulfuric acid or sodium hydroxide adjust pH 4.7, get substratum then; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: potassium primary phosphate=100 milliliter: 0.15 gram adds potassium primary phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium sulfate=100 milliliter: 0.08 gram adding ammonium sulfate;
2) inoculate cereuisiae fermentum on substratum, the volume ratio of seed saccharomyces cerevisiae liquid and substratum is 1: 10, cultivates 22 hours down for 30 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
Embodiment 6:
Utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it comprises the steps:
1) concentration of reduced sugar of yellow ginger being produced the byproduct sugar solution of saponin transfers to 17%, after the putting-down machine clarification, passes through steam sterilizing, insert then in the fermentation filling as nutritious carbon sourc, add dipotassium hydrogen phosphate, ammonium sulfate,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.5; Wherein, press the byproduct sugar solution that yellow ginger is produced saponin: dipotassium hydrogen phosphate=100 milliliter: 0.05 gram adds dipotassium hydrogen phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium sulfate=100 milliliter: 0.03 gram adding ammonium sulfate;
2) inoculation yeast bacterium (as cereuisiae fermentum) on substratum, the volume ratio of seed yeast bacterium liquid and substratum is 1: 30, cultivates 24 hours down for 35 ℃ in culture temperature, gets fermented liquid;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
Add N,O-Diacetylmuramidase in the yeast-lactic and become yeast autolysis solution after with the yeast cell fragmentation, after drying yeast extract.
Claims (2)
1. utilize yellow ginger to produce the method for the preparing yeast with byproduct sugar solution of saponin, it is characterized in that it comprises the steps:
1) byproduct sugar solution of yellow ginger production saponin by steam sterilizing, being inserted in the fermentation filling as nutritious carbon sourc after the putting-down machine clarification then, add dipotassium hydrogen phosphate or potassium primary phosphate, add ammonium chloride or ammonium sulfate,, get substratum then with sulfuric acid or sodium hydroxide adjust pH 4.3-4.7; Wherein, press yellow ginger and produce the byproduct sugar solution of saponin: dipotassium hydrogen phosphate or potassium primary phosphate=100 milliliter: the 0.05-0.15 gram adds dipotassium hydrogen phosphate or potassium primary phosphate, press the byproduct sugar solution that yellow ginger is produced saponin: ammonium chloride or ammonium sulfate=100 milliliter: 0.03-0.08 gram adding ammonium chloride or ammonium sulfate; The byproduct sugar solution that described yellow ginger is produced saponin is the byproduct sugar solution that salt acid system or sulfuric acid process yellow ginger are produced the saponin traditional technology;
2) inoculation yeast bacterium on substratum, the volume ratio of seed yeast bacterium liquid and substratum is 1: 10-30, cultivated 15-24 hour down at culture temperature 30-35 ℃, get fermented liquid; Described yeast is bread yeast, fodder yeast or cereuisiae fermentum;
3) fermented liquid centrifugation, washing precipitate gets yeast-lactic, and yeast-lactic gets the yeast finished product after drying.
2. the method for utilizing yellow ginger to produce the preparing yeast with byproduct sugar solution of saponin according to claim 1 is characterized in that: the reducing sugar volumetric concentration that described yellow ginger is produced the byproduct sugar solution of saponin is 5-17%.
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| CN2007100522834A CN101096643B (en) | 2007-05-28 | 2007-05-28 | Method for preparing yeast with byproduct sugar solution for production of saponin by turmeric |
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| CN2007100522834A CN101096643B (en) | 2007-05-28 | 2007-05-28 | Method for preparing yeast with byproduct sugar solution for production of saponin by turmeric |
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| CN101096643B true CN101096643B (en) | 2010-08-25 |
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| JP2018523651A (en) | 2015-07-27 | 2018-08-23 | ミン−ダック ファーマーズ コーペレイティブＭｉｎｎ−Ｄａｋ Ｆａｒｍｅｒｓ Ｃｏｏｐｅｒａｔｉｖｅ | Process for extracting saponin from agricultural products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124776A (en) * | 1994-01-06 | 1996-06-19 | 卢善主 | Process for extracting alcohol from waste liquid in producing saponin with Dioscorea zingiberensis or Dioscorea nipponica |
| CN1176309A (en) * | 1997-05-07 | 1998-03-18 | 昆明市环境科学研究所 | Alcohol extracting method from waste liquid containing sugar and acid |
| CN1570131A (en) * | 2003-07-24 | 2005-01-26 | 朱作远 | Polyzyme method turmeric extracted saponin and yeast essence joined production process |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124776A (en) * | 1994-01-06 | 1996-06-19 | 卢善主 | Process for extracting alcohol from waste liquid in producing saponin with Dioscorea zingiberensis or Dioscorea nipponica |
| CN1176309A (en) * | 1997-05-07 | 1998-03-18 | 昆明市环境科学研究所 | Alcohol extracting method from waste liquid containing sugar and acid |
| CN1570131A (en) * | 2003-07-24 | 2005-01-26 | 朱作远 | Polyzyme method turmeric extracted saponin and yeast essence joined production process |
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