CN102337225A - Preparation method of high-nitrogen fresh yeast and extract - Google Patents
Preparation method of high-nitrogen fresh yeast and extract Download PDFInfo
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Abstract
The invention relates to Saccharomyces cerevisiae and a preparation method thereof. A preparation method of high-nitrogen fresh yeast is mainly characterized by comprising the following steps of: (1) preparing a strain, i.e., Saccharomyces cerevisiae which is collected in the China General Microbiological Culture Collection Center with the collection number of CGMCC No.5004; (2) preparing a culture medium in a certain mass ratio; (3) pretreating sweet sorghum juice; (4) fermenting; (5) undergoing an adaptive phase at the ventilation quantity of 0.8-1.2 V.V.m and the stirring speed of 300-500 r/min for 4-6 hours, and adding nutritional salts, including 0.2-3 percent of (NH4)2SO4, 0.03-1.5 percent of MgSO4 and 0.2-1.5 percent of KH2PO4; (6) undergoing an exponential growth phase for 10-20 hours, fermenting at the fermenting temperature of 32-35 DEG C, undergoing a decline phase at the ventilation quantity of 0.3-0.5 V.V.m and the stirring speed of 80-150 r/min, stopping feeding liquid glucose, measuring the concentration of residual sugar in fermented cheese liquid, and stopping fermenting if the concentration of residual sugar is less than 0.5 percent; and (7) treating a fermentation liquid. In the method, the sweet sorghum juice is taken as a carbon source in the fermentation liquid. Compared with other carbon source culture mediums such as honey and beet, the sweet sorghum juice has the advantages of simple pretreating process, saving in energy consumption and increase in production efficiency.
Description
Technical field
The present invention relates to yeast saccharomyces cerevisiae and preparation method thereof.
Background technology
Bread yeast belongs to yeast saccharomyces cerevisiae on taxonomy.Yeast is a kind of unicellular microorganism, and its form is circular, oval, oval, and size is different with the difference of bacterial classification.
Contain moisture 65%-70% in the yeast cell, wherein have 15% to be free-water approximately; Carbohydrate containing is 25%-35%, exists with the polysaccharide form mostly; Contain protein 40%-60%, yeast contains complete amino acid crowd, comprises 8 seed amino acids of needed by human, the less Methionin of content in com gluten protein particularly, and content is higher in yeast.In addition, the desirable amino acid composition value that the amino acid ratio in the yeast is recommended near Food and Argriculture OrganizationFAO (FAO) is so its nutritive value is higher.Ash content 5%-10%, more with the content of phosphorus and potassium mostly.Yeast also is natural source of nutrition and nutrition carrier; Its nutritive ingredient has the characteristics of " three low four is excellent "; Be low fat, low sugar, do not contain SUV, the several mineral materials and the function food fibre that are rich in high-quality complete protein, complete vitamin B group, exist with life combined form.
At occurring in nature, there are shortcomings such as oneself protein content is low, biomass accumulation is slow in the yeast of institute's seed selection.Therefore be necessary yeast cell is carried out mutagenesis and screening, finally obtain the protein content height, the excellent species that biomass accumulation is fast.For suitability for industrialized production is from now on established solid basis.
Present employed microbial strains breeding technique mainly comprises physical method like ultraviolet mutagenesis, and chemical process is like the combine method of mutagenesis of, nitrosoguanidine, lithium chloride, the single mutagenesis such as (DES) of sulfuric acid second diester or several kinds of materials.Adopt above-mentioned physics, that chemical process all exists workload is big, efficiency of inducing mutation hangs down inferior problems.And can produce resistance in various degree to bacterial classification self.The another kind of main method that adopts genetic engineering breeding mainly comprises Protoplast Fusion Technique, DNA recombinant technology.Protoplast Fusion Technique be at present the most frequently used also be the most effective one of induction mutation of bacterium means, advantage is that cellularstructure is simple, growth rapidly, required equipment is simple, and is easy to operate.Shortcoming is that mutation rate is low, and the mutagenic compound effect is unstable.Its advantage of DNA recombinant technology is that purpose is strong, can transform goal gene according to people's wish.But shortcoming is big in technical difficulty, and the mRNA period of storage is short, complicated operating process.
Sweet sorghum [Sorghum bicolor (Moench)] is the mutation of common Chinese sorghum, and whole body is precious, not only can be used for producing grain, sugaring, feed, papermaking etc., and be renewable energy source crop the most likely.Sweet sorghum belongs to the C4 plant, has very high photosynthetic efficiency, is the present the highest crop of biological yield in the world, is called as " high energy crop ".
Sweet sorghum juice is nutritious, and in massfraction: sugar degree reaches as high as 17% one 24%, dry-matter 28.2%, crude protein 9.5%, crude fat 2.76%, robust fibre 29.5%, and is rich in 18 kinds of indispensable amino acids.Its sugar that contains is mainly fermentable sugars such as fructose.Sweet sorghum juice compares with molasses, starch etc. as a kind of novel fermenting carbon source that to have a raw material pretreatment process simple, and therefore advantage such as energy consumption is few, and environmental pollution is little, more and more receives the attention of countries in the world.
Yeast extract (YE) is a staple product of yeast industry, as freshener and flavour enhanced dose and be widely applied in the various food.The world X 1000 council stipulated in 1977: " yeast extract is the food ingredients as natural flavouring.Its staple: (1) amino acid, peptide and polypeptide are to make peptide bond that decomposition and generation take place by the natural enzyme in the food-yeast; (2) water soluble component of yeast cell.
Yeast extract is a kind of natural flavouring, has pure natural, nutritious, delicious flavour, advantage strong and brisk in taste, therefore can be widely used in many industries such as food-processing, protective foods.Because the difference of standard of living and food habits; Studies on Yeast Extract and production are in the existing long history of western developed countries such as America and Europe; And obtained using widely; China then is in the ground zero stage, but along with the developing rapidly of economic level, and the human consumer to food safety, nutrition, healthy pursuit and the people's standard of living and food habits very big raising and variation has taken place; Yeast extract is as a kind of natural, safe, healthy food ingredients, and the market requirement will constantly enlarge.
Summary of the invention
The objective of the invention is to avoid the deficiency of prior art that a kind of preparation method of high nitrogen fresh yeast is provided.Utilize sweet sorghum juice to cultivate heavy ion irradiation and handle the high nitrogen bread yeast that the back screening obtains; The zymotechnique that adopts stream to add; Through the first sugared concentration of control sweet sorghum juice, the flow acceleration of the temperature in the fermenting process, pH value, dissolved oxygen amount and sweet sorghum juice etc.Can obtain the bread yeast wet thallus of high-biomass, for the production of follow-up yeast extract provides the fine raw material.
The preparation method who also has a purpose to be to provide a kind of high nitrogen fresh yeast extract of the present invention.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is: a kind of preparation method of high nitrogen fresh yeast, and its principal feature is may further comprise the steps:
(1) prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae, by China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation, preserving number is CGMCC No 5004, preservation date is on June 29th, 2011;
(2) substratum is by the quality weight ratio: with 5-20Bx ° of solid content sweet sorghum juice is solution, adds yeast powder 0.5-5%, (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(3) pre-treatment of sweet sorghum juice: the sweet sorghum juice after will squeezing carries out high temperature 70-90 ℃ boiling, and the time is 1-2 hour, and the cooling back is in the 3000-4000r/min spinning, and it is subsequent use to collect supernatant;
(4) fermentation: after treating that the sweet sorghum juice after the sterilization in the fermentor tank is reduced to 25-30 ℃ temperature, with the yeast suspension in proportion 5%-10% be linked in the fermentor tank and ferment; Initial 4-6 hour can stuffy or intermittent aeration; Mixing speed maintains 50-100 commentaries on classics/min; Promptly flow after 3-6 hour with liquid glucose;
(5) through after adaptive phase 4-6 hour, and ventilation is 0.8-1.2V.V.m, and stirring velocity is 300-500 commentariess on classics/min, interpolation nutritive salt (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(6) through the logarithmic growth after date of 10-20h, fermentation progresses into the paracme, leavening temperature 32-35 ℃; Ventilation is 0.3-0.5V.V.m, and stirring velocity is 80-150 commentaries on classics/min, stops stream with liquid glucose; Measure remaining sugar concentration in the fermentation junket liquid, be regarded as fermentation less than 0.5% and end;
(7) fermentation liquor treatment: fermentation junket liquid separates through whizzer; Rotating speed 3000-4000 commentaries on classics/min; Keep and collect the yeast wet thallus after 10-15 minute; Add 5-15 times of zero(ppm) water repeated water washing 2-3 time, each participation washing for the first time condition of separating is identical, obtains containing the fresh yeast of moisture 10%-30% after washing finishes.
The preparation method of described high nitrogen fresh yeast, further comprising the steps of:
The step that said step (1) is prepared bacterial classification includes:
A. prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae:
B. prepare solid medium by volume: glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH by mass percentage
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, agar 0.5%-1.5%, remaining is the quality of water;
C. prepare liquid nutrient medium: by volume per-cent glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, all the other are water:
D. slant culture: with being linked on the described culture medium slant of the bacterium of having gone out behind the single bacterium colony picking in the petridish, 25-35 ℃ leaves standstill cultivation;
E. seed culture: the picking slant strains is linked in the described liquid nutrient medium of the bacterium of having gone out, and liquid nutrient medium is pH4-6, and under 25-35 ℃ temperature, shaking table was cultivated 8-12 hour, and shaking speed is 100-300r/min, inoculum size: 5%-10%;
F. heavy ion irradiation is handled: treat that bacteria suspension visual inspection muddiness carries out 1 dilution than 98-102 ratio, bacteria suspension is carried out heavy ion irradiation mutagenesis, irradiation dose is: 20Gy-100Gy;
G. barms in temperature-80 ℃ of preservations, if slant preservation gets final product 4 ℃ of preservations.
The preparation method of said high nitrogen fresh yeast extract, its principal feature is may further comprise the steps:
(1) allotment of yeast suspension: with the fresh yeast thin up of claim 1 step 7 to 5%-15%;
(2) self-dissolving of yeast suspension: the yeast cell self-dissolving, hydrolysis temperature: 50 ℃-60 ℃, self-dissolving and hydrolysis time: 15-25h, autolysis promoter: glucose 0.5%-5%, sodium-chlor 0.3%-5%, ethanol 0.2%-6%, all the other are water, Ph value (5-7);
(3) enzymolysis of yeast suspension: papoid, 5 '-phosphodiesterase; Hydrolysis temperature: 50 ℃-60 ℃, hydrolysis time 10-12h, lytic enzyme addition: papoid: 0.05-0.5%, 5 '-phosphodiesterase 0.05-1.0%;
(4) processing of hydrolyzed solution: the hydrolyzed solution that will react after accomplishing is warming up to 90 ℃-95 ℃, keeps 10-15 minute; Treat that hydrolyzed solution is cooled to 30-50 ℃, separate that rotating speed 3000-4000 commentaries on classics/min separates through whizzer; After keeping 10-15 minute; Reclaim supernatant, residue is cleaned the supernatant that obtains after 1-2 time with zero(ppm) water and carry out concentration with mixing before, vacuum tightness is at 0.05-0.08Pa; Get spissated yeast extract just;
(5) cream yeast extract preparation: first spissated yeast extract is carried out further concentrating, and vacuum tightness maintains 0.05-0.08Pa, treats to accomplish when solid content reaches 70-75% to concentrate, and obtains the cream yeast extract.
The preparation method of said high nitrogen fresh yeast extract, further comprising the steps of:
(6) powdery yeast extract preparation: first spissated yeast extract is carried out spraying drying, and keeping the drying tower EAT is 180-220 ℃, and air outlet temperature is 80-90 ℃.
Beneficial effect of the present invention: utilize heavy ion irradiation mutagenic treatment microbial strains, embody its practicality and operability thereof for fermentation industry provides good purpose bacterial strain and makes it industrialization.Enriched the method for induction mutation of bacterium, and for to have opened up the new world with heavy ion mutagenesis mikrobe from now on.The major advantage of heavy ion induced-mutation technique shows: (1) aberration rate is high, and is generally high more than 1000 times than natural variation rate; (2) variation spectrum width, promptly the type of variation is many, can access the microbial strains of novel type; (3) variation stability is strong, can access metastable bacterial classification (positive and negative sudden change exists simultaneously) and can shorten the screening cycle; (4) sudden change is workable, can more easily accomplish the irradiation mutagenesis to mikrobe.
1 has obtained the barms of high nitrogen through the heavy ion irradiation mutagenic treatment.Utilize the heavy ion induced-mutation technique can filter out required purpose bacterial classification effectively, compare with existing induced-mutation technique and have original mutagenesis meliority.
2 utilize simple wall-breaking method: utilize hot distilled water to carry out quick-acting broken walls, saved yeast autolysis time, with ultrasonic broken wall and high-pressure homogeneous broken wall savings in comparison cost of equipment, reduce the screening cost.
3. sweet sorghum juice is as the carbon source in the fermented liquid, with other carbon source substratum like: molasses, that beet is compared pretreatment technology is simple, saves energy consumption, enhance productivity.
4. utilize the high nitrogen bacterial classification that screens after the heavy ion irradiation mutagenesis to produce, help obtaining high-quality high nitrogen fresh yeast raw material, for subsequent product provides good starting material as starting strain.
5. utilize the technology of above-mentioned production yeast extract can produce the high nitrogen fresh yeast extractive product of fine quality.
Utilize the carbon heavy ion that yeast suspension is carried out radiation treatment, through repeatedly testing the best irradiation dose of having determined to irradiation dose, bacteria suspension concentration, semilethal rate and positive mutation rate.And to have obtained nitrogen content through screening operation be the high nitrogen barms of 50%-60%, just sends out a bacterial classification nitrogen content and improved 10%-15%.Heavy ion irradiation has broad application prospects as a kind of new microbial mutafacient system, and the high nitrogen barms that obtains has simultaneously been established solid basis for producing the yeast series product from now on.
Description of drawings:
Fig. 1 is preparing method's schema of the high nitrogen fresh yeast of the present invention extract.
Embodiment
Below principle of the present invention and characteristic are described, institute gives an actual example and only is used to explain the present invention, is not to be used to limit scope of the present invention.
Embodiment 1: a kind of preparation method of high nitrogen fresh yeast may further comprise the steps:
(1) prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae, by China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation, preserving number is CGMCC No 5004;
(2) substratum is by the quality weight ratio: with 5-20Bx ° of solid content sweet sorghum juice is solution, adds yeast powder 0.5-5%, (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(3) pre-treatment of sweet sorghum juice: the sweet sorghum juice after will squeezing carries out high temperature 70-90 ℃ boiling, and the time is 1-2 hour, and the cooling back is in the 3000-4000r/min spinning, and it is subsequent use to collect supernatant;
(4) fermentation: after treating that the sweet sorghum juice after the sterilization in the fermentor tank is reduced to 25-30 ℃ temperature, with the yeast suspension in proportion 5%-10% be linked in the fermentor tank and ferment; Initial 4-6 hour can stuffy or intermittent aeration; Mixing speed maintains 50-100 commentaries on classics/min; Promptly flow after 3-6 hour with liquid glucose;
(5) through after adaptive phase 4-6 hour, and ventilation is 0.8-1.2V.V.m, and stirring velocity is 300-500 commentariess on classics/min, interpolation nutritive salt (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(6) through the logarithmic growth after date of 10-20h, fermentation progresses into the paracme, leavening temperature 32-35 ℃; Ventilation is 0.3-0.5V.V.m, and stirring velocity is 80-150 commentaries on classics/min, stops stream with liquid glucose; Measure remaining sugar concentration in the fermentation junket liquid, be regarded as fermentation less than 0.5% and end;
(7) fermentation liquor treatment: fermentation junket liquid separates through whizzer; Rotating speed 3000-4000 commentaries on classics/min; Keep and collect the yeast wet thallus after 10-15 minute; Add 5-15 times of zero(ppm) water repeated water washing 2-3 time, each participation washing for the first time condition of separating is identical, obtains containing the fresh yeast of moisture 10%-30% after washing finishes.
Embodiment 2: the preparation method of described high nitrogen fresh yeast, and the step that said step (1) is prepared bacterial classification includes:
A. prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae:
B. prepare solid medium by volume: glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH by mass percentage
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, agar 0.5%-1.5%, remaining is the quality of water.
C. prepare liquid nutrient medium: glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH by mass percentage
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, all the other are water.
D. slant culture: with being linked on the described culture medium slant of the bacterium of having gone out behind the single bacterium colony picking in the petridish, 25-35 ℃ leaves standstill cultivation;
E. seed culture: the picking slant strains is linked in the described liquid nutrient medium of the bacterium of having gone out, and liquid nutrient medium is pH4-6, and under 25-35 ℃ temperature, shaking table was cultivated 8-12 hour, and shaking speed is 100-300r/min, inoculum size: 5%-10%;
F. heavy ion irradiation is handled: treat that bacteria suspension visual inspection muddiness carries out 1 dilution than 98-102 ratio, bacteria suspension is carried out heavy ion irradiation mutagenesis, irradiation dose is: 20Gy-100Gy;
G. barms in temperature-80 ℃ of preservations, if slant preservation gets final product 4 ℃ of preservations.
Embodiment 3: a kind of preparation method of high nitrogen fresh yeast; May further comprise the steps: according to sweet sorghum juice is that 1L makes an experiment; Get gone out the sweet sorghum juice of bacterium of 1L, outward appearance sugar content is 5-8Bx ° (with this first sugared concentration as fermentation), proportionally adds nutritive salt successively; Yeast powder 5-50g, (NH
4)
2SO
42-30g, MgSO
40.3-15g, KH
2PO
42-15g.Culture temperature is 28-30 ℃, and the pH value is 4-7, and shaking speed is: 100-300 changes, and incubation time is about 16-24h.
The yeast wet thallus that obtains at last is through spinning, and centrifugal rotational speed is 3000-4000 commentaries on classics/min, and centrifugation time is 8-12 minute, the yeast-lactic after washing separates 2-4 time, and the water addition ratio example is that 2-5 is doubly to fermented liquid.Obtaining the yeast-lactic solid content after completion separates is 15-35%.
Embodiment 4: see Fig. 1, a kind of preparation method of high nitrogen fresh yeast extract may further comprise the steps:
(1) allotment of yeast suspension: with the fresh yeast thin up of claim 1 step 7 to 5%-15%;
(2) self-dissolving of yeast suspension: the yeast cell self-dissolving, hydrolysis temperature: 50 ℃-60 ℃, self-dissolving and hydrolysis time: 15-25h, autolysis promoter: glucose 0.5%-5%, sodium-chlor 0.3%-5%, ethanol 0.2%-6%, all the other are water, Ph value (5-7);
(3) enzymolysis of yeast suspension: papoid, 5 '-phosphodiesterase; Hydrolysis temperature: 50 ℃-60 ℃, hydrolysis time 10-12h, lytic enzyme addition: papoid: 0.05-0.5%, 5 '-phosphodiesterase 0.05-1.0%;
(4) processing of hydrolyzed solution: the hydrolyzed solution that will react after accomplishing is warming up to 90 ℃-95 ℃, keeps 10-15 minute; Treat that hydrolyzed solution is cooled to 30-50 ℃, separate that rotating speed 3000-4000 commentaries on classics/min separates through whizzer; After keeping 10-15 minute; Reclaim supernatant, residue is cleaned the supernatant that obtains after 1-2 time with zero(ppm) water and carry out concentration with mixing before, vacuum tightness is at 0.05-0.08Pa;
(5) cream yeast extract preparation: first spissated yeast extract is carried out further concentrating, and vacuum tightness maintains 0.05-0.08Pa, treats to accomplish when solid content reaches 70-75% to concentrate, and obtains the cream yeast extract.
Embodiment 5: the preparation method of high nitrogen fresh yeast extract, and utilize the 1L sweet sorghum juice to be 8-20Bx °, prepare the fresh yeast of 80-120g.Through being mixed with the yeast suspension of 3-8L after separating, washing.Elevated temperature adds autolysis promoter: glucose 0.5%-5%, sodium-chlor 0.3%5%, ethanol 0.2%-6%, Ph value (5-7) self-dissolving 10-16 hour to 50-60 ℃.Regulate Ph value 5-6, adding papoid 0.05-0.5%, 5 '-phosphodiesterase 0.05-1.0% hydrolysis 10-12 hour, the 90-95 enzyme ℃ 10-20min that goes out.The whizzer separation of supernatant obtains solid substance and is 5-7 Bx ° supernatant, utilizes thickening equipment, and vacuum tightness is 0.05-0.08Pa, and being concentrated into solid content is that 70-75% is the cream yeast extract.
Embodiment 6: the preparation method of high nitrogen fresh yeast extract is identical, further comprising the steps of to step (4) with embodiment 3 steps (1):
(6) powdery yeast extract preparation: first spissated yeast extract is carried out spraying drying, and keeping the drying tower EAT is 180-220 ℃, and air outlet temperature is 80-90 ℃.Obtain the powdery yeast extract.
The high nitrogen fresh yeast of the powdery extract that adopts the present invention's preparation is through the graduate detection of Gansu Province's light industry, and total nitrogen content is the fine quality of 11.4% (desalination is given money as a gift back) amino nitrogen content 4.7%.
The above is merely preferred embodiment of the present invention, in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is not equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the preparation method of a high nitrogen fresh yeast is characterized in that may further comprise the steps:
(1) prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae, by China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation, preserving number is CGMCC No 5004;
(2) substratum is by the quality weight ratio: with 5-20Bx ° of solid content sweet sorghum juice is solution, adds yeast powder 0.5-5%, (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(3) pre-treatment of sweet sorghum juice: the sweet sorghum juice after will squeezing carries out high temperature 70-90 ℃ boiling, and the time is 1-2 hour, and the cooling back is in the 3000-4000r/min spinning, and it is subsequent use to collect supernatant;
(4) fermentation: after treating that the sweet sorghum juice after the sterilization in the fermentor tank is reduced to 25-30 ℃ temperature, with the yeast suspension in proportion 5%-10% be linked in the fermentor tank and ferment; Initial 4-6 hour can stuffy or intermittent aeration; Mixing speed maintains 50-100 commentaries on classics/min; Promptly flow after 3-6 hour with liquid glucose;
(5) through after adaptive phase 4-6 hour, and ventilation is 0.8-1.2V.V.m, and stirring velocity is 300-500 commentariess on classics/min, interpolation nutritive salt (NH
4)
2SO
40.2-3%, MgSO
40.03-1.5%, KH
2PO
40.2-1.5%;
(6) through the logarithmic growth after date of 10-20h, fermentation progresses into the paracme, leavening temperature 32-35 ℃; Ventilation is 0.3-0.5V.V.m, and stirring velocity is 80-150 commentaries on classics/min, stops stream with liquid glucose; Measure remaining sugar concentration in the fermentation junket liquid, be regarded as fermentation less than 0.5% and end;
(7) fermentation liquor treatment: fermentation junket liquid separates through whizzer; Rotating speed 3000-4000 commentaries on classics/min; Keep and collect the yeast wet thallus after 10-15 minute; Add 5-15 times of zero(ppm) water repeated water washing 2-3 time, each participation washing for the first time condition of separating is identical, obtains containing the fresh yeast of moisture 10%-30% after washing finishes.
2. the preparation method of high nitrogen fresh yeast as claimed in claim 1 is characterized in that further comprising the steps of:
The step that said step (1) is prepared bacterial classification includes:
A. prepare bacterial classification:
Saccharomyces cerevisiaeYeast saccharomyces cerevisiae:
B. prepare solid medium by volume: glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH by mass percentage
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, agar 0.5%-1.5%, remaining is the quality of water;
C. prepare liquid nutrient medium: glucose 3.0%-5.0%, peptone 0.5%-1.0%, yeast extract powder 0.2-1.0%, NH by mass percentage
4SO
40.2%-3%, MgSO
40.03%-1.5%, KH
2PO
40.2%-1.5%, all the other are water:
D. slant culture: with being linked on the described culture medium slant of the bacterium of having gone out behind the single bacterium colony picking in the petridish, 25-35 ℃ leaves standstill cultivation;
E. seed culture: the picking slant strains is linked in the described liquid nutrient medium of the bacterium of having gone out, and liquid nutrient medium is pH4-6, and under 25-35 ℃ temperature, shaking table was cultivated 8-12 hour, and shaking speed is 100-300r/min, inoculum size: 5%-10%;
F. heavy ion irradiation is handled: treat that bacteria suspension visual inspection muddiness carries out 1 dilution than 98-102 ratio, bacteria suspension is carried out heavy ion irradiation mutagenesis, irradiation dose is: 20Gy-100Gy;
G. barms is in temperature-80 ℃ preservation, if slant preservation gets final product 4 ℃ of preservations.
3. the preparation method of one kind high according to claim 1 nitrogen fresh yeast extract is characterized in that may further comprise the steps:
(1) allotment of yeast suspension: with the fresh yeast thin up of claim 1 step 7 to 5%-15%;
(2) self-dissolving of yeast suspension: the yeast cell self-dissolving, hydrolysis temperature: 50 ℃-60 ℃, self-dissolving and hydrolysis time: 15-25h, autolysis promoter: glucose 0.5%-5%, sodium-chlor 0.3%-5%, ethanol 0.2%-6%, all the other are water, Ph value 5-7;
(3) enzymolysis of yeast suspension: papoid, 5 '-phosphodiesterase; Hydrolysis temperature: 50 ℃-60 ℃, hydrolysis time 10-12h, lytic enzyme addition: papoid: 0.05-0.5%, 5 '-phosphodiesterase 0.05-1.0%;
(4) processing of hydrolyzed solution: the hydrolyzed solution that will react after accomplishing is warming up to 90 ℃-95 ℃, keeps 10-15 minute; Treat that hydrolyzed solution is cooled to 30-50 ℃, separate that rotating speed 3000-4000 commentaries on classics/min separates through whizzer; After keeping 10-15 minute; Reclaim supernatant, residue is cleaned the supernatant that obtains after 1-2 time with zero(ppm) water and carry out concentration with mixing before, vacuum tightness is at 0.05-0.08Pa;
(5) cream yeast extract preparation: first spissated yeast extract is carried out further concentrating, and vacuum tightness maintains 0.05-0.08Pa, treats to accomplish when solid content reaches 70-75% to concentrate, and obtains the cream yeast extract.
4. like the preparation method of the said high nitrogen fresh yeast extract of claim 3, it is characterized in that further comprising the steps of:
(6) powdery yeast extract preparation: first spissated yeast extract is carried out spraying drying, and keeping the drying tower EAT is 180-220 ℃, and air outlet temperature is 80-90 ℃.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103966291A (en) * | 2013-01-29 | 2014-08-06 | 安琪酵母股份有限公司 | Yeast peptone |
| CN104195180A (en) * | 2014-08-08 | 2014-12-10 | 广西湘桂酵母科技有限公司 | Method for fermentation production of high density yeast extract emulsion |
| CN108185388A (en) * | 2017-12-28 | 2018-06-22 | 天津百利食品有限公司 | A kind of method that low sodium yeast extract is prepared using radio-frequency technique |
| CN108522781A (en) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | A kind of yeast albumen powder and preparation method thereof rich in free amino acid |
| CN115474681A (en) * | 2022-10-12 | 2022-12-16 | 湛江五洲生物工程有限公司 | Preparation process of yeast extract |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103966291A (en) * | 2013-01-29 | 2014-08-06 | 安琪酵母股份有限公司 | Yeast peptone |
| CN103966291B (en) * | 2013-01-29 | 2016-10-05 | 安琪酵母股份有限公司 | Yeast protein peptone |
| CN104195180A (en) * | 2014-08-08 | 2014-12-10 | 广西湘桂酵母科技有限公司 | Method for fermentation production of high density yeast extract emulsion |
| CN108185388A (en) * | 2017-12-28 | 2018-06-22 | 天津百利食品有限公司 | A kind of method that low sodium yeast extract is prepared using radio-frequency technique |
| CN108522781A (en) * | 2018-03-21 | 2018-09-14 | 杭州早稻田生物技术有限公司 | A kind of yeast albumen powder and preparation method thereof rich in free amino acid |
| CN115474681A (en) * | 2022-10-12 | 2022-12-16 | 湛江五洲生物工程有限公司 | Preparation process of yeast extract |
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| CN102337225B (en) | 2014-03-12 |
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