CN109504614A - A kind of preparation method of native country saccharomyces cerevisiae dry powder - Google Patents
A kind of preparation method of native country saccharomyces cerevisiae dry powder Download PDFInfo
- Publication number
- CN109504614A CN109504614A CN201811635196.6A CN201811635196A CN109504614A CN 109504614 A CN109504614 A CN 109504614A CN 201811635196 A CN201811635196 A CN 201811635196A CN 109504614 A CN109504614 A CN 109504614A
- Authority
- CN
- China
- Prior art keywords
- native country
- yeast
- saccharomyces cerevisiae
- culture
- dry powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of preparation methods of native country saccharomyces cerevisiae dry powder, it combines saccharomyces cerevisiae finger print method to separate native country saccharomyces cerevisiae strain from self-produced daqu of middle temperature using classic flat-plate separation, picks out the culture that good native country saccharomyces cerevisiae strain carries out seed liquor in yeast extract powder peptone glucose agar medium；It will be expanded culture in the mature seed liquor access fermentor of culture, obtain native country yeast fermentation broth after culture is mature, native country yeast concentrated mother liquor is collected by centrifugation into through high speed freezing centrifuge in native country yeast fermentation broth；Native country yeast concentrated mother liquor is added after protective agent, dry powder is prepared by freeze-drying.Saccharomyces cerevisiae dry powder in native country made from the method for the present invention; yeast count reaches 7,000,000,000/gram dry powder; survival rate is up to 90% or more; since freeze drying protectant main component used is trehalose; in addition to there is magical protective effect to microorganism; its chemical property is also highly stable, will not cause the putrid and deteriorated of fermented grain.
Description
Technical field
The present invention relates to saccharomyces cerevisiae preparation field of dry powder, are specifically related to a kind of preparation side of native country saccharomyces cerevisiae dry powder
Method.
Background technique
Saccharomyces cerevisiae is the mode bacterium of Saccharomyces cerevisiae, the barms being widely used in white wine, grape wine etc..It makes
The use of brewer yeast can significantly improve distillation yield, however the active dry yeast that liquor industry uses at present is all business bacterium mostly
Kind, rather than barms in native environment, permanent to destroy the microbial ecological in yeasting using commercial yeast flat
Weighing apparatus, causes microorganism out of proportion, and then influences vinosity, anxious in order to improve the addition bring series of problems because of commercial yeast
The effect that one plant of advantage saccharomyces cerevisiae strain need to be screened from native environment to replace commercial yeast in wine brewing, continues to improve out
Ecological environment can also be balanced while wine rate, is coordinated mutually between microorganism, is interacted, and product quality is improved.
At present saccharomyces cerevisiae in wine brewing production using mainly there is three approach, first is that direct after being fermented by Liquid Culture
It is added in fermented grain, but the yeast quantity of this mode culture is lower, moisture is big, production cannot be met well to yeast quantity
Requirement.The second way is to be prepared into the use of yeast wheat bran, and the yeast quantity in finished product yeast wheat bran can achieve 20~30
Hundred million/g, though quantitatively can satisfy production requirement, yeast wheat bran preparation process is relative complex, and can make fermented grain using wheat bran
Gas porosity increases, and influences wine-making technology to a certain extent.The third approach is prepared into dry powder system after exactly Yeast Cultivation is concentrated
Agent, can be increased bacterium number again will not bring the problem that moisture is excessive or wheat bran is excessive.It is generallyd use in the preparation of dry powder formulations
Cryoprotector mainly have skimmed milk power, sucrose, animal blood serum, dimethyl sulfoxide etc., these cryoprotectors easily cause corruption
It loses rotten or has certain toxicity, cannot directly be used in food service industry.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of native country saccharomyces cerevisiae dry powder.
In order to solve the above technical problems, the present invention the following steps are included:
A, saccharomyces cerevisiae finger print method is combined to separate native country from self-produced daqu of middle temperature using classic flat-plate separation
Saccharomyces cerevisiae strain is picked out good native country saccharomyces cerevisiae strain and is carried out in yeast extract powder peptone glucose agar medium
The culture of seed liquor；
B, it will be expanded culture in the mature seed liquor access fermentor of culture, yeast fermentation in native country obtained after culture is mature
Native country yeast concentrated mother liquor is collected by centrifugation into through high speed freezing centrifuge in native country yeast fermentation broth by liquid；
C, native country yeast concentrated mother liquor is added after protective agent and dry powder is prepared by freeze-drying.
The self-produced daqu of middle temperature is prepared as follows:
Full grains are fresh, no sandy soil, free from insect pests, without go rotten rotten, moisture content 13% wheat below through material moistening, particle, mix
Expect, be pressed into cuboid song embryo, the bent embryo prepared is placed in bent room, periodically turns over the natural rich of Qu Jinhang environmental microorganism
Collection culture, by culture in 20~30 days, is put in storage by controlling temperature, humidity and ventilation condition in bent room after knee-piece is mature
It is spare to store for 3~June.
The screening process of the native country saccharomyces cerevisiae are as follows:
Native country saccharomyces cerevisiae separation screening is carried out from the self-produced daqu of middle temperature of storage, weighs the smashed medium temperature of 1~10g first
Yeast is added in 9~90mL sterile saline to mix and break up, and applies flat band method in yeast extract powder peptone grape using gradient dilution
The separation of yeast is carried out on sugared agar medium plate；Recycle commercially available WL solid medium to yeast colony form into
Row classification cannot carry out secondary screening as the principle of sole carbon source using lysine according to saccharomyces cerevisiae, obtain saccharomyces cerevisiae；Finally
In order to further discriminate between business saccharomyces cerevisiae and native country saccharomyces cerevisiae, using molecular biology genome parting, from genotype
Upper screening obtains native country barms.
The cultural method of the seed liquor are as follows:
Take 0.5~0.8mL of glycerol stock be inoculated in 50~150mL yeast extract powder peptone glucose agar medium activation 18~
For 24 hours, it is seeded in the big triangular flask equipped with 1500~3000mL yeast extract powder peptone glucose agar medium and carries out after activation
The culture of seed liquor, condition of culture are 28~30 DEG C, 24~48h, and mature seed liquor will be cultivated in triangular flask according to 5~10%
Ratio be inoculated into fermentor, containing the glutinous rice liquid glucose of sterilization processing in fermentor, pol is 8~12 ° of Bx, stirring in tank
Revolving speed is 80~120rpm/min, is passed through filtrated air and stirred fermentor after cultivating 3~4h, promotes yeast growth, 28~30
For 24 hours~48h is cultivated under the conditions of DEG C temperature.
The collection method of the yeast concentrate are as follows:
The yeast fermentation broth that mixing is taken in spontaneous fermentation tank is centrifuged 8~10min through 8000~10000rpm/min, abandons supernatant, stay
Sediment.
The protective agent is made by following raw material:
Trehalose, Vc-Na, maltodextrin, deionized water are mixed in the ratio of 1:1:1~3:10~30.
The freeze-drying method of the native country yeast concentrated mother liquor are as follows:
1) it is added based on 5~6mL of protective agent by the native country 300mL yeast concentrated mother liquor, native country yeast concentrated mother liquor is mixed with protective agent
Emulsification is closed, 8~18h is then freezed under the conditions of -40 DEG C~-80 DEG C；
2) by freeze drier and specimen holder together pre-freeze to -40 DEG C or less；
3) yeast liquid freezed is transferred on specimen holder, is put into freeze drier, opened vacuum pump and vacuumize, it is internal
Vacuum degree is not greater than 30pa, when sample actual temperature rises to 10 DEG C, can stop being lyophilized.
Compared with the prior art, the present invention has the following advantages:
Saccharomyces cerevisiae dry powder in native country made from the method for the present invention, yeast count reach 7,000,000,000/gram dry powder, survival rate up to 90% with
On, since freeze drying protectant main component used is trehalose, in addition to there is magical protective effect to microorganism, its change
It is also highly stable to learn property, the putrid and deteriorated of fermented grain will not be caused.Saccharomyces cerevisiae dry powder in native country obtained is substituted into commercial yeast
Applied in scape sesame giving off a strong fragrance wine fermented grain, using native country yeast than using the fermented grain alcoholic strength of commercial yeast to improve 11.4%, lactic acid
Ethyl ester reduction by 2.0%, ethyl hexanoate improve 17.2%, and liquor output rate and the newborn effect of oneself drop of increasing are preferable.The method of the present invention is obtained originally
Native saccharomyces cerevisiae bacterium number height, survival rate height, long shelf-life, condition of storage are simple, can direct plunge into wine brewing production and use, keep away
Exempt to cause putrid and deteriorated and organic toxic pollutant disadvantage, be more convenient liquor-making enterprise in use, improves effect in terms of distillation yield
Fruit is obvious.
Specific embodiment
Embodiment 1
1) preparation of self-produced daqu of middle temperature:
Self-produced daqu of middle temperature is to produce daqu of middle temperature using traditional daqu of middle temperature production technology in liquor-making enterprise local.I.e.
Full grains are fresh, no sandy soil, free from insect pests, without go rotten rotten, moisture content 13% wheat below through material moistening, particle, spice,
It is pressed into cuboid song embryo, the bent embryo prepared is placed in bent room, periodically turns over the natural enrichment of Qu Jinhang environmental microorganism
Culture, by culture in 20~30 days, is put in storage storage after knee-piece is mature by controlling temperature, humidity and ventilation condition in bent room
It is spare to deposit for 3~June.
2) screening of native country yeast: weighing the smashed self-produced daqu of middle temperature of 10g, is added in 90mL sterile saline and mixes
Merge shaking table oscillation to break up, draw the above-mentioned bacteria suspension of 1mL, 10 times of gradient dilutions is carried out using gradient dilution method, after taking dilution
200 L of bacteria suspension is coated on yeast extract powder peptone glucose agar medium (i.e. YPD culture medium) plate, under the conditions of 30 DEG C into
The culture of row yeast, picking a certain number of bacterium colonies progress 3 times or more scribing line separation after culture train obtained single colonie in WL
It supports and classifies on base to the colonial morphology of yeast, and cannot be using lysine as the principle of sole carbon source according to saccharomyces cerevisiae
Secondary screening is carried out, cannot being initially believed that for normal growth be saccharomyces cerevisiae on lysine culture medium, in order to further discriminate between quotient
Industry saccharomyces cerevisiae and native country saccharomyces cerevisiae, using molecular biology genome parting, screening obtains native country ferment from genotype
Female strain carries out molecular biology identification to the native country yeast strain that screening obtains, further proves that it is from molecular level
The native country saccharomyces cerevisiae that screening obtains is stored in -20 DEG C of refrigerators by saccharomyces cerevisiae in the form of glycerol stock.
3) glycerol stock 0.8mL is taken to be inoculated in 150mL yeast extract powder peptone agar glucose fluid nutrient medium (i.e. YPD liquid
Culture medium) in activation be seeded to the big triangular flask equipped with 3000mL yeast extract powder peptone glucose agar medium for 24 hours, after activation
The middle culture for carrying out seed liquor, condition of culture are 30 DEG C, and for 24 hours, bacterium number can reach 0.4~0.8 hundred million/mL, will cultivate in triangular flask
Mature seed liquor is inoculated into fermentor according to 10% ratio, the glutinous rice liquid glucose containing sterilization processing in fermentor, sugar
Degree is 8~12 ° of Bx, and speed of agitator is 80rpm/min in tank, leads to filtrated air and stirred fermentor after cultivating 4h, promotes yeast
Growth, is cultivated for 24 hours under the conditions of 30 DEG C of temperature.
4) culture medium is removed through centrifuge 8000rpm/min centrifugation 10min after yeast fermentation broth culture is mature, use is sterile
After water washing 2~3 times, precipitating is collected by centrifugation again, stays sediment.
5) freeze drying protectant: trehalose, Vc-Na(vitamin C-sodium), maltodextrin, deionized water press 1:1:3:30 ratio
Example mixing.
6) freeze drying protectant 5.0mL is added in the every native country 300mL yeast concentrated mother liquor, and being uniformly mixed makes yeast obtain abundant cream
Change protection.
7) the above mixed liquor freezes 10h at -60 DEG C, and moisture is transformed into solid form of ice crystals, by freeze drier and
Pre-freeze is put into freeze drier specimen holder to -40 DEG C hereinafter, the yeast liquid freezed is transferred on specimen holder together,
Plexiglass tent is covered, vacuum pump is opened and vacuumizes, internal vacuum is not greater than 30pa, makes under sample low temperature and vacuum condition
It by water sublimed and is discharged, when sample actual temperature rises to 10 DEG C, can stop being lyophilized.
Embodiment 2
1) bacterial sediment object is collected in the screening, culture, concentration for carrying out native country yeast according to the method described above.
2) freeze drying protectant: trehalose, Vc-Na(vitamin C-sodium), maltodextrin, deionized water press 1:1:2:20 ratio
Example mixing.
3) freeze drying protectant 5.4mL is added in the every native country 300mL yeast concentrated mother liquor, and being uniformly mixed makes yeast obtain abundant cream
Change protection.
4) the above mixed liquor freezes 12h at -80 DEG C, and moisture is transformed into solid form of ice crystals, freeze drier pre-freeze
To -40 DEG C hereinafter, the yeast liquid freezed is transferred on specimen holder, it is put into freeze drier, covers plexiglass tent,
Vacuum pump to be opened to vacuumize, internal vacuum is not greater than 30pa, when sample actual temperature rises to 10 DEG C or more, freeze-drying side
It can stop.
Embodiment 3
1) bacterial sediment object is collected in the screening, culture, concentration for carrying out native country yeast according to the method for embodiment 1.
2) freeze drying protectant: trehalose, Vc-Na, maltodextrin, deionized water are mixed in the ratio of 1:1:1:10.
3) freeze drying protectant 6.0mL is added in the every native country 300mL yeast concentrated mother liquor, and being uniformly mixed makes yeast obtain abundant cream
Change protection.
4) the above mixed liquor freezes 18h at -70 DEG C, and moisture is transformed into solid form of ice crystals, freeze drier pre-freeze
To -40 DEG C hereinafter, the yeast liquid freezed is transferred on specimen holder, it is put into freeze drier, covers plexiglass tent,
It opens vacuum pump to vacuumize, internal vacuum is not greater than 30pa, when sample actual temperature rises to 10 DEG C, can stop freezing
It is dry.
Embodiment 1,2,3 be only using protection agent solution it is different, remaining preparation condition is essentially the same, after the completion of preparation plus
Enter complex aqueous solution to recover respectively, total bacteria count and survival rate is calculated by two methods of microscope and plate culture, finally discovery is real
Apply the resulting native country yeast dry powder total bacteria count of example 2 and survival rate highest.Saccharomyces cerevisiae dry powder in native country made from the method for the present invention, hair
Existing this native country saccharomyces cerevisiae dry powder total bacteria count is no less than 7,000,000,000/gram, wherein active bacteria is up to 90% or more.Due to jelly used
Dry protective agent main component is trehalose, and in addition to having magical protective effect to microorganism, its chemical property is also very steady
It is fixed, the putrid and deteriorated of fermented grain will not be caused.Saccharomyces cerevisiae dry powder in native country obtained substitution commercial yeast is applied to scape sesame giving off a strong fragrance
In wine fermented grain, using native country yeast than using the fermented grain alcoholic strength of commercial yeast to improve 11.4%, ethyl lactate reduces by 2.0%,
Ethyl hexanoate improves 17.2%, and liquor output rate and the newborn effect of oneself drop of increasing are preferable.
Embodiment described above is merely preferred embodiments of the present invention, but protection scope of the present invention is not
Be confined to this, anyone skilled in the art within the technical scope of the present disclosure, the change that can be readily occurred in
Change or replace, should be covered by the protection scope of the present invention.Therefore, protection scope of the present invention should be with claims
Protection scope subject to.
Claims (7)
1. a kind of preparation method of native country saccharomyces cerevisiae dry powder, it is characterized in that the following steps are included:
A, saccharomyces cerevisiae finger print method is combined to separate native country from self-produced daqu of middle temperature using classic flat-plate separation
Saccharomyces cerevisiae strain is picked out good native country saccharomyces cerevisiae strain and is carried out in yeast extract powder peptone glucose agar medium
The culture of seed liquor；
B, it will be expanded culture in the mature seed liquor access fermentor of culture, yeast fermentation in native country obtained after culture is mature
Native country yeast concentrated mother liquor is collected by centrifugation into through high speed freezing centrifuge in native country yeast fermentation broth by liquid；
C, native country yeast concentrated mother liquor is added after protective agent and dry powder is prepared by freeze-drying.
2. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the self-produced medium temperature is big
Song is prepared as follows:
Full grains are fresh, no sandy soil, free from insect pests, without go rotten rotten, moisture content 13% wheat below through material moistening, particle, mix
Expect, be pressed into cuboid song embryo, the bent embryo prepared is placed in bent room, periodically turns over the natural rich of Qu Jinhang environmental microorganism
Collection culture, by culture in 20~30 days, is put in storage by controlling temperature, humidity and ventilation condition in bent room after knee-piece is mature
It is spare to store for 3~June.
3. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the native country saccharomyces cerevisiae
Screening process are as follows:
Native country saccharomyces cerevisiae separation screening is carried out from the self-produced daqu of middle temperature of storage, weighs the smashed medium temperature of 1~10g first
Yeast is added in 9~90mL sterile saline to mix and break up, and applies flat band method in yeast extract powder peptone grape using gradient dilution
The separation of yeast is carried out on sugared agar medium plate；Recycle commercially available WL solid medium to yeast colony form into
Row classification cannot carry out secondary screening as the principle of sole carbon source using lysine according to saccharomyces cerevisiae, obtain saccharomyces cerevisiae；Finally
In order to further discriminate between business saccharomyces cerevisiae and native country saccharomyces cerevisiae, using molecular biology genome parting, from genotype
Upper screening obtains native country barms.
4. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the culture of the seed liquor
Method are as follows:
Take 0.5~0.8mL of glycerol stock be inoculated in 50~150mL yeast extract powder peptone glucose agar medium activation 18~
For 24 hours, it is seeded in the big triangular flask equipped with 1500~3000mL yeast extract powder peptone glucose agar medium and carries out after activation
The culture of seed liquor, condition of culture are 28~30 DEG C, 24~48h, and mature seed liquor will be cultivated in triangular flask according to 5~10%
Ratio be inoculated into fermentor, containing the glutinous rice liquid glucose of sterilization processing in fermentor, pol is 8~12 ° of Bx, stirring in tank
Revolving speed is 80~120rpm/min, is passed through filtrated air and stirred fermentor after cultivating 3~4h, promotes yeast growth, 28~30
For 24 hours~48h is cultivated under the conditions of DEG C temperature.
5. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the yeast concentrate
Collection method are as follows:
The yeast fermentation broth that mixing is taken in spontaneous fermentation tank is centrifuged 8~10min through 8000~10000rpm/min, abandons supernatant, stay
Sediment.
6. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the protective agent is by following
Raw material is made:
Trehalose, Vc-Na, maltodextrin, deionized water are mixed in the ratio of 1:1:1~3:10~30.
7. the preparation method of saccharomyces cerevisiae dry powder in native country according to claim 1, it is characterized in that the native country yeast is concentrated
The freeze-drying method of mother liquor are as follows:
1) it is added based on 5~6mL of protective agent by the native country 300mL yeast concentrated mother liquor, native country yeast concentrated mother liquor is mixed with protective agent
Emulsification is closed, 8~18h is then freezed under the conditions of -40 DEG C~-80 DEG C；
2) by freeze drier and specimen holder together pre-freeze to -40 DEG C or less；
3) yeast liquid freezed is transferred on specimen holder, is put into freeze drier, opened vacuum pump and vacuumize, it is internal
Vacuum degree is not greater than 30pa, when sample actual temperature rises to 10 DEG C, can stop being lyophilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811635196.6A CN109504614A (en) | 2018-12-29 | 2018-12-29 | A kind of preparation method of native country saccharomyces cerevisiae dry powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811635196.6A CN109504614A (en) | 2018-12-29 | 2018-12-29 | A kind of preparation method of native country saccharomyces cerevisiae dry powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109504614A true CN109504614A (en) | 2019-03-22 |
Family
ID=65755810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811635196.6A Pending CN109504614A (en) | 2018-12-29 | 2018-12-29 | A kind of preparation method of native country saccharomyces cerevisiae dry powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109504614A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110747137A (en) * | 2019-09-29 | 2020-02-04 | 吉林大学 | Method for separating, identifying and screening saccharomyces cerevisiae in dairy cow excrement |
| CN111328998A (en) * | 2019-10-11 | 2020-06-26 | 东莞理工学院 | Method for preparing low-nitrite dry fermented sausage by adding yeast |
| CN111748481A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Active soy sauce dry yeast prepared by using candida and method for fermenting soy sauce by using active soy sauce dry yeast |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912041A (en) * | 2010-08-02 | 2010-12-15 | 哈尔滨市海澳斯生物科技开发有限公司 | Preparation method of active rhodotorula glutinis powder |
| CN102492642A (en) * | 2011-12-20 | 2012-06-13 | 江南大学 | Denitrifying strain with nitrifying function, strain-containing water body improver of multiple active microorganisms and preparation method of water body improver |
| CN102524794A (en) * | 2012-01-10 | 2012-07-04 | 北京农学院 | Preparation method of serum cholesterol reduction Kluyveromyces marxianus freeze-dried powder |
| CN103497863A (en) * | 2013-09-27 | 2014-01-08 | 泸州品创科技有限公司 | Preparation process for waxy wheat Daqu and application of waxy wheat |
| CN105861348A (en) * | 2016-06-14 | 2016-08-17 | 江南大学 | Saccharomyces cerevisiae low in urea yield and application thereof to food production |
| CN105925495A (en) * | 2016-07-18 | 2016-09-07 | 三门峡龙飞生物工程有限公司 | Highly-active Pichia pastoris powder and preparation method thereof |
| CN106520633A (en) * | 2016-12-15 | 2017-03-22 | 汉臣氏（沈阳）儿童制品有限公司 | Method for preparing lactobacillus plantarum freeze-dried powder |
| CN107746813A (en) * | 2017-10-17 | 2018-03-02 | 陕西科技大学 | A kind of compound freeze drying protectant of Paula enlightening saccharomycete and its preparation and application method |
| CN108192833A (en) * | 2018-02-12 | 2018-06-22 | 新疆天润生物科技股份有限公司 | A kind of saccharomyces cerevisiae bacteria strain and its culture medium, cultural method, the preparation method and application that bacterium powder is lyophilized |
| US20190112677A1 (en) * | 2016-06-14 | 2019-04-18 | Jiangnan University | Low Urea-producing and Flavor-producing Wickerhamomyces anomalus Strain and Use Thereof in Food Production |
-
2018
- 2018-12-29 CN CN201811635196.6A patent/CN109504614A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912041A (en) * | 2010-08-02 | 2010-12-15 | 哈尔滨市海澳斯生物科技开发有限公司 | Preparation method of active rhodotorula glutinis powder |
| CN102492642A (en) * | 2011-12-20 | 2012-06-13 | 江南大学 | Denitrifying strain with nitrifying function, strain-containing water body improver of multiple active microorganisms and preparation method of water body improver |
| CN102524794A (en) * | 2012-01-10 | 2012-07-04 | 北京农学院 | Preparation method of serum cholesterol reduction Kluyveromyces marxianus freeze-dried powder |
| CN103497863A (en) * | 2013-09-27 | 2014-01-08 | 泸州品创科技有限公司 | Preparation process for waxy wheat Daqu and application of waxy wheat |
| CN105861348A (en) * | 2016-06-14 | 2016-08-17 | 江南大学 | Saccharomyces cerevisiae low in urea yield and application thereof to food production |
| US20190112677A1 (en) * | 2016-06-14 | 2019-04-18 | Jiangnan University | Low Urea-producing and Flavor-producing Wickerhamomyces anomalus Strain and Use Thereof in Food Production |
| CN105925495A (en) * | 2016-07-18 | 2016-09-07 | 三门峡龙飞生物工程有限公司 | Highly-active Pichia pastoris powder and preparation method thereof |
| CN106520633A (en) * | 2016-12-15 | 2017-03-22 | 汉臣氏（沈阳）儿童制品有限公司 | Method for preparing lactobacillus plantarum freeze-dried powder |
| CN107746813A (en) * | 2017-10-17 | 2018-03-02 | 陕西科技大学 | A kind of compound freeze drying protectant of Paula enlightening saccharomycete and its preparation and application method |
| CN108192833A (en) * | 2018-02-12 | 2018-06-22 | 新疆天润生物科技股份有限公司 | A kind of saccharomyces cerevisiae bacteria strain and its culture medium, cultural method, the preparation method and application that bacterium powder is lyophilized |
Non-Patent Citations (21)
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110747137A (en) * | 2019-09-29 | 2020-02-04 | 吉林大学 | Method for separating, identifying and screening saccharomyces cerevisiae in dairy cow excrement |
| CN111328998A (en) * | 2019-10-11 | 2020-06-26 | 东莞理工学院 | Method for preparing low-nitrite dry fermented sausage by adding yeast |
| CN111328998B (en) * | 2019-10-11 | 2023-04-07 | 东莞理工学院 | Method for preparing low-nitrite dry fermented sausage by adding yeast |
| CN111748481A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Active soy sauce dry yeast prepared by using candida and method for fermenting soy sauce by using active soy sauce dry yeast |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107022355A (en) | A kind of biologic ferment soil conditioner and preparation method thereof | |
| CN105349460B (en) | A kind of superacidulated complex microorganism preparations of inhibition vegetable castoff anaerobic fermentation | |
| CN109504614A (en) | A kind of preparation method of native country saccharomyces cerevisiae dry powder | |
| HUE033635T2 (en) | Method for the preparation of a fermented beverage | |
| WO2017186146A1 (en) | Fruit and vegetable cultivation and probiotic fermentation of edible and medicinal fungus | |
| CN109652347A (en) | A method of it establishing the exploitation of Shanxi mature vinegar composite bacteria agent and multistage on the basis of strain interaction and strengthens | |
| CN104560794A (en) | Lactobacillus plantarum and method for preparing fruit and vegetable sauce by using same | |
| CN111304112B (en) | Composite microbial inoculum for ensiling sugarcane tail leaves | |
| US20200231915A1 (en) | Preparation method and application of compound milk-beer lyophilized fermentation microorganism agent | |
| CN112877261B (en) | Fermentation method of biocontrol streptomyces | |
| Ojokoh et al. | Production of Saccharomyces cerevisiae biomass in papaya extract medium | |
| Maragatham et al. | Production of single cell protein from yeast using papaya extract medium | |
| CN108277186B (en) | Bacillus licheniformis as pesticide surfactant and application thereof | |
| CN113980858A (en) | Lactobacillus plantarum YL399 for producing high-activity tannase and application thereof in preparation of codonopsis pilosula fermented feed | |
| CN1740333A (en) | Mycose fermentation production process | |
| CN109266553B (en) | Freeze-drying protective agent, method for preparing direct-injection type freeze-drying bacterial agent for puer tea by using freeze-drying protective agent and application of freeze-drying protective agent | |
| CN105925495A (en) | Highly-active Pichia pastoris powder and preparation method thereof | |
| CN110150457B (en) | Bacteriostatic yeast culture and application thereof | |
| CN106615609B (en) | Lactobacillus buchneri capable of improving silage quality and application thereof | |
| ES2650273T3 (en) | Method for alcoholic fermentation of honey must, with high sugar content | |
| CN109055248A (en) | A kind of bio-control yeast bacterium activated freeze dried powder and preparation method thereof | |
| CN112522114B (en) | Cordyceps militaris fungus chaff extract, ganoderma lucidum fermentation product, and preparation methods and applications thereof | |
| CN107916194A (en) | A kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits | |
| CN108048275A (en) | It is a kind of to be prepared with brown sugar and Duo Yi fruits mostly according to the method for fermented wine | |
| CN112715758A (en) | Lactobacillus buchneri BL4 and method for preparing silage by using same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190322 |