CN112251365A - Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food - Google Patents

Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food Download PDF

Info

Publication number
CN112251365A
CN112251365A CN202011113041.3A CN202011113041A CN112251365A CN 112251365 A CN112251365 A CN 112251365A CN 202011113041 A CN202011113041 A CN 202011113041A CN 112251365 A CN112251365 A CN 112251365A
Authority
CN
China
Prior art keywords
selenium
yeast
fermentation
culture medium
preparation
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
Application number
CN202011113041.3A
Other languages
Chinese (zh)
Inventor
于子健
陈旅平
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dalian Pengli Biotechnology Co ltd
Original Assignee
Dalian Pengli Biotechnology Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Dalian Pengli Biotechnology Co ltd filed Critical Dalian Pengli Biotechnology Co ltd
Priority to CN202011113041.3A priority Critical patent/CN112251365A/en
Publication of CN112251365A publication Critical patent/CN112251365A/en
Pending legal-status Critical Current

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides yeast protein selenium and a preparation method thereof, a fermentation culture medium, a selenium-rich small molecule peptide stock solution and a preparation method thereof, and food. The preparation method of the selenium yeast protein comprises the following steps: and (3) inoculating the yeast strain into a yeast culture medium containing a selenium compound for fermentation to obtain the selenium yeast protein. Selenium yeast protein prepared by the preparation method. The fermentation medium comprises the raw material of selenium yeast protein. The preparation method of the selenium-rich small molecule peptide stock solution comprises the following steps: inoculating the bacillus subtilis into a fermentation culture medium, and culturing to obtain a selenium-rich small molecular peptide stock solution. The selenium-rich small molecular peptide stock solution is prepared by using the preparation method. The food is prepared from raw materials including selenium-rich small molecule peptide stock solution. The selenium-rich small molecule peptide stock solution provided by the application contains rich selenium element, small molecule peptide, oligosaccharide and vitamins, and is high in nutritive value.

Description

Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food
Technical Field
The invention relates to the field of food processing, in particular to a yeast protein selenium and a preparation method thereof, a fermentation culture medium, a selenium-rich small molecular peptide stock solution and a preparation method thereof, and food.
Background
The oxidative damage in human body can cause illness and aging of human body, and selenium can activate the antioxidant system of human body, control the oxidative damage of settlement, and prevent diseases. In the prior art, people mainly add selenium into food or health care products in the form of inorganic matters or organic matters, but the problems of poor absorption and unsatisfactory comprehensive effect generally exist.
How to better utilize the selenium element to obtain selenium-rich products, thereby improving the absorption rate and the comprehensive health care effect becomes the key point of research of people.
In view of this, the present application is specifically made.
Disclosure of Invention
The invention aims to provide yeast protein selenium and a preparation method thereof, a fermentation culture medium, a selenium-rich small molecule peptide stock solution and a preparation method thereof, and food, so as to solve the problems.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a method for preparing selenium-containing yeast protein comprises the following steps:
and (3) inoculating the yeast strain into a yeast culture medium containing a selenium compound for fermentation to obtain the selenium yeast protein.
Preferably, the selenium compound comprises sodium selenite;
preferably, the content of the sodium selenite in the yeast culture medium is 15-25 mg/kg;
preferably, the yeast medium further comprises wort;
preferably, said wort comprises 10-15% of the total volume of said yeast medium;
preferably, the concentration of said wort is 4-6 Be;
preferably, the pH value of the yeast culture medium is 5-6;
preferably, the yeast medium is sterilized prior to said inoculating;
preferably, the temperature of the sterilization treatment is 120-125 ℃, the pressure is 0.05-0.15MPa, and the time is 25-35 min;
preferably, a yeast spore suspension is prepared before the inoculation of the yeast strains, and the inoculation amount of the yeast spore suspension is 2-12% of the total volume of the yeast culture medium;
preferably, the fermentation temperature is 27-29 ℃, the pressure is 0.02-0.04MPa, and the time is 36-60 h;
preferably, the fermentation is carried out under stirring;
preferably, the stirring speed is 160-200 r/min;
preferably, sodium selenite is supplemented after the fermentation enters the logarithmic growth phase, so that the concentration of the sodium selenite in the system reaches 55-65 mg/kg;
preferably, the fermentation is followed by a post-treatment;
preferably, the post-processing comprises: and filtering, concentrating and drying the fermentation liquor obtained by fermentation to obtain the selenium yeast protein.
The main component of wort is maltose, a kind of carbohydrate, which is produced from malt containing amylase, and is beneficial for yeast growth. The research and control of the yeast fermentation process can better obtain the selenium yeast protein.
Alternatively, the sodium selenite content of the yeast medium may be any value between 15mg/kg, 16mg/kg, 17mg/kg, 18mg/kg, 19mg/kg, 20mg/kg, 21mg/kg, 22mg/kg, 23mg/kg, 24mg/kg, 25mg/kg and 15-25 mg/kg; the wort may represent any value between 10%, 11%, 12%, 13%, 14%, 15% and 10-15% of the total volume of the yeast medium; the concentration of said wort may Be any value between 4Be, 5Be, 6Be and 4-6 Be; the pH of the yeast culture medium may be any of 5, 5.5, 6 and 5-6; the temperature of the sterilization treatment can be any value between 120 ℃, 121 ℃, 122 ℃, 123 ℃, 124 ℃, 125 ℃ and 120-125 ℃, the pressure can be any value between 0.05MPa, 0.06MPa, 0.07MPa, 0.08MPa, 0.09MPa, 0.10MPa, 0.11MPa, 0.12MPa, 0.13MPa, 0.14MPa, 0.15MPa and 0.05-0.15MPa, and the time can be any value between 25min, 26min, 27min, 28min, 29min, 30min, 31min, 32min, 33min, 34min, 35min and 25-35 min; the inoculum size of the yeast spore suspension can be any value between 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12% and 2-12% of the total volume of the yeast culture medium; the fermentation temperature can be any value between 27 ℃, 28 ℃, 29 ℃ and 27-29 ℃, the pressure can be any value between 0.02MPa, 0.03MPa, 0.04MPa and 0.02-0.04MPa, and the time can be any value between 36h, 42h, 48h, 54h, 60h and 36-60 h; the stirring speed can be any value between 160r/min, 170r/min, 180r/min, 190r/min, 200r/min and 160-200 r/min; the concentration of sodium selenite in the system after sodium selenite supplementation can be any value between 55mg/kg, 56mg/kg, 57mg/kg, 58mg/kg, 59mg/kg, 60mg/kg, 61mg/kg, 62mg/kg, 63mg/kg, 64mg/kg, 65mg/kg and 55-65 mg/kg.
Selenium yeast protein prepared by the preparation method.
A fermentation medium comprises the selenium yeast protein as a raw material.
Preferably, the content of the selenium yeast protein is 2-3 mg/L;
preferably, the fermentation medium further comprises 1.5-3g/L of yeast extract powder, 1.5-3g/L of peptone, 40-80g/L of glucose, 30-60g/L of white granulated sugar, 2-4g/L of marine fish oligopeptide powder, 0.01-0.05g/L of corn flour, 0.01-0.05g/L of soybean flour, 0.15-0.2g/L of sodium chloride and 0.1-0.3g/L of first composite trace element composition;
preferably, the first composite microelement composition comprises 0.03850-0.05g/L magnesium sulfate, 0.077-0.08g/L potassium dihydrogen phosphate and 0.022-0.03g/L ferrous sulfate;
preferably, the pH of the fermentation medium is 6.5-7.0.
Optionally, in the raw material of the fermentation medium, the content of selenium yeast protein can be any value between 2mg/L, 2.5mg/L, 3mg/L and 2-3mg/L, the content of yeast extract powder can be any value between 1.5g/L, 2g/L, 2.5g/L, 3g/L and 1.5-3g/L, the content of peptone can be any value between 1.5g/L, 2g/L, 2.5g/L, 3g/L and 1.5-3g/L, the content of glucose can be any value between 40g/L, 50g/L, 60g/L, 70g/L, 80g/L and 40-80g/L, and the content of white granulated sugar can be any value between 30g/L, 40g/L, 50g/L, 60g/L and 30-60g/L, the content of the marine fish oligopeptide powder can be any value between 2g/L, 3g/L, 4g/L and 2-4g/L, the content of the corn flour can be any value between 0.01g/L, 0.02g/L, 0.03g/L, 0.04g/L, 0.05g/L and 0.01-0.05g/L, the content of the soybean flour can be any value between 0.01g/L, 0.02g/L, 0.03g/L, 0.04g/L, 0.05g/L and 0.01-0.05g/L, the content of the sodium chloride can be any value between 0.15g/L, 0.16g/L, 0.17g/L, 0.18g/L, 0.19g/L, 0.2g/L and 0.15-0.2g/L, the content of the first composite microelement composition can be any value between 0.1g/L, 0.2g/L, 0.3g/L and 0.1-0.3 g/L; the dosage of the magnesium sulfate can be any value among 0.03850g/L, 0.04g/L, 0.045g/L, 0.05g/L and 0.03850-0.05g/L, the dosage of the potassium dihydrogen phosphate can be any value among 0.077g/L, 0.078g/L, 0.079g/L, 0.08g/L and 0.077-0.08g/L, the dosage of the ferrous sulfate can be any value among 0.022g/L, 0.023g/L, 0.024g/L, 0.025g/L, 0.026g/L, 0.027g/L, 0.028g/L, 0.029g/L, 0.03g/L and 0.022-0.03 g/L; the pH of the fermentation medium may be any of 6.5, 6.6, 6.7, 6.8, 6.9, 7.0 and 6.5-7.0.
A preparation method of a selenium-rich small molecule peptide stock solution comprises the following steps:
and inoculating bacillus subtilis into the fermentation culture medium, and culturing to obtain the selenium-rich small molecular peptide stock solution.
Preferably, the bacillus subtilis comprises bacillus natto;
preferably, the inoculation amount of the bacillus subtilis is 1-5% of the total volume of the fermentation medium;
preferably, the culturing comprises a first phase and a second phase; the culture temperature of the first stage is 36.5-37.5 ℃, and the culture time is 55-65 days; the culture temperature of the second stage is 10-15 ℃, and the culture time is 100-125 days.
Alternatively, the amount of the bacillus subtilis inoculum may be any value between 1%, 2%, 3%, 4%, 5% and 1-5% of the total volume of the fermentation medium; the culture temperature of the first stage can be any value between 36.5 ℃, 37 ℃, 37.5 ℃ and 36.5-37.5 ℃, and the culture time can be any value between 55 days, 60 days, 65 days and 55-65 days; the culture temperature in the second stage may be any value between 10 ℃, 11 ℃, 12 ℃, 13 ℃, 14 ℃, 15 ℃ and 10-15 ℃, and the culture time may be any value between 100 days, 105 days, 110 days, 115 days, 120 days, 125 days and 100-125 days.
Preferably, the bacillus subtilis is inoculated with a bacillus subtilis seed suspension;
preferably, the preparation method of the bacillus subtilis seed suspension comprises the following steps: inoculating the bacillus subtilis to a seed culture medium, and culturing to obtain the bacillus subtilis seed suspension;
preferably, the inoculation amount of the bacillus subtilis is 1-5% of the total volume of the seed culture medium;
preferably, the raw materials of the seed culture medium comprise: 1.5-3g/L of yeast extract, 1.5-3g/L of peptone, 20-40g/L of glucose, 30-60g/L of white granulated sugar, 1.5-2g/L of sodium chloride and 0.5-1g/L of second composite trace element composition;
preferably, the second composite microelement composition comprises 0.0385-0.05g/L magnesium sulfate, 0.077-0.08g/L potassium dihydrogen phosphate and 0.022-0.03g/L ferrous sulfate;
preferably, the pH value of the seed culture medium is 6.5-7;
preferably, the seed medium is sterilized prior to use;
preferably, the sterilization is performed by a wet heat method;
preferably, the sterilization temperature of the damp-heat method is 120-122 ℃, the pressure is 0.1-0.15MPa, and the time is 20-30 min;
preferably, the time for culturing by using the seed culture medium is 36-60 h;
preferably, the culturing is performed under agitation;
preferably, the stirring speed is 180-220 r/min.
In the seed culture medium, the peptone mainly has the function of supplementing an organic nitrogen source, is beneficial to the growth of the bacillus subtilis, and has the advantages of thick and strong hypha, deep color and high OD value.
Optionally, the amount of bacillus subtilis inoculated may be any value between 1%, 2%, 3%, 4%, 5% and 1-5% of the total volume of the seed medium; in the raw materials of the seed culture medium, the content of yeast extract can be any value between 1.5g/L, 2g/L, 2.5g/L, 3g/L and 1.5-3g/L, the content of peptone can be any value between 1.5g/L, 2g/L, 2.5g/L, 3g/L and 1.5-3g/L, the content of glucose can be any value between 20g/L, 25g/L, 30g/L, 35g/L, 40g/L and 20-40g/L, the content of white granulated sugar can be any value between 30g/L, 40g/L, 50g/L, 60g/L and 30-60g/L, the content of sodium chloride can be any value between 1.5g/L, 1.6g/L, 1.7g/L, 1.8g/L, 1.9g/L, 2g/L and 1.5-2g/L, the content of the second composite microelement composition can be any value between 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L, 0.9g/L, 1g/L and 0.5-1 g/L; the dosage of the magnesium sulfate can be any value among 0.03850g/L, 0.04g/L, 0.045g/L, 0.05g/L and 0.03850-0.05g/L, the dosage of the potassium dihydrogen phosphate can be any value among 0.077g/L, 0.078g/L, 0.079g/L, 0.08g/L and 0.077-0.08g/L, the dosage of the ferrous sulfate can be any value among 0.022g/L, 0.023g/L, 0.024g/L, 0.025g/L, 0.026g/L, 0.027g/L, 0.028g/L, 0.029g/L, 0.03g/L and 0.022-0.03 g/L; the pH of the seed medium may be any of 6.5, 6.6, 6.7, 6.8, 6.9, 7.0 and 6.5-7.0; the sterilization temperature of the damp-heat method can be any value between 120 ℃, 121 ℃, 122 ℃ and 120-122 ℃, the pressure can be any value between 0.10MPa, 0.11MPa, 0.12MPa, 0.13MPa, 0.14MPa, 0.15MPa and 0.1-0.15MPa, and the time can be any value between 20min, 25min, 30min and 20-30 min; the time for culturing by using the seed culture medium can be any value between 36h, 42h, 48h, 54h, 60h and 36-60 h; the stirring speed can be any value between 180r/min, 190r/min, 200r/min, 210r/min, 220r/min and 180-220 r/min.
A selenium-rich small molecular peptide stock solution is prepared by using the preparation method.
A food is prepared from the raw materials including the selenium-rich small molecular peptide stock solution.
It should be noted that the food referred to herein may be a solid substance extracted from a stock solution of selenium-rich small molecule peptides, such as selenium-rich small molecule peptides; or health products processed by using the selenium-rich small molecule peptide stock solution as a raw material, such as pills, tablets or other common forms of products.
Compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the yeast protein selenium, the yeast is cultured in the yeast culture medium containing the wort and the selenium compound, so that the yeast protein selenium with high selenium content is obtained, and the process is simple;
the yeast protein selenium provided by the application is an important component in a fermentation culture medium of the selenium-rich small molecular peptide stock solution, and is one of core raw materials for obtaining the selenium-rich small molecular peptide stock solution with high selenium content;
the fermentation medium provided by the application takes the selenium yeast protein as a core component to provide rich nutrient substances for the culture of the bacillus subtilis, so that the selenium-rich small molecular peptide stock solution with high selenium content and rich nutrition is obtained;
according to the preparation method of the selenium-rich small molecular peptide stock solution and the selenium-rich small molecular peptide stock solution, bacillus subtilis is adopted to perform fermentation culture in a fermentation culture medium containing yeast protein selenium, the bacillus subtilis converts the yeast protein selenium into hypha after absorbing the yeast protein selenium, and the hypha autolysis occurs when the bacillus subtilis propagates to a decline period, so that a large amount of selenium-rich small molecular peptides with the molecular weight less than or equal to 500 are generated.
Detailed Description
The terms as used herein:
"prepared from … …" is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
The conjunction "consisting of … …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of … …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when the range "1 ~ 5" is disclosed, the ranges described should be construed to include the ranges "1 ~ 4", "1 ~ 3", "1 ~ 2 and 4 ~ 5", "1 ~ 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
In these examples, the parts and percentages are by mass unless otherwise indicated.
"part by mass" means a basic unit of measure indicating a mass ratio of a plurality of components, and 1 part may represent any unit mass, for example, 1g or 2.689 g. If we say that the part by mass of the component A is a part by mass and the part by mass of the component B is B part by mass, the ratio of the part by mass of the component A to the part by mass of the component B is a: b. alternatively, the mass of the A component is aK and the mass of the B component is bK (K is an arbitrary number, and represents a multiple factor). It is unmistakable that, unlike the parts by mass, the sum of the parts by mass of all the components is not limited to 100 parts.
"and/or" is used to indicate that one or both of the illustrated conditions may occur, e.g., a and/or B includes (a and B) and (a or B).
Embodiments of the present invention will be described in detail below with reference to specific examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The raw materials used in the examples of the present application were purchased from Obo Star Biotechnology, Inc., Beijing.
Example 1
Adding beer wort into the fermentation tank, adjusting the concentration to 4Be, wherein the volume of the beer wort is 15% of the total volume of the yeast culture medium, adding sodium selenite into the yeast culture medium according to the content of 55mg/kg, adjusting the pH to 400kg with water, and controlling the pH to Be 6. The obtained culture medium is sterilized at 120 deg.C under 0.15MPa for 25 min. Sterilizing, and cooling to 28 deg.C to obtain yeast culture medium.
Inoculating the prepared yeast spore suspension into a fermentation tank under the protection of a flame ring, wherein the inoculation amount is 12% of the total volume of the yeast culture medium. Culturing at stirring speed of 160r/min, tank pressure of 0.04MPa and temperature of 27 deg.C; after the fermentation reaches the growth logarithmic phase, adding sodium selenite to make the concentration reach 65 mg/kg; when the fermentation tank runs for 36 hours, the biomass of the yeast protein selenium reaches 8.25g, the content in the yeast cells reaches 1230 mu g/g, and the total selenium content reaches 17467 mu g/L.
And filtering, concentrating and drying the fermentation liquor obtained by fermentation to obtain the selenium yeast protein.
Original bacillus subtilis subspecies subtilis (bacillus natto) strains are separated and cultured on a slant to obtain the bacillus subtilis.
Seed media were prepared according to the following recipe: 3g/L of yeast extract, 1.5g/L of peptone, 40g/L of glucose, 30g/L of white granulated sugar, 2g/L of sodium chloride and 0.5g/L of second composite trace element composition; the second composite trace element composition comprises magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Wherein the dosage of the magnesium sulfate is 0.04g/L, the dosage of the potassium dihydrogen phosphate is 0.078g/L, and the dosage of the ferrous sulfate is 0.026 g/L.
Stirring and mixing the raw materials by a container, enabling the pH value of a mixed solution to be 7.0, subpackaging the raw materials into triangular bottles after dissolving, plugging bottle stoppers and tying bottle openings. Sterilizing the liquid culture medium by a damp-heat method at 120 ℃ and 0.15MPa for 20 minutes, and cooling to 37 ℃.
A suspension of Bacillus subtilis subsp.subtilis was inoculated into the seed medium at 5% of the total volume of the seed medium. The culture temperature is 37 ℃, the rotating speed of the shaking flask is 180r/min, and the period is 60 hours; when the pH value of the seed suspension is about 6.0 and the number of spores is 9.0 × 108And (3) performing sterile operation under the sterile environment of a superclean bench to close the bottle to obtain the bacillus subtilis seed suspension.
The fermentation medium was prepared according to the following formula: 3mg/L of selenium yeast protein, 1.5g/L of yeast extract powder, 3g/L of peptone, 80g/L of glucose, 30g/L of white granulated sugar, 4g/L of marine fish oligopeptide powder, 0.01g/L of corn flour, 0.05g/L of soybean flour, 0.15g/L of sodium chloride and 0.3g/L of first composite trace element composition; the first composite trace element composition comprises: magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Water was added to 300L to adjust the pH to 6.5. Wherein the dosage of the magnesium sulfate is 0.04g/L, the dosage of the potassium dihydrogen phosphate is 0.078g/L, and the dosage of the ammonium sulfate is 0.025 g/L.
Respectively connecting the bacillus subtilis seed suspension liquid to a stainless steel barrel under the protection of a flame ring. Culturing at 37.5 deg.C, sampling periodically, examining under microscope, and measuring pH and sterility for 55 days.
Then carrying out low-temperature after-ripening at 15 ℃, periodically detecting under microscope, observing the growth condition of hyphae, and measuring the pH value and the aseptic condition for 100 days.
After high-temperature fermentation and low-temperature after-ripening, the bacillus natto passes through a spore germination period, a hypha growth period, a hypha mass propagation logarithmic phase, a lag phase and a decay phase in about half a year, and finally hypha autolyzes to form a large amount of selenium-rich micromolecule biological peptide.
After the fermentation liquor is mature, filtering through a coarse filter screen, filtering through a filter bag to obtain filtrate with selenium-rich small molecular peptides, and subpackaging in barrels. The pH of the obtained filtrate of the selenium-rich small molecular peptide is 4.4, the sugar content is 0.15 wt%, the protein content is 1.0 wt%, the selenium content of the small molecular peptide protein is 1500ug/L, the oligopeptide is 2.1824g/L, the oligosaccharide stock solution of 16g/L has no mixed bacteria, the fermentation smell is strong, and the taste is thick.
Subpackaging the feed liquid into stainless steel barrels, sealing and sterilizing; the high-temperature sterilization temperature is 120 ℃, the pressure of the sterilization cabinet is 0.1MPa, and the time is 30 minutes. Cooling, preserving in dark and drying.
Example 2
Adding beer wort into the fermentation tank, adjusting the concentration to 6Be, wherein the volume of the beer wort is 10% of the total volume of the yeast culture medium, adding sodium selenite into the yeast culture medium according to the content of 25mg/kg, adjusting the pH to 400kg with water, and controlling the pH to Be 5. The obtained culture medium is sterilized at 125 deg.C under 0.05-0.13MPa for 35 min. Sterilizing, and cooling to 28 deg.C to obtain yeast culture medium.
Inoculating the prepared yeast spore suspension into a fermentation tank under the protection of a flame ring, wherein the inoculation amount is 2 percent of the total volume of the yeast culture medium. Culturing at stirring speed of 200r/min, tank pressure of 0.02MPa and temperature of 29 deg.C; after the fermentation reaches the growth logarithmic phase, adding sodium selenite to make the concentration reach 55 mg/kg; when the fermentation tank runs for 60 hours, the biomass of the yeast protein selenium reaches 10g, the content in the yeast cells reaches 2000 mug/g, and the total selenium content reaches 25000 mug/L.
And filtering, concentrating and drying the fermentation liquor obtained by fermentation to obtain the selenium yeast protein.
Original bacillus subtilis subspecies subtilis (bacillus natto) strains are separated and cultured on a slant to obtain the bacillus subtilis.
Seed media were prepared according to the following recipe: 1.5g/L of yeast extract, 3g/L of peptone, 20g/L of glucose, 60g/L of white granulated sugar, 1.5g/L of sodium chloride and 1g/L of second composite trace element composition; the second composite trace element composition comprises magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Wherein the dosage of the magnesium sulfate is 0.05g/L, the dosage of the potassium dihydrogen phosphate is 0.077g/L, and the dosage of the ferrous sulfate is 0.03 g/L.
Stirring and mixing the raw materials by a container, enabling the pH value of a mixed solution to be 6.5, subpackaging the raw materials into triangular bottles after dissolving, plugging bottle stoppers and tying bottle openings. The liquid culture medium is sterilized by a damp-heat method, the temperature is 122 ℃, the pressure is 0.1MPa, the temperature is kept for 30 minutes, and then the temperature is reduced to 37 ℃.
A suspension of Bacillus subtilis subsp.subtilis was inoculated into the seed medium at 1% of the total volume of the seed medium. The culture temperature is 37 ℃, the rotating speed of a shaking flask is 220r/min, and the period is 36 hours; when the pH value of the seed suspension is about 6.0 and the number of spores is 9.0 × 108And (3) performing sterile operation under the sterile environment of a superclean bench to close the bottle to obtain the bacillus subtilis seed suspension.
The fermentation medium was prepared according to the following formula: 3mg/L of selenium yeast protein, 1.5g/L of yeast extract powder, 3g/L of peptone, 40g/L of glucose, 60g/L of white granulated sugar, 2g/L of marine fish oligopeptide powder, 0.05g/L of corn flour, 0.01g/L of soybean flour, 0.2g/L of sodium chloride and 0.1g/L of first composite trace element composition; the first composite trace element composition comprises: magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Water was added to 300L to adjust the pH to 7.0. Wherein the dosage of the magnesium sulfate is 0.05g/L, the dosage of the potassium dihydrogen phosphate is 0.077g/L, and the dosage of the ammonium sulfate is 0.03 g/L.
Respectively connecting the bacillus subtilis seed suspension liquid to a stainless steel barrel under the protection of a flame ring. Culturing at high temperature of 36.5 deg.C, periodically sampling, testing under microscope, and measuring pH value and sterility for 65 days.
Then, after-ripening is carried out at low temperature of 10 ℃, microscopic examination is carried out periodically, the growth condition of hyphae is observed, and the pH value and the aseptic condition are measured, wherein the period is 125 days.
After high-temperature fermentation and low-temperature after-ripening, the bacillus natto passes through a spore germination period, a hypha growth period, a hypha mass propagation logarithmic phase, a lag phase and a decay phase in about half a year, and finally hypha autolyzes to form a large amount of selenium-rich micromolecule biological peptide.
After the fermentation liquor is mature, filtering through a coarse filter screen, filtering through a filter bag to obtain filtrate with selenium-rich small molecular peptides, and subpackaging in barrels. The pH of the obtained filtrate of the selenium-rich small molecular peptide is 4.5, the sugar content is 0.5 wt%, the protein content is 1.2 wt%, the selenium content of the small molecular peptide protein is 1380ug/L oligopeptide 2.16g/L, the oligosaccharide is 15.99g/L, the stock solution is free of foreign bacteria, the fermentation smell is strong, and the taste is thick.
Subpackaging the feed liquid into stainless steel barrels, sealing and sterilizing; the high-temperature sterilization temperature is 120 ℃, the pressure of the sterilization cabinet is 0.1MPa, and the time is 30 minutes. Cooling, preserving in dark and drying.
Example 3
Adding beer wort into the fermentation tank, adjusting the concentration to 5Be, wherein the volume of the beer wort is 12% of the total volume of the yeast culture medium, adding sodium selenite into the yeast culture medium according to the content of 20mg/kg, adjusting the pH to 400kg with water, and controlling the pH to Be 5.5. The obtained culture medium is sterilized at 122 ℃ under 0.1MPa for 30 minutes under the conditions of heat preservation and pressure maintaining. Sterilizing, and cooling to 28 deg.C to obtain yeast culture medium.
Inoculating the prepared yeast spore suspension into a fermentation tank under the protection of a flame ring, wherein the inoculation amount is 10% of the total volume of the yeast culture medium. Culturing at stirring speed of 180r/min, tank pressure of 0.03MPa and temperature of 28 deg.C; after the fermentation reaches the growth logarithmic phase, adding sodium selenite to make the concentration reach 60 mg/kg; when the fermentation tank runs for 40 hours, the biomass of the yeast protein selenium is 12g, the content in the yeast cells reaches 1580 mu g/g, and the total selenium content reaches 18000 mu g/L.
And filtering, concentrating and drying the fermentation liquor obtained by fermentation to obtain the selenium yeast protein.
Original bacillus subtilis subspecies subtilis (bacillus natto) strains are separated and cultured on a slant to obtain the bacillus subtilis.
Seed media were prepared according to the following recipe: 2g/L of yeast extract, 2g/L of peptone, 30g/L of glucose, 40g/L of white granulated sugar, 1.8g/L of sodium chloride and 0.8g/L of second composite trace element composition; the second composite trace element composition comprises magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Wherein the dosage of the magnesium sulfate is 0.0385g/L, the dosage of the monopotassium phosphate is 0.08g/L, and the dosage of the ferrous sulfate is 0.022 g/L.
Stirring and mixing the raw materials by a container, enabling the pH value of a mixed solution to be 6.7, subpackaging the raw materials into triangular bottles after dissolving, plugging bottle stoppers and tying bottle openings. The liquid culture medium is sterilized by a damp-heat method, the temperature is 121 ℃, the pressure is 0.12MPa, the temperature is kept for 25 minutes, and then the temperature is reduced and the temperature is cooled to 37 ℃.
A suspension of Bacillus subtilis subsp. subtilis was inoculated into the seed medium at 3% of the total volume of the seed medium. The culture temperature is 37 ℃, the rotation speed of the shaking flask is 200r/min, and the period is 48 hours; when the pH value of the seed suspension is about 6.0 and the number of spores is 9.0 × 108And (3) performing sterile operation under the sterile environment of a superclean bench to close the bottle to obtain the bacillus subtilis seed suspension.
The fermentation medium was prepared according to the following formula: 3mg/L of selenium yeast protein, 1.5g/L of yeast extract powder, 2.5g/L of peptone, 60g/L of glucose, 50g/L of white granulated sugar, 3g/L of marine fish oligopeptide powder, 0.03g/L of corn flour, 0.04g/L of soybean meal, 0.18g/L of sodium chloride and 0.2g/L of first composite trace element composition; the first composite trace element composition comprises: magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate. Water was added to 300L to adjust the pH to 7.0. Wherein the dosage of the magnesium sulfate is 0.0385g/L, the dosage of the monopotassium phosphate is 0.08g/L, and the dosage of the ferrous sulfate is 0.022 g/L.
Respectively connecting the bacillus subtilis seed suspension liquid to a stainless steel barrel under the protection of a flame ring. Culturing at 37 deg.C, sampling periodically, examining with microscope, and measuring pH value and sterility for 60 days.
Then carrying out low-temperature after-ripening at 12 ℃, periodically detecting under microscope, observing the growth condition of hyphae, and measuring the pH value and the aseptic condition, wherein the period is 120 days.
After high-temperature fermentation and low-temperature after-ripening, the bacillus natto passes through a spore germination period, a hypha growth period, a hypha mass propagation logarithmic phase, a lag phase and a decay phase in about half a year, and finally hypha autolyzes to form a large amount of selenium-rich micromolecule biological peptide.
After the fermentation liquor is mature, filtering through a coarse filter screen, filtering through a filter bag to obtain filtrate with selenium-rich small molecular peptides, and subpackaging in barrels. The pH of the obtained filtrate of the selenium-rich small molecular peptide is 5.0, the sugar content is 1 wt%, the protein content is 1.3 wt%, the content of the small molecular peptide protein selenium is 1450 mu g/L, the oligopeptide is 2.1376g/L, the oligosaccharide is 16.5g/L, and the stock solution has no mixed bacteria, and is rich in fermentation smell and thick in taste.
Subpackaging the feed liquid into stainless steel barrels, sealing and sterilizing; the high-temperature sterilization temperature is 120 ℃, the pressure of the sterilization cabinet is 0.1MPa, and the time is 30 minutes. Cooling, preserving in dark and drying.
Comparative example 1
In contrast to example 1, comparative example 1 uses a seed culture medium of: 30g/L of white granulated sugar, 0.045/L of ammonium sulfate (inorganic nitrogen source), 2g/L of sodium chloride and 0.5g/L of second composite trace element composition.
Microscopic examination shows that hyphae obtained by adopting the seed culture medium are thin and weak, the coloration is light, and the OD value is 0.1-0.2; the mycelia obtained in example 1 were thick and deeply colored, and had an OD of 0.5 to 0.7.
Comparative example 2
In contrast to example 1, comparative example 2 used a seed culture medium of: 3mg/L of selenium yeast protein, 0.045g/L of ammonium sulfate, 40g/L of glucose, 60g/L of white granulated sugar, 2g/L of marine fish oligopeptide powder, 0.05g/L of corn flour, 0.01g/L of soybean flour, 0.2g/L of sodium chloride and 0.1g/L of first compound trace element composition; the first composite trace element composition comprises: magnesium sulfate, potassium dihydrogen phosphate and ferrous sulfate.
The pH of the small molecular peptide filtrate obtained by the culture is between 5 and 6, the sugar content is less than 0.15 percent, the protein content is about 0.6 to 0.8 weight percent, the total oligopeptide content is 0.55 +/-0.0331 g/L, the oligosaccharide content is 5.6 +/-0.41 g/L, the selenoprotein content is 1380 mu g/L, and the stock solution is free of mixed bacteria.
As is clear from comparative examples 1 and 2, the fermentation effect was better when peptone was used as the organic nitrogen source than when ammonium sulfate was used as the inorganic nitrogen source.
The selenium content of the yeast protein selenium prepared by the preparation method of the selenium yeast protein is high; the selenium-rich small molecular peptide stock solution can be obtained by culturing bacillus subtilis as a main component of a fermentation culture medium, contains rich nutrient components such as selenium element, small molecular peptide, oligosaccharide and vitamins, and is easy to absorb and good in health care effect.
The selenium-rich small molecule peptide has many efficacies and effects, and generally has the following aspects: 1. anti-oxidation, anti-tumor and anti-aging; the oxidative damage in human body can cause illness and aging of human body, and selenium can activate the antioxidant system of human body, control the oxidative damage of settlement and prevent diseases. The antioxidant effect of selenium is more than five hundred times of that of vitamin E. 2. Protection and repair of cells; selenium exists in antioxidant in cytoplasm of human body, has metabolic activity, protects contact structure of cells, and reduces oxidative damage; protect cells and further protect important organs of human body such as heart, liver, kidney, lung, eye and the like. 3. Improving the oxygen carrying capacity of the red blood cells, protecting the red blood cells, preventing hemoglobin in the red blood cells from being oxidized, enhancing the oxygen carrying capacity, bringing enough oxygen to each cell of an organism and keeping each cell to be normal. 4. Enhancing the immunity of human body; selenium enhances the immune system and enables the body to become aware of pathologies. The selenium element can also improve the immunity of the organism, thus fundamentally improving the disease resistance. 5. Detoxification and detoxification; selenium as a non-metal ion with negative charge can be combined with harmful metal ions with positive charge in a human body, so that toxic metal ions are thoroughly eliminated, and the effects of detoxification and detoxification are achieved. 6. Prevention of cancerous tumors; the trace element selenium can inhibit various potential carcinogenic substances, can also be used as a cancer cell killing agent, can reduce side effects of chemotherapy, and can relieve pain of patients with advanced cancer.
The oligosaccharide and the small molecular peptide are small molecules, can be directly absorbed without being digested after being drunk, and are suitable for postoperative recovery and adjuvant treatment of radiotherapy and chemotherapy of cancer patients. The selenium-rich small molecular peptide belongs to a high-quality organic selenium source, has high absorptivity, meets the requirement of human cell selenium, and can be stored in a human body to avoid secondary selenium deficiency in a short period. The selenium-rich small molecular peptide is used as a component of a glutathione peroxidase active center, mainly exists in the forms of methionine selenium, selenocysteine and derivatives, and participates in an organism antioxidant system, and can improve the absorption of selenium-rich nutrient substances by improving the antioxidant capacity of a human organism and maintaining the intestinal canal fine structure and functions.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Furthermore, those skilled in the art will appreciate that while some embodiments herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims above, any of the claimed embodiments may be used in any combination. The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.

Claims (10)

1. A preparation method of selenium yeast protein is characterized by comprising the following steps:
and (3) inoculating the yeast strain into a yeast culture medium containing a selenium compound for fermentation to obtain the selenium yeast protein.
2. The method of claim 1, wherein the selenium compound comprises sodium selenite;
preferably, the content of the sodium selenite in the yeast culture medium is 15-25 mg/kg;
preferably, the yeast medium further comprises wort;
preferably, said wort comprises 10-15% of the total volume of said yeast medium;
preferably, the concentration of said wort is 4-6 Be;
preferably, the pH value of the yeast culture medium is 5-6;
preferably, the yeast medium is sterilized prior to said inoculating;
preferably, the temperature of the sterilization treatment is 120-125 ℃, the pressure is 0.05-0.15MPa, and the time is 25-35 min;
preferably, a yeast spore suspension is prepared before the inoculation of the yeast strains, and the inoculation amount of the yeast spore suspension is 2-12% of the total volume of the yeast culture medium;
preferably, the fermentation temperature is 27-29 ℃, the pressure is 0.02-0.04MPa, and the time is 36-60 h;
preferably, the fermentation is carried out under stirring;
preferably, the stirring speed is 160-200 r/min;
preferably, sodium selenite is supplemented after the fermentation enters the logarithmic growth phase, so that the concentration of the sodium selenite in the system reaches 55-65 mg/kg;
preferably, the fermentation is followed by a post-treatment;
preferably, the post-processing comprises: and filtering, concentrating and drying the fermentation liquor obtained by fermentation to obtain the selenium yeast protein.
3. Selenium yeast protein produced by the production method according to claim 1 or 2.
4. A fermentation medium comprising as a starting material the selenium yeast protein of claim 3.
5. The fermentation medium of claim 4, wherein the selenium yeast protein is present in an amount of 2-3 mg/L;
preferably, the fermentation medium further comprises 1.5-3g/L of yeast extract powder, 1.5-3g/L of peptone, 40-80g/L of glucose, 30-60g/L of white granulated sugar, 2-4g/L of marine fish oligopeptide powder, 0.01-0.05g/L of corn flour, 0.01-0.05g/L of soybean flour, 0.15-0.2g/L of sodium chloride and 0.1-0.3g/L of first composite trace element composition;
preferably, the first composite microelement composition comprises 0.03850-0.05g/L magnesium sulfate, 0.077-0.08g/L potassium dihydrogen phosphate and 0.022-0.03g/L ferrous sulfate;
preferably, the pH of the fermentation medium is 6.5-7.0.
6. A preparation method of a selenium-rich small molecule peptide stock solution is characterized by comprising the following steps:
inoculating bacillus subtilis to the fermentation culture medium of claim 4 or 5, and culturing to obtain the selenium-rich small molecule peptide stock solution.
7. The method according to claim 6, wherein the Bacillus subtilis comprises Bacillus natto;
preferably, the inoculation amount of the bacillus subtilis is 1-5% of the total volume of the fermentation medium;
preferably, the culturing comprises a first phase and a second phase; the culture temperature of the first stage is 36.5-37.5 ℃, and the culture time is 55-65 days; the culture temperature of the second stage is 10-15 ℃, and the culture time is 115-125 days.
8. The method according to claim 6 or 7, wherein the Bacillus subtilis is inoculated with a Bacillus subtilis seed suspension;
preferably, the preparation method of the bacillus subtilis seed suspension comprises the following steps: inoculating the bacillus subtilis to a seed culture medium, and culturing to obtain the bacillus subtilis seed suspension;
preferably, the inoculation amount of the bacillus subtilis is 1-5% of the total volume of the seed culture medium;
preferably, the raw materials of the seed culture medium comprise: 1.5-3g/L of yeast extract, 1.5-3g/L of peptone, 20-40g/L of glucose, 30-60g/L of white granulated sugar, 1.5-2g/L of sodium chloride and 0.5-1g/L of second composite trace element composition;
preferably, the second composite microelement composition comprises 0.0385-0.05g/L magnesium sulfate, 0.077-0.08g/L potassium dihydrogen phosphate and 0.022-0.03g/L ferrous sulfate;
preferably, the pH value of the seed culture medium is 6.9-7;
preferably, the seed medium is sterilized prior to use;
preferably, the sterilization is performed by a wet heat method;
preferably, the sterilization temperature of the damp-heat method is 120-122 ℃, the pressure is 0.1-0.15MPa, and the time is 20-30 min;
preferably, the time for culturing by using the seed culture medium is 36-60 h;
preferably, the culturing is performed under agitation;
preferably, the stirring speed is 180-220 r/min.
9. A selenium-rich small molecule peptide stock solution, which is prepared by the preparation method of any one of claims 6 to 8.
10. A food product made using a feedstock comprising the selenium-enriched small molecule peptide bulk of claim 9.
CN202011113041.3A 2020-10-16 2020-10-16 Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food Pending CN112251365A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011113041.3A CN112251365A (en) 2020-10-16 2020-10-16 Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011113041.3A CN112251365A (en) 2020-10-16 2020-10-16 Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food

Publications (1)

Publication Number Publication Date
CN112251365A true CN112251365A (en) 2021-01-22

Family

ID=74243830

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011113041.3A Pending CN112251365A (en) 2020-10-16 2020-10-16 Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food

Country Status (1)

Country Link
CN (1) CN112251365A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113322223A (en) * 2021-06-03 2021-08-31 重庆市畜牧科学院 Selenium-enriched yeast genetically engineered bacterium, surface display system thereof and construction method thereof
CN114478692A (en) * 2021-12-24 2022-05-13 华南农业大学 Selenium-rich peptide with high antioxidant activity and application thereof
CN115624175A (en) * 2022-11-04 2023-01-20 大连澎立生物科技有限公司 Selenium-rich ganoderma lucidum ferment micromolecule peptide calcium, preparation method thereof and selenium-rich micromolecule calcium polyprotein peptide

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1070960A (en) * 1997-09-09 1998-03-17 Asahi Chem Ind Co Ltd Use of selenium-containing microbial cell
WO2010096382A1 (en) * 2009-02-17 2010-08-26 Novus International Inc. Processes for the production of proteins containing selenium using yeast cells
CN103756922A (en) * 2013-12-31 2014-04-30 广州市博仕奥生物科技有限公司 Production method and application for organic yeast protein selenium product with life combined state
CN103865797A (en) * 2014-03-18 2014-06-18 湖北工业大学 Selenium-enriched bacillus subtilis zymolyte and preparation method thereof
CN106906206A (en) * 2017-04-26 2017-06-30 中国科学院合肥物质科学研究院 A kind of Se-enriched yeast, preparation method and application
CN110295211A (en) * 2018-09-27 2019-10-01 湖北大学 A kind of preparation method and application of bacterium selenium-enriched protein
CN111676168A (en) * 2020-06-30 2020-09-18 大连澎立生物科技有限公司 Nano-selenium detoxicant and preparation method thereof, detoxified biological protein selenium and preparation method and application thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1070960A (en) * 1997-09-09 1998-03-17 Asahi Chem Ind Co Ltd Use of selenium-containing microbial cell
WO2010096382A1 (en) * 2009-02-17 2010-08-26 Novus International Inc. Processes for the production of proteins containing selenium using yeast cells
CN103756922A (en) * 2013-12-31 2014-04-30 广州市博仕奥生物科技有限公司 Production method and application for organic yeast protein selenium product with life combined state
CN103865797A (en) * 2014-03-18 2014-06-18 湖北工业大学 Selenium-enriched bacillus subtilis zymolyte and preparation method thereof
CN106906206A (en) * 2017-04-26 2017-06-30 中国科学院合肥物质科学研究院 A kind of Se-enriched yeast, preparation method and application
CN110295211A (en) * 2018-09-27 2019-10-01 湖北大学 A kind of preparation method and application of bacterium selenium-enriched protein
CN111676168A (en) * 2020-06-30 2020-09-18 大连澎立生物科技有限公司 Nano-selenium detoxicant and preparation method thereof, detoxified biological protein selenium and preparation method and application thereof

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
SHUHONG YE 等: "Biosynthesis of selenoproteins by Saccharomyces cerevisiae and characterization of its antioxidant activities", 《INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES》 *
常仁亮等: "硒酵母的培养及其养虾效果", 《水产学报》 *
李俊杰等: "高生物量富硒产朊假丝酵母培养基优化", 《中国酿造》 *
罗娟等: "枯草芽孢杆菌液态发酵豆粕的种子培养基和发酵培养基优化研究", 《食品工业科技》 *
蔡飞等: "富硒酵母的分离鉴定及富硒条件的优化", 《中国酿造》 *
郑蕾等: "富硒产朊假丝酵母的硒添加工艺", 《蚌埠学院学报》 *
黎星术等: "液固态发酵法制备饲料硒酵母", 《中国饲料》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113322223A (en) * 2021-06-03 2021-08-31 重庆市畜牧科学院 Selenium-enriched yeast genetically engineered bacterium, surface display system thereof and construction method thereof
CN113322223B (en) * 2021-06-03 2023-09-12 重庆市畜牧科学院 Selenium-enriched yeast genetically engineered bacterium, surface display system thereof and construction method thereof
CN114478692A (en) * 2021-12-24 2022-05-13 华南农业大学 Selenium-rich peptide with high antioxidant activity and application thereof
CN114478692B (en) * 2021-12-24 2023-03-21 华南农业大学 Selenium-rich peptide with high antioxidant activity and application thereof
CN115624175A (en) * 2022-11-04 2023-01-20 大连澎立生物科技有限公司 Selenium-rich ganoderma lucidum ferment micromolecule peptide calcium, preparation method thereof and selenium-rich micromolecule calcium polyprotein peptide

Similar Documents

Publication Publication Date Title
CN112251365A (en) Yeast protein selenium and preparation method thereof, fermentation medium, selenium-rich small molecule peptide stock solution and preparation method thereof, and food
CN110916177B (en) Method for preparing kelp enzyme by enzyme fermentation coupling technology
CN111249218B (en) Saussurea involucrate fermentation stock solution and preparation method and application thereof
CN111955547B (en) Ampelopsis grossedentata probiotic fermented milk and preparation method thereof
CN101457188A (en) Medlar fruit wine
WO2011149130A1 (en) Rice wine using turmeric and a production method for the same
CN107057984B (en) Preparation method of mulberry wine rich in mulberry polysaccharide
CN106497723B (en) A fruit wine brewed from flos Juglandis, folium Juglandis, lignum seu radix Baphicacanthis Cusiae and Endocarpium Juglandis
CN101469305A (en) Medlar fruit vinegar and preparation thereof
CN110408500A (en) A kind of production method of fruits and vegetables red rice yellow wine
CN101792702A (en) Great bilberry (blueberry) anthocyanin wine and production process
CN106635633A (en) Selenium-enriched salicornia healthcare wine and production process thereof
CN103315220A (en) Selenium-rich monascus production method
CN106367250B (en) Preparation method of red date beer fermented by lactic acid bacteria and saccharomycetes
EP3205727A2 (en) Process for purifying galactooligosaccharide compositions employing kluyveromyces lactis atcc 8585
WO2020013388A1 (en) Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof
CN113564061A (en) Saccharomyces cerevisiae SG35, fermentation inoculant containing Saccharomyces cerevisiae SG35 and application of fermentation inoculant
CN106367249B (en) Preparation method of kiwi fruit beer fermented by lactic acid bacteria and saccharomycetes
CN107361259B (en) A method for preparing tomato juice rich in pectin oligosaccharide and lycopene with high bioavailability
CN112641093A (en) Cordyceps sinensis ginseng mushroom fungus lignin, health food and preparation method thereof
CN103122294A (en) Wine containing SOD (Superoxide Dismutase) component and preparation method thereof
CN106978297A (en) Grape wine and preparation method thereof
CN113854549A (en) Composite fruit and vegetable fermentation composition and preparation method thereof
CN111202699A (en) Blueberry flower fermented raw pulp as well as preparation method and application thereof
CN112352890A (en) Preparation method of red rice beverage

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