CN112980704A - Yeast for preparing natural aroma fermented rice filtrate and application thereof - Google Patents
Yeast for preparing natural aroma fermented rice filtrate and application thereof Download PDFInfo
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Abstract
The invention discloses a yeast for preparing natural aroma fermented rice filtrate and application thereof, wherein the yeast (Saccharomyces fibuligera) is CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316. the strain has high amylase and protease activities and shows high tyrosinase inhibitory activity during rescreening. The aroma compounds of the fermented rice filtrate obtained by fermenting the rice by the bacteria are increased in variety and content, and the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, so that the aroma of the fermented rice filtrate is richer and more pleasant.
Description
Technical Field
The invention belongs to the technical field of fermentation, and particularly relates to yeast for preparing natural aroma fermented rice filtrate and application thereof.
Background
Fermentation refers to the process by which a person prepares the microbial cells themselves, or direct or secondary metabolites, by virtue of the life activities of the microorganisms under aerobic or anaerobic conditions. The raw material is an important factor of fermentation, and the components of different raw materials can endow the fermentation product with different characteristics. The rice is staple food for people in most areas of China, is rich in nutrition, and is rich in carbohydrate, protein, fat, vitamin B and the like.
Therefore, the rice fermented product is widely used as a fermentation raw material, applied to the fields of food, chemical industry and the like, and has the hot effects of whitening, moisturizing, resisting oxidation and the like in the field of cosmetics. The strain is also an important factor of fermentation, and besides the safety of the strain is satisfied, the strain also needs to have a stronger and richer enzyme system, so that the nutrition of the raw materials can be comprehensively decomposed and utilized, the nutrition is converted into a target product, and the utilization rate of the raw materials is improved. However, most of the strains used for rice fermentation produce fermentation aroma that is not very pleasant at present.
Therefore, there is a need in the art for a bacterial strain that produces a pleasant fermented aroma, while also producing a natural aroma, and reducing the irritation of cosmetics to the skin.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Accordingly, it is an object of the present invention to overcome the disadvantages of the prior art and to provide a yeast for preparing fermented rice filtrate with natural aroma.
In order to solve the technical problems, the invention provides the following technical scheme: yeast (Saccharomyces fibuligera) CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316.
it is still another object of the present invention to overcome the disadvantages of the prior art and provide yeast (Saccharomyces fibuligera) CGMCC No: 21316 application of fermented filtrate of semen oryzae sativae.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the preparation of the rice fermentation filtrate comprises the steps of adding 2-3% of rice flour and 1% of glucose into the rice fermentation filtrate, and sterilizing the rice fermentation filtrate for 20min at 121 ℃; inoculating 3-5% of yeast liquid after sterilization, and then fermenting for 24 hours at the temperature of 30 ℃, wherein the pH is controlled to be 6.0-6.5; after fermentation is completed, the fermentation liquor is centrifuged to remove thalli, and then the filtrate is filtered by a ceramic membrane of 200nm to obtain rice filtrate with natural fragrance.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the rice fermentation filtrate has the advantages that the types of aroma compounds are increased, the content is increased, the flower and fruit aroma of the fermented rice filtrate is enhanced, and the aroma of the fermented rice filtrate is richer and more pleasant.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the rice fermentation filtrate has strong inhibition effect on elastase, and can be used as product additive for improving skin wrinkle.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the rice fermentation filtrate has strong collagen inhibition activity, and can be used as product additive for improving skin wrinkle.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the tyrosinase inhibitory activity of the fermented rice filtrate is improved compared with that before fermentation.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the fermented rice filtrate can enhance the anti-UVB of the rice filtrate and has a protective effect on keratinocytes.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the fermented rice filtrate can enhance the repairing effect of rice on damaged cells.
As a preferred scheme of the application of the yeast in preparing the rice fermentation filtrate, the yeast comprises the following components in percentage by weight: the fermented rice filtrate improves the moisturizing effect of the rice filtrate.
The invention has the beneficial effects that:
the invention screens out a strain of yeast (Saccharomyces fibuligera) CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316 the strain has high amylase and protease activity, and shows high tyrosinase inhibitory activity during rescreening. The aroma compounds of the fermented rice filtrate obtained by fermenting the rice by the bacteria are increased in variety and content, and the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, so that the aroma of the fermented rice filtrate is richer and more pleasant.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing a comparison of the amino acid content in rice filtrate before and after fermentation in the examples of the present invention.
FIG. 2 is a graph showing the effect of rice filtrate on inhibiting elastin before and after fermentation in the present example.
FIG. 3 is a graph showing the comparative inhibition effect of rice filtrate on collagenase before and after fermentation in examples of the present invention.
FIG. 4 is a graph comparing the effect of rice filtrate on tyrosinase inhibitory activity before and after fermentation in accordance with an embodiment of the present invention.
FIG. 5 is a graph comparing the anti-UVB effect of rice filtrate before and after fermentation in examples of the present invention.
FIG. 6 is a graph showing the comparison of the repairing effect of rice filtrate on damaged cells before and after fermentation in the example of the present invention.
FIG. 7 is a graph comparing moisture content of rice filtrate before and after fermentation to stratum corneum in examples of the present invention.
FIG. 8 is a graph showing the comparison of the results of rice filtrate-to-husk water diversion failure before and after fermentation in the examples of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. The saccharomyces cerevisiae fibuligera is preserved in China general microbiological culture collection center in 12-7.2020, and the preservation number is CGMCC No: 21316 address No. 3 Xilu Beijing area, Chaoyang area, Beijing area, Beicheng area.
Example 1
1. Preparation of fermentation Medium
Pulverizing rice with pulverizer, sieving with 100 mesh sieve, and making into rice flour. Sterilizing the fermentation medium (2-3% of rice flour and 1% of glucose) with high pressure steam at 121 deg.C for 20 min.
2. Obtaining a target strain:
2.1 screening of high enzyme Activity strains
The strain was inoculated in YPD medium (yeast powder 1%, peptone 2%, glucose 2%, agar 2%) and cultured at 30 ℃ for 24 h. Then correspondingly inoculating the activated strain into a amylase screening culture medium (1% of starch, 0.3% of beef extract, 1% of peptone, 5% of sodium chloride, 1.5% of agar and 1.5% of skimmed milk powder) and a protease screening culture medium (0.3% of beef extract, 1% of peptone, 5% of sodium chloride and 1.5% of agar) to screen strains with amylase and protease activities, selecting the strains with transparent circles, and determining the enzyme activity of each strain through calculation.
2.2 screening of strains having tyrosine inhibitory Activity
Inoculating the strain selected in 2.1 into rice culture medium containing dopamine, and selecting strain with tyrosine inhibitory activity.
2.3 selection of aroma-producing strains
Strains which produce unpleasant fermentation aroma are removed on the basis of 2.2 screening.
3. Mutagenesis of target strains
3.1 ultraviolet mutagenesis
Inoculating 2.3 strains into 50ml triangular flask containing 10ml YPD liquid culture medium and magnetic stirring rotor, placing under ultraviolet lamp with power of 15W, wavelength of 253nm and irradiation distance of 30cm for mutagenesis treatment for 30s, and coating the mutagenic bacteria liquid on YPD culture medium again. Culturing for 1-2 days, and repeating the screening steps in 2.1-2.3.
3.2 Shake flask rescreening
The strain selected in 3.1 was inoculated into the medium in 1 (fermentation medium) and cultured at 30 ℃ for 24 hours. Screening the strains with the most abundant fragrance, centrifuging the fermentation liquor, and measuring the skin care activity of the fermentation liquor.
The invention finally screens out saccharomycetes (Saccharomyces fibuligera) in all strains, wherein the saccharomycetes (Saccharomyces fibuligera) has the CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316 the strain has high amylase and protease activity and shows high tyrosinase inhibitory activity.
Sterilizing 2-3% of rice flour and 1% of glucose fermentation medium at 121 deg.C for 20 min; inoculating 3-5% of target yeast liquid after sterilization, and then fermenting for 24h at 30 ℃ with the pH controlled at 6.0-6.5. After fermentation is completed, the fermentation liquor is centrifuged to remove thalli, and then the filtrate is filtered by a ceramic membrane of 200nm, wherein the filtrate is rice filtrate with natural fragrance.
The characteristics of the fermented rice filtrate are as follows:
and (3) detecting the content of amino acid:
the amino acid content of the rice filtrate before and after fermentation was measured by Waters H-Class ultra high performance liquid chromatograph, and the results are shown in FIG. 1.
It can be seen that the amino acid content of the rice filtrate is obviously increased after fermentation, and the small-molecule amino acid can nourish the skin, smooth the skin and improve the water content of the skin.
Example 2
Sterilizing the rice flour added with 3% and glucose fermentation medium added with 1% at 121 deg.C for 20 min; after sterilization, 5 percent (volume ratio of seed liquid to fermentation medium) of the yeast (Saccharomyces fibuligera) prepared by the invention is inoculated in sequence, and the yeast (Saccharomyces fibuligera) is CGMCC No: 21316 fermenting the bacterial liquid, the bacterial liquid 1 and the bacterial liquid 2 at 30 deg.C for 24h, and controlling the pH value at 6.0-6.5;
after fermentation is completed, the fermentation liquor is centrifuged to remove thalli, then the filtrate is filtered by a ceramic membrane of 200nm to obtain filtrate, and the volatile aroma compounds are sequentially measured.
The yeast (Saccharomyces fibuligera) prepared by the invention has CGMCC No: 21316 the preparation process of the bacterial liquid comprises: inoculating the yeast into 200ml YPD culture medium until the bacterial suspension concentration reaches 1 × 108And (3) centrifuging for ten minutes at 4 ℃ and 5000r/min at CFU/mL, removing the supernatant, washing the precipitated thalli for 2 times by using sterile water, and adding 100mL of sterile water to prepare a seed solution for later use.
The preparation process of the bacterial liquid of the strain 1 comprises the following steps: strain 1 is Lactobacillus (Lactobacillus plantarum) CICC No: 24202, purchased from China center for Industrial culture Collection of microorganisms; inoculating the yeast into 200ml YPD culture medium until the bacterial suspension concentration reaches 1 × 108And (3) centrifuging for ten minutes at 4 ℃ and 5000r/min at CFU/mL, removing the supernatant, washing the precipitated thalli for 2 times by using sterile water, and adding 100mL of sterile water to prepare a seed solution for later use.
The preparation process of the bacterial liquid of the strain 2 comprises the following steps: the strain 2 is another strain of yeast (Saccharomyces cerevisiae) CICC No: 1210, purchased from China center for Industrial microbial culture Collection; inoculating the yeast into 200ml YPD culture medium until the bacterial suspension concentration reaches 1 × 108And (3) centrifuging for ten minutes at 4 ℃ and 5000r/min at CFU/mL, removing the supernatant, washing the precipitated thalli for 2 times by using sterile water, and adding 100mL of sterile water to prepare a seed solution for later use.
Volatile aroma compounds in the rice filtrate before and after fermentation were measured using Agilent 6890 gas chromatography. The results are shown in Table 1.
TABLE 1 Rice filtrate aroma Compound types and contents
The aromatic compounds in the rice filtrate after fermentation are increased in types and content by measuring the volatile aromatic compounds in the filtrate before and after fermentation. The fruity flavor compounds with increased content before and after fermentation are shown in table 1, and the increase of the compounds obviously enhances the flower and fruit flavor of the fermented rice filtrate, so that the fermented rice filtrate has richer and more pleasant flavor.
Example 3
(1) Elastase inhibitory activity
The method comprises the following steps: the elastase substrate was meosuc-Ala-Pro-Val-p-nitroanilide and the buffer system was 0.5M sodium chloride solution (pH 7.5) containing 0.1M tris. Equal volumes of elastase (E.C. -3.4.21.36, final concentration 4.5. mu.M) were mixed with inhibitor solution (6. mu.L), incubated at 37 ℃ for 5min, 200. mu.L of substrate solution (concentration 0.02M) was added, and incubated at 37 ℃ for 1 h. The reaction was stopped with 8.0M acetic acid solution and the absorbance of the decomposed p-nitroanilide at 405nm was measured spectrophotometrically. The inhibitory activity of the inhibitor on elastase was calculated to obtain (n-3).
Inhibition (100%) [1- (test-blank)/(control-blank) ], blank was replaced with buffer.
The results are shown in FIG. 2. It can be seen that the inhibition effect of the rice filtrate before fermentation on the elastin is weak or none at the concentration of 10%, 20% and 40%, respectively, but the inhibition effect of the rice filtrate after fermentation on the elastase can be improved, and the inhibition rates are 22.82%, 43.15% and 79.00%, respectively. Therefore, it can be shown that the fermented rice filtrate can be used as an additive for skin wrinkle-improving products
(2) Collagen inhibitory Activity
The method comprises the following steps: the collagenase substrate is N- [3- (2-furyl) acryloylyl ] -Leu-Gly-Pro-Ala (FALGPA), and the buffer system is a solution containing 400mM sodium chloride and 10mM calcium chloride (pH 7.5).
Collagenase (E.C. -3.4.23.3; final concentration 0.8 units/mL; 50. mu.L) was mixed with the inhibitor solution (50. mu.L), incubated at 37 ℃ for 5min, 100. mu.L of the substrate solution (concentration 0.8mM) was added, and incubated at 37 ℃ for 20 min. The absorbance value was measured spectrophotometrically at 335 nm. The inhibitory activity of the inhibitor on collagenase was calculated to obtain (n-3).
Inhibition (100%) [1- (test-blank)/(control-blank) ], blank was replaced with buffer.
The results are shown in FIG. 3. And (4) conclusion: at concentrations of 10%, 20% and 40%, respectively, the inhibition effect of collagen before fermentation is not good, but the inhibition effect of collagenase after fermentation can be improved, and the inhibition rates are respectively 13.47%, 30.86% and 33.42%. The effect can reach the highest value of enzymatic reaction when more than 20 percent of the effect is achieved, so that the fermented rice filtrate can be used as a product additive for improving skin wrinkles.
(3) Tyrosinase inhibitory activity:
1) buffer solution: 80mM PBS; pH 6.8
2)6.0mM L-DOPA (M.W.197.2, L-DOPA): 7.1mg of L-DOPA was accurately weighed out dissolved in 50. mu.L of 1.0M HCl and then supplemented to 6.0mL with PBS.
3)250U/mL tyrosinase: tyrosinase was formulated with PBS at a concentration of 250U/mL.
The method comprises the following steps: the sample group (50. mu.L of PBS, 20. mu.L of sample and 50. mu.L of tyrosinase were sequentially added to a 96-well plate) blank group (100. mu.L of PBS and 20. mu.L of sample) was left at room temperature for 10min, 50. mu. L L-DOPA was added, reaction was carried out for 15min, and absorbance was measured at 475 nm.
And (3) calculating: inhibition% ([ 1- (As-Asb)/(Ac-Acb) ] × 100
The results are shown in FIG. 4.
And (4) conclusion: the tyrosinase inhibitory activity of the fermented rice filtrate is improved compared with that of the rice filtrate before fermentation, wherein the tyrosinase inhibitory rates before and after fermentation are 63.30% and 84.91% respectively at the concentration of 40%, so that the tyrosinase inhibitory activity of the rice filtrate is improved by fermentation, and the whitening effect is enhanced.
Example 4
Protection against UVB damage
Instrument for measuring the position of a moving object
Scientz03-II ultraviolet crosslinking instrument
Experimental methods
Inoculation: HaCaT cells were grown at 1.5X 105Each/mL was inoculated into a 96-well plate, 100. mu.L per well and incubated at 37 ℃ in a 5% CO2 incubator for 24 h.
Sample adding: the medium was removed and washed 3 times with PBS. 100 μ L of DMEM-formulated samples were added to each well and incubated in an incubator for 6 h.
UV damage: the culture medium was removed and washed 3 times with PBS. Add 100. mu.L PBS to each well and either UVB (312 nm) irradiation for 8min or UVA (365nm) irradiation for 70 min. PBS is removed, 100 mu L DMEM is added, and the mixture is placed in an incubator for 16-18 h.
Control group: the cells were not treated;
negative control: performing light damage on untreated cells;
sample group: after incubation of the cell samples, light damage was performed.
And (3) cell viability detection: DMEM was removed and 150. mu.L MTT solution (DMEM configuration) at a concentration of 0.5mg/mL was added to each well. After 4h in the incubator, the solution was aspirated and 100. mu.L DMSO was added and the absorbance was measured at 490 nm.
The results are shown in FIG. 5. And (4) conclusion: the rice filtrate before fermentation has significant effect of protecting UVB damage under the concentration of 10% and 20%, the cell survival rate is 55.25% and 59.78% respectively (the positive control group is 46.23%), and the rice filtrate with the concentration of 2.5%, 5%, 10% and 20% has significant UVB damage protection effect, and the cell survival rate is 55.80%, 61.91%, 71.45% and 78.65% respectively.
Therefore, the fermentation can enhance the UVB resistance of the rice filtrate, thereby having a certain protection effect on keratinocytes.
Example 5
Repair of UVB damage
Instrument for measuring the position of a moving object
Scientz03-II ultraviolet crosslinking instrument
Experimental methods
Inoculation: HaCaT cells were seeded at 1.5X 105 cells/mL in 96-well plates, 100. mu.L per well, and cultured at 37 ℃ in a 5% CO2 incubator for 24 h.
UV damage: the culture medium was removed and washed 3 times with PBS. Add 100. mu.L PBS to each well and either UVB (312 nm) irradiation for 8min or UVA (365nm) irradiation for 70 min.
Sample adding: the medium was removed and washed 3 times with PBS. Samples prepared with 100 μ l of LDMEM were added to each well and incubated in an incubator for 16-18 h.
Control group: the cells were not treated;
negative control: performing light damage on untreated cells;
sample group: incubation of the samples was performed after photodamage of the cells.
And (3) cell viability detection: the culture medium was removed, PBS was washed 3 times, and 150. mu.L of MTT solution (DMEM) with a concentration of 0.5mg/mL was added to each well. After 4h in the incubator, the solution was aspirated and 100. mu.L DMSO was added and the absorbance was measured at 490 nm.
The results are shown in FIG. 6. And (4) conclusion: after UVB damage, the rice filtrate before fermentation has no repairing effect; rice filtrates at concentrations of 5%, 10% and 20% significantly improved survival of HaCaT cells after UVB injury, 56.86%, 61.48% and 67.36%, respectively. Therefore, the fermentation can enhance the repair effect of the rice on the damaged cells.
Example 6
Moisture retention assay
The method comprises the following steps: the examiner adds 3% SLS aqueous solution (dosage: 0.020g-0.025g) to a qualified spot tester, attaches it to the flexed side (3X 3cm) of the forearm of the subject, and removes the spot tester for 24 hours. After the plaque removal tester was removed, the skin stratum corneum water content and the skin percutaneous water loss were measured 2 hours after the application of the sample, and 1, 2, and 3 days after the continuous use of the sample, and the data were recorded as 0h, 2h, 1d, 2d, and 3 d.
And (3) calculating:
water content increase rate of horny layer (Wn-W0)/W0 x 100
W0 was 0h moisture content and Wn was n h moisture content.
TEWL reduction value of (T0-Tn)/T0 100
TEWL: transepidermal Water Loss, Trans-epidermal Water Loss
The sample using method comprises the following steps: it is administered 2 times daily.
Volunteers: 30 persons
The results are shown in FIGS. 7 and 8. And (4) conclusion: the moisture content increase rate of the cuticle after the rice fermentation filtrate is used is higher than that of rice before fermentation, and the TEWL reduction value is lower, so that the moisturizing effect of the rice filtrate is improved through fermentation.
The strains currently used for rice fermentation liquor comprise lactic acid bacteria (CN110623899A, CN111437235A and CN111358735A), aureobasidium pullulans (CN105379824A), bacillus subtilis, bacillus licheniformis, streptococcus thermophilus and lactobacillus acidophilus (CN 110484569A), ozonized yeast and bacillus subtilis are combined to form distiller's yeast (CN110812302A) and isaria cicadae (CN111494273A), but the effects of fermentation filtrate without added rice only have two effects of moisture retention and tyrosinase inhibition, wherein the results of CN111358735A and arbutin compared with a tyrosine reduction method are 24.72 +/-1.22%, the tyrosinase inhibition rate in CN105379824A is 39.3%, the tyrosinase inhibition rate in CN111494273A is up to 89.07% when the tyrosine inhibition rate is 2.85mg/ml, and the tyrosinase inhibition rate in the invention is 84.91% at a concentration of 40%, and the fermentation liquor has excellent tyrosinase inhibition activity.
The invention screens out a strain of yeast (Saccharomyces fibuligera) CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316 the strain has high amylase and protease activity, and shows high tyrosinase inhibitory activity during rescreening. The aroma compounds of the fermented rice filtrate obtained by fermenting the rice by the bacteria are increased in variety and content, and the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, so that the aroma of the fermented rice filtrate is richer and more pleasant.
The common yeast has poor amylase and protease producing capacity, strains with amylase and protease activities need to be screened according to the composition of the nutrient components of the rice, fermentation aroma is used as another important screening basis, and partial yeast is eliminated. In order to ensure the more efficient utilization of the substrate components, ultraviolet mutagenesis is adopted to mutagenize strains, and strains with stronger amylase and protease producing capability are screened. The rice fermentation filtrate fermented by the yeast has strong inhibition effect on elastase, and can be used as a product additive for improving skin wrinkles; has strong collagen inhibiting activity, and can be used as product additive for improving skin wrinkle; the tyrosinase inhibitory activity is improved compared with that before fermentation, and the anti-UVB of rice filtrate can be enhanced; has protective effect on keratinocyte, can enhance the repairing effect of rice on damaged cells, and simultaneously improves the moisturizing effect of rice filtrate.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. Yeast (Saccharomyces fibuligera) CGMCC No: 21316, preserved in China general microbiological culture Collection center with the preservation number of CGMCC No: 21316.
2. the use of the yeast of claim 1 in the preparation of rice fermentation filtrate.
3. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the preparation of the rice fermentation filtrate comprises the following steps,
sterilizing the rice flour added with 2-3% and 1% of glucose fermentation culture medium at 121 ℃ for 20 min;
inoculating 3-5% of yeast liquid after sterilization, and then fermenting for 24 hours at the temperature of 30 ℃, wherein the pH is controlled to be 6.0-6.5;
after fermentation is completed, the fermentation liquor is centrifuged to remove thalli, and then the supernatant is filtered by a ceramic membrane of 200nm to obtain rice filtrate with natural fragrance.
4. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the rice fermentation filtrate has the advantages that the types of aroma compounds are increased, the content is increased, the flower and fruit aroma of the fermented rice filtrate is enhanced, and the aroma of the fermented rice filtrate is richer and more pleasant.
5. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the rice fermentation filtrate has strong inhibition effect on elastase, and can be used as product additive for improving skin wrinkle.
6. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the rice fermentation filtrate has strong collagen inhibition activity, and can be used as product additive for improving skin wrinkle.
7. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the tyrosinase inhibitory activity of the fermented rice filtrate is improved compared with that before fermentation.
8. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the fermented rice filtrate can enhance the anti-UVB of the rice filtrate and has a protective effect on keratinocytes.
9. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the fermented rice filtrate can enhance the repairing effect of rice on damaged cells.
10. The use of yeast according to claim 2 for the preparation of rice fermentation filtrate, characterized in that: the fermented rice filtrate improves the moisturizing effect of the rice filtrate.
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