CN114958707B - 一种保持发酵过程中酵母活性的方法 - Google Patents
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Abstract
本发明公开了一种保持发酵过程中酵母活性的方法，在连续发酵的过程中，向发酵培养基中添加微量元素，保持发酵过程中酵母活性；其中，所述发酵的酵母菌株为酿酒酵母菌，菌种保藏编号为CGMCC No.7522。本发明通过添加微量元素可是酵母减少自溶，增加酵母产量，降低成本；本发明可延长连续发酵时间。
Description
技术领域
本发明属于发酵领域，具体涉及一种保持发酵过程中酵母活性的方法。
背景技术
酵母是目前世界上唯一年产量超过百万吨的微生物，被广泛应用于酿酒、食品、医药、饲料、化妆品等领域。近年来，我国制药业和食品业迅猛发展，拉动了酵母进口大幅增长。药用酵母的生产在酵母工业中占有重要的地位，酵母及其制品用于治疗某些消化不良症，并能提高和调整人体的新陈代谢机能。在畜牧业中，酵母广泛用作精饲料以增加饲料中的蛋白质含量，对提高禽畜的出肉率、产蛋率和产乳率，对肉质的改良和毛皮质量的提高均有明显的效果。
酵母细胞的胞液中含有较多的胞内蛋白分解酶，在正常生产工艺条件下，酵母强壮，酵母胞内蛋白分解酶不会外泄。而当工艺环境恶化，酵母衰老或死亡后，胞内蛋白分解酶便会发生外泄，并作用于酵母细胞壁的蛋白结构，使酵母细胞发生破裂，酵母自溶随之产生，俗称“酵母内耗”。酵母自溶后细胞质溶液中一些物质如多糖、氨基酸、蛋白质、多肽类、核苷酸、少许盐类等大量进入发酵液。
发酵过程中酵母自溶是不可避免的，但是自溶程度和自溶速度不同。通过添加一些微量元素可以控制酵母自溶程度，延缓酵母衰老死亡的进程。因此，本发明提供了一种保持发酵过程中酵母活性的方法。
发明内容
发明目的：本发明所要解决的技术问题是针对现有技术的不足，提供一种保持发酵过程中酵母活性的方法。
为了解决上述技术问题，本发明公开了一种保持发酵过程中酵母活性的方法，在连续发酵的过程中，向发酵培养基中添加微量元素，保持发酵过程中酵母活性，防止酵母自溶，有利于提高酵母体内胞内物质的含量，延长连续发酵时间。该方法对于连续培养时酵母生长活力的维持具有较好作用。
其中，所述发酵的酵母菌株为酿酒酵母菌，菌种保藏编号为CGMCC No.7522。
其中，所述发酵培养基中各组分含量为：葡萄糖1～500g/L，氮源1～100g/L，无机盐0.01～100g/L，其余为水；优选地，所述发酵培养基中各组分含量为：葡萄糖80～120g/L，氮源10～30g/L，无机盐0.1～20g/L，其余为水。
其中，所述氮源为蛋白胨、酵母膏、玉米浆、尿素和硫酸铵中的任意一种或几种组合。
其中，所述无机盐为钾盐、钠盐、磷酸盐和盐酸盐中的任意一种或几种组合。
其中，所述发酵培养基的pH为3.0～7.0，优选为5.5～6.5。
其中，所述微量元素为生长素、叶酸、环己六醇、泛酸、吡哆醇、核黄素、烟酸、胆碱和硫胺素中的任意一种或几种组合。
其中，所述发酵培养基中，微量元素的浓度为1-100ppm。
其中，所述发酵的时间为2～22天。
有益效果：与现有技术相比，本发明具有以下优势：
(1)本发明通过添加微量元素可是酵母减少自溶，增加酵母产量，降低成本。
(2)本发明可延长连续发酵时间。
(3)本发明提高了酵母胞内物质的含量，增加了酵母的营养价值。
具体实施方式
下述实施例中所述实验方法，如无特殊说明，均为常规方法；所述试剂和材料，如无特殊说明，均可从商业途径获得。
下述实施例中所述酵母菌株为酿酒酵母菌，菌种保藏编号为CGMCC No.7522。
下述实施例中所述接种量为体积百分比。
对比例1：
50L发酵罐酵母连续发酵，发酵培养基为：葡萄糖40g/L，(NH4)2SO4 2g/L，H3PO40.66ml/L，MgSO4 0.5g/L，FeSO4 0.05g/L，不加任何微量元素。接种量10％，发酵温度32℃，搅拌转速250转/min，稀释率0.6，连续发酵维持3天，平均菌泥(折干)含量11g/L，核糖核酸含量14％。
实施例1：
50L发酵罐酵母连续发酵，发酵培养基为：葡萄糖30g/L，(NH4)2SO4 2g/L，H3PO40.66ml/L，MgSO4 0.5g/L，FeSO4 0.05g/L，生长素5ppm，核黄素5ppm，硫胺素5ppm。接种量10％，发酵温度32℃，搅拌转速250转/min，稀释率0.6，连续发酵维持10天，平均菌泥(折干)含量14.2g/L，核糖核酸含量18.1％。
实施例2：
酵母连续发酵，发酵培养基为：葡萄糖30g/L，(NH4)2SO4 2g/L，H3PO4 0.66ml/L，MgSO4 0.5g/L，FeSO4 0.05g/L，生长素5ppm，核黄素5ppm，硫胺素5ppm，叶酸2ppm、环己六醇2ppm、泛酸2ppm、吡哆醇2ppm。接种量10％，发酵温度32℃，搅拌转速250转/min，稀释率0.6，连续发酵维持12天，平均菌泥(折干)含量15.2g/L，核糖核酸含量18.3％。
实施例3：
酵母连续发酵，发酵培养基为：葡萄糖30g/L，(NH4)2SO4 2g/L，H3PO4 0.66ml/L，MgSO4 0.5g/L，FeSO4 0.05g/L，生长素5ppm，叶酸3ppm、环己六醇3ppm、泛酸3ppm、吡哆醇2ppm、核黄素2ppm、烟酸2ppm、胆碱2ppm、硫胺素2ppm。接种量10％，发酵温度32℃，搅拌转速250转/min，稀释率0.6，连续发酵维持21天，平均菌泥(折干)含量17g/L，核糖核酸含量21.3％。
本发明提供了一种保持发酵过程中酵母活性的方法的思路及方法，具体实现该技术方案的方法和途径很多，以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。本实施例中未明确的各组成部分均可用现有技术加以实现。
Claims (9)
1.一种保持发酵过程中酵母活性的方法，其特征在于，在连续发酵的过程中，向发酵培养基中添加微量元素，保持发酵过程中酵母活性；
其中，所述发酵的酵母菌株为酿酒酵母菌，菌种保藏编号为CGMCC No.7522；
其中，所述发酵培养基中各组分含量为：葡萄糖80～120g/L，氮源10～30g/L，无机盐0.1～20g/L，其余为水；
其中，所述微量元素为：
生长素、核黄素和硫胺素的组合；
或，生长素、核黄素、硫胺素、叶酸、环己六醇、泛酸和吡哆醇的组合；
或，生长素、叶酸、环己六醇、泛酸、吡哆醇、核黄素、烟酸、胆碱和硫胺素的组合。
2.根据权利要求1所述的方法，其特征在于，所述氮源为蛋白胨、酵母膏、玉米浆、尿素和硫酸铵中的任意一种或几种组合。
3.根据权利要求1所述的方法，其特征在于，所述无机盐为钾盐、钠盐、磷酸盐和盐酸盐中的任意一种或几种组合。
4.根据权利要求1所述的方法，其特征在于，所述发酵培养基的pH为3.0～7.0。
5.根据权利要求1所述的方法，其特征在于，所述发酵培养基的pH为5.5～6.5。
6.根据权利要求1所述的方法，其特征在于，所述发酵培养基中，微量元素的浓度为1-100ppm。
7.根据权利要求1所述的方法，其特征在于，所述发酵的时间为2～22天。
8.根据权利要求1所述的方法，其特征在于，发酵体系中，微量元素为：
生长素5ppm，核黄素5ppm，硫胺素5ppm；
或，生长素5ppm，核黄素5ppm，硫胺素5ppm，叶酸2ppm、环己六醇2ppm、泛酸2ppm、吡哆醇2ppm；
或，生长素5ppm，叶酸3ppm、环己六醇3ppm、泛酸3ppm、吡哆醇2ppm、核黄素2ppm、烟酸2ppm、胆碱2ppm、硫胺素2ppm。
9.根据权利要求1所述的方法，其特征在于，酵母连续发酵，发酵培养基为：葡萄糖30g/L，(NH4)2SO4 2g/L，H3PO4 0.66ml/L，MgSO4 0.5g/L，FeSO4 0.05g/L，生长素5ppm，叶酸3ppm、环己六醇3ppm、泛酸3ppm、吡哆醇2ppm、核黄素2ppm、烟酸2ppm、胆碱2ppm、硫胺素2ppm，接种量10％，发酵温度32℃，搅拌转速250转/min，稀释率0.6，连续发酵维持21天。
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