CN102757904A - Method for preparing yeast culture media by using waste brewer's yeast - Google Patents
Method for preparing yeast culture media by using waste brewer's yeast Download PDFInfo
- Publication number
- CN102757904A CN102757904A CN2011101032294A CN201110103229A CN102757904A CN 102757904 A CN102757904 A CN 102757904A CN 2011101032294 A CN2011101032294 A CN 2011101032294A CN 201110103229 A CN201110103229 A CN 201110103229A CN 102757904 A CN102757904 A CN 102757904A
- Authority
- CN
- China
- Prior art keywords
- mixture
- yeast
- value
- temperature
- beer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Processing Of Solid Wastes (AREA)
Abstract
The invention discloses a method for preparing a yeast culture media by using waste brewer's yeast. The method comprises the steps that: A, 0.1-0.3ml of beer composite enzyme is added to every 300ml of water; a pH value is regulated to 5.6-6.0; 20-60g of waste brewer's yeast is added, wherein a water content of the waste brewer's yeast is 75-80%; and a temperature is maintained at 38-46 DEG C for 60-120min, such that a mixture A is obtained; B, 60-80g of rice powder, 0.24-0.36g of calcium chloride, 0.24-0.36 g of magnesium chloride, and 0.2-0.5ml of liquefied enzyme are added to the mixture A; the mixture is well mixed by stirring; the pH value of the mixture is regulated to 6.2-6.4; the mixture is heated to a temperature of 92-95 DEG C; and the temperature is maintained for at least 30min, such that a mixture B is obtained; C, the temperature of the mixture B is reduced to 60-65 DEG C; 2.0-4.0ml of glucoamylase is added into the mixture B; the pH value is adjusted to 4.5-5.0; and the temperature is maintained for 3-4h, such that a mixture C is obtained; and D, the mixture C is subjected to iodine inspection; qualified mixture C is filtered; slag is removed, and a clear liquid is obtained. The yeast culture media provided by the invention is advantaged in comprehensive nutrient components. The yeast culture media provided by the invention can be used for replacing a 12 DEG P wort culture medium used in ordinary yeast detection. Therefore, a detection cost is reduced.
Description
Technical field
The invention belongs to biochemical extraction field, be specifically related to a kind of utilize beer waste yeast dissolving produce amino acid and with this amino acid as nitrogenous source prepare the yeast culture base method.
Background technology
Beer waste yeast is the by product that the brewage process produces, and produces about 1.5 tons of the beer waste yeast that 100 tons of ton beer can obtain containing moisture 75%～80%.Yeast contains rich in protein and various lytic enzyme system, can obtain rich in amino acid through Saccharomyces mycetolysis, is the protein source that a kind of nutrition is good, price is low; Also contain various VITAMINss, the sub-sterol of ergot and chromium, selenium and other trace elements in addition in the cerevisiae.Yet, still do not have correlation technique at present beer waste yeast handled with utilization of waste material.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing beer waste yeast to prepare the yeast culture base,, reduce the production cost of beer, increase added value to carry out utilization of waste material.
For achieving the above object, the present invention adopts following technical scheme:
Utilize beer waste yeast to prepare the method for yeast culture base, form by following steps:
A, add 0.1～0.3 milliliter of beer complex enzyme by per 300 ml waters; Regulating the pH value is 5.6～6.0, adds 20～60 gram beer waste yeasts then, under 38～46 ℃ temperature, is incubated 60～120 minutes; Get mixture A, wherein the water cut of beer waste yeast is 75%～80%;
B, in mixture A, add 60～80 gram rice meals, 0.24～0.36 gram calcium chloride, 0.24～0.36 gram magnesium chloride and 0.2～0.5 milliliter of Ye Huamei; Stirring and regulating the pH value is 6.2～6.4; Be warming up to 92～95 ℃ then and also keep being no less than 30 minutes, get mixture B;
C, mixture B is cooled to 60～65 ℃, adds 2.0～4.0 milliliters of saccharifying enzyme, adjustment pH is 4.5～5.0, kept 3～4 hours in this temperature, mixture C;
D, mixture C are after the iodine inspection is qualified, and filter cleaner gets clear liquid.
As preferably, in the A step, adopt the phosphorus acid for adjusting pH value, the consumption of phosphoric acid is 0.01～0.05 milliliter.
As preferably, in the A step, comprise beta-glucanase and proteolytic enzyme in the beer complex enzyme at least.Further preferred, beer complex enzyme also comprises zytase, cellulase and glycase.The Applicable temperature of this beer complex enzyme is 40 ℃～65 ℃, and optimum pH is 5.5～6.5.
As preferably, in the B step, adopt phosphoric acid or yellow soda ash to regulate the pH value.
As preferably, in the C step, adopt the phosphorus acid for adjusting pH value.
The yeast culture base nutrition that obtains through the present invention is comprehensive, and the saccharomycetic 12 ° of P wheat juice substratum of the daily detection of instead have reduced the detection cost.
Embodiment
The water cut of beer waste yeast used in the present invention is 75%～80%.Beer complex enzyme of the present invention adopts the beer complex enzyme of Guangzhou Unikbio Biotechnology Co., Ltd.; Ye Huamei adopts the fire resistant alpha-diastase of company of outstanding person's ability section; Saccharifying enzyme adopts the saccharification prozyme of Guangzhou Unikbio Biotechnology Co., Ltd..
Embodiment 1
The preparation process of yeast culture base is:
A, in beaker, add 300ml water, add beer complex enzyme 0.1～0.3ml, pH is 5.6～6.0 with phosphoric acid (0.01～0.05 milliliter of consumption) adjustment, and the addition of beer waste yeast is 20 grams, under 38～46 ℃ temperature, is incubated 120 minutes;
B, adding 70 gram rice meals, 0.3 gram calcium chloride, 0.3 gram magnesium chloride and 0.4 milliliter of Ye Huamei regulated pH value 6.2～6.4 with phosphoric acid or yellow soda ash, stirs, and is warming up to 92～95 ℃, this temperature maintenance 30 minutes;
C, be cooled to 60-65 ℃, add 3.0 milliliters of saccharifying enzyme, adjustment pH is 4.5～5.0, keeps 3-4 hour in this temperature;
After the inspection of D, iodine was qualified, filter cleaner got clear liquid.
Amino nitrogen content through detecting above-mentioned clear liquid is about 11.6mg/100ml, and yield is 0.67%.
Embodiment 2
A, in beaker, add 300ml water, add beer complex enzyme 0.1～0.3ml, pH is 5.6～6.0 with phosphoric acid (0.01～0.05 milliliter of consumption) adjustment, and the addition of beer waste yeast is 40 grams, under 38～46 ℃ temperature, is incubated 120 minutes;
B, adding 70 gram rice meals, 0.3 gram calcium chloride, 0.3 gram magnesium chloride and 0.4 milliliter of Ye Huamei regulated pH value 6.2～6.4 with phosphoric acid or yellow soda ash, stirs, and is warming up to 92～95 ℃, this temperature maintenance 30 minutes;
C, be cooled to 60-65 ℃, add 3.0 milliliters of saccharifying enzyme, adjustment pH is 4.5～5.0, keeps 3-4 hour in this temperature;
After the inspection of D, iodine was qualified, filter cleaner got clear liquid.
Amino nitrogen content through detecting above-mentioned clear liquid is about 15.1mg/100ml, and yield is 0.55%.
Embodiment 3
A, in beaker, add 300ml water, add beer complex enzyme 0.1～0.3ml, pH is 5.6～6.0 with phosphoric acid (0.01～0.05 milliliter of consumption) adjustment, and the addition of beer waste yeast is 40 grams, under 38～46 ℃ temperature, is incubated 120 minutes;
B, adding 70 gram rice meals, 0.3 gram calcium chloride, 0.3 gram magnesium chloride and 0.4 milliliter of Ye Huamei regulated pH value 6.2～6.4 with phosphoric acid or yellow soda ash, stirs, and is warming up to 92～95 ℃, this temperature maintenance 30 minutes;
C, be cooled to 60-65 ℃, add 3.0 milliliters of saccharifying enzyme, adjustment pH is 4.5～5.0, keeps 3-4 hour in this temperature;
After the inspection of D, iodine was qualified, filter cleaner got clear liquid.
Amino nitrogen content through detecting above-mentioned clear liquid is about 17.9mg/100ml, and yield is 0.48%.
The foregoing description 1～3 said clear liquid and 12 ° of P wheat juice (amino nitrogen content is about 13.1mg/100ml) are processed agar plate respectively, yeast is carried out 25 ℃ of cultivations.The result sees table 1.
Table 1: different substratum are to the influence of yeast growth
Can know that from table 1 effect of yeast culture base of the present invention and 12 ° of P wheat juice substratum is suitable, 12 ° of P wheats of instead juice substratum is as laboratory yeast culture base commonly used.
The present invention utilizes beer waste yeast under suitable temperature condition; By the effect of beer complex enzyme, the dissolving yeast produces nutritive substances such as amino acid, and the nitrogen solution that contains of gained is stuck with paste mixing mutually with rice meal; Temperature curve according to gelatinization, liquefaction, saccharification is complete with the rice meal saccharification; Process the comprehensive substratum of nutrition, 12 ° of P wheat juice substratum that the daily detection yeast of instead is commonly used have reduced the detection cost.
Above-described embodiment describes preferred implementation of the present invention; Be not that design of the present invention and scope are limited; The present invention relates under the scheme prerequisite not breaking away from; Various modification and improvement that those skilled in the art make technical scheme of the present invention all should fall into protection scope of the present invention.
Claims (6)
1. utilize beer waste yeast to prepare the method for yeast culture base, it is characterized in that, form by following steps:
A, add 0.1～0.3 milliliter of beer complex enzyme by per 300 ml waters; Regulating the pH value is 5.6～6.0, adds 20～60 gram beer waste yeasts then, under 38～46 ℃ temperature, is incubated 60～120 minutes; Get mixture A, wherein the water cut of beer waste yeast is 75%～80%;
B, in mixture A, add 60～80 gram rice meals, 0.24～0.36 gram calcium chloride, 0.24～0.36 gram magnesium chloride and 0.2～0.5 milliliter of Ye Huamei; Stirring and regulating the pH value is 6.2～6.4; Be warming up to 92～95 ℃ then and also keep being no less than 30 minutes, get mixture B;
C, mixture B is cooled to 60～65 ℃, adds 2.0～4.0 milliliters of saccharifying enzyme, adjustment pH is 4.5～5.0, kept 3～4 hours in this temperature, mixture C;
D, mixture C are after the iodine inspection is qualified, and filter cleaner gets clear liquid.
2. method according to claim 1 is characterized in that, in the A step, adopts the phosphorus acid for adjusting pH value, and the consumption of phosphoric acid is 0.01～0.05 milliliter.
3. method according to claim 1 is characterized in that, in the A step, comprises beta-glucanase and proteolytic enzyme in the beer complex enzyme at least.
4. method according to claim 3 is characterized in that, in the A step, beer complex enzyme also comprises zytase, cellulase and glycase.
5. method according to claim 1 is characterized in that, in the B step, adopts phosphoric acid or yellow soda ash to regulate the pH value.
6. method according to claim 1 is characterized in that, in the C step, adopts the phosphorus acid for adjusting pH value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101032294A CN102757904A (en) | 2011-04-25 | 2011-04-25 | Method for preparing yeast culture media by using waste brewer's yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101032294A CN102757904A (en) | 2011-04-25 | 2011-04-25 | Method for preparing yeast culture media by using waste brewer's yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102757904A true CN102757904A (en) | 2012-10-31 |
Family
ID=47052556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101032294A Pending CN102757904A (en) | 2011-04-25 | 2011-04-25 | Method for preparing yeast culture media by using waste brewer's yeast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102757904A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110653238A (en) * | 2019-09-25 | 2020-01-07 | 华南农业大学 | Method for treating garden waste by using aerobic-anaerobic two-stage process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1388243A (en) * | 2001-05-30 | 2003-01-01 | 中国科学院微生物研究所 | One brewer's yeast engineering saccharomycete strain and the production process of alcohol and ergosterin with the strain |
| CN101481719A (en) * | 2009-01-20 | 2009-07-15 | 华南理工大学 | Method for preparing zymosan, mycose and yeast extract from beer waste yeast |
-
2011
- 2011-04-25 CN CN2011101032294A patent/CN102757904A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1388243A (en) * | 2001-05-30 | 2003-01-01 | 中国科学院微生物研究所 | One brewer's yeast engineering saccharomycete strain and the production process of alcohol and ergosterin with the strain |
| CN101481719A (en) * | 2009-01-20 | 2009-07-15 | 华南理工大学 | Method for preparing zymosan, mycose and yeast extract from beer waste yeast |
Non-Patent Citations (5)
| Title |
|---|
| 任道群等: "一株优良酿酒酵母S2.101的最适生长条件研究", 《酿酒科技》, no. 9, 30 September 2007 (2007-09-30) * |
| 刘杰等: "基于麦汁培养基的富硒酵母培养条件优化", 《食品科学》, vol. 31, no. 9, 30 September 2010 (2010-09-30) * |
| 刘汉灵等: "高效酵母水解专用酶制剂的开发及其应用研究", 《中国食品添加剂》, no. 4, 31 August 2007 (2007-08-31) * |
| 廖鲜艳等: "啤酒废酵母蛋白质水解的研究", 《酿酒》, vol. 29, no. 6, 30 November 2002 (2002-11-30) * |
| 陈廷登等: "高大米辅料啤酒酿造工艺的研究", 《食品科技》, no. 11, 30 November 2002 (2002-11-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110653238A (en) * | 2019-09-25 | 2020-01-07 | 华南农业大学 | Method for treating garden waste by using aerobic-anaerobic two-stage process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Qiu et al. | Recent advances in bio-based multi-products of agricultural Jerusalem artichoke resources | |
| CN102719510B (en) | Amino acid fermentation bacteria utilization method | |
| CN106701606B (en) | Genetic engineering candida utilis capable of degrading and utilizing kitchen waste and construction method thereof | |
| CN102115764B (en) | Method for producing alcohol by taking anaerobic effluent as ingredient water | |
| CN101049133A (en) | Method for preparing nitrogen contained syrup in use for ferment through wheat beta starch multienzyme method | |
| CN101979627A (en) | Method for preparing glutamic acid fermentation organic nitrogen additive from glutamic acid fermentation waste thalli | |
| CN101041849A (en) | Method for producing fuel ethanol by using potato as raw material | |
| CN101195836A (en) | Novel technique for producing manioc waste ethanol | |
| CN101747093A (en) | Method for producing mycoprotein and polypeptide organic fertilizer by fermented waste of vitamin C | |
| CN103146782B (en) | Method for preparing glucose syrup by using rice bran as raw material | |
| Cai et al. | Heterotrophic cultivation of Chlorella vulgaris using broken rice hydrolysate as carbon source for biomass and pigment production | |
| CN106947786A (en) | The method that rubbish from cooking prepares biogas | |
| CN103266136B (en) | Method for producing biogas through utilizing lignocellulose raw material | |
| Tong et al. | Whole maize flour and isolated maize starch for production of citric acid by Aspergillus niger: A review | |
| CN102392008B (en) | Bioprotein capable of replacing protein raw material and preparation method of bioprotein | |
| CN1269981A (en) | Production method of nutrient health-care honey vinegar | |
| CN102757904A (en) | Method for preparing yeast culture media by using waste brewer's yeast | |
| KR101325299B1 (en) | Manufacture Method of The Arrowroot Alcoholic Liquor | |
| CN102965358B (en) | Method for extracting Beta-amylase from soybean | |
| CN113444845B (en) | Method for refining, detoxication and fermentation production of acetone and butanol by molasses | |
| CN104232702B (en) | Production method of lysine | |
| RU2478701C2 (en) | Saccharomyces cerevisiae YEAST STRAIN, HAVING AMYLASE ACTIVITY, FOR PRODUCING FEED PROTEIN PRODUCT AND METHOD OF PRODUCING FEED PROTEIN PRODUCT | |
| EP3177727B1 (en) | Dewatering methods in fermentation processes | |
| CN108065026A (en) | A kind of preparation method of cereal feedstuff | |
| CN104000162A (en) | Technology for making aginomoto from rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121031 |