CN113999781A - Environment-friendly yeast production process - Google Patents
Environment-friendly yeast production process Download PDFInfo
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- CN113999781A CN113999781A CN202111149285.1A CN202111149285A CN113999781A CN 113999781 A CN113999781 A CN 113999781A CN 202111149285 A CN202111149285 A CN 202111149285A CN 113999781 A CN113999781 A CN 113999781A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 239000001963 growth medium Substances 0.000 claims abstract description 16
- 239000007787 solid Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 61
- 210000004027 cell Anatomy 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000002028 Biomass Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 210000005253 yeast cell Anatomy 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 210000001082 somatic cell Anatomy 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 239000002207 metabolite Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000006041 probiotic Substances 0.000 abstract description 5
- 235000018291 probiotics Nutrition 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003871 intestinal function Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012215 gene cloning Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003370 receptor cell Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- C12N1/18—Baker's yeast; Brewer's yeast
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- 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
- A23L33/14—Yeasts or derivatives thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
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Abstract
The invention relates to the technical field of yeast production, in particular to an environment-friendly yeast production process. The method comprises the following steps: preparing a culture medium; culturing a yeast strain; fermenting the strain; solid fermentation; drying; crushing; and (6) packaging. The invention provides an environment-friendly yeast production process which is rich in a large number of probiotics, amino acids, active small peptides, yeast metabolites, yeast autolysates, multiple vitamins and growth promoting factors, has good nutrition and health-care effects, and effectively improves the immunity of organisms, the environment and the economic benefit.
Description
Technical Field
The invention relates to the technical field of yeast production, in particular to an environment-friendly yeast production process.
Background
Yeast is a common eukaryotic receptor cell in gene cloning experiments, is as convenient as culturing yeast and Escherichia coli, generally refers to various unicellular fungi capable of fermenting saccharides, is relatively early applied by human beings and is also the most widely applied microorganism, and people often utilize the fermentation effect of the yeast to manufacture various leavened foods and wine brewing. The yeast is live yeast cultured by pure culture bacteria in factories, the yeast is compressed yeast containing about 70 percent of water and dried yeast containing about 10 percent of water, yeast autolysate can be used as an additive of meat, jam, soup, cheese, bread food, vegetables and seasonings, meanwhile, the yeast can be prepared into yeast sheets such as yeast tablets for treating dyspepsia caused by unreasonable diet, the process of preparing natural yeast can be divided into two procedures of culturing yeast stock solution and feeding, replanting and renewing, the existing yeast does not have the effects of green, natural, pollution-free, residue-free and the like, the common yeast cannot be rich in a large amount of probiotics, rich amino acids, active small peptides, yeast metabolites, yeast autolysate, multiple vitamins and growth promoting factors, the nutrition and health care effects are not good, the immunity of organisms cannot be effectively improved, Improving the environment and the economic benefit, etc.
Disclosure of Invention
The invention provides an environment-friendly yeast production process which is rich in a large number of probiotics, amino acids, active small peptides, yeast metabolites, yeast autolysates, multiple vitamins and growth promoting factors, has good nutrition and health-care effects, and effectively improves the immunity of organisms, the environment and the economic benefit.
The technical scheme adopted by the invention is as follows: an environment-friendly yeast production process is characterized in that: the method comprises the following steps:
s1: preparation of a culture medium: heating and sterilizing the culture medium, setting the environment temperature at 28-35 deg.C and initial pH of 6-7;
s2: culturing a yeast strain: adding a saccharomyces cerevisiae strain into a culture medium which is heated and sterilized, adding 1-4 parts of glucose, 0.5-2 parts of soybean peptone, 0.1-0.5 part of malt extract powder, 0.1-0.4 part of yeast extract and 2-6 parts of inoculation amount into the culture medium, and then obtaining a yeast production liquid through shake flask expansion culture, wherein when the rotating speed is 160-200r/min, the biomass is highest, the cell protein reaches 60-70mg.N/dL, and the somatic cells reach 1.7 x 100-1.7 x 109/mL, so that the saccharomyces cerevisiae strain can be used as an excellent candidate strain of environment-friendly yeast;
s3: fermentation strain: putting the excellent candidate strains into 250L and 4t fermentation tanks for further liquid expansion culture, and finally, putting the excellent candidate strains into a 28t fermentation tank for production scale culture to obtain fermentation liquor and then carrying out solid fermentation;
s4: solid fermentation: performing solid fermentation in a fermentation box at 30 ℃, wherein the culture medium is a mixed carrier, the water content of the mixed wet material is 35 parts, performing solid fermentation for 68 hours at normal temperature and normal pressure, and the fermentation box is closed during the solid fermentation, and is provided with a vent and a cold air system;
s5: and (3) drying: drying at 80-120 deg.C with a fluidized bed dryer;
s6: crushing: crushing the dried environment-friendly yeast cells by a crusher, and after primary crushing, placing the environment-friendly yeast cells into a vessel to shake at the temperature of 32-43 ℃; crushing the mixture by the crusher again after shaking;
s7: packaging: and quantitatively packaging the crushed environment-friendly yeast powder by adopting a packaging bag.
The environment temperature of the culture of the strain is 31 ℃, the initial pH is 6.5, the glucose concentration is 2 parts, the soybean peptone concentration is 1.1 parts, the malt extract powder is 0.3 part, the yeast extract is 0.2 part, the inoculation amount is 5 parts, when the rotating speed is 180r/min, the biomass is highest, the cell protein reaches 65mg.N/dL, the thallus cells reach 1.7 multiplied by 105/mL, and the strain can be used as an excellent candidate strain of the environment-friendly yeast.
The temperature condition of the boiling dryer was 86 ℃.
The temperature of the shaking in the step S6 was 35 ℃.
The mixed carrier in the step S4 is wheat bran 3-4.5 parts, distiller' S grains with concentration of 7-8 mug/ml and ammonium hydrogen phosphate l-5 parts.
The mixed carrier in the step S4 is wheat bran 3.8 parts, distiller 'S grains with concentration of 7.85 mug/ml and ammonium hydrogen phosphate 3 parts by weight, and the distiller' S grains are 5 parts.
The invention has the beneficial effects that:
the environment-friendly yeast is rich in a large amount of probiotics, amino acids, active small peptides, yeast metabolites, yeast autolysates, vitamins and growth promotion factors, has double values of nutrition and health care, can be applied to various substances, and can improve the intestinal function, promote the growth, improve the utilization rate of the substances, prevent diseases, improve the immunity of the organism, improve the environment, reduce the use cost and improve the economic benefit by adding the environment-friendly yeast.
Detailed Description
The present invention is further described below.
An environment-friendly yeast production process is characterized in that: the method comprises the following steps:
s1: preparation of a culture medium: heating and sterilizing the culture medium, setting the environment temperature at 28-35 deg.C and initial pH of 6-7;
s2: culturing a yeast strain: adding a saccharomyces cerevisiae strain into a culture medium which is heated and sterilized, adding 1-4 parts of glucose, 0.5-2 parts of soybean peptone, 0.1-0.5 part of malt extract powder, 0.1-0.4 part of yeast extract and 2-6 parts of inoculation amount into the culture medium, and then obtaining a yeast production liquid through shake flask expansion culture, wherein when the rotating speed is 160-200r/min, the biomass is highest, the cell protein reaches 60-70mg.N/dL, and the somatic cells reach 1.7 x 100-1.7 x 109/mL, so that the saccharomyces cerevisiae strain can be used as an excellent candidate strain of environment-friendly yeast;
s3: fermentation strain: putting the excellent candidate strains into 250L and 4t fermentation tanks for further liquid expansion culture, and finally, putting the excellent candidate strains into a 28t fermentation tank for production scale culture to obtain fermentation liquor and then carrying out solid fermentation;
s4: solid fermentation: performing solid fermentation in a fermentation box at 30 ℃, wherein the culture medium is a mixed carrier, the water content of the mixed wet material is 35 parts, performing solid fermentation for 68 hours at normal temperature and normal pressure, and the fermentation box is closed during the solid fermentation, and is provided with a vent and a cold air system;
s5: and (3) drying: drying at 80-120 deg.C with a fluidized bed dryer;
s6: crushing: crushing the dried environment-friendly yeast cells by a crusher, and after primary crushing, placing the environment-friendly yeast cells into a vessel to shake at the temperature of 32-43 ℃; crushing the mixture by the crusher again after shaking;
s7: packaging: and quantitatively packaging the crushed environment-friendly yeast powder by adopting a packaging bag.
The environment temperature of the culture of the strain is 31 ℃, the initial pH is 6.5, the glucose concentration is 2 parts, the soybean peptone concentration is 1.1 parts, the malt extract powder is 0.3 part, the yeast extract is 0.2 part, the inoculation amount is 5 parts, when the rotating speed is 180r/min, the biomass is highest, the cell protein reaches 65mg.N/dL, the thallus cells reach 1.7 multiplied by 105/mL, and the strain can be used as an excellent candidate strain of the environment-friendly yeast.
The temperature condition of the boiling dryer was 86 ℃.
The temperature of the shaking in the step S6 was 35 ℃.
The mixed carrier in the step S4 is wheat bran 3-4.5 parts, distiller' S grains with concentration of 7-8 mug/ml and ammonium hydrogen phosphate l-5 parts.
The mixed carrier in the step S4 is wheat bran 3.8 parts, distiller 'S grains with concentration of 7.85 mug/ml and ammonium hydrogen phosphate 3 parts by weight, and the distiller' S grains are 5 parts.
The environment-friendly yeast is rich in a large amount of probiotics, amino acids, active small peptides, yeast metabolites, yeast autolysates, vitamins and growth promotion factors, has double values of nutrition and health care, can be applied to various substances, and can improve the intestinal function, promote the growth, improve the utilization rate of the substances, prevent diseases, improve the immunity of the organism, improve the environment, reduce the use cost and improve the economic benefit by adding the environment-friendly yeast.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. An environment-friendly yeast production process is characterized in that: the method comprises the following steps:
s1: preparation of a culture medium: heating and sterilizing the culture medium, setting the environment temperature at 28-35 deg.C and initial pH of 6-7;
s2: culturing a yeast strain: adding a saccharomyces cerevisiae strain into a culture medium which is heated and sterilized, adding 1-4 parts of glucose, 0.5-2 parts of soybean peptone, 0.1-0.5 part of malt extract powder, 0.1-0.4 part of yeast extract and 2-6 parts of inoculation amount into the culture medium, and then obtaining a yeast production liquid through shake flask expansion culture, wherein when the rotating speed is 160-200r/min, the biomass is highest, the cell protein reaches 60-70mg.N/dL, and the somatic cells reach 1.7 x 100-1.7 x 109/mL, so that the saccharomyces cerevisiae strain can be used as an excellent candidate strain of environment-friendly yeast;
s3: fermentation strain: putting the excellent candidate strains into 250L and 4t fermentation tanks for further liquid expansion culture, and finally, putting the excellent candidate strains into a 28t fermentation tank for production scale culture to obtain fermentation liquor and then carrying out solid fermentation;
s4: solid fermentation: performing solid fermentation in a fermentation box at 30 ℃, wherein the culture medium is a mixed carrier, the water content of the mixed wet material is 35 parts, performing solid fermentation for 68 hours at normal temperature and normal pressure, and the fermentation box is closed during the solid fermentation, and is provided with a vent and a cold air system;
s5: and (3) drying: drying at 80-120 deg.C with a fluidized bed dryer;
s6: crushing: crushing the dried environment-friendly yeast cells by a crusher, and after primary crushing, placing the environment-friendly yeast cells into a vessel to shake at the temperature of 32-43 ℃; crushing the mixture by the crusher again after shaking;
s7: packaging: and quantitatively packaging the crushed environment-friendly yeast powder by adopting a packaging bag.
2. The process for producing environment-friendly yeast according to claim 1, wherein: the environment temperature of the culture of the strain is 31 ℃, the initial pH is 6.5, the glucose concentration is 2 parts, the soybean peptone concentration is 1.1 parts, the malt extract powder is 0.3 part, the yeast extract is 0.2 part, the inoculation amount is 5 parts, when the rotating speed is 180r/min, the biomass is highest, the cell protein reaches 65mg.N/dL, the thallus cells reach 1.7 multiplied by 105/mL, and the strain can be used as an excellent candidate strain of the environment-friendly yeast.
3. The process for producing environment-friendly yeast according to claim 1, wherein: the temperature condition of the boiling dryer was 86 ℃.
4. The process for producing environment-friendly yeast according to claim 1, wherein: the temperature of the shaking in the step S6 was 35 ℃.
5. The process for producing environment-friendly yeast according to claim 1, wherein: the mixed carrier in the step S4 is wheat bran 3-4.5 parts, distiller' S grains with concentration of 7-8 mug/ml and ammonium hydrogen phosphate l-5 parts.
6. The process for producing environment-friendly yeast according to claim 5, wherein: the mixed carrier in the step S4 is wheat bran 3.8 parts, distiller 'S grains with concentration of 7.85 mug/ml and ammonium hydrogen phosphate 3 parts by weight, and the distiller' S grains are 5 parts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111149285.1A CN113999781A (en) | 2021-09-29 | 2021-09-29 | Environment-friendly yeast production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111149285.1A CN113999781A (en) | 2021-09-29 | 2021-09-29 | Environment-friendly yeast production process |
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| CN113999781A true CN113999781A (en) | 2022-02-01 |
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| CN202111149285.1A Pending CN113999781A (en) | 2021-09-29 | 2021-09-29 | Environment-friendly yeast production process |
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2021
- 2021-09-29 CN CN202111149285.1A patent/CN113999781A/en active Pending
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