CN112980706B - Fermented soybean meal strain, and method and application thereof for producing dry yeast - Google Patents
Fermented soybean meal strain, and method and application thereof for producing dry yeast Download PDFInfo
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- CN112980706B CN112980706B CN201911214427.0A CN201911214427A CN112980706B CN 112980706 B CN112980706 B CN 112980706B CN 201911214427 A CN201911214427 A CN 201911214427A CN 112980706 B CN112980706 B CN 112980706B
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 146
- 238000000034 method Methods 0.000 title claims abstract description 72
- 235000019764 Soybean Meal Nutrition 0.000 title claims description 75
- 239000004455 soybean meal Substances 0.000 title claims description 75
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 145
- 238000000855 fermentation Methods 0.000 claims abstract description 118
- 230000004151 fermentation Effects 0.000 claims abstract description 118
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims abstract description 33
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 33
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims abstract description 33
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims abstract description 33
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 33
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- 230000000694 effects Effects 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 239000001963 growth medium Substances 0.000 claims description 50
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 48
- 239000008223 sterile water Substances 0.000 claims description 36
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 24
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 24
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 claims description 22
- 229910000387 ammonium dihydrogen phosphate Inorganic materials 0.000 claims description 22
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 22
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 22
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 22
- 235000013379 molasses Nutrition 0.000 claims description 22
- 235000019837 monoammonium phosphate Nutrition 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 19
- 238000011218 seed culture Methods 0.000 claims description 18
- 230000000813 microbial effect Effects 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 229940041514 candida albicans extract Drugs 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 229960004793 sucrose Drugs 0.000 claims description 15
- 239000012138 yeast extract Substances 0.000 claims description 15
- 238000012807 shake-flask culturing Methods 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 12
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 12
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 12
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 9
- 229960001763 zinc sulfate Drugs 0.000 claims description 9
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 9
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 8
- 239000001587 sorbitan monostearate Substances 0.000 claims description 8
- 235000011076 sorbitan monostearate Nutrition 0.000 claims description 8
- 229940035048 sorbitan monostearate Drugs 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 229910052698 phosphorus Inorganic materials 0.000 claims description 6
- 239000011574 phosphorus Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 3
- ILRLTAZWFOQHRT-UHFFFAOYSA-N potassium;sulfuric acid Chemical compound [K].OS(O)(=O)=O ILRLTAZWFOQHRT-UHFFFAOYSA-N 0.000 claims description 3
- FWRBVROZVUCLNY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O FWRBVROZVUCLNY-UHFFFAOYSA-N 0.000 claims 2
- 239000005720 sucrose Substances 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 16
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 39
- 235000018102 proteins Nutrition 0.000 description 26
- 235000013305 food Nutrition 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 238000001514 detection method Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 230000000593 degrading effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000009776 industrial production Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 2
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000010876 biochemical test Methods 0.000 description 2
- 230000034303 cell budding Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 125000004494 ethyl ester group Chemical group 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000019779 Rapeseed Meal Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000004456 rapeseed meal Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biomedical Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Virology (AREA)
- Animal Husbandry (AREA)
- Sustainable Development (AREA)
- Physiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides Saccharomyces cerevisiae Anqi 1.34 (Saccharomyces cerevisiae Anqi 1.34), which is characterized in that the Saccharomyces cerevisiae Anqi 1.34 (Saccharomyces cerevisiae Anqi 1.34) is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: m2018160. The saccharomyces cerevisiae strain 1.34 can efficiently degrade anti-nutritional factors such as raffinose, stachyose and the like in bean pulp, the degradation rate of raffinose can reach 100%, the degradation rate of stachyose can reach more than 95%, and the protein in the bean pulp is improved by more than 5%. The strain can be prepared into high-activity dry yeast through a special production process, the active dry yeast can be directly added into the bean pulp for fermentation, the fermentation time of the bean pulp is shortened, the interference of other mixed bacteria in the fermentation process of the bean pulp can be well controlled, the strain can be put into the fermentation production of the bean pulp in a large scale, and the method is simple, efficient and safe.
Description
Technical Field
The invention relates to the technical field of microbial application, in particular to a saccharomyces cerevisiae strain for fermenting soybean meal, a method for producing dry yeast and application.
Background
The soybean meal is a byproduct obtained after soybean oil is extracted from soybeans, has high crude protein content, generally has 43 to 45 percent of amino acid composition balance, and has higher nutritional value. Compared with animal and plant oil meal feed products such as cottonseed meal, peanut meal, rapeseed meal and the like, the soybean meal has the largest yield and the widest application. The soybean meal is an important food protein source in the poultry and pig industry, particularly contains lysine which is easy to be deficient in other vegetable feeds, has the content of 2.5-3.0 percent, is a common protein raw material in the feed industry, and can also be used for preparing cake foods, health foods, cosmetics and antibiotic raw materials. The soybean meal contains 1 to 2 percent of fat, 10 to 15 percent of carbohydrate, a plurality of mineral substances, vitamins and amino acids essential to animal bodies, and has complete and balanced nutritional ingredients, thereby being an excellent vegetable protein feed source.
However, the bean pulp also contains a plurality of anti-nutritional factors, wherein the raffinose and the stachyose respectively account for 5.2-15.8% and 12.1-35.2% of soluble sugars in the soybean, and the application of the bean pulp is greatly limited because the anti-nutritional factors can cause symptoms of flatulence, abdominal pain, diarrhea and the like of animals, particularly young animals, and are difficult to remove by simple heating and processing.
At present, the method for eliminating antinutritional factors in soybean meal in the prior art mainly comprises a physical method, a chemical method, a breeding method, a microbial fermentation method and the like, wherein the microbial fermentation method mainly utilizes microorganisms to decompose the antinutritional factors, so that some components are changed, nutrient substances which cannot be digested and absorbed by animals originally can be digested and utilized, and the protein biotransformation rate is improved.
Disclosure of Invention
The saccharomyces cerevisiae is a safe strain which can be added into feed for use, and the strain has the capability of improving the protein content and decomposing and reducing raffinose and stachyose in the fermentation of soybean meal. Therefore, the obtained efficient saccharomyces cerevisiae plays an important role in improving the quality of the fermented soybean meal and stabilizing the product quality, and is prepared into high-activity dry yeast which is simpler, more efficient and safer to apply to the industrial production of the soybean meal feed.
The problems of the prior art solved by the invention are as follows: the existing saccharomyces cerevisiae for fermenting soybean meal has low capability of degrading raffinose and stachyose and low improvement on protein content. And the existing saccharomyces cerevisiae fermentation process for fermenting the soybean meal is complex, the product has low nutritional performance, and cannot be widely applied to industrial production.
The strain Saccharomyces cerevisiae strain Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is preserved in China Center for Type Culture Collection (CCTCC) at 29/03 in 2018, with the preservation number of CCTCC NO: M2018160.
The Saccharomyces cerevisiae Angel is 1.34, has cell diameter of about 4-6 μm, is in ellipsoidal shape, and can be propagated asexually in budding mode; after being cultured for 24 hours at 30 ℃ on a solid medium plate, the strain is milk white, opaque, smooth and round bacterial colony which can resist high temperature fermentation at 36 ℃, the fermentation concentration can reach 200g/l, and the strain is determined to be saccharomyces cerevisiae by conventional morphological observation, physiological and biochemical tests and identification of gene sequences in 26S rDNA D1/D2 region by means of PCR technology.
The strain has good filtering and dehydrating effects, is suitable for industrial mass production, and has higher economic benefit.
Specifically, the present invention proposes the following technical solutions.
The invention provides Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34), wherein the Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: m2018160.
The invention also provides application of the saccharomyces cerevisiae Angel 1.34 in the aspect of fermenting the soybean meal, which is characterized in that when the strain ferments the soybean meal, the degradation rate of stachyose after fermentation is 100%, the degradation rate of raffinose is more than 95%, and the protein in the soybean meal is improved by more than 5%.
The invention also provides a microbial agent which is characterized by comprising the saccharomyces cerevisiae Angel 1.34 of claim 1, and the active ingredient of the microbial agent is the saccharomyces cerevisiae Angel 1.34 of claim 1.
Preferably, the microbial agent is characterized by containing the saccharomyces cerevisiae Angel 1.34 which is provided with the total number of the living cells of the dried yeast of 200-350 hundred million/g.
The invention also provides a method for producing high-activity dry yeast by fermenting Saccharomyces cerevisiae Anqi 1.34 (Saccharomyces cerevisiae Anqi 1.34), which is characterized by comprising the following steps:
(1) And (3) shake flask culture: inoculating a yeast strain into a shake flask culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a shake flask culture solution, wherein the yeast strain is Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) which is preserved in China center for type culture Collection, CCTCC NO: m2018160;
(2) Seed culture: inoculating the shake flask culture solution obtained in the step (1) into a seed culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a seed culture solution;
(3) Primary fermentation: inoculating the seed culture solution obtained in the step (2) into a primary fermentation tank culture medium with sugar content of 5-10wt% for fermentation culture to obtain a primary fermentation culture solution, wherein the volume of the primary fermentation tank is 1-5m 3 Preferably 2m 3 ；
(4) And (3) commercial fermentation: inoculating the primary fermentation culture solution obtained in the step (3) into a culture medium of a commercial fermentation tank with sugar content of 5-10wt% for fermentation culture to obtain a commercial fermentation culture solution, wherein the volume of the commercial fermentation tank is 50m 3 -70m 3 Preferably 60m 3 。
Preferably, wherein, the culture temperature in the steps (1) to (4) is 28 to 35 ℃, preferably 30 to 33 ℃; the pH value is 4.6-5.5, preferably 4.8-5.0; the culture time is 20-28h.
Preferably, wherein the culture medium in the step (1) comprises the following components in parts by weight: 5-15 parts of cane sugar, 0.1-1 part of monopotassium phosphate, 0.1-1 part of magnesium sulfate, 1-5 parts of yeast extract powder and 50-150 parts of sterile water;
preferably, the culture medium in the step (1) comprises the following components in parts by weight: 8-10 parts of cane sugar, 0.4-0.5 part of monopotassium phosphate, 0.4-0.5 part of magnesium sulfate, 1-2 parts of yeast extract powder and 100-120 parts of sterile water;
preferably, the culture medium in the step (2) comprises the following components in parts by weight: 600-900 parts of cane sugar, 5-10 parts of monopotassium phosphate, 5-10 parts of magnesium sulfate, 100-200 parts of yeast extract powder and 5000-10000 parts of sterile water;
preferably, the culture medium in the step (2) comprises the following components in parts by weight: 700-750 parts of cane sugar, 6-8 parts of potassium dihydrogen sulfate, 6-8 parts of magnesium sulfate, 130-150 parts of yeast extract powder and 7500 parts of sterile water.
Preferably, wherein the culture medium in the step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water;
preferably, the culture medium in the step (3) comprises the following components in parts by weight: 300-500 parts of molasses, 4-5.1 parts of ammonium sulfate, 0.9-1.1 parts of ammonium dihydrogen phosphate, 0.9-1.1 parts of magnesium sulfate, 0.15-0.25 part of zinc sulfate and 700-1000 parts of sterile water;
preferably, wherein the culture medium in the step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water;
preferably, the culture medium in the step (4) comprises the following components in parts by weight: 200-300 parts of molasses, 15-20 parts of ammonium sulfate, 8-13 parts of ammonium dihydrogen phosphate and 18000-21000 parts of sterile water.
Preferably, the fermentation culture process further comprises a stirring process, wherein the stirring speed in the step (2) is 15-20r/min; the culture time is 20-28h.
Preferably, the fermentation culture process further comprises a stirring process, and the stirring speed in the step (4) is 100-500r/min; the culture time is 30-36h.
Preferably, wherein sterile air is introduced during the culture in step (3), and the flow rate of the sterile air is 1m per minute 3 Culture solution of 1-3m 3 H, preferably 1 to 2m 3 /h。
Preferably, wherein sterile air is introduced during the culture in step (4), and the flow rate of the sterile air is 1m per minute 3 The culture solution is 30-50m 3 /h。
Preferably, during the fermentation in the step (4), a carbon source, a nitrogen source and a phosphorus source are added in a fed-batch manner;
preferably, the carbon source is molasses, the nitrogen source is ammonium sulfate, and the phosphorus source is ammonium dihydrogen phosphate.
Preferably, after the commercial fermentation culture solution is obtained through fermentation culture in the step (4), liquid yeast milk with the water content of 70-90% is obtained through separation; separating, and filtering with vacuum drum to obtain fresh yeast with water content of 20-35%.
Preferably, wherein an emulsifier is added to the fresh yeast for granulation; preferably, the emulsifier is one or more of sorbitan monostearate, mono-diglycerol stearate, ethyl ester mono-diglycerol stearate and E471 diglyceride; more preferably the emulsifier is sorbitan monostearate.
Preferably, the granulation is followed by drying under boiling dryer conditions of 60-120 ℃.
Preferably, the dry yeast produced by the method is characterized in that the total number of cells in the yeast is 200-350 hundred million/g, and the moisture content is 4.0-5.5%.
The invention also provides application of the dry yeast in fermenting the soybean meal.
The invention also provides a method for fermenting the soybean meal, which is characterized in that the yeast or the microbial agent or the active dry yeast is adopted to ferment the soybean meal, and the fermentation temperature is as follows: fermenting at 20-37 deg.C for 24-36 hr.
The beneficial effects obtained by the invention are as follows:
the saccharomyces cerevisiae strain 1.34 can efficiently degrade anti-nutritional factors such as raffinose, stachyose and the like in the bean pulp, the degradation rate of the raffinose can reach 100%, the degradation rate of the stachyose can reach more than 95%, and the protein in the bean pulp is improved by more than 5%.
The strain can be prepared into high-activity dry yeast through a special production process, the active dry yeast can be directly added into the soybean meal for fermentation, the soybean meal fermentation time is shortened, other mixed bacteria interference in the soybean meal fermentation process can be well controlled, the strain can be put into the soybean meal fermentation production on a large scale, and the method is simple, efficient and safe.
Information on the preservation of the strains
The strain Saccharomyces cerevisiae strain Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is preserved in China Center for Type Culture Collection (CCTCC) at 29 months 03 and 2018, with the preservation number of CCTCC NO: M2018160, the preservation address: china, wuhan university, zip code: 430072; telephone: 027-68754052.
Detailed Description
As described above, the invention relates to a Saccharomyces cerevisiae strain bred by Angel Yeast GmbH, the strain Saccharomyces cerevisiae strain Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is preserved in China Center for Type Culture Collection (CCTCC) in 2018, 03 and 29 days, and the preservation number is CCTCC NO: M2018160.
The Saccharomyces cerevisiae Angel is 1.34, has cell diameter of about 4-6 μm, is in ellipsoidal shape, and can be propagated asexually in budding mode; after being cultured for 24 hours at 30 ℃ on a solid medium plate, the strain is milk white, opaque, smooth and round bacterial colony which can resist high temperature fermentation at 36 ℃, the fermentation concentration can reach 200g/l, and the strain is determined to be saccharomyces cerevisiae by conventional morphological observation, physiological and biochemical tests and identification of gene sequences in 26S rDNA D1/D2 region by means of PCR technology.
The strain has good filtering and dehydrating effects, is suitable for industrial mass production, and has higher economic benefit.
After the strain is used for culture and activation, the high-activity yeast dry yeast is obtained by sequentially carrying out culture in a culture bottle, small-tank culture, seed fermentation tank culture, commodity fermentation tank culture, separation, drying and packaging industrial production.
The invention provides Saccharomyces cerevisiae Anqi 1.34 (Saccharomyces cerevisiae Anqi 1.34), wherein the Saccharomyces cerevisiae Anqi 1.34 (Saccharomyces cerevisiae Anqi 1.34) is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: m2018160.
The invention also provides application of the saccharomyces cerevisiae Angel 1.34 in the aspect of fermenting soybean meal, which is characterized in that when the soybean meal is fermented by the strain, the degradation rate of stachyose after fermentation is 100%, the degradation rate of raffinose is more than 95%, and the protein in the soybean meal is improved by more than 5%.
The invention also provides a microbial agent, which is characterized by comprising the saccharomyces cerevisiae Angel 1.34 of claim 1, and the active ingredient of the microbial agent is the saccharomyces cerevisiae Angel 1.34 of claim 1.
Preferably, the microbial agent is characterized by containing the saccharomyces cerevisiae Angel 1.34 which is provided with the total number of the living cells of the dried yeast of 200-350 hundred million/g.
The invention also provides a method for producing high-activity dry yeast by using the Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) in a fermentation way, which is characterized by comprising the following steps:
(1) And (3) shake flask culture: inoculating a yeast strain into a shake flask culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a shake flask culture solution, wherein the yeast strain is Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) which is preserved in China center for type culture Collection, CCTCC NO: m2018160;
(2) Seed culture: inoculating the shake flask culture solution obtained in the step (1) into a seed culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a seed culture solution;
(3) Primary fermentation: inoculating the seed culture solution obtained in the step (2) into a primary fermentation tank culture medium with sugar content of 5-10wt% for fermentation culture to obtain a primary fermentation culture solution, and performing primary fermentation cultureThe volume of the stage fermentation tank is 1-5m 3 Preferably 2m 3 ；
(4) And (3) commercial fermentation: inoculating the primary fermentation culture solution obtained in the step (3) into a culture medium of a commercial fermentation tank with sugar content of 5-10wt% for fermentation culture to obtain a commercial fermentation culture solution, wherein the volume of the commercial fermentation tank is 50m 3 -70m 3 Preferably 60m 3 。
Preferably, wherein, the culture temperature in the steps (1) to (4) is 28 to 35 ℃, preferably 30 to 33 ℃; the pH value is 4.6-5.5, preferably 4.8-5.0; the culture time is 20-28h.
Preferably, wherein the culture medium in the step (1) comprises the following components in parts by weight: 5-15 parts of cane sugar, 0.1-1 part of monopotassium phosphate, 0.1-1 part of magnesium sulfate, 1-5 parts of yeast extract powder and 50-150 parts of sterile water;
preferably, the culture medium in the step (1) comprises the following components in parts by weight: 8-10 parts of cane sugar, 0.4-0.5 part of monopotassium phosphate, 0.4-0.5 part of magnesium sulfate, 1-2 parts of yeast extract powder and 100-120 parts of sterile water.
Preferably, wherein the culture medium in the step (2) comprises the following components in parts by weight: 600-900 parts of cane sugar, 5-10 parts of monopotassium phosphate, 5-10 parts of magnesium sulfate, 100-200 parts of yeast extract powder and 5000-10000 parts of sterile water;
preferably, the culture medium in the step (2) comprises the following components in parts by weight: 700-750 parts of cane sugar, 6-8 parts of potassium dihydrogen sulfate, 6-8 parts of magnesium sulfate, 130-150 parts of yeast extract powder and 7500 parts of sterile water.
Preferably, wherein the culture medium in the step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water;
preferably, the culture medium in the step (3) comprises the following components in parts by weight: 300-500 parts of molasses, 4-5.1 parts of ammonium sulfate, 0.9-1.1 parts of ammonium dihydrogen phosphate, 0.9-1.1 parts of magnesium sulfate, 0.15-0.25 part of zinc sulfate and 700-1000 parts of sterile water.
Preferably, wherein the culture medium in the step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water;
preferably, the culture medium in the step (4) comprises the following components in parts by weight: 200-300 parts of molasses, 15-20 parts of ammonium sulfate, 8-13 parts of ammonium dihydrogen phosphate and 18000-21000 parts of sterile water.
Preferably, the fermentation culture process further comprises a stirring process, wherein the stirring speed in the step (2) is 15-20r/min; the culture time is 20-28h.
Preferably, the fermentation culture process further comprises a stirring process, and the stirring speed in the step (4) is 100-500r/min; the culture time is 30-36h.
Preferably, wherein sterile air is introduced during the culture in step (3), and the flow rate of the sterile air is 1m per minute 3 Culture solution of 1-3m 3 H, preferably 1 to 2m 3 /h。
Preferably, wherein sterile air is introduced during the culture in step (4), and the flow rate of the sterile air is 1m per minute 3 Culture solution of 30-50m 3 /h。
Preferably, during the fermentation in the step (4), a carbon source, a nitrogen source and a phosphorus source are added in a fed-batch manner;
preferably, the carbon source is molasses, the nitrogen source is ammonium sulfate, and the phosphorus source is ammonium dihydrogen phosphate.
Preferably, after the commercial fermentation culture solution is obtained through fermentation culture in the step (4), liquid yeast milk with the water content of 70-90% is obtained through separation; separating, and filtering with vacuum drum to obtain fresh yeast with water content of 20-35%.
Preferably, wherein an emulsifier is added to the fresh yeast for granulation; preferably, the emulsifier is one or more of sorbitan monostearate, mono-diglycerol stearate, ethyl ester mono-diglycerol stearate and E471 diglyceride; more preferably the emulsifier is sorbitan monostearate.
Preferably, the granulation is followed by drying under boiling dryer conditions of 60-120 ℃.
Preferably, the dry yeast produced by the method is characterized in that the total number of cells in the yeast is 200-350 hundred million/g, and the moisture content is 4.0-5.5%.
The invention also provides application of the dry yeast in fermenting the soybean meal.
The invention also provides a method for fermenting soybean meal, which is characterized in that the yeast or the microbial agent or the active dry yeast is adopted to ferment the soybean meal, and the fermentation temperature is as follows: fermenting at 20-37 deg.C for 24-36 hr.
The following description will be made of the manufacturers of raw materials and equipment used in this example, and the equipment and analysis method used in the product analysis, wherein the chemical substances are not labeled as being of the chemical purity grade of conventional reagents. The information on the raw materials used in the examples is shown in the following table.
TABLE 1 information on materials and instruments used in the present invention
Example (b): angel 1.34 strain fermented soybean meal
Example 1
Adding Saccharomyces cerevisiae strain Angel 1.34 into bean pulp with water content of 40%, and keeping the number of yeast living cells in the bean pulp at 10 6 One/g of soybean meal.
Fermenting at 20 deg.C for 32 hr to obtain fermented soybean meal, and detecting the content of raffinose, stachyose, and protein in the soybean meal before and after fermentation respectively by using liquid chromatograph and protein detector.
The detection results are as follows: stachyose in soybean meal before fermentation: 40593ppm, raffinose: 4325ppm, protein: 42.1 percent.
The stachyose in the soybean meal is 0, the raffinose is 413ppm and the protein is 47.3 percent after fermentation by using Angel 1.34 strain.
Example 2
Will make wineAdding yeast strain Angel 1.34 into bean cake with water content of 60%, wherein the number of viable cells of yeast in the bean cake is 10 7 One/g of soybean meal.
Fermenting at 30 deg.C for 24 hr to obtain fermented soybean meal, and detecting raffinose, stachyose, and protein content in the soybean meal with liquid chromatograph and protein detector after fermentation.
The detection results are as follows: stachyose in soybean meal before fermentation: 58954ppm, raffinose 7845ppm, protein: 43.4 percent.
The stachyose in the soybean meal is 0, the raffinose is 545ppm, and the protein is 49.2% after fermentation by using Angel 1.34 strain.
Example 3
Adding Saccharomyces cerevisiae strain Angel 1.34 into soybean meal with water content of 50%, and allowing the number of yeast living cells in the soybean meal to be 10 7 One/g of soybean meal.
Fermenting at 25 deg.C for 28 hr to obtain fermented soybean meal, and detecting the content of raffinose, stachyose, and protein in the soybean meal before and after fermentation respectively by using liquid chromatograph and protein detector.
The detection results are as follows: stachyose in soybean meal before fermentation: 42553ppm, raffinose: 6325ppm, protein: 43.5 percent.
The stachyose in the soybean meal is 0, the raffinose is 319ppm and the protein is 48.8 percent after fermentation by using Angel 1.34 strain.
Example 4
Adding Saccharomyces cerevisiae strain Angel 1.34 into bean pulp with water content of 45%, and keeping the number of yeast living cells in the bean pulp at 10 6 One/g of soybean meal.
Fermenting at 37 deg.C for 36 hr to obtain fermented soybean meal, and detecting raffinose, stachyose, and protein content in the soybean meal with liquid chromatograph and protein detector after fermentation.
The detection results are as follows: stachyose in soybean meal before fermentation: 48245ppm, raffinose: 4835ppm, protein: and 43 percent.
The stachyose in the soybean meal is 0, the raffinose is 479ppm, and the protein is 48% after fermentation by using Angel 1.34 strain.
TABLE 2 measurement results of examples of fermenting soybean meal under different conditions
As can be seen from the above table, the stachyose degradation rate of Saccharomyces cerevisiae Angel 1.34 reaches 100%, the raffinose degradation rate reaches 90.1% -95%, and the protein is increased by 5% -5.8%.
Example (b): production of active Dry Yeast
Example 5
(1) Culturing in a 250mL culture flask: inoculating 1.34 to 250mL of culture bottles of saccharomyces cerevisiae by using slant strains, and performing static culture at the temperature of 30 ℃ for 32 hours;
(2) 10L jar culture medium: transferring the shake flask culture solution obtained in the step (1) into 10L of seed culture medium, and culturing for 24h at the temperature of 30 ℃ under the stirring condition of 19r/min to obtain a seed culture solution;
(3)2m 3 a fermentation tank culture step: transferring the seed culture solution obtained in the step (2) to 2m 3 Culturing in seed fermentor at 30 deg.C for 22 hr to obtain primary fermentation culture solution. Sterile air is introduced during the culture process, and the flow rate of the sterile air is 1m per minute 3 Culture solution corresponding to 1.5m 3 /h。
(4)60m 3 And (3) a commodity fermentation tank culture step: transferring the primary fermentation culture solution obtained in the step (3) to 60m 3 And (3) feeding the materials into a commercial fermentation tank for commercial fermentation, and fermenting for 34 hours at the temperature of 33 ℃ under the stirring condition of 450r/min to obtain a commercial fermentation culture solution. Passing sterile air at a flow rate of 1m per unit volume during fermentation 3 Culture solution corresponding to 47m 3 /h。
(5) Obtaining yeast milk: and (4) separating the fed-batch culture solution obtained in the step (4) by using a laminated separator to obtain liquid yeast milk with the water content of 75%.
(6) And (3) filtering and granulating: and (3) filtering the yeast milk obtained in the step (5) by a vacuum rotary drum, adding 12% of emulsifier sorbitan monostearate aqueous solution for granulation, extruding into a screen mesh with the aperture of about 0.55mm, and extruding into long-strip yeast strips with the diameter of about 0.55mm to form a long-strip asparagus surface.
(7) And (3) drying: and (4) putting the strip-shaped yeast strips obtained in the step (6) into a boiling type dryer at 90 ℃ for drying to obtain active dry yeast with the moisture of 5.5%, the total number of the living cells of 380 hundred million/g and the living cell rate of 96%.
(8) The detection method of the water content, the active cell number and the active cell rate of the yeast comprises the following steps: a method for measuring the moisture of yeast for processing food in national standard GB/T20886, a method for detecting the number of living cells of yeast for processing food in national standard GB/T20886 and a method for detecting the living cell rate of yeast for processing food in national standard GB/T20886 are adopted.
Example 6
(1) Culturing in a 250mL culture flask: inoculating 1.34-250 mL of saccharomyces cerevisiae into the slant strain, and standing and culturing for 48h at 30 ℃;
(2) 10L small pot culture medium: transferring the shake flask culture solution obtained in the step (1) into 10L of seed culture medium, and culturing for 26h at 32 ℃ under the condition of stirring at 25r/min to obtain a seed culture solution;
(3)2m 3 a fermentation tank culture step: transferring the seed culture solution obtained in the step (2) to 2m 3 Culturing in seed fermentor at 32 deg.C for 22 hr to obtain primary fermentation culture solution. Sterile air is introduced during the culture process, and the flow rate of the sterile air is 1m per minute 3 Culture solution corresponding to 1.5m 3 /h。
(4)60m 3 And (3) a commodity fermentation tank culture step: transferring the primary fermentation culture solution obtained in the step (3) to 60m 3 And (3) feeding materials into a commercial fermentation tank for commercial fermentation, and fermenting for 34 hours at the temperature of 33 ℃ under the stirring condition of 500r/min to obtain a commercial fermentation culture solution. Passing sterile air at a flow rate of 1m per unit volume during fermentation 3 Culture solution corresponding to 42m 3 /h。
(5) Obtaining the yeast milk: and (4) separating the fed-batch culture solution obtained in the step (4) by using a laminated separator to obtain liquid yeast milk with water content of 84%.
(6) And (3) filtering and granulating: and (3) filtering the yeast milk obtained in the step (5) by using a vacuum rotary drum, adding 11% of emulsifier sorbitan monostearate aqueous solution for granulation, extruding the mixture into a screen with the aperture of about 0.6mm, and extruding the mixture into long-strip yeast strips with the diameter of about 0.6mm to form a dragon whisker surface.
(7) And (3) drying: and (4) putting the long-strip yeast strips obtained in the step (6) into a boiling type dryer at the temperature of 95 ℃ for drying to obtain active dry yeast with the water content of 4.5 percent, the total number of living cells of 250 hundred million/g and the living cell rate of 98 percent.
(8) The detection method of the water content, the active cell number and the active cell rate of the yeast comprises the following steps: a method for measuring the moisture of yeast for processing food in national standard GB/T20886, a method for detecting the number of living cells of yeast for processing food in national standard GB/T20886 and a method for detecting the living cell rate of yeast for processing food in national standard GB/T20886 are adopted.
TABLE 3 results of determination of active dry yeasts according to the different examples
| Index (I) | Total number of cells | Moisture content | Rate of viable cells |
| Example 5 | 350 hundred million/g | 5.5％ | 86％ |
| Example 6 | 250 hundred million units/g | 4.5％ | 83％ |
Example (b): dry yeast fermented soybean meal
Example 7
9g of the dry yeast prepared in example 5 was weighed, dissolved in 200-400ml of sterile water at 25-35 ℃ and inoculated into 9KG soybean meal containing 40% water.
Fermenting at 28 deg.C for 28 hr to obtain fermented soybean meal, and detecting stachyose, raffinose and protein content in the soybean meal before and after fermentation by liquid chromatograph and protein detector.
The content of stachyose in the soybean meal before fermentation is measured as follows: 40593ppm, and the raffinose content is: 4325ppm, protein content: 38.2 percent.
The content of stachyose in the fermented soybean meal is 0, the content of raffinose is 413ppm, and the content of protein is as follows: 43.8 percent.
Therefore, the Angel 1.34 yeast has the ability of degrading stachyose of 100 percent, the ability of degrading raffinose of 90.5 percent and the protein of 5.6 percent in the soybean meal fermentation.
Example 8
10g of the dry yeast prepared in example 6 was weighed, dissolved in 200-400ML of sterile water at 25-35 ℃ and inoculated into 10KG of soybean meal containing 40% of water.
Fermenting at 33 deg.C for 34 hr to obtain fermented soybean meal, and detecting stachyose, raffinose and protein content in the soybean meal before and after fermentation by liquid chromatograph and protein detector.
Measuring the content of stachyose in the soybean meal before fermentation as follows: 42553ppm, the raffinose content is: 6325ppm, protein content: 40.2 percent.
The stachyose content in the fermented soybean meal is 0, the raffinose content is 593ppm, and the protein content is as follows: 45.6 percent.
Therefore, the Angel 1.34 yeast has the ability of degrading stachyose up to 100%, the ability of degrading raffinose up to 91% and the protein improved by 5.4% in the soybean meal fermentation.
In summary, it can be seen from examples 1 to 8 that the saccharomyces cerevisiae Angel 1.34 strain and the active dry yeast prepared from the strain can efficiently degrade anti-nutritional factors such as raffinose and stachyose in soybean meal, the degradation rate of raffinose can reach 100%, the degradation rate of stachyose can reach more than 95%, and the protein in the soybean meal is increased by more than 5%.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (43)
1. The Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is characterized in that the Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: m2018160.
2. The application of saccharomyces cerevisiae Angel 1.34 in fermenting soybean meal, as claimed in claim 1, wherein when the strain ferments soybean meal, the stachyose degradation rate after fermentation is 100%, the raffinose degradation rate is more than 95%, and the protein in soybean meal is increased by more than 5%.
3. A microbial agent, characterized in that the microbial agent comprises saccharomyces cerevisiae Angel 1.34 of claim 1, and the active ingredient thereof is saccharomyces cerevisiae Angel 1.34 of claim 1.
4. The microbial agent according to claim 3, wherein the microbial agent contains the saccharomyces cerevisiae Angel 1.34 dry yeast with total number of living cells of 200-350 hundred million/g.
5. A method for producing high-activity dry yeast by using the Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) through fermentation, which is characterized by comprising the following steps:
(1) And (3) shake flask culture: inoculating a yeast strain into a shake flask culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a shake flask culture solution, wherein the yeast strain is Saccharomyces cerevisiae Angel 1.34 (Saccharomyces cerevisiae Angel 1.34) which is preserved in China center for type culture Collection, CCTCC NO: m2018160;
(2) Seed culture: inoculating the shake flask culture solution obtained in the step (1) into a seed culture medium with the sugar content of 5-10wt% for fermentation culture to obtain a seed culture solution;
(3) Primary fermentation: inoculating the seed culture solution obtained in the step (2) into a primary fermentation tank culture medium with sugar content of 5-10wt% for fermentation culture to obtain a primary fermentation culture solution, wherein the volume of the primary fermentation tank is 1-5m 3 ；
(4) And (3) commercial fermentation: inoculating the primary fermentation culture solution obtained in the step (3) into a culture medium of a commercial fermentation tank with sugar content of 5-10wt% for fermentation culture to obtain a commercial fermentation culture solution, wherein the volume of the commercial fermentation tank is 50m 3 -70m 3 。
6. The method of claim 5, wherein in step (3), the volume of the primary fermentor is 2m 3 (ii) a And/or, in the step (4), the volume of the commercial fermentation tank is 60m 3 。
7. The method according to claim 5, wherein the culture temperature in steps (1) to (4) is 28 to 35 ℃; the pH value is 4.6-5.5; the culture time is 20-28h.
8. The method according to claim 7, wherein the culture temperature in steps (1) to (4) is 30 to 33 ℃; the pH value is 4.8-5.0.
9. The method according to claim 5, wherein the culture medium in the step (1) comprises the following components in parts by weight: 5-15 parts of cane sugar, 0.1-1 part of monopotassium phosphate, 0.1-1 part of magnesium sulfate, 1-5 parts of yeast extract powder and 50-150 parts of sterile water.
10. The method according to claim 7, wherein the culture medium in the step (1) comprises the following components in parts by weight: 5-15 parts of sucrose, 0.1-1 part of monopotassium phosphate, 0.1-1 part of magnesium sulfate, 1-5 parts of yeast extract powder and 50-150 parts of sterile water.
11. The method according to claim 5, wherein the culture medium in step (1) comprises the following components in parts by weight: 8-10 parts of cane sugar, 0.4-0.5 part of monopotassium phosphate, 0.4-0.5 part of magnesium sulfate, 1-2 parts of yeast extract powder and 100-120 parts of sterile water.
12. The method according to claim 5, wherein the culture medium in the step (2) comprises the following components in parts by weight: 600-900 parts of cane sugar, 5-10 parts of monopotassium phosphate, 5-10 parts of magnesium sulfate, 100-200 parts of yeast extract powder and 5000-10000 parts of sterile water.
13. The method according to claim 7, wherein the culture medium in the step (2) comprises the following components in parts by weight: 600-900 parts of cane sugar, 5-10 parts of monopotassium phosphate, 5-10 parts of magnesium sulfate, 100-200 parts of yeast extract powder and 5000-10000 parts of sterile water.
14. The method of claim 9, wherein the culture medium in step (2) comprises the following components in parts by weight: 600-900 parts of cane sugar, 5-10 parts of monopotassium phosphate, 5-10 parts of magnesium sulfate, 100-200 parts of yeast extract powder and 5000-10000 parts of sterile water.
15. The method according to claim 5, wherein the culture medium in the step (2) comprises the following components in parts by weight: 700-750 parts of cane sugar, 6-8 parts of potassium dihydrogen sulfate, 6-8 parts of magnesium sulfate, 130-150 parts of yeast extract powder and 7500 parts of sterile water.
16. The method according to claim 5, wherein the culture medium in the step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water.
17. The method according to claim 7, wherein the culture medium in the step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water.
18. The method of claim 9, wherein the culture medium in step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water.
19. The method according to claim 12, wherein the culture medium in step (3) comprises the following components in parts by weight: 300-600 parts of molasses, 3-6 parts of ammonium sulfate, 0.5-1.5 parts of ammonium dihydrogen phosphate, 0.5-1.5 parts of magnesium sulfate, 0.1-0.3 part of zinc sulfate and 700-1000 parts of sterile water.
20. The method according to claim 5, wherein the culture medium in the step (3) comprises the following components in parts by weight: 300-500 parts of molasses, 4-5.1 parts of ammonium sulfate, 0.9-1.1 parts of ammonium dihydrogen phosphate, 0.9-1.1 parts of magnesium sulfate, 0.15-0.25 part of zinc sulfate and 700-1000 parts of sterile water.
21. The method according to claim 5, wherein the culture medium in the step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water.
22. The method of claim 7, wherein the culture medium in step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water.
23. The method of claim 9, wherein the culture medium in step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water.
24. The method according to claim 12, wherein the culture medium in the step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water.
25. The method of claim 16, wherein the culture medium in step (4) comprises the following components in parts by weight: 100-300 parts of molasses, 10-30 parts of ammonium sulfate, 1-20 parts of ammonium dihydrogen phosphate and 15000-20000 parts of sterile water.
26. The method according to claim 5, wherein the culture medium in the step (4) comprises the following components in parts by weight: 200-300 parts of molasses, 15-20 parts of ammonium sulfate, 8-13 parts of ammonium dihydrogen phosphate and 18000-21000 parts of sterile water.
27. The method according to claim 5, wherein the fermentation culture process further comprises a stirring process, and the stirring speed in the step (2) is 15-20r/min; the culture time is 20-28h.
28. The method according to claim 7, wherein the fermentation culture process further comprises a stirring process, and the stirring speed in the step (2) is 15-20r/min; the culture time is 20-28h.
29. The method according to claim 5, wherein the fermentation culture process further comprises a stirring process, and the stirring speed in the step (4) is 100-500r/min; the culture time is 30-36h.
30. The method according to claim 7, wherein the fermentation culture process further comprises a stirring process, and the stirring speed in the step (4) is 100-500r/min; the culture time is 30-36h.
31. The method according to claim 5, wherein sterile air is introduced during the culture in the step (3) at a flow rate of 1m per unit volume 3 Culture solution of 1-3m 3 /h。
32. The method according to claim 7, wherein sterile air is introduced during the culture in the step (3) at a flow rate of 1m per unit volume 3 Culture solution 1-2m 3 /h。
33. The method according to claim 5, wherein sterile air is introduced during the culturing in step (4) at a flow rate of 1m per day 3 Culture solution of 30-50m 3 /h。
34. The method according to claim 5, wherein during the fermentation in the step (4), the carbon source, the nitrogen source and the phosphorus source are added in a fed-batch manner.
35. The method of claim 34, wherein the carbon source is molasses, the nitrogen source is ammonium sulfate, and the phosphorus source is ammonium dihydrogen phosphate.
36. The method according to claim 5, wherein after the commercial fermentation culture solution is obtained by fermentation culture in the step (4), the separation is carried out to obtain the liquid yeast milk with the water content of 70-90%; separating, and filtering with vacuum drum to obtain fresh yeast with water content of 20-35%.
37. The method of claim 36, wherein the fresh yeast is granulated by adding an emulsifier thereto.
38. The method according to claim 37, wherein the emulsifier is one or more of sorbitan monostearate, mono-and diglycerol stearate, acetylated mono-and diglycerol stearate, and E471 diglyceride.
39. The method of claim 37, wherein the emulsifier is sorbitan monostearate.
40. The process of claim 37, wherein drying is carried out after the completion of granulation, the drying being carried out in a boiling dryer at 60-120 ℃.
41. Dry yeast produced according to any one of claims 5 to 40, wherein the yeast has a total number of cells of 200 to 350 hundred million/g and a moisture content of 4.0% to 5.5%.
42. Use of the dry yeast of claim 41 for fermenting soybean meal.
43. A method for fermenting soybean meal, characterized in that the yeast of claim 1 or 2, the microbial agent of claim 3 or 4, the dry yeast produced by the method of any one of claims 5 to 40, or the dry yeast of claim 41 are used for fermenting the soybean meal, and the fermentation temperature is as follows: fermenting at 24-36 deg.C for 24-36 hr.
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| CN103396956A (en) * | 2013-08-17 | 2013-11-20 | 湖北邦之德牧业科技有限公司 | Saccharomyces cerevisiae, screening and culture methods thereof and bean meal fermentation method thereof |
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