Brewer's yeast culture and fermentation technology thereof

Abstract

The invention discloses a brewer's yeast culture and a fermentation technology thereof. The fermentation technology of the brewer's yeast culture in the invention comprises the following steps: (1) shake flask seed culture; (2) liquid deep oxidized fermentation; (3) liquid low-temperature anaerobic fermentation; (4) solid enzymolysis aerobic fermentation; (5) solid anaerobic fermentation; and (6)solid-state high-temperature wall-breaking autolysis, and thus obtaining the brewer's yeast culture. Sufficient fermentation is carried out on brewer's yeast in the stages of liquid fermentation and solid fermentation, and more metabolites are generated, so that the product effect is improved. The brewer's yeast culture prepared through the method provided by the invention has unique aromatic odor, and after high-temperature wall breaking, probiotic ingredients such as yeast cell walls and contents can exert the effects, of food calling, irritability resistance and intestinal prebiotics, whichare not owned or embodied for viable organisms.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a culture of Saccharomyces cerevisiae and a fermentation process thereof. Background technique [0002] Saccharomyces cerevisiae culture is a kind of microecological preparation, which is formed by full fermentation of specific yeast species according to specific process and specific medium. This micro-ecological product is different from products containing active yeast cells. Its main active ingredient is the extracellular metabolites produced by Saccharomyces cerevisiae during the fermentation process. Cell contents and yeast cell walls are rich in B vitamins, minerals, small peptides, organic acids, vitamins, nucleotides, mannan oligosaccharides, β-glucans and "unknown growth-promoting factors", etc. As the nutritional substrate of probiotics in the gastrointestinal tract of animals, it can effectively stimulate the growth of probiotics, regulate the intestina...

AI Technical Summary

Problems solved by technology

[0003] The general production process of yeast culture mainly includes liquid fermentation method and solid state fermentation method. Most of the current technologies only use one of the fermentation methods, but the simple single use of liquid submerged fermentation method is more obtained from the yeast cells themselves. For non-yeast metabolically active products, only solid-state fermentation is used, often with insufficient inoculum, and low yeast activity leads to insufficient solid fermentation. There are liquid-solid two-phase fermentations that combine the two, but only the liquid stage is used as yeast. During the multiplication stage of bacteria, there is no liquid anaerobic fermentation metabolites. Low-temperature anaerobic fermentation can promote the synthesis of aromatic substances such as organic acids, esters, alcohols, ketones, and terpenes.

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