Perfume prepared by Debaryomyces hansenii yeast fermentation

A technology for fermentation of flavors and fragrances and yeast, applied in the field of flavors and fragrances, can solve the problems of fermentation and production of natural flavors and fragrances, obstacles, etc., and achieve the effects of low cost, simple process and high safety

Inactive Publication Date: 2019-05-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But, also because the fragrance that Debaryomyces hansenii (Debaryomyces hansenii) produces during fermentation is relatively weak and this fragrance is sweet ester fragrance slightly boozy, the application of Debaryomyces hansenii (Debaryomyces hansenii) is limited in the food In the preparation, at present, there is no natural flavor and fragrance produced by fermentation of Debaryomyces hansenii (Debaryomyces hansenii). The development of yeast (Debaryomyces hansenii) itself poses a serious obstacle

Method used

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  • Perfume prepared by Debaryomyces hansenii yeast fermentation
  • Perfume prepared by Debaryomyces hansenii yeast fermentation
  • Perfume prepared by Debaryomyces hansenii yeast fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: Debaria hansenii+Sophora japonica

[0052] Specific steps are as follows:

[0053] (1) Take a loop of the yeast strain stored at 4°C and transfer it to the YPD seed medium (sterilized at 115°C for 20 minutes), at 30°C, with a rotation speed of 200r min -1 Cultivate for 2 days under certain conditions to obtain the activation solution;

[0054] (2) Take 80mL of YPD seed medium and place it in a 250mL Erlenmeyer flask (sterilized at 115°C for 20min), take 200μL of the activation solution obtained in (1) and inoculate it into the YPD seed medium, at a temperature of 30°C and a rotation speed of 200r·min -1 Cultivate for 2 days under the condition of 9 CFU / mL;

[0055] (3) Take 100g of fermentation medium (sterilized at 105°C for 20min) and place it in a 250mL shake flask, inoculate the seed liquid into the fermentation medium according to the parameters in Table 2 for fermentation, and obtain fermentation product A 0 、A 1 、A 2 、A 3 ; where, A 0 group ...

Embodiment 2

[0075] Embodiment 2: Debaryoyces hansenii+Paeoniae Alba

[0076] Specific steps are as follows:

[0077] Sophora pagoda in embodiment 1 is replaced into Radix Paeoniae Alba, repeats A in embodiment 1 1 Group experiment, get fermented product A 4 . For the fermented product A obtained 4 Smell the fragrance, and the results are shown in Table 6.

Embodiment 3

[0078] Embodiment 3: Debaria hansenii + lavender

[0079] Specific steps are as follows:

[0080] Sophora pagoda in embodiment 1 is replaced with lavender, repeats A in embodiment 1 1 Group experiment, get fermented product A 5 . For the fermented product A obtained 5 Smell the fragrance, and the results are shown in Table 6.

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Abstract

The invention discloses a perfume prepared by Debaryomyces hansenii yeast fermentation, and belongs to the technical field of microbial fermentation. A fermentation medium containing sophora flowers is inoculated with Debaryomyces hansenii, and fermentation is carried out to make a fermentation product have the slightly fresh and sweet sophora flower fragrance in order to obtain the perfume with apleasant fragrance. The method has the advantages of simple process, rich sources of raw materials, low cost, and suitableness for industrial production; and the perfume prepared by using the methodhas the pleasant fragrance, is rich in active components of the sophora flowers and yeast, has the efficacy of resisting oxidation and inflammations, is safe and reliable, and can be widely applied tothe fields of foods, medicines, cosmetics and tobacco.

Description

technical field [0001] The invention relates to an essence and fragrance prepared by fermentation of Debaria hansenii, belonging to the technical field of microbial fermentation. Background technique [0002] For now, the flavor and fragrance industry has played an extremely critical role in the production of national life, and has gradually become an important industry closely related to people's life. Moreover, the fragrance and fragrance industry has a wide market and a large amount of consumption, which can be called a sunrise industry in our country. Objectively speaking, my country's fragrance and fragrance industry has achieved relatively stable development, which is compatible with the development level of other supporting industries, such as pharmaceutical industry, food industry, environmental protection industry and beverage industry. Conversely, the development of the above-mentioned supporting industries will also play a key role in promoting the development of...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 丁重阳赵丽婷徐萌萌李东亮孟奇张倩颖马忠宝刘元法罗诚李由然石贵阳
Owner JIANGNAN UNIV
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