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A method for improving the survival rate of L. brucei under stress conditions

A technology for the survival rate of Saccharomyces ruckeri, which is applied in the field of microorganisms and can solve problems such as product quality impact, cell growth and physiological activity, and achieve the effect of improving survival rate, survival rate or biomass

Active Publication Date: 2021-05-18
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the fermentation process of salted fermented food, various extreme environments are often encountered, such as acid stress, salt stress, oxygen stress, etc. These extreme environments seriously affect the growth and physiological activities of cells, thereby affecting the quality of the product

Method used

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  • A method for improving the survival rate of L. brucei under stress conditions
  • A method for improving the survival rate of L. brucei under stress conditions
  • A method for improving the survival rate of L. brucei under stress conditions

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Embodiment 1

[0039] The method that the present embodiment 1 improves the survival rate of Saccharomyces ruxii under stress conditions is as follows:

[0040] (1) Take Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) CGMCC No.3791, which was preserved in glycerol storage solution at -80°C, inoculate it in the seed medium with an inoculum of 5%, and culture it statically at 30°C for 24 hours until the At the middle stage of several days, the seed culture solution was obtained.

[0041] Saccharomyces rouxii is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address of the preservation unit is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; preservation Date April 29, 2010; deposit number is CGMCC No.3791.

[0042] (2) Heat pre-adaptation treatment: inoculate the seed culture liquid into the first culture liquid with an inoculum volume ratio of 5% (V / V), and heat-treat (cultivate) at...

Embodiment 2

[0050] The method that the present embodiment 2 improves the survivability rate of Saccharomyces rouxii under stress conditions is as follows:

[0051] (1) Take Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) CGMCC No.3791, which was preserved in glycerol storage solution at -80°C, inoculate it in the seed medium with an inoculum of 5%, and culture it statically at 30°C for 24 hours until the At the middle stage of several days, the seed culture solution was obtained.

[0052] Saccharomyces rouxii is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address of the preservation unit is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; preservation Date April 29, 2010; deposit number is CGMCC No.3791.

[0053] (2) Acid pre-adaptation treatment: the seed culture liquid was inoculated into the second culture liquid of pH 5.0 with an inoculum volume ratio of 5% (V / V) and cult...

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Abstract

The invention discloses a method for improving the survival rate of Saccharomyces ruxii under stress conditions, and relates to the technical field of microbes. The method for improving the survival rate of Saccharomyces ruxii disclosed in the present invention comprises the following steps: performing pre-adaptation treatment on Saccharomyces rouxii before being inoculated and cultured under stress conditions. Wherein, the preconditioning treatment is heat preconditioning treatment or acid preconditioning treatment. The survival rate or biomass of the Ruxier yeast under stress conditions can be significantly improved by subjecting the Ruxier yeast to heat pre-adaptation treatment or acid pre-adaptation treatment.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for improving the survival rate of Saccharomyces ruxii under stress conditions. Background technique [0002] Zygosaccharomyces rouxii belongs to the genus Zygosaccharomyces in the family Saccharomyces. It is widely found in salted fermented products such as soy sauce and fish sauce. It has the most important influence on the brewing of soy sauce, accounting for about 45% of the total number of yeasts. The growth of Saccharomyces rouxii does not affect the fermentation process, but plays a positive role in the formation of product aroma. However, in the fermentation process of salted fermented food, various extreme environments are often encountered, such as acid stress, salt stress, oxygen stress, etc. These extreme environments seriously affect the growth and physiological activities of cells, thus affecting the quality of the product . Therefore, it is of gre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/36C12N1/16C12R1/645
CPCC12N1/16C12N1/36
Inventor 吴重德王定康张敏金垚黄钧周荣清
Owner SICHUAN UNIV
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