Search

CN-121555589-B - Yeast/zinc fermentation product and preparation method and application thereof

CN121555589BCN 121555589 BCN121555589 BCN 121555589BCN-121555589-B

Abstract

The invention belongs to the technical field of new daily chemical materials, and discloses a saccharomycete/zinc fermentation product, a preparation method and application thereof, wherein the preparation method comprises the steps of firstly adding saccharomycete into an amino acid zinc culture solution for one-time aerobic fermentation, adding an organic zinc solution containing amino acid chelated zinc into the amino acid zinc culture solution every time a period of time, heating the amino acid zinc culture solution to 50-70 ℃ from 28+/-1 ℃ within 4-6 min after each time of adding the organic zinc solution, and then cooling to 28+/-1 ℃ within 1-2 min; separating a product obtained by primary aerobic fermentation to obtain zinc-rich yeast cells; and finally, carrying out secondary aerobic fermentation on the culture medium by the obtained zinc-rich saccharomycetes to obtain a saccharomycete/zinc fermentation product, wherein the method carries out instantaneous high-temperature operation in the fermentation process, so that the 5 alpha-reductase inhibition rate and the zinc content of the prepared saccharomycete/zinc fermentation product are greatly increased, and the saccharomycete/zinc fermentation product has a better oil control effect.

Inventors

  • CEN YING
  • YIN XINGQUAN
  • GONG WEI
  • YANG XIAOLU

Assignees

  • 广州华淼生物科技研究院有限公司

Dates

Publication Date
20260512
Application Date
20260121

Claims (9)

  1. 1. A method for preparing a yeast/zinc fermentation product, which is characterized by comprising the following steps: Step 1, adding saccharomycetes into an amino acid zinc culture solution for primary aerobic fermentation, and adding an organic zinc solution containing amino acid chelated zinc into the amino acid zinc culture solution every time a period of time in the primary aerobic fermentation process, wherein the amino acid zinc culture solution is heated to 50-70 ℃ from 28+/-1 ℃ within 4-6 min after each time of adding the organic zinc solution, and then cooled to 28+/-1 ℃ within 1-2 min; the times of adding the organic zinc solution are 6-15 times; step 2, separating the product obtained in the step 1 to obtain zinc-enriched yeast cells; Step 3, performing secondary aerobic fermentation on the culture medium by adopting the zinc-rich saccharomycetes obtained in the step 2 to obtain saccharomycetes/zinc fermentation products; The amino acid zinc culture solution contains amino acid chelated zinc; The taxonomic names of the microzyme in the step 1 are Saccharomyces sp, the preservation unit is the Guangdong province microorganism strain preservation center (GDMCC), the preservation number is GDMCC NO:65073, the preservation date is 2024, 8 and 29, and the preservation address is the No. 59 building 5 of the university 100 in Guangzhou city martyr.
  2. 2. The preparation method of the organic zinc compound is characterized in that the amino acid zinc culture solution contains 0.01-5wt% of amino acid chelated zinc, and the organic zinc solution contains 0.1-12wt% of amino acid chelated zinc.
  3. 3. The preparation method of claim 2, wherein the amino acid zinc culture solution further comprises a carbon source and a nitrogen source, wherein the carbon source is one or more of glucose, lactose and galactose, and the nitrogen source is one or more of soy peptone, ammonium sulfate and urea; the concentration of the carbon source in the amino acid zinc culture solution is 0.1-20wt%, and the concentration of the nitrogen source in the amino acid zinc culture solution is 0.1-15wt%.
  4. 4. The preparation method according to claim 1, wherein the yeast is inoculated into the amino acid zinc culture solution according to an inoculum size of (1.8-2.4) x 10 11 cfu/kg; the yeast is Saccharomyces sp.
  5. 5. The preparation method according to claim 1, wherein the yeast is inoculated into the amino acid zinc culture solution in the form of a seed solution; the seed liquid is prepared according to the following method: adding saccharomycete liquid into the sterilized activating culture medium, and performing primary culture to obtain saccharomycete activating liquid; adding saccharomycete activating solution into the sterilized seed culture medium, and performing secondary culture to obtain seed solution; The sterilization conditions are high-temperature high-pressure sterilization for 20min at 121 ℃ and 0.105MPa, and the primary culture and the secondary culture are both carried out at a constant temperature of 25-30 ℃ for 22-26 h; The activation culture medium and the seed culture medium comprise 2-3wt% of carbon source, 0.1-1wt% of nitrogen source and the balance of water, wherein the carbon source is one or a combination of glucose, lactose and galactose, and the nitrogen source is one or a combination of soybean peptone, ammonium sulfate and urea.
  6. 6. The preparation method according to any one of claims 1 to 2, 4 or 5, wherein the addition amount of the organic zinc solution added each time is equivalent to 5-15 vol% of the volume of the amino acid zinc culture solution, and the interval period between two adjacent organic zinc solution additions is 4-6 h; and the total time length of the primary aerobic fermentation in the step 1 is 36-60 hours.
  7. 7. The preparation method according to claim 1, wherein in the step 1, the rotation speed of the primary aerobic fermentation is 80-150 rpm, and the dissolved oxygen content of the amino acid zinc culture solution is 10-30vol%; In the step 3, the rotating speed of the secondary aerobic fermentation is 80-150 rpm, the dissolved oxygen content of the culture medium is 10-15 vol%, the culture medium contains 0.1-10wt% of carbon source and the balance of water, and the carbon source is one or a combination of more of glucose, lactose and galactose.
  8. 8. A yeast/zinc fermentation product prepared by the method of any one of claims 1 to 7.
  9. 9. Use of the yeast/zinc fermentation product produced by the production method according to any one of claims 1 to 7 or the yeast/zinc fermentation product according to claim 8 for producing an oil-controlling cosmetic.

Description

Yeast/zinc fermentation product and preparation method and application thereof Technical Field The invention belongs to the field of new daily chemical materials, and discloses a saccharomycete/zinc fermentation product, a preparation method and application thereof. Background The development of biotechnology is deeply promoting the transformation of cosmetic industry technology, leading-edge technologies such as biological fermentation and the like are applied to the manufacture of cosmetics, and promoting the improvement of product efficacy. The biological fermentation technology converts natural raw materials into skin care components with smaller molecules, higher activity, milder temperature and easier absorption through the process of decomposition, conversion, enrichment and creation, realizes the effect of 1+1 > 2, and has excellent performances in repairing, anti-inflammatory, relieving and maintaining skin stability. At present, microorganisms (such as yeast, lactobacillus and the like) or enzymes generated in the fermentation process are mainly utilized for cutting a plurality of macromolecular plants, proteins and other components, and the generated micromolecular substances (such as oligopeptides, amino acids and micromolecular polysaccharides) are easier to be absorbed by skin, directly reach the muscle sole, so that the effect is truly exerted. Potential sensitizers (such as macromolecular proteins) in many plant materials can also be eliminated by microbial degradation during fermentation, reducing the occurrence of sensitization. In addition, the fermenting microorganism itself contains many ferment and microelements, and the fermenting process regenerates abundant nutritional products such as small molecule peptide, amino acid and small molecule polysaccharide, so the efficacy is more comprehensive. The yeast can secrete vitamin B group, mineral substances, amino acid, organic acid, inorganic acid and other small molecules beneficial to skin care in the fermentation process, and the fermentation product has excellent skin care effect when the yeast is applied to fermentation, so that the yeast is an excellent skin conditioner. The microorganism can also convert the raw materials to achieve unexpected efficacy results. Zinc is an important nutrient, and essential trace element zinc widely exists in organisms, and the content of zinc is too low, so that immunity of people and animals is reduced, diarrhea is induced, normal growth and development of the organisms are affected, such as after growth and development, intelligent development delay and the like. Zinc ion is also widely used in cosmetics, and has antioxidant, sun-screening, antiinflammatory and acne resisting effects. In scalp care, zinc deficiency can lead to hair growth retardation, pigmentation loss and hair shaft thinning, and the topical zinc preparation can effectively treat seborrheic dermatitis and reduce dandruff. In view of bioavailability, safety in tolerance of human body and the like, the utilization of zinc is developed from inorganic zinc, organic synthetic zinc and protein chelated zinc to bioconverted zinc. In the food industry, yeast is a natural, nutritional, safe microorganism and has a huge consumer market. The yeast zinc is taken as a zinc nutrition supplementing carrier, and zinc is automatically absorbed and converted by the yeast in the growth process, so that the zinc is organically combined with protein and polysaccharide in the yeast body to form a biological zinc, thereby eliminating the toxic and side effects and gastrointestinal irritation of the traditional chemical inorganic zinc and organic zinc to human bodies, and enabling the zinc to be absorbed and utilized by the human bodies more efficiently and safely. Yeast zinc has not been widely used in the cosmetic industry, and particularly has been rarely used and reported in oil control. Therefore, the technical problem solved by the scheme is how to provide a novel preparation method of the saccharomycete/zinc fermentation product, so that the oil control effect of the saccharomycete/zinc fermentation product is improved. Disclosure of Invention The invention aims to provide a preparation method of a saccharomycete/zinc fermentation product, which can obviously promote zinc absorption of saccharomycetes by utilizing instantaneous high temperature and the operation of supplementing an organic zinc solution containing amino acid chelated zinc during fermentation, and the saccharomycete/zinc fermentation product prepared by the method is safe, mild and non-irritating, and has good oil control effect. Meanwhile, the invention also provides a saccharomycete/zinc fermentation product prepared by the preparation method and application thereof. In order to achieve the above purpose, the present invention provides the following technical solutions: A method for preparing a yeast/zinc fermentation product, comprising the steps of: Step 1, adding saccharomycet