Preparation method of lactic acid streptostacin

A technology of nisin and nisin, which is applied in the field of preparation of active small molecule peptides, can solve the problems of low yield and protein utilization rate of nisin, and achieve the advantages of shortening production cycle, increasing yield and prolonging fermentation time. Effect

Active Publication Date: 2008-01-30
QIQIHAR ANTAI BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for preparing nisin in order to solve the defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] Embodiment 1: In this embodiment, nisin is prepared according to the following steps: (1) clean air is introduced from the bottom of the fermented liquid of Streptococcus lactis that has been cultivated for 9 to 15 hours, and the foam is collected; (2) defoaming treatment; (3) filtering the foaming liquid; (4) ultrafiltration: concentrating nisin; (5) salting out; (6) centrifuging, and then dissolving the solid phase again and spray drying to obtain nisin.

[0008] In this embodiment, a sterilized pipeline is used to lead out the foam until the amount of foam generated is reduced to the point where it is difficult to collect. Generally, the collection time is 9 to 12 hours. Foaming in this embodiment is carried out in the fermented broth of Streptococcus lactis that has been cultured for 9-15 hours. At this time, Streptococcus lactis is the dominant strain in the fermented broth, and it is difficult for miscellaneous bacteria to grow.

[0009] In this embodiment, the yi...

specific Embodiment approach 2

[0010] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the feed rate of clean air in step (1) is 1×10 -6 ~1×10 -3 m 3 / s. Other steps and selected parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0011] Embodiment 3: The differences between this embodiment and Embodiment 1 are: Step (1) During the foam collection process, the temperature of the Streptococcus lactis fermented liquid is 25-35° C., and the pH value is maintained at 5.5-6.5. Other steps and selected parameters are the same as those in Embodiment 1.

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Abstract

A preparation method of nisin relates to the preparation method of small active peptides and solves the shortages of low output of nisin and protein using rate in the existing separating preparation method of nisin. The nisin is prepared by the steps that: 1. clean air is pumped from the bottom of fermentation solution and bubbles are collected: 2. bubbling treatment is carried out: 3. foaming liquid is filtered: 4. ultrafiltration is done: 5. salting out is done: 6. centrifugation is done, then solid matters are dissolved again and spayed and dried, thereafter the nisin is obtained. The production bacteria of the invention are in the logarithmic phase and have strong growth capacity and keep growing during bubble collecting course to continuously produce nisin and improve the production capacity of production bacteria and output of nisin. The invention collects bubble during the foaming course, solves the problem of the inhibiting effect of products on production bacteria during fermentation and improves the using rate of protein and output of products in fermentation solution.

Description

technical field [0001] The invention relates to a preparation method of an active small molecule peptide. Background technique [0002] Nisin is a polypeptide composed of 34 amino acids metabolized by Streptococcus lactis, molecular formula C 143 h 228 o 37 N 42 S 7 , with a molecular weight of 3348; nisin is composed of a hydrophilic end and a hydrophobic end, and is a typical surface active substance. Nisin is a high-efficiency, non-toxic biological preservative, which has been widely used in the preservation of milk and dairy products, fermented beverages, canned foods, vegetable protein foods, meat and meat products. [0003] Invention patent application "Method for Separating and Preparing Lactobacillus Peptides" (Application No.: 200410020391, Publication No.: CN1743339A) Although the "foaming method" is adopted, it is suitable for the separation of low-concentration surface active substances and can quickly separate active ingredients at very small concentrations...

Claims

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Application Information

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IPC IPC(8): C12P21/02C12R1/46
Inventor 梁恒宇黄亦存张钦革
Owner QIQIHAR ANTAI BIOLOGICAL ENG
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