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Method for producing microbial rennet by semicontinuous fermentation

A microbial rennet and semi-continuous technology, applied in the field of fermentation and production of rennet, can solve the problems of long fermentation cycle, low yield, and low fermentation capacity, and achieve the effects of short fermentation cycle, high output, and high fermentation capacity

Active Publication Date: 2010-10-27
AMTECH BIOTECH
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for producing microbial rennet by semi-continuous fermentation in order to solve the problems of long fermentation period, low fermentation capacity and low yield in microbial fermentation production

Method used

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specific Embodiment approach 1

[0007] Specific embodiment one: the method for producing microbial rennet by semi-continuous fermentation of the present embodiment is carried out according to the following steps: one, Rhizomucor miehei is inoculated in the seed tank and carries out seed culture, obtains seed fermentation liquid, and seed culture temperature is 35~37 ℃ ℃, the inoculum amount of Rhizomucor miehei is 8%~12%, and the culture time is 20~24 hours; 2. The seed fermentation liquid is inoculated into the fermenter and fermented for 70~74 hours to obtain the fermented liquid, and the fermentation temperature is 38~ 39°C; 3. Let go of the fermentation broth that accounts for 30% to 50% of the volume of the fermentation broth, and then add the fermentation medium that accounts for 30% to 50% of the volume of the fermentation broth to the fermenter, and then ferment for 22 to 26 hours, and then let go of the fermented liquid again and add it to the fermentation medium for fermentation and cultivation for ...

specific Embodiment approach 2

[0011] Embodiment 2: This embodiment differs from Embodiment 1 in that: in step 1, the seed cultivation temperature is 36° C., the inoculum amount of lactic acid-producing bacteria is 10%, and the cultivation time is 22 hours. Other steps and parameters are the same as those in the first embodiment.

specific Embodiment approach 3

[0012] Embodiment 3: This embodiment differs from Embodiment 1 to Embodiment 2 in that: in step 2, the culture time is 72 hours to obtain the fermentation broth, and the fermentation temperature is 38.5°C. Other steps and parameters are the same as those in the specific embodiment 1 to 2.

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Abstract

The invention discloses a method for producing microbial rennet by semicontinuous fermentation, relating to a method for producing rennet by fermentation. The invention solves the problems of long fermentation cycle, low fermentation productivity and low yield of microbial fermentation production. The method comprises the following steps of: 1. seed culture; 2. fermentation culture; 3. fed-batch culture and 4. collecting to obtain the rennet. The method effectively controls the discharge and the feeding of fermentation liquor and ensures that fewer nutritional ingredients in the whole fermentation process are broken, and the whole fermentation process is easy to control. The invention has short fermentation cycle, high fermentation productivity and high yield of fermentation production.

Description

technical field [0001] The invention relates to a method for producing rennet by fermentation. Background technique [0002] Rennet belongs to acid protease, also known as aspartic acid protease, which is an indispensable preparation for cheese production. The traditional source of rennet is the abomasum of lactating calves. Animal rennet and its high ratio of milk coagulation activity to proteolytic ability have become the enzyme of choice for making cheese, but the animal grows slowly and is expensive, and it is easy to increase the enterprise The cost, and the procedure and process of extracting enzyme liquid from animals are more complicated. Plants such as papaya, fig, pineapple, difficulty, acacia, and ginkgo all contain proteases that can coagulate milk. Plant-derived chymosin has too high proteolytic activity or is itself toxic, so many plant-based rennets do not have Get large-scale commercial application. Microbial chymosin has a wide range of sources. Currently...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/58C12R1/785
Inventor 王贵元马之霄郭坤张钦革黄亦存
Owner AMTECH BIOTECH
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