Black pepper peel degumming strain and use thereof

A technology of degumming bacteria and pepper, which is applied in the field of microorganisms, can solve the problems of large water consumption, microbial pollution, and large floor space, and achieve the effect of short process cycle and simple operation

Inactive Publication Date: 2012-07-04
INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional water retting method has the disadvantages of long processing period, large floor area, large water consumption, and high labor intensity, which can easily cause the mixing of black and white peppercorns and microbial contamination; the mechanical peeling method consumes a lot of chemical raw materials and heat, High cost, pepper damage and degumming waste liquid are difficult to fully meet the national wastewater discharge standards; the total cost of enzymatic peeling is high, while the microbial peeling method has the characte

Method used

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  • Black pepper peel degumming strain and use thereof
  • Black pepper peel degumming strain and use thereof
  • Black pepper peel degumming strain and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1: Isolation and purification of strains

[0023] Collect soil samples and pepper retting liquid samples from pepper planting areas in Wenchang, Qionghai, Haikou, Wanning and other places in Hainan. Weigh 20 g or draw 20 mL of each sample, and place them in a 500 mL conical flask containing 100 mL of sterile water. Incubate at 100 r / min in a shaker for 1 day; transfer 1 mL of the supernatant or mixture into 50 mL of enriched medium for 1 day, and add 1 mL of the mixture to a 25 mL test tube containing 9 mL of sterile water and mix thoroughly. into a dilution of 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 suspension; then to 10 -4 , 10 -5 , 10 -6 For each of the three gradients, 0.1 mL of beef extract peptone plates were taken, and three plates were made for each dilution, and cultured at 30°C for 3 days. Pick colonies with different shapes on the plate, streak and purify them on the beef extract peptone plate; transfer the purified bacteria to the bee...

Example Embodiment

[0025] Example 2: Primary screening of strains

[0026] The colonies isolated in Example 1 were spotted on the isolation medium, and the strains that produced a larger yellow discoloration circle on the isolation medium were selected. Since 1.6% bromocresol purple ethanol solution was added to the separation medium as a pH indicator, the pectinase-producing bacteria degraded the pectin in the medium to produce D-galacturonic acid, and the medium changed from purple to yellow. , resulting in a discoloration circle. After primary screening, a total of 20 strains were screened.

[0027] The preparation method of the separation medium: the content of each component (g / L): (NH 4 ) 2 SO 4 6.0, KH 2 PO 4 4.5, K 2 HPO 4 10.5, yeast powder 1.5, pectin 2.0, agar 20.0, dilute to 1000 mL with distilled water, adjust pH to 7.0, add 3 mL of 1.6% bromocresol purple ethanol solution, and sterilize at 121 °C for 20 min.

Example Embodiment

[0028] Example 3: Strain rescreening

[0029] The 20 strains screened in Example 2 were inoculated into the seed medium, cultured at 30°C for 18h, and then inoculated into the fermentation medium at 3%. Min centrifugation for 5 min, the supernatant was taken, and the pectinase activity was determined. The results are shown in Table 1.

[0030] Table 1 The results of strain rescreening enzyme activity determination

[0031]

[0032]

[0033] It can be seen from Table 1 that the 5 strains with stronger pectinase activity are QH0017, WCZC0110, HK0041, QH0002 and HK0036, among which strain WCZC0110 produces the strongest pectinase activity, reaching 466.3 U / mL.

[0034]The seed medium is the well-known beef extract peptone medium in the art; the assay method of pectinase activity is to utilize the known method in the art (refer to Wang Xiaomin, Wu Wenlong, Lu Lianfei, etc. The spectrophotometer method is used to measure pectinase Research on the method of vitality [J]. Foo...

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Abstract

The invention relates to the technical field of microorganisms and discloses a black pepper peel degumming strain, which has a preservation number of CCTCC No.M2010184 and belongs to the class of bacilli. The invention also provides the use of the black pepper peel degumming strain in black pepper fruit peeling. The black pepper peel degumming strain is cultured for 4 to 52 hours, the culture solution of the black pepper peel degumming strain is centrifuged, the black pepper fruit is soaked in the supernate, and the peels of the black pepper fruits can be removed completely within two days. When the black pepper peel degumming strain is used for black pepper fruit peeling, the efficiency is high, energy is saved, pollution is relieved and a wide promotion value is achieved.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a pepper peel degumming bacterium and its application in pepper fruit peeling. Background technique [0002] Pepper (Piper nigrum L.) is a perennial evergreen vine of the family Piperaceae (Piperaceae), native to India, and is an important tropical spice crop in the world. Anti-inflammatory, anti-convulsant, hepatoprotective, insecticidal, anti-cancer and many other activities, widely used in the medical industry and food industry. [0003] The primary products of pepper are mainly black pepper and white pepper. Black pepper is directly dried from fresh pepper fruits, while the traditional production method of white pepper is dried after soaking and peeling fresh pepper fruits. Compared with black pepper It has the advantages of soft spicy taste and elegant color. At present, the demand for white pepper in the world market is increasing day by day. At present, the proces...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23N7/00C12R1/07
Inventor 张容鹄窦志浩冯建成谢辉万祝宁谭勇何艾崔璐
Owner INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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