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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 characteristics of "high yield, high quality, high efficiency, energy saving, and low pollution" and is the pepper peeling process. direction of development
[0005] At present, there are few reports on microbial screening specifically for pepper peeling, see Vaidyanatha LyerThankaman, Raghavan Nair Giridhar. , Tan Yong, et al. Screening of pepper peel degumming strains. Guangdong Agricultural Science, 2009, 7: 194-195. However, it takes 4-5 days for the strains screened to remove the pepper peel completely, and there is no real Realize efficient and fast

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

Embodiment 1

[0022] Embodiment 1: Separation and purification of bacterial strains

[0023] Collect soil samples and pepper macerate samples from pepper planting areas in Wenchang, Qionghai, Haikou, Wanning and other places in Hainan, weigh 20g or draw 20mL samples, put them in a 500mL triangular flask containing 100mL sterile water, and put them at 30 Shake at 100r / min in a shaker at ℃ for 1d; take 1mL of the supernatant or mixed solution and transfer it to 50mL enrichment medium for enrichment and culture for 1d, take 1mL of the mixed solution and add it to a 25mL test tube filled with 9ml sterile water and mix well to prepare into a dilution of 10 -1 , 10 -2 , 10 -3 , 10 -4 、10 -5 、10 -6 suspension; then for 10 -4 、10 -5 、10 -6 Take 0.1mL peptone plates coated with beef extract for each of the three gradients, make 3 plates for each dilution, and incubate at 30°C for 3 days. Pick colonies with different shapes on the plate, streak and purify on the beef extract peptone plate; t...

Embodiment 2

[0025] Example 2: Primary Screening of Bacterial Strains

[0026] The colonies isolated in Example 1 were spot-planted on the isolation medium, and the bacterial strains that produced larger yellow color-changing circles 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 degrade the pectin in the medium to produce D-galacturonic acid, and the medium changed from the original purple to yellow , resulting in a color change circle. After preliminary screening, a total of 20 strains were screened out.

[0027] Described separation medium preparation method: each component content (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 the pH to 7.0, add 3 mL of 1.6% bromocresol purple ethanol solution, and sterilize at 121 °C for 20 min.

Embodiment 3

[0028] Embodiment 3: Re-screening of bacterial strains

[0029] The 20 strains screened in Example 2 were inoculated in the seed medium, cultivated at 30°C for 18h, then inoculated in the fermentation medium at an amount of 3%, and cultivated at 30°C and 200r / min for 2-3d, then 15000r / min Centrifuge for 5 minutes, take the supernatant, and measure the activity of pectinase. The results are shown in Table 1.

[0030] Table 1 strain rescreening enzyme activity assay results

[0031]

[0032]

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

[0034]Seed culture medium is well-known beef extract peptone medium in the art; The assay method of pectinase activity is to utilize known method in this area (referring to Wang Xiaomin, Wu Wenlong, Lu Lianfei, etc. Spectrophotometer method is mea...

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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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