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Raw-starch amylase producing penicillium and raw-starch amylase preparation produced thereby

The technology of raw starch and enzyme preparation is applied in the application field of liquid raw amylase preparation and raw tapioca starch simultaneous saccharification and fermentation to produce alcohol, which can solve the problems of lack of market competitiveness and high production cost of fuel alcohol, avoid high-temperature cooking, Solve high cost, cost saving effect

Inactive Publication Date: 2011-01-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cost of fuel alcohol is high, there is no market competitiveness, and the production enterprises need government subsidies to survive. Therefore, it is necessary to reduce the production cost of fuel alcohol

Method used

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  • Raw-starch amylase producing penicillium and raw-starch amylase preparation produced thereby
  • Raw-starch amylase producing penicillium and raw-starch amylase preparation produced thereby
  • Raw-starch amylase producing penicillium and raw-starch amylase preparation produced thereby

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] In embodiment 1, embodiment 2, embodiment 3, raw amylase activity assay adopts 3,5-dinitrosalicylic acid (3,5-dinitrosalicylate, DNS) method (Miller GL.Use of dinitrosalicyclic acidreagent for determination of reducing sugar.Analytical Chemistry1959, 31:426-428), the specific steps are as follows:

[0042] 1. Dissolve glucose in sterile distilled water to make glucose standard solutions of different concentrations; add 1mL DNS to 500μL glucose standard solution, develop color in a boiling water bath for 5min, cool to room temperature, and measure the light absorption value at 540nm; get light absorption Value and the standard curve of glucose concentration, the function formula of standard curve is y=2.7489x-0.0168 (R 2 =0.9994) (y is the light absorption value, x is the glucose concentration).

[0043] 2. Suspend 2 g of raw cassava powder in 100 mL of disodium hydrogen phosphate-citric acid buffer solution with pH 4.0 to obtain raw cassava powder suspension; add 450 μ...

Embodiment 2

[0060] Embodiment 2, the optimization of the culture condition that Penicillium GXU20 produces raw amylase

[0061] 1. Preparation of spore liquid

[0062] 1. Sterilize the PDA medium at 121°C for 20 minutes.

[0063] 2. Wash the spores of Penicillium GXU20 that have been subcultured and activated for 5-7 days on the PDA plate and wash them with sterile water to make a spore suspension. The concentration of the spores is 1×10 10 individual / mL.

[0064] 2. Optimization of pH value

[0065] 1. Prepare basic fermentation media with different pH values ​​(4.0, 4.5, 5.0, 5.5 or 6.0).

[0066] 2. The spore liquid of Penicillium GXU20 was inoculated into the culture medium in step 1 at an inoculum amount (volume percentage) of 1%, and cultured at 28° C. and 180 rpm for 5 days.

[0067] 3. Collect the crude enzyme solution as the solution to be tested, and measure the activity of raw amylase.

[0068] see results Figure 5 , the optimal culture pH value of Penicillium GXU20 prod...

Embodiment 3

[0102] Embodiment 3, the preparation of liquid raw amylase preparation

[0103] 1. Prepare optimized fermentation medium

[0104] Prepare an optimized fermentation medium with pH 5.0.

[0105] 2. Preparation of spore solution

[0106] (1) Sterilize the PDA medium at 121°C for 20 minutes.

[0107] (2) Wash the spores of Penicillium GXU20 on the PDA plate for passage and activation for 5-7 days to make a spore suspension, and the concentration of the spores is 1×10 10 individual / mL.

[0108] 3. Preparation of liquid raw amylase preparation

[0109] (1) Put 50mL optimized fermentation medium into a 250mL shake flask.

[0110] (2) The spore liquid of Penicillium GXU20 was inoculated into the optimized fermentation medium at an inoculum amount (volume percentage) of 1%, and cultured at 28° C. and 180 rpm for 11 days.

[0111] (3) Centrifuge the culture at 13,000rpm, remove the bacteria, collect the supernatant as the solution to be tested, and carry out the determination of t...

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Abstract

The invention discloses raw-starch amylase producing penicillium and a raw-starch amylase preparation produced thereby. The invention provides penicillium sp. GXU20 CGMCC No.3690. The invention also provides the raw-starch amylase preparation produced by fermentation of penicillium GXU20. The penicillium GXU20 and the raw-starch amylase preparation both can be used in alcohol production for avoiding thermophilic digestion of raw materials and saving a large amount of energy; the addition of alpha-amylase is avoided, and cost is saved; and saccharification and fermentation are performed in the same container, and equipment cost is reduced. The raw-starch amylase producing penicillium and the raw-starch amylase preparation produced thereby are expected to solve the problem of high alcohol production cost caused by the thermophilic digestion of starch.

Description

technical field [0001] The present invention relates to a kind of penicillium producing raw amylase and the raw amylase preparation thereof, in particular to a penicillium producing raw amylase, a liquid raw amylase preparation prepared by the strain and the preparation of raw tapioca starch Application of simultaneous saccharification and fermentation in the production of alcohol. Background technique [0002] Starch is the most abundant polysaccharide stored in plants on earth. In the food industry, it is an economical raw material that can be used to produce sweeteners such as glucose, maltose, and fructose syrup, as well as antibiotics, amino acids, alcohol, and organic edible acids. Alcohol becomes anhydrous alcohol after dehydration, and anhydrous alcohol becomes fuel alcohol after denaturation treatment. Fuel alcohol has been used in many countries in the world. It is of great significance to alleviate the world energy crisis, improve the environment, and promote sus...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N9/24C12P7/06C12R1/80C12R1/865
CPCY02E50/17Y02E50/10
Inventor 冯家勋林海娟段承杰刘君梁罗雪梅唐纪良张秋江冼亮
Owner GUANGXI UNIV
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