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Method for preparing chymosin by mixed culture fermentation of bean dregs and waste material from fungal culture (WMFC)

A technology of mixed fermentation and rennet, which is applied to the preparation of microbial rennet, and the field of rennet prepared by mixed fermentation of bean dregs and edible fungus bran, can solve the problem that the research is limited to, does not involve the production of rennet by solid fermentation, and It involves problems such as Mucor microscopicus, and achieves the effect of high enzyme activity, simple and easy technology, and prevention of agglomeration

Inactive Publication Date: 2011-02-16
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although domestic scholars such as Lu Fei have reported using Actinomucor elegans for solid-state fermentation of bean dregs, and its proteolytic enzyme activity can reach 600U / g, but their research did not involve Mucor pusillus, and the study only Limited to proteolytic enzymes, not involved in the production of chymosin by solid fermentation
The technology of producing rennet by solid fermentation by cultivating Mucor pusillus with the mixture of wet bean dregs and dry edible fungus chaff has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]The wet bean dregs (with a water content of 80-85%) are dehydrated by mechanical pressing to reduce the water content to about 65%, and then mixed with edible fungus chaff in a weight ratio of 3:1 (which has been fully washed in advance and then dried in the sun, containing 8% water), so that the moisture content of the solid fermentation medium is 50% (w / w) and the dry basis weight ratio of bean dregs and fungus chaff is about 1:1. Put the well-mixed culture medium into a triangular flask or a solid fermenter, and control the amount of material so that the thickness of the material layer is not greater than 3cm. Insert a cotton plug into the mouth of the bottle, or close the feed port of the fermenter, sterilize at 121°C for 30 minutes, and add Mucor micromyces spore suspension (concentration of 10 7 cells / mL), cultured at 35°C and 70% relative humidity for 72 hours. After the fermentation is over, take the culture material out of the fermentation container, add 10 tim...

Embodiment 2

[0036] The method for preparing chymosin by mixed fermentation of bean dregs and fungus chaff according to the present invention is characterized in that: the method specifically includes the following steps:

[0037] (1) Mechanical dehydration of bean dregs: the wet bean dregs with a water content of 80-85% are dehydrated by mechanical pressing to reduce the water content to 60%-70%;

[0038] (2) Preparation of compost: Stir and mix the dehydrated wet bean dregs: bacteria chaff = 4:1 (w:w) to make the moisture content of the solid fermentation medium 65% (w / w), and The dry basis weight ratio of bean dregs and fungus chaff is about 1:0.8; the fungus chaff has been fully washed in advance and then dried in the sun, with a water content of 7%;

[0039] (3) Filling and sterilization: put the mixed culture material into the Erlenmeyer flask, control the filling amount so that the thickness of the material layer is 0.2cm, insert a cotton plug into the mouth of the bottle, and steri...

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Abstract

The invention provides a method for preparing chymosin by mixed culture fermentation of bean dregs and waste material from fungal culture (WMFC). The method comprises the steps of: adding the WMFC into wet bean dregs, inoculating a tiny mucor strain for solid fermentation, and extracting the chymosin from a fermentation product. In the method, the respective characteristics of the bean dregs and the WMFC are skillfully utilized, sundried WMFC from edible fungi and the wet bean dregs are mixed to adjust the proportion of water content to dry materials in a solid fermentation medium, and thus, the wet bean dregs can be prevented from caking due to overhigh water content, a link of drying the bean dregs is omitted, and enzyme activity obtained through fermentation cannot be lowered due to the doping of the WMFC from the edible fungi. Above all, by mixing the wet bean dregs and the dry WMFC from the edible fungi to replace the wheat bran to carry out solid fermentation on the chymosin, wastes are turned into wealth, the production cost of the chymosin is reduced, and the technology is simple, convenient and easy to operate, is time-saving and economical and has higher enzyme activity.

Description

technical field [0001] The invention relates to a method for preparing microbial chymosin, more specifically to a method for preparing rennet by mixed fermentation of bean dregs and edible fungus chaff, and belongs to the technical field of producing rennet by solid fermentation using waste resources. Background technique [0002] Okara is the main by-product of soybean processing. It has been treated as low-value-added feed or fertilizer for many years, and some are even discarded directly. It not only has low economic benefits, wastes resources, but also causes environmental pollution. The comprehensive utilization and processing of bean dregs by means of modern biotechnology such as fermentation technology and enzyme technology can fully develop its nutritional components, solve the environmental pollution caused by discarded bean dregs, and realize the recycling of waste, which has become a hot spot and trend of current research. . [0003] Mushroom bran is the use of s...

Claims

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Application Information

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IPC IPC(8): C12N9/58C12R1/645
Inventor 郑恒光陈君琛沈恒胜汤葆莎
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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