Method for producing beta-mannanase through fermentation by utilizing konjac flour microorganisms

A technology of microbial fermentation and mannanase, which is applied in the field of production of β-mannanase, can solve the problems of medium viscosity, slow heat dissipation, large stirring resistance, etc., and achieve enhanced fluidity, prevention of aging and variation, and stirring resistance small effect

Inactive Publication Date: 2011-09-21
HEILONGJIANG UNIV
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problems of using konjac flour as a carbon source for the production of β-mannanase at present, which le

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing beta-mannanase through fermentation by utilizing konjac flour microorganisms
  • Method for producing beta-mannanase through fermentation by utilizing konjac flour microorganisms
  • Method for producing beta-mannanase through fermentation by utilizing konjac flour microorganisms

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0011] Specific embodiment one: present embodiment utilizes konjac powder microbial fermentation to produce β-mannanase and realizes by following steps: one, take by weighing fermentation base material, water, fermentation nitrogen source and trace element, mix then, obtain the initial culture of fermentation Base; Two, add konjac flour for the first time in the initial culture medium of fermentation, then insert microbial seed liquid, wherein the addition of konjac flour for the first time is 2% w / v of the initial medium of fermentation; Three, at 37 ℃ Under the conditions of ±2°C, stirring rate of 300r / min, and ventilation rate of 4L / min, ferment until the microbial cell density reaches OD 600 When the value is 4.5, konjac flour is added for the second time, and then fermented for 8-40 hours at 37°C±2°C, stirring speed is 300r / min, and air flow is 4L / min, and the microbial fermentation production using konjac flour is completed. β-mannanase; Wherein, the addition of konjac f...

specific Embodiment approach 2

[0013] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 1, the fermentation nitrogen source is peptone. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0014] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: in step one, the trace element is MgSO 4 and KH 2 PO 4 , MgSO in the initial fermentation medium 4 The mass concentration is 0.02%, KH 2 PO 4 The mass concentration is 0.5%. Other steps and parameters are the same as those in Embodiment 1 or 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Enzyme activityaaaaaaaaaa
Login to view more

Abstract

The invention relates to a method for producing beta-mannanase through fermentation by utilizing konjac flour microorganisms, relating to a method for producing beta-mannanase by utilizing the fermentation of konjac flour. in the method, the problems that konjac flour is currently used as the carbon source for producing beta-mannanase so that the fermentation culture medium of microorganisms is sticky, cooling is slow after sterilization, the stirring resistance is large, and the like are solved. The fermentation method comprises the following steps: 1) preparing primary fermentation culture medium; 2) adding konjac flour, then inoculating the seed liquor of microorganisms; and 3) fermenting, and adding konjac flour again, and fermenting continously. The method is used to produce beta-mannanase.

Description

technical field [0001] The invention relates to a method for producing β-mannanase by fermenting konjac flour. Background technique [0002] The production of β-mannanase by microbial fermentation mostly uses mannan as a carbon source to induce the expression of the enzyme. Because konjac flour is rich in mannan and low in price, konjac flour is often used as a carbon source for the production of β-mannanase; however, due to the characteristics of konjac flour itself, using konjac flour as a carbon source leads to microbial fermentation The medium is viscous, and there are problems such as slow heat dissipation after sterilization and high stirring resistance, which affect the fermentation and enzyme production. Contents of the invention [0003] The present invention aims to solve the problems of using konjac flour as a carbon source for the production of β-mannanase at present, resulting in sticky microbial fermentation medium, slow heat dissipation after sterilization,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12N9/42C12R1/10
Inventor 葛菁萍
Owner HEILONGJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap