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Aspergillus niger strain and application thereof

A technology of Aspergillus niger strain and Aspergillus niger, which is applied in the directions of fungi, microorganisms, hydrolase, etc., can solve the problem of low level of enzyme production, and achieve the effects of optimization of fermentation process, ideal enzyme production effect and low production cost.

Inactive Publication Date: 2013-10-09
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The invention provides a strain of Aspergillus niger, which solves the problems of low enzyme production level and special pretreatment of fermentation raw materials in the existing technology

Method used

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  • Aspergillus niger strain and application thereof
  • Aspergillus niger strain and application thereof

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Embodiment Construction

[0028] 1. Culture medium

[0029] Seed slant medium: 200g potato, 20g glucose, 20g agar, 1000ml distilled water, natural pH.

[0030] Primary screening medium: KH 2 PO 4 3g, Na 2 HPO 4 ·7H 2 O 6g, NaCl 0.1g, peptone 8g, MgSO 4 ·7H 2 O 0.2g, CaCl 2 0.05g, 20g of agar, 1000ml of distilled water, 0.3ml of sterile dimethylformamide solution containing methyl ferulate (mass volume ratio is 10%), and the pH is natural.

[0031] Re-screening medium: soybean meal 20g, KH 2 PO 4 3g, Na 2 HPO 4 ·7H 2 O 6g, NaCl 0.1g, peptone 8g, MgSO 4 ·7H 2 O 0.2g, CaCl 2 0.05g, 1000ml distilled water, natural pH.

[0032] Seed medium: potato 200, glucose 20, agar 20, distilled water 1000ml, pH natural.

[0033] Fermentation medium:

[0034] Medium 1: soybean meal 35.0g, Na 2 HPO 4 ·7H 2 O 4g, NaCl 0.2g, peptone 15g, MgSO 4 ·7H 2 O 0.3g, CaCl 2 0.05g, 1000ml distilled water, natural pH;

[0035] Medium 2: 20.0g soybean meal, KH 2 PO 4 3g, Na 2 HPO 4 ·7H 2 O 6g, NaCl ...

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Abstract

The invention discloses an Aspergillus niger strain and an application thereof. The strain is named Aspergillus niger ZJUQH2012147, which is collected in China General Microbiological Culture Collection Center (CGMCC) on May 23, 2012 with the collection number of CGMCC No. 6152. The invention further discloses a method for producing feruloyl esterase by using the strain, and the method comprises the following steps: (1) inoculating the Aspergillus niger ZJUQH201217 into a seed culture medium for propagation culture to obtain seed liquid; and (2) inoculating the seed liquid into a fermentation culture medium for fermentation culture. The method for producing feruloyl esterase by using the Aspergillus niger strain disclosed by the invention has high activity and is easy to realize industrial production of the feruloyl esterase. The process for producing the feruloyl esterase disclosed by the invention adopts soybean meal, wheat bran and other crude raw materials as fermentation raw materials, pretreatment of the crude raw materials is not required, and the production cost is low.

Description

technical field [0001] The invention belongs to the fields of fermentation engineering and biotechnology, and in particular relates to an Aspergillus niger strain with high ferulic acid esterase production and application thereof. Background technique [0002] Ferulic esterase, including cinnamic acid esterase and cinnamic acid hydrolase, is a subclass of carboxylesterase, which can hydrolyze ferulic acid methyl ester, oligosaccharide ferulic acid ester and polysaccharide ferulic acid ester The ester bond, the enzyme that frees ferulic acid, is beneficial to the degradation of plant cell walls and the release of polysaccharides. In 1987, MackenzieCR was the first to observe that ferulic esterase could release ferulic acid from wheat bran when cultivating Streptomyces olivochromogenes. Since then, it has been recognized that ferulic acid esterase is a hemicellulolytic enzyme. Studies have shown that both fungi and bacteria can secrete ferulic esterase, but until now, most f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N9/18C12R1/685
Inventor 陈启和徐腾洋董亚晨方若思何国庆
Owner ZHEJIANG UNIV