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Fermentation method for producing rennin with Bacillus amyloliquefaciens

A technology of amylolytic spores and fermentation methods, which is applied in the field of food additives and its preparation, and can solve problems such as strong proteolytic power

Inactive Publication Date: 2014-12-24
SHAANXI SHENGMAI PETROLEUM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the cheese industry, animal rennet has been unable to meet the needs of modern industry for rennet, and although plant rennet has a wide range of sources, it has strong proteolytic power and is difficult to develop due to time and place constraints. The use of microbial rennet is currently the most promising development direction

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0011] 1. Prepare culture medium

[0012] Solid medium: potato dextrose agar medium (PDA): 0.5% potato extract powder, 2% glucose, 1% peptone, 15% agar, sterilized at 121°C for 20min;

[0013] Seed medium: Potato glucose broth medium: 0.5% potato powder, 2% glucose, 1% peptone, 0.5% NaCl, sterilized at 121°C for 20 min;

[0014] Fermentation medium: potato extract powder 0.5%, glucose 1.13%, yeast extract powder 1.76%, CaCO 30.32%, sterilized at 121°C for 20min.

[0015] 2. Preparation of seed solution

[0016] Pick the Bacillus amyloliquefaciens stored in glycerol in the refrigerator at -70°C, mark it on a PDA plate to activate it, culture it in a 37°C incubator for 18 hours, pick a single colony and inoculate it into the fermentation medium, shake at 37°C, 160r / min Bed culture for 18h as seed solution.

[0017] 3. Fermentation by Bacillus amyloliquefaciens

[0018] The inoculum was inoculated with 3%, the culture temperature was 39°C; the rotation speed of the shaker was...

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PUM

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Abstract

The invention relates to an enzyme fermentation method, particularly a fermentation method for producing rennin with Bacillus amyloliquefaciens, belonging to the field of food additives and preparation methods thereof. The method comprises the following steps: inoculating a seed solution into a fermentation culture medium, wherein the inoculum size is 3%, and the initial pH value of the culture medium is 6.0; and fermenting at the culture temperature of 39 DEG C at the oscillating table speed of 120 r / min for 14 hours. The culture temperature, oscillating table speed, culture medium initial pH value, fermentation time and other major factors capable of influencing Bacillus amyloliquefaciens rennin activity are subjected to optimal combination testing to determine the optimal fermentation conditions, so the milk-clotting activity of the finally obtained product can reach 923.1Su / mL.

Description

technical field [0001] The invention relates to an enzyme fermentation method and belongs to the field of food additives and preparation methods thereof. Background technique [0002] Cheese, also known as cheese, is rich in various nutrients, easy to digest and absorb, and not easy to cause fat. It is praised by nutritionists as "the pearl on the crown of the dairy industry". Agent and rennet preparation, coagulate the protein in milk, remove whey, and mature for a certain period of time, and rennet is a key enzyme that coagulates milk in the cheese production process. Its traditional source is extracted from the abomasum of unweaned calves. It is an acidic protease whose main biological function is to limit the shearing of K-casein linked by Phel05-Metl06, causing milk to coagulate. It is widely used in cheese Industry. With the development of the cheese industry, animal rennet has been unable to meet the needs of modern industry for rennet, and although plant rennet has...

Claims

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Application Information

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IPC IPC(8): C12N9/64C12R1/07
CPCC12N9/54C12N9/6483C12Y304/21039
Inventor 王耀斌
Owner SHAANXI SHENGMAI PETROLEUM
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