Bacillus amyloliquefaciens and application thereof

A technology for dissolving amyloid spores and bacilli, applied in the directions of bacteria, hydrolase, enzymes, etc., can solve the reports that Bacillus amyloliquefaciens produce naringinase, the difficulty in cultivating high-yielding naringinase strains, the lack of large-scale naringinase, etc. problem, to achieve mild conditions, easy separation, and enhance the effect of flavor

Inactive Publication Date: 2015-04-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004]Although the research on naringinase is getting more and more in-depth, only a small number of naringinases have been industrialized, which currently limits the large-scale industrialization of naringinase There are two problems in the application: the first major problem is that my country lacks high-yield enzyme strains suitable for industrial production, which greatly limits the application. The difficulty in the cultivation of high-yield naringinase strains is how to produce them in a large number of mutagenized offspring. So far, there is no better way to efficiently select excellent mutant strains. The progress of strain selection is slow, and it is necessary to develop new and efficient screening methods. Therefore, the cultivation of high-yield strains is an urgent task at present.
The second problem is that there are still many defects in the immobilization technology of naringinase in China. The reagents or carriers used in the immobilization have high cost, low immobilization efficiency, poor stability, and equipment used for continuous operation. It is more complex, etc., which requires our country to further develop a simpler and mor...

Method used

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  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof
  • Bacillus amyloliquefaciens and application thereof

Examples

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Embodiment 1

[0053] Example 1 Screening, isolation and identification of Bacillus amyloliquefaciens 11568

[0054] 1. Screening and isolation of Bacillus amyloliquefacines JNU002 (Bacillus amyloliquefacines) 11568

[0055] Weigh 2g of soil samples or moldy orange peel or / and pomelo peel collected from all over the country, and shake it in a 100mL conical flask filled with 18mL of sterilized normal saline for 30min. It is best to put a little glass beads in the conical flask . Then diluted with sterile water to a volume concentration of 1 × 10 -3 , 1×10 -4 For the two gradient dilutions, 100 μL of the dilutions were pipetted with a sterilized pipette tip and spread on the pre-prepared and sterilized selective plate medium, and incubated at 30°C for 48-96h. Separate the single colony by streaking from the selective plate medium, and check the purity of the strain by microscopic examination of part of the single colonies picked (microscopic observation of the bacteria shows the same...

Embodiment 2

[0075] Example 2 Preparation of liquid fermentation broth of Bacillus amyloliquefaciens 11568 containing naringinase

[0076] (1) Slant culture: Bacillus amyloliquefaciens 11568 was inoculated on the slant medium and cultured at 40°C for 48 hours to obtain the slant strain. The slant medium used (g / L) is: MgSO 4 0.5, KH 2 PO 4 1.5, CaCl 2 0.1, (NH 4 ) 2 SO 4 1.5, KCl 0.5, KNO3 1.5, yeast extract 2, orange peel powder 15, agar 20, pH 6.0, 1×10 5 Pa sterilized for 20 min.

[0077] (2) Liquid shake flask fermentation: Inoculate the obtained slant strain into the liquid shake flask culture medium with an inoculum amount of 0.2% (v / V), culture at 40.9°C, shaker speed 180r / min, and culture for 48 hours; the obtained liquid fermentation broth. Liquid shake flask medium (g / L) is: MgSO4 0.5, KH 2 PO 4 1.5, CaCl 2 0.1, (NH 4 ) 2 SO 4 1.5, KCl 0.5, KNO 3 1.5. Yeast paste 2. Orange peel powder 7.5, pH 6.0, 1×10 5 Pa sterilized for 20 min.

[0078] (3) Deter...

Embodiment 3

[0080] Example 3 Preparation of liquid fermentation broth of Bacillus amyloliquefaciens 11568 containing naringinase

[0081] Inoculate the slant strain cultivated in step (1) of Example 2 into a 250ml Erlenmeyer flask containing liquid medium at an inoculum size of 0.2% (v / V), and carry out liquid shake flask fermentation at a fermentation temperature of 40.9°C. The bed speed was 180 r / min, and the fermentation time was 48 h; a liquid fermentation liquid was obtained. Liquid medium composition (g / L): naringin 10, tryptone 10, (NH 4 ) 2 HPO 4 20, NaCl 10, yeast extract 5; pH 7.51, 1×10 5 Pa sterilized for 20 min.

[0082] (3) Determine the composition of the liquid fermentation broth by high performance liquid chromatography (water: methanol = 1:1), and the test results are as follows: figure 1 : Contains naringin and naringenin in liquid fermented liquid.

[0083] (4) The naringinase activity of the liquid fermentation broth prepared in this example was measured acc...

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Abstract

The invention relates to bacillus amyloliquefaciens and an application thereof, belonging to the technical field of microbial fermentation. The invention provides a new strain namely bacillus amyloliquefaciens, wherein the collection number of the strain is CGMCC No.9928, the collection date is November 4, 2014, and the collection unit is General Microbiological Center of China Committee for Culture Collection of Microorganisms (CGMCC). Bacillus amyloliquefaciens with the collection number of CGMCC No.9928 provided by the invention can be used for producing naringinase. According to bacillus amyloliquefaciens provided by the invention, bacillus amyloliquefaciens capable of producing naringinase is separated and cultured for the first time; and the naringinase activity in a liquid fermentation solution can reach 201.12 U/mL.

Description

technical field [0001] The invention relates to a bacillus amyloliquefaciens and application thereof, belonging to the technical field of microbial fermentation. technical background [0002] Naringinase is an important enzyme used in the hydrolysis of bitter substances in fruit juice. It is composed of α-L-rhamnosidase (α-L-rhamnosidase, EC 3.2.1.40) and β-D-glucosidase (β -D-glucosidase, EC3.2.1.21) is a glycoside hydrolysis complex enzyme system, which has the activities of both α-L-rhamnosidase and β-D-glucosidase, and naringinase can act on The bitter naringin is hydrolyzed to produce flavonoids. The process is that naringin first generates rhamnose and prunin (Prunin, also translated as prunin) under the action of α-L-rhamnosidase. The bitterness of Pruning is about one-third of that of naringin, so the bitterness is reduced, and then Pruning can be decomposed into non-bitter naringin flavonoids (mainly naringin). The microbial sources of naringinase are mainly co...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N9/24C12R1/07
CPCC12N9/2402C12N9/2445C12Y302/01021C12Y302/0104C12N1/205C12R2001/07
Inventor 李秀婷朱运平伍少明郗梦露
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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