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A method for preparing xanthan gum fermented liquid with gel properties

A technology for fermentation broth and xanthan gum, applied in the field of microbial fermentation, can solve problems such as undisclosed xanthan gum products and preparation processes, and achieve the effects of easy control of process conditions and good gel properties

Active Publication Date: 2018-05-15
HEBEI XINHE BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Some of the above-mentioned patent documents refer to xanthan gum having gel properties under the synergistic effect of other substances, but none of them discloses xanthan gum products and preparation processes that have gel properties alone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A method for preparing xanthan gum fermented liquid with gel properties, the method comprises the following processing steps:

[0070] A. Inoculate Xanthomonas campestris CGMCC No.10122 and Sphingomonas CGMCC No.1651 into a fermentation medium containing carbon source, nitrogen source and necessary nutrients;

[0071] B, carry out aerated fermentation;

[0072] C. Add carbon source, nitrogen source and Sphingomonas CGMCC No.1651 during the fermentation process, and obtain a fermentation liquid containing xanthan gum with gel properties through aerated fermentation.

[0073] The fermentation medium in the described step A is made up of the following raw materials of mass percentage:

[0074] Glucose 4.0%; Sodium nitrate 0.1%; Soybean powder 0.2%; Dipotassium hydrogen phosphate 0.2%; Calcium carbonate 0.2%;

[0075] The inoculum size in the described step A is:

[0076] The mass percentage of Xanthomonas campestris CGMCC No.10122 and the fermentation medium is 7%, and ...

Embodiment 2

[0101] The difference between this embodiment and embodiment 1 is:

[0102] The fermentation medium in the described step A is made up of the following raw materials of mass percentage:

[0103] 4.5% of glucose; 0.15% of sodium nitrate; 0.35% of soybean powder; 0.3% of dipotassium hydrogen phosphate; 0.3% of calcium carbonate;

[0104] The inoculum size in the described step A is:

[0105] The mass percentage of Xanthomonas campestris CGMCC No.10122 and the fermentation medium is 8%, and the mass percentage of Sphingomonas CGMCC No.1651 and the fermentation medium is 3%.

[0106] The aerated fermentation condition in the described step B is:

[0107] a. Temperature: 34°C-36°C;

[0108] b. Ventilation volume: 0.5vvm for 0-30 hours; 0.8vvm for 31 hours-open tank;

[0109] c. Tank pressure: 0.08MPa-0.10MPa.

[0110] The condition in the described step C is:

[0111] When the fermentation cycle is 35 hours, it is 2.5% Sphingomonas CGMCC No.1651 that accounts for 2.5% of the ...

Embodiment 3

[0123] The difference between this embodiment and embodiment 1 is:

[0124] The fermentation medium in the described step A is made up of the following raw materials of mass percentage:

[0125] 4.2% of glucose; 0.13% of sodium nitrate; 0.3% of soybean powder; 0.25% of dipotassium hydrogen phosphate; 0.25% of calcium carbonate;

[0126] The inoculum size in the described step A is:

[0127] The mass percentage of Xanthomonas campestris CGMCC No.10122 and the fermentation medium is 8%, and the mass percentage of Sphingomonas CGMCC No.1651 and the fermentation medium is 2%.

[0128] The aerated fermentation condition in the described step B is:

[0129] a. Temperature: 34°C-36°C;

[0130] b. Ventilation volume: 0.4vvm for 0-30 hours; 0.7vvm for 31 hours-open tank;

[0131] c. Tank pressure: 0.08MPa-0.10MPa.

[0132] The condition in the described step C is:

[0133] When the fermentation period is 33 hours, it is 2% Sphingomonas CGMCC No.1651 that accounts for 2% of the ma...

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Abstract

The invention belongs to microbial fermentation, in particular to a method for preparing xanthan gum fermentation liquid with gel properties. In the present invention, Xanthomonas campestris CGMCC No.10122 and Sphingomonas CGMCC No.1651 are inoculated into a fermentation medium containing carbon source, nitrogen source and necessary nutrients for aerated fermentation. Carbon source, nitrogen source and Sphingomonas CGMCC No.1651 were added to the medium, and a fermentation liquid containing xanthan gum with gel properties was obtained through aerated fermentation. The invention solves the defects that the xanthan gum products in the prior art do not have gel properties and cannot meet the needs of dairy products and plant protein beverage production enterprises, and has the advantages of making the prepared xanthan gum have better gel properties (by It has the advantages of detecting gel strength ≥ 20g / cm2), easy control of process conditions, etc.

Description

technical field [0001] The invention belongs to microbial fermentation, in particular to a method for preparing xanthan gum fermentation liquid with gel properties. Background technique [0002] Xanthan gum is currently a bio-glue that integrates thickening, suspending, emulsifying and stabilizing with superior performance in the world. The traditional production method is to produce sugar by fermentation of Xanthomonas campestris. Due to the wide application coverage of xanthan gum, it is necessary to develop corresponding series of products according to the application requirements of different fields to meet the market demand. [0003] When many manufacturers of dairy products and vegetable protein beverages use xanthan gum as a stabilizer, in order to make the beverage more stable, xanthan gum needs to have gelatinity, but the traditional xanthan gum production process uses wild Xanthan gum fermentation liquid is produced by Xanthan gum fermentation by Xanthomonas rape...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12P19/06C12R1/64C12R1/01
Inventor 张禹张少华刘宏坤刘学珍
Owner HEBEI XINHE BIOCHEM