Method for producing beta-mannase through sporosarcina sp. bacteria

A technology of Bacillus sarcina and mannanase, which is applied in the field of bacterial production of β-mannanase, to achieve the effect of simple ingredients, easy separation and high enzyme activity

Active Publication Date: 2015-09-30
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report of producing β-mannanase from Bacillus sarcinia

Method used

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  • Method for producing beta-mannase through sporosarcina sp. bacteria
  • Method for producing beta-mannase through sporosarcina sp. bacteria

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Experimental program
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Effect test

specific Embodiment approach 1

[0018] Specific embodiment one: the method for producing β-mannanase by bacteria of the genus Bacillus sarcinia in this embodiment is carried out according to the following steps:

[0019] 1. Inoculate the bacterium HDYM-15 of the genus Sporosarcina (Sporosarcina sp.) in the konjac flour medium, so that the initial cell concentration in the medium is (1.5-2.5) × 10 7 a / mL;

[0020] 2. Cultivate for 36-72 hours at a temperature of 30-35° C. and a shaker rotation speed of 100-140 rpm to obtain a fermented liquid, and extract the fermented liquid to obtain β-mannanase.

[0021] After the fermentation, the β-mannanase activity in the fermentation broth reached 2200-3200U / mL. This method has short fermentation cycle, low cost and easy operation.

[0022] In this embodiment, the bacteria HDYM-15 of the genus Sporosarcina (Sporosarcina sp.) is used to ferment and produce β-mannanase. The public record is now preserved in the Provincial Key Laboratory of Microbiology, College of Li...

specific Embodiment approach 2

[0023] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the konjac flour culture medium described in step one is made of 2g konjac flour, 0.2g sodium chloride and 100mL tap water. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0024] Embodiment 3: This embodiment is different from Embodiment 2 in that: the pH value of the konjac flour culture medium is 6.5-7.5. Others are the same as in the second embodiment.

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Abstract

The invention relates to a method for producing beta-mannase through sporosarcina sp. bacteria, in particular to the method for producing the beta-mannase through bacteria. The new method for producing the beta-mannase through the bacteria aims to expand the source of microorganism bacteria for producing the beta-mannase. The method includes the steps that 1, the sporosarcina sp. bacteria HDYM-15 is inoculated into a konjaku flour culture medium, the initial cell concentration in the culture medium is (1.5-2.5)*107 piece / ml; 2, culturing is conducted for 36 hours to 72 hours under the conditions that the temperature ranges from 30 DEG C to 35 DEG C, and the rotating speed of a shaking table ranges from 100 rpm to 140 rpm, fermentation liquor is obtained, the fermentation liquor is extracted, and the beta-mannase is obtained, wherein the activity of the beta-mannase in the fermentation liquor reaches 2200 U / ml to 3200 U / ml. By means of the method, the fermentation cycle is short, the cost is low, and operation is easy and convenient to conduct. The method is used for producing the beta-mannase.

Description

technical field [0001] The invention relates to a method for bacteria to produce β-mannanase. Background technique [0002] Bacteria of the genus Sporosarcina (Sporosarcina sp.) are chemo-heterotrophic Gram-positive bacteria that produce round spores, are strictly aerobic, and widely exist in soil. There is no report of producing β-mannanase from bacteria of the genus Sarcina. [0003] β-mannanase is an endohydrolase that can hydrolyze the backbone of 1,4-β-D-mannopyranose, and its substrates include galactomannan, glucomannan and mannan. β-mannanase is widely used in many fields such as light industry, food and feed processing, such as pulp bleaching, fruit juice clarification and feed additives. Adding β-mannanase to food and health products can degrade polysaccharides into oligosaccharides, which is conducive to the growth of intestinal probiotic microorganisms, thereby promoting intestinal health and the healthy operation of the digestive system. Mannanase exists in h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/24C12R1/01
CPCC12N9/2491C12N9/2494C12Y302/01025C12Y302/01078
Inventor 赵丹葛菁萍平文祥杜仁鹏张历王琪
Owner HEILONGJIANG UNIV
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