Cultivation method for controlling bacillus not to generate odor

A bacillus and odor technology, applied in the field of microbial fermentation, can solve the problems of bacillus odor, bad smell, smelly taste, etc.

Active Publication Date: 2016-03-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Bacillus produces an unpleasant, foul taste during cultivation, and if added to the fermentation process of food, it can affect the quality of the food
Therefore, for this problem, the present invention provides a kind of cultivation method of controlling bacillus to produce foul smell, solved the problem that bacillus produces foul smell in liquid fermentation process

Method used

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  • Cultivation method for controlling bacillus not to generate odor
  • Cultivation method for controlling bacillus not to generate odor
  • Cultivation method for controlling bacillus not to generate odor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Strain Activation of Bacillus thuringiensis LG1

[0022] Streak inoculation of Bacillus thuringiensis LG1 stored in a glycerol tube at -80°C on a solid medium was placed in a constant temperature incubator at 37°C for 12 hours to obtain a single colony. Composition of solid medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, agar 20g / L, initial pH 7.0.

[0023] 2. Seed liquid culture of Bacillus thuringiensis LG1

[0024] Pick a single colony on the solid medium and inoculate it into the seed medium, and the liquid volume of the shake flask seed medium is 25 / 250mL. Cultivate on a shaker at 37° C. and 220 r / min for 12 hours to obtain seed liquid. The composition of the seed medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, initial pH 7.0.

[0025] 3. Cell fermentation of Bacillus thuringiensis LG1

[0026] Inoculate the seed liquid obtained in step 2 into the fermentation medium (A~F) according to the inoculation amount of 5%, and then ferment and cultivate ...

Embodiment 2

[0039] 1. Strain activation of Bacillus amyloliquefaciens JY06

[0040] Bacillus amyloliquefaciens JY06 stored in a glycerol tube at -80°C was streak-inoculated on the solid medium, and cultured in a constant temperature incubator at 37°C for 12 hours to obtain a single colony. Composition of solid medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, agar 20g / L, initial pH 7.0.

[0041] 2. Seed liquid culture of Bacillus amyloliquefaciens JY06

[0042] Pick a single colony on the solid medium and inoculate it into the seed medium, and the liquid volume of the shake flask seed medium is 25 / 250mL. Cultivate on a shaker at 37° C. and 220 r / min for 12 hours to obtain seed liquid. The composition of the seed medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, initial pH 7.0.

[0043] 3. Cell fermentation of Bacillus amyloliquefaciens JY06

[0044] Inoculate the seed liquid obtained in step 2 into the fermentation medium (A~F) according to the inoculation amount of 5%, and th...

Embodiment 3

[0057] 1. Strain Activation of Bacillus subtilis LG2

[0058] Streak inoculation of Bacillus subtilis LG2 stored in a glycerol tube at -80°C on a solid medium was placed in a constant temperature incubator at 37°C for 12 hours to obtain a single colony. Composition of solid medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, agar 20g / L, initial pH 7.0.

[0059] 2. Seed liquid culture of Bacillus subtilis LG2

[0060] Pick a single colony on the solid medium and inoculate it into the seed medium, and the liquid volume of the shake flask seed medium is 25 / 250mL. Cultivate on a shaker at 37° C. and 220 r / min for 12 hours to obtain seed liquid. The composition of the seed medium: yeast powder 5g / L, peptone 10g / L, NaCl 10g / L, initial pH 7.0.

[0061] 3. Cell fermentation of Bacillus subtilis LG2

[0062] The seed solution obtained in step 2 is inoculated in the fermentation medium (A-F) according to the inoculum amount of 5%, and then fermented and cultivated at 37° C. and 22...

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Abstract

The invention discloses a cultivation method for controlling bacillus not to generate odor, and belongs to the technical field of microbial fermentation. The method comprises the steps that glucose or glycerinum is added into a fermentation medium containing 0.5% of yeast powder, 1% of peptone and 1% of NaCl, and the concentration of the glucose or the glycerinum is controlled, so that no odor is generated in the bacillus fermentation process, wherein the pH of the fermentation medium is 7.0, Both the addition amount of the glucose and that of the glycerinum are 2-3%. The method achieves the technical effect of controlling bacillus not to generate odor, and the problem that the influence is caused by odor generated by bacillus added into the food fermentation process on the food quality is avoided.

Description

technical field [0001] The invention relates to a cultivation method for controlling the odor produced by bacillus. By adding a carbon source to a fermentation medium and controlling the concentration of the carbon source, the bacillus does not generate odor during the fermentation process, and belongs to the technical field of microbial fermentation. Background technique [0002] Bacillus is a Gram-positive bacterium, an aerobic microorganism, most of which are used as important industrial strains in industrial production. For example, Bacillus subtilis and Bacillus amyloliquefaciens have been widely used in animal husbandry, medicine, plant disease control and other fields, and have shown huge social and ecological benefits. [0003] Bacillus is also used as a common enzyme expression host, and is widely used in food, chemical, pharmaceutical and other fields. For example, L-asparaginase expressed with Bacillus subtilis as a host can catalyze the decomposition of asparagi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/07C12R1/125C12R1/085
CPCC12N1/20
Inventor 方芳张梦寒张继冉堵国成陈坚
Owner JIANGNAN UNIV
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